CN103947941A - Mangosteen coarse cereal noodles and processing method thereof - Google Patents
Mangosteen coarse cereal noodles and processing method thereof Download PDFInfo
- Publication number
- CN103947941A CN103947941A CN201410180912.1A CN201410180912A CN103947941A CN 103947941 A CN103947941 A CN 103947941A CN 201410180912 A CN201410180912 A CN 201410180912A CN 103947941 A CN103947941 A CN 103947941A
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- China
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- parts
- mangosteen
- flour
- coarse cereals
- coarse cereal
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 48
- 240000006053 Garcinia mangostana Species 0.000 title claims abstract description 45
- 235000017048 Garcinia mangostana Nutrition 0.000 title claims abstract description 45
- 235000012149 noodles Nutrition 0.000 title claims abstract description 43
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 235000011837 pasties Nutrition 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 11
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 11
- 235000013601 eggs Nutrition 0.000 claims abstract description 10
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 8
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000005096 rolling process Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 5
- 235000019713 millet Nutrition 0.000 claims abstract description 5
- 240000008042 Zea mays Species 0.000 claims abstract description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 4
- 235000005822 corn Nutrition 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 14
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 8
- 230000029087 digestion Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 3
- 206010012735 Diarrhoea Diseases 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 2
- 240000006394 Sorghum bicolor Species 0.000 abstract 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001142 anti-diarrhea Effects 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 208000002720 Malnutrition Diseases 0.000 description 2
- 230000000295 complement effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000001071 malnutrition Effects 0.000 description 2
- 235000000824 malnutrition Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 208000015380 nutritional deficiency disease Diseases 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 241000546193 Clusiaceae Species 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 208000003265 stomatitis Diseases 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
Landscapes
- 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)
- Noodles (AREA)
Abstract
The invention discloses mangosteen coarse cereal noodles and a processing method thereof. The formula comprises the following raw materials in parts by weight: 5-9 parts of mangosteen juice, 50-100 parts of flour, 30-70 parts of coarse cereal, 6-10 parts of eggs, 3-7 parts of edible salt and 1-5 parts of aginomoto, wherein the coarse cereal is one or combination of more of sweet potato, sorghum, millet, highland barley and corn. The processing method comprises the following steps: 1) cooking the coarse cereal and stirring into paste for later use; 2) taking the flour, the eggs, the mangosteen juice, water and the paste prepared in the step 1) to evenly mix and blend into pasty dough; 3) adding salt and aginomoto to the pasty dough prepared in the step 2), stirring and mixing evenly, standing for 1-3 hours, so that the dough is cured, and feeding to a noodle rolling machine to tablet and cut into noodles. The mangosteen coarse cereal noodles prepared by the method are fresh and smooth in mouthfeel, warm and cold in complementation, agreeable in sweetness, abundant in nutrient, and easy to digest and absorb after being eaten, and has the healthcare effects of clearing heat and cooling, tonifying the spleen and eliminating dampness, helping digestion and checking diarrhea and the like.
Description
Technical field
The present invention relates to a kind of noodles, be specifically related to a kind of mangosteen various grains noodle and processing method thereof.
Background technology
Mangosteen claims again mangosteen, garcinia mangostana, belongs to Guttiferae aiphyllium, is the evergreen fruit of the torrid zone, subtropical zone perennation, is known as " queen in fruit ".Mangosteen is cool in nature, and the sweet micro-acid of taste has that heat-clearing solution is cool, invigorating the spleen is promoted the production of body fluid, the effects such as antidiarrheal, anti-inflammatory analgetic, and therefore often eating mangosteen can also have and fall fiery effect, can also remove the scorching of human body, allows health become more nice and cool.Mangosteen is rich in protein, saccharic and lipid, cures mainly insufficiency of the spleen diarrhoea, thirsty dry, burn, scald, eczema, stomatitis; And for human body, there is the effect of good extra-nutrition, especially for malnutrition, have a delicate constitution and crowd after being ill can play good health-care effect.
Noodles are as staple food, can fast and easy edible and deeply welcomed by the people and like.At present, the noodles kind of selling on market is varied, but mainly with traditional flour, be that raw material is made greatly, the defects such as its nutrition and taste are comparatively single, mouthfeel is pure not, soft not, and produce a large amount of heats in the process of boiling, after edible, very easily get angry, be also unfavorable for digestion, can not meet people's needs.So, in order to overcome itself shortcoming of raw material, while making noodles, add some pure natural plants, make noodles have good nutritive value and health-care efficacy, be again a kind of appetizing health caring noodles, what be that people expect is also that Vehicles Collected from Market is badly in need of.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of mangosteen various grains noodle and processing method thereof, the mangosteen various grains noodle mouthfeel that the method makes is smooth, warm cold complementary, agreeably sweet, nutritious, after edible, be easy to digestion and absorb, have that heat-clearing solution is cool, invigorating the spleen to dry, the health-care efficacies such as antidiarrheal help digestion.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A mangosteen various grains noodle, comprises that following weight portion raw material makes: 5～9 parts, mangosteen juice, 50～100 parts, flour, 30～70 parts of coarse cereals, 6～10 parts, egg, 3～7 parts of edible salts, 1～5 part of monosodium glutamate;
Described coarse cereals are: the one or more combination in sweet potato, Chinese sorghum, millet, highland barley, corn.
