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Fruit noodles

A fruit and noodle technology, applied in the direction of food science, etc., can solve the problems of single taste of noodles and lack of appetite of consumers, and achieve the effect of improving the taste of eating, saving cleaning time and improving the shelf life

Inactive Publication Date: 2018-05-29
XUNDIAN MUGONGSHANG TEA IMPORT & EXPORT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] What the present invention aims to solve is the problem that the existing noodles have a single taste and cannot arouse the appetite of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of fruit noodles, make through the following steps:

[0016] 1) Cleaning: Put fresh fruits into the cleaning equipment, inject clean water, the surface of the clean water should not be lower than the highest point where the fruit is placed, and use electromagnetic waves with a vibration frequency of 300MHz~300GHz to vibrate and clean for 1 hour;

[0017] 2) Beating: Take 100 parts by mass of the washed fruit in step 1), add 2 parts by mass of Pu'er tea, mix and stir in a blender to obtain a mixed pulp;

[0018] 3) Drying: Put the mixed juice obtained in step 2) into a vacuum environment at -40°C for 16-24 hours for dehydration, the dehydration rate reaches 97%, and a solid is obtained;

[0019] 4) Powdering: Put the solid matter obtained in step 3) into a crushing device and crush it to 200 mesh to obtain fruit powder;

[0020] 5) Kneading dough: Add 25 parts by mass of water and 5 parts by mass of fruit powder to 95 parts by mass of flour, put it ...

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PUM

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Abstract

The invention discloses fruit noodles, relates to the field of food and especially relates to the fruit noodles with food nutrient substances reserved and food shelf life prolonged by low-temperaturedrying. The fruit noodles disclosed by the invention are characterized in that the noodles are prepared by the following steps: cleaning, pulping, drying, powdering, dough making, aging, noodle cutting and the like. According to the fruit noodles disclosed by the invention, fruits are subjected to low-temperature drying, a big amount of water is removed under the condition of not damaging the fruit nutrients, the water removal effect is good, even the original color of the fruits can be maintained, and the shelf life is greatly prolonged; and meanwhile, a Pu'er tea component is added, so the noodles contain the tea fragrance, the nutrient substances of the Pu'er tea are mixed with the noodles, and the edible mouthfeel of the noodles is improved by adding the fragrance of the fruits and thePu'er tea to the noodles.

Description

technical field [0001] The invention relates to the field of food, in particular to a kind of fruit noodles which are dried at low temperature to retain food nutrients and improve the shelf life of food. Background technique [0002] Fruits contain a variety of vitamins needed by the human body, especially rich in vitamin C, which can enhance the body's resistance, prevent colds, scurvy, etc., promote wound healing, maintain the normal functions of bones, muscles and blood vessels, and increase the strength of blood vessel walls. Elasticity and resistance. Fruits are rich in glucose, fructose, and sucrose, which can be directly absorbed by the human body to generate heat. Rich organic acids can stimulate the secretion of digestive juices and help digestion. The content and types of minerals in fruits are also very rich. Eating fruits often can maintain the acid-base balance in the body, which is beneficial to the alleviation and rehabilitation of diseases such as hypertens...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/10
CPCA23L7/109A23L33/10
Inventor 赵伟文
Owner XUNDIAN MUGONGSHANG TEA IMPORT & EXPORT CO LTD