Mango-flavor nutritive noodles for children

A technology of children's nutrition and mango, which is applied in food preservation, food ingredients as taste improvers, food science, etc. It can solve the problems of single taste and health function, and cannot meet the taste and nutritional needs of modern children, so as to increase the utilization rate of raw materials , Improve gastrointestinal function, light yellow color effect

Inactive Publication Date: 2016-09-28
田金举
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Children's nutritional noodles currently on the market are generally made of wheat flour and eggs, processed into fresh noodles or dried into dried noodles, and their mouthfeel and health care functions are s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A mango-flavored children's nutritional noodle, made of the following raw materials in parts by weight: 110 wheat flour, 44 oat flour, 41 bamboo rice, 37 mango, 6 egg yolk, 0.6 centimeters of sunflower seed, 0.5 camellia oil, 0.5 bitter melon seed powder, Salt 2, wheat oligopeptide 1.2, Lactobacillus germanus 2, isomalt 11, children's good memory powder 0.4.

[0033] The oat flour has a pulverized particle size of 23 μm.

[0034] A preparation method of mango-flavored children's nutritional noodles, specifically comprising the following steps:

[0035] (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;

[0036] (2) Let the rice washing water obtained in step (1) stand for 6 hours, remove the precipitate, add Wuzi cents to promote the separation of effectiv...

Embodiment 2

[0046] A mango-flavored children's nutritional noodle, made of the following raw materials in parts by weight: 115 parts by weight of wheat flour, 46 parts of oat flour, 42 parts of bamboo rice, 38 parts of mango, 7 parts of egg yolk, 0.7 part of fennel cents, 0.6 part of alpine tea oil, 0.6 part of bitter melon seed powder, Salt 2.5, wheat oligopeptide 1.2, Lactobacillus germanus 2.5, isomalt 12, children's centrum powder 0.6.

[0047] The oat flour has a pulverized particle size of 24 μm.

[0048] A preparation method of mango-flavored children's nutritional noodles, specifically comprising the following steps:

[0049] (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;

[0050] (2) Let the rice washing water obtained in step (1) stand for 7 hours, remove the pr...

Embodiment 3

[0060] A mango-flavored nutritional noodle for children, made of the following raw materials in parts by weight: 120 parts by weight of wheat flour, 48 parts of oat flour, 43 parts of bamboo rice, 39 parts of mango, 8 parts of egg yolk, 0.8 part of melon cents, 0.7 part of alpine tea oil, 0.7 part of bitter melon seed powder, Salt 3, wheat oligopeptide 1.3, Lactobacillus germanus 3, isomalt 13, children's good memory powder 0.8.

[0061] The oat flour has a pulverized particle size of 25 μm.

[0062] A preparation method of mango-flavored children's nutritional noodles, specifically comprising the following steps:

[0063] (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 rice pulp;

[0064] (2) Let the rice washing water obtained in step (1) stand for 8 hours, remove the ...

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Abstract

The invention discloses mango-flavor nutritive noodles for children. The mango-flavor nutritive noodles for the children are prepared from the following raw materials: 110-120 of wheat flour, 44-48 of oat flour, 41-43 of bamboo rice, 37-39 of mangoes, 6-8 of yolks, 0.6-0.8 of Wuzixianhao tea, 0.5-0.7 of high-mountain tea oil, 0.5-0.7 of momordica charantia seed powder, 2-3 of table salt, 1.2-1.3 of wheat oligopeptide, 2-3 of lactobacillus delbruckii, 11-13 of isomaltulose and 0.4-0.8 of Centrum powder for children. The mango-flavor nutritive noodles for the children provided by the invention are chewy, refreshing and smooth in taste, boil-resistant, not liable to make the soup turbid, rich in nutrition and light yellow in color; the mango-flavor nutritive noodles for the children are enriched in wheat oligopeptides, organic selenium and organic calcium, and are balanced in nutrition, easy to absorb and appropriate in sour-sweet taste; the mango-flavor nutritive noodles for the children are capable of effectively enhancing immunity of the children, improving gastrointestinal functions, increasing nutrient absorption and utilization rates, improving metabolism, promoting mental and skeletal developments, and making the children physically strong.

Description

technical field [0001] The invention relates to the field of noodle processing, in particular to a kind of mango-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 c...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/00A23L33/00A23L3/54
CPCA23L3/54A23V2002/00A23V2400/137A23V2200/14A23V2200/30A23V2200/306A23V2200/324A23V2200/32A23V2200/322A23V2250/55A23V2250/6412A23V2300/10
Inventor 田金举
Owner 田金举
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