Vegetable and multi-grain noodles and preparation method thereof

A technology of miscellaneous grain noodles and vegetables, applied in the food field, can solve the problems of single nutritional taste, single variety, broken strips, etc.

Inactive Publication Date: 2015-01-21
刘韶娜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Noodles are popular and loved by people as a fast food product. Because most of the noodles on the market are made of wheat flour, they have a single variety and a single nutritional taste, and they are prone to paste water and broken bars during cooking. , the taste is not pure enough, soft and other defects. At the same time, in order to overcome the shortcomings of the raw materials themselves, traditional noodles are often added with whitening agents and edible alum to increase their whiteness, gluten strength and smoothness. Whitening agents and foods eaten with alum will hinder the brain's absorption of calcium and iron, especially for children's brain development, which will cause serious harm to the brains of middle-aged and elderly people.
[0003] In order to increase the mouthfeel of noodles made of wheat flour, the prior art has disclosed a variety of noodles with other ingredients added, such as adding ingredients such as vegetable juice, egg white, puffed rice or puffed beans to wheat flour can increase the mouthfeel of noodles and nutrition, but this kind of noodles does not have the characteristics of focusing on increasing specific nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A vegetable miscellaneous grain noodle, which is composed of the following raw materials in parts by weight: 200-300 parts of wheat flour, 60-80 parts of sorghum flour, 60-80 parts of buckwheat flour, 60-80 parts of soybean flour, 60-80 parts of corn flour, celery 20-30 parts, 10-20 parts of spinach, 15-25 parts of tomato, 15-25 parts of carrot, 10-20 parts of egg, 3-5 parts of salt, 100-160 parts of water.

[0025] The preparation method of described vegetable miscellaneous grain noodles, comprises the steps:

[0026] (1) Wash the celery, spinach, tomato, and carrot and cut them into pieces, put them into a refiner with water and grind for 2 hours to obtain mixed vegetable juice;

[0027] (2) Put wheat flour, sorghum flour, soybean flour and corn flour into the dough mixer, add eggs, salt and mixed vegetable juice and stir for 2 hours to obtain dough;

[0028] (3) Rolling the dough continuously for 1 hour on a press to form a dough cake;

[0029] (4) The noodle cake ...

Embodiment 2

[0033] A vegetable miscellaneous grain noodle, which is composed of the following raw materials in parts by weight: 200 parts of wheat flour, 60 parts of sorghum flour, 60 parts of buckwheat flour, 60 parts of soybean flour, 60 parts of corn flour, 20 parts of celery, 10 parts of spinach, and 15 parts of tomato , 15 parts of carrots, 10 parts of eggs, 3 parts of salt, and 100 parts of water.

[0034] The preparation method of described vegetable miscellaneous grain noodles, comprises the steps:

[0035] (1) Wash the celery, spinach, tomato, and carrot and cut them into pieces, put them into a refiner with water and grind for 2 hours to obtain mixed vegetable juice;

[0036] (2) Put wheat flour, sorghum flour, soybean flour and corn flour into the dough mixer, add eggs, salt and mixed vegetable juice and stir for 2 hours to obtain dough;

[0037] (3) Rolling the dough continuously for 1 hour on a press to form a dough cake;

[0038] (4) The noodle cake after the rolling is pr...

Embodiment 3

[0042] A vegetable miscellaneous grain noodle, which is composed of the following raw materials in parts by weight: 250 parts of wheat flour, 70 parts of sorghum flour, 70 parts of buckwheat flour, 70 parts of soybean flour, 70 parts of corn flour, 25 parts of celery, 15 parts of spinach, and 20 parts of tomato , 20 parts of carrots, 15 parts of eggs, 4 parts of salt, and 130 parts of water.

[0043] The preparation method of described vegetable miscellaneous grain noodles, comprises the steps:

[0044] (1) Wash the celery, spinach, tomato, and carrot and cut them into pieces, put them into a refiner with water and grind for 2 hours to obtain mixed vegetable juice;

[0045] (2) Put wheat flour, sorghum flour, soybean flour and corn flour into the dough mixer, add eggs, salt and mixed vegetable juice and stir for 2 hours to obtain dough;

[0046] (3) Rolling the dough continuously for 1 hour on a press to form a dough cake;

[0047] (4) The noodle cake after the rolling is pr...

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PUM

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Abstract

The invention discloses vegetable and multi-grain noodles and preparation method thereof. The vegetable and multi-grain noodles are prepared from the following raw materials in parts by weight: 200-300 parts of wheat flour, 60-80 parts of sorghum flour, 60-80 parts of buckwheat flour, 60-80 parts of soybean meal, 60-80 parts of corn flour, 20-30 parts of celery, 10-20 parts of spinach, 15-25 parts of tomatoes, 15-25 parts of carrots, 10-20 parts of eggs, 3-5 parts of table salt and 100-160 parts of water. The vegetable and multi-grain noodles are simple in preparation technology, rich in nutrition, good in mouth feel and easy to digest; the multiple coarse cereals such as sorghum, buckwheat, soybeans are fed into the noodles, so that the noodles have a regulating effect for inappetence and dyspepsia; the vegetable and multi-grain noodles have the effects of tonifying spleen and clearing damp as well as coordinating intestines and stomach, and thus being suitable for the general population.

Description

technical field [0001] The invention relates to the field of food, in particular to a vegetable miscellaneous grain noodle and a preparation method thereof. Background technique [0002] Noodles are popular and loved by people as a fast food product. Because most of the noodles on the market are made of wheat flour, they have a single variety and a single nutritional taste, and they are prone to paste water and broken bars during cooking. , the taste is not pure enough, soft and other defects. At the same time, in order to overcome the shortcomings of the raw materials themselves, traditional noodles are often added with whitening agents and edible alum to increase their whiteness, gluten strength and smoothness. Whitening agents and food eaten with alum will hinder the brain's absorption of calcium and iron, especially for children's brain development, which will cause serious harm, and also have different degrees of damage to the brains of middle-aged and elderly people. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L33/10
CPCA23L33/105A23L7/109
Inventor 刘韶娜
Owner 刘韶娜
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