CN101473861A

CN101473861A - Vegetable noodles

Info

Publication number: CN101473861A
Application number: CNA2009101024267A
Authority: CN
Inventors: 蒙友富
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-01-22
Filing date: 2009-01-22
Publication date: 2009-07-08

Abstract

The invention discloses a vegetable noodle, belonging to the food field. The invention aims at providing a vegetable noodle with the advantages of boiling resistance, paste prevention, no breakage, soft and smooth mouth taste and nutrition balance. The vegetable noodle contains not only flour, vegetable juice and dietary alkali, but also soybean flour and glutinous rice flour, wherein, the weight proportions of the raw materials are as follows: 100 proportions of flour, 10 proportions of soybean flour, 5 proportions of glutinous rice flour, 1 proportion of dietary alkali and 45 proportions of vegetable juice. The preparation method is as follows: evenly mixing the flour, the soybean flour, the glutinous rice flour and the dietary alkali; adding the vegetable juice and then stirring into grains; and finally, rolling the grains into noodles according to the normal method. The vegetable noodle has not only the advantages of good malleability, non-softness, high flexibility, smoothness, no tooth sticking, no pasting, no breakage, boiling resistance, and the like, but also the advantages of rich and balanced nutrition. Besides, the vegetable noodle also has the functions of preventing various diseases, delaying senility and maintaining beauty. The vegetable noodle is widely suited to all people.

Description

Vegetable noodles

Technical field: the present invention relates to a kind of noodles, relate in particular to a kind of vegetable noodles.

Background technology: noodles are the known a kind of food of people, are generally made by raw materials such as flour, dietary alkali and water; In order to have additional nutrients, people have added vegetables such as tomato, carrot again in raw material.As: application number is that " 92105191.3 ", name are called " preparation method of carrot noodle ", and application number is that the Chinese patent literature that " 200810068860.3 ", name are called " Tartary tuckwheat vegetable noodle " discloses a kind of vegetable noodles respectively, traditional noodles taste is single though the technical scheme in the above-mentioned application documents has overcome, the unbalanced defective of nutrition, but still can't overcome paste water, the fracture easily in boiling process of traditional noodles, pliability is poor, coarse mouthfeel, defective such as easily stick to one's teeth.

Summary of the invention: at the above-mentioned defective that exists in the prior art, the present invention aims to provide a kind of prolonged anti-boiling, and does not stick with paste soup, does not rupture, and the mouthfeel softness is fine and smooth, vegetable noodles balanced in nutrition.

To achieve these goals, the present invention by the following technical solutions: it not only comprises flour, vegetable juice and dietary alkali; But also comprise soy meal and glutinous rice flour, wherein the weight proportion of each material component is: 100 parts in flour, 10 parts of soy meals, 5 parts of glutinous rice flours, 1 part of dietary alkali, 45 parts of vegetable juice; Its preparation method is: flour, soy meal, glutinous rice flour, dietary alkali are mixed, add vegetable juice and stir into graininess, roll according to a conventional method and be pressed into noodles.

Described vegetable juice be by the fruit of tomato and (or) leaf of stem, pumpkin and (or) one or more squeezings in the stem, Chinese cabbage, green vegetables, celery and juice; Also comprise 1 part in egg in the material component.

