CN107712619A - A kind of barley green juice powder noodles and preparation method thereof - Google Patents
A kind of barley green juice powder noodles and preparation method thereof Download PDFInfo
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- CN107712619A CN107712619A CN201711198562.1A CN201711198562A CN107712619A CN 107712619 A CN107712619 A CN 107712619A CN 201711198562 A CN201711198562 A CN 201711198562A CN 107712619 A CN107712619 A CN 107712619A
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- 239000000843 powder Substances 0.000 title claims abstract description 89
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 85
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 80
- 238000002360 preparation method Methods 0.000 title claims description 14
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 235000013312 flour Nutrition 0.000 claims abstract description 92
- 241000209219 Hordeum Species 0.000 claims abstract description 84
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 59
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000002994 raw material Substances 0.000 claims abstract description 27
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- 229910019142 PO4 Inorganic materials 0.000 claims description 23
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- 239000010452 phosphate Substances 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 22
- 108010068370 Glutens Proteins 0.000 claims description 17
- 235000021312 gluten Nutrition 0.000 claims description 17
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 11
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims 2
- 244000025254 Cannabis sativa Species 0.000 claims 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims 1
- 229910052739 hydrogen Inorganic materials 0.000 claims 1
- 239000001257 hydrogen Substances 0.000 claims 1
- 229910052698 phosphorus Inorganic materials 0.000 claims 1
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- 229910052708 sodium Inorganic materials 0.000 claims 1
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- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 240000008042 Zea mays Species 0.000 description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 8
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- 239000008280 blood Substances 0.000 description 7
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000030453 Drug-Related Side Effects and Adverse reaction Diseases 0.000 description 1
- 206010070863 Toxicity to various agents Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
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- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
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- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
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- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
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- 238000004108 freeze drying Methods 0.000 description 1
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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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- 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)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Noodles (AREA)
Abstract
The invention provides a kind of barley green juice powder noodles, belong to noodles and its preparing technical field.A kind of barley green juice powder noodles, the raw material containing following parts by weight：100 parts of wheat flour, 0.5 ~ 3 part of barley green juice powder, 40 ~ 50 parts of water, 0.1 ~ 0.5 part of modifying agent.Noodles of the present invention add barley green juice powder and modifying agent are compounded, so that the edible quality of noodles improves, and toughness is more preferable, resistant to cook, is not easy broken strip, and mouthfeel is good, and nutrition is more rich using wheat flour as major ingredient；Raw materials used barley green juice powder is powder made of barley children's wheat tender leaf, has toxin expelling, dampness removing, beauty treatment and other effects；And modifying agent addition is few, pass through the reasonable employment of modifying agent so that the toughness of noodles, elasticity, stick poly- property etc. be improved significantly, the edible quality of noodles is more preferably.
Description
Technical field
The invention belongs to noodles and its preparing technical field, and in particular to a kind of barley green juice powder noodles and its preparation side
Method.
Background technology
Noodles are main traditional main meal products in China, deep to be liked by the whole nation and all over the world people, its manufacture craft
Simply, it is simple to operate, instant, suitable for all kinds of consumer groups.Progress and living standards of the people with Chinese society
Improve constantly, people are to noodles quality requirements also more and more higher.At present, the method for noodle quality is improved mainly by flour
Quality is improved to realize, to be effectively improved the quality of flour, so as to improve the quality of noodle product.But single variety
Noodle improver can only improve the performance of noodles in a certain respect, and only a variety of different types of modifying agents compound by a certain percentage to be made
With enhancing acts synergistically, and could improve the quality of noodles comprehensively.
Barley leaf powder is commonly called as " king of base-forming food ", and containing substantial amounts of vitamin C, beta carotene and antioxidative enzyme can
Improve acidic constitution, purification blood, enhance metabolism, there is the effects such as anti-infective enhancing body, antibacterial, analgesia.If barley
Leaf green juice powder is then to use high-quality organic barley just to survive the winter to grow the young wheat tender leaf to 25 ~ 40 centimetres soon for raw material, by now
Freeze-drying crush technology and be prepared, retained the nutrition of the tender seedling of organic barley and abundant cellulose, particularly contained
There is hundreds of organized enzyme, human body cell is played an important role, such as exclusion intestinal endotoxin, suppression sugar and cholesterol absorption,
Radioresistance, deodorization and sterilization, purification blood, exclude heavy metal, drug toxicity, resistance peroxylradicals, prevent cytometaplasia, in
With internal acidic toxins etc..
