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Production method of health preserving Chinese yam noodles

A production method and noodle technology, applied in food preparation, application, food science, etc., can solve the problems that nutrition cannot meet people's needs, and achieve the effects of delaying aging and preventing diseases

Inactive Publication Date: 2013-01-16
罗寀宾
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, the nutrition and taste of the original noodles can no longer meet people's needs. Adding yam, pumpkin, mung bean, job's tears, lotus seeds, etc. to the noodles can increase the nutrition of the noodles, improve the taste of the noodles, and enrich the taste of noodles. taste of noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A method for making health-preserving yam noodles, the health-preserving yam noodles are processed from the following components by weight percentage:

[0035] Yam powder 10%

[0036] Pumpkin Powder 2%

[0037] Buckwheat flour 2%

[0038] Cornmeal 2%

[0039] 80% flour

[0040] Additive 1%

[0041] Water 3%.

[0042] The additive is selected from the combination of mung bean, walnut and wolfberry.

[0043] The preparation method of the health-preserving yam noodles comprises the following steps:

[0044] (1) Dried mung beans, walnuts and wolfberries, crushed them, mixed them evenly, passed them through a 100-mesh sieve, and took the under-sieves as additives.

[0045] (2) Add yam powder, pumpkin powder, buckwheat flour, corn flour, flour and additives to the water, mix well, and then make dough.

[0046] (3) Put the dough into a noodle press or noodle machine by conventional methods for processing, and then dry, cut, and pack to make finished noodles.

...

Embodiment 2

[0049] A method for making health-preserving yam noodles, the health-preserving yam noodles are processed from the following components by weight percentage:

[0050] Yam powder 20%

[0051] Pumpkin Powder 5%

[0052] Buckwheat Flour 10%

[0053] Cornmeal 5%

[0054] Flour 50%

[0055] Additive 5%

[0056] Water 5%.

[0057] The additive is selected from the combination of barley, lotus seeds, wolfberry and hawthorn.

[0058] The preparation method of the health-preserving yam noodles comprises the following steps:

[0059] (1) Dry barley, lotus seeds, wolfberry and hawthorn in the sun, crush and mix evenly, then pass through a 100-mesh sieve, and take the under-sieve as an additive.

[0060] (2) Add yam powder, pumpkin powder, buckwheat flour, corn flour, flour and additives to the water, mix well, and then make dough.

[0061] (3) Put the dough into a noodle press or noodle machine by conventional methods for processing, and then dry, cut, and pack to make fi...

Embodiment 3

[0064] A method for making health-preserving yam noodles, the health-preserving yam noodles are processed from the following components by weight percentage:

[0065] Yam powder 15%

[0066] Pumpkin Powder 10%

[0067] Buckwheat flour 3%

[0068] Cornmeal 10%

[0069] Flour 50%

[0070] Additive 2%

[0071] Water 10%.

[0072] Additions are selected from a combination of walnuts and hawthorn.

[0073] The preparation method of the health-preserving yam noodles comprises the following steps:

[0074] (1) Dried walnuts and hawthorn, crushed, mixed evenly, and then passed through a 100-mesh sieve, and the under-sieve was taken as an additive.

[0075] (2) Add yam powder, pumpkin powder, buckwheat flour, corn flour, flour and additives to the water, mix well, and then make dough.

[0076] (3) Put the dough into a noodle press or noodle machine by conventional methods for processing, and then dry, cut, and pack to make finished noodles.

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PUM

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Abstract

The invention discloses a production method of health preserving Chinese yam noodles. The health preserving Chinese yam noodles are characterized by comprising, by weigh percent, 10-20% of Chinese yam powder, 2-10% of pumpkin powder, 2-10% of buckwheat powder, corn 2-10% of corn starch, 50-80% of flour, 1-5% of additive and 3-10% of water. By the production method, taste, flavor and nutrition of the noodles are improved, and the effects of disease prevention, beautifying and health preserving and delaying senescence are achieved.

Description

technical field [0001] The invention relates to the field of pasta food processing, in particular to a method for preparing health-preserving yam noodles. Background technique [0002] Noodles originated in China and have a history of more than 4,000 years of production and consumption. They are one of the staple foods in people's daily life. The noodles are simple to make, convenient to eat and rich in nutrition, and are health care food that can be staple food and fast food. Traditional noodles are processed by adding water to flour and stirring it into dough. The noodles on the market also add buckwheat flour, oat flour, corn flour, etc. to the flour to make miscellaneous grain noodles. With the improvement of people's living standards, the nutrition and taste of the original noodles can no longer meet people's needs. Adding yam, pumpkin, mung bean, barley, lotus seeds, etc. to the noodle raw materials can increase the nutrition of the noodles, improve the taste of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/29A23L7/109A23L33/00
Inventor 罗寀宾
Owner 罗寀宾