Kudzuvine root starch noodle and method for producing the same

A production method and technology of arrowroot powder are applied in the field of arrowroot noodles and production thereof, and can solve the problems of simple process, difficult absorption of nutrients, and few health care functions.

Inactive Publication Date: 2009-05-20
湖北鸿大粮油股份有限公司
View PDF0 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now people are pursuing the mouthfeel and nutritional value of food, so there are also noodles with other substances added therein to enhance the nutritional content, but th

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Kudzuvine root starch noodle and method for producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: take by weighing 100 kilograms of flour, 0.5 kilogram of kudzu powder, 0.4 kilogram of konjac fine powder, 0.02 kilogram of edible alkali, according to figure 1 The production flow chart of the present invention, the first step is to stir the flour and water with a mass ratio of 100:20; the second step is to stir the arrowroot powder and water with a mass ratio of 1:30, and the water temperature is 32°C to form a pasty fluid; the third step Add konjac fine powder to an alkali solution with a mass ratio concentration of 5% and a temperature of 85°C, and stir the gel, and its mass ratio is 200:1; in the fourth step, the first, second and third steps are respectively obtained The flour aqueous solution, arrowroot paste fluid and konjac gel are mixed and stirred, and the temperature rise is controlled at 8°C; the fifth step is to ripen the mixture obtained in the fourth step, compound rolling, cut into strips, and set the strips at 25°C for 15 minutes; the sixt...

Embodiment 2

[0011] Embodiment 2: Take by weighing 200 kilograms of flour, 1 kilogram of kudzu powder, 0.8 kilogram of konjac powder, and 0.04 kilogram of edible alkali, and produce and process according to the method of embodiment 1.

Embodiment 3

[0012] Embodiment 3: take by weighing 300 kilograms of flour, 1.5 kilograms of kudzu powder, 1.2 kilograms of konjaku powder, 0.06 kilograms of edible alkali, and produce and process according to the method of embodiment 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides arrowroot flour noodle and a method for preparing the same. The arrowroot flour noodle consists of the following materials by weight percentage: 99 to 99.05 percent of flour, 0.5 to 0.55 percent of arrowroot flour, 0.4 to 0.45 percent of konjaku powder, 0.02 percent of edible alkali and proper amount of water. The preparation method is realized by steps of mix-stirring, ageing, combined calendaring, cutting into strips, cold-air strip fixing, moisture retaining and sweating, high-temperature moisture removal, low-temperature moisture removal and cold-air shaping. The arrowroot flour noodle prepared by the method has the advantages of post maturation and pliability, fresh scent and smoothness, clear and smooth taste and rich nutrient, and has certain health care functions on high blood pressure, angina pectoris, deaf and impaired vision and the like.

Description

technical field [0001] The invention relates to a food and its processing technology, in particular to a kind of arrowroot noodles and a production method thereof. Background technique [0002] Existing noodles generally all adopt traditional craft, make raw material with wheat flour, and its quality and mouthfeel are all very general, are not suitable for the taste of modern life. Now people are pursuing the mouthfeel and nutritional value of food, so there are also noodles with other substances added therein to enhance the nutritional content, but the existing similar technology is simple, the nutritional content is single, it is difficult to absorb, and the health care function is too few, so it cannot be ideal. Effect. Contents of the invention [0003] The purpose of the present invention is to provide a kind of arrowroot noodles with rich nutritional components, easy to absorb, many health care functions and unique production process and its production method. [0...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/29A23L1/16A21D2/36A23L33/00A23L7/109
Inventor 王波朱新建
Owner 湖北鸿大粮油股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap