CN101926437A - Method for producing mushroom noodles with weight reducing function - Google Patents
Method for producing mushroom noodles with weight reducing function Download PDFInfo
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- CN101926437A CN101926437A CN2009100319707A CN200910031970A CN101926437A CN 101926437 A CN101926437 A CN 101926437A CN 2009100319707 A CN2009100319707 A CN 2009100319707A CN 200910031970 A CN200910031970 A CN 200910031970A CN 101926437 A CN101926437 A CN 101926437A
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- flour
- noodles
- mushroom
- bean flour
- reducing function
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Abstract
The invention relates to mushroom noodles with weight reducing function. The noodles are produced by the following steps of: uniformly mixing black bean flour, corn flour, soybean flour, wheat flour, red bean flour, mungbean flour, hawthorn flour, mushroom flour and poria flour, adding a proper amount of water to make a dough; rolling into noodles by using a noodle machine; and drying and packing the noodles to obtain a finished product. The noodles can maintain nutrition balance, and fulfill the aim of reducing weight and building body.
Description
The present invention relates to a kind of noodles, particularly a kind of mushroom noodles that antiobesity action is arranged.
The purpose of this invention is to provide a kind of production method that the mushroom noodles of antiobesity action and health care can be arranged.
The object of the present invention is achieved like this, it is characterized in that:
Corn flour 10-50% soya bean flour 5-30% black soya bean flour 6-30%
Wheat flour 10-60% red bean flour 1-20% mung bean flour 1-20%
Hawthorn powder 1-15% mushroom powder 1-15% Poria cocos powder 1-15%
At first above flour is mixed thoroughly, is added suitable quantity of water and reconcile into the face piece and put into flour stranding machine, roll into the noodles drying after packing be finished product.
Edible these noodles can make the people harmless healthy and reach the purpose of defatting beauty under the situation that keeps nutrient balance.
Embodiment:
Corn flour 20% soya bean flour 10% wheat flour 35%
Red bean flour 10% black soya bean flour 10% mung bean flour 5%
Hawthorn powder 3% mushroom powder 3% Poria cocos powder 4%
At first above each flour is mixed thoroughly and added suitable quantity of water and reconcile into and put into flour stranding machine behind the face piece and roll into noodles, dry back packing is finished product.
Claims (2)
1. the present invention relates to a kind of mushroom noodles that antiobesity action is arranged, it is characterized in that:
Corn flour 10-50% soya bean flour 5-30% black soya bean flour 5-30%
Wheat flour 10-60% red bean flour 1-20% mung bean flour 1-20%
Hawthorn powder 1-15% mushroom powder 1-15% Poria cocos powder 1-15%
2. according to claim 1, at first above flour is mixed thoroughly and added suitable quantity of water and reconcile into the face piece and put into flour stranding machine and roll into noodles, dry back packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100319707A CN101926437A (en) | 2009-06-25 | 2009-06-25 | Method for producing mushroom noodles with weight reducing function |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100319707A CN101926437A (en) | 2009-06-25 | 2009-06-25 | Method for producing mushroom noodles with weight reducing function |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101926437A true CN101926437A (en) | 2010-12-29 |
Family
ID=43366084
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100319707A Pending CN101926437A (en) | 2009-06-25 | 2009-06-25 | Method for producing mushroom noodles with weight reducing function |
Country Status (1)
| Country | Link |
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| CN (1) | CN101926437A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404791A (en) * | 2013-08-27 | 2013-11-27 | 孙燕群 | Black flour noodles and processing process thereof |
| CN103989076A (en) * | 2014-06-14 | 2014-08-20 | 骆崇敬 | Nutritious noodles and preparation technology thereof |
| CN104585627A (en) * | 2014-12-31 | 2015-05-06 | 发达面粉集团股份有限公司 | Colorful fine dried noodles |
| CN106173949A (en) * | 2016-07-13 | 2016-12-07 | 江苏雨田食用菌有限公司 | A kind of mushroom noodles |
| CN108967883A (en) * | 2018-06-29 | 2018-12-11 | 付春霞 | A kind of reducing slimming noodles and preparation method thereof |
-
2009
- 2009-06-25 CN CN2009100319707A patent/CN101926437A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404791A (en) * | 2013-08-27 | 2013-11-27 | 孙燕群 | Black flour noodles and processing process thereof |
| CN103989076A (en) * | 2014-06-14 | 2014-08-20 | 骆崇敬 | Nutritious noodles and preparation technology thereof |
| CN104585627A (en) * | 2014-12-31 | 2015-05-06 | 发达面粉集团股份有限公司 | Colorful fine dried noodles |
| CN106173949A (en) * | 2016-07-13 | 2016-12-07 | 江苏雨田食用菌有限公司 | A kind of mushroom noodles |
| CN108967883A (en) * | 2018-06-29 | 2018-12-11 | 付春霞 | A kind of reducing slimming noodles and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20101229 |