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Formula of anthocyanin cold noodles and preparation method thereof

A technology of anthocyanins and cold noodles, applied in the direction of food science, etc., to reduce injuries, improve flexibility, and enhance blood vessel elasticity

Inactive Publication Date: 2019-09-17
潘春田
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since there is no pure anthocyanin product in the market, it is necessary to take anthocyanin, so at present, it can only be supplemented by food. In view of the above problems, a formula of anthocyanin cold noodles and its production method are proposed.

Method used

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Embodiment Construction

[0021] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some of the embodiments of the present invention, but not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0022] The invention provides a technical solution: a formula for anthocyanin cold noodles, which is composed of the following components: wheat flour, buckwheat flour, starch, black fruit rowan fruit powder, water, edible salt and edible alkali;

[0023] in:

[0024] 5kg-15kg of wheat flour, 1kg-5kg of buckwheat flour, 5kg-15kg of starch, 1kg-5kg of black fruit rowan fruit powder, 8kg-15kg of water, 30g-70g of edible salt, 150g-250g of edible alkali.

[0025] Specifically, 6kg to 14kg of wheat flour, 1.5kg to 4kg of buckwheat flou...

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Abstract

The invention discloses a formula of anthocyanin cold noodles and a preparation method thereof. The formula of the anthocyanin cold noodles comprises 5-15 kg of wheat flour, 1-5 kg of buckwheat flour, 5-15 kg of starch, 1-5 kg of aronia melanocarpa fruit powder, 8-15 kg of water, 30-70 g of table salt and 150-250 g of dietary alkali. According to the formula of anthocyanin cold noodles and the preparation method thereof, anthocyanin is adopted to replace industrially synthesized pigments, damage caused by the industrial pigments on the human body is reduced, and meanwhile, the anthocyanin can bring various benefits to the human body. Fundamentally speaking, the anthocyanin is a powerful antioxidant and can protect the human body from being damaged by harmful substances called free radicals. The anthocyanin can also improve vascular elasticity, improve the circulatory system, the smoothness of the skin and the flexibility of joints and inhibit inflammation and allergy.

Description

technical field [0001] The invention relates to the technical field of making cold noodles, in particular to a formula of anthocyanin cold noodles and a manufacturing method thereof. Background technique [0002] Cold noodles are a traditional food of the Korean people in my country, but with the development of the economy, cold noodle restaurants have spread all over the country and become one of the favorite foods, especially in summer, because it is cool and light in the mouth, and is deeply loved by people. But traditional cold noodles, its cooking procedure is complex and loaded down with trivial details when eating, and cold noodles need to be boiled with cold water earlier, boil with hot water again, wash with cold water after cooling, add batching again, just can eat. [0003] Anthocyanin is a water-soluble pigment that can change color with the acidity and alkalinity of the cell fluid. The cell fluid is acidic and reddish, and the cytosol is alkaline and blue. Ant...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L29/30A23L33/00
CPCA23L7/109A23L29/30A23L19/09A23L33/00
Inventor 潘春田
Owner 潘春田
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