CN103719724A - Nutritional white gourd noodles and preparation method thereof - Google Patents
Nutritional white gourd noodles and preparation method thereof Download PDFInfo
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- CN103719724A CN103719724A CN201310691988.6A CN201310691988A CN103719724A CN 103719724 A CN103719724 A CN 103719724A CN 201310691988 A CN201310691988 A CN 201310691988A CN 103719724 A CN103719724 A CN 103719724A
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- 235000011274 Benincasa cerifera Nutrition 0.000 title claims abstract description 114
- 244000036905 Benincasa cerifera Species 0.000 title claims abstract description 114
- 235000012149 noodles Nutrition 0.000 title claims abstract description 66
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 73
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 65
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 38
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 38
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 235000013312 flour Nutrition 0.000 claims abstract description 35
- 244000268590 Euryale ferox Species 0.000 claims abstract description 20
- 244000213382 Nymphaea lotus Species 0.000 claims abstract description 20
- 235000010710 Nymphaea lotus Nutrition 0.000 claims abstract description 20
- 241000270295 Serpentes Species 0.000 claims abstract description 16
- 239000003513 alkali Substances 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 6
- 235000005911 diet Nutrition 0.000 claims abstract description 6
- 230000000378 dietary effect Effects 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 3
- 230000035764 nutrition Effects 0.000 claims description 20
- 241000209140 Triticum Species 0.000 claims description 16
- 235000021307 Triticum Nutrition 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 8
- 238000004821 distillation Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000009736 wetting Methods 0.000 claims description 4
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 8
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 238000003825 pressing Methods 0.000 abstract description 2
- 210000000941 bile Anatomy 0.000 abstract 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 239000011780 sodium chloride Substances 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 9
- 238000012856 packing Methods 0.000 description 4
- 230000000284 resting effect Effects 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 235000018645 Allium odorum Nutrition 0.000 description 1
- 244000003377 Allium tuberosum Species 0.000 description 1
- 235000005338 Allium tuberosum Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000015190 carrot juice Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 235000013944 peach juice Nutrition 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides nutritional white gourd noodles and a preparation method thereof, and aims to overcome the shortcomings of short storage life, nutritional singleness, high deformation rate during storage and high adhesion rate and lack of smoothness of noodles in the prior art. The noodles comprise the following components by weight: 100 to 110 kilograms of dry flour, 4.4 to 5 kilograms of white gourd juice, 0.2 to 0.4 kilogram of winter lotus, 0.5 to 0.9 kilogram of red lotus, 0.6 to 0.9 kilogram of white lotus, 1 to 3 kilograms of Gordon euryale seed, bile of 8 to 12 snake galls, bile of 4 to 8 ox-galls, 0.15 to 0.2 kilogram of table salt and 0.15 to 0.2 kilogram of dietary alkali. The preparation method comprises the following steps of uniformly mixing and stirring the flour, winter lotus powder, red lotus powder, white lotus powder, Gordon euryale seed powder, the table salt and the alkali, adding the white gourd juice, the bile of the snake galls, the bile of the ox-galls and a proper amount of water, and uniformly stirring the mixture to prepare rough noodle blanks; pressing the rough blanks into noodles. The noodles have high nutritional value, are long in storage life, are difficultly adhered when being cooked, and tastes soft, tender and smooth, and the addition of a preservative is not needed.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of alimentary paste.
Background technology
Archaeological discovery and historical data prove, noodles originate from China, and the making of existing more than 4,000 year is edible historical.Noodles be a kind of make simple, instant, nutritious, can staple food again can fast food health-care food, already by the people of the world is accepted and like.Noodles are that a kind of flour with cereal or beans adds water and is kneaded into dough, adopt afterwards the method for pressing or roll to make sheet and cut or be pressed into bar, or use and the means such as rub, draw, pinch with the hands, make strip or strip.It can be boiling, stir-fry, braised, fried staple food or the fast food becoming on dining table.
