CN108272005A - Kudzuvine root starch rye noodles - Google Patents
Kudzuvine root starch rye noodles Download PDFInfo
- Publication number
- CN108272005A CN108272005A CN201711386424.6A CN201711386424A CN108272005A CN 108272005 A CN108272005 A CN 108272005A CN 201711386424 A CN201711386424 A CN 201711386424A CN 108272005 A CN108272005 A CN 108272005A
- Authority
- CN
- China
- Prior art keywords
- rye
- flour
- noodles
- root starch
- kudzuvine root
- 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
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
- 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
Landscapes
- 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)
- Mycology (AREA)
- Noodles (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention provides a kind of kudzuvine root starch rye noodles.The kudzuvine root starch rye noodles include that weight fraction is 50~80 parts of flour and 20~50 parts of kudzu-vine root powder, and the flour is rye wholewheat flour.The length of noodles is 280mm, and cross section is the rectangle of 2.2mm*0.6mm.Include wheat bran, endosperm and plumule ingredient in rye wholewheat flour.The kudzuvine root starch rye noodles of the present invention contain abundant protein, trace element and dietary fiber etc., full of nutrition, easy to digest, and culinary art is convenient, mouthfeel it is further preferred that.This Noodle color is brownish black, and has a little superfine duskiness color substance to invest noodles surface.It is more smooth than general wheat flour noodles in mouthfeel.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of kudzuvine root starch rye noodles.
Background technology
Noodles have long history in China." the boiling cake " of the Eastern Han Dynasty, " noodle soup " of Wei Jin are all the initial calls of noodles.
Noodles had both belonged to the staple food of economic full tripe, still can step on the excellent cuisines of refined taste.It records and records according to history, many high official and noble lord like
Face is eaten, and is entertained distinguished guests with wheaten food.Noodles be it is a kind of easy to make and convenient to eat, it is full of nutrition, you can staple food again can fast food
Health-care food.Received and liked by the people of the world already.Noodles be a kind of flour with cereal or beans add water mill at
Dough, either press or roll later system or stretch cut or press again in flakes or using stranding, the means such as draw, pinch, be made strip (or it is narrow or
Width is flat or round) or strip, most afterwards through boiling, frying, it is braised, fried made of a kind of food.It is of all shapes and colors, it is numerous in variety.
The noodles of people's most often feeding in daily life are common wheat flour noodles, but this traditional noodles
There is no new idea, and taste thousand is constant, and nutrition is limited, has businessman to add egg, salt, mushroom etc. in common noodles later
Dispensing, although there is a little variation on taste, principal ingredients are still wheat flour, lack new meaning.So releasing one
Kind is full of nutrition, and the noodles that audient's property is wide, good in taste are necessary.
Invention content
It is existing for substituting technical problem to be solved by the invention is to provide noodles a kind of full of nutrition and in good taste
Wheat flour noodles.
To achieve the above object, the present invention adopts the following technical scheme that：A kind of kudzuvine root starch rye noodles, including weight fraction is
50~80 parts of flour and 20~50 parts of kudzu-vine root powder, the flour are rye wholewheat flour.
Further, it is 60~70 parts of flour and 30~40 parts of kudzu-vine root powder that kudzuvine root starch rye noodles, which include weight fraction,.
Further, it is 65 parts of flour and 35 parts of kudzu-vine root powder that kudzuvine root starch rye noodles, which include weight fraction,.
Further, the length of noodles is 280mm, and cross section is the rectangle of 2.2mm*0.6mm.
Further, include wheat bran, endosperm and plumule ingredient in rye wholewheat flour.
Further, wheat bran accounts for the 10%~25% of rye wholewheat flour gross weight.
Further, the preparation method of rye wholewheat flour is：
A, it chooses unit weight and is more than the rye raw grain of 800g/L and moisture less than 11%,
B, impurity cleaning is carried out to rye raw grain, removes various impurity, ensures to be up to state standards into mill rye impurity content；
C, it is ground powder processed to the rye after removal of impurities to process, the wheat bran of rye is retained in process of lapping, obtains rye meal；
D, the rye meal after grinding is subjected to gradation sizing, obtains meeting granularity requirements rye wholewheat flour.
Further, in step C, milling tool uses stone mill, carries out low speed grinding at low ambient temperatures.
Further, the temperature of low temperature environment is 20~30 DEG C.
Further, rotating speed of the stone mill in process of lapping is 3~5 turns/min.
