CN106509625A - Nutritional noodles rich in trace elements - Google Patents
Nutritional noodles rich in trace elements Download PDFInfo
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- CN106509625A CN106509625A CN201610821326.XA CN201610821326A CN106509625A CN 106509625 A CN106509625 A CN 106509625A CN 201610821326 A CN201610821326 A CN 201610821326A CN 106509625 A CN106509625 A CN 106509625A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 21
- 239000011573 trace mineral Substances 0.000 title abstract description 11
- 235000013619 trace mineral Nutrition 0.000 title abstract description 11
- 235000016709 nutrition Nutrition 0.000 title abstract 4
- 241000209140 Triticum Species 0.000 claims abstract description 45
- 235000021307 Triticum Nutrition 0.000 claims abstract description 45
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 20
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000011575 calcium Substances 0.000 claims abstract description 13
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 13
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 11
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229940036811 bone meal Drugs 0.000 claims abstract description 10
- 239000002374 bone meal Substances 0.000 claims abstract description 10
- 239000010495 camellia oil Substances 0.000 claims abstract description 10
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 10
- 239000011669 selenium Substances 0.000 claims abstract description 10
- 229910052711 selenium Inorganic materials 0.000 claims abstract description 10
- 235000013618 yogurt Nutrition 0.000 claims abstract description 10
- 150000004676 glycans Chemical class 0.000 claims abstract description 9
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 9
- 239000005017 polysaccharide Substances 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims description 10
- 239000011265 semifinished product Substances 0.000 claims description 10
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 9
- 102000002322 Egg Proteins Human genes 0.000 claims description 9
- 108010000912 Egg Proteins Proteins 0.000 claims description 9
- 235000019687 Lamb Nutrition 0.000 claims description 9
- 235000014103 egg white Nutrition 0.000 claims description 9
- 210000000969 egg white Anatomy 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 8
- 241000756042 Polygonatum Species 0.000 claims description 7
- 235000008737 Polygonatum biflorum Nutrition 0.000 claims description 7
- 230000032683 aging Effects 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000003490 calendering Methods 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000005286 illumination Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- 244000269722 Thea sinensis Species 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 210000004556 brain Anatomy 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 241001494479 Pecora Species 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 description 10
- 238000009835 boiling Methods 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 7
- 238000001694 spray drying Methods 0.000 description 6
- 235000013616 tea Nutrition 0.000 description 6
- 238000001035 drying Methods 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 239000000498 cooling water Substances 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003356 anti-rheumatic effect Effects 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 239000003435 antirheumatic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- -1 polyphenol compound Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
Classifications
-
- 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
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides nutritional noodles rich in trace elements. The nutritional noodles are characterized by being prepared from the following ingredients by weight: 200-300g of whole wheatmeal, 0.05-0.2g of tea polyphenol, 4-6g of tea-seed oil, 4-8g of table salt, 0.5-1.5g of active calcium, 1-3g of selenium-enriched protein powder, 1-2g of polygahatous polysaccharides, 5-15g of yoghurt, 4-6g of roasted sheep bone meal, 10-20g of sesame leaf meal and a proper amount of water. The flour used for the nutritional noodles is rich in diversified trace elements which are capable of accelerating metabolism of a human body, invigorating the brain and increasing wisdom, improving the economic benefits of wheat and ensuring that the wheat is relatively extensive in application, and the prepared noodles are good in taste and excellent in healthcare effect.
Description
Technical field
The present invention relates to flour technical field, and in particular to a kind of alimentary paste rich in trace element.
Background technology
As the continuous improvement of China's Living consumption, people are also focused more on to the health of diet, more favor in battalion
Support the abundant, food with health care.Wheat flour contains more dietary fibers and trace element compared to wheat fine powder, because
And receive the extensive concern of people.But due to containing wheat bran in wheat flour, thus exist in mouthfeel send out thick, it is astringent,
There is strange taste and be difficult to the problem for digesting, the serious development for constraining wheat flour industry, and wheat flour food pushes away
Extensively.
There is problems with traditional wheat flour processing method：(1) production technology is numerous and diverse increased production cost；(2)
Poor taste, the problem of digestion hardly possible of wheat flour could not thoroughly be improved.
The content of the invention
The technical problem to be solved is to provide that a kind of nutrient composition content is high, mouthfeel it is good rich in micro unit
The alimentary paste of element.
