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Making process of fine dried noodles

A production process and noodle technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of low cellulose and vitamin content, improve taste, improve constipation, and lower cholesterol in the body Effect

Inactive Publication Date: 2018-10-09
YULIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional vermicelli is mainly made of pure wheat flour, which has high sugar content but low cellulose and vitamin content, which is far from meeting the needs of modern people for food nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A kind of vermicelli in the present embodiment 1 is made by following raw materials and manufacturing process of parts by weight:

[0044] (1) Take 2~3.5 portions of table salt and add 15-20 times of water to dissolve, and store at a constant temperature at 20°C;

[0045] (2) Add 1.5-2.5 parts of Polygonum multiflorum, 0.6-0.8 parts of basil, 1.5-2.5 parts of Gynostemma pentaphyllum, add 5-7 times the water and cook for 40-50 minutes, filter and remove the residue, and the obtained filtrate is spray-dried to make powder;

[0046] (3) After soaking 14~16 parts of black beans until soft, add 5~7 times of water to make black soybean milk, mix with 5~6 parts of wheat bran, boil it into a paste, dry it, and grind it into powder;

[0047] (4) Break 30~40 parts of eggs into the container, add the other half of the salt and mix well;

[0048] (5) Add 15 to 25 parts of glutinous rice flour to the material processed in step (1), and after stirring evenly, add the material proces...

Embodiment 2

[0053] A kind of vermicelli in the present embodiment 2 is made by following raw materials and manufacturing process of parts by weight:

[0054] (1) Take 2.5~3 portions of table salt and add 15-20 times of water to dissolve, and store at a constant temperature at 20°C;

[0055] (2) Add 1.7~1.9 parts of Polygonum multiflorum, 0.66~0.7 parts of basil, 1.8~2 parts of Gynostemma pentaphyllum, add 5~7 times of water and cook for 40-50 minutes, filter and remove the residue, and the obtained filtrate is spray-dried to make powder;

[0056] (3) After soaking 14.5~15 parts of black beans until soft, add 5~7 times of water to make black soybean milk, mix with 5.2~5.5 parts of wheat bran, boil it into a paste, dry it, and grind it into powder;

[0057] (4) Break 35~38 parts of eggs into the container, add the other half of salt and mix well;

[0058] (5) Add 18 to 20 parts of glutinous rice flour to the material processed in step (1), and after stirring evenly, add the material proces...

Embodiment 3

[0063] A kind of vermicelli in the present embodiment 3 is made from the raw material of following optimum weight parts:

[0064] 277 parts of flour, 36 parts of eggs, 19 parts of glutinous rice flour, 5.3 parts of salt, 14.8 parts of black beans, 5.4 parts of wheat bran, 1.8 parts of Polygonum multiflorum, 0.67 parts of basil, and 1.9 parts of Jiaogulan.

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Abstract

The invention discloses a making process of fine dried noodles. The fine dried noodles are prepared from the following raw materials in parts by weight: 255 to 305 parts of flour, 30 to 40 parts of eggs, 15 to 25 parts of sticky rice powder, 2 to 3.5 parts of edible salt, 14 to 16 parts of black soybeans, 5 to 6 parts of wheat bran, 1.5 to 2.5 parts of polygonum multiflorum, 0.6 to 0.8 part of sweet basil and 1.5 to 2.5 parts of gynostemma pentaphylla. As the black soybeans are used as a raw material, and the wheat bran is used as an auxiliary material, the fine dried noodles have effects of reducing cholesterol, clearing away toxins, nourishing the skin, preventing and resisting cancers, strengthening the spleen and stomach, blackening and firming hairs and cleaning up intestines and stomach; furthermore, the added Chinese herbs such as the gynostemma pentaphylla and the polygonum multiflorum further have effects of eliminating fatigue, delaying aging and performing sedation and hypnosis.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a manufacturing process of dried noodles. Background technique [0002] Along with the quickening of people's rhythm of life, people also more and more higher to the requirement of convenience food, the food that is convenient to use, and has rich nutrition is increasingly favored by people. Handmade vermicelli has a long history and a long history. Because it is purely handmade, it is naturally dried in the natural environment, and it is smooth and refreshing, and the texture is flexible and has an excellent taste. Therefore, it has been loved and eaten by ordinary people since ancient times. However, traditional vermicelli is mainly made of pure wheat flour, which has high sugar content but low cellulose and vitamin content, which is far from meeting the needs of modern people for food nutrition. Contents of the invention [0003] In view of the problems and defects in the ab...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L15/00A23L11/00A23L33/105
CPCA23L7/109A23L11/05A23L15/20A23L33/105A23V2002/00A23V2200/30A23V2200/3262A23V2200/318A23V2200/32A23V2200/302A23V2200/322A23V2250/21
Inventor 李荫柱
Owner YULIN UNIV
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