High-protein noodles rich in mulberry leaf powder

Abstract

The high-protein noodles rich in mulberry leaf powder are prepared from the following components in parts by weight: 30-60 parts of soybean protein isolate, 10-20 parts of vital gluten, 20-50 parts of wheat flour, 10-30 parts of mulberry leaf powder, 1-10 parts of edible salt, 8-30 parts of water and 0.2-0.4 part of a flour additive, the flour additive is prepared from the following raw materials in parts by weight: 5-8 parts of scutellaria baicalensis, 8-12 parts of dendrobe, 6-9 parts of sword beans, 4-8 parts of pseudo-ginseng powder, 7-10 parts of astragalus membranaceus, 12-15 parts of hawthorns, 5-8 parts of spina date seeds, 0.08-0.2 part of ginger, 4-6 parts of garlic bulbs, 5-9 parts of collagen powder and 0.3-0.5 part of dietary fibers. The prepared noodles are rich in nutrition and rich in high protein, the protein content is larger than 38g / 100g, the noodles are suitable for being eaten by fatigable people and diabetics, the high-protein nutrition is supplemented, meanwhile, satiety is increased, and the health-care effects of reducing and stabilizing blood sugar are achieved.

Description

Technical Field

[0001] The invention belongs to the technical field of food, in particular to high-protein noodles rich in mulberry leaf powder. Background Art

[0002] With the aging population, people's life pressure continues to increase, leading to many sub-health and diabetes. Fast-paced work and long-term fatigue, coupled with insufficient nutrition intake, especially protein supplementation, can lead to symptoms such as fatigue, malnutrition, poor spirits, protein loss, muscle relaxation, etc., which bring a lot of trouble to people's lives and work. At the same time, diabetes also affects the daily lives of many people, showing symptoms such as frequent excessive drinking of water, gradual weight loss, and physical fatigue. Diabetic patients will also suffer from many other physical symptoms over time, including decreased immunity, long-term medical treatment for minor illnesses, prolonged recovery time for minor organ and skin diseases, especially blood vessels and nerves, and even lasting damage. Summary of the invention

[0003] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a high-protein noodle rich in mulberry leaf powder to at least partially solve the above technical problems.

[0004] The technical solution adopted by the present invention is as follows:

[0005] The invention provides high-protein noodles rich in mulberry leaf powder. The noodles are prepared from the following components in parts by weight: 30-60 parts of isolated soy protein, 10-20 parts of gluten, 20-50 parts of wheat flour, 10-30 parts of mulberry leaf powder, 1-10 parts of edible salt, 8-30 parts of water and 0.2-0.4 parts of flour additives. The flour additives are prepared from the following component raw materials in parts by weight: 5-8 parts of scutellaria baicalensis, 8-12 parts of dendrobium officinale, 6-9 parts of sword bean, 4-8 parts of notoginseng powder, 7-10 parts of astragalus, 12-15 parts of hawthorn, 5-8 parts of spiny jujube seeds, 0.08-0.2 parts of ginger, 4-6 parts of garlic, 5-9 parts of collagen powder and 0.3-0.5 parts of dietary fiber.

[0006] As a further solution of the present invention: high-protein noodles rich in mulberry leaf powder are made from the following raw materials in parts by weight: 38 parts of soy protein isolate, 12 parts of gluten, 29 parts of wheat flour, 10 parts of mulberry leaf powder, 1 part of edible salt, 8 parts of water, and 0.3 parts of flour additive.

[0007] As a further solution of the present invention: high-protein noodles rich in mulberry leaf powder are made from the following raw materials in parts by weight: 43 parts of soy protein isolate, 15 parts of gluten, 33 parts of wheat flour, 15 parts of mulberry leaf powder, 2 parts of edible salt, 9 parts of water, and 0.2 parts of flour additive.

[0008] As a further solution of the present invention: high-protein noodles rich in mulberry leaf powder are made from the following raw materials in parts by weight: 48 parts of soy protein isolate, 20 parts of gluten, 40 parts of wheat flour, 20 parts of mulberry leaf powder, 5 parts of edible salt, 10 parts of water, and 0.4 parts of flour additive.

[0009] As a further solution of the present invention: the high-protein noodles are rich in mulberry leaf powder, wherein the flour is wheat flour and the polysaccharide is oligofructose.

[0010] As a further solution of the present invention: the high-protein noodles rich in mulberry leaf powder also include the following raw materials in parts by weight: 90-120 parts of flour, 8-12 parts of protein powder, 10-15 parts of polysaccharides, and 1-2 parts of salt.

