CN112826022A - Micromolecule health-care noodles and preparation method thereof - Google Patents
Micromolecule health-care noodles and preparation method thereof Download PDFInfo
- Publication number
- CN112826022A CN112826022A CN202110067706.XA CN202110067706A CN112826022A CN 112826022 A CN112826022 A CN 112826022A CN 202110067706 A CN202110067706 A CN 202110067706A CN 112826022 A CN112826022 A CN 112826022A
- Authority
- CN
- China
- Prior art keywords
- noodle
- noodles
- auxiliary material
- particle powder
- micro
- 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
- 235000012149 noodles Nutrition 0.000 title claims abstract description 148
- 238000002360 preparation method Methods 0.000 title claims description 23
- 239000000463 material Substances 0.000 claims abstract description 101
- 239000000843 powder Substances 0.000 claims abstract description 86
- 235000013601 eggs Nutrition 0.000 claims abstract description 61
- 235000013312 flour Nutrition 0.000 claims abstract description 46
- 239000002245 particle Substances 0.000 claims abstract description 39
- 235000013305 food Nutrition 0.000 claims abstract description 37
- 241000209140 Triticum Species 0.000 claims abstract description 33
- 235000021307 Triticum Nutrition 0.000 claims abstract description 33
- 239000007788 liquid Substances 0.000 claims abstract description 29
- 239000003513 alkali Substances 0.000 claims abstract description 25
- 150000003839 salts Chemical class 0.000 claims abstract description 25
- 239000003651 drinking water Substances 0.000 claims abstract description 23
- 235000020188 drinking water Nutrition 0.000 claims abstract description 23
- 239000000203 mixture Substances 0.000 claims abstract description 22
- 244000130270 Fagopyrum tataricum Species 0.000 claims abstract description 21
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 20
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 16
- 241001327634 Agaricus blazei Species 0.000 claims abstract description 15
- 241001465754 Metazoa Species 0.000 claims abstract description 15
- 102000008186 Collagen Human genes 0.000 claims abstract description 14
- 108010035532 Collagen Proteins 0.000 claims abstract description 14
- 229920002752 Konjac Polymers 0.000 claims abstract description 14
- 229920001436 collagen Polymers 0.000 claims abstract description 14
- 235000010485 konjac Nutrition 0.000 claims abstract description 14
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 235000005911 diet Nutrition 0.000 claims abstract description 12
- 230000000378 dietary effect Effects 0.000 claims abstract description 12
- 239000004615 ingredient Substances 0.000 claims abstract description 11
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 7
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 7
- 241000305491 Gastrodia elata Species 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims description 43
- 239000011859 microparticle Substances 0.000 claims description 30
- 238000007493 shaping process Methods 0.000 claims description 21
- 230000036541 health Effects 0.000 claims description 20
- 150000003384 small molecules Chemical class 0.000 claims description 20
- 238000001816 cooling Methods 0.000 claims description 19
- 238000004806 packaging method and process Methods 0.000 claims description 19
- 238000005520 cutting process Methods 0.000 claims description 18
- 238000005096 rolling process Methods 0.000 claims description 15
- 240000002853 Nelumbo nucifera Species 0.000 claims description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 7
- 238000002372 labelling Methods 0.000 claims description 7
- 238000005070 sampling Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000007791 dehumidification Methods 0.000 claims description 5
- 239000004531 microgranule Substances 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000003490 calendering Methods 0.000 claims description 3
- 244000144977 poultry Species 0.000 claims description 3
- 239000000853 adhesive Substances 0.000 claims description 2
- 230000001070 adhesive effect Effects 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims 1
- 241000305492 Gastrodia Species 0.000 claims 1
- 238000009835 boiling Methods 0.000 claims 1
- 230000018044 dehydration Effects 0.000 claims 1
- 238000006297 dehydration reaction Methods 0.000 claims 1
- 238000012827 research and development Methods 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 239000008187 granular material Substances 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 7
- 230000008901 benefit Effects 0.000 abstract description 6
- 238000000354 decomposition reaction Methods 0.000 abstract description 6
- 102000038379 digestive enzymes Human genes 0.000 abstract description 6
- 108091007734 digestive enzymes Proteins 0.000 abstract description 6
- 210000002249 digestive system Anatomy 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 241000287828 Gallus gallus Species 0.000 abstract description 3
- 230000001055 chewing effect Effects 0.000 abstract description 3
- 230000001079 digestive effect Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 238000003756 stirring Methods 0.000 description 13
- 244000247812 Amorphophallus rivieri Species 0.000 description 6
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 6
- 239000000252 konjac Substances 0.000 description 6
- 239000003814 drug Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 239000002671 adjuvant Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000002560 therapeutic procedure Methods 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Images
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
- 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
- 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
- A23L19/10—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
- 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
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Noodles (AREA)
Abstract
The invention discloses micromolecule health-care noodles, which comprise healthy and nutritional noodles prepared by mixing wheat flour, medicinal and edible micromolecule auxiliary material particle powder (kudzu root, konjak, tartary buckwheat, agaricus blazei murill and gastrodia elata) edible salt, dietary alkali, animal collagen, an egg liquid mixture (prepared from fresh chicken and duck eggs) and drinking water; has the advantages that: wheat flour is used as a main material, and micromolecular auxiliary materials are added into the wheat flour, so that the nutritional ingredients of the noodles are increased, and the traditional single noodles are changed into comprehensive noodle food with multiple elements. The food can meet the health-care requirement of the human body, and the small molecular auxiliary materials solve the problem that the chewing process is difficult to achieve the granular state for promoting the decomposition of the digestive system, so that the size of the food granules can directly influence the contact surface of digestive enzymes in the digestive system to the surface of the food, and the mixed contact decomposition of the digestive enzymes to the food is enhanced to promote the absorption of the digestive wall of the human body. Has the advantages of good taste, no paste, and rich nutrition.
