Hunger-resistant noodle and preparation method thereof
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A technology of noodles and noodle improver, which is applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of single nutrition of ordinary noodles, etc.
Inactive Publication Date: 2014-04-09
丁于萍
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However, the nutritional components of flour are mainly starch and a small amount of protein, and the other nutritional components required by the human body are very small. Ordinary noodles have a single nutritional content, which is not suitable for the target group. It is not suitable for strengthening nutrition, supplementing easily lost elements, and strengthening the body.
With the continuous improvement of people's living standards, ordinary noodles can no longer meet people's nutritional needs.
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[0014] specific implementation plan
[0015] The present invention will be described in further detail below in conjunction with the following specific embodiments:
[0016] Weigh the following raw materials in parts by weight (kg): flour 75, white kidney beans 35, buckwheat 55, stone lotus 12, water chestnut 26, grapes 26, shiitake mushrooms 23, milk 35, sugar 5, jackfruit 1, geranium 1, three Seven 1. Chuanketong 2. Noodle improver 1. Appropriate amount of water;
[0017] The noodle improver is made from the following raw materials in parts by weight (kg): glutinous rice 36, shepherd's purse 22, carrot 25, duck egg 17, cucumber seed powder 13, ganoderma lucidum spore powder 6, citrus aurantium 4, small fly 3, gourd Tea 3, Tianxiang stove 4, Xihuangcao 5, Echinacea chrysanthemum 5, Myrobalan 3, coix seed oil 1, appropriate amount of water; the preparation method is to put glutinous rice in a frying pan, fry until fragrant, and grind it into powder; wash and peel the carrots ...
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Abstract
The invention discloses a hunger-resistant noodle and a preparation method thereof. The noodle is composed of the following raw materials in parts by weight: 70 to 80 parts of flour, 30 to 40 parts of white kidney bean, 50 to 60 parts of buckwheat, 10 to 15 parts of houseleek, 20 to 30 parts of water caltrop, 20 to 30 parts of grape, 20 to 25 parts of mushroom, 30 to 40 parts of milk, 5 to 6 parts of white sugar, 1 to 2 parts of philippine flemingia root, 1 to 2 parts of fish pelargonium, 1 to 2 parts of pseudo-ginseng, 1 to 3 parts of caulis clematidis armandii, 1 to 2 parts of noodle modifier, and a proper amount of water. Flour, white kidney bean, and buckwheat are taken as the main raw materials to produce the hunger-resistant noodle, so that the noodle has a palatable taste, and a hunger-resistant function. The white kidney bean has the functions of warming the middle, depressing qi, benefiting the intestines and stomach, stopping hiccup, tranquilizing, and tonifying the kidney and primordial qi; buckwheat has the functions of invigorating stomach, removing food retention, reducing blood pressure, and promoting stomach and intestine peristalsis; houseleek has the functions of clearing heat, removing toxicity, reducing blood sugar, discharging uric acid, removing uric toxin, promoting metabolism, maintaining beauty, and keeping young; and water caltrop has the functions of inducing dieresis, promoting lactation, tonifying qi, invigorating spleen, relieving diabetes symptom, preventing cancer, and removing alcoholic toxin.
Description
technical field [0001] The invention relates to the technical field of food and its technology, in particular to a hunger-resistant noodle and a preparation method thereof. Background technique [0002] Noodles are the main food in people’s daily life. The main ingredient is flour, which is made by adding water and kneading noodles. Before noodles appeared, rice and porridge were the staple food of Chinese people, but after noodles appeared, noodles became equal to rice food. The main food is pasta. Because noodles are easy to digest and absorb, and have the effects of improving anemia, enhancing immunity, and balancing nutrient absorption, they have always been one of the staple foods that people love. However, the nutritional components of flour are mainly starch and a small amount of protein, and the other nutritional components required by the human body are very small. Ordinary noodles have only a single nutritional content, so they are not suitable for strengthening ...
Claims
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