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Dry noodle containing wild apricot kernel and eucommia ulmoides and preparation method thereof

A technology of mountain apricots and dried noodles, which is applied in the directions of ultrasonic treatment of food, function of food ingredients, and food drying, etc., can solve the problems of sticking and falling off of noodles.

Inactive Publication Date: 2016-12-07
CHINA PAULOWNIA RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to avoid the sticking between the noodles in the existing dried noodles, dry flour is usually sprinkled before or after the strips are cut, and these dry flours usually stick to the surface of the noodles, and will fall off from the noodles during cooking and dissolve into the noodles. In the water, it will also cause the cooked noodles to stick easily

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0121] The preparation method of almond protein powder and almond refined oil comprises the following steps:

[0122] (1) Pre-treatment of almond debitterness:

[0123] (1.1) Almond shelling machine shelling, first machine screening, and then manual screening to obtain shelled almonds;

[0124] (1.2) Pour almonds into hot water at 100°C for 120 seconds, then transfer to cold water at 10°C for impact cooling for 5 minutes;

[0125] (1.3) Pour almonds into the peeling machine for peeling, first machine screening, then manual screening to obtain peeling almonds;

[0126] (1.4) Pour the peeled mountain almonds into hot water at 100°C for four soakings. During the soaking process, the water temperature is naturally cooled; soak for 4 hours for the first time, rinse with tap water after being removed; soak for 12 hours for the second time, and use tap water after removing Rinse; soak for 4 hours for the third time, rinse with tap water after removal; soak for 4 hours for the fourt...

Embodiment 2-1

[0147] Almond protein vermicelli is composed of salt, eucommia male flower tea powder, wolfberry powder, almond protein powder and flour, of which:

[0148] Table salt, the weight of which is 6.027g;

[0149] The Eucommia male flower tea powder obtained in Eucommia male flower tea powder embodiment 1, its weight is 100g;

[0150] Lycium barbarum powder is the wolfberry powder that makes among the embodiment 1, and its weight is 100g;

[0151] Almond protein powder is the almond protein powder that makes in embodiment 1, and its weight is 300g;

[0152] Flour is high-gluten flour, and its weight is 1000g.

[0153] In this example, the weight m of table salt 食盐 : weight m of Eucommia male flower tea powder 杜仲熊粉 : weight of wolfberry powder m 枸杞粉 : weight of almond protein powder m 山杏仁蛋白粉 : weight of flour m 面粉 =6.027:100:100:300:1000.

Embodiment 2-2

[0155] Almond protein vermicelli is composed of salt, eucommia male flower tea powder, wolfberry powder, almond protein powder, almond oil and flour, of which:

[0156] Table salt, the weight of which is 6.027g;

[0157] Eucommia male flower tea powder is the Eucommia male flower tea powder made in embodiment 1, and its weight is 100g;

[0158] Lycium barbarum powder is the wolfberry powder that makes among the embodiment 1, and its weight is 100g;

[0159] Almond protein powder is the almond protein powder that makes in embodiment 1, and its weight is 300g;

[0160] Almond oil is the almond refining oil that makes in embodiment 1, and its weight is 50g;

[0161] Flour is high-gluten flour, and its weight is 1000g.

[0162] In this example, the weight m of table salt 食盐 : weight m of Eucommia male flower tea powder 杜仲熊粉 : weight of wolfberry powder m 枸杞粉 : weight of almond protein powder m 山杏仁蛋白粉 : weight of almond oil m 山杏仁油 : weight of flour m 面粉 =6.027:100:100:300:...

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PUM

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Abstract

The invention discloses dry noodle containing wild apricot kernel and eucommia ulmoides and a preparation method thereof. The dry noodle is composed of salt, eucommia staminate flower tea powder, wolfberry powder, wild apricot kernel protein powder, and flour according to the corresponding weight ratio of 6.027-10.045:100-500:100-500:100-500:1000. The dry noodle includes the components such as the eucommia staminate flower tea, the wild apricot kernel and the wolfberries. Nutritional structure of the dry noodle is regulated and chewiness of the dry noodle is improved. Use quantity of dry flour is reduced in preparation of the dry noodle. The dry noodle is not liable to be stuck when being boiled, and can supply abundant vegetable protein, abundant vitamin and mineral elements to human body.

Description

technical field [0001] The invention relates to the field of development and utilization of noodles, in particular to a dried noodle from apricot eucommia and a preparation method thereof. Background technique [0002] Noodles are made by mixing water and noodles into dough, then processed into strips or flakes, and then made into food. Noodles originated in China and have a history of more than 4,000 years of production and consumption. They are one of the most common traditional foods in people's daily life. Because of its advantages of simple production, convenient eating, rich nutrition and easy digestion, it is loved by people. Along with economic development and people's emphasis on health, traditional noodles can't satisfy people's requirements for noodles mouthfeel and health. [0003] In order to avoid the sticking between the noodles in the existing dried noodles, dry flour is usually sprinkled before or after the strips are cut, and these dry flours usually stic...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/185A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/32A23V2250/548A23V2300/10A23V2300/48
Inventor 乌云塔娜朱绪春杜红岩姜仲茂李铁柱朱高浦赵罕
Owner CHINA PAULOWNIA RES CENT
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