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Nutrient-rich noodles and preparation method thereof

A nutrient-rich, noodle technology, applied in food preparation, dough processing, baking, etc., can solve the problems of affecting the absorption of nutrients, hindering the absorption of calcium and iron, and achieve the effect of soft and pure taste

Inactive Publication Date: 2015-06-03
王学香
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, whitening agents and edible colloidal alum are often added during the processing of noodles to increase the whiteness, strength and smoothness of noodles, and frequent consumption of foods containing whitening agents and edible colloidal alum will hinder the brain’s absorption of calcium and iron. , affecting the absorption of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of nutrient-rich noodles, the formula comprises the following raw materials in parts by weight: 80 parts of flour, 3 parts of sorghum flour, 3 parts of corn flour, 3 parts of glutinous rice flour, 3 parts of millet flour, 3 parts of spinach, and 1 part of table salt;

[0016] A method for making nutritious noodles, comprising the following steps:

[0017] 1: Raw material pretreatment: wash the required spinach, dry it, and fry it into vegetable juice;

[0018] Two: Knead the dough: Put the required flour, sorghum flour, corn flour, glutinous rice flour, and millet flour into the dough mixer, add the vegetable juice prepared in the first step, add salt to knead the dough, and knead the dough to the surface smooth;

[0019] Three: Curing: put the noodles neutralized in the second step in an environment with a temperature of 25°C, and ripen for 20 minutes;

[0020] Four: Sheet rolling, strip cutting, drying, and cutting: put the matured dough on a noodle press for...

Embodiment 2

[0022] A kind of nutrient-rich noodles, the formula comprises the following raw materials in parts by weight: 90 parts of flour, 12 parts of sorghum flour, 12 parts of corn flour, 12 parts of glutinous rice flour, 12 parts of millet flour, 6 parts of celery, and 2 parts of table salt;

[0023] A method for making nutritious noodles, comprising the following steps:

[0024] 1: Raw material pretreatment: Wash the required celery, dry it, and fry it into vegetable juice;

[0025] Two: Knead the dough: Put the required flour, sorghum flour, corn flour, glutinous rice flour, and millet flour into the dough mixer, add the vegetable juice prepared in the first step, add salt to knead the dough, and knead the dough to the surface smooth;

[0026] Three: Curing: Put the noodles neutralized in the second step in an environment with a temperature of 30°C, and ripen for 30 minutes;

[0027] Four: Sheet rolling, strip cutting, drying, and cutting: put the matured dough on a noodle press ...

Embodiment 3

[0029] A kind of nutrient-rich noodles, which is special in that the formula includes the following raw materials in proportion by weight: 85 parts of flour, 8 parts of sorghum flour, 8 parts of corn flour, 8 parts of glutinous rice flour, 8 parts of millet flour, and 5 parts of carrot part, 1 part of salt;

[0030] A method for making nutritious noodles, comprising the following steps:

[0031] 1: Pretreatment of raw materials: Wash the required carrots, dry them, and fry them into vegetable juice;

[0032] Two: Knead the dough: Put the required flour, sorghum flour, corn flour, glutinous rice flour, and millet flour into the dough mixer, add the vegetable juice prepared in the first step, add salt to knead the dough, and knead the dough to the surface smooth;

[0033] Three: Curing: Put the noodles neutralized in the second step in an environment with a temperature of 28°C, and ripen for 25 minutes;

[0034] Four: Sheet rolling, strip cutting, drying, and cutting: put the...

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Abstract

The invention relates to nutrient-rich noodles and a preparation method thereof, belonging to the technical field of foods and preparation methods. The nutrient-rich noodles are characterized by being prepared from the following raw materials in parts by weight: 80-90 parts of flour, 3-12 parts of sorghum flour, 3-12 parts of corn flour, 3-12 parts of glutinous rice flour, 3-12 parts of millet flour, 3-6 parts of vegetables and 1-2 parts of table salt. The preparation method comprises the following four steps: pre-treating raw materials; kneading dough; curing; and rolling, slicing, drying and cutting. In the preparation process of the nutrient-rich noodles, substances, such as a brightener and edible gum alums, harmful to human bodies are not added, so that the true color and taste of the noodles are maintained, and the noodles are free of qualitative change at high temperatures, and the nutrition and non-absorbency of the noodles are superior to those of common noodles. Moreover, the noodles coming into use do not gelatinize water, are not broken and are soft and pure in taste, so that the noodles are a nutritional top-grade safe food.

Description

[0001] technical field [0002] The invention relates to noodles and a preparation method thereof, belonging to the technical field of food and preparation methods. Background technique [0003] Noodles have a long history in China as a staple food in people's lives. A variety of noodles processed by wheat flour as the main raw material to participate in a small amount of other food crops greatly enrich the selectivity of this pasta. However, whitening agents and edible colloidal alum are often added during the processing of noodles to increase the whiteness, strength and smoothness of noodles, and frequent consumption of foods containing whitening agents and edible colloidal alum will hinder the brain’s absorption of calcium and iron. , affecting people's absorption of nutrients. Contents of the invention [0004] The object of the present invention is to solve the deficiencies in the above-mentioned prior art, and provide a kind of noodle with rich nutrition and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A21D2/36A23L7/109
Inventor 王学香
Owner 王学香
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