CN101278713A - Green fine dried noodles with buckwheat - Google Patents
Green fine dried noodles with buckwheat Download PDFInfo
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- CN101278713A CN101278713A CNA2008101056653A CN200810105665A CN101278713A CN 101278713 A CN101278713 A CN 101278713A CN A2008101056653 A CNA2008101056653 A CN A2008101056653A CN 200810105665 A CN200810105665 A CN 200810105665A CN 101278713 A CN101278713 A CN 101278713A
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Abstract
The invention relates to a green buckwheat dried noodle which comprises the basic raw materials of wheat flour and buckwheat flour and is also added with vegetable juice, ganoderma lucidum polysaccharide and tea polyphenol, wherein, the weight of the buckwheat flour is 40 percent to 120 percent that of the wheat flour; the weight of the ganoderma lucidum polysaccharide and the tea polyphenol is 1 percent to 3 percent that of the wheat flour; the weight of the vegetable used for preparing for the vegetable juice is 20 percent to 80 percent that of the wheat flour. The dried noodle can also be added with other raw materials of corn meal and eggs, etc. The ganoderma lucidum polysaccharide is extracted from ganoderma by a scientific method. The tea polyphenol is extracted from tea-leaves. The vegetable juice is made from vegetables. The dried noodle has the advantages of good taste and color and reasonable nutrient content and also has the functions of anti-aging, reducing blood fat and blood pressure, improving gastrointestinal function and organism immunity, etc. The dried noodle of the invention not only has the nutrient content of the wheat flour but also has the nutrient contents of the buckwheat, the vegetables and other corns; the dried noodle of the invention has the medical and health care components of the tea polyphenol and the ganoderma lucidum polysaccharide which are extracted from natural plant and fungus, which not only can provide people with the nutrient content of the corns and vegetables required for daily meal but also has multiple functions of anti-aging, reducing blood fat and blood pressure, improving gastrointestinal function and organism immunity, etc.
Description
Technical field
The present invention relates to a kind of food, is a kind of green fine dried noodles with buckwheat specifically.
Technical background
Vermicelli are common foods of people, can the long period deposit, it is edible that water boils, because it is easy to use, has become some consumers' main food at present, its defective is that raw material is comparatively single, nutritional labeling is incomplete.
Summary of the invention
For overcoming the above-mentioned defective of prior art, the invention provides a kind of green fine dried noodles with buckwheat.This vermicelli nutrition arrangement is reasonable, not only has wheat flour in its raw material, but also have other grain flours and vegetable juice based on buckwheat, nutritional labeling with other coarse food grains such as vegetables and buckwheats, and have Tea Polyphenols and a GL-B that from natural plants and mushroom, proposes, not only can be for people provide required cereal of daily meals and greengrocery nutritional labeling, but also have anti-ageing, reducing blood lipid, hypotensive, improve functions of intestines and stomach and improve multiple functions such as immunity of organisms.
The present invention realizes that the technical scheme of above-mentioned purpose is: a kind of green fine dried noodles with buckwheat, with wheat flour and buckwheat base stock, and be added with vegetable juice, GL-B and Tea Polyphenols, wherein buckwheat is the 40-120% of wheat flour weight, GL-B and Tea Polyphenols are the 1-3% of wheat flour weight, and the vegetables consumption that is used to prepare vegetable juice is the 20-80% of wheat flour weight.
The vegetables consumption that is used to prepare vegetable juice is the 40-60% of wheat flour weight
The preferable amount of buckwheat is the 60-80% of wheat flour weight.
The preferable amount of GL-B is the 1.5-2.5% of wheat flour weight.
The preferable amount of Tea Polyphenols is the 1.5-2.5% of wheat flour weight.
The invention has the beneficial effects as follows: owing to adopted wheat flour, buckwheat and vegetable juice are main component, content and vegetable juice content with higher buckwheat, the prevailing custom that has adapted to the edible coarse food grain of present people, the needs of multiple nutritional components have been satisfied, remedied the defective that lacks vegetable constituent in the existing vermicelli, help improving functions of intestines and stomach, balanced diet nutrition, and color with green or other used vegetables, particularly owing to increased GL-B and Tea Polyphenols, wherein GL-B is the main active ingredient of glossy ganoderma, function with activated immune system and inducing interferon, to angiocardiopathy, immunologic hypofunction, asthma, irritated, neurasthenia, stomach energies etc. have remarkable result, also have hypotensive simultaneously, reducing blood lipid, separate the blood addiction, improve blood circulation, effects such as beautifying skin, Tea Polyphenols is the active ingredient in the tealeaves, has to eliminate harmful free radical, anti-ageing, radioresistance, antibiotic, sterilization, the function that suppresses favourable healths such as cancer cell.
