Anti-fatigue naked oat cooked product formed noodles and preparation method thereof
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A forming surface and anti-fatigue technology, which is applied in the field of anti-fatigue naked oats cooked food forming surface and preparation, can solve the problems of complicated operation and difficult processing and production
Inactive Publication Date: 2018-03-23
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Abstract
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Problems solved by technology
[0009] The present invention provides an anti-fatigue cooked naked oats noodle and a preparation method in order to solve the problems of complicated operation and difficult processing in the actual eating process of existing naked oats
Method used
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Examples
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Embodiment 1
[0024] Embodiment 1: An anti-fatigue naked oats cooked food molding noodle is prepared by mixing the following raw materials: 55g naked oat flour, 10g high-gluten wheat flour, 3g sweet potato flour, 3g spirulina powder, 0.5g edible salt, and 8g bitter gourd juice , seabuckthorn juice 5g, blueberry juice 5g, water 25g.
[0025] The method for preparing the described a kind of anti-fatigue naked oats cooked food noodles comprises the following steps:
[0026] (1) Mixing and ripening: Add naked oat flour, high-gluten wheat flour, sweet potato flour, spirulina powder and edible salt into the blender in proportion, and stir at 50-100rpm for 20-30min to mix evenly. Bitter melon juice, seabuckthorn juice, blueberry juice and Mix the water in proportion and heat to boiling, concentrate to 22%-28% ml / g of the solid mixed powder, then add the boiled concentrate to the blender to mature the powder, and control the temperature in the blender to 80-90°C , the stirring speed is 50-100rpm, ...
Embodiment 2
[0029] Embodiment 2: An anti-fatigue naked oats cooked food molding noodle is prepared by mixing the following raw materials: 60g of naked oat flour, 15g of high-gluten wheat flour, 5g of sweet potato flour, 5g of spirulina powder, 1g of edible salt, 10g of bitter gourd juice, Sea buckthorn juice 10g, blueberry juice 10g, water 30g. The preparation method is as follows: pressing the matured dough into noodle sheets and then sending it into a plodder to form noodles and then drying, and the rest of the preparation methods are the same as the preparation method described in Example 1.
Embodiment 3
[0030] Embodiment 3: An anti-fatigue naked oats cooked food molding noodle is prepared by mixing the following raw materials: 70g naked oat flour, 20g high-gluten wheat flour, 8g sweet potato flour, 8g spirulina powder, 1.5g edible salt, and 12g bitter gourd juice , seabuckthorn juice 15g, blueberry juice 15g, water 35g. The preparation method is the same as the preparation method described in Example 1.
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Abstract
The invention belongs to the technical field of health-care foods, aims at solving the problems of tedious operations and difficulty in processing in the practical eating process of existing naked oats and provides anti-fatigue naked oat cooked product formed noodles and a preparation method thereof. The anti-fatigue naked oat cooked product formed noodles are prepared by mixing naked oat flour, high gluten wheat flour, sweet potato powder, spirulina powder, table salt, a balsam pear juice, a sea buckthorn juice, a blueberry juice and water according to a certain ratio. After the raw materialsare compounded, the health-care efficacy of resisting fatigue, improving the sub-health constitution and the like of naked oat noodles are improved. The prepared anti-fatigue naked oat cooked productformed noodles are fine and smooth in taste and strong in wheat smell, contains light tastes of sea buckthorns and blueberries at the same time to enable an eater who does not like the naked oat taste to also be capable of accepting the taste, are liable to store and carry, can be formed as well after being soaked and softened again and are suitable for being supplied to the market by small workshops or industrial production of the small workshops.
Description
technical field [0001] The invention belongs to the technical field of health food, and in particular relates to an anti-fatigue naked oat cooked food forming noodle and a preparation method thereof. Background technique [0002] Naked oats, alias: oil wheat, Latin name: Avena chinensis (Fisch. ex Roem. et Schult.) Metzg. Poaceae and oats are annual plants. The scientific name is "naked oats" or "naked oats". It is an oat variety native to China. Culms clustered, leaf sheaths basally longer than internodes, often covered with fine hairs, leaves soft, panicles unfolded, branches slender, spiny and rough. Spikelets with spikelet rachis tough, glabrous, curved, glumes nearly equal, lemma leathery soft, basal plate glabrous, erect or recurved; apex awn, separated from lemma. The flowering and fruiting period is from June to August. [0003] The nutritional value of naked oats is very high, with an average protein content of 15.6%, which is 100% higher than that of rice, 75% o...
Claims
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Application Information
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