CN103349218A - Rose noodles and processing technology - Google Patents
Rose noodles and processing technology Download PDFInfo
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- CN103349218A CN103349218A CN2013103331815A CN201310333181A CN103349218A CN 103349218 A CN103349218 A CN 103349218A CN 2013103331815 A CN2013103331815 A CN 2013103331815A CN 201310333181 A CN201310333181 A CN 201310333181A CN 103349218 A CN103349218 A CN 103349218A
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- rose
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- xylitol
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Abstract
The invention discloses rose noodles, which are characterized in that components comprise, by weight, 10-16 parts of rose and a rose extract, 75-85 parts of starch, 1-1.8 parts of gravy salt, and 25-40 parts of water. As improvement, the rose noodles further comprise the following components, by weight: 6-11 parts of xylitol, 0.01-0.1 part of one or two selected from soybean phospholipid and mono fatty acid glyceride, and 0.1-0.2 part of one or more than one materials selected from rivier giant arum tuber powder and guar gum. The prepared noodles have characteristics of no breaking and good taste during taking, provide cooking resistance compared with the general noodles, and further have soft, tough and smooth characteristics of the noodles. In addition, the rose or the rose extract has effects of excellent beautifying effect, effective free radical clearing, pigmentation elimination, and youthful vitality activation.
Description
Technical field
The invention belongs to field of noodles, specifically, relate to a kind of rose noodles and processing technology thereof.
Background technology
The progress of society, people more and more pay attention to health and more and more pay close attention to, especially the women.
Rose is rose family defoliation bush plant, flower aubergine, fragrant odour.In Chinese medicine, call the flower of pacing up and down, nib flower, dahurian rose flower, red rose.It is warm in nature, and it is sweet to distinguish the flavor of, little hardship; Enter liver spleen two warps.
The effect of rose can stagnate by Huoxue San ", again can removing toxicity for detumescence, thereby can eliminate the secretly disease such as sore of the face that causes because of endocrine dysfunction.Long-term taking, cosmetic result is excellent, can effectively remove free radical, eliminates pigmentation, makes us calling out pastiness spring vigor.
How rose and starch being mixed and made into food, both having guaranteed mouthfeel, can keep again the effect of rose, is a problem demanding prompt solution.
Summary of the invention
The technical problem to be solved in the present invention is to overcome defects, provides a kind of collocation rationally, both to guarantee mouthfeel, can keep again the rose noodles of rose effect.
For addressing the above problem, the technical solution adopted in the present invention is:
A kind of rose noodles is characterized in that: the weight proportion of each composition is:
Rose or rose extract: 10-16 part;
Starch: 75-85 part;
Salt: 1-1.8 part;
Water: 25-40 part.
As a kind of improvement, the rose noodles also include following composition and weight proportion thereof:
Xylitol: 6-11 part;
In the two one or both of soybean lecithin, mono fatty acid glyceride: 0.01-0.1 part;
In konjaku flour or the guar gum one or more: 0.1-0.2 part.
The present invention also provides a kind of processing technology of rose noodles, it is characterized in that: step is as follows:
Get 80kg starch and be added into rose extract 14kg, salt 1.5kg, xylitol 8kg, mono fatty acid glyceride 0.05kg, guar gum 0.18kg puts the raw material of above proportioning into dough mixing machine, put into again 30kg water mixing, and become dough, send the noodle rolling machine compressing tablet to cut into noodles.
Owing to adopted technique scheme, compared with prior art, of the present invention used material all meets the regulation of national relevant laws and regulations.The present invention has added rose or rose extract in the noodles that starch is made, be suitable for suitability for industrialized production.The noodles that the present invention makes are unbroken noodles when edible, and mouthfeel is good, and has and compare more resistant to cook of general noodles, also has refreshing, soft, tough, the sliding feature of noodles itself.Rose among the present invention or rose extract cosmetic result are excellent, can effectively remove free radical, eliminate pigmentation, make us calling out pastiness spring vigor.
The specific embodiment
Embodiment 1:
A kind of rose noodles, the weight proportion of each composition is: rose or rose extract: 14kg; Starch: 80kg; Salt: 1.5kg; Water: 30kg; Xylitol: 8kg; Mono fatty acid glyceride: 0.015kg; Guar gum: 0.18kg.
