CN103947943A - Preparation method of pleurotus eryngii noodles - Google Patents
Preparation method of pleurotus eryngii noodles Download PDFInfo
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- CN103947943A CN103947943A CN201410186041.4A CN201410186041A CN103947943A CN 103947943 A CN103947943 A CN 103947943A CN 201410186041 A CN201410186041 A CN 201410186041A CN 103947943 A CN103947943 A CN 103947943A
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- pleurotus eryngii
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- 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
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- 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
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Abstract
The invention relates to the technical field of foods, and particularly relates to a preparation method of pleurotus eryngii noodles. The preparation method comprises the steps: adding fresh pleurotus eryngii and water in a pulping machine and then pulping to obtain a pleurotus eryngii pulp; and adding the pleurotus eryngii pulp in flour, kneading a dough to prepare the pleurotus eryngii noodles. According to the preparation method disclosed by the invention, the pleurotus eryngii is pulped directly without being dried and crushed, and thus the energy consumption is greatly reduced, the biological activity of active substances is maximally kept, the nutritive value of the pleurotus eryngii noodles is increased, and the prepared pleurotus eryngii noodles are high in color grade.
Description
technical field
The present invention relates to food technology field, particularly a kind of preparation method of pleurotus eryngii noodles.
background technology
Through archaeological discovery and historical data, prove, noodles originate from China, and the making of existing more than 4,000 year is edible historical.Noodles are that a kind of making is simple, and instant is nutritious, can staple food again can fast food health-care food, by people of the world's acceptance with like.A kind of flour with cereal or beans of noodles adds water mill and becomes dough, afterwards or press or roll and make sheet and cut again or press, or use and the means such as rub, draw, pinch with the hands, make strip (narrow or wide, flat or round) or strip, finally by boiling, stir-fry, braised, the fried a kind of food forming.Of all shapes and colors, numerous in variety.If the draining the pasta of Pekinese's fried bean sauce, Hebei, the stewed noodles in Henan, the noodles in a simple sauce in the plande noodles in Shanxi, Shanghai are, the Sichuan noodles in Sichuan etc.Local characteristic and abundant, and for example red-letter day celebrating longlife noodles.External aromatic pasta etc.
Pleurotus eryngii: having another name called eryngo and pick up the ears, is to develop in recent years cultivation successfully to integrate rare edible mushroom new varieties edible, medicinal, dietotherapy.Mushroom body has almond flavor, and meat is plump, and mouthfeel is fresh and tender, and taste delicate fragrance is nutritious, can cook tens road delicious foods.Also there is reducing blood lipid, norcholesterol, promotion gastro-intestinal digestion, strengthen body immunity, prevent the effects such as cardiovascular disease, the utmost point is liked by people, pleurotus eryngii is nutritious, be rich in the mineral matters such as protein, carbohydrate, vitamin and calcium, magnesium, copper, zinc, can improve immune function of human body, human body is had to the effects such as anticancer, reducing blood lipid, ease constipation stomach and beauty treatment.Every 100 grams of pleurotus eryngiis contain: heat (kilocalorie) 31.00 carbohydrate (gram) 8.30 fat (gram) 0.10 protein (gram) 1.30 in protein, contain 18 seed amino acids, wherein 8 seed amino acids of needed by human are complete, are the high edible mushrooms of a kind of healthy nutritive value.Pleurotus eryngii has reducing blood lipid, norcholesterol, promotion gastro-intestinal digestion, strengthens body immunity, prevents the effects such as cardiovascular disease.
Existing pleurotus eryngii noodles preparation technology, is that employing pleurotus eryngii powder or extract are raw material, adds to by a certain percentage in flour, is prepared from.But make golden needle fungus and mainly have following problem: the one, first need pleurotus eryngii to be dried, energy consumption raises greatly; The 2nd, need to carry out pulverization process to dry pleurotus eryngii, energy consumption further raises; The 3rd, in dry and crushing process, the polysaccharide in pleurotus eryngii, amino acid isoreactivity material are produced to certain impact, lose original effect; The 4th, through traditional heated air drying, process, owing to having passed through high-temperature process, cause the pleurotus eryngii powder after dry and pulverizing to be oxidized, color and luster deepens, and the noodle color scoring of making is low.Use pleurotus eryngii extract, can not make full use of the contained nutrition of pleurotus eryngii.
summary of the invention
In order to solve, above energy consumption is high while preparing pleurotus eryngii noodles, nutrient loss serious, it is insufficient to utilize, noodle color is marked low problem, the invention provides a kind of low energy consumption, make full use of and do not destroy nutritional labeling, the noodle color made is marked the slender preparation method of high pleurotus eryngii.
