Spinach nutritive noodles and preparation method thereof

A technology of spinach and nutrition, applied in the field of spinach nutrition noodles and its preparation, can solve the problems of unfavorable growth and development of children, insufficient iron intake of children, iron deficiency anemia, etc., achieve good social and economic benefits, improve appetite, promote absorption and The effect of using

Inactive Publication Date: 2012-03-07
宜垦(天津)农业制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in most developing countries, young children's complementary food mainly comes from cereals with low vitamin and mineral content, so it will cause insufficient iron intake for children's normal development, resulting in iron deficiency anemia, which is not conducive to children's health. growth and development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A kind of spinach nutritious noodle, its proportioning is as follows according to parts by weight:

[0046] Spinach powder: 2 servings

[0047] Egg white powder: 0.15 parts

[0048] L-lysine hydrochloride: 0.1 parts

[0049] Ferrous gluconate: 0.05 parts

[0050] Calcium gluconate: 0.3 parts

[0051] Zinc gluconate: 0.03 parts

[0052] Vitamin C: 0.03 parts

[0053] Pork powder: 1 part

[0054] Water: 28 parts

[0055] Plain flour: 85 parts.

[0056] The preparation method of above-mentioned spinach nutritional noodles is as follows:

[0057] Put the above-mentioned spinach nutritional noodles into the noodle mixer according to the ratio of other raw materials except water, then add the water in the stated parts by weight, and after kneading the noodles for 10 minutes, put them into the ripening machine and ripen them for 10 minutes, then go through calendering, The spinach nutritious noodles are obtained by cutting into strips, drying and cutting off.

Embodiment 2

[0059] A kind of spinach nutritious noodle, its proportioning is as follows according to parts by weight:

[0060] Spinach powder: 3 servings

[0061] Egg white powder: 0.15 parts

[0062] L-lysine hydrochloride: 0.15 parts

[0063] Ferrous gluconate: 0.06 parts

[0064] Calcium gluconate: 0.3 parts

[0065] Zinc gluconate: 0.03 parts

[0066] Vitamin C: 0.05 parts

[0067] Pork powder: 1 part

[0068] Water: 28 parts

[0069] Plain flour: 85 parts.

[0070] The preparation method of above-mentioned spinach nutritional noodles is as follows:

[0071] Put the above-mentioned spinach nutritional noodles into the noodle mixer according to the ratio of other raw materials except water, then add the water in the stated parts by weight, and after kneading the noodles for 10 minutes, put them into the ripening machine and ripen them for 10 minutes, then go through calendering, The spinach nutritious noodles are obtained by cutting into strips, drying and cutting off.

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PUM

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Abstract

The invention provides spinach nutritive noodles and a preparation method thereof. The spinach nutritive noodles are prepared from 1 to 10 parts by weight of spinach powder, 0.15 to 0.2 parts by weight of egg white powder, 0.1 to 0.2 parts by weight of L-lysine hydrochloride, 0.048 to 0.06 parts by weight of ferrous gluconate, 0.3 to 0.5 parts by weight of calcium gluconate, 0.02 to 0.05 parts by weight of zinc gluconate, 0.03 to 0.05 parts by weight of vitamin C, 1 to 10 parts by weight of pork powder, 20 to 30 parts by weight of water and 80 to 100 parts by weight of common flour. The preparation method comprises that the raw materials are mixed, stood, rolled, cut into noodles, dried and cut out to form the spinach nutritive noodles. The spinach nutritive noodles have a scientific formula, high iron content, balanced nutrition and a good taste, and are especially suitable as complementary foods utilized for helping children to take vegetables and supplying iron to children.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to spinach nutritious noodles and a preparation method thereof. Background technique [0002] With the growth and development of young children and the increase in nutrient requirements, the iron stored in the body of the baby is often depleted after 4 months of birth. In addition, the iron content of breast milk is low, and the baby must obtain enough iron from complementary foods to meet the needs. growth needs. It is estimated that 75% of the iron required for the growth and development of infants over 6 months should be provided by complementary foods for infants. However, in most developing countries, young children's complementary food mainly comes from cereals with low vitamin and mineral content, so it will cause insufficient iron intake for children's normal development, resulting in iron deficiency anemia, which is not conducive to children's health. growth and...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/212A23L1/09A21D2/36A23L7/109A23L19/00
Inventor 陈中红
Owner 宜垦(天津)农业制品有限公司
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