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Carrot noodles

A carrot and carrot powder technology is applied to carrot noodles. It can solve the problems of single taste and low nutritional value, and achieve the effects of good taste, enhanced immunity and simple production

Inactive Publication Date: 2014-01-01
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

Existing noodles are all made from a single flour-based raw material, not only have a single taste, but also have low nutritional value, especially not suitable for consumers with high blood sugar, high blood fat and obesity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A carrot noodle, the formula of which is calculated in parts by weight: 100 parts of wheat flour, 10 parts of carrot powder and 2 parts of edible salt.

[0022] Its production method is:

[0023] (1) According to the formula requirements, the raw and auxiliary materials are weighed for later use.

[0024] (2) Add edible salt into the salt-dissolving tank, inject demineralized water with 20% of the raw material weight, stir for 2 minutes until fully dissolved, and stand for 5 minutes to obtain a saline solution for later use.

[0025] (3) Pass the wheat flour through the vibrating sieve and enter the dough mixer through the elevator.

[0026] (4) Put the carrot powder into the dough mixer and dry mix with the wheat flour for 5 minutes, spray in the saline solution and continue stirring at high speed for 10 minutes to obtain a dough with uniform particles.

[0027] (5) Send the reconciled dough into the aging machine, and press it after aging for 30 minutes.

[0028] (...

Embodiment 2

[0032] A carrot noodle, the formula of which is calculated in parts by weight: a carrot noodle, whose formula is calculated in parts by weight: 100 parts of wheat flour, 5 parts of carrot powder and 3 parts of edible salt.

[0033] Its production method is:

[0034] (1) According to the formula requirements, the raw and auxiliary materials are weighed for later use.

[0035] (2) Add edible salt into the salt-dissolving pot, inject demineralized water with 25% of the raw material weight, stir for 2 minutes until fully dissolved, and stand for 5 minutes to obtain a saline solution for later use.

[0036] (3) Pass the wheat flour through the vibrating sieve and enter the dough mixer through the elevator.

[0037] (4) Put the carrot powder into the dough mixer and dry mix with the wheat flour for 5 minutes, spray in the saline solution and continue stirring at high speed for 10 minutes to obtain a dough with uniform particles.

[0038] (5) Send the reconciled dough into the agin...

Embodiment 3

[0043] A carrot noodle, the formula of which is calculated in parts by weight: a carrot noodle, whose formula is calculated in parts by weight: 100 parts of wheat flour, 3 parts of carrot powder and 1 part of edible salt.

[0044] Its production method is:

[0045] (1) According to the formula requirements, the raw and auxiliary materials are weighed for later use.

[0046] (2) Add edible salt into the salt-dissolving tank, inject demineralized water with 20% of the raw material weight, stir for 2 minutes until fully dissolved, and stand for 5 minutes to obtain a saline solution for later use.

[0047] (3) Pass the wheat flour through the vibrating sieve and enter the dough mixer through the elevator.

[0048] (4) Put the carrot powder into the dough mixer and dry mix with the wheat flour for 5 minutes, spray in the saline solution and continue stirring at high speed for 10 minutes to obtain a dough with uniform particles.

[0049] (5) Send the reconciled dough into the agin...

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PUM

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Abstract

The invention provides carrot noodles. The carrot noodles comprise the following ingredients in parts by weight: 100 parts by weight of wheat flour, 1-10 parts by weight of carrot powder, 0.5-3 parts by weight of edible salt. The manufacturing method comprises material weighing, powder screening, dough kneading, dough curing, squashing, slitting, hanging, drying, and cutting at preset length. The carrot powder in the carrot noodles has a high nutrition value, is beneficial to liver and eyes, can relax bowel and prevent cancer, reduce blood sugar and reduce lipid, and boost immunity; the wheat flour is beneficial to heart, lung, spleen, and intestine, is good for diuresis, can activate blood, can eliminate heat and stop thirst; the carrot noodles have a good taste, is convenient to eat, and is easy to manufacture.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to carrot noodles. Background technique [0002] Noodles are a common food in people's daily life. They are easy to eat and have always been favored by people. Existing noodles are all made of single flour-based raw materials, not only have a single taste, but also have low nutritional value, and are especially not suitable for consumers with high blood sugar, high blood fat and obesity. Contents of the invention [0003] The problem to be solved by the present invention is to provide a kind of carrot noodles with high nutritional value, convenience, quickness and delicious taste. [0004] In order to solve the above-mentioned technical problems, the technical solution adopted in the present invention is: a kind of carrot noodle, characterized in that: its formula is counted by weight: 100 parts of wheat flour, 1-10 parts of carrot powder, 0.5-3 parts of edible salt. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L33/10
CPCA23L33/10A23L7/109A23V2002/00
Inventor 陈中红
Owner 宜垦(天津)农业制品有限公司