CN112075576A - Kudzu vine root noodle formula - Google Patents

Kudzu vine root noodle formula Download PDF

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Publication number
CN112075576A
CN112075576A CN202010768035.5A CN202010768035A CN112075576A CN 112075576 A CN112075576 A CN 112075576A CN 202010768035 A CN202010768035 A CN 202010768035A CN 112075576 A CN112075576 A CN 112075576A
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powder
parts
kudzu root
salt
egg
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CN202010768035.5A
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李建新
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Shaoguan Qujiang Meidaduo Food Processing Co ltd
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Shaoguan Qujiang Meidaduo Food Processing Co ltd
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    • 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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L15/00—Egg 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A23L29/04—Fatty acids or derivatives
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Noodles (AREA)

Abstract

The application discloses a radix puerariae noodle formula which comprises 40-70 parts of high refined flour, 10-20 parts of superfine wheat flour, 5-30 parts of radix puerariae powder and extract, 1-5 parts of vital gluten, 1-10 parts of egg powder, 2.5-3.5 parts of vegetable juice, 2.5-3.5 parts of coarse cereal powder, 0.2-1.5 parts of salt, 0.2-1 part of alkali and 1.5-3.5 parts of vegetable oil. According to the noodle, the kudzu root powder, the egg powder, the vegetable juice, the coarse cereal powder and other raw materials are added into the high-precision flour, so that the taste of the fabric is improved, the noodles are more chewy, meanwhile, the added vegetable juice and the coarse cereal powder can supplement vitamins and mineral nutrient substances such as calcium, phosphorus, potassium and magnesium for a human body, the egg powder can increase the protein content of the noodles, the added kudzu root powder can enable the noodles to have the effects of relieving heat, relieving restlessness, promoting the production of body fluid and quenching thirst, the nutritional value of the noodles is richer, and the noodles are convenient to eat.

