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Nutrient noodles

A noodle and nutrition technology, applied in the field of nutrition noodles, to achieve the effect of uniform and delicate inside, good elasticity, and enhancing human immunity

Inactive Publication Date: 2017-02-01
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 nutritional noodle is prepared from raw materials comprising the following parts by weight:

[0025] 80 parts of wheat flour, 7 parts of pumpkin powder, 7 parts of mung bean powder, 7 parts of soybean powder, 7 parts of red bean powder, 5 parts of potato flour, 5 parts of tomato powder, 5 parts of carrot powder, 0.2 parts of lemon powder, 35 parts of water, 3 parts of salt part, 0.08 part of calcium sodium stearoyl lactylate.

[0026] The preparation method of this nutritious noodles, comprises the steps:

[0027] (1) mixing calcium sodium stearoyl lactylate, lemon powder, salt and water in proportion to prepare dough;

[0028] (2) Proportionally put wheat flour, pumpkin powder, mung bean powder, soybean powder, red bean powder, potato powder, tomato powder, carrot powder, and the dough mixing agent obtained in step (1) into the dough mixer and knead the dough for 20 minutes. get dough;

[0029] (3) leave the noodle base made by step (2) to make noodles, and the ti...

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PUM

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Abstract

The invention relates to nutrient noodles. The nutrient noodles are prepared from the following raw materials in parts by weight: 80-100 parts of wheat flour, 4-7 parts of pumpkin flour, 4-7 parts of mung bean powder, 4-7 parts of soybean powder, 4-7 parts of red bean powder, 4-7 parts of potato powder, 4-7 parts of tomato powder, 4-7 parts of carrot powder, 0.1-0.3 part of lemon powder, 30-45 parts of water, 2-3 parts of table salt and 0.08-0.1 part of calcium sodium stearoyl lactate. The nutrient noodles have the advantages of nutrient and scientific formula, and smooth and chewy mouthfeel, and have certain effects of lowering the blood pressure and enhancing the immunity of the human body.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a nutritional noodle. 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 nutritional noodle and a preparation method thereof. [0004] The technical scheme that the present invention adopts is as follows: [0005] A nutritional noodle is prepared from raw materials comprising the following parts by weight: [0006] 80-100 parts of wheat flour, 4-7 parts of pumpkin powder, 4-7 parts of mung bean powder, 4-7 parts ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10A23L29/10A23L3/3499
CPCA23L3/3499A23V2002/00A23V2200/324A23V2200/222
Inventor 陈中红
Owner 宜垦(天津)农业制品有限公司
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