CN107114680A - Superlastic alimentary paste - Google Patents
Superlastic alimentary paste Download PDFInfo
- Publication number
- CN107114680A CN107114680A CN201710398759.3A CN201710398759A CN107114680A CN 107114680 A CN107114680 A CN 107114680A CN 201710398759 A CN201710398759 A CN 201710398759A CN 107114680 A CN107114680 A CN 107114680A
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- CN
- China
- Prior art keywords
- soya
- flour
- superlastic
- peach gum
- alimentary paste
- 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
- 235000013312 flour Nutrition 0.000 claims abstract description 45
- 244000068988 Glycine max Species 0.000 claims abstract description 43
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 43
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 43
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 35
- 229920002752 Konjac Polymers 0.000 claims abstract description 31
- 235000013336 milk Nutrition 0.000 claims abstract description 31
- 239000008267 milk Substances 0.000 claims abstract description 31
- 210000004080 milk Anatomy 0.000 claims abstract description 31
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 22
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 235000012149 noodles Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000003755 preservative agent Substances 0.000 claims description 10
- 230000002335 preservative effect Effects 0.000 claims description 10
- 240000005809 Prunus persica Species 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000005096 rolling process Methods 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- -1 phosphate ester Chemical class 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 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
- 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Noodles (AREA)
Abstract
The present invention relates to a kind of noodles, more particularly to a kind of superlastic noodles belong to food technology field.Superlastic alimentary paste of the present invention is made by peach gum, flour, konjaku flour, mealy potato, egg, salt, fluffy ash, soya-bean milk；The peach gum：Flour：Konjaku flour：Mealy potato：Egg：Salt：Fluffy ash：The mass ratio of soya-bean milk is：10~15：150~400：20~35：10~15：10~25：2~5：1~4：80~200.All food materials of superlastic alimentary paste of the present invention are natural food materials, health delicious and nutrition；In addition superlastic alimentary paste elasticity of the invention is good, in good taste.
Description
Technical field
The present invention relates to a kind of noodles, more particularly to a kind of superlastic alimentary paste belongs to food technology field.
Background technology
Noodles it is elastic good, can strengthen mouthfeel, increase appetite.In the prior art often through addition chemical addition agent increase
The elasticity of noodles.The Chinese patent application of Application No. 201410343671.8 discloses a kind of compound changing of increase noodles elasticity
Good dose.Guar gum, sodium tripolyphosphate, phosphate ester starch are added, to improve the elasticity of noodles.But these additives are often
Influence the mouthfeel and health of food.
Peach gum, also known as peach gum, peach blossom tear；It is as obtained by the peach oil being secreted on peach through chemical reaction naturally
Thick liquid, color is pale yellow, transparent.Annual summer collection, by water logging, decontamination, dries and forms.Peach gum can invigorate blood circulation,
QI invigorating, has functions that a bit to the treatment of dysentery, diabetes, hemorrhoid.
Konjaku contains glucomannan, is a kind of high-molecular compound, with very strong water imbibition, and volume may expand after water suction
80-100 times, easily absorption is digested after food.And cholesterol and bile acid can be adsorbed, cardiovascular disease breaking-out is reduced to reducing blood pressure to be had
Certain effectiveness.Konjaku also contains soluble dietary fiber, and this fiber is very effective to suppressing postprandial blood sugar rise, thus konjaku essence
Powder and its product are all the preferable antihypelipidemic foodstuffs of diabetic.Pancreas islet burden can be mitigated after.
The content of the invention
The technical problem that the present invention will connect solution is to provide a kind of superlastic alimentary paste, and the superlastic alimentary paste is by peach
Glue, flour, konjaku flour, mealy potato, egg, salt, fluffy ash, soya-bean milk are made；
The peach gum：Flour：Konjaku flour：Mealy potato：Egg：Salt：Fluffy ash：The mass ratio of soya-bean milk is：10~15：150
~400：20~35：10~15：10~25：2~5：1~4：80~200.
Further, the preparation method of the superlastic alimentary paste is：A. peach gum soya-bean milk bubble is risen, smashs standby to pieces；b.
Flour, konjaku flour, mealy potato, egg, salt, fluffy ash, soya-bean milk and the peach gum after smashing to pieces are mixed, at 20~30 DEG C and face,
Obtain dough；C. dough is wrapped with preservative film, room temperature places 16~25min, d. shapings both obtain noodles.
