CN110574866A - Colorful vegetable and fruit noodles and making method thereof - Google Patents

Colorful vegetable and fruit noodles and making method thereof Download PDF

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Publication number
CN110574866A
CN110574866A CN201910966319.2A CN201910966319A CN110574866A CN 110574866 A CN110574866 A CN 110574866A CN 201910966319 A CN201910966319 A CN 201910966319A CN 110574866 A CN110574866 A CN 110574866A
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fruit
parts
vegetable
colorful
noodles
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王勇
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Chengkou Tuxingsheng Agricultural Technology Development Co Ltd
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Chengkou Tuxingsheng Agricultural Technology Development Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00—Egg products; Preparation or treatment thereof
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/13—Nucleic acids or derivatives thereof
    • 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Noodles (AREA)

Abstract

the invention discloses colorful fruit and vegetable noodles and a preparation method thereof, wherein the colorful fruit and vegetable noodles comprise the following raw material components: 420 parts of wheat, 70-140 parts of buckwheat, 15-30 parts of eggs, 70-140 parts of yellow fruit and vegetable composition, 70-140 parts of red fruit and vegetable composition, 70-140 parts of black fruit and vegetable composition, 0.01-0.03 part of nucleotide, 10-20 parts of salt and 100 parts of water. Has the advantages that: the colorful fruit and vegetable noodles are rich in nutrition, delicious in taste, rich in a large amount of vitamins, amino acids and minerals, and have the effects of beautifying and health care. By adding nucleotide, the weight of the premature infant can be promoted to be more normal, the early immune function development of the infant can be facilitated, and the infant can be easily digested and absorbed. The noodles are made into a style formed by superposing a plurality of colors, so that the curiosity and appetite of children can be stimulated.

Description

Colorful vegetable and fruit noodles and making method thereof
Technical Field
the invention relates to the field of fruit and vegetable noodles, in particular to colorful fruit and vegetable noodles and a manufacturing method thereof.
Background
the noodles are staple food which is usually eaten by people, can be integrated with fruits and vegetables as the staple food, and have revolutionary significance. In order to increase the taste of noodles made of wheat flour, various noodles added with other ingredients have been disclosed in the prior art, for example, the taste and nutrition of noodles can be increased by adding fruit, vegetables, egg white, puffed rice or puffed beans to wheat flour. However, the noodles are often in a single color and have a single visual effect, and the curiosity and appetite of people, particularly children, cannot be aroused.
An effective solution to the problems in the related art has not been proposed yet.
disclosure of Invention
the invention provides colorful vegetable and fruit noodles and a manufacturing method thereof aiming at the problems in the related art, and aims to overcome the technical problems in the prior related art.
Therefore, the invention adopts the following specific technical scheme:
according to one aspect of the invention, colorful fruit and vegetable noodles are provided.
The colorful fruit and vegetable noodles comprise the following raw material components: 420 parts of wheat, 70-140 parts of buckwheat, 15-30 parts of eggs, 70-140 parts of yellow fruit and vegetable composition, 70-140 parts of red fruit and vegetable composition, 70-140 parts of black fruit and vegetable composition, 0.01-0.03 part of nucleotide, 10-20 parts of salt and 100 parts of water.
Further, the yellow fruit and vegetable composition comprises the following raw material components: 15-30 parts of pomelo, 5-10 parts of yellow bell pepper, 15-30 parts of banana, 20-40 parts of carrot and 15-30 parts of tangelo.
further, the red fruit and vegetable composition comprises the following raw material components: 10-20 parts of wax apple, 20-40 parts of amaranth, 15-30 parts of strawberry, 15-30 parts of tomato and 10-20 parts of cherry.
Further, the black fruit and vegetable composition comprises the following raw material components of 15-30 parts of kohlrabi, 15-30 parts of prune, 30-60 parts of edible fungus, 5-10 parts of blackberry and 5-10 parts of blackcurrant.