Beneficial effects of the present invention：The kudzuvine root starch rye noodles of the present invention contain abundant protein, trace element and meals
Eat fiber etc., full of nutrition, easy to digest, culinary art is convenient, mouthfeel it is further preferred that.This Noodle color is brownish black, and is had a little superfine micro-
Atrament invests noodles surface.It is more smooth than general wheat flour noodles in mouthfeel.
Specific implementation mode
It, below will be to the skill in the embodiment of the present application in order to make those skilled in the art more fully understand application scheme
Art scheme is clearly and completely described, it is clear that and described embodiment is only the embodiment of the application part, without
It is whole embodiment.Based on the embodiment in the application, those of ordinary skill in the art are not before making creative work
The every other embodiment obtained is put, shall fall within the protection scope of the present application.
It should be noted that in the absence of conflict, the features in the embodiments and the embodiments of the present application can phase
Mutually combination.The application is described in detail below in conjunction with embodiment.
Embodiment 1
A kind of kudzuvine root starch rye noodles, including weight fraction are 50 parts of rye wholewheat flour and 50 parts of kudzu-vine root powder.Rye
Include wheat bran, endosperm and plumule ingredient in wholewheat flour.Wheat bran accounts for the 10% of rye wholewheat flour gross weight.
Wherein, the preparation method of rye wholewheat flour is：
A, it chooses unit weight and is more than the rye raw grain of 800g/L and moisture less than 11%,
B, impurity cleaning is carried out to rye raw grain, removes various impurity, ensures to be up to state standards into mill rye impurity content；
C, it is ground powder processed to the rye after removal of impurities to process, the wheat bran of rye is retained in process of lapping, obtains rye meal；
Milling tool use stone mill, under low temperature (20 DEG C) environment carry out low speed grinding, rotating speed of the stone mill in process of lapping be 3 turns/
min。
D, the rye meal after grinding is subjected to gradation sizing, obtains meeting granularity requirements rye wholewheat flour.
Wherein, the preparation method of noodles is using the comprehensive flour of above-mentioned rye and kudzu-vine root powder as raw material by the percentage
Content matches, and through knead dough, curing, tabletting, slitting, drying, cutoff process, is then packed to finished product.As one kind
The length of preferred mode, the noodles being prepared is 280mm, and cross section is the rectangle of 2.2mm*0.6mm.
Embodiment 2
A kind of kudzuvine root starch rye noodles, including weight fraction are 80 parts of rye wholewheat flour and 20 parts of kudzu-vine root powder.Rye
Include wheat bran, endosperm and plumule ingredient in wholewheat flour.Wheat bran accounts for the 25% of rye wholewheat flour gross weight.
Wherein, the preparation method of rye wholewheat flour is：
A, it chooses unit weight and is more than the rye raw grain of 800g/L and moisture less than 11%,
B, impurity cleaning is carried out to rye raw grain, removes various impurity, ensures to be up to state standards into mill rye impurity content；
C, it is ground powder processed to the rye after removal of impurities to process, the wheat bran of rye is retained in process of lapping, obtains rye meal；
Milling tool use stone mill, under low temperature (30 DEG C) environment carry out low speed grinding, rotating speed of the stone mill in process of lapping be 5 turns/
min。
D, the rye meal after grinding is subjected to gradation sizing, obtains meeting granularity requirements rye wholewheat flour.
Wherein, the preparation method of noodles is using the comprehensive flour of above-mentioned rye and kudzu-vine root powder as raw material by the percentage
Content matches, and through knead dough, curing, tabletting, slitting, drying, cutoff process, is then packed to finished product.As one kind
The length of preferred mode, the noodles being prepared is 280mm, and cross section is the rectangle of 2.2mm*0.6mm.
Embodiment 3
A kind of kudzuvine root starch rye noodles, including weight fraction are 60 parts of rye wholewheat flour and 40 parts of kudzu-vine root powder.Rye
Include wheat bran, endosperm and plumule ingredient in wholewheat flour.Wheat bran accounts for the 15% of rye wholewheat flour gross weight.
