CN102511731A

CN102511731A - Aloe and vegetable noodle and preparation method for same

Info

Publication number: CN102511731A
Application number: CN2011104258930A
Authority: CN
Inventors: 李�浩; 李庆福
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-12-19
Filing date: 2011-12-19
Publication date: 2012-06-27

Abstract

The invention relates to an aloe and vegetable noodle and a preparation method for the same, wherein the aloe and vegetable noodle contains raw materials in the following parts by weight: 15-40% of aloe and vegetable compound juice and 60-85% of flour. The aloe and vegetable noodle and the preparation method for the same are reasonable in prescription, simple in preparation process, rich in nutrition, strong in sweet smell and smooth in mouth-feel, as well as reserves the best flavours of vegetables and aloe.

Description

A kind of aloe vegetable noodles and preparation method thereof

Technical field

The present invention relates to a kind of noodle food and preparation method thereof, especially a kind of aloe vegetable noodles and preparation method thereof.

Background technology

Noodles are that a kind of making is simple, and instant is nutritious, but gets final product the staple food health-care food of fast food again, but traditional noodles nutrition and taste are single, can not satisfy the needs of people's daily life.

Summary of the invention

The purpose of this invention is to provide a kind ofly fill a prescription rationally, manufacture craft is simple, nutritious, give off a strong fragrance, mouthfeel is along sliding a kind of aloe vegetable noodles and preparation method thereof.

The technical solution adopted for the present invention to solve the technical problems is: a kind of aloe vegetable noodles and preparation method thereof, contain the raw material of following weight portion: aloe vegetables composite juice 15%～40%, flour 60%～85%.

Said aloe vegetables composite juice comprises the raw material of following weight portion: asparagus juice 10%～20%, carrot juice 10%～30%, spinach juice 1%～8%, Pumpkin Juice 1%～10%, wax gourd juice 1%～10%, Bitter Melon Juice 1%～3%, cabbage juice 1%～8%, Fresh Cucumber Juice 2%～5%, Succus Rhizoma Dioscoreae 1%～4%, shallot juice 1%～2%, caraway juice 1%～2%, ginger juice 0.5%～1%.

Preparation method of the present invention is: asparagus juice is produced in (1): serum pressing machine is put in the peeling of fresh aloe juice edulcoration, pulverized in the ratio adding pure water of 1:2, through stirring, filter the extraction asparagus juice; (2) produce vegetable juice: use the same method and produce carrot juice, spinach juice, Pumpkin Juice, wax gourd juice, Bitter Melon Juice, cabbage juice, Fresh Cucumber Juice, Succus Rhizoma Dioscoreae, shallot juice, caraway juice, ginger juice respectively; (3) make aloe vegetables composite juice: in proportion asparagus juice is become composite juice with the vegetable juice mixing preparation; (4) and face: take by weighing flour and pour mixer into, add aloe vegetables composite juice in proportion and stir and all make dough; (5) press noodle: dough is put into the oodle maker crush-cutting become noodles, air-dry packing is processed finished product.

The invention has the beneficial effects as follows: this a kind of aloe vegetable noodles and preparation method thereof prescription is reasonable, manufacture craft is simple, nutritious, give off a strong fragrance, mouthfeel is suitable slides, and has kept the best flavor of vegetables and aloe.

The specific embodiment

Below in conjunction with embodiment the present invention is described further.

Embodiment 1

Aloe vegetables composite juice 30%, flour 70%.

Said aloe vegetables composite juice comprises the raw material of following weight portion: asparagus juice 20%, carrot juice 30%, spinach juice 8%, Pumpkin Juice 8%, wax gourd juice 10%, Bitter Melon Juice 2%, cabbage juice 8%, Fresh Cucumber Juice 5%, Succus Rhizoma Dioscoreae 4%, shallot juice 2%, caraway juice 2%, ginger juice 1%.

Embodiment 2

Aloe vegetables composite juice 20%, flour 80%.

Asparagus juice 18%, carrot juice 30%, spinach juice 8%, Pumpkin Juice 10%, wax gourd juice 10%, Bitter Melon Juice 3%, cabbage juice 7%, Fresh Cucumber Juice 5%, Succus Rhizoma Dioscoreae 4%, shallot juice 2%, caraway juice 2%, ginger juice 1%.

The preparation method is with embodiment 1.

Claims

1. aloe vegetable noodles and preparation method thereof is characterized in that: the raw material that contains following weight portion: aloe vegetables composite juice 15%～40%, flour 60%～85%.

2. according to said a kind of aloe vegetable noodles of claim 1 and preparation method thereof, it is characterized in that: said aloe vegetables composite juice comprises the raw material of following weight portion: asparagus juice 10%～20%, carrot juice 10%～30%, spinach juice 1%～8%, Pumpkin Juice 1%～10%, wax gourd juice 1%～10%, Bitter Melon Juice 1%～3%, cabbage juice 1%～8%, Fresh Cucumber Juice 2%～5%, Succus Rhizoma Dioscoreae 1%～4%, shallot juice 1%～2%, caraway juice 1%～2%, ginger juice 0.5%～1%.

3. according to claim 1 and 2 said a kind of aloe vegetable noodles and preparation method thereof; It is characterized in that: preparation method of the present invention is: asparagus juice is produced in (1): serum pressing machine is put in the peeling of fresh aloe juice edulcoration; Ratio in 1:2 adds the pure water pulverizing, extracts asparagus juice through stirring, filtration; (2) produce vegetable juice: use the same method and produce carrot juice, spinach juice, Pumpkin Juice, wax gourd juice, Bitter Melon Juice, cabbage juice, Fresh Cucumber Juice, Succus Rhizoma Dioscoreae, shallot juice, caraway juice, ginger juice respectively; (3) make aloe vegetables composite juice: in proportion asparagus juice is become composite juice with the vegetable juice mixing preparation; (4) and face: take by weighing flour and pour mixer into, add aloe vegetables composite juice in proportion and stir and all make dough; (5) press noodle: dough is put into the oodle maker crush-cutting become noodles, air-dry packing is processed finished product.