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Purple sweet potato anthocyanin childhood nutrition noodles

A technology of purple sweet potato anthocyanin and children's nutrition, applied in the field of food processing, can solve the problems of reducing learning ability, immunity and anti-infection ability, increasing obesity and cardiovascular disease, etc., and achieves safe and reliable consumption, reasonable component distribution, high nutritional value

Inactive Publication Date: 2014-01-08
JIESHOU LYUYUAN HIGH EFFICIENCY AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] 3. Lipids: The appropriate intake of fat in childhood should account for 25%-30% of the total energy. Children and adolescents are at the peak of growth and development, and the demand for energy has also reached the peak, so generally do not over-restrict fat intake amount, but excessive intake will increase obesity and cardiovascular disease in adulthood
[0010] (2) Iron: Iron deficiency can not only cause anemia, but also reduce learning ability, immunity and anti-infection ability
[0014] (4) The main manifestation of iodine deficiency in childhood and adolescence is goiter, especially the incidence of thyroid gland in adolescence is high, and special attention should be paid to prevention

Method used

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  • Purple sweet potato anthocyanin childhood nutrition noodles
  • Purple sweet potato anthocyanin childhood nutrition noodles
  • Purple sweet potato anthocyanin childhood nutrition noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of purple sweet potato anthocyanin nutrition noodles for children, the steps are as follows:

[0037] 1. Weigh separately according to the component weight:

[0038]

[0039] 2. Mix the weighed purple sweet potato anthocyanin starch, wheat starch, soybean powder, millet flour, walnut powder and fish bone powder evenly with appropriate amount of water to make slurry (stir in a mixer to form a noodle shape);

[0040] 3. Add tea polyphenols, vitamin D, and table salt and heat to 45°C-50°C, continue to stir for 30 minutes, 120 revolutions per minute, so that the prepared slurry is kneaded into a dough shape, and it can be formed in the hand without flowing;

[0041] 4. Use the noodle preparation device to pull the strips;

[0042] 5. Cut the pulled noodles into strips according to the specifications, and send them to the freezer for freezing;

[0043] 6. Put the frozen strips into the drying room for drying, and the strips will be scattered naturally;

[0044] ...

Embodiment 2

[0046] A kind of purple sweet potato anthocyanin nutrition noodles for children, the steps are as follows:

[0047] 1. Weigh separately according to the component weight:

[0048] Purple sweet potato anthocyanin starch 50 kg

[0049]

[0050] 2. Mix the weighed purple sweet potato anthocyanin starch, wheat starch, soybean powder, millet flour, walnut powder and fish bone powder evenly with appropriate amount of water to make slurry (stir in a mixer to form a noodle shape);

[0051] 3. Add tea polyphenols, vitamin D, and table salt and heat to 45°C-50°C, continue to stir for 30 minutes, 120 revolutions per minute, so that the prepared slurry is kneaded into a dough shape, and it can be formed in the hand without flowing;

[0052] 4. Use the noodle preparation device to pull the strips;

[0053] 5. Cut the pulled noodles into strips according to the specifications, and send them to the freezer for freezing;

[0054] 6. Put the frozen strips into the drying room for drying,...

Embodiment 3

[0057] A kind of purple sweet potato anthocyanin nutrition noodles for children, the steps are as follows:

[0058] 1. Weigh separately according to the component weight:

[0059]

[0060]

[0061] 2. Mix the weighed purple sweet potato anthocyanin starch, wheat starch, soybean powder, millet flour, walnut powder and fish bone powder evenly with appropriate amount of water to make slurry (stir in a mixer to form a noodle shape);

[0062] 3. Add tea polyphenols, vitamin D, and table salt and heat to 45°C-50°C, continue to stir for 30 minutes, 120 revolutions per minute, so that the prepared slurry is kneaded into a dough shape, and it can be formed in the hand without flowing;

[0063] 4. Use the noodle preparation device to pull the strips;

[0064] 5. Cut the pulled noodles into strips according to the specifications, and send them to the freezer for freezing;

[0065] 6. Put the frozen strips into the drying room for drying, and the strips will be scattered naturally...

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Abstract

The invention discloses purple sweet potato anthocyanin childhood nutrition noodles, and relates to the technical field of food processing. The purple sweet potato anthocyanin childhood nutrition noodles comprise the following components in percentage by weight: 1-5% of purple sweet potato anthocyanin starch, 60-80% of wheat starch, 5-10% of soybean meal, 0.1-2% of millet flour, 0.000005-0.00001% of vitamin D, 1-5% of walnut powder, 0.1-2% of fish bone powder, 0.1-3% of tea polyphenol, 0.01-0.1% of edible salt and the balance of water. The preparation method provided by the invention is simple; no additive is added; the purple sweet potato anthocyanin childhood nutrition noodles are safe and reliable to eat, are reasonable in component proportion, also can play a healthcare role when people taste the delicious food, are high in nutritional value, and are edible for children for a long time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a purple sweet potato anthocyanin nutritional noodle for children. Background technique [0002] Children grow and develop faster, and their metabolism is vigorous. The amount of energy and nutrients needed is higher than that of adults, especially nutrients such as energy, protein, lipids, calcium, zinc, and iron. [0003] 1. Energy: The recommended amount of energy for children in the "Reference Intake of Dietary Nutrients for Chinese Residents" is 6688-10032 kilojoules. In childhood, the sources of energy are divided into: 55%-65%, fat 25%-30%, and protein 12%-14%. [0004] 2. Protein: The recommended dietary protein intake for children in my country is as follows [0005] [0006] 3. Lipids: The appropriate intake of fat in childhood should account for 25%-30% of the total energy. Children and adolescents are at the peak of growth and development, and the demand ...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L33/10A23L33/105A23L33/155
CPCA23L7/109A23L33/105A23V2002/00A23V2200/30A23V2250/21166
Inventor 徐公纯徐洪海
Owner JIESHOU LYUYUAN HIGH EFFICIENCY AGRI DEV
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