CN102160619A - Purple potato glutinous wheat noodles and preparation method thereof - Google Patents
Purple potato glutinous wheat noodles and preparation method thereof Download PDFInfo
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- CN102160619A CN102160619A CN2011100380685A CN201110038068A CN102160619A CN 102160619 A CN102160619 A CN 102160619A CN 2011100380685 A CN2011100380685 A CN 2011100380685A CN 201110038068 A CN201110038068 A CN 201110038068A CN 102160619 A CN102160619 A CN 102160619A
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Abstract
The invention provides purple potato glutinous wheat noodles and a preparation method thereof. The purple potato glutinous wheat noodles are prepared from the following raw and auxiliary materials by weight: 10 to 40 grams of purple potato flour, 15 to 50 grams of glutinous wheat flour, 25 to 70 grams of ordinary flour, 1 to 2 grams of edible salt and the balance of water; and 100g of noodles comprise more than 15mg of cyanin, more than 0.0005mg of selenium, less than 20g of amylose, more than 70g of amylopectin and about 10g of coarse fiber. The purple potato glutinous wheat noodles prepared in the ratio have a lavender red color, noodles have a fresh aubergine color and smooth mouthfeel, and noodle soup has a purple color. The purple potato glutinous wheat noodles integrate health care and good mouthfeel, and are suitable to be consumed by various people.
Description
Technical field
The present invention relates to the vermicelli bar and make field, glutinous wheat vermicelli of particularly a kind of purple potato and preparation method thereof.
Background technology
Glutinous wheat is a new variety type in the wheat breed, and its role in wheat is equivalent to the role of glutinous rice in rice.Compare with common wheat flour, the maximum characteristics of glutinous wheat flour are to contain amylose hardly, and amylopectin content almost reaches 100% in the thick starch.Glutinous flour has improved the specific retention of Flour product, delaying aging because of the amylopectin content height.Compare glutinous wheat flour reduction degree height with common wheat flour, gelatinization point is low, therefore adds the noodles that glutinous flour is made, and smooth degree and elasticity obviously improve, and mouthfeel is fabulous.
Purple potato is the sweet potato of a potato seed meat purple, claims dark red potato, unregistered land melon, purple sweet potato etc. again, and it also contains rich in amino acid, vitamin A, Cobastab except containing starch, protein, fat
2, vitamin C and mineral calcium, phosphorus, iron, potassium, and a large amount of cellulose; In the purple sweet potato content of lysine, copper, manganese, potassium, zinc be common Ipomoea batatas 3-8 doubly, the content of iodine and selenium is more than 20 times of common variety; Purple potato is rich in mucus protein, can keep articular cavity lubricated; Be rich in the material of similar female hormone, can strengthen women's health.
Purple potato is except having abundant nutritive value, and its distinctive anthocyanidin has higher health care and medical value, has the free radical of removing antioxidation.Anthocyanidin can play the indirectly-acting that improves the animal activities of antioxidant enzymes, thereby removes too much free radical, also can discharge electronics by the easy redox of purple sweep potato anthocyanin molecule phenolic hydroxyl group, and the supply free radical is directly removed all kinds of free radicals.
Anthocyani pigment in the purple potato has better curative effect at prevention and treatment angiocardiopathy, aspect such as antitumor, can significantly suppress to induce the LDI oxidation and participate in arteriosclerotic various oxidasic activity, also can induce the apoptosis of kinds of tumor cells by C-Jun amino terminal kinases number of ways such as (JNK).The purple sweep potato anthocyani pigment can also reduce blood sugar level in the mouse body by suppressing a one glycosidase, has the effect that reduces blood sugar; The purple sweep potato anthocyanin all has inhibitory action to Escherichia coli and staphylococcus aureus, can improve the immunity of human body.Although be worth but purple potato has higher nutrition and health care, because its production has seasonality, not anti-storage can not realize producing and year-round supply season.
