Preparation method of coarse grain noodles

A technology of miscellaneous grain noodles and miscellaneous grains, which is applied in the field of noodle production, can solve the problems of time-consuming and labor-consuming, and achieve the effects of preventing damage, promoting intestinal digestion, and good protection effect

Inactive Publication Date: 2016-08-17
ANHUI JIAWEI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Now multigrain noodles are especially popular in the market, but the current multigrain noodles need to go through a very complicated production process, which is time-consuming and labor-intensive. Therefore, there is an urgent need for a nutritious and delicious instant multigrain noodles on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The preparation method steps of multigrain noodles are as follows:

[0021] a. Get the components by weight: 90 parts of wheat flour, 55 parts of buckwheat flour, 60 parts of barley flour, 45 parts of red bean flour, 50 parts of mung bean flour, 40 parts of soybean flour, 60 parts of yellow millet flour, 30 parts of rice flour, peanut 40 parts of pea flour, 30 parts of pea flour, 25 parts of black bean flour, and 30 parts of broad bean flour, mix them with water and stir until a dough is obtained; take 5 parts of carrots, 5 parts of lemons, and 4 parts of cherries in parts by weight. After adding water, carry out a juice extraction operation to obtain fruit and vegetable juice; add the obtained fruit and vegetable juice to the dough, and stir again to obtain fruit and vegetable dough;

[0022] b. prepare miscellaneous grain modified powder, get by weight components: 3 parts of gluten powder, 5 parts of whey powder, 5 parts of glucose, 4 parts of glucose oxidase, 2 parts...

Embodiment 2

[0027] The preparation method steps of multigrain noodles are as follows:

[0028] a. Get the components by weight: 70 parts of wheat flour, 45 parts of buckwheat flour, 45 parts of barley flour, 35 parts of red bean flour, 25 parts of mung bean flour, 30 parts of soybean flour, 55 parts of yellow millet flour, 25 parts of rice flour, peanut 35 parts of pea flour, 25 parts of pea flour, 15 parts of black bean flour, and 25 parts of broad bean flour, mix and stir with water until a dough is obtained; take 3 parts of carrots, 2 parts of lemons, and 2 parts of cherries in parts by weight, and mix them After adding water, carry out a juice extraction operation to obtain fruit and vegetable juice; add the obtained fruit and vegetable juice to the dough, and stir again to obtain fruit and vegetable dough;

[0029] b. prepare miscellaneous grain modified powder, get by weight components: 1 part of gluten powder, 2 parts of whey powder, 3 parts of glucose, 2 parts of glucose oxidase, ...

Embodiment 3

[0034] The preparation steps of multigrain noodles are as follows:

[0035] a. Get the components by weight: 70 parts of wheat flour, 45 parts of buckwheat flour, 45 parts of barley flour, 35 parts of red bean flour, 25 parts of mung bean flour, 30 parts of soybean flour, 55 parts of yellow millet flour, 25 parts of rice flour, peanut 35 parts of pea flour, 25 parts of pea flour, 15 parts of black bean flour, and 25 parts of broad bean flour, mix and stir with water until a dough is obtained; take 3 parts of carrots, 2 parts of lemons, and 2 parts of cherries in parts by weight, and mix them After adding water, carry out a juice extraction operation to obtain fruit and vegetable juice; add the obtained fruit and vegetable juice to the dough, and stir again to obtain fruit and vegetable dough;

[0036] b. prepare miscellaneous grain modified powder, get by weight components: 3 parts of gluten powder, 5 parts of whey powder, 5 parts of glucose, 4 parts of glucose oxidase, 2 part...

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PUM

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Abstract

The invention relates to a preparation method of coarse grain noodles. The preparation method comprises the following steps: weighing the following components in parts by weight: 70-90 parts of wheat flour, 45-55 parts of buckwheat powder, 45-60 parts of semen coicis, 35-45 parts of red bean powder, 25-50 parts of green bean powder, 30-40 parts of soybean flour, 55-60 parts of yellow millet powder, 25-30 parts of paddy meal, 35-40 parts of peanut powder, 25-30 parts of pea meal, 15-25 parts of black bean powder and 25-30 parts of broad bean powder, mixing, adding water, and stirring until forming dough; weighing 3-5 parts of carrots, 2-5 pats of lemons and 2-4 parts of Chinese cherries, mixing, adding water, and squeezing juice, so as to obtain fruit and vegetable juice; and adding the obtained fruit and vegetable juice into the dough, and stirring again, so as to obtain fruit and vegetable dough. After the coarse grain noodles are eaten for a long time, effects of vital energy smoothening and heart comforting can be achieved, a large number of nutrient elements required by the human body can be supplemented, and the digestion of intestinal tracts can be promoted.

Description

technical field [0001] The invention relates to the field of noodle production, in particular to a method for preparing miscellaneous grain noodles. Background technique [0002] Noodles originated in China and have a history of making and eating more than four thousand years. Noodles are a kind of health care food that is simple to make, convenient to eat, rich in nutrition, can be staple food and fast food. It has long been accepted and loved by people all over the world. Noodles are a kind of dough made from grain or bean flour and water, which are then either pressed or rolled or stretched into sheets and then cut or pressed, or made into strips (narrow or wide, Or flat or round) or small flakes, and finally boiled, fried, stewed, fried as a food. [0003] Now multi-grain noodles are particularly popular in the market, but present multi-grain noodles need to go through a very complicated production process, which is time-consuming and labor-intensive. Therefore, there...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10A23L33/185A23L33/19A23L29/00A23L29/212A23L29/256
CPCA23V2002/00A23V2200/30A23V2200/32A23V2250/51082A23V2250/54252A23V2250/5486A23V2250/506A23V2250/507A23V2250/5026
Inventor 姜波
Owner ANHUI JIAWEI FOOD CO LTD
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