CN103385417A - Preparation method of mulberry leaf konjak nutrition vermicelli - Google Patents
Preparation method of mulberry leaf konjak nutrition vermicelli Download PDFInfo
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- CN103385417A CN103385417A CN2012101437257A CN201210143725A CN103385417A CN 103385417 A CN103385417 A CN 103385417A CN 2012101437257 A CN2012101437257 A CN 2012101437257A CN 201210143725 A CN201210143725 A CN 201210143725A CN 103385417 A CN103385417 A CN 103385417A
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- mulberry leaf
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Abstract
The invention discloses a preparation method of mulberry leaf konjak nutrition vermicelli. The mulberry leaf konjak nutrition vermicelli is prepared from high-quality wheat flour (1), mulberry leaf (2) and konjak fine flour (3), and is prepared by the preparation method comprising the following seven processes: selection and preparation of raw materials (4), material mixing (5), curing (6), rolling cutting (7), drying (8), cutting(9), measurement packing (10) and the like. The weight ratio of the raw materials is: by one kilogram raw materials, the ratio of the high-quality wheat flour (1) to the mulberry leaf (2) to the konjak fine flour (3) is 93:5:2. The mulberry leaf konjak nutrition vermicelli, after eating, has a fresh fragrance of the natural mulberry leaf and a special nutrition function and health care effect, can supplement trace elements and minerals in vivo, can improve the nutritional status of the body, can enhance resistance, and is a natural, green and healthy food.
Description
Technical field:
The present invention relates to a kind of noodle making Preparation Method.
Background technology:
Mulberry leaf have a large amount of plantations in various places, China north and south, mulberry leaf are listed in Chinese medicine in China's medical science, the Ministry of Public Health classifies it as again the medicine-food two-purpose kind recently, measure according to one's analysis, contain the nutrients such as 17 seed amino acids such as sugar, fat, choline, organic acid, different slack skin sugarcane, carrotene, vitamin B1 vitamin B2 and Vc, folic acid and calcium, phosphorus, iron, manganese in mulberry leaf.The past people only know that mulberry leaf are silkworm " staple foods ", yet in recent years, the states such as Japan have classified it as the raw material of functional food and developed, and existing " mulberry leaf noodle " listing.
China's Amorphophallus Resources is very abundant, konjaku powder contains protein 11%, glucomannan approximately 50%, so glucomannan is its main component, glucomannan is by D-Glucose, the macromolecule polysaccharide that D-MANNOSE couples together with-1.4 sugarcanes by a certain percentage, konjaku powder not only content of starch is quite high, and iron content, zinc, mineral matter and the trace elements such as selenium, also have string and compound amino acid, especially konjaku glucomannan has detumescence, the medicinal efficacies such as detoxifcation, research recently shows, konjaku glucomannan is also to diabetes, colorectal cancer has certain preventive and therapeutic effect, and good effect of weight reducing arranged, it is low-heat, the desirable feedstock of low fat health food.
Konjaku is the food additives that integrate improvement and nutrition, and it has very strong water absorbing properties, and suction forms colloid, and its volume is equivalent to more than 80 times of original volume, and this gel cementing effect is very strong.Konjaku powder is added the caking property that can improve noodles in noodles, improve biceps, improve mouthfeel performance, increase " bite ", reduce and boil the face loss.
The mulberry leaf Konjak fine dried noodle is a kind ofly to be that light green color, smooth texture are fine and smooth, biceps is strong, rehydration good, chewable is good, fragrant with natural mulberry leaf, have special trophic function and health-care effect, can augment trace element and mineral matter in body, improve the nutrition condition of body, building up resistance, is environmental protective hygienic food.
Summary of the invention:
The preparation method who the purpose of this invention is to provide a kind of mulberry leaf konjaku nutrition fine dried noodles;
The present invention adopts following technical scheme to realize its goal of the invention: a kind of preparation method of mulberry leaf konjaku nutrition fine dried noodles adopt choosing system material 4 by good quality wheat powder 1, mulberry leaf 2, konjaku powder 3 and expect 5, slaking 6, calendering slitting 7, oven dry 8, cut off 9,7 technological processes such as metering packing 10 have made its preparation method; Its raw-material weight (kg) proportioning is: good quality wheat powder 1: mulberry leaf 2: konjaku powder 3=93:5:2;
Choosing of the present invention material 4 technological processes processed are: mulberry leaf 2 fine grindings of selecting high-quality sieve; The konjaku powder 3 of selecting high-quality is melted in pure water, makes it fully absorb moisture and expands.
