Preparation method of blueberry health-care noodles
A technology of health-care noodles and blueberries, which is applied to the functions of food ingredients, food ingredients as taste improvers, and food drying. Nerve aging and eye fatigue prevention effects
Pending Publication Date: 2020-02-14
HUNAN JINLIN FOOD TECH
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- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
[0005] Aiming at the deficiencies in the prior art, the present invention provides a preparation method of blueberry health-care noodles, which solves the problem that most of the existing health-care noodles contain preservatives, which are not only unfavorable to health, but also damage people's health and have no obvious effect on the human body. The question of beneficial effects
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0019] 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.
[0020] The invention provides a technical solution: a preparation method of blueberry health-care noodles comprises the following steps: Step 1: preparation of raw materials; Step 2: preparation of blueberry juice; Step 3: preparation of dough; Step 4: processing of noodles; Step 5: Drying process; step 6: cooling, packaging;
[0021] The raw materials in the described step 1 include 40g of blueberry juice, 2g of flour additive, 4g of white granulated sugar and 120g of flour.
[0022] The step 2: making blueberry juice, take some f...
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Abstract
The invention discloses a preparation method of blueberry health-care noodles. The invention relates to the technical field of noodle production, in particular to a preparation method of blueberry health-care noodles. According to the invention, the blueberry juice is used for replacing the traditional water; the blueberry juice contains cyanine dipigment, has effect of activating retina, and canstrengthen eyesight and prevent eyeball fatigue. The blueberry seeds are crushed together during crushing, so that the blueberry noodles belong to nutritional and health-care fruits with high amino acid content, high zinc content, high calcium content, high iron content, high copper content and high vitamin content, has the good nutritional and health-care effect, and also has the functions of preventing cranial nerve aging, strengthening heart, resisting cancer, softening blood vessels, enhancing human body immunity and the like. According to the invention, the white granulated sugar is addedinto the flour, so that the softness of the noodles is improved, and the mouth feel of the noodles is improved; according to the invention, the humidity of the noodles is controlled below 14%, and the noodles are packaged by a composite film, so that the noodles are convenient to store.
Description
technical field [0001] The invention relates to the technical field of noodle production, in particular to a preparation method of blueberry health-care noodles. Background technique [0002] There are various types of noodles sold in the market today, generally using traditional flour and methods to produce noodles; with the continuous improvement of the living standards in urban and rural areas of my country, the raw material quality, nutrition and taste of noodles produced are far from modern enough. People's needs; For a long time, people have been eager to look forward to a kind of noodles that can be added to noodles by utilizing pure natural plants, so that noodles have better nutritional value and health care functions, and are also delicious health noodles. [0003] But existing health-care noodles mostly contain additives, which is not only unfavorable for health, but also damages people's health, and has no obvious beneficial effect on human body. Contents of the...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23L7/109A23L33/105A23L29/30
CPCA23L7/109A23L33/105A23L29/30A23V2002/00A23V2200/14A23V2200/30A23V2250/2106A23V2300/10
Inventor 肖金林李春梅何亚平
Owner HUNAN JINLIN FOOD TECH