Now, along with the raising of expanding economy and people's living standard, also more and more higher to the requirement of food, require food not only delicious, nice, and also natural, safety, nutrition, health care, convenient, the resistance to storage of approach of acquisition.But noodles in the market exist following less than 1, nutrition is single, can not meet the demand of consumer for nutrition; 2, the resting period short, the not dried noodles of adding preservative agent, the lower resting period of normal temperature is generally 6-8 month, the wetted surface bar normal temperature resting period is 3-6 days.So the producer that produces noodles need to add the additives such as anticorrisive agent to extend the resting period of noodles in noodles, this has carried out great hidden danger to food safety belt; 3, wetted surface bar easily adhesion distortion in depositing, the not only dry deliquescing of bar, and bar dry between adhesion; While 4, cooking noodle, noodles, with good adherence of together, affect food mouthfeel and aesthetic feeling.In order to address this problem, noodles manufacturer adds a certain amount of gelatin conventionally in flour, keeps the shape of noodles, and makes noodles have smooth mouthfeel; 5, in noodles, lack active material and enough nutrition.So the noodles on market can not meet people to food nutrition, safe, delicious demand.
Summary of the invention
The object of the invention is to short for prior art noodles storage life, nutrition is single, deposit the easy variation of middle form, easy adhesion while boiling face, not smooth deficiency, provide a kind of manufacture craft simple, be of high nutritive value, under the prerequisite of not adding anticorrisive agent shelf life storage long, be difficult for smooth nutrition wax gourd noodles of adhesion, mouthfeel and preparation method thereof while boiling face.
For achieving the above object, technical scheme provided by the present invention is:
A kind of nutrition wax gourd noodles, described noodles each component content is: the juice of dry flour 100-110kg, wax gourd juice 4.4-5 kg, winter lotus 0.2-0.4kg, red lotus 0.5-0.9kg, white lotus 0.6-0.9kg, Gorgon fruit 1-3kg, a 8-12 snake gall, juice, salt 0.15-0.2kg, the dietary alkali 0.15-0.2kg of a 4-8 ox courage;
Described flour is one or more the mixture in superior wheat flour, standard flour, wholemeal;
Described wax gourd juice makes as follows: 1), wax gourd is cleaned up repeatedly with clear water, remove the moisture content on wax gourd surface; 2), wax gourd is put into the 3-5 minute that precooks in the water of 80-90 degree, with the cooling rear segment of frozen water; 4), squeeze the juice, wax gourd section is put into juice extractor and squeezes into juice; 5), filter, with filter by squeeze after juice be filtered into wax gourd juice;
1), clean described wax gourd juice makes as follows:, wax gourd is cleaned up repeatedly with clear water, remove the moisture content on wax gourd surface; 2), by last winter melon be put into the 2-4 minute that precooks in the water of 80-90 degree; 3), by cooling the wax gourd after precooking, dewatered drying; 4), the wax gourd after drying is made to powder; 5), in white gourd powder, add and distill white gourd powder after water and obtain wax gourd juice;
During distillation white gourd powder, distillation time is 5-8 hour, and vapo(u)rizing temperature is 30-50 degree;
Adopt the method for grinding and/or grind that wax gourd is made to powder.
Another object of the present invention is to provide a kind of preparation method of nutrition wax gourd noodles, described noodles adopt aforesaid component, make as follows: flour, winter lotus powder, red lotus powder, white lotus powder, gorgon euryale seed powder, salt, alkali are mixed and stirred, add wax gourd juice, snake gall juice, fel bovis and suitable quantity of water to stir and make noodles crude green body; By crude green body cylinder pressure slivering, dry;
Described flour makes as follows: washing wheat, remove after impurity, and wheat wetting 20-24 hour, makes water content reach 10-14%, by wheat oven dry, sterilizing, wear into 80-120 object flour.
Because noodles of the present invention have added winter lotus powder in process, red lotus powder, white lotus powder, gorgon euryale seed powder, snake gall juice and fel bovis, so the noodles of producing are easy to store, never degenerate, dried noodles at room temperature can be preserved more than 12 months, the wetted surface bar shelf-life can extend to more than 7 days, shelf-life improves 50% than common noodles, the winter lotus powder adding, red lotus powder, white lotus powder, gorgon euryale seed powder is distributed in the surface of noodles, at noodles, form layer protecting film outward, noodles are deposited in process and are difficult for getting damp again, be difficult for the moisture absorption, bar is dry keeps straight and upright, work, adhesion during stir-fry, mouthfeel is smooth, strength road.