Publication No. CN101167571A patent provides a kind of preparation method of barley green juice powder and its wheat green flour,
Barley green juice powder is added in flour, is well mixed and wheat green flour is made.The wheat green flour color and luster is bud green, and particle is fine and smooth,
Color appearance is close to general flour not plus during water, after adding water color and luster change greatly, increase aesthetic feeling and appetite.But the wheat green flour is deposited
In problems with：Noodles are directly cooked using the wheat green flour, gained noodles toughness is low, poor flexibility, not resistant to cook, easy broken strip, needs
Further improve.
Publication No. CN102948678A patent is related to a kind of corn noodles, is made up of in mass ratio following component：Glue
Matter yellow corn powder：58-62%；Flour：27-31%；Gluten：10-12%；The beneficial effect of the invention is：Make corn noodles
Its nutritive value is substantially increased, also makes that the color of corn noodles is golden yellow bright-coloured, and Gluten makes corn noodles have more toughness, not only
The strip-breaking rate of noodles is greatly reduced, more makes the resistance to chewing of corn noodles, and the lubricious exquisiteness of mouthfeel.But the corn noodles exist with
Lower problem：Corn noodles elasticity is general, and nutritive value is not high.
The content of the invention
In view of this, the technical problems to be solved by the invention are to provide a kind of noodles, and toughness is strong, and high resilience is tasty and refreshing
Do not stick to one's teeth, nutritive value is high.
In order to solve the above technical problems, the technical solution adopted in the present invention is：
A kind of barley green juice powder noodles, the raw material containing following parts by weight：100 parts of wheat flour, 0.5 ~ 3 part of barley green juice powder, water
40 ~ 50 parts, 0.1 ~ 0.5 part of modifying agent.
Preferably, the modifying agent by Gluten, composite phosphate and Artemisia Glue with mass ratio 1：0.1~0.2：0.08~
0.2 composition.
Preferably, the composite phosphate by disodium hydrogen phosphate, calgon and sodium tripolyphosphate with mass ratio 1：0.5
~1.5：1 ~ 2 composition.
Preferably, the barley green juice powder noodles, are made up of the raw material of following parts by weight：100 parts of wheat flour, barley are blue or green
0.8 ~ 1.5 part of juice powder, 1 ~ 2 part of yam flour, 1 ~ 2 part of lily root flour, 42 ~ 48 parts of water, 0.1 ~ 0.3 part of modifying agent.
Preferably, the barley green juice powder noodles, are made up of the raw material of following parts by weight：100 parts of wheat flour, barley are blue or green
1 part of juice powder, 1.5 parts of yam flour, 1.5 parts of lily root flour, 45 parts of water, 0.2 part of modifying agent.
The preparation method of above-mentioned barley green juice powder noodles, comprises the following steps：
Step S1：Barley green juice powder, yam flour and lily root flour are weighed, adds water to premix, high-speed stirred 20 ~ 30 minutes, adds and changes
Good dose, continue stirring 10 ~ 20 minutes, obtain premix, stand for standby use；
Step S2：Wheat flour is weighed, adds water and face 2 ~ 5 minutes, adds the premix, is continued and face 10 ~ 15 minutes；
Step S3：Treat that standing proofs 20 ~ 30 minutes with after the completion of face；
Step S4：Dough after proofing passes through multistage roll-in, and face band is made, then cuts into the consistent noodles of thickness, and make face
The length of bar is at 20 ± 1.0 centimetres.
Preferably, the temperature of high-speed stirred described in step S1 is 70 ~ 80 DEG C.
