CN1096922A - Vegetable colour dough and uses thereof - Google Patents

Vegetable colour dough and uses thereof Download PDF

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Publication number
CN1096922A
CN1096922A CN93107492A CN93107492A CN1096922A CN 1096922 A CN1096922 A CN 1096922A CN 93107492 A CN93107492 A CN 93107492A CN 93107492 A CN93107492 A CN 93107492A CN 1096922 A CN1096922 A CN 1096922A
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CN
China
Prior art keywords
powder
vegetable
dough
vegetables
biscuit
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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
Application number
CN93107492A
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Chinese (zh)
Inventor
阎广才
Original Assignee
阎广才
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 阎广才 filed Critical 阎广才
Priority to CN93107492A priority Critical patent/CN1096922A/en
Publication of CN1096922A publication Critical patent/CN1096922A/en
Pending legal-status Critical Current

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Abstract

Vegetable colour dough, except that flour, also contain one or more vegetables fine powders that go out by the same color effect selection in the following vegetables: tomato powder, three-coloured amaranth powder, carrot meal, pumpkin powder, wolfberry fruit powder, cape jasmine powder, mulberry fruit powder, purple wild cabbage powder, muscat grape powder and eggplant powder etc.Can make versicolor vermicelli, instant noodles and biscuit with this colour dough.The fine-dried vegetable noodles or the biscuit of dress different colours in same packing, color and luster is tempting, and is nutritious, belongs to natural nuisance-free all nutrition type food, and it is edible to be fit to patient and children especially.