Owing to having added wax gourd juice in noodles, given noodles wax gourd peculiar nutrition.The noodles of making according to this technique are not containing foodstuff glue and anticorrisive agent, pure natural, simultaneously, due to winter lotus powder, red lotus powder, white lotus powder, the surface that gorgon euryale seed powder is distributed in noodles has formed layer protecting film to noodles, prevent wax gourd, flour and other additive matter run off in cooking process, retained to greatest extent flour, wax gourd, snake gall, the nutrition of ox courage, and the noodles delicious flavour of making, strength road, smooth, often eat and can suitably supplement natural calcium, phosphorus, the minerals and vitamins B1 such as iron, B2, C and niacin, wherein vitamin B1 can impel the starch in body, sugar is converted into heat energy, and do not become fat, so that face is beaten, there is certain fat-reducing and the effect of drying.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described:
In noodles of the present invention, the content of each component is: sound flour 100-110kg, wax gourd juice 4.4-5kg, salt 0.15-0.2kg, dietary alkali 0.15-0.2kg, winter lotus powder 0.2-0.4kg, red lotus powder 0.5-0.9kg, white lotus powder 0.6-0.9kg, gorgon euryale seed powder 1-3kg, snake gall 8-12, ox courage 4-8.Preparation as follows:
First clean selected wheat, remove after impurity, wheat wetting 20-24 hour, makes water content 10-14%, by wheat oven dry, sterilizing, wear into 80-120 object flour, standby; Certainly, also can directly adopt all kinds of flour that do not contain additive of selling on market, especially take wholemeal, standard flour, superior wheat flour, high-strength flour as good.
Wax gourd juice preparation:
Wax gourd is produced busy season wax gourd juice method for making: 1), select wax gourd, choose well-grown, organize tender and crisp, without rotting to go mouldy, the wax gourd having no mechanical damage; 2), clean peeling, wax gourd is cleaned up repeatedly with clear water, remove the peel after removing wax gourd surface moisture content; 3) after, the wax gourd after peeling is put into the 3-5 minute that precooks in the water of 80-90 degree, cooling with frozen water, be cut into small pieces; 4), squeeze the juice, fritter wax gourd piece is put into juice extractor and squeezes into juice; 5), filter, by squeeze after juice by filter, be filtered into wax gourd juice, standby.
Winter the wax gourd juice method for making during without fresh wax gourd: 1), when the wax gourd busy season, choose well-grown, organize tender and crisp, without rotting to go mouldy, the wax gourd having no mechanical damage; 2), clean peeling, wax gourd is cleaned up repeatedly with clear water, after removal table wax gourd face moisture content, remove the peel; 3), wax gourd is put into the 2-4 minute that precooks in the water of 80-90 degree, prevent that wax gourd is aging; 4), by cooling the wax gourd after precooking, put into desinfection chamber dehydration, dry; 5), the wax gourd after drying is milled into powder, sealed storage repeatedly; 6) when, wax gourd is produced dull season, in white gourd powder in the ratio of white gourd powder and water be 1:2-5, the ratio that is preferably 1:3 distills after adding water, obtain wax gourd juice, distillation time is preferably 5-8 hour, the preferred 30-50 degree of vapo(u)rizing temperature, more preferably 40 degree, are filtered into wax gourd juice with filter, standby.Also can adopt the inventive method, make other vegetable juice, as made carrot juice, Chinese chive juice, Celery Juice, asparagus juice, wax gourd juice, beanpod juice, wax gourd juice etc.Also can adopt the inventive method to make fruit syrup, as cider, pear juice, orange juice, peach juice etc.
Winter lotus, Hong Lian, white lotus, Gorgon fruit are made respectively to powder, and the fineness of winter lotus powder, red lotus powder, white lotus powder, gorgon euryale seed powder can be consistent with the fineness of flour, also can be inconsistent, and standby; Flour, winter lotus powder, red lotus powder, white lotus powder, gorgon euryale seed powder, salt, dietary alkali are mixed and stirred; In above-mentioned mixed material, add wax gourd juice, snake gall juice, fel bovis and suitable quantity of water to stir, make noodles crude green body; By the slivering of crude green body cylinder pressure;
Dry: can be natural drying, be preferably at 30-40 degree temperature and be dried; Look concrete condition drying time fixed, wetted surface bar is dry 30-60 minute generally, wants to prepare dried noodles, need dry 4-5 hour or until noodles parch.Certainly also drying is with regard to packing, not stored refrigerated for the face suppressing.
