Waxberry noodle

A technology of noodles and raw bayberry juice, which is applied in the fields of application, food preparation, food science, etc., can solve the problem of poor edible seasonal performance and storage resistance of bayberry, the destruction of sweet and sour taste and rich nutritional components, and cannot meet people's daily food requirements and other problems, to achieve the effect of promoting supernormal reproduction, inhibiting the growth of harmful bacteria, and improving immunity

Inactive Publication Date: 2012-01-25
陆建益
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But red bayberry edible seasonal performance and storage resistance are relatively poor, although prior art has many researches on the fresh-keeping aspect of red bayberry, its fresh-keeping time generally also can only be about a week, and taste unavoidably deteriorates, can not satisfy people's daily edible requirement
Therefore, the deep processing products of various red bayberries can be developed, such as foods such as red bayberry preserves, red bayberry juice, red bayberry wine and canned bayberry. and rich nutrients are damaged to a certain extent, and cannot be eaten frequently
Noodles are one of people's favorite foods, and they are often eaten. Among the many noodle families, there are only a handful of noodles with health care functions, and noodles made from bayberry juice mixed with flour have not yet been published in the literature.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] First of all, select naturally ripe and brightly colored red bayberry fruit, wash and drain them with clean water, and put them into a beater to remove the core; the pulp after the core removal is pressed in a belt press to remove pomace; Under the condition that the separation coefficient is 10000, the original juice of red bayberry is obtained for subsequent use;

[0009] Then weigh 100kg of flour and add 18kg of raw bayberry juice, 5kg of lemon powder, and 2kg of maltooligosaccharides, put it into a noodle blender and mix evenly, add water to adjust the dry humidity as needed (you can also not add water), knead into a dough, and send it to the noodle Machine-pressed sheets cut into noodles.

Embodiment 2

[0011] First of all, select naturally ripe and brightly colored red bayberry fruit, wash and drain them with clean water, and put them into a beater to remove the core; the pulp after the core removal is pressed in a belt press to remove pomace; Under the condition that the separation coefficient is 10000, the original juice of red bayberry is obtained for subsequent use;

[0012] Then weigh 100kg of flour and add 22kg of raw bayberry juice, 10kg of lemon powder, and 5kg of maltooligosaccharides, put it into a noodle blender and mix evenly, add water to adjust the dry humidity as needed (you can also add no water), knead into dough, and send it to the noodle Machine-pressed sheets cut into noodles.

Embodiment 3

[0014] First of all, select the naturally ripe and brightly colored red bayberry fruit, wash and drain them with clean water, and put them into a beater to remove the core; the pulp after the core removal is pressed in a belt press to remove the pomace; a butterfly separator is used Under the condition that the separation coefficient is 10000, the original juice of red bayberry is obtained for subsequent use;

[0015] Then weigh 100kg of flour and add 25kg of raw bayberry juice, 16kg of lemon powder, and 6kg of maltooligosaccharides, put it into a noodle blender and mix evenly, add water to adjust the dry humidity as needed (you can also not add water), knead into a dough, and send it to the noodle Machine-pressed sheets cut into noodles.

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PUM

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Abstract

The invention discloses waxberry noodle, which is characterized in that: 15kg to 40kg of waxberry juice, 10kg to 35kg of lemon powder and 2kg to 15kg of malto-oligosaccharide are added into every 100kg of flour. The raw materials with the ratio are arranged into a dough kneading machine to be uniformly mixed and kneaded into dough, and the dough is sent into a doughsheeter to be processed in tablets and cut into noodles. The waxberry and lemon are added in the preparation of the waxberry noodle, in order to allow the waxberry noodle to be rich in the nutritional ingredient and the primary special flavour of the waxberry and the lemon, and the waxberry noodle has a purple brown and rosy natural color, and can be named as a natural green health food; and when the noodle is eaten by people frequently, the immunity of the human body can be improved, multiple disease focuses of the human body can be efficiently eliminated, functions of the human body can be balanced, and effects on strengthening the body and delaying the senility can be realized.

Description

technical field [0001] The invention relates to a kind of noodles, in particular to a kind of noodles containing raw bayberry juice. Background technique [0002] Waxberry is rich in Zhejiang, Fujian, Jiangsu, Jiangxi, Hunan and other provinces. It is a rare fruit and an aromatic plant with both medicine and food. The fruit is sweet and sour, juicy, rich in flavor, rich in protein, organic acid, iron, magnesium , copper, vitamin C, citric acid and bayberry polyphenols and other beneficial ingredients. Myricetin polyphenols include anthocyanins, flavonols, flavonoids, gallic acid, protocatechuic acid, etc. The characteristic of bayberry polyphenols is the molecular structure of these compounds It contains more phenolic hydroxyl groups, which has various functions such as scavenging free radicals, anti-oxidation, anti-thrombosis, anti-tumor, anti-inflammatory and anti-bacterial. Regular consumption can enhance human immunity, prevent and resist diseases, and improve health and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/09A23L7/109
Inventor 陆建益
Owner 陆建益
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