CN101884400A - Colorized instant noodle formula and preparation method - Google Patents
Colorized instant noodle formula and preparation method Download PDFInfo
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- CN101884400A CN101884400A CN2009101367572A CN200910136757A CN101884400A CN 101884400 A CN101884400 A CN 101884400A CN 2009101367572 A CN2009101367572 A CN 2009101367572A CN 200910136757 A CN200910136757 A CN 200910136757A CN 101884400 A CN101884400 A CN 101884400A
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Abstract
The invention discloses a colorized instant noodle formula and a preparation method. The formula comprises wheat flour, water, edible oil, edible salt and at least one of coarse grain flour, vegetable juice, fruit juice and edible herb juice; and the preparation method comprises the following steps of: according to the formula, adding water at the temperature of between 20 and 30 DEG C to prepare colorized dough which contains at least one color of yellow, red, green, dark green, purple and black; placing the colorized dough in a sealing mode at the normal temperature for 100 to 140 minutes, and pressing and cutting the colorized dough to strips to obtain the colorized noodles; and curing, shaping, drying, blending and packing the colorized noodles. The colorized instant noodle formula and the preparation method can overcome the defects of lack of nutrient components and single color in the prior art so as to realize abundance in nutrient components and various colors.
Description
Technical field
The present invention relates to instant food, particularly, relate to a kind of colorized instant noodle and preparation method.
Background technology
In modern society, along with the continuous quickening of people's rhythm of life, instant food arises at the historic moment.Wherein, instant noodles are one of most popular kinds.
Instant noodles are that wheat flour is a primary raw material as a kind of instant noodles with flour, and flavor enhancement is an auxiliary material, and unavoidable the existence lacks various vitamins and cellulose, is unfavorable for health.
In realizing process of the present invention, the inventor finds to exist at least in the prior art following defective:
(1) lack nutrition: most instant noodles lack the nutrition that vitamin and cellulose etc. help health;
(2) color is single: most instant noodles are faint yellow or white.
Summary of the invention
The objective of the invention is to propose a kind of colorized instant noodle formula, to realize being rich in nutrition and color is various at lacking nutrition and the single defective of color in the prior art.
Another object of the present invention is at lacking nutrition and the single defective of color in the prior art, propose a kind of preparation method of colorized instant noodle, to realize being rich in nutrition and color is various.
For achieving the above object, according to an aspect of the present invention, provide a kind of colorized instant noodle formula.
According to the colorized instant noodle formula of the embodiment of the invention, comprise following raw material: wheat flour, water, edible oil and edible salt also comprise at least a following raw material: coarse cereals powder, vegetable juice, fruit syrup and edible herbal medicine juice.
The above coarse cereals powder comprises at least a in purple rice powder, black rice flour, corn flour, mung bean flour, red bean powder and the black soya bean powder.
The above vegetable juice is vegetables by weight: the preparation of the ratio of water=500: 150-200, wherein, described vegetables comprise at least a in carrot, tomato and the spinach.
The above fruit syrup is fruit by weight: the preparation of the ratio of water=500: 150-200, wherein, described fruit comprises at least a in strawberry, grape, pineapple, Kiwi berry and the banana.
The above edible herbal medicine juice is edible herbal medicine by weight: the ratio preparation of water=500: 2000, wherein, described edible herbal medicine comprises and loses at least a in slurry grass, peppermint, chrysanthemum, dried orange peel and the tendril-leaved fritillary bulb.
For realizing above-mentioned another purpose, according to another aspect of the present invention, provide a kind of preparation method of colorized instant noodle.
According to the preparation method of the colorized instant noodle of the embodiment of the invention, comprising: according to above-mentioned prescription, serviceability temperature is 20-30 ℃ a water, makes the colour dough that comprises at least a color in yellow, redness, green, blackish green, purple and the black; Described colour dough is sealed placement after 100-140 minute at normal temperatures, suppress slitting, obtain colored noodles; With described colored noodles fried ripe, cook or boiling, when drying in the air, dry, prepare burden and pack to normal temperature.
Each raw material and weight proportion can be as follows in the above colour dough: vegetable juice or fruit syrup: wheat flour: edible salt=170: 500: 3-5.
