Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Mango-flavored noodles and preparation method thereof

A mango and noodle technology, which is applied in food preparation, food ingredients as taste improvers, food ingredients containing natural extracts, etc., can solve the problem of single taste and achieve good health effects

Active Publication Date: 2014-07-02
安徽双全面粉有限公司
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional noodles mostly use a single flour as raw material, with single taste and simple nutritional structure. With the continuous improvement of people's quality of life and the continuous enhancement of health awareness, various health noodles have also emerged at the historic moment and become consumers' favorites. darling

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A mango-flavored noodle is characterized in that it is composed of the following raw materials in parts by weight:

[0018] Flour 150, Buckwheat Flour 20, Mango 35, Cassia 3, Uncaria 2, Chai Root 2, Iris 2, Cimicifuga 3, Budisma 4, Gujing Grass 3, Gentian 2, Kale Juice 15, Bitter Melon Juice 15, nutritional additives 8;

[0019] The nutritional additive is composed of the following raw materials in parts by weight: wheat germ powder 15, fish skin powder 8, bitter almond powder 4, barley oil in an appropriate amount;

[0020] The preparation method of the nutritional additive comprises the following steps: evenly sprinkle coix seed oil into a pot, add wheat germ powder, fish skin powder and bitter almond powder after heating, and fry until fragrant.

[0021] The processing method of described mango flavor noodles is characterized in that comprising the following steps:

[0022] (1) After peeling and removing the core of the mango, put it into the Chinese kale juice, so...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses mango-flavored noodles and a preparation method of the mango-flavored noodles. The mango-flavored noodles are prepared from the following raw materials in parts by weight: 130-150 parts of flour, 20-30 parts of buckwheat powder, 30-40 parts of mango, 1-4 parts of semen cassia, 2-3 parts of uncaria, 1-2 parts of Viburnum lancifolium Hsu., 2-3 parts of rhizoma acori graminei, 2-3 parts of cimicifugae foetidae, 2-4 parts of butterflybush flower, 1-3 parts of pipewort, 2-3 parts of felwort, 10-15 parts of kale juice, 10-15 parts of bitter melon juice and 6-8 parts of a nutritional supplement. The invention provides the mango-flavored noodles and the preparation method of the mango-flavored noodles. Muskmelon is treated and then pulped, and combined with the flour to be processed into the noodles. The preparation method is simple, and reasonable in formula. The noodles produced by adopting the method have a fragrant taste of the muskmelon, and are smooth and chewy; and because multiple Chinese herbal medicinal ingredients including angelica sinensis, poria cocos, astragalus membranaceus, polygala root and the like are added in the raw materials, the mango-flavored noodles have a certain health care value.

Description

[0001] technical field [0002] The invention relates to a mango-flavored noodle and a preparation method thereof, belonging to the field of food processing. Background technique [0003] Noodles, as a staple food in northern my country, have a long history. Traditional noodles mostly use a single flour as raw material, with single taste and simple nutritional structure. With the continuous improvement of people's quality of life and the continuous enhancement of health awareness, various health noodles have also emerged at the historic moment and become consumers' favorites. darling. Contents of the invention [0004] The invention overcomes the deficiencies in the prior art and provides a mango-flavored noodle and a preparation method thereof. [0005] The present invention is achieved through the following technical solutions: [0006] A mango-flavored noodle is characterized in that it is composed of the following raw materials in parts by weight: [0007] Flou...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/16A23L1/30A23L1/221A23L33/105
CPCA23L7/109A23L19/09A23L33/105A23V2002/00A23V2250/21A23V2200/16
Inventor 武清泉
Owner 安徽双全面粉有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com