Carrot health-care noodles

A technology of health-care noodles and carrots, which is applied in the direction of food science, etc., can solve the problems of the loss of nutrients in wheat, the lack of amino acid-lysine, and the low nutritional value of noodles, so as to increase the effect of nutrition and health care, high utilization of raw materials, The effect of improving the domestic economy and people's living standards

Inactive Publication Date: 2017-06-09
WEIHAI HONGYIN FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Noodles are one of the staple foods of the public. There are various types of noodles on the market today. Traditional noodles are generally made of flour or mixed with miscellaneous grains. However, the nutritional value of traditional noodles is not high. Dietary fiber Low content, lack of vitamins, lack of minerals, lack of essential amino acid - lysine, mainly caused by the limitation of wheat nutrients a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0016] Example 1:

[0017] Harvest and weigh fresh carrots, clean them, slice them, and set aside;

[0018] Harvest and weigh the mature sweet corn, wash the kernels and set aside;

[0019] Weigh 83% of cleaned carrot slices and 17% of sweet corn kernels, put them into a steamer and add 5 times of water, soak for 1 hour, heat and cook for 2 hours, remove, steam in a steamer under normal pressure until fully cooked, then take out , placed in a drying room to dry until the water content is less than 6%, superfinely pulverized into 25 kg of carrot micropowder of 300 mesh, and set aside;

[0020] While above-mentioned carrot micropowder is being prepared, 15 kilograms of the carrot compound juice that filter obtains after carrot, corn heat cooking 1-2 hour, set aside;

[0021] Gather and weigh 75 kilograms of wheat flour, set aside;

[0022] Weigh 75 kg of the above-mentioned wheat flour and 25 kg of carrot micropowder, put them into the dough mixer after mixing, add 15 kg of c...

Example Embodiment

[0023] Example 2:

[0024] Harvest and weigh fresh carrots, clean them, slice them, and set aside;

[0025] Harvest and weigh the mature sweet corn, wash the kernels and set aside;

[0026] Weigh 85% of the cleaned carrot slices and 15% of the sweet corn kernels, put them into 4 times the water, soak for 1 hour, heat and cook for 1 hour, remove them, steam them in a steamer under normal pressure until they are fully cooked, take them out, and place them in Dried in a drying room to a water content of 57%, superfinely pulverized into 25 kg of carrot micropowder of 300 mesh, and set aside;

[0027] While above-mentioned carrot micro-powder is being prepared, 20 kilograms of carrot compound juices obtained by filtering the above-mentioned carrots and corns after heating and cooking for 1 hour are set aside;

[0028] Gather and weigh 75 kilograms of wheat flour, set aside;

[0029] Weigh 75 kg of the above-mentioned wheat flour and 25 kg of yam micropowder, put them into the do...

Example Embodiment

[0030] Example 3:

[0031] Harvest and weigh fresh carrots, clean them, slice them, and set aside;

[0032] Harvest and weigh the mature sweet corn, wash the kernels and set aside;

[0033] Weigh 65% of the cleaned carrot slices and 15% of the sweet corn kernels, put them into 3 times the water, soak for 1 hour, heat and cook for 1 hour, remove them, steam them in a steamer under normal pressure until they are fully cooked, take them out, and place them in Dried in a drying room to a moisture content of 5%, superfinely pulverized into 23 kg of carrot micropowder of 400 mesh, and set aside;

[0034] While above-mentioned carrot micropowder is being prepared, 20 kilograms of the carrot compound juice that filter obtains after carrot, corn heat cooking 1-2 hour, set aside;

[0035] Gather and weigh 77 kilograms of wheat flour, set aside;

[0036] Weigh 77 kg of the above-mentioned wheat flour and 23 kg of yam powder, put them into the dough mixer after mixing, add 20 kg of car...

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PUM

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Abstract

The invention discloses carrot health-care noodles. The carrot health-care noodles are characterized by being made through the following steps of using carrot micro powder as an addition raw material, adding the carrot micro powder to wheat flour in a certain proportion to make the health-care noodles, mixing the carrot micro powder with the wheat flour so as to obtain a mixture, and putting the mixture in a dough mixer; adding 10-30 parts of carrot composite juice, performing dough mixing for 5-20 minutes so as to obtain dough, then adding the dough in an ager, and performing aging for 5-20 minutes; and then performing rolling so as to prepare the noodles. According to the carrot health-care noodles disclosed by the invention, the prepared carrot micro powder is added to the flour, so that the cooked wheaten foods namely the made noodles can meet the requirement of people for daily diet; the nutrient and health-care effects are increased, and particularly, the carrot composite juice is used for replacing water for performing dough mixing, so that the noodles are good in boiling fastness, the availability of the raw materials is high, and the mouth feel of the cooked noodles is increased; and when being eaten often, the carrot health-care noodles are beneficial for healthy bodies of people, and have high-efficient, nutrient and health-care effects. At present, people pay more attention to the dietetic invigoration, and the carrot health-care noodles have great market potential, and have great effect on increment of domestic economy and living standard of people.

Description

technical field [0001] The invention relates to a food and belongs to the technical field of food, in particular to a carrot health-care noodle. Background technique [0002] Noodles are one of the staple foods of the public. There are various types of noodles on the market today. Traditional noodles are generally made of flour or mixed with miscellaneous grains. However, the nutritional value of traditional noodles is not high. Dietary fiber Low content, lack of vitamins, lack of minerals, and lack of essential amino acid-lysine, mainly caused by the limitation of wheat nutrients and the loss of nutrients during flour processing, long-term consumption is not good for human health. With the continuous improvement of people's living standards, people's requirements for food nutrition are getting higher and higher. Traditional taste and nutritious noodles can no longer meet people's multi-level needs. Natural and delicious noodles with health care effects are gradually loved b...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/00A23L33/105A23L33/00
CPCA23V2002/00
Inventor 迟桂丽张宁吕彦羽
Owner WEIHAI HONGYIN FOOD TECH CO LTD
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