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Jasmine flower sweet fermented flour paste and processing method thereof

A technology for jasmine and sweet noodle sauce, which is applied in the directions of food ingredients as odor modifiers, food ingredients as taste modifiers, food ingredients functions, etc., can solve problems such as lack of innovation, and achieve improved nutritional value, high nutritional value, and simple production process. Effect

Inactive Publication Date: 2017-03-22
NANNING HAOFA TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the many sweet noodle sauces, there is no innovation in the production process or raw materials, and the nutritional value of sweet noodle sauce is a part that people pay more attention to the ingredients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A jasmine sweet noodle sauce is composed of the following raw materials in parts by weight: 25 parts of jasmine, 35 parts of flour, 8 parts of soybean flour, 7 parts of wheat flour, 5 parts of honey, 5 parts of wild vegetable composition and 20 parts of water.

[0025] The wild vegetable composition comprises 1 part of wild onion, 2 parts of Chinese toon, 2 parts of cumin, 3 parts of lettuce, 2 parts of chard, 4 parts of fungus, 2 parts of bitter vegetable and 3 parts of coriander.

[0026] A kind of processing method of jasmine sweet noodle sauce adopts the following steps to process:

[0027] A. Select fresh jasmine leaves that are free from diseases and insect pests, wash them with clean water and remove impurities, add steam at 110-130°C for 5-6 minutes, steam killing can preserve the nutrients of jasmine, prevent loss, and promote the development of good aroma form;

[0028] B. Soak the wild vegetable composition with a concentration of 0.8% salt water for 2 hours...

Embodiment 2

[0036] A jasmine sweet noodle sauce is composed of the following raw materials in parts by weight: 25 parts of jasmine, 35 parts of flour, 8 parts of soybean flour, 7 parts of wheat flour, 5 parts of honey, 5 parts of wild vegetable composition and 20 parts of water.

[0037] The wild vegetable composition comprises 1 part of wild onion, 2 parts of Chinese toon, 2 parts of cumin, 3 parts of lettuce, 2 parts of chard, 4 parts of fungus, 2 parts of bitter vegetable and 3 parts of coriander.

[0038] A kind of processing method of jasmine sweet noodle sauce adopts the following steps to process:

[0039] A. Select fresh jasmine leaves that are free from diseases and insect pests, wash them with clean water and remove impurities, add steam at 110°C for 5 minutes, steam killing can preserve the nutrients of jasmine, prevent loss, and promote the formation of good aroma;

[0040] B. Soak the wild vegetable composition with a concentration of 0.8% salt water for 2 hours, then wash it...

Embodiment 3

[0048] A jasmine sweet noodle sauce is composed of the following raw materials in parts by weight: 25 parts of jasmine, 35 parts of flour, 8 parts of soybean flour, 7 parts of wheat flour, 5 parts of honey, 5 parts of wild vegetable composition and 20 parts of water.

[0049] The wild vegetable composition comprises 1 part of wild onion, 2 parts of Chinese toon, 2 parts of cumin, 3 parts of lettuce, 2 parts of chard, 4 parts of fungus, 2 parts of bitter vegetable and 3 parts of coriander.

[0050] A kind of processing method of jasmine sweet noodle sauce adopts the following steps to process:

[0051] A. Select fresh jasmine leaves that are free from diseases and insect pests, wash them with clean water and remove impurities, add steam at 120°C for 6 minutes, steam killing can preserve the nutrients of jasmine, prevent loss, and promote the formation of good aroma;

[0052] B, the wild vegetable composition is soaked in salt water with a concentration of 0.1% for 2 hours, and ...

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PUM

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Abstract

The invention relates to jasmine flower sweet fermented flour paste and a processing method thereof, and belongs to the technical field of food processing. The jasmine flower sweet fermented flour paste is prepared from the following raw materials in parts by weight of 20-25 parts of jasmine flowers, 30-35 parts of flour, 5-8 parts of soybean flour, 3-7 parts of wheat flour, 5-6 parts of honey, 5-7 parts of a wild vegetable composition and 15-20 parts of water, wherein the wild vegetable composition comprises 1-3 parts of allium chrysanthum, 2-4 parts of toona sinensis, 0.5-2 parts of fennel fruits, 2-3 parts of sonchus arvensis, 2-5 parts of leaf beet, 3-4 parts of malabar spinach, 1-2 parts of common sowthistle herb, and 2-3 parts of caraway. The jasmine flower sweet fermented flour paste disclosed by the invention has the beneficial effects of being free from addition of any preservative, high in nutrient value, and delicious in taste, the jasmine flowers contain benzyl alcohol as well as esters thereof, jasmone, linalool, benzoic acid ester linalool, and drug properties of the wild vegetables are added, so that the sweet fermented flour paste has the efficacies of warming the spleen and the stomach, and clearing away virtual fire.

Description

technical field [0001] The invention relates to a jasmine sweet noodle sauce and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Mountain wild vegetables not only contain protein, fat, carbohydrates, vitamins, minerals and other nutrients necessary for the human body, but also richer in plant fiber. Some wild vegetables have vitamin and mineral content several times or even dozens of times higher than planted vegetables. Moreover, most wild vegetables grow in the mountains and forests, and are not polluted by modern industry and pesticides and fertilizers, so they are especially precious. [0003] Jasmine contains a large number of compounds that are beneficial to human health, such as catechins, vitamin c, a, caffeine, flavanols, tea polyphenols, etc. It has a unique aroma and can be used as an essence. It is also a kind of medicinal material, which is flat in nature and sweet in taste, beneficial to the five ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L19/00A23L33/10
CPCA23V2002/00A23V2200/15A23V2200/16A23V2200/30A23V2200/32
Inventor 陈锡清
Owner NANNING HAOFA TECH
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