Nutritional vermicelli and making method thereof

A technology for dried noodles and nutrition, applied in the field of nutritious dried noodles and its preparation, can solve the problems of poor taste, single nutrient composition of dried noodles, unable to meet the requirements of dietary nutrition, etc., and achieves the effects of rich nutrition, rich nutrients, and prevention of cardiovascular diseases.

Inactive Publication Date: 2013-01-30
宜垦(天津)农业制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the continuous change of people's dietary concepts, people pay more and more attention to the nutrition and health of meals. Vermicelli is one of the main pasta that people like. It has the characteristic

Method used

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  • Nutritional vermicelli and making method thereof
  • Nutritional vermicelli and making method thereof
  • Nutritional vermicelli and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of nutritional dried noodles, its preparation method is:

[0021] (1) Put 160 parts of wheat flour, 18 parts of oat flour, 2 parts of matcha powder, 0.5 parts of soybean powder, 1 part of almond powder, 1 part of yam powder, 2 parts of gluten powder, and 3 parts of table salt into the dough mixer for stirring , and then gradually add 48 parts of drinking water at 20°C to the dough mixer, the speed of the dough mixer is 100 rpm, and the dough mixing time is 10 minutes. After stirring evenly, the dough is made;

[0022] (2) Put the dough prepared above into a curing machine, the speed of the curing machine is 8 rpm, the time is 20 minutes, and the curing temperature is 20°C;

[0023] (3) compressing the above-mentioned matured dough through a tablet press, the thickness of the dough sheet after the tablet molding is 1.2mm; the dough sheet of the tablet molding is cut into strips to make semi-finished noodles;

[0024] (4) Put the semi-finished noodles after cuttin...

Embodiment 2

[0027] A kind of nutritional dried noodles, its preparation method is:

[0028] (1) Put 180 parts of wheat flour, 22 parts of oat flour, 0.5 parts of matcha powder, 0.2 parts of soybean powder, 0.2 parts of almond powder, 0.2 parts of yam powder, 2 parts of gluten powder, and 4 parts of table salt into the dough mixer for stirring , and then gradually add 56 parts of drinking water at 20°C to the dough mixer, the speed of the dough mixer is 85 rpm, and the dough mixing time is 13 minutes. After stirring evenly, the dough is made;

[0029] (2) Put the dough prepared above into a curing machine, the speed of the curing machine is 10 rpm, the time is 17 minutes, and the curing temperature is 20°C;

[0030] (3) compressing the above-mentioned cooked dough through a tablet press, the thickness of the dough sheet after the tablet molding is 1.0mm; the dough sheet of the tablet molding is cut into strips to make semi-finished noodles;

[0031] (4) Put the semi-finished noodles after...

Embodiment 3

[0034] A kind of nutritional dried noodles, its preparation method is:

[0035] (1) Put 200 parts of wheat flour, 25 parts of oat flour, 1 part of matcha powder, 1 part of soybean powder, 0.5 part of almond powder, 0.6 part of yam powder, 3 parts of gluten powder, and 5 parts of salt into the dough mixer for stirring , and then gradually add 65 parts of drinking water at 25°C to the dough mixer, the speed of the dough mixer is 70 rpm, and the dough mixing time is 15 minutes. After stirring evenly, the dough is made;

[0036] (2) Put the dough prepared above into a curing machine, the speed of the curing machine is 10 rpm, the time is 15 minutes, and the curing temperature is 25°C;

[0037] (3) compressing the above-mentioned cooked dough through a tablet press, the thickness of the dough sheet after the tablet molding is 1.0mm; the dough sheet of the tablet molding is cut into strips to make semi-finished noodles;

[0038] (4) Put the semi-finished noodles after cutting into ...

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Abstract

The invention provides a nutritional vermicelli and a making method thereof. Wheat flour is taken as the basic material of the nutritional vermicelli and oat powder, matcha powder, soybean meal, almond meal, yam meal, wheat gluten, drinking water and table salt are added. The nutritional vermicelli also comprises purple sweet potato powder, wolfberry powder and jujube powder. The making method of the nutritional vermicelli comprises the following steps: (1) kneading dough; (2) curing; (3) tabletting and cutting to strips; (4) drying; and (5) cutting off, measuring and packaging. Wheat flour is adopted as the main raw material and other raw materials with higher nutritive value are added. Compared with the traditional vermicelli, the nutritional vermicelli has rich nutritional ingredients, tastes good and effectively meets the requirements for dietary nutrition by people at present. As the nutritional vermicelli is rich in various microelements, the nutritional vermicelli is beneficial for lowering blood sugar level, reducing blood fat, preventing cardiovascular diseases and hypertension and improving immunity of human body.

Description

technical field [0001] The invention belongs to the field of food and its preparation, and in particular relates to a nutritional fine noodle and a preparation method thereof. Background technique [0002] With the continuous change of people's dietary concepts, people pay more and more attention to the nutrition and health of meals. Vermicelli is one of the main pasta that people like. It has the characteristics of durable storage and simple cooking methods. However, the traditional vermicelli has a single nutritional component. , poor mouthfeel, has been unable to meet people's requirements for dietary nutrition. Contents of the invention [0003] The problem to be solved by the present invention is to provide a nutritional dried noodle and a preparation method thereof. The dried noodle is rich in nutrients, has a good taste, is beneficial to the reduction of blood sugar and blood fat, and enables people to supplement various nutrients required by the human body while ea...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/29A23L7/109A23L33/00
Inventor 陈中红
Owner 宜垦(天津)农业制品有限公司
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