CN1303901C - Noodle - Google Patents
Noodle Download PDFInfo
- Publication number
- 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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- Prior art keywords
- flour
- noodles
- taste
- water
- nutrition
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 25
- 235000013312 flour Nutrition 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 235000019713 millet Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 5
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 5
- 235000013339 cereals Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000008859 change Effects 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 235000008446 instant noodles Nutrition 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 229940037003 alum Drugs 0.000 description 3
- 238000005282 brightening Methods 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000001142 anti-diarrhea Effects 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 108010073032 Grain Proteins Proteins 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000004641 brain development Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000002485 urinary effect Effects 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
本发明是一种面条，属于食品制备技术领域。它以面粉、高粱粉、玉米粉、糯米粉、小米粉及水为原料，按一定重量比配伍混合加工而成。改变了传统面条原料、品种单一，营养、口味单一的状况。使其组份多元化而更富营养、更有利健康。同时保持本色，本味，高温下不发生质变，营养性和不吸水性均优于一般面条。且使用时不糊水、不断条、口感柔软纯正，是一种安全、高档、营养、具有保护肠胃功能和其它防病抗病功能的理想食品。成本低，还改变了人们的饮食结构，使大众餐饮更为科学，有利提升全民的生活质量，对促进人类长寿起到重要作用。本产品还可制成方便面、甚至延伸到包点类食品。The invention relates to noodles and belongs to the technical field of food preparation. It takes flour, sorghum flour, corn flour, glutinous rice flour, millet flour and water as raw materials, and mixes them according to a certain weight ratio. It has changed the situation of traditional noodles with single raw materials, varieties, nutrition and taste. Its components are diversified to be more nutritious and beneficial to health. At the same time, the original color and taste are maintained, no qualitative change occurs under high temperature, and the nutrition and water absorption are better than ordinary noodles. And when used, it does not stick to water, does not stick, and has a soft and pure taste. It is an ideal food that is safe, high-grade, nutritious, and has the function of protecting the stomach and other diseases. The cost is low, and it also changes people's diet structure, making mass catering more scientific, which is conducive to improving the quality of life of the whole people, and plays an important role in promoting human longevity. This product can also be made into instant noodles, and even extended to baked goods.
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)
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 | ||
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Granted publication date: 20070314 Termination date: 20130820 |