Further, the preparation method of the superlastic alimentary paste is：A. peach gum is crushed, obtains peach gum powder；B. by face
Powder, konjaku flour, mealy potato, egg, salt, fluffy ash, soya-bean milk and peach gum powder mixing, at 20~30 DEG C and face, obtain dough；c.
Dough is wrapped with preservative film, room temperature places 16~25min, d. shapings both obtain noodles.
It is preferred that, the flour is Strong flour, and the konjaku flour is konjaku powder.
It is preferred that, the soya-bean milk is made using soya bean and water, and the mass ratio of the soya bean and water is 1：3~4.
Beneficial effects of the present invention：The present invention all food materials of superlastic alimentary paste be natural food materials, it is health delicious again
Nutrition；In addition superlastic alimentary paste elasticity of the invention is good, in good taste.
Embodiment
The superlastic alimentary paste of the present invention is made by peach gum, flour, konjaku flour, mealy potato, egg, salt, fluffy ash, soya-bean milk
Form；
The peach gum：Flour：Konjaku flour：Mealy potato：Egg：Salt：Fluffy ash：The mass ratio of soya-bean milk is：10~15：150
~400：20~35：10~15：10~25：2~5：1~4：80~200.
Fluffy ash is the plant ash fired with fluffy faggot.
Further, the preparation method of the superlastic alimentary paste is：A. peach gum soya-bean milk bubble is risen, smashs standby to pieces；b.
Flour, konjaku flour, mealy potato, egg, salt, fluffy ash, soya-bean milk and the peach gum after smashing to pieces are mixed, at 20~30 DEG C and face,
Obtain dough；C. dough is wrapped with preservative film, room temperature places 16~25min, d. shapings both obtain noodles.
Further, the preparation method of the superlastic alimentary paste is：A. peach gum is crushed, obtains peach gum powder；B. by face
Powder, konjaku flour, mealy potato, egg, salt, fluffy ash, soya-bean milk and peach gum powder mixing, at 20~30 DEG C and face, obtain dough；c.
Dough is wrapped with preservative film, room temperature places 16~25min, d. shapings both obtain noodles.
It is preferred that, the flour is Strong flour, and the konjaku flour is konjaku powder.
It is preferred that, the soya-bean milk is made using soya bean and water, and the mass ratio of the soya bean and water is 1：3~4.
The embodiment of the present invention is further described with reference to embodiment, not therefore by present invention limit
System is among described scope of embodiments.
Embodiment 1
Take soya bean 70g, water 210g to prepare soya-bean milk, take peach gum 15g, Strong flour 350g, konjaku powder 30g, potato
Powder 15g, egg 20g, salt 4g, fluffy grey 4g.
Peach gum soya-bean milk bubble is risen, smashs standby to pieces；By Strong flour, konjaku powder, mealy potato, egg, salt, it is fluffy ash,
Soya-bean milk and the peach gum mixing after smashing to pieces, at 25 DEG C and face, obtain dough；Dough is wrapped with preservative film, room temperature is placed
25min, rolls into musculus cutaneus, and both obtain noodles into bar dress with rolling pin by dough.
Embodiment 2
Take soya bean 50g, water 180g to prepare soya-bean milk, take peach gum 10g, Strong flour 300g, konjaku powder 20g, potato
Powder 10g, egg 15g, salt 3g, fluffy grey 3g.
Peach gum soya-bean milk bubble is risen, smashs standby to pieces；By Strong flour, konjaku powder, mealy potato, egg, salt, it is fluffy ash,
Soya-bean milk and the peach gum mixing after smashing to pieces, at 25 DEG C and face, obtain dough；Dough is wrapped with preservative film, room temperature is placed
20min, rolls into musculus cutaneus, and both obtain noodles into bar dress with rolling pin by dough.
Embodiment 3
Take soya bean 70g, water 210g to prepare soya-bean milk, take peach gum 15g, Strong flour 350g, konjaku powder 30g, potato
Powder 15g, egg 20g, salt 4g, fluffy grey 4g.
