CN103392996A

CN103392996A - Preparation method of banana noodle

Info

Publication number: CN103392996A
Application number: CN2013103533766A
Authority: CN
Inventors: 张释文
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-08-14
Filing date: 2013-08-14
Publication date: 2013-11-20

Abstract

The invention discloses a preparation method of banana noodle. The preparation method comprises the following steps: (1) slicing a peeled banana, soaking the banana slices in a citric acid solution with mass fraction of 0.1-0.5% for 10-15 min, taking out the banana pulp, draining water, pulping the banana pulp, drying the pulp and crushing the same to 80-120 meshes to obtain banana resistant starch; (2) uniformly mixing wheat gluten, flour and banana resistant starch according to a weight ratio of 1: (2-3): (4-6), adding 2 wt% of table salt, 0.1-0.2 wt% of sodium carbonate and 16-20 wt% of water into the mixture, kneading dough, curing, tabletting, slitting, drying and dissecting to prepare the banana noodle. A new noodle variety with rich nutrition and unique taste is developed by the invention, the banana noodle is reasonable in formula and rich in nutrition and has the functions of relaxing bowel, resisting against oxidization, improving immunity, preventing arteriosclerosis and alleviating depression, and the like; the banana noodle is beneficial for absorption and digestion of human body and is exquisite, good in taste, elastic and good in texture.

Description

The preparation method of banana noodle

Technical field

The present invention relates to a kind of noodles, specifically a kind of preparation method of banana noodle.

Background technology

Banana, claim again banana, bow any of several broadleaf plants, bud any of several broadleaf plants, is the fruit of Musaceae Musa herbaceos perennial Jiao Shu, and fruit length has rib; Fruit yellow, pulp white, taste is fragrant and sweet; Mainly be grown in tropical and subtropical region.In banana, be rich in resistant starch particle RS2, account for weight in wet base more than 15%, with living bean or pea, raw potato, amylose etc. after aging, be listed in the highest several foods of resistance starch content in common food.China's banana resource is very abundant, but most of to eat raw as main, its deep processed product dullness.Noodles, a kind of Jia Shui of flour with cereal or beans with become dough, afterwards or press or roll and make sheet and cut again or press, perhaps use means such as rubbing with the hands, draw, pinch, make strip (narrow or wide, flat or round) or strip, finally by boiling, stir-fry, braised, the fried a kind of food that forms.At present, seldom have banana and noodles are combined, make the pertinent literature of banana noodle.

Summary of the invention

The object of the present invention is to provide a kind of preparation method of banana noodle, develop the new noodles kind nutritious, that taste is unique.

The present invention is by the following technical solutions:

The preparation method of banana noodle comprises the following steps:

1) the banana section that will remove the peel, soaked 10～15 minutes with the citric acid solution that mass fraction is 0.1～0.5%, takes out and drain rear making beating, and crushed after being dried to 80～120 orders, obtain the banana resistant starch;

2) get the banana resistant starch that Gluten, flour and step 1) make, weight ratio according to 1:2～3:4～6 mixes, the salt, 0.1～0.2% sodium carbonate and 16～20% the water that in mixture, add its weight 2%, through and face, slaking, compressing tablet slitting, drying and segment make banana noodle.

In such scheme:

In step 1), during the banana section, preferably be cut to the thin slice that 3～5mm is thick;

In step 1), described making beating should be carried out under the condition of 0～-5 ℃, can adopt the mode of liquefied ammonia making beating;

Step 2) in, the optimum weight ratio of described Gluten, flour and banana resistant starch is 1:2.3:4.7.

The banana noodle that the present invention makes is take Gluten, flour and banana resistant starch as primary raw material, and its formula is reasonable, nutritious, relax bowel, anti-oxidant, improve immunity, prevent and treat the functions such as artery sclerosis and alleviate depression; Be conducive to absorption and the digestion of human body; The noodles exquisiteness that makes, mouthfeel is good, and elastic force ，Jing road is arranged.

The specific embodiment

Below with embodiment, be further described, but the present invention is not limited to these embodiment.

Embodiment 1

The preparation method of banana noodle, step is as follows:

1) by the section of the banana of peeling, be the thin slice that 3～5mm is thick, with the citric acid solution that mass fraction is 0.3%, soaked 12 minutes, take out and drain rear liquefied ammonia making beating (temperature is for-3 ℃), crushed after being dried to 100 order, obtain the banana resistant starch;

2) get the banana resistant starch that Gluten, flour and step 1) make, weight ratio according to 1:2.3:4.7 mixes, the salt, 0.15% sodium carbonate and 18% the water that in mixture, add its weight 2%, through and face, slaking, compressing tablet slitting, drying and segment make banana noodle.

Embodiment 2

The preparation method of banana noodle, step is as follows:

1) by the section of the banana of peeling, be the thin slice that 3～5mm is thick, with the citric acid solution that mass fraction is 0.1%, soaked 13 minutes, take out and drain rear liquefied ammonia making beating (temperature is for-5 ℃), crushed after being dried to 80 order, obtain the banana resistant starch;

2) get the banana resistant starch that Gluten, flour and step 1) make, weight ratio according to 1:2.5:6 mixes, the salt, 0.1% sodium carbonate and 18% the water that in mixture, add its weight 2%, through and face, slaking, compressing tablet slitting, drying and segment make banana noodle.

Embodiment 3

The preparation method of banana noodle, step is as follows:

1) by the section of the banana of peeling, be the thin slice that 3～5mm is thick, with the citric acid solution that mass fraction is 0.3%, soaked 15 minutes, take out and drain rear liquefied ammonia making beating (temperature is 0 ℃), crushed after being dried to 100 order, obtain the banana resistant starch;

2) get the banana resistant starch that Gluten, flour and step 1) make, weight ratio according to 1:3:4 mixes, the salt, 0.2% sodium carbonate and 16% the water that in mixture, add its weight 2%, through and face, slaking, compressing tablet slitting, drying and segment make banana noodle.

Embodiment 4

The preparation method of banana noodle, step is as follows:

1) by the section of the banana of peeling, be the thin slice that 3～5mm is thick, with the citric acid solution that mass fraction is 0.5%, soaked 10 minutes, take out and drain rear liquefied ammonia making beating (temperature is for-2 ℃), crushed after being dried to 120 order, obtain the banana resistant starch;

2) get the banana resistant starch that Gluten, flour and step 1) make, weight ratio according to 1:2:5 mixes, the salt, 0.15% sodium carbonate and 20% the water that in mixture, add its weight 2%, through and face, slaking, compressing tablet slitting, drying and segment make banana noodle.

Claims

1. the preparation method of banana noodle, is characterized in that, comprises the following steps:

2. preparation method according to claim 1 is characterized in that: in step 1), the banana section is the thin slice that 3～5mm is thick.

3. preparation method according to claim 1, it is characterized in that: in step 1), described making beating is for to carry out under the condition of 0～-5 ℃.

4. preparation method according to claim 1, it is characterized in that: the weight ratio of described Gluten, flour and banana resistant starch is 1:2.3:4.7.