The specific embodiment
The invention provides a kind of green fine dried noodles with buckwheat, a kind of green fine dried noodles with buckwheat, with wheat flour and buckwheat base stock, and be added with vegetable juice, GL-B and Tea Polyphenols, wherein buckwheat is the 40-120% of wheat flour weight, GL-B and Tea Polyphenols are the 1-3% of wheat flour weight, and the vegetables consumption that is used to prepare vegetable juice is the 20-80% of wheat flour weight.
The preferable amount that is used to prepare the vegetables of vegetable juice is the 40-60% of wheat flour weight
The preferable amount of buckwheat is the 60-80% of wheat flour weight.
The preferable amount of GL-B is the 1.5-2.5% of wheat flour weight.
The preferable amount of Tea Polyphenols is the 1.5-2.5% of wheat flour weight.
Can also add other coarse food grain flour in the raw material of these vermicelli, various flour that can reconcile into dough and moulding of corn flour, millet powder, sorghum flour, analysis for soybean powder, pearling cone meal, oatmeal, glutinous rice flour, highland barley flour, black rice flour, chicken head ground rice or the like for example, the consumption of buckwheat and other coarse food grain flour should account for the 40-120% of wheat flour weight, preferred 60-80%, to keep the processing characteristics of vermicelli, help the processing of vermicelli.Usually, other coarse food grain consumptions can be the 0-60% of wheat flour weight, and correspondingly, the buckwheat consumption is the 40-120% of wheat flour weight.
The preparation method of described vegetable juice is can be that fresh vegetables (preferred green vegetable) chopping back is rolling by juice press, also vegetables and water can be mixed and put into the grates vegetables machine and be ground into the vegetables slurry that contains water, this vegetables slurry is filtered the filtrate of formation as vegetable juice, should be noted that, water content should be suitable, and the filtrate of formation can not exceed the required total water amount of making.
Used GL-B and Tea Polyphenols can adopt commercially available GL-B and Tea Polyphenols, but should note the active ingredient ratio that contains in commercially available GL-B and the Tea Polyphenols, calculate the content of effective GL-B and Tea Polyphenols by this proportional meter, other compositions that contain in commercially available GL-B and Tea Polyphenols generally all are the byproducts in GL-B and the Tea Polyphenols manufacture process, be suitable for Edible material, when the Practical Calculation material rate, can be not counted in the weight of these compositions.
For mid-aged population and the working clan that mainly is engaged in mental work, calcium deficiency is a kind of universal phenomenon.To this, can in the vermicelli raw material, add the raw material of edible calcium, to increase the intake of calcium.Under the prior art background, the raw material of edible calcium can adopt various edible calcium such as edible calcium carbonate, and its addition can be at the 1-2 weight portion on the above-mentioned raw materials basis.
Can add the egg and/or the milk of appropriateness, to improve taste, increase corresponding nutritional labeling, under the above-mentioned raw materials ratio, the addition of egg can be the 5-10 weight portion, and the addition of milk can be the 10-20 weight portion.
At different consumer tastes with need, can comprise additive or flavor enhancements such as glycerine, xylitol, mountain plough alcohol in other compositions of described vermicelli, these compositions select for use and adding proportion can be according to prior art and other possible technology.
The preparation method of these vermicelli can adopt prior art, and various raw materials are reconciled into uniform dough, adopts existing equipment to carry out moulding, drying and packing then.
Below, provide the embodiment of several vermicelli material compositions and ratio:
Embodiment 1: 100 kilograms of wheat flours, 40 kilograms of buckwheats, 3 kilograms of GL-Bs, 1 kilogram of Tea Polyphenols, the vegetables consumption that is used to prepare vegetable juice are that 20 kilograms, sugared salt profit are an amount of.