Further, the nucleotide comprises the following raw material components: 0.002-0.006 part of 5 ' -adenosine monophosphate, 0.002-0.006 part of 5 ' -disodium inosinate, 0.002-0.006 part of 5 ' -disodium guanylate, 0.002-0.006 part of 5 ' -disodium uridylate and 0.002-0.006 part of 5 ' -disodium cytidylate.
According to another aspect of the invention, a preparation method of colorful fruit and vegetable noodles is provided.
The preparation method of the colorful fruit and vegetable noodles comprises the following steps:
weighing the raw materials according to the parts, and crushing and sieving the wheat and the buckwheat to prepare raw material powder;
selecting fresh yellow fruit and vegetable composition, red fruit and vegetable composition and black fruit and vegetable composition, respectively cleaning, cutting into pieces, then putting into a fruit and vegetable processor, grinding and pulping to obtain fruit and vegetable juice, and putting into different containers according to colors;
Dividing the raw material powder into three parts with equal amount, respectively mixing with the obtained fruit and vegetable juices with different colors, stirring, dividing the eggs, nucleotide, salt and water into three parts with equal amount, adding into the fruit and vegetable juices with different colors, and kneading to obtain dough;
And (3) overlapping and pressing the dough with different colors together in a step shape, bonding the dough sheets through water, curing the dough sheets, tabletting, and slitting to obtain the colorful fruit and vegetable noodles.
Further, the steps of weighing the raw materials according to the parts, crushing and sieving the wheat and the buckwheat to prepare raw material powder further comprise: the sieve mesh number is 150-200 meshes.
Further, selecting fresh yellow fruit and vegetable composition, red fruit and vegetable composition and black fruit and vegetable composition, respectively cleaning, cutting into pieces, then putting into a fruit and vegetable processor for grinding and pulping to obtain fruit and vegetable juice, and putting into different containers according to colors, further comprising: mixing and stirring time is 0.5-1.5 h.
further, dividing the raw material powder into three parts with equal amount, respectively mixing and stirring the three parts with the prepared fruit and vegetable juice with different colors uniformly, then dividing the eggs, the nucleotide, the salt and the water into three parts with equal amount, adding the three parts into the fruit and vegetable juice with different colors, kneading the dough to prepare dough, wherein the water temperature is 30-35 ℃, and the dough kneading time is 25-40 min.
Further, the dough in different colors is stacked and pressed together in a step shape, the dough sheets are bonded through water, and then the dough sheets are cured, pressed into sheets and cut into strips, so that the bonding time of the colorful fruit and vegetable noodles is 8-12 min, the curing time is 30-60 min, and the curing temperature is 40-50 ℃.
The raw material components adopted by the invention are explained as follows:
wheat: wheat flour is composed mainly of starch, cellulose and other sugars, and is the main source of human energy.
buckwheat: the buckwheat is full of nutrition, is rich in high-activity medicinal components such as bioflavonoids, skin-nourishing substances, sugar alcohols, D-chiro-inositol and the like, and has the functions of reducing blood sugar, blood fat and cholesterol, resisting oxidation and aging and removing free radicals.
Egg: the eggs are rich in cholesterol and nutrition, the amino acid proportion of the egg protein is very suitable for the physiological needs of human bodies, the egg protein is easy to be absorbed by organisms, the utilization rate is up to more than 98 percent, and the nutritive value is very high.
Wen Dan: is evergreen arbor of Rutaceae, with height of 5-10 m and evergreen leaves, each leaf is composed of one big leaf and one small leaf, and is shaped like gourd, and its flowering period is 2-5 months, and its flower is numerous, white and fragrant, fruit is large, oblate or pear-shaped, and its heaviest can be up to 3 kg, and its pericarp is smooth, green or light yellow. Is one of the main fruit trees of subtropical zone, and is cultivated widely in the southern provinces of Yangtze river in China, the root, the leaf and the fruit peel are used as medicine, and can digest and resolve phlegm, regulate qi and eliminate stagnation, and the flower, the leaf and the fruit peel can extract aromatic oil.
