CN106901172A - Fresh root of kudzu vine selenium-rich green noodle and preparation method thereof - Google Patents
Fresh root of kudzu vine selenium-rich green noodle and preparation method thereof Download PDFInfo
- Publication number
- CN106901172A CN106901172A CN201710154907.7A CN201710154907A CN106901172A CN 106901172 A CN106901172 A CN 106901172A CN 201710154907 A CN201710154907 A CN 201710154907A CN 106901172 A CN106901172 A CN 106901172A
- Authority
- CN
- China
- Prior art keywords
- kudzu vine
- fresh root
- root
- fresh
- noodle
- 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.)
- Pending
Links
- 244000046146 Pueraria lobata Species 0.000 title claims abstract description 28
- 235000010575 Pueraria lobata Nutrition 0.000 title claims abstract description 28
- 235000012149 noodles Nutrition 0.000 title claims abstract description 23
- 239000011669 selenium Substances 0.000 title claims abstract description 11
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 10
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000002002 slurry Substances 0.000 claims abstract description 12
- 239000003513 alkali Substances 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
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 230000003712 anti-aging effect Effects 0.000 abstract description 3
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000219780 Pueraria Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- -1 flavone compound Chemical class 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- RXUWDKBZZLIASQ-UHFFFAOYSA-N Puerarin Natural products OCC1OC(Oc2c(O)cc(O)c3C(=O)C(=COc23)c4ccc(O)cc4)C(O)C(O)C1O RXUWDKBZZLIASQ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- Noodles (AREA)
Abstract
The invention discloses a kind of fresh root of kudzu vine selenium-rich green noodle, calculate according to the mass fraction, including with 42 44 parts of fresh root of kudzu vine slurries, 54 57 parts of green flour, 0.5 1 parts of salt, 0.5 1 parts of dietary alkali face, as preparing raw material.The present invention uses the fresh root of kudzu vine as one of making raw material of noodles, and the slurries of the pure fresh root of kudzu vine can at utmost retain the nutritional ingredient of the root of kudzu vine, its is played maximum effect.Product of the invention is of high nutritive value, while having anti-oxidation function, contributes to anti-aging, and noodles fragrant taste, mouthfeel are good, and at utmost remains the nutritional ingredient of the root of kudzu vine, while the natural pigment that green noodle has is also good for health.
Description
Technical field
It is a kind of fresh root of kudzu vine selenium-rich green noodle and its preparation specifically the present invention relates to food processing technology field
Method.
Background technology
With continuing to develop for society, the raising of people's living standard, the food with natural pigment is increasingly subject to weight
Depending on.Non-transgenic wheat breed " Guizhou Province section wheat No. 1 " the blueness wheat seed epidermis of Guizhou Province's drought grain Research Institute is in blueness, embryo
With endosperm fraction in blueness, powder is in green because anthocyanidin content is more behind powder processed, through Guizhou University's agricultural product food quality
Safety detection Spot detection：Calcium content 0.242mg/kg, iron content 102.5mg/kg, Zn content 49.175mg/kg, Se content
0.204mg/kg, and rich in various amino acid beneficial to human body, be eaten for a long time good for health.
The root of kudzu vine includes 12% flavone compound, such as Puerarin, daizeol glycosides, peanut element nutritional ingredient, also contains
10 several amino acids and 10 various trace elements for having human body to need, with certain cancer-resisting effect, always there is " people in thousand
The good reputation of ginseng ", existing medical value, and the effect of nutritious health care.In some provinces and regions of south China as often to eat vegetables, its taste
It is sweet, cool and tasty, often it is used as Baoshang.The slurries of the pure fresh root of kudzu vine are added during noodles are made can at utmost retain Pueraria lobota
The nutritional ingredient of root, makes it play maximum effect.
The content of the invention
The purpose of the present invention is：A kind of fresh root of kudzu vine selenium-rich green noodle and preparation method thereof is provided, its not only nutritive value
Height, while having anti-oxidation function, contributes to anti-aging.
What the present invention was realized in：Fresh root of kudzu vine selenium-rich green noodle, calculates according to the mass fraction, including with fresh root of kudzu vine slurries
42-44 parts, green flour 54-57 parts, salt 0.5-1 parts, 0.5-1 parts of dietary alkali face, as preparing raw material.
The preparation method of fresh root of kudzu vine selenium-rich green noodle, each component is taken by above-mentioned mass fraction, is comprised the following steps：
1) the fresh root of kudzu vine is discharged water and clean up in pond, be cut into segment, poured into the service sink of automatic peeling machine, carried out secondary
Cleaning and peeling；
2) put into after removing the peel in beater and break into slurries, filtered, i.e. 80 mesh filtering, the filtering of 140 mesh, the filtering of 160 mesh,
The farinaceous size that will be separated to is standby.
3) by above-mentioned mass fraction, green flour, salt, dietary alkali face and fresh root of kudzu vine slurries are stirred mixed in a reservoir
Close, until it is well mixed, obtain batch mixing dough；
4) batch mixing dough is pressed into dough sheet, the press time is 15-20min, then musculus cutaneus is made into new fresh noodle；
5) the fresh noodle peg that will be made is dried in baking room, and temperature is 25 DEG C -30 DEG C in baking room, and drying time is
4-5 hours, then shear, pack, obtain finished product.
