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Vegetable flavor oat stuffed noodles and preparation method thereof

A vegetable and stuffing technology, which is applied to the field of vegetable-flavored oat stuffing noodles to achieve the effects of increasing content, bright color and balanced nutrition

Inactive Publication Date: 2009-08-19
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, most of the noodles are traditional wheat noodles, corn noodles, soybean noodles or their mixed noodles. Although it brings convenience to people to a certain extent, modern people have not only the requirements for noodles with the improvement of living standards. It has good taste, but also has nutrition, and visual senses should make people appetizing, but traditional noodles can hardly meet this requirement, and a new taste and nutritious noodles are needed to meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Get 60kg of oat flour, 9kg of gluten powder, and 16kg of wheat flour and mix evenly, add 15kg of celery to 40kg of water, make a slurry, adjust the slurry to a concentration of 30% wt, filter, and obtain celery juice and celery residue. Add 0.3kg of sodium alginate and 2kg of salt to celery juice to dissolve, then add the celery juice to the mixed oat flour, gluten powder and wheat flour, stir well and form a dough, use celery residue as a filling, and pass the stuffing noodles Processing by machine, the light green celery-flavored oatmeal stuffed noodles can be obtained, which can be packaged and put on the market.

Embodiment 2

[0027] Get 70kg of oatmeal flour, 11kg of gluten flour, and 9kg of wheat flour and mix evenly, add 10kg of carrots to 30kg of water, boil and soften, adjust the pulp to a concentration of 25% wt, beat, filter to obtain carrot residue and carrot juice, and set aside. Add 0.3kg of sodium alginate and 2kg of salt to the carrot juice to dissolve, then add the carrot juice to the mixed oatmeal, gluten and wheat flour, stir evenly and form a dough, use carrot dregs as stuffing, and pass through a stuffed noodle machine After processing, light yellow carrot-flavored oatmeal stuffed noodles can be obtained, which can be put on the market after being packaged.

Embodiment 3

[0029] Take 50kg of oat flour, 8kg of gluten powder, and 22kg of wheat flour and mix evenly, chop 20kg of purple cabbage, add 50kg of water, make a pulp, adjust the pulp to a concentration of 28% wt, filter, and obtain purple cabbage residue and purple cabbage juice for later use. Add 0.5kg of sodium alginate and 3kg of salt into the purple cabbage juice to dissolve, then add the purple cabbage juice into the mixed oat flour, gluten powder and wheat flour, stir evenly and form a dough, use the purple cabbage slag as a filling, pass through the The stuffed noodle machine can get light purple purple cabbage-flavored oatmeal stuffed noodles, which can be packaged and put on the market.

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PUM

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Abstract

The invention relates to oat stuffed noodles with vegetable taste, which uses oat as the main material, vegetable juice for dough making, and vegetable residues as stuffing, and belongs to the technical field of food production. The oat stuffed noodles are prepared from raw materials of oat flour, gluten flour, wheat flour, vegetables, sodium alginate and common salt. The oat stuffed noodles have the functions of preventing constipation, reducing blood pressure, reducing cholesterol, resisting oxidation, contributing to losing weight, and the like if being eaten for a long term, and have outstanding health care functional property and good mouthfeel.

Description

technical field [0001] The invention relates to vegetable-flavored oatmeal-stuffed noodles prepared by mainly using oats, vegetable juice and noodles, and vegetable dregs as filling, and belongs to the technical field of food production. Background technique [0002] Noodles are a daily food in our country. In the 1990s, wheat flour was mainly used to make flour and then noodles were made. With the improvement of people's living standards, food varieties became more and more abundant, and corn noodles, buckwheat noodles and other miscellaneous grain noodles appeared. , oatmeal noodles are among them, because oatmeal has high nutritional value. [0003] Oat is the fifth largest grain crop originated in my country, and belongs to the genus Avenaceae of Poaceae in plant taxonomy. Its grains are rich in starch, protein, gluten, albumin, inorganic salts, gum oil and tocopherol vitamins, and have extremely high nutritional value. Oats are rich in lysine, which can make up for th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/212A23L1/29A23L7/109A23L19/00A23L33/00
Inventor 于功明王成忠杨爱华杨艳
Owner QILU UNIV OF TECH
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