Compared with prior art, beneficial effects of the present invention are as follows：
Noodles of the present invention add barley green juice powder and modifying agent are compounded using wheat flour as major ingredient, so that noodles
Edible quality improves, and toughness is more preferable, resistant to cook, is not easy broken strip, and mouthfeel is good, and nutrition is more rich.The raw materials used barley of the present invention
Green juice powder is powder made of barley children's wheat tender leaf, has toxin expelling, dampness removing, beauty treatment and other effects；And modifying agent addition is few, lead to
Cross the reasonable employment of modifying agent so that the toughness of noodles, elasticity, stick poly- property etc. be improved significantly, the edible quality of noodles is more
It is good.
Modifying agent of the present invention is by Gluten, composite phosphate and Artemisia Glue with mass ratio 1：0.1~0.2：0.08 ~ 0.2 group
Into, wherein：Gluten is also known as active wheat gluten, be using wheat as raw material, by deep processing extract a kind of natural grain albumen,
With excellent viscoelasticity, extensibility, thermal coagulation, emulsibility and film forming；Composite phosphate can be with starch, egg
The material such as white matter and fat is combined closely, and noodles is formed the structure of densification；Artemisia Glue is to be coupled the polysaccharide material of structure with glue,
With strong water absorption and swelling ability, it is added into flour, the precipitation of free starch can be reduced, lift mouthfeel, above-mentioned modifying agent is answered
Match somebody with somebody, existing barley green juice powder noodles poor toughness can be significantly improved, not the defects of water boiling resistance so that the toughness of noodles is more preferable, resistance to
Boiling, it is not easy to be gelatinized, mouthfeel is smooth.
It is medicine-food two-purpose food materials that the present invention adds yam flour and lily root flour, Chinese yam, lily also in noodles, and Chinese yam has
Tonifying spleen nourishing the stomach, engender liquid and benefic lung, the effect of kidney tonifying is puckery smart, lily has the effect of Yin nourishing and lung moistening, clearing away the heart fire and tranquillizing, by yam flour,
The compounding of lily root flour and barley green juice powder, makes noodles have the turbid effect of obvious lipid-loweringingization.
In barley green juice powder noodles of the present invention barley green juice powder, yam flour, lily root flour need to using preceding carrying out premix processing,
So more directly with face during add wheat flour in, the overall organoleptic quality and texture properties of gained noodles are more preferable.
Embodiment
For a better understanding of the present invention, present disclosure, but this hair are further fairly set out with reference to embodiment
Bright protection content is not limited solely to the following examples.In the following description, give a large amount of concrete details so as to
More thorough understanding of the invention is provided.It will be apparent, however, to one skilled in the art that the present invention can be with
It is carried out without one or more of these details.
Embodiment 1
A kind of barley green juice powder noodles, the raw material containing following parts by weight：100 parts of wheat flour, 1.5 parts of barley green juice powder, water 45
Part, 0.2 part of modifying agent.
In the present embodiment, modifying agent is by Gluten, composite phosphate and Artemisia Glue with mass ratio 1：0.12：0.10 composition.
Above-mentioned composite phosphate is by disodium hydrogen phosphate, calgon and sodium tripolyphosphate with mass ratio 1：0.8：1.5 group
Into.
The preparation method of above-mentioned barley green juice powder noodles, comprises the following steps：
Step S1：Barley green juice powder and modifying agent are weighed, adds water to premix, under the conditions of 75 DEG C, high-speed stirred 20 minutes, must be premixed
Material, stand for standby use；
Step S2：Wheat flour is weighed, adds water and face 3 minutes, adds the premix, is continued and face 12 minutes；
Step S3：Treat that standing proofs 25 minutes with after the completion of face；
Step S4：Dough after proofing passes through multistage roll-in, and face band is made, then cuts into the consistent noodles of thickness, and make face
The length of bar is at 20 ± 1.0 centimetres.
Embodiment 2
A kind of barley green juice powder noodles, the raw material containing following parts by weight：100 parts of wheat flour, 0.5 part of barley green juice powder, water 40
Part, 0.1 part of modifying agent.
In the present embodiment, modifying agent is by Gluten, composite phosphate and Artemisia Glue with mass ratio 1：0.1：0.08 composition.