The present invention is achieved by the following measures:
A preparation method for pleurotus eryngii noodles, comprises the following steps:
(1) fresh pleurotus eryngii and the water cleaned are added to slurrying in pulper, obtain pleurotus eryngii slurry;
(2) pleurotus eryngii slurry is added in flour, and face, pleurotus eryngii noodles made.
Described preparation method, in preferred steps (1), the weight ratio of fresh pleurotus eryngii and water is 1:1-5.
Described preparation method, in preferred steps (1), pulper rotating speed is 1000r/min, mixing time 5-10min.
Described preparation method, the dry in preferred steps (2) in pleurotus eryngii slurry and the weight ratio of flour are 1-10:100.
Described preparation method, the dry in preferred steps (2) in pleurotus eryngii slurry and the weight ratio of flour are 3-8:100.
Described preparation method, the dry in preferred steps (2) in pleurotus eryngii slurry and the weight ratio of flour are 4:100.
Described preparation method, the dry in preferred steps (2) in pleurotus eryngii slurry and the weight ratio of flour are 5:100.
The present invention be take fresh pleurotus eryngii as raw material, without being dried processing, directly adopts pulper to pulverize slurrying to it, and adds a certain proportion of moisture content, then joins breading in wheat flour, rolls and prepare pleurotus eryngii noodles.
Directly pleurotus eryngii is carried out to slurrying processing, without dry and pulverizing, energy consumption reduces greatly.Take fresh pleurotus eryngii as raw material, kept to greatest extent the wherein biologically active of polysaccharide, amino acid isoreactivity material, improved the nutritive value of pleurotus eryngii noodles.Integral processing shortens greatly, and cost is beneficial to and applies.
Traditional heated air drying, causes the vitamin isoreactivity material in pleurotus eryngii to lose activity.And this technique is not carried out high-temperature process to pleurotus eryngii, effectively keep the functional characteristic of these active materials, and kept original white or milky, the noodle product color and luster of preparation is also white, very good, color and luster scoring is high.
Tradition pleurotus eryngii noodles preparation technology, first needs dry pleurotus eryngii powder and flour to mix.But because pleurotus eryngii powder adding proportion is considerably less, must, after long-time mixing, itself and flour fully could be mixed.And this technique is to mix with flour after pleurotus eryngii is made to slurry, in aqueous environment, be easy to mix, technique is simplified greatly, and energy consumption also reduces.
Beneficial effect of the present invention:
1, preparation method of the present invention directly carries out slurrying processing to pleurotus eryngii, without dry and pulverizing, energy consumption reduces greatly, and kept to greatest extent the wherein biologically active of active material, improved the nutritive value of pleurotus eryngii noodles, the noodle product color and luster of preparation is white, very good, and color and luster scoring is high;
2, the noodle product that prepared by this method, it is very good that various active components keep, and compares with traditional handicraft, more can bring into play its beneficial functional to human body;
3, the present invention has also inquired into the impact of pleurotus eryngii pulping process on the noodles performance making, to obtain more, by the product that masses accepted, improving its market competitiveness.
The specific embodiment
For a better understanding of the present invention, below in conjunction with specific embodiment, further illustrate.
embodiment 1:
A kind of preparation method of pleurotus eryngii noodles:
(1) the fresh pleurotus eryngii of 10 kg is added in pulper, then add 20kg water, slurrying 10min under rotating speed 1000r/min, obtains pleurotus eryngii slurry;
(2) 15kg pleurotus eryngii slurry is added in 100kg flour, and face, through calendering, cut off, dry, make pleurotus eryngii noodles.
embodiment 2:
A kind of preparation method of pleurotus eryngii noodles:
(1) the fresh pleurotus eryngii of 10 kg is added in pulper, then add 20kg water, slurrying 5min under rotating speed 1000r/min, obtains pleurotus eryngii slurry;
(2) 15kg pleurotus eryngii slurry is added in 100kg flour, and face, through calendering, cut off, dry, make pleurotus eryngii noodles.
embodiment 3:
(1) 10kg pleurotus eryngii root is added in pulper, then add the water of 40 kg, slurrying 10min under rotating speed 1000r/min, obtains pleurotus eryngii slurry;
(2) 20kg pleurotus eryngii slurry is added in 100kg flour, and face, calendering, cuts off, dry, makes pleurotus eryngii noodles.
embodiment 4:
(1) 10kg pleurotus eryngii root is added in pulper, then add the water of 40 kg, slurrying 5min under rotating speed 1000r/min, obtains pleurotus eryngii slurry;
(2) 20kg pleurotus eryngii slurry is added in 100kg flour, and face, calendering, cuts off, dry, makes pleurotus eryngii noodles.
comparative example 1:
Adopt usual manner that pleurotus eryngii is made to pleurotus eryngii powder, 4kg pleurotus eryngii powder is added in 100kg flour, and face, calendering, cuts off, dry, makes pleurotus eryngii noodles.
comparative example 2:
Adopt usual manner that pleurotus eryngii is made to pleurotus eryngii powder, 5kg pleurotus eryngii powder is added in 100kg flour, and face, calendering, cuts off, dry, makes pleurotus eryngii noodles.
noodle quality evaluation
Noodle quality evaluation standard sees the following form 1,
Table 1 noodle quality evaluation standard
According to the standard in table 1, the quality of the noodles that prepare in above-described embodiment 1-4 and comparative example 1-2 to be evaluated, evaluation result is in Table 2.
