Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Special flour for purple sweet potato noodles

A technology of purple potato flour and potato noodles, applied in the application, food ingredients as taste improver, function of food ingredients, etc., can solve the problems of difficult noodle forming, high fracture rate, easy to disperse, etc., to reduce the fracture rate and cost. Low, the effect of promoting cytokine production

Inactive Publication Date: 2017-08-22
成都鲜美诚食品有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the existing purple sweet potato noodles are directly mixed with flour and purple sweet potato flour. Due to the brittleness of purple sweet potato flour, there are defects such as difficult molding, easy loosening, and high breakage rate when making noodles.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Use 200g of low-gluten flour, 100g of high-gluten flour, 300g of purple sweet potato flour, 5g of sodium alginate, and 10g of vitamin C, and mix them evenly to prepare special flour for purple sweet potato noodles. The dried noodles are prepared from the special flour. It has low breaking rate, boiling resistance, foam resistance, non-sticky strips, strong gluten, high toughness, delicate, lubricated, and chewy taste; and it is rich in amino acids, vitamins, anthocyanins and other beneficial substances, which can effectively supplement the human body The necessary nutrients, improve human immunity, and promote the production of cytokines.

Embodiment 2

[0024] Use 400g of low-gluten flour, 300g of high-gluten flour, 200g of purple sweet potato flour, 10g of sodium alginate, and 28g of vitamin C, and mix them evenly to prepare special flour for purple sweet potato noodles. The dried noodles are prepared from the special flour. It has low breaking rate, boiling resistance, foam resistance, non-sticky strips, strong tendons, high toughness, delicate, lubricated, and chewy taste; and it is rich in amino acids, vitamins, anthocyanins and other beneficial substances, which can effectively supplement the human body. The necessary nutrients, improve human immunity, and promote the production of cytokines.

Embodiment 3

[0026] Use 300g of low-gluten flour, 200g of high-gluten flour, 250g of purple sweet potato flour, 8g of sodium alginate, and 20g of vitamin C, and mix them evenly to prepare special flour for purple sweet potato noodles. The dried noodles are prepared from the special flour. It has low breaking rate, boiling resistance, foam resistance, non-sticky strips, strong tendons, high toughness, delicate, lubricated, and chewy taste; and it is rich in amino acids, vitamins, anthocyanins and other beneficial substances, which can effectively supplement the human body. The necessary nutrients, improve human immunity, and promote the production of cytokines.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to special flour for purple sweet potato noodles, belongs to the technical field of food and solves a technical problem by providing the special flour for the purple sweet potato noodles. The flour is prepared from the following components in parts by weight: 20-40 parts of low gluten flour, 10-30 parts of high gluten flour, 20-30 parts of purple sweet potato flour, 0.5-1 part of sodium alginate and 1-3 parts of vitamin C. The special flour for the purple sweet potato noodles is simple in preparation method, easily obtainable in the raw materials and relatively low in costs. Besides, the fine dried noodles prepared from the flour are significantly reduced in fracture rates, resistant to boiling and soaking, not sticky together, strong in gluten and high in toughness, delicate in mouthfeel, lubricating, and chewy. Besides, the noodles are rich in amino acids, vitamins, anthocyanins and other beneficial substances, can effectively supplement human body needed nutrition, improve human body immunity, and promote cytokine productions.

Description

technical field [0001] The invention relates to special flour for purple potato noodles, belonging to the technical field of food. Background technique [0002] Purple sweet potato, also known as black potato, purple sweet potato, purple sweet potato, etc., is purple to deep purple. Purple sweet potato is rich in nutrients. It contains about 20% protein, including a variety of amino acids, which is easy to digest and absorb. In addition, purple sweet potato It also contains a variety of vitamins including vitamin C, vitamin A, vitamin B and other mineral elements such as phosphorus and iron. What's more, it contains a large amount of anthocyanins with unique effects and high medicinal value. It can be seen that the nutritional content of purple sweet potato is very high and has broad development prospects. [0003] 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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/10A23L33/10A23L29/256A23L29/00A23L33/15
CPCA23V2002/00A23V2200/14A23V2250/5026A23V2250/708A23V2200/30A23V2200/324
Inventor 李祖军
Owner 成都鲜美诚食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com