CN114651935A - Selenium-rich pumpkin powder noodles and preparation method thereof - Google Patents
Selenium-rich pumpkin powder noodles and preparation method thereof Download PDFInfo
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- CN114651935A CN114651935A CN202210199762.3A CN202210199762A CN114651935A CN 114651935 A CN114651935 A CN 114651935A CN 202210199762 A CN202210199762 A CN 202210199762A CN 114651935 A CN114651935 A CN 114651935A
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Classifications
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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
- 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
- A23L7/113—Parboiled or instant pasta
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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
- 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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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- A23L3/3562—Sugars; 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
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- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
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Abstract
The invention discloses selenium-rich pumpkin powder noodles and a preparation method thereof, wherein the selenium-rich pumpkin powder noodles are prepared from the following raw materials in parts by weight: 60-90 parts of rice flour and 25-40 parts of selenium-rich pumpkin powder; 10-15 parts of corn starch; 5-10 parts of morchella esculenta powder; 1-2 parts of fructo-oligosaccharide; 4-6 parts of konjak fine powder; 1-2 parts of salt, wherein the selenium-rich pumpkin powder is prepared by breaking wall of purple yam flavor pumpkins into powder. The selenium content in the selenium-rich pumpkin powder noodles prepared by the invention is more than or equal to 1.2mg/kg, the selenium element is rich, sufficient selenium element can be provided for human bodies, and the immunity of the human bodies can be improved after the noodles are eaten for a long time; the selenium-rich pumpkin powder can be obtained by adopting a supersonic airflow wall breaking process and a quick freezing and grinding process, the utilization rate of the nutritional ingredients of the selenium-rich pumpkin is effectively improved, and meanwhile, the selenium-rich pumpkin powder is prepared by breaking the wall of the taro-flavor pumpkin into powder, so that the noodles have a fresh taro flavor, and the edible taste of the selenium-rich pumpkin powder noodles is effectively improved.
Description
Technical Field
The invention relates to the field of vermicelli noodles, in particular to selenium-rich pumpkin vermicelli noodles and a preparation method thereof.
Background
As is well known, the pumpkin contains the following beneficial components: polysaccharide, amino acid, active protein, carotenoid and various trace elements. The functions of the various components: polysaccharide: the pumpkin polysaccharide is a nonspecific immunity enhancer, can improve the immune function of an organism, promote the generation of cell factors, and exert various adjusting functions on an immune system through approaches of activating complement and the like. ② carotenoid: abundant carotenoid in pumpkin can be converted into vitamin A with important physiological functions in a body, so that the pumpkin has important physiological functions of growth and differentiation of epithelial tissues, normal vision maintenance and bone development promotion. Mineral elements: the pumpkin is high in calcium, potassium and sodium, is especially suitable for middle-aged and elderly people and hypertension patients, and is beneficial to preventing osteoporosis and hypertension. In addition, the alloy also contains elements such as phosphorus, magnesium, iron, copper, manganese, chromium, boron and the like. Amino acids and active proteins: pumpkin contains various amino acids required by human body, wherein the contents of lysine, leucine, isoleucine, phenylalanine, threonine and the like are high. In addition, the ascorbate oxidase genotype in squash was the same as in tobacco, but the activity was significantly higher than in tobacco, indicating a higher content of immunologically active proteins in squash. Modern medical research shows that the pumpkin has obvious effect of reducing the postprandial blood sugar of the non-insulin-dependent diabetes mellitus. Selenium can enhance immunity and prevent diabetes, and is an active ingredient of glutathione peroxidase, and it can prevent oxidative damage of pancreatic islet beta cells, normalize its function, promote sugar metabolism, reduce blood sugar and urine sugar, and improve symptoms of diabetic patients.
At present, the rice noodles in the market are single in variety, and other nutrient elements such as trace elements, mineral substances and the like are added into rice flour in an auxiliary mode for processing and manufacturing. Meanwhile, the selenium content in selenium-rich commodities supplied on the market is not very high, the requirements of people on nutrition and health care cannot be met, and in addition, the prices of parts of the selenium-rich commodities are relatively high, so that the selenium-rich commodities are not universal for applicable people. Therefore, the research on the preparation method of the selenium-rich pumpkin powder noodles with the production of the pumpkin selenium-rich rice noodles with nutrition and health care is the technical problem to be solved at present.
Accordingly, the prior art is deficient and needs improvement.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the selenium-rich pumpkin powder noodles are rich in nutrition, provide enough selenium for human bodies, have good taste, improve human immunity and have a certain health-care effect, and the preparation method thereof is provided.
