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Stone-milled black soybean health-maintaining dried noodles

A black soybean, stone grinding technology, applied in application, food preparation, food science and other directions, can solve the problems of difficult to meet the needs of nutrition and healthy diet, single variety, monotonous nutrition, etc., to enhance immunity and non-sticky taste , the effect of high gluten content

Active Publication Date: 2013-01-23
ANHUI DINGKANG FOOD
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Noodles are a kind of traditional Chinese diet. Traditional vermicelli is made of wheat flour and salt as the main raw materials. It has problems such as single variety, monotonous nutrition, and few patterns. It is difficult to meet people's requirements for nutrition and healthy diet. need

Method used

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Embodiment

[0017] The preparation method of stone-ground black soybean health-preserving dried noodles comprises the following steps:

[0018] (1) Take the following raw materials in parts by weight: 85 parts of stone-ground black wheat flour, 15 parts of stone-ground black soybean flour, 8 parts of black brown jam, 1 part of Grifola frondosa polysaccharide, 7 parts of coix seed powder, 6 parts of acacia pollen, 8 parts wolfberry powder, 8 parts lily powder, 6 parts cactus powder, 5 parts wild persimmon powder, 4 parts gorgon powder, 1 part refined salt, 0.3 parts alkali.

[0019] Put the above ingredients into the dough mixer, add 28% water of the total weight, mix and stir for 20 minutes to form a dough, pay attention to the uniformity of the black soybean powder in the dough when mixing the dough;

[0020] (2) After reconciling the dough, take it out and put it into the curing machine, the speed of the curing machine is 10 r / min, keep the dough temperature at 25°C, and let it stand fo...

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Abstract

The invention discloses stone-milled black soybean health-maintaining dried noodles, which are prepared from the following raw materials in part by weight: 80 to 90 parts of stone-milled triticale flour, 10 to 15 parts of stone-milled black soybean flour, 5 to 10 parts of dark brown jam, 5 to 10 parts of grifola frondosa, 5 to 8 parts of coix seed powder, 4 to 6 parts of robiniae pollen, 5 to 8 parts of Chinese wolfberry powder, 5 to 8 parts of lily powder, 5 to 8 parts of cactus powder, 3 to 6 parts of wild persimmon powder, 3 to 6 parts of gordon euryale powder, 1 to 2 parts of refined salt, and 0.2 to 0.4 part of dietary alkali. The produced dried noodles are slightly ash black, have thick aroma of black soybean and unique flavor, are rich in proteins and other nutrition required by human beings, have the health-care effects of clearing free radicals, delaying senescence, improving nutritional anemia, enhancing immunity, calming, improving sleep and the like, and integrate nutrition and food therapy.

Description

technical field [0001] The invention relates to the field of food, in particular to a kind of health-preserving vermicelli processed from stone-ground black soybean flour. Background technique [0002] Noodles are a kind of traditional Chinese diet. Traditional vermicelli is made of wheat flour and salt as the main raw materials. It has problems such as single variety, monotonous nutrition, and few patterns. It is difficult to meet people's requirements for nutrition and healthy diet. need. [0003] Black soybean is a precious species in my country's bean resources, which has high nutritional value and health care function. The protein content of black soybean is as high as 42.2%, and the content of vitamins, fat, calcium, phosphorus, iron and other traces and crude fiber is quite high, and the content of essential amino acids in black soybean is higher than that of wheat flour, and its composition and proportion are also relatively high. Ideal, is a good source of natural...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/20A23L1/29A23L7/109A23L11/00A23L33/00
Inventor 栗兰杰
Owner ANHUI DINGKANG FOOD
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