[0011] As a further solution of the present invention: high-protein noodles rich in mulberry leaf powder are made from the following raw materials in parts by weight: 100 parts of flour, 8-10 parts of protein powder, 10-13 parts of polysaccharides, and 1-2 parts of salt.

[0012] As a further solution of the present invention: high-protein noodles rich in mulberry leaf powder are made from the following raw materials in parts by weight: 100 parts of flour, 10 parts of protein powder, 12 parts of polysaccharides, and 2 parts of salt.

[0013] Implementing the technical solution of the present invention will have the following beneficial effects:

[0014] The noodles prepared by the invention are rich in nutrition and high protein, with a protein content of more than 38g / 100g, and are suitable for people prone to fatigue and diabetics to eat. While supplementing high-protein nutrition, the noodles increase satiety and have the health-care effects of lowering and stabilizing blood sugar.

[0015] The above summary is for illustrative purposes only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments and features described above, further aspects, embodiments and features of the present invention will be readily apparent by reference to the accompanying drawings and the following detailed description. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or technical descriptions are briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0017] Figure 1 This is a statistical table of ingredients for high-protein noodles rich in mulberry leaf powder proposed in an embodiment of the present invention;

[0018] Figure 2A first ingredient list of high-protein noodles rich in mulberry leaf powder proposed in an embodiment of the present invention;

[0019] Figure 3 A second ingredient list of high-protein noodles rich in mulberry leaf powder proposed in an embodiment of the present invention;

[0020] Figure 4 This is a third ingredient list of high-protein noodles rich in mulberry leaf powder proposed in an embodiment of the present invention.

[0021] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention. DETAILED DESCRIPTION

[0022] In the following, only some exemplary embodiments are briefly described. As those skilled in the art will appreciate, the described embodiments may be modified in various ways without departing from the spirit or scope of the present invention. Therefore, the drawings and descriptions are considered to be exemplary and non-restrictive in nature.

[0023] It should be noted that the terms "first", "second", etc. are only used to distinguish between description and position description, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the feature defined as "first" etc. may explicitly or implicitly include one or more of the features; similarly, when the quantity of certain features is not limited in the form of words such as "two" or "three", it should be noted that the feature also explicitly or implicitly includes one or more feature quantities;

[0024] In the embodiments of the present invention, unless otherwise clearly specified and limited, the terms such as "installation", "connection", "fixation" and the like should be understood in a broad sense; for example, it can be a fixed connection, a detachable connection, or an integral molding; it can be a mechanical connection, a direct connection, welding, or an indirect connection through an intermediate medium, or it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to the drawings in the specification and in combination with specific circumstances.

[0025] In the description of the embodiments of the present invention, it should be understood that terms such as "upper", "lower", "front", "back", "left", "right", "top", "bottom", "inside" and "outside" indicating directions or positional relationships are based on the directions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific direction, be constructed and operated in a specific direction, and therefore cannot be understood as limiting the embodiments of the present invention.

[0026] like Figures 1 to 4 As shown, the embodiment of the present invention provides a high-protein noodle rich in mulberry leaf powder, which is made of the following components in parts by weight: 30-60 parts of soy protein isolate, 10-20 parts of gluten, 20-50 parts of wheat flour, 10-30 parts of mulberry leaf powder, 1-10 parts of edible salt, 8-30 parts of water, and 0.2-0.4 parts of flour additives, and the flour additives are made of the following component raw materials in parts by weight: 5-8 parts of scutellaria baicalensis, 8-12 parts of dendrobium, 6-9 parts of sword bean, 4-8 parts of notoginseng powder, 7-10 parts of astragalus, 12-15 parts of hawthorn, 5-8 parts of spiny jujube kernel, 0.08-0.2 parts of ginger, 4-6 parts of garlic, 5-9 parts of collagen powder, and 0.3-0.5 parts of dietary fiber.

[0027] In a specific application of the embodiment of the present invention, soy protein isolate, gluten, wheat flour, mulberry leaf powder and edible salt are uniformly mixed, water is gradually added to the dry powder, and flour additives are added at the same time, and the dough is stirred, and the hardness of the dough is controlled.

[0028] The dough is left to rest for 15-30 minutes to make it softer and easier to work with. The dough is then pressed into the desired noodle shape using a noodle machine. The thickness and width can be adjusted to your preference. The finished noodles can be cooked immediately or dried for long-term storage.