Packing: every 248g-1000g noodles are packaged into one bag.
embodiment 1
Get sound flour 100kg, wax gourd juice 5kg, salt 0.2kg, dietary alkali 0.2kg, winter lotus powder 0.3kg, red lotus powder 0.5kg, white lotus powder 0.9kg, gorgon euryale seed powder 2kg, 12 of snake galls, 4, ox courage;
Squeeze wax gourd juice 5kg:1), select wax gourd: choose well-grown, organize tender and crisp, without rotting to go mouldy, the wax gourd having no mechanical damage; 2), clean: wax gourd is cleaned up repeatedly with clear water, remove the moisture content on wax gourd surface; 3) after, the wax gourd after peeling is put into the 3-5 minute that precooks in the water of 80-90 degree, cooling with frozen water, be cut into small pieces; 4), squeeze the juice, fritter wax gourd piece is put into juice extractor and smashs to pieces and squeeze into juice; 5), filter, by squeeze after juice by filter, be filtered into wax gourd juice, standby;
Winter lotus, Hong Lian, white lotus, Gorgon fruit are ground into respectively to powder, flour, winter lotus powder, red lotus powder, white lotus powder, gorgon euryale seed powder, salt, alkali are mixed and stirred; In above-mentioned mixed material, add wax gourd juice, snake gall juice, fel bovis and suitable quantity of water to stir, make noodles crude green body, by the slivering of crude green body cylinder pressure;
Dry: at 30-40 degree temperature, to be dried; Dry 5 hours, make dried noodles.
Packing: every 248g-1000g noodles are packaged into one bag.
embodiment 2
Prepare flour 110kg with selected wheat: first clean selected wheat, remove after impurity, wheat wetting 20-24 hour, makes water content 10-14%, by wheat oven dry, sterilizing, wear into 80-120 object flour, standby;
Prepare wax gourd juice 4.4kg:1), when the wax gourd busy season, choose well-grown, organize tender and crisp, without rotting to go mouldy, the wax gourd having no mechanical damage; 2), clean, wax gourd is cleaned up repeatedly with clear water, remove the moisture content on wax gourd surface; 3), the wax gourd after peeling is put into the 2-4 minute that precooks in the water of 80-90 degree, prevent that wax gourd is aging; 4), by cooling the wax gourd after precooking, put into desinfection chamber dehydration, dry; 5), the wax gourd after drying is milled into powder, sealed storage repeatedly; 6), white gourd powder is added to water distillation, white gourd powder is put into container, the ratio that is 1:3 in white gourd powder and water adds water, and stirs, and distills 8 hours, and vapo(u)rizing temperature is 50 degree, obtains wax gourd juice, standby;
Get winter lotus powder 0.2kg, red lotus powder 0.9kg, white lotus powder 0.6kg, gorgon euryale seed powder 1kg, salt 0.15kg, alkali 0.15kg, 8 snake galls, 4 ox courages, flour, winter lotus powder, red lotus powder, white lotus powder, gorgon euryale seed powder, salt, alkali are mixed and stirred; In above-mentioned mixed material, add the wax gourd juice, snake gall juice, fel bovis and the suitable quantity of water that prepare to stir, make noodles crude green body, by the slivering of crude green body cylinder pressure;
Dry: at 30 degree temperature, to be dried; Dry 1 hour.
Packing: every 248g-1000g noodles are packaged into one bag.
embodiment 3
Noodles component is: sound flour 105kg, wax gourd juice 4.5kg, salt 0.18kg, alkali 0.18kg, winter lotus 0.4kg, red lotus 0.5kg, white lotus 0.6kg, gorgon euryale seed powder 1kg, 5 of snake galls, 8, ox courage.Distill 5 hours, vapo(u)rizing temperature is 30 degree, obtains wax gourd juice,
All the other are with embodiment 2.
embodiment 4
Noodles component is: sound flour 105kg, wax gourd juice 4.5kg, salt 0.18kg, alkali 0.18kg, winter lotus 0.4kg, red lotus 0.5kg, white lotus 0.6kg, gorgon euryale seed powder 1kg, 5 of snake galls, 8, ox courage.At room temperature dry 60 minutes, make wetted surface.
All the other are with embodiment 1.
Claims (8)
1. nutrition wax gourd noodles, is characterized in that: described noodles each component content is: the juice of dry flour 100-110kg, wax gourd juice 4.4-5 kg, winter lotus 0.2-0.4kg, red lotus 0.5-0.9kg, white lotus 0.6-0.9kg, Gorgon fruit 1-3kg, a 8-12 snake gall, juice, salt 0.15-0.2kg, the dietary alkali 0.15-0.2kg of a 4-8 ox courage.