Each raw material and weight proportion can also be as follows in the above colour dough: coarse cereals powder: wheat flour: water: edible salt=100: 500: 190: 6.
Each raw material and weight proportion also can be as follows in the above colour dough: edible herbal medicine juice: wheat flour: edible salt=170: 500: 5.
The colorized instant noodle formula of various embodiments of the present invention and preparation method, can wheat flour, water, edible oil and edible salt, be equipped with in coarse cereals powder, vegetable juice, fruit syrup and the edible herbal medicine juice one or more, formulating colorful dough in proportion, distinguish repressed slitting, slaking, shaping, oven dry, batching and packing again, make colorized instant noodle; Can overcome in the prior art instant noodles and lack nutrition and the single defective of color, make instant noodles be rich in nutrition and color is various.
Other features and advantages of the present invention will be set forth in the following description, and, partly from specification, become apparent, perhaps understand by implementing the present invention.Purpose of the present invention and other advantages can realize and obtain by specifically noted structure in the specification of being write, claims and embodiment.
Below by embodiment, technical scheme of the present invention is described in further detail.
The specific embodiment
Below the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein only is used for description and interpretation the present invention, and be not used in qualification the present invention.
Basic thought of the present invention is: with wheat flour, water, edible oil and edible salt, be equipped with in coarse cereals powder, vegetable juice, fruit syrup and the edible herbal medicine juice one or more, formulating colorful dough in proportion, distinguish repressed slitting, slaking, shaping, oven dry, batching and packing again, make colorized instant noodle.
Embodiment one
In the present embodiment, adopt carrot, tomato and spinach to make vegetable juice.
Use carrot, tomato and spinach preparation vegetable juice below.
Carrot, tomato and spinach are cleaned, put into juice extractor after the chopping respectively, add water and make carrot juice, Tomato juice and spinach juice, it is stand-by to put into container respectively.Wherein, the part by weight of carrot and water is in the carrot juice: carrot: water=500: 150; The ratio of tomato and water is in the Tomato juice: tomato: water=500: 150; The ratio of spinach and water is in the spinach juice: spinach: water=500: 200.
Use above-mentioned vegetable juice and manufacture-yellow look, green and red dough below.
Press carrot juice: wheat flour: the weight proportion and the manufacture-yellow look dough of edible salt=170: 500: 5, press spinach juice: wheat flour: the proportioning of edible salt=170: 500: 5 and the green dough of system, by Tomato juice: wheat flour: the weight proportion and the red dough of system of edible salt=170: 500: 3.
By above proportioning, respectively raw material yellow, green and red dough is put in the dough mixing machine separately, be stirred to coarse bonding being advisable mutually of dough surface; The dough kneeding machine of putting into after the taking-up is separately kneaded dough, and during the question handler smooth surface, takes out sealing and is kept at following about 2 hours of normal temperature (promptly below 30 ℃).Here, in dough mixing machine, if mixing time is long, dough can lose pliability and become fragile, and the noodles of making can be easy to fracture.During the preparation dough, fluid temperature preferably remains on 20-30 ℃.
Use above-mentioned colour dough to make the colour plane cake below.Use oodle maker respectively yellow, green and red dough to be suppressed slitting.Can make monochromatic yellow, green and red noodles respectively, also can make double-colored yellowish green, Huang Hong and green red noodles, perhaps make three look noodles.Concrete, the overlapping again and slitting of polychrome dough compacting perhaps can be placed the polychrome dough side by side and is suppressed and slitting, perhaps the overlapping placement of polychrome dough is suppressed and slitting.
After making noodles, carry out slaking, shaping, oven dry, batching and packing, wherein, mode fried, that cook or boil that slaking can be adopted.
If adopt fried mode, the noodles that cut can be passed through the quantitative shaping of mould, send in the oil cauldron of temperature between 130-150 ℃ with conveyer belt.To explode good noodles drop oil 1-5 minute, after waiting to be cooled to normal temperature, it is stand-by to send into operation room.
