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Making method of health nutritious noodle

A technology of health-care noodles and a production method, which is applied in the direction of dough processing, food preparation, baking, etc., can solve the problems of unreasonable production process, single taste, and bad taste, and achieve the prevention and treatment of anemia nutrition, good taste, and low price Effect

Inactive Publication Date: 2006-10-11
杨胜艾
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, the demand for food is also diverse, and people's food structure is gradually developing in the direction of nutrition and convenience. Noodles are convenient and delicious, and are a traditional food that the public likes. It is made by adding a certain amount of alkaline aqueous solution to flour, which contains relatively low nutritional components and has a single taste; some people add some nutritional materials to noodles in order to increase the nutritional content of noodles, but due to the unreasonable production process , so that the taste of the noodles has also been greatly changed, and the taste is not good, the taste is single, and the price is also high

Method used

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Experimental program
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Embodiment 2

[0013] Embodiment 2 of the present invention: Take 6 kg of protein polypeptide, 7 kg of tomato extract, 2 kg of seabuckthorn extract, 2 kg of casein phosphopeptide, 4 kg of wheat polypeptide and 81 kg of flour and mix under vacuum conditions to make it organic The mixed raw materials are combined together to obtain the mixed raw materials, and then the mixed raw materials are processed by the conventional fermentation process, and then subjected to a second vacuum kneading, rolling, heating and puffing, cutting into noodle shapes, and drying.

Embodiment 3

[0014] Embodiment 3 of the present invention: get 3 kilograms of barley green pigment, 1 kilogram of aloe extract, 5 kilograms of chrysanthemum extracts, 10 kilograms of soybean milk, 6 kilograms of wheat polypeptides and 76 kilograms of flours and mix under vacuum condition, make it organically combine in The mixed raw materials are obtained together, and then the mixed raw materials are processed by a conventional fermentation process, and then subjected to a second vacuum kneading, rolling, heating and puffing, cutting into noodle shapes, and drying.

Embodiment 4

[0015] Embodiment 4 of the present invention: get 1 kilogram of spirulina extract, 5 kilograms of soybean peptides, 4 kilograms of wheat polypeptides and 89 kilograms of flour and mix under vacuum conditions, make it organically combine together to obtain mixed raw materials, and then mix raw materials After the conventional fermentation process, the noodles are vacuum-kneaded for the second time, rolled and pressed, warmed and puffed, cut into noodle shapes, and then dried.

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Abstract

The invention discloses a nourishing noodle, which is prepared from (by weight ratio) flour 75-90 parts, protein polypeptides 4-6 parts, safflower extract 0.8-1.2 parts, bitter gourd extract 4-10 parts, smoked plum extract 0.8-1.2 parts, wheat polypeptides 4-6 parts and water 5-20 parts. The preparing process comprises the steps of mixing, fermenting, dough mixing, rolling, heating, cutting and drying.

Description

Technical field: [0001] The invention relates to a method for making nutritional and health-care noodles, which belongs to the technical field of noodle making. Background technique: [0002] With the improvement of people's living standards, the demand for food is also diverse, and people's food structure is gradually developing towards the direction of nutrition and convenience. Noodles are convenient and delicious, and are a traditional food that the public likes. It is made by adding a certain amount of alkaline aqueous solution to flour, which contains relatively low nutritional components and has a single taste; in order to increase the nutritional content of noodles, some nutritional materials have been added to noodles, but due to the unreasonable production process , so that the taste of the noodles has also been greatly changed, and the taste is not good, the taste is single, and its price is also high. Invention content: [0003] The object of the present inven...

Claims

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Application Information

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IPC IPC(8): A23L1/16A21D2/08A23L7/109
Inventor 杨胜艾
Owner 杨胜艾
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