Unlock instant, AI-driven research and patent intelligence for your innovation.

Maple leaf noodles and preparation method thereof

A maple leaf and noodle technology, applied in food preparation, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problem of single color of noodle products, and achieve the effect of enriching taste and increasing nutrition

Inactive Publication Date: 2015-10-21
GUANGXI UNIV
View PDF8 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention proposes a way of adding maple leaves in the noodle production process, using traditional natural dyes flexibly to endow the noodles with a black appearance, so as to solve the problem of single color of noodle products, and at the same time produce a food that has both health and stomach nourishing effects. Noodle

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

[0025] The maple leaf noodles of the present invention comprise the following raw materials: 30kg of maple leaf powder, 40kg of eggs, 450kg of flour, 150kg of water, 10kg of salt, and 40kg of durian meat.

[0026] The preparation method of maple leaf noodles of the present invention comprises the following steps:

[0027] S1. Raw material pretreatment: Wash and dry 30kg of maple leaves in the sun, crush them into powder, and then perform wall-breaking and drying treatment to obtain maple leaf powder. 40kg of durian meat is removed from the durian core and crushed into pulp to obtain durian pulp.

[0028] S2. Preparation of maple leaf juice: Pour 30 kg of maple leaf powder prepared in S1 into 150 kg of water, heat and control the temperature at 100° C. for 10 hours to prepare maple leaf juice.

[0029] S3, powder sifting and stirring: 450kg of flour was sieved, then the durian pulp prepared in S1 was added, and stirred evenly for 10 minutes to obtain durian flour dough.

[00...

Embodiment 2

[0033] The maple leaf noodles of the present invention comprise the following raw materials: 37kg of maple leaf powder, 47kg of eggs, 470kg of flour, 155kg of water, 13kg of salt, and 45kg of durian meat.

[0034] The preparation method of maple leaf noodles of the present invention comprises the following steps:

[0035] S1. Raw material pretreatment: wash and dry 37kg of maple leaves, crush them into powder, and then perform wall-breaking and drying treatment to obtain maple leaf powder. 45kg of durian meat is removed from the durian core and crushed into pulp to obtain durian pulp.

[0036] S2. Preparation of maple leaf juice: Pour 37 kg of maple leaf powder prepared in S1 into 155 kg of water, heat and control the temperature at 100° C. for 10 hours to prepare maple leaf juice.

[0037] S3, powder sifting and stirring: 470kg of flour was sieved, then the durian pulp prepared in S1 was added, and stirred evenly for 10 minutes to obtain durian flour dough.

[0038] S4. Dou...

Embodiment 3

[0041] The maple leaf noodles of the present invention comprise the following raw materials: 40kg of maple leaf powder, 50kg of eggs, 450kg of flour, 160kg of water, 27kg of salt, and 50kg of durian meat.

[0042] The preparation method of maple leaf noodles of the present invention comprises the following steps:

[0043] S1. Raw material pretreatment: 40kg of maple leaves were washed and dried in the sun, crushed into powder, and then subjected to wall-breaking and drying treatment to obtain maple leaf powder. 50kg of durian meat is removed from the durian core and crushed into pulp to obtain durian pulp.

[0044] S2. Preparation of maple leaf juice: Pour 40 kg of maple leaf powder prepared in S1 into 160 kg of water, heat and control the temperature at 100° C. for 10 hours to prepare maple leaf juice.

[0045] S3, powder sifting and stirring: 450kg of flour was sieved, then the durian pulp prepared in S1 was added, and stirred evenly for 10 minutes to obtain durian flour do...

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

No PUM Login to View More

Abstract

The invention discloses maple leaf noodles and a preparation method thereof and belongs to the technical field of food processing. The maple leaf noodles comprise, by weight, 30-40 parts of maple leaf powder, 40-50 parts of eggs, 450-500 parts of flour, 150-170 parts of water, 10-30 parts of salt and 40-50 parts of jackfruit pulp. The preparation method of the maple leaf noodles comprises the steps of preprocessing ingredients, preparing maple leaf juice, sieving and stirring powder, making paste and making noodles. The maple leaf noodles are black and have a unique jackfruit smell, the noodles taste like milk in smoothness, the fragrance of the noodles lingers in the mouth of an eater for a long time, and gentle faint scent of maple leaves is achieved; organic nutrient such as protein is reserved in the maple leaf powder and jackfruit, and the maple leaf noodles are health green food.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to maple leaf noodles and a preparation method thereof. Background technique [0002] Noodles, as a common food, mainly use flour and water as raw materials, and can be eaten with rich meat and vegetables. The main nutritional components of noodles are protein, fat, carbohydrates, etc., which are easy to digest and absorb, and have the effects of improving anemia, enhancing immunity, and balancing nutrient absorption. The common types of noodles sold in the market are fast food noodles, instant noodles, bamboo noodles, etc., but most noodles are mainly made of flour, and the color of the finished product is single, which cannot meet people's needs for color, fragrance, and color. key factor in appetite. [0003] Liquidambar formosana is a plant of the genus Liquidambar formosana in the family Hamamelis. It is widely distributed in my country and rich in resources, but ther...

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
no application Login to View More
IPC IPC(8): A23L1/16A23L1/30A23L1/272A23L5/41A23L7/109
CPCA23V2002/00A23V2250/21A23V2200/314A23V2200/326A23V2200/328A23V2200/044
Inventor 黄炳琼
Owner GUANGXI UNIV