In technique scheme, soybean contains the multiple nutrients material to the human body beneficial such as rich vegetable protein, vitamin, calcareous and linoleic acid, compound sugar, cotton young sugar; Glutinous rice has tonifying middle-Jiao and Qi, ends effects such as urine is many, nourishing Yin and moistening lung; Tomato is rich in the various trace elements such as vitamin A, C, B1, B2, carrotene and calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine of needed by human body, also contain protein, carbohydrate, organic acid, cellulose etc., have stomach strengthening and digestion promoting, promote the production of body fluid to quench thirst, relax bowel, the cool blood of clearing heat and detoxicating, yin-nourishing, blood fat-reducing blood pressure-decreasing, diuresis row sodium, poly-, the anti-cerebral thrombus of anticoagulant, delays senility and prevents effect such as cataract at cancer-resisting; The stem of pumpkin has another name called cushaw stem, has the effect that clearing lung-heat and stomach, vein relaxing and blood nourish blood, menstruation regulating is regulated the flow of vital energy; The leaf of pumpkin contains a large amount of chlorophyll, is a kind of desirable natural food colour, and it is a kind of natural emerald green that noodles are presented; Chinese cabbage contains nutriments such as rich in protein, fat, carbohydrate, crude fibre, carrotene, vitamin, niacin, and the various trace elements of needed by human body such as calcium, phosphorus, iron, potassium, sodium, magnesium, selenium, have sharp intestines defaecation, help digest, food digesting stomach fortifying, extra-nutrition, effects such as cancer-resisting and angiocardiopathy preventing; Green vegetables are to contain one of the abundantest vegetables of vitamin and mineral matter, and the adult eats every day such as vitamin that 500 gram green vegetables just can satisfy needed by human body, carrotene, calcium, iron etc., has moist skin, delays senility, cancer-resisting, effects such as maintenance blood vessel elasticity; Celery has flat liver step-down, hemangiectasis, mitigation coronary atherosclerosis, tranquilizing and allaying excitement, inducing diuresis to reduce edema, effects such as the cancer-resisting and the qi-restoratives that nourishes blood.

Compared with the prior art, the present invention has been owing to added glutinous rice flour in raw material, thereby strengthened viscosity between the various raw materials, therefore has silk floss and not soft, and pliability is strong, and is fine and smooth tasty and refreshing, do not stick to one's teeth, and do not stick with paste soup, do not fracture, prolonged anti-characteristics such as boil; In addition; because the vegetable juice that in raw material, has added nutritious soy meal and egg and be rich in a large amount of vitamins, trace element and other nutritional labeling; therefore various nutritional labelings are balanced more; both can prevent hypertension, high fat of blood after edible; can protect gastric mucosa again, prevent and treat diabetes; and hypoglycemic in addition, eliminate carcinogen, promote the effect of growing, delay senility in addition simultaneously, the effect of skin maintenance.

The specific embodiment: the invention will be further described below in conjunction with specific embodiment:

Embodiment 1, gets 100 kilograms in flour, 10 kilograms of soy meals, 5 kilograms of glutinous rice flours, dietary alkali and mixes for 1 kilogram, adds 45 kilograms of vegetable juice and is stirred into graininess, rolls according to a conventional method then and presses 4～8 times, is rolled into noodles.

Embodiment 2, get 100 kilograms in flour, 10 kilograms of soy meals, 5 kilograms of glutinous rice flours, dietary alkali and mix for 1 kilogram, add 45 kilograms of vegetable juice and 1 kilogram of egg and are stirred into graininess, roll according to a conventional method then and press 4～8 times, are rolled into noodles.

In the above-described embodiments, described vegetable juice be by the fruit of tomato and (or) leaf of stem, pumpkin and (or) one or more squeezings in the stem, Chinese cabbage, green vegetables, celery and juice, the proportioning between the vegetables can be adjusted according to the taste needs.

Claims

1. a vegetable noodles comprises flour, vegetable juice and dietary alkali; It is characterized in that also comprising soy meal and glutinous rice flour, wherein the weight proportion of each material component is: 100 parts in flour, 10 parts of soy meals, 5 parts of glutinous rice flours, 1 part of dietary alkali, 45 parts of vegetable juice; Its preparation method is: flour, soy meal, glutinous rice flour, dietary alkali are mixed, add vegetable juice and stir into graininess, roll according to a conventional method and be pressed into noodles.

2. vegetable noodles according to claim 1 is characterized in that: described vegetable juice be by the fruit of tomato and (or) leaf of stem, pumpkin and (or) one or more squeezings in the stem, Chinese cabbage, green vegetables, celery and juice.

3. vegetable noodles according to claim 1 and 2 is characterized in that: also comprise 1 part in egg in the material component.