Anthocyanidin-rich noodle and making method thereof

An anthocyanin and noodle technology, which is applied in the field of food processing, can solve the problems of species, nutrition, and food health care effects that are difficult to meet people's needs, and achieve the effects of delaying aging, enhancing cardiopulmonary function, and eliminating fatigue.

Inactive Publication Date: 2014-08-20
ANHUI SHUANGFU GRAIN & OIL IND & TRADE GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, the existing industrialized noodles have gradually been difficult to meet people's needs in terms of types, nutrition, food health effects, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] Noodles rich in anthocyanins, consisting of the following raw materials in parts by weight (kg):

[0015] Flour 220, Blueberry 25, Purple Potato 40, Gefen 14, Coix Seed 20, Black Sesame Seed 6, Cabbage 15, Purple Cabbage 20, Peanut Sprout 12, Longevity Fruit 6, Black Corn Kernel 15, Cranberry 20, White Snow Tea 3. Agrimony 1, Xihuangcao 2, Watermelon Cuiyi 2, Rosa japonica 1, Purple Magnolia 1, Health Improver 8, Appropriate amount of water.

[0016] Among them, the health improving agent is composed of the following raw materials in parts by weight (kg): red bean powder 30, beet root powder 5, purple sweet potato powder 18, konjac powder 10, sesame oil 3, green pea seed 1, panax notoginseng 4, emblica 2, Beef chickweed 4, papaya seeds 7, Limonium bicolor 1, Cistanche 5, appropriate amount of water.

[0017] The preparation method comprises the steps of:

[0018] (1) Add white snow tea, Agrimony, Xihuangcao, watermelon green leaves, golden cherry seeds, and purple mag...

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PUM

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Abstract

The invention discloses an anthocyanidin-rich noodle and a making method thereof. The noodle is composed of wheat flour, blueberry, purple sweet potato, kudzuvine root starch, coix seed, black sesame, Sedum.k.F, purple cabbage, peanut bud, pawpaw, black shelled corn, cranberry, Baixue tea, Agrimonia pilosa Ledeb., Rabdosia serra, watermelon peel, Fructus Rosae Laevigatae , Purple Magnolia, and Magnolia liliflora Desr.. Anthocyanin has the efficacies of aging delaying, fatigue eliminating, cardiopulmonary function enhancing and the like, and the noodle has a color of natural materials, and has the advantages of safety, healthiness, deliciousness, nutrition and very good health effects.

Description

field of invention [0001] The invention relates to the field of food processing, in particular to noodles and a preparation method thereof. Background technique [0002] Noodles originated in China and have a long history. Because they are simple to make, convenient to eat, rich in nutrition, easy to digest, and can be staple food and fast food, they are more and more popular and loved by people. It is a kind of flour made from grains or beans with water and made into dough, or pressed or rolled into slices and then cut or pressed, or made into strips (narrow or wide, or flat) by rubbing, pulling, pinching, etc. or round) or small flakes, and finally boiled, fried, braised, and fried as a food. Among them, noodles made from wheat flour are the most common. Along with improving day by day of people's living standard, the noodles of existing industrialized production have been difficult to satisfy people's demand gradually in aspects such as kind, nutrition, food health care...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
CPCA23L7/109A23L33/10A23L33/105A23V2002/00A23V2200/044A23V2200/302A23V2200/31A23V2200/30A23V2250/2104
Inventor 徐道福
Owner ANHUI SHUANGFU GRAIN & OIL IND & TRADE GRP
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