CN107668513A - The preparation method of colored noodles - Google Patents
The preparation method of colored noodles Download PDFInfo
- Publication number
- CN107668513A CN107668513A CN201711088115.0A CN201711088115A CN107668513A CN 107668513 A CN107668513 A CN 107668513A CN 201711088115 A CN201711088115 A CN 201711088115A CN 107668513 A CN107668513 A CN 107668513A
- Authority
- CN
- China
- Prior art keywords
- parts
- weight
- noodles
- preparation
- colored noodles
- 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
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
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 a kind of preparation method of colored noodles, 200 parts by weight flour, 10 20 parts by weight spinach juices, 10 20 parts by weight carrot juices, 10 20 parts by weight tomato juices, 10 20 parts by weight laver ends and 23 portions of parts by weight salt and 12 portions of pepper powders are mixed, the cold boiling water of 300 400 parts by weight is added thereto, mixing, 25 DEG C of fermentation 24h；Sensory of noodles chewy, bright in luster prepared by the inventive method, can preferably cause the appetite of people, and nutritious, can meet people to it is various micro- the needs of.
Description
Technical field
The present invention relates to field of noodles.A kind of it is more particularly related to preparation method of colored noodles.
Background technology
Noodles are the traditional foods of our countries, and the raw material for changing noodles is the problem of many people's researchs, at present on the market
Noodles appoint right color taste it is all very single, be generally all common noodles, people can not be met to growing life
The satisfaction of demand, especially child.
The content of the invention
It is an object of the invention to solve at least the above, and provide the advantages of at least will be described later.
In order to realize according to object of the present invention and further advantage, there is provided a kind of preparation method of colored noodles,
Characterized in that, by 200 parts by weight flour, 10-20 parts by weight spinach juice, 10-20 parts by weight carrot juice, 10-20 parts by weight kind
Tomato juice, 10-20 parts by weight laver end and 2-3 part parts by weight salt and the mixing of 1-2 parts pepper powder, add 300- thereto
The cold boiling water of 400 parts by weight, mixing, 25 DEG C of fermentation 24h.
Preferably, described instant nutritious cereal, is also comprised the steps of：
Mixture after the 24h that ferments is placed in flour stranding machine and suppressed, obtains colored noodles.
The present invention comprises at least following beneficial effect：Sensory of noodles chewy, bright in luster prepared by the inventive method, can
Preferably cause the appetite of people, and nutritious, can meet people to it is various micro- the needs of.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
Embodiment 1
A kind of preparation method of colored noodles, it is characterised in that by 200 parts by weight flour, 10-20 parts by weight spinach juice,
10-20 parts by weight carrot juice, 10-20 parts by weight tomato juice, 10-20 parts by weight laver end and 2-3 part parts by weight salt, with
And the mixing of 1-2 parts pepper powder, the cold boiling water of 300-400 parts by weight is added thereto, is mixed, 25 DEG C of fermentation 24h.
Preferably, described instant nutritious cereal, is also comprised the steps of：
Mixture after the 24h that ferments is placed in flour stranding machine and suppressed, obtains colored noodles.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, it is of the invention and unlimited
In specific details and shown here as the embodiment with description.
Claims (2)
1. a kind of preparation method of colored noodles, it is characterised in that by 200 parts by weight flour, 10-20 parts by weight spinach juice, 10-
20 parts by weight carrot juices, 10-20 parts by weight tomato juice, 10-20 parts by weight laver end and 2-3 part parts by weight salt and 1-
2 parts of pepper powder mixing, the cold boiling water of 300-400 parts by weight, mixing, 25 DEG C of fermentation 24h are added thereto.
2. the preparation method of colored noodles as claimed in claim 1, it is characterised in that also comprise the steps of：
Mixture after the 24h that ferments is placed in flour stranding machine and suppressed, obtains colored noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711088115.0A CN107668513A (en) | 2017-11-07 | 2017-11-07 | The preparation method of colored noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711088115.0A CN107668513A (en) | 2017-11-07 | 2017-11-07 | The preparation method of colored noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107668513A true CN107668513A (en) | 2018-02-09 |
Family
ID=61146176
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711088115.0A Pending CN107668513A (en) | 2017-11-07 | 2017-11-07 | The preparation method of colored noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107668513A (en) |
-
2017
- 2017-11-07 CN CN201711088115.0A patent/CN107668513A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180209 |
|
| WD01 | Invention patent application deemed withdrawn after publication |