Peach gum is crushed, peach gum powder is obtained；By flour, konjaku flour, mealy potato, egg, salt, fluffy ash, soya-bean milk and peach gum
Powder is mixed, at 25 DEG C and face, obtains dough；Dough is wrapped with preservative film, room temperature places 25min, with rolling pin by face
Musculus cutaneus is rolled into by group, and both obtains noodles into bar dress.
Embodiment 4
Take soya bean 50g, water 180g to prepare soya-bean milk, take peach gum 10g, Strong flour 300g, konjaku powder 20g, potato
Powder 10g, egg 15g, salt 3g, fluffy grey 3g.
Peach gum is crushed, peach gum powder is obtained；By flour, konjaku flour, mealy potato, egg, salt, fluffy ash, soya-bean milk and peach gum
Powder is mixed, at 25 DEG C and face, obtains dough；Dough is wrapped with preservative film, room temperature places 20min, with rolling pin by face
Musculus cutaneus is rolled into by group, and both obtains noodles into bar dress.
Claims (6)
1. superlastic alimentary paste, it is characterised in that the superlastic alimentary paste is by peach gum, flour, konjaku flour, mealy potato, egg
Clearly, salt, fluffy ash, soya-bean milk are made；
The peach gum：Flour：Konjaku flour：Mealy potato：Egg：Salt：Fluffy ash：The mass ratio of soya-bean milk is：10~15：150~
400：20~35：10~15：10~25：2~5：1~4：80~200.
2. superlastic alimentary paste according to claim 1, it is characterised in that the preparation method of the superlastic alimentary paste
For：A. peach gum soya-bean milk bubble is risen, smashs standby to pieces；B. by flour, konjaku flour, mealy potato, egg, salt, fluffy ash, soya-bean milk and smash
Peach gum mixing after broken, at 20~30 DEG C and face, obtains dough；C. dough is wrapped with preservative film, room temperature placement 16~
25min, d. shaping both obtain noodles.
3. the superlastic alimentary paste according to power 1, it is characterised in that the preparation method of the superlastic alimentary paste is：A. will
Peach gum is crushed, and obtains peach gum powder；B. flour, konjaku flour, mealy potato, egg, salt, fluffy ash, soya-bean milk and peach gum powder are mixed,
At 20~30 DEG C and face, obtains dough；C. dough is wrapped with preservative film, room temperature places 16~25min, d. shapings both obtain face
Bar.
4. the superlastic alimentary paste according to any one of claim 1-3, it is characterised in that the flour is Strong flour,
The konjaku flour is konjaku powder.
5. the superlastic alimentary paste according to 1-3 any one of power, it is characterised in that the soya-bean milk is made using soya bean and water
Form, the mass ratio of the soya bean and water is 1：3~4.
6. the superlastic alimentary paste according to power 4, it is characterised in that the soya-bean milk is made using soya bean and water, described
The mass ratio of soya bean and water is 1：3~4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710398759.3A CN107114680A (en) | 2017-05-31 | 2017-05-31 | Superlastic alimentary paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710398759.3A CN107114680A (en) | 2017-05-31 | 2017-05-31 | Superlastic alimentary paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107114680A true CN107114680A (en) | 2017-09-01 |
Family
ID=59729558
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710398759.3A Pending CN107114680A (en) | 2017-05-31 | 2017-05-31 | Superlastic alimentary paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107114680A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107691965A (en) * | 2017-10-19 | 2018-02-16 | 四川森态源生物科技有限公司 | A kind of konjaku fermented bean drink face and preparation method thereof |
| CN107751778A (en) * | 2017-09-27 | 2018-03-06 | 熊家宝 | A kind of high microsteping content health caring noodles with effects for removing toxic heat and preparation method thereof |
| CN108208572A (en) * | 2018-01-24 | 2018-06-29 | 淳安县神农中医药科技有限公司 | A kind of diabetes are quenched one's thirst dietotherapy noodles and its manufacture craft |
| CN112869005A (en) * | 2021-01-12 | 2021-06-01 | 山东北耳菌业有限公司 | Tremella noodles and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751778A (en) * | 2017-09-27 | 2018-03-06 | 熊家宝 | A kind of high microsteping content health caring noodles with effects for removing toxic heat and preparation method thereof |
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| CN112869005A (en) * | 2021-01-12 | 2021-06-01 | 山东北耳菌业有限公司 | Tremella noodles and preparation method thereof |
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