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Coffee-flavor spirit-raising fine dried noodle

A coffee-flavored, dried noodle technology, applied in the fields of application, food preparation, food science, etc., can solve the problem of no health care function, and achieve the effect of increasing the refreshing effect and better taste

Inactive Publication Date: 2014-02-19
HEFEI CAIJIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the vermicelli sold on the market is usually only used as a non-staple food, and does not have any health care function. With the improvement of people's living standards, people pay more and more attention to the health care function of food. The vermicelli on the market cannot satisfy people's needs. need

Method used

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Examples

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Effect test

Embodiment Construction

[0011] A coffee-flavored refreshment noodle, which is composed of the following raw materials in parts by weight: 170 Kg of wheat flour, 20 Kg of milk powder, 50 Kg of cowpea, 40 Kg of coffee beans, 30 Kg of spinach, 30 Kg of banana, 4 Kg of mint, 3 Kg of lavender, wild jujube seed 4 Kg, wheatgrass 3 Kg, kudzu root 3 Kg, clove grass 4 Kg, mung bean leaves 2 Kg, pumpkin leaves 2 Kg, light bamboo leaf water 20 Kg, appropriate amount of water.

[0012] A preparation method for coffee-flavored refreshing noodles, comprising the following steps:

[0013] (1) Wash the cowpea and coffee beans, grind them into bean powder, and pass through a 160-mesh sieve to obtain fine bean powder;

[0014] (2) Wash and peel the bananas, put them into the beater together with the washed spinach, add light bamboo leaf water, and beat into fruit and vegetable juice;

[0015] (3) Heat and extract the mint, lavender, wild jujube seed, wheatgrass, kudzu root, clove, mung bean leaves, and pumpkin leaves ...

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PUM

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Abstract

A coffee-flavor spirit-raising fine dried noodle comprises the following raw materials: by weight, 160-180 parts of wheat flour, 20-30 parts of milk powder, 50-60 parts of cowpea, 40-50 parts of coffee beans, 30-40 parts of spinach, 30-40 parts of bananas, 4-5 parts of mint, 3-4 parts of lavender, 4-5 parts of spine date seed, 3-4 parts of wheatgrass, 3-4 parts of root of kudzu vine, 4-5 parts of zornia gibbosa, 2-3 parts of mung bean leaf, 2-3 parts of pumpkin leaf, 20-30 parts of lophatherum gracile water and a proper amount of water. The coffee-flavor spirit-raising fine dried noodle comprises coffee having the spirit-raising effect, and has a better taste compared with a traditional fine dried noodle, and the coffee-flavor spirit-raising fine dried noodle is particularly added with active components of the mint, the lavender, the spine date seed and other traditional Chinese medicines having the spirit-raising effect, so that the spirit-raising effect of the coffee-flavor spirit-raising fine dried noodle is enhanced, and the coffee-flavor spirit-raising fine dried noodle is suitable for mental workers and students to eat.

Description

technical field [0001] The invention mainly relates to the technical field of dried noodles and a preparation method thereof, in particular to a kind of coffee-flavored refreshing dried noodles. Background technique [0002] Pasta is one of people's staple food, vermicelli, as a kind of pasta, is a kind of very convenient food, just boils. However, the vermicelli sold on the market is usually only used as a non-staple food, and does not have any health care function. With the improvement of people's living standards, the health care function of people's piles of food is also more and more important. The vermicelli on the market cannot satisfy people's needs. need. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides a refreshing dried noodle with coffee flavor. [0004] The present invention is realized through the following technical solutions: a coffee-flavored refreshment vermicelli, which is c...

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 许正财
Owner HEFEI CAIJIN FOOD
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