Hollow powder

Abstract

The invention discloses hollow powder, and relates to the technical field of food. The hollow powder is prepared from the following components in parts by weight: 5 to 10 parts of fructus lycii, 8 to 16 parts of flos chrysanthemi indici, 3 to 7 parts of pericarpium citri reticulatae, 3 to 7 parts of radix astragali seu hedysari, 8 to 16 parts of herba taraxaci, 20 to 30 parts of potato starch, 20 to 30 parts of cassava starch, 5 to 10 parts of corn starch, 5 to 10 parts of glutinous rice flour and 5 to 10 parts of pumpkin powder. According to the invention, by adding components such as Chinese wolfberry, wild chrysanthemum flower, dried orange peel, radix astragali and dandelion, the mouth feel and flavor of traditional hollow powder are retained, and the hollow powder is endowed with multiple health-care effects of resisting oxidation, resisting inflammation, improving immunity and the like; and meanwhile, by elaborately adjusting the proportion of the raw materials such as potato starch, cassava starch, glutinous rice flour, wheat flour and oat fiber, the health-care hollow powder is prepared. The hollow powder is more fine and smooth in taste and easy to digest and absorb, the protein content and the dietary fiber content of the hollow powder are increased, and the satiety and the nutritional value of the hollow powder are further enhanced.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to hollow noodles. Background Art

[0002] With the continuous development and progress of society, people's living standards are constantly improving, and their requirements for health are also increasing. As a kind of food that people often come into contact with in daily life, hollow noodles are traditionally made of cereal starches such as wheat flour. However, with people's increasing attention to the health and nutritional value of food, traditional hollow noodles ingredients can no longer meet the needs of modern consumers. Although existing hollow noodles products have been improved in taste and production process, they are still insufficient in the addition of nutritional elements and the development of functional foods. Summary of the invention

[0003] The invention aims to provide a hollow noodle to solve the problem that the traditional hollow noodle has a single ingredient and ordinary food health and nutritional value.

[0004] In order to achieve the above object, the present invention provides the following technical solutions: A hollow noodle, the hollow noodle comprises the following components in parts by weight: 5-10 parts of wolfberry, 8-16 parts of wild chrysanthemum, 3-7 parts of tangerine peel, 3-7 parts of astragalus, 8-16 parts of dandelion, 20-30 parts of potato starch, 20-30 parts of cassava starch, 5-10 parts of corn starch, 5-10 parts of glutinous rice flour, and 5-10 parts of pumpkin powder.

[0005] Furthermore, the hollow noodles are composed of the following by weight: 8 parts of wolfberry, 12 parts of wild chrysanthemum, 5 parts of tangerine peel, 5 parts of astragalus, 12 parts of dandelion, 25 parts of potato starch, 25 parts of cassava starch, 8 parts of corn starch, 8 parts of glutinous rice flour, and 8 parts of pumpkin powder.

[0006] Furthermore, it also includes the following raw materials in parts by weight: 20 parts to 30 parts of wheat flour.

[0007] Furthermore, the mass portion of the wheat flour is 25 portions.

[0008] Furthermore, it also includes the following raw materials in parts by weight: 5 parts to 15 parts of oat fiber.

[0009] Furthermore, the oat fiber is present in an amount of 10 parts by mass.

[0010] Lycium barbarum can replenish the deficiency of essence, improve color, whiten, improve eyesight, calm the mind, strengthen tendons and resist aging, eliminate wind, nourish tendons and bones, benefit people and eliminate fatigue. It contains carotene, thiamine, riboflavin, niacin and ascorbic acid.

[0011] Wild chrysanthemum is bitter, spicy and cool, clears away heat and detoxifies, dispels wind and heat, disperses blood stasis, improves eyesight and lowers blood pressure. It contains ingredients such as quercetin, luteolin, luteolin, apigenin and acacetin-7-O-β-D glucoside, and has immune and anti-inflammatory, liver protection, antibacterial, antioxidant and antimicrobial effects.

[0012] Tangerine peel is bitter and spicy, warm in nature, and enters the lung and spleen meridians. It contains vitamin C, vitamin A, soluble and insoluble cellulose, calcium, iron, zinc, potassium and other minerals.

[0013] Astragalus has the effects of replenishing qi and raising yang, strengthening the exterior and stopping sweating, promoting diuresis and reducing swelling, promoting fluid and nourishing blood, relieving stagnation and relieving arthritis, expelling toxins and draining pus, and healing sores and promoting tissue regeneration. It contains aspartic acid glucosan, betaine polysaccharide, astragalus flavonoids, isoflavones, astragalin, glutamic acid, aspartic acid, isoleucine, etc.

[0014] Dandelion tastes bitter, sweet and cold in nature. It has the effects of clearing away heat and detoxifying, reducing swelling and dispersing knots, and promoting diuresis and relieving stranguria. It contains crude fat, vitamins, protein, amino acids, potassium, calcium, zinc, manganese and so on.

