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Formula and processing method of konjak compound noodles

A processing method and composite technology, which can be used in the functions of food ingredients, food ingredients as viscosity modifiers, food ingredients as taste improvers, etc., and can solve problems such as small effects.

Inactive Publication Date: 2016-12-21
楚雄富民金鹿食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are very few supplements added to the noodles on the market now, only one or two kinds. Although this can play a certain role in health care, the effect is very small.
Especially female friends now pay more attention to the calorie level of food, but there are no low-calorie noodles made for women

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The formula of konjac compound noodles is made up of the components of the following raw materials by weight: wheat flour, glutinous rice flour, buckwheat flour, konjac flour, lotus leaf powder, peony pollen, mint, salt and edible alkali; according to the weight of 100 parts of each component The ratio is 50-70 parts of wheat flour, 5-10 parts of glutinous rice flour, 5-10 parts of buckwheat flour, 10-15 parts of konjac flour, 2-4 parts of lotus leaf powder, 2-4 parts of peony pollen, 1-2 parts of mint 1 to 2 parts of salt and 0.1 to 0.3 parts of edible alkali. The processing method of konjac composite noodles comprises the following steps: firstly, mixing wheat flour, glutinous rice flour, buckwheat flour and konjac flour in proportion; secondly, placing the mixed powder in a temperature range of 60-70°C Steam in the steamer for 8-12 minutes; the third step is to take out the steamed powder and let it cool, mix the salt and edible alkali with water and stir with the po...

Embodiment 2

[0015] The formula of konjac compound noodles is made up of the components of the following raw materials by weight: wheat flour, glutinous rice flour, buckwheat flour, konjac flour, lotus leaf powder, peony pollen, mint, salt and edible alkali; according to the weight of 100 parts of each component The ratio is 60 parts of wheat flour, 8 parts of glutinous rice flour, 8 parts of buckwheat flour, 13 parts of konjac flour, 3 parts of lotus leaf powder, 3 parts of peony pollen, 1.5 parts of mint, 1.5 parts of salt and 0.2 parts of edible alkali.

[0016] The beneficial technical effects of the present invention are: adding glutinous rice flour, buckwheat flour and konjac flour to wheat flour, wherein buckwheat flour and konjac flour all belong to crude fiber food, which is convenient for people's intestinal peristalsis and low calorie, and wherein also adding glutinous rice flour is mainly Increase the stickiness of the dough to ensure that the dough will not fall apart. Then ad...

Embodiment 3

[0018] The formula of konjac compound noodles is made up of the components of the following raw materials by weight: wheat flour, glutinous rice flour, buckwheat flour, konjac flour, lotus leaf powder, peony pollen, mint, salt and edible alkali; according to the weight of 100 parts of each component The ratio is 50-70 parts of wheat flour, 5-10 parts of glutinous rice flour, 5-10 parts of buckwheat flour, 10-15 parts of konjac flour, 2-4 parts of lotus leaf powder, 2-4 parts of peony pollen, 1-2 parts of mint 1 to 2 parts of salt and 0.1 to 0.3 parts of edible alkali. The processing method of konjac composite noodles comprises the following steps: first step, mixing wheat flour, glutinous rice flour, buckwheat flour and konjac flour in proportion; second step, placing the mixed powder in a steamer with a temperature of 65°C 10 minutes in the middle; the third step, take out the steamed powder and let it cool, mix the salt and edible alkali with water and mix it with the powder...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and especially relates to a formula and a processing method of konjak compound noodles. The noodles comprise, by weight, 50-70 parts of wheat flour, 5-10 parts of sweet rice flour, 5-10 parts of buckwheat flour, 10-15 parts of konjak powder, 2-4 parts of lotus leaf powder, 2-4 parts of peony flower powder, 1-2 parts of mint, 1-2 parts of salt and 0.1-0.3 parts of dietary alkali, and the sum of the weight parts of all above components is 100. The sweet rice flour, the buckwheat flour and the konjak powder are added to the wheat flour, the buckwheat flour and the konjak powder are crude fiber foods, are convenient for realizing peristalsis of people's intestinal tracts and have low heat, and the sweet rice flour is added to mainly increase the viscosity of dough and ensure cohesion and no fall-apart of the dough. The lotus leaf powder, the pony flower powder and mint are added to mixed powder in order to increase the fragrance of the noodles and facilitate human body digestion, so the noodles are very suitable for females to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a formula of konjac compound noodles and a processing method thereof. Background technique [0002] Noodles are a kind of food that is simple to make, easy to use, rich in nutrition, can be used as staple food and fast food, and has been accepted and loved by people all over the world. There are many kinds of noodles now, but the kind of health noodles is still relatively few. Now there are some noodles on the market that are biased towards health care, but there are fewer health care materials added in them. And now most people in the society are in a sub-healthy state, with too much body fat, so the diet should be biased towards a healthy diet. However, there are very few supplements added to the noodles on the market now, only one or two kinds. Although this can play a certain role in health care, the effect is very small. Especially female friends now p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/10A23L33/10
CPCA23V2002/00A23V2200/14A23V2200/15A23V2200/244A23V2200/32A23V2200/30
Inventor 黄加武
Owner 楚雄富民金鹿食品有限公司