CN101347196A - Pumpkin noodle and preparing technology thereof - Google Patents
Pumpkin noodle and preparing technology thereof Download PDFInfo
- Publication number
- CN101347196A CN101347196A CNA200810120586XA CN200810120586A CN101347196A CN 101347196 A CN101347196 A CN 101347196A CN A200810120586X A CNA200810120586X A CN A200810120586XA CN 200810120586 A CN200810120586 A CN 200810120586A CN 101347196 A CN101347196 A CN 101347196A
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- pumpkin
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- dough
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Abstract
The invention discloses a pumpkin noodle and a preparation process thereof. The preparation process comprises the following steps: 203 portions of concentrated pumpkin juice are added with 1250 portions of water for dilution, then added with 5000 portions of flour for mixing and stirring, the mixture is kneaded into dough, and the dough is rolled out and cut. The pumpkin noodle obtained by preparation process of the invention has smooth and tender taste, and has good toughness. Pumpkins contain carotene and a plurality of vitamins, which have rich nutrients and non-negligible diet therapy function. By adding the concentrated pumpkin juice into the noodle, the noodles have the beneficial effects by consuming frequently of moistening the lung and supplementing the vital energy, treating cough and stopping asthma, beautifying, etc. The pumpkin noodle and the preparation process have the advantages of simple preparation process and low cost.
Description
Technical field
The present invention relates to a kind of wheaten food, is a kind of pumpkin face and manufacture craft thereof specifically.
Background technology
Present most noodles all are that traditional wheat is bought generally, corn flour, beans system face or their flour mixed with adulterants, though brought convenience to people to a certain extent, but the modern is along with growth in the living standard, for the requirement of noodles good mouthfeel will be arranged not only, and is more nutritious, and traditional noodles have been difficult to satisfy this requirement, need the demand that the abundant again noodles of a kind of new taste and nutrition satisfy people.
Summary of the invention
It is good that problem to be solved by this invention just provides a kind of mouthfeel, the pumpkin face that is of high nutritive value.
In order to address the above problem, the present invention is achieved like this: a kind of pumpkin face is a raw material with flour, water and pumpkin juice concentrate, and its part by weight is 5000: 1250: 203.
As preferably, the pol of described pumpkin juice concentrate is 38 °.
In order to address the above problem, the invention allows for a kind of manufacture craft of pumpkin face, get 203 parts of pumpkin juice concentrates and add 1250 parts water dilution, add 5000 parts of flour again and mix and stir, rub up into dough, roll again flat, tangent plane.
As preferably, the pol of described pumpkin juice concentrate is 38 °.
The pumpkin face mouthfeel that the present invention makes is smooth, the noodles good toughness, pumpkin contains carrotene and multivitamin, and it is nutritious, also has very important dietary function, in noodles, add pumpkin juice concentrate, often edible have moistening lung qi-benefitting, controls and cough Zhichuan, effects such as beauty treatment, manufacture craft of the present invention is simple, and cost is low.
The specific embodiment
The concrete making step of pumpkin face of the present invention is as follows: the pol that pumpkin is made is 38 ° pumpkin juice concentrate and a water mixed diluting, adding the flour stirring again rubs evenly, make dough, after the slow-witted dough slaking, dough is rolled flat, roll flat after, can be cut into strip, thread or sheet is packed at last, flour, water and pumpkin juice concentrate part by weight be 5000: 1250: 203, the pumpkin face mouthfeel of making is smooth, and the noodles good toughness is not only nutritious, also having very important dietary function, is a kind of good health food.
Claims (4)
1, a kind of pumpkin face is characterized in that: with flour, water and pumpkin juice concentrate is raw material, and its part by weight is 5000: 1250: 203.
2, a kind of pumpkin face according to claim 1, it is characterized in that: the pol of described pumpkin juice concentrate is 38 °.
3, a kind of manufacture craft of pumpkin face is characterized in that: get 203 parts of pumpkin juice concentrates and add 1250 parts water dilution, add 5000 parts of flour again and mix and stir, rub up into dough, roll again flat, tangent plane.
4, the manufacture craft of a kind of pumpkin face according to claim 3 is characterized in that: the pol of described pumpkin juice concentrate is 38 °.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200810120586XA CN101347196A (en) | 2008-08-21 | 2008-08-21 | Pumpkin noodle and preparing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200810120586XA CN101347196A (en) | 2008-08-21 | 2008-08-21 | Pumpkin noodle and preparing technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101347196A true CN101347196A (en) | 2009-01-21 |
Family
ID=40266307
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200810120586XA Pending CN101347196A (en) | 2008-08-21 | 2008-08-21 | Pumpkin noodle and preparing technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101347196A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836708A (en) * | 2010-05-25 | 2010-09-22 | 西南大学 | Fruit-and-vegetable wet noodles and fresh-retaining method thereof |
| CN102018168A (en) * | 2011-01-08 | 2011-04-20 | 保山市老耕地农业开发有限公司 | Pumpkin/egg fine dried noodles |
| CN102805297A (en) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | Pomelo and waxgourd moistening-lung noodles |
-
2008
- 2008-08-21 CN CNA200810120586XA patent/CN101347196A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836708A (en) * | 2010-05-25 | 2010-09-22 | 西南大学 | Fruit-and-vegetable wet noodles and fresh-retaining method thereof |
| CN101836708B (en) * | 2010-05-25 | 2013-01-23 | 西南大学 | Fruit-and-vegetable wet noodles and fresh-retaining method thereof |
| CN102018168A (en) * | 2011-01-08 | 2011-04-20 | 保山市老耕地农业开发有限公司 | Pumpkin/egg fine dried noodles |
| CN102018168B (en) * | 2011-01-08 | 2012-12-12 | 陈丹 | Pumpkin/egg fine dried noodles |
| CN102805297A (en) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | Pomelo and waxgourd moistening-lung noodles |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20090121 |