Nutritional fine-dried noodles

A noodle and nutritional technology, applied in the field of food processing, can solve problems such as lack of science, and achieve the effect of promoting healthier body, golden color, and delaying aging

Inactive Publication Date: 2016-11-23
安徽恒康面业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of people's living standards, people's requirements for food quality are getting higher and higher, but a simple combination of materials has been difficult to meet people's all-round needs for nut

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A nutritional dried noodle, which consists of the following parts by weight: wheat flour 55-70, millet flour 10-15, soybean flour 5-10, corn flour 5-8, chestnut flour 10-15, salt 1-3, sweet-scented osmanthus extract 0.5-15 3. Alkali 0.5-1.5, water 20-30.

[0013] Wheat: sweet, cool in nature. Rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, niacin, vitamin A and vitamin C, etc., it has the effect of nourishing the mind, calming the nerves and eliminating troubles.

[0014] Millet: sweet, salty, cool in nature. Return spleen, kidney, stomach warp. Rich in vitamin B1, zinc, iron, phosphorus, potassium, vitamin E and dietary fiber, it has the effects of invigorating the spleen and stomach, nourishing deficiency, harmonizing the kidneys, and removing heat.

[0015] Soybean: sweet in taste, flat in nature, rich in soybean protein and stigmasterol, can significantly improve and lower blood lipids and cholesterol, rich in unsaturated fatty acids ...

Embodiment 2

[0021] The nutritional vermicelli based on the ingredients in Example 1, its production steps are as follows: first mix and stir millet flour, soybean flour, corn flour, and chestnut flour until uniform, to obtain a mixed powder for subsequent use; dissolve salt and alkali into water to obtain a dissolved Add wheat flour to the dough mixer, slowly pour in the dissolving liquid and mixed powder while stirring, and stir for 10-25 minutes; then put the stirred dough in an environment of 15-25°C and wake up for 15-30 minutes; wake up The good dough is repeatedly rolled on the noodle press until the thickness of the dough sheet is uniform and pressed to the required thickness, then cut into noodles with the same width by a cutter to form wet noodles.

Embodiment 3

[0023] On the basis of Example 2, the wet noodles are sent into the drying chamber, and the hangers are naturally dried; the dried noodles are cut into uniform lengths, and packed quantitatively with roll paper or packaging bags.

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PUM

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Abstract

The invention discloses nutritional fine-dried noodles and further discloses a preparation method of the noodles. The fine-dried noodles are prepared from, in parts by weight, 55-70 parts of wheat flour, 10-15 parts of millet flour, 5-10 parts of soybean meal, 5-8 parts of corn flour, 10-15 parts of chestnut powder, 1-3 parts of table salt, 0.5-3 parts of an osmanthus fragrans extract, 0.5-1.5 parts of alkali and 20-30 parts of water. The fine-dried noodles have the golden color and the fragrant smell and are appetizing, chestnuts and osmanthus fragrans are used for reducing effects caused by cold foods through reasonable matching, meanwhile, wheat has effects of nourishing the heart and soothing nerves, millet has effects of tonifying deficiency and promoting appetite, soybeans have effects of tonifying the spleen, promoting diuresis, nourishing blood and tonifying deficiency, corn has effects of tonifying the lung, soothing nerves, clearing damp-heat, tonifying the liver and the gall bladder and delaying ageing, chestnuts have effects of invigorating the spleen and the stomach, nourishing qi, tonifying the kidney, strengthening the waist and strengthening tendons, osmanthus fragrans has effects of warming the stomach, calming the liver, tonifying the kidney and dispelling cold, nutritional ingredients of the components are fully considered, the dosage is reasonably selected, people taking the fine-fried noodles are healthier, and requirements for reasonable matching of multiple foods and healthy diets are met in the process of daily eating of the fine dried noodles.

Description

technical field [0001] The invention relates to a nutritional dried noodle and belongs to the technical field of food processing. Background technique [0002] Vermicelli is a kind of pasta, which is resistant to storage and cooking. There are round and thin ones, and some are wide and flat. Vermicelli, carrot vermicelli, kelp vermicelli, lysine vermicelli, etc. At present, vermicelli has formed a pattern of common development of staple food type, flavor type, nutrition type, and health care type. Vermicelli has always been one of the main noodles that people like because of their good taste, convenient eating, low price and easy storage. [0003] With the improvement of people's living standards, people's requirements for food quality are getting higher and higher, but a simple combination of materials has been difficult to meet people's all-round needs for nutrition, health, taste, etc., and many technical reports in the prior art Using a variety of raw materials to mix...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L11/00A23L25/00A23L33/105
CPCA23V2002/00A23V2200/30
Inventor 李朝刚
Owner 安徽恒康面业有限公司
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