Of the present invention and material 5 technological processes are: complete after 4 technological processes of choosing system material the mulberry leaf 2 after good quality wheat powder 1, fine grinding and the konjaku powder 3 after imbibition are put in people's mixer and stirred, slowly add appropriate pure water to stir simultaneously.
Slaking 6 technological processes of the present invention are: after completing and expecting 5 technological processes, it is stirred thing carry out slaking half an hour.
Calendering slitting 7 technological processes of the present invention are: after completing slaking 6 technological processes, the good flour of slaking is sent out machine, the moulding of oodle maker pressure surface by speed.
Oven dry 8 technological processes of the present invention are: complete after calendering slitting 7 technological processes that the noodles of moulding are put people's temperature is that the bakery of 39-45 ℃ carries out dry 4-5 hour.
Cut-out 9 technological processes of the present invention are: after completing oven dry 8 technological processes, with the noodles cutting machine, noodles are trimmed by specification.
Metering packing 10 technological processes of the present invention are: after completing cut-out 9 technological processes, measure and pack the preparation method who namely completes a kind of mulberry leaf konjaku nutrition fine dried noodles.
Owing to having adopted above technology the present invention to realize preferably its goal of the invention, after a kind of mulberry leaf konjaku nutrition fine dried noodles of making is edible, fragrant with natural mulberry leaf, have special trophic function and health-care effect, can augment trace element and mineral matter in body, improving the nutrition condition of body, build up resistance, is environmental protective hygienic food.
Description of drawings:
Accompanying drawing 1 is process chart of the present invention.
The specific embodiment:
Be described further below in conjunction with summary of the invention:
Embodiment 1:
By summary of the invention as can be known, a kind of preparation method of mulberry leaf konjaku nutrition fine dried noodles adopt choosing system material 4 by good quality wheat powder 1, mulberry leaf 2, konjaku powder 3 and expect 5, slaking 6, calendering slitting 7, oven dry 8, cut off 9,7 technological processes such as metering packing 10 have made its preparation method; Its raw-material weight (kg) proportioning is: good quality wheat powder 1: mulberry leaf 2: konjaku powder 3=93:5:2;
Choosing of the present invention material 4 technological processes processed are: mulberry leaf 2 fine grindings of selecting high-quality sieve; The konjaku powder 3 of selecting high-quality is melted in pure water, makes it fully absorb moisture and expands.
Of the present invention and material 5 technological processes are: complete after 4 technological processes of choosing system material the mulberry leaf 2 after good quality wheat powder 1, fine grinding and the konjaku powder 3 after imbibition are put in people's mixer and stirred, slowly add appropriate pure water to stir simultaneously.
Slaking 6 technological processes of the present invention are: after completing and expecting 5 technological processes, it is stirred thing carry out slaking half an hour.
Calendering slitting 7 technological processes of the present invention are: after completing slaking 6 technological processes, the good flour of slaking is sent out machine, the moulding of oodle maker pressure surface by speed.
Oven dry 8 technological processes of the present invention are: complete after calendering slitting 7 technological processes that the noodles of moulding are put people's temperature is that the bakery of 39-45 ℃ carries out dry 4-5 hour.
Cut-out 9 technological processes of the present invention are: after completing oven dry 8 technological processes, with the noodles cutting machine, noodles are trimmed by specification.
Metering packing 10 technological processes of the present invention are: after completing cut-out 9 technological processes, measure and pack the preparation method who namely completes a kind of mulberry leaf konjaku nutrition fine dried noodles.
Good quality wheat powder 1 of the present invention refers to: the refined wheat powder is basic material of the present invention.
Embodiment 2:
Choosing of the present invention material 4 technological processes processed are: mulberry leaf 2 fine grindings of selecting high-quality sieve; The konjaku powder 3 of selecting high-quality is melted into pure water, makes it fully absorb moisture and expands.
Choosing of the present invention material 4 processed refers to: the technological process of selecting materials and processing, and mulberry leaf 2 fine grindings of selecting high-quality sieve; The konjaku powder 3 of selecting high-quality is melted into pure water, makes it fully absorb moisture and expands.
Embodiment 3:
Of the present invention and material 5 technological processes are: mulberry leaf 2 and the konjaku powder 3 after imbibition after good quality wheat powder 1, fine grinding are put in people's mixer and stirred, slowly add pure water to stir simultaneously.
Of the present invention and material 5 refers to: a technological process; Specifically refer in a powder add water and stir gentle lane the, the technological process that makes it to produce stickiness.
