CN103169012A - Mustard leaf noodle and processing method thereof - Google Patents
Mustard leaf noodle and processing method thereof Download PDFInfo
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- CN103169012A CN103169012A CN2013101270535A CN201310127053A CN103169012A CN 103169012 A CN103169012 A CN 103169012A CN 2013101270535 A CN2013101270535 A CN 2013101270535A CN 201310127053 A CN201310127053 A CN 201310127053A CN 103169012 A CN103169012 A CN 103169012A
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Abstract
The invention discloses a mustard leaf noodle and a processing method thereof. The mustard leaf noodle is specifically prepared from 95-105 parts of refined flour, 18-23 parts of mustard leaves, 0.8-0.9 part of alkali, 0.01 part of salt and 10-12 parts of spring-water. The processing method comprises the following steps of: washing and drying the mustard leaves in air; crushing and screening by using a sieve of 60-80meshes; adding the mustard leaf powder into the refined flour according to a ratio, adding ingredients according to the proportion and uniformly mixing; finally adding the spring-water, stirring by using a dough mixer in a low speed, subsequently grinding the dough into bars by using a noodle press, and automatically hanging the noodle on rods through a machine; and subsequently automatically drying the hung noodle. Compared with the ordinary noodle and instant noodle in market, the mustard leaf noodle provided by the invention is better in taste, can refresh oneself, increases the oxygen content of the brain, stimulates the utilization of oxygen in the brain and has the functions of refreshment and fatigue release when being eaten frequently; and in addition, as the mustard leaf is rough and hard in tissue, contains carotene and a great amount of edible cellulose, the mustard leaf noodle is particularly applicable to eat by the old and people having chronic constipation.
Description
Technical field
The present invention relates to a kind of processing method of noodles, relate in particular to a kind of processing method of leaf mustard noodles.
Background technology
Leaf mustard, the Cruciferae rape belongs to annual or biennial herb, (formal name used at school: Brassica juncea), be the special product vegetables of Chinese Famous.The mustard Lay is used as medicine first appeared in the beam people of Southern Dynasties Tao Hongjing " Mingyi Bielu ".Motherland's medical science is thought, leaf mustard nature and flavor suffering, warm.Enter lung, stomach, kidney.Effect is ventilatingd the lung and resolving phlegm, Wen Zhongli gas.Curing mainly trembles with fear drinks interior Sheng, cough phlegm is stagnant, the chest diaphragm is completely vexed etc.The modern medicine study discovery, leaf mustard contains abundant nutritional labeling, has the metabolic important health-care effect of the function of human body of keeping.Be listed in one of anti-cancer vegetables as leaf mustard in Japan.The leaf of mustard Lay, root extract can suppress colibacillary growth; The piece root has some parasitic effect of anti-bacteria, fungi and human body, can make eye bright, and defaecation etc.To this, the inventor carries out repetition test for leaf mustard specially, develops with great concentration a kind of method of processing the leaf mustard noodles with leaf mustard.
Summary of the invention
Purpose of the present invention provides a kind of processing method of leaf mustard noodles, and the method adopts conventional noodle producing equipment production, the nutrition of leaf mustard is partly added in noodles, to produce high-quality leaf mustard noodles.
Leaf mustard noodles provided by the invention are made by the quality proportioning by following component:
Refining flour 95-105, leaf mustard 18-23, alkali 0.8-0.9, salt 0.01, mountain spring water 10-12.
A kind of processing method of leaf mustard noodles comprises the steps:
(1) leaf mustard of gathering autumn is cleaned, and dries standby;
(2) leaf mustard after drying is pulverized, and then crosses the 60-80 mesh sieve;
(3) in proportion the leaf mustard powder is joined in refining flour, will prepare burden by proportioning also adds mixing;
(4) add mountain spring water, use the dough mixing machine low rate mixing, then with oodle maker, dough roller is pressed into strip, the automatic peg of machine; Then the peg noodles enter drying room automatically, and move forward gradually in drying room, and in drying room, temperature is 25 ℃-30 ℃, noodles auto-drying after 6 hours.
Noodles, instant noodles common on the leaf mustard noodles that this method is produced and market are compared, and mouthfeel is better; The primitive component vitamin A, vitamin B complex, vitamin C and the vitamin D that contain leaf mustard in the leaf mustard noodles.Often edible can producing refreshing effect to the mind, can increase oxygen content in brain, excites brain to the utilization of oxygen, produce refreshing effect to the mind, and the effect of relieving fatigue.Often eating the leaf mustard noodles has a surname's lung phlegm that slits, warming stomach for dispelling cold, tomorrow the profit key effect.In addition, due to leaf mustard organize more thick and stiff, contain carrotene and a large amount of edible cellulose, especially be suitable for the elderly and habitual secret person edible.
The specific embodiment
Embodiment 1:
The leaf mustard noodles are made by the quality proportioning by following component:
Refining flour 95kg, leaf mustard 18kg, alkali 0.8kg, salt 0.01kg, mountain spring water 10kg.
