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Non-fried lotus leaf noodles

A lotus leaf surface, non-fried technology, applied in food science, food preservation, food ingredients as taste improvers, etc. Safe and reliable source of ingredients, balanced nutrient intake, and the effect of enriching nutrition

Inactive Publication Date: 2018-11-06
安徽康乐食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Saturated fatty acids have the characteristics of exacerbating arteriosclerosis, and eating a large amount is extremely harmful to health
Moreover, the oil is prone to produce various peroxides and other substances that are not conducive to health during repeated high-temperature frying.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A non-fried lotus leaf noodle is characterized in that it consists of the following raw materials in parts by weight: 100 parts of wheat flour, 10 parts of eggs, 5 parts of edible salt, 5 parts of lotus leaves, 3 parts of lotus flowers, 3 parts of lotus seeds, brown rice 5 parts, 5 parts oats, 5 parts corn kernels, 2 parts antioxidant, 4 parts coconut oil.

[0034] Further, the antioxidant is prepared by the following method: soak the rice in water for 2 hours, dry it in the air, put it in a freezer at -20 degrees for 30 minutes, grind the frozen rice, grind the Add water and compound enzyme to the final rice flour, and carry out heat preservation and enzymolysis at a temperature of 35 ° C, then heat to reflux state, heat preservation and stirring for 10 minutes, centrifuge, take the upper layer of enzymolysis solution, and send the enzymolysis solution into a freeze dryer, The solid obtained by drying is made into micropowder through a superfine pulverizer to obtain an...

Embodiment 2

[0052] A non-fried lotus leaf noodle is characterized in that it consists of the following raw materials in parts by weight: 130 parts of wheat flour, 13 parts of eggs, 7 parts of edible salt, 8 parts of lotus leaves, 5 parts of lotus flowers, 5 parts of lotus seeds, brown rice 8 servings, 8 servings of oats, 8 servings of corn kernels, 4 servings of antioxidants, and 6 servings of coconut oil.

[0053] Further, the antioxidant is prepared by the following method: soak the rice in water for 2 hours, dry it in the air, put it in a freezer at -20 degrees for 30 minutes, grind the frozen rice, grind the Add water and compound enzyme to the final rice flour, and carry out heat preservation and enzymolysis at a temperature of 40°C, then heat to reflux state, heat preservation and stirring for 15 minutes, centrifuge, take the upper layer of enzymolysis solution, and send the enzymolysis solution into a freeze dryer, The solid obtained by drying is made into micropowder through a sup...

Embodiment 3

[0071] A non-fried lotus leaf noodle, characterized in that it consists of the following raw materials in parts by weight: 150 parts of wheat flour, 15 parts of eggs, 10 parts of edible salt, 10 parts of lotus leaves, 6 parts of lotus flowers, 6 parts of lotus seeds, brown rice 10 parts, 10 parts oats, 10 parts corn kernels, 5 parts antioxidants, 8 parts coconut oil.

[0072] Further, the antioxidant is prepared by the following method: soak the rice in water for 2 hours, dry it in the air, put it in a freezer at -20 degrees for 30 minutes, grind the frozen rice, grind the Add water and compound enzyme to the final rice flour, and carry out heat preservation and enzymolysis at a temperature of 45 ° C, then heat to reflux state, heat preservation and stirring for 15 minutes, centrifuge, take the upper layer of enzymolysis solution, and send the enzymolysis solution into a freeze dryer, The solid obtained by drying is made into micropowder through a superfine pulverizer to obtai...

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Abstract

The invention discloses non-fried lotus leaf noodles. The non-fried lotus leaf noodles are prepared by only adopting wheat flour and eggs as main raw materials, as well as lotus leaves, lotus flowersand lotus seeds as added raw materials; and thus, the prepared non-fried lotus leaf noodles have the functions of clearing away heart-fire, relieving heat, and nourishing and beautifying the skin. Coarse cereals, such as brown rice, oat and corn kernels, are also added so that intake of coarse cereals by people is increased so as to balance nutrient intake as well as supplement a plurality of trace elements and dietary fiber. Moreover, an antioxidant extracted from rice is further added; and thus, the non-fried lotus leaf noodles are natural and healthy in ingredient sources compared with traditional instant noodles added with chemical components. The non-fried lotus leaf noodles also have unique flavor and rich nutrients.

Description

technical field [0001] The invention relates to the technical field of instant noodle processing, in particular to non-fried lotus leaf noodles. Background technique [0002] Instant noodles are a kind of convenience food that occurs along with the fast pace of modern life, also known as instant noodles, i.e. pasta, fast food noodles and so on. Because it has the advantages of specialized processing, high production efficiency, easy to carry, hygienic, convenient to eat, and time-saving, it was soon accepted by many countries and regions in the world. The production of instant noodles in my country began in 1970. After decades of development, instant noodles have become a household convenience food and the largest convenience food in my country. [0003] Present commercially available instant noodles are fried instant noodles mostly, and fried instant noodles are after noodles are steamed and boiled, slough most of moisture with frying mode, and make product qualitative. F...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L25/00A23L33/10A23L33/105A23L27/00A23L5/10A23L3/3472
CPCA23L3/3472A23V2002/00A23L5/10A23L5/13A23L7/113A23L25/30A23L27/00A23L33/10A23L33/105A23V2200/30A23V2200/318A23V2200/14A23V2200/15
Inventor 赵云清
Owner 安徽康乐食品科技有限公司
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