Yellow lamp pepper: the yellow bell pepper, yellow pepper and Chinese pepper are plants of the capsicum of Solanaceae subfamily, the yellow lantern pepper is richer in nutrition compared with other varieties of peppers, and particularly, the contents of calcium, iron, carotene, cellulose and protein are far higher than those of other peppers. The edible yellow lantern pepper in Hainan can help digestion and appetite, and also has the effects of strengthening stomach and spleen, helping to lose weight, promoting blood circulation and the like.
Banana: the Musa genus plant of Musaceae family has muscle relaxation effect, and more friends can eat the plant with higher working pressure.
Carrot: carotene can be converted into vitamin A, which is an essential substance for normal development of bones, is beneficial to reproduction and growth of cells, and has an important function in the process of preventing epithelial cell canceration, and the carotene has the hematopoietic function and supplements blood required by a human body, thereby improving anemia or cold blood disease.
Orange peel: the fruit is oblate and compact, the fruit stalk part is slightly spherical, and the pomelo meat contains rich vitamin C, insulin-like components and other components, so that the pomelo fruit has the effects of reducing blood sugar and blood fat, losing weight, beautifying skin and nourishing face, and the like, has auxiliary treatment effect on diseases such as hypertension, diabetes, angiosclerosis and the like after being eaten frequently, and has the functions of strengthening body and beautifying face for obese people.
Wax apple: the top of the fruit was flat and the sagging surface had a waxy luster. The pulp is spongy and has slight apple fragrance. The variety of wax apples is many, the fruit color is bright, some are green, some are pink, and others are bright red. The fruit of wax apple contains protein, fat, carbohydrate and minerals such as calcium, phosphorus and potassium, and is suitable for clearing heat, promoting urination and tranquilizing, and also has effects in treating cough and asthma.
Amaranth: the vegetable is a vegetable with extremely high nutritive value, and particularly contains more minerals such as iron, calcium and the like, and also contains more carotene and vitamin C.
Strawberry: perennial herbaceous plants, originally produced in south america, are widely cultivated in various parts of china and europe. The strawberry has high nutritive value, contains multiple nutrients, and has health promoting effect.
Tomato: is an annual or perennial herb of the genera of tubular florales, solanaceae and tomato, and the tomato is cultivated widely in the native south America and the south and north China. The tomato has rich nutrition and special flavor. Can be eaten raw, boiled, processed tomato paste, juice or canned.
Cherry: the plum fruit is a general name of certain plum plants, can be eaten as fruits, has bright and crystal-clear appearance, is red like agate and yellow like condensed fat, and is rich in sugar, protein, vitamins, calcium, iron, phosphorus, potassium and other elements.
Purple kohlrabi: the kohlrabi is a variety with purple outer bulb skin of a bulb cabbage, and each 100g of the edible part of the kohlrabi bulb contains 5.9 g of protein, 11 g of sugar, 4.1 g of rented fiber, 81 mg of calcium, 122 mg of phosphorus and 1.1 mg of iron, and also contains carotene, vitamin B1, B2, C, nicotinic acid and the like. The nature and flavor of the medicine are sweet, pungent and cool, which is helpful for treating the diseases such as splenic fire, phlegm in the middle diaphragm, cold pain in the abdomen, stranguria with turbid urine, and the like.
And (3) prune: originally, the plum is a dried plum, and is shaped like a plum. The southwestern france is the hometown of the plum, where the plum in california is produced. Prune is rich in vitamin A and cellulose, contains minerals such as iron and potassium, and does not contain fat and cholesterol.
and (3) edible fungus: mainly grows in China and Japan, can tonify qi, strengthen the body, has the efficacy of promoting blood circulation, and can prevent and treat iron-deficiency anemia and the like; the health care product has the effects of nourishing blood, retaining youthful looks, making the skin ruddy, refreshing, dredging intestines and stomach and lubricating intestinal tracts, and is also helpful for patients with hypertension.
