Noodles and preparation method thereof

A technology for noodles and flour, applied in the fields of food preparation and noodle preparation, can solve the problems of unbalanced nutrition, fever, cough, phlegm, constipation, and few types of nutrients, so as to improve the absorption rate of nutrients and benefit teeth. The protective and nutrient-rich effect of

Inactive Publication Date: 2012-07-25
牟思政
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these nutritious noodles have solved the problem that traditional noodle raw material kind is single, and nutrition, taste are single, also there is following problem: the first, the kind of nutritional labeling is less, and nutrition is unbalanced
Second, these noodles are not suitable for ever

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Take 6000g of cereal raw materials, including 5500g of wheat (old wheat) flour, 200g of corn flour, 250g of oat flour, and 50g of black sesame powder; 1500g of vegetable raw materials, including 500g of fresh cabbage and green vegetables, soybean powder, black bean powder, White lentil powder, red bean powder, kidney bean powder, broad bean powder and pea powder each 50g, fresh peeled yam, potato and sweet potato 50g each; fruit raw materials, fresh grapes 1200g; wild vegetable raw materials 500g, including kudzu root 80g, cabbage 450g 470g of dried fruit raw materials, including 50g of lily, 70g each of lotus seeds, gorgon seeds, peanuts, medlar, hazelnuts and sand dates; 330g of dried fungus raw materials, including 50g of ganoderma lucidum, 70g each of shiitake mushrooms, black fungus, tremella, and white tuckahoe. Grind dried fruit raw materials, bean raw materials in vegetables and dried fungus raw materials into 80-mesh fine powder, mix fresh vegetables and fruits ...

Embodiment 2

[0023] Take 7500g of grain raw materials, including 6600g of wheat (old wheat) flour, 420g of corn flour, 400g of oat flour, and 80g of black sesame; 1000g of vegetable raw materials, including 350g of fresh cabbage and green vegetables, soybean flour, black bean flour, and white lentils 30g each of rice flour, red bean powder, green bean powder, broad bean powder and pea powder, 30g each of fresh peeled yam, potato and sweet potato; 800g of fresh grapes for fruit raw materials; 235g of raw materials, including 25g of lily, 35g of lotus seeds, gorgon, peanuts, medlar, hazelnuts and sand dates; 165g of dried fungi, of which 25g of ganoderma lucidum, 35g of shiitake mushrooms, black fungus, white fungus, and white tuckahoe. Grind dried fruit raw materials, bean raw materials in vegetables and dried fungus raw materials into 90-mesh fine powder, and mix fresh vegetables and fruits together to squeeze out fruit and vegetable juice for later use. Then mix the various powdered ingre...

Embodiment 3

[0025] Take 8500g of grain raw materials, including 7300g of wheat (old wheat) flour, 560g of corn, 540g of oat flour, and 100g of black sesame; 600g of vegetable raw materials, including 200g of fresh cabbage and green vegetables, soybean powder, black bean powder, and white lentils 20g each of rice flour, red bean powder, green bean powder, broad bean powder and pea powder, 20g each of fresh peeled yam, potato and sweet potato; 420g of fresh grapes for fruit raw materials; 240g of wild vegetable raw materials, including 20g of kudzu root and 220g of green vegetables Dried fruit raw materials 140g, including 20g each of lily, lotus seed, Gorgon fruit, peanut, medlar, hazelnut and sandy date; 100g dried mushroom raw material, including 20g each of Ganoderma lucidum, shiitake mushroom, black fungus, white fungus, and white tuckahoe. Grind dried fruit raw materials, bean raw materials in vegetables and dried fungus raw materials into 100-mesh fine powder, and mix fresh vegetables...

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PUM

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Abstract

The invention relates to the field of preparation of food. For solving the problems that the conventional noodles have low nutritional value and are not suitable for all people, the invention provides a method for preparing noodles. The method comprises the following steps of: selecting mild nature food materials as raw materials, namely 60 to 85 weight percent of cereal flour, 6 to 15 percent of vegetables, 4.2 to 12 percent of fruit, 2.4 to 5 percent of wild vegetable, 1.4 to 4.7 percent of dry fruit and 1 to 3.3 percent of dry mushroom, wherein the cereal flour comprises wheat flour which accounts for 55 to 73.4 percent of the weight of the raw materials, and the vegetables comprise cabbage, green vegetable, bean vegetable and tuber vegetable; grinding the bean vegetable, the dry fruit and the dry mushroom into powder, and mixing the powder and the cereal flour to form mixed flour; mixing the cabbage, the green vegetable and the tuber vegetable together, squeezing into vegetable and fruit juice, and adding edible clear water into the vegetable and fruit juice to form diluted vegetable and fruit juice, wherein the proportion of the mixed flour to the diluted vegetable and fruit juice is 1,000g/420ml-1,000g/450ml; and adding the diluted vegetable and fruit juice into the mixed flour, stirring uniformly, and preparing the noodles. The noodles prepared by adopting the method have balanced nutrition, and are suitable for all people.

Description

technical field [0001] The invention relates to the field of food preparation, in particular to the field of noodle preparation. Background technique [0002] At present, there are many kinds of nutritional noodles in the market, such as: noodles (patent application number: 200410046685.X), a kind of nutritional fruity noodles (patent application number: 201110288921.9), a kind of notoginseng bitter melon nutritional compound noodles (patent application number : 200910181235.4), a tomato and beef nutritional noodles (patent application number: 201110283913.5), etc. Although these nutritious noodles have solved the problem that traditional noodle raw material variety is single, and nutrition, taste are single, also there is following problem: the first, the kind of nutritional labeling is less, and nutrition is unbalanced. Second, these noodles are not suitable for everyone. For example, some people will experience symptoms such as diarrhea, cold, fever, dizziness, palpitati...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A21D2/36A23L7/109
Inventor 牟思政
Owner 牟思政
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