CN101061837A - Method of producing health-care taro noodle - Google Patents
Method of producing health-care taro noodle Download PDFInfo
- Publication number
- CN101061837A CN101061837A CNA2006100436463A CN200610043646A CN101061837A CN 101061837 A CN101061837 A CN 101061837A CN A2006100436463 A CNA2006100436463 A CN A2006100436463A CN 200610043646 A CN200610043646 A CN 200610043646A CN 101061837 A CN101061837 A CN 101061837A
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- taro
- noodle
- flour
- production method
- wheat flour
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Disclosed is a process for making noodle from taro, wherein the raw material includes wheat flour 76-80%, millet flour 10-12%, maize flour 12-16%, taro 2-3%. The preparing process consists of immersing taro with cold water, peeling, washing, slicing, drying at 150-220 Deg C, disintegrating into 200-400 mesh particles.
Description
Technical field
The present invention relates to a kind of health care flour-made food, relate in particular to a kind of the making and eat production method of noodle of taro.
Background technology
The development of modern society's scientific and technological progress and economic society, people's living standard is more and more higher, the requirement of health nutrition and health care is also more and more higher, allow people oneself collocation food carry out nutrition and health care, the fast pace of the incompatibility modern life, make a kind of health food that serves many purposes and then solved the trouble and worry of their life, not only increased nutrition but also removed disease.Taro, the another name taro is the stem tuber of aroid taro.Secondly the dasheen nutrient composition is a large amount of starch (accounting for more than 70%), is protein, fat, calcium, phosphorus, iron and trace element, and carrotene, vitamin B1, B2, C etc.The traditional Chinese medical science thinks, the taro flavor is sweet, hot, and property is flat, the function scrofula dissipating bind that disappears; In the contained mineral matter of taro, the content of fluorine is higher, the effect that have the preventing decayed tooth that cleans the teeth, takes care of one's teeth.A kind of natural polysaccharide macromolecule plant colloid is arranged in the taro, very useful to human body.Taro mouthfeel jewelry, expensive clothing and other valuables, sweet perfume (or spice) is glutinous, nutritive value is similar to potato, does not contain solanine again, be easy to digestion and can not cause poisoning, be a kind of fine health-care nutritional food.
The content of invention
The purpose of this invention is to provide a kind of health care taro noodle, taro noodle contains and enriches starch (accounting for more than 70%), also has protein, fat, calcium, phosphorus, iron and trace element, and carrotene, vitamin B1, B2, C etc.Have disappear that the scrofula dissipating bind cleans the teeth, preventing decayed tooth, the effect that takes care of one's teeth.Simple, easy to operate, the instant of raw material abundance, the production method of producing this product.
A kind of production method of the taro noodle that keeps healthy, its raw material is: wheat flour accounts for 76～80%, and millet powder accounts for 10～12%, corn flour 12～16%, taro 2～3%.Production method is: earlier with taro with cold water soak, peeling, clean, section, break draw after, 150-220 ℃ drying in oven, being ground into granular size then is 200-400 purpose taro meal.After wheat flour, millet powder, corn flour and taro meal mix by a certain percentage, adds an amount of salt compounded of iodine and the moisture of containing, last noodles are machined to shape, dry, and packing is finished product, and the confession people eat.
Embodiment
The raw material of producing this taro noodle is: wheat flour accounts for 77%, and millet powder accounts for 10%, corn flour 11%, taro 2%.
Earlier with taro with cold water soak, peeling, clean, section, break draw after, 150-220 ℃ drying in oven, being ground into granular size then is 200-400 purpose taro meal.After wheat flour, millet powder, corn flour and taro meal mix by a certain percentage, adds an amount of salt compounded of iodine and the moisture of containing, last noodles are machined to shape, dry, and packing is finished product, and the confession people eat.
Claims (2)
1, a kind of production method of taro noodle, it is characterized in that: wheat flour accounts for 76～80%, and millet powder accounts for 10～12%, corn flour 12～16%, taro 2～3%.
2, the production method of a kind of taro noodle according to claim 1, it is characterized in that: earlier with taro with cold water soak, peeling, clean, section, break draw after, 150-220 ℃ drying in oven, being ground into granular size then is 200-400 purpose taro meal.After wheat flour, millet powder, corn flour and taro meal mix by a certain percentage, adds an amount of salt compounded of iodine and the moisture of containing, last noodles are machined to shape, dry, and packing is finished product, and the confession people eat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100436463A CN101061837A (en) | 2006-04-28 | 2006-04-28 | Method of producing health-care taro noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100436463A CN101061837A (en) | 2006-04-28 | 2006-04-28 | Method of producing health-care taro noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101061837A true CN101061837A (en) | 2007-10-31 |
Family
ID=38963302
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100436463A Pending CN101061837A (en) | 2006-04-28 | 2006-04-28 | Method of producing health-care taro noodle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101061837A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519070A (en) * | 2013-10-30 | 2014-01-22 | 沈孝芹 | Taro and corn noodle and method for making same |
| CN103549281A (en) * | 2013-10-30 | 2014-02-05 | 沈孝芹 | Yam, taro and sorghum rice flour noodles and preparation method thereof |
-
2006
- 2006-04-28 CN CNA2006100436463A patent/CN101061837A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519070A (en) * | 2013-10-30 | 2014-01-22 | 沈孝芹 | Taro and corn noodle and method for making same |
| CN103549281A (en) * | 2013-10-30 | 2014-02-05 | 沈孝芹 | Yam, taro and sorghum rice flour noodles and preparation method thereof |
| CN103519070B (en) * | 2013-10-30 | 2015-08-26 | 王永军 | A kind of taro corn noodles and preparation method thereof |
| CN103549281B (en) * | 2013-10-30 | 2015-12-02 | 河南农业职业学院 | A kind of yam taro sorghum rice vermicelli noodles and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |