Preparation method of health-preserving minor-cereal noodles

A production method and a technology for multi-grain noodles, which are applied in the field of food processing, can solve problems such as inability to effectively meet needs, and achieve the effects of improving excessive brain use, convenient cooking and easy molding.

Inactive Publication Date: 2015-04-29
QINGDAO JIAHEXING MILLING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Only traditional noodles made of wheat flour, sugar and other auxiliary materials can no longer effectively meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for making health-preserving miscellaneous grain noodles, characterized in that it comprises the following steps:

[0024] (1) Preparation of extract: mix 12 parts of Polygonum multiflorum multiflorum, 10 parts of Codonopsis pilosula, 8 parts of Poria cocos, and 10 parts of wolfberry according to the weight ratio, and use a beater to crush it into a paste, add 4 times the weight of dry matter and boil in water for 40 minutes, and filter to obtain the extract liquid;

[0025] (2) Flour-making mixed solution: mix 0.6 parts of alkali, 1.2 parts of salt, and 15 parts of white sugar to make a saline-alkali aqueous solution, and mix it with the above-mentioned extract;

[0026] (3) Fried noodles: Put 100 parts of processed wheat flour, 15 parts of buckwheat flour, 5 parts of soybean flour, 5 parts of corn flour, 4 parts of millet flour, 10 parts of vegetable oil, and 3 parts of melon seeds into the frying pan respectively, and cook at 155 Fry at ℃ for 20 minutes, fr...

Embodiment 2

[0029] A method for making health-preserving miscellaneous grain noodles, characterized in that it comprises the following steps:

[0030] (1) Preparation of extract: According to the weight ratio, mix 13 parts of Polygonum multiflorum, 8 parts of Codonopsis pilosula, 10 parts of Poria cocos, and 12 parts of wolfberry, and use a beater to crush it into a paste, add 4 times the weight of dry matter and boil in water for 45 minutes, and filter to obtain the extract. liquid;

[0031] (2) Flour-making mixed solution: mix 0.8 parts of alkali, 1.2 parts of salt, and 18 parts of white sugar to make a saline-alkali aqueous solution, and mix it with the above-mentioned extract;

[0032] (3) Stir-fried noodles: Put 100 parts of processed wheat flour, 15 parts of buckwheat flour, 8 parts of soybean flour, 4 parts of corn flour, 5 parts of millet flour, 12 parts of vegetable oil, and 3 parts of melon seeds into the frying pan respectively, and cook at 155 Fry at ℃ for 25 minutes, fry unt...

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PUM

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Abstract

The invention discloses a preparation method of health-preserving minor-cereal noodles. The preparation method is characterized by comprising the following steps: (1) preparing a traditional Chinese medicinal extracting solution, (2) preparing meal mixing liquid, (3) stir-frying meals, mixing, taking out, and airing for standby application, (4) preparing noodles: blending into the dough, adding the dough into a puffing screw machine for extruding into the noodles. The preparation method has the key points that a variety of minor-cereal meals and traditional Chinese medicinal components are added, the obtained noodles are natural, yellow in color, easy to shape, tough, and unique in taste, has a health function, can improve brain overstrain and nutrition shortage of people, are convenient to cook, delicious and chewy, and can meet needs of mass consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing health-preserving miscellaneous grain noodles. Background technique [0002] With the improvement of living standards, people's requirements for food are also getting higher and higher, and food with nutritional and health care functions is increasingly favored by people. The noodles that are often eaten are mainly wheat flour, which has a high sugar content. Regular consumption of wheat flour will make the muscles more elastic, the skin will be more delicate, and the spots will be reduced. Middle-aged and elderly people, children, pregnant women, and the weak can eat it. It is the best natural and rich nutritious food for balanced nutrition and physical fitness. [0003] With people's demand for food diversification, it is hoped that it has a better health care effect and become the mainstream of food development. The traditional noo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L33/105
Inventor 蓝功伟
Owner QINGDAO JIAHEXING MILLING
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