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Fig corn vegetable combination wheaten food

A technology of figs and fig juice, which is applied in food preparation, food science, application, etc., can solve the problems of no substantive change and no major improvement in nutritional content, and achieve enrichment of nutritional content, improvement of dietary structure, and improvement of physical fitness Effect

Inactive Publication Date: 2012-05-30
WEIHAI XINYI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the raw materials of pasta and the process of making technology have not been greatly improved, there has been no substantial improvement in the color, flavor, mouthfeel, and especially the nutritional content of pasta for a long time, and there is no combination pasta product of figs, corn and vegetables so far. listing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Weigh fig powder and corn flour according to the proportion and mix them. Standby: Weigh fresh and clean figs and spinach according to the proportion and beat them into juice. Standby: add the mixed fig flour and corn flour according to the proportion to the beaten fig juice, Spinach juice is prepared into dough, noodles are made into noodles with a noodle machine, and then one layer of fig powder is rolled, which is the fruit and vegetable noodle food of the present invention.

Embodiment 2

[0015] Weigh fig powder and corn flour according to the proportion and mix them. Standby: Weigh fresh and clean figs and spinach according to the proportion and beat them into juice. Standby: add the above mixed fig flour and corn flour into the beaten fig juice according to the proportion. , spinach juice to prepare the dough, make steamed buns with a steamed bun machine, and then roll a layer of fig powder, which is the fruit and vegetable steamed bun food of the present invention.

Embodiment 3

[0017] Weigh fig powder and corn flour according to the proportion and mix them. Standby: Weigh fresh and clean figs and spinach according to the proportion and beat them into juice. Standby: add the above mixed fig flour and corn flour into the beaten fig juice according to the proportion. , Spinach juice is used to modulate the dough and make biscuit food.

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PUM

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Abstract

The invention relates to the food technical field, concretely relates to a fig corn vegetable combination wheaten food, which is characterized in that fig powder and corn flour are taken as raw materials, a fig juice, a spinach juice and the like with proper proportion are added to produce wheaten food such as noodle, steamed bread, steamed stuffed bun and dumpling. The produced wheaten foods have the characteristics of good color, smell, taste and nutrition, are in favor of intake of fig, corn and spinach by people, and are capable of widely raising the physical fitness of people, improving the dietary pattern and simultaneous developing the utilization of fruits and vegetables.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a combination pasta with figs, corns and vegetables. Background technique [0002] There are many kinds of traditional pasta. Traditional pasta generally refers to traditional flour products, including noodles, instant noodles, bread, rolls, biscuits, steamed buns, cakes, steamed buns, dumplings, etc. Raw materials such as wheat, rice, corn, sweet potatoes, sorghum, etc. are rarely used as raw materials of fruits and vegetables. The traditional method of making pasta is to use water for kneading, forming, heating and other operations. Because the raw materials of pasta and the process of making technology have not been greatly improved, there has been no substantial improvement in the color, flavor, mouthfeel, and especially the nutritional content of pasta for a long time, and there is no combination pasta product of figs, corn and vegetables so far. listed. Contents of the inve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L1/10A23L19/00A23L7/10A23L33/00
Inventor 王金玲
Owner WEIHAI XINYI BIOLOGICAL TECH
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