A formula and method of potherb noodles

A wild vegetable and formula technology, applied in the field of wild vegetable noodle formula, can solve the problems of single nutritional value, cannot meet the needs of eaters, and cannot play a role in health care and disease prevention, and achieve the effects of high nutritional value, easy storage, and lower blood pressure

Inactive Publication Date: 2021-06-01
河北源野农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Aiming at the deficiencies of the prior art, the present invention provides a formula and method of wild vegetable noodles, which solves the problem that although mixed noodles and egg noodles are also developed now, the nutritional value is still relatively single, and it cannot play a role in health care and disease prevention. , so that it cannot meet the eating needs of the eaters

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A wild vegetable noodle formula. The raw materials of the wild vegetable noodle include in parts by mass: 195g of purslane juice, 4g of Jinliyuan, 6g of sterile egg white, 0.1g of sodium propionate, 245g of wheat flour, 245g of corn flour, 8g of vegetable powder, and salt water 35g.

[0041] A wild vegetable noodle formula. The raw materials of the wild vegetable noodle include by mass: 390g of purslane juice, 8g of Jinliyuan F, 12g of sterile egg white, 0.2g of sodium propionate, 490g of wheat flour, 490g of corn flour, 15g of vegetable powder, 70g of salt water.

[0042] A kind of manufacture method of wild vegetable noodles, comprises the following steps:

[0043] S1. Preparation: Purslane juice 195g, Jinliyuan F 4g, sterile egg white 6g, sodium propionate 0.1g, wheat flour 245g, corn flour 245g, carrot powder 8g, salt water 35g;

[0044] S2, stirring: put the wheat flour, corn flour and vegetable powder into the same container, then stir the wheat flour, corn flou...

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PUM

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Abstract

The invention discloses a formula and method of potherb noodles, and relates to the technical field of noodle manufacturing, and the potherb noodles comprise the following raw materials by mass: 190-390 g of purslane juice, 3-8 g of gluten source F, 5-12 g of sterile egg white, 0.1-0.2 g of sodium propionate, 245-490 g of wheat flour, 245-490 g of corn flour, 7-15 g of vegetable powder, and 35-70 g of saline water. According to the formula and the method of the potherb noodles, the potherb noodles prepared from the purslane juice as a main material can maximally keep nutritional ingredients not lost, have the characteristics of unique flavor, nature, no pollution, safety, no pesticide residue, high nutritional value, homology of medicine and food and the like, and have numerous benefits to human bodies after being eaten; the potherb noodles have the effects of delaying senescence, resisting oxidation, reducing blood pressure, reducing blood fat and preventing cardiovascular and cerebrovascular diseases, and have the effects of clearing heat, promoting diuresis, removing toxicity, diminishing swelling, quenching thirst and inducing diuresis, so that the potherb noodles are rich in nutrition and can play the roles of life cultivation, health preservation and disease prevention.

Description

technical field [0001] The invention relates to the technical field of noodle production, in particular to a formula and method of wild vegetable noodles. Background technique [0002] Vermicelli is a kind of handmade pasta that is as thin as a hair, white and smooth, and durable to storage and cooking. There are round and thin ones, and some are wide and flat. At present, vermicelli has formed a pattern of common development of staple food type, flavor type, nutrition type, and health care type. Vermicelli has always been one of the main noodles that people like because of their good taste, convenient eating, low price and easy storage. [0003] With the development of society and the progress of the times, people are no longer satisfied with having enough to eat, and their requirements for food are more rational and scientific. Eating healthy has become a new goal pursued by people's food culture. [0004] Wild vegetables have the characteristics of unique flavor, natura...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L33/10
CPCA23L7/109A23L19/09A23L33/10A23V2002/00A23V2200/302A23V2200/30A23V2200/326A23V2200/3262
Inventor 赵彦杰
Owner 河北源野农业发展有限公司
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