Processing method of high-fiber health-care noodle

A technology of health-care noodles and a processing method, applied in the field of food processing, can solve problems such as single taste, and achieve the effects of rich nutrition, reasonable formula and simple process

Active Publication Date: 2014-02-26
杭州六晟食品有限公司
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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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A processing method of high-fiber health-care noodles is characterized by comprising the following steps:

[0015] (1) Weigh the following raw materials: flour 120, brown rice flour 30, wheat bran powder 30, soybean dietary fiber 20, egg 10, shortening 8, stevia 3, peach kernel 2, asparagus 2, kudzu root 3, tangerine peel 3. Platycodon grandiflorum 3, Panax notoginseng 2, papaya juice 10, mustard juice 8, nutritional additives 5;

[0016] The nutrient additive is made up of Coix Seed Oil, Yuli Seed Powder, and Trichosanthes powder in a ratio of 0.03:2:2;

[0017] (2) Add stevia, peach kernels, asparagus, pueraria lobata, tangerine peel, platycodon, and panax notoginseng into an appropriate amount of water, heat and extract to obtain an extract;

[0018] (3) Put the shortening into the pot, heat to melt, then add the eggs and nutritional additives to it, stir and mix, heat to keep it in a molten state, and set aside;

[0019] (4) Mix the flour, brown rice flour, wheat bran powder...

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PUM

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Abstract

The invention discloses a processing method of high-fiber health-care noodle, which is prepared from the following raw materials: by weight, 100-120 parts of flour, 30-40 parts of coarse rice powder, 30-40 parts of wheat bran powder, 20-30 parts of soybean dietary fiber, 8-10 parts of eggs, 6-8 parts of shortening, 2-3 parts of stevia rebaudiana, 2-3 parts of peach seed, 1-2 parts of asparagi radix, 2-3 parts of root of kudzu vine, 1-3 parts of dried orange peel, 2-3 parts of balloonflower root, 1-2 parts of pseudo-ginseng, 8-10 parts of papaya juice, 8-10 parts of mustard juice and 5-7 parts of a nutrition additive. The invention provides the processing method of the high-fiber health-care noodle. The method provided by the invention has advantages of simple process and reasonable formula, meets market requirements and is suitable for industrial production. Cakes produced by the method are easy to digest, contain rich nutrients, has health-care efficacy, and are especially suitable for middle aged and old people.

Description

Technical field [0001] The invention relates to a processing method of high-fiber health-care noodles, belonging to the field of food processing. Background technique [0002] As a staple food in northern my country, noodles have a long history. Traditional noodles are mostly made of a single flour, with a single taste and simple nutritional structure. With the continuous improvement of people's quality of life and the increasing awareness of health care, various health-care noodles have also emerged and become consumers' darling. Summary of the invention [0003] The invention overcomes the shortcomings in the prior art and provides a method for processing high-fiber health-care noodles. [0004] The present invention is realized through the following technical solutions: [0005] A processing method of high-fiber health-care noodles is characterized by comprising the following steps: [0006] (1) Weigh the following raw materials: flour 100-120, brown rice flour 30-40, wheat bran ...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/308A23L33/21
CPCA23L7/109A23L33/21A23L33/40A23V2200/30A23V2200/332
Inventor 孙成友
Owner 杭州六晟食品有限公司
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