CN105725068A - Nutritional dried noodles and drying method thereof - Google Patents
Nutritional dried noodles and drying method thereof Download PDFInfo
- Publication number
- CN105725068A CN105725068A CN201610189395.3A CN201610189395A CN105725068A CN 105725068 A CN105725068 A CN 105725068A CN 201610189395 A CN201610189395 A CN 201610189395A CN 105725068 A CN105725068 A CN 105725068A
- Authority
- CN
- China
- Prior art keywords
- powder
- dried noodles
- baking room
- fine dried
- nutritional
- 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.)
- Withdrawn
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 51
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 12
- 238000001035 drying Methods 0.000 title description 9
- 239000000843 powder Substances 0.000 claims abstract description 52
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 241001079064 Zanthoxylum schinifolium Species 0.000 claims abstract description 6
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000011425 bamboo Substances 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 6
- 235000020334 white tea Nutrition 0.000 claims abstract description 6
- 235000020097 white wine Nutrition 0.000 claims abstract description 6
- 230000035764 nutrition Effects 0.000 claims description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 5
- 240000000467 Carum carvi Species 0.000 claims description 5
- 235000005747 Carum carvi Nutrition 0.000 claims description 5
- 108010068370 Glutens Proteins 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 5
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 5
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 5
- 235000008434 ginseng Nutrition 0.000 claims description 5
- 235000021312 gluten Nutrition 0.000 claims description 5
- 229920001592 potato starch Polymers 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000020930 dietary requirements Nutrition 0.000 abstract description 2
- 244000017020 Ipomoea batatas Species 0.000 abstract 2
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 2
- 241000508725 Elymus repens Species 0.000 abstract 1
- 240000008790 Musa x paradisiaca Species 0.000 abstract 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000061456 Solanum tuberosum Species 0.000 abstract 1
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 244000126002 Ziziphus vulgaris Species 0.000 abstract 1
- 229940067467 barley malt syrup Drugs 0.000 abstract 1
- 239000001359 coriandrum sativum l. oleoresin Substances 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 229940107131 ginseng root Drugs 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000002689 soil Substances 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 abstract 1
- 239000011701 zinc Substances 0.000 abstract 1
- 229910052725 zinc Inorganic materials 0.000 abstract 1
- 238000005246 galvanizing Methods 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 241000208340 Araliaceae Species 0.000 description 4
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000011265 semifinished product Substances 0.000 description 4
- VZGDMQKNWNREIO-UHFFFAOYSA-N tetrachloromethane Chemical compound ClC(Cl)(Cl)Cl VZGDMQKNWNREIO-UHFFFAOYSA-N 0.000 description 4
- 230000007613 environmental effect Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000005855 radiation Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000012546 transfer Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 239000011449 brick Substances 0.000 description 2
- 238000003490 calendering Methods 0.000 description 2
- 239000004568 cement Substances 0.000 description 2
- 239000000919 ceramic Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000004020 conductor Substances 0.000 description 2
- 238000010276 construction Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000446 fuel Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000003345 natural gas Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000003245 coal Substances 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003500 flue dust Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000002893 slag 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses nutritional dried noodles. The nutritional dried noodles are prepared from the following components by weight: 80kg of high protein flour, 10kg of purple sweet potato whole powder, 0.1kg of table salt, 0.06kg of tea seed soil, 0.04kg of zinc-rich yeast powder, 1.2kg of potato whole powder, 0.2kg of couchgrass root powder, 0.05kg of ginseng root powder, 0.2kg of coriander seed powder, 0.3kg of sweet potato barley malt syrup, 0.2kg of white tea powder, 0.05kg of jujube pit powder, 0.3kg of bamboo shoot powder, 0.02kg of ground zanthoxylum schinifolium, 0.05kg of peptide sweetener, 0.1kg of banana peel powder and 0.04kg of white wine. According to the technical scheme, on the basis of a lot of tests, sanitation and safety requirements of modern food processing, low-salt, healthy and nutritional dietary requirements pursued by people, and product market circulation requirements are combined.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of nutrition fine dried noodles and furnace drying method thereof.