Above-mentioned composite phosphate is by disodium hydrogen phosphate, calgon and sodium tripolyphosphate with mass ratio 1：0.5：1 composition.
Embodiment 3
A kind of barley green juice powder noodles, the raw material containing following parts by weight：100 parts of wheat flour, 3 parts of barley green juice powder, 50 parts of water,
0.5 part of modifying agent.
In the present embodiment, modifying agent is by Gluten, composite phosphate and Artemisia Glue with mass ratio 1：0.2：0.2 composition.
Above-mentioned composite phosphate is by disodium hydrogen phosphate, calgon and sodium tripolyphosphate with mass ratio 1：1.5：2 compositions.
Embodiment 4
A kind of barley green juice powder noodles, are made up of the raw material of following parts by weight：100 parts of wheat flour, 1 part of barley green juice powder, mountain
1.5 parts of medicinal powder, 1.5 parts of lily root flour, 45 parts of water, 0.2 part of modifying agent.
In the present embodiment, modifying agent is by Gluten, composite phosphate and Artemisia Glue with mass ratio 1：0.12：0.10 composition.
Above-mentioned composite phosphate is by disodium hydrogen phosphate, calgon and sodium tripolyphosphate with mass ratio 1：0.8：1.5 group
Into.
The preparation method of above-mentioned barley green juice powder noodles, comprises the following steps：
Step S1：Barley green juice powder, yam flour and lily root flour are weighed, adds water to premix, under the conditions of 75 DEG C, high-speed stirred 25 minutes,
Modifying agent is added, continues stirring 15 minutes, obtains premix, stand for standby use；
Step S2：Wheat flour is weighed, adds water and face 3 minutes, adds the premix, is continued and face 12 minutes；
Step S3：Treat that standing proofs 25 minutes with after the completion of face；
Step S4：Dough after proofing passes through multistage roll-in, and face band is made, then cuts into the consistent noodles of thickness, and make face
The length of bar is at 20 ± 1.0 centimetres.
Embodiment 5
A kind of barley green juice powder noodles, are made up of the raw material of following parts by weight：100 parts of wheat flour, 0.8 part of barley green juice powder,
1 part of yam flour, 1 part of lily root flour, 42 parts of water, 0.1 part of modifying agent.
In the present embodiment, modifying agent is by Gluten, composite phosphate and Artemisia Glue with mass ratio 1：0.15：0.15 composition.
Above-mentioned composite phosphate is by disodium hydrogen phosphate, calgon and sodium tripolyphosphate with mass ratio 1：1.0：1.3 group
Into.
The preparation method of above-mentioned barley green juice powder noodles, comprises the following steps：
Step S1：Barley green juice powder, yam flour and lily root flour are weighed, adds water to premix, under the conditions of 70 DEG C, high-speed stirred 30 minutes,
Modifying agent is added, continues stirring 10 minutes, obtains premix, stand for standby use；
Step S2：Wheat flour is weighed, adds water and face 2 minutes, adds the premix, is continued and face 15 minutes；
Step S3：Treat that standing proofs 20 minutes with after the completion of face；
Step S4：Dough after proofing passes through multistage roll-in, and face band is made, then cuts into the consistent noodles of thickness, and make face
The length of bar is at 20 ± 1.0 centimetres.
Embodiment 6
A kind of barley green juice powder noodles, are made up of the raw material of following parts by weight：100 parts of wheat flour, 1.5 parts of barley green juice powder,
2 parts of yam flour, 2 parts of lily root flour, 48 parts of water, 0.3 part of modifying agent.
In the present embodiment, modifying agent is by Gluten, composite phosphate and Artemisia Glue with mass ratio 1：0.17：0.18 composition.
Above-mentioned composite phosphate is by disodium hydrogen phosphate, calgon and sodium tripolyphosphate with mass ratio 1：1.2：1.6 group
Into.
