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Tartary buckwheat-maize instant noodles

A technology of instant noodles and tartary buckwheat, which is applied in dough processing, baking, food preparation, etc., and can solve problems such as poor human health and easy obesity

Inactive Publication Date: 2015-01-07
魏淑敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Instant noodles are a kind of convenience food that modern people often replace the staple food. It has a good taste and is easy to eat. However, most instant noodles on the market are fried and have health benefits. Regular consumption does not make the human body healthy, and it is easy to gain weight.

Method used

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Embodiment Construction

[0015] A tartary buckwheat corn instant noodle, made of the following raw materials in parts by weight (Kg): corn flour 300, mung bean starch 80, buckwheat 60, millet 30, green tea juice 100, oyster mushroom juice 50, honey 60, lemon 20, water chestnut 40 , snow chrysanthemum 6, pumpkin flower 3, notoginseng powder 4, hawthorn 3, lotus leaf ash 2, cucumber cream 1, appropriate amount of salt, nutritional additives 13, appropriate amount of water:

[0016] The nutritional additive is made of the following raw materials in parts by weight (Kg): fish gelatin powder 10, wheat bran 55, coix seed oil 0.5, grape seed 5, coptis flower 3, mint 5, pineapple leaf 2, palmarosa 1, and appropriate amount of water;

[0017] The preparation method of the nutritional additive includes (1) washing the wheat bran, draining the water, mixing it with coix seed oil, pouring it into a pot, heating and frying until the wheat bran is fragrant, and grinding the wheat bran into powder for later use;

[...

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Abstract

The invention relates to tartary buckwheat-maize instant noodles, which are prepared from the following materials in parts by weight: 300-340 parts of maize flour, 80-90 parts of mung bean starch, 60-70 parts of tartary buckwheat, 30-40 parts of millet, 100-120 parts of green tea juice, 50-60 parts of oyster mushroom juice, 60-70 parts of honey, 20-30 parts of lemon, 40-50 parts of chufa and the like. The invention discloses the tartary buckwheat-maize instant noodles in which tartary buckwheat and millet are added so that very good functions of treating hypertension, hyperlipidemia and hyperglycemia and nourishing the stomach are achieved. In addition, extracts of coreopsis tinctoria flowers, cushaw flowers, panax notoginseng powder, hawthorn and the like have the efficacies of resisting and preventing cancer, reducing blood fat and blood pressure, eliminating fat and losing weight. Therefore, the tartary buckwheat-maize instant noodles are health food.

Description

technical field [0001] The invention mainly relates to the technical field of instant noodle cake and its preparation, in particular to a tartary buckwheat corn instant noodle. Background technique [0002] Instant noodles are a kind of convenience food that modern people often replace staple food. Its mouthfeel is good, and eating method is simple, and instant noodles on the market mostly are fried, also have health-care effect, often eat and can not make human body healthy, and easy to gain weight. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides a buckwheat corn instant noodle and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: a tartary buckwheat instant noodle made of the following raw materials in parts by weight: 300-340 parts by weight of corn flour, 80-90 parts of mung bean starch, 60-70 parts of tartary buckwheat, 30-4...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A21D2/38A23L1/29A23L7/113A23L33/00
CPCA23L33/10A23L7/113A23L33/105A23V2002/00
Inventor 魏淑敏
Owner 魏淑敏
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