CN103404790A - Manufacturing method of Chinese yam-aloe noodles - Google Patents
Manufacturing method of Chinese yam-aloe noodles Download PDFInfo
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- CN103404790A CN103404790A CN2013103573000A CN201310357300A CN103404790A CN 103404790 A CN103404790 A CN 103404790A CN 2013103573000 A CN2013103573000 A CN 2013103573000A CN 201310357300 A CN201310357300 A CN 201310357300A CN 103404790 A CN103404790 A CN 103404790A
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Abstract
The invention relates to noodles and especially relates to a manufacturing method of Chinese yam-aloe noodles. The manufacturing method comprises the following steps of mixing Chinese yam paste, an aloe juice, flour, salt and dietary alkali and orderly carrying out kneading, curing, compression strip-cutting, drying and cutting. The Chinese yam-aloe noodles comprise 5-15wt% of the Chinese yam paste, 10-15wt% of the aloe juice, 1-3wt% of the salt, 0.1-0.3wt% of the dietary alkali and the balance flour. The manufacturing method utilizes Chinese yam, aloe and flour as main raw materials and avoids a water addition process in kneading so that the Chinese yam-aloe noodles have good elasticity and toughness. Chinese yam and aloe are rich in nutrients and are processed simply so that less nutritional health-care components are damaged and lost. The Chinese yam-aloe noodles have a fresh taste of Chinese yam and aloe. The cooked Chinese yam-aloe noodles have a delicious taste and a unique local flavor.
Description
Technical field
The present invention relates to a kind of noodles, specifically the preparation method of mountain, a kind of Huaihe River aloe noodles.
Background technology
Huai Shan, have another name called Chinese yam, Chinese yam, and edible and medicinal part refers to the piece root of its plant more.The traditional Chinese medical science thinks that it has the effect of reinforcing spleen and kidney, foster lung, antidiarrheal, arrest sweating.Modern science is analyzed, and the maximum characteristics of Chinese yam are to contain a large amount of glutinous albumen.Glutinous albumen is a kind of mixture of proteinpolysaccharide, and human body is had to special health-care effect, can prevent the sedimentation of fat on cardiovascular, keeps blood vessel elasticity, stops atherosclerotic to occur too early; Can reduce subcutaneous fat piles up; Can prevent the atrophy of connective tissue, the generation of the collagen diseases such as prevention rheumatoid arthritis, chorionitis.
Aloe, be rich in nutrition and help active component, comprising each seed amino acid, organic acid, salicylic acid, salicylate, plant hormone, blood vessel bradykinin enzyme, mineral matter and aloe polysaccharide etc., can leniently strengthen, maintain and promote the physiologically active of cell, tissue and human body, the immunologic function of balance the body, wholefood and medicine as integration of drinking and medicinal herbs, also have cosmetic result, very popular.
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 formed.At present, also find no fiery Huai Shan, aloe and noodles are combined, make the pertinent literature report of mountain, Huaihe River aloe noodles.
Summary of the invention
The object of the present invention is to provide the preparation method of mountain, a kind of Huaihe River aloe noodles, develop nutritious, special taste ,Jing road new noodles kind springy.
The present invention is by the following technical solutions:
The preparation method of mountain, Huaihe River aloe noodles is that after mountain, Huaihe River mud, asparagus juice, flour, salt and dietary alkali were mixed, product was made in process and face, slaking, compressing tablet slitting, drying and segment.
Wherein, the percentage by weight of each raw material is: mountain, Huaihe River mud 5～15%, asparagus juice 10～15%, salt 1～3%, dietary alkali 0.1～0.3%, surplus are flour.
Preferably, the optimum weight percentage of each raw material is: mountain, Huaihe River mud 12.3%, asparagus juice 14.5%, salt 1.5%, dietary alkali 0.2%, surplus are flour.
Wherein, mountain, described Huaihe River mud is after fresh Huai Shan making beating, to cross 80～120 mesh sieves to make.
