Nutrient health-care sweet-scented osmanthus and black rice noodles

A technology of black rice noodles and sweet-scented osmanthus, which is applied in the direction of plant raw materials, food ingredients as taste improvers, food science, etc., can solve the problems of people who cannot meet the high demand for quality of life, have low nutritional and health value, and have a single taste, and achieve enhanced Human immunity, bright and lustrous color, smooth and delicate taste

Inactive Publication Date: 2017-11-03
合肥市晶谷米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Noodles are one of the indispensable staple foods in people's lives. With the continuous improvement of people's living standards, people have higher and higher requirements for diet quality. However, noodles as one of people's staple foods not only have a single taste, but also have low nutritional value. , and after cooking, the elasticity is poor, easy to break, and easy to stick back, so that commercially available noodles can no longer meet people's high demand for quality of life; therefore, inventing a kind of noodles that can effectively solve the above problems is of great significance to the development of the noodle field

Method used

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  • Nutrient health-care sweet-scented osmanthus and black rice noodles

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Embodiment 1

[0017] In the embodiment of the present invention, a kind of nutritious osmanthus black rice noodles is made of the following raw materials in parts by weight: 110 parts of black rice, 130 parts of wheat flour, 12 parts of fresh osmanthus petals, 1.3 parts of composite probiotics, 10 parts of fresh sweet potato leaves 15 servings of yam, 8 servings of fresh kelp, and 10 servings of fresh spinach.

[0018] As a further solution of the invention: the composite probiotics are made of probiotics in the following weight ratio: Bifidobacterium adolescentis: Lactobacillus lamansii: Lactobacillus plantarum: Bacillus coagulans=2.2:4.3:7.7:5.1.

[0019] As a further scheme of the invention: a preparation method of nutritional and health-care sweet-scented osmanthus black rice noodles, specifically comprises the following steps:

[0020] (1) Clean the black rice, soak it in warm water with a temperature of 58°C for 85 minutes, filter the water out, put it in a freezer with a temperature ...

Embodiment 2

[0027] In the embodiment of the present invention, a kind of nutritional and health-care osmanthus black rice noodles is made of the following raw materials in parts by weight: 115 parts of black rice, 135 parts of wheat flour, 12.5 parts of fresh osmanthus petals, 1.4 parts of compound probiotics, 10.5 parts of fresh sweet potato leaves 15.5 parts of yam, 8.5 parts of fresh kelp, and 10.5 parts of fresh spinach.

[0028] As a further solution of the invention: the composite probiotics are made of probiotics in the following weight ratio: Bifidobacterium adolescentis: Lactobacillus lamansii: Lactobacillus plantarum: Bacillus coagulans=2.3:4.4:7.8:5.2.

[0029] As a further scheme of the invention: a preparation method of nutritional and health-care sweet-scented osmanthus black rice noodles, specifically comprises the following steps:

[0030] (1) Clean the black rice, soak it in warm water with a temperature of 59°C for 88 minutes, remove it from the filter water, put it in a...

Embodiment 3

[0037] In the embodiment of the present invention, a nutritional and health-care osmanthus black rice noodle is made of the following raw materials in parts by weight: 120 parts of black rice, 140 parts of wheat flour, 13 parts of fresh osmanthus petals, 1.5 parts of composite probiotics, and 11 parts of fresh sweet potato leaves. 16 servings of yam, 9 servings of fresh kelp, and 11 servings of fresh spinach.

[0038] As a further solution of the invention: the composite probiotics are made of probiotics in the following weight ratio: Bifidobacterium adolescentis: Lactobacillus ramans: Lactobacillus plantarum: Bacillus coagulans=2.4:4.5:7.9:5.3.

[0039] As a further scheme of the invention: a preparation method of nutritional and health-care sweet-scented osmanthus black rice noodles, specifically comprises the following steps:

[0040] (1) Clean the black rice, soak it in warm water at a temperature of 60°C for 90 minutes, filter the water out, put it in a freezer at a tempe...

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Abstract

The invention belongs to the technical field of noodles, and particularly relates to nutrient health-care sweet-scented osmanthus and black rice noodles. The nutrient health-care sweet-scented osmanthus and black rice noodles are prepared from the following raw materials in parts by weight: 110-120 parts of black rice, 130-140 parts of wheat flour, 12-13 parts of fresh sweet-scented osmanthus petals, 1.3-1.5 parts of composite probiotics, 10-11 parts of fresh sweet potato leaves, 15-16 parts of Chinese yams, 8-9 parts of fresh kelp and 10-11 parts of fresh spinach. The nutrient health-care sweet-scented osmanthus and black rice noodles are complete and smooth in shape, bright in color and glossy, presents light grey, are fresh and elegant in sweet-scented osmanthus fragrance, free from peculiar smell, refreshing, smooth, fine and tender in mouth feel, chewy, elastic, sweet and delicately fragrant in aftertaste, not liable to break and free from mutual adhesion, and have remarkable treatment effect on patients suffering from high blood lipid, high blood sugar and anemia.

Description

technical field [0001] The invention belongs to the technical field of noodles, in particular to a nutritional and health-care sweet-scented osmanthus black rice noodle. Background technique [0002] Noodles are one of the indispensable staple foods in people's lives. With the continuous improvement of people's living standards, people have higher and higher requirements for diet quality. However, noodles as one of people's staple foods not only have a single taste, but also have low nutritional value. , and after cooking, the elasticity is poor, easy to break, and easy to stick back, so that commercially available noodles can no longer meet people's high demand for quality of life; therefore, inventing a kind of noodles that can effectively solve the above problems is of great significance to the development of the noodle field . Contents of the invention [0003] For the problems referred to above, the present invention aims to provide a kind of nutritional and health-c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/104A23L19/00A23L17/60A23L33/10A23L33/105A61K36/8945A61P3/06A61P3/10A61P7/06
CPCA61K36/8945A23L7/104A23L7/109A23L17/60A23L19/09A23L33/10A23L33/105A61K36/03A61K36/185A61K36/39A61K36/63A23V2002/00A23V2400/11A23V2400/169A23V2400/513A23V2200/14A23V2200/328A23V2200/3262A23V2200/324A23V2200/30A23V2250/21A61K2300/00
Inventor 严晓武
Owner 合肥市晶谷米业有限公司
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