Pineapple cereal noodles

A technology for multi-grain noodles and pineapple, applied in the field of noodles, can solve the problems of hindering calcium and iron absorption, brain damage, single nutritional taste, etc., and achieve the effect of increasing vitamins and enhancing immunity

Inactive Publication Date: 2016-01-20
QINGDAO ZHENGNENGLIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Noodles are popular and loved by people as a fast food product. Because most of the noodles on the market are made of brown rice flour, they have a single variety and a single nutritional taste. Noodles, lack of pure taste, softness and other defects. At the same time, in order to overcome the shortcomings of the raw materials themselves, traditional noodles are often added with whitening agents and edible alum to increase their whiteness, gluten strength and smoothness. Whitening agents and foods eaten with alum will hinder the brain's absorption of calcium and iron, especially for children's brain development, which will cause serious harm to the brains of middle-aged and elderly people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A pineapple miscellaneous grain noodle, which is composed of the following raw materials in parts by weight: 100-150 parts of brown rice flour, 60-80 parts of sorghum flour, 60-80 parts of buckwheat flour, 4-8 parts of pineapple, 4-8 parts of mango, and 4-8 parts of honey. 8 parts, 10-20 parts of eggs, 3-5 parts of salt and 80-100 parts of water.

Embodiment 2

[0016] A kind of pineapple miscellaneous grain noodle, is made up of the raw material of following weight part: brown rice flour 100 parts, sorghum flour 60 parts, buckwheat flour 60 parts, pineapple 4 parts, mango 4 parts, honey 4 parts, egg 10 parts, salt 3 parts and water 80 servings.

Embodiment 3

[0018] A kind of pineapple miscellaneous grain noodle, is made up of the raw material of following weight part: brown rice flour 125 parts, sorghum flour 70 parts, buckwheat flour 70 parts, pineapple 6 parts, mango 6 parts, honey 6 parts, egg 15 parts, salt 4 parts and water 90 servings.

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PUM

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Abstract

The invention discloses pineapple cereal noodles. The pineapple cereal noodles are prepared from, by weight, 100-150 parts of coarse rice powder, 60-80 parts of sorghum meal, 60-80 parts of buckwheat, 4-8 parts of pineapple, 4-8 parts of mango, 4-8 parts of honey, 10-20 parts of eggs, 3-5 parts of table salt and 80-100 parts of water. The pineapple cereal noodles can regulate inappetence and dyspepsia due to the fact that cereals including sorghum, buckwheat and soybean are added, can tonify spleen, clear damp and coordinate intestines and stomach, and is suitable for a large group of people.

Description

technical field [0001] The invention relates to a kind of noodles, in particular to a kind of pineapple miscellaneous grain noodles. Background technique [0002] Noodles are popular and loved by people as a fast food product. Because most of the noodles on the market are made of brown rice flour, they have a single variety and a single nutritional taste. Noodles, lack of pure taste, softness and other defects. At the same time, in order to overcome the shortcomings of the raw materials themselves, traditional noodles are often added with whitening agents and edible alum to increase their whiteness, gluten strength and smoothness. Whitening agents and food eaten with alum will hinder the brain's absorption of calcium and iron, especially for children's brain development, and will cause serious damage to the brains of middle-aged and elderly people. [0003] In order to increase the mouthfeel of noodles, the prior art has disclosed a variety of noodles with other ingredients...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10
CPCA23V2002/00
Inventor 于晶晶
Owner QINGDAO ZHENGNENGLIANG FOOD
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