Blackberries: the blackberry is also called dewberry, is native in North America, belongs to perennial vine of Rubus corchorifolius of Rosaceae, is rich in high-efficiency antioxidant active substances such as procyanidine, SOD, selenium, ellagic acid and flavonoid, twenty amino acids and trace elements, and is found to contain more than forty nutrient components at present, wherein the procyanidine, SOD, amino acids, calcium, iron, zinc, selenium vitamins and the like are several times or even several hundred times of the blueberry which is well known.
Blackcurrant: the deciduous shrubs are rich in various vitamins, saccharides, organic acids and the like, and particularly have high vitamin C content, so that the deciduous shrubs are mainly used for making jam, fruit wine, beverages and the like.
Nucleotide: improving infant immunity, increasing iron absorption, influencing lipoprotein metabolism, improving intestinal beneficial flora, and improving intestinal function and liver function.
5' -adenosine monophosphate: also known as phosphoadenosine, a nucleotide found in ribonucleic acids, is an ester of phosphoric acid and nucleoside adenosine and consists of a phosphate function, a pentose ribose and the base adenine, also vitamin B8, a water-soluble vitamin.
Disodium 5' -inosinate: is colorless to white crystal or white crystalline powder to protect it from decomposition by phosphatase in food such as fish meat and to maximize its taste.
Disodium 5' -guanylate: is colorless to white crystal or white crystalline powder, has the delicate flavor intensity 2.3 times of that of sodium inosinate, has strong synergistic effect when being used together with sodium glutamate, does not absorb moisture, is soluble in water and has stable aqueous solution.
5' -uridylate disodium: is white or white-like powder, and can be used as intermediate for producing nucleic acid medicine, health food and biochemical reagent.
5' -Cytoside disodium: flavoring agents are also used to supplement nucleotides in cow's milk to produce a cow's milk that is near that of human milk and that enhances the resistance of infants to bacterial diseases.
The invention has the beneficial effects that:
(1) The wheat flour, the buckwheat flour, the eggs, various fruits and vegetables and water are made into dough, so that the nutrition in the wheat flour, the buckwheat flour, the eggs and the various fruits and vegetables can be effectively reserved, the taste is delicious, the wheat flour, the eggs and the various fruits and vegetables are rich in nutrient substances such as a large amount of vitamins, amino acids and mineral substances, and the wheat flour, the buckwheat flour, the eggs and the water have the effects of beautifying and health care.
(2) By adding nucleotide, the weight of the premature infant can be promoted to be more normal, the early immune function development of the infant can be facilitated, and the infant can be easily digested and absorbed.
(3) The noodles are made into a style formed by superposing a plurality of colors, so that the curiosity and appetite of children can be stimulated.
drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
Fig. 1 is a flow chart of a method for preparing colorful fruit and vegetable noodles according to an embodiment of the invention.
Detailed Description
For further explanation of the various embodiments, the drawings which form a part of the disclosure and which are incorporated in and constitute a part of this specification, illustrate embodiments and, together with the description, serve to explain the principles of operation of the embodiments, and to enable others of ordinary skill in the art to understand the various embodiments and advantages of the invention, and, by reference to these figures, reference is made to the accompanying drawings, which are not to scale and wherein like reference numerals generally refer to like elements.
According to the embodiment of the invention, colorful fruit and vegetable noodles are provided.
The colorful fruit and vegetable noodles comprise the following raw material components:
420 parts of wheat, 70-140 parts of buckwheat, 15-30 parts of eggs, 70-140 parts of yellow fruit and vegetable composition, 70-140 parts of red fruit and vegetable composition, 70-140 parts of black fruit and vegetable composition, 0.01-0.03 part of nucleotide, 10-20 parts of salt and 100 parts of water.
The yellow fruit and vegetable composition comprises the following raw material components: 15-30 parts of pomelo, 5-10 parts of yellow bell pepper, 15-30 parts of banana, 20-40 parts of carrot and 15-30 parts of tangelo.
