Multi-nutrient health care noodle

A health-care noodle and multi-nutrition technology, applied in the field of food processing, can solve the problems of incomplete nutrient components, loss of flour nutrients, unbalanced nutrient components, etc., and achieve the effects of rich nutrition, increased content of coarse grains, and low processing cost

Inactive Publication Date: 2014-06-04
唐声星
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the noodles on the market are usually made of finely processed flour. Because the wheat cortex and germ are separated from the wheat during the fine processing, a large amount of micronutrients in the flour are lost. Taking this kind of noodles as the staple food will cause human body to ingest. Insufficient and unbalanced nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of multi-nutrition health care noodle, is made up of following raw material of weight part:

[0028] Corn Flour 3, Oat Flour 4, Mung Bean Flour 2, Potato Flour 3,

[0029] Soybean powder 5, carrot powder 3, yam powder 2, chestnut powder 3,

[0030] Common flour 75, edible alkali 0.1, salt 0.5.

[0031] The preparation method of the above-mentioned multi-nutrition noodles is as follows: 1) Kneading the dough: put the above raw materials into the kneading machine, add 25 parts of water, knead the dough at a temperature of 25°C, and knead the dough for 8 minutes; 2) Maturing: Let the reconciled dough stand for 30-40 minutes to make the dough fully absorb water and form a gluten network structure, and keep the temperature of the dough at 25-30°C; 3) Calendering and cutting into strips: Put the matured dough on the noodle press repeatedly Press the noodles to form a fine-tissue, inter-adhesive, uniform thickness, flat and smooth noodle band, and then cut it into str...

Embodiment 2

[0033] A kind of multi-nutrition health care noodle, is made up of following raw material of weight part:

[0034] Corn Flour 10, Oat Flour 8, Mung Bean Flour 10, Potato Flour 9,

[0035] soybean powder 12, carrot powder 10, yam powder 5, chestnut powder 8,

[0036] Common flour 90, edible alkali 0.3, salt 2.

[0037] The preparation method of the above-mentioned multi-nutrition noodles is as follows: 1) Kneading the noodles: put the above raw materials into the kneading machine, add 40 parts of water, and knead the noodles at a temperature of 25°C for 15 minutes; 2) Maturing: Let the reconciled dough stand for 30-40 minutes to make the dough fully absorb water and form a gluten network structure, and keep the temperature of the dough at 25-30°C; 3) Calendering and cutting into strips: Put the matured dough on the noodle press repeatedly Press the noodles to form a fine-tissue, inter-adhesive, uniform thickness, flat and smooth noodle band, and then cut it into strips or fla...

Embodiment 3

[0039] A kind of multi-nutrition health care noodle, is made up of following raw material of weight part:

[0040] Corn flour 6, oat flour 7, mung bean flour 4, potato flour 3,

[0041] soybean powder 5, carrot powder 3, yam powder 2, chestnut powder 4,

[0042] Plain flour 75, edible alkali 0.15, salt 0.8.

[0043] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention discloses multi-nutrient health care noodle, which is composed of the following raw materials by weight: 2-10 parts of corn powder, 1-10 parts of oat flour, 2-10 parts of mung bean powder, 2-10 parts of potato powder, 3-12 parts of soybean powder, 2-10 parts of carrot powder, 1-6 parts of Chinese yam powder, 3-8 parts of chestnut powder, 70-90 parts of plain flour, 0.1-0.3 part of edible alkali and 0.5-2 parts of salt. The raw materials used in the multi-nutrient health care noodle are all natural green plants, the multi-nutrient health care noodle is suitable for people of all ages, especially suitable for consumption for people who take fine food for a long time, and are insufficient in coarse grain intake, and poor in habitus, and has the characteristics of being simple in production process, low in processing cost, rich in nutrients, and refreshing in taste.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a multi-nutrition and health-care noodle. Background technique [0002] Noodles are a kind of flour made from grains or beans, mixed with water and made into dough, then pressed or rolled into sheets, then cut or pressed, or rubbed, pulled, pinched, etc., into strips (narrow or wide or flat or round, or small flakes), and finally boiled, fried, stewed, fried as a food. Noodles have been accepted and liked by people because of their simplicity in making and convenience in eating since they were produced. At present, the noodles on the market are usually made of finely processed flour. Since the wheat cortex and germ are separated from the wheat during the fine processing, a large amount of micronutrients in the flour are lost. Insufficient and unbalanced nutrients. With the development of the food industry and the improvement of people's living standards, the consumpt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/29A23L7/109A23L33/00
CPCA23L33/00A23L7/109A23V2002/00A23V2200/30
Inventor 唐声星
Owner 唐声星
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