Description
The technical field is as follows:
the invention belongs to the technical field of noodles, and particularly relates to a micromolecule medicinal and edible food material auxiliary material, healthy and health-preserving noodles and a preparation method thereof.
Background art:
with the continuous improvement of economic level, the requirements of people on the quality of life are higher and higher, particularly in the aspects of clothes, food, live, operation and the like, the noodles originate from China, are food which is simple to prepare and convenient to eat, can be staple food and can be fast eaten, and are food which is prepared by adding water into flour of grains or beans, grinding the flour into dough, then pressing, rolling or stretching the dough into slices, cutting or pressing the slices, or kneading, pulling, kneading and the like, preparing the noodles into strips (or narrow or wide, or flat or round) or small slices, and finally cooking, frying, braising and frying.
The traditional noodles are monotonous and insufficient in nutrition, the ratio of flour to auxiliary materials cannot reach the basic attribute and taste of the noodles, the accuracy of the auxiliary materials cannot meet the requirement of the quality of the noodles, the controllability of a manufacturing process is poor, and the quality of a product is influenced, so that the invention provides the processing and preparation method of the micromolecule medicinal and edible food auxiliary material, which solves the problems, and has the effects of increasing the dietary fiber amount, reducing the starch heat in wheat flour and increasing the food supplement effect of the medicinal and edible food.
The invention content is as follows:
the purpose of the invention is as follows: the health-care noodles and the preparation method thereof solve the problems that the traditional noodles are monotonous and insufficient in nutrition, the ratio of wheat flour to auxiliary materials (medicinal and edible food materials) cannot reach the basic attribute and taste of the noodles, the gluten degree of the medicinal and edible auxiliary materials cannot meet the requirement of the quality of the noodles, and the traditional preparation process is utilized, so that the controllability is poor, the noodle breakage rate is increased, and the product quality is influenced. The micromolecular auxiliary materials not only have certain adhesive force, but also have the function of changing the limitation of traditional noodle nutrition.
In order to solve the above problems, the present invention provides a technical solution:
a health noodle containing small molecule with homology of medicine and food comprises wheat flour, adjuvant with homology of medicine and food, edible salt, edible alkali, poultry animal collagen and egg liquid mixture. The egg liquid mixture is prepared by mixing fresh eggs, duck eggs and drinking water to serve as a flour thickening agent, and the auxiliary material is one of an auxiliary material A, an auxiliary material B and an auxiliary material C and an auxiliary material D;
the auxiliary material A: micromolecular whole radix puerariae particle powder, micromolecular konjak particle powder, (both belonging to edible and medicinal food material raw materials);
and the auxiliary material B: micro-molecular tartary buckwheat particle powder,
And the auxiliary material C: micro-powder of small-molecule Agaricus blazei Murill;
the auxiliary material D: micro-particle powder of micro-molecules of gastrodia elata, micro-particle powder of micro-molecules of lotus roots, fresh eggs and duck eggs.
As a preferred technical scheme, the noodle tissue components comprise, by weight, 100 parts of wheat flour, 6-30 parts of auxiliary materials, 0.2-0.5 part of edible salt, 0.8-1.5 parts of dietary alkali, 5-10 parts of gastrodia elata micromolecule particle powder, 5-15 parts of animal collagen and 28-32 parts of an egg liquid mixture, wherein the ratio of fresh eggs to duck eggs to drinking water in the egg liquid mixture is 13: 17.
As a preferred technical scheme of the invention, the particle size of micromolecule full radix puerariae micro-particle powder and micromolecule konjak micro-particle powder in the auxiliary material A is 250-500 meshes; the particle size of the micromolecule tartary buckwheat particle powder in the auxiliary material B is 250-500 meshes, and the micromolecule tartary buckwheat particle powder is black tartary buckwheat powder; the particle size of the micromolecule Agaricus Blazei Murr powder in the auxiliary material C is 250-500 meshes, the particle size of the micromolecule rhizoma Gastrodiae powder and the micromolecule rhizoma Nelumbinis powder in the auxiliary material D is 250-500 meshes, and fresh eggs are soaked in 25% salt solution for 25 minutes and then are washed to obtain juice.
A preparation method of micromolecule medicinal and edible auxiliary materials and healthy and health-preserving noodles comprises the following steps:
step one, preparing materials: processing the raw materials into micromolecular microparticle powder for later use;
step two, mixing: weighing the ingredients according to the formula proportion, mixing and stirring the ingredients with wheat flour (edible salt, edible alkali, micromolecular auxiliary material particle powder, fresh duck eggs, animal collagen and drinking water) to obtain dough required by noodle preparation;
step three, curing: feeding the mixed dough into a curing machine for proofing and curing;
step four, calendering: rolling dough after the dough is fermented and cured, cutting the rolled dough into 1.65 m fine dried noodles, putting the fine dried noodles on a shelf, and then entering a drying system;
step five, drying and cutting: feeding the wet noodle strips into a dust-free closed drying system for drying treatment, and sending the dried noodle strips out of the drying system for cutting into required sizes according with the packaging shapes;
step six, packaging: sorting, metering, packaging, labeling, coding, sampling, sample reserving, inspecting, box sealing and warehousing the dried and cut noodles.
