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Yellow fine dried noodles rich in carotene and preparation method thereof

A technology of carotene and carrots, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of single raw materials and insufficient nutrients, achieve strong taste, enhance immunity, and be easy to implement Effect

Inactive Publication Date: 2017-09-01
江苏云雪粮油科技实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Common fruit and vegetable noodles in the market include spinach noodles, carrot noodles, tomato noodles, mushroom noodles, etc., with single raw materials and insufficient nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A yellow dried noodle rich in carotene, which is composed of the following components by weight: 140 parts of high-gluten flour, 15 parts of corn flour, 35 parts of pumpkin superfine powder, 20 parts of carrot superfine powder, 12 parts of mango juice, papaya 8 parts of fruit juice, 7 parts of cantaloupe juice, 2 parts of gluten powder, 8 parts of eggs, 3 parts of edible salt, 0.2 parts of edible alkali, and 55 parts of water.

[0039] The preparation method of the above-mentioned yellow dried noodles rich in carotene comprises the following steps:

[0040] (1) Raw material pretreatment:

[0041] Pass the high-gluten flour and corn flour through a 100-mesh sieve respectively, and set aside;

[0042] Select fresh pumpkins, wash them, peel them, remove their seeds, slice them, soak them in salt water for 90-120 minutes, then put them in hot water at 95-100°C for 2-3 minutes, remove them quickly after blanching, cool them with running water, and drain them; Add water to ...

Embodiment 2

[0055] A yellow dried noodle rich in carotene, which is composed of the following components by weight: 120 parts of high-gluten flour, 10 parts of corn flour, 25 parts of pumpkin superfine powder, 15 parts of carrot superfine powder, 10 parts of mango juice, papaya 5 parts of fruit juice, 6 parts of cantaloupe juice, 2 parts of gluten powder, 6 parts of eggs, 2 parts of edible salt, 0.1 part of edible alkali, and 50 parts of water.

[0056] Its preparation method is with embodiment 1.

Embodiment 3

[0058] A yellow dried noodle rich in carotene, which is composed of the following components in parts by weight: 160 parts of high-gluten flour, 18 parts of corn flour, 40 parts of pumpkin superfine powder, 25 parts of carrot superfine powder, 15 parts of mango juice, papaya 10 parts of fruit juice, 9 parts of cantaloupe juice, 3 parts of gluten powder, 10 parts of eggs, 3 parts of edible salt, 0.3 parts of edible alkali, and 60 parts of water.

[0059] Its preparation method is with embodiment 2.

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Abstract

The invention discloses yellow fine dried noodles rich in carotene and a preparation method thereof. The yellow fine dried noodles are composed of the following components in parts by weight: 120-160 parts of high gluten flour, 10-18 parts of corn powder, 25-40 parts of superfine pumpkin powder, 15-25 parts of superfine carrot powder, 10-15 parts of mango juice, 5-10 parts of papaya juice, 6-9 parts of cantaloupe juice, 2-3 parts of vital gluten, 6-10 parts of eggs, 2-3 parts of table salt, 0.1-0.3 part of dietary alkali and 50-60 parts of water. The preparation method comprises the following steps: raw material pre-treatment; dough kneading; curing; primary tabletting; noodle piece curing; continuous tabletting and slicing; racking and even shearing; drying; and unracking and noodle cutting. By taking the high gluten flour as a primary raw material and adding nutritional substances such as corn, pumpkins, carrots, mangoes, pawpaw, hami melons and the like, the process is simple and the prepared yellow fine dried noodles are rich in nutrition, powerful in taste and bright in color and luster, and can protect the vision, improve the skin and enhance the immunity.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to colored dried noodles, in particular to yellow dried noodles rich in carotene and a preparation method thereof. Background technique [0002] Vermicelli is a kind of hand-made pasta that is as thin as a hair, white and smooth, and durable to storage and cooking. Because of its good taste, convenient eating, low price and easy storage, it has always played a pivotal role in traditional pasta in my country and is very popular. The general public welcome. With the improvement of living standards and the continuous change of diet concepts, people pay more and more attention to the nutrition and health of dried noodles. Due to its single ingredients, poor taste and low nutritional value, traditional dried noodles have been unable to meet people's requirements for dietary nutrition. Nutritious fruit and vegetable noodles have gradually entered people's lives and are more popular...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/105A23L33/10A23L19/00A23L29/00
CPCA23L7/109A23L19/09A23L29/06A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2200/318A23V2200/306A23V2200/324A23V2250/21A23V2250/211A23V2250/5486
Inventor 常征张淑丽
Owner 江苏云雪粮油科技实业有限公司
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