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Chlorella noodles and preparation method thereof

A technology for chlorella and noodles, which is applied in the field of food processing, can solve the problems that the types of noodles, nutrition, and food health care effects are difficult to meet people's needs, and achieve the effect of enriching nutritional value.

Inactive Publication Date: 2016-12-14
深圳市科仙生物能源研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] In view of the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a kind of chlorella noodles and its preparation method, aiming to solve the problem that the existing industrially produced noodles are difficult to meet people's needs in terms of types, nutrition, food health effects, etc. The problem

Method used

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  • Chlorella noodles and preparation method thereof

Examples

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Embodiment 1

[0047] In terms of mass percentage, 0.6% of chlorella and 10% of enzyme enzyme are added to corn flour to prepare chlorella noodles.

Embodiment 2

[0049] In terms of mass percentage, 1.5% of chlorella and 30% of enzymes are added to soybean flour to prepare chlorella noodles.

Embodiment 3

[0051] In terms of mass percentage, 1.0% of chlorella and 20% of enzymes are added to wheat flour to prepare chlorella noodles.

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Abstract

The invention discloses chlorella noodles and apreparation method thereof. According to mass percentage, 0.6-1.5% of chlorella and 10-30% of enzyme are added in the flour, so that the prepared chlorella noodles is rich in nutrition; furthermore, the enzyme can sufficiently break cell wall of the chlorella in the preparation process of the chlorella noodles, the nutrient substances in the chlorella can be sufficiently dissolved in the noodles; and meanwhile, the enzyme is an essential substance for maintaining the normal function of the organism, digesting the food, repairing tissues and like vital movements, and can be dissolved in the noodles, so that the prepared chlorella noodles have more rich nutritional value.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a chlorella noodles and a preparation method thereof. Background technique [0002] Noodles originated in China and have a long history. They are becoming more and more popular and loved by people because of their simple preparation, convenient eating, rich nutrition, easy digestion, as a staple food and fast food. It is a kind of flour made of cereals or legumes and water and made into a dough or pressed or rolled into pieces and then cut or pressed, or using means such as rubbing, pulling, kneading, etc., to make strips (or narrow or wide, or flat (Or round) or small slices, and finally cooked, fried, braised, and fried. Among them, noodles made from wheat flour are the most common. With the improvement of people's living standards, the existing industrialized noodles have gradually been unable to meet people's needs in terms of variety, nutrition, and food health benefits. [0003] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/104A23L33/10A23L33/135
CPCA23V2002/00A23V2200/30A23V2300/28
Inventor 张炳泉张翎
Owner 深圳市科仙生物能源研究所