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Coarse cereal fine dried noodles

A technology of dried noodles and miscellaneous grains, which is applied in the fields of application, food preparation, food science, etc., can solve the problems that dried noodles are not easy to cook, easily appear paste water, and affect eating, and achieve high nutritional value and health value, rich and comprehensive nutrition, saving energy effect

Inactive Publication Date: 2013-10-16
CHONGQING MAIXIANGYU FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

For example, the Chinese patent document with the application number 200910065245.1 discloses a corn noodle, which is made of corn with medicinal effects such as lowering blood pressure, lowering blood fat, anti-arteriosclerosis, preventing intestinal cancer, and health care functions such as beautifying and beautifying, and delaying aging. It is made by adding soybean powder. Although the dried noodles have better health effects, the dried noodles are not easy to be cooked, and are prone to paste water, broken strips, etc., which affect eating

Method used

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  • Coarse cereal fine dried noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043]After mixing 100kg of wheat flour, 10kg of corn flour and 10kg of sweet potato flour evenly, add water and knead the dough; press the obtained dough several times to obtain a dough with a thickness of 1.0 mm, cut the dough into strips and dry to obtain miscellaneous grains vermicelli.

Embodiment 2

[0045] After mixing 90kg of wheat flour, 5kg of corn flour and 5kg of sweet potato flour evenly, add water and knead the dough; press the obtained dough several times to obtain a dough with a thickness of 0.8mm, cut the dough into strips and dry to obtain miscellaneous grains vermicelli.

Embodiment 3

[0047] After mixing 100kg of wheat flour, 3kg of corn flour and 3kg of sweet potato flour evenly, add water and knead the dough; press the obtained dough several times to obtain a dough with a thickness of 0.5mm, cut the dough into strips and dry to obtain miscellaneous grains vermicelli.

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Abstract

The invention provides coarse cereal fine dried noodles, comprising the following components in parts by weight: 90-100 parts of wheat flour, 2-10 parts of corn meal and 2-10 parts of sweet potato powder, wherein the thickness of the coarse cereal fine dried noodles is 0.3-1.2mm. Compared with the prior art, the coarse cereal fine dried noodles provided by the invention is prepared from the wheat four, the corn meal and the sweet potato powder; and the coarse cereal fine dried noodles is full of nutriments. Besides, the sweet potato powder and corn meal are added, thus the viscosity of the fine dried noodles is reduced, the fine dried noodles with the thickness of 0.3-1.2mm and being easy to cook can be made; and energy can be saved, and phenomena such as pasting and breakage which influence eating are difficult to generate.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a kind of miscellaneous grain vermicelli. Background technique [0002] Noodles are a popular traditional food, but noodles have a short shelf life and need to be eaten and cooked now. Vermicelli is a pasta product obtained by drying noodles. It has the taste and nutrition of noodles, and has a long shelf life. It is widely welcomed for its convenience and edible characteristics. [0003] In order to increase the mouthfeel of the dried noodles made of wheat flour, the prior art has disclosed a variety of dried noodles added with other ingredients, such as the Chinese patent literature with the publication number CN1146293A disclosing a kind of vegetable dried noodles, which are made of fresh vegetable juice, flour and egg white. The fresh vegetable juice is the juice obtained by pressing fresh vegetables or a mixture of juice and vegetable dregs. The vegetable noodles ar...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L1/29A23L7/109A23L33/00
Inventor 黄燚龙
Owner CHONGQING MAIXIANGYU FOOD DEV