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Multi-dimensional sandwich noodles for children

A sandwich and children's technology, applied in the direction of food science, etc., can solve the problems of inconvenient feeding, muddy soup, easy to cook and rot, etc., and achieve the effect of easy absorption and digestion, good taste and unique shape

Inactive Publication Date: 2017-09-29
江苏新顺福食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In ordinary noodles, the content of high protein, vitamins, calcium, iron, zinc, DHA and other elements required by children is low, which cannot meet the nutritional needs of children and is not conducive to the development of children's bones, brains and retinas. Additional supplements are needed for children Preparations such as multi-dimensional element tablets, DHA, calcium, iron and zinc are expensive, and feeding is inconvenient, which is easy to cause waste
In order to increase nutritional elements, some children's noodles made of vegetables and fruits such as pumpkins, carrots, and tomatoes have appeared on the existing market.

Method used

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  • Multi-dimensional sandwich noodles for children
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Experimental program
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Effect test

Embodiment 1

[0017] The multi-dimensional sandwiched children's noodles of the present invention, each noodle 1 contains a first sandwiched section 2, a second sandwiched section 3 and a third sandwiched section 4, wherein the sandwiched layer of the first sandwiched section 2 is vegetable puree, and the sandwiched layer of the second sandwiched section 3 It is lean meat puree, and the sandwich layer of the third sandwich section 4 is nut puree; wherein, the production process of noodles 1 is as follows: 30-40 parts of wheat flour, 30-40 parts of corn flour, 15-20 parts of wheat germ powder, 1- 2 parts of egg whites, 2 to 3 parts of protein powder, 0.03 to 0.05 nutrients, 0.5 to 1 part of sodium hexametaphosphate and 0.5 to 1 part of dicalcium phosphate, add the required amount of water and knead at room temperature to make a dough. Knead the dough into noodles, and divide each noodle into three sections. The first section is wrapped with vegetable puree, the second section is wrapped with ...

Embodiment 2

[0019] The multi-dimensional sandwich children's noodles of the present invention, each noodle is successively the first sandwich layer 6, the second sandwich layer 4 and the third sandwich layer 2 from inside to outside, wherein, the first sandwich layer 6 is vegetable puree, and the first sandwich layer 6 The outside is a flour layer 5, the second sandwich layer 4 is lean meat paste, the outside of the second sandwich layer 4 is a flour layer 3, the third sandwich layer 6 is nut paste, and the outside of the third sandwich layer 2 is a flour layer 1.

[0020] The raw material formula of the flour layer in the noodles is: 30-40 parts of wheat flour, 30-40 parts of corn flour, 15-20 parts of wheat germ powder, 1-2 parts of egg white, 2-3 parts of protein powder, 0.03-0.05 parts of nutritional element, 0.5-1 part of sodium hexametaphosphate, 0.5-1 part of dicalcium phosphate and appropriate amount of water.

[0021] Mix 30-40 parts of wheat flour, 30-40 parts of corn flour, 15-...

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PUM

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Abstract

The invention discloses multi-dimensional sandwich noodles for children. Each of the noodles contains a first sandwich segment, a second sandwich segment and a third sandwich segment, wherein the sandwich layer of the first sandwich segment is filled with vegetable puree, the sandwich layer of the second sandwich segment is filled with lean meat puree and the sandwich layer of the third sandwich segment is filled with nut puree. The invention also discloses multi-dimensional sandwich noodles for children and each of the noodles sequently consists of, from inside to outside, a first sandwich layer, a second sandwich layer and a third sandwich layer, wherein the first sandwich layer is filled with vegetable puree, the second sandwich layer is filled with lean meat puree and the third sandwich layer is filled with nut puree. The multi-dimensional sandwich noodles provided by the invention are manual noodles, have unique shapes and multi-layer sandwich substances, are rich in nutrients and are easy to absorb and digest. After the noodles are frozen in a refrigerator and taken out from the refrigerator, the thawed noodles can withstand the complete freezing-thawing process. After thawing, the noodles not only have good taste but also are not sticky to each other, and still keep original shapes and have no liquid leakage or shrinkage.

Description

technical field [0001] The invention relates to a multi-dimensional sandwich children's noodle, which belongs to the technical field of food processing technology. Background technique [0002] As we all know, children's gastrointestinal and other digestive systems are not yet fully developed. In terms of diet, children need to be fed with easily digestible food, among which noodles and porridge are more common. Porridge takes a long time to cook and has relatively simple nutrition, while noodles are easy to cook and have more nutrients, so noodles are the first choice for children's staple food. For children whose bones and brains are developing rapidly, the demand for high protein, vitamins, calcium, iron, zinc, DHA and other elements is relatively high. In ordinary noodles, the content of high protein, vitamins, calcium, iron, zinc, DHA and other elements required by children is low, which cannot meet the nutritional needs of children and is not conducive to the developm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/00
Inventor 吴宗泽
Owner 江苏新顺福食品有限公司