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Fruit noodles and making method thereof

A fruit and noodle technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of few nutrients, not too many new ideas, and not arousing the appetite of consumers, and achieve rich nutrition. , rich taste, good taste effect

Pending Publication Date: 2021-02-26
于太生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Noodles, as a traditional staple food in our country, can only bring very few nutrients to people, and the taste of noodles itself is mostly the same, without much novelty, which cannot arouse the appetite of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] In order to enable those skilled in the art to better understand the solutions of the present invention, the present invention will be further described in detail below in conjunction with the embodiments.

[0018] A fruit noodle is made from the following raw materials in parts by mass: 10 parts of flour, 1-5 parts of fruit raw materials, 0.8-1.2 parts of eggs, 2-4 parts of corn flour and 3 parts of water. Wherein the fruit raw material can adopt multiple fruits, enumerate the concrete embodiment raw material formula of some fruit noodles below.

[0019] The fruit raw material adopts apples, and the mass parts of raw materials are 10 parts of flour, 3.5 parts of apples, 1 part of eggs, 3 parts of corn flour and 3 parts of water.

[0020] The fruit raw material is mango, and the mass parts of the raw material are 10 parts of flour, 3 parts of mango, 1 part of egg, 2 parts of corn flour and 3 parts of water.

[0021] The fruit raw material is durian, and the mass parts ...

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PUM

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Abstract

The invention discloses fruit noodles and a making method thereof. The fruit noodles are made from the following raw materials in parts by mass: 10 parts of flour, 1-5 parts of fruit raw materials, 0.8-1.2 parts of eggs, 2-4 parts of corn flour and 3 parts of water. The fruit noodles are convenient to make, wherein the fruit raw materials can adopt apples, mangoes, durian fruits, oranges, bananas,strawberries, citrus junos, watermelons, Hami melons, grapes, pitayas, pineapples, litchis, longans, juicy peaches, snake fruits, bergamot pears, honey dew melons, cherries, persimmons, kiwi fruits and the like. The raw materials are adjusted according to the preference of consumers, and the fruit noodles are rich in taste, so that conventional noodles have better mouth feel, are rich in nutrition, and can well meet the requirements of the consumers for nutrition.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a fruit noodle and a preparation method thereof. Background technique [0002] Fruits contain a variety of vitamins needed by the human body, especially rich in vitamin C, which can enhance the body's resistance, prevent colds, scurvy, etc., promote wound healing, maintain the normal functions of bones, muscles and blood vessels, and increase the strength of blood vessel walls. Elasticity and resistance. Fruits are rich in glucose, fructose, and sucrose, which can be directly absorbed by the human body to generate heat. Rich organic acids can stimulate the secretion of digestive juices and help digestion. The content and types of minerals in fruits are also very rich. Eating fruits often can maintain the acid-base balance in the body, which is beneficial to the alleviation and rehabilitation of diseases such as hypertension and nephritis. Fruits and vegetables contain a lot of di...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L15/00A23L19/00A23L33/10
CPCA23L7/109A23L19/09A23L15/00A23L33/10A23V2002/00A23V2200/30A23V2250/21
Inventor 于太生
Owner 于太生