CN101658267A - Dried coarse grain noodles - Google Patents
Dried coarse grain noodles Download PDFInfo
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- CN101658267A CN101658267A CN200910172201A CN200910172201A CN101658267A CN 101658267 A CN101658267 A CN 101658267A CN 200910172201 A CN200910172201 A CN 200910172201A CN 200910172201 A CN200910172201 A CN 200910172201A CN 101658267 A CN101658267 A CN 101658267A
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- noodles
- wheat bran
- sweet potato
- potato flour
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Abstract
The invention discloses dried coarse grain noodles which are prepared by the raw materials including wheat bran, sweet potato flour and water according to the conventional production technology of dried noodles. The raw materials comprises 60 parts of wheat bran with granularity being over 120 meshes, 40 parts of sweet potato flour with granularity being over 60 meshes and 20 parts of water by weight. The invention has the advantage that the wheat bran and the sweet potato flour are mixed by scientific proportioning to prepare the dried noodles. After being eaten, the noodles not only eliminate the discomfort caused by pour sweet potato flour products, such as acid stomach, heartburn and the like, and the defects that the wheat bran is too coarse to swallow and is poor in mouthfeel, but also add multiple nutrients required by human bodies, such as cereal cellulose, beta-carotene, vitamin C, folic acid and trace elements including magnesium, molybdenum, selenium, phosphorus, calcium, ferrum and the like, increase the stool excretion, improve the gastrointestinal motility, invigorate kidney and suppress sweating, and particularly have good effects on preventing and curing gerontism constipation; therefore, the noodles can be regarded as low-calorie health care food used as medicated food.
Description
Technical field
The present invention relates to food, especially relate to dried coarse grain noodles.
Background technology
Along with the raising day by day of living standard, polished rice, fine flour become people's main food.But because above-mentioned grain lacks cellulose, the content of vitamin B1, B2, beta carotene (vitamin A precursor), vitamin C and folic acid is less, and heat is higher, and therefore long-term simple consumption polished rice, fine flour easily cause the generation of various diseases.As atherosclerotic and coronary artery disease, diabetes, varication, hemorrhoid, colon knurl, constipation, irritable bowel syndrome etc.Along with the increase of fitness-for-all health care consciousness, people begin to seek the abundant food of cellulose in life.And wheat adds the wheat bran of taking off man-hour, contains cellulose, hemicellulose and pectin substance, is kind of a high fiber food.Increase high fiber food in the diet, will increase the stool amount, improve bowel habit fat and elimination of nitrogen are increased.Especially the cereal fiber of wheat bran is better than fruit and green vegetables to the curative effect of constipation.But at present wheat bran is used for feed processing more, and it is also rare to be used for people's food.Ipomoea batatas claims sweet potato, sweet potato or sweet potato again.Contain abundant nutriment in the Ipomoea batatas, and heat is low as multiple human body needs such as beta carotene (vitamin A precursor), vitamin C, folic acid and micro-enzyme, molybdenum, solarization, phosphorus, calcium, iron.Wherein beta carotene (vitamin A precursor), vitamin C, folic acid have antitumaous effect.And at present Ipomoea batatas edible take to steam more, boil, fry in shallow oil, the eating method of fried and pure sweet potato noodle, edible back is generation hyperhydrochloria, discomfort such as heartburn and can not eat for a long time easily.How Ipomoea batatas, wheat bran are combined and be prepared into food, reaching increases cellulose, beta carotene, vitamin purpose in the food, yet there are no all relevant reports.
Summary of the invention
The object of the invention is to provide a kind of have health care and the low dried coarse grain noodles of cost.
For achieving the above object, the present invention can take following technical proposals:
Dried coarse grain noodles of the present invention, it is prepared according to the producing technology for fine dried noodles of routine by raw material wheat bran, Ipomoea batatas face, water; The weight portion proportioning of described raw material is:
Wheat bran: 60 parts, more than granularity 120 orders;
The Ipomoea batatas face: 40 parts, more than granularity 60 orders;
Water: 20 parts.
The invention has the advantages that by scientific matching described wheat bran, Ipomoea batatas face are mixed and made into vermicelli.Not only eliminated the deficiency that pure Ipomoea batatas pastries produce hyperhydrochloria, discomfort such as heartburn and the coarse difficult pharynx of wheat bran, mouthfeel difference after edible; The multiple nutrients materials such as cereal cellulose, beta carotene, vitamin C, folic acid, micro-enzyme, molybdenum, solarization, phosphorus, calcium, iron of needed by human body have been increased simultaneously again, increase the stool excretion, improve the enterogastric peristalsis function, strong kidney hidroschesis especially has good preventive and therapeutic effect to atonic constipation.The health food low in calories that a kind of herbal cuisine of can yet be regarded as has both.
The specific embodiment
Dried coarse grain noodles of the present invention, it is prepared according to following weight parts proportioning and step by raw material wheat bran, Ipomoea batatas face, water:
Raw material: wheat bran: 60 parts, granularity 120 orders; The Ipomoea batatas face: 40 parts, granularity 80 orders; Water: 20 parts;
The first step and face
Above-mentioned wheat bran, Ipomoea batatas face mixed put into dough mixing machine, fully mix thoroughly after adding entry;
Second step: wire vent
After the face piece that will become reconciled is put into aging machine and extruded thick bar, put into extruding strings device again and be extruded into filament, shear and send into that aging back cuts off in the aging chamber, packing gets final product after the arrangement.
Claims (1)
1, a kind of dried coarse grain noodles, it is prepared according to the producing technology for fine dried noodles of routine by raw material wheat bran, Ipomoea batatas face, water; It is characterized in that: the weight portion proportioning of described raw material is:
Wheat bran: 60, more than granularity 120 orders;
The Ipomoea batatas face: 40, more than granularity 60 orders;
Water: 20.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910172201A CN101658267A (en) | 2009-09-18 | 2009-09-18 | Dried coarse grain noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910172201A CN101658267A (en) | 2009-09-18 | 2009-09-18 | Dried coarse grain noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101658267A true CN101658267A (en) | 2010-03-03 |
Family
ID=41786690
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910172201A Pending CN101658267A (en) | 2009-09-18 | 2009-09-18 | Dried coarse grain noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101658267A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763808A (en) * | 2011-05-05 | 2012-11-07 | 张发平 | Rye formula vermicelli |
| CN107927564A (en) * | 2017-11-23 | 2018-04-20 | 湖北大学知行学院 | A kind of production technology of heterogeneous embedded nutrition fine dried noodles |
| CN111838531A (en) * | 2020-08-04 | 2020-10-30 | 卜庆桂 | Sweet potato bran steamed bun and processing method thereof |
-
2009
- 2009-09-18 CN CN200910172201A patent/CN101658267A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763808A (en) * | 2011-05-05 | 2012-11-07 | 张发平 | Rye formula vermicelli |
| CN107927564A (en) * | 2017-11-23 | 2018-04-20 | 湖北大学知行学院 | A kind of production technology of heterogeneous embedded nutrition fine dried noodles |
| CN107927564B (en) * | 2017-11-23 | 2021-04-13 | 湖北大学知行学院 | Production process of heterogeneous embedded nutritional fine dried noodles |
| CN111838531A (en) * | 2020-08-04 | 2020-10-30 | 卜庆桂 | Sweet potato bran steamed bun and processing method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20100303 |