CN102742784A - Corn noodle - Google Patents
Corn noodle Download PDFInfo
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- CN102742784A CN102742784A CN2012102663908A CN201210266390A CN102742784A CN 102742784 A CN102742784 A CN 102742784A CN 2012102663908 A CN2012102663908 A CN 2012102663908A CN 201210266390 A CN201210266390 A CN 201210266390A CN 102742784 A CN102742784 A CN 102742784A
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Abstract
The invention relates to a corn noodle which is characterized by comprising 435-560g of wheat flour, 100-200g of corn, 3-8g of salt and 300-485g of water. A preparation method of the corn noodle comprises the following steps of washing 150g of corn clean, and adding 400g of water; putting the mixture into a stainless steel kettle, and boiling for 30 minutes; filtering out soup, adding the salt and the wheat flour, and stirring; making noodles by using a noodle maker; drying the noodles in the sun or in an oven; and subpackaging and storing the prepared corn noodle. The corn noodle has the advantages of being rich in various vitamins, calcium and carotene and having the effects of promoting the cell division and delaying the senescence.
Description
Technical field
The present invention relates to a kind of corn noodles, it be by corn after water extracts with wheat flour, processing and system noodles.Here said noodles are meant vermicelli, instant noodles, hand-pulled noodles, handmade noodle.
Background technology
Along with industrialized development, the also accelerated development of noodles industry.Noodles also become the leading food of fast food industry except cooking staple food.Noodles are easy to make because of it, and are nutritious and enjoy people to like.The vermicelli batching of selling in the market is main with flour and rice mainly, and coarse food grain is less.Along with science and technology development, mechanization production provides a large amount of flour and rice products for people.But confirm that according to science human body need replenish a large amount of coarse food grains.I make the experience of noodles according to self, develop a kind of corn noodles.It is the new product that blends into one corn water extract and wheat flour to process.Not only contain the nutrition of corn and wheat in this new noodles, also satisfied the needs of people coarse food grain.Also having changed with the wheat is the general layout that noodles are mainly prepared burden, and also for the development of noodles industry new approaches is provided simultaneously.
Summary of the invention
The purpose of this invention is to provide a kind of corn noodles.
To achieve these goals, the present invention adopts following technical scheme:
A kind of corn noodles is characterized in that it is made up of the raw material of following weight parts:
Wheat flour 435-560 gram corn 100-200 gram salt 3-8 gram water 300-485 gram
Realize preferred plan of the present invention by the component weight portion:
Wheat flour 500 gram corns 150 gram salt 5 gram water 400 grams
Preparation method of the present invention is: corn 150 grams are cleaned, added water 400 grams, go into to be fried boiling 30 minutes in the stainless-steel pan, the leaching soup stirs with wheat flour with salt and processes noodles with flour stranding machine, dries or dry the packing collection.
Effect benefit fruit: each material component among a kind of corn noodles of the present invention and the preparation method: be fried boiling soup, water and the salt of leaching of wheat flour and corn is processed noodles, has the unique fragrance of corn, can replenish the calcium that enriches and vitamin etc.Corn contains protein, fat, starch, calcium, phosphorus, iron, vitamin B1, B2, B6, C, E, compositions such as nicotinic acid, pantothenic acid, carrotene, Quercetin.Abundant calcium can play hypotensive effect, and contained carrotene in the corn can be converted into vitamin A after being absorbed by the body, and it has protective effect on cancer risk; Plant cellulose can quicken the discharge of carcinogen and other poisonous substances; Natural VE then has and promotes cell division, delays senility, reduces serum cholesterol, prevents the function of cutaneous lesions, can also alleviate artery sclerosis and brain function decline.The lutern that corn also contains, it is aging to resist eyes.Eating corn can also stimulate brain cell more, strengthens people's mentality and memory.Compositions such as the vitamin B6 in the corn, nicotinic acid have stimulating gastrointestinal wriggling, quicken the characteristic of defecate, can prevent treating constipation, enteritis, intestinal cancer etc.Corn is rich in vitamin C etc., and longevity, beautification function are arranged.Therefore a kind of corn noodles of the present invention has protein, fat, starch, calcium, phosphorus, iron, vitamin B1, B2, B6, C, E; Compositions such as nicotinic acid, pantothenic acid, carrotene, Quercetin, and can be hypotensive, promote the effect of cell division, the mentality that delays senility, strengthens the people and memory, stimulating gastrointestinal wriggling.
The invention has the advantages that: be rich in multivitamin, calcium, carrotene, promote cell division, delay senility.
The specific embodiment
A kind of corn noodles is characterized in that it is made up of the raw material of following weight parts: wheat flour 435-560 gram, corn 100-200 gram, salt 3-8 gram, water 300-485 gram.Preparation method of the present invention is: corn 150 grams are cleaned, added water 400 grams, go into to be fried boiling 30 minutes in the stainless-steel pan, the leaching soup stirs with wheat flour with salt and processes noodles with flour stranding machine, dries or dry the packing collection.
Claims (2)
1. corn noodles is characterized in that it is made up of the raw material of following weight parts: wheat flour 435-560 gram, corn 100-200 gram, salt 3-8 gram, water 300-485 gram.
2. a kind of corn noodles according to claim 1 is characterized in that: corn 150 grams are cleaned, added water 400 grams, go into to be fried boiling 30 minutes in the stainless-steel pan, the leaching soup stirs with wheat flour with salt and processes noodles with flour stranding machine, dries or dry the packing collection.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102663908A CN102742784A (en) | 2012-07-19 | 2012-07-19 | Corn noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102663908A CN102742784A (en) | 2012-07-19 | 2012-07-19 | Corn noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102742784A true CN102742784A (en) | 2012-10-24 |
Family
ID=47023556
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102663908A Pending CN102742784A (en) | 2012-07-19 | 2012-07-19 | Corn noodle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102742784A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750158A (en) * | 2014-02-19 | 2014-04-30 | 山东省农业科学院作物研究所 | Whole-grain noodle and production method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1129520A (en) * | 1995-02-21 | 1996-08-28 | 邱华杰 | Nutrient noodles and the method for producing them |
| CN101366476A (en) * | 2008-09-28 | 2009-02-18 | 赵艳 | Maize noodle |
| CN101411425A (en) * | 2007-10-18 | 2009-04-22 | 高广升 | Method for preparing corn food |
| CN101496565A (en) * | 2008-01-29 | 2009-08-05 | 尹洪全 | Pumpkin noodle |
| CN102511728A (en) * | 2011-11-28 | 2012-06-27 | 赵凤花 | Purple sweet potato noodles and manufacturing method thereof |
-
2012
- 2012-07-19 CN CN2012102663908A patent/CN102742784A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1129520A (en) * | 1995-02-21 | 1996-08-28 | 邱华杰 | Nutrient noodles and the method for producing them |
| CN101411425A (en) * | 2007-10-18 | 2009-04-22 | 高广升 | Method for preparing corn food |
| CN101496565A (en) * | 2008-01-29 | 2009-08-05 | 尹洪全 | Pumpkin noodle |
| CN101366476A (en) * | 2008-09-28 | 2009-02-18 | 赵艳 | Maize noodle |
| CN102511728A (en) * | 2011-11-28 | 2012-06-27 | 赵凤花 | Purple sweet potato noodles and manufacturing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750158A (en) * | 2014-02-19 | 2014-04-30 | 山东省农业科学院作物研究所 | Whole-grain noodle and production method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121024 |