As a preferred technical scheme of the invention, the dough proofing and curing time in the third step is 8-10 minutes.
As a preferred technical scheme of the invention, in the fourth step, the dough cover is rolled by using a transmission case with 5.5 kilowatts to output power, seven rolling passes are carried out, the outlet dough cover is rolled from 1-1.5 cm to 0.6-0.9 cm, and then the dough cover is cut into strips and put on a shelf.
As a preferred technical scheme of the invention, in the fifth step, the wet noodles enter a dust-free closed drying system, are firstly shaped in a low-temperature area, and are subjected to low-temperature dehumidification and shaping for 40 minutes, wherein the temperature is controlled to be 18-22 ℃ in the shaping process; after shaping, the noodles enter a high-temperature area, the temperature of the high-temperature area is controlled to be 26-32 ℃, the noodles are dried and dehumidified for 40 minutes, at the moment, the dehumidified and dehydrated noodles are 70-80 percent, then the noodles flow to a cooling area (an ultraviolet sterilizing lamp is additionally arranged in the cooling area), the temperature of the cooling area is 20-22 ℃, the noodles are dehumidified for 40 minutes, the moisture in the noodles is ensured to be slowly permeated, the noodle breaking rate of the noodles is reduced, and finally, a drying and heating system is closed to be cooled to the normal.
As a preferable technical scheme of the invention, in the second step, the edible salt, the edible alkali and the drinking water are dissolved and added into the wheat flour, and the mixing time is 10 minutes.
The invention has the beneficial effects that:
the invention relates to a 'medicinal and edible' auxiliary material, a micromolecular health preserving noodle and a preparation method thereof, wherein wheat flour is used as a main material, medicinal and edible micromolecular auxiliary materials are added into the flour, the micromolecular auxiliary materials are processed according to a certain proportion to produce the noodle, the auxiliary materials are diversified according to medicinal and edible homology catalogues, so that the traditional single noodle is changed into a comprehensive noodle food matched with multiple elements, the health preserving requirement of a human body can be met, the micromolecular auxiliary materials solve the problem that the chewing process cannot reach granules for promoting the decomposition of a digestive system, the size of food granules can directly influence the contact surface of digestive enzymes in the digestive system to the surface of the food, the mixed contact decomposition of the digestive enzymes to the food is enhanced, the absorption of the digestive wall of the human body is promoted, and the noodle has the advantages of good taste, chewiness, no paste soup and rich nutrition.
The noodle can increase the nutrient components of the noodle by matching according to homology of medicine and food, has good food therapy health care effect, and small molecular auxiliary materials are easy to adhere in the processing link. The health food has the advantage of easy absorption in the digestive tract, and is a healthy and nutritional food in the future according with the health care of food and health conditioning.
However, in the manufacturing process, the nodes of the working procedures and time are strictly controlled, so that the influence on the product quality caused by rancidity and oxidation reaction generated by temperature and time due to the contact with air in the manufacturing process is avoided.
Description of the drawings:
for ease of illustration, the invention is described in detail by the following detailed description and the accompanying drawings.
FIG. 1 is a flow chart of the preparation method of the present invention.
The specific implementation mode is as follows:
as shown in fig. 1, the following technical solutions are adopted in the present embodiment: a health-preserving noodle with medicinal and edible micromolecule auxiliary materials comprises wheat flour, auxiliary materials, edible salt, dietary alkali, rhizoma gastrodiae micromolecule particle powder, animal collagen and an egg liquid mixture, wherein the egg liquid mixture is formed by mixing fresh duck eggs and drinking water, and the auxiliary material is one of an auxiliary material A, an auxiliary material B and an auxiliary material C;
the auxiliary material A: micro-molecular kudzu vine root micro-particle powder and micro-molecular konjak micro-particle powder;
and the auxiliary material B: micro-molecular tartary buckwheat particle powder;
and the auxiliary material C: small molecular Agaricus blazei Murill granule powder, and fresh egg.
The auxiliary material D: micromolecular rhizoma gastrodiae particle micro-particle powder, micromolecular lotus root particle micro-particle powder and fresh egg-duck egg liquid
The noodle comprises the following ingredients, by weight, 100 parts of wheat flour, 6-30 parts of micromolecules, 0.2-0.5 part of edible salt, 0.8-1.5 parts of dietary alkali, 5-10 parts of gastrodia elata micromolecule particle powder, 5-15 parts of animal collagen and 28-32 parts of an egg liquid mixture, wherein the ratio of fresh duck eggs to drinking water in the egg liquid mixture is 13: 17.
Further the method comprises the following steps of; the particle size of the micromolecule full radix puerariae micro-particle powder and the micromolecule konjak micro-particle powder in the auxiliary material A is 250-500 meshes; the particle size of the micromolecule tartary buckwheat micro-particle powder in the auxiliary material B is 250-500 meshes, and the micromolecule tartary buckwheat powder is black tartary buckwheat powder; the particle size of the micromolecule Agaricus blazei Murill particle powder in the auxiliary material C is 250-500 meshes, the particle size of the micromolecule rhizoma gastrodiae particle powder and the micromolecule lotus root particle powder in the auxiliary material D is 250-500 meshes, and fresh eggs are soaked in 25% salt solution for 25 minutes and then are washed to obtain juice.
