CN102178159A - Carrot noodles - Google Patents

Abstract

The invention relates to carrot noodles. The product comprises the following raw materials in part by mass: 70 to 80 parts of flour, and 20 to 30 parts of carrot pulp. Nutrient components of the product such as protein, starch, fat and the like meet related standards; and the content of mineral substances such as provitamin A, vitamin B1, vitamin B2, vitamin C, calcium, iron and the like in the noodles is greatly improved by adding carrots into the noodles. In the invention, the carrots are defibrinated and then are added into the noodles, and the content of dietary fiber in the noodles is remarkably improved, so that the mouthfeel is improved, and the gastrointestinal function is promoted; and the noodles have a certain treatment effect on chronic gastrointestinal diseases when eaten for a long time. The carrot pulp is added into the product, no pigment is added, and the color is bright and attractive.

Description

A kind of carrot noodle

Technical field

The present invention relates to a kind of vegetable noodles, particularly relate to a kind of carrot face.

Background technology

Traditional noodles mainly are to be made to reprocess behind the flour by large and small wheat to make, for other food, the cleanest through the noodles that boil, can reduce the generation of gastrointestinal disease, be one of modal food of China, in daily life food, occupy critical role.Along with the raising of people's living standard, to the also raising thereupon of requirement of food, not only to say to look good, smell good and taste good, also require nutrition arrangement.

Carrot is the Umbelliferae herbaceous plant, and the Latin formal name used at school is Daucus carota, and annual or biennial root vegetables have the title of " glabrousleaf asiabell root ".Carrot is rich in nutriments such as protein, fat, carbohydrate, provitamin A (carrotene), vitamin B1, vitamin B2, vitamin C, calcium, iron.Contained carrotene, in human body, be transformed into vitamin A, can safeguard twenty-twenty vision and epithelial health, increase the ability of the prevention of infectious disease, and vitamin A is the essential material that the bone normal growth is grown, to promoting growing of infant significant; The string that contains, water imbibition is strong, and volume expands easily in enteron aisle, is " full material " in the enteron aisle, can strengthen the wriggling of enteron aisle, the wide intestines of sharp diaphragm, defaecation anti-cancer.In addition, carrot also contains sugar reducing substance, is diabetes patient's good food, some composition that it is contained, can increase coronary blood flow as slack skin element, mountain mark phenol, reduce blood fat, promote adrenergic synthetic, also have step-down, cardiotonic is the dietotherapy good merchantable brand of hypertension, patients with coronary heart disease.Carrot is edible per capita generally, cancer preferably, hypertension, yctalopia, xerophthalmia patient, malnutrition, poor appetite person and pachylosis person.

Summary of the invention

The objective of the invention is by noodle formula is suitably improved, a kind of carrot noodle with Dietotherapy health function is provided.

Concrete scheme of the present invention is: a kind of carrot noodle, and the shared mass ratio of each raw material is in the product: flour 70 ~ 80, carrot paste 20 ~ 30; Wherein, described carrot paste is made by the carrot defibrination.Also can add an amount of toppings in the product of the present invention.

Carrot noodle is made by following method: at first that the carrot defibrination is standby, get 20 ~ 30 mass parts carrot pastes then and add in 70 ~ 80 mass parts flour, mix and make dough, then dough is pressed into noodles, at last 40 ~ 50 ℃ the oven dry, through being packaged to be carrot noodle.In the dough making process, also can add an amount of toppings; According to demand difference in pressing process can make the noodles of different thicknesses specification.

Nutritional labelings such as the protein of product of the present invention, starch and fat meet relevant criterion, by add the carrot of fresh nutrition in noodles, content of mineral substances such as provitamin A, vitamin B1, vitamin B2, vitamin C and calcium, iron increase substantially in the noodles; In preparation process,, farthest prevented the loss of the loss of nutritional labeling, particularly vitamin with directly joining in the flour behind the carrot defibrination and the mode of later stage process using low temperature long time drying.The present invention adds in the noodles after with the carrot defibrination, and the content of dietary fiber significantly improves in the noodles, increases mouthfeel on the one hand, promotes functions of intestines and stomach on the other hand, and is long-term edible, and chronic gastrointestinal diseases is had certain therapeutic action.What this product added is carrot paste, does not add any pigment, and lovely luster is tempting.

The specific embodiment

Embodiment 1

At first that the fresh carrot defibrination that cleans up is standby, get 20 mass parts carrot pastes then and add in the 80 mass parts flour, mix and make dough, then dough is pressed into noodles, 40 ℃ of oven dry down, press the different size batch wrapping at last, make carrot noodle.

Embodiment 2

At first that the fresh carrot defibrination that cleans up is standby, get 30 mass parts carrot pastes then and add in the 70 mass parts flour, mix and make dough, then dough is pressed into noodles, 50 ℃ of oven dry down, press the different size batch wrapping at last, make carrot noodle.

Claims (1)

1. a carrot noodle is characterized in that the shared mass ratio of each raw material is in the product: flour 70 ~ 80, carrot paste 20 ~ 30; Wherein, described carrot paste is made by the carrot defibrination.