CN1303901C - Noodle - Google Patents
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- CN1303901C CN1303901C CNB200410046685XA CN200410046685A CN1303901C CN 1303901 C CN1303901 C CN 1303901C CN B200410046685X A CNB200410046685X A CN B200410046685XA CN 200410046685 A CN200410046685 A CN 200410046685A CN 1303901 C CN1303901 C CN 1303901C
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Abstract
The present invention relates to noodles which belong to the technical field of food preparation. The present invention is made from raw materials of flour, sorghum flour, maize flour, glutinous rice flour, millet flour and water which are mixed and processed according to a certain weight ratio. The problems of single variety of the raw material, single nutrition and single taste of the traditional noodles are solved. Because of the diversification of ingredients, the present invention has more nutrition, and is favorable to health, simultaneously the natural color and the original flavor are maintained, metamorphism does not occur under high temperature, and the trophism and the nonabsorbency are superior to those of the ordinary noodles. When in use, the present invention has the advantages of no water paste, no breakage of the noodles and soft and sterling mouth feel. The present invention is an ideal food with the functions of intestine and stomach function protection, disease prevention and disease resistance and the advantages of high safety, high grade, nutrition and low cost. The present invention changes the dietary structure of people, the popular meal is more scientific, and the present invention is favorable for enhancing the nationwide life quality and has important function of promoting the longevity of human beings. The present invention can be made into instant noodles, and even can be made into pastry food.
Description
Technical field
The invention belongs to technical field of food preparation.
Background technology
Tradition noodle material, kind is single, nutrition, taste are single, and occurs sticking with paste water, disconnected bar, pure, the soft inadequately defective of mouthfeel in use.Traditional noodles often will add brightening agent, edible glue alum etc. to increase noodles whiteness, intensity and smoothness in process simultaneously, and the often edible food that contains brightening agent, edible glue alum can hinder the absorption of brain to calcium and iron, especially the brain development to children can produce harm, and middle-aged and old brains are also had damage.
Summary of the invention
The present invention benefits for vast noodles consumer in order to improve above-mentioned condition, and it is the noodles of raw material preparation with the various types of grain that the spy provides a kind of, obtains various tastes, multiple nutrients in the hope of the consumer who uses this noodles.
Realize that technical scheme of the present invention is, a kind of noodles, it is a raw material with the flour in the grain, sorghum flour, corn flour, glutinous rice flour, millet powder and water, successively by 90～110: 3～12: 3～12: 3～12: 3～12: 20～32 weight ratio compatibilities mix, add condiment salt etc. as one feels fit, manpower or noodle machine tool process.Why above-mentioned noodles can obtain various tastes, can obtain multiple nutrients again, are because this noodles by five kinds of grain mixed preparing are " to eat five cereals, protect stomach health " this scientific nutrition idea according to proverb among the people to develop out.Protein content in the cereal has only 8～12%, and concentrates on the grain skin, therefore, accurately machined cereal, for example above-mentioned five kinds of powder grains, the loss of its protein is all bigger, and content is less.And contained essential amino acid is complete inadequately, and lysine, phenylalanine and methionine are on the low side, and the nutritive value of protein is lower than general animal food.In order to improve the biological value of grain protein, realize amino acid balance, then utilize the complementation of protein, with the various types of grain mixed edible.And glutinous rice wherein carries according to " occupying the diet spectrum with breath ", and " sweet temperature compensation lung qi fills stomach Tianjin, helps soya-bean milk, warming the kidney." Li Shizhen (1518-1593 A.D.) says: " only late rice gas cold in October is to be used as medicine.It is analgesic to go into lung." be used for antidiarrheal and be good for the stomach, relieving restlessness is quenched the thirst, the suitable congee food of curing the disease.Corn carries according to Compendium of Material Medica, beneficial gas and in, antidiarrheal can be controlled hyperlipidemia, coronary heart disease, artery sclerosis; Diabetes; Difficult urination, stone in urinary system and pregnant woman supplement the nutrients.And millet contains carrotene and vitamin E.Chinese sorghum and flour are rich in starch, protein, fat, fiber, calcium and phosphorus.Resultant noodles have changed the situation of traditional noodles " kind is single, nutrition is single, taste single ".Make its component diversification, produce eutrophy more, more healthy noodles.The work in-process refusal adds harmful materials such as brightening agent, edible glue alum simultaneously.Keep true qualities, qualitative change does not take place in this flavor under the high temperature, and its trophism and non-absorbency all are better than general noodles, and when coming into operation, do not stick with paste water, unbroken noodles, mouthfeel softness be pure.The ultimate food that is a kind of safe, high-grade, nutrition, has protection functions of intestines and stomach and other disease resistance function.Because the average price of coarse cereals is lower than the price of pure flour, so its cost reduces, its price can be accepted by consumers in general again.Thus, also changed people's dietary structure, made more science of popular breakfast, the favourable lifting whole people's quality of life.To promoting human longevity to play an important role.
