Special diabetes patient nutrition compounding noodle flour and preparation method thereof

A special flour for noodles, diabetes technology, applied in the field of food science, can solve problems such as noodle spoilage, noodle browning, deepening color and luster, and achieve the effects of ensuring life safety, promoting normal metabolism, and preventing the danger of poisoning

Active Publication Date: 2013-12-11
安徽省凤宝粮油食品(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The current problems of noodles: (1) Noodle browning: it exists in raw wet noodles. Low-grade raw wet noodles can only be stored for 2 hours at room temperature. As time goes by, the color will deepen and darken, and the quality will deteriorate
(2) Noodle corruption: present in all kinds of noodles, especially raw we

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Weigh the following raw materials: 200kg of high-gluten wheat flour, 20kg of konjac flour, 3kg of cassia seed, 5kg of hawthorn, 3kg of white fungus, 2kg of poria, 1kg of purslane, 3kg of pine pollen, 3kg of kudzu root, 3kg of pumpkin powder, 5kg of medlar, 5kg of yam powder, lotus Leaf 3kg, Ganoderma lucidum powder 1kg, red dates 3kg, oligosaccharides 2kg, abalone 3kg, sea cucumber 3kg, spirulina dry powder 3kg, lotus seeds 7kg.

[0036] Preparation:

[0037] S1: Take lotus leaf, Tremella, Poria, Portulaca oleracea, cut into small pieces, dry at 110°C for 4 hours, and then grind to a particle size between 400-600 mesh to obtain powder I;

[0038] S2: Take abalones and sea cucumbers, cook them, take them out, cut them into small pieces, dry them at 110°C for 4 hours, and then grind them to a particle size between 400 and 600 mesh to obtain powder II;

[0039] S3: Take red jujube and hawthorn, pit them separately, dry the pulp at 110°C for 4 hours, and then grind to a particle s...

Embodiment 2

[0044] Weigh the following raw materials: high-gluten wheat flour 300kg, konjac flour 30kg, cassia seed 6kg, hawthorn 8kg, white fungus 6kg, poria cocos 3kg, purslane 3kg, pine pollen 6kg, kudzu root 5kg, pumpkin powder 6kg, wolfberry 10kg, yam powder 10kg, lotus Leaf 6kg, Ganoderma lucidum powder 3kg, red dates 6kg, oligosaccharides 4kg, abalone 5kg, sea cucumber 5kg, spirulina dry powder 4kg, lotus seed 10kg.

[0045] Preparation:

[0046] S1: Take lotus leaf, Tremella, Poria, Portulaca oleracea, cut into small pieces, dry at 120°C for 6 hours, and then grind to a particle size between 400-600 mesh to obtain powder I;

[0047] S2: Take abalones and sea cucumbers, cook them, take them out, cut them into small pieces, dry them at 120°C for 6 hours, and then grind them to a particle size between 400 and 600 mesh to obtain powder II;

[0048] S3: Take red jujube and hawthorn, pit them separately, dry the pulp at 120°C for 6 hours, and then grind to a particle size between 400 and 600 m...

Embodiment 3

[0053] Weigh the following raw materials: 250kg of high-gluten wheat flour, 25kg of konjac flour, 5kg of cassia seed, 7kg of hawthorn, 5kg of white fungus, 2kg of poria cocos, 2kg of purslane, 5kg of pine pollen, 4kg of kudzu root, 5kg of pumpkin powder, 8kg of wolfberry, 8kg of yam powder, lotus Leaves 5kg, Ganoderma lucidum powder 2kg, red dates 5kg, oligosaccharides 3kg, abalone 4kg, sea cucumber 4kg, spirulina dry powder 4kg, lotus seeds 8kg.

[0054] Preparation:

[0055] S1: Take lotus leaf, Tremella, Poria, Portulaca oleracea, cut into small pieces, dry at 115°C for 5 hours, and then grind to a particle size between 400-600 mesh to obtain powder I;

[0056] S2: Take abalones and sea cucumbers, cook them, take them out, cut them into small pieces, dry them at 115°C for 5 hours, and then grind them to a particle size between 400 and 600 mesh to obtain powder II;

[0057] S3: Take red jujube and hawthorn, pit them separately, dry the pulp at 115°C for 5 hours, and then grind to a...

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PUM

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Abstract

The present invention provides special noodle flour, particularly relates to special nutrition enhanced noodle flour, and belongs to the technical field of food science. The noodle flour comprises the following components, by weight, 200-300 parts of high strength wheat flour, 20-30 parts of amorphophallus konjac powder, 3-6 parts of obtuseleaf senna seed, 5-8 parts of hawthorn, 3-6 parts of white tremella, 2-3 parts of tuckahoe, 1-3 parts of purslane, 3-6 parts of pine pollen, 3-5 parts of lobed kudzuvine root, 3-6 parts of pumpkin powder, 5-10 parts of medlar, 5-10 parts of common yam rhizome powder, 3-6 parts of lotus leaf, 1-3 parts of mythic fungus powder, 3-6 parts of red date, 2-4 parts of oligosaccharide, 3-5 parts of abalone, 3-5 parts of sea cucumber, 3-4 parts of spiral algae dry powder, and 7-10 parts of lotus seed. According to the special diabetes patient nutrition composite noodle flour, a certain effect is provided for treatment and prevention of diabetes, and the prepared noodle has characteristics of smooth taste and chewiness, and meets habits of people.

Description

Technical field [0001] The invention provides a special flour for noodles, and particularly relates to a special flour for noodles with fortified nutrition, which belongs to the field of food science and technology. Background technique [0002] Flour is a powder made from wheat. According to the protein content of flour, it can be divided into high-gluten flour, low-gluten flour and non-gluten flour. Flour (wheat flour) is the staple food in most parts of northern China. There are many varieties of food made of flour, with different flavors. We often say "flour" refers to wheat flour, that is, flour ground from wheat. Names such as "high-gluten wheat flour" refer to what we usually call flour. [0003] Noodles originated in China and have a history of more than 2,000 years. They are one of the main foods for urban and rural residents in China, Japan, Korea and Southeast Asian countries. In recent years, with the substantial improvement of people's living standards and the ris...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/10A23L33/00A23L7/10
Inventor 潘永峰
Owner 安徽省凤宝粮油食品(集团)有限公司
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