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Wolfberry-yam elastic and smooth nutritional noodle and producing method thereof

A production method and a technology for yam bombs, which are applied in the field of food processing, can solve the problems of only focusing on taste and less emphasis on high-nutrition additional functions, and achieve the effects of high nutritional value, being beneficial to digestion and absorption, and improving human immunity.

Inactive Publication Date: 2013-01-30
NANJING DADI REFRIGERATION FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are various noodle foods in the market, but basically they only focus on taste, and pay less attention to health preservation and high nutritional additional functions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] The present invention will be further described below.

[0016] Select the spring wheat flour produced in Heilongjiang or Inner Mongolia in my country, mix 12% Ningxia wolfberry powder, 6% yam powder, 5% Ophiopogon japonicus powder and 3% sweet potato powder, add pure water and stir to form a uniform liquid. Then add salt according to different tastes, usually about 1%. In the vacuum dough mixer, the uniform material liquid and the refined wheat flour are uniformly mixed and fully combined to form a dough. In the ingredients, wolfberry, yam and Ophiopogon japonicus have extremely high nutritional value. We have made the three traditional Chinese medicine ingredients synergistically play a tonic effect through various selections and combinations. Lycium barbarum nourishes blood and improves eyesight, which can increase the number of white blood cells, enhance resistance and prevent diseases; yam can promote appetite, effectively eliminate fatigue, and enhance physical st...

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Abstract

The invention discloses a wolfberry-yam elastic and smooth nutritional noodle and a producing method thereof. Wheat flour is taken as the main material of the nutritional noodle and the noodle comprises the following ingredients of 10-15% of wolfberry powder, 5-10% of yam flour, 1-5% of radix ophiopogonis flour, 1-5% of sweet potato flour and 1-2% of edible salt. The noodle has extremely high nutritive value, is capable of improving immunity of human body and is helpful for digestion and absorption by spleen and stomach. In addition, the noodle tastes smooth and chewy.

Description

[0001] technical field [0002] The invention belongs to food processing technology, in particular to a processing method of nutritional noodles. Background technique [0003] Noodles are a common food in China, especially in the north. Because noodles are wheat food, they are easy to digest and nourish the stomach. There are various noodle foods in the market, but basically they only pay attention to taste, and pay less attention to health preservation and high-nutrition additional functions. Therefore, developing high-nutrition noodles will have great market prospects. Contents of the invention [0004] Purpose of the invention: In order to overcome the deficiencies in the prior art, the present invention provides a kind of nutritious noodles with Chinese wolfberry and yam elastic and nutritious and a production method thereof. [0005] Technical solution: In order to solve the above-mentioned technical problems, the present invention adopts the following technical so...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 陈大弟
Owner NANJING DADI REFRIGERATION FOOD
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