Background technology
Fine dried noodles industry is Chinese national economy organic component, and fine dried noodles drying is exactly the speed in Reasonable Regulation And Control drying road as the temperature of air of Transfer Medium, humidity and flowing.Different baking stages takes different counter-measures, makes the moisture diffusion in fine dried noodles vaporize, and transfers to formation humid air in air and is pulled away, and finally gives superior in quality fine dried noodles.
The heat source way that current fine dried noodles are dried is essentially from several as follows: natural gas boiler, coal-burning boiler, bavin boiler, oil burning boiler, electric boiler.Heat transfer type in drying room has warm-air pipe heat radiation, heat-conducting oil pipes heat radiation, hot-water line heat radiation.The heat source way energy consumption cost of electric boiler is the highest, general seldom employing.The raw material problem of oil burning boiler and bavin boiler and firewood too high because of fuel cost respectively again, adopts also relatively fewer.Owing to the unit price of coal is relatively low, current fine dried noodles are dried the heat source way of more than 95% and are all adopted coal-burning boiler, also have small part to adopt natural gas boiler.The process how dried at fine dried noodles improves fine dried noodles product quality and saves energy expenditure simultaneously, is always up a difficult problem for fine dried noodles industry.
Summary of the invention
The technical problem to be solved is in that to provide a kind of edible safety health, comprehensive nutrition, has the nutrition fine dried noodles of health-care effect.
The technical problem to be solved realizes by the following technical solutions:
A kind of nutrition fine dried noodles, is made up of the component of following weight: the full powder 10kg of gluten flour 80kg, Rhizoma Steudnerae Henryanae, Sal 0.1kg, Oleum Camelliae 0.06kg, yeast rich in zinc powder 0.04kg, full potato starch 1.2kg, Rhizoma Imperatae powder 0.2kg, Leptoradix Ginseng powder 0.05kg, caraway seeds powder 0.2kg, Radix Ipomoeae maltose syrup 0.3kg, white tea powder 0.2kg, Semen Jujubae powder 0.05kg, bamboo sprout powder 0.3kg, Zanthoxylum schinifolium powder 0.02kg, sweet taste peptide 0.05kg, Fructus Musae corium farinosum 0.1kg, white wine 0.04kg；
The preparation method of above-mentioned fine dried noodles is as follows:
(1) respectively according to expanded environmental condition: temperature 40 DEG C-60 DEG C, pressure 1.5-4.0Mpa, rotating speed 50-80 rev/min, 30-60 minute time, gluten flour, the full powder of Rhizoma Steudnerae Henryanae, yeast rich in zinc powder, full potato starch, Rhizoma Imperatae powder, Leptoradix Ginseng's powder, caraway seeds powder, white tea powder, Semen Jujubae powder, bamboo sprout powder, Zanthoxylum schinifolium powder, sweet taste peptide and Fructus Musae corium farinosum are carried out expanding treatment, activates whole active ingredients of material；
(2) raw material of expanded mistake is mixed with Sal, Oleum Camelliae, white wine and Radix Ipomoeae maltose syrup according to rational compatibility share, add suitable quantity of water and be stirred dough-making powder, followed by aging, compound, calendering, cutting, obtain semi-finished product noodles；
(3) semi-finished product noodles are sent into underground heat baking room to dry, reach 14% to fine dried noodles mass dryness fraction moisture.
