Cinnamon and lotus root noodles and preparation method thereof

A technology of noodles and lotus root, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, functions of food ingredients, etc. It can solve the problem of reducing the nutritional value and food flavor of brown rice and wheat composite noodles, which have not been fully utilized , poor cooking performance and poor taste, to achieve the effect of enhancing antioxidant function, easy digestion and absorption, and rich taste

Inactive Publication Date: 2017-05-10
ANHUI SHUANGFU GRAIN & OIL IND & TRADE GRP
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Although the noodles mentioned in the above-mentioned patent application are prepared from raw materials such as brown rice and wheat flour, they cannot solve the problems of poor cooking performance and mouthfeel due to brown rice attached to peri

Method used

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Embodiment Construction

[0022] A kind of cinnamon lotus root noodles, which is made from the following raw materials by weight (jin):

[0023] Osmanthus fragrans 18, lotus root 25, pickled pepper 6, soybean protein 8, lean meat 10, glutinous rice juice 9, germinated brown rice 40, wheat flour 250, Magnolia officinalis 2, Patrinia 3, coriander fruit 2, stevia leaf 4, mulberry vinegar 15, Acacia gum 0.8, xanthan gum 0.6, appropriate amount of water.

[0024] The preparation method of described cinnamon lotus root noodles, comprises the following steps:

[0025] (1) Sieve and wash the whole embryo brown rice to remove impurities, add sodium selenite aqueous solution containing 20mg / L concentration to submerge for immersion, soak for 10 hours at a temperature of 32°C, sift out and drain the remaining water, and put it in an artificial climate box In the medium, at a temperature of 30°C and a humidity of 85%, germinate in aerated culture for 16 hours, wrap it with clean gauze and put it in an ultrasonic ...

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Abstract

The invention discloses cinnamon and lotus root noodles and a preparation method thereof. The cinnamon and lotus root noodles are made of cinnamon, lotus roots, pickled chilli, soybean protein, lean meat, sticky rice juice, germinated brown rice, wheat powder, mangnolia officinalis, herba patriniae, coriandrum sativum, stevia, mulberry vinegar, gleditsia sinenis lam gum, xanthan gum and an appropriate amount of water. The cinnamon and lotus root noodles are richer in nutrition, promote metabolic uptake of the organism and are resistant to cooking, flexible, smooth, fragrant, tasty and refreshing and suitable for being eaten by various people; active functional ingredients such as organic selenium and GABA are improved, antioxidative functions of the organism are enhanced, and the cinnamon and lotus root noodles benefit organism health. Fresh olibanum of brown rice and cinnamon is fused, the taste is rich, traditional Chinese medicine functional ingredients such as mangnolia officinalis and coriandrum sativum are added, health care values are enhanced, comprehensive synergistic compatibility is achieved, the cinnamon and lotus root noodles are rich in natural plant ingredients, organism functions are adjusted and improved, and the cinnamon and lotus root noodles further have effects of clearing away heat and toxic materials, invigorating the stomach and helping digestion and are beneficial to human health.

Description

technical field [0001] The invention relates to the field of food technology, in particular to cinnamon lotus root noodles and a preparation method thereof. Background technique [0002] Noodles originated in China and have a long history. Because they are simple to make, convenient to eat, rich in nutrition, easy to digest, and can be staple food and fast food, they are more and more popular and loved by people. Noodles are a kind of flour made from grains or beans, mixed with water and made into dough, or pressed or rolled into sheets and then cut or pressed, or made into strips (narrow or wide, or flat) by means of rubbing, pulling, pinching, etc. or round) or small flakes, and finally boiled, fried, braised, and fried as a food. Because the nutrient components of wheat flour are not rich enough, and the nutrient components are unbalanced, it is difficult to meet the nutritional and health requirements of the consumer group mainly composed of pasta. It has become one of...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L7/152A23L7/104A23L19/10A23L13/60A23L33/10A23L33/105A23L33/16A23L33/185A23L5/30
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/32A23V2200/30A23V2250/21
Inventor 徐道福
Owner ANHUI SHUANGFU GRAIN & OIL IND & TRADE GRP
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