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Ginkgo noodle and preparation method thereof

A production method and technology of ginkgo, applied in the field of food processing, can solve the problems of less than nutritional value of ginkgo, no fresh ginkgo fragrance, and limited consumption of people, so as to increase edible value and medicinal value, and prevent cardiovascular and cerebrovascular diseases. , the effect of rich nutritional value

Inactive Publication Date: 2015-03-04
盘州市石桥千年银杏长寿面条加工厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Noodles are one of the most common foods in China. Although ginkgo has high nutritional value, there are few noodles made from ginkgo on the market. In the prior art, noodles made from ginkgo have added a lot of traditional Chinese medicine ingredients. It is suitable for people with diabetes, and the number of people who eat it is not wide. The noodles made have poor texture and are easy to absorb soup. Ginkgo powder is added to the noodles. The nutritional value of ginkgo is not as good as that preserved by fresh ginkgo, and it does not have the fragrance of fresh ginkgo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: ginkgo flour, comprises ginkgo, wheat flour, soybean flour, alkali, and its preparation method comprises the following steps:

[0018] (1) Mix 80 catties of wheat flour and 2.5 catties of soybean flour and stir evenly;

[0019] (2) Make ginkgo pulp with 15 catties of ginkgo and 10 catties of water with a pulper;

[0020] (3) Add 0.5 catties of alkali into the ginkgo pulp and stir evenly;

[0021] (4) Add the ginkgo pulp water to the mixed flour for kneading, and knead to form a dough;

[0022] (5) Put the reconciled dough into the noodle machine to make noodles;

[0023] (6) At room temperature, place it for 2 to 3 days to dry to ensure that the water content is less than 1%, which is convenient for storage;

[0024] (7) Store at room temperature for 10-15 days to allow the noodles to ferment and store nutritional value.

[0025] In the step (2), the ginkgo pulp is fresh ginkgo, which is shelled, put into a pulper, and water is added to make a pulp. Th...

Embodiment 2

[0027] Embodiment 2: ginkgo flour, comprises ginkgo, wheat flour, soybean flour, alkali, and its preparation method comprises the following steps:

[0028] (1) Mix 100 catties of wheat flour and 3.5 catties of soybean flour and stir evenly;

[0029] (2) Make ginkgo pulp with 25 jin of ginkgo and 20 jin of water with a pulping machine;

[0030] (3) Add 1 catties of alkali into the ginkgo pulp and stir evenly;

[0031] (4) Add the ginkgo pulp to the mixed flour and knead to make a dough;

[0032] (5) Put the dough into the noodle machine to make noodles;

[0033] (6) At room temperature, place it for 2 to 3 days to dry to ensure that the water content is less than 1%;

[0034] (7) Store at room temperature for 10-15 days.

[0035] In the step (2), the ginkgo pulp is made of fresh ginkgo after shelling.

[0036] It also includes tartary buckwheat powder, weighing 8 jin.

Embodiment 3

[0037] Embodiment 3: ginkgo flour, comprises ginkgo, wheat flour, soybean flour, alkali, and its preparation method comprises the following steps:

[0038] (1) Mix 90 catties of wheat flour and 3 catties of soybean flour and stir evenly;

[0039] (2) Make ginkgo pulp with 20 jin of ginkgo and 15 jin of water with a pulper;

[0040] (3) Add 0.75 catties of alkali to the ginkgo pulp and stir evenly;

[0041] (4) Add the ginkgo pulp to the mixed flour to knead the dough and knead to make a dough;

[0042] (5) Put the dough into the noodle machine to make noodles;

[0043] (6) At room temperature, place it for 2 to 3 days to dry to ensure that the water content is less than 1%;

[0044] (7) Store at room temperature for 10-15 days 。

[0045] In the step (2), the ginkgo pulp is made of fresh ginkgo after shelling.

[0046] It also includes tartary buckwheat powder, weighing 6.5 jin.

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PUM

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Abstract

The invention discloses a ginkgo noodle, which comprises, by weight part, 15-25 of ginkgo, 80-100 of wheat flour, 2.5-3.5 of soybean flour, 0.5-1 of alkali, 10-20 of water, and 5-8 of buckwheat flour. The making method adopted by the invention is simple, and is low in cost. The ginkgo noodle is widely eaten. By adopting fresh ginkgo pulp, nutritional ingredients can be fully released into the noodle, nutrition loss cannot be caused, the nutritional value can be higher, and the gingko fragrance goes with the noodle. The soybean flour is added to make the noodle chewy, the noodle does not absorb soup and is rich in lysine deficient in flour, and nutrient components of the ginkgo noodle are increased. By adding the buckwheat flour, the edible value and medicinal value of the noodle are increased.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to ginkgo noodles and a preparation method thereof. Background technique [0002] Ginkgo, also known as ginkgo, is rich in nutrients and contains crude fat, starch, sucrose, reducing sugar, nuclear protein, minerals, crude fiber, vitamin C, vitamin E, riboflavin, carotene, carotenoids, anthocyanins In addition, it contains 17 kinds of amino acids, ginkgool (10-nonacosanol), ginkgolone, octacosanol, B-sitosterol, stigmasterol, alkaloids, etc., and also contains trace elements such as Fe, Cu, Mn, Zn and Major elements Ca, Mg, etc., have high food value. Eating ginkgo fruit can inhibit bacteria and kill bacteria, relieve diseases and coughs, resist waterlogging and insects, stop turbidity and lower serum cholesterol. Ginkgo not only has edible value, but also has high medicinal value. It has the effects of astringing lungs, relieving cough and asthma, prolonging life, beautifyi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L33/10A23L33/105
CPCA23L33/105A23L7/109A23L25/30
Inventor 路元早
Owner 盘州市石桥千年银杏长寿面条加工厂