Someone attempts that purple potato is made into vermicelli and realizes that purple potato produces year-round supply season, but because purple potato fiber content height, do not having to be difficult to be made into vermicelli under the situation of special preparation method, the purple potato vermicelli of some that occur on the market are to pass through high-pressure extrusion mostly, be made into vermicelli by adding chemical addition agent again, the nutrition and health care that greatly reduces purple potato like this is worth, and this noodles boil process in noodles can occur easily scattering, situation such as easily broken and powder soup, have a strong impact on mouthfeel.
Summary of the invention
At above problem, the present invention is by with purple sweet potato powder and glutinous wheat flour proportioning in accordance with the appropriate ratio, under the situation that does not add any chemical addition agent, produce vermicelli, thereby the nutrition and health care function that can keep purple potato, and this vermicelli not powder soup that in the process of boiling, do not loose constantly, it is smooth to enter the mouth.Collection nutrition, health care, appearance colour are purplish red, mouthfeel is better than one.For reaching this purpose, the invention provides the glutinous wheat vermicelli of a kind of purple potato, the supplementary material of pressing column weight amount proportioning makes: purple sweet potato powder 10-40, glutinous flour 15-50, long patent flour 25-70, edible salt 1-2, all the other are water.
The preparation method of the glutinous wheat vermicelli of a kind of purple potato is:
1) selects materials: choose fresh, no disease and pest, do not have the purple sweet potato that goes mouldy, and clean and dig the potato eye;
2) section and airing: the purple sweet potato that cleans and dig behind the potato eye is cut into slices, and slice thickness dries the purple sweet potato after cutting between 3-7mm;
3) pulverizing and abrasive dust: after the purple sweet potato powder that will dry is broken, wear into purple sweet potato powder;
4) glutinous flour is made: glutinous wheat is worn into flour, and flour is crossed 200 orders;
5) batching and face: the supplementary material by purple sweet potato powder 10-40, glutinous flour 15-50, long patent flour 25-70, edible salt 1-2 part by weight is chosen, and after supplementary material is fully mixed, adds 30-40 water again, and face;
6) kneading and awake face: mixed face is carried out kneading, and face 30-60min wakes up;
7) roll face and shaping: after the noodles behind the face of waking up are rolled face, dehydration, press 18-24cm tangent plane shaping;
8) packing: the vermicelli that cut are packaged in the edible plastic bag, are placed on below 10 ℃ and preserve.
Beneficial effect of the present invention is as follows:
1) vermicelli produced as raw material with purple sweet potato powder, glutinous rice flour, common wheat powder of the present invention, kept the intrinsic nutrition and health care function of purple potato, improved the smooth degree of vermicelli, mouthfeel is good, it integrates nutrition, health care, the mouthfeel of becoming reconciled bright in luster, in its product except that the starch that contains, protein, fat, also contain rich in amino acid, vitamin A, Cobastab
2, vitamin C and mineral calcium, phosphorus, iron, potassium, zinc, contain human body heath care function extremely strong iodine and selenium, contain the mucus protein that can keep articular cavity lubricated, also be rich in the material of the abundant similar female hormone that can strengthen women's health and promotion intestinal health.
2) also contain distinctive anthocyanidin or anthocyani pigment in the product of the present invention.Anthocyanidin has higher health care and medical value, and it also has the free radical of removing antioxidation.Purple sweep potato pigment can improve the animal activities of antioxidant enzymes in it, has removed too much free radical indirectly, also can discharge electronics by the easy redox of purple sweep potato anthocyanin molecule phenolic hydroxyl group, and the supply free radical is directly removed all kinds of free radicals.Anthocyani pigment has better curative effect in prevention and treatment angiocardiopathy, aspect such as antitumor.Anthocyani pigment can significantly suppress to induce the LDL oxidation and participate in atherosclerotic various oxidasic activity, and can induce the apoptosis of kinds of tumor cells by C-JUN amino terminal kinases number of ways such as (JNK).The purple sweep potato anthocyani pigment can also reduce blood sugar level in the mouse body by suppressing a one glycosidase, has effect of lowering blood sugar preferably, and it all has inhibitory action to Escherichia coli and staphylococcus aureus.
