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Taro corn powder noodles

A technology of jade powder and noodles, which is applied in the field of noodles, can solve the problems of harmfulness to the human body and reduced digestive function of the stomach, and achieve the effects of rich flavor, good palatability, and remarkable nutritional and health care effects

Inactive Publication Date: 2018-06-15
韩艳君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Middle-aged and elderly people have difficulty digesting hard food because of their chewing function and gastrointestinal digestion function. Therefore, their daily staple food prefers pasta. Noodles are one of them. There are various health noodles on the market, but most of them are added with food additives , eating too much is harmful to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A taro corn flour noodle, which is composed of the following raw materials in parts by weight: 150 parts of corn flour, 70 parts of taro flour, 20 parts of whey powder, 15 parts of day lily, 10 parts of coriander, 6 parts of bellflower, and 7 parts of gluten powder 15 parts of cabbage juice, 10 parts of milk powder, 5 parts of poria cocos, 20 parts of pumpkin powder, 12 parts of edible salt, 16 parts of glucose, and 30 parts of water.

Embodiment 2

[0014] A taro corn flour noodle, which is composed of the following raw materials in parts by weight: 160 parts of corn flour, 80 parts of taro flour, 25 parts of whey powder, 20 parts of day lily, 13 parts of coriander, 7 parts of bellflower, and 8 parts of gluten powder 20 parts of cabbage juice, 12 parts of milk powder, 7 parts of poria cocos, 25 parts of pumpkin powder, 15 parts of edible salt, 20 parts of glucose, and 45 parts of water.

Embodiment 3

[0016] A taro corn flour noodle, which is composed of the following raw materials in parts by weight: 170 parts of corn flour, 90 parts of taro flour, 30 parts of whey powder, 25 parts of day lily, 16 parts of coriander, 8 parts of bellflower, and 9 parts of gluten powder 25 parts of cabbage juice, 14 parts of milk powder, 9 parts of poria cocos, 30 parts of pumpkin powder, 18 parts of edible salt, 24 parts of glucose, and 60 parts of water.

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PUM

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Abstract

The invention provides taro corn powder noodles. The noodles are composed of the following raw materials in parts by weight: 150-170 parts of corn flour, 70-90 parts of taro powder, 20-30 parts of whey powder, 15-25 parts of daylily, 10-16 parts of coriander, 6-8 parts of platycodon roots, 7-9 parts of gluten powder, 15-25 parts of Chinese cabbage juice, 10-14 parts of milk powder, 5-9 parts of poria cocos, 20-30 parts of pumpkin powder, 12-18 parts of edible salt, 16-24 parts of glucose and 30-60 parts of water. The noodles contain no chemical additive, are green and safe, and are added witha plurality of nutritional raw materials, so that the noodles have significant nutrition health-care efficacy, are strong in fragrance, good in palatability, delicate, soft and tasty in taste and goodin glossiness. Regular consumption of the noodles has effects in lowering blood sugar, lowering blood pressure, lowering blood lipid, fortifying the spleen, invigorating the stomach, replenishing blood, improving eyesight, removing toxic substances, relaxing bowels and resisting aging.

Description

technical field [0001] The invention relates to the field of noodles, in particular to a kind of fragrant taro jade flour noodles. Background technique [0002] The preparation method of noodles is simple and diverse, and at the same time, it is nutritious and delicious, and it is a popular delicacy in my country. With the improvement of living standards, people's requirements for noodle quality are also getting higher and higher. Middle-aged and elderly people have difficulty digesting hard food because of their chewing function and gastrointestinal digestion function. Therefore, their daily staple food prefers pasta. Noodles are one of them. There are various health noodles on the market, but most of them are added with food additives , Eating too much is harmful to the human body. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a kind of taro corn flour noodles without any chemical ad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L19/10A23L33/10
CPCA23L7/109A23L19/09A23L19/10A23L33/10A23V2002/00A23V2200/30A23V2200/302A23V2200/32A23V2200/326A23V2200/328
Inventor 韩艳君
Owner 韩艳君
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