The technical problem to be solved employs the following technical solutions to realize：
A kind of alimentary paste rich in trace element, is made up of the component of following weight：Wheat flour 200-300g, tea are more
Phenol 0.05-0.2g, tea-seed oil 4-6g, edible salt 4-8g, calcium activated 0.5-1.5g, selenium rich of egg white powder 1-3g, Siberian solomonseal rhizome polysaccharide 1-2g,
Yoghourt 5-15g, roasting lamb bone meal 4-6g, gingili leaf powder 10-20g, appropriate amount of water；
The preferable weight of each component is：Wheat flour 250g, Tea Polyphenols 0.1g, tea-seed oil 5g, edible salt 5g, calcium activated
1g, selenium rich of egg white powder 2g, Siberian solomonseal rhizome polysaccharide 1.5g, Yoghourt 10g, roasting lamb bone meal 5g, gingili leaf powder 15g, appropriate amount of water；
The preparation method of above-mentioned alimentary paste is as follows：
(1) each raw material, mixing and face are weighed by proportioning, followed by aging, compound, calendering, slitting obtain semi-finished product noodles；
It is flexible with the face chewy for going out under the conditions of being somebody's turn to do；
(2) according to noodle food baking condition to semi-finished product noodles baking molding, temperature requirement：The temperature of the first warm area is
90-95 DEG C, 30 minutes time；The temperature of the second warm area is 95-110 DEG C, and the time is 15 minutes；Temperature 90-95 of three-temperature-zone
DEG C, the time is 8 minutes；
(3) it is being equipped with the cooling tank of ultraviolet illumination sterilizing in 30-50 DEG C or so, cooling 6-12 minutes are packaged into
Storehouse, into sales section.
The preparation method of above-mentioned wheat flour is as follows：
(1) will be the wheat cleaning of new harvesting clean, and eluriated with clear water, obtain clean wheat；It is important to main
Screen out the foreign matters such as silt particle, it is impossible to containing stone；
(2) pure water is squeezed into boiling in material pot, be heated to 80 DEG C and turn off steam, add clean wheat, pure water not have
Wheat surface is crossed, is kept for 80 DEG C, boiling 5-10 minutes, open recirculated cooling water, cooled down to boiling material pot；By boiling
Flour quality can be improved, improves the mouthfeel of product.
(3) when the feed temperature in material pot is boiled is cooled to 60 DEG C～65 DEG C, wheat is leached, is placed in low-temperature cold wind drying
In equipment, under 35-42 DEG C of environment, cold air drying 30-40 minutes；It is dried wheat transepidermal water, it is ensured that internal activity is not lost
Lose；
(4) dried wheat is sent into into grinder, continuously grinding 2-4 hours, the material for obtaining are put into rustless steel container
In, warm water dilution, the addition of warm water is 3-5 times of wheat weight, continuously stirs 20 minutes or so, obtains slurry；
(5) slurry is crossed into 120-160 mesh sieve plates, then pumps into Centrafugal spray drying tower, using Centrafugal spray drying tower
It is spray-dried, collects dried object and be wheat flour.Using spray drying, nutrient content is not lost, and consume energy relatively low, output
It is high.
Wherein centrifugal drying tower EAT is 145 DEG C, and leaving air temp is 125 DEG C.
Using wheat flour obtained in said method, the active ingredient in wheat can be fully extracted, the activity of wheat is made
Material maximizes the retention, and is easy to human body overall absorption again, and technique is advanced, reasonable, quality controllable.
Tea Polyphenols (TP) is the polyphenol compound from separating-purifying in tealeaves particularly green tea, is the chief active of tealeaves
Composition, with extensive pharmacological action.By adjusting the activity of immunoglobulin (Ig), realize indirectly improving human body comprehensive immunity energy
Power, the antirheumatic factor, effect of anti-bacteria and anti-virus, can promote absorption of the human body to elements such as VC, calcium, zinc.
Containing the element such as micro natural mineral matter potassium, sodium, iron, manganese, silicon, phosphorus, zinc in calcium activated, in process by
Activation, becomes excellent nutrient.These elements are most of to have physiological function, is the key component of enzyme and protein system,
Stable or activation is played to nucleic acid hormone, cell membrane etc..Wherein many elements are with the growth and aging at people's age, people
Body content is gradually decreased, and the edible noodles containing calcium activated can be supplemented.
The invention has the beneficial effects as follows：In flour of the present invention be rich in various trace elements, can promote human metabolism,
Brain tonic and intelligence development, improves the economic benefit of wheat so as to which purposes is more extensive, and the wheaten food of preparation is in good taste, and health-care effect is good.
