Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A kind of noodle and green technology, applied in the field of noodles, can solve the problems of increasing expenses, eating pleasure and health suppression, and achieve the effect of not easy to break joints, easy to digest and absorb, and delicious color
Inactive Publication Date: 2015-10-07
HUNAN YUXIANG FOODS
View PDF5 Cites 2 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
People usually use drugs to lower blood lipids, which not only increas...
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0027] The green noodles of the present invention are made of the following raw materials in parts by weight: 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, and 1.5 parts of table salt.
[0028] The method for preparing described noodles comprises the steps:
[0029] a. Freeze-dry wild Qingming vegetables and Artemisia argyi leaves, mix and grind them into powder, and filter for later use;
[0030] b. Wash the revolutionary grass blades and lettuce of said weight portion, squeeze the juice, and mix;
[0031] c. Add flour, salt and gluten powder of said weight portion to the above-mentioned mixed vegetable juice and mix, then add water and stir for 15 minutes, then let stand for 30 minutes;
[0032] d. Sprinkle the prepared wild Qingming vegetable and mugwort leaves mixture powder on the dough after resting, add water and stir for 30 minutes, then let stand fo...
Embodiment 2
[0038] The green noodles of the present invention are made of the following raw materials in parts by weight: 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, and 1.5 parts of table salt.
[0039] The preparation method is the same as above.
Embodiment 3
[0041] The green noodles of the present invention are made of the following raw materials in parts by weight: 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, and 2 parts of salt.
[0042] The preparation method is the same as above.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The present invention discloses a green noodle which is manufactured by using the following raw materials in parts by weight: wild anaphalis flavescens 9-10 parts, alternanthera philoxeroides leaves 2-3 parts, lactuca sativa 10-20 parts, artemisia argyi leaves 0.2-0.3 part, flour 200 parts, wheat gluten 2-5 parts and edible salt 1.5-2 parts. The preparation method comprises the following steps: a. the wild anaphalis flavescens and artemisia argyi leaves are freeze-dried, blended, ground into powder, and filtered for later use; b. the above mentioned parts by weight of the alternanthera philoxeroides leaves and lactuca sativa are washed, juiced and mixed; c. the above mentioned parts by weight of the flour, edible salt and wheat gluten are added and mixed with the vegetable juice, the water is added and stirred for 15min, and then put to stand still for 30 min; d. the mixed powder of the wild anaphalis flavescens and artemisia argyi leaves are sprinkled on the dough after standing still, water is added and stirred for 30 min, then is put to stand still for 30 min; e. the dough processed from the above steps is rolled and cut into strips by usinga dough kneading machine; and f. the cut noodles are sent into the drying room to be oven-dried.
Description
technical field [0001] The present invention relates to a kind of noodle, especially relates to a kind of green noodle, also relates to a kind of preparation method of this noodle. Background technique [0002] Noodles are one of the traditional main foods in my country, and they are flour products formed by calendering with wheat flour as raw material. However, the raw materials, nutrition and taste of traditional noodles are single, and whitening agents and preservatives are often added to traditional noodles, which will affect health if eaten for a long time. With the increasing development of my country's economy and the improvement of people's living standards, some people have problems such as high blood lipids and obesity. These problems are theoretically caused by damp heat in Chinese medicine. People usually solve it by using drugs to lower blood lipids, which not only increases expenses, but also inhibits eating pleasure and health to varying degrees. To prepare...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more