In above-mentioned underground heat baking room, concrete furnace drying method is as follows:
(1) brick mix structure baking room is built, long 60m, wide 12m, high 4m, body of wall distance 10cm place, ground shows 20cm length, the protruding point of square 13cm especially, upper and lower rise 30cm stays a place, thickening galvanizing pipeline for frame diameter 2.5 cun, distance 160cm place, ground stays window, window length and width to be 1.5m × 2m, dress double pane, glass two interfloor distance 1cm, it is prevented that the heat in baking room is dispersed into outside baking room by window, window installs a window from 4m place, baking room is kept to become clear, wall construction becomes, and washes one's face with cement, and ceramic tile face is done on body of wall height 1.6m and ground entirely；
(2) neat and tidy in baking room is kept, baking room two distance 20cm place, ground two wind-tunnel of left and right Ge Liu, wind-tunnel diameter 120cm, it is used for 2.5 kilowatts of high-power fans are installed；In the middle of baking room, humiture probe is installed in left and right, Automatic Control case is installed in access doors side, hot dip galvanizing pipe is installed, overall link is carried out with short tube and elbow, joint can not leak, and many places are screwed on baking room body of wall, enters baking room junction at hot dip galvanizing pipe, water inlet intelligent switch is installed, all connects full-automatic master control case；
(3) at a glance deep for 1700m geothermal well is made, hydro-thermal about 70 DEG C, with heat-exchanger pump, hot water is proposed, send into the galvanizing pipeline of 2.5 cun, utilizing metal is the excellence conductor principle of heat, with fan, the hot water pipeline of 70 DEG C is dried, makes the heat of galvanizing pipeline be dispersed in baking room, by two ends push-and-pull fan work, form thermal current at baking room；
(4) Automatic Conveying chain and chain stay are installed, positional distance baking room body of wall 110cm, height distance ground 160cm, every road driving-chain width 100cm, road spacing 30cm, totally 6 tunnels circulation；
(5), after thaw pit fine dried noodles thaw, start supplying hot water switch, promote temperature in baking room, the defrosting fine dried noodles of thaw pit are transferred on the chain of baking room by chain, speed 200cm per minute, noodle rod is from 20cm mono-bar,, circulate in turn on 210 minutes baking room fine dried noodles completely, start high-power fan, galvanizing pipeline on baking room wall is blown by wind direction, wind direction becomes 60 ° with galvanizing pipeline, and two push away two draws and open simultaneously, and entrance pushes away, outlet is drawn, the wind speed 2m/ second；After baking room fine dried noodles are expired, baking room fine dried noodles circulation rate is transferred to 30cm per minute, makes fine dried noodles moisture in baking room distribute unanimously；
When blower fan works about 150 minutes, when baking room humidity shows 14%, fine dried noodles mass dryness fraction moisture has reached about 14%, pressing the red button of automatic control box, blowing-out machine and supplying hot water switch, fine dried noodles mass dryness fraction is up to standard, can pack, baking room fine dried noodles are sent to packing shop by chain, and fine dried noodles are cut off, pack packaging warehouse-in of weighing.
The invention has the beneficial effects as follows: the technical scheme is that on the basis of lot of experiments and pursue less salt, health, the dietary requirements of nutrition and product market circulation needs in conjunction with health and the safety requirements and people of modern food processing.Solve slag that pollution that the outdoor dry in the sun of fine dried noodles causes to fine dried noodles and drying with fuel produces, flue dust, dust, carbon dioxide etc. simultaneously and pollute the pollution that environment, air, ecology are caused by body；Implementing to dry to fine dried noodles by the method, product, without any pollution, smokeless and dust free, cleaning, environmental protection, Cheap highly effective, is directly utilize natural new forms of energy, a kind of new method that processing of farm products is dried.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, below in conjunction with specific embodiment, the present invention is expanded on further.
Embodiment 1
A kind of nutrition fine dried noodles, is made up of the component of following weight: the full powder 10kg of gluten flour 80kg, Rhizoma Steudnerae Henryanae, Sal 0.1kg, Oleum Camelliae 0.06kg, yeast rich in zinc powder 0.04kg, full potato starch 1.2kg, Rhizoma Imperatae powder 0.2kg, Leptoradix Ginseng powder 0.05kg, caraway seeds powder 0.2kg, Radix Ipomoeae maltose syrup 0.3kg, white tea powder 0.2kg, Semen Jujubae powder 0.05kg, bamboo sprout powder 0.3kg, Zanthoxylum schinifolium powder 0.02kg, sweet taste peptide 0.05kg, Fructus Musae corium farinosum 0.1kg, white wine 0.04kg；
The preparation method of above-mentioned fine dried noodles is as follows:
(1) respectively according to expanded environmental condition: temperature 40 DEG C-60 DEG C, pressure 1.5-4.0Mpa, rotating speed 50-80 rev/min, 30-60 minute time, gluten flour, the full powder of Rhizoma Steudnerae Henryanae, yeast rich in zinc powder, full potato starch, Rhizoma Imperatae powder, Leptoradix Ginseng's powder, caraway seeds powder, white tea powder, Semen Jujubae powder, bamboo sprout powder, Zanthoxylum schinifolium powder, sweet taste peptide and Fructus Musae corium farinosum are carried out expanding treatment, activates whole active ingredients of material；
(2) raw material of expanded mistake is mixed with Sal, Oleum Camelliae, white wine and Radix Ipomoeae maltose syrup according to rational compatibility share, add suitable quantity of water and be stirred dough-making powder, followed by aging, compound, calendering, cutting, obtain semi-finished product noodles；
(3) semi-finished product noodles are sent into underground heat baking room to dry, reach 14% to fine dried noodles mass dryness fraction moisture.
