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Argy wormwood leaf fine dried noodles and preparation method thereof

A technique for dried noodles and argyi leaves, applied in the field of dried argyi leaves and its preparation, can solve the problems of easy mutual adhesion of noodles, low toughness and viscosity, gelatinization and fracture, etc., so as to reduce cooking loss, ease internal stress, and improve viscoelasticity. and extension effects

Inactive Publication Date: 2016-03-23
惠州市康祥生物技术开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the defects of poor taste, low toughness and stickiness of dried noodles in the prior art, and the noodles are easy to stick to each other, gelatinize and break during cooking, the purpose of the present invention is to provide a kind of noodles with high nutritional value, better color and luster and appearance state, Artemisia leaf vermicelli with good taste, toughness and stickiness, and noodles not easy to stick to each other, gelatinize and break during cooking and preparation method thereof

Method used

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  • Argy wormwood leaf fine dried noodles and preparation method thereof
  • Argy wormwood leaf fine dried noodles and preparation method thereof
  • Argy wormwood leaf fine dried noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1, A kind of Artemisia vermicelli

[0034] Described mugwort vermicelli comprises following preparation raw material and parts by weight thereof:

[0035] 20 parts of mugwort leaf powder, 10 parts of tamarind powder, 8 parts of cistanche powder, 6 parts of chickpea powder, 65 parts of wheat flour, 0.5 part of sodium alginate, 0.1 part of potassium carbonate and 0.1 part of edible salt.

[0036] Preparation:

[0037] S1 Mix the above-mentioned mugwort leaf powder, tamarind powder, cistanche powder and chickpea powder through a 70-mesh fine sieve to obtain a mixed fine powder;

[0038] S2 put the above-mentioned wheat flour, sodium alginate, potassium carbonate, edible salt and the mixed fine powder obtained in step S1 into the dough mixer, then add 28% water of the total amount of the above-mentioned mixed material, and stir evenly;

[0039] S3 compresses the noodle block obtained in step S2 by means of composite calendering, wherein the thickness of the in...

Embodiment 2

[0044] Embodiment 2, A kind of Artemisia vermicelli

[0045] Described mugwort vermicelli comprises following preparation raw material and parts by weight thereof:

[0046] 30 parts of mugwort leaf powder, 15 parts of tamarind powder, 10 parts of cistanche powder, 8 parts of chickpea powder, 78 parts of wheat flour, 1 part of sodium alginate, 0.5 part of potassium carbonate and 0.1 part of edible salt.

[0047] Preparation:

[0048] S1 Mix the above-mentioned mugwort leaf powder, tamarind powder, cistanche powder and chickpea powder through an 80-mesh fine sieve to obtain a mixed fine powder;

[0049] S2 put the above-mentioned wheat flour, sodium alginate, potassium carbonate, edible salt and the mixed fine powder obtained in step S1 into the dough mixer, then add 35% water of the total amount of the above-mentioned mixed material, and stir evenly;

[0050] S3 compresses the noodle block obtained in step S2 by compound calendering, wherein the thickness of the initial pre...

Embodiment 3

[0055] Embodiment 3, A kind of Artemisia vermicelli

[0056] Described mugwort vermicelli comprises following preparation raw material and parts by weight thereof:

[0057] 50 parts of mugwort leaf powder, 20 parts of tamarind powder, 12 parts of cistanche powder, 10 parts of chickpea powder, 85 parts of wheat flour, 3 parts of sodium alginate, 2 parts of potassium carbonate and 1 part of edible salt.

[0058] Preparation:

[0059] S1 Mix the above-mentioned mugwort leaf powder, tamarind powder, cistanche powder and chickpea powder through a 100-mesh fine sieve to obtain a mixed fine powder;

[0060] S2 put the above-mentioned wheat flour, sodium alginate, potassium carbonate, edible salt and the mixed fine powder obtained in step S1 into the dough mixer, then add 38% water of the total amount of the above-mentioned mixed material, and stir evenly;

[0061] S3 compresses the noodle block obtained in step S2 by means of compound calendering, wherein the thickness of the ini...

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Abstract

The present invention belongs to the technical field of food, and particularly relates to argy wormwood leaf fine dried noodles and a preparation method thereof. The argy wormwood leaf fine dried noodles is mainly prepared from argy wormwood leaf powder, tamarind fruit powder, herba cistanches powder, chickpea flour, wheat flour, sodium alginate, potassium carbonate and edible salt. The argy wormwood leaf fine dried noodles have advantages of bright color and luster, fine and smooth noodle surface structure, good palatability and chewy and elastic characteristics, and the argy wormwood leaf fine dried noodles are refreshing, non-sticky teeth, smooth, fragrant and sweet and odorless when customers are chewing the argy wormwood leaf fine dried noodles; meanwhile, the argy wormwood leaf fine dried noodles contain rich nutrient substances, and also have effects in dispelling cold and removing dampness, warming meridian to stop bleeding, clearing summer-heat, removing stagnation, delaying cell aging, promoting bone formation and lowering blood pressure. The argy wormwood leaf fine dried noodles are suitable for the majority of people to eat, and especially suitable for women to eat.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to dried mugwort noodles and a preparation method thereof. Background technique [0002] Vermicelli is a traditional food in my country. Because of its good taste, convenient eating, low price, easy storage, and the advantages of easy digestion and absorption and balanced nutrient absorption, it has always been one of the main pasta that people like. In recent years, with the improvement of people's living standards, people's requirements for dried noodles have also increased accordingly. Traditional dried noodles are mostly directly pressed from ordinary flour. type of noodle demand. For this reason, in recent years, people have developed various dried noodles that are rich in nutritional value and have specific efficacy. [0003] Chinese patent CN101658260B discloses a Dendrobium candidum noodle, which consists of Dendrobium candidum powder 2%-7%, wheat special powder 6...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/3262
Inventor 杨崇仁王一飞鲁元学黄建香许敏
Owner 惠州市康祥生物技术开发有限公司
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