CN101720887A

CN101720887A - Production process of fruit and vegetable nutritional colored noodles

Info

Publication number: CN101720887A
Application number: CN200810172071A
Authority: CN
Inventors: 晏俊勇
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-10-29
Filing date: 2008-10-29
Publication date: 2010-06-09

Abstract

The invention relates to a production process of fruit and vegetable nutritional colored noodles, which relates to a production process of foods, in particular to an improvement of a production process of noodles. The production process adopts the following process steps of: firstly grinding vegetables or fruits into a vegetable juice or a fruit paste juice through a juice extractor, mixing according to the proportion of the vegetable juice or the fruit paste juice and flour as 1:1.5-3, mixing the mixture into dough through a dough mixer and then pressing the dough into noodles on a noodle making machine. The production process has the advantages that the made colored noodles have unique taste, rich nutrition, good mouth feel and attractive appearance, opens up a new path for the application of fruits and vegetables, and not only can be made into cut noodles and fine dried noodles to be vacuumized and sold, but also can be made into instant noodles to be directly sold.

Description

A kind of production technology of fruit and vegetable nutritional colored noodles

Technical field:

The present invention relates to a kind of production technology of food, be specifically related to a kind of improvement of production technology of fruit and vegetable nutritional colored noodles.

Background technology:

Noodles are the food that China people like, are one of traditional wheaten foods, contain abundant nutrition, and convenient in the making, quick, delicate mouthfeel is smooth when edible, and can make the soup stock of various tastes, makes the taste of noodles abundanter.But past people is just started with from the soup stock of modulation different taste, and how many articles the improvement of the mouthfeel of noodles itself, nutrition, taste is not done.At present, the noodles of selling on the market have various, lasagne, disc bar, dragon whiskers noodles, macaroni etc. are arranged, they are just different on the shape of noodles, thickness, but all are that raw material is made with flour, only have plenty of standard flour, has plenty of smart powder, also have the buckwheat face or the like, these different types of noodles itself do not add the raw material of other class, just the outward appearance difference.Along with the development of China's cooking culture, original noodles be difficult to have adapted to the high consumption demand of modern consumption colony to " natural, nutrition, health ".

Fruit and vegetable nutritional colored noodles is the same with traditional noodles, all is to be main material with flour.Different is that it adds crude vegetable fruit juice auxiliary material in manufacturing process, form natural colour, and contain rich nutrient contents, has preserved the cellulosic in the vegetables, helps absorption of human body, digestion.Basic technology and the traditional noodles of making colored noodles omit together, and critical process is the adding of Juice.

Summary of the invention:

The production technology that the purpose of this invention is to provide a kind of fruit and vegetable nutritional colored noodles, the noodles that adopt this explained hereafter to go out, health is nutritious again, mouthfeel is good, instant, color are tempting, is the renewal product of current noodle food.In order to solve the existing problem of background technology, the objective of the invention is to be achieved by the following scheme:

It is made by vegetable juice or fruit mud juice and flour, it is characterized in that: noodles are made by vegetable juice or fruit mud juice, flour and water, the weight ratio of vegetable juice or fruit mud juice and flour is 1: 1.5～3, manufacture craft is: at first with juice extractor vegetables or fruit are ground to form vegetable juice or fruit mud juice, mix with the ratio of flour 1: 1.5～3 in vegetable juice or fruit syrup, on flour stranding machine, be pressed into noodles behind the synthetic dough of dough mixing machine.

Advantage of the present invention is, the colored noodles special taste of making, and nutritious, mouthfeel is good, and outward appearance is beautiful.And for a new road has been opened up in the application of vegetables and fruit.Both can make tangent plane, the vacuum-packed sale of vermicelli, and also can make the instant noodles and directly sell.

Below in conjunction with example further detailed description is done in invention:

Embodiment 1: get 1 kilogram of spinach, 2 kilograms in flour is at first worn into the spinach mud juice with spinach on juice extractor, can add an amount of water and refined salt, and flour and spinach mud juice are mixed into dough, is pressed into noodles on professional flour stranding machine.

Embodiment 2: get 1.0 kilograms in carrot, 1.5 kilograms in flour, at first carrot is worn into carrot juice on juice extractor, can add an amount of water and refined salt, flour and carrot mud juice are mixed into dough, on professional flour stranding machine, extrude noodles, can be distributed into bag and carry out vacuum packaging or carry out freezing back packing.

Embodiment 3: get 1.0 kilograms of bright new peaches, 3 kilograms in flour is at first worn into peach juice with peach on juice extractor, remove the peach slag, adds an amount of water and refined salt, and flour and peach juice are mixed into dough, is pressed into noodles at professional flour stranding machine.

The specific embodiment:

This specific embodiment is to adopt following processing step:

At first vegetables or fruit are ground to form vegetable juice or fruit mud juice, mix with the ratio of flour 1: 1.5～3, on flour stranding machine, be pressed into noodles behind the synthetic dough of dough mixing machine in vegetable juice or fruit mud juice with juice extractor.

Advantage of the present invention is, the colored noodles special taste of making, and nutritious, mouthfeel is good, and outward appearance is beautiful. And for a new road has been opened up in the application of vegetables and fruit. Both can make tangent plane, the vacuum-packed sale of vermicelli, and also can make the instant noodles and directly sell.

Claims

1. the production technology of a fruit and vegetable nutritional colored noodles, it is characterized in that it is to adopt following processing step: at first vegetables or fruit are ground to form vegetable juice or fruit mud juice with juice extractor, mix with the ratio of flour 1: 1.5～3 in vegetable juice or fruit mud juice, on flour stranding machine, be pressed into noodles behind the synthetic dough of dough mixing machine.