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Nutritional health-care and health-preserving noodles and preparation method thereof

A technology for noodles and nutrition, which is applied to the field of nutritious and health-preserving noodles and their preparation, can solve the problems of single taste, reduced gastrointestinal digestive function, etc., and achieve the effects of smooth surface, smooth and round taste, and broad market prospects.

Inactive Publication Date: 2019-08-16
安徽双全面粉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional noodles mostly use a single flour as raw material, with single taste and simple nutritional structure. With the continuous improvement of people's quality of life and the continuous enhancement of health awareness, various health noodles have also emerged at the historic moment and become consumers' favorites. Beloved, on the other hand, middle-aged and elderly people have difficulty digesting hard food due to their chewing function and gastrointestinal digestion function, so their daily staple food prefers pasta, and noodles are one of them.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] In the embodiment of the present invention, a kind of nutritional and health-preserving noodles, raw materials according to parts by weight include: 100 parts of flour, 5 parts of passionflower, 10 parts of celery, 4 parts of salt, 1 part of lotus seed core, 2 parts of hawthorn, konjac powder 10 parts, 2 parts of lotus leaf, 5 parts of sting melon, 3 parts of egg yolk, 5 parts of pumpkin powder, 2 parts of oat kernel, 0.5 part of Poria cocos, 30 parts of tartary buckwheat.

[0023] The preparation method of described nutritional health care noodles, comprises the following steps:

[0024] 1) Clean the passion fruit, celery, lotus leaf, and sting melon and put them into a juice extractor, add water at a mass ratio of 0.8:1, and squeeze the juice for 15 minutes to prepare the mixed material A.

[0025] 2) Mix and grind lotus seed core, hawthorn, oatmeal, poria cocos, and tartary buckwheat, and pass through a 100-mesh sieve to prepare mixed material B.

[0026] 3) Put the...

Embodiment 2

[0028] In the embodiment of the present invention, a kind of nutritional and health-preserving noodles, raw materials according to parts by weight include: 300 parts of flour, 30 parts of passionflower, 50 parts of celery, 30 parts of salt, 10 parts of lotus seed core, 25 parts of hawthorn, konjac powder 50 parts, 20 parts of lotus leaf, 40 parts of sting melon, 30 parts of egg yolk, 35 parts of pumpkin powder, 20 parts of oat kernel, 10 parts of poria cocos, 70 parts of tartary buckwheat.

[0029] The preparation method of described nutritional health care noodles, comprises the following steps:

[0030] 1) Clean the passion fruit, celery, lotus leaf, and sting melon and put them into a juice extractor, add water according to the mass ratio of water and materials 2:1, and squeeze the juice for 40 minutes to prepare the mixed material A.

[0031] 2) Mix and grind lotus seed core, hawthorn, oatmeal, poria cocos and tartary buckwheat, and pass through a 150-mesh sieve to obtain ...

Embodiment 3

[0034] In the embodiment of the present invention, a kind of nutritional and health-preserving noodles, raw materials according to parts by weight include: 120 parts of flour, 8 parts of passionflower, 15 parts of celery, 4 parts of salt, 2 parts of lotus seed core, 3 parts of hawthorn, konjac powder 15 parts, 4 parts of lotus leaf, 8 parts of sting melon, 4 parts of egg yolk, 8 parts of pumpkin powder, 4 parts of oat kernel, 1 part of poria cocos, 35 parts of tartary buckwheat.

[0035] The preparation method of described nutritional health care noodles, comprises the following steps:

[0036] 1) Clean the passion fruit, celery, lotus leaf, and sting melon and put them into a juice extractor, add water according to the mass ratio of water and material 1:1, and squeeze the juice for 20 minutes to prepare the mixed material A.

[0037] 2) The lotus seed core, hawthorn, oatmeal, poria cocos, and tartary buckwheat were mixed and crushed, and passed through a 120-mesh sieve to obt...

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PUM

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Abstract

The invention discloses nutritional health-care and health-preserving noodles and a preparation method thereof. The noodles comprise the raw materials in parts by weight: 100-300 parts of flour, 5-30parts of passiflora edulis, 10-50 parts of celery, 4-30 parts of edible salt, 1-10 parts of lotus plumule, 2-25 parts of hawthorn, 10-50 parts of konjac powder, 2-20 parts of lotus leaf, 5-40 parts ofteasel gourd, 3-30 parts of yolk, 5-35 parts of pumpkin powder, 2-20 parts of oat kernel, 0.5-10 parts of poria cocos and 30-70 parts of tartary buckwheat. The passiflora edulis, celery, lotus leaf and teasel gourd are washed cleanly and juiced to produce a mixture A; the mixture A is stirred with other raw materials, and then the obtained mixture is sterilized and packed after curing, rolling, slitting, drying and cutting. The prepared noodles have the advantages of smooth, glittering and translucent surface, no breaking, no leaching, no sticking and no pulping when being boiled for long time, have smooth, mellow, full, tough, chewy, non-stiffing, soft and palatable mouthfeel, have certain health-care effects such as reducing blood pressure and losing weight, and have broad market prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a nutritional and health-preserving noodle and a preparation method thereof. Background technique [0002] Noodles, as a staple food in northern my country, have a long history. Traditional noodles mostly use a single flour as raw material, with single taste and simple nutritional structure. With the continuous improvement of people's quality of life and the continuous enhancement of health awareness, various health noodles have also emerged at the historic moment and become consumers' favorites. Beloved, on the other hand, middle-aged and elderly people have difficulty digesting hard food because of their chewing function and gastrointestinal digestion function, so their daily staple food prefers pasta, and noodles are one of them. There are many patterns and varieties. Such as sliced ​​noodles in Shanxi, fried noodles in Beijing, ramen in Lanzhou, cold noodles in Nort...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L25/00A23L19/10A23L31/00A23L15/00A23L33/10
CPCA23L7/109A23L15/00A23L19/09A23L19/115A23L25/30A23L31/00A23L33/10A23V2002/00A23V2200/326A23V2200/332A23V2300/24A23V2300/10
Inventor 李运福王文战李强
Owner 安徽双全面粉有限公司
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