Description

Kudzu vine root noodle formula
Technical Field
The application relates to kudzuvine root noodles, in particular to a kudzuvine root noodle formula.
Background
Kudzu root is a traditional Chinese medicine and also a food with homology of medicine and food, is a dry root of the leguminous plant kudzu, is called as kudzu, has the physiological characteristics of stout vine, can grow to 8 meters, is wholly covered by yellow long bristles, is woody at the stem base, has thick blocky roots, is picked and dug in autumn and winter, is cut into thick slices or small blocks when being fresh, is dried, is sweet, pungent and cool, has the functions of relieving muscles and eliminating heat, promoting eruption, promoting the production of body fluid to quench thirst, and raising yang to arrest diarrhea, is commonly used for exterior syndrome fever, is strong in neck and back, measles without adequate eruption, fever thirst, yin deficiency to quench thirst, heat diarrhea and diarrhea due to heat, spleen deficiency and diarrhea, and the noodles originate from China, have the history of making and eating for more than four thousand years, are simple to make, are conveniently put into foods, have various patterns, are various varieties and local characteristics, such as longevity noodles eaten during celebration days and various spaghettage noodles abroad and the like.
The conventional noodles are poor in taste, are easy to soften and rot during cooking, have single functions, are low in nutritional ingredients and are inconvenient to eat. Therefore, a kudzuvine root noodle formula is provided for solving the problems.
Disclosure of Invention
A radix Puerariae noodle formula comprises 40-70 parts of high refined flour, 10-20 parts of superfine wheat flour, 5-30 parts of radix Puerariae powder and extract, 1-5 parts of wheat gluten, 1-10 parts of egg powder, 2.5-3.5 parts of vegetable juice, 2.5-3.5 parts of coarse cereal powder, 0.2-1.5 parts of salt, 0.2-1 part of alkali and 1.5-3.5 parts of vegetable oil.
Further, the kudzu root powder and the kudzu root extract are prepared from kudzu roots, the kudzu roots are cleaned, sliced and dried, then the kudzu root pieces are crushed and screened by a crusher, and then the crushed kudzu root pieces are placed in a superfine crusher to be crushed to 1400 meshes.
Furthermore, the wheat gluten is also called active gluten flour and wheat gluten protein, is natural protein extracted from wheat flour, is light yellow, has the protein content of 75-85 percent, and is a plant protein resource with rich nutrition.
Furthermore, the egg powder is egg protein powder and egg yolk powder, the egg protein powder and the egg yolk powder are extracted from eggs, the egg protein powder contains gel property, emulsifying property, water-retaining property and fat-retaining property, and the egg yolk powder contains rich phospholipid, not only has rich nutritive value, but also has good emulsifying property.
Further, the vegetable juice is extracted from vegetables, clean spinach, mushroom or tomato is respectively cleaned and dried, then four times of clear water is added, a pulping machine is used for pulping, then 100 meshes of filter cloth is used for filter pressing, and then the filtrate is subjected to colloid grinding for three times.
Further, the coarse cereal powder is extracted from coarse cereals, high-quality and mildew-free coarse cereals such as mung beans, corns or soybeans are cleaned and dried, then the coarse cereals are primarily crushed and screened by a crusher, and then the coarse cereals are crushed to 1400 meshes by a superfine crusher.
Furthermore, the kudzu root powder has the effects of relieving fever and relieving restlessness, promoting the production of body fluid and quenching thirst, and the vegetable juice effectively supplements vitamins and mineral nutrient substances such as calcium, phosphorus, potassium, magnesium and the like for a human body, can adjust the function coordination of the human body, enhances the cell vitality and the gastrointestinal function, and promotes the secretion of digestive juice.
Further, the salt is edible salt, the main component is sodium chloride, and the salt is prepared from sea salt, well salt, mineral salt, lake salt, soil salt and the like.
Further, the alkali is edible alkali and is a mixture of sodium carbonate and sodium bicarbonate, and the sodium bicarbonate is a finished product after carbon dioxide is absorbed by a solution or crystal of the sodium carbonate.
Furthermore, the vegetable oil is oil obtained by taking plant kernels rich in oil as raw materials, performing pretreatment such as cleaning, impurity removal, shelling, crushing, softening, blank rolling, extrusion and expansion, extracting by adopting a mechanical pressing or solvent leaching method to obtain crude oil, and refining.
The beneficial effect of this application is: the application provides a kudzuvine root noodle formula.
Detailed Description
In order to make the technical solutions of the present application better understood by those skilled in the art, the technical solutions in the embodiments of the present application will be clearly and completely described below in conjunction with the embodiments of the present application, and it is obvious that the described embodiments are only partial embodiments of the present application, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
It is noted that the terms first, second and the like in the description and in the claims of the present application are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It should be understood that the data so used may be interchanged under appropriate circumstances such that embodiments of the application described herein may be used. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover non-exclusive inclusions, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present application will be described in detail with reference to examples.
The first embodiment is as follows:
a kudzuvine root noodle formula comprises 55 parts of high-refined flour, 12 parts of superfine wheat flour, 19 parts of kudzuvine root powder and extract, 2 parts of wheat gluten, 3 parts of egg powder, 2.5 parts of vegetable juice, 2.5 parts of coarse cereal powder, 0.6 part of salt, 0.4 part of alkali and 3 parts of vegetable oil, all the raw materials are weighed and mixed according to the weight, then water is added, then a dough kneading device is used for kneading dough, and then a noodle maker can be used for preparing noodles.
Further, the kudzu root powder and the kudzu root extract are prepared from kudzu roots, the kudzu roots are cleaned, sliced and dried, then the kudzu root pieces are crushed and screened by a crusher, and then the crushed kudzu root pieces are placed in a superfine crusher to be crushed to 1400 meshes.
Furthermore, the wheat gluten is also called active gluten flour and wheat gluten protein, is natural protein extracted from wheat flour, is light yellow, has the protein content of 75-85 percent, and is a plant protein resource with rich nutrition.
