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Aloe and vegetable noodle and preparation method for same

A technology of vegetables and aloe vera, which is applied in the field of aloe vera vegetable noodles and its preparation, can solve the problems that noodles have single nutrition and taste, and cannot meet the needs of people's daily life, and achieve the effect of smooth taste, reasonable formula and simple production process

Inactive Publication Date: 2012-06-27
李浩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Noodles are a health food that is easy to make, convenient to eat, and rich in nutrition. It can be a staple food and fast food, but the traditional noodles have a single nutrition and taste, which cannot meet the needs of people's daily life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Aloe vera vegetable compound juice 30%, flour 70%.

[0011] The aloe vegetable compound juice includes the following raw materials by weight: 20% aloe juice, 30% carrot juice, 8% spinach juice, 8% pumpkin juice, 10% winter melon juice, 2% bitter gourd juice, 8% cabbage juice, cucumber Juice 5%, yam juice 4%, green onion juice 2%, coriander juice 2%, ginger juice 1%.

[0012] The preparation method of the present invention is as follows: (1) Preparation of aloe juice: the fresh aloe juice is cleaned and peeled and put into a pulping machine, and purified water is added in a ratio of 1:2 to crush, and the aloe juice is extracted by stirring and filtering; 2) Preparation of vegetable juice: use the same method to prepare carrot juice, spinach juice, pumpkin juice, wax gourd juice, bitter gourd juice, cabbage juice, cucumber juice, yam juice, green onion juice, coriander juice, and ginger juice; (3) ) Make aloe vegetable compound juice: mix the aloe juice and vegetable juice ac...

Embodiment 2

[0014] Aloe vegetable compound juice 20%, flour 80%.

[0015] Aloe vera juice 18%, carrot juice 30%, spinach juice 8%, pumpkin juice 10%, winter melon juice 10%, bitter gourd juice 3%, cabbage juice 7%, cucumber juice 5%, yam juice 4%, green onion juice 2% , Coriander juice 2%, ginger juice 1%.

[0016] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention relates to an aloe and vegetable noodle and a preparation method for the same, wherein the aloe and vegetable noodle contains raw materials in the following parts by weight: 15-40% of aloe and vegetable compound juice and 60-85% of flour. The aloe and vegetable noodle and the preparation method for the same are reasonable in prescription, simple in preparation process, rich in nutrition, strong in sweet smell and smooth in mouth-feel, as well as reserves the best flavours of vegetables and aloe.

Description

Technical field [0001] The invention relates to a noodle food and a preparation method thereof, in particular to aloe vegetable noodles and a preparation method thereof. Background technique [0002] Noodles are a kind of healthy food that is simple to make, easy to eat, and nutritious. It can be a staple food and fast food. However, the traditional noodles are simple in nutrition and taste and cannot meet the needs of people's daily life. Summary of the invention [0003] The purpose of the present invention is to provide an aloe vegetable noodle with reasonable formula, simple production process, rich nutrition, strong aroma and smooth taste and a preparation method thereof. [0004] The technical scheme adopted by the present invention to solve the technical problem is: an aloe vegetable noodle and a preparation method thereof, containing the following raw materials by weight: aloe vegetable compound juice 15%-40%, flour 60%-85%. [0005] The aloe vegetable compound juice includes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 李浩李庆福
Owner 李浩
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