CN102370172A - Health-care nutritious noodle - Google Patents
Health-care nutritious noodle Download PDFInfo
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- CN102370172A CN102370172A CN201110283914XA CN201110283914A CN102370172A CN 102370172 A CN102370172 A CN 102370172A CN 201110283914X A CN201110283914X A CN 201110283914XA CN 201110283914 A CN201110283914 A CN 201110283914A CN 102370172 A CN102370172 A CN 102370172A
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Abstract
The invention provides a health-care nutritious noodle. A formula of the nutritious noodle comprises the following materials in parts by weight: 1-10 parts of pumpkin powder, 1-10 parts of green bean powder, 1-10 parts of corn flour, 1-10 parts of oat meal, 1-3 parts of red date flour and 80-90 parts of flour. A preparation method of the nutritious noodle comprises the following steps of: mixing the raw materials and then filling in a dough kneading machine; adding 20-30 parts of pure water; kneading dough for 5-20 minutes; filling in a curing machine to cure for 5-20 minutes; and then flattening, slitting, drying and cutting to obtain the health-care nutritious noodle. The health-care nutritious noodle is good for both children and adults, is particularly suitable for the crowd eating fine foods for a long time and with insufficient coarse food grain intake, and has the advantages of easiness and convenience in preparation, low processing cost, high finished product quality and the like.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of health nutrient noodles.
Background technology
Nutrition thinks that best diet is balanced diet in fact.First principle of balanced diet just requires the food variation of will trying one's best.Grain is also like this, only eats polished rice, fine flour is not inconsistent and the balanced diet principle, also will eat thick coarse cereals, like corn, corn, oat etc.In recent years research shows that the postprandial blood sugar variation behind the thick coarse cereals of taking food and the assorted beans is generally less than wheat and common rice, is beneficial to diabetes patient blood sugar's control.At present external Appropriate dietary guide is organized and is advised that people select to eat thick coarse cereals and assorted beans as far as possible, and they are edible as the part of staple food or staple food, but numerous food product all is meticulous grain now, makes people also insufficient for the picked-up of coarse food grain.
Noodles are that people like food, and present noodles on the market are raw material with accurately machined flour usually, because wheat cortex and plumule are separated from wheat in fine finishining, cause the flour micronutrient to run off in a large number.People thirst for occurring a kind of alimentary paste that coarse food grain is taken in, mouthfeel is good that is of high nutritive value, can increases.
Summary of the invention
The problem that the present invention will solve provides a kind of health nutrient noodles that coarse food grain is taken in, mouthfeel is good that are of high nutritive value, can increase.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of health nutrient noodles, and its prescription is counted by weight:
Pumpkin powder: 1-10 part
Mung bean flour: 1-10 part
Corn flour: 1-10 part
Oatmeal: 1-10 part
Red date powder: 1-3 part
Flour: 80-90 part
Its manufacture craft is: put into dough mixing machine after above-mentioned raw materials is mixed, add 20-30 part pure water and after face 5-20 minute, put into the aging machine matured 5-20 minute, promptly get said health nutrient noodles through calendering, slitting, drying, cut-out again.
Preferably, the prescription of said health nutrient noodles is counted by weight:
Pumpkin powder: 5 parts
Mung bean flour: 5 parts
Corn flour: 5 parts
Oatmeal: 5 parts
Red date powder: 3 parts
Flour: 85 parts
Its manufacture craft is: put into dough mixing machine after above-mentioned raw materials is mixed, add 25 parts of pure water and face after 10 minutes, put into the aging machine matured 10 minutes, promptly get said health nutrient noodles through calendering, slitting, drying, cut-out again.
Raw material among the present invention can obtain or prepare through conventional method from direct purchase the on the market.
Advantage and good effect that the present invention has are:
Formula nutritional science of the present invention, mung bean flour, corn flour, oatmeal join in the flour, make the noodles coarse food grain content of processing significantly improve.The pumpkin powder can hypotensive, enhancing human immune; The red date powder tonifying Qi of can invigorating blood circulation; In flour, add pumpkin powder, red date powder, further improved the nutritive value of processing noodles, and the delicate fragrance of pumpkin powder and red date powder fragrant and sweet must reflect clearly mutually, the noodles of processing are tastier, are beneficial to and whet the appetite.Through edible noodles of the present invention, can the efficient hardening human body to the picked-up of nutrition, especially to the intake of coarse food grain, the noodles boiling fastness is good, mouthfeel, taste are good;
Health nutrient noodles of the present invention are all-ages, especially be fit to eat meticulous food for a long time, the crowd of coarse food grain insufficiency of intake, have simple for production, processing cost is low, the end product quality advantages of higher.
The specific embodiment
Below through concrete example health nutrient noodles of the present invention are further specified.
Embodiment 1
A kind of health nutrient noodles, its prescription is counted by weight:
Pumpkin powder: 5 parts
Mung bean flour: 5 parts
Corn flour: 5 parts
Oatmeal: 5 parts
Red date powder: 3 parts
Flour: 85 parts
Its manufacture craft is: put into dough mixing machine after above-mentioned raw materials is mixed, add 25 parts of pure water and face after 10 minutes, put into the aging machine matured 10 minutes, promptly get said health nutrient noodles through calendering, slitting, drying, cut-out again.
Embodiment 2
A kind of health nutrient noodles, its prescription is counted by weight:
Pumpkin powder: 3 parts
Mung bean flour: 5 parts
Corn flour: 5 parts
Oatmeal: 8 parts
Red date powder: 3 parts
Flour: 85 parts
Its manufacture craft is: put into dough mixing machine after above-mentioned raw materials is mixed, add 25 parts of pure water and face after 10 minutes, put into the aging machine matured 10 minutes, promptly get said health nutrient noodles through calendering, slitting, drying, cut-out again.