A preparation method of medicinal and edible micromolecule health preserving noodles comprises the following steps:
step one, preparing materials: processing the raw materials into small molecule particle powder for later use;
step two, mixing: the required ingredients are weighed according to the proportion of the formula. Mixing wheat flour and adjuvants in a mixing device, and stirring (edible salt, edible alkali, rhizoma Gastrodiae small molecule micro-granule powder, fresh duck egg, animal collagen, drinking water and wheat flour) to obtain dough for noodle preparation;
step three, curing: feeding the mixed dough into a curing device for proofing and curing;
step four, calendering: rolling dough after the dough is fermented and cured, cutting the rolled dough into 1.65 m fine dried noodles, putting the fine dried noodles on a shelf, and then entering a drying system;
step five, drying and cutting: feeding the wet noodle strips into a dust-free closed drying system for drying treatment, and feeding the dried noodle strips out of the drying system for cutting to meet the designed packaging size;
step six, packaging: sorting, metering, labeling, coding, packaging, sampling, sample reserving, inspecting, boxing and warehousing the dried and cut semi-finished noodles.
Wherein, the dough leavening and curing time in the third step is 8 to 10 minutes.
Wherein, the dough cover rolling in the fourth step uses a 5.5 kilowatt gear box to output power, seven rolling processes are carried out, the outlet dough cover is rolled from 1-1.5 cm to 0.6-0.9 cm, and then the dough cover is cut into strips and put on a shelf.
In the fifth step, the wet noodles enter a dust-free closed drying system, are shaped in a normal temperature area, are subjected to low-temperature dehumidification and shaping for 40 minutes, and the temperature is controlled at 22 ℃ in the shaping process; after shaping, the noodle enters a high-temperature area, the temperature of the high-temperature area is controlled to be 26-32 ℃, the noodle is dried and dehumidified for 40 minutes, at the moment, the wet noodle is dehumidified and dehydrated for 70-80%, the noodle flows to a cooling area (an ultraviolet sterilizing lamp is additionally arranged in the cooling area), the temperature of the cooling area is 20-22 ℃, the noodle is dehumidified for 40 minutes, the moisture in the noodle is ensured to be slowly permeated, and finally, a drying and heating system is closed to be cooled to the normal temperature and dried for 25.
And in the second step, the edible salt, the dietary alkali and the drinking water are dissolved and added into the wheat flour, and the mixing time is 10 minutes.
Example A: a health noodle containing medicinal and edible micromolecular adjuvant comprises wheat flour and adjuvants (edible salt, dietary alkali, micromolecular whole radix Puerariae granule powder, and micromolecular rhizoma Amorphophalli granule powder).
The noodle comprises the components of, by weight, 100 parts of wheat flour, 10-25 parts of micromolecular whole radix puerariae particle powder, 1-2 parts of micromolecular konjak particle powder, 0.2-0.3 part of edible salt, 0.8-1.5 parts of edible alkali, and a liquid ratio of fresh eggs, duck eggs and drinking water in an egg liquid mixture of 13:17, wherein the total amount is 28-32 parts.
Wherein the granularity of the whole radix puerariae micro-particle powder and the whole rhizoma amorphophalli micro-particle powder is 250-500 meshes.
A preparation method of small molecular auxiliary material health preserving noodles is characterized in that whole kudzu root slices or dices are processed to 250-500 meshes for later use. Processing the dry konjac powder to 250-500 meshes for later use.
Adding radix Puerariae fine powder and rhizoma Amorphophalli fine powder into flour, drying, mixing, and stirring (to avoid the problem of nonuniform package of rhizoma Amorphophalli in water and with flour).
After stirring and mixing, dissolving edible salt and edible alkali in drinking water, mixing with fresh eggs and duck eggs, adding the mixture into the mixed dry powder, stirring for 10 minutes, and then entering the following process;
then sending the mixed dough into curing equipment for proofing and curing for 8-10 minutes, then performing dough skin rolling on the proofed and cured dough, outputting power by using a 5.5 kilowatt gearbox, performing seven rolling steps, rolling the outlet dough skin from 1-1.5 cm to 0.6-0.9 cm, cutting into strips, putting on a shelf, then entering a drying process, enabling the wet noodles to enter a dust-free closed drying system, firstly entering a normal temperature zone for shaping, performing low-temperature dehumidification and shaping on the fresh noodles for 40 minutes, and controlling the temperature in the shaping process at 22 ℃; after shaping, the noodle enters a high-temperature area, the temperature of the high-temperature area is controlled to be 26-32 ℃, the noodle is dried and dehumidified for 40 minutes, the moisture of the noodle is dehumidified and dehydrated for 70-80 percent, the noodle flows to a cooling area (an ultraviolet sterilizing lamp is additionally arranged in the cooling area), the temperature of the cooling area is 20-22 ℃, the noodle is dehumidified for 40 minutes, the moisture in the noodle is ensured to be slowly permeated out, finally, a drying and heating system is closed and cooled to the normal temperature for drying for 25 minutes, a lower-rack cutting and placing system is opened, and the noodle is cut into the size.
Packaging: sorting, metering, packaging, labeling, coding, sampling, sample reserving, inspecting, boxing and warehousing the dried and cut semi-finished noodles.
Example B: the micromolecule health-preserving noodles comprise wheat flour, micromolecule tartary buckwheat micro-particle powder, edible salt, dietary alkali and an egg liquid mixture, wherein the egg liquid mixture is formed by mixing fresh eggs, duck eggs and drinking water, and the auxiliary materials are micromolecule tartary buckwheat powder and micromolecule konjac powder.
