Anticancer lipid-inhibiting health broad noodles and making method thereof

A production method and dough technology are applied in the functions of food ingredients, food ingredients containing natural extracts, food science and other directions, which can solve the problems of insufficient palatability, limited and limited market promotion value, etc., and achieve the effect of eliminating unpleasant taste.

Inactive Publication Date: 2019-07-05
李狄丹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, in order to improve the single production of dough, single nutrition, and in order to meet people's needs for food health care, under the prior art, the publication number is CN106036791A and it is proposed to add Houttuynia cordata, Huoxiang, dandelion, salt, etc. to the dough. Technical solutions for skin care
However, the dough made by this formula has the effects of clearing away heat and promoting dampness, helping the spleen and invigorating the stomach, nourishing the heart and regulating the mind; however, the problem is: first, in terms of taste: because salt itself cannot cover the medicine with a strong astringent taste. Food formula, especially the pungent taste of Houttuynia cordata, and the bitter and astringent taste of medicinal formulas such as Huoxiang and Dandelion; therefore, this formula is used to make delicious noodle snacks that are loved by people in Guanzhong, Shaanxi, especially Xifu. Insufficient sex, limited marketing value
Fourth, in terms of dough making process, it first decocts to make the formula solution, directly dilutes the formula solution with water and uses it for washing the face, and pours out the clear water containing the formula solution after washing the face, although it is beneficial for the formula solution to interact with gluten and noodles. The water is fully mixed and infiltrated, but because part of the face wash water is poured out after the face wash is precipitated, the clear water solution in the upper layer of the drained noodle slurry sedimentation layer must contain the formula solution, and this part of the drained formula solution is wasted, which is not conducive to saving costs And cause waste of resources, not only that, because the above-mentioned health-care formula components are added before the face-mixing and face-washing steps, after many face-washing steps, most of the formula solutions with health-care effects are poured out along with the clear water after precipitation, and finally The effective formulas retained in the dough or gluten have extremely limited medicinal effects. For this, the following new technical solutions are proposed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Anti-cancer, anti-fat and health-preserving noodle skin, take the following raw materials by weight: 400g honeysuckle, 450g purslane, 300g yam, 200g lily, 200g jujube, 180g medlar, 100g kelp, 50g peach kernel, 50g dried ginger, Rock sugar 1500g, flour 40000g, appropriate amount of water and cooking oil.

[0036]It should be noted that the appropriate amount of water consists of water for making dough with noodles in step a, water for washing noodles in step c, and water for boiling the formula solution in step f. Wherein, the ratio of the water used to make the dough in step a to the weight of flour is 1:2; the water for washing the face in step c can completely submerge the dough with the cold water added in the cylinder body of the noodle washing machine, and the water level height of the dough submerged in the cylinder body of the noodle washing machine is at least 1:2. It is advisable to be 10cm higher than the upper surface of the dough. The amount of edible oil r...

Embodiment 2

[0054] Anti-cancer, anti-fat and health-preserving noodle skin, take the following raw materials by weight: 420g honeysuckle, 456g purslane, 336g yam, 300g lily, 300g jujube, 264g medlar, 120g kelp, 60g peach kernel, 60g dried ginger, Rock sugar 2160g, flour 50000g, appropriate amount of water and edible oil.

[0055] It should be noted that the appropriate amount of water consists of water for making dough with noodles in step a, water for washing noodles in step c, and water for boiling the formula solution in step f. Wherein, the ratio of the water used to make the dough in step a to the weight of flour is 1:2; the water for washing the face in step c can completely submerge the dough with the cold water added in the cylinder body of the noodle washing machine, and the water level height of the dough submerged in the cylinder body of the noodle washing machine is at least 1:2. It is advisable to be 10cm higher than the upper surface of the dough; in step f, boil the formula...

Embodiment 3

[0073] Anti-cancer, anti-fat and health-preserving noodle skin, take the following raw materials by weight: 500g honeysuckle, 500g purslane, 400g yam, 400g lily, 400g jujube, 300g medlar, 200g kelp, 100g peach kernel, 100g dried ginger, Rock sugar 2500g, flour 60000g, appropriate amount of water and cooking oil.

[0074] It should be noted that the appropriate amount of water consists of water for making dough with noodles in step a, water for washing noodles in step c, and water for boiling the formula solution in step f. Wherein, the ratio of the water used to make the dough in step a to the weight of flour is 1:2; the water for washing the face in step c can completely submerge the dough with the cold water added in the cylinder body of the noodle washing machine, and the water level height of the dough submerged in the cylinder body of the noodle washing machine is at least 1:2. It is advisable to be 10cm higher than the upper surface of the dough; in step f, boil the form...

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PUM

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Abstract

Anticancer lipid-inhibiting health broad noodles and a making method thereof are provided. The anticancer lipid-inhibiting health broad noodles are made with, by weight, 400-500 parts of honeysuckle flower, 300-400 parts of Chinese yam rhizome, 200-400 parts of lily bulb, 200-400 parts of Chinese dates, 180-300 parts of Chinese wolfberry fruit, 100-200 parts of kelp, 50-100 parts of walnut kernel,50-100 parts of dried ginger, 1500-2500 parts of rock candy, 40000-60000 parts of flour, and suitable water and edible oil. The anticancer lipid-inhibiting health broad noodles are cool, can resolvesummer heat, can maintain beauty and nourish internal organs, and has the health effects of circulating qi, lowering weight, lowering lipid, preventing cancer and improving sleep; the anticancer lipid-inhibiting health broad noodles cold blended and flavored have fresh and sweet taste, are salty but not astringent, and are delicious and practical; the anticancer lipid-inhibiting health broad noodles are suitable for being made into traditional cold noodles in summer to be consume to maintain health, prevent cancer, inhibit lipid and preserve health.

Description

technical field [0001] The invention belongs to the technical field of noodle ingredients, a local characteristic food snack in Xifu, Shaanxi Province, and a production method thereof, and in particular relates to an anti-cancer, fat-reducing and health-preserving noodle and a production method thereof. Background technique [0002] At present, in order to improve the single production of dough, single nutrition, and in order to meet people's needs for food health care, under the prior art, the publication number is CN106036791A and it is proposed to add Houttuynia cordata, Huoxiang, dandelion, salt, etc. to the dough. A technical solution for skin care. However, the dough made by this formula has the effects of clearing away heat and promoting dampness, helping the spleen and invigorating the stomach, nourishing the heart and regulating the mind; however, the problem is: first, in terms of taste: because salt itself cannot cover the medicine with a strong astringent taste. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/10A23L19/00A23L33/10A23L33/105
CPCA23V2002/00A23L7/10A23L19/09A23L19/10A23L33/10A23L33/105A23V2200/30A23V2200/314A23V2200/318A23V2200/326A23V2200/322A23V2200/332A23V2200/32A23V2250/21
Inventor 李狄丹
Owner 李狄丹
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