[0029] In a possible implementation, high-protein noodles rich in mulberry leaf powder are made from the following raw materials in parts by weight: 38 parts of soy protein isolate, 12 parts of gluten, 29 parts of wheat flour, 10 parts of mulberry leaf powder, 1 part of edible salt, 8 parts of water, and 0.3 parts of flour additive.

[0030] In a specific application of the embodiment of the present invention, S1, weighing soy protein isolate, gluten powder, wheat flour, mulberry leaf powder, water and flour additive according to the above weight parts;

[0031] S2, mix the soy protein isolate, gluten, wheat flour, mulberry leaf powder and flour additives evenly, then add water three times, stir until flocculent, and knead the dough until the surface is smooth;

[0032] S3, the dough with smooth surface is transferred to a noodle making machine for repeated pressing, and the machine knife is used to cut the dough into a suitable width to obtain fresh-cut noodles.

[0033] In a possible implementation, high-protein noodles rich in mulberry leaf powder are made from the following raw materials in parts by weight: 43 parts of soy protein isolate, 15 parts of gluten, 33 parts of wheat flour, 15 parts of mulberry leaf powder, 2 parts of edible salt, 9 parts of water, and 0.2 parts of flour additive.

[0034] In a specific application of the embodiment of the present invention, S1, weighing soy protein isolate, gluten powder, wheat flour, mulberry leaf powder, water and flour additive according to the above weight parts;

[0035] S2, mix the soy protein isolate, gluten, wheat flour, mulberry leaf powder and flour additives evenly, then add water three times, stir until flocculent, and knead the dough until the surface is smooth;

[0036] S3, the dough with smooth surface is transferred to a noodle making machine for repeated pressing, and the machine knife is used to cut the dough into a suitable width to obtain fresh-cut noodles.

[0037] In a possible implementation, high-protein noodles rich in mulberry leaf powder are made from the following raw materials in parts by weight: 48 parts of soy protein isolate, 20 parts of gluten, 40 parts of wheat flour, 20 parts of mulberry leaf powder, 5 parts of edible salt, 10 parts of water, and 0.4 parts of flour additive.

[0038] In a specific application of the embodiment of the present invention, S1, weighing soy protein isolate, gluten powder, wheat flour, mulberry leaf powder, water and flour additive according to the above weight parts;

[0039] S2, mix the soy protein isolate, gluten, wheat flour, mulberry leaf powder and flour additives evenly, then add water three times, stir until flocculent, and knead the dough until the surface is smooth;

[0040] S3, the dough with smooth surface is transferred to a noodle making machine for repeated pressing, and the machine knife is used to cut the dough into a suitable width to obtain fresh-cut noodles.

[0041] In a possible embodiment, the high-protein noodles enriched with mulberry leaf powder, the flour is wheat flour, and the polysaccharide is oligofructose.

[0042] In a specific application of the embodiment of the present invention, pour a proper amount of water (pure water or filtered water is recommended) into the pot, adjust the amount of water according to personal taste, generally 3-5 times the weight of the noodles, heat the water to boiling, and add a little salt to improve the taste of the noodles.

[0043] Once the water is boiling, gently add the noodles to prevent them from sticking together. Use chopsticks or a spoon to gently stir to ensure that each noodle is evenly cooked. Once boiling, reduce heat to medium-low and continue to cook for about 3-5 minutes, depending on your taste preference and the thickness of the noodles. The addition of mulberry leaf powder may make the noodles cook slightly longer than normal noodles.

[0044] After cooking, remove the noodles and drain. You can choose to rinse with cold water to maintain the elasticity and taste of the noodles. Add seasonings according to personal taste, such as soy sauce, vinegar, sesame oil, mashed garlic, etc. You can also add vegetables, meat or seafood to make nutritious mixed noodles or soup noodles.

[0045] In a possible embodiment, the high-protein noodles rich in mulberry leaf powder also include the following raw materials in parts by weight: 90-120 parts of flour, 8-12 parts of protein powder, 10-15 parts of polysaccharides, and 1-2 parts of salt.

[0046] In a specific application of the embodiment of the present invention, S1, weighing flour, gluten, wheat flour, protein powder, polysaccharide and salt according to the above weight parts;

[0047] S2, mix flour, gluten, wheat flour, protein powder, polysaccharide and salt evenly, then add water three times, stir until flocculent, and knead the dough until the surface is smooth;

[0048] S3, the dough with smooth surface is transferred to a noodle making machine for repeated pressing, and the machine knife is used to cut the dough into a suitable width to obtain fresh-cut noodles.