The noodle comprises, by weight, 100 parts of wheat flour, 15-30 parts of micromolecular tartary buckwheat micro-particle powder, 1.5-2 parts of micromolecular konjac flour, 0.2-0.5 part of edible salt and 0.8-1.5 parts of dietary alkali. The liquid ratio of fresh eggs to duck eggs to drinking water in the egg liquid mixture is 13:17, and the total amount is 28-32 parts.
Wherein the particle size of the micro-molecular tartary buckwheat micro-particle powder and the micro-molecular konjac micro-particle powder is 250-500 meshes, and the micro-molecular tartary buckwheat powder is black tartary buckwheat powder.
A preparation method of micromolecule healthy health-preserving noodles comprises the steps of processing black tartary buckwheat powder and konjac flour to 250-500 meshes for later use, adding micromolecule tartary buckwheat micro-particle powder and micromolecule konjac flour into wheat flour, mixing, drying and stirring, dissolving edible salt and edible alkali into a water ratio solution after stirring and mixing, pouring fresh egg and duck egg and a water solution into the mixed flour, and stirring for 10 minutes to obtain dough for preparing the noodles;
then the mixed dough enters the next flow to be rotated at a low speed, fermentation and curing are carried out for 8-10 minutes, dough after fermentation and curing is rolled to be dough sheets, power is output by a gearbox with 5.5 kilowatts and is rolled for seven times, the dough sheets at the outlet are rolled from 1-1.5 cm to 0.6-0.9 cm, then the dough sheets are cut and put on a shelf, then the dough sheets enter a drying flow, wet dough sheets enter a dust-free closed drying system, the dough sheets are firstly placed into a normal temperature area for shaping, the fresh noodles are subjected to low-temperature dehumidification and shaping for 40 minutes, and the temperature in the shaping process is controlled at 22 ℃; after shaping, the noodle enters a high-temperature area, the temperature of the high-temperature area is controlled to be 26-32 ℃, the noodle is dried and dehumidified for 40 minutes, the moisture of the noodle is dehumidified and dehydrated for 70-80 percent, the noodle flows to a cooling area (ultraviolet sterilizing lamps are additionally arranged in the cooling area), the temperature of the cooling area is 20-22 ℃, the noodle is dehumidified for 40 minutes, the moisture in the noodle is ensured to be slowly permeated out, finally, a drying and heating system is closed to be cooled to the normal temperature for drying for 25 minutes, a lower-rack cutting and lowering system is opened, the dried noodle is sent out of the drying system to be cut into the packaging size meeting,
packaging: and sorting, metering, packaging, labeling, coding, sampling, sample reserving, inspecting, boxing and warehousing the dried and cut semi-finished noodles.
Example C: a small-molecule health-preserving noodle comprises wheat flour, small-molecule agaricus blazei murill micro-granule powder, edible salt, edible alkali and an egg liquid mixture, wherein the egg liquid mixture is formed by mixing fresh chicken, duck eggs and drinking water, and the auxiliary materials are the small-molecule agaricus blazei murill micro-granule powder and the fresh eggs.
The noodle comprises the components of, by weight, 100 parts of wheat flour, 6-25 parts of micromolecular agaricus blazei powder, 0.2-0.5 part of edible salt, 0.8-1.5 parts of edible alkali and 28-32 parts of drinking water and egg liquid mixed liquid, wherein in the egg liquid mixture, the ratio of the egg liquid to the drinking water is 13: 17.
The granularity of the small molecular agaricus blazei murill powder is 250-500 meshes, and fresh eggs are soaked in 25% salt solution for 25 minutes and then washed to obtain juice.
A preparation method of micromolecule health preserving noodles comprises the steps of processing agaricus blazei murill into 250-500 meshes for later use, adding micromolecule agaricus blazei murill micro-granule powder, fresh chicken, edible salt, edible alkali and drinking water into wheat flour, dissolving, pouring into stirring equipment, and stirring for 10 minutes with the wheat flour to obtain dough for preparing the noodles; then the mixed dough is sent into a fermentation and curing device to be stirred for 8-10 minutes at a low speed.
Rolling dough after proofing and curing, outputting power by using a 5.5 kilowatt belt gearbox, rolling seven times, rolling the outlet dough from 1-1.5 cm to 0.6-0.9 cm, cutting into strips, putting on a shelf, entering a drying process, entering wet noodles into a dust-free closed drying system, firstly entering a normal temperature zone for shaping, dehumidifying and shaping fresh noodles at a low temperature for 40 minutes, and controlling the temperature in the shaping process at 22 ℃; after shaping, the noodle enters a high-temperature area, the temperature of the high-temperature area is controlled to be 26-32 ℃, drying and dehumidifying are carried out for 40 minutes, at the moment, the wet noodle is dehumidified and dehydrated by 70-80%, then the noodle flows to a cooling area (ultraviolet sterilizing lamps are additionally arranged in the cooling area), the temperature of the cooling area is 20-22 ℃, dehumidifying is carried out for 40 minutes, the moisture in the noodle is ensured to be slowly permeated out, the noodle breaking rate is reduced, finally, a drying and heating system is closed and cooled to the normal temperature for drying for 25 minutes, a lower-frame cutting and lowering-frame system is opened, the dried noodle is sent out of the drying system to be cut into the packaging,
packaging: and sorting, metering, packaging, labeling, coding, sampling, reserving samples, inspecting, boxing and warehousing the dried and cut semi-finished noodles to finish the processing of the small-molecular agaricus blazei noodles.