If adopt the boiling mode, the noodles that cut can be sent in the digester boiling 1-2 minute with transporter, the curing degree for the treatment of noodles reaches 85-90%, well-done noodles are crossed cold water, draining 1-5 minute, spray vegetable oil (100 jin ripe 5 jin of oil) or anti-blocking agent, wherein, anti-blocking agent such as glutinous rice flour etc.Make the face cake with the quantitative shaping of mould again, put into flat drying machine reciprocation cycle and enter drying, the temperature of drying machine is transferred about 80 ℃, just can be dried the face cake in 30 minutes.The water content of dry back cake is controlled between the 5-10%.If drying time deficiency, the higher preservation that then can the influence surface cake of water content.If drying time is long, can make more, the influence surface cake color of face cake dehydration, make the easy embrittlement of face cake, when the bubble food, reduce the rehydration of face cake, prolong the time of bubble food, influence the mouthfeel of noodles.
The above-mentioned face cake of making of use is prepared burden and is packed below.Wherein, can be with chopped spring onion, caraway, garlic bolt and dried condiment, salt, vegetable oil or the chicken fat that modulates, the butter that dehydrate, metering vacuumizes the face cake of packing with dry with the inner wrapping band and is fitted together the instant noodles (as chicken soup flavor, lacol flavor etc.) of making different tastes with different compound methods, packaging bag is vacuumized, inject antioxidant, instant noodles are better preserved.
In addition, also the quantitative go-no-go of noodles can be become shades of colour, make colorful cake, when the bubble food, increase aesthetic feeling, make instant noodles reach color and the full food of nutrition tool with the mould shaping.
Embodiment two
In the present embodiment, different with the foregoing description is to adopt fruit syrup to replace vegetable juice.Concrete, can use strawberry to replace tomato, use Kiwi berry to replace spinach, use banana to replace carrot, make redness, green and yellow monochrome or polychrome instant noodles.
In addition, in the present embodiment, can also adopt grape juice, make the purple instant noodles.
Embodiment three
In the present embodiment, different with the foregoing description is to adopt and lose the edible herbal medicine of slurry grass work.To lose the slurry grass and clean, and put into juice extractor after the chopping and press into juice.Losing the weight proportion that loses slurry grass and water in the slurry grass juice factor is: lose the slurry grass: water=200: 2000.
In the present embodiment, use and lose the slurry grass juice factor, cooperate wheat flour and edible salt, can make blackish green instant noodles.Wherein, each raw material proportion relation is: lose the slurry grass juice factor: wheat flour: edible salt=170: 500: 5.
Embodiment four
In the present embodiment, different with the foregoing description is to adopt purple rice powder and black rice flour to make the coarse cereals powder.Respectively purple rice powder and black rice flour are cooperated wheat flour, water and edible salt, make purple dough and black dough by following proportion relation:
Purple dough: purple rice powder: wheat flour: water: edible salt=100: 500: 190: 6;
Black dough: black rice face: wheat flour: water: edible salt=100: 500: 190: 6.
In the present embodiment, use purple rice powder and black rice flour, can make the purple instant noodles, black instant noodles, or the black double-colored instant noodles alternate with purple.
In the various embodiments described above, also can adopt in coarse cereals powder, vegetable juice, fruit syrup and the edible herbal medicine juice one or more simultaneously, be equipped with an amount of wheat flour, water, edible oil and edible salt, make the colorized instant noodle of monochrome or polychrome, owing to comprise in fruit, vegetables, coarse cereals or the edible herbal medicine one or more, be rich in multivitamin and cellulose, even the pharmaceutical compositions useful to health, help health and improve life and quality of life.
In sum, various embodiments of the present invention can be with wheat flour, water, edible oil and edible salt, be equipped with in coarse cereals powder, vegetable juice, fruit syrup and the edible herbal medicine juice one or more, formulating colorful dough in proportion, repressed respectively again slitting, fried ripe or cook or boil, dry in the air to normal temperature, oven dry, batching and packing makes colorized instant noodle; Instant noodles lack nutrition and the single defective of color in the prior art thereby overcome, make instant noodles nutrition height, be rich in multiple vitamin, cellulose and the drug ingedient that helps health, and color is numerous, can win all ages personage's welcome.