The design of noodles from powdered cereals is the combination of Chinese north and south cooking culture, makes traditional corn, jowar, millet jump to the nutriment of having a sudden rise in social status as low value feed, drinks raw materials for production and moves towards hundreds of millions families.Value promotion not only, and to the agricultural structure adjustment, increase farmers' income and play positive impetus.Based on noodles from powdered cereals, also can continually develop various tastes, multiple nutrients, integrate the series of products of cuisines, health care, dietotherapy. and may extend into fields such as instant noodles, bag point based food.
The specific embodiment
Embodiment 1: get 90 kilograms in flour, sorghum flour, corn flour, glutinous rice flour, each 5 kilograms common 120 kg raw materials of millet powder are gone into jar and are added 22 kilograms in water, mix 0.5 kilogram of salt, evenly stir, discharging is fed in the flour stranding machine hopper, is shaped by the flour stranding machine nip drum, chain is carried vermicelli. and drying processing then, dispatches from the factory by cutting of 24cm length and packing and becomes the present invention's noodles in the oven dry back;
Embodiment 2: get 100 kilograms in flour, each 10 kilograms of sorghum flours, corn flour, glutinous rice flour, millet powder totally 140 kilograms of raw materials are gone into jar and are added 30 kilograms in water, mix 0.7 kilogram of salt, evenly stirred 10 minutes, discharging is fed in the flour stranding machine hopper, is shaped by the flour stranding machine nip drum, chain is carried vermicelli. and dry processing then, the oven dry back cuts that packing is dispatched from the factory and the noodles that become the present invention by 24cm length.
Claims (1)
1, a kind of noodles is characterized in that, it is a raw material with the flour in the grain, sorghum flour, corn flour, glutinous rice flour, millet powder and water, and successively by 90～110: 3～12: 3～12: 3～12: 3～12: 20～32 weight ratio compatibilities are mixed and processed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200410046685XA CN1303901C (en) | 2004-08-20 | 2004-08-20 | Noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200410046685XA CN1303901C (en) | 2004-08-20 | 2004-08-20 | Noodle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1736248A CN1736248A (en) | 2006-02-22 |
| CN1303901C true CN1303901C (en) | 2007-03-14 |
Family
ID=36079351
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB200410046685XA Expired - Fee Related CN1303901C (en) | 2004-08-20 | 2004-08-20 | Noodle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1303901C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518310B (en) * | 2009-02-24 | 2011-09-28 | 赵明 | Production method of selenium-enriched dried noodles |
| CN101843315A (en) * | 2009-03-24 | 2010-09-29 | 张宗贤 | Noodles made of sweet potatoes and minor cereals and preparation method thereof |
| CN102894283A (en) * | 2012-10-19 | 2013-01-30 | 宜垦(天津)农业制品有限公司 | Novel health care noodles |
| CN104366506B (en) * | 2014-12-10 | 2016-02-24 | 金健米业股份有限公司 | A kind of vermicelli modifying agent and use it to prepare the method for vermicelli |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1188603A (en) * | 1997-01-20 | 1998-07-29 | 邓蜀惠 | Noodles made from black rice and black polished glutinous rice |
| JPH10313804A (en) * | 1997-05-16 | 1998-12-02 | Nippon Shokuhin Kako Co Ltd | Noodles |
| CN1252949A (en) * | 1998-11-02 | 2000-05-17 | 南京吉 | Nutritive noodles made of grains and bone milk |
| CN1254517A (en) * | 1998-11-06 | 2000-05-31 | 汤兆铮 | Principal food made up of millet and sorghum grains and its production technology |
| US6083551A (en) * | 1998-09-28 | 2000-07-04 | Council Of Scientific & Industrial Research | Noodles/vermicelli from maize (corn, Zea mays L.) and a process for its preparation |
-
2004
- 2004-08-20 CN CNB200410046685XA patent/CN1303901C/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1188603A (en) * | 1997-01-20 | 1998-07-29 | 邓蜀惠 | Noodles made from black rice and black polished glutinous rice |
| JPH10313804A (en) * | 1997-05-16 | 1998-12-02 | Nippon Shokuhin Kako Co Ltd | Noodles |
| US6083551A (en) * | 1998-09-28 | 2000-07-04 | Council Of Scientific & Industrial Research | Noodles/vermicelli from maize (corn, Zea mays L.) and a process for its preparation |
| CN1252949A (en) * | 1998-11-02 | 2000-05-17 | 南京吉 | Nutritive noodles made of grains and bone milk |
| CN1254517A (en) * | 1998-11-06 | 2000-05-31 | 汤兆铮 | Principal food made up of millet and sorghum grains and its production technology |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1736248A (en) | 2006-02-22 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070314 Termination date: 20130820 |