Example D: a small molecule health noodle is prepared by processing rhizoma Gastrodiae and rhizoma Nelumbinis to 250-500 mesh small molecule micro powder.
The noodle comprises, by weight, 100 parts of wheat flour, 6-25 parts of micromolecular rhizoma gastrodiae particle powder, 0.2-0.5 part of edible salt, 0.8-1.5 parts of edible alkali, 2-10 parts of animal collagen and 28-32 parts of drinking water and egg liquid mixed liquid, wherein in the egg liquid mixture, the ratio of egg liquid to drinking water is 13: 17.
The particle size of the micromolecule rhizoma gastrodiae particle powder and the micromolecule lotus root particle powder is 250-500 meshes, and fresh eggs are soaked in 25% salt solution for 25 minutes and then are washed to obtain juice.
The wheat flour in the ingredients of the noodle ingredients are weighed according to the ingredients of the formula and are mixed with the auxiliary materials by stirring, and then the edible salt, the edible alkali, the micromolecular rhizoma gastrodiae particle powder, the micromolecular lotus root particle powder, the fresh eggs, the edible salt and the alkali water solution are poured into stirring equipment to be mixed with the wheat flour, so that dough for preparing the noodles is obtained.
And (3) feeding the mixed dough into a curing device for low-speed stirring curing and proofing for 10 minutes. And then the dough after being proofed and cured is subjected to the next procedure of dough skin rolling.
Cutting the rolled dough skin to 1.65 m, putting the dried noodles on a shelf, drying in a drying system, drying the wet noodles in a dust-free closed drying system, delivering the dried noodles out of the drying system, cutting to meet the designed package size,
packaging: and finally, sorting, metering, packaging, labeling, coding, sampling, sample reserving, inspecting, boxing and warehousing the dried and cut semi-finished noodles.
The wheat flour is used as a main material, micromolecular medicinal and edible auxiliary materials are added into the flour, the micromolecular medicinal and edible auxiliary materials are processed according to a certain proportion to produce the noodles, the auxiliary materials are diversified, the traditional single noodles are changed into comprehensive noodle food matched with multiple elements, the health maintenance requirement of a human body can be better met, the molecular auxiliary materials solve the problem that the chewing process is difficult to reach the granular state for promoting the decomposition of a digestive system, the size of food granules can directly influence the contact surface of digestive enzymes in the digestive system on the surface of the food, the mixed contact decomposition of the digestive enzymes on the food is enhanced, and the absorption of the digestive wall of the human body is promoted. The health-care noodles have the advantages of good taste, chewiness, no soup pasting and rich nutrition, are matched according to homology of medicine and food, can form a good protective layer on the surfaces of the noodles by utilizing the hydrolysis and gelatinization characteristics of gluten in flour, lock the nutritional ingredients of the auxiliary materials in the noodles, make the noodles with the auxiliary materials of homology of medicine and food, and play a good role in food therapy and health care.
The health-care noodles are in line with the trend that health-care and conditioning are healthy and nutritional foods in the future, the preparation process is strictly controlled, and the influence of temperature, time nodes and the granularity of small-molecule auxiliary materials on the quality of the noodles in the preparation process is avoided. The rancidity and oxidation reaction of the wet noodles are strictly controlled, and the quality and the nutritional ingredients of the noodles are ensured.
While there have been shown and described what are at present considered to be the fundamental principles of the invention and its essential features and advantages, it will be understood by those skilled in the art that the invention is not limited by the embodiments described above, which are merely illustrative of the principles of the invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents.
Claims (8)
1. A small molecular health preserving noodle is characterized in that: the noodle tissue components comprise wheat flour, edible salt, dietary alkali, medicinal and edible auxiliary material micromolecule particle powder, animal collagen and egg liquid mixture, wherein the egg liquid mixture is formed by mixing fresh eggs, duck eggs and drinking water as an adhesive, the auxiliary materials comprise an auxiliary material A, an auxiliary material B, an auxiliary material C and an auxiliary material D which are used as initial stage products of research and development, and one or more auxiliary materials are mixed to form a healthy and nutritional noodle product;
the auxiliary material A: small molecular kudzu vine root full micro-particle powder and small molecular konjak micro-particle powder;
and the auxiliary material B: micro-molecular tartary buckwheat particle powder,
The auxiliary material C is micromolecular agaricus blazei murill micro-granule powder;
the auxiliary material D: micromolecular rhizoma Gastrodiae microparticle powder, micromolecular rhizoma Nelumbinis microparticle powder, fresh egg, animal collagen.
2. The small molecular auxiliary material health preserving noodles as claimed in claim 1, wherein: the ingredients of the noodle are counted by weight; 100 parts of wheat flour, 6-30 parts of auxiliary materials, 0.2-0.5 part of edible salt, 0.8-1.5 parts of dietary alkali, 5-25 parts of micromolecular auxiliary material particle powder, 5-15 parts of animal collagen and 28-32 parts of water, wherein the ratio of fresh egg juice to drinking water in the egg liquid mixture is 13: 17.