Wherein, the preparation method of rye wholewheat flour is：
A, it chooses unit weight and is more than the rye raw grain of 800g/L and moisture less than 11%,
B, impurity cleaning is carried out to rye raw grain, removes various impurity, ensures to be up to state standards into mill rye impurity content；
C, it is ground powder processed to the rye after removal of impurities to process, the wheat bran of rye is retained in process of lapping, obtains rye meal；
Milling tool use stone mill, under low temperature (23 DEG C) environment carry out low speed grinding, rotating speed of the stone mill in process of lapping be 4 turns/
min。
D, the rye meal after grinding is subjected to gradation sizing, obtains meeting granularity requirements rye wholewheat flour.
Wherein, the preparation method of noodles is using the comprehensive flour of above-mentioned rye and kudzu-vine root powder as raw material by the percentage
Content matches, and through knead dough, curing, tabletting, slitting, drying, cutoff process, is then packed to finished product.As one kind
The length of preferred mode, the noodles being prepared is 280mm, and cross section is the rectangle of 2.2mm*0.6mm.
Embodiment 4
A kind of kudzuvine root starch rye noodles, including weight fraction are 70 parts of rye wholewheat flour and 30 parts of kudzu-vine root powder.Rye
Include wheat bran, endosperm and plumule ingredient in wholewheat flour.Wheat bran accounts for the 20% of rye wholewheat flour gross weight.
Wherein, the preparation method of rye wholewheat flour is：
A, it chooses unit weight and is more than the rye raw grain of 800g/L and moisture less than 11%,
B, impurity cleaning is carried out to rye raw grain, removes various impurity, ensures to be up to state standards into mill rye impurity content；
C, it is ground powder processed to the rye after removal of impurities to process, the wheat bran of rye is retained in process of lapping, obtains rye meal；
Milling tool use stone mill, under low temperature (26 DEG C) environment carry out low speed grinding, rotating speed of the stone mill in process of lapping be 4 turns/
min。
D, the rye meal after grinding is subjected to gradation sizing, obtains meeting granularity requirements rye wholewheat flour.
Wherein, the preparation method of noodles is using the comprehensive flour of above-mentioned rye and kudzu-vine root powder as raw material by the percentage
Content matches, and through knead dough, curing, tabletting, slitting, drying, cutoff process, is then packed to finished product.As one kind
The length of preferred mode, the noodles being prepared is 280mm, and cross section is the rectangle of 2.2mm*0.6mm.
Embodiment 5
A kind of kudzuvine root starch rye noodles, including weight fraction are 65 parts of rye wholewheat flour and 35 parts of kudzu-vine root powder.Rye
Include wheat bran, endosperm and plumule ingredient in wholewheat flour.Wheat bran accounts for the 20% of rye wholewheat flour gross weight.
Wherein, the preparation method of rye wholewheat flour is：
A, it chooses unit weight and is more than the rye raw grain of 800g/L and moisture less than 11%,
B, impurity cleaning is carried out to rye raw grain, removes various impurity, ensures to be up to state standards into mill rye impurity content；
C, it is ground powder processed to the rye after removal of impurities to process, the wheat bran of rye is retained in process of lapping, obtains rye meal；
Milling tool use stone mill, under low temperature (25 DEG C) environment carry out low speed grinding, rotating speed of the stone mill in process of lapping be 4 turns/
min。
D, the rye meal after grinding is subjected to gradation sizing, obtains meeting granularity requirements rye wholewheat flour.
Wherein, the preparation method of noodles is using the comprehensive flour of above-mentioned rye and kudzu-vine root powder as raw material by the percentage
Content matches, and through knead dough, curing, tabletting, slitting, drying, cutoff process, is then packed to finished product.As one kind
The length of preferred mode, the noodles being prepared is 280mm, and cross section is the rectangle of 2.2mm*0.6mm.
It should be noted that the various embodiments described above are merely illustrative, it is not the exhaustion to the scope of the present invention,
Can also include other technical solutions different from the embodiment that the present invention enumerates.For example, the raw material of the present invention in addition to flour and
Except kudzu-vine root powder, the dispensings such as addition egg, salt, mushroom can also be added, for having additional nutrients, are had on changeable taste.
