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Preparation method of Chinese yam health-care noodle

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

Inactive Publication Date: 2017-06-13
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 and the loss of nutrients in the process of 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 consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Harvest and weigh fresh yam, wash it and slice it for later use;

[0018] Harvest and weigh fresh pumpkins, wash and slice them, and set aside;

[0019] Weigh 75% of the cleaned and sliced ​​yam slices and 15% of pumpkin, put them in a steamer, add 4 times the water, heat at 75°C, cook for 1 hour, and filter 12 kg of yam compound juice, set aside;

[0020] While preparing the yam compound juice, put the yam slices and pumpkin slices obtained after the above process into the vacuum freeze-drying chamber for low-temperature freeze-drying, and freeze-dry them at about minus 35 degrees to a water content of 4%. It is mixed and pulverized to obtain 15 kilograms of 350 purpose Chinese yam composite powder, for subsequent use;

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

[0022] Weigh 75 kg of the above wheat flour and 15 kg of yam compound powder, put them into the dough mixer after mixing, add 12 kg of yam compound juice, knead the noodles for 20 minu...

Embodiment 2

[0024] Harvest and weigh fresh yam, wash it and slice it for later use;

[0025] Harvest and weigh fresh pumpkins, wash and slice them, and set aside;

[0026] Weigh 81% of the cleaned and sliced ​​yam slices and 17% of pumpkin, put them in a steamer, add 3 times the water, heat at 80°C, cook for 1 hour, and then filter 11 kg of yam compound juice, set aside;

[0027] While preparing the yam compound juice, put the yam slices and pumpkin slices obtained after the above process into the vacuum freeze-drying chamber for low-temperature freeze-drying, freeze-drying at about minus 35 degrees to a water content of 5%, and then It is mixed and pulverized to obtain 15 kilograms of 300 purpose Chinese yam composite powder, for subsequent use;

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

[0029] Weigh 75 kg of the above-mentioned wheat flour and 15 kg of yam compound powder, put them into the noodle mixer after mixing, add 11 kg of yam compound juice, knead the ...

Embodiment 3

[0031] Harvest and weigh fresh yam, wash it and slice it for later use;

[0032] Harvest and weigh fresh pumpkins, wash and slice them, and set aside;

[0033] Weigh 83% of the cleaned and sliced ​​yam slices and 17% of pumpkin, put them in a steamer, add 3 times the water, heat at 80°C, cook for 1 hour, and then filter 16 kg of yam compound juice, set aside;

[0034] While preparing the yam compound juice, put the yam slices and pumpkin slices obtained after the above process into the vacuum freeze-drying chamber for low-temperature freeze-drying, freeze-drying at about minus 35 degrees to a water content of 5%, and then It is mixed and pulverized to obtain 20 kilograms of 300 purpose Chinese yam composite powder, and it is subsequent use;

[0035] Gather and weigh 90 kilograms of wheat flour, set aside;

[0036] Weigh 90 kg of the above-mentioned wheat flour and 20 kg of compound yam powder, mix them and put them into a dough mixer, add 16 kg of compound yam juice, knead t...

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PUM

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Abstract

The invention discloses a preparation method of Chinese yam health-care noodle. The preparation method is characterized by comprising the following steps of using Chinese yam composite powder as an addition raw material, adding the Chinese yam composite powder to wheat flour in a certain ratio, mixing the Chinese yam composite powder and the wheat flour so as to obtain a mixture, and putting the mixture in a dough mixer; adding 10-30 parts of Chinese yam composite juice, kneading the dough for 5-20 minutes, and then putting the dough in an ager for aging for 5-20 minutes; and then performing pressing and extending, slicing, drying, and cutting off to prepare the noodles. According to the preparation method disclosed by the invention, the prepared Chinese yam composite powder is added to the flour, so that the cooked wheaten food namely the made noodles can meet the requirement for diets of people; the nutrient and health-care effects of the wheat flour are increased, particularly, the Chinese yam composite juice is used for replacing water for dough making, 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 noodles promote the health of bodies of people, and the noodles have nutrient and health-care effects and particularly have the certain health care efficacies. At present, people pay more attention to dietetic invigoration, so that the noodles have tremendous market potentials, and have great effects for increasing domestic economy and living standard of people.

Description

technical field [0001] The invention relates to a food, which belongs to the technical field of food, in particular to a preparation method of yam health-care noodles. 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 effect...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/10A23L33/10
Inventor 迟桂丽张宁吕彦羽
Owner WEIHAI HONGYIN FOOD TECH CO LTD