CN102132831A

CN102132831A - Nutritional colorful noodle and processing method thereof

Info

Publication number: CN102132831A
Application number: CN201110070925XA
Authority: CN
Inventors: 黄彦科
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-03-10
Filing date: 2011-03-10
Publication date: 2011-07-27

Abstract

The invention relates to a nutritional colorful noodle and a processing method thereof, belonging to the field of processing of nutritional health-protecting food. The processing method comprises the specific processing steps of: firstly, cleaning colored fruits and vegetables, such as yellow pumpkins or yellow turnips, red tomatoes or red turnips, purple cabbages, green spinaches or celeries and the like, and pulping into pulp by a pulping machine; secondly, grinding black sesames or black rice into powder; thirdly, stewing with one of beef bones, meat, fish and the like to obtain well-stewed soup containing rich nutritional ingredients; fourthly, selecting whole wheat flour, produced form high-quality winter wheat planted in the northern areas of China, as the flour; fifthly, mixing the fruit and vegetable pulp, the whole wheat flour and the well-stewed soup in the weight (kilogram) proportion of 1.5:10:4 in a flour-mixing machine to prepare a dough; sixthely, mixing the black sesame powder or black rice powder, the whole wheat flour and the well-stewed soup in the weight (kilogram) proportion of 2:10:5 in the flour-mixing machine to prepare a dough; and finally, pressing the dough in a noodle press to prepare the nutritional colorful noodles of the colored fruit and vegetable or black food correspondingly.

Description

Color face of nutrition and processing method thereof

Technical field

The present invention relates to new technology, the new method of nutrient noodle processing, belong to the nutritional health food manufacture field.

Background technology

The nutrition that the modern more and more pays attention to diet is with healthy, particularly over the past two years, and a lot of people relation between propaganda diet and the health of publishing books.And for the people in the northern China life, wheaten food occupies main component in food composition.Usually the preparation method of noodles mainly is to make after the mixing such as wheat flour, water and edible-flavouring, with regard to its nutritive value, it is required certainly to satisfy the daily metabolism of people, but traditional noodles mainly are to be made of carbohydrate and a spot of mineral matter, and the nutritional labeling of an equilibrium can not be provided.For the nutritional labeling that makes noodles increases, various noodles are provided in the market, as egg noodle, Noodles with Vegetables, coarse cereals face etc.The appearance of color face makes the preparation method of traditional noodles produce the change of revolution, has all introduced color face preparation method or equipment separately as CN 1273792, CN 1593196, CN 1653912 and CN 101438790.Can find that from above-mentioned patent the making of color face all is that various coloured vegetables and fruits are squeezed the juice, then with make after wheat flour and condiment mix, compare with traditional noodles, the nutritive value of color face, color and luster and health-care effect thereof more inferior raised.But for the making of the color face of nutrition, the related category of above-mentioned patent still has some to be worth improved place.The color face of nutrition is that not only color is various, and the nutrition that also will pay attention to wheaten food constitutes, and the present invention is exactly by improving the manufacture craft of color face, making color mask that higher trophism and health-care effect be arranged.

Summary of the invention

The objective of the invention is increases the nutritional labeling of color face by improving the processing method of the color face of making, makes color face not only more bright-coloured on color and luster, and increased some nutritional labelings in process, makes color face have more nutritive value and health-care effect.

The making of the color face of nutrition of the present invention can realize by following process:

1. adopt common colored food, as the sesame of yellow pumpkin or yellow radish, red tomato or carrot, purple Brussels sprouts, black or black rice, green spinach or celery etc., coloured greengrocery food is cleaned up, Semen sesami nigrum and black rice pulverize is standby.

2. it is standby the chopping of coloured greengrocery and a certain amount of water to be broken into pulpous state with beater, and black rice flour or black sesame powder can directly add in the flour and use.

3. boil the soup-stock that is rich in nutritional labeling, soup-stock is used for and face.

4. a certain amount of wholewheat flour is poured in the dough mixing machine, the pulpous state vegetables or the above-mentioned black food powder that add an amount of soup-stock and single color then, with dough mixing machine these foods are mixed into dough, certainly, adopt the fruits and vegetables or the food of different colours, dough will present the color of vegetables or food.

5. the dough that will become reconciled is rolled or to utilize oodle maker to be pressed into laminar by manual, makes the noodles of all styles of then according to individual or consumer's hobby.

The color face of nutrition is different from other color faces, coloured fruits and vegetables of making color face do not use Juice merely, but fruits and vegetables are broken into pulpous state, the sesame of black or black rice pulverize are used, can keep the whole nutritional labelings in fruits and vegetables or the black food like this, make and be rich in various sugar, vitamin, mineral matter, cellulose and the trace elements etc. that help health in the color face of nutrition; What the color face of nutrition was used is the wholewheat flour of the high-quality Production of Winter Wheat of the northern area of China plantation, is rich in vitamin B1, B2, B3, B6 in the wholewheat flour, and trace elements such as calcium, iron, zinc have more nutritive value than flour common on the market.With the simple water of face but adopt the soup-stock that boils, the main material that boils soup-stock can be a kind of in fresh ox bone, various meat, the fish, suitably modulation salt or other flavouring in soup.Adopting soup-stock and face not only can be that color face strength road is smooth, and is rich in various nutriments in the soup-stock, helps absorption by human body, makes people's dietetic nutrition balanced more healthy.