3) the present invention benefits to the consumers and producers, and the consumer can obtain whole nutritional labelings and health care value in the purple potato by the mode of normal diet noodles.
4) manufacture craft of the present invention is simple, and technology maturation is easy to implement.
The specific embodiment
The present invention is described further below in conjunction with embodiment:
The present invention is by with purple sweet potato powder and glutinous wheat flour proportioning in accordance with the appropriate ratio, under the situation that does not add any chemical addition agent, produce vermicelli, thereby can keep the nutrition and health care function of purple potato, and this vermicelli not powder soup that in the process of boiling, do not loose constantly, it is smooth to enter the mouth, and mouthfeel is good.
Specific embodiment 1:
The invention provides the glutinous wheat vermicelli of a kind of purple potato, its preparation method is:
1) selects materials: choose fresh, no disease and pest, do not have the purple sweet potato that goes mouldy, and clean and dig the potato eye;
2) section and airing: the purple sweet potato that cleans and dig behind the potato eye is cut into slices, and slice thickness will cut the purple sweet potato in back and dry between 3-7mm;
3) pulverizing and abrasive dust: after the purple sweet potato powder that will dry is broken, wear into purple sweet potato powder;
4) glutinous flour is made: glutinous wheat is worn into flour, and flour is crossed 200 orders;
5) batching and face: the supplementary material by purple sweet potato powder 15, glutinous flour 25, long patent flour 60, edible salt 1.5 weight proportions is chosen, and after supplementary material is fully mixed, adds 35 water and face again;
6) kneading and awake face: mixed face is carried out kneading, and face 45min wakes up;
7) roll face and shaping: after the noodles behind the face of waking up are rolled face, dehydration, press 20cm tangent plane shaping;
8) packing: the vermicelli that cut are packaged in the edible plastic bag, are placed on below 10 ℃ and preserve.
Table 1: the glutinous wheat vermicelli of purple potato nutritional labeling is analyzed in the example 1
Table 2: the glutinous wheat vermicelli of purple potato sensory evaluation in the example 1
Specific embodiment 2:
The invention provides the glutinous wheat vermicelli of a kind of purple potato, its preparation method is:
1) selects materials: choose fresh, no disease and pest, do not have the purple sweet potato that goes mouldy, and clean and dig the potato eye;
2) section and airing: the purple sweet potato that cleans and dig behind the potato eye is cut into slices, and slice thickness will cut the purple sweet potato in back and dry between 3-7mm;
3) pulverizing and abrasive dust: after the purple sweet potato powder that will dry is broken, wear into purple sweet potato powder;
4) glutinous flour is made: glutinous wheat is worn into flour, and flour is crossed 200 orders;
5) batching and face: the supplementary material by purple sweet potato powder 20, glutinous flour 30, long patent flour 50, edible salt 1.5 weight proportions is chosen, and after supplementary material is fully mixed, adds 45 water and face again;
6) kneading and awake face: mixed face is carried out kneading, and face 60min wakes up;
7) roll face and shaping: after the noodles behind the face of waking up are rolled face, dehydration, press 20cm tangent plane shaping;
8) packing: the vermicelli that cut are packaged in the edible plastic bag, are placed on below 10 ℃ and preserve.
Table 3: the glutinous wheat vermicelli of purple potato nutritional labeling is analyzed in the example 2
Table 4: the glutinous wheat vermicelli of example 2 purple potatos sensory evaluation
Beneficial effect of the present invention is as follows:
1, the vermicelli produced as raw material with purple sweet potato powder, glutinous rice flour, common wheat powder of the present invention, kept the intrinsic nutrition and health care function of purple potato, improved the smooth degree of vermicelli, mouthfeel is good, it integrates nutrition, the health care mouthfeel of becoming reconciled, in its product except that containing starch, protein, fat, also contain rich in amino acid, vitamin A, Cobastab
2, vitamin C and mineral calcium, phosphorus, iron, potassium, zinc, and to extremely strong iodine and the selenium of human body heath care function with can keep the lubricated mucus protein of articular cavity, also be rich in the material that can strengthen women's health, promote the similar female hormone of intestinal health in addition in it.
