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Preparation method of life tonifying noodles

A noodle and dough technology, which is applied in the field of preparation of health-preserving noodles, can solve the problems of time-consuming and labor-consuming, and achieve the effects of good taste, improved taste and absorbability, and improved taste and elasticity

Inactive Publication Date: 2016-09-07
ANHUI JIAWEI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Now health noodles are particularly popular in the market, but the current health noodles need to go through a very complicated production process, which is time-consuming and labor-intensive. Therefore, there is an urgent need for a nutritious and delicious instant health noodles on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The preparation method steps of health-preserving noodles are as follows:

[0021] a. Get the components by weight: 120 parts of wheat flour, 60 parts of highland barley flour, 35-50 parts of black rice flour, 25 parts of barley kernels, 15 parts of spinach powder, 5 parts of vitamin C, 5 parts of vitamin D, oxidase 2 1 part, 2 parts of xylitol, 1 part of calcium lactate, 3 parts of edible salt, after adding clear water, put it into a mixer and stir until a dough is obtained;

[0022] b. Take by weight: 8 parts of Mian Huang Qi, 15 parts of Bai Fu Ling, 12 parts of Atractylodes Rhizome, 20 parts of Lu Codonopsis, 5 parts of Chenpi, 9 parts of Asparagus, 15 parts of Anemarrhena, 20 parts of Rehmannia glutinosa, 10 parts of raw licorice, 10 parts of jujube, 6 parts of Angelica dahurica, 2 parts of licorice, 5 parts of Polygonum multiflorum, 6 parts of sandalwood, 6 parts of medlar, 6 parts of Chrysanthemum chrysanthemum, 6 parts of Radix Polygoni Multiflori, 6 parts of Po...

Embodiment 2

[0027] The preparation method steps of health-preserving noodles are as follows:

[0028] a. Get the components by weight: 130 parts of wheat flour, 70 parts of highland barley flour, 35-50 parts of black rice flour, 40 parts of barley kernels, 25 parts of spinach powder, 10 parts of vitamin C, 6 parts of vitamin D, 5 parts of oxidase 3 parts, 3 parts of xylitol, 2 parts of calcium lactate, 5 parts of edible salt, after adding clear water, put into the blender and stir until dough is obtained;

[0029] b. Take by weight: 8 parts of Mian Huang Qi, 15 parts of Bai Fu Ling, 12 parts of Atractylodes Rhizome, 20 parts of Lu Codonopsis, 5 parts of Chenpi, 9 parts of Asparagus, 15 parts of Anemarrhena, 20 parts of Rehmannia glutinosa, 10 parts of raw licorice, 10 parts of jujube, 6 parts of Angelica dahurica, 2 parts of licorice, 5 parts of Polygonum multiflorum, 6 parts of sandalwood, 6 parts of medlar, 6 parts of Chrysanthemum chrysanthemum, 6 parts of Radix Polygoni Multiflori, 6 ...

Embodiment 3

[0034] A kind of preparation method step of health-preserving noodles is as follows:

[0035] a. Get the components by weight: 130 parts of wheat flour, 70 parts of highland barley flour, 35-50 parts of black rice flour, 40 parts of barley kernels, 25 parts of spinach powder, 10 parts of vitamin C, 6 parts of vitamin D, 5 parts of oxidase 3 parts, 3 parts of xylitol, 2 parts of calcium lactate, 5 parts of edible salt, after adding clear water, put into the blender and stir until dough is obtained;

[0036] b. Take by weight: 8 parts of Mian Huang Qi, 15 parts of Bai Fu Ling, 12 parts of Atractylodes Rhizome, 20 parts of Lu Codonopsis, 5 parts of Chenpi, 9 parts of Asparagus, 15 parts of Anemarrhena, 20 parts of Rehmannia glutinosa, 10 parts of raw licorice, 10 parts of jujube, 6 parts of Angelica dahurica, 2 parts of licorice, 5 parts of Polygonum multiflorum, 6 parts of sandalwood, 6 parts of medlar, 6 parts of Chrysanthemum chrysanthemum, 6 parts of Radix Polygoni Multiflori...

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Abstract

The present invention discloses a preparation method of life tonifying noodles. The preparation method comprises the following steps: the components in the following parts by weight are taken: 120-130 parts of wheat flour, 60-70 parts of highland barley flour, 35-50 parts of black rice flour, 25-40 parts of semen coicis, 15-25 parts of spinach powder, 5-10 parts of vitamin C, 5-6 parts of vitamin D, 2-5 parts of oxidases, 2-3 parts of xylitol, 1-2 parts of calcium lactate, and 3-5 parts of edible salt; and fresh water is added and the mixture is added into a stirrer to be stirred until a dough is obtained. The noodles can play the functions of preserving health and tonifying qi, and at the same time also can very well smooth mind and lower fire in a long term time consumption.

Description

technical field [0001] The invention relates to the field of noodle production, in particular to a method for preparing health-preserving noodles. Background technique [0002] Noodles originated in China and have a history of making and eating more than four thousand years. Noodles are a kind of health care food that is simple to make, convenient to eat, rich in nutrition, can be staple food and fast food. It has long been accepted and loved by people all over the world. Noodles are a kind of dough made from grain or bean flour and water, which are then either pressed or rolled or stretched into sheets and then cut or pressed, or made into strips (narrow or wide, Or flat or round) or small flakes, and finally boiled, fried, stewed, fried as a food. [0003] Now health-preserving noodles are particularly popular in the market, but present health-preserving noodles need to go through a very complicated production process, which is time-consuming and labor-intensive, so the...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L7/104A23L19/00A23L33/10A23L33/15A23L33/155A23L29/00A23L29/30
CPCA23V2002/00
Inventor 姜波
Owner ANHUI JIAWEI FOOD CO LTD
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