Description

Vegetable colour dough and uses thereof
The present invention relates to add dough/pasta of vegetables and the food made from this dough.
The method of handling flour or dough/pasta with vegetables is so far, with greenery class vegetables for example spinach sneak in the flour after pulverizing, or green vegetable broken into slurry with mixer replace water to concoct dough.Be difficult to realize large-scale industrialization production with these methods, and vegetable content is low in the dough, color and luster is more shallow, and product also is difficult for preserving, and only is suitable for using in the home-ranges.Be to use phytochrome for the painted another kind of method of dough, its shortcoming is that pigment stability is poor, to condition responsives such as light, alkali, acid, heat, often therefore fades or variable color in the processing storage process.Phytochrome is produced difficulty, and cost is higher, and consumption is big, lacks nutrition, and chemical composition is arranged, and uses inconvenience, thereby is difficult to promote.There are various dried Vegetable powder to sell in the market,, are difficult to make the dough of muscle and good-extensibility if long patent flour is directly mixed with the Vegetable powder of high level with conventional method.The someone makes the satisfactory dough of high Vegetable powder content and and then makes vermicelli, instant noodles or biscuit as yet so far.
The objective of the invention is to overcome above-mentioned difficulties of the prior art, and provide a kind of colour dough that adds various vegetables compositions by color and luster, the content of Vegetable powder can be up to 15%, and then makes food such as vermicelli, instant noodles or biscuit with this dough, makes the eater can take in the nutrition of more balance.Another object of the present invention is to give the bright-coloured vegetables color and luster of food to bring out people's appetite.
Vegetable colour dough of the present invention contains following composition:
(1) by one or more vegetables fine powders of selecting by identical color and luster in the following vegetables:
Tomato powder 5-10%
Three-coloured amaranth powder 3-10% redness
Carrot meal 1-2%
Pumpkin powder 4-6%
Wolfberry fruit powder 3-5% yellow
Cape jasmine powder 3-5%
Mulberry fruit powder 2-4%
Purple broccoli powder 5-10% purple I
Muscat grape powder 3-5%
Eggplant powder 3-5% purple II
Above content is the content of selecting for use when a kind of, and when selecting more than one for use, its total content is 10-15%.
(2) all the other are wheat flour.
Used flour is preferably high-strength flour such as the Seventh Five-Year Plan powder etc., and 80 powder also can.Gluten content is higher in the special grade flour, and gluten is the important composition that determines Flour product quality and technological property in the wheat flour.But modulate these vegetables dough poor effect with the flour that conventional method makes.Especially noodles require the high wheat flour of gluten elasticity, toughness and extensibility to make.The present invention adopt a kind of make specially contain the higher flour of moisture to obtain optimum efficiency.Its method for making is earlier wheat to be soaked, drains and shine humidity 19-21%, then the wheat abrasive dust is made.The higher Vegetable powder of flour that makes like this and content can modulate the dough/pasta that muscle, extensibility meet the requirements, and Vegetable powder content can be up to 15%.
The present invention adds Vegetable powder to dough and divides into groups by vegetable colour, and the vegetables with same color effect are divided at same group.For example comprise tomato powder in the redness, three-coloured amaranth powder and Hu Luobu powder, they all have identical or similar color and luster effect.Comprise pumpkin powder, wolfberry fruit powder and plank powder in the yellow set.The purple group comprises mulberry fruit powder, purple broccoli powder, muscat grape powder and eggplant powder etc.In the same color vegetables group, can add the vegetables of all categories simultaneously, also can only add wherein one or both.When adding vegetable species more for a long time, every kind content should suitably reduce, and its total content is 10-15%.Suitably add water as required after flour and the Vegetable powder batching, can modulate.
With the vegetable colour dough that said method obtains, can be used for making vermicelli, instant noodles or biscuit.Adopt traditional handicraft to make, do not give unnecessary details.Obtain the fine-dried vegetable noodles or the biscuit of multiple different colours at last, they are placed in the same packing, seem that five colours class is mashed, color and luster is tempting.During sale, the fine-dried vegetable noodles of multiple different colours can be arranged in a branch of packing.Or the vegetable biscuit of different colours is housed in same packing box.
The present invention is with flour and mixed vermicelli or the instant noodles that get resilient beam of versicolor Vegetable powder, and when adding the water recovery after doing, well and not frangibility or softening expands.Its vegetable content is quite high, adds 1.5 kilograms of all kinds of vegetables in the per kilogram food, and color and luster, the fragrance of food all derive among the fresh vegetables.The general salt-free any additives that do not contain belongs to nuisanceless type food.The maximum characteristics of these food are nutrition height, and contained vitamin, amino acid, trace element are higher than normal food 2-5 doubly, and can add various vitamins according to people's needs.The food that multiple color, multiple taste are arranged in a kind of the packing during sale, look, flavor are all good, promote appetite.Some children does not like to eat vegetables, and but this food of happiness food easily digests, and easily absorbs, and can effectively prevent multiple child development diseases such as anemia, rickets.
Some embodiment of the present invention are below described.
Embodiment 1: tomato powder 5~10%, all the other are 75 powder.
Embodiment 2: tomato powder 6%, and Hu Luobu powder 3%, three-coloured amaranth powder 4%, all the other are 75 powder or tailored flour.
Embodiment 3: pumpkin powder 5~10%, all the other are 75 powder.
Embodiment 4: pumpkin powder 5%, and wolfberry fruit powder 4%, cape jasmine powder 4%, all the other are 75 powder or tailored flour.
Embodiment 5: purple broccoli powder 5~10%, all the other are 75 powder or tailored flour.
Embodiment 6: purple broccoli powder 6%, and mulberry fruit powder 4%, all the other are 75 powder.
Embodiment 7: muscat grape powder 5%, and eggplant powder 3%, all the other are 75 powder or tailored flour.

Claims (5)

1, a kind of vegetable colour dough is characterized in that containing following composition:
(1) by one or more vegetables fine powders of selecting by identical color and luster in the following vegetables:
Above content is the content of selecting for use when a kind of, and when selecting more than one for use, its total content is 10-15%.
(2) all the other are wheat flour.
2, colour dough as claimed in claim 1 is characterized in that said wheat flour is by making through the wheat abrasive dust that soaks and shine humidity 19-21%.
3, colour dough as claimed in claim 1 or 2 is characterized in that making vermicelli with it, instant noodles or biscuit.
4, colour dough as claimed in claim 3 is characterized in that being equipped with the fine-dried vegetable noodles of multiple different colours in a branch of packing.
5, colored biscuit as claimed in claim 3 is characterized in that being equipped with the vegetable biscuit of multiple different colours in box packing.
CN93107492A 1993-07-02 1993-07-02 Vegetable colour dough and uses thereof Pending CN1096922A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN93107492A CN1096922A (en) 1993-07-02 1993-07-02 Vegetable colour dough and uses thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN93107492A CN1096922A (en) 1993-07-02 1993-07-02 Vegetable colour dough and uses thereof

