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Gingko root kudzuvine fine dried noodles and preparation method thereof

A technology of pueraria vermicelli and ginkgo, which is applied in the field of ginkgo pueraria vermicelli and its preparation, to achieve the effects of crispy taste, increased blood flow, and rich nutrition

Inactive Publication Date: 2014-03-12
重庆市万州区食品工业研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no such advanced freeze-drying industry and traditional milling process of ginkgo and pueraria vermicelli coming into the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] a: Preparation of wild kudzu root powder: from November to February of the next year, dig wild kudzu root, rinse the sediment with clean water, remove the rotten part, scrape off the outer skin with a knife, cut it into small sections, send it to a pulverizer for pulverization, and kudzu kudzu root The ratio of pueraria to water is 1:3, the sieve aperture of the pulverizer is 2 mm, and pulverized to obtain kudzu root slurry; put the kudzu root slurry on the emery cloth filter frame, add water and filter repeatedly, so that the powder and slag are fully separated, and wet starch is obtained. After 48 After hours of precipitation, scoop up the water on the starch, take out the starch lumps, send them into the dryer, and dry and pulverize them at a temperature of 60°C for later use;

[0020] b: Preparation of ginkgo nut freeze-dried powder: select high-quality wild ginkgo fruit, sort, screen, cook, shell, peel, freeze-dryer, pass through a fine powder machine, and pass thro...

Embodiment 2

[0023] a: Preparation of wild kudzu root powder: from November to February of the next year, dig wild kudzu root, rinse the sediment with clean water, remove the rotten part, scrape off the outer skin with a knife, cut it into small sections, send it to a pulverizer for pulverization, and kudzu kudzu root The ratio of pueraria to water is 1:3, the sieve aperture of the pulverizer is 2 mm, and pulverized to obtain kudzu root slurry; put the kudzu root slurry on the emery cloth filter frame, add water and filter repeatedly, so that the powder and slag are fully separated, and wet starch is obtained. After 48 After hours of precipitation, scoop up the water on the starch, take out the starch lumps, send them into the dryer, and dry and pulverize them at a temperature of 60°C for later use;

[0024] b: Preparation of ginkgo nut freeze-dried powder: select high-quality wild ginkgo fruit, sort, screen, cook, shell, peel, freeze-dryer, pass through a fine powder machine, and pass thro...

Embodiment 3

[0027] a: Preparation of wild kudzu root powder: from November to February of the next year, dig wild kudzu root, rinse the sediment with clean water, remove the rotten part, scrape off the outer skin with a knife, cut it into small sections, send it to a pulverizer for pulverization, and kudzu kudzu root The ratio of pueraria to water is 1:3, the sieve aperture of the pulverizer is 2 mm, and pulverized to obtain kudzu root slurry; put the kudzu root slurry on the emery cloth filter frame, add water and filter repeatedly, so that the powder and slag are fully separated, and wet starch is obtained. After 48 After hours of precipitation, scoop up the water on the starch, take out the starch lumps, send them into the dryer, and dry and pulverize them at a temperature of 60°C for later use;

[0028] b: Preparation of ginkgo nut freeze-dried powder: select high-quality wild ginkgo fruit, sort, screen, cook, shell, peel, freeze-dryer, pass through a fine powder machine, and pass thro...

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PUM

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Abstract

The invention relates to gingko root kudzuvine fine dried noodles and a preparation method thereof. Gingko kernel freeze-dried powder prepared through freeze-drying production technology and root kudzuvine powder prepared through traditional technology are fed into high quality wheat flour according to certain ratio, and the gingko root kudzuvine fine dried noodles are obtained through dough kneading, maturing, hanging, drying, cutting, softening and packaging. The advanced freeze-drying technology keeps all nutrition ingredients of gingko kernels, and the traditional milling technology also keeps active ingredients of root kudzuvine. The noodles adopt scientific ratio, and achieves the purposes of rich nutrition required by human body, softness and palatability; ginkgetin and pueraria flavones complement each other, so that consumers with heart and cerebral vusculer diseases, coronary heart disease, high cholesterol, high blood sugar and high blood pressure achieve the effects of prevention and health protection, and the noodles guarantee the health and longevity of people through diet.

Description

technical field [0001] The invention relates to the field of food, in particular to ginkgo and kudzu root noodles and a preparation method thereof. Background technique [0002] Existing noodle market, only has pure kudzu root noodle and ginkgo noodle product sales. There is no such advanced freeze-drying industry and traditional milling process of ginkgo and pueraria vermicelli coming into the market. Contents of the invention [0003] Aiming at the present situation of the market, the present invention provides a scientific formula for adding a certain amount of kudzu root powder and ginkgo nut freeze-dried powder to traditional food, so as to make people healthier and live longer. Ginkgo and pueraria vermicelli were produced to fill the gap in the market. [0004] In order to achieve the above object, the present invention adopts the following technical solutions: [0005] A kind of ginkgo kudzu root vermicelli, comprises the raw material composition of follow...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/29A23L7/109A23L33/00
CPCA23L33/10A23L7/109A23V2002/00A23V2200/326A23V2200/3262A23V2200/328
Inventor 程季民朱博
Owner 重庆市万州区食品工业研究所
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