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Spirulina-based nutritional noodles and preparation method thereof

A technology of spirulina and nutritional noodles, which is applied in the field of spirulina-based nutritional noodles and its preparation, can solve the problems of lack of health care and other problems, and achieve the effects of regulating blood sugar, preventing altitude sickness, and inhibiting carcinogenesis

Inactive Publication Date: 2020-12-25
DONGTAI CITY SPIRULINA BIO ENG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vermicelli has always been one of the main noodles that people like because of its good taste, convenient eating, low price and easy storage; existing vermicelli generally lacks the function of health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of nutritional noodles based on spirulina, comprising components and parts by weight as follows: 100 parts of flour, 20 parts of spirulina, 20 parts of corn flour, 10 parts of sweet potato flour, 5 parts of carrot, 5 parts of medlar, 5 parts of cassia seed, edible 2 parts of salt.

[0021] A kind of preparation method based on the nutritional surface of spirulina according to claim 1, the steps are as follows:

[0022] S1, add spirulina into water and fully stir to form a spirulina suspension; control the weight ratio of water to material to 1:5;

[0023] S2. Send flour, corn flour, sweet potato flour, carrots, wolfberry fruit, cassia seeds, and edible salt into the spirulina suspension in step S1 according to the ratio, and press and knead after stirring;

[0024] S3, leave the reconciled dough to keep warm and mature, roll the matured dough through a noodle press to form noodle strips, and use the noodle press to cut the pressed noodle strips into noodles;

...

Embodiment 2

[0027] A kind of nutritional noodles based on spirulina, comprising components and parts by weight as follows: 100 parts of flour, 25 parts of spirulina, 27 parts of corn flour, 13 parts of sweet potato flour, 8 parts of carrot, 7 parts of medlar, 7 parts of cassia seed, edible 3 parts of salt.

[0028] A kind of preparation method based on the nutritional surface of spirulina according to claim 1, the steps are as follows:

[0029] S1, add spirulina into water and fully stir to form a spirulina suspension; control the weight ratio of water to material to 1:5;

[0030] S2. Send flour, corn flour, sweet potato flour, carrots, wolfberry fruit, cassia seeds, and edible salt into the spirulina suspension in step S1 according to the ratio, and press and knead after stirring;

[0031] S3, leave the reconciled dough to keep warm and mature, roll the matured dough through a noodle press to form noodle strips, and use the noodle press to cut the pressed noodle strips into noodles;

...

Embodiment 3

[0034] A kind of nutritional noodles based on spirulina, comprising components and parts by weight as follows: 100 parts of flour, 30 parts of spirulina, 30 parts of corn flour, 20 parts of sweet potato flour, 10 parts of carrot, 10 parts of medlar, 10 parts of cassia, edible 5 parts of salt.

[0035] A kind of preparation method based on the nutritional surface of spirulina according to claim 1, the steps are as follows:

[0036] S1, add spirulina into water and fully stir to form a spirulina suspension; control the weight ratio of water to material to 1:5;

[0037] S2. Send flour, corn flour, sweet potato flour, carrots, wolfberry fruit, cassia seeds, and edible salt into the spirulina suspension in step S1 according to the ratio, and press and knead after stirring;

[0038] S3, leave the reconciled dough to keep warm and mature, roll the matured dough through a noodle press to form noodle strips, and use the noodle press to cut the pressed noodle strips into noodles;

[0...

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Abstract

The present invention discloses spirulina-based nutritional noodles. The spirulina-based nutritional noodles comprise flour, spirulina, corn flour, sweet potato powder, carrots, Chinese wolfberry fruits, cassia seeds and edible salt. A mode for forming spirulina suspension liquid is used at present, other components are added, so that spirulina dispersion is more balanced. The spirulina componentis added to prepare the nutritional fine dried noodles, the spirulina contains a plurality of trace elements necessary for human body, such as calcium, magnesium, sodium, potassium, phosphorus, iodine, selenium, iron, copper, zinc and the like, anemia can be caused by iron deficiency, and dysplasia can be caused by zinc deficiency; selenium can activate a DNA repair enzyme, stimulate generation ofimmune globulin and antibodies, capture free radicals, reduce or resist toxicity of certain metals in body, inhibit carcinogenic action of certain carcinogenic substances and also prevent mountain sickness, and has health-care functions of regulating blood sugar, resisting fatigue, protecting intestines and stomachs and the like.

Description

technical field [0001] The invention relates to a nutritional surface based on spirulina and a preparation method thereof. Background technique [0002] Vermicelli is a kind of hand-made pasta that is as thin as a hair, white and smooth, durable to storage and cooking. There are round and thin ones, and some are wide and flat. The varieties are divided into egg noodles, tomato noodles, spinach noodles, carrot noodles, kelp noodles, lysine noodles and so on. At present, vermicelli has formed a pattern of common development of staple food type, flavor type, nutrition type, and health care type. Vermicelli has always been one of the main noodles that people like because of its good taste, convenient eating, low price and easy storage; existing vermicelli generally lacks the function of health care. Contents of the invention [0003] Aiming at the deficiencies of the above-mentioned prior art, the problem to be solved by the present invention is: to provide a spirulina-based...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10
CPCA23V2002/00A23L7/109A23L33/10A23V2200/30
Inventor 高志刚李元广程军魏新林冯书营高楠刘小燕
Owner DONGTAI CITY SPIRULINA BIO ENG CO LTD
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