Strawberry flavored child nutritious noodles

A technology of children's nutrition and strawberry, which is applied in the direction of bacteria used in food preparation, functions of food ingredients, food science, etc., can solve the problems of single taste and health care functions, and cannot meet the taste and nutritional needs of modern people, so as to promote bones and intellectual development, promote the proliferation of intestinal beneficial bacteria, and enhance immunity

Inactive Publication Date: 2016-09-21
田金举
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The nutritional noodles currently on the market are generally made of wheat flour and eggs as raw materials, processed into fresh noodles or dried into dried noodles, which have a single mouthfeel and health care function and cannot mee

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A strawberry-flavored nutritional noodle for children is made from the following raw materials in parts by weight: wheat flour 110, malt powder 57, barley powder 44, bamboo rice 41, strawberry 37, egg yolk 2, selenium-enriched eyebrow tea 1.2, microporous grass oil 1.2, Cucumber Seed Powder 1.2, Salt 2, Lactobacillus germanus 3, Bacillus subtilis 3, Xylitol 14, Children's Centrum Powder 0.4.

[0035] The highland barley powder has a crushed particle size of 23 μm.

[0036] A preparation method of strawberry-flavored nutritional noodles for children, specifically comprising the following steps:

[0037] (1) Gently rinse the bamboo and rice with pure water twice, retain the rice washing water, crush the bamboo and rice, add 0.4 times the weight of the bamboo and rice in pure water, refine the pulp, and pass through a 120-mesh sieve to obtain the bamboo and rice pulp;

[0038] (2) Let the rice washing water obtained in step (1) stand for 6 hours, then gently pour it into ...

Embodiment 2

[0048] A strawberry-flavored nutritional noodle for children is made of the following raw materials in parts by weight: 115 parts by weight of wheat flour, 58 parts of malt powder, 46 parts of highland barley powder, 42 parts of bamboo and rice, 38 parts of strawberry, 2.5 parts of egg yolk, 1.3 parts of selenium-enriched eyebrow tea, 1.3 parts of microporous grass oil, Cucumber seed powder 1.3, salt 2.5, Lactobacillus germanus 3.5, Bacillus subtilis 3.5, xylitol 15, children's storage powder 0.6.

[0049] The highland barley powder has a crushed particle size of 24 μm.

[0050] A preparation method of strawberry-flavored nutritional noodles for children, specifically comprising the following steps:

[0051] (1) Gently rinse the bamboo and rice with pure water for 2 times, retain the rice washing water, crush the bamboo and rice, add pure water 0.4 times the weight of the bamboo and rice, refine the pulp, and pass through a 130-mesh sieve to obtain bamboo and rice pulp;

[00...

Embodiment 3

[0062] A strawberry-flavored nutritional noodle for children is made from the following raw materials in parts by weight: 120 parts by weight of wheat flour, 59 parts by weight of malt powder, 48 parts by weight of highland barley powder, 43 parts of bamboo and rice, 39 parts of strawberry, 3 parts of egg yolk, 1.4 parts of selenium-enriched eyebrow tea, 1.4 part of microporous grass oil, Cucumber seed powder 1.4, salt 3, Lactobacillus germanus 4, Bacillus subtilis 4, xylitol 16, children's good memory powder 0.8.

[0063] The highland barley powder has a crushed particle size of 25 μm.

[0064] A preparation method of strawberry-flavored nutritional noodles for children, specifically comprising the following steps:

[0065] (1) Gently rinse the bamboo and rice with pure water twice, retain the rice washing water, crush the bamboo and rice, add 0.5 times the weight of the bamboo and rice in pure water, refine the pulp, and pass through a 140-mesh sieve to obtain the bamboo and...

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PUM

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Abstract

The present invention discloses strawberry flavored child nutritious noodles. The nutritious noodles are prepared from the following raw materials: 110-120 parts of wheat flour, 57-59 parts of malt powder, 44-48 parts of highland barley powder, 41-43 parts of bamboo rice, 37-39 parts of strawberries, 2-3 parts of egg yolk, 1.2-1.4 parts of selenium enriched mee tea, 1.2-1.4 parts of microula sikkimensis oil, 1.2-1.4 parts of cucumber seed powder, 2-3 parts of edible salt, 3-4 parts of lactobacillus delbrueckii, 3-4 parts of bacillus subtilis, 14-16 parts of xylitol, and 0.4-0.8 part of children's centrum powder. The provided strawberry flavored child nutritious noodles are chewable, delicate and refreshing in mouthfeel, resistant to boiling, do not enable soup to be muddy, are rich in nutrition, mellow in fragrance, slightly red in color and luster, rich in wheat oligopeptides, organic selenium, and organic zinc, nutritionally balanced, easy for absorption, and moderate in sweetness and sourness, and can effectively enhance immunity, improve gastrointestinal function, promote nutrient absorption and utilization, enhance metabolism, prevent against cancers, and promote bone and mental developments.

Description

technical field [0001] The invention relates to the field of noodle processing, in particular to a strawberry-flavored nutritional noodle for children. Background technique [0002] Wheat oligopeptide is an active substance that exists and is necessary for the human body. It is an important component and nutrient substance of the human body. It is widely distributed throughout the human body. Studies have confirmed that polypeptide substances, in addition to the nutritional function of general protein, also have a very important and irreplaceable regulatory effect on the human body, which can inhibit cell degeneration, enhance human immunity, activate cell activity, effectively remove free radicals, and repair degeneration Cells, improve cell metabolism, maintain normal cell metabolism. [0003] Selenium is an essential trace mineral element to maintain human health. It has a strong antioxidant effect, can remove lipid peroxides and free radicals in the body to protect cell...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/00A23L19/00
CPCA23V2002/00A23V2400/137A23V2200/30A23V2200/324A23V2200/32A23V2200/308A23V2200/306A23V2200/3204A23V2200/322A23V2250/6422
Inventor 田金举
Owner 田金举
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