High nutrition noodle

A high-nutrition, noodle technology, applied in applications, food preparation, food science, etc., can solve problems such as hindering the brain's absorption of calcium and iron, brain damage in middle-aged and elderly people, and lack of pure taste, so as to promote human longevity and affordable prices. , the effect of improving the quality of life

Inactive Publication Date: 2014-04-02
李玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional noodle raw materials, single variety, nutrition, single taste, and defects of paste water, broken strips, not pure enough taste and softness when used
At the same time, traditional noodles often need to add whitening agents, edible gum alum, etc. during the processing process to increase the whiteness, strength and smoothness of noodles, and regular consumption of foods containing whitening agents, edible gum alum will hinder the brain's ability to absorb calcium and iron. Absorption, especially harmful to the brain development of young children, and also harmful to the brains of middle-aged and elderly people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Take 100 kilograms of wheat flour, 10 kilograms of sorghum flour, 5 kilograms of corn flour, and 10 kilograms of kudzu root powder, a total of 125 kilograms of raw materials, put them into the tank, add 30 kilograms of water, add 0.5 kilograms of salt, stir evenly, discharge the materials, feed them into the hopper of the noodle machine, and pass the noodles The noodles are formed by machine pressing and rolling, and the noodles are conveyed by chains, and then dried. After drying, they are cut into 24cm lengths and packaged to become high-nutrition noodles.

Embodiment 2

[0017] Take 100 kilograms of wheat flour, 15 kilograms of sorghum flour, 8 kilograms of corn flour, and 15 kilograms of kudzu powder. Put 138 kilograms of raw materials into the tank, add 35 kilograms of water, add 0.5 kilograms of salt, stir evenly, discharge the materials, feed them into the hopper of the noodle machine, and pass the noodles The noodles are formed by machine pressing and rolling, and the noodles are conveyed by chains, and then dried. After drying, they are cut into 24cm lengths and packaged to become high-nutrition noodles.

Embodiment 3

[0019] Take 100 kilograms of wheat flour, 20 kilograms of sorghum flour, 10 kilograms of corn flour, and 20 kilograms of kudzu root flour, a total of 150 kilograms of raw materials are put into the tank, add 40 kilograms of water, add 0.8 kilograms of salt, stir evenly, discharge the materials, feed them into the hopper of the noodle machine, and pass the noodles The noodles are formed by machine pressing and rolling, and the noodles are conveyed by chains, and then dried. After drying, they are cut into 24cm lengths and packaged to become high-nutrition noodles.

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PUM

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Abstract

Belonging to the technical field of food preparation, the invention provides a high nutrition noodle, which is prepared from the following raw materials by weight in a manual or mechanical way: 100 parts of wheat flour, 10-20 parts of sorghum flour, 5-10 parts of corn flour, 10-20 parts of radix puerariae powder, and 30-40 parts of water. The high nutrition noodle provided by the invention is a safe, high-end and nutritional ideal food with gastrointestinal protection and other disease preventing and resistant functions, is affordable, and rejects adding a brightener, edible gum, alum and other substances harmful to the human body during processing.

Description

technical field [0001] The invention belongs to the technical field of food preparation. Background technique [0002] Noodles are a kind of daily staple food of our people. Generally speaking, noodles are made of flour (wheat crushed) mixed with water and then pressed, and then dried after pressing, which is dry noodles. It is easy to eat without drying. It's wet noodles. The raw materials of traditional noodles are single, nutritious, and taste is single, and there are defects such as paste water, broken strips, not pure enough in taste, and soft when used. At the same time, traditional noodles often need to add whitening agents, edible gum alum, etc. during the processing process to increase the whiteness, strength and smoothness of noodles, and regular consumption of foods containing whitening agents, edible gum alum will hinder the brain's ability to absorb calcium and iron. Absorption, especially harmful to the brain development of young children, also damages the br...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/29A23L7/109A23L33/00
CPCA23L7/109A23L29/30A23V2002/00
Inventor 李玲
Owner 李玲
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