Noodle quality evaluation contrast table prepared by each embodiment of table 2
From upper table content, can find out, after adding flour and powder process after pleurotus eryngii slurrying, add flour, make after noodles, quality to noodles has produced active influence, do not affecting under the prerequisite of apparent state, color and luster scoring improves, palatability increases to some extent, toughness increases significantly, stickiness makes moderate progress, slickness increases, food flavor scoring improves, whole scoring exceeds control group nearly 10 minutes, so, the present invention makes noodles with flour after pleurotus eryngii is made to slurry again, than being made to powder, pleurotus eryngii makes again noodles, can better improve the quality of noodles, improve the market competitiveness of pleurotus eryngii noodles.
Above-described embodiment is preferably embodiment of the present invention; but embodiments of the present invention are not subject to the restriction of embodiment; other is any does not deviate from change, modification, the combination made under Spirit Essence of the present invention and principle, substitute, simplify and all should be equivalent substitute mode, within being included in protection scope of the present invention.
Claims (7)
1. a preparation method for pleurotus eryngii noodles, is characterized in that comprising the following steps:
(1) fresh pleurotus eryngii and the water cleaned are added to slurrying in pulper, obtain pleurotus eryngii slurry;
(2) pleurotus eryngii slurry is added in flour, and face, pleurotus eryngii noodles made.
2. preparation method according to claim 1, is characterized in that in step (1), the weight ratio of fresh pleurotus eryngii and water is 1:1-5.
3. preparation method according to claim 1, is characterized in that in step (1), pulper rotating speed is 1000r/min, mixing time 5-15min.
4. preparation method according to claim 1, is characterized in that in step (2) that the dry in pleurotus eryngii slurry and the weight ratio of flour are 1-10:100.
5. preparation method according to claim 1, is characterized in that in step (2) that the dry in pleurotus eryngii slurry and the weight ratio of flour are 3-8:100.
6. preparation method according to claim 1, is characterized in that in step (2) that the dry in pleurotus eryngii slurry and the weight ratio of flour are 4:100.
7. preparation method according to claim 1, is characterized in that in step (2) that the dry in pleurotus eryngii slurry and the weight ratio of flour are 5:100.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410186041.4A CN103947943A (en) | 2014-05-06 | 2014-05-06 | Preparation method of pleurotus eryngii noodles |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410186041.4A CN103947943A (en) | 2014-05-06 | 2014-05-06 | Preparation method of pleurotus eryngii noodles |
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| CN103947943A true CN103947943A (en) | 2014-07-30 |
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| CN201410186041.4A Pending CN103947943A (en) | 2014-05-06 | 2014-05-06 | Preparation method of pleurotus eryngii noodles |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463610A (en) * | 2018-09-29 | 2019-03-15 | 浙江星菜农业科技有限公司 | Edible fungus cluster dough sheet product and preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1291438A (en) * | 2000-08-09 | 2001-04-18 | 贵州小西南食用菌工贸有限责任公司 | Se and Zn enriched nutritive fresh mushroom noodles and its preparing process |
| CN101095419A (en) * | 2007-07-03 | 2008-01-02 | 张嘉闻 | Domestic fungus flour, noodle and method for preparing the same |
| CN102578464A (en) * | 2011-11-26 | 2012-07-18 | 徐州工程学院 | Instant composite eryngii mushroom and mushroom noodle product and making method thereof |
-
2014
- 2014-05-06 CN CN201410186041.4A patent/CN103947943A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1291438A (en) * | 2000-08-09 | 2001-04-18 | 贵州小西南食用菌工贸有限责任公司 | Se and Zn enriched nutritive fresh mushroom noodles and its preparing process |
| CN101095419A (en) * | 2007-07-03 | 2008-01-02 | 张嘉闻 | Domestic fungus flour, noodle and method for preparing the same |
| CN102578464A (en) * | 2011-11-26 | 2012-07-18 | 徐州工程学院 | Instant composite eryngii mushroom and mushroom noodle product and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463610A (en) * | 2018-09-29 | 2019-03-15 | 浙江星菜农业科技有限公司 | Edible fungus cluster dough sheet product and preparation method |
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Application publication date: 20140730 |