The present invention be take Huai Shan, aloe and flour and is primary raw material, and does not add water during face, and the noodles that make have elastic force ,Jing road pure; And the Huai Shan added and aloe nutritional are abundant, preparation process is only passed through simple process, and its nutritive and health protection components destroys and runs off few; In addition, the noodles of making have also incorporated Huai Shan and the distinctive fresh taste of aloe, and after noodles boiled, delicious flavour, had a distinctive flavour.
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 mountain, Huaihe River aloe noodles is that after mountain, Huaihe River mud, asparagus juice, flour, salt and dietary alkali were mixed, product was made in process and face, slaking, compressing tablet slitting, drying and segment.
Wherein, the percentage by weight of described each raw material is: mountain, Huaihe River mud 12.3%, asparagus juice 14.5%, salt 1.5%, dietary alkali 0.2%, surplus are flour.
Wherein, mountain, described Huaihe River mud is to make after fresh Huai Shan making beating, crossing 100 mesh sieves.
Embodiment 2
The preparation method of mountain, Huaihe River aloe noodles is that after mountain, Huaihe River mud, asparagus juice, flour, salt and dietary alkali were mixed, product was made in process and face, slaking, compressing tablet slitting, drying and segment.
Wherein, the percentage by weight of described each raw material is: mountain, Huaihe River mud 5%, asparagus juice 12.4%, salt 2.8%, dietary alkali 0.1%, surplus are flour.
Wherein, mountain, described Huaihe River mud is to make after fresh Huai Shan making beating, crossing 100 mesh sieves.
Embodiment 3
The preparation method of mountain, Huaihe River aloe noodles is that after mountain, Huaihe River mud, asparagus juice, flour, salt and dietary alkali were mixed, product was made in process and face, slaking, compressing tablet slitting, drying and segment.
Wherein, the percentage by weight of described each raw material is: mountain, Huaihe River mud 15%, asparagus juice 10%, salt 2%, dietary alkali 0.3%, surplus are flour.
Wherein, mountain, described Huaihe River mud is to make after fresh Huai Shan making beating, crossing 80 mesh sieves.
Embodiment 4
The preparation method of mountain, Huaihe River aloe noodles is that after mountain, Huaihe River mud, asparagus juice, flour, salt and dietary alkali were mixed, product was made in process and face, slaking, compressing tablet slitting, drying and segment.
Wherein, the percentage by weight of described each raw material is: mountain, Huaihe River mud 10.5%, asparagus juice 15%, salt 1.1%, dietary alkali 0.2%, surplus are flour.
Wherein, mountain, described Huaihe River mud is to make after fresh Huai Shan making beating, crossing 120 mesh sieves.
Claims (4)
1. the preparation method of mountain, Huaihe River aloe noodles is characterized in that: after mountain, Huaihe River mud, asparagus juice, flour, salt and dietary alkali are mixed, through and face, slaking, compressing tablet slitting, drying and segment make mountain, Huaihe River aloe noodles.
2. preparation method according to claim 1, is characterized in that, the percentage by weight of each raw material is: mountain, Huaihe River mud 5～15%, asparagus juice 10～15%, salt 1～3%, dietary alkali 0.1～0.3%, surplus are flour.
3. preparation method according to claim 1, is characterized in that, the percentage by weight of each raw material is: mountain, Huaihe River mud 12.3%, asparagus juice 14.5%, salt 1.5%, dietary alkali 0.2%, surplus are flour.
