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Artemisia ordosica flour

A technology of wormwood and flour, which is applied in the food field, can solve the problem of lack of unique flavor of wormwood seeds, achieve the effect of enhancing nutritional value and health function, increasing flavor and color

Inactive Publication Date: 2012-09-19
宁夏天瑞产业集团现代农业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0017] In 1995, the fourth issue of "Journal of Northwest Forestry University" "Application Research of Artemisia Artemisiae Seed Gum" published a technical plan for extracting Artemisia artemisiae seed glue from Artemisia annua seeds and improving the quality of dried noodles. The artemisia seed gum extracted from the plant is used as a food additive. Other nutrients in the artemisia seed do not enter the noodles, and the noodles made do not have the unique flavor of the artemisia seed.

Method used

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  • Artemisia ordosica flour

Examples

Experimental program
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Effect test

Embodiment 1

[0025] Accurately weigh 12 kg of Artemisia annua seed powder, 82.2 kg of flour, 3 kg of potato starch, 3 kg of eggs, 0.5 kg of eggshell powder, 1 kg of salt, 0.5 kg of monoglyceride stearate, 1 kg of soybean lecithin, guar beans Glue 1 kg, konjac gum 0.5 kg, sodium carbonate 0.4 kg, sodium hexametaphosphate 0.3 kg, water 30 kg. Salt and other auxiliary materials are dissolved in the noodle-making water, and the artemisia noodle is made by kneading, pressing, shaping, drying in the sun, and packaging.

Embodiment 2

[0027] Accurately weigh 30 kg of Artemisia annua seed powder, 67.4 kg of flour, 4 kg of soybean powder, 1 kg of potato starch, 1 kg of salt, 0.3 kg of monoglyceride stearate, 0.1 kg of soybean lecithin, 1.2 kg of tamarind gum, sulfite 0.5 kg of iron, 0.5 kg of sodium carbonate, 0.1 kg of sodium hexametaphosphate, and 34 kg of water. Salt and other auxiliary materials are dissolved in the noodle-making water, and the artemisia noodle is made by kneading, pressing, shaping, drying in the sun, and packaging.

Embodiment 3

[0029] Accurately weigh 0.5 kg of Artemisia annua seed powder, 5 kg of Artemisia annua stem and leaf powder, 81 kg of flour, 5 kg of potato starch, 2 kg of gelatin, 1 kg of salt, 0.3 kg of monoglyceride stearate, 4 kg of soybean lecithin, Sodium 0.5 kg, sodium hexametaphosphate 0.2 kg, soybean protein powder 4 kg, vitamin A water 28 kg. Salt and other auxiliary materials are dissolved in the noodle-making water, and the artemisia noodle is made by kneading, pressing, shaping, drying in the sun, and packaging.

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Abstract

The invention discloses Artemisia ordosica flour which is particularly-flavored noodle foodstuff mainly made of wheat flour, and milled flour of tender stems and leaves and seeds of Artemisia ordosica growing in northwest deserts of China. Other ingredients include potato starch, salt, monostearin, soybean lecithin, sodium hexametaphosphate and water. The Artemisia ordosica flour is made by flour mixing, dough pressing, air-drying, baking and packaging. The Artemisia ordosica flour is unique in flavor, tenacious, smooth and nutritious, and is a necessary staple specialty used by hosts to entertain guests in families and hotels.

Description

technical field [0001] The invention relates to a food, in particular to a noodle product. Background technique [0002] Artemisia annua is a plant of the genus Artemisia in the family Asteraceae that grows in the desert, and it is widely distributed in the desert areas of Northwest and Northeast my country. Artemisia annua has a bitter and slightly warm nature and flavor, and has the effect of dispelling rheumatism, treating rheumatoid arthritis, colds, sore throat, boils and carbuncles. "Inner Mongolia Chinese Herbal Medicine" contains "stems and leaves: to remove rheumatism, clear away heat and reduce swelling. Treat rheumatoid arthritis and sore throat". [0003] Artemisia annua seeds are rich in various nutrients. According to the literature, the crude protein is as high as 26.8%, the fat is 22.4%, the starch is 10.29%, the soluble sugar is 4.51%, and the artemisia artemisia seed gum contains 20%. The content of tryptophan in amino acids is particularly high, which is...

Claims

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Application Information

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IPC IPC(8): A21D2/36
Inventor 周学义王瑞生张玉峰俞银萍张磊陈雪兰李伟
Owner 宁夏天瑞产业集团现代农业有限公司
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