Unlock instant, AI-driven research and patent intelligence for your innovation.

Preparation method of purple sweet potato crispy instant noodles

A technology of crispy noodles and purple sweet potato, which is applied in the field of preparation of crispy purple sweet potato noodles, to achieve the effect of protecting cardiovascular, good product taste and scavenging free radicals

Inactive Publication Date: 2018-04-13
WUHAN INST OF BIOENG
View PDF9 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems existing in the existing crispy noodles, the present invention aims to provide a preparation method of purple sweet potato crispy noodles

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of purple sweet potato crispy instant noodles
  • Preparation method of purple sweet potato crispy instant noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A purple sweet potato crispy noodle is prepared by the following method:

[0025] 1) Mixing: 100 parts of high-gluten flour, 6 parts of purple sweet potato powder, 15 parts of eggs, 3 parts of salt, 5 parts of maltitol, 30 parts of edible butter, 45 parts of water, 0.5 parts of diacetyl tartaric acid monoglyceride, calcium carbonate 0.2 parts, 0.3 parts of diammonium hydrogen phosphate, 1.0 parts of gluconolactone, 0.08 parts of clove powder, 0.07 parts of thyme powder, 0.05 parts of cardamom powder, 0.05 parts of cinnamon powder, 0.05 parts of fragrant papaya powder, 0.05 parts of thyme powder, 0.05 parts of sweet oregano powder, 0.04 parts of fenugreek powder, 0.04 parts of rosemary powder, 0.04 parts of magnolia powder, 0.04 parts of dill powder, 0.04 parts of peppercorn powder, 0.04 parts of fennel powder, 0.04 parts of sweet potato powder, basil 0.04 part of powder, 0.04 part of spirit herb powder, 0.03 part of mountain pepper powder, and 0.03 part of mustard powde...

Embodiment 2

[0034] A purple sweet potato crispy noodle is prepared by the following method:

[0035] 1) Mixing: 100 parts of high-gluten flour, 5 parts of purple sweet potato powder, 14 parts of eggs, 2.5 parts of salt, 4 parts of maltitol, 29 parts of edible butter, 44 parts of water, 0.4 parts of diacetyl tartaric acid monoglyceride, calcium carbonate 0.2 parts, 0.3 parts of diammonium hydrogen phosphate, 1.0 parts of gluconolactone, 0.08 parts of clove powder, 0.07 parts of thyme powder, 0.05 parts of cardamom powder, 0.05 parts of cinnamon powder, 0.05 parts of fragrant papaya powder, 0.05 parts of thyme powder, 0.05 parts of sweet oregano powder, 0.04 parts of fenugreek powder, 0.04 parts of rosemary powder, 0.04 parts of magnolia powder, 0.04 parts of dill powder, 0.04 parts of peppercorn powder, 0.04 parts of fennel powder, 0.04 parts of sweet potato powder, basil 0.04 part of powder, 0.04 part of spirit herb powder, 0.03 part of mountain pepper powder, and 0.03 part of mustard pow...

Embodiment 3

[0044] A purple sweet potato crispy noodle is prepared by the following method:

[0045] 1) Mixing: 100 parts of high-gluten flour, 7 parts of purple sweet potato powder, 16 parts of eggs, 4 parts of salt, 6 parts of maltitol, 31 parts of edible butter, 46 parts of water, 0.5 parts of diacetyl tartaric acid monoglyceride, calcium carbonate 0.2 parts, 0.3 parts of diammonium hydrogen phosphate, 1.0 parts of gluconolactone, 0.08 parts of clove powder, 0.07 parts of thyme powder, 0.05 parts of cardamom powder, 0.05 parts of cinnamon powder, 0.05 parts of fragrant papaya powder, 0.05 parts of thyme powder, 0.05 parts of sweet oregano powder, 0.04 parts of fenugreek powder, 0.04 parts of rosemary powder, 0.04 parts of magnolia powder, 0.04 parts of dill powder, 0.04 parts of peppercorn powder, 0.04 parts of fennel powder, 0.04 parts of sweet potato powder, basil 0.04 part of powder, 0.04 part of spirit herb powder, 0.03 part of mountain pepper powder, and 0.03 part of mustard powde...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Widthaaaaaaaaaa
Login to View More

Abstract

The present invention discloses a preparation method of purple sweet potato crispy instant noodles. High-gluten flour, purple sweet potato powder, eggs, edible salt, maltitol, edible butter, water, diacetyl tartaric acid monoglyceride, calcium carbonate, diammonium hydrogen phosphate, glucolactone, clove powder, murraya paniculata powder, fructus amomi rotundus powder, cassia bark powder, lysimachia capillipes powder, thyme powder, marjoram powder, costus root powder, rosemary powder, flos magnoliae powder, anethum graveolens powder, long pepper powder, herba elsholtziae powder, rhizoma nardostachyos powder, basil powder, avandula pedunculata powder, rhizoma kaempferiae powder and brassica juncea seed powder are mixed evenly; and dough kneading, dough cake pressing, noodle pressing, noodlecutting, noodle steaming, drying, measuring, bagging and inspecting are conducted to obtain a finished product. The purple sweet potato crispy instant noodles are smooth on surface, free of flower-like skin, bright in color and luster, translucent, free of broken strips, good in crispness, fragrant and crisp, and pure in flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing crispy purple potato noodles. Background technique [0002] Crispy noodles, a kind of instant snack food, are good snacks. In the past, there would be a card in each bag of crispy noodles, including the Three Kingdoms character card and the Water Margin character card. Because Little Raccoon Noodles is the main crispy noodle brand, now it also refers to Little Raccoon Noodles. The method of making crispy noodles: boil the water, put in the noodles and cook until soft; take out the cooked noodles and soak them in cold water for about five minutes (let every part of the noodles have cold water); drain the noodles Put it into a large bowl, pour a large spoonful of oyster sauce, a spoonful of five-spice powder, a small spoonful of salt, a little pepper, and stir well; hold a small handful of noodles with chopsticks and roll the noodles into a small lu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L7/113A23L19/00A23L19/10A23L33/00
CPCA23L7/113A23L19/09A23L19/105A23L33/00
Inventor 黄泽元
Owner WUHAN INST OF BIOENG