Heart fire clearing chive fragrance noodle and making method thereof

A technology of scallion and noodles, which is applied in the field of Qingxin scallion noodles and its preparation, can solve the problems of poor chewiness, low protein content of wheat flour, sticky taste, etc., and achieve good therapeutic effect, bright color and rich nutrition

Inactive Publication Date: 2016-03-16
赵荣华
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the noodle industry at home and abroad is developing very rapidly. The types of noodles are increasing, the output is rising, and the technology of noodle making is also improving. With the continuous improvement of people's living standards, diet structure and lifestyle are improving day by day. People not only There are higher requirements for the appearance quality and nutritional value of noodles, and the requirements for the intrinsic quality of noodles such as elasticity and toughness are also getting higher and higher. However, the protein content of general-purpose wheat flour in my country is low, and it is difficult to produce higher quality. Noodle products, the noodles made generally have problems such as unstable quality, uncookable, easy to paste soup, sticky taste and poor chewiness, so there is a great need for suitable improvers to improve the quality of noodles
At present, the improvers used in our country are mainly various artificially synthesized non-natural food additives. Although the quality of noodles has been improved, they also have adverse effects on people's health.

Method used

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Embodiment Construction

[0017] A clear-hearted spring onion noodle made from the following raw materials in parts by weight (kg):

[0018] Flour 900, plantain 0.5, ginkgo 0.9, rhodiola 0.7, heterophylla 1, bergamot 0.6, shallot 20, quail eggs 40, asparagus 30, yam 30, glucose oxidase 0.5, soybean protein powder 60, oxidized potato starch 9 , Theaflavin amount.

[0019] A kind of preparation method of described heart-clearing green onion noodles, comprises the following steps:

[0020] (1) Boil plantain, ginkgo, rhodiola rosea, heterophylla, bergamot with 6 times of water and high heat for 1 hour, press filter to remove residue, and spray dry to obtain Chinese medicine powder;

[0021] (2) Peel and wash the yam and mash it for later use. Soak the asparagus in 2% light salt water for 3 hours, remove and add 3 times the water, chop and beat to obtain asparagus pulp; take shallots and squeeze the juice for later use, steam the quail eggs to remove After shelling, mash and mix with shallot juice to get ...

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PUM

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Abstract

The invention discloses a heart fire clearing chive fragrance noodle. The heart fire clearing scallion fragrance noodle is made from, by weight, 900-1000 parts of wheat flour, 0.5-0.6 parts of Herba Plantaginis, 0.9-1 part of ginkgo seed, 0.7-0.8 parts of Rhodiola rosea, 1-1.2 parts of Radix Pseudostellariae, 0.6-0.7 parts of Fructus Citri Sarcodactylis, 20-25 parts of chives, 40-46 parts of quail eggs, 30-35 parts of asparagus, 30-35 parts of Chinese yam, 0.5-0.6 parts of glucose oxidase, 60-65 parts of soybean protein powder, 9-10 parts of oxidized potato starch and a proper amount of theaflavin. The noodle developed in the invention has the advantages of good quality, good mouthfeel, bright color, abundant nutrition and delicious taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to heart-clearing scallion-flavored noodles and a preparation method thereof. Background technique [0002] Noodles are a traditional staple food in my country. They are easy to use and economical. They play an important role in people's daily life. At present, the noodle industry at home and abroad is developing very rapidly. The types of noodles are increasing, the output is rising, and the technology of noodle making is also improving. With the continuous improvement of people's living standards, diet structure and lifestyle are improving day by day. People not only There are higher requirements for the appearance quality and nutritional value of noodles, and the requirements for the intrinsic quality of noodles such as elasticity and toughness are also getting higher and higher. However, the protein content of general-purpose wheat flour in my country is low, and it is di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L29/30A23L33/10A23L33/105A23L33/185
CPCA23V2002/00
Inventor 赵荣华
Owner 赵荣华
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