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A kind of black noodles and processing method thereof

A black, noodle technology used in baking, function of food ingredients, baked goods, etc.

Inactive Publication Date: 2015-09-30
江苏康成食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that there are few black noodles on the market at present, and provide a kind of black noodles and a processing method, so as to realize the health care function of black food on the basis of the general quality of noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A black steamed bun

[0014] ① Prepare materials. 10 catties of prepared and refined flour, 3 catties of sweetgum leaves, mashed and soaked in 3.5 catties of water, and 50 grams of salt;

[0015] ② Make noodles. Use a strainer to remove the residue of sweetgum leaves, and pour the salt into the dipping juice of sweetgum leaves, and knead the dough;

[0016] ③ Made into semi-finished products. Knead the reconciled noodles into a column shape, then cut into sections, and make into the shape of steamed buns;

[0017] ④ steamed buns. Steam the semi-finished steamed buns in a steamer to make black steamed buns.

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Abstract

The invention relates to black noodles and a processing method of the black noodles. The raw material dry powder is mixed with water solution containing liquidamba formosana hance leaf extractive juice, or one or more powder auxiliary material(s) in black rice, black sesame, black corn, black soya beans and triticale is / are added, and the dry weight of the added auxiliary material(s) accounts for not more than 5% of that of all the raw materials, wherein the liquidamba formosana hance leaf extractive juice is prepared by feeding 80-1200g of liquidamba formosana hance leaves into every 1000g of raw material flour and leaching by feeding 0.8-8 times of water by weight, or cooking by slow fire in the leaching process. The processing method is also used for the preparation including the mixing process of dry powder and water solution of black Chinese and western pastries, black bean vermicelli or black noodles. The black noodles prepared by the invention not only are attractive in taste and rich in melanin, but also have the corresponding effects of the liquidamba formosana hance leaves, and can be used for diseases such as acute gastroenteritis, dysentery, postpartum wind, infantile umbilical wind, carbuncle back, etc.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to black noodles and a processing method thereof. Background technique [0002] Black food mainly refers to grains, oils, fruits, vegetables, and fungi that contain melanin and have black words. Commonly used black foods are: black rice, rye, purple rice, black qiao wheat, black beans, black tempeh, black sesame, black fungus, black mushrooms, seaweed, hair vegetables, kelp, black mulberries, black dates, chestnuts, longan meat, Black grapes, black pine nuts, silky chicken, black sea cucumber, black ant vegetables and so on. Modern medicine believes that "black food" is not only nutritious, but also has unique effects such as nourishing the kidney, anti-aging, health care and longevity, disease prevention and treatment, black hair and beauty. A large number of studies have shown that the health benefits of "black food" are not only related to the three major nutrients, vitamins, and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L1/30A23L33/105
CPCA21D13/00A23L7/10A23L7/109A23L7/111A23L7/113A23L33/10A23L33/105A23V2002/00A23V2250/21A23V2200/30A23V2200/32
Inventor 倪龙
Owner 江苏康成食品有限公司
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