[0049] In a possible implementation, high-protein noodles rich in mulberry leaf powder are made from the following raw materials in parts by weight: 100 parts of flour, 8-10 parts of protein powder, 10-13 parts of polysaccharides, and 1-2 parts of salt.

[0050] In a specific application of the embodiment of the present invention, S1, weighing flour, gluten, wheat flour, protein powder, polysaccharide and salt according to the above weight parts;

[0051] S2, mix flour, gluten, wheat flour, protein powder, polysaccharide and salt evenly, then add water three times, stir until flocculent, and knead the dough until the surface is smooth;

[0052] S3, the dough with smooth surface is transferred to a noodle making machine for repeated pressing, and the machine knife is used to cut the dough into a suitable width to obtain fresh-cut noodles.

[0053] In a possible implementation, high-protein noodles rich in mulberry leaf powder are made from the following raw materials in parts by weight: 100 parts of flour, 10 parts of protein powder, 12 parts of polysaccharides, and 2 parts of salt.

[0054] In a specific application of the embodiment of the present invention, S1, weighing flour, gluten, wheat flour, protein powder, polysaccharide and salt according to the above weight parts;

[0055] S2, mix flour, gluten, wheat flour, protein powder, polysaccharide and salt evenly, then add water three times, stir until flocculent, and knead the dough until the surface is smooth;

[0056] S3, the dough with smooth surface is transferred to a noodle making machine for repeated pressing, and the machine knife is used to cut the dough into a suitable width to obtain fresh-cut noodles.

[0057] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0058] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

[0059] The present invention and its embodiments are described above, and such description is not restrictive. The drawings show only one embodiment of the present invention, and the actual structure is not limited thereto. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design a structure and embodiment similar to the technical solution without creativity, which should belong to the protection scope of the present invention.

Claims

1. A high-protein noodle rich in mulberry leaf powder, characterized in that: The invention is prepared from the following components in parts by weight: 30-60 parts of isolated soy protein, 10-20 parts of gluten, 20-50 parts of wheat flour, 10-30 parts of mulberry leaf powder, 1-10 parts of edible salt, 8-30 parts of water and 0.2-0.4 parts of flour additive. The flour additive is prepared from the following component raw materials in parts by weight: 5-8 parts of scutellaria baicalensis, 8-12 parts of dendrobium, 6-9 parts of sword bean, 4-8 parts of notoginseng powder, 7-10 parts of astragalus, 12-15 parts of hawthorn, 5-8 parts of spiny jujube kernel, 0.08-0.2 parts of ginger, 4-6 parts of garlic, 5-9 parts of collagen powder and 0.3-0.5 parts of dietary fiber.

2. The high-protein noodles rich in mulberry leaf powder according to claim 1, characterized in that: The invention is prepared from the following raw materials in parts by weight: 38 parts of soy protein isolate, 12 parts of gluten powder, 29 parts of wheat flour, 10 parts of mulberry leaf powder, 1 part of edible salt, 8 parts of water and 0.3 parts of flour additive.

3. The high-protein noodles rich in mulberry leaf powder according to claim 1, characterized in that: The invention is prepared from the following raw materials in parts by weight: 43 parts of isolated soy protein, 15 parts of gluten powder, 33 parts of wheat flour, 15 parts of mulberry leaf powder, 2 parts of edible salt, 9 parts of water and 0.2 parts of flour additive.

4. The high-protein noodles rich in mulberry leaf powder according to claim 1, characterized in that: The invention is prepared from the following raw materials in parts by weight: 48 parts of soy protein isolate, 20 parts of gluten powder, 40 parts of wheat flour, 20 parts of mulberry leaf powder, 5 parts of edible salt, 10 parts of water and 0.4 parts of flour additive.

5. The high-protein noodles rich in mulberry leaf powder according to claim 1, characterized in that: The flour is wheat flour, and the polysaccharide is oligofructose.

6. The high-protein noodles rich in mulberry leaf powder according to claim 1, characterized in that: The invention also comprises the following raw materials in parts by weight: 90-120 parts of flour, 8-12 parts of protein powder, 10-15 parts of polysaccharide and 1-2 parts of salt.

7. The high-protein noodles rich in mulberry leaf powder according to claim 1, characterized in that: The invention is prepared from the following raw materials in parts by weight: 100 parts of flour, 8-10 parts of protein powder, 10-13 parts of polysaccharide and 1-2 parts of salt.

8. The high-protein noodles rich in mulberry leaf powder according to claim 1, characterized in that: The invention is prepared from the following raw materials in parts by weight: 100 parts of flour, 10 parts of protein powder, 12 parts of polysaccharide and 2 parts of salt.

Images