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Nutritive corn grit noodles and making method thereof

A technology of corn grits and noodles, which is applied in food ingredients as taste improvers, functions of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of human body disadvantages, achieve improved taste, good taste, and ensure nutritional value Effect

Inactive Publication Date: 2019-02-01
张如心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, in the prior art, in order to enhance the gluten, elasticity and aesthetics of noodles, a large amount of gluten-strengthening agents (such as azodicarbonamide) or other additives are often added to noodles. Although adding these additives ensures the taste of noodles And the surface is smooth and white, but long-term consumption is not good for the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A nutritious corn grits noodle and a production method thereof, which are made of the following raw materials in proportion by weight: 400 parts of corn grits, 100 parts of wheat flour, 100 parts of pumpkin powder, 100 parts of lotus root starch, 10 parts of egg white, and 30 parts of yam powder 10 parts of carrot powder, 8 parts of wolfberry powder, 30 parts of Sophora japonica powder, 10 parts of kudzu root powder, 10 parts of barley powder, 10 parts of jujube seed powder, and 100 parts of vegetable juice.

Embodiment 2

[0027] A nutritious corn grits noodle and a production method thereof, which are made of the following raw materials in proportion by weight: 600 parts of corn grits, 200 parts of wheat flour, 200 parts of pumpkin powder, 200 parts of lotus root starch, 30 parts of egg white, and 50 parts of yam powder 20 parts of carrot powder, 12 parts of wolfberry powder, 50 parts of pagoda pollen powder, 20 parts of kudzu root powder, 20 parts of barley powder, 20 parts of jujube seed powder, and 200 parts of vegetable juice.

Embodiment 3

[0029] A nutritious corn grits noodle and a production method thereof, which are made of the following raw materials in proportion by weight: 450 parts of corn grits, 140 parts of wheat flour, 140 parts of pumpkin powder, 140 parts of lotus root starch, 15 parts of egg white, and 35 parts of yam powder 14 parts of carrot powder, 9 parts of wolfberry powder, 35 parts of pagoda powder, 14 parts of kudzu root powder, 14 parts of barley powder, 14 parts of jujube seed powder, and 140 parts of vegetable juice.

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PUM

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Abstract

The invention relates to nutritive corn grit noodles and a making method thereof, belongs to the technical field of food processing, and aims to solve the technical problem of providing nutrient noodles being good in mouth feel, good in flavor and rich in nutrients and having the effects of building the body and benefitting bodies. According to the technical scheme for the nutritive corn grit noodles and the making method thereof, the nutrient noodles are made from the following raw materials in parts by weight of 400-600 parts of corn grits, 100-200 parts of wheat flour, 100-200 parts of pumpkin powder, 100-200 parts of lotus root starch, 10-30 parts of egg white, 30-50 parts of Chinese yam powder, 10-20 parts of carrot meal, 8-12 parts of Chinese wolfberry fruit powder, 30-50 parts of pagodatree flower power, 10-20 parts of radix puerariae powder, 10-20 parts of coix seed powder, 10-20 parts of spina date seed powder, and 100-200 parts of vegetable juice.

Description

technical field [0001] The invention relates to nutritious corn grits noodles and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Noodles originated in China and have a history of making and eating more than four thousand years. Noodles are a kind of health care food that is simple to make, convenient to eat, rich in nutrition, can be staple food and fast food. It has long been accepted and loved by people all over the world. Noodles are a kind of dough made of grain or bean flour and water, which is then either pressed or rolled or stretched into sheets and then cut or pressed, or made into strips (narrow or wide) by rubbing, pulling, pinching, etc. , or flat or round) or small flakes, and finally boiled, fried, braised, and fried as a food. There are many patterns and varieties. The local characteristics are extremely rich, such as the longevity noodles eaten when celebrating birthdays and the fragrant pa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10A23L33/105
CPCA23V2002/00A23L7/109A23L33/10A23L33/105A23V2200/14A23V2200/30A23V2200/322A23V2200/324A23V2200/044A23V2250/21
Inventor 张如心
Owner 张如心