In order to achieve the purpose, the technical scheme of the invention is as follows:
the selenium-rich pumpkin powder noodles comprise the following raw materials in parts by weight:
wherein the selenium-rich pumpkin powder is prepared by breaking wall of purple yam flavor pumpkin into powder.
Preferably, the selenium-rich pumpkin powder noodles are composed of the following raw materials in parts by weight:
preferably, the selenium content in the selenium-rich pumpkin powder noodles is more than or equal to 1.2 mg/kg.
Preferably, the purity content of the konjac powder is more than or equal to 98%.
The invention also provides a preparation method of the selenium-rich pumpkin powder noodles, and the specific technical scheme is as follows:
a preparation method of selenium-rich pumpkin powder noodles comprises the following steps:
1) primarily crushing pumpkin powder: leaching fresh selenium-rich pumpkins by using clear water, drying the selenium-rich pumpkins until the surface is free of moisture, primarily crushing the selenium-rich pumpkins in a crusher, and sieving the selenium-rich pumpkins by using a 50-mesh sieve to obtain coarse-granularity pumpkin powder for later use;
2) preparing nano selenium-rich pumpkin powder:
a. putting the coarse-grained pumpkin powder obtained in the step 1) into an airflow mill for supersonic airflow wall breaking treatment, wherein the wall breaking temperature is 40-60 ℃, and the airflow jet flow speed of the airflow mill is 430-490 m/s;
b. vacuumizing the selenium-rich pumpkin powder subjected to supersonic airflow wall breaking treatment to 1-20 pa, filling nitrogen to atmospheric pressure, precooling to 0-40 ℃, keeping the temperature for 1-3 h, continuing to vacuumize to 1-20 pa, heating to 10-20 ℃, and keeping the temperature for 1-2 h; cooling to-20-60 ℃, making the selenium-rich pumpkin powder into ice cakes, keeping for 15-18 h, and breaking the wall through an oscillating wall crusher to obtain selenium-rich pumpkin powder carbide;
c. putting the selenium-rich pumpkin powder gasification product into liquid nitrogen, quickly freezing for 10-30 s, taking out, and then putting the liquid nitrogen at the temperature of-180-200 ℃, putting the liquid nitrogen into warm water for unfreezing, wherein the temperature of the warm water is 20-50 ℃, and after keeping the temperature for 1-6 h, putting the selenium-rich pumpkin powder gasification product into a planetary ball mill for grinding to obtain nano-scale selenium-rich pumpkin powder;
3) preparing flour: putting rice flour, selenium-rich pumpkin powder, corn starch and morchella esculenta powder into a dough mixer, uniformly mixing, dissolving salt, konjac fine powder and fructo-oligosaccharide into water at 20-35 ℃ to prepare a dough kneading agent, adding the dough kneading agent into the uniformly mixed flour, performing primary dough kneading, wherein the weight of the added dough kneading agent is 10-15% of the weight of the mixed flour, the primary dough kneading time is 40-50 min, standing for 3-4 h, performing secondary dough kneading, and the secondary dough kneading time is 20-30 min;
4) curing vermicelli: pouring the flour dough obtained in the step 3) into a flour mill to prepare strips, cutting the strips to obtain vermicelli strips, and then placing the vermicelli strips in an environment with the temperature of 100-130 ℃ for cooking for 15-20 min to obtain cooked vermicelli strips for later use;
5) drying: and (3) drying the cured vermicelli obtained in the step (4) in a dryer to obtain finished selenium-rich pumpkin vermicelli, wherein the drying temperature is 60-70 ℃, and the drying time is 1-1.5 h.
Preferably, before drying the cooked powder strand, the cooked powder strand is naturally cooled and then sent into a refrigeration house for freezing treatment, and the freezing time is 5-10 h.
Preferably, the method also comprises a step 6) of performing steam sterilization treatment on the finished selenium-rich pumpkin powder noodles obtained in the step 5), wherein the sterilization temperature is 90-95 ℃.
Preferably, the particle size range of the nano selenium-rich pumpkin powder is 40 nm-1 mu m.
Preferably, before the pumpkin is put into a crusher for primary crushing, the pumpkin seeds are removed.
