CN104397596A - Vermicelli with garlic powder - Google Patents
Vermicelli with garlic powder Download PDFInfo
- Publication number
- CN104397596A CN104397596A CN201410774725.6A CN201410774725A CN104397596A CN 104397596 A CN104397596 A CN 104397596A CN 201410774725 A CN201410774725 A CN 201410774725A CN 104397596 A CN104397596 A CN 104397596A
- Authority
- CN
- China
- Prior art keywords
- parts
- vermicelli
- garlic powder
- flour
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229940029982 garlic powder Drugs 0.000 title claims abstract description 32
- 235000013312 flour Nutrition 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 240000008042 Zea mays Species 0.000 claims abstract description 15
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 15
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 15
- 235000005822 corn Nutrition 0.000 claims abstract description 15
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 14
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 5
- 239000000843 powder Substances 0.000 claims description 20
- 240000002234 Allium sativum Species 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 201000011510 cancer Diseases 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000004611 garlic Nutrition 0.000 abstract description 3
- 244000077995 Coix lacryma jobi Species 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 241000219051 Fagopyrum Species 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 8
- 238000000034 method Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- JKQXZKUSFCKOGQ-JLGXGRJMSA-N (3R,3'R)-beta,beta-carotene-3,3'-diol Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-JLGXGRJMSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- JKQXZKUSFCKOGQ-LQFQNGICSA-N Z-zeaxanthin Natural products C([C@H](O)CC=1C)C(C)(C)C=1C=CC(C)=CC=CC(C)=CC=CC=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-LQFQNGICSA-N 0.000 description 1
- QOPRSMDTRDMBNK-RNUUUQFGSA-N Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCC(O)C1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C QOPRSMDTRDMBNK-RNUUUQFGSA-N 0.000 description 1
- JKQXZKUSFCKOGQ-LOFNIBRQSA-N all-trans-Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C JKQXZKUSFCKOGQ-LOFNIBRQSA-N 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229940043269 zeaxanthin Drugs 0.000 description 1
- 235000010930 zeaxanthin Nutrition 0.000 description 1
- 239000001775 zeaxanthin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses vermicelli with garlic powder and relates to vermicelli in foods. The vermicelli with garlic powder is characterized by comprising the following raw materials in parts by weight: 0.2-0.8 part of garlic powder, 70-80 parts of flour, 6-8 parts of buckwheat flour, 3-5 parts of coix seed flour and 5-7 parts of corn flour. The vermicelli is reasonable in cooperation of raw materials, good in taste when being eaten, relatively rich in nutrition and relatively thick in garlic taste; meanwhile, the vermicelli has the effects of promoting appetite, improving digestion, preventing cancer and inhibiting bacteria.
Description
Technical field
The present invention relates to the vermicelli in food, more specifically relate to a kind of vermicelli containing garlic powder.
Background technology
The food of vermicelli to be a kind of with wheat be primary raw material, it contains abundant carbohydrate, vitamin, mineral matter and ferment etc., have resistance toly to deposit, resistant to cook, mouthfeel are good, the feature of low, the easy storage of instant, price.Have multiple vermicelli to sell in the market, Chinese patent also discloses the technical scheme of some vermicelli, and its mouthfeel is each different to some extent, and its nutritive value is each different.According to the market demand, the particularly demand in healthy fine dried noodles market, has new vermicelli to be developed, with the needs of satisfied different demand colony.
Summary of the invention
Object of the present invention: a kind of vermicelli containing garlic powder are provided.
Technical scheme of the present invention is: a kind of vermicelli containing garlic powder, and it is characterized in that, it is made up of the raw material of following weight portion: garlic powder 0.2-0.8 part; Flour 70-80 part; Buckwheat 6-8 part; Lotus-seed-heart powder 3-5 part; Corn flour 5-7 part;
The described vermicelli containing garlic powder, it is made up of the raw material of following weight portion: garlic powder 0.2 part; 75 parts, flour; Buckwheat 6 parts; Lotus-seed-heart powder 3 parts; Corn flour 5 parts.
The described vermicelli containing garlic powder, it is made up of the raw material of following weight portion: garlic powder 0.5 part; 75 parts, flour; Buckwheat 7 parts; Lotus-seed-heart powder 4 parts; Corn flour 6 parts.
The described vermicelli containing garlic powder, it is made up of the raw material of following weight portion: garlic powder 0.8 part; 75 parts, flour; Buckwheat 8 parts; Lotus-seed-heart powder 5 parts; Corn flour 7 parts.
