Whole-wheat nutritional noodles

A nutrition and noodle technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of incomplete nutrition, large nutrient loss, and difficult taste of noodles, and achieve the effects of scientific proportioning, easy digestion and absorption, and simple production.

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

The higher the precision of the flour, the greater the nutritional loss. The noodles processed with refined flour are also incomplete in nutrition, while the noodle...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A whole wheat nutritional noodle is made by comprising the following steps:

[0016] (1) Wheat bran is placed in an ultrafine pulverizer, and pulverized into a particle size of 100 meshes to obtain wheat bran fine powder;

[0017] (2) In parts by weight, 15 parts of wheat bran fine powder is added to 85 parts of flour, and then 30 parts of water are added. After kneading the dough for 10 minutes, put it into a curing machine and mature it for 10 minutes. After calendering, cutting into strips, Drying, cutting and promptly making described whole-wheat nutritional noodles.

Embodiment 2

[0019] A whole wheat nutritional noodle is made by comprising the following steps:

[0020] (1) Wheat bran is placed in an ultrafine pulverizer, and pulverized into a particle size of 100 meshes to obtain wheat bran fine powder;

[0021] (2) In parts by weight, 10 parts of wheat bran fine powder is added to 90 parts of flour, and then 30 parts of water are added. After kneading the dough for 10 minutes, put it into a curing machine and mature it for 10 minutes. After calendering, cutting into strips, Drying, cutting and promptly making described whole-wheat nutritional noodles.

[0022] The whole wheat noodles prepared by the method have good taste, rich nutrition, easy digestion and absorption, and have the advantages of simple production and high quality of finished products.

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PUM

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Abstract

The invention provides whole-wheat nutritional noodles prepared from steps that: (1) wheat bran is crushed to a grain size of 100 to 300 meshes in a micronizer, such that wheat bran fine powder is obtained; (2) according to weight proportions, 10 to 20 parts of the wheat bran fine powder is added to 80 to 90 parts of flour; 20 to 40 parts of water is added to the mixture; the materials are mixed for 10 minutes into a dough, and the dough is cured in a curing machine for 10 minutes; the dough is processed through calendaring, bar cutting, drying, and cutting, such that the whole-wheat nutritional noodles are prepared. According to the invention, wheat bran is processed through micro-crushing, such that the wheat bran powder has a grain size with which the wheat bran is suitable to be absorbed by human bodies. The formulation of the wheat bran and the flour is scientific, such that delicate mouthfeel and comprehensive nutrition of the noodles are ensured. The prepared whole-wheat nutritional noodles are advantaged in good mouthfeel, abundant nutrients, easy digestion and absorbance, simple preparation, and high product quality.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a whole wheat nutritional noodle. Background technique [0002] Wheat bran, or wheat bran, is a by-product of wheat flour processing. There is part of wheat germ at the end of wheat bran, which accounts for about 5-10% of the total amount of wheat bran. The germ is rich in protein, vitamins, minerals and 8 kinds of amino acids necessary for human body. Among them, the protein content per 100 grams of germ reaches 31.6 grams, vitamin E reaches 19.7 grams, and fat is only 9.6 grams, so wheat germ can be called "golden nutrition". Wheat bran is also rich in dietary fiber. Dietary fiber is an essential nutrient element for the human body. It can increase the fiber content in food, improve constipation, and promote the excretion of fat and nitrogen. [0003] Because it is generally believed that finer and whiter flour is better, and the less gluten it contains, the better,...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 陈中红
Owner 宜垦(天津)农业制品有限公司
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