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Health tea noodle and producing method thereof

A production method and technology of tea noodles, which are applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, functions of food ingredients, etc., can solve the problem of taste production process, single effect of finished products, unsatisfactory taste of noodles and various functions To meet the needs of specialization, lack of characteristics and innovation, etc., to achieve the effects of unique technology, reducing the risk of cardiovascular and cerebrovascular diseases, and rigorous and scientific prescription

Inactive Publication Date: 2019-08-16
高阳 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste, raw materials, production process, and finished product effect of traditional noodles are relatively single, without characteristics and innovations, and cannot meet people's needs for diversified tastes and efficacy of noodles.

Method used

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  • Health tea noodle and producing method thereof
  • Health tea noodle and producing method thereof
  • Health tea noodle and producing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] The present embodiment provides a kind of green tea noodles, and raw material component comprises:

[0047] Corn starch 10g, potato starch 10g, mung bean starch 10g, lotus root starch 10g, kudzu root starch 10g, quinoa flour 200g, oat flour 200g, buckwheat flour 200g, wheat core flour 200g, green tea 150g, salt 10g, water 150g, Japanese matcha powder 150g.

[0048] The preparation method of described green tea noodles, comprises the following steps:

[0049] (1) After taking 75g of green tea and pulverizing it, add 50°C white wine to soak for 6 days, steam at 120°C for 60 minutes, add 15g of distiller’s yeast to ferment at 25°C for 30 days, then distill to obtain green tea extract, and filter to obtain green tea extract; 75g of green tea is ground to a particle size of 800 mesh to obtain ground green tea powder;

[0050] (2) Mix cornstarch, potato starch, mung bean starch, lotus root starch and kudzu root starch to obtain mixed starch, add green tea extract, water and ...

Embodiment 2

[0054] The present embodiment provides a kind of black tea noodles, and raw material component comprises:

[0055] Corn starch 15g, potato starch 15g, mung bean starch 15g, lotus root starch 15g, kudzu starch 10g, quinoa flour 250g, buckwheat flour 200g, wheat core flour 300g, black tea 200g, salt 12g, water 200g, beetroot powder 200g.

[0056] The preparation method of described black tea noodles, comprises the following steps:

[0057] (1) Take 100g of black tea, grind it, soak it in white wine at 65°C for 8 days, steam it at 200°C for 90 minutes, add 30g of distiller’s yeast at 28°C for 60 days, and then distill it to obtain black tea extract; grind 100g of black tea to the particle size For 1500 orders, black tea ground powder is obtained;

[0058] (2) Mix cornstarch, potato starch, mung bean starch, lotus root starch and kudzu root starch to obtain mixed starch, add black tea extract, water and salt, gelatinize at 60°C, and cool to obtain starch liquid;

[0059] (3) Mix...

Embodiment 3

[0062] The present embodiment provides a kind of oolong tea noodles, and raw material component comprises:

[0063] Corn starch 16g, potato starch 16g, mung bean starch 16g, lotus root starch 16g, kudzu root starch 16g, quinoa flour 150g, oat flour 200g, buckwheat flour 200g, wheat core flour 200g, oolong tea 250g, salt 15g, water 170g, osmanthus powder 200g.

[0064] The preparation method of described oolong tea noodles, comprises the following steps:

[0065] (1) Take 150g of oolong tea, grind it, soak it in white wine at 60°C for 7 days, steam it at 170°C for 80 minutes, add 25g of koji and ferment it at 27°C for 45 days, then distill it to get the oolong tea extract; grind 100g of oolong tea to the particle size For 1000 mesh, obtain oolong tea grinding powder;

[0066] (2) Mix cornstarch, potato starch, mung bean starch, lotus root starch and kudzu root starch to obtain mixed starch, add oolong tea extract, water and salt, gelatinize at 56° C., and obtain starch liquid ...

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Abstract

The invention relates to a health tea noodle and a producing method thereof, and the health tea noodle aims at lowering cholesterol and blood pressure levels, reducing the risk of cardiovascular and cerebrovascular diseases, detoxification and diuresis, slimming and losing weight, and improving immunity of the body. According to the needs of the products, a series of innovative reforms can be completed in the process and formula to produce the healthy and delicious tea noodles. The health tea noodle of the invention adopts corn starch, potato starch, mung bean starch, lotus root starch, kudzuvine root starch, buckwheat flour, oat flour, buckwheat flour, wheat kernel powder, tea and salt as raw materials, and under the premise of homology of medicine and food, the taste of the noodles canbe enhanced. The produced noodle not only has excellent food characteristics, but also has the health-care effects of lowering cholesterol and blood pressure levels, reducing the risk of cardiovascular and cerebrovascular diseases, detoxification and diuresis, slimming and improving body immunity. The tea noodles formula of the invention is scientific and unique, and the process is unique, the consistency of the product is ensured, and the production efficiency is improved.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to health-preserving tea noodles and a preparation method thereof. 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 simple to make, convenient to eat, rich in nutrition, and also a kind of health care food that can be used as staple food and fast food. It has been accepted and loved by people all over the world. However, the taste, raw materials, production process and finished product effect of traditional noodles are relatively single, without characteristics and innovations, and cannot satisfy people's demand for diversified tastes and efficacy of noodles. [0003] my country is the hometown of tea, and tea has been a unique beverage for thousands of years. When mentioning tea in the "Materia Medica" medical books of the past dynasties, it is said that tea has the effe...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L29/30A23L33/10
CPCA23L7/109A23L29/30A23L33/10A23V2002/00A23V2200/14A23V2200/15A23V2200/324A23V2200/326A23V2200/3262A23V2200/332A23V2200/30A23V2250/5118
Inventor 高阳张晶
Owner 高阳
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