2. nutrition wax gourd noodles as claimed in claim 1, is characterized in that, described flour is one or more the mixture in superior wheat flour, standard flour, wholemeal.
3. nutrition wax gourd noodles as claimed in claim 1 or 2, is characterized in that, described wax gourd juice makes as follows: 1), wax gourd is cleaned up repeatedly with clear water, remove the moisture content on wax gourd surface; 2), wax gourd is put into the 3-5 minute that precooks in the water of 80-90 degree, with the cooling rear segment of frozen water; 4), squeeze the juice, wax gourd section is put into juice extractor and squeezes into juice; 5), filter, with filter by squeeze after juice be filtered into wax gourd juice.
?
1), clean 4. nutrition wax gourd noodles as claimed in claim 1 or 2, is characterized in that, described wax gourd juice makes as follows:, wax gourd is cleaned up repeatedly with clear water, remove the moisture content on wax gourd surface; 2), by last winter melon be put into the 2-4 minute that precooks in the water of 80-90 degree; 3), by cooling the wax gourd after precooking, dewatered drying; 4), the wax gourd after drying is made to powder; 5), in white gourd powder, add and distill white gourd powder after water and obtain wax gourd juice.
?
5. nutrition wax gourd noodles as claimed in claim 4, is characterized in that, during distillation white gourd powder, distillation time is 5-8 hour, and vapo(u)rizing temperature is 30-50 degree.
?
6. nutrition wax gourd noodles as claimed in claim 4, is characterized in that, adopt the method for grinding and/or grind that wax gourd is made to powder.
?
7. a preparation method for nutrition wax gourd noodles, is characterized in that, noodles adopt the component described in claim 1-6, make as follows:
Flour, winter lotus powder, red lotus powder, white lotus powder, gorgon euryale seed powder, salt, alkali are mixed and stirred, add wax gourd juice, snake gall juice, fel bovis and suitable quantity of water to stir and make noodles crude green body; By crude green body cylinder pressure slivering, dry.
?
8. the preparation method of nutrition wax gourd noodles as claimed in claim 7, is characterized in that, described flour makes as follows: washing wheat, remove after impurity, wheat wetting 20-24 hour, makes water content reach 10-14%, by wheat oven dry, sterilizing, wear into 80-120 object flour.
?
?
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310691988.6A CN103719724B (en) | 2013-12-18 | 2013-12-18 | A kind of nutritional white gourd noodles and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410660A (en) * | 2015-11-28 | 2016-03-23 | 成都德善能科技有限公司 | Non-fried pumpkin-taro instant noodle |
| CN105495335A (en) * | 2015-11-28 | 2016-04-20 | 成都德善能科技有限公司 | Non-fried pumpkin konjak instant noodle making system |
| CN106343355A (en) * | 2016-08-26 | 2017-01-25 | 河南农业大学 | Wax-gourd-juice noodles and production process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1701690A (en) * | 2005-06-14 | 2005-11-30 | 王浩贵 | Health caring noodles with lotus stamen |
| CN101473861A (en) * | 2009-01-22 | 2009-07-08 | 蒙友富 | Vegetable noodles |
| CN102599419A (en) * | 2012-03-29 | 2012-07-25 | 牟思政 | Noodles and preparation method thereof |
| CN102652573A (en) * | 2011-03-04 | 2012-09-05 | 颜明根 | Method for processing towel-gourd distillation drinks |
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2013
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1701690A (en) * | 2005-06-14 | 2005-11-30 | 王浩贵 | Health caring noodles with lotus stamen |
| CN101473861A (en) * | 2009-01-22 | 2009-07-08 | 蒙友富 | Vegetable noodles |
| CN102652573A (en) * | 2011-03-04 | 2012-09-05 | 颜明根 | Method for processing towel-gourd distillation drinks |
| CN102599419A (en) * | 2012-03-29 | 2012-07-25 | 牟思政 | Noodles and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410660A (en) * | 2015-11-28 | 2016-03-23 | 成都德善能科技有限公司 | Non-fried pumpkin-taro instant noodle |
| CN105495335A (en) * | 2015-11-28 | 2016-04-20 | 成都德善能科技有限公司 | Non-fried pumpkin konjak instant noodle making system |
| CN106343355A (en) * | 2016-08-26 | 2017-01-25 | 河南农业大学 | Wax-gourd-juice noodles and production process thereof |
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| CN103719724B (en) | 2016-08-17 |
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