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Nutritional noodles with areca taros and preparation method thereof

A technology of betel nut taro and noodles, 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 increased types and meat quality. delicate effect

Inactive Publication Date: 2014-10-29
于兴俊
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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] The nutritious noodles with betel nut taro are composed of the following raw materials in parts by weight (kg):

[0016] Flour 300, sorghum flour 85, betel nut taro 48, bilberry 10, longevity fruit 22, white jade bean 10, millet 30, yam medicine 23, raspberry juice 16, black currant 20, honey powder 10, amaranth 25, sand date 8, 13 cashew nuts, 20 pomegranate juice, 10 white fungus powder, 2 pepper powder, 2 pomelo flowers, 1 gallnut, 4 jelly grass, 11 nutritional additives, appropriate amount of water.

[0017] The nutritional additives are composed of the following raw materials in parts by weight (kg): jicama powder 34, lotus seed powder 15, green calyx plum powder 8, cinnamon powder 2, tree leaves 10, hawthorn 5, snow lotus 3, sarsaparilla leaves 1, dogwood 6. Litchi leaves 4. Bamboo leaves 12. Water chestnut stem 5. Appropriate amount of water.

[0018] The preparation method comprises the steps of:

[0019] (1) Add appropriate amount of water to decoct pomelo fl...

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Abstract

The invention discloses nutritional noodles with areca taros and a preparation method thereof. The nutritional noodles are prepared from flour, sorghum flour, areca taros, blueberries, raisin tree seeds, Sanqing beans, millet, dioscorea opposita thunb, raspberry juice, blackcurrants, honey powder, amaranthus mangostanus, elaeagnus angustifolia, anacardium occidentale, grenadine juice, tremella powder, zanthoxylum bungeanum maxim powder, grapefruit flowers, rhus chinensis mill, Chinese mesona herb and the like. The nutritional noodles have the beneficial effects that areca taros have fine and smooth pulp, have a special flavor, are rich in many nutritional ingredients, have the effects of tonifying qi and nourishing kidney as well as strengthening the spleen and stomach, and can be taken as an excellent nutritional product for nourishing bodies; after areca taros are made into noodle products, the varieties of noodles are increased to provide more selections to people.

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
CPCA23L7/109A23L33/105A23V2002/00A23V2200/30A23V2200/328A23V2250/21
Inventor 于兴俊
Owner 于兴俊
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