3. The small molecule health preserving noodle according to claim 1, which is characterized in that: the granularity of the small-molecule micro-particle powder in the auxiliary material is 250-500 meshes; the granularity of the whole kudzu vine root micro-particle powder and the konjak micro-particle powder in the auxiliary material A is 250-500 meshes; the particle sizes of the small-molecule tartary buckwheat micro-particle powder in the auxiliary material B, the small-molecule agaricus blazei murill micro-particle powder in the auxiliary material C, the small-molecule gastrodia elata micro-particle powder in the auxiliary material D and the small-molecule lotus root micro-particle powder in the auxiliary material D are 250-500 meshes.
The micromolecule tartary buckwheat powder adopts black tartary buckwheat powder; the kudzu vine root is ground by using the whole kudzu vine root, the agaricus blazei murill is picked and the mushroom is picked and ground by using the lotus root and the gastrodia tuber, the dehydration, drying and grinding are carried out, the granularity is 250-500 meshes, fresh eggs are soaked in 25% salt solution for 25 minutes and then are cleaned to obtain juice, and the animal collagen is extracted by boiling the poultry animal skin.
4. A preparation method of micromolecule medicinal and edible food material auxiliary materials and healthy and health-preserving noodles is characterized by comprising the following steps: the preparation method comprises the following steps:
step one, preparing auxiliary materials: processing the raw materials into micromolecular particle powder and decocting and extracting the poultry animal collagen to be used as a standby material of production auxiliary materials;
step two, mixing: weighing wheat flour and auxiliary materials according to a formula ratio, then proportioning the auxiliary materials of edible salt, dietary alkali, the medicinal and edible micromolecule auxiliary materials, fresh eggs, duck eggs, animal collagen, high-quality wheat flour and drinking water according to a certain ratio, and putting the mixture into a stirrer to be stirred to obtain dough for preparing noodles;
step three, curing: fermenting, curing and cooling the mixed dough;
step four, calendering: rolling dough after the dough is fermented and cured, cutting the rolled dough into 1.65 m fine dried noodles, putting the fine dried noodles on a shelf, and then entering a drying system;
step five, drying and cutting: feeding the wet noodle strips into a dust-free closed drying system for drying and ultraviolet sterilization, feeding the dried noodle strips out for noodle cutting equipment, and cutting the noodle strips until the noodle strips meet the designed packaging size of semi-finished noodles;
step six, packaging: and sorting, metering, packaging, labeling, coding, sampling, sample reserving, boxing and warehousing the dried and cut semi-finished noodles.
5. The preparation method of the small molecule medicinal and edible food material, healthy and health preserving noodle according to claim 4, is characterized by comprising the following steps: the dough leavening and curing time in the third step is 8-10 minutes.
6. The preparation method of the small-molecule medicinal and edible food material auxiliary material and the health preserving noodles as claimed in claim 4, is characterized in that: in the fourth step, the dough cover is rolled by seven steps of rolling by using 5.5 kilowatt output power of a gearbox, and the outlet dough cover is rolled from 1-1.5 cm to 0.6-0.9 cm and then is cut into strips and put on a shelf.
7. The preparation method of the small-molecule medicinal and edible food material auxiliary material and the health preserving noodles as claimed in claim 4, is characterized in that: in the fifth step, the wet noodles enter a dust-free closed drying system, are firstly shaped in a normal temperature area, and are subjected to low-temperature dehumidification shaping for 40 minutes, wherein the temperature is controlled at 22 ℃ in the shaping process; after shaping, the noodle enters a high-temperature area, the temperature of the high-temperature area is controlled to be 26-32 ℃, the noodle is dried and dehumidified for 40 minutes, at the moment, the wet noodle is dehumidified and dehydrated for 70-80%, the noodle flows to a cooling area (an ultraviolet sterilizing lamp is additionally arranged in the cooling area), the temperature of the cooling area is 20-22 ℃, the noodle is dehumidified for 40 minutes, the moisture in the noodle is ensured to be slowly permeated, and finally, a drying and heating system is closed to be cooled to the normal temperature and dried for 25.
8. The preparation method of the small-molecule medicinal and edible food material auxiliary material and the health preserving noodles as claimed in claim 4, is characterized in that: and in the second step, edible salt, dietary alkali and drinking water are dissolved and added into the auxiliary material powder and the wheat flour, and the mixing time is 10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110067706.XA CN112826022A (en) | 2021-01-19 | 2021-01-19 | Micromolecule health-care noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110067706.XA CN112826022A (en) | 2021-01-19 | 2021-01-19 | Micromolecule health-care noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112826022A true CN112826022A (en) | 2021-05-25 |
Family
ID=75928823
