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Roxburgh rose fine dried noodle and preparation method thereof

A technology of prickly pear and dried noodles is applied in the directions of food ingredients as taste improvers, food ingredients as odor improvers, food ingredients containing natural extracts, etc. Good smell, high availability, nutrient-rich effect

Inactive Publication Date: 2019-04-26
贵州宏财聚农投资有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But the food that is further processed to Rosa roxburghii is very few at present, and its utilization is seriously insufficient, and the dried noodles on the market, the great majority only uses flour as source of nutrition, mouthfeel is monotonous, nutrition is single, sticks easily in the process of boiling, and At present, the increasing demands of consumers are seriously inconsistent with

Method used

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  • Roxburgh rose fine dried noodle and preparation method thereof
  • Roxburgh rose fine dried noodle and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Step 1: Weigh the raw materials. Weigh 90 parts by weight of flour, 3 parts by weight of salt, 0.1 parts by weight of alkali, 0.4 parts by weight of konjac flour, 1 part by weight of gluten, 10 parts by weight of prickly pear, and 50 parts by weight of water For use, the flour is a high-quality flour with a gluten content of 28%, and the prickly pear in step 1 is a fresh and plump prickly pear;

[0037] Step 2: Pre-treatment of the prickly pear. Wash 10 parts by weight of the prickly pear described in step 1, remove the seeds, and blow-dry the surface water to obtain the washed prickly pear. The washed prickly pear is broken into prickles. Pear pieces, squeezing and filtering the prickly pear pieces to obtain prickly pear juice, mixing the prickly pear juice with 50 parts by weight of the water to obtain a mixed liquid, and storing the mixed liquid at a constant temperature. 2 The size of the prickly pear block is 20mm, the pore size of the filter device used for the filtr...

Embodiment 2

[0045] Step 1: Weigh the raw materials. Weigh 100 parts by weight of flour, 3.5 parts by weight of salt, 0.15 parts by weight of alkali, 0.5 parts by weight of konjac flour, 1.5 parts by weight of gluten, 12.5 parts by weight of prickly pear, and 55 parts by weight of water For use, the flour is a high-quality flour with a gluten content of 30%, and the prickly pear in step 1 is a fresh and plump prickly pear;

[0046] Step 2: Pre-treatment of the prickly pear. Wash 12.5 parts by weight of the prickly pear in the step 1, remove the seeds, and blow-dry the surface water to obtain the washed prickly pear. The washed prickly pear is broken into thorns. For pear pieces, squeeze and filter the prickly pear pieces to obtain prickly pear juice, mix the prickly pear juice with 55 parts by weight of the water to obtain a mixed liquid, and store the mixed liquid at a constant temperature. 2 The size of the prickly pear block is 30mm, the pore size of the filter device used for the filtrati...

Embodiment 3

[0054] Step 1: Weigh the raw materials. Weigh 110 parts by weight of flour, 4 parts by weight of salt, 0.2 parts by weight of alkali, 0.6 parts by weight of konjac flour, 2 parts by weight of gluten, 15 parts by weight of prickly pear, and 60 parts by weight of water For use, the flour is high-quality flour with a gluten content of 32%, and the prickly pear in step 1 is a fresh and plump prickly pear;

[0055] Step 2: Pre-treatment of the prickly pear. Wash 15 parts by weight of the prickly pear described in step 1, remove the seeds, and blow-dry the surface water to obtain a washed prickly pear. The washed prickly pear is broken into prickles. Pear pieces, squeezing and filtering the prickly pear pieces to obtain prickly pear juice, mixing the prickly pear juice with 60 parts by weight of the water to obtain a mixed liquid, and storing the mixed liquid at a constant temperature. 2 The size of the prickly pear block is 40mm, the pore size of the filter device used for the filtrat...

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Abstract

The invention relates to a roxburgh rose fine dried noodle. The roxburgh rose fine dried noodle is prepared from the following raw materials in parts by weight: 90-110 parts of flour, 3-4 parts of salt, 0.1-0.2 part of food base, 0.4-0.6 part of konjak essence powder, 1-2 parts of vital gluten, 10-15 parts of roxburgh rose and 50-60 parts of water. The roxburgh rose fine dried noodle is rich in nutrient, is high in vitamin C availability, is good in mouth feel and smell, is not liable to adhesion in a cooking process, and meets the health concept of modern people better.

Description

Technical field [0001] The invention relates to a prickly pear noodle and a preparation method thereof, and belongs to the field of prickly pear deep-processed products. Background technique [0002] Prickly pear is an excellent raw material for processed health food. The mature prickly pear has thick flesh, sweet and sour taste, and the fruit is rich in sugar, vitamins (vitamin C and vitamin P), carotene, organic acids and more than 20 kinds of amino acids, more than 10 kinds Trace elements that are beneficial to the human body, and superoxide dismutase. In particular, the vitamin C content is extremely high, which is the highest among the current fruits. The content per 100 grams of fresh fruit is 841.58~3541.13 mg, which is 50 times that of citrus and 10 times that of kiwi. It has the reputation of "King of Vitamin C". Prickly pear fruit has high nutritional value and medical value. Its taste is sour, astringent and smooth; it helps to invigorate the spleen, converge and sto...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/00A23L33/105
CPCA23V2002/00A23L7/109A23L19/09A23L33/105A23V2200/14A23V2200/15A23V2250/21
Inventor 李贵荣李凯朱波邹雷廖刚
Owner 贵州宏财聚农投资有限责任公司