The preparation method of above-mentioned barley green juice powder noodles, comprises the following steps：
Step S1：Barley green juice powder, yam flour and lily root flour are weighed, adds water to premix, under the conditions of 80 DEG C, high-speed stirred 20 minutes,
Modifying agent is added, continues stirring 20 minutes, obtains premix, stand for standby use；
Step S2：Wheat flour is weighed, adds water and face 5 minutes, adds the premix, is continued and face 10 minutes；
Step S3：Treat that standing proofs 30 minutes with after the completion of face；
Step S4：Dough after proofing passes through multistage roll-in, and face band is made, then cuts into the consistent noodles of thickness, and make face
The length of bar is at 20 ± 1.0 centimetres.
Embodiment 7
A kind of barley green juice powder noodles, are made up of the raw material of following parts by weight：100 parts of wheat flour, 1.2 parts of barley green juice powder,
1.8 parts of yam flour, 1.6 parts of lily root flour, 46 parts of water, 0.25 part of modifying agent.
In the present embodiment, modifying agent is by Gluten, composite phosphate and Artemisia Glue with mass ratio 1：0.18：0.16 composition.
Above-mentioned composite phosphate is by disodium hydrogen phosphate, calgon and sodium tripolyphosphate with mass ratio 1：1.5：1.6 group
Into.
Embodiment 8
100 parts of wheat flour, 0.9 part of barley green juice powder, 1.2 parts of yam flour, 1.2 parts of lily root flour, 43 parts of water, modifying agent 0.15
Part.
In the present embodiment, modifying agent is by Gluten, composite phosphate and Artemisia Glue with mass ratio 1：0.12：0.09 composition.
Above-mentioned composite phosphate is by disodium hydrogen phosphate, calgon and sodium tripolyphosphate with mass ratio 1：0.6：1.2 group
Into.
Comparative example 1：Omit barley green juice powder
A kind of noodles, it is made up of the raw material of following parts by weight：100 parts of wheat flour, 45 parts of water, 0.2 part of modifying agent, modifying agent group
Into same embodiment 1.
Comparative example 2：Omit modifying agent
A kind of barley green juice powder noodles, the raw material containing following parts by weight：100 parts of wheat flour, 1.5 parts of barley green juice powder, water 45
Part.
Comparative example 3：Omit lily root flour
A kind of barley green juice powder noodles, are made up of the raw material of following parts by weight：100 parts of wheat flour, 1 part of barley green juice powder, mountain
1.5 parts of medicinal powder, 45 parts of water, 0.2 part of modifying agent.
Comparative example 4：Omit barley green juice powder
A kind of noodles, it is made up of the raw material of following parts by weight：100 parts of wheat flour, 1.5 parts of yam flour, 1.5 parts of lily root flour, water
45 parts, 0.2 part of modifying agent.
Comparative example 5：Omit modifying agent
A kind of barley green juice powder noodles, are made up of the raw material of following parts by weight：100 parts of wheat flour, 1 part of barley green juice powder, mountain
1.5 parts of medicinal powder, 1.5 parts of lily root flour, 45 parts of water.
Comparative example 6：Change modifying agent
A kind of barley green juice powder noodles, are made up of the raw material of following parts by weight：100 parts of wheat flour, 1 part of barley green juice powder, mountain
1.5 parts of medicinal powder, 1.5 parts of lily root flour, 45 parts of water, 0.2 part of modifying agent,
Wherein：Modifying agent is by Gluten and composite phosphate with mass ratio 1：0.12 mixing composition, the same embodiment of composite phosphate
1。
Comparative example 7：Change modifying agent
A kind of barley green juice powder noodles, are made up of the raw material of following parts by weight：100 parts of wheat flour, 1 part of barley green juice powder, mountain
1.5 parts of medicinal powder, 1.5 parts of lily root flour, 45 parts of water, 0.2 part of Artemisia Glue.
Comparative example 8：Change modifying agent
A kind of barley green juice powder noodles, are made up of the raw material of following parts by weight：100 parts of wheat flour, 1 part of barley green juice powder, mountain
1.5 parts of medicinal powder, 1.5 parts of lily root flour, 45 parts of water, 0.2 part of modifying agent,
Wherein：Modifying agent is by Gluten, calgon and Artemisia Glue with mass ratio 1：0.12：0.10 composition.
