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Bean-flavor nutritional noodle and making method thereof

A noodle and nutrition technology, applied in food preparation, food ingredients containing natural extracts, food science, etc., can solve problems such as species, nutrition, and food health effects that are difficult to meet people's needs, and achieve solutions that are indigestible, nutrient-rich, good health effect

Active Publication Date: 2014-08-20
徐州博创建设发展集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, the existing industrialized noodles have gradually been difficult to meet people's needs in terms of types, nutrition, food health effects, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] The bean-flavored nutritious noodles consist of the following raw materials in parts by weight (kg):

[0015] Flour 400, Brown Rice Flour 65, Peas 42, Chickpeas 24, Red Kidney Beans 10, Defatted Soybean Flour 30, Agaricus 6, Cactus Pulp 14, Black Brown Pulp 16, Corn Kernels 32, Egg Powder 10, Natural Grass 1, Duck Celery 2, gorse 3, stevia 3, persimmon stalk 1, basil leaf 2, health improver 12, water.

[0016] Among them, the health improving agent is composed of the following raw materials in parts by weight (kg): red bean powder 30, beet root powder 5, purple sweet potato powder 18, konjac powder 10, sesame oil 3, green pea seed 1, panax notoginseng 4, emblica 2, Beef chickweed 4, papaya seeds 7, Limonium bicolor 1, Cistanche 5, appropriate amount of water.

[0017] The preparation method comprises the steps of:

[0018] (1) Decoct natural grass, duck celery, gorse, stevia, persimmon stalks, and basil leaves with appropriate amount of water for 2 times, 40 minutes e...

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Abstract

The invention discloses a bean-flavor nutritional noodle and a making method thereof. The nutritional noodle is made by using wheat flour, brown rice flour, peas, chickpeas, red kidney beans, defatted soybean powder, agar, cactus pulp, black brown pulp, shelled corn, egg powder, Root of Small Diuranthera, Cryptotaenia japonica Hassk., Parochetus communis, Stevia Rebaudiana Bertoni, Prsimmon Calyx, Basil leaves and the like. The bean-flavor nutritional noodle is obtained by processing many types of beans and adding to noodles, so the bean-flavor nutritional noodle has the advantages of rich flavor, solving of the difficult digestion problem of the beans, abundant nutrition and good health effects, and is especially suitable for the elderly to eat.

Description

field of invention [0001] The invention relates to the field of food processing, in particular to noodles and a preparation method thereof. Background technique [0002] Noodles originated in China and have a long history. Because they are simple to make, convenient to eat, rich in nutrition, easy to digest, and can be staple food and fast food, they are more and more popular and loved by people. It is a kind of flour made from grains or beans with water and made into dough, or pressed or rolled into slices and then cut or pressed, or made into strips (narrow or wide, or flat) by rubbing, pulling, pinching, etc. or round) or small flakes, and finally boiled, fried, braised, and fried as a food. Among them, noodles made from wheat flour are the most common. Along with improving day by day of people's living standard, the noodles of existing industrialized production have been difficult to satisfy people's demand gradually in aspects such as kind, nutrition, food health care...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/20A23L1/30A23L7/109A23L11/00
CPCA23L7/109A23L33/105A23V2002/00A23V2250/21
Inventor 徐道福
Owner 徐州博创建设发展集团有限公司
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