CN102178158A - Pumpkin noodles - Google Patents
Pumpkin noodles Download PDFInfo
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- CN102178158A CN102178158A CN2010105588948A CN201010558894A CN102178158A CN 102178158 A CN102178158 A CN 102178158A CN 2010105588948 A CN2010105588948 A CN 2010105588948A CN 201010558894 A CN201010558894 A CN 201010558894A CN 102178158 A CN102178158 A CN 102178158A
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Abstract
The invention relates to pumpkin noodles which are prepared from wheat flour and pumpkin paste, wherein the mass ratio of the wheat flour to the pumpkin paste is (70-85):(15-30). Nutritional ingredients such as proteins, starch, fat and the like in the pumpkin noodles comply with relevant standards, and through adding fresh and nutrient pumpkins in noodles, the contents of beneficial ingredients such as polysaccharide, carotene, vitamin B, vitamin C, calcium, phosphorus, cobalt and the like in the prepared pumpkin noodles are significantly increased. Moreover, in the invention, through adding pumpkins into noodles by way of the pumpkin paste, the dietary fiber content of the prepared pumpkin noodles is significantly increased, therefore, on one hand, the mouthfeel of the prepared pumpkin noodles is increased; and on the other hand, the gastrointestinal function can be promoted. In addition, by adding the pumpkin paste into noodles instead of adding any pigment, the prepared pumpkin noodles are bright and attractive in color.
Description
Technical field
The present invention relates to a kind of vegetable noodles, particularly relate to a kind of pumpkin noodle.
Background technology
Traditional noodles mainly are to be made to reprocess behind the flour by large and small wheat to make, for other food, the cleanest through the noodles that boil, can reduce the generation of gastrointestinal disease, be one of modal food of China, in daily life food, occupy critical role.Along with the raising of people's living standard, to the also raising thereupon of requirement of food, not only to say to look good, smell good and taste good, also require nutrition arrangement.
The annual dicotyledonous herbaceous plant of Cucurbita Curcurbitaceae, Latin formal name used at school Cucurbita moschata contains beneficiating ingredients such as polysaccharide, protein, carrotene, Cobastab, vitamin C and calcium, phosphorus, cobalt in the pumpkin, can supply with human body multiple nutrients material.Contained squash polyoses is a kind of nonspecific immunity strengthening agent, can improve body's immunological function, promotes cell factor to generate, and by approach such as complement activations immune system is brought into play many-sided regulatory function; Contained carrotene is transformed into vitamin A in human body, can safeguard twenty-twenty vision and epithelial health, increases the ability of the prevention of infectious disease, promotes upgrowth and development of children; Contain abundant cobalt, cobalt can enliven the metabolism of human body, promotes hematopoiesis function, and participates in the synthetic of cobalamin in the human body, is the human islet cell trace elements necessary, to preventing and treating diabetes, reducing blood sugar special curative effect is arranged; High calcium, high potassium, low sodium are particularly suitable for the elderly and hyperpietic in the pumpkin, help prevention of osteoporosis and hypertension.In addition, also contain vitamin and pectin in the pumpkin, pectin has good adsorptivity, can bond and eliminate bacteriotoxin and other harmful substances in the body, as the lead in the heavy metal, mercury and radioactive element; Pectin can also be protected stomach glue road mucous membrane, and avoiding coarse food stimulates, and promotes ulcer healing, strengthens gastrointestinal peristalsis, helps food digestion.
Summary of the invention
The objective of the invention is by noodle formula is suitably improved, a kind of pumpkin noodle with Dietotherapy health function is provided.
Concrete scheme of the present invention is: a kind of pumpkin noodle, and the shared mass ratio of each raw material is in the product: flour 70 ~ 85, crushed pumpkin 15 ~ 30; Wherein, crushed pumpkin is made by the pumpkin defibrination.Also can add an amount of toppings in the product of the present invention.
The preparation method of pumpkin noodle: at first that the fresh pumpkin defibrination is standby, get 15 ~ 30 mass parts crushed pumpkins then and add in 70 ~ 85 mass parts flour, mix and make dough, then dough is pressed into noodles, at last 40 ~ 50 ℃ the oven dry, through being packaged to be pumpkin noodle.In the dough making process, also can add an amount of toppings; According to demand difference in pressing process can make the noodles of different thicknesses specification.
Nutritional labelings such as the protein of product of the present invention, starch and fat meet relevant criterion, by add the pumpkin of fresh nutrition in noodles, beneficiating ingredient content such as polysaccharide, carrotene, Cobastab, vitamin C and calcium, phosphorus, cobalt increase substantially in the noodles; In preparation process,, farthest prevented the loss of the loss of nutritional labeling, particularly vitamin with directly joining in the flour behind the fresh pumpkin defibrination and the mode of later stage process using low temperature long time drying.The present invention adds pumpkin in the noodles in the mode of crushed pumpkin, and dietary fiber and pectin content significantly improve in the noodles, increases mouthfeel on the one hand, can promote functions of intestines and stomach on the other hand.In addition, what this product added is crushed pumpkin, does not add any pigment, and lovely luster is tempting.
The specific embodiment
Embodiment 1
At first that the fresh pumpkin defibrination that cleans up is standby, get 15 mass parts crushed pumpkins then and add in the 85 mass parts flour, mix and make dough, then dough is pressed into noodles, 40 ℃ of oven dry down, press the different size batch wrapping at last, make pumpkin noodle.
Embodiment 2
At first that the fresh pumpkin defibrination that cleans up is standby, get 30 mass parts crushed pumpkins then and add in the 70 mass parts flour, mix and make dough, then dough is pressed into noodles, 50 ℃ of oven dry down, press the different size batch wrapping at last, make pumpkin noodle.
Claims (1)
1. a pumpkin noodle is characterized in that the shared mass ratio of each raw material is in the product: flour 70 ~ 85, crushed pumpkin 15 ~ 30; Wherein, crushed pumpkin is made by the fresh pumpkin defibrination.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105588948A CN102178158A (en) | 2010-11-25 | 2010-11-25 | Pumpkin noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105588948A CN102178158A (en) | 2010-11-25 | 2010-11-25 | Pumpkin noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102178158A true CN102178158A (en) | 2011-09-14 |
Family
ID=44564574
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105588948A Pending CN102178158A (en) | 2010-11-25 | 2010-11-25 | Pumpkin noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102178158A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169007A (en) * | 2013-04-09 | 2013-06-26 | 华中农业大学 | Pumpkin noodle and preparation method thereof |
| CN104642924A (en) * | 2013-11-20 | 2015-05-27 | 江苏上一道科技股份有限公司 | Preparation method of wheat dietary fiber pumpkin raw pulp fine dried noodles |
| CN105901509A (en) * | 2016-04-19 | 2016-08-31 | 谭祖礼 | Pumpkin noodles and preparation method of same |
-
2010
- 2010-11-25 CN CN2010105588948A patent/CN102178158A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169007A (en) * | 2013-04-09 | 2013-06-26 | 华中农业大学 | Pumpkin noodle and preparation method thereof |
| CN104642924A (en) * | 2013-11-20 | 2015-05-27 | 江苏上一道科技股份有限公司 | Preparation method of wheat dietary fiber pumpkin raw pulp fine dried noodles |
| CN105901509A (en) * | 2016-04-19 | 2016-08-31 | 谭祖礼 | Pumpkin noodles and preparation method of same |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110914 |