Non-fried highland barley noodle

A highland barley noodle, non-fried technology, applied in the direction of food ingredients as antioxidants, food ingredients as taste improvers, food ingredients as taste improvers, etc. Health and other issues, to achieve unique flavor, increase starch content and protein content, and enrich nutrition.

Inactive Publication Date: 2018-12-11
安徽康乐食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Saturated fatty acids have the characteristics of exacerbating arteriosclerosis, and eating a large amount is extremely harmful to health
Moreover, the oil is prone to produce various peroxides and other substances that are not conducive to health during repeated high-temperature frying.

Method used

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  • Non-fried highland barley noodle
  • Non-fried highland barley noodle

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A non-fried highland barley noodle, characterized in that it consists of the following raw materials in parts by weight: 80 parts of wheat flour, 30 parts of highland barley flour, 5 parts of potatoes, 5 parts of soybeans, 5 parts of brown rice, 5 parts of oats, and 5 parts of corn kernels servings, 3 servings of antioxidants, 10 servings of eggs, 5 servings of edible salt, and 10 servings of coconut oil.

[0034] Further, the antioxidant is extracted from lemon peel and grapefruit peel, and its preparation method is as follows: cut off the white flesh of lemon peel and grapefruit peel, clean them, and put them in a freezer at -20 degrees for 1 hour , crush the juice of the frozen lemon peel and grapefruit peel with a wall breaker, add water and compound enzyme to the mixed juice, and carry out heat preservation and enzymolysis at a temperature of 35°C for 1 hour, and then heat to reflux state and heat preservation and stirring for 10 minutes, Centrifuge, take the enzym...

Embodiment 2

[0052] A non-fried highland barley noodle, characterized in that it consists of the following raw materials in parts by weight: 90 parts of wheat flour, 40 parts of highland barley flour, 8 parts of potatoes, 8 parts of soybeans, 8 parts of brown rice, 8 parts of oats, and 8 parts of corn kernels servings, 5 servings of antioxidants, 13 servings of eggs, 7 servings of edible salt, and 15 servings of coconut oil.

[0053] Further, the antioxidant is extracted from lemon peel and grapefruit peel, and its preparation method is as follows: cut off the white flesh of lemon peel and grapefruit peel, clean them, and put them in a freezer at -20 degrees for 1.5 hours of freezing , crush the juice of the frozen lemon peel and grapefruit peel with a wall breaker, add water and compound enzyme to the mixed juice, and carry out heat preservation and enzymolysis at a temperature of 40°C for 1.5 hours, and then heat to reflux state and heat preservation and stirring for 13 minutes, Centrifu...

Embodiment 3

[0071] A non-fried highland barley noodle, characterized in that it consists of the following raw materials in parts by weight: 100 parts of wheat flour, 50 parts of highland barley flour, 10 parts of potatoes, 10 parts of soybeans, 10 parts of brown rice, 10 parts of oats, and 10 parts of corn kernels servings, 6 servings of antioxidants, 15 servings of eggs, 10 servings of edible salt, and 20 servings of coconut oil.

[0072] Further, the antioxidant is extracted from lemon peel and grapefruit peel, and its preparation method is as follows: cut off the white pulp of lemon peel and grapefruit peel, clean them, and put them in a freezer at -20 degrees for 2 hours , crush the juice of frozen lemon peel and grapefruit peel with a wall breaker, add water and compound enzyme to the mixed juice, and carry out heat preservation and enzymolysis at a temperature of 45°C for 2 hours, and then heat to reflux state and heat preservation and stirring for 15 minutes. Centrifuge, take the e...

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PUM

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Abstract

The invention relates to a non-fried highland barley noodle. In the invention, only wheat flour and eggs are used as main raw materials and are mixed with highland barley flour, so that the flavor ofhighland barley is added while nutrient elements, such as various microelements, vitamins and dietary fibers, are added; potatoes, beans, brown rice, oat and corn kernels are added, so that the potatoes and beans as well as cereals are added for increasing the ingestion of human body to cereals, balancing nutrition and supplementing various microelements and dietary fibers; compared with the chemical components, such as preservatives, added into the traditional instant noodles, the antioxidants extracted from lemon peel and shaddock peel are added, so that the non-fried highland barley noodlehas natural and healthy ingredient sources and has unique flavor and rich nutrition.

Description

technical field [0001] The invention relates to the technical field of instant noodle processing, in particular to a non-fried barley 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 it has the advantages of specialized processing, high production efficiency, easy to carry, hygienic, convenient to eat, and time-saving, it was soon accepted by many countries and regions in the world. The production of instant noodles in my country began in 1970. After decades of development, instant noodles have become a household convenience food and the largest convenience food in my country. [0003] Present commercially available instant noodles are fried instant noodles mostly, and fried instant noodles are after noodles are steamed and boiled, slough most of moisture with frying mode, and make product qualitative. Frie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L33/10A23L33/105
CPCA23V2200/00A23L7/113A23L33/10A23L33/105A23V2200/02A23V2200/14A23V2200/16A23V2250/21A23V2200/30
Inventor 赵云清
Owner 安徽康乐食品科技有限公司
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