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Rivier giantarum noodles

A kind of noodle and konjac technology, applied in the field of konjac noodles, to achieve the effect of scientific nutrition, smooth and round taste, and good elasticity

Inactive Publication Date: 2016-12-07
宜垦(天津)农业制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards and diet quality, people's concept of health preservation is getting deeper and deeper, and noodles with wheat as the main nutrient can no longer satisfy people's pursuit of health preservation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of konjac noodle, this konjac noodle is prepared by the raw material that comprises following parts by weight:

[0025] 80 parts of wheat flour, 25 parts of konjac flour, 5 parts of pumpkin flour, 5 parts of corn flour, 0.3 parts of lemon powder, 34 parts of water, 2 parts of table salt, 0.08 parts of calcium sodium stearoyl lactylate.

[0026] The preparation method of this konjac noodles, comprises the steps:

[0027] (1) mixing calcium sodium stearoyl lactylate, lemon powder, salt and water in proportion to prepare dough;

[0028] (2) Wheat flour, konjac flour, pumpkin flour, corn flour, and the dough mixing agent obtained in step (1) are all put into the dough mixer in proportion to make dough for 15 minutes;

[0029] (3) leave the noodle base made by step (2) to make noodles, and the time to make noodles is 30min;

[0030] (4) the dough after standing still is cut into strips after repeated calendering;

[0031] (5) The cut noodles are dried until the wat...

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PUM

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Abstract

The invention relates to rivier giantarum noodles. The rivier giantarum noodles are prepared from the following raw materials in parts by weight: 80-100 parts of wheat flour, 20-30 parts of rivier giantarum flour, 4-8 parts of pumpkin flour, 4-8 parts of maize flour, 0.1-0.3 part of lemon flour, 30-45 parts of water, 2-3 parts of common salt and 0.08-0.1 part of sodium-calcium stearyl lactylate. According to the rivier giantarum noodles, the formula is nutritional and scientific, and the taste is smooth, mellow and chewy; the rivier giantarum noodles have certain effects of lowering blood pressure and enhancing human immunity.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to konjac noodles. Background technique [0002] For a long time, the consumption of food in my country has been mainly based on pasta, and noodles are a traditional delicacy that people like. With the improvement of people's living standards and diet quality, people are more and more deeply aware of the concept of health preservation. Simple noodles with wheat as the main nutrient substance can no longer satisfy people's pursuit of health preservation. Contents of the invention [0003] In view of this, the present invention proposes a kind of konjac noodles and preparation method thereof. [0004] The technical scheme that the present invention adopts is as follows: [0005] A kind of konjac noodle, this konjac noodle is prepared by the raw material that comprises following parts by weight: [0006] 80-100 parts of wheat flour, 20-30 parts of konjac flour, 4-8 parts...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109
Inventor 陈中红
Owner 宜垦(天津)农业制品有限公司
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