By adopting the above-described technical solution, compared with prior art, the present invention uses the fresh root of kudzu vine as the making of noodles
One of raw material, the slurries of the pure fresh root of kudzu vine can at utmost retain the nutritional ingredient of the root of kudzu vine, it is played maximum effect.The present invention
Product be of high nutritive value, while having anti-oxidation function, contribute to anti-aging, noodles fragrant taste, mouthfeel are good, and most
Big degree remains the nutritional ingredient of the root of kudzu vine, while the natural pigment that green noodle has is also good for health.
Specific embodiment
Embodiments of the invention：The preparation method of fresh root of kudzu vine selenium-rich green noodle, comprises the following steps：
1) the fresh root of kudzu vine is discharged water and clean up in pond, be cut into segment, poured into the service sink of automatic peeling machine, carried out secondary
Cleaning and peeling；
2) put into after removing the peel in beater and break into slurries, filtered, i.e. 80 mesh filtering, the filtering of 140 mesh, the filtering of 160 mesh,
The farinaceous size that will be separated to is standby.
3) by 42 parts of fresh pueraria starch slurries, 57 parts of green flour, 0.5 part of salt, 0.5 part of dietary alkali face, in a reservoir
Stirring mixing, until it is well mixed, obtain batch mixing dough；
4) batch mixing dough is pressed into dough sheet, the press time is 15-20min, then musculus cutaneus is made into new fresh noodle；
5) the fresh noodle peg that will be made is dried in baking room, and temperature is 25 DEG C -30 DEG C in baking room, and drying time is
4-5 hours, then shear, pack, obtain finished product.
Claims (2)
1. a kind of fresh root of kudzu vine selenium-rich green noodle, it is characterised in that：Calculate according to the mass fraction, including with fresh root of kudzu vine slurries 42-44
Part, green flour 54-57 parts, salt 0.5-1 parts, 0.5-1 parts of dietary alkali face, as preparing raw material.
2. a kind of preparation method of fresh root of kudzu vine selenium-rich green noodle as claimed in claim 1, it is characterised in that：Including following step
Suddenly：
1) the fresh root of kudzu vine is discharged water and clean up in pond, be cut into segment, poured into the service sink of automatic peeling machine, carry out secondary cleaning
And peeling；
2) put into after removing the peel in beater and break into slurries, filtered, i.e. 80 mesh filtering, the filtering of 140 mesh, the filtering of 160 mesh, will point
It is standby from the farinaceous size for arriving.
3) by above-mentioned mass fraction, green flour, salt, dietary alkali face and fresh root of kudzu vine slurries are stirred into mixing in a reservoir, directly
To well mixed, batch mixing dough is obtained；
4) batch mixing dough is pressed into dough sheet, the press time is 15-20min, then musculus cutaneus is made into new fresh noodle；
5) the fresh noodle peg that will be made is dried in baking room, and temperature is 25 DEG C -30 DEG C in baking room, and drying time is 4-5
Hour, then shear, pack, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710154907.7A CN106901172A (en) | 2017-03-16 | 2017-03-16 | Fresh root of kudzu vine selenium-rich green noodle and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710154907.7A CN106901172A (en) | 2017-03-16 | 2017-03-16 | Fresh root of kudzu vine selenium-rich green noodle and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106901172A true CN106901172A (en) | 2017-06-30 |
Family
ID=59186649
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710154907.7A Pending CN106901172A (en) | 2017-03-16 | 2017-03-16 | Fresh root of kudzu vine selenium-rich green noodle and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106901172A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112869006A (en) * | 2021-01-13 | 2021-06-01 | 重庆九堡实业有限公司 | Radix puerariae fresh pulp noodles and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211164A (en) * | 2012-09-11 | 2013-07-24 | 刘小峰 | Waterless fresh kudzuvine root noodle |
| CN106258934A (en) * | 2016-08-09 | 2017-01-04 | 贵州省旱粮研究所 | The selection of disease-resistant blue seed Semen Tritici aestivi |
-
2017
- 2017-03-16 CN CN201710154907.7A patent/CN106901172A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211164A (en) * | 2012-09-11 | 2013-07-24 | 刘小峰 | Waterless fresh kudzuvine root noodle |
| CN106258934A (en) * | 2016-08-09 | 2017-01-04 | 贵州省旱粮研究所 | The selection of disease-resistant blue seed Semen Tritici aestivi |
Non-Patent Citations (2)
| Title |
|---|
| 中国粮油学会编著: "《粮油食品安全与营养健康知识问答》", 31 December 2015, 科学普及出版社 * |
| 朱维军等: "《粮食制品加工技术》", 31 July 2014, 北京理工大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112869006A (en) * | 2021-01-13 | 2021-06-01 | 重庆九堡实业有限公司 | Radix puerariae fresh pulp noodles and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170630 |
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| RJ01 | Rejection of invention patent application after publication |