2, also contain distinctive anthocyanidin and anthocyani pigment in the product of the present invention, have higher health care and medical value.It has the free radical of removing antioxidation, purple sweep potato pigment can improve the animal activities of antioxidant enzymes in it, has removed too much free radical indirectly, also can discharge electronics by the easy redox of purple sweep potato anthocyanin molecule phenolic hydroxyl group, thereby the supply free radical is directly removed all kinds of free radicals.Anthocyani pigment also has better curative effect in prevention and treatment angiocardiopathy, aspect such as antitumor.Anthocyani pigment can significantly suppress to induce the LDL oxidation and participate in atherosclerotic various oxidasic activity, and can induce the apoptosis of kinds of tumor cells by C-JUN amino terminal kinases number of ways such as (JNK).The purple sweep potato anthocyani pigment can also reduce blood sugar level in the mouse body by suppressing a one glycosidase, has effect of lowering blood sugar preferably, and it all has inhibitory action to Escherichia coli and staphylococcus aureus.
3, the present invention benefits to the consumers and producers, and the consumer can obtain whole nutritional labelings and health care value in the purple potato by the mode of normal diet noodles.
4, manufacture craft of the present invention is simple, and technology maturation is easy to implement.
The above only is preferred embodiment of the present invention, is not to be the restriction of the present invention being made any other form, and according to any modification or equivalent variations that technical spirit of the present invention is done, still belongs to the present invention's scope required for protection.
Claims (2)
1. glutinous wheat vermicelli of purple potato, it is characterized in that: the supplementary material of pressing column weight amount proportioning makes, purple sweet potato powder 10-40, glutinous flour 15-50, long patent flour 25-70, edible salt 1-2, all the other are water.
2. make the preparation method of the glutinous wheat vermicelli of the described a kind of purple potato of claim 1, it is characterized in that:
1) selects materials: choose fresh, no disease and pest, do not have the purple sweet potato that goes mouldy, and clean and dig the potato eye;
2) section and airing: the purple sweet potato that cleans and dig behind the potato eye is cut into slices, and slice thickness will cut the purple sweet potato in back and dry between 3-7mm;
3) pulverizing and abrasive dust: after the purple sweet potato powder that will dry is broken, wear into purple sweet potato powder;
4) glutinous flour is made: glutinous wheat is worn into flour, and flour is crossed 200 orders;
5) batching and face: the supplementary material by purple sweet potato powder 10-40, glutinous flour 15-50, long patent flour 25-70, edible salt 1-2 weight proportion is chosen, and after supplementary material is fully mixed, adds 30-40 water and face again;
6) kneading and awake face: mixed face is carried out kneading, and face 30-60min wakes up;
7) roll face and shaping: after the noodles behind the face of waking up are rolled face, dehydration, press 18-24cm tangent plane shaping;
8) packing: the vermicelli that cut are packaged in the edible plastic bag, are placed on below 10 ℃ and preserve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110038068A CN102160619B (en) | 2011-02-15 | 2011-02-15 | Purple potato glutinous wheat noodles and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110038068A CN102160619B (en) | 2011-02-15 | 2011-02-15 | Purple potato glutinous wheat noodles and preparation method thereof |
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| CN102160619A true CN102160619A (en) | 2011-08-24 |
