Unlock instant, AI-driven research and patent intelligence for your innovation.
Green wheat noodles and preparing method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of green wheat and noodles is applied in food ingredients as taste improver, food science, food freezing, etc., to achieve the effect of simple production process, excellent cooking quality and nutrition.
Pending Publication Date: 2016-12-07
HENAN ACAD OF AGRI SCI
View PDF4 Cites 3 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
As the base of the dietary pagoda, green wheat kernels are the best basic food and the cheapest
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0032] Green wheat noodles are prepared from the following raw materials in parts by weight:
[0033] 85 parts of flour, 15 parts of green wheat kernel powder, 48 parts of water, 0.3 part of salt, and 0.6 part of guar gum.
[0034] The preparation method is as follows:
[0035] 1) Preparation of green wheat kernel powder: Pre-freeze the selected frozen green wheat kernel particles at no higher than -30°C for 2 hours, then vacuum dehydrate until the water content is not higher than 7%, then dry and pass through a 60-mesh sieve ;
[0036] 2) Determination of moisture content of green wheat kernel powder and flour: take green wheat kernel powder and flour for moisture determination respectively, and require that the moisture content of green wheat kernel powder used does not exceed 7%, and the moisture content of flour does not exceed 13%. , placed in a blast drying oven and dried at 105°C to meet the requirements;
[0037] 3) Kneading dough: flour, water, green wheat kernel p...
Embodiment 2
[0042] Green wheat noodles are prepared from the following raw materials in parts by weight:
[0043] 80 parts of flour, 20 parts of green wheat kernel powder, 50 parts of water, 0.5 part of salt, and 0.6 part of guar gum.
[0044] The preparation method is the same as in Example 1.
Embodiment 3
[0046] Green wheat noodles are prepared from the following raw materials in parts by weight:
[0047] 75 parts of flour, 25 parts of green wheat kernel powder, 52 parts of water, 0.6 part of salt, and 0.9 part of guar gum.
[0048] The preparation method is the same as in Example 1.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
PUM
Login to View More
Abstract
The invention belongs to the technical field of food preparation, and particular relates to green wheat noodles and a preparing method thereof. Green wheat kernel flour is added into raw materials of the green wheat noodles and accounts for 15-25% of the addition amount of raw material flour. The green wheat noodles high in cooking quality and nutrition value are provided, and double assurance of nutrition and mouthfeel is achieved. The green wheat noodles are simple in manufacturing process and suitable for industrial production and are accepted by mass consumers easily.
Description
technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to green wheat noodles and a preparation method thereof. Background technique [0002] Green wheat kernels are wheat kernels that have grown fully and are in the stage of milk maturity. They are quick-frozen wheat kernels at the filling stage. The water in green wheat kernels is generally 47%, the crude protein is 5.2%, and the total sugar content is about 6.24%. The dietary fiber is 5 to 6 times that of wheat after it matures, reaching the limit of 46 grams of dietary fiber per 100g of wheat grains. Level. Due to its green color and unique taste, green wheat kernels have become a seasonal food on the tables of citizens and hotels. This is mainly because green wheat kernels are rich in collagen, chlorophyll, dietary fiber and α and β amylases. , has the function of helping the body to digest and lower blood sugar. Regular consumption can soften the cholesterol...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More