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Strawberry vermicelli

A technology of dried noodles and strawberries, applied in the fields of application, food preparation, food science, etc., can solve the problems of monotonous taste and taste, single nutrition, etc., and achieve the effect of improving single color and taste, high nutritional value, and unique taste

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] Noodles are people's favorite food. Traditional noodles such as egg noodles, wheat noodles, and mung bean noodles are the main types of noodles on the market. They have a single nutrition and a monotonous taste. With the improvement of people's living standards, the quality and taste of noodles have been raised. With more requirements, traditional vermicelli can no longer meet people's needs

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0013] A kind of strawberry vermicelli, is made from the raw material that comprises following parts by weight:

[0014]

Embodiment 2

[0016] A kind of strawberry vermicelli, is made from the raw material that comprises following parts by weight:

[0017]

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Abstract

The invention provides a strawberry vermicelli, comprising the raw materials of 20-25 parts of strawberry juice, 5-10 parts of apple juice, 0.1-0.5 part of mint powder, 3-5 parts of rock candy powder, 10-15 parts of glutinous rice flour, 0.1-0.3 part of salt, 10-15 parts of wheat starch and 50-60 parts of flour in parts by weight. The good ratio of various raw materials of the vermicelli leads to a good effect. The strawberry juice, the apple juice, the mint powder and the rock candy powder lead the made vermicelli to have fragrant and sweet taste of strawberry; the glutinous rice flour improves the soft and glutinous mouthfeel of the vermicelli; the wheat starch leads the vermicelli to have semitransparent texture and the made vermicelli is slightly transparent pink, which promotes appetite. The vermicelli has the advantages of high nutritive value, unique taste and the like and improves the problem of singular color and taste of the existing vermicelli.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to strawberry dried noodles. Background technique [0002] Noodles are people's favorite food. Traditional noodles such as egg noodles, wheat noodles, and mung bean noodles are the main types of noodles on the market. They have a single nutrition and a monotonous taste. With the improvement of people's living standards, the quality and taste of noodles have been raised. With more requirements, traditional dried noodles can no longer meet people's needs. Contents of the invention [0003] The problem to be solved by the present invention is to provide strawberry dried noodles with simple process, convenient cooking and unique taste. [0004] In order to solve the above-mentioned technical problems, the technical solution adopted in the present invention is: a kind of strawberry vermicelli made from raw materials comprising the following parts by weight: [0005] [0...

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 陈中红
Owner 宜垦(天津)农业制品有限公司
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