Instant wax gourd noodles
A technology of instant noodles and wax gourd, which is applied in the functions of food ingredients, food science, application, etc., can solve the problems of unfavorable absorption of nutrients, high cost, waste of juice residue, etc., and achieve the goal of improving nutritional deficiencies, low cost, and alleviating obesity Effect
Inactive Publication Date: 2018-08-10
FOSHAN SANSHUI JIAXIN AGRI TECH RES INST GENERAL PARTNERSHIP
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- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
[0005] Vegetable instant noodles in the prior art are added with a variety of vegetable juices, which is costly and easily causes waste of juice residue, and the excessive nutrients in instant noodles are not conducive to the absorption of the human body
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0019] A wax gourd instant noodle comprises the following raw materials in parts by weight: 80 parts of flour, 10 parts of wax gourd juice, 12 parts of wax gourd powder, 3 parts of table salt, 2 parts of eggs and 6 parts of edible oil.
Embodiment 2
[0021] A wax gourd instant noodle comprises the following raw materials in parts by weight: 82 parts of flour, 12 parts of wax gourd juice, 14 parts of wax gourd powder, 5 parts of table salt, 3 parts of eggs and 8 parts of edible oil.
Embodiment 3
[0023] A wax gourd instant noodle comprises the following raw materials in parts by weight: 85 parts of flour, 15 parts of wax gourd juice, 15 parts of wax gourd powder, 5.5 parts of table salt, 4 parts of eggs and 9.5 parts of edible oil.
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The invention discloses instant wax gourd noodles. The noodles comprise raw materials in parts by weight as follows: 80-90 parts of flour, 10-20 parts of wax gourd juice, 12-18 parts of wax gourd powder, 3-8 parts of table salt, 2-6 parts of eggs and 6-13 parts of edible oil. Compared with the prior art, the noodles have the advantages that the problem that noodles lack nutrients is solved by adding the wax gourd juice and the wax gourd powder to the noodles, the noodles are low in cost and easy to absorb, and nutrient ingredients which cannot penetrate through the wax gourd juice can be fullyutilized. Besides, tartronic acid, caledonite and dietary fiber in wax gourds can effectively relieve obesity.
Description
technical field [0001] The invention belongs to the technical field of instant noodle food processing, and in particular relates to a wax gourd instant noodle. Background technique [0002] Instant noodles are a kind of convenience food that occurs along with the fast pace of modern life, also known as instant noodles, i.e. pasta, fast food noodles and so on. Because instant noodles have the advantages of crisp taste, rich noodle fragrance, easy to carry and eat, etc., they are deeply loved by all kinds of people. Traditional instant noodles have a single variety and lack of nutrition. Therefore, a large number of vegetable instant noodles have emerged in recent years. [0003] Application No. 99123828.1 discloses a vegetable instant noodle and a manufacturing method thereof. The upper limits of fresh vegetables per kilogram of flour are: 600 grams of cabbage, 500 grams of rapeseed, 500 grams of spinach, 500 grams of celery, 450 grams of lettuce, 500 grams of lettuce, and r...
Claims
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IPC IPC(8): A23L7/109A23L19/00A23L33/00
CPCA23L7/109A23L19/09A23L33/00A23V2002/00A23V2200/3324
Inventor 不公告发明人
Owner FOSHAN SANSHUI JIAXIN AGRI TECH RES INST GENERAL PARTNERSHIP
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