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Balanced-nutrition coarse cereal instant noodles and preparation method thereof

A nutritionally balanced, miscellaneous grain noodle technology, applied to the functions of food ingredients, food ingredients as antimicrobial preservation, food science, etc., can solve problems such as inability to provide users with sufficient nutrition, insufficient nutrients, and difficulty in liking, etc. Achieve the effect of preventing iron deficiency anemia, rich nutrition, and increasing shelf life

Pending Publication Date: 2021-10-22
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Known noodles mostly are pressed by flour, and mouthfeel is single, and nutritional labeling is insufficient, can't provide sufficient nutrition to the user, is difficult to obtain liking of broad crowd like this

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0030] The present invention further provides a preparation method for brewing miscellaneous grain noodles with balanced nutrition, comprising the steps of:

[0031] S1: Wash the mixing bowl, beat the eggs into the container, add vegetable oil and salt and stir until fully blended, mix well and set aside;

[0032] S2: Add the mixed soybean powder, material bag and soup bag into the mixture and continue to stir for 1-2 minutes;

[0033] S3: Add flour and water and continue to mix and stir for 10-20 minutes to form a dough to obtain dough;

[0034] S4: pressing and molding the evenly stirred dough, and drying;

[0035] S5: Cut the pressed and dried dough into noodles to obtain the brewed miscellaneous grain noodles;

[0036] S6: Pack the brewed miscellaneous grain noodles through a vacuum packaging machine.

[0037] Preferably, the drying temperature in step (4) is 30-50° C., and the drying time is 30-60 minutes.

[0038] Preferably, the thickness of the noodles in step (5) ...

Embodiment 1

[0041] A nutritiously balanced brewed miscellaneous grain noodle, prepared from the following raw materials in parts by weight: 51 parts of flour, 5 parts of eggs, 7 parts of soybean powder, 3 parts of peanut oil, 0.5 parts of salt, 17 parts of water, 7 parts of pumpkin puree, 5 portions of tomato soup and 1g of preservatives.

[0042] A preparation method for brewing multigrain noodles with balanced nutrition, comprising the following steps:

[0043] S1: Wash the mixing bowl, beat the eggs into the container, add vegetable oil and salt and stir until fully blended, mix well and set aside;

[0044] S2: Add the mixed soybean powder, material bag and soup bag into the mixture and continue to stir for 1 minute;

[0045] S3: Add flour and water and continue to mix and stir for 10 minutes to form a dough to obtain dough;

[0046] S4: Press and mold the evenly stirred dough, and dry, and the drying temperature is 30°, and the drying time is 30 minutes;

[0047] S5: Thinning the p...

Embodiment 2

[0050] A nutritiously balanced brewed miscellaneous grain noodle, prepared from the following raw materials in parts by weight: 52 parts of flour, 6 parts of eggs, 8 parts of mung bean powder, 4 parts of peanut oil, 1 part of salt, 18 parts of water, 7 parts of vegetable puree, 5 portions of tomato soup and 1g of preservatives.

[0051] A preparation method for brewing multigrain noodles with balanced nutrition, comprising the following steps:

[0052] S1: Wash the mixing bowl, beat the eggs into the container, add vegetable oil and salt and stir until fully blended, mix well and set aside;

[0053] S2: Add the mixed bean powder, material bag and soup bag into the mixture and continue to stir for 2 minutes;

[0054] S3: Add flour and water and continue to mix and stir for 20 minutes to form a dough to obtain dough;

[0055] S4: Press and mold the evenly stirred dough, and dry, and the drying temperature is 40°, and the drying time is 40 minutes;

[0056] S5: Thinning the pr...

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PUM

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Abstract

The present invention provides balanced-nutrition coarse cereal instant noodles and a preparation method thereof, and relates to the technical field of food, the Balanced-nutrition coarse cereal instant noodles are prepared from the following raw materials in parts by weight: 50-58 parts of flour, 4-10 parts of eggs, 6-10 parts of mixed bean powder, 2-6 parts of vegetable oil, 0.4-1 part of edible salt, 16-20 parts of water, 6-10 parts of a seasoning bag, 4-10 parts of a soup bag and 1 g of a preservative. According to the present invention, the feed is prepared by using a specific ratio and a specific preparation method; pumpkin puree and vegetable puree are mixed into a material bag, and materials contain rich mineral substances such as calcium, iron and copper and play an important role in maintaining the health of bones and viscera of a human body. The composition can also prevent iron-deficiency anemia, and the vegetables can provide rich dietary fibers for the human body, thus promoting digestion. The noodles are rich in nutrition, healthy, safe and chewy, the shelf life of the noodles is prolonged by adding the edible preservative, the requirements of human bodies on intake of coarse cereals and coarse grains can be met, and meanwhile, the process is not complicated, low in production cost and easy to popularize.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a nutritionally balanced brewed miscellaneous grain noodle and a preparation method thereof. Background technique [0002] With the gradual progress of society, people have higher and higher requirements for food, not only for dishes, but also for foods such as rice and noodles. In existing pasta products, especially noodles, noodles are a kind of health care food that is simple to make, convenient to eat, nutritious, not only staple food but also fast food, accepted and liked by the people of the world already. In the prior art, noodles are usually prepared by adding water to flour from grains or beans to form a dough, and then either pressing or rolling into slices and then cutting or pressing, or using means such as rubbing, pulling, kneading, etc., to make noodles. A food that is shaped (narrow or wide, flat or round) or small flakes, and finally boiled, fried, stewed, or frie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L15/00A23L11/00A23L19/00A23L3/3571A23L33/00
CPCA23L7/109A23L15/00A23L11/05A23L11/07A23L19/09A23L3/3571A23L33/00A23V2002/00A23V2250/18A23V2200/30A23V2200/306A23V2200/10A23V2200/328A23V2300/10
Inventor 张丽琍
Owner ANHUI YANZHIFANG FOOD
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