Furthermore, the egg powder is egg protein powder and egg yolk powder, the egg protein powder and the egg yolk powder are extracted from eggs, the egg protein powder contains gel property, emulsifying property, water-retaining property and fat-retaining property, and the egg yolk powder contains rich phospholipid, not only has rich nutritive value, but also has good emulsifying property.
Further, the vegetable juice is extracted from vegetables, clean spinach, mushroom or tomato is respectively cleaned and dried, then four times of clear water is added, a pulping machine is used for pulping, then 100 meshes of filter cloth is used for filter pressing, and then the filtrate is subjected to colloid grinding for three times.
Further, the coarse cereal powder is extracted from coarse cereals, high-quality and mildew-free coarse cereals such as mung beans, corns or soybeans are cleaned and dried, then the coarse cereals are primarily crushed and screened by a crusher, and then the coarse cereals are crushed to 1400 meshes by a superfine crusher.
Furthermore, the kudzu root powder has the effects of relieving fever and relieving restlessness, promoting the production of body fluid and quenching thirst, and the vegetable juice effectively supplements vitamins and mineral nutrient substances such as calcium, phosphorus, potassium, magnesium and the like for a human body, can adjust the function coordination of the human body, enhances the cell vitality and the gastrointestinal function, and promotes the secretion of digestive juice.
Further, the salt is edible salt, the main component is sodium chloride, and the salt is prepared from sea salt, well salt, mineral salt, lake salt, soil salt and the like.
Further, the alkali is edible alkali and is a mixture of sodium carbonate and sodium bicarbonate, and the sodium bicarbonate is a finished product after carbon dioxide is absorbed by a solution or crystal of the sodium carbonate.
Furthermore, the vegetable oil is oil obtained by taking plant kernels rich in oil as raw materials, performing pretreatment such as cleaning, impurity removal, shelling, crushing, softening, blank rolling, extrusion and expansion, extracting by adopting a mechanical pressing or solvent leaching method to obtain crude oil, and refining.
The radix puerariae powder is added into the radix puerariae noodles prepared by the formula, so that the effects of relieving heat, relieving restlessness, promoting the production of body fluid and quenching thirst of the noodles can be improved, and the noodles are convenient to eat in hot weather.
Example two
The noodle comprises 62 parts of high refined flour, 10 parts of superfine wheat flour, 7 parts of kudzu root powder and extract, 3 parts of wheat gluten, 8 parts of egg powder, 3 parts of vegetable juice, 2 parts of coarse cereal powder, 1.2 parts of salt, 0.8 part of alkali and 3 parts of vegetable oil, all the raw materials are weighed and mixed according to the weight, then water is added, then a dough kneading device is used for kneading dough, and then a noodle maker can be used for preparing noodles.
Further, the kudzu root powder and the kudzu root extract are prepared from kudzu roots, the kudzu roots are cleaned, sliced and dried, then the kudzu root pieces are crushed and screened by a crusher, and then the crushed kudzu root pieces are placed in a superfine crusher to be crushed to 1400 meshes.
Furthermore, the wheat gluten is also called active gluten flour and wheat gluten protein, is natural protein extracted from wheat flour, is light yellow, has the protein content of 75-85 percent, and is a plant protein resource with rich nutrition.
Furthermore, the egg powder is egg protein powder and egg yolk powder, the egg protein powder and the egg yolk powder are extracted from eggs, the egg protein powder contains gel property, emulsifying property, water-retaining property and fat-retaining property, and the egg yolk powder contains rich phospholipid, not only has rich nutritive value, but also has good emulsifying property.
Further, the vegetable juice is extracted from vegetables, clean spinach, mushroom or tomato is respectively cleaned and dried, then four times of clear water is added, a pulping machine is used for pulping, then 100 meshes of filter cloth is used for filter pressing, and then the filtrate is subjected to colloid grinding for three times.
Further, the coarse cereal powder is extracted from coarse cereals, high-quality and mildew-free coarse cereals such as mung beans, corns or soybeans are cleaned and dried, then the coarse cereals are primarily crushed and screened by a crusher, and then the coarse cereals are crushed to 1400 meshes by a superfine crusher.
Furthermore, the kudzu root powder has the effects of relieving fever and relieving restlessness, promoting the production of body fluid and quenching thirst, and the vegetable juice effectively supplements vitamins and mineral nutrient substances such as calcium, phosphorus, potassium, magnesium and the like for a human body, can adjust the function coordination of the human body, enhances the cell vitality and the gastrointestinal function, and promotes the secretion of digestive juice.
Further, the salt is edible salt, the main component is sodium chloride, and the salt is prepared from sea salt, well salt, mineral salt, lake salt, soil salt and the like.
Further, the alkali is edible alkali and is a mixture of sodium carbonate and sodium bicarbonate, and the sodium bicarbonate is a finished product after carbon dioxide is absorbed by a solution or crystal of the sodium carbonate.
Furthermore, the vegetable oil is oil obtained by taking plant kernels rich in oil as raw materials, performing pretreatment such as cleaning, impurity removal, shelling, crushing, softening, blank rolling, extrusion and expansion, extracting by adopting a mechanical pressing or solvent leaching method to obtain crude oil, and refining.
The radix puerariae noodles prepared by the formula are added with more egg powder, so that the nutrition of the noodles can be increased, the strength of the noodles is improved, the noodles are more elastic, the noodles are more chewy, and the mouthfeel is improved when the noodles are eaten.
The application has the advantages that:
according to the noodle, the kudzu root powder, the egg powder, the vegetable juice, the coarse cereal powder and other raw materials are added into the high-precision flour, so that the taste of the fabric is improved, the noodles are more chewy, meanwhile, the egg powder can increase the protein content of the noodles, the vegetable juice can increase mineral nutrient substances of the noodles, the nutritive value of the noodles is richer, and the kudzu root powder can enable the noodles to have certain efficacies of relieving heat, relieving restlessness, promoting the production of body fluid and quenching thirst, and is convenient to eat.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims (10)

