Safflower sprouts fine dried noodles

A technology of safflower sprouts and dried noodles, which is applied in food ingredients as taste improvers, functions of food ingredients, food science, etc. It can solve the problems that dried noodles have not yet appeared, and achieve the effects of preventing high blood pressure, improving taste, and good taste

Inactive Publication Date: 2016-08-10
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Safflower sprouts are mostly eaten directly, and health products made from safflower sprouts are rarely reported, and dried noodles with safflower sprouts have not yet appeared

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A safflower sprout vermicelli is prepared according to the following formula: 100% of wheat flour, 15% of safflower sprout slurry, 5% of sweet potato flour, 3% of salt, 0.3% of edible alkali and 20% of water. It is prepared through the steps of ripening, tableting, strip cutting and drying.

Embodiment 2

[0014] A safflower sprout vermicelli is prepared according to the following formula: 100% wheat flour, 17% safflower sprout slurry, 4% sweet potato flour, 2% salt, 0.2% edible alkali, and 23% water. It is prepared through the steps of ripening, tableting, strip cutting and drying.

Embodiment 3

[0016] A safflower sprout vermicelli is prepared according to the following formula: 100% wheat flour, 18% safflower sprout slurry, 6% sweet potato flour, 1% salt, 0.3% edible alkali, and 22% water. It is prepared through the steps of ripening, tableting, strip cutting and drying.

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PUM

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Abstract

Safflower sprouts fine dried noodles belong to the technical field of food processing. The fine dried noodles are processed from the following raw materials by weight: 100% of wheat flour, 2-10% of sweet potato flour, 15-20% of safflower sprout pulp, 1-3% of salt, 0.1-0.5 % of edible alkali, and 20-25% of water. The fine dried noodles with no addition of pigment or color protection agent are healthier; the safflower sprouts pulp for knead dough makes the fine dried noodles have fresh taste, and maintains the nutrition content of the safflower sprouts. The fine dried noodles have the effects of lowering blood pressure and blood fat, and activating blood circulation to dissipate blood stasis, plays a health care effect, are very suitable for the middle-aged and elderly, especially cardiovascular patients, and have huge market economic benefits and development prospects.

Description

technical field [0001] The invention relates to a safflower sprout vermicelli, which belongs to the technical field of functional health-care vermicelli production. Background technique [0002] Safflower, also known as red and blue flower, thorn safflower, is mainly produced in Henan, Sichuan, Xinjiang, Tibet and other places in China. The flowers of safflower can be directly drunk as tea, and it is also an important Chinese medicinal material, which has the functions of promoting blood circulation, removing blood stasis, and lowering blood pressure. At present, there are many oral liquids and medicines related to safflower. [0003] Sprouts are the seeds of plants planted in soil or water to allow them to take root and germinate, and the resulting hypocotyls can be eaten directly. At present, mung bean sprouts, soybean sprouts, broad bean sprouts, radish sprouts, etc. are mostly produced. There are only a few reports about the sprouts obtained from safflower seeds (the c...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/10A23L33/10
CPCA23V2002/00A23V2200/326A23V2200/3262A23V2200/14
Inventor 宋琳琳张朝辉武忠伟王艳婕秦仁炳
Owner HENAN INST OF SCI & TECH
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