Preferably, the weight portion of described raw material is: 7 parts, mangosteen juice, 75 parts, flour, 50 parts of coarse cereals, 8 parts, egg, 5 parts of edible salts, 3 parts of monosodium glutamates.
Described coarse cereals are: sweet potato, Chinese sorghum and highland barley, and mix by 3～5:1～3:1 weight ratio.
Preferably, described sweet potato, Chinese sorghum and highland barley are pressed the weight ratio mixing of 4:2:1.
The processing method of described mangosteen various grains noodle, comprises the following steps:
1) coarse cereals are boiled, break into pasty state standby;
2) get flour, egg, mangosteen juice, water and step 1) pastel made mixes and furnishing pasty dough;
3) by step 2) add salt and monosodium glutamate in the pasty dough made, stir and evenly mix, place and make dough rest in 1～3 hour, send into noodle rolling machine compressing tablet and cut into noodles.
Beneficial effect of the present invention is: the present invention is mixed and made into noodles with mangosteen, coarse cereals and flour, this production technology is simple, the noodles that make well retain the active ingredients such as mangosteen, coarse cereals, its taste, mouthfeel have had significant improvement, mouthfeel is smooth, temperature is cold complementary, agreeably sweet, nutritious, after edible, be easy to digestion and absorb, have that heat-clearing solution is cool, invigorating the spleen to dry, the health-care efficacies such as antidiarrheal help digestion, especially for malnutrition, have a delicate constitution and crowd after being ill can play the health-care effects such as good extra-nutrition.
The specific embodiment
With specific embodiment, be described further below, but the present invention is not limited to these embodiment.
Embodiment 1
A mangosteen various grains noodle, its formula is: 7 parts, mangosteen juice, 75 parts, flour, 50 parts of coarse cereals, 8 parts, egg, 5 parts of edible salts, 3 parts of monosodium glutamates;
Described coarse cereals are: sweet potato, Chinese sorghum and highland barley mix by the weight ratio of 4:2:1.
The processing method of the present embodiment mangosteen various grains noodle, the steps include:
1) coarse cereals are boiled, break into pasty state standby;
2) get flour, egg, mangosteen juice, water and step 1) pastel made mixes and furnishing pasty dough;
3) by step 2) add salt and monosodium glutamate in the pasty dough made, stir and evenly mix, place and make dough rest in 2 hours, send into noodle rolling machine compressing tablet and cut into noodles.
Embodiment 2
A mangosteen various grains noodle, its formula is: 9 parts, mangosteen juice, 80 parts, flour, 30 parts of coarse cereals, 10 parts, egg, 6 parts of edible salts, 1 part of monosodium glutamate;
Described coarse cereals are: sweet potato, millet and corn mix by the weight ratio of 4:1:3.
The processing method of the present embodiment mangosteen various grains noodle, the steps include:
1) coarse cereals are boiled, break into pasty state standby;
2) get flour, egg, mangosteen juice, water and step 1) pastel made mixes and furnishing pasty dough;
3) by step 2) add salt and monosodium glutamate in the pasty dough made, stir and evenly mix, place and make dough rest in 3 hours, send into noodle rolling machine compressing tablet and cut into noodles.
Embodiment 3
A mangosteen various grains noodle, its formula is: 8 parts, mangosteen juice, 50 parts, flour, 70 parts of coarse cereals, 8 parts, egg, 3 parts of edible salts, 5 parts of monosodium glutamates;
Described coarse cereals are: sweet potato, millet and Chinese sorghum mix by the weight ratio of 5:1:1.
The processing method of the present embodiment mangosteen various grains noodle, the steps include:
1) coarse cereals are boiled, break into pasty state standby;
2) get flour, egg, mangosteen juice, water and step 1) pastel made mixes and furnishing pasty dough;
3) by step 2) add salt and monosodium glutamate in the pasty dough made, stir and evenly mix, place and make dough rest in 1 hour, send into noodle rolling machine compressing tablet and cut into noodles.
Embodiment 4
A mangosteen various grains noodle, its formula is: 5 parts, mangosteen juice, 100 parts, flour, 55 parts of coarse cereals, 6 parts, egg, 7 parts of edible salts, 4 parts of monosodium glutamates;
Described coarse cereals are sweet potato.
