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Moringa noodles

A technology of noodles and moringa, applied in the field of moringa noodles, can solve the problems of not being able to make full use of moringa leaves, and achieve the effect of fresh and attractive appearance, smooth taste, and refreshing noodle soup

Inactive Publication Date: 2016-10-26
西昌市正中食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Can not make full use of the antihypertensive, hypoglycemic, and laxative health effects of Moringa leaves and the smooth, fragrant, and nutritious food characteristics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Ingredients:

[0024] Flour: 100kg Superfine Moringa Powder: 10kg Wheat Gluten: 10kg Sodium Carbonate: 300g Salt: 500g.

[0025] Process:

[0026] 1. Pick Moringa oleifera leaves when they are the greenest and most nutrient-rich, and find out that the most suitable season for picking is summer through picking comparison experiments in different periods;

[0027] 2. Clean the picked Moringa leaves to remove dust and other impurities from the leaves;

[0028] 3. The leaves of Moringa oleifera are finished and dried;

[0029] 4. The noodles are made of 150 mesh Moringa leaf powder;

[0030] 5. According to the ingredients of the formula, the production of ordinary noodles can produce natural, nutritious, healthy and novel Moringa noodles.

Embodiment 2

[0032] Ingredients:

[0033] Flour: 100kg Superfine Moringa Powder: 20kg Gluten: 12kg Sodium Carbonate: 300g Salt: 500g.

[0034] Process:

[0035] 1. Pick Moringa oleifera leaves when they are the greenest and most nutrient-rich, and find out that the most suitable season for picking is summer through picking comparison experiments in different periods;

[0036] 2. Clean the picked Moringa leaves to remove dust and other impurities from the leaves;

[0037] 3. The leaves of Moringa oleifera are finished and dried;

[0038] 4. The noodles are made of 180-mesh Moringa leaf powder;

[0039] 5. According to the ingredients of the formula, the production of ordinary noodles can produce natural, nutritious, healthy and novel Moringa noodles.

Embodiment 3

[0041] Ingredients:

[0042] Flour: 100kg Superfine Moringa Powder: 25kg Gluten: 15kg Sodium Carbonate: 300g Salt: 500g.

[0043] Process:

[0044] 1. Pick Moringa oleifera leaves when they are the greenest and most nutrient-rich, and find out that the most suitable season for picking is summer through picking comparison experiments in different periods;

[0045] 2. Clean the picked Moringa leaves to remove dust and other impurities from the leaves;

[0046] 3. The leaves of Moringa oleifera are finished and dried;

[0047] 4. The noodles are made of 200 mesh Moringa leaf powder;

[0048] 5. According to the ingredients of the formula, the production of ordinary noodles can produce natural, nutritious, healthy and novel Moringa noodles.

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PUM

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Abstract

The invention discloses moringa noodles. Existing moringa noodles have the following problems: the moringa noodles should not contain many moringa leaves, or the moringa noodles are not resistant to soaking with soup and the moringa noodles stick together, so that the soup is turbid; thus, the health-care effects of the moringa leaves, including the effect of lowering blood pressure, the effect of reducing blood sugar and the effect of keeping bowels open, as well as the food characteristics of the moringa leaves, including smooth taste, refreshing aroma and nutritive values, can not be fully utilized; and the moringa noodles disclosed by the invention solves the problems. The moringa noodles are prepared from the following raw materials: 100 kilograms of flour, 5-30 kilograms of ultrafine moringa powder, 2.5-15 kilograms of gluten powder, 300 grams of sodium carbonate and 500 grams of table salt; and the ultrafine moringa powder is 130-250 meshes in size.

Description

Technical field: [0001] The present invention relates to the noodles that take Moringa oleifera leaves as one of the raw materials. Background technique: [0002] The existing moringa noodles contain no more than 3% moringa leaves, otherwise the noodles are not resistant to soaking in the soup and stick together, and the soup color is chaotic. The antihypertensive, hypoglycemic, and laxative health effects of Moringa leaves and the smooth, fragrant, and nutritious food characteristics cannot be fully utilized. Invention content: [0003] The purpose of the present invention is to provide a kind of Moringa oleifera with low cost, high content of leaves of Moringa oleifera and good taste, which can fully utilize the health-preserving effect of blood pressure lowering, blood sugar lowering and laxative of leaves of Moringa oleifera and the food characteristics of smoothness, fragrance and nutrition Noodle. [0004] The present invention is achieved like this: [0005] Mori...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/10A23L33/185
CPCA23V2002/00A23V2200/30A23V2200/326A23V2200/328
Inventor 邓正中
Owner 西昌市正中食品有限公司
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