More than preferred embodiment of the present invention is specified, but said content is merely preferred embodiment of the present invention, can not be considered to be used to limit practical range of the present invention.All equalizations of doing according to application range of the present invention change and improve etc., all should still belong within the patent covering scope of the present invention.
Claims (2)
1. health nutrient noodles, it is characterized in that: its prescription is counted by weight:
Pumpkin powder: 1-10 part
Mung bean flour: 1-10 part
Corn flour: 1-10 part
Oatmeal: 1-10 part
Red date powder: 1-3 part
Flour: 80-90 part
Its manufacture craft is: put into dough mixing machine after above-mentioned raw materials is mixed, add 20-30 part pure water and after face 5-20 minute, put into the aging machine matured 5-20 minute, promptly get said health nutrient noodles through calendering, slitting, drying, cut-out again.
2. health nutrient noodles according to claim 1 is characterized in that: the prescription of said health nutrient noodles is counted by weight:
Pumpkin powder: 5 parts
Mung bean flour: 5 parts
Corn flour: 5 parts
Oatmeal: 5 parts
Red date powder: 3 parts
Flour: 85 parts
Its manufacture craft is: put into dough mixing machine after above-mentioned raw materials is mixed, add 25 parts of pure water and face after 10 minutes, put into the aging machine matured 10 minutes, promptly get said health nutrient noodles through calendering, slitting, drying, cut-out again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110283914.XA CN102370172B (en) | 2011-09-23 | 2011-09-23 | Health-care nutritious noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110283914.XA CN102370172B (en) | 2011-09-23 | 2011-09-23 | Health-care nutritious noodle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102370172A true CN102370172A (en) | 2012-03-14 |
| CN102370172B CN102370172B (en) | 2014-01-29 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110283914.XA Active CN102370172B (en) | 2011-09-23 | 2011-09-23 | Health-care nutritious noodle |
Country Status (1)
| Country | Link |
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| CN (1) | CN102370172B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987240A (en) * | 2012-10-17 | 2013-03-27 | 田淦平 | Red date noodles |
| CN103976256A (en) * | 2014-04-16 | 2014-08-13 | 安徽玉龙制面食品有限责任公司 | Lotus leaf blood fat reducing health noodles and preparation method thereof |
| CN105212052A (en) * | 2015-08-19 | 2016-01-06 | 安徽成祥面粉有限责任公司 | A kind of pumpkin vermicelli and preparation method thereof |
| CN106235000A (en) * | 2016-09-13 | 2016-12-21 | 宜垦(天津)农业制品有限公司 | A kind of oat flour and preparation method thereof |
| CN106819819A (en) * | 2015-11-28 | 2017-06-13 | 威海红印食品科技有限公司 | A kind of yam health care noodles preparation method |
| CN110833139A (en) * | 2019-11-29 | 2020-02-25 | 刘宏路 | Low-sugar, multi-vitamin and high-protein wheat flour |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144050A (en) * | 1995-01-24 | 1997-03-05 | 北京恒明技术开发中心 | Food with function of reducing blood sugar |
| CN1362031A (en) * | 2002-01-11 | 2002-08-07 | 张文义 | Cactus noodles and the production process |
| CN1843130A (en) * | 2006-04-30 | 2006-10-11 | 李伟 | Brain tonic flour and food production method |
| CN101366406A (en) * | 2008-09-28 | 2009-02-18 | 赵艳 | Red ginseng noodle |
| CN102018167A (en) * | 2010-12-24 | 2011-04-20 | 黑龙江北大荒丰威食品有限公司 | Coarse cereal noodles and preparation method thereof |
-
2011
- 2011-09-23 CN CN201110283914.XA patent/CN102370172B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144050A (en) * | 1995-01-24 | 1997-03-05 | 北京恒明技术开发中心 | Food with function of reducing blood sugar |
| CN1362031A (en) * | 2002-01-11 | 2002-08-07 | 张文义 | Cactus noodles and the production process |
| CN1843130A (en) * | 2006-04-30 | 2006-10-11 | 李伟 | Brain tonic flour and food production method |
| CN101366406A (en) * | 2008-09-28 | 2009-02-18 | 赵艳 | Red ginseng noodle |
| CN102018167A (en) * | 2010-12-24 | 2011-04-20 | 黑龙江北大荒丰威食品有限公司 | Coarse cereal noodles and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 邓振旭等: "南瓜保健面条的制作", 《农产品加工》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987240A (en) * | 2012-10-17 | 2013-03-27 | 田淦平 | Red date noodles |
| CN103976256A (en) * | 2014-04-16 | 2014-08-13 | 安徽玉龙制面食品有限责任公司 | Lotus leaf blood fat reducing health noodles and preparation method thereof |
| CN103976256B (en) * | 2014-04-16 | 2015-12-02 | 安徽玉龙制面食品有限责任公司 | A kind of lotus leaf Antilipemic health face and preparation method thereof |
| CN105212052A (en) * | 2015-08-19 | 2016-01-06 | 安徽成祥面粉有限责任公司 | A kind of pumpkin vermicelli and preparation method thereof |
| CN106819819A (en) * | 2015-11-28 | 2017-06-13 | 威海红印食品科技有限公司 | A kind of yam health care noodles preparation method |
| CN106235000A (en) * | 2016-09-13 | 2016-12-21 | 宜垦(天津)农业制品有限公司 | A kind of oat flour and preparation method thereof |
| CN110833139A (en) * | 2019-11-29 | 2020-02-25 | 刘宏路 | Low-sugar, multi-vitamin and high-protein wheat flour |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102370172B (en) | 2014-01-29 |
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