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Noodle and preparation method thereof

A noodle and flour technology, applied in the functions of food ingredients, food science, application, etc., can solve the problems of imperfect preparation process, poor taste and color of noodles, etc., to enhance appetite, help swallowing, help effect of digestion

Inactive Publication Date: 2018-04-20
想念食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The second object of the present invention is to provide the above-mentioned noodle preparation method, so as to alleviate the technical problems in the prior art that the noodle preparation process with auxiliary materials is not perfect, and the prepared noodle taste and color are not good

Method used

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  • Noodle and preparation method thereof
  • Noodle and preparation method thereof

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preparation example Construction

[0080] The present invention also provides a preparation method of noodles, mixing flour, yam powder, pregelatinized purple sweet potato powder, pumpkin powder, muskmelon powder, spinach powder, minced fish and chicken liver paste, kneading the noodles, pressing into tablets, and ripening , rolling and cutting into strips to obtain noodles.

[0081] The method is simple in process, easy to operate, has no special requirements on equipment, and the prepared noodles have uniform ingredients and good quality, can be easily popularized and used, and are suitable for large-scale production practice.

[0082] In one embodiment of the present invention, a vacuum kneading process is used for kneading.

[0083] The vacuum kneading process is carried out in a vacuum state, which can fully penetrate the water into the wheat flour particles, promote the protein and starch to fully and evenly absorb water, and make the gluten network more fully formed during the dough kneading and rolling ...

Embodiment 1

[0092] A kind of noodle provided by the present embodiment comprises the following raw materials in parts by weight: 89 parts of flour, 4 parts of yam powder, 2.0 parts of pregelatinized purple sweet potato powder, 1.5 parts of pumpkin powder, 2.0 parts of muskmelon powder, 0.6 part of spinach powder, 0.6 parts of surimi and 0.6 parts of chicken liver paste.

[0093]Among them, the yam powder is prepared by the following method: wash and peel the yam, put it into boiling water to inactivate the enzyme for 5 minutes after cutting it into sections, drain the water after removing it, cool to room temperature, and heat it with steam for 15 minutes for the second cooking. It is fully gelatinized, and after cooling, it is put into a masher and crushed to make yam paste, which is dried and crushed through a 100-mesh sieve.

[0094] The pumpkin powder is prepared by the following method: peel and remove the seeds of the mature pumpkin, cut the pulp into cubes, then cut into 5-10mm thi...

Embodiment 2

[0122] A kind of noodle provided by the present embodiment comprises the following raw materials in parts by weight: 85 parts of flour, 5 parts of yam powder, 1.5 parts of pregelatinized purple sweet potato powder, 2 parts of pumpkin powder, 1.5 parts of muskmelon powder, 1 part of spinach powder, 0.5 parts of surimi and 1 part of chicken liver puree.

[0123] Among them, the yam powder is prepared by the following method: wash and peel the yam, put it into boiling water to inactivate the enzyme for 5 minutes after cutting it into sections, drain the water after removing it, cool to room temperature, and heat it with steam for 15 minutes for the second cooking. It is fully gelatinized, and after cooling, it is put into a masher and crushed to make yam paste, which is dried and crushed through a 100-mesh sieve.

[0124] The pumpkin powder is prepared by the following method: peel and remove the seeds of the mature pumpkin, cut the pulp into cubes, then cut into 5-10mm thick sli...

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Abstract

The invention relates to the field of noodle processing, and in particular relates to a noodle and a preparation method thereof. The noodle comprises, by weight, 85 to 90 parts of flour, 3 to 5 partsof yam powder, 1.5 to 2.5 parts of pre-gelatinized purple sweet potato powder, 1 to 2 parts of pumpkin powder, 1.5 to 2.5 parts of muskmelon powder, 0.5 to 1 part of spinach powder, 0.5 to 1 part of minced fillet and 0.5 to 1 part of minced chicken liver. The noodle is rational and scientific in proportioning of various raw materials, balanced and full in nutrition, good in color, and good in taste, can increase the appetite of children, is easy to swallow and digest, and can exercise children's chewing ability. According to the preparation method provided by the invention, the raw materials are weighed according to the prescribed formula, and the noodle is prepared through the processes of mixing, pressing, curing, rolling and cutting. The method is simple and easy to operate, and has nospecial requirements for the equipment, the prepared noodle is uniform in composition, and the quality is good. The method is easy to promote and use, and is suitable for large-scale production practice.

Description

technical field [0001] The invention relates to the field of noodle processing, in particular to a noodle and a preparation method thereof. Background technique [0002] Noodles are foods that are often eaten in people's daily life. Traditional noodles are mainly made of wheat flour. The manufacturing process is simple and the nutritional content is also monotonous. With the improvement of people's living standards and the need to eat healthy, people have higher and higher requirements for the production process and nutritional content of noodles. At present, noodles with auxiliary materials such as spinach, pineapple or mulberry leaves have appeared in the market. To a certain extent, the nutritional content of noodles is enriched, but the nutritional content is not comprehensive, and it is only suitable for adults, not for young children. It is particularly important to study a kind of noodles with balanced and comprehensive nutrition, especially catering to the nutrition...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L13/20A23L13/50A23L13/60A23L17/00A23L17/10A23L19/00A23L19/10
CPCA23V2002/00A23L7/109A23L13/20A23L13/50A23L13/67A23L17/10A23L17/70A23L19/09A23L19/10A23V2200/32
Inventor 孙君庚郭媛媛董金龙
Owner 想念食品股份有限公司
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