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Convenient fine dried noodle with good color, aroma and taste and preparation method thereof

A fragrance and complete technology, applied in the functions of food ingredients, food ingredients as odor modifiers, food ingredients as taste modifiers, etc., can solve the problem of difficult to take into account color, aroma, taste, etc. The effect of complete color and fragrance, simple preparation and operation

Inactive Publication Date: 2019-01-29
广东金妮宝科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, it is difficult to take into account the color, aroma and taste of noodles with rich nutrition.

Method used

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  • Convenient fine dried noodle with good color, aroma and taste and preparation method thereof
  • Convenient fine dried noodle with good color, aroma and taste and preparation method thereof
  • Convenient fine dried noodle with good color, aroma and taste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of the instant vermicelli with complete color, fragrance and taste of embodiment one may further comprise the steps:

[0022] 1) To make powder, take fresh tomatoes, carrots, red peppers, beetroots, mushrooms, shallots, garlic, ginger, soybeans and hemp seeds, place them in a heat pump dryer, and dry them at 80°C until Moisture content is 1%, then pulverizes, pulverizes to particle size and is 250 orders, obtains dry powder respectively; After supercritical carbon dioxide extracts walnut oil, collects walnut kernel powder and obtains walnut powder through crushing to particle size 250 orders; Take tomato powder 10g, Carrot powder 10g, red pepper powder 5g, beetroot powder 10g, mushroom powder 2g, shallot powder 4g, garlic powder 0.5g, ginger powder 0.5g, soybean powder 5g, hemp seed powder 2g, pepper powder 1g, walnut Powder 10g, whey protein powder 2g and milk powder 2g, mix evenly, make 64g mixed powder;

[0023] 2) Make seasoning sauce: mix 80...

Embodiment 2

[0029] The preparation method of the instant vermicelli with complete color, fragrance and taste of embodiment 2 may further comprise the steps:

[0030] 1) To make powder, take fresh tomatoes, carrots, red peppers, beetroots, mushrooms, shallots, garlic, ginger, soybeans and hemp seeds, respectively place them in a heat pump dryer, and dry them at 50°C until Moisture content is 5%, then pulverized, pulverized to a particle size of 500 mesh, respectively to obtain dry powder; after supercritical carbon dioxide extraction of walnut oil, walnut kernel powder is collected and crushed to a particle size of 500 mesh to obtain walnut powder; take tomato powder 20g, Carrot powder 20g, red pepper powder 10g, beetroot powder 20g, mushroom powder 6g, shallot powder 2g, garlic powder 2g, ginger powder 2g, soybean powder 7g, hemp seed powder 3g, pepper powder 2g, walnut powder 18g 1. 3g of whey protein powder and 5g of milk powder, mixed evenly to obtain 120g of mixed powder;

[0031] 2)...

Embodiment 3

[0037] The preparation method of the instant vermicelli of embodiment three complete in color, fragrance, comprises the steps:

[0038] 1) To make powder, take fresh tomatoes, carrots, red peppers, beets, mushrooms, shallots, garlic, ginger, soybeans and hemp seeds, and place them in a heat pump dryer respectively at 50-80°C Dried to a moisture content of 1-5%, and then crushed to a particle size of 250-500 mesh to obtain dry powder respectively; obtained by collecting walnut kernel powder after supercritical carbon dioxide extraction of walnut oil and crushing to a particle size of 250-500 mesh Walnut powder: take tomato powder 16g, carrot powder 16g, red pepper powder 8g, beetroot powder 11g, mushroom powder 4g, shallot powder 3g, garlic powder 1.5g, ginger powder 1.5g, soybean powder 10g, hemp seed Powder 5g, pepper 1.5g, walnut powder 20g, whey protein powder 5g and milk powder 2.5g, mix evenly to make 105g of mixed powder;

[0039] 2) Make sauce: Mix 85g of water, 4g of ...

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Abstract

The invention discloses a convenient fine dried noodle with good color, aroma and taste, the convenient fine dried noodle with good color, aroma and taste comprises the following raw materials in parts by mass: 10-20 parts of tomato powder, 10-20 parts of carrot powder, 5-10 parts of red pepper powder, 10-20 parts of beet root powder, 2-6 parts of shii-take mushroom powder, 2-4 parts of chive powder, 0.5-2 parts of garlic powder, 0.5-2 parts of old ginger powder, 1-2 parts of ground pepper, 10-20 parts of walnut powder, 5-10 parts of soybean meal, 2-5 parts of fructus cannabis powder, 2-5 parts of whey protein powder, 2-5 parts of milk powder and 2-5 parts of seasoning juice. The convenient fine dried noodle can be eaten only after cooking without addition of any other seasonings or vegetables, the convenient fine dried noodle has good color, aroma and taste, and is convenient, delicious, and nutritional; the preparation operation of the noodle is simple, and the industrial productionis easy. Animal proteins and nut proteins are added, and the convenient fine dried noodle comprises the walnut powder, the soybean meal, the fructus cannabis powder, the whey protein powder and the milk powder, defects of conventional flour proteins are made up, and human body proteins are comprehensively supplemented.

Description

technical field [0001] The invention relates to the field of food processing, in particular to instant dried noodles with good color, flavor and taste and a preparation method thereof. Background technique [0002] my country is a big noodle-making country, and noodles, as a staple food, play an important role in consumer demand. Noodles have the characteristics of high quality and low price, convenient cooking, long shelf life, and easy carrying. They are traditional foods that people in many countries like. Nowadays, people's demand for food diversity is getting higher and higher. With the improvement of people's living standards, nutritional noodles are also one of the important directions of food processing and development. There are many Chinese patent applications for related achievements, such as "A Kind of Highland Barley Noodles" Application No. 200610124216.4, "A Kind of Healthy Noodles" Application No. 200810092313.9, "Yangmei Noodles" Application No. 20111018999...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L11/00A23L19/00A23L25/00A23L27/00A23L27/10A23L31/00A23L33/10A23L33/19
CPCA23L7/113A23L11/07A23L19/09A23L25/30A23L27/00A23L27/10A23L27/105A23L31/00A23L33/10A23L33/19A23V2002/00A23V2200/15A23V2200/16A23V2200/30A23V2250/18A23V2250/54252A23V2300/10
Inventor 林树真龙婷余洁芝林树红谢洁梅林小琳
Owner 广东金妮宝科技发展有限公司
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