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Corn noodles

A technology of rice noodles and corn, applied in the direction of food science, etc., can solve the problems of single nutritional components and low nutritional value of rice noodles, and achieve the effect of improving the fragrance, taste, nutritional value and rich nutrition

Inactive Publication Date: 2018-01-26
广西益品王食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of corn flour, the technical problem to be solved is: the nutrient composition in rice noodle is relatively single, and nutritional value is not high

Method used

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Examples

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Embodiment Construction

[0006] The principles and features of the present invention are described below, and the examples given are only used to explain the present invention, and are not intended to limit the scope of the present invention.

[0007] A kind of corn flour, in parts by weight, consists of the following raw materials: 50 parts of rice, 15 parts of kudzu root, 12 parts of Chinese yam, 6 parts of sweet potato, 2 parts of red bean, 4 parts of brown sugar, 8 parts of watermelon juice, 3 parts of corn juice and 2 parts of milk. It can be prepared according to the traditional method.

[0008] In this embodiment, a variety of raw materials are used, with a reasonable proportion and rich nutrition. 4 parts of brown sugar, 8 parts of watermelon juice, and 3 parts of corn juice can effectively improve the nutritional value and fragrance taste.

[0009] The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modifica...

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PUM

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Abstract

The invention relates to corn noodles. The corn noodles consist of the following raw materials in parts by weight: 50 parts of rice, 15 parts of radix puerariae, 12 parts of Chinese yams, 6 parts of sweet potatoes, 2 parts of red beans, 4 parts of brown sugar, 8 parts of watermelon juice, 3 parts of corn juice and 2 parts of milk. Compared with the prior art, the corn noodles disclosed by the invention have the advantages that various raw materials are adopted, and a reasonable compounding ratio is adopted, so that the corn noodles are rich in nutrition. 4 parts of the brown sugar, 8 parts ofthe watermelon juice and 3 parts of corn juice are added, so that the nutrient value and the delicately fragrant mouth feel can be effectively improved.

Description

technical field [0001] The invention relates to a kind of corn flour. Background technique [0002] Rice noodles are one of the common foods in China. With the continuous improvement of people's living standards, people's diet structure has been adjusted. There are many ways to make rice noodles and there are many types. Now there are more ordinary rice noodles on the market. The nutritional content is relatively single, and the nutritional value is not high. Contents of the invention [0003] The purpose of the present invention is to provide a kind of corn flour, and the technical problem to be solved is: the nutritional components in the rice noodles are relatively single, and the nutritional value is not high. [0004] The technical solution of the present invention to solve the above-mentioned technical problems is as follows: a kind of corn flour is composed of the following raw materials in parts by weight: 50 parts of rice, 15 parts of kudzu root, 12 parts of Chin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/10A23L11/00A23L33/10A23L29/30
Inventor 李军
Owner 广西益品王食品有限公司