The processing method of the present embodiment mangosteen various grains noodle, the steps include:
1) coarse cereals are boiled, break into pasty state standby;
2) get flour, egg, mangosteen juice, water and step 1) pastel made mixes and furnishing pasty dough;
3) by step 2) add salt and monosodium glutamate in the pasty dough made, stir and evenly mix, place and make dough rest in 2 hours, send into noodle rolling machine compressing tablet and cut into noodles.
Claims (4)
1. a mangosteen various grains noodle, is characterized in that, comprises that following weight portion raw material makes: 5～9 parts, mangosteen juice, 50～100 parts, flour, 30～70 parts of coarse cereals, 6～10 parts, egg, 3～7 parts of edible salts, 1～5 part of monosodium glutamate;
Described coarse cereals are: the one or more combination in sweet potato, Chinese sorghum, millet, highland barley, corn.
2. mangosteen various grains noodle according to claim 1, is characterized in that, comprises that following weight portion raw material makes: 7 parts, mangosteen juice, 75 parts, flour, 50 parts of coarse cereals, 8 parts, egg, 5 parts of edible salts, 3 parts of monosodium glutamates;
Described coarse cereals are: sweet potato, Chinese sorghum and highland barley, and mix by 3～5:1～3:1 weight ratio.
3. mangosteen various grains noodle according to claim 2, is characterized in that: described sweet potato, Chinese sorghum and highland barley mix by the weight ratio of 4:2:1.
4. the processing method of mangosteen various grains noodle as claimed in claim 1, is characterized in that, comprises the following steps:
1) coarse cereals are boiled, break into pasty state standby;
2) get flour, egg, mangosteen juice, water and step 1) pastel made mixes and furnishing pasty dough;
3) by step 2) add salt and monosodium glutamate in the pasty dough made, stir and evenly mix, place and make dough rest in 1～3 hour, send into noodle rolling machine compressing tablet and cut into noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410180912.1A CN103947941A (en) | 2014-04-30 | 2014-04-30 | Mangosteen coarse cereal noodles and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410180912.1A CN103947941A (en) | 2014-04-30 | 2014-04-30 | Mangosteen coarse cereal noodles and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103947941A true CN103947941A (en) | 2014-07-30 |
Family
ID=51325412
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410180912.1A Pending CN103947941A (en) | 2014-04-30 | 2014-04-30 | Mangosteen coarse cereal noodles and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103947941A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757410A (en) * | 2015-03-23 | 2015-07-08 | 周琪 | A coarse food grain fine dried noodle |
| CN109363078A (en) * | 2018-12-05 | 2019-02-22 | 嘉洋然桑 | A kind of common turnip foodstuffs and preparation method thereof using Tibetan area raw material |
| CN109393323A (en) * | 2018-09-12 | 2019-03-01 | 河南格皓特农业科技有限公司 | A kind of corn method for processing surface |
| CN110506895A (en) * | 2019-09-11 | 2019-11-29 | 湖南省江永县瑶永旺食品有限责任公司 | A kind of cynanchum auriculatum Royle ex Wight noodles and preparation method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1436484A (en) * | 2003-03-17 | 2003-08-20 | 张光辉 | Color non-wheat noodles and the making process |
| CN101326975A (en) * | 2008-07-01 | 2008-12-24 | 冯万云 | Fine dried noodles and method for producing the same |
| CN103652621A (en) * | 2013-11-30 | 2014-03-26 | 青岛海发利粮油机械有限公司 | Dragon fruit noodles |
| CN103704592A (en) * | 2013-12-10 | 2014-04-09 | 安徽波涛粮油发展有限公司 | Purple anti-oxidant noodles and preparation method thereof |
-
2014
- 2014-04-30 CN CN201410180912.1A patent/CN103947941A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1436484A (en) * | 2003-03-17 | 2003-08-20 | 张光辉 | Color non-wheat noodles and the making process |
| CN101326975A (en) * | 2008-07-01 | 2008-12-24 | 冯万云 | Fine dried noodles and method for producing the same |
| CN103652621A (en) * | 2013-11-30 | 2014-03-26 | 青岛海发利粮油机械有限公司 | Dragon fruit noodles |
| CN103704592A (en) * | 2013-12-10 | 2014-04-09 | 安徽波涛粮油发展有限公司 | Purple anti-oxidant noodles and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757410A (en) * | 2015-03-23 | 2015-07-08 | 周琪 | A coarse food grain fine dried noodle |
| CN109393323A (en) * | 2018-09-12 | 2019-03-01 | 河南格皓特农业科技有限公司 | A kind of corn method for processing surface |
| CN109363078A (en) * | 2018-12-05 | 2019-02-22 | 嘉洋然桑 | A kind of common turnip foodstuffs and preparation method thereof using Tibetan area raw material |
| CN110506895A (en) * | 2019-09-11 | 2019-11-29 | 湖南省江永县瑶永旺食品有限责任公司 | A kind of cynanchum auriculatum Royle ex Wight noodles and preparation method |
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Application publication date: 20140730 |