Multi-cereal-containing nutritive noodles and preparation method thereof

A noodle and nutrition technology, applied in food preparation, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of low dietary cellulose content and unsuitable healthy and balanced dietary structure, etc.

Inactive Publication Date: 2014-04-02
MINGGUANG GUIHUA FLOUR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the noodles sold in the market are mainly made of wheat flour, which contain a lot of carbohydrates and a small amount of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] specific implementation plan

[0017] The present invention will be described in further detail below in conjunction with the following specific embodiments:

[0018] Weigh the following raw materials in parts by weight (kg): 65 wheat, 32 barley, 27 oats, 24 malt powder, 22 black sesame, 18 almonds, 13 ginkgo, 14 lotus seeds, 9 sweet-scented osmanthus, 14 donkey-hide gelatin, 35 milk, wheat Blank bud oil 3, Anemarrhena 1, rootless leaves 2, polygala 1, Yunling 2, Gynostemma 2, noodle improver 1, appropriate amount of water;

[0019] The noodle additive is made of the following raw materials in parts by weight (kg): tapioca starch 45, hawthorn kernel powder 18, walnut kernel 17, almond 13, banana 33, longan 28, privet privet fruit 2, burdock 2, rose 3, Asparagus 4, Dingkui grass 1, water wenghua 2, pure tea oil 1, appropriate amount of water; grind walnut kernels and almonds into powder, put the pure tea oil in a pot and heat it, add the above powder and stir-fry over l...

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PUM

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Abstract

The invention discloses multi-cereal-containing nutritive noodles and a preparation method thereof. The multi-cereal-containing nutritive noodles are prepared from 60-70 parts by weight of wheat, 30-35 parts by weight of barley, 20-30 parts by weight of oat, 20-30 parts by weight of malt meal, 20-25 parts by weight of black sesame, 15-20 parts by weight of bitter apricot kernel, 10-14 parts by weight of gingko seed, 10-15 parts by weight of lotus seed, 8-10 parts by weight of sweet osmanthus, 10-15 parts by weight of donkey-hide gelatin, 30-40 parts by weight of milk, 3-4 parts by weight of wheat germ oil, 1-2 parts by weight of rhizoma anemarrhenae, 2-3 parts by weight of Wugenye, 1-2 parts by weight of polygala root, 1-2 parts by weight of poria, 2-3 parts by weight of fiveleaf gynostemma herb, 1-2 parts by weight of a noodle modifier and a proper amount of water. The multi-cereal-containing nutritive noodles utilize wheat, barley, oat and malt meal as main raw materials. Wheat has effects of enhancing the stomach and intestine functions, improving energy, clearing heat, eliminating vexation, nourishing heart and soothing nerves. Barley has effects of quenching thirst, removing heat toxins, tonifying qi and regulating the center, nourishing consumptive disease, strengthening blood vessels, improving skin color, enriching five internal organs, digesting cereals and stopping diarrhea. Oat has effects of tonifying liver and harmonizing stomach, maintaining beauty and caring skin, resisting bacteria and oxidation, improving immunity, reducing blood pressure, reducing cholesterol, preventing and treating colorectal cancer and preventing and treating heart diseases.

Description

[0001] technical field [0002] The invention relates to the technical field of noodles and its technology, in particular to a multi-wheat nutritional noodle and a preparation method thereof. Background technique [0003] Traditional noodles are a kind of noodle-shaped food made from grain or bean flour with water and made into dough, which is then pressed or rolled into slices and then cut, or rubbed, pulled, pinched, etc. Noodles are easy to make and convenient to eat, and are one of the most common staple foods in China. It is second only to steamed buns and rice in history and today. Most of the noodles sold on the market are made of wheat flour as the main raw material, contain a large amount of carbohydrates and a small amount of nutrients, and have low dietary fiber content, which does not conform to a healthy and balanced dietary structure. Therefore, we need to improve the raw materials and production techniques of traditional noodles from the field of health car...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L33/10A23L33/105
CPCA23L33/10A23L7/109A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 杨荣利
Owner MINGGUANG GUIHUA FLOUR
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