A kind of processing method of leaf mustard noodles comprises the steps:
(3) leaf mustard of gathering autumn is cleaned, and dries standby;
(4) leaf mustard after drying is pulverized, and then crosses the 60-80 mesh sieve;
(3) in proportion the leaf mustard powder is joined in refining flour, will prepare burden by proportioning also adds mixing;
(4) add mountain spring water, use the dough mixing machine low rate mixing, then with oodle maker, dough roller is pressed into strip, the automatic peg of machine; Then the peg noodles enter drying room automatically, and move forward gradually in drying room, and in drying room, temperature is 25 ℃-30 ℃, noodles auto-drying after 6 hours.
The good toughness of the leaf mustard noodles that the inventive method makes has again unique mouthfeel of leaf mustard, also contains the original activity composition to the useful leaf mustard of human body.
Embodiment 2:
Leaf mustard noodles provided by the invention are made by the quality proportioning by following component:
Refining flour 105kg, leaf mustard 20kg, alkali 0.9kg, salt 0.01kg, mountain spring water 12kg.
A kind of processing method of leaf mustard noodles comprises the steps:
(1) leaf mustard of gathering autumn is cleaned, and dries standby;
(2) leaf mustard after drying is pulverized, and then crosses the 60-80 mesh sieve;
(3) in proportion the leaf mustard powder is joined in refining flour, will prepare burden by proportioning also adds mixing;
(4) add mountain spring water, use the dough mixing machine low rate mixing, then with oodle maker, dough roller is pressed into strip, the automatic peg of machine; Then the peg noodles enter drying room automatically, and move forward gradually in drying room, and in drying room, temperature is 25 ℃-30 ℃, noodles auto-drying after 6 hours.
Embodiment 3:
Leaf mustard noodles provided by the invention are made by the quality proportioning by following component:
Refining flour 100kg, leaf mustard 23kg, alkali 0.9kg, salt 0.01kg, mountain spring water 12kg.
A kind of processing method of leaf mustard noodles comprises the steps:
(1) leaf mustard of gathering autumn is cleaned, and dries standby;
(2) leaf mustard after drying is pulverized, and then crosses the 60-80 mesh sieve;
(3) in proportion the leaf mustard powder is joined in refining flour, will prepare burden by proportioning also adds mixing;
(4) add mountain spring water, use the dough mixing machine low rate mixing, then with oodle maker, dough roller is pressed into strip, the automatic peg of machine; Then the peg noodles enter drying room automatically, and move forward gradually in drying room, and in drying room, temperature is 25 ℃-30 ℃, noodles auto-drying after 6 hours.
Claims (2)
1. leaf mustard noodles, it is characterized in that: these leaf mustard noodles are made by the quality proportioning by following component:
Refining flour 95-105, leaf mustard 18-23, alkali 0.8-0.9, salt 0.01, mountain spring water 10-12.
2. the processing method of leaf mustard noodles, is characterized in that it comprises the steps:
(1) leaf mustard of gathering autumn is cleaned, and dries standby;
(2) leaf mustard after drying is pulverized, and then crosses the 60-80 mesh sieve;
(3) in proportion the leaf mustard powder is joined in refining flour, will prepare burden by proportioning also adds mixing;
(4) add mountain spring water, use the dough mixing machine low rate mixing, then with oodle maker, dough roller is pressed into strip, the automatic peg of machine; Then the peg noodles enter drying room automatically, and move forward gradually in drying room, and in drying room, temperature is 25 ℃-30 ℃, noodles auto-drying after 6 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101270535A CN103169012A (en) | 2013-04-14 | 2013-04-14 | Mustard leaf noodle and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101270535A CN103169012A (en) | 2013-04-14 | 2013-04-14 | Mustard leaf noodle and processing method thereof |
Publications (1)
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| CN103169012A true CN103169012A (en) | 2013-06-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2013101270535A Pending CN103169012A (en) | 2013-04-14 | 2013-04-14 | Mustard leaf noodle and processing method thereof |
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| CN (1) | CN103169012A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1765188A (en) * | 2005-11-08 | 2006-05-03 | 郑弘� | Aizoon stonecrop herb healthy floor and noodle prepared by the same |
| CN102302121A (en) * | 2011-01-06 | 2012-01-04 | 王延东 | Dried sow thistle noodles |
| CN102366052A (en) * | 2011-09-21 | 2012-03-07 | 宜垦(天津)农业制品有限公司 | Spinach nutritive noodles and preparation method thereof |
-
2013
- 2013-04-14 CN CN2013101270535A patent/CN103169012A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1765188A (en) * | 2005-11-08 | 2006-05-03 | 郑弘� | Aizoon stonecrop herb healthy floor and noodle prepared by the same |
| CN102302121A (en) * | 2011-01-06 | 2012-01-04 | 王延东 | Dried sow thistle noodles |
| CN102366052A (en) * | 2011-09-21 | 2012-03-07 | 宜垦(天津)农业制品有限公司 | Spinach nutritive noodles and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 周坚等: "蔬菜面条的研制", 《粮食与饲料工业》 * |
| 曹庆穗等: "纯天然五彩蔬菜营养挂面的研制", 《江苏农业科学》 * |
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Application publication date: 20130626 |