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Green asparagus fresh juice alimentary paste and the processing method thereof

A technology of green asparagus and noodles, applied in the field of nutritional noodles, achieving significant economic and social benefits, simple and practical production process, and easy absorption

Inactive Publication Date: 2008-02-06
陈远捷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Noodles are the traditional food of Chinese people. People often eat them. With the gradual improvement of people's living standards, noodle foods are also becoming more functional, nutritious and convenient. At present, there is no nutritional noodle made from green asparagus juice.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0005] Embodiment 1: The green asparagus fresh juice nutritional noodles of the present embodiment are made up of five ingredients of flour, green asparagus juice, salt, edible alkali and water, and the weight ratio of each ingredient is flour:

[0006] Green asparagus juice: salt: edible alkali = 1000: (300-320): (8-8.5): (7-7.5). The manufacturing method is as follows: 1. Weigh the raw materials according to the above-mentioned weight ratio; 2. Mix the above-mentioned raw materials evenly, and use an appropriate amount of water to form a dough; 3. Press the dough and cut it into strips; 4. Dry the noodles at room temperature , and then packaged and boxed to make a finished product. The green asparagus juice used in the above nutritional noodles is made by the following method: 1. Fresh asparagus is selected, cleaned, and then cut into sections; 2. The asparagus cut into sections is ground for juice at room temperature; After lye saponification to keep green, get emerald gre...

Embodiment 2

[0007] Embodiment two: the difference between this embodiment and embodiment one is: the weight ratio of each component of green asparagus fresh juice nutritional noodles is: flour: green asparagus juice: salt: edible alkali=1000: (320~350): (8.5 ~9): (7.5~8). Its manufacturing method is identical with embodiment one.

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Abstract

A green asparagus fresh juice nutritious noodle and a method of preparation relates to a nutritious noodle made by green asparagus fresh juice and the processing method thereof. The green asparagus fresh juice noodle comprises flour and green asparagus fresh juice, wherein the weight ratio of flour to the green asparagus fresh juice is 1:0.3 to 0.35, the processing method is that: 1. according the following weight ratio to mix materials, flour is 1000 shares, green asparagus fresh juice is 300 to 500 shares, salt is 8 to 9 shares and dietary alkali is 7 to 8 shares; 2. the materials are mixed evenly, and then are added an amount of water to knead into the dough; 3. the dough is pressed and cut into pieces; 4. the noodle is dried at a normal temperature to become the finished product. The invention has the advantages that the invention is capable of fully keeping nutrient contents and scent taste of green asparagus fresh juice, green asparagus which is ground into juice in order to crush up the tissue fiber of the green asparagus is easy to be absorbed by human body, in addition, due to no antiseptic agent and artificial color not added in the technical process of production, the products are not polluted, thereby, the green asparagus fresh juice alimentay noodle is nutrition, health care and environmental protection food wanted by modern people.

Description

technical field [0001] The invention relates to a nutritional noodle made from fresh green asparagus juice and a processing method. Background technique [0002] Asparagus is a perennial plant. Every 100 grams of young stems contains 700-1109 mg of 17 kinds of amino acids, as well as various nutrients, trace elements and vitamins. It is a health-care vegetable rich in nutrients. According to the report of Peking University Journal in 1990, regardless of the duration of hyperlipidemia, after taking asparagus products, blood cholesterol, triglyceride and β-lipoprotein all decreased to varying degrees. Compared with the lipid-lowering effect of oat granules, Triglycerides and β-lipoproteins of those who took asparagus dropped more. Asparagus has a certain effect on preventing heart disease, vascular sclerosis, inhibiting vascular sclerosis, and suppressing high blood pressure. Asparagus also has the effects of protecting the liver and kidney, relieving heat and clearing the l...

Claims

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Application Information

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IPC IPC(8): A21D2/36A23L1/29A23L1/16A23L1/212A23L1/275A23L5/43
Inventor 陈远捷
Owner 陈远捷
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