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Winter-gourd noodles

A wax gourd and noodle technology, applied in the field of noodles, can solve the problems of lack of active substances, single nutritional components, short storage time, etc., and achieve the effect of eliminating edema, high nutritional value, and smooth taste

Inactive Publication Date: 2018-08-31
韩艳君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are some deficiencies in the noodles currently on the market, such as single nutritional components, short storage time, easy bonding, and lack of active substances.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A wax gourd noodle, which is composed of the following raw materials in parts by weight: 80 parts of wheat flour, 20 parts of glutinous rice flour, 90 parts of wax gourd paddle, 6 parts of ginger powder, 12 parts of seaweed, 12 parts of carrot powder, 12 parts of lotus seeds, 20 parts of Gorgon fruit, 10 parts of seaweed, 20 parts of barley flour, 10 parts of milk powder, 10 parts of table salt, 8 parts of edible alkali.

Embodiment 2

[0014] A wax gourd noodle, consisting of the following raw materials in parts by weight: 90 parts of wheat flour, 25 parts of glutinous rice flour, 100 parts of wax gourd paddle, 8 parts of ginger powder, 14 parts of seaweed, 15 parts of carrot powder, 14 parts of lotus seeds, 25 parts of Gorgon fruit, 12 parts of seaweed, 23 parts of barley powder, 13 parts of milk powder, 13 parts of table salt, and 10 parts of edible alkali.

Embodiment 3

[0016] A wax gourd noodle, which consists of the following raw materials in parts by weight: 100 parts of wheat flour, 30 parts of glutinous rice flour, 110 parts of wax gourd paddle, 10 parts of ginger powder, 16 parts of seaweed, 18 parts of carrot powder, 16 parts of lotus seeds, 30 parts of Gorgon fruit, 14 parts of seaweed, 26 parts of barley flour, 16 parts of milk powder, 16 parts of salt, and 12 parts of edible alkali.

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Abstract

The invention provides winter-gourd noodles. The winter-gourd noodles are composed of the following raw materials in parts by weight: 80-100 parts of wheat flour, 20-30 parts of glutinous rice flour,90-110 parts of winter gourd pulp, 6-10 parts of ginger powder, 12-16 parts of dried seaweed, 12-18 parts of carrot powder, 12-16 parts of lotus seeds, 20-30 parts of seeds of gordon euryale, 10-14 parts of laver, 20-26 parts of coix seed powder, 10-16 parts of milk powder, 10-16 parts of edible salt, and 8-12 parts of edible alkali. The winter-gourd noodles are high in nutritional values and smooth in taste, and have the characteristics of high fiber content and low fat content; moreover, the winter-gourd noodles have good effects on lubricating the intestines, relaxing the bowel, eliminatingedema, beautifying and slimming. And thus, the winter-gourd noodles are a relatively good health food for various groups of people.

Description

technical field [0001] The invention relates to the field of noodles, in particular to wax gourd noodles. Background technique [0002] Noodles are an easy-to-make noodle made from grain or legume flour mixed with water. With the development of the economy and the improvement of people's living standards, the requirements for food are getting higher and higher. Food is not only required to be delicious and delicious, but also natural, safe, nutritious, healthy, easy to obtain, and durable to store. But there are some deficiencies in the noodles on the market at present, such as single nutritional components, short storage time, easy bonding together, and lack of phenomena such as active substances. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art, to provide a kind of wax gourd noodles, which has high nutritional value, smooth taste, high fiber and low fat, and has good effects of laxative, eliminatin...

Claims

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Application Information

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