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Nutritious noodles and preparation technology thereof

A production process and noodle technology, which is applied to food ingredients as taste improvers, functions of food ingredients, food preparation, etc., can solve the problems of noodle raw materials, nutrition, single taste, affecting physical health, etc., and achieve the effect of bright color and luster.

Inactive Publication Date: 2014-08-20
骆崇敬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional noodles have single raw materials, nutrition, and taste, and traditional noodles are often added with whitening agents and preservatives. Long-term consumption will affect your health

Method used

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  • Nutritious noodles and preparation technology thereof
  • Nutritious noodles and preparation technology thereof
  • Nutritious noodles and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1, the nutritious noodles contain the following materials and parts by weight: 25 parts of flour, 2 parts of swan eggs, 3 parts of corn flour, 5 parts of mung bean powder, 1.8 parts of shiitake mushroom powder, and 0.7 parts of salt.

Embodiment 2

[0022] Example 2, the nutritious noodles contain the following materials and parts by weight: 38 parts of flour, 3 parts of swan eggs, 2 parts of corn flour, 6 parts of mung bean powder, 2 parts of shiitake mushroom powder, and 0.9 parts of salt.

Embodiment 3

[0023] Embodiment 3, the nutritious noodles contain the following materials and parts by weight: 27 parts of flour, 5 parts of swan eggs, 2.5 parts of corn flour, 4 parts of mung bean powder, 2.2 parts of shiitake mushroom powder, and 0.8 parts of salt.

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PUM

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Abstract

The invention discloses nutritious noodles and a preparation technology of the nutritious noodles. The nutritious noodles comprise the following substances in parts by weight: 24-40 parts of flour, 2-5 parts of swan eggs, 2-4 parts of corn flour, 3-6 parts of mung bean flour, 1.5-3 parts of mushroom powder and 0.6-1.2 parts of table salt. The preparation technology of the nutritious noodles comprises the steps of kneading dough, curing, calendaring, cutting into strips, steaming noodles, cooling and dipping the noodles to obtain the finished product noodles. The nutritious noodles contain the component of swan eggs, thus being easy in digestive absorption, nutritional and healthy; furthermore, the nutritious noodles are good in color, smell, shape and cooking quality, thus being suitable for different people.

Description

technical field [0001] The invention relates to the technical field of noodle production, in particular to a nutritional noodle and a production process thereof. Background technique [0002] Noodles are a kind of health care food that is simple to make, convenient to eat, rich in nutrition, can be staple food and fast food. [0003] Traditional noodles have single raw materials, nutrition, and taste, and traditional noodles are often added with whitening agents and preservatives. Long-term consumption will affect your health. Therefore, it is necessary to continuously develop noodles with various tastes and nutrition to meet the various needs of consumers. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a nutritious noodle and its production process. The noodle contains swan egg ingredients and is nutritious and healthy. [0005] In order to solve the problems of the technologies described above, the technical...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
CPCA23L7/109A23L33/10A23V2002/00A23V2200/044A23V2200/14A23V2200/30
Inventor 骆崇敬
Owner 骆崇敬
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