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Psophocarpus tetragonolobus health noodles and preparation method thereof

A technology for health-care noodles and quadrangular beans, which is applied in food preparation, food ingredients containing natural extracts, food science and other directions, can solve the problems of species, nutrition, and food health-care effects that cannot meet people's needs, and achieves high nutritional value. , nutrient-rich effect

Inactive Publication Date: 2014-10-29
于兴俊
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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

[0015] Lens bean health noodles, consisting of the following raw materials in parts by weight (kg):

[0016] Wheat flour 280, square beans 42, watercress 15, eyebrow beans 24, rye flour 12, soybean protein powder 8, lotus root 17, coconut flour 13, bamboo shoots 28, boletus 20, black potatoes 32, pork liver powder 10, grapes Fruit pulp 24, Pu'er tea leaves 2, astrology vegetables 1, angelica 2, nutritional additives 9, appropriate amount of water.

[0017] The nutritional additives are composed of the following raw materials in parts by weight (kg): jicama powder 34, lotus seed powder 15, green calyx plum powder 8, cinnamon powder 2, tree leaves 10, hawthorn 5, snow lotus 3, sarsaparilla leaves 1, dogwood 6. Litchi leaves 4. Bamboo leaves 12. Water chestnut stem 5. Appropriate amount of water.

[0018] The preparation method comprises the steps of:

[0019] (1) Asteraceae and angelica were decocted with appropriate amount of water for 3 times, 40 minutes each time, filtered ...

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Abstract

The invention discloses psophocarpus tetragonolobus health noodles and a preparation method thereof. The psophocarpus tetragonolobus health noodles are prepared from wheat flour, psophocarpus tetragonolobus, nasturtium officinale, lablab purpureus (Linn.) sweet, rye flour, soy bean protein powder, lotus roots, coconut powder, bamboo shoots, bolete, dark potatoes, pig liver powder, grape pulp, Puer tea leaves, lysimachia fortunei, angelica sinensis and the like. The psophocarpus tetragonolobus health noodles have the beneficial effects that psophocarpus tetragonolobus, named as green gold, is rich in proteins, vitamins and many mineral substances, has very high nutritional value, is a very good source for enriching blood, supplementing calcium and supplementing nutrition, can be used for preventing many diseases after being usually eaten and belongs to health vegetable; the noodles processed from the psophocarpus tetragonolobus with flour and the other materials not only have abundant nutrition, but also have the dietary therapy health effects.

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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IPC IPC(8): A23L1/16A23L1/30A23L7/109
CPCA23L7/109A23L33/105A23V2002/00A23V2250/21
Inventor 于兴俊
Owner 于兴俊
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