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Nutritional coarse food grain flour slice and making method thereof

A technology of coarse grains and noodles, applied in the direction of food ingredients as taste improvers, functions of food ingredients, food science, etc., can solve problems such as crude fiber, low mineral content, poor entrance experience, easy indigestion, etc. Good taste, cheap price, good economic benefits

Inactive Publication Date: 2019-03-29
ANHUI SHENRAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Noodle leaf is a kind of food that is very popular among the common people. Most of the noodle leaf products on the market are made of single high-gluten flour. The nutrition is relatively simple, and the content of crude fiber and minerals is low. If you eat too much, you will easily suffer from indigestion and cause constipation. , the taste is too delicate, lacks chewiness, and the entrance experience is relatively poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0015] Specific embodiment 1: a kind of nutrient coarse grain noodles, it is made up according to the parts by weight of following raw materials: 20 parts of corn flour, 18 parts of purple rice flour, 14 parts of sorghum flour, 14 parts of oats, 8 parts of buckwheat flour, 17 parts of wheat bran , 15 parts of mung bean powder, 16 parts of soybean powder, 5 parts of edible salt, 5 parts of sesame oil, 7 parts of lard, 3 parts of chicken essence, 4 parts of honey, 9 parts of black sesame, 12 parts of water, 15 parts of peanut powder.

[0016] A kind of preparation method of nutritious coarse grain face leaf is:

[0017] S1. Fully mix the corn flour, purple rice flour, sorghum flour, oats, buckwheat flour, wheat bran, mung bean flour, soybean flour, and peanut flour in the stated proportions, and stir well to obtain raw material A;

[0018] S2. Add corresponding proportions of edible salt, sesame oil, lard, chicken essence, honey and water to raw material A, fully stir and knead ...

specific Embodiment 2

[0022] Specific embodiment 2: a kind of nutrient coarse grain noodle leaf, it is made up according to the parts by weight of following raw materials: 25 parts of corn flour, 21 parts of purple rice flour, 17 parts of sorghum flour, 18 parts of oats, 11 parts of buckwheat flour, 20 parts of wheat bran , 19 parts of mung bean powder, 19 parts of soybean powder, 7 parts of edible salt, 7 parts of sesame oil, 9 parts of lard, 5 parts of chicken essence, 6 parts of honey, 12 parts of black sesame, 15 parts of water, and 17 parts of peanut powder.

[0023] A kind of preparation method of nutritious coarse grain face leaf is:

[0024] S1. Fully mix the corn flour, purple rice flour, sorghum flour, oats, buckwheat flour, wheat bran, mung bean flour, soybean flour, and peanut flour in the stated proportions, and stir well to obtain raw material A;

[0025] S2. Add corresponding proportions of edible salt, sesame oil, lard, chicken essence, honey and water to raw material A, fully stir ...

specific Embodiment 3

[0029] Specific embodiment 3: a kind of nutrient coarse grain noodles, it is made up according to the parts by weight of following raw materials: 30 parts of corn flour, 26 parts of purple rice flour, 19 parts of sorghum flour, 22 parts of oats, 13 parts of buckwheat flour, 23 parts of wheat bran , 25 parts of mung bean powder, 22 parts of soybean powder, 9 parts of edible salt, 9 parts of sesame oil, 11 parts of lard, 8 parts of chicken essence, 8 parts of honey, 15 parts of black sesame, 18 parts of water, 20 parts of peanut powder.

[0030] A kind of preparation method of nutritious coarse grain face leaf is:

[0031] S1. Fully mix the corn flour, purple rice flour, sorghum flour, oats, buckwheat flour, wheat bran, mung bean flour, soybean flour, and peanut flour in the stated proportions, and stir well to obtain raw material A;

[0032] S2. Add corresponding proportions of edible salt, sesame oil, lard, chicken essence, honey and water to raw material A, fully stir and kne...

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Abstract

The invention discloses a nutritional coarse food grain flour slice, which is composed of the following raw materials by weight: 20-30 parts of corn flour, 18-26 parts of purple rice flour, 14-19 parts of sorghum flour, 14-22 parts of oat, 8-13 parts of buckwheat flour, 17-23 parts of wheat bran, 15-25 parts of mung bean flour, 16-22 parts of soybean flour, 5-9 parts of edible salt, 5-9 parts of sesame oil, 7-11 parts of lard, 3-8 parts of chicken essence, 4-8 parts of honey, 9-15 parts of black sesame, 12-18 parts of water and 15-20 parts of peanut meal. The nutritional coarse food grain flour slice is formed by mixing of a variety of coarse food grain four, contains a lot of dietary fiber, minerals and protein, can promote intestinal peristalsis, is beneficial to human intestinal health,also the making process is simple and scientific, and can achieve large-scale production and popularization.

Description

technical field [0001] The invention relates to the field of food, in particular to a nutritional coarse grain noodle leaf and a preparation method thereof. Background technique [0002] Oats are small miscellaneous grains. They are low-sugar, high-nutrition, and high-energy foods. Oats are sweet and flat in nature, can nourish the spleen, nourish the heart, and suppress sweat. They have high nutritional value, are resistant to cold and drought, and are highly adaptable to soil. Oatmeal is rich in dietary fiber, which can promote intestinal peristalsis, facilitate defecation, low calorie, low glycemic index, lower fat and blood sugar, and is also one of the high-end supplements. Oatmeal is a functional food that can lower cholesterol and stabilize blood sugar. According to the latest food research, naked oats contain 16% crude protein, 9% fat, starch, phosphorus, iron, calcium and other elements. Oats are rich in B vitamins, niacin, folic acid, and pantothenic acid, especia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L25/00A23L33/22
CPCA23L7/10A23L11/05A23L11/07A23L25/20A23L33/22A23V2002/00A23V2200/32A23V2200/14
Inventor 李坤宇李升冉张梅
Owner ANHUI SHENRAN FOOD CO LTD
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