Compared with the prior art, the invention has the following beneficial effects:
1. the selenium content in the selenium-rich pumpkin powder noodles prepared by the invention is more than or equal to 1.2mg/kg, sufficient selenium element can be provided for human bodies, the immunity of the human bodies can be improved after long-term eating, the diseases such as heart diseases, diabetes, liver diseases, cerebral thrombosis, senile hypertension, stroke and the like can be prevented to a certain extent, and the selenium element in the noodles exists in the form of organic selenium and is easy to be absorbed by the human bodies;
2. the selenium-rich pumpkin powder noodles prepared by the invention are reasonable in raw material proportion, balanced in nutrition, rich in high-quality protein, capable of meeting daily nutritional requirements of people and wide in applicable population, wherein the konjac powder is a novel prebiotic, and can be used for activating and proliferating bifidobacteria and lactic acid bacteria in large quantities, so that a user is helped to adjust intestinal micro-ecological balance and improve human immunity.
3. According to the invention, the nano-scale selenium-rich pumpkin powder can be obtained by adopting the supersonic airflow wall breaking process and the quick freezing grinding process, the effective components in the pumpkin powder can be extracted, the utilization rate of the nutrient components of the selenium-rich pumpkin is improved, and meanwhile, the selenium-rich pumpkin powder is prepared by breaking the wall of the purple yam-flavored pumpkin into powder, so that the noodles have a fresh purple yam flavor, and the edible taste of the noodles with the selenium-rich pumpkin powder is effectively improved.
4. According to the preparation method of the selenium-rich pumpkin powder noodles, the processing effect is good, the selenium-rich pumpkin powder noodles do not contain additives, the edible safety is high, morchella esculenta powder, corn starch and pumpkin powder are further added into the prepared selenium-rich pumpkin powder noodles, the nutritional structure of the noodles is enriched, the selenium-rich pumpkin powder noodles have a good health care effect, and the selenium-rich pumpkin powder noodles are matched with fructo-oligosaccharide, so that the viscosity of the selenium-rich pumpkin powder noodles can be improved, the noodles are easy to form, durable and boiling, not prone to breaking, tasty and chewy, the edible taste of the noodles is effectively improved, and the service shelf life of the noodles is prolonged.
Detailed Description
The present invention will be described in detail with reference to specific examples.
Example 1
The embodiment provides selenium-rich pumpkin powder noodles, which consist of the following raw materials in parts by weight:
wherein the selenium-rich pumpkin powder is prepared by breaking wall of purple yam flavor pumpkin into powder. In the embodiment, the selenium-rich pumpkin powder is prepared by breaking the wall of the taro-flavor pumpkin into powder, so that the noodles have a fresh taro flavor, and the edible mouthfeel of the selenium-rich pumpkin powder noodles is effectively improved.
Further, the selenium-rich pumpkin powder noodles are composed of the following raw materials in parts by weight:
furthermore, the selenium content in the selenium-rich pumpkin powder noodles is more than or equal to 1.2 mg/kg. In the embodiment, the selenium content of the selenium-rich pumpkin powder noodles is 1.4mg/kg, the selenium content is rich, sufficient selenium elements can be provided for a human body, the immunity of the human body can be improved after the noodles are eaten for a long time, diseases such as heart diseases, diabetes, liver diseases, cerebral thrombosis, senile hypertension and apoplexy can be prevented to a certain extent, and the selenium elements in the noodles exist in the form of organic selenium and are easy to absorb by the human body.
Furthermore, the purity content of the konjac powder is more than or equal to 98%. In the embodiment, the purity content of the konjac refined powder is 99%, the konjac refined powder is konjac mannan, and the konjac mannan is dietary fiber with the highest viscosity, can effectively reduce cholesterol and blood sugar indexes of people, and has a certain healthy weight-losing effect on eaters.
Specifically, the preparation method of the selenium-rich pumpkin powder noodles comprises the following steps:
1) primarily crushing pumpkin powder: the method comprises the steps of leaching fresh selenium-rich pumpkins by using clear water, drying the selenium-rich pumpkins until the surface is free of moisture, placing the selenium-rich pumpkins into a grinder for preliminary grinding, and sieving the selenium-rich pumpkins by using a 50-mesh sieve to obtain coarse-grain pumpkin powder for later use.