In above-mentioned underground heat baking room, concrete furnace drying method is as follows:
(1) brick mix structure baking room is built, long 60m, wide 12m, high 4m, body of wall distance 10cm place, ground shows 20cm length, the protruding point of square 13cm especially, upper and lower rise 30cm stays a place, thickening galvanizing pipeline for frame diameter 2.5 cun, distance 160cm place, ground stays window, window length and width to be 1.5m × 2m, dress double pane, glass two interfloor distance 1cm, it is prevented that the heat in baking room is dispersed into outside baking room by window, window installs a window from 4m place, baking room is kept to become clear, wall construction becomes, and washes one's face with cement, and ceramic tile face is done on body of wall height 1.6m and ground entirely；
(2) neat and tidy in baking room is kept, baking room two distance 20cm place, ground two wind-tunnel of left and right Ge Liu, wind-tunnel diameter 120cm, it is used for 2.5 kilowatts of high-power fans are installed；In the middle of baking room, humiture probe is installed in left and right, Automatic Control case is installed in access doors side, hot dip galvanizing pipe is installed, overall link is carried out with short tube and elbow, joint can not leak, and many places are screwed on baking room body of wall, enters baking room junction at hot dip galvanizing pipe, water inlet intelligent switch is installed, all connects full-automatic master control case；
(3) at a glance deep for 1700m geothermal well is made, hydro-thermal about 70 DEG C, with heat-exchanger pump, hot water is proposed, send into the galvanizing pipeline of 2.5 cun, utilizing metal is the excellence conductor principle of heat, with fan, the hot water pipeline of 70 DEG C is dried, makes the heat of galvanizing pipeline be dispersed in baking room, by two ends push-and-pull fan work, form thermal current at baking room；
(4) Automatic Conveying chain and chain stay are installed, positional distance baking room body of wall 110cm, height distance ground 160cm, every road driving-chain width 100cm, road spacing 30cm, totally 6 tunnels circulation；
(5), after thaw pit fine dried noodles thaw, start supplying hot water switch, promote temperature in baking room, the defrosting fine dried noodles of thaw pit are transferred on the chain of baking room by chain, speed 200cm per minute, noodle rod is from 20cm mono-bar,, circulate in turn on 210 minutes baking room fine dried noodles completely, start high-power fan, galvanizing pipeline on baking room wall is blown by wind direction, wind direction becomes 60 ° with galvanizing pipeline, and two push away two draws and open simultaneously, and entrance pushes away, outlet is drawn, the wind speed 2m/ second；After baking room fine dried noodles are expired, baking room fine dried noodles circulation rate is transferred to 30cm per minute, makes fine dried noodles moisture in baking room distribute unanimously；
When blower fan works about 150 minutes, when baking room humidity shows 14%, fine dried noodles mass dryness fraction moisture has reached about 14%, pressing the red button of automatic control box, blowing-out machine and supplying hot water switch, fine dried noodles mass dryness fraction is up to standard, can pack, baking room fine dried noodles are sent to packing shop by chain, and fine dried noodles are cut off, pack packaging warehouse-in of weighing.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within the claimed scope of the invention.Claimed scope is defined by appending claims and equivalent thereof.