[0015] The beneficial effects of the present invention are as follows: the present invention not only retains the taste and flavor of traditional hollow noodles, but also gives hollow noodles more nutritional value and health functions by adding a variety of natural plant ingredients, such as wolfberry, wild chrysanthemum, tangerine peel, astragalus and dandelion. These plant ingredients are rich in various vitamins and minerals, and have various health functions such as anti-oxidation, anti-inflammatory, and immunity enhancement.

[0016] At the same time, the present invention also makes the hollow noodles more delicate and smooth in taste and easy to digest and absorb by carefully allocating the proportions of raw materials such as potato starch, cassava starch, corn starch, glutinous rice flour and pumpkin flour. In addition, the addition of wheat flour and oat fiber not only increases the protein content and dietary fiber content of the hollow noodles, but also further enhances its satiety and nutritional value.

[0017] The above description is only an overview of the technical solution of the present invention. In order to more clearly understand the technical means of the present invention and implement it according to the contents of the specification, the preferred embodiments of the present invention are described in detail as follows. DETAILED DESCRIPTION

[0018] The technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0019] Example 1 A hollow noodle, the hollow noodle comprises the following components in weight: 8 parts of wolfberry, 12 parts of wild chrysanthemum, 5 parts of dried tangerine peel, 5 parts of astragalus, 12 parts of dandelion, 25 parts of potato starch, 25 parts of cassava starch, 8 parts of corn starch, 8 parts of glutinous rice flour and 8 parts of pumpkin powder.

[0020] Example 2 A hollow noodle, the hollow noodle comprises the following components by weight: 8 parts of wolfberry, 12 parts of wild chrysanthemum, 5 parts of tangerine peel, 5 parts of astragalus, 12 parts of dandelion, 25 parts of potato starch, 25 parts of cassava starch, 8 parts of corn starch, 8 parts of glutinous rice flour, 8 parts of pumpkin flour and 25 parts of wheat flour.

[0021] Example 3 A hollow noodle, the hollow noodle comprises the following components in weight: 8 parts of wolfberry, 12 parts of wild chrysanthemum, 5 parts of tangerine peel, 5 parts of astragalus, 12 parts of dandelion, 25 parts of potato starch, 25 parts of cassava starch, 8 parts of corn starch, 8 parts of glutinous rice flour, 8 parts of pumpkin flour, 25 parts of wheat flour and 10 parts of oat fiber.

[0022] In summary, the present invention provides a hollow noodle, which not only retains the taste and flavor of traditional hollow noodles, but also gives the hollow noodles more nutritional value and health functions by adding a variety of natural plant ingredients, such as wolfberry, wild chrysanthemum, tangerine peel, astragalus and dandelion, etc. These plant ingredients are rich in various vitamins and minerals, and have various health functions such as anti-oxidation, anti-inflammatory, and immunity enhancement.

[0023] At the same time, the present invention also makes the hollow noodles more delicate and smooth in taste and easy to digest and absorb by carefully allocating the proportions of raw materials such as potato starch, cassava starch, corn starch, glutinous rice flour and pumpkin flour. In addition, the addition of wheat flour and oat fiber not only increases the protein content and dietary fiber content of the hollow noodles, but also further enhances its satiety and nutritional value.

[0024] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0025] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A hollow noodle, characterized in that: The hollow noodles are composed of 5-10 parts of wolfberry, 8-16 parts of wild chrysanthemum, 3-7 parts of tangerine peel, 3-7 parts of astragalus, 8-16 parts of dandelion, 20-30 parts of potato starch, 20-30 parts of cassava starch, 5-10 parts of corn starch, 5-10 parts of glutinous rice flour, and 5-10 parts of pumpkin powder.

2. A hollow noodle as claimed in claim 1, characterized in that: The hollow noodles are composed of the following by weight: 8 parts of wolfberry, 12 parts of wild chrysanthemum, 5 parts of tangerine peel, 5 parts of astragalus, 12 parts of dandelion, 25 parts of potato starch, 25 parts of cassava starch, 8 parts of corn starch, 8 parts of glutinous rice flour, and 8 parts of pumpkin powder.

3. A hollow noodle according to any one of claims 1 to 2, characterized in that: It also includes the following raw materials in parts by weight: 20 to 30 parts of wheat flour.

4. A hollow noodle as claimed in claim 3, characterized in that: The mass portion of the wheat flour is 25 parts.

5. A hollow noodle according to any one of claim 3, characterized in that: It also includes the following raw materials in parts by weight: 5 parts to 15 parts of oat fiber.

6. A hollow noodle as claimed in claim 5, characterized in that: The mass portion of the oat fiber is 10 parts.