Fine dried purslane noodle

A technology of purslane and dried noodles, applied in food ingredients as taste improvers, functions of food ingredients, food science, etc., can solve problems such as unsatisfactory consumption concepts, rough noodles taste, etc., to improve color and appearance, and improve surface High smoothness and transparency

Inactive Publication Date: 2017-11-24
湖北金水源生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the rough taste of this kind of noodles, the nutritional ingredients are only wheat starch and dietary fiber, which can only meet the general food and clothing needs of people's lives, but cannot meet the consumption concept of modern people who pursue dietary nutrition, health and fitness.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0030] A kind of purslane vermicelli, take wheat flour as main raw material, purslane, konjac fine powder, whole potato powder are auxiliary materials, salt is additive, raw and auxiliary materials are counted as: 90 parts of wheat flour, 3.2 parts of purslane, 1 part of fine konjac powder, 3.5 parts of whole potato powder, 0.8 part of table salt, weighed for later use; the specific preparation method includes the following steps:

[0031] A. Preparation of purslane suspension: remove and wash the roots of purslane, blanch in boiling water at 95°C-100°C for 2-3 minutes, take it out and put it into a food multifunctional machine to make a puree. Standby after homogenizing in a homogenizer;

[0032] B. Preparation of konjac gel: prepare konjac powder and purified water according to the mass ratio of 1:35, dissolve salt in purified water and heat to 50°C±0.5°C, add konjac with a fineness of 90 mesh and a viscosity of 18000MPa.S Fine powder, stir at 500 rpm for 10 minutes until t...

example 2

[0042] A kind of purslane vermicelli, take wheat flour as main raw material, purslane, konjac powder, whole potato powder are auxiliary materials, salt is additive, raw and auxiliary materials are counted as: 91 parts of wheat flour, 4.2 parts of purslane, 1.5 parts of konjac powder, 4 parts of potato powder, and 0.8 part of salt; the specific preparation method is the same as in Example 1.

[0043] The wheat flour is high-quality wheat flour; the purslane is fresh purslane.

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PUM

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Abstract

The invention discloses a fine dried purslane noodle. The fine dried purslane noodle uses wheat flour as a main raw material, purslane, konjac powder and whole potato flour as auxiliary materials, and salt as an additive. The fine dried purslane noodle comprises, by mass, 90-91 parts of wheat flour, 3.2-4.2 parts of purslane, 1-1.5 parts of konjac powder, 3.5-4 parts of whole potato flour and 0.8 part of salt. A preparation method for the noodle comprises the following concrete procedures: preparation of purslane suspension, preparation of konjac gel, kneading, cooking, compounding, calendering, strip cutting, drying, cutting-off, packaging, etc. According to the invention, since purslane, konjac powder and whole potato flour are used as the auxiliary materials and the corresponding preparation method is employed, the noodle has improved taste and flavor, better toughness, unique delicate fragrance different from ordinary noodles, good cooking performance, excellent boiling resistance, abundant dietary fiber and various nutrients, low calorie, low fat, and enhanced nutritional value and therapeutic effect, and is beneficial for human health.

Description

technical field [0001] The invention relates to the field of food processing, in particular to purslane vermicelli. Background technique [0002] Purslane is a kind of wild vegetable that can be seen everywhere on the roadside of Tiantou. It is drought-resistant and has strong vitality. It is rich in dihydroxyethylamine, malic acid, glucose, calcium, phosphorus, iron, vitamin E, carotene, and vitamin B. , vitamin C and other nutrients, and contains a large amount of potassium salt; purslane has a prominent nutritional feature, its omega-3 fatty acid content is higher than that of humans and plants, omega-3 fatty acid can inhibit the body's response to cholesterol The absorption of acid can reduce the concentration of blood cholesterol and improve the elasticity of blood vessel walls, which is very beneficial to the prevention and treatment of cardiovascular diseases. At the same time, it has the functions of clearing away heat and detoxification, cooling blood to stop bleedi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L29/30A23L33/10
CPCA23L7/109A23L29/30A23L33/10A23V2002/00A23V2200/30A23V2200/328A23V2250/5066A23V2200/14
Inventor 王波吴顺建尚长青
Owner 湖北金水源生物科技有限公司
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