Functional health-care naked barley nutrition dry noodles

A health-care, barley-based technology, applied in the field of dried noodles, can solve the problems of single nutritional content and taste, and achieve the effects of rich nutrition, good social and economic benefits, and good taste

Pending Publication Date: 2017-06-13
INST OF AGRI SCI ALONG YANGTZE RIVER IN JIANGSU
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing noodle products are relatively single in terms of nutritional content and taste, and need to be improved

Method used

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Examples

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Comparison scheme
Effect test

Embodiment Construction

[0011] A functional and health-care type barley nutritional dried noodle, which is mainly made of the following raw materials in weight percentage: 70-75% of strong gluten wheat flour (for example 70%, 72%, 75%), 20-25% of barley flour (for example 20%, 22%, 25%), barley green powder 1-5% (example 1%, 3%, 5%), pueraria powder 1-5% (example 1%, 3%, 5%). The specific preparation method of dried noodles is the same as the conventional dried noodles manufacturing process.

[0012] Preparation of barley flour: The preparation method of barley flour: use a sheller to beat the bran of the barley until the bran is cleaned, and use a mill to grind the barley grains without bran, and pass through 50-100 mesh Sieve, and repeatedly mill the unpassed barley flour until all pass through the sieve to obtain barley flour.

[0013] Barley green phyll powder is barley chlorophyll powder processed from young wheat, barley or barley seedlings with a height of 20-40 cm as raw materials.

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PUM

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Abstract

The invention discloses functional health-care naked barley nutrition dry noodles. The noodles are prepared from the following raw materials in percentage by weight, 70 to 75 percent of high-gluten wheat flour, 20 to 25 percent of naked barley flour, 1 to 5 percent of barley green flour and 1 to 5 percent of kudzu vine root flour. The noodles are rich in nutrition and relatively good in mouth feeling and provide a completely new naked barley product to daily healthy health-care foods of dwellers; the noodles taking naked barley as the main raw material belongs to household daily flour products and are high in market needs, so that scale advantage of development is easy to form; and a feasible way and a development idea are provided to promotion of extension, industrial upgrading and appreciation of naked barley industrial chain, and the noodles have good social and economic benefits.

Description

technical field [0001] The invention relates to a dried noodle. Background technique [0002] Existing vermicelli products are relatively single in aspects such as nutritional ingredients and taste, and need to be improved. [0003] Yuan wheat is bare barley, also known as highland barley, which is a cereal plant of the genus Hordeum in the Gramineae family. Yuanmai has good nutritional quality and health care function, and its cholesterol-lowering and blood-sugar-lowering functions are extremely beneficial to enhancing people's health. With the gradual increase in the incidence of diabetes in my country, people's demand for barley products is also increasing; barley green pigment powder processed from wheat, barley, and barley tender seedlings (seedling height 20-40 cm) is rich in Protein, active peptides, amino acids, vitamins, minerals, chlorophyll and other nutritional and functional ingredients are beneficial to human health, enhance physical fitness, and improve body ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/10A23L33/10
Inventor 宋居易刘建陈惠魏亚凤
Owner INST OF AGRI SCI ALONG YANGTZE RIVER IN JIANGSU
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