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Arctium lappa nutrient fine dried noodles and preparing method thereof

A technology of burdock and dried noodles, applied in the field of food processing, can solve problems such as weak health care effect, and achieve the effects of enhancing immunity, retaining biologically active ingredients, and mature technology.

Inactive Publication Date: 2017-08-18
江苏真蒡生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The common health noodles in the market are mostly vegetable noodles, such as spinach noodles, carrot noodles, tomato noodles, shiitake mushroom noodles, etc., which have weak health care effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A burdock nutritional dried noodle, which is composed of the following components in parts by weight: 145 parts of high-gluten flour, 30 parts of burdock superfine powder, 12 parts of yam superfine powder, 4 parts of shiitake mushroom powder, 8 parts of carrot juice, and 3 parts of fine konjac powder , 2 parts of gluten powder, 6 parts of eggs, 3 parts of edible salt, 0.3 parts of edible alkali, and 75 parts of water.

[0035] The preparation method of above-mentioned burdock nutritional dried noodles comprises the following steps:

[0036] (1) Raw material pretreatment:

[0037] Pass the high-gluten flour through a 100-mesh sieve and set aside;

[0038] Choose fresh burdocks that are free from diseases, insect pests, and mildew. After wrapping in plastic wrap, refrigerate at 0-5°C for 5-6 months, then wash, peel, remove the head, slice, and protect the color for 15-25 minutes. It is an aqueous solution containing 1.00% citric acid, 0.24% ascorbic acid, and 0.16% cyst...

Embodiment 2

[0052] A burdock nutritional dried noodle, which is composed of the following components in parts by weight: 120 parts of high-gluten flour, 20 parts of burdock superfine powder, 10 parts of yam superfine powder, 3 parts of shiitake mushroom powder, 5 parts of carrot juice, and 2 parts of fine konjac powder , 2 parts of gluten powder, 4 parts of eggs, 2 parts of edible salt, 0.1 part of edible alkali, 60 parts of water.

[0053] Its preparation method is with embodiment 1.

Embodiment 3

[0055] A burdock nutritional dried noodle, which is composed of the following components in parts by weight: 160 parts of high-gluten flour, 40 parts of burdock superfine powder, 15 parts of yam superfine powder, 6 parts of shiitake mushroom powder, 10 parts of carrot juice, and 4 parts of konjac fine powder , 3 parts of gluten powder, 8 parts of eggs, 4 parts of edible salt, 0.5 parts of edible alkali, and 85 parts of water.

[0056] Its preparation method is with embodiment 2.

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PUM

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Abstract

The invention discloses arctium lappa nutrient fine dried noodles and a preparing method thereof. The fine dried noodles are prepared from, by weight, 120-160 parts of high gluten flour, 20-40 parts of arctium lappa ultrafine powder, 10-15 parts of rhizoma dioscoreae ultrafine powder, 3-6 parts of lentinula edodes powder, 5-10 parts of carrot juice, 2-4 parts of Konjac fine flour, 2-3 parts of vital gluten, 4-8 parts of eggs, 2-4 parts of edible salt, 0.1-0.5 part of dietary alkali and 60-85 parts of water. The preparing method comprises the steps of raw material pretreatment, dough kneading, curing, primary sheet pressing, dough sheet curing, continuous sheet pressing, strip cutting, shelving, even shearing, drying, unshelving and dough cutting. According to the arctium lappa nutrient fine dried noodles and the preparing method thereof, the high gluten flour is adopted as a main raw material, nutrient substances of arctium lappa, rhizoma dioscoreae, lentinula edodes, carrots and the like are added, the technology is simple, and the prepared fine dried noodles are rich in nutrition and tough and chewy in mouthfeel, can reduce blood pressure and blood fat, and improve the immunity.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to dried noodles, in particular to burdock nutritional dried noodles and a preparation method thereof. Background technique [0002] Vermicelli is a kind of hand-made pasta that is as thin as a hair, white and smooth, and durable to storage and cooking. Because of its good taste, convenient eating, low price and easy storage, it has always played a pivotal role in traditional pasta in my country and is very popular. The general public welcome. With the improvement of living standards and the continuous change of diet concepts, people pay more and more attention to the nutrition and health of dried noodles. Due to its single ingredients, poor taste and low nutritional value, traditional dried noodles have been unable to meet people's requirements for dietary nutrition. Health-care dried noodles gradually come into people's lives and become more popular. [0003] Usually, healt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/10A23L19/00A23L31/00A23L33/185
CPCA23V2002/00A23V2200/326A23V2200/324
Inventor 王飞
Owner 江苏真蒡生物科技有限公司
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