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Preparation method of ginkgo-flavored nutritious noodle

A ginkgo and noodle technology, applied in the field of food processing, can solve the problem of single taste and achieve the effect of simple method and reasonable formula

Active Publication Date: 2014-02-26
DINGYUAN YUNLONG FLOUR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional noodles mostly use a single flour as raw material, with single taste and simple nutritional structure. With the continuous improvement of people's quality of life and the continuous enhancement of health awareness, various health noodles have also emerged at the historic moment and become consumers' favorites. darling

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0014] A preparation method of ginkgo-flavored nutritious noodles is characterized in that it comprises the following steps:

[0015] (1) Weigh the following raw materials in parts by weight: wheat flour 130, ginkgo 50, seaweed powder 5, schisandra 3, cinnamon 2, bergamot 3, August melon 3, lily 2, dodder 2, thistle 1-3, lemon juice 10. Grape juice 10, almond oil 5, nutritional additives 8;

[0016] The nutritional additive is composed of coix seed oil, turmeric powder and trichosanthes powder in a ratio of -0.03: 3: 2;

[0017] (2) Remove the core of fresh ginkgo and add it to the mixture of lemon juice and grape juice, soak for 40 minutes and grind to obtain ginkgo pulp;

[0018] (3) Add schisandra, cinnamon, bergamot, August melon, lily, dodder, and thistle into an appropriate amount of water, heat and decoct to obtain a decoction;

[0019] (4) Mix wheat flour and seaweed powder, then add ginkgo pulp, decoction liquid, almond oil, nutritional additives and other remaining...

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Abstract

The invention discloses a preparation method of ginkgo-flavored nutritious noodle which is prepared from the following raw materials: by weight, 130-150 parts of wheat flour, 40-50 parts of ginkgo, 3-5 parts of seaweed meal, 2-3 parts of Chinese magnoliavine, 1-2 parts of cortex cinnamomi, 1-3 parts of fingered citron, 2-3 parts of Stauntonia latifolia, 2-3 parts of lily, 1-2 parts of semen cuscutae, 1-3 parts of Circium japonicum, 10-12 parts of lemon juice, 10-12 parts of grape juice, 4-5 parts of almond oil and 8-10 parts of a nutrition additive. The invention provides the preparation method of the ginkgo-flavored nutritious noodle. The noodle has a special flavor of ginkgo and is smooth and strong in mouthfeel. Meanwhile, as many Chinese herbal medicinal ingredients such as Chinese magnoliavine, cortex cinnamomi, fingered citron and the like are added in the raw materials, the noodle can provide a plurality of nutritional ingredients which human body requires and has good health-care effects.

Description

technical field [0001] The invention relates to a preparation method of ginkgo-flavored nutritious noodles, belonging to the field of food processing. Background technique [0002] Noodles, as a staple food in northern my country, have a long history. Traditional noodles mostly use a single flour as raw material, with single taste and simple nutritional structure. With the continuous improvement of people's quality of life and the continuous enhancement of health awareness, various health noodles have also emerged at the historic moment and become consumers' favorites. darling. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a preparation method of ginkgo-flavored nutritious noodles. [0004] The present invention is achieved through the following technical solutions: [0005] A preparation method of ginkgo-flavored nutritious noodles is characterized in that it comprises the following steps: [0006] (1) Weigh ...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L33/10A23L33/105
CPCA23L7/109A23L33/10A23V2002/00A23V2300/38A23V2200/30
Inventor 孙成友
Owner DINGYUAN YUNLONG FLOUR
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