Embodiment 2: 100 kilograms of wheat flours, buckwheat 120 kg, 1 kilogram of GL-B, 3 kilograms of Tea Polyphenols, the vegetables consumption that is used to prepare vegetable juice are that 80 kilograms, sugared salt profit are an amount of.
Embodiment 3: 100 kilograms of wheat flours, 60 kilograms of buckwheats, 2 kilograms of GL-Bs, 2 kilograms of Tea Polyphenols, the vegetables consumption that is used to prepare vegetable juice are that 60 kilograms, sugared salt profit are an amount of.
Embodiment 4: 100 kilograms of wheat flours, 80 kilograms of buckwheats, 3 kilograms of GL-Bs, 1 kilogram of Tea Polyphenols, the vegetables consumption that is used to prepare vegetable juice are that 40 kilograms, 1 kilogram in calcium carbonate, sugared salt profit are an amount of.
Embodiment 5: 100 kilograms of wheat flours, 70 kilograms of buckwheats, 1 kilogram of GL-B, 3 kilograms of Tea Polyphenols, the vegetables consumption that is used to prepare vegetable juice are 1.5 kilograms of 50 kilograms, calcium carbonate, and sugared salt profit is an amount of.
Embodiment 6: 100 kilograms of wheat flours, 40 kilograms of buckwheats, 10 kilograms of corn flour, 2 kilograms of GL-Bs, 2 kilograms of Tea Polyphenols, the vegetables consumption that is used to prepare vegetable juice are that 50 kilograms, 2 kilograms in calcium carbonate, sugared salt profit are an amount of.
Embodiment 7: 100 kilograms of wheat flours, 40 kilograms of buckwheats, 20 kilograms of corn flour, 3 kilograms of GL-Bs, 1 kilogram of Tea Polyphenols, the vegetables consumption that is used to prepare vegetable juice are that 20 kilograms, 10 kilograms in egg, 10 kilograms in milk, sugared salt profit are an amount of.
Embodiment 8: 100 kilograms of wheat flours, 40 kilograms of buckwheats, 40 kilograms of corn flour,, 1 kilogram of GL-B, 3 kilograms of Tea Polyphenols, the vegetables consumption that is used to prepare vegetable juice be that 70 kilograms, 5 kilograms in egg, 20 kilograms in milk, sugared salt profit are an amount of.
Embodiment 9: 100 kilograms of wheat flours, 60 kilograms of buckwheats, 50 kilograms of corn flour, 2.5 kilograms of GL-Bs, 1.5 kilograms of Tea Polyphenols, the vegetables consumption that is used to prepare vegetable juice are that 30 kilograms, 8 kilograms in egg, 15 kilograms in milk, sugared salt profit are an amount of.
Embodiment 10: 100 kilograms of wheat flours, 50 kilograms of buckwheats, 30 kilograms of corn flour, 1.5 kilograms of GL-Bs, 1 kilogram of Tea Polyphenols, 1 kilogram in calcium carbonate, the vegetables consumption that is used to prepare vegetable juice are that 60 kilograms, 10 kilograms in egg, sugared salt profit are an amount of.
Embodiment 11: 100 kilograms of wheat flours, 40 kilograms of buckwheats, 60 kilograms of corn flour, 1 kilogram of GL-B, 2.5 kilograms of Tea Polyphenols, 1.5 kilograms in calcium carbonate, the vegetables consumption that is used to prepare vegetable juice are that 80 kilograms, 10 kilograms of sugared salt profits of milk are an amount of.
Embodiment 12: 100 kilograms of wheat flours, 75 kilograms of buckwheats, 35 kilograms of corn flour, 2 kilograms of GL-Bs, 2 kilograms in 2 kilograms of calcium carbonate of Tea Polyphenols, the vegetables consumption that is used to prepare vegetable juice are that 25 kilograms, sugared salt profit are an amount of.
Embodiment 13: 100 kilograms of wheat flours, 45 kilograms of buckwheats, 50 kilograms of corn flour, 3 kilograms of GL-Bs, 1 kilogram of Tea Polyphenols, the vegetables consumption that is used to prepare vegetable juice are that 60 kilograms, sugared salt profit are an amount of.
