Fig health-care noodles

A technology of health-care noodles and figs, which is applied in the food field, can solve problems such as the loss of nutritional components of 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, natural raw materials, and improve the domestic economy and Effects on 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] Pick and weigh fresh figs, clean them and slice them for later use;

[0018] Harvest the fresh papaya, wash it and slice it for later use;

[0019] Weigh 83% of cleaned fig slices and 17% of papaya, put them in a steamer and heat at 80°C, steam for 1 hour, filter and obtain 11 kg of compound juice of figs, and set aside;

[0020] While preparing the fig compound juice as described above, the fig slices and papaya slices obtained after the above process are filtered and put into a vacuum freeze-drying warehouse for low-temperature freeze-drying, and freeze-drying at about minus 35 degrees to a moisture content of 5%, and then Mix and crush them to obtain 15 kg of 300 mesh fig compound powder for use;

[0021] Weigh 75 kilograms of wheat flour for use after harvest;

[0022] Weigh 75 kilograms of wheat flour and 15 kilograms of fig compound powder. After mixing, put them into the kneading machine, add 11 kilograms of fig compound juice, and mix the noodles for 2...

Example Embodiment

[0023] Example 2:

[0024] Pick and weigh fresh figs, clean them and slice them for later use;

[0025] Harvest the fresh papaya, wash it and slice it for later use;

[0026] Weigh 75% of the cleaned fig slices and 25% of the papaya, put them in a steamer and heat at 70°C, cook for 1 hour, and filter 13 kg of the compound juice of figs, and set aside;

[0027] While preparing the fig compound juice as described above, the fig slices and papaya slices obtained after the above process are filtered and put into a vacuum freeze-drying warehouse for low-temperature freeze-drying, and freeze-drying at about minus 37 degrees to a moisture content of 6%, and then Mix and crush them to obtain 21 kg of 300 mesh fig compound powder for use;

[0028] Weigh 85 kg of wheat flour for use after harvest;

[0029] Weigh 85 kilograms of wheat flour and 21 kilograms of fig compound powder. After mixing, put them into the kneading machine, add 13 kilograms of fig compound juice, and mix the noodles for 20 m...

Example Embodiment

[0030] Example 3:

[0031] Pick and weigh fresh figs, clean them and slice them for later use;

[0032] Harvest the fresh papaya, wash it and slice it for later use;

[0033] Weigh 79% of cleaned fig slices and 21% of papaya, put them in a steamer and heat up to 80°C, cook for 1 hour, filter and obtain 20 kg of compound juice of figs, and set aside;

[0034] While preparing the fig compound juice as described above, the fig slices and papaya slices obtained after the above process are filtered and put into a vacuum freeze-drying warehouse for low-temperature freeze-drying, and freeze-drying at about minus 35 degrees to a moisture content of 3%, and then Mix and crush them to obtain 25 kg of 350 mesh fig compound powder for use;

[0035] Weigh 85 kg of wheat flour for use after harvest;

[0036] Weigh 85 kg of the above wheat flour and 25 kg of fig compound powder. After mixing, put them into the kneading machine, add 20 kg of fig compound juice, mix the noodles for 20 minutes, put them ...

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PUM

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Abstract

The invention discloses fig health-care noodles. The fig health-care noodles are characterized by being made through the following steps of using fig composite powder as an addition raw material, adding the fig composite powder to wheat flour in a certain proportion, mixing the fig composite powder with the wheat flour so as to obtain a mixture, and putting the mixture in a dough mixer; adding 10-30 parts of fig 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 fig health-care noodles disclosed by the invention, the prepared fig composite 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 of the wheat flour are increased, and particularly, the fig 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; when being eaten often, the fig health-care noodles are beneficial for healthy bodies of people, have high-efficient, nutrient and health-care effects, and particularly have certain health-care efficacy. At present, people pay more attention to the dietetic invigoration, and the fig 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 fig 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 by c...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/10A23L19/00
Inventor 迟桂丽张宁吕彦羽
Owner WEIHAI HONGYIN FOOD TECH CO LTD
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