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Colorful lotus vegetable and fruit vegetarian noodles and making method thereof

A lotus, vegetable and fruit technology, applied in the field of colored lotus vegetable and fruit noodles and its preparation, can solve the problems that traditional noodles cannot meet the health care needs, and achieve the effect of improving stickiness and smooth taste, and enhancing smoothness

Inactive Publication Date: 2019-06-25
海南莲华生态文化股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the noodles on the market are all focused on taste and deliciousness. However, with the continuous improvement of people's living standards, more and more attention is paid to the nutritional problems of noodles. Traditional noodles can no longer meet the needs of health care.

Method used

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  • Colorful lotus vegetable and fruit vegetarian noodles and making method thereof
  • Colorful lotus vegetable and fruit vegetarian noodles and making method thereof
  • Colorful lotus vegetable and fruit vegetarian noodles and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A colored lotus vegetable and fruit plain noodle, comprising the following raw materials in parts by weight: 0.8 parts of fresh lotus, 1 part of lotus juice, 2 parts of lotus powder, 2 parts of lotus seed powder, 1 part of coloring material, 50 parts of high-gluten flour, 0.1 part of salt, 0.1 part of alkali, 1 part of starch, 4 parts of water.

Embodiment 2

[0021] A colored lotus vegetable and fruit plain noodle, comprising the following raw materials in parts by weight: 2 parts of fresh lotus, 3 parts of lotus juice, 5 parts of lotus powder, 8 parts of lotus seed powder, 6 parts of coloring material, 100 parts of high-gluten flour, 70 parts of medium-gluten flour , 0.22 parts of salt, 0.22 parts of alkali, 2.2 parts of starch, and 10.5 parts of clear water.

Embodiment 3

[0023] A colored lotus vegetable and fruit plain noodle, comprising the following raw materials in parts by weight: 1.2 parts of fresh lotus, 2 parts of lotus juice, 3 parts of lotus powder, 5 parts of lotus seed powder, 2.5 parts of coloring material, 85 parts of high-gluten flour, and 15 parts of medium-gluten flour , 0.18 parts of salt, 0.18 parts of alkali, 1.7 parts of starch, and 7 parts of clear water.

[0024] The preparation method of a kind of colored lotus vegetable and fruit vegetable noodle of above-mentioned embodiment 1~3, comprises the following steps:

[0025] S1. Wash fresh lotus flowers, add water to soak for 20 minutes, distill at a pressure of 4000 Pa and a temperature of 60°C, and obtain lotus flower hydrosol after oil-water separation;

[0026] S2, at least one of lotus juice, lotus powder, lotus seed powder, pitaya juice, carrot juice, green algae powder, purple sweet potato powder, salt and alkali are fully melted in lotus pure dew and clear water to m...

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Abstract

The invention provides colored lotus vegetable and fruit vegetarian noodles and a making method thereof. The colored lotus vegetable and fruit vegetarian noodles comprise, by weight, the following rawmaterials: 0.8-2 parts of fresh lotus, 1-3 parts of lotus juice, 2-5 parts of lotus powder, 2-8 parts of lotus seed powder, 1-6 parts of toner material, 50-100 parts of high-gluten flour, 0-70 partsof medium gluten flour, 0.1-0.22 part of salt, 0.1-0.22 part of base, 1-2.2 parts of starch and 4-10 parts of water. According to the colored lotus vegetable and fruit vegetarian noodles, the lotus juice, the lotus powder, the lotus seed powder and the lotus pure dew are taken as main raw materials, the fruit and vegetable juice and the flour are added, the scientific proportion and the mutual cooperation are achieved, the smooth degree of the vegetarian noodles is enhanced through reasonable control of the mixing time and the temperature of the flour and the starch, and the colorful noodles prepared by taking food materials as pigments do not contain chemical pigments, are suitable for both the old and the young and are health-preserving vegetarian noodles.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a colored lotus vegetable and fruit vegetable noodle and a preparation method thereof. Background technique [0002] Noodles are simple to make, convenient to eat, rich in nutrition, can be staple food and fast food, so they are accepted and loved by people. At present, the noodles on the market focus only on taste and deliciousness. However, with the continuous improvement of people's living standards, more and more attention is paid to the nutritional problems of noodles. Traditional noodles can no longer meet the health care needs. Contents of the invention [0003] In view of this, the present invention provides a kind of colored lotus vegetable and fruit noodles and its preparation method, which can solve the above problems. [0004] The technical solution of the present invention is realized in the following way: a kind of colored lotus vegetable and fruit plain ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L19/10A23L25/00A23L29/30A23L33/00
Inventor 傅海涛丁跃生刘晓宁
Owner 海南莲华生态文化股份有限公司