Embodiment 14: 100 kilograms of wheat flours, 60 kilograms of buckwheats, 30 kilograms of corn flour, 1 kilogram of GL-B, 3 kilograms of Tea Polyphenols, the vegetables consumption that is used to prepare vegetable juice are that 40 kilograms, sugared salt profit are an amount of.
Claims (10)
1. green fine dried noodles with buckwheat, it is characterized in that with wheat flour and buckwheat base stock, and be added with vegetable juice, GL-B and Tea Polyphenols, wherein buckwheat is the 40-120% of wheat flour weight, GL-B and Tea Polyphenols are the 1-3% of wheat flour weight, and the vegetables consumption that is used to prepare vegetable juice is the 20-80% of wheat flour weight.
2. green fine dried noodles with buckwheat as claimed in claim 1 is characterized in that also comprising corn flour, and wherein the consumption of corn flour is the 5-60% of wheat flour weight, and the consumption of corn flour and buckwheat is the 40-120% of wheat flour consumption.
3. green fine dried noodles with buckwheat as claimed in claim 1 is characterized in that also comprising corn flour, and wherein the consumption of corn flour is the 20-30% of wheat flour weight, and the consumption of corn flour and buckwheat is the 40-120% of wheat flour consumption.
4. as claim 1,2 or 3 described green fine dried noodles with buckwheat, the vegetables consumption that it is characterized in that being used to preparing vegetable juice is the 40-60% of wheat flour weight.
5. as claim 1,2 or 3 described green fine dried noodles with buckwheat, the preferable amount that it is characterized in that buckwheat is the 60-80% of wheat flour weight.
6. as claim 1,2 or 3 described green fine dried noodles with buckwheat, the preferable amount that it is characterized in that GL-B is the 1.5-2.5% of wheat flour weight.
7. as claim 1,2 or 3 described green fine dried noodles with buckwheat, the preferable amount that it is characterized in that Tea Polyphenols is the 1.5-2.5% of wheat flour weight.
8. as claim 1,2 or 3 described green fine dried noodles with buckwheat, it is characterized in that its raw material also comprises edible calcium.
9. green fine dried noodles with buckwheat as claimed in claim 8 is characterized in that described edible calcium is an edible calcium carbonate, and consumption is the 1-2% of wheat flour weight.
10. green fine dried noodles with buckwheat as claimed in claim 9 is characterized in that described vegetable juice is formed by vegetables squeezings or is added behind the water by vegetables pulverizing the making beating back through beater and filtering and form.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101056653A CN101278713A (en) | 2008-04-30 | 2008-04-30 | Green fine dried noodles with buckwheat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101056653A CN101278713A (en) | 2008-04-30 | 2008-04-30 | Green fine dried noodles with buckwheat |
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| CN101278713A true CN101278713A (en) | 2008-10-08 |
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| CNA2008101056653A Pending CN101278713A (en) | 2008-04-30 | 2008-04-30 | Green fine dried noodles with buckwheat |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579078B (en) * | 2009-06-23 | 2011-11-30 | 郑州万家食品有限公司 | Buckwheat dried noodle |
| CN102813128A (en) * | 2012-07-25 | 2012-12-12 | 于兴俊 | Multi-cereal crude fiber dietary fine dried noodle and processing method thereof |
| CN103229947A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Nutritional fine dried noodle containing Crateva unilocularis and fishbone paste, and preparation method thereof |
| CN103919012A (en) * | 2014-04-25 | 2014-07-16 | 理想科技集团有限公司 | Tea polyphenol and konjak rice noodles and preparation method thereof |
| CN105249202A (en) * | 2015-11-05 | 2016-01-20 | 李敏 | Sour buckwheat noodles and preparation method thereof |
| CN105249204A (en) * | 2015-11-05 | 2016-01-20 | 李敏 | Nut-buckwheat noodles and preparation method thereof |
