Safflower sprouts fine dried noodles

A technology of safflower sprouts and dried noodles, which is applied in food ingredients as taste improvers, functions of food ingredients, food science, etc. It can solve the problems that dried noodles have not yet appeared, and achieve the effects of preventing high blood pressure, improving taste, and good taste

Inactive Publication Date: 2016-08-10
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Safflower sprouts are mostly eaten directly, and health products made from safflower spr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0011] Example 1

[0012] A kind of safflower sprout noodles is kneaded according to the following formula: 100% wheat flour, 15% safflower sprout pulp, 5% sweet potato flour, 3% salt, 0.3% edible alkali, and 20% water. It is prepared through the steps of curing, pressing, cutting, and drying.

Example Embodiment

[0013] Example 2

[0014] A kind of noodles with safflower sprouts is kneaded according to the following formula: 100% wheat flour, 17% safflower sprout pulp, 4% sweet potato flour, 2% salt, 0.2% edible alkali, and 23% water. It is prepared through the steps of curing, pressing, cutting, and drying.

Example Embodiment

[0015] Example 3

[0016] A kind of safflower sprout noodles is mixed according to the following formula: 100% wheat flour, 18% safflower sprout pulp, 6% sweet potato flour, 1% salt, 0.3% edible alkali, and 22% water. It is prepared through the steps of curing, pressing, cutting, and drying.

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PUM

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Abstract

Safflower sprouts fine dried noodles belong to the technical field of food processing. The fine dried noodles are processed from the following raw materials by weight: 100% of wheat flour, 2-10% of sweet potato flour, 15-20% of safflower sprout pulp, 1-3% of salt, 0.1-0.5 % of edible alkali, and 20-25% of water. The fine dried noodles with no addition of pigment or color protection agent are healthier; the safflower sprouts pulp for knead dough makes the fine dried noodles have fresh taste, and maintains the nutrition content of the safflower sprouts. The fine dried noodles have the effects of lowering blood pressure and blood fat, and activating blood circulation to dissipate blood stasis, plays a health care effect, are very suitable for the middle-aged and elderly, especially cardiovascular patients, and have huge market economic benefits and development prospects.

Description

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Claims

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Application Information

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Owner HENAN INST OF SCI & TECH
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