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Nutrient fine dried noodle and preparation process thereof

A dried noodle and nutritional technology, applied in the field of nutritional dried noodle and its preparation, can solve the problems of poor taste, single nutritional structure, unsatisfactory, etc., and achieve the effect of rich taste, diversified nutritional structure and balanced nutrition

Active Publication Date: 2014-06-18
南通市乐悦实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing noodles have a single nutritional structure and poor taste, which cannot meet the nutritional needs of people living in a modern fast-paced life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The nutritional dried noodle of this embodiment includes main ingredients and auxiliary materials. The main ingredients are composed of the following raw materials in proportion by weight: 80 parts of wheat flour, 15 parts of coix seed powder, 10 parts of mung bean powder, and 5 parts of broad bean powder. The auxiliary materials are composed of the following The composition of raw materials in proportion by weight: 10 parts of spinach, 5 parts of cucumber, 3 parts of orange juice, 6 parts of astragalus, 5 parts of angelica, 12 parts of carrot and 2 parts of salt.

Embodiment 2

[0018] The nutritional dried noodle of this embodiment includes main ingredients and auxiliary materials. The main ingredients are composed of the following raw materials in proportions by weight: 100 parts of wheat flour, 20 parts of coix seed powder, 18 parts of mung bean powder, and 8 parts of broad bean powder. The auxiliary materials are as follows The composition of raw materials in proportion by weight: 16 parts of spinach, 8 parts of cucumber, 6 parts of orange juice, 8 parts of astragalus, 10 parts of angelica, 20 parts of carrot and 5 parts of salt.

Embodiment 3

[0020] The nutritional dried noodle of this embodiment includes main ingredients and auxiliary materials. The main ingredients are composed of the following raw materials in proportions by weight: 90 parts of wheat flour, 18 parts of coix seed powder, 15 parts of mung bean powder, and 6 parts of broad bean powder. The auxiliary materials are as follows The composition of raw materials in proportion by weight: 13 parts of spinach, 7 parts of cucumber, 3-6 parts of orange juice, 7 parts of astragalus, 8 parts of angelica, 16 parts of carrot and 3 parts of salt.

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Abstract

The invention relates to a nutrient fine dried noodle and a preparation method thereof, belonging to the technical field of food. The nutrient fine dried noodle comprises main ingredients and auxiliary ingredients, wherein the main ingredients comprise the following materials in part by weight: 80-100 parts of wheat flour, 15-20 parts of semen coicis powder, 10-18 parts of mung bean powder, and 5-8 parts of broad bean powder; and the auxiliary ingredients comprise the following materials in part by weight: 10-16 parts of spinach, 5-8 parts of cucumber, 3-6 parts of orange juice, 6-8 parts of astragalus mongholicus, 5-10 parts of Chinese angelica, 12-20 parts of carrot, and 2-5 parts of salt. The nutrient fine dried noodle disclosed by the invention adopts coarse cereals as main materials, so that the nutrition is balanced; and fresh vegetables and traditional Chinese medicine beneficial to the body are added, so that the prepared fine dried needle has a diversified nutrition structure and a rich taste.

Description

technical field [0001] The invention relates to nutritional dried noodles and a preparation process thereof, belonging to the technical field of food. Background technique [0002] Noodles have a long history in China. "Boiled cakes" in the Eastern Han Dynasty and "soup cakes" in the Wei and Jin Dynasties are the original names for noodles. Noodles are not only an economical and filling staple food, but also an excellent delicacy that can be elegant. According to historical records, many dignitaries like to eat noodles and entertain distinguished guests with noodles. Noodles are rich in carbohydrates, which can provide enough energy and absorb a lot of water during cooking. 100 grams of noodles will become about 400 grams after cooking, so they can produce a strong sense of fullness. In addition, noodles can stimulate people's thinking activities. The human brain and nervous system need a food with 50% carbohydrates. Noodles are the food that the human brain needs. Th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L1/29A23L7/109A23L33/00
Inventor 陈键谭业树
Owner 南通市乐悦实业有限公司
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