The color face of the nutrition that utilizes the present invention to make is different from the color face that additive method is made, at first in the selection and use of coloured fruits and vegetables and black food, do not use the juice of fruits and vegetables merely, but the whole nutritional labelings in coloured fruits and vegetables and the black food are kept, increased the content of vitamin and string matter in the color face of nutrition; Secondly, the color face of nutrition is selected the wholewheat flour of northern China high-quality Production of Winter Wheat from the angle of nutrition, and its nutritional labeling than flour common on the current market more comprehensively; The 3rd, in the color face manufacturing process of nutrition, use nutritious soup-stock to carry out and face, not only the strength road is smooth for the noodles of making, and formed the nutrition main body of the color face of nutrition with wholewheat flour, coloured fruits and vegetables and black food etc., have more comprehensively and balanced nutritional labeling than other color faces.

Description of drawings

The color face process of attached nutrition schematic diagram.

The specific embodiment

Embodiment 1

The making that the nutrition spinach is green: 1 kilogram of spinach is cleaned up chopping, then broken spinach is put into beater, add 400 milliliters water again, it is standby that spinach is broken into pulpous state (about 1.5 kilograms); In dough mixing machine, pour the wholewheat flour that 10 kilograms of northern high-quality winter wheat are worn into into, pour the pulpous state spinach juice into dough mixing machine, open dough mixing machine then, the soup-stock of about 4 liters (about 4 kilograms) that will be brewed in advance more slowly adds dough mixing machine, the dough mixing machine operation was made the green dough of nutrition spinach after 15-20 minute, was pressed into dough laminar with oodle maker again, at last dough sheet is cut into the shape that needs, makes green of finished product nutrition spinach.

Embodiment 2

The making of the color face of nutrition celery: with embodiment 1, it is standby that the water of 1 kilogram of celery and 400 milliliters is broken into pulpous state (about 1.5 kilograms), and other processes are made the color face of finished product nutrient green at last with embodiment 1.

Embodiment 3

The making of the color face of nutrition pumpkin: with embodiment 1, pumpkin is drawn flesh peel, keep pulp, it is standby that 1 kilogram of pumpkin pulp and 400 ml waters are broken into pulpous state (about 1.5 kilograms) with beater, and other processes are made the yellow color plane of finished product nutrition at last with embodiment 1.

Embodiment 4

The making of the color face of the purple wild cabbage of nutrition: with embodiment 1, it is standby that 1 kilogram of purple wild cabbage and 400 ml waters are broken into pulpous state (about 1.5 kilograms) with beater, and other processes are made the purple color plane of finished product nutrition at last with embodiment 1.

Embodiment 5

The color face of nutrition tomato is made: with embodiment 1,1 kilogram of tomato and 400 ml waters are broken into tomato with beater, and to starch (about 1.5 kilograms) standby, and other processes are made the red color plane of finished product nutrition at last as embodiment 1.

Embodiment 6

The making of the color face of nutritious black rice: 2 kilograms of black rice flours are poured in the dough mixing machine with 10 kilograms of wholewheat flours, because moisture is few in the black rice flour, need to add the soup-stock of about 5 liters (about 5 kilograms), other processes are made finished product nutrition black color face at last with embodiment 1.

Embodiment 7

The making of the color face of nutrition Semen sesami nigrum: with embodiment 1 and embodiment 1, change the black rice flour of same weight into black sesame powder and get final product, make finished product nutrition black color face at last.

Claims

1. color face of a nutrition and processing method thereof, key step is as follows: (1) with the purple wild cabbage of coloured fruits and vegetables such as yellow pumpkin or yellow radish, red tomato or carrot, purple, green spinach and or celery etc. clean up, break into pulpous state with beater; (2) Semen sesami nigrum or the black rice with black grinds into powder; (3) utilize a kind of soup-stock that is rich in nutritional labeling that boils in ox bone, meat, the fish etc. again; (4) flour adopts the wholewheat flour of the high-quality Production of Winter Wheat of the northern area of China plantation; (5) fruit, vegetable juice, wholewheat flour and soup-stock are made dough according to 1.5: 10: 4 ratio of weight (kilogram) in dough mixing machine; (6) black sesame powder or black rice flour, wholewheat flour and soup-stock are made dough according to 2: 10: 5 ratio of weight (kilogram) in dough mixing machine; (7) at last dough is utilized oodle maker to make the color noodles of nutrition of respective color fruits and vegetables or black food.

2. according to the color method for processing surface of the described a kind of nutrition of claim [1], its characteristics be with coloured fruits and vegetables as the purple wild cabbage of yellow pumpkin or yellow radish, red tomato or carrot, purple, green spinach and or celery etc. clean up, break into pulpous state with beater, kept the whole nutritional labelings in the fruits and vegetables.

3. according to the color method for processing surface of the described a kind of nutrition of claim [1], its characteristics are the Semen sesami nigrum of black or black rice are ground powdering.

4. according to the color method for processing surface of the described a kind of nutrition of claim [1], it is to be brewed into the soup-stock that is rich in nutritional labeling by a kind of and salt in ox bone, meat, the fish and daily flavouring that its characteristics are with the used soup-stock of face.

5. according to the color method for processing surface of the described a kind of nutrition of claim [1], its characteristics are that used flour is the wholewheat flour of the high-quality Production of Winter Wheat of the northern area of China plantation.

6. according to the color method for processing surface of the described a kind of nutrition of claim [1], its characteristics are that fruit, vegetable juice, wholewheat flour and soup-stock are to add dough mixing machine according to 1.5: 10: 4 ratio of weight (kilogram) to make dough.

7. according to the color method for processing surface of the described a kind of nutrition of claim [1], its characteristics are that black sesame powder or black rice flour, wholewheat flour and soup-stock are to add dough mixing machine according to 2: 10: 5 ratio of weight (kilogram) to make dough.