CN104585627A - Colorful fine dried noodles - Google Patents
Colorful fine dried noodles Download PDFInfo
- Publication number
- CN104585627A CN104585627A CN201410845988.1A CN201410845988A CN104585627A CN 104585627 A CN104585627 A CN 104585627A CN 201410845988 A CN201410845988 A CN 201410845988A CN 104585627 A CN104585627 A CN 104585627A
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- China
- Prior art keywords
- fine dried
- dried noodles
- colorful
- raw materials
- vermicelli
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Abstract
The invention discloses colorful fine dried noodles, belonging to the technical field of food processing and particularly relating to fine dried noodles. The colorful fine dried noodles are prepared by mixing the following raw materials according to different proportions: 15%-23% of corn, 25%-35% of wheat flour, 3%-8% of red beans, 3%-8% of mung beans, 2%-4% of black beans, 1%-2% of salt and 30%-35% of water. The colorful fine dried noodles are obtained by evenly mixing all the raw materials and combining an existing fine dried noodle processing technology, and the colorful fine dried noodles are balanced in nutrients due to various raw materials.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of vermicelli.
Background technology
Current vermicelli are all solid color mainly flour and yeast, and the problem brought is that mouthfeel is poor, and formula kind is single, cannot form colored vermicelli, the problems such as nutrition is single.
Summary of the invention
The object of this invention is to provide a kind of multicolored vermicelli, to solve prior art Problems existing.
The technical solution adopted for the present invention to solve the technical problems is: plurality of raw materials mixed according to different ratios, forms multicolored vermicelli, and its concrete component is: corn 15-23%, wheat flour 25-35%, red bean 3-8%, mung bean 3-8%, black soya bean 2-4%, salt 1-2%, water 30-35%
Good effect of the present invention is adopted to be: after various raw material Homogeneous phase mixing, in conjunction with existing vermicelli processing technology, to obtain colored vermicelli, be rich in plurality of raw materials and make vermicelli nutrition more balanced.
Detailed description of the invention
Embodiment 1
Plurality of raw materials mixed according to different ratios, form multicolored vermicelli, its concrete component is: corn 20%, wheat flour 30%, red bean 6%, mung bean 6%, black soya bean 3%, salt 1%, water 34%.
Embodiment 2
Plurality of raw materials mixed according to different ratios, form multicolored vermicelli, its concrete component is: corn 17%, wheat flour 33%, red bean 7%, mung bean 4%, black soya bean 2%, salt 1%, water 36%.
Claims (1)
1. multicolored vermicelli, is characterized in that: plurality of raw materials mixed according to different ratios, form multicolored vermicelli, and its concrete component is: corn 15-23%, wheat flour 25-35%, red bean 3-8%, mung bean 3-8%, black soya bean 2-4%, salt 1-2%, water 30-35%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410845988.1A CN104585627A (en) | 2014-12-31 | 2014-12-31 | Colorful fine dried noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410845988.1A CN104585627A (en) | 2014-12-31 | 2014-12-31 | Colorful fine dried noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104585627A true CN104585627A (en) | 2015-05-06 |
Family
ID=53111962
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410845988.1A Pending CN104585627A (en) | 2014-12-31 | 2014-12-31 | Colorful fine dried noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104585627A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107361298A (en) * | 2017-07-28 | 2017-11-21 | 遵义市桐梓县宇强农产品开发有限公司 | A kind of coarse cereal noodles |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1106226A (en) * | 1994-02-02 | 1995-08-09 | 王新珉 | Instant black soya bean noodle |
| CN1817145A (en) * | 2006-03-15 | 2006-08-16 | 刘元克 | Vegetative wheaten food with multiple ingredients |
| CN101129175A (en) * | 2007-10-16 | 2008-02-27 | 李险峰 | Five-color health preserving noodle |
| CN101926437A (en) * | 2009-06-25 | 2010-12-29 | 赵伟 | Method for producing mushroom noodles with weight reducing function |
| CN102696968A (en) * | 2012-06-25 | 2012-10-03 | 吉林大学 | Miscellaneous grain and miscellaneous bean instant noodles for children and preparation method of same |
-
2014
- 2014-12-31 CN CN201410845988.1A patent/CN104585627A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1106226A (en) * | 1994-02-02 | 1995-08-09 | 王新珉 | Instant black soya bean noodle |
| CN1817145A (en) * | 2006-03-15 | 2006-08-16 | 刘元克 | Vegetative wheaten food with multiple ingredients |
| CN101129175A (en) * | 2007-10-16 | 2008-02-27 | 李险峰 | Five-color health preserving noodle |
| CN101926437A (en) * | 2009-06-25 | 2010-12-29 | 赵伟 | Method for producing mushroom noodles with weight reducing function |
| CN102696968A (en) * | 2012-06-25 | 2012-10-03 | 吉林大学 | Miscellaneous grain and miscellaneous bean instant noodles for children and preparation method of same |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107361298A (en) * | 2017-07-28 | 2017-11-21 | 遵义市桐梓县宇强农产品开发有限公司 | A kind of coarse cereal noodles |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150506 |