Stone-milled black corn health-maintaining dried noodles
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A technology of corn flour and stone milling, applied in the fields of application, food preparation, food science, etc., can solve the problems of difficult to meet the needs of nutrition and healthy diet, monotonous nutrition, single variety, etc., and achieve enhanced immunity and high gluten content , the effect of non-sticky taste
Active Publication Date: 2013-01-23
ANHUI DINGKANG FOOD
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[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
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[0018] A stone-ground black corn health-preserving dried noodle is made from the following raw materials in parts by weight: 80 parts of stone-ground black wheat flour, 30 parts of stone-ground black corn flour, 15 parts of black soybean powder, 15 parts of black date powder, 12 parts of spirulina powder, 10 parts of walnut kernel powder, 8 parts of bitter gourd powder, 8 parts of kudzu powder, 10 parts of fermented buckwheat flour, 6 parts of pine pollen, 6 parts of camellia powder, 1 part of refined salt, 0.2 parts of alkali.
[0019] The preparation method of stone-ground black corn health-preserving dried noodles comprises the following steps:
[0020] (1) Dissolve the refined salt and alkali in warm water in advance, add water to the amount of water required for kneading the dough, the water amount is 32% of the total weight of the flour, and use stone-ground black wheat flour, stone-ground black corn flour, and black soybean flour , Prune powder, spirulina powder and oth...
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Abstract
The invention discloses stone-milled black corn health-maintaining dried noodles, which are prepared from the following raw materials in part by weight: 70 to 80 parts of stone-milled triticale flour, 20 to 30 parts of stone-milled black corn flour, 10 to 15 parts of black soybean powder, 10 to 15 parts of black jujube powder, 8 to 12 parts of spirulina powder, 5 to 10 parts of walnut kernel powder, 5 to 8 parts of balsam pear powder, 5 to 8 parts of kudzuvine root powder, 5 to 10 parts of fermented buckwheat powder, 4 to 6 parts of pine pollen, 4 to 6 parts of camellia pollen, 1 to 2 parts of refined salt, and 0.1 to 0.3 part of dietary alkali. The produced dried noodles are slightly ash black, have thick corn aroma, unique flavor and high boiling fastness, are not changed into paste after being cooked, do not stick teeth, are non-sticky in mouthfeel, non-coarse, soft, smooth, delicious and rich in proteins and other nutrition required by human beings, have the health-care effects of nourishing yin, moisturizing lung, delaying senescence, reinforcing qi, nourishing blood, enhancing immunity, keeping brain health, maintaining mental tranquility 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 corn flour powder. 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 corn has the function of invigorating the stomach and regulating the middle, can treat diabetes, hyperlipidemia, edema, dysuria, etc.; has the effect of promoting gallbladder and reducing jaundice, and can treat jaundice. Black corn has the effect of strengthening the brain. Because it is rich in glutamic acid, it can help and promote the respiration of brain cells and eliminate waste in brain tissue. 60% of the fat contained in black corn is unsaturated fatty acid, ...
Claims
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Application Information
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