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Composite fruit and vegetable juice fine dried noodles and preparation method thereof

A technology for compounding fruit and vegetable juice and fruit and vegetable juice, applied in the field of dried noodles, can solve the problems of poor formability, short shelf life and high bending and breaking rate

Inactive Publication Date: 2015-06-03
四川省苍溪漓山粮油有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Especially the many fruit and vegetable noodles on the market, not only have a short shelf life, are easy to change color, and produce a bad smell, but also have poor formability, which is mainly reflected in the high rate of bending and breaking, and the high rate of cooked strips.

Method used

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  • Composite fruit and vegetable juice fine dried noodles and preparation method thereof
  • Composite fruit and vegetable juice fine dried noodles and preparation method thereof
  • Composite fruit and vegetable juice fine dried noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Preparation of compound fruit and vegetable juice vermicelli:

[0067] (1) Preparation of compound fruit and vegetable juice: Peel the red kiwifruit, chop, beat, and pass through a 120-mesh sieve to obtain red-heart kiwifruit juice; after washing the spinach, add water at a mass ratio of 1:1 for beating, and pass through a 120-mesh sieve sieve to obtain the filtrate, add 1.5% calcium carbonate to the filtrate, stir at a low speed for 1 min, let stand for 5 min, and vacuum filter to obtain spinach juice. The prepared red kiwi juice and spinach juice are mixed in a mass ratio of 1:1 to obtain compound fruit and vegetable juice;

[0068] (2) Mixing: Mix 1kg of salt, 0.1kg of edible alkali, and 0.1kg of compound phosphate evenly, fully dissolve with 10kg of water, add 5kg of compound fruit and vegetable juice, and stir evenly to obtain a mixture;

[0069] (3) Dough mixing and aging: Add 80kg of wheat flour into the dough mixer, then add the mixed solution in (2) above, sta...

Embodiment 2

[0074] Preparation of compound fruit and vegetable juice vermicelli:

[0075] (1) Preparation of compound fruit and vegetable juice: Peel the red kiwifruit, chop, beat, and pass through a 120-mesh sieve to obtain red-heart kiwifruit juice; after washing the spinach, add water at a mass ratio of 1:1 for beating, and pass through a 120-mesh sieve sieve to obtain the filtrate, add 1.5% calcium carbonate to the filtrate, stir at a low speed for 1 min, let stand for 5 min, and vacuum filter to obtain spinach juice. The prepared red kiwi juice and spinach juice are mixed in a mass ratio of 1:1 to obtain compound fruit and vegetable juice;

[0076] (2) Mixing: Mix 1.8kg of salt, 0.13kg of edible alkali, and 0.18kg of compound phosphate evenly, fully dissolve with 18kg of water, add 9kg of compound fruit and vegetable juice, and stir evenly to obtain a mixed solution;

[0077] (3) Dough mixing and aging: Add 90kg of wheat flour to the dough mixer, then add the mixed solution in (2) a...

Embodiment 3

[0082] Preparation of compound fruit and vegetable juice vermicelli:

[0083] (1) Preparation of compound fruit and vegetable juice: Peel the red kiwifruit, chop, beat, and pass through a 120-mesh sieve to obtain red-heart kiwifruit juice; after washing the spinach, add water at a mass ratio of 1:1 for beating, and pass through a 120-mesh sieve sieve to obtain the filtrate, add 1.5% calcium carbonate to the filtrate, stir at a low speed for 1 min, let stand for 5 min, and vacuum filter to obtain spinach juice. The prepared red kiwi juice and spinach juice are mixed in a mass ratio of 1:1 to obtain compound fruit and vegetable juice;

[0084] (2) Mixing: Mix 5kg of salt, 0.5kg of edible alkali, and 0.5kg of compound phosphate evenly, fully dissolve with 30kg of water, add 18kg of compound fruit and vegetable juice, and stir evenly to obtain a mixture;

[0085] (3) Kneading and aging: Add 100kg of wheat flour to the dough mixer, then add the mixture in (2) above, start the doug...

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Abstract

The invention discloses composite fruit and vegetable juice fine dried noodles. The fruit and vegetable juice fine dried noodles are characterized by being prepared from the following components in parts by weight: 80-100 parts of wheat flour, 10-30 parts of water, 5-18 parts of composite fruit and vegetable juice, 1-5 parts of table salt, 0.1-0.5 part of dietary alkali and 0.1-0.5 part of composite phosphate. The composite fruit and vegetable juice fine dried noodles have uniform appearance color, are light yellow and green, complete in appearance and smooth in surface, have no sour and musty taste and other peculiar smell, and have scent fruit and vegetable flavor.

Description

technical field [0001] The invention relates to dried noodles, in particular to a preparation method of composite fruit and vegetable juice dried noodles. Background technique [0002] Noodles are the favorite pasta in my country, Japan, Southeast Asia and other countries. Its production process is simple, easy to operate and easy to eat, and it is suitable for various consumer groups. Over the years, noodles have been loved by people, and there are different types of noodles. Vermicelli gets its name because of its craftwork that needs to be hung to dry. The main varieties of dried noodles are ordinary dried noodles, colored dried noodles and handmade dried noodles. The quality of the above-mentioned dried noodles is affected by water quality, quality of raw and auxiliary materials, processing environment, drying environment and preservation environment. With the increase of storage time, the dried noodles will have some changes in color and taste, such as discoloration a...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L33/10
Inventor 赵志峰曾虹艳靳岳高健
Owner 四川省苍溪漓山粮油有限公司
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