The red fruit and vegetable composition comprises the following raw material components: 10-20 parts of wax apple, 20-40 parts of amaranth, 15-30 parts of strawberry, 15-30 parts of tomato and 10-20 parts of cherry.
The black fruit and vegetable composition comprises the following raw material components of 15-30 parts of kohlrabi, 15-30 parts of prune, 30-60 parts of edible fungus, 5-10 parts of blackberry and 5-10 parts of blackcurrant.
The nucleotide comprises the following raw material components: 0.002-0.006 part of 5 ' -adenosine monophosphate, 0.002-0.006 part of 5 ' -disodium inosinate, 0.002-0.006 part of 5 ' -disodium guanylate, 0.002-0.006 part of 5 ' -disodium uridylate and 0.002-0.006 part of 5 ' -disodium cytidylate.
In order to clearly understand the technical scheme of the invention, the technical scheme of the invention is described in detail through specific examples.
Example one
The colorful fruit and vegetable noodles are prepared from the following raw materials in parts by weight:
210g of wheat, 70g of buckwheat, 15g of eggs, 70g of yellow fruit and vegetable composition, 70g of red fruit and vegetable composition, 70g of black fruit and vegetable composition, 0.01g of nucleotide, 10g of salt and 100g of water.
The yellow fruit and vegetable composition comprises the following raw material components: 15g of pomelo, 5g of yellow bell pepper, 15g of banana, 20g of carrot and 15g of tangelo.
The red fruit and vegetable composition comprises the following raw material components: 10g of wax apple, 20g of amaranth, 15g of strawberry, 15g of tomato and 10g of cherry.
The black fruit and vegetable composition comprises the following raw material components: 15g of kohlrabi, 15g of prune, 30g of edible fungus, 5g of blackberry and 5g of blackcurrant.
the nucleotide comprises the following raw material components: adenosine 5 ' -monophosphate 0.002g, disodium 5 ' -inosinate 0.002g, disodium 5 ' -guanylate 0.002g, disodium 5 ' -uridylate 0.002g and disodium 5 ' -cytidylate 0.002 g.
the preparation method of the colorful fruit and vegetable noodles comprises the following steps:
weighing the raw materials according to the parts, and crushing and sieving 210g of wheat and 70g of buckwheat to prepare raw material powder;
Selecting 70g of fresh yellow fruit and vegetable composition, 70g of red fruit and vegetable composition and 70g of black fruit and vegetable composition, respectively cleaning, cutting into blocks, then putting into a fruit and vegetable processor, grinding and pulping to obtain fruit and vegetable juice, and putting into different containers according to colors;
Dividing each raw material powder into three parts with the same amount, respectively mixing the three parts with the prepared fruit and vegetable juice with different colors, stirring uniformly, then dividing 15g of eggs, 0.01g of nucleotide, 10g of salt and 100g of water into three parts with the same amount, adding the three parts into the fruit and vegetable juice with different colors, and kneading dough to obtain dough;
And (3) overlapping and pressing the dough with different colors together in a step shape, bonding the dough sheets through water, curing the dough sheets, tabletting, and slitting to obtain the colorful fruit and vegetable noodles.
example two
The colorful fruit and vegetable noodles are prepared from the following raw materials in parts by weight:
315g of wheat, 105g of buckwheat, 22.5g of eggs, 105g of yellow fruit and vegetable composition, 105g of red fruit and vegetable composition, 105g of black fruit and vegetable composition, 0.02g of nucleotide, 15g of salt and 150g of water.
The yellow fruit and vegetable composition comprises the following raw material components: 22.5g of pomelo, 7.5g of yellow bell pepper, 22.5g of banana, 30g of carrot and 22.5g of tangelo.
the red fruit and vegetable composition comprises the following raw material components: 15g of wax apple, 30g of amaranth, 22.5g of strawberry, 22.5g of tomato and 15g of cherry.
