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Garlic polysaccharide noodles and preparation method thereof

A technology of garlic polysaccharides and garlic, which is applied in food ingredients as taste improvers, functions of food ingredients, food science, etc., can solve the problems of no eating method, etc., and achieve the effects of increasing the edible range, high nutritional value, and simple production

Inactive Publication Date: 2017-03-15
李建顺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A large number of studies have shown that allicin, the main component of garlic, has strong bactericidal and antibacterial effects. It is an excellent natural and powerful antibacterial agent. The method is generally used as a condiment when eating raw or cooking, there is no other better way to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: The garlic polysaccharide noodles are made of the following raw materials: 100 kg of wheat flour and 40 kg of garlic polysaccharide syrup.

[0024] The preparation method of this garlic polysaccharide syrup adopts the following steps:

[0025] ① Peel the screened fresh garlic, remove the stalks, select, wash, and dry to obtain garlic garlic granules;

[0026] ②Put the garlic and garlic granules obtained in step ① into an airtight container, ferment for 3 days at a temperature of 60°C and a humidity of 85% RH, put them in a beater for crushing, let stand for 1 hour, and cool down naturally to obtain garlic granules Garlic polysaccharide syrup with a particle size of 60 mesh;

[0027] The preparation method of this garlic polysaccharide face, comprises the steps:

[0028] (1) take by weighing the wheat flour of above-mentioned weight and garlic polysaccharide syrup, for subsequent use;

[0029] (2) take by weighing 1% pure water of wheat flour and garlic ...

Embodiment 2

[0036] Embodiment 2: the garlic noodles are made from the raw materials of the following weights: 100 kilograms of wheat flour and 20 kilograms of garlic polysaccharide syrup;

[0037] The preparation method of this garlic polysaccharide syrup adopts the following steps:

[0038] ① Peel the screened fresh garlic, remove the stalks, select, wash, and dry to obtain garlic garlic granules;

[0039] ②Put the garlic and garlic granules obtained in step ① into an airtight container, ferment for 30 days at a temperature of 78°C and a humidity of 95% RH, put them in a beater for crushing, and let the garlic granules cool down naturally after standing for 2 hours to obtain garlic granules Garlic polysaccharide syrup with a particle size of 100 mesh;

[0040] The preparation method of this garlic polysaccharide face, comprises the steps:

[0041] (1) take by weighing the wheat flour of above-mentioned weight and garlic polysaccharide syrup, for subsequent use;

[0042] (2) take by we...

Embodiment 3

[0049] Embodiment 3: The garlic polysaccharide noodles are made of the following raw materials: 100 kg of wheat flour and 1 kg of garlic polysaccharide syrup.

[0050] The preparation method of this garlic polysaccharide syrup adopts the following steps:

[0051] ① Peel the screened fresh garlic, remove the stalks, select, wash, and dry to obtain garlic garlic granules;

[0052] ②Put the garlic and garlic granules obtained in step ① into an airtight container, ferment for 14 days at a temperature of 69°C and a humidity of 90% RH, put them in a beater for crushing, let stand for 1 hour, and then cool down naturally to obtain garlic granules Garlic polysaccharide syrup with a particle size of 70 mesh;

[0053] The preparation method of this garlic polysaccharide face, comprises the steps:

[0054] (1) take by weighing the wheat flour of above-mentioned weight and garlic polysaccharide syrup, for subsequent use;

[0055] (2) take by weighing 10% pure water of wheat flour and g...

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Abstract

The invention relates to the field of food processing and particularly discloses garlic polysaccharide noodles and a preparation method thereof. The garlic polysaccharide noodles are prepared from the following raw materials in parts by weight: 100 parts of wheat meal and 1-50 parts of garlic polysaccharide syrup. The garlic polysaccharide noodles are good in taste, convenient to eat and easy to prepare; the garlic polysaccharide syrup is prepared by virtue of a low-temperature cooling technique, is convenient to be absorbed by a human body and preserves natural garlic nutrient contents; the perfectness ratio of the natural garlic nutrient contents is high, and the stability of garlic pulp is improved, so that the product quality is improved, the cost is lowered, and the added value of products is increased; and moisture in the garlic polysaccharide syrup is adequately mixed with the wheat meal for kneading, and only a proper amount of water is added, so that the nutrition and taste of the garlic polysaccharide noodles can be adequately guaranteed. Furthermore, after the garlic polysaccharide noodles are eaten by people, the cold and various bacterial infections can be effectively prevented, and the immunity of the organism can be enhanced.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a garlic polysaccharide noodle and a preparation method thereof. Background technique [0002] Noodles are a common food in people's daily life. They are convenient to eat and have always been loved by people. Most of the traditional noodles are made of flour as the main raw material, and have a single nutrition. Yet along with the continuous improvement of people's living standard, the nutrition of traditional noodles can't satisfy people's demand far away, and people's expectation for the noodles that add the nutrition of pure natural plant preparation and have health-care effect is also more and more high. [0003] Garlic is a perennial herb of the Liliaceae Allium genus, containing volatile oil, the main component of which is allicin, which is a phytoncide. It has been regarded as a natural fungicide since ancient times, known as a natural antibiotic, and its main functions ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00
CPCA23V2002/00A23V2200/14A23V2200/30
Inventor 李国旗
Owner 李建顺
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