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Black tea-containing nutritional health noodle and making method thereof

A technology of health-care noodles and black tea, which is applied in the direction of food preparation, the function of food ingredients, and food ingredients containing natural extracts, etc. It can solve the problems of types, nutrition, and food health effects that are difficult to meet people's needs, and achieve the improvement of taste and taste. Delicious, nutrition-increasing effect

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

[0015] Black tea nutrition and health care noodles are composed of the following raw materials in parts by weight (kg):

[0016] Wheat flour 150, black tea 7, spring bamboo shoots 20, Chinese cabbage 14, chickpeas 16, sweet almond powder 8, hawthorn powder 3, purple cabbage 12, fig 5, purslane 20, wolfberry leaves 14, noodle vegetables 8, Lulu Tong 1, Shegan 1, Gansong 2, Chuan Fritillaria 1, Red Ginseng Silk 2, Health Improver 4, Appropriate amount of water.

[0017] 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.

[0018] The preparation method comprises the steps of:

[0019] (1) Passepartout, Shegan, Gansong, Chuan Fritillaria, and Red Ginseng must be decocted twice wi...

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Abstract

The invention discloses a black tea-containing nutritional health noodle and a making method thereof. The noodle comprises wheat flour, black tea, spring bamboo, Sedum.k.F, chickpeas, sweet almond flour, hawthorn fruit powder, Gynura bicolor, fig, purslane , wolfberry leaf, Silene conoidea L., Fructus Liquidambaris, Blackberrylily Rhizome, Radix et Rhizoma Nardostachyos, Fritillaria cirrhosa and red ginseng tails. The noodle has a delicate tea fragrance, the addition of many food materials improves the taste of the noodle, makes the noodle have delicious and tasty tastes, and increases the nutrition of the noodle; and the noodle has the characteristics of no muddy soup and no breaking after long time boiling.

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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IPC IPC(8): A23L1/16A23L1/30A23L1/212A23L7/109A23L19/00
CPCA23L7/109A23L19/09A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 徐道福
Owner ANHUI SHUANGFU GRAIN & OIL IND & TRADE GRP
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