Anti-aging sandwich noodles and making method thereof

An anti-aging and noodle technology, applied in the direction of food science, etc., can solve the problems of low degree of processing and utilization, not many deep-processed products, etc., and achieve the effect of improving quality, low water mobility, and extending shelf life

Inactive Publication Date: 2016-04-27
陆开云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Modern studies have shown that the main component of gallinaceous gold is protein, which has the effects of strengthening the spleen, nourishing the stomach, helping digestion, and dredging fossils. , has anti-tumor, immune-enhancing, anti-virus, anti-calculus and other effects. Gallinarum and Poria cocos are cheap and easy to get, and have definite curati

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0016] An anti-aging sandwich noodle is made from raw materials with the following weight (jin):

[0017] All-purpose flour 100, custard apple 10, rose hips 10, wakame 4, black wolfberry 3, cucumber 15, corn kernels 6, black beans 2, poria cocos 1, gallinacea 1, salt 1, ultrafine protein powder 3, gluten powder 5. Appropriate amount of fermented wine juice.

[0018] A kind of preparation method of described anti-aging sandwich noodles, comprises the following steps:

[0019] (1) Shell and core the fresh custard apples, wash the rose hips, remove the stalks and cores, remove impurities and wash the wakame and black wolfberry, peel the cucumbers, mix them all, add 6 times the water to make a slurry, microwave sterilization, and cool After refining for 3 minutes, add 0.1% porridge enzyme to the weight of the material, enzymolyze it at 40°C for 1 hour, inactivate the enzyme and filter, and concentrate the filtrate in vacuum to a water content of 30% to obtain jam;

[0020] (2) S...

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PUM

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Abstract

The invention discloses anti-aging sandwich noodles. The anti-aging sandwich noodles are made of, by weight, 100-200 parts of all-purpose flour, 10-20 parts of Annona Squamosa, 10-20 parts of Fructus Rosae, 4-8 parts of Undaria Pinnatifida, 3-6 parts of Lycium Ruthenicum, 15-30 parts of cucumber, 6-12 parts of corn kernels, 2-4 parts of black soybean, 1-2 parts of Poria Cocos, 1-2 parts of Endothelium Corneum Gigeriae Galli, 1-2 parts of edible salt, 3-6 parts of ultramicro ablumen powder, 5-10 parts of wheat gluten and a proper amount of fermented glutinous rice juice. Moisture inside finished noodles is low in fluidity and more uniform in distribution, and moisture migration speed and quality deterioration degree in the process of refrigerating are both lowered; various raw materials having anti-aging efficacy are processed into filling to be added into the centers of the noodles, so that the sandwich noodles made are uniform, orderly and full, free of scabbing and twisting, smooth in surface, crystal clear, free of breaking when being boiled for long time, muddying, adhesion and flour paste outflow, chewy in taste, elastic and smooth, free of stiffness feel, soft and palatable, and have a wide market prospect.

Description

technical field [0001] The invention relates to the technical field of health care noodles, in particular to an anti-aging sandwich noodle and a preparation method thereof. Background technique [0002] Modern studies have shown that the main component of gallinaceous gold is protein, which has the effects of strengthening the spleen, nourishing the stomach, helping digestion, and dredging fossils. , has anti-tumor, immune-enhancing, anti-virus, anti-calculus and other effects. Gallinarum and Poria cocos are cheap and easy to get, and have definite curative effects. They are widely used in traditional Chinese medicine prescriptions, but there are not many deep-processed products, and the degree of processing and utilization is low; the present invention The active ingredients are extracted from gallinarum and poria cocos through deep processing, so as to provide a sandwich noodle with nutritional and health care effects. Contents of the invention [0003] The invention ai...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/10A23L33/16A23L33/17
CPCA23V2002/00
Inventor 陆开云
Owner 陆开云
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