2) Preparing nano selenium-rich pumpkin powder:
a. and (2) putting the coarse-grained pumpkin powder obtained in the step 1) into an airflow mill for supersonic airflow wall breaking treatment, wherein the wall breaking temperature is 40-60 ℃, the preferred wall breaking temperature is 40 ℃, and the airflow jet flow rate of the airflow mill is 430-490 m/s, and the preferred jet flow rate is 490 m/s.
b. Vacuumizing the selenium-rich pumpkin powder subjected to supersonic airflow wall breaking treatment to 1-20 pa, preferably 10pa, filling nitrogen to atmospheric pressure, precooling to 0-40 ℃, preferably to-40 ℃, keeping for 1-3 h, preferably keeping for 1h, continuously vacuumizing to 1-20 pa, preferably to 10pa, heating to 10-20 ℃, keeping for 1-2 h, preferably heating to 20 ℃ and keeping for 2 h; and (3) cooling to-20 to-60 ℃, preferably to-30 ℃, making the selenium-rich pumpkin powder into ice blocks, keeping for 15-18 hours, preferably for 15 hours, and breaking the wall by using a vibrating wall crusher to obtain the selenium-rich pumpkin powder carbide.
c. And putting the selenium-rich pumpkin powder gasification product into liquid nitrogen, carrying out quick freezing for 10-30 s, preferably quick freezing for 10s, wherein the temperature of the liquid nitrogen is-180 to-200 ℃, preferably-180 ℃, then putting the selenium-rich pumpkin powder gasification product into warm water for unfreezing, wherein the temperature of the warm water is 20-50 ℃, preferably 30 ℃, keeping the temperature for 1-6 h, preferably 2h, and then putting the selenium-rich pumpkin powder gasification product into a planetary ball mill for grinding to obtain the nano-scale selenium-rich pumpkin powder.
3) Preparing flour: the method comprises the steps of putting rice flour, selenium-rich pumpkin powder, corn starch and morchella esculenta powder into a dough mixer, uniformly mixing, dissolving salt, konjac fine powder and fructo-oligosaccharide into water at the temperature of 20-35 ℃ to prepare a dough mixing agent, preferably dissolving the flour mixing agent into water at the temperature of 20 ℃ to prepare a dough mixing agent, adding the dough mixing agent into uniformly mixed flour to carry out primary dough mixing, adding the dough mixing agent in an amount which is 10-15% of the weight of the mixed flour, preferably 15% of the weight of the mixed flour, wherein the primary dough mixing time is 40-50 min, preferably 40min, standing for 3-4 h, carrying out secondary dough mixing, preferably standing for 3h, wherein the secondary dough mixing time is 20-30 min, and preferably 30 min. The selenium-rich pumpkin powder noodles prepared by the invention are reasonable in raw material proportion, balanced in nutrition, rich in high-quality protein, capable of meeting daily nutritional requirements of people and wide in applicable population, wherein the konjac powder is a novel prebiotic, and can be used for activating and proliferating bifidobacteria and lactic acid bacteria in large quantities, so that a user is helped to adjust intestinal micro-ecological balance and improve human immunity.
4) Curing vermicelli: pouring the flour dough obtained in the step 3) into a flour mill to prepare strips, cutting the strips to obtain vermicelli strips, and then placing the vermicelli strips in an environment with the temperature of 100-130 ℃ for cooking, wherein the preferred cooking temperature is 100 ℃, the cooking time is 15-20 min, the preferred cooking time is 15min, and the obtained cooked vermicelli strips are used for standby.
5) Drying: and (3) placing the cured vermicelli obtained in the step (4) in a dryer for drying to obtain the finished selenium-rich pumpkin vermicelli, wherein the drying temperature is 60-70 ℃, preferably 60 ℃, the drying time is 1-1.5 h, and preferably 1.5 h.
The selenium-rich pumpkin powder noodle making method is good in processing effect, free of additives and high in edible safety, the morchella esculenta powder, the corn starch and the pumpkin powder are added into the prepared selenium-rich pumpkin powder noodle, the nutritional structure of the noodle is enriched, a good health-care effect is achieved, and the selenium-rich pumpkin powder noodle making method can improve the viscosity of the selenium-rich pumpkin powder noodle, enables the noodle to be easy to form, is durable and boiling resistant, is not prone to breaking, is tasty and chewy, effectively improves the edible taste of the noodle, and prolongs the service shelf life of the noodle.
Specifically, before the cooked powder strips are dried, the cooked powder strips are naturally cooled and then sent into a refrigeration house for freezing treatment, and the freezing time is 5-10 hours. In this example, the freezing time was 5 hours, and the toughness of the cooked vermicelli was improved by freezing the cooked vermicelli.
