Fine dried noodles made from apricot kernels and preparation technology of fine dried noodles

A preparation process and almond technology, which are applied in the field of almond dried noodles and their preparation, can solve problems such as unbalanced nutritional components of noodles, and achieve the effects of complete shape, lower cholesterol and good market prospects.

Inactive Publication Date: 2015-08-12
黄晓晨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Noodles are a staple food that everyone likes in our daily life. Because they are easy to eat, easy to make, good in taste, and easy to cook, people of all ages like them. However, the nutritional content of the noodles we eat every day is not balanced, which can no longer meet people's daily needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] An almond vermicelli and its preparation process, characterized in that: it is made by the principle of the following weight ratio: 56 parts of flour, 10 parts of almond juice, 1 part of salt, 0.2 part of soda ash, 5 parts of nutrient powder, and 20 parts of water

[0014] (1) Wash the almonds, soak them in water for three hours, put the almonds in a juicer and add an appropriate amount of water to make a pulp.

[0015] (2) Take 56 parts of flour, 10 parts of almond juice, 1 part of salt, 0.2 parts of soda ash, 5 parts of nutrition powder, and 20 parts of water according to the weight formula ratio, and mix them into dough for later use.

[0016] (3) Put the dough described in step (2) in the curing machine for 28 minutes, and send the cured dough to the noodle machine for pressing, cutting, cooling, inspection, packaging, and storage.

Embodiment 2

[0018] An almond dried noodle and its preparation process are characterized in that: it is made according to the principle of the following weight ratios: 66 parts of flour, 12 parts of almond juice, 2 parts of table salt, 0.25 parts of soda ash and 6 parts of nutritional powder. 30 parts of water

[0019] (1) Wash the almonds, soak them in water for three hours, put the almonds in a juicer and add an appropriate amount of water to make a pulp.

[0020] (2) Take 66 parts of flour, 12 parts of almond juice, 2 parts of table salt, 0.21 parts of soda ash, 6 parts of nutrition powder, and 30 parts of water according to the weight formula ratio, and mix them into dough for later use.

[0021] (3) Put the dough mentioned in step (2) in the curing machine for 28 minutes, and send the cured dough to the noodle machine for pressing, cutting, cooling, inspection, packaging, and storage.

Embodiment 3

[0023] An almond dried noodle and its preparation process are characterized in that: it is made by the principle of the following weight ratio: 76 parts of flour, 15 parts of almond juice, 3 parts of salt, 0.3 part of soda ash and 9 parts of nutritional powder. 40 parts of water

[0024] (1) Wash the almonds, soak them in water for three hours, put the almonds in a juicer and add an appropriate amount of water to make a pulp.

[0025] (2) Take 76 parts of flour, 15 parts of almond juice, 3 parts of salt, 0.3 parts of soda ash, 9 parts of nutrition powder, and 40 parts of water according to the weight formula ratio, and mix them into dough for later use.

[0026] (3) Put the dough mentioned in step (2) in the curing machine for 28 minutes, and send the cured dough to the noodle machine for pressing, cutting, cooling, inspection, packaging, and storage.

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PUM

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Abstract

The invention discloses fine dried noodles made from apricot kernels and a preparation technology of the fine dried noodles. The fine dried noodles made from the apricot kernels are prepared from, by weight, 56-76 parts of flour, 10-15 parts of apricot kernel juice, 1-3 parts of edible salt, 0.2-0.3 part of sodium carbonate, 5-9 parts of nutrition powder and 20-40 parts of water by a certain process steps. The fine dried noodles made from the apricot kernels and the preparation technology of the fine dried noodles have the advantages that various nutrients can be supplemented after people eat the noodles made from the apricot kernels daily, and the fine dried noodles are capable of moistening the lung, reducing cholesterol, promoting cutaneous blood circulation and resisting cancer, keep original flavor and taste of the apricot kernels and are uniform in appearance color, chocolate and complete in appearance, thereby being promising in market prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to almond vermicelli and a preparation process thereof. Background technique [0002] Noodles are a staple food that everyone likes in our daily life. Because they are easy to eat, easy to make, good in taste, and easy to cook, people of all ages like them. However, the nutritional content of the noodles we eat every day is unbalanced, which can no longer meet the needs of people's lives. Contents of the invention [0003] In view of the above problems, the invention provides a kind of almond dried noodles and a preparation method thereof. [0004] The present invention adopts the following technical solutions to realize: an almond vermicelli and its preparation process, which is characterized in that: it is made of the following raw materials in the weight ratio: 56-76 parts of flour, 10-15 parts of almond juice, 1-3 parts of table salt 0.2-0.3 parts of soda ...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L1/30A23L7/113
Inventor 黄晓晨
Owner 黄晓晨
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