| CN102160619B CN102160619B (en) | 2012-08-29 |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102428983A (en) * | 2011-12-16 | 2012-05-02 | 江南大学 | Method for producing frozen waxy wheat paste by anti-freeze fermentation of waxy wheat flour and ice structuring protein |
| CN102511728A (en) * | 2011-11-28 | 2012-06-27 | 赵凤花 | Purple sweet potato noodles and manufacturing method thereof |
| CN102626200A (en) * | 2012-04-19 | 2012-08-08 | 浙江大学 | Making method of anthocyanin instant noodles |
| CN102630900A (en) * | 2012-05-17 | 2012-08-15 | 禹州市紫瑞薯制品厂 | Purple potato powder and preparation method thereof |
| CN103250999A (en) * | 2013-05-29 | 2013-08-21 | 江西省鸽鸽食品有限公司 | Production process of dry long bean |
| CN103494075A (en) * | 2013-09-22 | 2014-01-08 | 江苏里下河地区农业科学研究所 | Waxy wheat dough balls and preparation method thereof |
| CN103494080A (en) * | 2013-09-11 | 2014-01-08 | 界首市绿源高效农业开发有限公司 | Cyanidin nutrient noodle composition capable of enhancing immunity of old people |
| CN103494079A (en) * | 2013-09-11 | 2014-01-08 | 界首市绿源高效农业开发有限公司 | Purple sweet potato anthocyanin pregnant women noodles |
| CN103494077A (en) * | 2013-09-11 | 2014-01-08 | 界首市绿源高效农业开发有限公司 | Purple sweet potato anthocyanin fine dried noodles |
| CN103918749A (en) * | 2014-04-08 | 2014-07-16 | 沈阳师范大学 | Purple-potato wholewheat-flour bread and production method thereof |
| CN108606258A (en) * | 2018-05-23 | 2018-10-02 | 道真自治县希奇特色食品开发有限公司 | A kind of dry rice flour processing method |
| CN109874954A (en) * | 2019-04-15 | 2019-06-14 | 成都大美种业有限责任公司 | A kind of glutinous wheat noodles of purple and preparation method thereof |
-
2011
- 2011-02-15 CN CN201110038068A patent/CN102160619B/en not_active Expired - Fee Related
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511728A (en) * | 2011-11-28 | 2012-06-27 | 赵凤花 | Purple sweet potato noodles and manufacturing method thereof |
| CN102428983A (en) * | 2011-12-16 | 2012-05-02 | 江南大学 | Method for producing frozen waxy wheat paste by anti-freeze fermentation of waxy wheat flour and ice structuring protein |
| CN102626200A (en) * | 2012-04-19 | 2012-08-08 | 浙江大学 | Making method of anthocyanin instant noodles |
| CN102630900A (en) * | 2012-05-17 | 2012-08-15 | 禹州市紫瑞薯制品厂 | Purple potato powder and preparation method thereof |
| CN103250999A (en) * | 2013-05-29 | 2013-08-21 | 江西省鸽鸽食品有限公司 | Production process of dry long bean |
| CN103494080A (en) * | 2013-09-11 | 2014-01-08 | 界首市绿源高效农业开发有限公司 | Cyanidin nutrient noodle composition capable of enhancing immunity of old people |
| CN103494079A (en) * | 2013-09-11 | 2014-01-08 | 界首市绿源高效农业开发有限公司 | Purple sweet potato anthocyanin pregnant women noodles |
| CN103494077A (en) * | 2013-09-11 | 2014-01-08 | 界首市绿源高效农业开发有限公司 | Purple sweet potato anthocyanin fine dried noodles |
| CN103494077B (en) * | 2013-09-11 | 2015-01-07 | 界首市绿源高效农业开发有限公司 | Purple sweet potato anthocyanin fine dried noodles |
| CN103494080B (en) * | 2013-09-11 | 2015-01-07 | 界首市绿源高效农业开发有限公司 | Cyanidin nutrient noodle composition capable of enhancing immunity of old people |
| CN103494075A (en) * | 2013-09-22 | 2014-01-08 | 江苏里下河地区农业科学研究所 | Waxy wheat dough balls and preparation method thereof |
| CN103918749A (en) * | 2014-04-08 | 2014-07-16 | 沈阳师范大学 | Purple-potato wholewheat-flour bread and production method thereof |
| CN103918749B (en) * | 2014-04-08 | 2016-04-13 | 沈阳师范大学 | Full powder bread of a kind of purple potato and preparation method thereof |
| CN108606258A (en) * | 2018-05-23 | 2018-10-02 | 道真自治县希奇特色食品开发有限公司 | A kind of dry rice flour processing method |
| CN109874954A (en) * | 2019-04-15 | 2019-06-14 | 成都大美种业有限责任公司 | A kind of glutinous wheat noodles of purple and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN102160619B (en) | 2012-08-29 |
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