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Coarse grain noodles

A technology of noodles and coarse grains, applied in the food field, can solve problems such as intestinal obstruction and dehydration, achieve the effects of improving quality, increasing surface smoothness, and reducing broken ends

Active Publication Date: 2014-05-07
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Excessive fiber can lead to acute symptoms such as intestinal obstruction and dehydration, especially for people with weak gastrointestinal function, so that other nutrients in coarse grains cannot be well digested and absorbed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Coarse grain noodles, the weight ratio of the raw materials of the coarse grain noodles is 80 parts of flour, 2 parts of corn flour, 1 part of peanut powder, 1 part of millet flour, 5 parts of pumpkin puree, 0.5 part of yeast powder, and 0.3 part of guar gum . The corn flour is made by drying the corn until the water content is less than 5% and then pulverizing it to 50 mesh; the peanut flour is made by drying the peanut until the water content is less than 5% and then pulverizing it to 50 mesh; Millet is dried to a water content of less than 5% and then crushed to 50 mesh. The pumpkin puree is prepared by steaming and smashing pumpkins after peeling. The steaming time is 10 minutes, and the steaming temperature is 120°C.

[0022] The invention discloses a preparation method of the above-mentioned coarse-grain noodles, which comprises mixing the raw materials and kneading the dough to form a dough, then fermenting the dough, machine-made noodles, and drying to make co...

Embodiment 2

[0024] Coarse grain noodles, the weight ratio of the raw materials of the coarse grain noodles is 100 parts of flour, 5 parts of corn flour, 3 parts of peanut powder, 3 parts of millet flour, 8 parts of pumpkin puree, 2 parts of yeast powder, and 0.8 part of guar gum .

[0025] A further technical solution is that the corn flour is made by drying corn to a water content of less than 5% and then crushing to 50-70 mesh, and the peanut flour is made by drying peanuts to a water content of less than 5% and then crushing to 50-70 The millet flour is made by drying the millet until the water content is less than 5%, and then pulverizing it to 50-70 mesh. The pumpkin puree is prepared by steaming and smashing pumpkins after peeling. The steaming time is 15 minutes, and the steaming temperature is 100°C.

[0026] The invention discloses a preparation method of the above-mentioned coarse-grain noodles, which comprises mixing the raw materials and kneading the dough to form a dough, t...

Embodiment 3

[0028] Coarse grain noodles, the weight ratio of the raw materials of the coarse grain noodles is 90 parts of flour, 3 parts of corn flour, 2 parts of peanut powder, 2 parts of millet flour, 7 parts of pumpkin puree, 1 part of yeast powder, and 0.5 part of guar gum . The corn flour is made by drying the corn until the water content is less than 5% and then pulverizing it to 60 mesh; the peanut flour is made by drying the peanut until the water content is less than 5% and then pulverizing it to 60 mesh; Millet is dried to a water content of less than 5% and then crushed to 60 mesh. The pumpkin puree is obtained by steaming and smashing the pumpkins after peeling, and the steaming time is 12 minutes, and the steaming temperature is 110°C.

[0029] The invention discloses a preparation method of the above-mentioned coarse-grain noodles, which comprises mixing the raw materials and kneading the dough to form a dough, then fermenting the dough, machine-made noodles, and drying to...

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PUM

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Abstract

The invention relates to coarse grain noodles which comprise the following raw materials in parts by weight: 80-100 parts of flour, 2-5 parts of corn powder, 1-3 parts of peanut powder, 1-3 parts of millet powder, 5-8 parts of mashed pumpkin, 0.5-2 parts of yeast powder and 0.3-0.8 part of guar gum. The invention also relates to a preparation method of coarse grain noodles. In the invention, the raw materials of the coarse grain noodles are fermented, and the overall nutritional value of the coarse grain noodles is increased; as functional noodles, the coarse grain noodles provided by the invention are rich in dietary fibers easy to digest and absorb as well as other nutrient substances.

Description

technical field [0001] The invention relates to coarse grain noodles and belongs to the field of food. Background technique [0002] Coarse grains are rich in insoluble cellulose, which is beneficial to ensure the normal operation of the digestive system. It works synergistically with soluble fiber to reduce the concentration of low-density cholesterol and triglyceride in the blood; increase the residence time of food in the stomach, delay the speed of glucose absorption after meals, and reduce high blood pressure, diabetes, obesity and cardiovascular and cerebrovascular diseases disease risk. Eating too much whole grains will affect digestion. Excessive fiber can lead to acute symptoms such as intestinal obstruction and dehydration, especially for people with weak gastrointestinal function, making other nutrients in coarse grains unable to be well digested and absorbed. Contents of the invention [0003] In order to solve the above-mentioned problems existing in the pr...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L33/10
CPCA23L7/104A23L7/109A23L33/10A23L33/14A23V2002/00A23V2200/32A23V2200/324A23V2200/302A23V2250/76A23V2250/506
Inventor 张丽琍祁斌吴雷
Owner ANHUI YANZHIFANG FOOD
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