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Processing and preparation method of infant colorful noodle series

A kind of noodle, colorful technology, applied in the fields of vitamin-containing food ingredients, food science, food ingredients, etc., can solve the problems of noodles with little novelty, lack of taste, and unattractive consumers.

Inactive Publication Date: 2020-08-04
吉林翰鹏食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The difference of the existing noodles is reflected in the cooking method, and the noodles themselves are not too innovative, which can not arouse the appetite of consumers, especially compared with children, the development of infants and young children has its own characteristics. The nutritional content cannot fully meet the nutritional needs of children, and the children eat pasta with a lack of taste, most of the nutritional content is lost, and the nutritional balance cannot be obtained after eating. Therefore, the applicant specially made noodles according to needs, using different flavors and adding corresponding ingredients. The vitamins and calcium substances in the noodles are all needed for children's physical development. Eating the noodles is helpful for children's development in stages and can absorb corresponding nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0031] The raw materials and weight components of the noodles include: wheat flour, pumpkin flour, corn flour, compound minerals, and multivitamins; the weight components of the raw materials are as follows: 0.5-3 parts of wheat flour, 0.5-3 parts of pumpkin flour, corn flour 1-4 parts, 1-3 parts of multi-minerals, 1-4 parts of multi-vitamins.

[0032] A method for processing and preparing baby colorful noodles, the preparation method is as follows:

[0033] (1) Pre-mixing of raw materials: mix the inner layer powder and the outer layer powder according to the ratio; Mixed powder of jujube powder, compound minerals and multivitamins; the outer layer powder is wheat flour;

[0034] The raw material premixing time is 5-7 minutes;

[0035] (2) Kneading dough: Put the outer layer powder and inner layer powder in step (1) respectively in a vacuum dough kneading machine, add reverse osmosis purified water for kneading, and obtain outer layer dough and inner layer dough respectivel...

specific Embodiment 2

[0047] The raw materials and weight components of the noodles include: wheat flour, spinach powder, pea flour, pig liver powder, compound minerals, and multivitamins; the weight components of the raw materials are as follows: 0.5-3 parts of wheat flour, 0.2-3 parts of spinach powder 1 part, 0.2-0.5 parts of pea powder, 0.1-0.3 parts of pork liver powder, 1-3 parts of compound minerals, 1-4 parts of multi-vitamins.

[0048] A method for processing and preparing baby colorful noodles, the preparation method is as follows:

[0049] (1) Pre-mixing of raw materials: mix the inner layer powder and the outer layer powder according to the ratio; Mixed powder of jujube powder, compound minerals and multivitamins; the outer layer powder is wheat flour;

[0050] The raw material premixing time is 5-7 minutes;

[0051] (2) Kneading dough: Put the outer layer powder and inner layer powder in step (1) respectively in a vacuum dough kneading machine, add reverse osmosis purified water for ...

specific Embodiment 3

[0061] The raw materials and weight components of the noodles include: wheat flour, millet flour, yam powder, jujube powder, compound minerals, and multivitamins; the weight components of the raw materials are as follows: 0.5-3 parts of wheat flour, 0.5-3 parts of millet flour , 0.5-2 parts of yam powder, 0.1-0.5 parts of red date powder, 1-3 parts of compound minerals, and 1-4 parts of multi-vitamins.

[0062] A method for preparing noodles for infants and young children, the preparation method is as follows:

[0063] (1) Pre-mixing of raw materials: mix the inner layer powder and the outer layer powder according to the ratio; Mixed powder of jujube powder, compound minerals and multivitamins; the outer layer powder is wheat flour;

[0064] The raw material premixing time is 5-7 minutes;

[0065] (2) Kneading dough: Put the outer layer powder and inner layer powder in step (1) respectively in a vacuum dough kneading machine, add reverse osmosis purified water for kneading, ...

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Abstract

The invention relates to a processing and preparation method of infant colorful noodle series. The noodle is composed of the following raw materials in parts by weight: wheat flour, pumpkin powder, corn flour, spinach powder, pea powder, pork liver powder, millet powder, Chinese yam powder, red date powder, composite minerals and composite vitamins. The noodle body is soft and elastic: wheat corepowder of wheat is selected as a raw material, so that the noodle body is soft and elastic, and the chewing capacity and swallowing capacity of babies are exercised; nutrients are locked at a balancedratio: nutrients are directly added into the noodle body, so that the situation that a baby does not drink soup after eating the noodle and the nutrients are wasted is avoided; six nutrients including calcium, iron, zinc, vitamin A, vitamin B1 and vitamin D are added; the formula is a salt-free formula, and purified water is used for burdening: edible salt is not added, reverse osmosis purified water is used as production water, and kidneys which are not developed well yet of babies are cared; and a traditional dry noodle making process is broken through.

Description

technical field [0001] The invention relates to the technical field of noodles, in particular to a method for processing and preparing baby colorful noodles series. Background technique [0002] A type of noodle made of grain or bean flour mixed with water to form a dough, which is then either pressed or rolled or stretched into sheets and then cut or pressed, or made into strips by rubbing, pulling, pinching, etc., and finally boiled or fried It is a kind of food made by cooking, stewing and frying. The difference of the existing noodles is reflected in the cooking method, and the noodles themselves are not too innovative, which can not arouse the appetite of consumers, especially compared with children, the development of infants and young children has its own characteristics. The nutritional content cannot fully meet the nutritional needs of children, and the children eat pasta with a lack of taste, most of the nutritional content is lost, and the nutritional balance can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/109A23L11/00A23L13/20A23L19/00A23L19/10A23L33/00A23L33/15A23L33/155A23L33/16
CPCA23L7/101A23L7/11A23L19/09A23L11/05A23L13/20A23L19/10A23L33/00A23L33/16A23L33/15A23L33/155A23V2002/00A23V2250/1578A23V2250/1592A23V2250/1642A23V2250/702A23V2250/704A23V2250/71
Inventor 刘大鹏
Owner 吉林翰鹏食品有限公司
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