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Fully-nutrient health-care noodles and preparation method

A technology for healthy noodles and full nutrition, which is applied in the field of food processing, can solve the problems of single nutrition of noodles and can not solve the nutritional balance of noodles, etc., and achieve the effect of improving health care value.

Inactive Publication Date: 2016-03-23
荣成恒顺海洋生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Patent CN103404788B attempts to improve the problem of single nutrition in noodles, but only considers improving the content of amino acids to meet the nutritional needs of the human body
There are also some patents that only strengthen certain health functions of noodles, but also fail to solve the nutritional balance of noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of whole nutrition health care noodle, described whole nutrition health care noodle comprises the following components of mass fraction: 40 parts of flour, 25 parts of chia powder, 20 parts of jade flour, 13 parts of black soybean powder, 12 parts of amaranth, 3 parts of sodium bicarbonate , 1 part of salt, 150 parts of water.

[0019] The present invention also provides a kind of whole nutrition health care noodle and preparation method, it comprises the following steps:

[0020] S1: Raw material processing: Take 20 parts of jade flour, 13 parts of black soybean powder, and 3 parts of sodium bicarbonate, mix them evenly, add 150 parts of water, boil and gelatinize, keep the temperature for 20-30min, and use a colloid mill Crush, pass through a 100-150 mesh sieve, cool for later use, and then dissolve 1 part of table salt with the remaining water for later use.

[0021] S2: Kneading noodles: Weigh the remaining raw materials according to the ingredient list of 4...

Embodiment 2

[0027] A kind of whole nutrition health care noodle, described whole nutrition health care noodle comprises the following components of mass fraction: 45 parts of flour, 30 parts of chia powder, 25 parts of jade flour, 14 parts of black bean powder, 12 parts of amaranth, 3 parts of sodium bicarbonate , 1 part of salt, 150 parts of water.

[0028] The present invention also provides a kind of whole nutrition health care noodle and preparation method, it comprises the following steps:

[0029] S1: Raw material processing: Take 25 parts of jade flour, 14 parts of black soybean powder, and 3 parts of sodium bicarbonate, mix them well, add 150 parts of water, boil and gelatinize, keep the temperature for 20-30min, and use a colloid mill to grind the gelatinized materials Crush, pass through a 100-150 mesh sieve, cool for later use, and then dissolve 1 part of table salt with the remaining water for later use.

[0030] S2: Kneading noodles: Weigh the remaining raw materials accordi...

Embodiment 3

[0036] A kind of whole nutrition health care noodle, described whole nutrition health care noodle comprises the following components of mass fraction: 45 parts of flour, 30 parts of chia powder, 25 parts of jade flour, 14 parts of black bean powder, 10 parts of amaranth, 2 parts of sodium bicarbonate , 1 part of salt, 130 parts of water.

[0037] The present invention also provides a kind of whole nutrition health care noodle and preparation method, it comprises the following steps:

[0038] S1: Raw material processing: Take 25 parts of corn flour, 14 parts of black soybean powder, and 2 parts of sodium bicarbonate, mix them well, add 130 parts of water, boil and gelatinize, keep the temperature for 20-30min, and use a colloid mill Crush, pass through a 100-150 mesh sieve, cool for later use, and then dissolve 1 part of table salt with the remaining water for later use.

[0039] S2: Kneading noodles: Weigh the remaining raw materials according to the ingredient list of 45 par...

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PUM

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Abstract

The invention provides fully-nutrient health-care noodles and a preparation method thereof, and belongs to the technical field of food processing. The fully-nutrient noodles are prepared from the following components in parts by mass: 30-50 parts of flour, 20-30 parts of chia seed powder, 10-30 parts of corn flour, 10-15 parts of black bean powder, 10-15 parts of three-coloured amaranth, 2-4 parts of sodium bicarbonate, 1-2 parts of table salt and 100-200 parts of water. The making method comprises the following steps of pretreatment of raw materials; dough mixing; shaping; drying; and packaging so as to obtain finished products. According to the fully-nutrient noodles and the preparation method thereof, a novel fully-nutrient health-care food which integrates edible functions and the health-care functions is developed, the nutrients of the fully-nutrient health-care noodles meet the modern nutritional requirements promulgated by the food and agriculture organization of the united nations and the world health organization, chia seeds, beans, corn and the three-coloured amaranth are rich in antioxidants, protein, vitamins and minerals, and also contain a large number of dietary fibers, so that not only are the mouth feel and the nutrient structure of the noodles greatly improved, but also the health-care value of the noodles is increased. The fully-nutrient health-care noodles have the efficacies of resisting weariness, preventing cancer, resisting cancer, resisting ageing, preventing high blood pressure, high blood sugar and high blood lipid, and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to full-nutrition and health-care noodles and a preparation method thereof. Background technique [0002] Noodles are one of the traditional staple foods in northern my country. They are mainly made of wheat flour. Patent CN03652625B uses beans to make functional noodles, but it only plays a role in strengthening functions. Patent CN102940198B and patent CN103549282B use dietary fiber to improve the function of noodles. CN103583976B, using taro to solve the problem of easy breaking of corn noodles. These fail to improve the quality of noodles from a nutritional point of view. Patent CN103404788B attempts to improve the problem of noodles with single nutrition, but only considers improving the amino acid content, and considers the nutritional needs of the human body. There are also some patents that only strengthen some health functions of noodles, and also fail to solve the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L11/00A23L33/29A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 吕洪涛马晓峰
Owner 荣成恒顺海洋生物科技有限公司