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A kind of hawthorn health noodles and preparation method thereof

A technology of health-care noodles and hawthorn, which is applied in food preparation, functions of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of bad taste and unacceptable taste of health-care noodles, and achieve improved taste, good taste and comprehensive nutrition Effect

Active Publication Date: 2015-12-02
ANHUI YULONG NOODLES FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing noodles are of a great variety, and common noodles also have various health-care noodles, but existing health-care noodles mouthfeel is bad, is difficult for being accepted by people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A hawthorn health-care noodle is made from the following raw materials (kg): flour 98, pea flour 55, corn flour 50, oat flour 50, pumpkin powder 50, fried malt powder 14, peach kernel powder 8, Piper 8, Cao Guo 6, Galangal 5, Bergamot 2, Orange Leaf 4, Longan 9, Nutritional Additive 3,

[0019] Among them, the nutritional additives are made of the following components by weight (kg): olean fruit leaves 8, Cynomorium 5, mulberry leaves 7, vine tea 9, Gallus chinensis 4, Tremella 2.5, Grifola frondosa 9, Lentinus edodes 9, Jujube 7, Lily 5, Lotus seed core 5, Chia seed 4, Moringa seed 4, Ganoderma lucidum spore powder 0.3, Safflower seed oil 7, Amylase 0.3, Glycanase 0.3, Vitamin C2, Calcium citrate 0.3, Stearoyl lactic acid Sodium calcium 9, sodium tripolyphosphate 15, chickpea flour 5,

[0020] The preparation method of the nutritional additive: a. Weigh and take the raw materials of each component according to the proportion of the formula; b. Add the weighed olean fr...

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Abstract

The present invention discloses hawthorn health noodles, which are prepared from the following raw materials by weight: 70-80 parts of flour, 10-20 parts of common yam rhizome powder, 0.1-0.5 part of spiral algae powder, 0.2-0.4 part of tea polyphenol, 4-6 parts of coix seed, 8-10 parts of hawthorn, 5-10 parts of malt, 4-6 parts of amomum villosum, 4-6 parts of seed-coat of hyacinth dolichos, and 2-4 parts of a nutritional additive. The hawthorn health noodles have characteristics of good taste, complete nutrition, boiling resistance, and refreshing and smooth taste, provide effects of blood fat reducing, stomach strengthening and constipation prevention after long term taking, and have the dietary therapy health effect, wherein the taste of the noodles is significantly improved with addition of the self-made nutritional additive.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a hawthorn health-care noodle and a preparation method thereof. Background technique [0002] Noodles are a kind of flour made from grains or beans with water and made into dough, which is then either pressed or rolled into sheets and then cut or pressed, or made into strips (narrow or wide, or flat or round) or small flakes, and finally boiled, fried, stewed, fried food. Noodles are accepted and loved by people all over the world because they are easy to make, convenient to eat, nutritious, diverse and rich in varieties. Existing noodles are of a great variety, and common noodles also have various health-care noodles, but existing health-care noodles mouthfeel is bad, is difficult for being accepted by people. Contents of the invention [0003] The object of the present invention is to provide a hawthorn health-care noodle with health-care food therapy effect. The noodles hav...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L1/30A23L1/212A23L7/109A23L19/00
CPCA23L7/109A23L33/10A23L33/105A23L33/15A23L33/165A23V2002/00A23V2200/30A23V2250/21
Inventor 叶发泽
Owner ANHUI YULONG NOODLES FOOD
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