Nutritional healthcare noodle and preparation method thereof

A technology of health care noodles and nutrition, which is applied in the field of nutrition noodles, which can solve the problems of unfavorable health, easy occurrence of mushy water, low nutritional value, etc., and achieve the effects of improving blood circulation, promoting bone growth, and good food value

Inactive Publication Date: 2014-02-12
宋谋友
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the noodles sold in the market are noodles produced by traditional craft methods, which have relatively low nutritional value and a single variety, and in the process of use, they are prone to problems of paste water and broken bars. Therefore, in the production process of traditional noodles Among them, it is often necessary to add whitening agents, edible gelatin alum, etc. to increase the whiteness, strength and smoothness of noodles. The addition of these additives does not meet the modern demand for natural food, and is harmful to health
With the increasing living standards of urban and rural people in my country, the quality, nutrition and taste of traditional noodle raw materials are far from meeting the needs of modern people.
[0003] In order to increase the nutritional value or taste of noodles, producers now often add iron supplements, vitamin A, folic acid and other substances to flour. hard to improve

Method used

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  • Nutritional healthcare noodle and preparation method thereof
  • Nutritional healthcare noodle and preparation method thereof
  • Nutritional healthcare noodle and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Use a pulverizer to pulverize the Atractylodes Rhizoma Atractylodes Rhizome without silt and sundries. For the first pulverization, the speed of the pulverizer is 4200 rpm to obtain coarse powder, and then it is pulverized for the second time. The speed of the pulverizer is 6000 rpm to obtain Fine powder, spare.

[0018] The shells are washed with clean water so that there is no sediment and debris, and then dried. The temperature of the dryer is 60°C, and the drying time is 3 hours. Cut finely to obtain crushed powder, and then crush it with a pulverizer. Secondary pulverization, the speed of pulverizer is 4200 rpm, and fine powder is obtained for subsequent use.

[0019] Use 100 kg of wheat flour, mix 6 kg of Atractylodes macrocephala, and 8.07 kg of shells, pour it into a blender and mix well, then add 75 kg of water for stirring, the speed of the blender is 180 rpm, and the stirring time is 38 minutes. Enter the noodle machine, the speed of the noodle machine is 3...

Embodiment 2

[0030] Use a pulverizer to pulverize the Atractylodes Rhizoma Atractylodes Rhizome without silt and sundries. For the first pulverization, the speed of the pulverizer is 4800 rpm to obtain a coarse powder. Then, it is pulverized for the second time. The speed of the pulverizer is 5400 rpm to obtain Fine powder, spare.

[0031] Shells, washed with clean water, no sediment, no sundries, and dried. The temperature of the dryer is 50°C, and the drying time is as long as 220 minutes. Chop finely to get crushed powder, and then crush it with a pulverizer. Secondary pulverization, the speed of pulverizer is 4800 revs / min, get fine powder, set aside.

[0032] Use 100 kg of corn flour, 8 kg of Atractylodes macrocephala, and 10 kg of shells, pour them into a blender and mix well, then add 65 kg of water for stirring, the speed of the blender is 240 rpm, and the stirring time is 25 minutes. Enter the noodle machine, the speed of the noodle machine is 360 rpm, thinning, passing the knif...

Embodiment 3

[0034] Use a pulverizer to pulverize the Atractylodes Rhizoma Atractylodes Rhizome without silt and sundries. For the first pulverization, the speed of the pulverizer is 5400 rpm to obtain a coarse powder, and then it is pulverized for the second time. The speed of the pulverizer is 4800 rpm to obtain Fine powder, spare.

[0035] Shells, washed with clean water, no sediment, no sundries, and dried. The temperature of the dryer is 40°C, and the drying time is as long as 260 minutes. Chop finely to obtain crushed powder, and then crush it with a pulverizer. Secondary pulverization, the pulverizer rotating speed is 5400 rev / mins, obtain fine powder, set aside.

[0036] Use 100 kg of corn flour, 10 kg of Atractylodes macrocephala, 8 kg of shells, and 30.12 mg of vitamin D, pour it into a blender and mix well, then add 55 kg of water for stirring, the speed of the blender is 300 rpm, and the stirring time is 30 minutes. The raw material powder is poured into the noodle machine ag...

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PUM

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Abstract

The invention relates to a nutritional healthcare noodle, particularly to a nutritional healthcare noodle made of animal and plant materials and a preparation method of the nutritional healthcare noodle. The raw materials comprise common flour, Rhizoma Atractylodis and seashell, wherein the weight ratio of the common flour to the Rhizoma Atractylodis to the seashell is 100:(6-12):(6-12). The invention further provides the preparation method of the nutritional noodle. The noodle provided by the invention is rich in nutrients and good in taste and color.

Description

technical field [0001] The invention relates to a nutritional noodle, in particular to an animal and plant nutritional health noodle and a preparation method thereof. Background technique [0002] Noodles are a staple food in people's lives. Most of the noodles sold on the market are noodles produced by traditional techniques, which have relatively low nutritional value and a single variety, and in the process of use, they are prone to problems such as sticky water and broken bars. Therefore, in the production process of traditional noodles Among them, it is often necessary to add whitening agents, edible gelatin alum, etc. to increase the whiteness, strength and smoothness of noodles. The addition of these additives does not meet the modern demand for natural foods and is harmful to health. Along with the improvement day by day of the living standard of my country's urban and rural people, traditional noodle raw material quality, nutrition and taste can not satisfy modern ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/29A23L1/303A23L7/109A23L33/00A23L33/155
CPCA23L33/155A23L7/109A23L33/10A23L33/15A23L33/16A23L33/17A23V2002/00
Inventor 宋谋友
Owner 宋谋友
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