Claims (1)
1. a nutrition fine dried noodles, it is characterized in that, be made up of the component of following weight: the full powder 10kg of gluten flour 80kg, Rhizoma Steudnerae Henryanae, Sal 0.1kg, Oleum Camelliae 0.06kg, yeast rich in zinc powder 0.04kg, full potato starch 1.2kg, Rhizoma Imperatae powder 0.2kg, Leptoradix Ginseng powder 0.05kg, caraway seeds powder 0.2kg, Radix Ipomoeae maltose syrup 0.3kg, white tea powder 0.2kg, Semen Jujubae powder 0.05kg, bamboo sprout powder 0.3kg, Zanthoxylum schinifolium powder 0.02kg, sweet taste peptide 0.05kg, Fructus Musae corium farinosum 0.1kg, white wine 0.04kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610189395.3A CN105725068A (en) | 2016-03-28 | 2016-03-28 | Nutritional dried noodles and drying method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610189395.3A CN105725068A (en) | 2016-03-28 | 2016-03-28 | Nutritional dried noodles and drying method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105725068A true CN105725068A (en) | 2016-07-06 |
Family
ID=56252264
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610189395.3A Withdrawn CN105725068A (en) | 2016-03-28 | 2016-03-28 | Nutritional dried noodles and drying method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105725068A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086893A (en) * | 1993-08-19 | 1994-05-18 | 中国星火总公司辽宁公司 | Utilize the method for GEOTHERMAL WATER desiccated wood |
| CN103829148A (en) * | 2014-02-11 | 2014-06-04 | 刘卫春 | High-protein nutritious dried noodle and preparation method thereof |
| CN105341024A (en) * | 2015-11-11 | 2016-02-24 | 宜垦(天津)农业制品有限公司 | Noodles drying room |
-
2016
- 2016-03-28 CN CN201610189395.3A patent/CN105725068A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086893A (en) * | 1993-08-19 | 1994-05-18 | 中国星火总公司辽宁公司 | Utilize the method for GEOTHERMAL WATER desiccated wood |
| CN103829148A (en) * | 2014-02-11 | 2014-06-04 | 刘卫春 | High-protein nutritious dried noodle and preparation method thereof |
| CN105341024A (en) * | 2015-11-11 | 2016-02-24 | 宜垦(天津)农业制品有限公司 | Noodles drying room |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104957745B (en) | A kind of liquefied petroleum gas tobacco flue-curing house | |
| CN202618227U (en) | Drying unit for fruits and vegetables | |
| CN203608776U (en) | Meat product drying system | |
| CN105054270B (en) | A kind of full automatic solar tobacco flue-curing house | |
| CN204388483U (en) | A kind of Multifunctional drier | |
| CN201402032Y (en) | Mixed flow solar overall dying unit for tunnels | |
| CN205448508U (en) | Novel natural gas fruit vegetables drying -machine | |
| CN105725068A (en) | Nutritional dried noodles and drying method thereof | |
| CN204881147U (en) | A tunnel cave that is used for energy -concerving and environment -protective de -waxing of smokeless odorless | |
| CN104634070B (en) | The method for designing of a kind of coal-fired drying unit and device thereof | |
| CN204214205U (en) | The equipment of a kind of low temperature drying rose | |
| CN104997149A (en) | Tobacco curing barn adopting biogas heating | |
| CN202452796U (en) | Heat circulation type drying device | |
| CN204763371U (en) | Utilize air can carry out roast room of intelligent tobacco that toasts | |
| CN201876146U (en) | Kiln afterheat utilizing system | |
| CN206137138U (en) | A agricultural adjustable drying -machine for raisins production | |
| CN205580072U (en) | Cold storage system | |
| CN206165724U (en) | Stoving cauldron | |
| CN204648836U (en) | Full-automatic cryogenic vacuum pharmacy drying machine | |
| CN104634082B (en) | Energy-saving and environment-friendly efficient paper tube drying device | |
| CN205747891U (en) | A kind of bergamot fruit drying equipment | |
| CN103123207B (en) | Eucalyptus plate drying kiln | |
| CN208875369U (en) | A kind of drying equipment of no Sulfur cauliflower | |
| CN105852056A (en) | Method for drying vermicelli by using geothermal water pipeline | |
| CN103156262B (en) | Method of drying grosvenor momordica fruit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160706 |
|
| WW01 | Invention patent application withdrawn after publication |