The major ingredient of each embodiment uses rye wholewheat flour in the present invention, proves after testing：The albumen of rye flour
Matter, fat, starch, black dry matter, 18 kinds of total amino acid contents are above common wheat, needed by human and cannot synthesize seven kinds
Amino acid is all much higher than the national good quality wheat of control, and wherein threonine is higher than common wheat by 35.56%, and valine comparison is high
66.07%, methionine comparison is high by 33.33%, and leucine comparison is high by 69.5%, and the comparison of phenylamino acid is high by 44.30%, lysine comparison
It is high by 50%.Meanwhile it is also very high to the advantageous various Mineral Elements Contents of human body, as iron and potassium ratio common wheat difference are high by 81.4%
With 72.4%, it is the excitement for improving the impaired treatment of infant's intelligence, brain, safeguarding nerves and muscles, adjusts acid-base balance and carbon
Hydrate be metabolized with synthesis institute indispensable element, calcium is higher than common wheat by 132.3%, be human body blood will with it is indispensable in bone
Element, to preventing senile osteoporosis disease extremely important, phosphorus is higher than common wheat by 33.6%, is the required member of brain and liver
Element is cardiovascular protective factors.Manganese is higher than common wheat by 201.2%, and the Zn content for being referred to as " flowers of life " is 27.6%,
Vitamin K is higher than common wheat by 63.6%, and vitamin K is the indispensable important elements of the factors such as human body generation fibrin ferment.Selenium
Element is 3 times of common wheat, selenium be health it is critically important show mark element, lack in food selenium can cause muscular atrophy,
Cardiovascular and liver diseases etc., selenium can not only detoxify in vivo can also prevent growth of cancer cells, especially triticale from containing
The iodine of 0.5PPM is that other wheats are unexistent, and iodine is to inhibit thyroid gland, breast cancer, also ensures that infant development is normal
Precious element.Why to gain great popularity after the advent of triticale, exactly because it has above high-quality nutrition, future is for woman
Young the old and the young's healthy growth, anti-cancer cure the disease, promote longevity, if being the thirsty splendid product asked.
Whole wheat in the present invention refers to (being classified appropriate granular size) by milling, screening by wholegrain rye,
Possess with product made of the ingredients such as endosperm, wheat bran and the plumule of original Intact wheat same ratio, wholewheat flour is full of nutrition,
It is the nutraceutical of natural health.Wholewheat flour is rubbed open in the centre of the palm, it can be seen that having the wheat bran of crushing, inside mouthfeel is more general
Flour is coarse, and wheat fragrance is more rich.
Food ingredient is Wild Pueraria powder and the healthy food of daily big well known lower hyperlipidemia, hypertension, hyperglycemia in the present invention.It is existing
By both substances, it is process through scientific matching perfect adaptation, not only special taste, but also full of nutrition.
In addition, wholewheat flour used in the present invention, is to use original ancient stone mill, and the grinding of low temperature low speed, process of lapping
Middle no nutrition leak.
The preferred embodiment that these are only the application, is not intended to limit this application, for those skilled in the art
For member, the application can have various modifications and variations.Any modification made by within the spirit and principles of this application,
Equivalent replacement, improvement etc., should be included within the protection domain of the application.
Claims (10)
1. a kind of kudzuvine root starch rye noodles, which is characterized in that including weight fraction be 50~80 parts of flour and 20~50 parts of Pueraria lobota
Root powder, the flour are rye wholewheat flour.
2. kudzuvine root starch rye noodles according to claim 1, which is characterized in that the flour for being 60~70 parts including weight fraction
With 30~40 parts of kudzu-vine root powder.
3. kudzuvine root starch rye noodles according to claim 1, which is characterized in that the flour and 35 for being 65 parts including weight fraction
The kudzu-vine root powder of part.
4. kudzuvine root starch rye noodles according to claim 1, which is characterized in that the length of the noodles is 280mm, cross section
For the rectangle of 2.2mm*0.6mm.
5. kudzuvine root starch rye noodles according to claim 1, which is characterized in that in the rye wholewheat flour comprising wheat bran,
Endosperm and plumule ingredient.
6. kudzuvine root starch rye noodles according to claim 5, which is characterized in that the wheat bran accounts for rye wholewheat flour gross weight
10%~25%.
7. kudzuvine root starch rye noodles according to claim 1, which is characterized in that the preparation method of the rye wholewheat flour
For：
A, it chooses unit weight and is more than the rye raw grain of 800g/L and moisture less than 11%,
B, impurity cleaning is carried out to rye raw grain, removes various impurity, ensures to be up to state standards into mill rye impurity content；
C, it is ground powder processed to the rye after removal of impurities to process, the wheat bran of rye is retained in process of lapping, obtains rye meal；
D, the rye meal after grinding is subjected to gradation sizing, obtains meeting granularity requirements rye wholewheat flour.
8. kudzuvine root starch rye noodles according to claim 7, which is characterized in that in step C, milling tool uses stone mill,
Low speed grinding is carried out at low ambient temperatures.
