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Green asparagus nutritious wheaten food product

A green asparagus, nutrition technology, applied in food science, dough processing, baking and other directions, can solve the problems of inability to satisfy the sensory and nutritional components, and achieve the effect of attractive color, rich nutrition and comfortable taste

Inactive Publication Date: 2014-06-25
叶青山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Food products generally just add additives to the flour to improve the gluten and whiteness, but it cannot be improved from the sensory,
[0004] Smell smells to arouse people's appetite, let alone satisfy people's needs in terms of nutritional content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] Embodiment of the present invention: get pollution-free green asparagus and clean, grind into slurry juice, filter and get juice 40kg, and

[0014] 100kg of flour is put into a blender and mixed evenly, and then made into various noodles.

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PUM

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Abstract

The invention discloses green asparagus nutritious wheaten food products which are made by fresh green asparagus juice and flour according to the proportion of 1:0.4. The green asparagus nutritious wheaten food products have the advantages that the products are attractive in color, smooth in taste, rich in nutrition, safe, healthy and the like; the pollution-free green asparagus juice and flour are used as raw materials to make wheaten food products such as dumpling wrappers, wonton wrappers, steamed bun wrappers and noodles, the wheaten food products are allowed to have green surfaces, and the wheaten food products are rich in nutrition, good in taste and suitable for men and women and old and young.

Description

technical field [0001] The invention relates to a pasta product made from fresh green asparagus juice and flour. Background technique [0002] With the continuous improvement of people's lives, people's requirements for food are getting higher and higher, and traditional noodles [0003] Food products generally just add additives to the flour to improve the gluten and whiteness, but it cannot be improved from the sensory, [0004] Arouse people's appetite on smelling fragrance, more can't satisfy people's needs from nutritional labeling. Contents of the invention [0005] The purpose of the present invention is to provide an attractive color, comfortable taste, rich nutrition, safe [0006] Healthy pasta products to meet people's increasing needs. The present invention is realized like this: it is [0007] It is made from plant juice and flour, the ratio of plant juice to flour is 1:0.4. vegetable juice can be [0008] Juice extracted from vegetables, melon beans, fr...

Claims

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Application Information

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IPC IPC(8): A21D2/36
Inventor 叶青山
Owner 叶青山
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