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Noodle containing plant ingredients and preparation method thereof

A technology for plant ingredients and noodles, which is applied to the field of noodles containing plant ingredients and its preparation, can solve the problems of insignificant effect, insufficient utilization of natural functional active substances, etc., and achieves low mildew resistance, rich nutritional value and good gloss. Effect

Inactive Publication Date: 2014-03-05
熊德明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, they are limited to the simple mixing and deployment of miscellaneous grains, and the utilization of natural functional active substances of miscellaneous grains is not prominent enough, and the effect is not obvious, nor is it involved in the prevention of flour mildew.

Method used

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  • Noodle containing plant ingredients and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1 Preparation of Noodles Containing Vegetable Components

[0016] The components are as follows: 50 grams of wild plant juice, 180 grams of vegetable juice, 12 grams of plant formula, 12 grams of animal formula, 1.7 grams of table salt, 19 grams of sodium bicarbonate, and 920 grams of flour.

[0017] The wild plant juice is obtained by the following preparation method: take the fresh and tender stems and leaves of Artemisia quinoa, celery, Polygonum water and reed, wash them, and dry them in the sun to obtain dry stems and leaves; take the same amount of dried stems and leaves of four plants, Add water for cooking, filter after boiling to obtain the filtrate and cooked stems and leaves, concentrate the filtrate to a relative density of 1.02 to obtain wild plant juice; dry the cooked stems and leaves for later use.

[0018] The vegetable juice is obtained through the following preparation method: take the same amount of leek, loofah, cucumber, celery and winter v...

Embodiment 2

[0026] Example 2 Preparation of Noodles Containing Vegetable Components

[0027] The components are as follows: 30 grams of wild plant juice, 200 grams of vegetable juice, 10 grams of plant formula, 15 grams of animal formula, 1.2 grams of table salt, 21 grams of sodium bicarbonate, and 900 grams of flour.

[0028] The wild plant juice is obtained by the following preparation method: take the fresh and tender stems and leaves of Artemisia quinoa, celery, Polygonum water and reed, wash them, and dry them in the sun to obtain dry stems and leaves; take the same amount of dried stems and leaves of four plants, Add water for cooking, filter after boiling to obtain the filtrate and cooked stems and leaves, concentrate the filtrate to a relative density of 1.02 to obtain wild plant juice; dry the cooked stems and leaves for later use.

[0029] The vegetable juice is obtained through the following preparation method: take the same amount of leek, loofah, cucumber, celery and winter v...

Embodiment 3

[0033] Example 3 Preparation of Noodles Containing Vegetable Components

[0034] The components are as follows: 60 grams of wild plant juice, 150 grams of vegetable juice, 15 grams of plant formula, 10 grams of animal formula, 2.0 grams of table salt, 16 grams of sodium bicarbonate, and 950 grams of flour.

[0035] The wild plant juice is obtained by the following preparation method: take the fresh and tender stems and leaves of Artemisia quinoa, celery, Polygonum water and reed, wash them, and dry them in the sun to obtain dry stems and leaves; take the same amount of dried stems and leaves of four plants, Add water for cooking, filter after boiling to obtain the filtrate and cooked stems and leaves, concentrate the filtrate to a relative density of 1.05 to obtain wild plant juice; dry the cooked stems and leaves for later use.

[0036] The vegetable juice is obtained through the following preparation method: take the same amount of leek, loofah, cucumber, celery and winter v...

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Abstract

The invention discloses a noodle containing plant ingredients. The noodle is prepared from the following components in parts by weight: 3-6 parts of wild plant juice, 15-20 parts of vegetable juice, 1.0-1.5 parts of plant formula, 1.0-1.5 parts of animal formula, 0.12-0.20 parts of salt, 1.6-2.1 parts of sodium bicarbonate and 90-95 parts of flour. The noodle containing the plant ingredients disclosed by the invention is prepared from a plurality of plant materials, animal materials and the like with abundant nutritive value, is abundant in nutritive value, does not contain food gum, a corrosion remover or a chemical additive, is higher in tensile strength than common strength, and good in glossiness. In addition, the noodle containing the plant ingredients disclosed by the invention is long in quality guarantee period, and not easy to mildew (the mildew validity at normal temperature in the south can be up to 24 months while the mildew validity of a common excellent wheat flour just is 3-4 months), and can be stored for a long period of time.

Description

technical field [0001] The invention relates to a noodle containing plant components and a preparation method thereof. Background technique [0002] Flour is a powder that is ground from wheat. According to the protein content in flour, it can be divided into high-gluten flour, low-gluten flour and gluten-free flour. Flour (wheat flour) is a staple food in most parts of northern China. There are many kinds of food made from flour, with a variety of patterns and different flavors. [0003] In the prior art, in order to increase the nutritional value of flour or improve its taste, it is a common practice to add plant ingredients to flour, such as adding buckwheat, oats, millet, sorghum, coix, black beans, lentils, mung beans and other special grains , Chinese patents CN1618332, CN1488260, CN1370409, CN1806562, CN1711890, CN1826908, CN1951199, CN1961727, CN1711890, CN1951200 and many other patent application technologies are devoted to the development of new processes and ne...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L33/10
CPCA23L33/10A23L7/109A23L33/105A23V2002/00
Inventor 熊德明
Owner 熊德明
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