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Tartary buckwheat nutritional three-high noodle

A technology of tartary buckwheat and nutrition, which is applied in the field of nutritional noodles, which can solve the problems of easy paste in cooking mixed soup, low content of tartary buckwheat, poor toughness, etc., and achieve the effects of low bar breaking rate, smooth taste and prevention of arteriosclerosis

Active Publication Date: 2013-06-26
四川中良荞生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the defects of the prior art that tartary buckwheat must be added with wheat flour, the content of tartary buckwheat is low, the toughness is poor, it is easy to break, and the soup is easy to paste when cooked, and to provide a kind of tartary buckwheat with high content and rich nutritional components. Easy-to-eat tartary buckwheat nutritious three-high noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Take 500kg of tartary buckwheat, 150kg of oats, 50kg of pumpkin, 50kg of corn, 45kg of black fungus, 30kg of onion, 30kg of celery, 30kg of tomato, 30kg of shiitake mushroom, 30kg of pea, 5kg of bitter gourd, 5kg of tremella, and 95kg of highland barley. Wash and chop pumpkin, onion, celery, tomato, bitter gourd, black fungus and corn, squeeze and extract juice to obtain vegetable juice. After cleaning tartary buckwheat, peas, shiitake mushrooms, oats, white fungus, and highland barley, they are superfinely powdered and passed through 325 meshes to obtain a mixed powder. Mix the obtained vegetable juice with the mixed powder, add 400 kg of water, stir for 15 minutes, raise the temperature to 80° C., keep the temperature and continue stirring for 30 minutes, and then extrude through a sieve plate with an aperture of 1.4 mm. After the formed noodles are transferred to the transit warehouse and spread out to 5cm, they are tightly covered with a tarpaulin. After 9 hours of ...

Embodiment 2

[0049] Take 500kg of tartary buckwheat, 150kg of oats, 50kg of pumpkin, 50kg of corn, 45kg of black fungus, 30kg of onion, 30kg of celery, 30kg of tomato, 30kg of mushroom, 30kg of pea, 5kg of bitter gourd, and 5kg of white fungus. Wash and chop pumpkin, onion, celery, tomato, bitter gourd, black fungus and corn, squeeze and extract the juice. After cleaning the tartary buckwheat, peas, shiitake mushrooms, oats, and white fungus, they are superfinely powdered. Pass through 200 meshes to obtain mixed powder. Mix the obtained vegetable juice and mixed powder, add 550 kg of water, stir for 5 minutes, raise the temperature to 70°C, keep the temperature and continue stirring for 35 minutes, and then extrude through a sieve plate with an aperture of 1.3mm. After the shaped noodles are transferred to the transit warehouse and flattened into 6cm, they are tightly covered with a tarpaulin, and the noodles are aged after 12 hours of night sweat; they are put into the drying yard, manua...

Embodiment 3

[0051] Take 450kg of tartary buckwheat, 140kg of oats, 45kg of pumpkin, 55kg of corn, 45kg of black fungus, 30kg of onion, 24kg of celery, 28kg of tomato, 28kg of shiitake mushroom, 20kg of pea, 6kg of bitter gourd, 6kg of tremella, and 80kg of highland barley. Wash the peas, shiitake mushrooms, oats, and white fungus, and then finely powder them. Mix the obtained vegetable juice and mixed powder, add 560 kg of water, stir for 25 minutes, raise the temperature to 65°C, keep the temperature and continue stirring for 35 minutes, and then extrude through a sieve plate with an aperture of 1.3mm. After the shaped noodles are transferred to the transit warehouse and spread out to 7cm, they are tightly covered with a tarpaulin, and the noodles are aged after 9 hours of night sweating; they are put into the drying yard, manually combed and dried for 5 hours, so that the moisture content is lower than 15%, and the package is cut off Get tartary buckwheat nutritious three-high noodles. ...

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Abstract

The invention discloses tartary buckwheat nutritional three-high noodle. The tartary buckwheat nutritional noodle disclosed by the invention is prepared from the following ingredients: tartary buckwheat, oat, pumpkin, corns, black fungus, onions, celery, tomatoes, mushrooms, peas, balsam pears and tremella. The nutritional three-high noodle disclosed by the invention precisely selects the vegetables, is balanced in nutrition proportion, accords with daily dietary requirements of a human body, can well adjust blood pressure, blood fat and blood sugar of three-high crowds, accords with the judgment label of cate in diet, can well adjust the health states of the three-high crowds, and is unique in mouthfeel, simple in production technology and convenient to eat.

Description

technical field [0001] The invention relates to a nutritional noodle, in particular to a vegetable-containing tartary buckwheat nutritional three-high noodle, which belongs to the field of food. Background technique [0002] Tartary buckwheat is rich in nutrients, such as high-quality protein, vitamins, mineral elements, etc., especially rich in bioactive ingredients-flavonoids, which are the main source of dietary flavonoids, which is not available in other cereal grains. Tartary buckwheat has pharmacological health functions, can lower blood sugar, lower blood fat, strengthen the spleen and stomach, relieve fatigue, and enhance human immunity. Long-term consumption has an excellent therapeutic effect on patients with diabetes and hypertension. [0003] Because tartary buckwheat has a special dietary effect on people with high blood pressure, high blood sugar and high blood fat, it is welcomed and loved by people with high blood pressure, high blood fat and high blood sugar...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/212A23L1/28A23L1/30A23L7/109A23L19/00
Inventor 王应洪
Owner 四川中良荞生物科技有限公司
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