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A kind of high-calcium nutritional noodles and preparation method thereof

A nutrition and noodle technology, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of being unsuitable for diabetic nephropathy patients, and achieve the effect of strong taste, reasonable collocation and low cost

Inactive Publication Date: 2016-02-17
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Wheat protein is not a high-quality protein due to the lack of lysine. Therefore, noodles made of ordinary wheat flour are not suitable for diabetic nephropathy patients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A high-calcium nutritious noodle with richer calcium content suitable for people with calcium deficiency, the ratio of each preparation raw material is as follows:

[0051] Nutritious bone broth, in parts by weight: 200 parts of pork bone, 6 parts of Jerusalem artichoke, 6 parts of kelp, 6 parts of onion, 0.8 part of Anemarrhena, 1 part of medlar, 1.5 parts of corn silk and 1 part of cocklebur;

[0052] Compound flour, in parts by weight: 60 parts of wheat flour, 20 parts of corn flour, 20 parts of soybean flour, 15 parts of naked oat noodles, 12 parts of buckwheat, 6 parts of konjac, 6 parts of yam, 8 parts of wheat bran, 6 parts of poria cocos and eel 10 servings of bone.

[0053] 1) Prepare Nutritious Bone Broth

[0054] a) Weigh fresh pork bones by weight, wash them, scald them in boiling water for 3 minutes, remove the blood and smell, knock the bones into segments to expose the bone marrow, add distilled water according to the weight ratio of pig bones to water a...

Embodiment 2

[0066] A high-calcium nutritious noodle suitable for diabetic nephropathy patients, capable of lowering blood sugar and lowering fat, with higher nutritional components, the ratio of each preparation raw material is as follows:

[0067] Nutritious bone broth, in parts by weight: 150 parts of pork bone, 8 parts of artichoke, 8 parts of kelp, 8 parts of onion, 1 part of Anemarrhena, 2 parts of medlar, 2 parts of corn silk and 2 parts of cocklebur;

[0068] Compound flour, in parts by weight: 50 parts of wheat flour, 15 parts of corn flour, 15 parts of soybean flour, 10 parts of naked oat noodles, 12 parts of buckwheat, 10 parts of konjac, 10 parts of yam, 10 parts of wheat bran, 10 parts of poria cocos and eel 5 servings of bone.

[0069] 1) Prepare Nutritious Bone Broth

[0070] a) Weigh fresh pork bones by weight, wash them, scald them in boiling water for 5 minutes, remove the blood and smell, knock the bones into segments to expose the bone marrow, add distilled water accor...

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Abstract

The invention discloses high-calcium nutritious noodles and a preparation method thereof, and belongs to the field of food processing. Self-made nutritious bone soup is used for replacing water, composite flour containing various raw materials is used for replacing common wheat flour, and the self-made nutritious bone soup and the composite flour are mixed into batter which is pressed to prepare the high-calcium nutritious noodles. The nutritious bone soup is prepared from the following raw materials: pig bones, helianthus tuberosus, kelps, onions, rhizoma anemarrhenae, Chinese wolfberries, corn stigma and siberian cocklebur fruit; the raw materials of the composite flour comprise wheat flour, maize flour, soybean flour, hulless oat flour, buckwheat, konjak, Chinese yam, wheat bran, poria cocos and eel bones. Aiming at patients with diabetic nephropathy and major crowds lack of calcium, the high-calcium nutritious noodles developed by the invention are special nutritious noodles which are rich in calcium, superior protein and various nutrient components, the nutrition of the high-calcium nutritious noodles is rich, and the components of the high-calcium nutritious noodles are reasonably collocated, the calcium and the like are more suitable for human bodies to absorb, so that the utilization rate is increased, the cost is low, and any additive is not included; the high-calcium nutritious noodles are natural and pure in color, fragrance and taste, rich in nutrition, intense in taste, good in mouthfeel and convenient to eat.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to noodles, in particular to a high-calcium nutritious noodle and a preparation method thereof. Background technique [0002] Noodles are one of the traditional staple foods of Chinese residents. The noodle products formed by rolling with wheat flour as raw material are very popular for their good taste and convenience. [0003] Due to problems in dietary structure, calcium deficiency is serious in our country. Noodles made of ordinary flour have low natural calcium content and are not easy to absorb, which is not enough to meet the daily calcium requirement of the human body. Bio-calcium is the highest quality calcium source. It is superior to other calcium sources in terms of safety, calcium absorption and retention rate, application effect, and taste. Livestock and poultry bone products are the main source of bio-calcium. Bio-calcium has already become a hot spot in the internationa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L33/105
CPCA23L7/109A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 徐同成陶海腾邱斌刘玮宗爱珍刘丽娜杜方岭徐慧
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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