Specifically, the method also comprises a step 6) of performing steam sterilization treatment on the finished selenium-rich pumpkin powder noodles obtained in the step 5), wherein the sterilization temperature is 90-95 ℃. In the embodiment, the sterilization temperature is 95 ℃, and the edible safety of the noodles can be improved by performing steam sterilization treatment on the finished selenium-rich pumpkin powder noodles.
Specifically, the particle size range of the nano selenium-rich pumpkin powder is 40 nm-1 mu m. In the embodiment, the particle size of the nano selenium-rich pumpkin powder is 40nm, the nano selenium-rich pumpkin powder can be obtained by adopting a supersonic airflow wall breaking process and a quick freezing and grinding process, effective components in the pumpkin powder can be extracted, and the utilization rate of the nutritional components of the selenium-rich pumpkin is improved.
Specifically, before the pumpkin is put into a grinder for primary grinding, pumpkin seeds are removed. In this embodiment, remove the pumpkin seed to the pumpkin, avoid the pumpkin seed to influence the edible taste of arranging the face.
Compared with the prior art, the invention has the following beneficial effects:
1. the selenium content in the selenium-rich pumpkin powder noodles prepared by the invention is more than or equal to 1.2mg/kg, sufficient selenium element can be provided for human bodies, the immunity of the human bodies can be improved after long-term eating, the diseases such as heart diseases, diabetes, liver diseases, cerebral thrombosis, senile hypertension, stroke and the like can be prevented to a certain extent, and the selenium element in the noodles exists in the form of organic selenium and is easy to be absorbed by the human bodies;
2. the selenium-rich pumpkin powder noodles prepared by the invention are reasonable in raw material proportion, balanced in nutrition, rich in high-quality protein, capable of meeting daily nutritional requirements of people and wide in applicable population, wherein the konjac powder is a novel prebiotic, and can be used for activating and proliferating bifidobacteria and lactic acid bacteria in large quantities, so that a user is helped to adjust intestinal micro-ecological balance and improve human immunity.
3. According to the invention, the nano-scale selenium-rich pumpkin powder can be obtained by adopting the supersonic airflow wall breaking process and the quick freezing grinding process, the effective components in the pumpkin powder can be extracted, the utilization rate of the nutrient components of the selenium-rich pumpkin is improved, and meanwhile, the selenium-rich pumpkin powder is prepared by breaking the wall of the purple yam-flavored pumpkin into powder, so that the noodles have a fresh purple yam flavor, and the edible taste of the noodles with the selenium-rich pumpkin powder is effectively improved.
4. The selenium-rich pumpkin powder noodle making method is good in processing effect, free of additives and high in edible safety, the morchella esculenta powder, the corn starch and the pumpkin powder are added into the prepared selenium-rich pumpkin powder noodle, the nutritional structure of the noodle is enriched, a good health-care effect is achieved, and the selenium-rich pumpkin powder noodle making method can improve the viscosity of the selenium-rich pumpkin powder noodle, enables the noodle to be easy to form, is durable and boiling resistant, is not prone to breaking, is tasty and chewy, effectively improves the edible taste of the noodle, and prolongs the service shelf life of the noodle.
The present invention is not limited to the above preferred embodiments, and any modifications, equivalent substitutions and improvements made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. The selenium-rich pumpkin powder noodles are characterized in that: the selenium-rich pumpkin powder noodles are composed of the following raw materials in parts by weight:
wherein the selenium-rich pumpkin powder is prepared by breaking wall of purple yam flavor pumpkin into powder.
2. The selenium-rich pumpkin powder sparked noodles of claim 1, characterized in that: the selenium-rich pumpkin powder noodles are composed of the following raw materials in parts by weight:
3. the selenium-rich pumpkin powder spareribs noodle of claim 1, which is characterized in that: the selenium content in the selenium-rich pumpkin powder noodles is more than or equal to 1.2 mg/kg.
4. The selenium-rich pumpkin powder sparked noodles of claim 2, characterized in that: the purity content of the konjak fine powder is more than or equal to 98 percent.