The black fruit and vegetable composition comprises the following raw material components: 22.5g of purple kohlrabi, 22.5g of prune, 45g of agaric, 7.5g of blackberry and 7.5g of blackcurrant.
The nucleotide comprises the following raw material components: adenosine 5 ' -monophosphate 0.004g, disodium 5 ' -inosinate 0.004g, disodium 5 ' -guanylate 0.004g, disodium 5 ' -uridylate 0.004g and disodium 5 ' -cytidylate 0.004 g.
the preparation method of the colorful fruit and vegetable noodles comprises the following steps:
weighing the raw materials according to the parts, and crushing and sieving 315g of wheat and 105g of buckwheat to prepare raw material powder;
Selecting 105g of fresh yellow fruit and vegetable composition, 105g of red fruit and vegetable composition and 105g of black fruit and vegetable composition, respectively cleaning, cutting into pieces, then putting into a fruit and vegetable processor, grinding and pulping to obtain fruit and vegetable juice, and putting into different containers according to colors;
Dividing the raw material powder into three parts with equal amount, respectively mixing the three parts with the obtained fruit and vegetable juice with different colors, stirring, dividing 22.5g of eggs, 0.02g of nucleotide, 15g of salt and 150g of water into three parts with equal amount, adding the three parts into the fruit and vegetable juice with different colors, and kneading to obtain dough;
And (3) overlapping and pressing the dough with different colors together in a step shape, bonding the dough sheets through water, curing the dough sheets, tabletting, and slitting to obtain the colorful fruit and vegetable noodles.
EXAMPLE III
the colorful fruit and vegetable noodles are prepared from the following raw materials in parts by weight:
420g of wheat, 140g of buckwheat, 30g of eggs, 140g of yellow fruit and vegetable composition, 140g of red fruit and vegetable composition, 140g of black fruit and vegetable composition, 0.03g of nucleotide, 15g of salt and 150g of water.
the yellow fruit and vegetable composition comprises the following raw material components: 30g of pomelo, 10g of yellow bell pepper, 30g of banana, 40g of carrot and 30g of tangelo.
The red fruit and vegetable composition comprises the following raw material components: 20g of wax apple, 40g of amaranth, 30g of strawberry, 30g of tomato and 20g of cherry.
The black fruit and vegetable composition comprises the following raw material components: 30g of kohlrabi, 30g of prune, 60g of edible fungus, 10g of blackberry and 10g of blackcurrant.
The nucleotide comprises the following raw material components: adenosine 5 ' -monophosphate 0.006g, disodium 5 ' -inosinate 0.006g, disodium 5 ' -guanylate 0.006g, disodium 5 ' -uridylate 0.006g and disodium 5 ' -cytidylate 0.006 g.
The preparation method of the colorful fruit and vegetable noodles comprises the following steps:
Weighing the raw materials according to the parts, and crushing and sieving 420g of wheat and 140g of buckwheat to prepare raw material powder;
selecting 140g of fresh yellow fruit and vegetable composition, 140g of red fruit and vegetable composition and 140g of black fruit and vegetable composition, respectively cleaning, cutting into blocks, then putting into a fruit and vegetable processor, grinding and pulping to obtain fruit and vegetable juice, and putting into different containers according to colors;
Dividing each raw material powder into three parts with the same amount, respectively mixing the three parts with the prepared fruit and vegetable juice with different colors, stirring uniformly, then dividing 30g of eggs, 0.03g of nucleotide, 20g of salt and 200g of water into three parts with the same amount, adding the three parts into the fruit and vegetable juice with different colors, and kneading dough to obtain dough;
And (3) overlapping and pressing the dough with different colors together in a step shape, bonding the dough sheets through water, curing the dough sheets, tabletting, and slitting to obtain the colorful fruit and vegetable noodles.