Publications (1)

Publication Number Publication Date
CN1096922A true CN1096922A (en) 1995-01-04

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN93107492A Pending CN1096922A (en) 1993-07-02 1993-07-02 Vegetable colour dough and uses thereof

Country Status (1)

Country Link
CN (1) CN1096922A (en)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007073613A1 (en) * 2005-12-26 2007-07-05 Yi Chen Method of preparing novel healthy biscuit
CN100407948C (en) * 2006-06-23 2008-08-06 胡泽华 A Chinese wolfberry cake and preparation process thereof
CN102370132A (en) * 2011-09-22 2012-03-14 宜垦(天津)农业制品有限公司 Pumpkin nutritious noodle and preparation method thereof
CN103169017A (en) * 2013-04-14 2013-06-26 贵州黄平靓鸥桑综合开发有限公司 Method for processing eggplant noodles
CN103519163A (en) * 2012-07-03 2014-01-22 关士林 Multifunctional health care product composition
CN103798628A (en) * 2012-11-08 2014-05-21 重庆广亚生态农业发展有限公司 Mulberry noodles
CN104381856A (en) * 2014-11-28 2015-03-04 江南大学 Method for preparing pasta by taking fructus gardeniae seeds and unpolished rice as raw materials
CN104543811A (en) * 2013-10-21 2015-04-29 广州博能生物科技有限公司 Natural composite powder for improving immunity and preparation method and application of natural composite powder
CN105192050A (en) * 2015-11-13 2015-12-30 西南大学 Preparation technology of dried mulberry fruit/mulberry powder, and product and derivative of dried mulberry fruit/mulberry powder
CN106616311A (en) * 2016-08-25 2017-05-10 苏州穗儿食品科技有限公司 Thoroughly dried clear-juice noodles and preparation technology thereof
CN108651843A (en) * 2018-04-28 2018-10-16 克明面业股份有限公司 A kind of high addition fine-dried vegetable noodles and its production method based on three layers of compound calendering
CN109430700A (en) * 2018-12-06 2019-03-08 上海拿努网络科技有限公司 The organic fruits and vegetables cereal stone mill flour of children

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007073613A1 (en) * 2005-12-26 2007-07-05 Yi Chen Method of preparing novel healthy biscuit
CN100407948C (en) * 2006-06-23 2008-08-06 胡泽华 A Chinese wolfberry cake and preparation process thereof
CN102370132A (en) * 2011-09-22 2012-03-14 宜垦(天津)农业制品有限公司 Pumpkin nutritious noodle and preparation method thereof
CN103519163A (en) * 2012-07-03 2014-01-22 关士林 Multifunctional health care product composition
CN103798628A (en) * 2012-11-08 2014-05-21 重庆广亚生态农业发展有限公司 Mulberry noodles
CN103169017A (en) * 2013-04-14 2013-06-26 贵州黄平靓鸥桑综合开发有限公司 Method for processing eggplant noodles
CN104543811A (en) * 2013-10-21 2015-04-29 广州博能生物科技有限公司 Natural composite powder for improving immunity and preparation method and application of natural composite powder
CN104381856A (en) * 2014-11-28 2015-03-04 江南大学 Method for preparing pasta by taking fructus gardeniae seeds and unpolished rice as raw materials
CN105192050A (en) * 2015-11-13 2015-12-30 西南大学 Preparation technology of dried mulberry fruit/mulberry powder, and product and derivative of dried mulberry fruit/mulberry powder
CN106616311A (en) * 2016-08-25 2017-05-10 苏州穗儿食品科技有限公司 Thoroughly dried clear-juice noodles and preparation technology thereof
CN108651843A (en) * 2018-04-28 2018-10-16 克明面业股份有限公司 A kind of high addition fine-dried vegetable noodles and its production method based on three layers of compound calendering
CN109430700A (en) * 2018-12-06 2019-03-08 上海拿努网络科技有限公司 The organic fruits and vegetables cereal stone mill flour of children

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