Comparative example 9：Change preparation method
A kind of barley green juice powder noodles of the present embodiment, raw material composition is same as Example 4, except that, its preparation method is：
Step S1：Wheat flour is weighed, adds barley green juice powder, yam flour, lily root flour and modifying agent, mixes, adds water and face 20
Minute；
Step S2：Treat that standing proofs 25 minutes with after the completion of face；
Step S3：Dough after proofing passes through multistage roll-in, and face band is made, then cuts into the consistent noodles of thickness, and make face
The length of bar is at 20 ± 1.0 centimetres.
Effect assessment
Following measuring is carried out to embodiment 1,4 and the gained noodles of comparative example 1 ~ 9：
1.1 organoleptic test
Subjective appreciation panelists refer to People's Republic of China's professional standard（SB/T10137-93）, in barley green juice powder noodles
Color and luster and sensory evaluation odor characteristic carry out subjective appreciation, and subjective appreciation table is shown in Table 1, the results are shown in Table shown in 2.
The noodles subjective appreciation table of table 1
。
1.2 physical and chemical index
1）Moisture：Carried out by GB/T 5009.3 regulation；
2）Acidity：Carried out by SL/T 3212 regulation；
3）Ripe strip-breaking rate：Carried out by SL/T 3212 regulation；It the results are shown in Table shown in 3.
1.3 textures are tested
Weigh fresh-wet noodle 100g prepared by embodiment 1,4 and comparative example 1 ~ 9, take out during boiling water boiling 4min and be positioned in cold water,
Three ripe noodles are taken by them and are emitted on bearing platform every time, and interstitial spaces are measured between noodles.Visited from P36R
Head, test parameter are speed before, during and after test：1.00mm·s；Test pattern：Compression ratio；Strain displacement：70%；Between time
Every：3s；Induction force：5g；It is per second to be counted：400pps, it the results are shown in Table shown in 4.
1.4 reducing blood lipid are tested
The people of hyperlipemic patients 100 is chosen, its blood lipid level is higher than 1.5 ~ 1.8 times of normal value, and other indexs are poor without conspicuousness
It is different, it is randomly divided into 2 groups.The daily lunchtime eats 250 grams of the product of the embodiment of the present invention 1,4, test period 2 respectively
Month, the blood lipid level after measuring 2 months.It is effective to drop to horizontal 1.0 ~ 1.2 times of normal lipid with blood lipid level, is dropped to
1.2 ~ 1.4 times of normal lipid level are effective, and more than 1.4 times are invalid, be the results are shown in Table shown in 5.
1.5 experimental result
The results of sensory evaluation of table 2
。
The result of table 2 shows, 1）Each item rating and overall score of embodiment 1 are superior to comparative example 1 and comparative example 2, especially
Toughness and stickiness effect are more prominent, illustrate that the use of modifying agent significantly improves toughness existing for barley seedlings green juice flour noodle
Poor, easy broken strip, the problem of stickiness is big, while the use of modifying agent and the slender composition suitability of barley green juice powder are good, it is overall edible
Quality gets a promotion.2）Each item rating and overall score of embodiment 4 are superior to comparative example 3 ~ 9, illustrate the present invention in embodiment 1
On the basis of add the lifting that yam flour and lily root flour are advantageous to slender total quality, and modifying agent used assemble rationally, with
Invention composition cooperates with, and can significantly improve the palatability, toughness and stickiness of noodles.
The physical and chemical index test result of table 3
。
The result of table 3 shows that embodiment 1,4 and comparative example 1 ~ 9 prepare slender moisture and acidity difference unobvious；It is ripe
Strip-breaking rate without using modifying agent or modifying agent composition in the case where changing, significant difference, illustrates the group of modifying agent of the present invention
Match somebody with somebody and using reasonable, the problem of noodles easily cure fracture can be significantly improved.
