CN103947947A - Processing method of nutritional noodles - Google Patents
Processing method of nutritional noodles Download PDFInfo
- Publication number
- CN103947947A CN103947947A CN201410201291.0A CN201410201291A CN103947947A CN 103947947 A CN103947947 A CN 103947947A CN 201410201291 A CN201410201291 A CN 201410201291A CN 103947947 A CN103947947 A CN 103947947A
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- CN
- China
- Prior art keywords
- sweet potato
- starch
- juice
- parts
- ipomoea batatas
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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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- 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)
- Molecular Biology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a processing method of nutritional noodles. The method comprises the following steps: extracting raw sweet potato stem tip juice; preparing sweet potato starch sauce; by weight parts, kneading a dough from 100 parts of wheat flour, 5-10 parts of the raw sweet potato stem tip juice and 15-20 parts of the sweet potato starch sauce; and pressing and drying according to general noodle production processes.
Description
Technical field:
The invention belongs to food processing field, relate to a kind of processing method of noodles, specifically a kind of alimentary paste processing method that is added with Ipomoea batatas stem apex Normal juice.
Background technology:
The noodles majority of selling is in the market to be all that primary raw material adds a small amount of dietary alkali, salt with wheat flour, converts supernatant water and face, through flour stranding machine compacting, dries and forms.The nutrient of these noodles is nutrients of wheat flour, so its vitamin and content of mineral substances are few, and not comprehensive nutrition, because dietary alkali is alkalescence, it can in and the acidity of noodles microorganisms inside before dry, make acid-base balance, but its chemical analysis is sodium acid carbonate, vitamin b1, b2 in food and vitamin C are had to stronger destruction, can affect human body to the absorption of some mineral matter and utilization simultaneously, it can strengthen the intermolecular cohesion degree of flour salt, make noodles flexible, be difficult for well-done, salt can also render palatable, so processing is great majority salt adding all during noodles, because being used, salt there is no limit standard, so general consumption is all larger, everybody is familiar, its chemical analysis sodium chloride, the patient who suffers from ephrosis should reduce edible, if this patients is over-salty, can cause water, sodium storage is stayed and oedema is occurred, make endovascular blood more, and cause blood pressure to raise, so hypertensive patient's edible salt intake every day should be less than 6 grams, normal person is for preventing hypertension, expert advice also will be controlled at 8 grams of left and right.
Number of patent application is that the technical scheme of 201110260871.3 1 kinds of vegetable noodles is, constituent comprises water 10%, wheat flour 75%, vegetable juice 8%, dietary alkali 3%, edible salt 5%, mix and face press noodle, although this scheme has increased the nutritional labeling of vegetable juice, the sodium content in salt and dietary alkali is still too high, unfavorable to eater's health.
Summary of the invention:
Technical problem to be solved by this invention is: provide a kind of and do not use dietary alkali and can prevent noodles souring, do not use edible salt and can increase the toughness of noodles, be difficult for well-donely, and mouthfeel is smooth, the noodle processing method that comprehensive nutrition is abundant.
The technical scheme that this method is taked comprises the following steps:
1) extract Ipomoea batatas stem apex Normal juice, pluck sturdy, smooth, emerald green tender, without bitter taste, the Ipomoea batatas stem apex that 10-15cm is long, comprise tender stem, tender leaf and petiole, clean through supersonic wave cleaning machine, beater making beating, 50 eye mesh screen filter residues, micro-wave oven is to 75-80 ℃ of this filtrate, the 3-5 minute enzyme and sterilizing that goes out, obtain be incubated after Ipomoea batatas stem apex Normal juice 50-60 ℃ standby;
2) making of starch from sweet potato Gorgon euryale juice, 1 part of dry sweet potato starch, puts into the warm water of 4 parts 60 ℃, stirs into after starch from sweet potato slurry, pours in 10 parts of 100 ℃ of boiling water rapid stirring into 2 minutes, obtains sticky transparent glue shape starch from sweet potato Gorgon euryale juice, and 50-60 ℃ of insulation is standby.
3) and face, and weight item ratio during face is 100 parts of wheat flours, Ipomoea batatas stem apex Normal juice 5-10 part, starch from sweet potato Gorgon euryale juice 15-20 part, pours above-mentioned raw materials into dough mixing machine and stirs into granular little dough;
4) other compacting baking operation is produced according to common noodles production process.
The present invention and prior art contrast have following advantage: 1, the noodles nutrient of the method processing is abundanter more comprehensively; Because be added to the Ipomoea batatas stem apex Normal juice of vegetal pole horn of plenty; 2, not containing dietary alkali; Because the method and face are used, not being the unboiled water containing active microorganism, is Ipomoea batatas stem apex Normal juice after microwave deactivating enzyme sterilization and the starch from sweet potato Gorgon euryale juice after high warm water sterilization, so the active microorganism in fresh noodle seldom, dry before these noodles can souring; 3, not containing salt; Because the method has been used starch from sweet potato Gorgon euryale juice and the face of sticky glue shape, mutually bonding between flour particulate, therefore, these noodles resistant to cook in boiling water is not stuck with paste flexible, smooth refreshing bullet, and mouthfeel is good; 4, because be warm juice and face, so it is cataclasm to be difficult for embrittlement in processing with when dry.