Specific embodiment
In order that technological means, creation characteristic, reached purpose and effect that the present invention is realized are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment 1
A kind of alimentary paste rich in trace element, is made up of the component of following weight：Wheat flour 250g, Tea Polyphenols
0.1g, tea-seed oil 5g, edible salt 5g, calcium activated 1g, selenium rich of egg white powder 2g, Siberian solomonseal rhizome polysaccharide 1.5g, Yoghourt 10g, roasting lamb bone meal 5g,
Gingili leaf powder 15g, appropriate amount of water；
The preparation method of above-mentioned alimentary paste is as follows：
(1) each raw material, mixing and face are weighed by proportioning, followed by aging, compound, calendering, slitting obtain semi-finished product noodles；
It is flexible with the face chewy for going out under the conditions of being somebody's turn to do；
(2) according to noodle food baking condition to semi-finished product noodles baking molding, temperature requirement：The temperature of the first warm area is
90-95 DEG C, 30 minutes time；The temperature of the second warm area is 95-110 DEG C, and the time is 15 minutes；Temperature 90-95 of three-temperature-zone
DEG C, the time is 8 minutes；
(3) it is being equipped with the cooling tank of ultraviolet illumination sterilizing in 30-50 DEG C or so, cooling 6-12 minutes are packaged into
Storehouse, into sales section.
Embodiment 2
A kind of alimentary paste rich in trace element, is made up of the component of following weight：Wheat flour 300g, Tea Polyphenols
0.05g, tea-seed oil 6g, edible salt 4g, calcium activated 1.5g, selenium rich of egg white powder 1g, Siberian solomonseal rhizome polysaccharide 2g, Yoghourt 5g, roasting lamb bone meal 6g,
Gingili leaf powder 10g, appropriate amount of water；
The preparation method of above-mentioned alimentary paste is as follows：
(1) each raw material, mixing and face are weighed by proportioning, followed by aging, compound, calendering, slitting obtain semi-finished product noodles；
It is flexible with the face chewy for going out under the conditions of being somebody's turn to do；
(2) according to noodle food baking condition to semi-finished product noodles baking molding, temperature requirement：The temperature of the first warm area is
90-95 DEG C, 30 minutes time；The temperature of the second warm area is 95-110 DEG C, and the time is 15 minutes；Temperature 90-95 of three-temperature-zone
DEG C, the time is 8 minutes；
(3) it is being equipped with the cooling tank of ultraviolet illumination sterilizing in 30-50 DEG C or so, cooling 6-12 minutes are packaged into
Storehouse, into sales section.
Embodiment 3
A kind of alimentary paste rich in trace element, is made up of the component of following weight：Wheat flour 200g, Tea Polyphenols
0.2g, tea-seed oil 4g, edible salt 8g, calcium activated 0.5g, selenium rich of egg white powder 3g, Siberian solomonseal rhizome polysaccharide 1g, Yoghourt 15g, roasting lamb bone meal 4g,
Gingili leaf powder 20g, appropriate amount of water；
The preparation method of above-mentioned alimentary paste is as follows：
(1) each raw material, mixing and face are weighed by proportioning, followed by aging, compound, calendering, slitting obtain semi-finished product noodles；
It is flexible with the face chewy for going out under the conditions of being somebody's turn to do；
(2) according to noodle food baking condition to semi-finished product noodles baking molding, temperature requirement：The temperature of the first warm area is
90-95 DEG C, 30 minutes time；The temperature of the second warm area is 95-110 DEG C, and the time is 15 minutes；Temperature 90-95 of three-temperature-zone
DEG C, the time is 8 minutes；
(3) it is being equipped with the cooling tank of ultraviolet illumination sterilizing in 30-50 DEG C or so, cooling 6-12 minutes are packaged into
Storehouse, into sales section.
The preparation method of above-mentioned wheat flour is as follows：
(1) will be the wheat cleaning of new harvesting clean, and eluriated with clear water, obtain clean wheat；It is important to main
Screen out the foreign matters such as silt particle, it is impossible to containing stone；
(2) pure water is squeezed into boiling in material pot, be heated to 80 DEG C and turn off steam, add clean wheat, pure water not have
Wheat surface is crossed, is kept for 80 DEG C, boiling 5-10 minutes, open recirculated cooling water, cooled down to boiling material pot；By boiling
Flour quality can be improved, improves the mouthfeel of product.
(3) when the feed temperature in material pot is boiled is cooled to 60 DEG C～65 DEG C, wheat is leached, is placed in low-temperature cold wind drying
In equipment, under 35-42 DEG C of environment, cold air drying 30-40 minutes；It is dried wheat transepidermal water, it is ensured that internal activity is not lost
Lose；
(4) dried wheat is sent into into grinder, continuously grinding 2-4 hours, the material for obtaining are put into rustless steel container
In, warm water dilution, the addition of warm water is 3-5 times of wheat weight, continuously stirs 20 minutes or so, obtains slurry；
(5) slurry is crossed into 120-160 mesh sieve plates, then pumps into Centrafugal spray drying tower, using Centrafugal spray drying tower
It is spray-dried, collects dried object and be wheat flour.Using spray drying, nutrient content is not lost, and consume energy relatively low, output
It is high.