1. The formula of the kudzuvine root noodles is characterized in that: comprises 40-70 parts of high refined flour, 10-20 parts of superfine wheat flour, 5-30 parts of kudzu root powder and extract, 1-5 parts of wheat gluten, 1-10 parts of egg powder, 2.5-3.5 parts of vegetable juice, 2.5-3.5 parts of coarse cereal powder, 0.2-1.5 parts of salt, 0.2-1 part of alkali and 1.5-3.5 parts of vegetable oil.
2. The kudzu root noodle formula according to claim 1, wherein: the radix Puerariae powder and extract are prepared from radix Puerariae, cleaning radix Puerariae, slicing, oven drying, pulverizing with pulverizer, sieving, and pulverizing into 1400 mesh with ultrafine pulverizer.
3. The kudzu root noodle formula according to claim 1, wherein: the wheat gluten is also called active gluten flour and wheat gluten protein, is natural protein extracted from wheat flour, is light yellow, has the protein content of 75-85 percent, and is a plant protein resource with rich nutrition.
4. The kudzu root noodle formula according to claim 1, wherein: the egg powder is egg white powder and egg yolk powder, the egg white powder and the egg yolk powder are extracted from eggs, the egg white powder contains gel property, emulsifying property, water-retaining property and fat-retaining property, and the egg yolk powder contains rich phospholipid, so that the egg powder not only has rich nutritional value, but also has good emulsifying property.
5. The kudzu root noodle formula according to claim 1, wherein: the vegetable juice is extracted from vegetables, clean spinach, mushroom or tomato is respectively cleaned and dried, then four times of clear water is added, a pulping machine is used for pulping, then 100 meshes of filter cloth are used for filter pressing, and then the filtrate is subjected to colloid grinding for three times.
6. The kudzu root noodle formula according to claim 1, wherein: the coarse cereal powder is extracted from coarse cereals, high-quality and mildew-free coarse cereals such as mung beans, corns or soybeans are cleaned and dried, then the coarse cereals are primarily crushed and screened by a crusher, and then the coarse cereals are crushed to 1400 meshes by a superfine crusher.
7. The kudzu root noodle formula according to claim 1, wherein: the kudzu root powder has the effects of relieving fever, relieving restlessness, promoting the production of body fluid and quenching thirst, and the vegetable juice can effectively supplement vitamins and mineral nutrient substances such as calcium, phosphorus, potassium, magnesium and the like for a human body, adjust the function coordination of the human body, enhance the cell activity and the gastrointestinal function and promote the secretion of digestive juice.
8. The kudzu root noodle formula according to claim 1, wherein: the salt is edible salt, contains sodium chloride as main ingredient, and is prepared from sea salt, well salt, mineral salt, lake salt, and soil salt.
9. The kudzu root noodle formula according to claim 1, wherein: the alkali is edible alkali and is a mixture of sodium carbonate and sodium bicarbonate, and the sodium bicarbonate is a finished product after carbon dioxide is absorbed by a solution or a crystal of the sodium carbonate.
10. The kudzu root noodle formula according to claim 1, wherein: the vegetable oil is oil obtained by taking plant kernels rich in oil as raw materials, performing pretreatment such as cleaning, impurity removal, shelling, crushing, softening, blank rolling, extrusion, puffing and the like, extracting by adopting a mechanical squeezing or solvent leaching method to obtain crude oil, and refining.
CN202010768035.5A 2020-08-03 2020-08-03 Kudzu vine root noodle formula Pending CN112075576A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114747725A (en) * 2022-05-13 2022-07-15 青岛理工建业检测科技有限公司 Health-preserving noodles and making method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102805310A (en) * 2012-08-29 2012-12-05 朱绍泉 Kudzuvine root noodle and preparation method thereof
CN110810716A (en) * 2019-11-25 2020-02-21 湖北十星杂粮食品有限公司 Kudzu root coarse cereal noodles
CN110881613A (en) * 2018-09-10 2020-03-17 湖北霍尔葛业有限公司 Preparation method of kudzu root noodles

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102805310A (en) * 2012-08-29 2012-12-05 朱绍泉 Kudzuvine root noodle and preparation method thereof
CN110881613A (en) * 2018-09-10 2020-03-17 湖北霍尔葛业有限公司 Preparation method of kudzu root noodles
CN110810716A (en) * 2019-11-25 2020-02-21 湖北十星杂粮食品有限公司 Kudzu root coarse cereal noodles

Cited By (1)

* Cited by examiner, † Cited by third party
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CN114747725A (en) * 2022-05-13 2022-07-15 青岛理工建业检测科技有限公司 Health-preserving noodles and making method thereof

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