4. according to claim 1,2 or 3 described preparation methods, it is characterized in that: mountain, described Huaihe River mud is after fresh Huai Shan making beating, to cross 80～120 mesh sieves to make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103573000A CN103404790A (en) | 2013-08-16 | 2013-08-16 | Manufacturing method of Chinese yam-aloe noodles |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103573000A CN103404790A (en) | 2013-08-16 | 2013-08-16 | Manufacturing method of Chinese yam-aloe noodles |
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| CN103404790A true CN103404790A (en) | 2013-11-27 |
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| CN2013103573000A Pending CN103404790A (en) | 2013-08-16 | 2013-08-16 | Manufacturing method of Chinese yam-aloe noodles |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704567A (en) * | 2013-12-07 | 2014-04-09 | 颍上县管氏面制品有限公司 | Aloe-Chinese yam compound flour and preparation method thereof |
| CN103989074A (en) * | 2014-05-22 | 2014-08-20 | 禹州市思源实业有限公司 | Aloe health noodles and preparation method thereof |
| CN103999890A (en) * | 2014-05-20 | 2014-08-27 | 梅会芳 | Weight losing pastry and juice |
| CN104187383A (en) * | 2014-09-17 | 2014-12-10 | 陈梦莹 | Clausena lansium noodles |
| CN104431878A (en) * | 2014-11-12 | 2015-03-25 | 郑海鸿 | Chinese yam noodles and production method thereof |
| CN104824558A (en) * | 2015-06-09 | 2015-08-12 | 黄晓晨 | Aloe fine dried noodles and processing method thereof |
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| CN102283349A (en) * | 2011-09-22 | 2011-12-21 | 袁福君 | Purple yam three-essence noodles and production method thereof |
| CN102308875A (en) * | 2010-07-06 | 2012-01-11 | 张铮 | Chinese yam aloe yogurt |
| CN102461794A (en) * | 2010-11-08 | 2012-05-23 | 姜传书 | Aloe selenium-rich black grain flour food for losing weight and beautifying |
| CN102511731A (en) * | 2011-12-19 | 2012-06-27 | 李�浩 | Aloe and vegetable noodle and preparation method for same |
| CN102805307A (en) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | Chicken leg mushroom health-care noodles and preparation method thereof |
| CN103109931A (en) * | 2013-02-06 | 2013-05-22 | 彭常钧 | Processing method of Chinese yam aloes yoghourt |
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2013
- 2013-08-16 CN CN2013103573000A patent/CN103404790A/en active Pending
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| CN102308875A (en) * | 2010-07-06 | 2012-01-11 | 张铮 | Chinese yam aloe yogurt |
| CN102461794A (en) * | 2010-11-08 | 2012-05-23 | 姜传书 | Aloe selenium-rich black grain flour food for losing weight and beautifying |
| CN102283349A (en) * | 2011-09-22 | 2011-12-21 | 袁福君 | Purple yam three-essence noodles and production method thereof |
| CN102511731A (en) * | 2011-12-19 | 2012-06-27 | 李�浩 | Aloe and vegetable noodle and preparation method for same |
| CN102805307A (en) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | Chicken leg mushroom health-care noodles and preparation method thereof |
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| 龚晋文: "山药系列保健产品的开发思路研究", 《世界中西医结合杂志》, vol. 6, no. 3, 28 March 2011 (2011-03-28), pages 253 - 2 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704567A (en) * | 2013-12-07 | 2014-04-09 | 颍上县管氏面制品有限公司 | Aloe-Chinese yam compound flour and preparation method thereof |
| CN103999890A (en) * | 2014-05-20 | 2014-08-27 | 梅会芳 | Weight losing pastry and juice |
| CN103989074A (en) * | 2014-05-22 | 2014-08-20 | 禹州市思源实业有限公司 | Aloe health noodles and preparation method thereof |
| CN104187383A (en) * | 2014-09-17 | 2014-12-10 | 陈梦莹 | Clausena lansium noodles |
| CN104431878A (en) * | 2014-11-12 | 2015-03-25 | 郑海鸿 | Chinese yam noodles and production method thereof |
| CN104824558A (en) * | 2015-06-09 | 2015-08-12 | 黄晓晨 | Aloe fine dried noodles and processing method thereof |
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Application publication date: 20131127 |