for the convenience of understanding the above technical solution of the present invention, the following detailed description is made on the flow of the above solution of the present invention with reference to the accompanying drawings, and specifically is as follows:
as shown in figure 1, in the actual production process, the preparation of the colorful fruit and vegetable noodles comprises the following steps:
Step S101, weighing the raw materials according to the parts, and crushing and sieving the wheat and the buckwheat to prepare raw material powder;
Step S102, selecting fresh yellow fruit and vegetable composition, red fruit and vegetable composition and black fruit and vegetable composition, respectively cleaning, cutting into pieces, then putting into a fruit and vegetable processor, grinding and pulping to obtain fruit and vegetable juice, and putting into different containers according to colors;
Step S103, dividing each raw material powder into three parts with the same amount, respectively mixing and stirring the three parts with the prepared fruit and vegetable juices with different colors uniformly, and then dividing the eggs, the nucleotide, the salt and the water into three parts with the same amount, adding the three parts into the fruit and vegetable juices with different colors, and kneading the mixture to prepare dough;
And step S104, overlapping and pressing the dough in different colors together in a step shape, bonding the dough sheets through water, curing the dough sheets, tabletting and slitting to obtain the colorful fruit and vegetable noodles.
In one embodiment, the steps of weighing the raw materials according to the parts, crushing and sieving the wheat and the buckwheat to prepare the raw material powder further comprise: the sieve mesh number is 150-200 meshes.
In one embodiment, selecting fresh yellow fruit and vegetable composition, red fruit and vegetable composition and black fruit and vegetable composition, respectively cleaning, cutting into pieces, then putting into a fruit and vegetable processor for grinding and pulping to obtain fruit and vegetable juice, and putting into different containers according to colors further comprises: mixing and stirring time is 0.5-1.5 h.
In one embodiment, the raw material powder is divided into three parts with equal amount and the obtained fruit and vegetable juice with different colors are respectively mixed and stirred uniformly, and then the eggs, the nucleotide, the salt and the water are divided into three parts with equal amount and added into the fruit and vegetable juice with different colors to be kneaded to prepare dough, wherein the water temperature is 30-35 ℃, and the kneading time is 25-40 min.
In one embodiment, the dough in different colors is stacked in a step shape, the dough sheets are bonded through water, and then the dough sheets are cured, pressed into sheets and cut into strips, so that the bonding time of the colorful fruit and vegetable noodles is 8-12 min, the curing time is 30-60 min, and the curing temperature is 40-50 ℃.
In conclusion, by means of the technical scheme, the wheat flour, the buckwheat flour, the eggs, the various fruits and vegetables and the water are made into the dough, so that the nutrition in the wheat flour, the buckwheat flour, the eggs and the various fruits and vegetables can be effectively reserved, the taste is delicious, the nutrition is rich in a large amount of vitamins, amino acids, mineral substances and other nutrients, and the effects of beautifying and health care are achieved. By adding nucleotide, the weight of the premature infant can be promoted to be more normal, the early immune function development of the infant can be facilitated, and the infant can be easily digested and absorbed. The noodles are made into a style formed by superposing a plurality of colors, so that the curiosity and appetite of children can be stimulated.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (10)

1. the colorful fruit and vegetable noodles are characterized by comprising the following raw material components: 420 parts of wheat, 70-140 parts of buckwheat, 15-30 parts of eggs, 70-140 parts of yellow fruit and vegetable composition, 70-140 parts of red fruit and vegetable composition, 70-140 parts of black fruit and vegetable composition, 0.01-0.03 part of nucleotide, 10-20 parts of salt and 100 parts of water.
2. A colorful fruit and vegetable noodle as claimed in claim 1, wherein the yellow fruit and vegetable composition comprises the following raw material components: 15-30 parts of pomelo, 5-10 parts of yellow bell pepper, 15-30 parts of banana, 20-40 parts of carrot and 15-30 parts of tangelo.
3. A colorful fruit and vegetable noodle as claimed in claim 2, wherein the red fruit and vegetable composition comprises the following raw material components: 10-20 parts of wax apple, 20-40 parts of amaranth, 15-30 parts of strawberry, 15-30 parts of tomato and 10-20 parts of cherry.