5. The preparation method of the selenium-rich pumpkin powder sparked noodles as claimed in claims 1-4, comprising the following steps:
1) primarily crushing pumpkin powder: leaching fresh selenium-rich pumpkins by using clear water, drying the selenium-rich pumpkins until the surface is free of moisture, primarily crushing the selenium-rich pumpkins in a crusher, and sieving the selenium-rich pumpkins by using a 50-mesh sieve to obtain coarse-granularity pumpkin powder for later use;
2) preparing nano selenium-rich pumpkin powder:
a. putting the coarse-grained pumpkin powder obtained in the step 1) into an airflow mill for supersonic airflow wall breaking treatment, wherein the wall breaking temperature is 40-60 ℃, and the airflow jet flow speed of the airflow mill is 430-490 m/s;
b. vacuumizing the selenium-rich pumpkin powder subjected to supersonic airflow wall breaking treatment to 1-20 pa, filling nitrogen to atmospheric pressure, precooling to 0-40 ℃, keeping the temperature for 1-3 h, continuing to vacuumize to 1-20 pa, heating to 10-20 ℃, and keeping the temperature for 1-2 h; cooling to-20-60 ℃, making the selenium-rich pumpkin powder into ice cakes, keeping for 15-18 h, and breaking the wall through an oscillating wall crusher to obtain selenium-rich pumpkin powder carbide;
c. putting the selenium-rich pumpkin powder gasification product into liquid nitrogen, quickly freezing for 10-30 s, taking out, and then putting the liquid nitrogen at the temperature of-180-200 ℃, putting the liquid nitrogen into warm water for unfreezing, wherein the temperature of the warm water is 20-50 ℃, and after keeping the temperature for 1-6 h, putting the selenium-rich pumpkin powder gasification product into a planetary ball mill for grinding to obtain nano-scale selenium-rich pumpkin powder;
3) preparing flour: putting rice flour, selenium-rich pumpkin powder, corn starch and morchella esculenta powder into a dough mixer, uniformly mixing, dissolving salt, konjac fine powder and fructo-oligosaccharide into water at 20-35 ℃ to prepare a dough kneading agent, adding the dough kneading agent into the uniformly mixed flour, performing primary dough kneading, wherein the weight of the added dough kneading agent is 10-15% of the weight of the mixed flour, the primary dough kneading time is 40-50 min, standing for 3-4 h, performing secondary dough kneading, and the secondary dough kneading time is 20-30 min;
4) curing vermicelli: pouring the flour dough obtained in the step 3) into a flour mill to prepare strips, cutting the strips to obtain vermicelli strips, and then placing the vermicelli strips in an environment with the temperature of 100-130 ℃ for cooking for 15-20 min to obtain cooked vermicelli strips for later use;
5) drying: and (3) drying the cured vermicelli obtained in the step (4) in a dryer to obtain finished selenium-rich pumpkin vermicelli, wherein the drying temperature is 60-70 ℃, and the drying time is 1-1.5 h.
6. The method for preparing the selenium-rich pumpkin powder noodles as claimed in claim 5, wherein the method comprises the following steps: before drying the cooked powder strand, naturally cooling the cooked powder strand, and then sending the cooled cooked powder strand into a refrigeration house for freezing treatment, wherein the freezing time is 5-10 hours.
7. The method for preparing the selenium-rich pumpkin powder noodles as claimed in claim 5, wherein the method comprises the following steps: the method also comprises a step 6) of carrying out steam sterilization treatment on the finished selenium-rich pumpkin powder noodles obtained in the step 5), wherein the sterilization temperature is 90-95 ℃.
8. The method for preparing the selenium-rich pumpkin powder noodles as claimed in claim 5, wherein the method comprises the following steps: the granularity range of the nano selenium-rich pumpkin powder is 40 nm-1 mu m.
9. The method for preparing the selenium-rich pumpkin powder noodles as claimed in claim 5, wherein the method comprises the following steps: before the pumpkin is put into a grinder for primary grinding, pumpkin seeds are removed.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106109507A (en) * | 2016-08-08 | 2016-11-16 | 孙继勇 | A kind of manufacture method of ultra micro nanometer Ganoderma spore powder with cellular wall broken |
| CN106722046A (en) * | 2016-12-25 | 2017-05-31 | 安徽王仁和米线食品有限公司 | A kind of pumpkin rice noodles and preparation method thereof |
| CN108477481A (en) * | 2018-04-13 | 2018-09-04 | 灵川县龙达种植专业合作社 | A kind of selenium-enriched sweet potato bean vermicelli |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106109507A (en) * | 2016-08-08 | 2016-11-16 | 孙继勇 | A kind of manufacture method of ultra micro nanometer Ganoderma spore powder with cellular wall broken |
| CN106722046A (en) * | 2016-12-25 | 2017-05-31 | 安徽王仁和米线食品有限公司 | A kind of pumpkin rice noodles and preparation method thereof |
| CN108477481A (en) * | 2018-04-13 | 2018-09-04 | 灵川县龙达种植专业合作社 | A kind of selenium-enriched sweet potato bean vermicelli |
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