The specific embodiment:
Below in conjunction with embodiment, the present invention is illustrated:
Preferred embodiment: the processing method of producing a kind of alimentary paste is carried out according to the following steps:
The first step: extract Ipomoea batatas stem apex Normal juice, pluck sturdy, smooth, emerald green Ipomoea batatas stem apex tender, that grow without bitter taste 10-15cm, comprise tender stem, tender leaf and petiole, through supersonic wave cleaning machine, clean beater making beating, 50 eye mesh screen filter residues, micro-wave oven is to 75-80 ℃ of this filtrate, the 3-5 minute enzyme and sterilizing that goes out, obtain be incubated after Ipomoea batatas stem apex Normal juice 60 ℃ standby;
Second step: the making of starch from sweet potato Gorgon euryale juice, 1 part of dry sweet potato starch, puts into the warm water of 4 parts 60 ℃, stir into after starch from sweet potato slurry, pour in 10 minutes 100 ℃ of boiling water rapid stirring into 2 minutes, obtain sticky transparent glue shape starch from sweet potato Gorgon euryale juice, in the time of 60 ℃, be incubated standby.
The 3rd step: and face, and weight item ratio during face is 100 parts of wheat flours, 8 parts of Ipomoea batatas stem apex Normal juice, 17 parts, starch from sweet potato Gorgon euryale juice, slurry above-mentioned raw materials is poured into face and is held and stir into granular little dough;
The 4th step: other compacting baking operation is produced according to common noodles production process.
Claims (1)
1. a processing method for alimentary paste, is characterized in that comprising the following steps:
1) extract Ipomoea batatas stem apex Normal juice, pluck sturdy, smooth, emerald green tender, without bitter taste, the Ipomoea batatas stem apex that 10-15cm is long, comprise tender stem, tender leaf and petiole, clean through supersonic wave cleaning machine, beater making beating, 50 eye mesh screen filter residues, micro-wave oven is to 75-80 ℃ of this filtrate, the 3-5 minute enzyme and sterilizing that goes out, obtain be incubated after Ipomoea batatas stem apex Normal juice 50-60 ℃ standby;
2) making of starch from sweet potato Gorgon euryale juice, 1 part of dry sweet potato starch, puts into the warm water of 4 parts 60 ℃, stirs into after starch from sweet potato slurry, pours in 10 parts of 100 ℃ of boiling water rapid stirring into 2 minutes, obtains sticky transparent glue shape starch from sweet potato Gorgon euryale juice, and 50-60 ℃ of insulation is standby;
3) and face, and weight item ratio during face is 100 parts of wheat flours, Ipomoea batatas stem apex Normal juice 5-10 part, starch from sweet potato Gorgon euryale juice 15-20 part, pours above-mentioned raw materials into dough mixing machine and stirs into granular little dough;
4) other compacting baking operation is produced according to common noodles production process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410201291.0A CN103947947B (en) | 2014-05-05 | 2014-05-05 | A kind of processing method of alimentary paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410201291.0A CN103947947B (en) | 2014-05-05 | 2014-05-05 | A kind of processing method of alimentary paste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103947947A true CN103947947A (en) | 2014-07-30 |
| CN103947947B CN103947947B (en) | 2016-04-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410201291.0A Active CN103947947B (en) | 2014-05-05 | 2014-05-05 | A kind of processing method of alimentary paste |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533436A (en) * | 2016-01-08 | 2016-05-04 | 湖北省农业科学院农产品加工与核农技术研究所 | Sweet potato dietary fiber noodles and preparing method thereof |
| CN106107485A (en) * | 2016-06-28 | 2016-11-16 | 禹州市思源实业有限公司 | A kind of nutrition setting stick face of healthy intelligence and preparation method thereof |
| CN106173931A (en) * | 2016-06-28 | 2016-12-07 | 禹州市思源实业有限公司 | A kind of alimentary paste with enhancing immunity function and preparation method thereof |
| CN106962771A (en) * | 2017-05-08 | 2017-07-21 | 柯有苗 | Sweet potato leaf face |
| CN109123335A (en) * | 2018-09-26 | 2019-01-04 | 山西浓之龙物流有限公司 | A kind of bitter buckwheat highland barley noodles and preparation method thereof |
-
2014
- 2014-05-05 CN CN201410201291.0A patent/CN103947947B/en active Active
Non-Patent Citations (1)
| Title |
|---|
| 李林轩等: "红薯茎尖挂面的加工工艺", 《食品科技与经济》, no. 2, 31 December 2008 (2008-12-31), pages 44 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533436A (en) * | 2016-01-08 | 2016-05-04 | 湖北省农业科学院农产品加工与核农技术研究所 | Sweet potato dietary fiber noodles and preparing method thereof |
| CN106107485A (en) * | 2016-06-28 | 2016-11-16 | 禹州市思源实业有限公司 | A kind of nutrition setting stick face of healthy intelligence and preparation method thereof |
| CN106173931A (en) * | 2016-06-28 | 2016-12-07 | 禹州市思源实业有限公司 | A kind of alimentary paste with enhancing immunity function and preparation method thereof |
| CN106962771A (en) * | 2017-05-08 | 2017-07-21 | 柯有苗 | Sweet potato leaf face |
| CN109123335A (en) * | 2018-09-26 | 2019-01-04 | 山西浓之龙物流有限公司 | A kind of bitter buckwheat highland barley noodles and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103947947B (en) | 2016-04-20 |
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Effective date of registration: 20181105 Address after: 233600 Chu Dian Industrial Park, Woyang County, Bozhou, Anhui Patentee after: Anhui Dingkang Food Co., Ltd. Address before: 233600 Xiao Ma Zhuang 64, Gong Ji Temple Town, Woyang County, Anhui Patentee before: Zhang Junying |
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