The processing technology of rose noodles, step is as follows: get 80kg starch and be added into rose extract 14kg, salt 1.5kg, xylitol 8kg, mono fatty acid glyceride 0.015kg, guar gum 0.18kg, put the raw material of above proportioning into dough mixing machine, put into again 30kg water mixing, and become dough, send the noodle rolling machine compressing tablet to cut into noodles.
Embodiment 2
A kind of rose noodles, the weight proportion of each composition is: rose or rose extract: 16kg; Starch: 85kg; Salt: 1.3kg; Water: 32kg; Xylitol: 7.5kg; Mono fatty acid glyceride: 0.03kg; Guar gum: 0.16kg.
The processing technology of rose noodles, step is as follows: get 85kg starch and be added into rose extract 16kg, salt 1.3kg, xylitol 7.5kg, mono fatty acid glyceride 0.03kg, guar gum 0.16kg, put the raw material of above proportioning into dough mixing machine, put into again 30kg water mixing, and become dough, send the noodle rolling machine compressing tablet to cut into noodles.
Claims (3)
1. rose noodles, it is characterized in that: the weight proportion of each composition is:
Rose or rose extract: 10-16 part;
Starch: 75-85 part;
Salt: 1-1.8 part;
Water: 25-40 part.
2. rose noodles described in according to claim 1, it is characterized in that: the rose noodles also include following composition and weight proportion thereof:
Xylitol: 6-11 part;
In the two one or both of soybean lecithin, mono fatty acid glyceride: 0.01-0.1 part;
In konjaku flour or the guar gum one or more: 0.1-0.2 part.
3. the processing technology of rose noodles, it is characterized in that: step is as follows: get 80kg starch and be added into rose extract 14kg, salt 1.5kg, xylitol 8kg, mono fatty acid glyceride 0.05kg, guar gum 0.18kg, put the raw material of above proportioning into dough mixing machine, put into again 30kg water mixing, and become dough, send the noodle rolling machine compressing tablet to cut into noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103331815A CN103349218A (en) | 2013-08-02 | 2013-08-02 | Rose noodles and processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103331815A CN103349218A (en) | 2013-08-02 | 2013-08-02 | Rose noodles and processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103349218A true CN103349218A (en) | 2013-10-16 |
Family
ID=49305721
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013103331815A Pending CN103349218A (en) | 2013-08-02 | 2013-08-02 | Rose noodles and processing technology |
Country Status (1)
| Country | Link |
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| CN (1) | CN103349218A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583972A (en) * | 2013-10-22 | 2014-02-19 | 张春耕 | Skin-beautifying sesame mutton fine dried noodles and preparation method thereof |
| CN107080168A (en) * | 2017-05-21 | 2017-08-22 | 四川黑虎零抗农业科技有限公司 | A kind of vanilla method for making noodles |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1080097C (en) * | 1995-04-22 | 2002-03-06 | 雀巢制品公司 | Noodle prodn. method |
| CN102894287A (en) * | 2012-10-19 | 2013-01-30 | 宜垦(天津)农业制品有限公司 | Rose scent noodle |
-
2013
- 2013-08-02 CN CN2013103331815A patent/CN103349218A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1080097C (en) * | 1995-04-22 | 2002-03-06 | 雀巢制品公司 | Noodle prodn. method |
| CN102894287A (en) * | 2012-10-19 | 2013-01-30 | 宜垦(天津)农业制品有限公司 | Rose scent noodle |
Non-Patent Citations (1)
| Title |
|---|
| 李里特: "《面条加工中的添加剂》", 《农产品加工》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583972A (en) * | 2013-10-22 | 2014-02-19 | 张春耕 | Skin-beautifying sesame mutton fine dried noodles and preparation method thereof |
| CN107080168A (en) * | 2017-05-21 | 2017-08-22 | 四川黑虎零抗农业科技有限公司 | A kind of vanilla method for making noodles |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| DD01 | Delivery of document by public notice |
Addressee: Sun Yanqun Document name: the First Notification of an Office Action |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131016 |