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Life-nourishing noodles and a preparation method thereof

A technology for noodles and lettuce, applied in the field of noodles, can solve the problems of insufficient strength and damage to the green ecological quality, and achieve the effect of delicious color and unique flavor

Inactive Publication Date: 2015-10-07
HUNAN YUXIANG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The public information now has some noodles with added vegetables, but these noodles have a common problem, they don’t feel strong enough to eat
If the problem of strong taste is solved by adding chemical additives, it will damage the quality of green ecology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The health-preserving noodles of the present invention are made with the following parts by weight of raw materials: 10 parts of wild Qingming vegetables, 3 parts of revolutionary grass leaves, 15 parts of lettuce, 0.2 parts of mugwort leaves, 200 parts of flour, 2 parts of gluten, 15 parts of sweet potato starch, table salt 1.5 copies.

[0029] The preparation method includes the following steps:

[0030] a. Freeze-dry wild Qingming vegetables and mugwort leaves, mix and grind them into powder, and filter for later use;

[0031] b. Wash, squeeze, and mix the weight of the revolutionary grass leaf and lettuce;

[0032] c. The weight of the sweet potato starch is stirred with 3 times the weight of water to form a sweet potato starch slurry;

[0033] d. Add the weight of flour, salt, gluten and sweet potato starch slurry to the above mixed vegetable juice and mix, then add water and stir to form a dough, and then let it stand for 30 min;

[0034] e. Sprinkle the prepared wild Qingm...

Embodiment 2

[0040] The health-preserving noodles of the present invention are made with the following parts by weight of raw materials: 9 parts of wild Qingming vegetables, 2 parts of revolutionary grass leaves, 10 parts of lettuce, 0.2 parts of mugwort leaves, 200 parts of flour, 2 parts of gluten, 10 parts of sweet potato starch, table salt 1.5 copies.

[0041] The preparation method is the same as above.

Embodiment 3

[0043] The health-preserving noodles of the present invention are made with the following parts by weight of raw materials: 10 parts of wild Qingming vegetables, 3 parts of revolutionary grass leaves, 20 parts of lettuce, 0.3 parts of mugwort leaves, 200 parts of flour, 5 parts of gluten, 20 parts of sweet potato starch, table salt 2 servings.

[0044] The preparation method is the same as above.

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PUM

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Abstract

The present invention discloses life-nourishing noodles and a preparation method thereof. The noodles are prepared from the following raw materials in parts by weight: wild GnaphaliumaffineD.Den. seedlings 9-10 parts, Alternanthera Philoxeroides leaves 2-3 parts romaine lettuce 10-20 parts, Artemisia argyi 0.2-0.3 part, flour 200 parts, wheat gluten 2-5 parts, sweet potato starch 10-20 parts and table salt 1.5-2 parts. The preparation method comprises the following steps: a. freeze drying the wild GnaphaliumaffineD.Den. seedlings and the Artemisia argyi, mixing and grinding the dried wild GnaphaliumaffineD.Den. seedlings and the Artemisia argyi into powder, and filtering the powder; b. washing and cleaning, juicing and mixing the Alternanthera Philoxeroides leaves and the romaine lettuce; c. stirring and thoroughly mixing the sweet potato starch with water (1: 3) in parts by weight into sweet potato starch paste; d. adding the flour, the table salt, the wheat gluten and the sweet potato starch paste into the above-mentioned mixed vegetable juice for mixing, adding water into the mixture, stirring the mixture into dough, and standing the dough for 30 minutes; e. sprinkling the powder into the dough, stirring the dough with the addition of water for 30 minutes to make dough, and standing the dough for 30 minutes; f. machine rolling and cutting the dough; and g. drying the noodles.

Description

Technical field [0001] The invention relates to a noodle, in particular to a health-preserving noodle, and also to a method for preparing the noodle. Background technique [0002] Noodles are one of the main traditional foods in my country. They are made from wheat flour by rolling. Traditional noodles have a single raw material, nutrition and taste, and traditional noodles are often added with whitening agents and preservatives. Long-term consumption affects health. With the increasing development of our country's economy and the improvement of people's living standards, some people have high blood lipids and are obese, and they are eager for a green noodle. These problems are caused by damp heat in theory in Chinese medicine. People usually use drugs to lower blood lipids to solve this problem, which not only increases expenditure, but also inhibits the pleasure of eating and health to varying degrees. There are some noodles with vegetables added to the public information. H...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L1/275A23L7/109
CPCA23V2002/00A23V2200/30A23V2200/3262
Inventor 陈伟李先银罗慧芳罗兴旺陈洁霞
Owner HUNAN YUXIANG FOODS