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Ginkgo nutritional noodles and preparation method thereof

A technology of ginkgo and vermicelli, applied in food preparation, application, food science, etc., can solve the problems of low nutritional content, arteriosclerosis, high blood fat, etc., and achieve the effect of rich nutrition

Inactive Publication Date: 2013-08-21
SHANGHAI DAOSHENGHE IND DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pasta is the main food in human's daily life. Some of the noodles sold in the market are made of ancient formulas such as wheat flour and salt, which have few nutrients and are not conducive to human health and longevity; the other part is instant noodles extracted from animal oil or vegetable oil. , fried food not only has no nutritional and health effects on the human body, but also long-term consumption will cause hyperlipidemia, high blood pressure, arteriosclerosis, and cause serious harm to human health and longevity.
[0003] With the continuous improvement of urban and rural living standards in my country, the raw material quality, nutrition and taste of noodles produced in the past are far from meeting the needs of modern people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Mix 1 kg of Ginkgo biloba, 1 kg of almonds, 0.5 kg of lilies, 70 kg of buckwheat flour, 40 kg of oatmeal flour, and 3 kg of lentils, and then grind them into a mixture of about 200 meshes;

[0019] (2) Put the mixed fine powder into the kneading machine, add water, stir and mix evenly to obtain a noodle block, wherein the mass ratio of the water to the mixed fine powder is 1:2;

[0020] (3) Put the noodles into the curing machine to extrude thick noodles, then put the thick noodles into the extruder to squeeze into thin noodles, and cut;

[0021] (4) Put the sheared thin noodles into the aging room and let stand for 6 hours;

[0022] (5) Put the aged thin noodles into the slitting machine for slitting, and cook for 20 minutes at a cooking temperature of 95°C;

[0023] (6) Drying and cutting to prepare the ginkgo nutritious noodles. Control the moisture in the dried noodles at about 10wt%.

[0024] The ginkgo nutrient dried noodles of the invention are delicious, rich in nutri...

Embodiment 2

[0026] (1) Mix 3 kg of ginkgo, 0.5 kg of almonds, 1 kg of lilies, 50 kg of buckwheat flour, 60 kg of oatmeal flour, and 1 kg of lentils, and then grind them into a mixed powder of about 200 meshes;

[0027] (2) Put the mixed fine powder into the kneading machine, add water, stir and mix evenly to obtain a noodle block, wherein the mass ratio of the water to the mixed fine powder is 1:3;

[0028] (3) Put the noodles into the curing machine to extrude thick noodles, then put the thick noodles into the extruder to squeeze into thin noodles, and cut;

[0029] (4) Put the sheared thin noodles into the aging room and let stand for 4 hours;

[0030] (5) Put the aged thin noodles into the slitting machine for slitting, steaming for 30 minutes, and the cooking temperature is 90℃;

[0031] (6) Drying and cutting to prepare the ginkgo nutritious noodles. Control the moisture in dried noodles at about 8wt%.

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Abstract

The invention discloses a ginkgo nutritional noodles and a preparation method thereof. The ginkgo nutritional noodles are prepared by the following raw materials by weight ratio according to a routine noodle production method: 1-3 parts of ginkgo, 0.5-1 part of almond, 0.5-1 part of lily, 50-70 parts of bucket wheat flour, 40-60 parts of oatmeal and 1-3 parts of hyacinth bean. The ginkgo nutritional noodles are delicious, abundant in nutrition, slightly bitter in taste, have efficacies of nourishing the kidney and strengthening the essence, and moistening lung to arrest cough, and thus are especially suitable for asthma patients to eat.

Description

technical field [0001] The invention relates to dried noodles and a preparation method thereof, in particular to ginkgo nutritious dried noodles and a preparation method thereof. Background technique [0002] Pasta is the main food in human's daily life. Some of the noodles sold in the market are made of ancient formulas such as wheat flour and salt, which have few nutrients and are not conducive to human health and longevity; the other part is instant noodles extracted from animal oil or vegetable oil. Therefore, fried food not only has no nutritional and health effects on the human body, but also long-term consumption will cause hyperlipidemia, high blood pressure, and arteriosclerosis, which will cause serious harm to human health and longevity. [0003] Along with the continuous improvement day by day of my country's urban and rural living standards, the noodles raw material quality, nutrition and taste of original production are far from being able to satisfy the demand...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 唐敏
Owner SHANGHAI DAOSHENGHE IND DEV
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