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Carrot noodles

A carrot and flour technology, applied in the direction of food science, can solve the problems of incomplete nutrition and general taste of noodles, and achieve the effect of rich nutrition

Inactive Publication Date: 2018-03-09
蒋坤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some noodles have incomplete nutrition, average taste, become mushy when boiled for a long time, and break when clamped with chopsticks, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] (1) Noodles: Pour the flour used in the production into the mixer, add the auxiliary materials used, cover the lid, and stir evenly with saline water;

[0017] ⑵ Rolling into strips: Pour the evenly stirred flour into the aging box, and after about 10-30 minutes, it will be rolled into dough by the first grinding roller, and the rolled dough will be processed into wet noodles after passing through the sixth set of grinding rollers.

[0018] (3) Baking: After the wet noodles enter the baking room, they generally go through four processes, one is cold wind setting; the other is moisturizing and sweating; the third is heating up and reducing the tide; The time for noodles in the baking room is about 3.5-5.5 hours.

[0019] ⑷Sliced ​​noodles: The baked noodles can be packaged into finished products after being cut by a noodle cutting machine and placed for 7-9 hours.

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PUM

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Abstract

The invention discloses a carrot noodle, which is composed of the following components: carrot 10%-20%, flour 80%-90%, water 30%-35%, salt 0.5%-1.5%, alkali 0.5%-0.8% . The carrot noodles can enhance resistance, lower blood sugar and fat, lower blood fat, promote the synthesis of adrenaline, lower blood pressure and strengthen the heart. It is a good food therapy product for patients with hypertension and coronary heart disease.

Description

technical field [0001] The invention relates to a composition of noodles, in particular to a formula of carrot noodles. Background technique [0002] Noodles are one of the main foods in our daily life. It is a kind of dough made from grain or bean flour and water, which is then pressed or rolled, or made into strips or small pieces by rubbing, pulling, kneading, etc. Flaky, and finally boiled, fried, braised, and fried as a food. There are many patterns and varieties. Such as sliced ​​noodles, ramen noodles and fried noodles. However, some noodles have incomplete nutrition, average taste, become mushy after cooking for a long time, and break when you pinch them with chopsticks. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of carrot noodles with good taste, good cooking resistance, no stickiness, continuous sandwiching and rich nutrition. [0004] For solving this technical problem, the technical ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10
Inventor 蒋坤
Owner 蒋坤
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