| CN105249187A (en) * | 2015-11-05 | 2016-01-20 | 李敏 | Sugar-reducing buckwheat noodles and preparation method thereof |
| CN105249203A (en) * | 2015-11-05 | 2016-01-20 | 李敏 | Green buckwheat noodles and preparation method thereof |
| CN105249207A (en) * | 2015-11-05 | 2016-01-20 | 李敏 | Blood-replenishing buckwheat noodles and preparation method thereof |
| CN105249205A (en) * | 2015-11-05 | 2016-01-20 | 李敏 | Calcium-supplementing buckwheat noodles and preparation method thereof |
| CN105249201A (en) * | 2015-11-05 | 2016-01-20 | 李敏 | Pork and buckwheat noodles and preparation method thereof |
| CN105249206A (en) * | 2015-11-05 | 2016-01-20 | 李敏 | Glutinous rice and buckwheat noodles and preparation method thereof |
| CN105410637A (en) * | 2015-11-05 | 2016-03-23 | 李敏 | Pressure-lowering buckwheat noodles and preparation method of the pressure-lowering buckwheat noodles |
| CN105982176A (en) * | 2015-11-05 | 2016-10-05 | 李敏 | Egg buckwheat noodles and preparation method thereof |
| CN106722954A (en) * | 2016-12-21 | 2017-05-31 | 安徽新华学院 | It is a kind of to strengthen food of body immunity and preparation method thereof |
| CN106720627A (en) * | 2016-12-07 | 2017-05-31 | 四川省茶马古道生物科技有限公司 | Ganoderma lucidum black tea face and its processing method |
| CN108713682A (en) * | 2018-06-02 | 2018-10-30 | 河南创大粮食加工有限公司 | A kind of fruit vegetable nutrient effect type vermicelli and its production technology |
-
2008
- 2008-04-30 CN CNA2008101056653A patent/CN101278713A/en active Pending
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579078B (en) * | 2009-06-23 | 2011-11-30 | 郑州万家食品有限公司 | Buckwheat dried noodle |
| CN102813128A (en) * | 2012-07-25 | 2012-12-12 | 于兴俊 | Multi-cereal crude fiber dietary fine dried noodle and processing method thereof |
| CN102813128B (en) * | 2012-07-25 | 2013-09-11 | 于兴俊 | Multi-cereal crude fiber dietary fine dried noodle and processing method thereof |
| CN103229947A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Nutritional fine dried noodle containing Crateva unilocularis and fishbone paste, and preparation method thereof |
| CN103919012A (en) * | 2014-04-25 | 2014-07-16 | 理想科技集团有限公司 | Tea polyphenol and konjak rice noodles and preparation method thereof |
| CN105249203A (en) * | 2015-11-05 | 2016-01-20 | 李敏 | Green buckwheat noodles and preparation method thereof |
| CN105249204A (en) * | 2015-11-05 | 2016-01-20 | 李敏 | Nut-buckwheat noodles and preparation method thereof |
| CN105249187A (en) * | 2015-11-05 | 2016-01-20 | 李敏 | Sugar-reducing buckwheat noodles and preparation method thereof |
| CN105249202A (en) * | 2015-11-05 | 2016-01-20 | 李敏 | Sour buckwheat noodles and preparation method thereof |
| CN105249207A (en) * | 2015-11-05 | 2016-01-20 | 李敏 | Blood-replenishing buckwheat noodles and preparation method thereof |
| CN105249205A (en) * | 2015-11-05 | 2016-01-20 | 李敏 | Calcium-supplementing buckwheat noodles and preparation method thereof |
| CN105249201A (en) * | 2015-11-05 | 2016-01-20 | 李敏 | Pork and buckwheat noodles and preparation method thereof |
| CN105249206A (en) * | 2015-11-05 | 2016-01-20 | 李敏 | Glutinous rice and buckwheat noodles and preparation method thereof |
| CN105410637A (en) * | 2015-11-05 | 2016-03-23 | 李敏 | Pressure-lowering buckwheat noodles and preparation method of the pressure-lowering buckwheat noodles |
| CN105982176A (en) * | 2015-11-05 | 2016-10-05 | 李敏 | Egg buckwheat noodles and preparation method thereof |
| CN106720627A (en) * | 2016-12-07 | 2017-05-31 | 四川省茶马古道生物科技有限公司 | Ganoderma lucidum black tea face and its processing method |
| CN106722954A (en) * | 2016-12-21 | 2017-05-31 | 安徽新华学院 | It is a kind of to strengthen food of body immunity and preparation method thereof |
| CN108713682A (en) * | 2018-06-02 | 2018-10-30 | 河南创大粮食加工有限公司 | A kind of fruit vegetable nutrient effect type vermicelli and its production technology |
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Open date: 20081008 |