Wherein centrifugal drying tower EAT is 145 DEG C, and leaving air temp is 125 DEG C.
Using wheat flour obtained in said method, the active ingredient in wheat can be fully extracted, the activity of wheat is made
Material maximizes the retention, and is easy to human body overall absorption again, and technique is advanced, reasonable, quality controllable.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not restricted to the described embodiments, the simply explanation described in above-described embodiment and specification this
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, these changes
Change and improvement is both fallen within scope of the claimed invention.The claimed scope of the invention by appending claims and its
Equivalent thereof.
Claims (5)
1. it is a kind of rich in micro- alimentary paste, it is characterised in that to be made up of the component of following weight：Wheat flour 200-
300g, Tea Polyphenols 0.05-0.2g, tea-seed oil 4-6g, edible salt 4-8g, calcium activated 0.5-1.5g, selenium rich of egg white powder 1-3g, sealwort
Polysaccharide 1-2g, Yoghourt 5-15g, roasting lamb bone meal 4-6g, gingili leaf powder 10-20g, appropriate amount of water.
2. it is according to claim 1 rich in micro- alimentary paste, it is characterised in that by the component system of following weight
Into：Wheat flour 250g, Tea Polyphenols 0.1g, tea-seed oil 5g, edible salt 5g, calcium activated 1g, selenium rich of egg white powder 2g, Siberian solomonseal rhizome polysaccharide
1.5g, Yoghourt 10g, roasting lamb bone meal 5g, gingili leaf powder 15g, appropriate amount of water.
3. it is according to claim 1 rich in micro- alimentary paste, it is characterised in that by the component system of following weight
Into：Wheat flour 300g, Tea Polyphenols 0.05g, tea-seed oil 6g, edible salt 4g, calcium activated 1.5g, selenium rich of egg white powder 1g, sealwort are more
Sugared 2g, Yoghourt 5g, roasting lamb bone meal 6g, gingili leaf powder 10g, appropriate amount of water.
4. it is according to claim 1 rich in micro- alimentary paste, it is characterised in that by the component system of following weight
Into：Wheat flour 200g, Tea Polyphenols 0.2g, tea-seed oil 4g, edible salt 8g, calcium activated 0.5g, selenium rich of egg white powder 3g, Siberian solomonseal rhizome polysaccharide
1g, Yoghourt 15g, roasting lamb bone meal 4g, gingili leaf powder 20g, appropriate amount of water.
5. a kind of alimentary paste prepared described in any one of claim 1-4, it is characterised in that method is as follows：
(1) each raw material, mixing and face are weighed by proportioning, followed by aging, compound, calendering, slitting obtain semi-finished product noodles；This
It is flexible with the face chewy for going out under part；
(2) according to noodle food baking condition to semi-finished product noodles baking molding, temperature requirement：The temperature of the first warm area is 90-
95 DEG C, 30 minutes time；The temperature of the second warm area is 95-110 DEG C, and the time is 15 minutes；Temperature 90-95 DEG C of three-temperature-zone,
Time is 8 minutes；
(3) it is being equipped with the cooling tank of ultraviolet illumination sterilizing in 30-50 DEG C or so, cooling 6-12 minutes are packaging and storage, are entered
Enter sales section.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610821326.XA CN106509625A (en) | 2016-09-13 | 2016-09-13 | Nutritional noodles rich in trace elements |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610821326.XA CN106509625A (en) | 2016-09-13 | 2016-09-13 | Nutritional noodles rich in trace elements |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509625A true CN106509625A (en) | 2017-03-22 |
Family
ID=58343766
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610821326.XA Pending CN106509625A (en) | 2016-09-13 | 2016-09-13 | Nutritional noodles rich in trace elements |
Country Status (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232489A (en) * | 2017-07-19 | 2017-10-10 | 石松建 | A kind of diabetes patient's selenium-rich flour containing plant selenoprotein and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171895A (en) * | 2014-07-04 | 2014-12-03 | 叶海峰 | Eyesight-improving and health silene conoidea noodles and preparation method thereof |
| CN104187360A (en) * | 2014-07-04 | 2014-12-10 | 叶海峰 | Health-care noodle capable of improving sub-health and preparation method thereof |
| CN105918782A (en) * | 2016-04-27 | 2016-09-07 | 巢湖市鑫宇良种农民专业合作社 | High-efficiency processing method of organic coarse cereal whole flour |
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