It should be noted that at last: the above only is the preferred embodiments of the present invention, be not limited to the present invention, although the present invention is had been described in detail with reference to previous embodiment, for a person skilled in the art, it still can be made amendment to the technical scheme that aforementioned each embodiment put down in writing, and perhaps part technical characterictic wherein is equal to replacement.Within the spirit and principles in the present invention all, any modification of being done, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (9)
1. colorized instant noodle formula comprises following raw material: wheat flour, water, edible oil and edible salt, it is characterized in that, and also comprise at least a following raw material: coarse cereals powder, vegetable juice, fruit syrup and edible herbal medicine juice.
2. colorized instant noodle formula according to claim 1 is characterized in that, described coarse cereals powder comprises at least a in purple rice powder, black rice flour, corn flour, mung bean flour, red bean powder and the black soya bean powder.
3. colorized instant noodle formula according to claim 1 is characterized in that, described vegetable juice is vegetables by weight: the preparation of the ratio of water=500: 150-200, wherein, described vegetables comprise at least a in carrot, tomato and the spinach.
4. colorized instant noodle formula according to claim 1, it is characterized in that, described fruit syrup is fruit by weight: the preparation of the ratio of water=500: 150-200, wherein, described fruit comprises at least a in strawberry, grape, pineapple, Kiwi berry and the banana.
5. colorized instant noodle formula according to claim 1, it is characterized in that, described edible herbal medicine juice is edible herbal medicine by weight: the ratio preparation of water=500: 2000, wherein, described edible herbal medicine comprises and loses at least a in slurry grass, peppermint, chrysanthemum, dried orange peel and the tendril-leaved fritillary bulb.
6. the preparation method of a colorized instant noodle is characterized in that, comprising:
According to each described prescription of claim 1-5 kind, be equipped with temperature and be 20-30 ℃ water, make the colour dough that comprises at least a color in yellow, redness, green, blackish green, purple and the black;
Described colour dough is sealed placement after 100-140 minute at normal temperatures, suppress slitting, obtain colored noodles;
Described colored noodles is carried out slaking, shaping, oven dry, batching and packing.
7. the preparation method of colorized instant noodle according to claim 6 is characterized in that, each raw material and weight proportion are as follows in the described colour dough:
Vegetable juice or fruit syrup: wheat flour: edible salt=170: 500: 3-5.
8. the preparation method of colorized instant noodle according to claim 6 is characterized in that, each raw material and weight proportion are as follows in the described colour dough:
Coarse cereals powder: wheat flour: water: edible salt=100: 500: 190: 6.
9. the preparation method of colorized instant noodle according to claim 6 is characterized in that, each raw material and weight proportion are as follows in the described colour dough:
Edible herbal medicine juice: wheat flour: edible salt=170: 500: 5.
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| CN102132831A (en) * | 2011-03-10 | 2011-07-27 | 黄彦科 | Nutritional colorful noodle and processing method thereof |
| CN102342435A (en) * | 2011-09-25 | 2012-02-08 | 宜垦(天津)农业制品有限公司 | Tomato lemon noodles |
| CN103355593A (en) * | 2013-04-07 | 2013-10-23 | 安徽玉龙制面食品有限责任公司 | Noodles containing onions and corn and capable of reducing blood fat |
| CN103355589A (en) * | 2013-04-07 | 2013-10-23 | 安徽玉龙制面食品有限责任公司 | Noodles containing frangipani and pigskin and capable of decreasing internal heat |
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| CN102132831A (en) * | 2011-03-10 | 2011-07-27 | 黄彦科 | Nutritional colorful noodle and processing method thereof |
| CN102342435A (en) * | 2011-09-25 | 2012-02-08 | 宜垦(天津)农业制品有限公司 | Tomato lemon noodles |
| CN103355593A (en) * | 2013-04-07 | 2013-10-23 | 安徽玉龙制面食品有限责任公司 | Noodles containing onions and corn and capable of reducing blood fat |
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| CN108902716A (en) * | 2018-06-12 | 2018-11-30 | 贵州师范大学 | A kind of HERBA DENDROBII colored noodles |
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Application publication date: 20101117 |