Tomato noodles capable of eliminating fat and production method thereof

A technology of tomato and noodles, applied in the field of noodles, can solve the problem of not being able to meet the high level of domestic water products, and achieve the effect of maintaining intestinal health and removing garbage in the body

Inactive Publication Date: 2016-10-05
陆开云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, the food industry is also undergoing changes. Food has made great breakthroughs in taste and product categories, but few foods have special effects, which is increasingly unable to satisfy people's needs. living water requirements

Method used

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Experimental program
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Embodiment Construction

[0013] A tomato fat-reducing noodle, made of the following raw materials in parts by weight (Kg): flour 260, tomato 100, yam 60, soybean powder 50, wheat bran 45, 15% sucrose water 28, Agaricus blazei mycelia 6, rose Essential oil 0.2, lotus leaf 8, lotus leaf ash 4, cassia seed 8, honeysuckle 5, Bupleurum 3, malt 5, malt grass 0.5, salt 1.5, appropriate amount of water.

[0014] The preparation method of described a kind of tomato anti-fat noodles, comprises the following steps:

[0015] (1) Mix wheat bran and matsutake hyphae, add 15% sucrose water, stir well, irradiate with low light, and ferment aerobically at 28°C, turn the pile once after 30 hours, and sterilize after 72 hours of fermentation Obtain high-content wheat bran dietary fiber, dry it in the sun, and after ultrafine pulverization, obtain wheat bran powder for later use;

[0016] (2) Combine the wheat bran powder and soybean powder, mix well and stir fry in a stir-frying machine, spray rose essential oil evenly...

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PUM

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Abstract

The invention discloses tomato fat-reducing noodles, which are prepared from the following raw materials in parts by weight: flour 260-270, tomatoes 100-120, yam 60-75, soybean powder 50-55, wheat bran 45-50, 15% mass concentration Sucrose water 28-30, Agaricus blazei mycelium 6-6.5, rose essential oil 0.2-0.3, lotus leaf 8-10, lotus leaf ash 4-5, cassia seed 8-10, honeysuckle 5-7, Bupleurum 3-4, malt 5-7, 0.5-1 barley grass, 1.5-2 salt, appropriate amount of water.

Description

technical field [0001] The invention relates to the technical field of noodles, in particular to tomato fat-reducing noodles and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, the food industry is also undergoing changes. Food has made great breakthroughs in taste and product categories, but few foods have special effects, which is increasingly unable to satisfy people's needs. Living water requirements. . . Contents of the invention [0003] The object of the present invention is to provide a kind of tomato fat-reducing noodles and a preparation method thereof in order to make up for the defects of the prior art. [0004] The present invention is achieved through the following technical solutions: [0005] A tomato fat-reducing noodle, which is made of the following raw materials in parts by weight: flour 260-270, tomato 100-120, yam 60-75, soybean powder 50-55, wheat bran 45-50, 15% mass concentration su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/105
CPCA23V2002/00
Inventor 陆开云
Owner 陆开云
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