9. kudzuvine root starch rye noodles according to claim 8, which is characterized in that the temperature of low temperature environment is 20~30 DEG C.
10. kudzuvine root starch rye noodles according to claim 8, which is characterized in that rotating speed of the stone mill in process of lapping be 3~
5 turns/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711386424.6A CN108272005A (en) | 2017-12-20 | 2017-12-20 | Kudzuvine root starch rye noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711386424.6A CN108272005A (en) | 2017-12-20 | 2017-12-20 | Kudzuvine root starch rye noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108272005A true CN108272005A (en) | 2018-07-13 |
Family
ID=62801926
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711386424.6A Pending CN108272005A (en) | 2017-12-20 | 2017-12-20 | Kudzuvine root starch rye noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108272005A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1325638A (en) * | 2000-05-25 | 2001-12-12 | 张兴安 | Black wheat flour noodle |
| CN103211164A (en) * | 2012-09-11 | 2013-07-24 | 刘小峰 | Waterless fresh kudzuvine root noodle |
| CN105982010A (en) * | 2015-01-29 | 2016-10-05 | 河南工业大学 | Preparation method of whole-wheat noodles based on purple wheat grains |
-
2017
- 2017-12-20 CN CN201711386424.6A patent/CN108272005A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1325638A (en) * | 2000-05-25 | 2001-12-12 | 张兴安 | Black wheat flour noodle |
| CN103211164A (en) * | 2012-09-11 | 2013-07-24 | 刘小峰 | Waterless fresh kudzuvine root noodle |
| CN105982010A (en) * | 2015-01-29 | 2016-10-05 | 河南工业大学 | Preparation method of whole-wheat noodles based on purple wheat grains |
Non-Patent Citations (1)
| Title |
|---|
| 栗兰杰，等: "葛根玉米杂粮挂面的研制", 《中国科技成果》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101380071B (en) | No-fry highland barley instant noodles and production method thereof | |
| CN105686034B (en) | The method for preparing food grains other than rice and wheat based on single-screw extrusion machine | |
| CN102038184B (en) | Grain and fruit nut solid beverage and processing method thereof | |
| CN103181526B (en) | Mixed-grain convenient nutritional granular wheaten food and method for producing same | |
| CN104351641A (en) | Colored-granule waxy wheat mixing powder and preparation method thereof | |
| KR100895002B1 (en) | Functional multi-nutrition rice and the making method thereof | |
| CN105918376A (en) | Special flour for edible mushroom cake containing corn and five cereals and production method of special flour | |
| CN102440352A (en) | Preparation method for maccha grains noodles | |
| CN102067985A (en) | Chilli sauce and making process thereof | |
| CN105192519A (en) | Health-care paste capable of detoxifying and keeping beauty | |
| CN105010897B (en) | A kind of tartary buckwheat puffed food and preparation method thereof | |
| KR101887122B1 (en) | Method for preparing functional noodle comprising auricularia auricula judae and functional noodle prepared thereof | |
| CN108272005A (en) | Kudzuvine root starch rye noodles | |
| CN107028091A (en) | A kind of nutrition and health care health-maintaining noodles and preparation method thereof | |
| CN104187376B (en) | A kind of Zanba noodles | |
| KR101692425B1 (en) | Method for preparing functional noodle comprising scorched rice and functional noodle prepared therefrom | |
| KR101144753B1 (en) | Method for producing noodles using tangle, radish leaves and soybean paste and noodles produced by the same | |
| CN101263879A (en) | Method for making fried noodle | |
| KR101054934B1 (en) | Grain paper and its manufacturing method | |
| KR20170021438A (en) | composition for manufacturing fish-shaped bread containing scorched rice made with grains, fish-shaped bread and process for producing the same | |
| CN104222819A (en) | Aleurone-layer fine dried noodles and preparation technology thereof | |
| CN106982905A (en) | One kind smears tea brown rice cookies and preparation method thereof | |
| KR20050096254A (en) | Preparation method of assorting mixtures for boiled rice from boiled-dried anchovy, mushrooms, sea vegetables, vegetables and kimch | |
| CN108236107A (en) | A kind of hawthorn, orange peel smear tea crystalline substance rice dumpling and preparation method thereof, made quick-frozen dumpling | |
| CN106689260A (en) | Triticale-containing anticancer mixture for baking food |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180713 |