Unlock instant, AI-driven research and patent intelligence for your innovation.

Peanut butter noodles and preparation method thereof

A production method and peanut pulp technology, which are applied in food preparation, dough processing, baking and other directions, can solve the problems of single variety of dried noodles, low nutritional value, lack of various vitamins and trace elements, etc., to enhance immunity and taste. Good results

Inactive Publication Date: 2014-05-21
ZUNYI TONGZI YUQIANG AGRI PROD DEV CO LTD
View PDF2 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the variety of dried noodles is relatively single, lacks the multivitamins and trace elements needed by the human body, and has low nutritional value. This problem has not been well resolved.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A peanut pulp vermicelli, comprising the following raw materials: flour, peanut pulp, the weight ratio of the flour and peanut pulp is 1000:200, and the peanut pulp is prepared by mixing, soaking and grinding peanuts and water, wherein peanuts and water The weight ratio is 30:300.

[0019] The preparation method of above-mentioned peanut pulp vermicelli, comprises the following steps:

[0020] a. Making peanut pulp: Peel and wash the peanuts, soak them in water according to the proportion, then grind them into peanut pulp, filter through a 100-mesh sieve to remove residue, and set aside;

[0021] b. Making dried noodles: mix the flour and peanut pulp according to the proportion, stir for 10 minutes, and process it into dried noodles according to the conventional process after aging.

[0022] In this embodiment, the soaking time of peanuts in water can be implemented according to the standards of 6 hours in spring, 4 hours in summer, 7 hours in autumn and 10 hours in wi...

Embodiment 2

[0024] A peanut pulp vermicelli, comprising the following raw materials: flour, peanut pulp, the weight ratio of the flour and peanut pulp is 1000:300, and the peanut pulp is prepared by mixing, soaking and grinding peanuts and water, wherein peanuts and water The weight ratio is 30:400.

[0025] The preparation method of above-mentioned peanut pulp vermicelli, comprises the following steps:

[0026] a. Making peanut pulp: Peel and wash the peanuts, soak them in water according to the proportion, then grind them into peanut pulp, filter through a 200-mesh sieve to remove residue, and set aside;

[0027] b. Making dried noodles: mix the flour and peanut pulp according to the proportion and stir for 15 minutes. After aging, process it into dried noodles according to the conventional process.

[0028] In this embodiment, the soaking time of peanuts in water can be implemented according to the standards of 6 hours in spring, 4 hours in summer, 7 hours in autumn and 10 hours in wi...

Embodiment 3

[0030] A peanut pulp vermicelli, comprising the following raw materials: flour, peanut pulp, the weight ratio of the flour and peanut pulp is 1000:400, and the peanut pulp is prepared by mixing, soaking and grinding peanuts and water, wherein peanuts and water The weight ratio is 30:500.

[0031] The preparation method of above-mentioned peanut pulp vermicelli, comprises the following steps:

[0032] a. Making peanut pulp: Peel and wash the peanuts, soak them in water according to the proportion, then grind them into peanut pulp, filter through a 100-200 mesh sieve to remove slag, and set aside;

[0033] b. Making dried noodles: mix the flour and peanut pulp according to the proportion and stir for 12 minutes. After aging, process it into dried noodles according to the conventional process.

[0034] In this embodiment, the soaking time of peanuts in water can be implemented according to the standards of 6 hours in spring, 4 hours in summer, 7 hours in autumn and 10 hours in w...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses peanut butter noodles. The peanut butter noodles contain flour and peanut butter which serve as raw materials, wherein the weight ratio of the flour to the peanut butter is 1000: (200-500). The peanut butter is prepared by mixing peanuts and water, soaking the peanuts and grinding the peanuts, wherein the weight ratio of the peanuts to the water is 30: (300-500). The peanut butter noodles prepared by using the technology of the invention have good mouth feel, a special fragrance and a healthcare effect, are capable of enhancing immunity of human bodies and have the effects of moistening lung, harmonizing stomach, tonifying spleen, stopping bleeding, promoting lactation, treating cough due to dryness, regurgitation, edema, dermatophytosis and scant breast milk, moistening lung for removing phlegm, nourishing, regulating the qi flowing in the channels, clearing heat from throat and relieving cough.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a peanut pulp vermicelli and a preparation method thereof. Background technique [0002] my country is a big country in the production and consumption of wheaten food. Simple and convenient instant dried noodles are of course very popular among the people. With the improvement of living standards, people's requirements for the nutritional value of dried noodles are getting higher and higher. Therefore, whole grains are becoming more and more popular. At present, the variety of dried noodles is relatively single, lacks the multivitamins and trace elements needed by the human body, and has low nutritional value. This problem has not been well resolved. [0003] The protein content of peanuts is more than 30%, equivalent to 2 times that of wheat, 2.5 times that of corn, and 3 times that of rice. The protein in peanuts is easily absorbed by the body, and the absorption rate is about...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/36A23L1/30A21D2/36A23L33/10
CPCA23L33/105A23L7/109A23V2002/00A23V2200/30A23V2200/324A23V2250/21
Inventor 谢同明
Owner ZUNYI TONGZI YUQIANG AGRI PROD DEV CO LTD