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Phyllanthus emblica L. fine dried noodles and preparation method thereof

A technology of emblica and emblica powder, applied in the field of food processing, which can solve the problems of fruit loss of biological activity, high production cost, and inability to realize nutritional value, and achieve the effects of lowering temperature, improving taste, and enriching varieties

Inactive Publication Date: 2018-04-03
想念食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The production cost of this process is high, and it is easy to lose the biological activity of the fruit due to poor temperature control during the preparation process, so that the expected nutritional value cannot be achieved

Method used

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  • Phyllanthus emblica L. fine dried noodles and preparation method thereof
  • Phyllanthus emblica L. fine dried noodles and preparation method thereof
  • Phyllanthus emblica L. fine dried noodles and preparation method thereof

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Embodiment Construction

[0037] In order to make the purpose, technical solution and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments.

[0038] According to an embodiment of the present invention, a kind of emblica vermicelli is provided. Its composition and weight percentage are, including flour, salt and edible alkali, and it is characterized in that it also includes emblica powder, and the composition and weight percentage of the emblica vermicelli include: it also includes emblica powder, and The components and parts by weight of the emblica dried noodles include: 96-105 parts of flour, 1-3 parts of emblica powder, 0.5-1.5 parts of edible salt and 0.01-0.025 parts of edible alkali. Specifically, it can be implemented according to the following proportioning ratio.

[0039] Flour 96 powder, emblica powder 1-1.5 powder, edible salt 0.5-0.75 and edible alkali 0.01-0.02, ...

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Abstract

The invention discloses Phyllanthus emblica L. fine dried noodles and a preparation method thereof. The Phyllanthus emblica L. fine dried noodles comprises, by weight, 96 to 105 parts of wheat flour,1 to 3 parts of Phyllanthus emblica L. powder, 0.5 to 1.5 parts of table salt and 0.01 to 0.025 parts of edible alkali. The preparation method comprises preparing Phyllanthus emblica L. powder, pre-mixing the Phyllanthus emblica L. powder and wheat flour according to a weight part ratio through stirring, dissolving the mixture with edible water according to a certain ratio, carrying out uniform mixing, adding salt water into the pre-mixed flour, carrying out stirring, carrying out standing, carrying out rolling through a continuous calender to obtain noodles, drying the noodles, cutting the noodles and carrying out quantitative packing.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to emblica vermicelli and a preparation method thereof. Background technique [0002] Traditional vermicelli originated in China and has a long history. It uses wheat flour as the main raw material and is processed through processes such as dough kneading, sheeting, stripping, and drying. Because of its simple production and convenient eating, it is welcomed and loved by people. But along with improving day by day of people's living standard, existing noodles have been difficult to satisfy people's demand gradually in aspects such as kind, nutrition, health-care efficacy. [0003] In order to enrich noodle types and mouthfeel, some fruit noodles have occurred in the prior art. Most of these noodles use fruit freeze-dried powder as an additional raw material. Freeze-dried fruit powder uses the vacuum freeze-drying method of the freeze dryer to freeze the water in the fruit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2250/1614A23V2300/10
Inventor 孙君庚
Owner 想念食品股份有限公司
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