The preparation method of the vermicelli containing garlic powder of the present invention: first raw material is mixed in proportion, add suitable quantity of water, adopt general machinery production or method of making by hand to process.
The Main Function of Raw of the present invention:
Garlic powder: be the fine powder ground after garlic is dried, its taste temperature, pungent, sweet, and all have suppression and killing action to multiple coccus, bacillus, fungi and virus etc.;
Flour: be the fine powder that wheat grinds, generally use medium strength flour;
Buckwheat: the fine powder ground for buckwheat, its taste is sweet, cool, and can whet the appetite wide intestines, and lower gas disappears long-pending;
Lotus-seed-heart powder: the fine powder ground for heart of a lotus seed benevolence, its taste is sweet, light, is slightly cold, and coix seed has antibacterial, antiviral efficacy.；；
Corn flour: corn flour is by the fine powder of corn processing, the effects such as the zeaxanthin that it contains has, cancer-resisting, raising eyesight.
Vermicelli of the present invention conventionally boil i.e. edible.
Beneficial effect of the present invention: a kind of vermicelli containing garlic powder of the present invention, rationally, time edible, mouthfeel is good, and nutrition is abundanter, has denseer garlic flavour for raw material coupling, having appetizing to help to disappear, giving protection against cancer, antibacterial effect.
Detailed description of the invention
Below by embodiment, the present invention is further illustrated.
Embodiment 1
Vermicelli containing garlic powder, it is made up of the raw material of following weight portion: garlic powder 0.2 kilogram; 75 kilograms, flour; Buckwheat 6 kilograms; Lotus-seed-heart powder 3 kilograms; Corn flour 5 kilograms.Various powder first mixes by its preparation method in proportion, adds suitable quantity of water and stirs, then adopt general machinery production or method of making by hand to process.
Embodiment 2
Vermicelli containing garlic powder, it is made up of the raw material of following weight portion: garlic powder 0.5 kilogram; 75 kilograms, flour; Buckwheat 7 kilograms; Lotus-seed-heart powder 4 kilograms; Corn flour 6 kilograms.Various powder first mixes by its preparation method in proportion, adds suitable quantity of water and stirs, then adopt general machinery production or method of making by hand to process.
Embodiment 3
Vermicelli containing garlic powder, it is made up of the raw material of following weight portion: garlic powder 0.8 kilogram; 75 kilograms, flour; Buckwheat 8 kilograms; Lotus-seed-heart powder 5 kilograms; Corn flour 7 kilograms.Various powder first mixes by its preparation method in proportion, adds suitable quantity of water and stirs, then adopt general machinery production or method of making by hand to process.
Claims (4)
1. the vermicelli containing garlic powder, it is characterized in that, it is made up of the raw material of following weight portion: garlic powder 0.2-0.8 part; Flour 70-80 part; Buckwheat 6-8 part; Lotus-seed-heart powder 3-5 part; Corn flour 5-7 part.
2., by the vermicelli containing garlic powder according to claim 1, it is made up of the raw material of following weight portion: garlic powder 0.2 part; 75 parts, flour; Buckwheat 6 parts; Lotus-seed-heart powder 3 parts; Corn flour 5 parts.
3., by the vermicelli containing garlic powder according to claim 1, it is made up of the raw material of following weight portion: garlic powder 0.5 part; 75 parts, flour; Buckwheat 7 parts; Lotus-seed-heart powder 4 parts; Corn flour 6 parts.
4., by the vermicelli containing garlic powder according to claim 1, it is made up of the raw material of following weight portion: garlic powder 0.8 part; 75 parts, flour; Buckwheat 8 parts; Lotus-seed-heart powder 5 parts; Corn flour 7 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410774725.6A CN104397596A (en) | 2014-12-16 | 2014-12-16 | Vermicelli with garlic powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410774725.6A CN104397596A (en) | 2014-12-16 | 2014-12-16 | Vermicelli with garlic powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104397596A true CN104397596A (en) | 2015-03-11 |
Family
ID=52635318
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410774725.6A Pending CN104397596A (en) | 2014-12-16 | 2014-12-16 | Vermicelli with garlic powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104397596A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110495562A (en) * | 2018-05-16 | 2019-11-26 | 陕西彬翔农业科技有限公司 | A kind of production method of semen sojae atricolor noodles |
-
2014
- 2014-12-16 CN CN201410774725.6A patent/CN104397596A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110495562A (en) * | 2018-05-16 | 2019-11-26 | 陕西彬翔农业科技有限公司 | A kind of production method of semen sojae atricolor noodles |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150311 |
|
| WD01 | Invention patent application deemed withdrawn after publication |