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Dried noodle composition and preparation method thereof

A composition and vermicelli technology, applied in the direction of food science, the function and application of food ingredients, etc., can solve the problems that the human body cannot be satisfied, the vermicelli has a single component and a single nutritional component, etc. Better taste effect

Inactive Publication Date: 2019-01-15
云来居(深圳)素食健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the embodiments of the present invention is to provide a dried noodle composition, which is used to solve the problem that the existing dried noodles have a single composition and nutritional components, which cannot meet the needs of the human body, and the existing dried noodles have a single taste and are difficult to meet the needs of the public.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] This embodiment provides a noodle composition, which is prepared from the following raw materials in parts by weight: 5.5 parts of wheat, 2.5 parts of mung beans, 2.5 parts of red beans, 1.5 parts of soybeans, 4.5 parts of black beans, and 2.5 parts of white eyebrow beans , 0.5 parts of chickpeas, 0.4 parts of kidney beans, 4.5 parts of oats, 4.5 parts of barley, 1.5 parts of rye, 2.5 parts of highland barley, 6 parts of sorghum, 4.5 parts of buckwheat, 0.65 parts of lotus seeds, 7.5 parts of yam, 2.5 parts of poria cocos, millet 5 parts, 2.5 parts of corn, 4.5 parts of barley, 2 parts of Gorgon, 3.5 parts of red rice, 5 parts of brown rice, 5.5 parts of purple rice, 5.5 parts of glutinous rice, and 5.5 parts of black rice.

[0046] The preparation method of above-mentioned noodle composition is as follows:

[0047] Step 1: Weigh each raw material in corresponding parts by weight, and grind each raw material into 200-mesh fine powder for later use;

[0048] Step 2: Aft...

Embodiment 2

[0058] This embodiment provides a noodle composition, which is prepared from the following raw materials in parts by weight: 4 parts of wheat, 4 parts of mung beans, 1 part of red beans, 3 parts of soybeans, 3 parts of black beans, and 4 parts of white eyebrow beans , 0.2 parts of chickpeas, 0.6 parts of kidney beans, 3 parts of oats, 6 parts of barley, 1 part of rye, 4 parts of highland barley, 4 parts of sorghum, 6 parts of buckwheat, 0.5 parts of lotus seeds, 9 parts of yam, 1 part of poria, millet 7 parts, 1 part corn, 6 parts barley, 1 part Gorgon, 5 parts red rice, 3 parts brown rice, 7 parts purple rice, 4 parts glutinous rice, 7 parts black rice.

[0059] The preparation method of above-mentioned noodle composition is as follows:

[0060] Step 1: Weigh each raw material in corresponding parts by weight, and grind each raw material into 150-mesh fine powder for later use;

[0061] Step 2: After fully mixing the raw materials that have been ground into powder, passing t...

Embodiment 3

[0069] This embodiment provides a noodle composition, which is prepared from the following raw materials in parts by weight: 7 parts of wheat, 1 part of mung beans, 4 parts of red beans, 0.5 parts of soybeans, 6 parts of black beans, and 1 part of white eyebrow beans , 0.8 parts of chickpeas, 0.2 parts of kidney beans, 6 parts of oats, 3 parts of barley, 3 parts of rye, 1 part of highland barley, 8 parts of sorghum, 3 parts of buckwheat, 0.8 parts of lotus seeds, 6 parts of yam, 4 parts of poria, millet 3 parts, 4 parts of corn, 3 parts of barley, 4 parts of Gorgon, 2 parts of red rice, 7 parts of brown rice, 4 parts of purple rice, 7 parts of glutinous rice, and 7 parts of black rice.

[0070] The preparation method of above-mentioned noodle composition is as follows:

[0071] Step 1: Weigh each raw material in corresponding parts by weight, and grind each raw material into 250-mesh fine powder for later use;

[0072] Step 2: After fully mixing the raw materials that have be...

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Abstract

An embodiment of the invention discloses a dried noodle composition. The composition is prepared from the following raw materials in parts by weight: 4-7 parts of wheat, 1-4 parts of green bean, 1-4 parts of red bean, 0.5-3 parts of yellow bean, 3-6 parts of black bean, 1-4 parts of black-eyed bean, 0.2-0.8 part of chickpea, 0.2-0.6 part of kidney bean, 3-6 parts of oat, 3-6 parts of barley, 1-3 parts of rye, 1-4 parts of highland barley, 4-8 parts of sorghum, 3-6 parts of buckwheat, 0.5-0.8 part of lotus seed, 6-9 parts of Chinese yam rhizome, 1-4 parts of poria cocos, 3-7 parts of millet, 1-4 parts of corn, 3-6 parts of pearl barley, 1-4 parts of gorgon fruit, 2-5 parts of red rice, 3-7 parts of brown rice, 4-7 parts of purple rice, 4-7 parts of sticky rice, and 4-7 parts of black rice.The dried noodle composition is rich in multiple nutrients so as to provide multiple nutrients for people and help relieve sub-health of people, tastes better than conventional dried noodle, and better meets taste demand of the mass. An embodiment of the invention further discloses a preparation method of the dried noodle composition. The preparation method is easy and saves much manpower.

Description

technical field [0001] The invention relates to the technical field of pasta food, in particular to a dried noodle composition and a preparation method thereof. Background technique [0002] Pasta is one of the main foods that our people like. Vermicelli is very popular with people because of its instant, nutritious and delicious taste. Noodles are easy to cook, and can be made into salty noodles, sweet noodles, spicy noodles, milk, eggs, tomatoes, cocoa and other colorful noodles by adding different condiments according to each person's taste and local habits, and can be boiled, steamed, Stir-frying, mixing and other cooking methods are very popular among consumers. However, with the transition of people's living standard from subsistence to well-off, the dietary concept has also undergone a fundamental change. In today's society that pursues nutrition and health, traditional vermicelli is gradually losing its former glory. [0003] At present, 90% of the many edible no...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10
CPCA23V2002/00A23L7/109A23L33/10A23V2200/30
Inventor 谢跃明
Owner 云来居(深圳)素食健康科技有限公司
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