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Noodles and making method thereof

A production method and noodle technology, applied in the food field, can solve the problems of single ingredients and single effect of noodles, and achieve the effect of rich nutrition

Inactive Publication Date: 2007-12-26
路林昌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, along with the raising of people's living standard, traditional food can't satisfy people's demand, and the noodles sold on the market now have single ingredients, single effect after eating, far from satisfying people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take 0.2% wolfberry leaf tea, 5% wolfberry fresh fruit, 0.2% ground bone skin, 90.6% standard flour, and appropriate amount of water, add the processed wolfberry leaf tea to an appropriate amount of water and soak for 15 minutes, remove the leaves and reserve the juice for later use; Wash the fresh fruit and squeeze out the juice; wash and dry the dried ground bone skin, stir-fry in a pan until slightly yellow, add boiling water to soak for 15 minutes, then take the juice, take standard flour and appropriate amount of water, pour the flour into the mixer, start the mixer, and then Add wolfberry tea juice, wolfberry juice, and ground bone skin juice to mix and stir, adjust the dry humidity with water, and other processing methods are the same as ordinary noodles processing methods.

Embodiment 2

[0019] Get 0.5% wolfberry leaf tea, 6% wolfberry fresh fruit, 0.5% digupi, 89% standard flour, and an appropriate amount of water. The preparation method is the same as in Example 1.

Embodiment 3

[0021] Take 1% wolfberry leaf tea, 10% wolfberry fresh fruit, 1% digupi, 88% standard flour, and an appropriate amount of water. The preparation method is the same as in Example 1.

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PUM

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Abstract

The present invention relates to a kind of noodles. It is made up by using lyceum leaf tea, fresh lyceum berry, lyceum root bark, standard flour and water through a certain production process. It not only has rich nutrients, but also has the health-care functions of preventing and curing some diseases and prolonging life.

Description

Technical field: [0001] The present invention relates to a kind of food, especially a kind of noodle and its preparation method. Background technique: [0002] At present, along with the raising of people's living standard, traditional food can't satisfy people's demand, and the noodles sold in the market now have single ingredients, single effect after eating, far from satisfying people's needs. Invention content: [0003] The purpose of the present invention is to provide a kind of nutritional noodles not only rich in nutrition, but also capable of preventing and treating diseases and prolonging life. [0004] The object of the present invention is achieved like this: a kind of preparation method of noodles is characterized in that it is made up of following raw material by weight ratio: Lycium barbarum leaf tea 0.2%-1%, Lycium barbarum fresh fruit 5%-10%, Digupi 0.2% -1%, 88%-90.6% of standard flour, and an appropriate amount of water, and its production method is comp...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L7/109
Inventor 路林昌
Owner 路林昌