Flammulina velutipes noodles

A technology of Flammulina velutipes and noodles, applied in the fields of application, food preparation, food science, etc., can solve problems such as low intelligence and labor ability, impaired health of residents, and lack of nutrients, so as to increase nutrients, promote intellectual development, and promote human development. Effect

Inactive Publication Date: 2011-11-16
山东创新源农业技术开发有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The current widespread nutrient deficiency problem in our country not only leads to damage to the health

Method used

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  • Flammulina velutipes noodles

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Abstract

The invention belongs to the field of foods, relates to noodles and particularly relates to flammulina velutipes noodles which comprise the following components in parts by weight: 200-300 parts of flammulina velutipes powder, 50-100 parts of purple sweet potato powder, 40-80 parts of flour, 20-60 parts of corn starch, 20-60 parts of sorghum flour, 10-40 parts of millet flour, 20-60 parts of sticky rice flour, 5-20 parts of edible additive, 5-10 parts of auxiliary material, 20-60 parts of peanut protein powder, 30-90 parts of vegetable juice, 20-50 parts of buckwheat flour, 20-60 parts of bean flour and10-40 parts of milk powder. The noodles prepared by adopting the formula have better intrinsic viscoelasticity and good mouthfeel, and is pliable; the quality of the noodle does not change after the noodle is stored for a long time, and better taste and flavor can be maintained; and as the flammulina velutipes in the noodle has an intelligence promoting function, and anti-tumor and anti-oxidized activities, people can ingest various intelligence promoting nutritive components after eating the noodles provided by the invention.

Description

technical field [0001] The invention belongs to the field of food, and relates to noodles, in particular to noodles with Flammulina velutipes. Background technique Noodles are popular and loved by people as a fast food product. Because most of the noodles on the market are made of wheat flour, they have a single variety and a single nutritional taste, and they are prone to paste water and broken bars during cooking. , the taste is not pure enough, soft and other defects. At the same time, in order to overcome the shortcomings of the raw materials themselves, traditional noodles are often added with whitening agents and edible alum to increase their whiteness, gluten strength and smoothness. Whitening agents and food eaten with alum will hinder the brain's absorption of calcium and iron, especially for children's brain development, which will cause serious harm, and also have different degrees of damage to the brains of middle-aged and elderly people. Flammulina velutipes...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L1/305A23L7/109
Inventor 刘丽娜王文亮杜方岭陶海腾徐同成程安玮刘洁靳琼
Owner 山东创新源农业技术开发有限公司
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