The texture experimental result of table 4
。
The result of table 4 shows that texture parameter has significant correlation with sensory test scoring, while changes noodles composition influence
The texture properties of noodles.The hardness of the noodles of embodiment 4 is 3705.314, and elasticity is 0.945, chewiness 2107.916, is replied
Property be 0.241, hardness is moderate, high resilience, there is bite, tasty and refreshing not stick to one's teeth, overall performance protrude, with sensory test score compared with
More optimum state, the edible quality of noodles are also optimal.Although the overall performance of embodiment 1 is less than embodiment 4, relatively contrast
Example 1 ~ 2 is with the obvious advantage.Compared with Example 4, comparative example 3,4 omits the lily root flour and barley green juice powder in noodles, the bullet of noodles
Property, chewiness etc. decline, comparative example 5 ~ 8 is omitted or changed modifying agent, hardness, elasticity and the chewiness of noodles etc. and is changed significantly,
Comparative example 9 changes preparation method, and elastic, the glutinous poly- property and chewiness etc. of noodles are varied from, it follows that noodles group of the present invention
Into collocation science, reasonable, each composition collaboration so that the overall performance of noodles is more notable.
The lipid-lowering test result of table 5
。
The result of table 5 is shown, on the basis of embodiment 1, after adding yam flour and lily root flour, and the drop of barley green juice powder noodles
Blood fat positive effect, total effective rate reach 76%, have obvious health-care effect.
Although the foregoing describing the embodiment of the present invention, those familiar with the art should manage
Solution, the specific embodiment described by us are merely exemplary, rather than for the restriction to the scope of the present invention, are familiar with this
The equivalent modification and change that the technical staff in field is made in the spirit according to the present invention, should all cover the present invention's
In scope of the claimed protection.
Claims (7)
- A kind of 1. barley green juice powder noodles, it is characterised in that the raw material containing following parts by weight：100 parts of wheat flour, barley green grass or young crops juice 0.5 ~ 3 part of powder, 40 ~ 50 parts of water, 0.1 ~ 0.5 part of modifying agent.
- 2. barley green juice powder noodles according to claim 1, it is characterised in that：The modifying agent is by Gluten, compound phosphorus Hydrochlorate and Artemisia Glue are with mass ratio 1：0.1~0.2：0.08 ~ 0.2 composition.
- 3. barley green juice powder noodles according to claim 2, it is characterised in that：The composite phosphate is by phosphoric acid hydrogen two Sodium, calgon and sodium tripolyphosphate are with mass ratio 1：0.5~1.5：1 ~ 2 composition.
- 4. the barley green juice powder noodles according to any one of claim 1 ~ 3, it is characterised in that by the raw material of following parts by weight It is made：100 parts of wheat flour, 0.8 ~ 1.5 part of barley green juice powder, 1 ~ 2 part of yam flour, 1 ~ 2 part of lily root flour, 42 ~ 48 parts of water, improvement 0.1 ~ 0.3 part of agent.
- 5. barley green juice powder noodles according to claim 4, it is characterised in that be made up of the raw material of following parts by weight：It is small 100 parts of wheat flour, 1 part of barley green juice powder, 1.5 parts of yam flour, 1.5 parts of lily root flour, 45 parts of water, 0.2 part of modifying agent.
- 6. the preparation method of barley green juice powder noodles according to claim 5, it is characterised in that comprise the following steps：Step S1：Barley green juice powder, yam flour and lily root flour are weighed, adds water to premix, high-speed stirred 20 ~ 30 minutes, adds and changes Good dose, continue stirring 10 ~ 20 minutes, obtain premix, stand for standby use；Step S2：Wheat flour is weighed, adds water and face 2 ~ 5 minutes, adds the premix, is continued and face 10 ~ 15 minutes；Step S3：Treat that standing proofs 20 ~ 30 minutes with after the completion of face；Step S4：Dough after proofing passes through multistage roll-in, and face band is made, then cuts into the consistent noodles of thickness, and make face The length of bar is at 20 ± 1.0 centimetres.
- 7. the preparation method of barley green juice powder noodles according to claim 6, it is characterised in that described in step S1 at a high speed The temperature of stirring is 70 ~ 80 DEG C.
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