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Vermicelli containing coix seeds and mulberries and preparation method thereof

A technology of mulberry leaves and vermicelli, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of mixed soup, difficult molding, inconvenient eating, etc.

Inactive Publication Date: 2018-02-16
贵州百科薏仁生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Using coix seed powder as the main raw material to make noodles is not easy to shape and break during processing, has poor taste, is inconvenient to eat, and is prone to problems such as mixed soup. Therefore, the current coix seed noodles have a low barley content, usually <30% , such as CN103598510A (a kind of mint barley noodles), CN104323140A (a kind of dehumidification noodles), which cause the extremely high food and drug value of barley to not be fully utilized

Method used

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  • Vermicelli containing coix seeds and mulberries and preparation method thereof
  • Vermicelli containing coix seeds and mulberries and preparation method thereof
  • Vermicelli containing coix seeds and mulberries and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A preparation method of barley mulberry leaf dried noodles:

[0038] (1) Weigh 85kg of barley powder, 22.5kg of glutinous rice flour, 17.5kg of wheat flour, 13kg of mulberry leaf powder, 0.75kg of edible salt, 0.65kg of sodium carbonate, 7kg of peach gum powder, 7kg of bletilla striata extract, and 55kg of water;

[0039] (2) Mix edible salt, sodium carbonate, peach gum powder, Bletilla striata extract, and mulberry leaf powder, stir evenly, add water with a total water content of 52.5%, stir until it dissolves, and obtain a seasoning modifier;

[0040] (3) Mix barley powder, gluten powder, and wheat flour evenly, add the seasoning modifier obtained therein, stir evenly, add remaining pure water thereinto, keep stirring during adding water;

[0041] (4) After adding water, knead the dough at 40r / min for 27.5 minutes to obtain a uniform and loose dough;

[0042] (5) Send the dough embryos into the aging machine, and ripen them at room temperature for 22.5 minutes to obt...

Embodiment 2

[0050] A preparation method of barley mulberry leaf dried noodles:

[0051] (1) Weigh 80kg of barley powder, 20kg of glutinous rice flour, 15kg of wheat flour, 12kg of mulberry leaf powder, 0.5kg of edible salt, 0.5kg of sodium carbonate, 6kg of peach gum powder, 6kg of bletilla striata extract, and 50kg of water;

[0052] (2) Mix edible salt, sodium carbonate, peach gum powder, bletilla striata extract, and mulberry leaf powder, stir evenly, add water with a total water content of 50%, stir until it dissolves, and obtain a seasoning modifier;

[0053] (3) Mix barley powder, gluten powder, and wheat flour evenly, add the seasoning modifier obtained therein, stir evenly, add remaining pure water thereinto, keep stirring during adding water;

[0054] (4) After adding water, knead the dough at a speed of 35r / min for 25 minutes to obtain a uniform and loose dough;

[0055] (5) Send the dough embryos into the aging machine, and ripen them at room temperature for 15 minutes to obtain...

Embodiment 3

[0063] A preparation method of barley mulberry leaf dried noodles:

[0064] (1) Weigh 90kg barley powder, 25kg barley powder, 20kg wheat flour, 14kg mulberry leaf powder, 1kg edible salt, 0.8kg sodium carbonate, 8kg peach gum powder, 8kg bletilla striata extract, and 60kg water;

[0065] (2) Mix edible salt, sodium carbonate, peach gum powder, Bletilla striata extract, and mulberry leaf powder, stir evenly, add water with a total water content of 55% therein, and stir until it dissolves to obtain a seasoning modifier;

[0066] (3) Mix barley powder, gluten powder, and wheat flour evenly, add the seasoning modifier obtained therein, stir evenly, add remaining pure water thereinto, keep stirring during adding water;

[0067] (4) After adding water, knead the dough for 30 minutes at a speed of 45r / min to obtain a uniform and loose dough;

[0068] (5) Send the dough embryos into the aging machine, and ripen them at room temperature for 30 minutes to obtain the mature dough embryo...

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Abstract

The invention relates to the technical field of food and especially relates to vermicelli containing coix seeds and mulberries and a preparation method thereof. According to the invention, the vermicelli containing the coix seeds and the mulberries is prepared by adopting coix seed flour, mulberry powder, vital wheat gluten flour and wheat flour and gives a full play to the nutritional value and health care function of the coix seeds; peach gum and common bletilla tuber extract are also added to improve vermicelli taste and resilience, so that the coix seed-mulberry vermicelli which does not cause the phenomenon of turbid soup while being boiled in water is finally obtained. The vermicelli has a good taste, has a fresh aroma and a sweet taste and also has the functions of decreasing bloodglucose, blood pressure and blood lipids, resisting oxidation, resisting aging, resisting tumors, resisting radiation, etc.

Description

technical field [0001] The invention relates to the field of food technology, in particular to barley and mulberry leaf dried noodles and a preparation method thereof. Background technique [0002] With the development of society and economy, people pay more and more attention to health, and the requirements for food are gradually increasing, especially in terms of taste, nutrition and special health care functions. At present, foods with high nutrition and health care functions are becoming more and more popular. Favored by consumers. [0003] Job's tears is known as "the king of grasses in the world". It belongs to "small miscellaneous grains". Barley is a high-fiber, low-fat, low-calorie product among five grains, and it is one of the best staple foods for weight loss. Barley is rich in protein, oil, vitamins and sugars, etc. It is often used to cook porridge, which can promote metabolism and reduce gastrointestinal burden. effect. Barley is also a traditional beauty ...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/00A23L29/206
CPCA23L7/109A23L29/206A23L33/00A23V2002/00A23V2250/21A23V2200/30
Inventor 杨延宏杨杨
Owner 贵州百科薏仁生物科技有限公司
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