Konjac-hulless barley noodles

A technology for noodles and highland barley, which is applied in the directions of food ingredients as emulsifiers, food ingredients as taste improvers, and functions of food ingredients, etc., to achieve the effects of preservation and adhesion, good elasticity, and increased gluten value.

Inactive Publication Date: 2016-12-21
宜垦(天津)农业制品有限公司
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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 and diet quality, people's concept of health preservation is getting deeper and deeper, and noodles with wheat as the main nutrient can no longer satisfy people's pursuit of health preservation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of konjac highland barley noodles, which is prepared from raw materials comprising the following parts by weight: 90 parts of wheat flour, 25 parts of konjac flour, 20 parts of highland barley flour, 5 parts of tartary buckwheat flour, 5 parts of oat flour, and 5 parts of cucumber juice , 3 parts of tomato juice, 2 parts of spinach juice, 35 parts of water, 2 parts of salt, 0.08 part of calcium sodium stearoyl lactylate.

[0025] The preparation method of the konjac highland barley noodles comprises the following steps:

[0026] (1) mixing calcium sodium stearoyl lactylate, tomato juice, spinach juice, cucumber juice, salt and water in proportion to prepare the dough;

[0027] (2) Wheat flour, konjac flour, highland barley flour, tartary buckwheat flour, oat flour, step (1) and the dough mixing agent obtained in proportion are all put into the dough mixing machine and the dough is mixed for 18 minutes to make the dough base;

[0028] (3) leave the noodle base ma...

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PUM

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Abstract

The invention relates to konjac-hulless barley noodles, which are prepared from the following raw materials by weight: 80-100 parts of wheat powder, 20-30 parts of konjac powder, 20-30 parts of hulless barley powder, 4-8 parts of Fagopyrum tataricum powder, 4-8 parts of oat powder, 2-5 parts of a cucumber juice, 1-4 parts of a tomato juice, 1-3 parts of a spinach juice, 30-45 parts of water, 2-3 parts of edible salt, and 0.08-0.1 part of calcium sodium stearyl lactylate. According to the present invention, the konjac-hulless barley noodles have advantages of nutritional and scientific formula, smooth taste and chewiness, and have a certain effect of blood pressure lowering and human immunity enhancing.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to konjac highland barley noodles. Background technique [0002] For a long time, the consumption of food in my country has been mainly based on pasta, and noodles are a traditional delicacy that people like. With the improvement of people's living standards and diet quality, people are more and more deeply aware of the concept of health preservation. Simple noodles with wheat as the main nutrient substance can no longer satisfy people's pursuit of health preservation. Contents of the invention [0003] In view of this, the present invention proposes a kind of konjac highland barley noodles and a preparation method thereof. [0004] The technical scheme that the present invention adopts is as follows: [0005] A kind of konjac highland barley noodles, the konjac highland barley noodles are prepared from raw materials comprising the following parts by weight: [0006] ...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/10A23L33/105A23L29/10A23L29/244
CPCA23V2002/00A23V2200/14A23V2200/326A23V2200/324A23V2200/222A23V2200/208A23V2250/5066A23V2250/21
Inventor 陈中红
Owner 宜垦(天津)农业制品有限公司
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