Health-preserving noodles and making method thereof

A technology of noodles and flour, applied in food science and other directions, can solve the problems of single nutritional effect and incomplete added substances, and achieve the effect of lowering cholesterol

Pending Publication Date: 2022-07-15
青岛理工建业检测科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many products of various noodles on the market, but the nutritional function is single
There are some nutritious and healthy noodles on the market, but most of them have added food additives, and the added substances are not comprehensive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The components of healthy noodles include: 100 parts of quinoa flour, 50 parts of durum wheat flour, 60 parts of oat flour, 20 parts of gluten flour, 25 parts of arrowroot powder, 30 parts of mung bean flour, and 20 parts of eggs.

Embodiment 2

[0031] The components of healthy noodles include: 120 parts of quinoa flour, 70 parts of Duran wheat flour, 50 parts of oat flour, 25 parts of gluten flour, 30 parts of kudzu root powder, 40 parts of mung bean flour, 30 parts of eggs, and 4 parts of oligosaccharides. portion, 2 portions of cinnamon.

Embodiment 3

[0033] The components of healthy noodles include: 80 parts of quinoa flour, 100 parts of Duran wheat flour, 40 parts of oat flour, 22 parts of gluten flour, 26 parts of kudzu root powder, 36 parts of mung bean flour, 28 parts of eggs, and 5 parts of oligosaccharides. parts, 4 parts of cinnamon, 0.2 parts of sorbitol, 1.0 parts of sodium carbonate, 1.5 parts of potassium carbonate, and 2 parts of sodium tripolyphosphate.

[0034] The present invention also relates to a preparation method of healthy noodles, comprising the following steps:

[0035] (1) Add the flour, gluten flour, arrowroot powder, mung bean powder and eggs, add an appropriate amount of water, add it to the dough mixer, and stir for 10-12 minutes;

[0036] (2) Add oligosaccharides and cinnamon, and stir for 2-4 minutes;

[0037] (3) add sorbitol, sodium carbonate, potassium carbonate and sodium tripolyphosphate, stir 2-4 minutes;

[0038] (4) pressing the dough into pieces by pressing rollers and cutting into ...

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PUM

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Abstract

The invention relates to health-preserving noodles which comprise flour, vital gluten, radix puerariae powder, mung bean flour, eggs, oligosaccharide, cinnamon, sorbitol, sodium carbonate, potassium carbonate and sodium tripolyphosphate. The flour is quinoa flour, Dulan wheat flour and oat flour. The health-preserving noodles disclosed by the invention contain various nutrient elements and medicinal components required by a human body, such as Cu, Zn, P, Fe, Se, riboflavin, thiamine, carotene, retinol, saponin, amino acid and the like, can resist cancers, treat and prevent diabetes mellitus, coronary heart disease, cardiovascular and cerebrovascular diseases, arteriosclerosis, hypertension and the like, can reduce cholesterol, triglyceride and blood sugar, and can restore people with high blood sugar to normal. Meanwhile, the noodles also contain a special substance, namely linoleic acid, which has an obvious effect on metabolism of a human body. However, the noodles are rich in dietary fibers and are not easy to digest, so that the noodles have a long-time satiety after being eaten, and are beneficial to dieting and losing weight.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a health-preserving noodle and a preparation method thereof. Background technique [0002] Noodles originated in China and have been made and eaten for more than 4,000 years. Noodles are a kind of health care food that is simple to make, convenient to eat, and rich in nutrition, which can be used as a staple food or a fast food. It has long been accepted and loved by people all over the world. Noodles are ground into a dough with grain or bean flour and water, and then pressed or rolled or stretched into slices and then cut or pressed, or made into strips by means of kneading, pulling, kneading, etc. [0003] With the continuous improvement of living standards and people's increasing attention to health, food safety has become a top priority. People's demand for pure natural green and balanced nutritional food is increasing. There are many kinds of noodle products on the market, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L11/00A23L15/00A23L27/10A23L33/10A23L33/125
CPCA23L7/109A23L11/05A23L15/30A23L27/10A23L33/125A23L33/10A23V2002/00A23V2200/30A23V2200/308A23V2200/328A23V2200/326A23V2200/3262A23V2200/332
Inventor 刘雅男迟衡赵晓英
Owner 青岛理工建业检测科技有限公司
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