TH86790B - Malt noodle with herbs and production process - Google Patents
Malt noodle with herbs and production processInfo
- Publication number
- TH86790B TH86790B TH701001737A TH0701001737A TH86790B TH 86790 B TH86790 B TH 86790B TH 701001737 A TH701001737 A TH 701001737A TH 0701001737 A TH0701001737 A TH 0701001737A TH 86790 B TH86790 B TH 86790B
- Authority
- TH
- Thailand
- Prior art keywords
- malt
- noodle
- weight
- degrees celsius
- herbs
- Prior art date
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract 7
- 235000008216 herbs Nutrition 0.000 title claims 2
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000013312 flour Nutrition 0.000 claims abstract 3
- 240000007842 Glycine max Species 0.000 claims abstract 2
- 235000010469 Glycine max Nutrition 0.000 claims abstract 2
- 229940005550 Sodium alginate Drugs 0.000 claims abstract 2
- 229920002472 Starch Polymers 0.000 claims abstract 2
- 239000000284 extract Substances 0.000 claims abstract 2
- 150000003839 salts Chemical class 0.000 claims abstract 2
- MSXHSNHNTORCAW-UHFFFAOYSA-M sodium 3,4,5,6-tetrahydroxyoxane-2-carboxylate Chemical compound [Na+].OC1OC(C([O-])=O)C(O)C(O)C1O MSXHSNHNTORCAW-UHFFFAOYSA-M 0.000 claims abstract 2
- 235000010413 sodium alginate Nutrition 0.000 claims abstract 2
- 239000000661 sodium alginate Substances 0.000 claims abstract 2
- 239000011780 sodium chloride Substances 0.000 claims abstract 2
- 235000019698 starch Nutrition 0.000 claims abstract 2
- 239000008107 starch Substances 0.000 claims abstract 2
- 240000003183 Manihot esculenta Species 0.000 claims 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims 1
- GUBGYTABKSRVRQ-YOLKTULGSA-N Maltose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)O[C@H]1CO)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 GUBGYTABKSRVRQ-YOLKTULGSA-N 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- YJISHJVIRFPGGN-UHFFFAOYSA-N 5-[5-[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxy-6-[[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxymethyl]-3,4-dihydroxyoxan-2-yl]oxy-6-(hydroxymethyl)-2-methyloxane-3,4-diol Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 YJISHJVIRFPGGN-UHFFFAOYSA-N 0.000 abstract 1
- 229920000856 Amylose Polymers 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 229940029983 VITAMINS Drugs 0.000 abstract 1
- 229940021016 Vitamin IV solution additives Drugs 0.000 abstract 1
- 235000014633 carbohydrates Nutrition 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 230000002708 enhancing Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 229930003231 vitamins Natural products 0.000 abstract 1
Abstract
การประดิษฐ์ที่เสนอนี้เป็นกรรมวิธีการผลิตเส้นก๋วยเตี๋ยวมอลต์ผสมสมุนไพร ซึ่งเป็น วิธีผลิตเส้นก๋วยเตี๋ยวมอลต์ที่เพิ่มคุณค่าทางอาหารของเส้นก๋วยเตี๋ยว ซึ่งประกอบด้วย มอลต์ โตส คาร์โบไฮเดรด วิตามินต่าง ๆ โปรตีน กำหนดลักษณะพิเศษคือวัตถุดิบที่สำคัญคือแป้ง มอลต์ที่ทำจากข้าวเจ้าที่มีค่าอะมิโลสไม่ต่ำกว่า 28% โดยน้ำหนัก สารสกัดสมุนไพรที่มีคุณค่า ทางอาหาร แป้งมันสำปะหลัง แป้งถั่วเหลือง เกลือและโซเดียมอัลจิเนท ผสมเป็นเนื้อเดียวกัน และผ่านเครื่องรีดเป็นแผ่นที่อุณหภูมิ 100-110 องศาเซลเซียส จนแป้งสุกได้เส้นก๋วยเตี๋ยวสด นำไปอบที่อุณหภูมิ 70-80 องศาเซลเซียส ได้เส้นก๋วยเตี๋ยวแห้ง มีความชื้น 10-12% มีอายุ การเก็บ 6-12 เดือน เป็นผลิตภัณฑ์ที่มีคุณค่าทางอาหารสูง The proposed invention is a process for producing herbal malt noodle, a method of producing malt noodle that enhances the nutritional value of the noodles. Which contains maltose, carbohydrate, vitamins, protein, characterizes the main raw material is starch. Malt made from rice with amylose of not less than 28% by weight, nutritional herbal extracts, tapioca starch. Soybean flour Salt and sodium alginate Homogeneous And through the rolling machine at a temperature of 100-110 degrees Celsius until the dough is cooked, fresh noodle Bake at 70-80 degrees Celsius. Dry noodles with 10-12% moisture has a shelf life of 6-12 months. It is a highly nutritious product.
Claims (1)
Publications (2)
| Publication Number | Publication Date |
|---|---|
| TH86790A TH86790A (en) | 2007-10-01 |
| TH86790B true TH86790B (en) | 2007-10-01 |
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