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Millet noodle rich in nutritional components, and making method thereof

A nutritional ingredient and noodle technology, which is applied in the field of millet noodles and its preparation, can solve the problems of low nutritional value of millet noodles and few nutritional ingredients, and achieve the effects of strong taste, promotion of calcium absorption, and improvement of utilization rate

Inactive Publication Date: 2015-11-18
山西省农业科学院谷子研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But existing millet noodles generally have low nutritional value, are rich in defects such as less nutritious ingredients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] S1. Take 160 parts of fresh beef bones and wash them until they are bloodless, send them into an ultrasonic breaker for ultrasonic crushing to make the particle size less than 3 μm, put them in an autoclave, add water twice the weight of fresh beef bones, and inject nitrogen to high pressure The pressure in the autoclave is 0.9MPa, and it is treated for 11 minutes; then steam is quickly introduced to the pressure in the autoclave to 1.7Mpa, and it is cooked for 6 hours. 35-mesh non-woven fabric filter to obtain bone broth;

[0029] S2. Take 85 parts of dried shrimps and 5 parts of eel bones, soak them in cold water containing 1.1% white vinegar for 1 hour, take them out, wash them, dry them in the sun, blanch them in boiling water for 2 minutes, soak them for 10 hours, control the water, mix them evenly, and grind them Make a thick slurry, dry the thick slurry, sterilize, grind, pass through a 100-mesh sieve, add 50 parts of millet flour, 10 parts of purple sweet potato...

Embodiment 2

[0042] S1. Take 485 parts of fresh beef bones and wash them until they are bloodless, send them into an ultrasonic breaker for ultrasonic crushing to make the particle size less than 3 μm, put them in an autoclave, add water 2.5 times the weight of fresh beef bones, and inject nitrogen to high pressure The pressure in the autoclave is 1.3MPa, and it is treated for 20 minutes; then steam is quickly introduced to the pressure in the autoclave to 2.3Mpa, and it is cooked for 8 hours. Filter through 45 mesh non-woven fabric to obtain bone broth;

[0043] S2. Take 87.5 parts of dried shrimps and 7.5 parts of eel bones, soak them in cold water containing 1.6% white vinegar for 1.5 hours, take them out, wash them, dry them in the sun, blanch them in boiling water for 1.5 minutes, and soak them for 12.5 hours. Grind into a thick slurry, dry the thick slurry, sterilize, grind into powder, pass through a 110-mesh sieve, add 55 parts of millet flour, 22.5 parts of purple sweet potato ant...

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PUM

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Abstract

The invention discloses a millet noodle rich in nutritional components, and a making method thereof. The millet noodle is made through using, by weight, 160-210 parts of fresh cow bone, 1-3 parts of corn silk, 85-90 parts of dried peeled shrimp, 50-60 parts of millet powder, 10-35 parts of purple sweet potato anthocyanidin starch, 1-6 parts of peanut powder, 1-6 parts of walnut oil, 20-40 parts of spirulina, 5-10 parts of eel bone, 0.1-0.5 parts of inulin, 0.2-0.5 parts of composite trace elements, and 1-5 parts of a paraplasm. The millet noodle is made through scientific nutrition proportioning, so the millet noodle has the advantages of health eating, comprehensive nutrition, containing of various nutritional elements, promotion of calcium absorption, and realization of blood sugar lowering, blood fat lowering and body strengthening effects through synergism of all nutritional components; and natural green raw materials are adopted, so the millet noodle also has the advantages of low cost, no additives, natural and pure color, fragrance and smell, abundant nutrition, rich taste, good mouthfeel and convenient eating.

Description

technical field [0001] The invention relates to the field of food processing, in particular to millet noodles rich in various nutritional components and a preparation method thereof. Background technique [0002] Noodles are one of the traditional staple foods of Chinese residents. The noodle products formed by rolling with millet flour as raw material are very popular for their good taste and convenience. [0003] Due to problems in dietary structure, calcium deficiency is serious in our country. Noodles made of ordinary flour have low natural calcium content and are not easy to absorb, which is not enough to meet the daily calcium requirement of the human body. Bio-calcium is the highest quality calcium source. It is superior to other calcium sources in terms of safety, calcium absorption and retention rate, application effect, and taste. Livestock and poultry bone products are the main source of bio-calcium. Bio-calcium has already become a hot spot in the international ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L1/304A23L7/109
CPCA23V2002/00A23V2200/328A23V2200/3262
Inventor 杜文娟张喜文李萍姜龙波张桂英李振兴
Owner 山西省农业科学院谷子研究所