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Butter milk fragrance liver-protection noodles and preparation method thereof

A liver-protecting and butter-protecting technology, which is applied in food preparation, application, food science, etc., can solve the problems of few flavors and single nutritional components, and achieve the effect of unique flavor, rich nutrition, and strong milky aroma

Inactive Publication Date: 2014-02-19
张春耕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now there are many kinds of noodles on the market, but there are problems of single nutritional components and few tastes to choose from.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A buttery, milky and liver-protecting vermicelli is characterized in that it is made of the following raw materials in parts by weight (kg):

[0016] Wheat flour 100, buckwheat flour 30, butter 5, yogurt 10, Schisandra chinensis 3, dandelion 2, dichotoma 3, American ginseng 1, mulberry 5, cayenne grass 3, phoenix grass 2, pearl grass 4, elm bark 3.

[0017] The preparation method of the buttery milk fragrance liver-protecting dried noodles comprises the following steps:

[0018] (1) Add water to decoct schisandra, dandelion, chrysanthemum, American ginseng, mulberry, schisandra, phoenix grass, pearl grass, and elm white bark for 2-3 hours, filter and remove the slag, and spray-dry the obtained extract to make powder ;

[0019] (2) Add butter to the pot, simmer on low heat, pour oatmeal flour, stir-fry until fragrant, add 4-5 times the amount of water and yogurt, heat and stir on low heat until it becomes a thick paste, then freeze-dry, and grind into pow...

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Abstract

The invention relates to butter milk fragrance liver-protection noodles and a preparation method thereof. The butter milk fragrance liver-protection noodles are characterized by being prepared from the following raw materials in parts by weight: 90 to 100 parts of wheat flour, 30 to 40 parts of hulles oats flour, 3 to 5 parts of butter, 10 to 12 parts of acidophilus milk, 2 to 3 parts of schisandra chinensis, 1 to 2 parts of dandelion, 2 to 3 parts of bunge corydalis herb, 0.8 to 1 part of American ginseng, 3 to 5 parts of mulberry, 2 to 3 parts of herba epimedii, 1 to 2 parts of phoenix-tail fern, 3 to 4 parts of hemianthus micranthemoides and 2 to 3 parts of siberian elm bark. The butter milk fragrance liver-protection noodles are rich in nutrition, have strong milk fragrance, fine and smooth taste and unique flavor, and have the function of liver protection.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to noodles, in particular to a liver-protecting dried noodle with buttery milk fragrance and a preparation method thereof. Background technique [0002] Noodles are a traditional food in China. They are popular because of their simple preparation and convenient eating. There are many kinds of noodles on the market now, but there are problems that the nutritional components are single and the taste types available for selection are few. Contents of the invention [0003] The purpose of the present invention is to provide a kind of butter milk fragrance liver-protecting dried noodle and its preparation method. The present invention has the characteristics of fine and smooth mouthfeel, smooth and firm, rich nutrition and no chemical additives. [0004] The technical scheme adopted in the present invention is: [0005] A liver-protecting noodle with buttery milk fla...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L33/105
CPCA23L33/105A23L7/109A23V2002/00
Inventor 张春耕
Owner 张春耕
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