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110067706.XA Pending CN112826022A (en) | 2021-01-19 | 2021-01-19 | Micromolecule health-care noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112826022A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114680280A (en) * | 2022-02-18 | 2022-07-01 | 李兴武 | Tricholoma matsutake noodles and preparation method thereof |
| CN115444096A (en) * | 2022-09-27 | 2022-12-09 | 曾岩 | Five-color nutritional mixed noodles and preparation method thereof |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1358451A (en) * | 2000-12-14 | 2002-07-17 | 谭振平 | Inner seasoned noodle (vermicelli) |
| CN101396087A (en) * | 2008-11-18 | 2009-04-01 | 陈子林 | Noodle with flavoring filler and preparation method thereof |
| CN102100332A (en) * | 2009-12-17 | 2011-06-22 | 王宝忠 | Bamboo taste health-care noodles |
| CN102697036A (en) * | 2012-05-08 | 2012-10-03 | 王桂琴 | Fruit/vegetable nutritive buckwheat powder and preparation method thereof |
| CN102972685A (en) * | 2011-09-06 | 2013-03-20 | 李音 | Noodles with vegetable taste |
| CN103125842A (en) * | 2013-03-21 | 2013-06-05 | 陈天仁 | Procyanidin noodles and preparation method thereof |
| CN103283799A (en) * | 2013-05-24 | 2013-09-11 | 张家界金鲵生物工程股份有限公司 | Nutrient flour product of giant salamander and grains and production method thereof |
| CN104585624A (en) * | 2015-02-03 | 2015-05-06 | 宿州学院 | Noodles for preventing calcium deficiency of middle and aged people |
| CN105994531A (en) * | 2016-07-30 | 2016-10-12 | 郑州科技学院 | Chive-flavored fish scale and oat biscuit |
| CN106579047A (en) * | 2016-12-22 | 2017-04-26 | 四川理工学院 | Crystal egg product and rapid production method thereof |
| CN107535838A (en) * | 2017-09-21 | 2018-01-05 | 湖北十星杂粮食品有限公司 | A kind of root of kudzu vine konjaku flower mushroom noodles |
-
2021
- 2021-01-19 CN CN202110067706.XA patent/CN112826022A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1358451A (en) * | 2000-12-14 | 2002-07-17 | 谭振平 | Inner seasoned noodle (vermicelli) |
| CN101396087A (en) * | 2008-11-18 | 2009-04-01 | 陈子林 | Noodle with flavoring filler and preparation method thereof |
| CN102100332A (en) * | 2009-12-17 | 2011-06-22 | 王宝忠 | Bamboo taste health-care noodles |
| CN102972685A (en) * | 2011-09-06 | 2013-03-20 | 李音 | Noodles with vegetable taste |
| CN102697036A (en) * | 2012-05-08 | 2012-10-03 | 王桂琴 | Fruit/vegetable nutritive buckwheat powder and preparation method thereof |
| CN103125842A (en) * | 2013-03-21 | 2013-06-05 | 陈天仁 | Procyanidin noodles and preparation method thereof |
| CN103283799A (en) * | 2013-05-24 | 2013-09-11 | 张家界金鲵生物工程股份有限公司 | Nutrient flour product of giant salamander and grains and production method thereof |
| CN104585624A (en) * | 2015-02-03 | 2015-05-06 | 宿州学院 | Noodles for preventing calcium deficiency of middle and aged people |
| CN105994531A (en) * | 2016-07-30 | 2016-10-12 | 郑州科技学院 | Chive-flavored fish scale and oat biscuit |
| CN106579047A (en) * | 2016-12-22 | 2017-04-26 | 四川理工学院 | Crystal egg product and rapid production method thereof |
| CN107535838A (en) * | 2017-09-21 | 2018-01-05 | 湖北十星杂粮食品有限公司 | A kind of root of kudzu vine konjaku flower mushroom noodles |
Non-Patent Citations (2)
| Title |
|---|
| 孙皎皎，等: "不同改良剂对玉米面条品质的影响", 《粮油食品科技》 * |
| 本刊编辑部，等: "面条燃烧之谜――解密食用胶", 《饮食科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114680280A (en) * | 2022-02-18 | 2022-07-01 | 李兴武 | Tricholoma matsutake noodles and preparation method thereof |
| CN115444096A (en) * | 2022-09-27 | 2022-12-09 | 曾岩 | Five-color nutritional mixed noodles and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105594811B (en) | A kind of no seitan cassava nutrient biscuit and preparation method thereof | |
| CN103815282B (en) | Preparation method for sea cucumber wheaten food | |
| CN103431134A (en) | Tablet candy containing prebiotics and preparation method thereof | |
| CN102018162A (en) | Purple potato noodles and production process thereof | |
| CN103190567A (en) | Wheat germ alimentary noodles and manufacturing method thereof | |
| CN112826022A (en) | Micromolecule health-care noodles and preparation method thereof | |
| CN106993580A (en) | It is a kind of to improve the chicken-raising method of chicken meat | |
| CN110101001A (en) | A kind of 3D- whole wheat powder producing method and application | |
| CN104171909A (en) | Mushroom fine dried noodles and preparation method thereof | |
| CN106490375A (en) | A kind of calf special feed | |
| CN109042790A (en) | A kind of preparation method of xylitol mulberry leaf biscuit | |
| CN105076903A (en) | Camellia oil and grifola frondosa tapioca ball and preparation method thereof | |
| CN102860463B (en) | Non-fried highland-barley instant noodle and production method thereof | |
| CN104839563B (en) | A kind of processing method of sorghum cold and fresh noodles | |
| CN101103787A (en) | High straight-chain maize instant noodles and preparation process thereof | |
| CN104970328A (en) | Rosa roxbunghii fermented dried fruit | |
| CN103202440A (en) | Wheat germ congee for health preservation, and making method thereof | |
| CN107593841A (en) | A kind of mung bean lotus seed paste mooncake and preparation method thereof | |
| CN100356862C (en) | Microgranule purple laver noodle and its making method | |
| CN107518261A (en) | A kind of preparation technology of nutrition lotus root congee | |
| CN112450365A (en) | Infant rice flour and preparation method thereof | |
| CN111802576A (en) | Chinese yam nutritional noodles for infants and preparation method thereof | |
| CN105124399A (en) | Tomato purple sweet potato noodles and preparation method thereof | |
| CN104171910A (en) | Wetted mushroom noodles and preparation method thereof | |
| CN108522983A (en) | A kind of rose Siberian cocklebur cake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210525 |