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Lucerne composite alimentary flour and its preparation method

A technology for nutritious noodles and alfalfa, applied in food preparation, application, food science and other directions, can solve problems such as the acidity of pasta, the imbalance of human body pH, and the impact on human health.

Inactive Publication Date: 2007-02-07
HARBIN FENGTIAN ECOLOGICAL AGRI TECHDEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem that the pasta made of wheat flour is acidic, and excessive consumption of acidic food will cause the imbalance of the pH of the human body, form a sub-healthy state, and affect the health of the human body. Preparation

Method used

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Examples

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specific Embodiment approach 1

[0004] Specific embodiment 1: The alfalfa compound nutrient noodles of the present embodiment are made from 50-60 parts of wheat flour, 30-40 parts of oat flour, 4-5 parts of soybeans and 1.5-2 parts of dry alfalfa in parts by weight ratio.

[0005] The nutritional components of the alfalfa compound nutritional noodles and common wheat flour are compared in this embodiment, and the nutritional components of the alfalfa compound nutritional noodles and common wheat flour are shown in Table 1.

[0006] Flour

[0007] The comparison proves that the protein, fat, and dietary fiber content of alfalfa complex nutritional noodles are higher than common wheat flour, only the carbohydrate content is lower than that of common wheat flour, and the reduction of carbohydrate content helps to lose weight. In this embodiment, the alfalfa complex nutrient noodles are added with alkaline soybeans and alfalfa, which is beneficial to the pH balance of the human body, and the four component...

specific Embodiment approach 2

[0008] Embodiment 2: The difference between this embodiment and embodiment 1 is that the alfalfa complex nutrient noodles consist of 52 to 58 parts of wheat flour, 32 to 38 parts of oat flour, 4 to 5 parts of soybeans and 1.5 to 2 parts by weight. Made from dried alfalfa.

specific Embodiment approach 3

[0009] Specific embodiment three: this embodiment is different from specific embodiment one in that the alfalfa complex nutrient noodles are made from 55 parts of wheat flour, 35 parts of oat flour, 4.5 parts of soybeans and 2 parts of dried alfalfa in parts by weight ratio.

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Abstract

The invention discloses an alfalfa composite alimentary paste and preparing method, which comprises the following parts: 50-60% wheat flour, 30-40% oat flour, 4-5% soy bean and 1.5-2% dried alfalfa. the preparing method comprises the following steps: (1) immersing soy bean and dried alfalfa through water separately; (2) grinding soy bean and alfalfa; filtering; (3) placing wheat flour, oat flour, soy bean grinding filtrate, alfalfa grinding filtrate and water in the dough mixing machine; moulding; (4) drying the noodle to obtain the product.

Description

Technical field [0001] The invention relates to a compound nutrient noodle and a preparation method thereof. Background technique [0002] With the improvement of living standards, pasta made from wheat flour alone is far from being able to meet people's needs. Healthy body fluids are weakly alkaline, while pasta made from wheat flour is acidic. If you do not pay attention to dietary nutrition, excessive consumption of acidic foods will cause the body's pH imbalance, forming a sub-healthy state, and affecting human health. Summary of the invention [0003] The purpose of the present invention is to solve the defect that the pasta made of wheat flour is acidic. Excessive consumption of acidic foods will cause the body's pH imbalance, form a sub-healthy state, and affect human health. It provides an alfalfa compound nutritional noodle and the same Preparation. The first alfalfa compound nutrient noodle is made from 50-60 parts of wheat flour, 30-40 parts of oat flour, 4-5 parts of...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L1/20A23L33/10
Inventor 包云峰
Owner HARBIN FENGTIAN ECOLOGICAL AGRI TECHDEV
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