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Cereal noodles

A technology of miscellaneous grain noodles and miscellaneous grains, applied in food ingredients as taste improvers, food preparation, food science, etc., can solve problems such as poor taste, low proportion of miscellaneous grains, and inability to meet people's daily needs, and achieve rich health function ingredients , nutritional balance, and the effect of reducing the rate of broken bars

Inactive Publication Date: 2014-12-10
甘肃发滋瑞小杂粮食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are some miscellaneous grain noodles on the market, the proportion of miscellaneous grains is relatively low, and the taste is not good, which cannot meet people's daily needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: a kind of miscellaneous grain noodles, comprise main material and auxiliary material, it is characterized in that described main material and auxiliary material are made up of following material by weight:

[0023] Main ingredients: 70-75 parts of miscellaneous grain flour; 18-13 parts of wheat flour; 2 parts of artemisia seed powder; 2 parts of gluten powder; 5-10 parts of flax powder;

[0024] Accessory materials: appropriate amount of edible salt and edible alkali;

[0025] The processing method is as follows:

[0026] a. Processed flax powder: fry the flax until brown after slow fire to make powdery flax powder, sieve and set aside;

[0027] b. Mixing and stirring: Add miscellaneous grains flour, wheat flour, Artemisia sativa seed powder, gluten powder, bitter bean powder and processed flax powder into the mixer container in proportion, start the machine for 1-2 minutes, mix the ingredients evenly, add Water, the ratio of material to water is 50:1-1....

Embodiment 2

[0032] Embodiment 2 is the same as Embodiment 1, except that the processing method also includes sending it into a natural drying room for natural drying to make dried noodles.

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PUM

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Abstract

The invention relates to cereal noodles. The cereal noodles comprise main materials and auxiliary materials. The cereal noodles are characterized in that the main materials and the auxiliary materials comprise the following substances in parts by weight: 70-75 parts of cereal flour, 8-13 part of wheat flour, 2 parts of artemisia songarica schrenk seed powder, 2 parts of vital gluten, 5-10 parts of flax powder and 3-5 parts of bitter bean flour. The cereal noodles are scientific in formula, and balanced in nutrition; no chemical tendon increasing agent is added; the defects of less gluten for cereals and difficulty in forming are overcome.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to miscellaneous grain noodles. Background technique [0002] Miscellaneous grains are relative to the fine grains such as polished rice and white noodles that we usually eat, mainly including corn, millet, purple rice, sorghum, oats, buckwheat, wheat bran and various dry beans in cereals, such as soybeans, lentils, red beans, mung beans etc. Miscellaneous grains are rich in insoluble cellulose, which is beneficial to ensure the normal operation of the digestive system. It works synergistically with soluble fiber to reduce the concentration of low-density cholesterol and triglyceride in the blood; increase the residence time of food in the stomach, delay the speed of glucose absorption after meals, and reduce high blood pressure, diabetes, obesity and cardiovascular and cerebrovascular diseases disease risk. There is no doubt that the taste of coarse grains is usually w...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L7/109
CPCA23L7/109A23L33/10A23V2002/00A23V2200/14
Inventor 李遵义吕庆芬康巧霞王俊香赵彩
Owner 甘肃发滋瑞小杂粮食品有限公司