4. A colorful fruit and vegetable noodle as claimed in claim 3, wherein the black fruit and vegetable composition comprises the following raw material components, by weight, 15-30 parts of kohlrabi, 15-30 parts of prune, 30-60 parts of agaric, 5-10 parts of blackberry and 5-10 parts of blackcurrant.
5. A colorful fruit and vegetable noodle as claimed in claim 4, wherein the nucleotide comprises the following raw material components: 0.002-0.006 part of 5 ' -adenosine monophosphate, 0.002-0.006 part of 5 ' -disodium inosinate, 0.002-0.006 part of 5 ' -disodium guanylate, 0.002-0.006 part of 5 ' -disodium uridylate and 0.002-0.006 part of 5 ' -disodium cytidylate.
6. a method for preparing colorful fruit and vegetable noodles, which is used for preparing the colorful fruit and vegetable noodles as claimed in claim 5, and comprises the following steps:
Weighing the raw materials according to the parts, and crushing and sieving the wheat and the buckwheat to prepare raw material powder;
Selecting fresh yellow fruit and vegetable composition, red fruit and vegetable composition and black fruit and vegetable composition, respectively cleaning, cutting into pieces, then putting into a fruit and vegetable processor, grinding and pulping to obtain fruit and vegetable juice, and putting into different containers according to colors;
Dividing the raw material powder into three parts with equal amount, respectively mixing with the obtained fruit and vegetable juices with different colors, stirring, dividing the eggs, nucleotide, salt and water into three parts with equal amount, adding into the fruit and vegetable juices with different colors, and kneading to obtain dough;
And (3) overlapping and pressing the dough with different colors together in a step shape, bonding the dough sheets through water, curing the dough sheets, tabletting, and slitting to obtain the colorful fruit and vegetable noodles.
7. The method for preparing colorful fruit and vegetable noodles according to claim 6, wherein the steps of weighing the raw materials according to the parts, crushing and sieving the wheat and the buckwheat to prepare raw material powder further comprise: the sieve mesh number is 150-200 meshes.
8. The method for preparing colorful fruit and vegetable noodles according to claim 6, wherein the fresh yellow fruit and vegetable composition, the red fruit and vegetable composition and the black fruit and vegetable composition are selected, cleaned and cut into pieces, and then put into a fruit and vegetable processor to be ground and pulped to prepare fruit and vegetable juice, and the steps of placing in different containers according to colors further comprise: mixing and stirring time is 0.5-1.5 h.
9. A method for preparing colorful fruit and vegetable noodles as claimed in claim 6, wherein the raw material powder is divided into three equal parts and the prepared fruit and vegetable juices with different colors are mixed and stirred uniformly, and then the eggs, the nucleotide, the salt and the water are divided into three equal parts and added into the fruit and vegetable juices with different colors to knead the dough to prepare the dough, wherein the water temperature is 30-35 ℃, and the kneading time is 25-40 min.
10. the method for preparing colorful fruit and vegetable noodles according to claim 6, wherein the dough with different colors is stacked in a ladder shape, the dough sheets are bonded with each other through water, and then the bonding time of the colorful fruit and vegetable noodles is 8-12 min, the curing time is 30-60 min, and the curing temperature is 40-50 ℃.
CN201910966319.2A 2019-10-12 2019-10-12 Colorful vegetable and fruit noodles and making method thereof Pending CN110574866A (en)

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JP2000262233A (en) * 1999-03-15 2000-09-26 Nobuhiro Takiguchi Production of wheat noodle containing carrot, pumpkin and green pepper
CN1593196A (en) * 2004-06-30 2005-03-16 冯虹 Colorful noodle product and its preparation method
CN101438790A (en) * 2008-12-12 2009-05-27 滨州泰裕麦业有限公司 Mechanized production method for full color noodles
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Application publication date: 20191217