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Colorized instant noodle formula and preparation method

A technology of instant noodles and color, applied in food preparation, application, food science, etc., can solve problems such as single color and lack of nutrients

Inactive Publication Date: 2010-11-17
杨军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to propose a color instant noodle formula for the defects of lack of nutritional ingredients and single color in the prior art, so as to realize rich nutritional ingredients and various colors

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] In this example, carrots, tomatoes and spinach were used to make a vegetable juice.

[0027] Here's a vegetable juice recipe using carrots, tomatoes, and spinach.

[0028] Wash the carrots, tomatoes and spinach, chop them respectively, put them into a juice extractor, add water to make carrot juice, tomato juice and spinach juice, put them into containers respectively for use. Wherein, the weight ratio of carrot and water in carrot juice is: carrot: water=500:150; The ratio of tomato and water in tomato juice is: tomato: water=500:150; The ratio of spinach and water in spinach juice is: spinach : water = 500:200.

[0029] Next, use the vegetable juice mentioned above and prepare yellow, green and red doughs.

[0030] Press carrot juice: wheat flour: the weight ratio of edible salt=170:500:5 and make yellow dough, press spinach juice: wheat flour: the ratio of edible salt=170:500:5 and make green dough, press tomato juice: wheat flour : the weight ratio of edible salt...

Embodiment 2

[0039] In this embodiment, different from the above embodiments, fruit juice is used instead of vegetable juice. Specifically, strawberries can be used instead of tomatoes, kiwis instead of spinach, and bananas instead of carrots to make red, green and yellow single-color or multi-color instant noodles.

[0040] In addition, in this embodiment, grape juice can also be used to make purple instant noodles.

Embodiment 3

[0042] In this embodiment, different from the above-mentioned embodiments, Schinensis is used as edible herbal medicine. Wash the beetroot, chop it and put it into a juicer to make juice. The weight ratio of the scorpion and water in the scorpion juice is: scorpion:water=200:2000.

[0043] In this example, the dark green instant noodles can be prepared by using the Patina juice, together with wheat flour and edible salt. Wherein, the proportioning relationship of each raw material is: Patina juice:wheat flour:edible salt=170:500:5.

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PUM

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Abstract

The invention discloses a colorized instant noodle formula and a preparation method. The formula comprises wheat flour, water, edible oil, edible salt and at least one of coarse grain flour, vegetable juice, fruit juice and edible herb juice; and the preparation method comprises the following steps of: according to the formula, adding water at the temperature of between 20 and 30 DEG C to prepare colorized dough which contains at least one color of yellow, red, green, dark green, purple and black; placing the colorized dough in a sealing mode at the normal temperature for 100 to 140 minutes, and pressing and cutting the colorized dough to strips to obtain the colorized noodles; and curing, shaping, drying, blending and packing the colorized noodles. The colorized instant noodle formula and the preparation method can overcome the defects of lack of nutrient components and single color in the prior art so as to realize abundance in nutrient components and various colors.

Description

technical field [0001] The invention relates to instant food, in particular to a colored instant noodle and a preparation method thereof. Background technique [0002] In modern society, with the continuous acceleration of people's life rhythm, convenience food emerges at the historic moment. Among them, instant noodles are one of the most popular varieties. [0003] As a kind of instant noodles, instant noodles take flour, namely wheat flour, as the main raw material, and flavoring agents as auxiliary raw materials, which inevitably lack various vitamins and cellulose, which is not conducive to human health. [0004] In the process of realizing the present invention, the inventor finds that there are at least the following defects in the prior art: [0005] (1) Lack of nutrients: most instant noodles lack vitamins and cellulose and other nutrients that are beneficial to human health; [0006] (2) Single color: Most instant noodles are light yellow or white. Contents of...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L1/30A23L1/212A23L1/275A23L5/43A23L33/10A23L33/105
Inventor 杨军
Owner 杨军
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