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Kudzuvine root fine dried noodles and production method thereof

A technology of kudzu vermicelli and kudzu root, which is applied in the application, food preparation, food science and other directions, can solve the problems such as the lack of health care function of noodles, and achieve the effect of mild production conditions and simple production process.

Inactive Publication Date: 2013-04-10
DAZHOU REAGAN ARROWROOT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are various types of dried noodles in the market, mainly made of flour, with supplementary materials such as eggs, beans, coarse grains, vegetables, etc., to make nutritionally enhanced dried noodles, but this type of noodles lacks health care functions

Method used

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  • Kudzuvine root fine dried noodles and production method thereof
  • Kudzuvine root fine dried noodles and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057]Weigh 55 kg of fresh kudzu root, add 100 kg of water, stir and heat in a steam jacketed pot, boil the water, keep warm and extract for 1.5 h, filter and remove the filter residue to obtain kudzu root liquid. Weigh 400kg special gluten refined flour and 120kg kudzu root powder, and fully stir them evenly in the dough mixer. The above-mentioned kudzu root liquid of 90kg is added in the noodle mixer, under the rotating speed of 70r / min, stir rapidly 12min. Move the mixed dough into a maturing machine, and stir for 8 minutes at a rotating speed of 30r / min to ripen the dough. The matured dough is successively rolled by 11 pairs of stainless steel rollers rotating in opposite directions at a constant speed, and the rolling ratio of each rolling is not more than 3:1 to obtain a noodle strip with a thickness of 1.00 mm. The noodle strips were cut longitudinally into circular wet noodles with a diameter of 1.0 mm with a dragon beard knife, and simultaneously cut into a length of...

Embodiment 2

[0059] Weigh 30 kg of fresh kudzu root, add 100 kg of water, stir and heat in a steam jacketed pot, boil the water, keep warm and extract for 1 hour, filter and remove the filter residue to obtain kudzu root liquid. Weigh 400kg of special gluten refined flour and 80kg of kudzu powder, and fully stir them evenly in the dough mixer. The above-mentioned kudzu root liquid of 80kg is added in the dough mixer, under the rotating speed of 60r / min, stir rapidly 10min. Move the mixed dough into the ripening machine, and stir for 6 minutes at a rotating speed of 25r / min to ripen the dough. The mature dough is successively rolled by 9 pairs of stainless steel rollers rotating in opposite directions at a constant speed, and the rolling ratio of each rolling is not more than 3:1 to obtain a noodle strip with a thickness of 0.75 mm. Use a square knife to cut the noodle strip lengthwise into square wet noodles with a width of 1.2 mm, and simultaneously cut it into a length of 2000 mm with a...

Embodiment 3

[0061] Weigh 80 kg of fresh kudzu root, add 100 kg of water, stir and heat in a steam jacketed pot, boil the water, keep warm and extract for 2 hours, filter and remove the filter residue to obtain kudzu root liquid. Weigh 400kg special gluten refined flour and 160kg kudzu root powder, and fully stir them evenly in the dough mixer. The above-mentioned kudzu root liquid of 100kg is added in the noodle mixer, under the rotating speed of 80r / min, stir rapidly 15min. Move the mixed dough into a maturing machine, and stir for 10 minutes at a rotating speed of 40r / min to ripen the dough. The matured dough is successively rolled by 13 pairs of stainless steel rollers rotating in opposite directions at a constant speed, and the rolling ratio of each rolling is not more than 3:1 to obtain a noodle strip with a thickness of 1.5 mm. The noodle strips were longitudinally cut into elliptical wet noodles with a width of 2.0 mm with an oval knife, and simultaneously cut into a length of 300...

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Abstract

The invention discloses kudzuvine root fine dried noodles and a production method thereof. The production method is characterized in that the kudzuvine root fine dried noodles with the fresh scent of kudzuvine root are produced by using 100 weight parts of strong and fine flour and 20 to 40 weight parts of kudzuvine root powder as raw materials and adding 20 to 25 weight parts of kudzuvine root extract during dough making and by processes such as dough making, curing, tableting, strip cutting, drying, packaging and the like. Physiological active ingredients such as flavonoids compounds are contained in the noodles, so the kudzuvine root fine dried noodles have nutritional and health-care functions.

Description

Technical field: [0001] The invention relates to pueraria vermicelli and a production method thereof, belonging to the technical field of food processing. Background technique [0002] At present, there are various types of dried noodles in the market, mainly made of flour as the main ingredient, with eggs, beans, coarse grains, vegetables and other auxiliary materials added to make nutritionally enhanced dried noodles, but this type of noodles lacks health care functions. Delicious vermicelli with health care function is the demand of the market and consumers. [0003] Pueraria lobata, containing about 20% starch, has become a food resource for people. Pueraria contains flavonoids, such as puerarin isoflavones and puerarin, among which puerarin is a unique flavonoid contained in Pueraria. The existence of flavonoids makes kudzu root regulate the circulatory system, protect the hypoxic myocardium and relieve spasm, so it has a positive preventive and health care effect on ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 杨义春杨义涛李义吕远平张佳琪
Owner DAZHOU REAGAN ARROWROOT
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