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Plant green noodles

A technology of noodles and plants, which is applied in food science, functions and applications of food ingredients, etc., can solve the problems of stale look and feel, monotonous color, etc., and achieve the effect of improving look and feel, increasing nutritional components and health care functions

Inactive Publication Date: 2020-10-13
夏仕成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing staple food noodles are made of simple grain raw material wheat flour. The color of the finished product is mainly light white. The external appearance is old and the color is monotonous.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0005] Example 1, herbal plant (Huoxiang) single-class auxiliary material green noodles. The harvested fresh patchouli leaves are washed with flowing tap water, shaken off the external moisture, then dried at low temperature, then chopped and ground by mechanical processing, and then passed into a basket to remove slag, and the fine powder is reserved for later use. During application, get spare Huoxiang fine powder, add wherein with the ratio of 4%~5% of main ingredient flour (weight), stir evenly, then make noodles according to the different processing methods of various noodles. The finished product with grass-green appearance can be obtained, and it smells of Huoxiang fragrance, and the inner substance has increased several vitamins, minerals and phytochemicals that it lacks than pure flour noodles. These ingredients have the functions of supplementing nutrition, invigorating the spleen and stomach, warming the middle and eliminating dampness, promoting qi and dispelling p...

example 2

[0006] Example 2. Herbs (Prunella vulgaris) are combined with edible green leaves of woody plants (green tea product Matcha powder) as an auxiliary material green noodles. Get the fresh Prunella vulgaris (including leaves, young shoots and stems) collected, and use the processing method of Prunella vulgaris in "Example 1" to make Prunella vulgaris fine powder for subsequent use. When in use, take spare Prunella vulgaris fine powder and finished matcha powder, mix them with 2% and 4% of the (weight) amount of the main ingredient flour respectively, mix evenly, and then make according to different processing methods of various noodles Noodle. The available appearance presents a light green finished product, smells the fragrance of green tea, and the endoplasm has increased the multiple amino acids, vitamins, minerals and phytochemicals that it lacks compared with pure flour noodles. Those ingredients can supplement nutrition, clear away heat and detoxify, and dispel wind evil; ...

example 3

[0007] Example 3, herbaceous plant (capillary wormwood), algae plant (spirulina powder) and woody plant edible green leaves (lycium barbarum leaf) share auxiliary material green noodles. Take the harvested fresh capillary (including leaves, young shoots and stems) and wolfberry leaves, and use the processing method of Huoxiang in "Example 1" to make capillary fine powder and wolfberry leaf fine powder respectively for later use. During application, get standby capillary wormwood fine powder, wolfberry leaf fine powder and product spirulina powder, mix and add wherein with 4.5%, 1.5% and 1% ratio of main ingredient flour (weight) respectively, stir evenly, then according to each Different processing methods of noodles to make noodles. The finished product with dark green appearance can be obtained, and it smells the fragrance of wormwood, and the inner substance has increased the various amino acids, vitamins, minerals and phytochemicals that it lacks compared with pure flour n...

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Abstract

An existing staple food, i.e., noodles, is manufactured by simple grain raw materials, i.e., wheat flour, the color of a finished product gives priority to light white, so that the external impressionof the finished product is old and common, the color of the finished product is single, and the nutrient ingredients and the health care functions of intrinsic nature are restrained in a certain limit. The invention adopts a manufacture method that edible green leaves (including products) of certain green and edible herbaceous plants, algae plants and ligneous plants are adopted, one category ofthe green and edible herbaceous plants, the algae plants and the ligneous plants is adopted as an auxiliary material, or two categories or three categories of the green and edible herbaceous plants, the algae plants and the ligneous plants are combined and jointly used as auxiliary materials, and the auxiliary material(s) is(are) mixed in main material flour to enable the obtained noodles (including various handmade and machined noodles) to be green. The external impression of the noodles is improved, the nutrient ingredients and the health care functions of intrinsic nature are both improved,and the fragrance and the taste of the noodles can be renewed.

Description

technical field [0001] The invention belongs to food products and is a kind of staple food for people. Background technique [0002] The existing staple food noodles are made of simple grain raw material wheat flour. The color of the finished product is mainly light white. Contents of the invention [0003] The purpose of the present invention is to provide a kind of vegetable green noodles. The technical scheme of the present invention is to take edible green leaves (including their products) of edible herbs, algae and woody plants with certain green colors, or one of them is used or two of them are used in combination or all three Noodles are used as an auxiliary material and mixed with the main ingredient flour to make the noodles (including various handmade and machine-made noodles) appear green. [0004] The invention has the advantages of not only improving the external appearance of the noodles, but also increasing the nutritional components and health care functi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10
CPCA23V2002/00A23L7/109A23L33/10A23V2200/32A23V2200/30A23V2200/302A23V2200/3262A23V2200/326A23V2200/312A23V2200/308A23V2200/324
Inventor 夏仕成
Owner 夏仕成
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