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White Chinese yam vegetarian steamed noodles and preparation method thereof

A technology of yam and steamed noodles, which is applied in food science and other directions, can solve the problems of inability to eat white yam noodles frequently, the noodles are not strong, and the taste is poor.

Pending Publication Date: 2022-04-01
梦园河北食品制造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] White yam adopts steaming mostly at present, makes noodles to eat, and existing white yam noodles mainly contains wheat flour, white yam powder and food additives to make, and due to the defect of formula and manufacturing process, existing white yam noodles mouthfeel is poor, blunt. The noodles after soaking are not strong, so it is difficult to promote them in daily life. Moreover, people with dry stools cannot often eat white yam noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0092] Step One, Ingredients

[0093] Weigh 100 kg of wheat core powder; 15 kg of white yam powder; 28 kg of water; 5 kg of red bean powder for later use;

[0094] The second step, face

[0095] Wheat core powder, white yam powder, red bean powder, water, etc. are added quantitatively in proportion, and mechanically stirred to form a scattered material base, which requires proper dryness and wetness, consistent particle size, uniform color, no raw powder, and can be formed into a ball by hand. The water temperature for kneading water is controlled at 20°C, and the kneading time is 15 minutes;

[0096] The third step is rolling into dough

[0097] After putting the flour crumbs into the aging conveyor belt, start the aging conveyor belt. After the flour crumbs cover the hopper, the flour crumbs are sent to the 1# pressing roller of the compound machine by the lifting feeding device of the compound machine to press out a single-layer sheet, and then The single-layer sheet is ...

Embodiment 2

[0109] Step One, Ingredients

[0110] Weigh 100 kg of wheat core powder; 30 kg of white yam powder; 40 kg of water; 10 kg of red bean powder for later use;

[0111] The second step, face

[0112] Wheat core powder, white yam powder, red bean powder, water, etc. are added quantitatively in proportion, and mechanically stirred to form a scattered material base, which requires proper dryness and wetness, consistent particle size, uniform color, no raw powder, and can be formed into a ball by hand. The water temperature for kneading water is controlled at 25°C, and the kneading time is 20 minutes;

[0113] The third step is rolling into dough

[0114] After putting the flour crumbs into the aging conveyor belt, start the aging conveyor belt. After the flour crumbs cover the hopper, the flour crumbs are sent to the 1# pressing roller of the compound machine by the lifting feeding device of the compound machine to press out a single-layer sheet, and then The single-layer sheet is...

Embodiment 3

[0126] Step One, Ingredients

[0127] Weigh 100 kg of wheat core powder; 20 kg of white yam powder; 31 kg of water; 7 kg of red bean powder for later use;

[0128] The second step, face

[0129] Wheat core powder, white yam powder, red bean powder, water, etc. are added quantitatively in proportion, and mechanically stirred to form a scattered material base, which requires proper dryness and wetness, consistent particle size, uniform color, no raw powder, and can be formed into a ball by hand. The water temperature for kneading water is controlled at 22°C, and the kneading time is 18 minutes;

[0130] The third step is rolling into dough

[0131]After putting the flour crumbs into the aging conveyor belt, start the aging conveyor belt. After the flour crumbs cover the hopper, the flour crumbs are sent to the 1# pressing roller of the compound machine by the lifting feeding device of the compound machine to press out a single-layer sheet, and then The single-layer sheet is e...

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Abstract

The invention belongs to the technical field of white Chinese yam vegetarian steamed noodles and a preparation method thereof, and discloses white Chinese yam vegetarian steamed noodles and a preparation method thereof. The main technical characteristics are as follows: the white Chinese yam vegetarian steamed noodles comprise the following materials in parts by weight: 100 parts of wheat core flour; 15-30 parts of Baishan medicine powder; 28 to 40 parts of water; and 5-10 parts of red bean powder. In order to further improve the quality of the noodles, 5-10 parts of quinoa flour is added into the raw materials; 1 to 1.5 parts of banana powder; 0.3 to 0.6 part of sesame oil; 1-1.5 parts of pumpkin powder; 0.3 to 0.6 part of tremella fuciformis powder; 0.6-1 part of bitter gourd juice; 1-3 parts of carrot juice; 0.3 to 0.6 part of debittered and detoxified almond powder; and 0.3-0.6 part of fructus momordicae powder. The white Chinese yam vegetarian steamed noodles processed by the formula and the process are almost free of nutritional ingredients, nutrients are easy to absorb, and the noodles are chewy and good in taste after being brewed.

Description

technical field [0001] The invention belongs to the technical field of vegetarian steamed noodles and preparation methods, and in particular relates to vegetarian steamed noodles with white yam and a preparation method. Background technique [0002] With the improvement of people's living standards, ordinary food and convenience food no longer serve the main purpose of satisfying hunger, and pay more attention to nutritional matching while satisfying hunger. Convenience food such as instant noodles etc. mainly contains following two kinds at present: fried instant noodles and cooking instant noodles. Fried instant noodles are fried at high temperature, and the nutrients in the noodles are destroyed by high-temperature frying; steamed instant noodles are fully preserved due to the low cooking temperature, and the nutrients in the ingredients. [0003] Because white yam is rich in 18 kinds of amino acids, more than 10 kinds of trace elements, and other minerals, it has the fu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L19/10A23L19/00A23L33/10A23L31/00A23L33/105A23L33/115A23L25/00A23L7/10
Inventor 付香彩孟令旺
Owner 梦园河北食品制造有限公司
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