Embodiment 4:
Slaking 6 technological processes of the present invention are: after completing and expecting 5 technological processes, it is stirred thing carry out slaking half an hour.Slaking 6 of the present invention refers to: a technological process; Slaking refers to the meaning of natural maturity, and standing a period of time of face relief dough, makes moisture wherein be penetrated into to greatest extent protein adhesive, makes the inside of particle make its abundant imbibition inter-adhesive, further forms the gluten network tissue.
Embodiment 5:
Calendering slitting 7 technological processes of the present invention are: after completing slaking 6 technological processes, the good flour of slaking is passed through the moulding of oodle maker pressure surface.
Calendering slitting 7 of the present invention refers to: a technological process; Specifically refer to the spreading effect by roll, make and wear moisture and more be uniformly distributed, allow confused and disordered gluten protein transfer gradually order state to, the gluten protein pressurized attenuates, become fibrous, distribute along rolling direction, simultaneously with the starch granules envelope wherein, form more perfect gluten network body.
Embodiment 6:
Oven dry 8 technological processes of the present invention are: complete after calendering slitting 7 technological processes that the noodles of moulding are put people's temperature is that the bakery of 39-45 ℃ carries out dry 4-5 hour.
Oven dry 8 of the present invention refers to: a technological process; Specifically instigate the noodles dehydration finally to reach the water content of product standard regulation, make product have good edible quality, cooking performance and commodity effect.
Embodiment 7:
Cut-out 9 technological processes of the present invention are: after completing oven dry 8 technological processes, with the noodles cutting machine, noodles are trimmed by specification.
Cut-out 9 of the present invention refers to: a technological process; Specifically refer to by the shear action by means of cutting knife the technological process that requirement will long noodles be cut into the vermicelli of certain-length.
Embodiment 8:
Metering packing 10 technological processes of the present invention are: after completing cut-out 9 technological processes, measure and pack the preparation method who namely completes a kind of mulberry leaf konjaku nutrition fine dried noodles.
Metering packing 10 of the present invention refers to: a technological process; Specifically refer to the technological process of a metering and packing.
| Reference numerals | Title | Reference numerals | Title |
| 1 | Good quality wheat powder 1 | 6 | Slaking 6 |
| 2 | |
7 | Calendering slitting 7 |
| 3 | Konjaku |
8 | Oven dry 8 |
| 4 | Choosing |
9 | Cut off 9 |
| 5 | With |
10 | |
Claims (1)
1. the preparation method of a mulberry leaf konjaku nutrition fine dried noodles is adopted choosing system material (4) and material (5), slaking (6), calendering slitting (7), oven dry (8), is cut off 7 technological processes such as (9), metering packing (10) and made its preparation method by good quality wheat powder (1), mulberry leaf (2), konjaku powder (3); One kilogram of proportioning of its raw-material weight is: good quality wheat powder (1): mulberry leaf (2): konjaku powder (3)=93:5:2;
It is characterized in that adopting (4) technological process of choosing system material: mulberry leaf (2) fine grinding of selecting high-quality sieves; The konjaku powder (3) of selecting high-quality is melted in pure water, makes it fully absorb moisture and expands;
It is characterized in that having adopted and having expected (5) technological process: complete after (4) technological process of choosing system material the mulberry leaf (2) after good quality wheat powder (1), fine grinding and the konjaku powder (3) after imbibition are put in people's mixer and stirred, the while slowly adds appropriate pure water to stir;
It is characterized in that having adopted slaking (6) technological process: after completing and expecting (5) technological process, it is stirred thing carry out slaking half an hour;
It is characterized in that adopting calendering slitting (7) technological process: after completing slaking (6) technological process, the good flour of slaking is sent out machine, the moulding of oodle maker pressure surface by speed;
It is characterized in that adopting oven dry (8) technological process: complete after calendering slitting (7) technological process that the noodles of moulding are put people's temperature is that the bakery of 39-45 ℃ carries out dry 4-5 hour;
It is characterized in that having adopted cut-out (9) technological process: after completing oven dry (8) technological process, with the noodles cutting machine, noodles are trimmed by specification;
It is characterized in that having adopted metering packing (10) technological process: after completing cut-out (9) technological process, measure and pack the preparation method who namely completes a kind of mulberry leaf konjaku nutrition fine dried noodles.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012101437257A CN103385417A (en) | 2012-05-10 | 2012-05-10 | Preparation method of mulberry leaf konjak nutrition vermicelli |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012101437257A CN103385417A (en) | 2012-05-10 | 2012-05-10 | Preparation method of mulberry leaf konjak nutrition vermicelli |
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| CN103385417A true CN103385417A (en) | 2013-11-13 |
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| CN2012101437257A Pending CN103385417A (en) | 2012-05-10 | 2012-05-10 | Preparation method of mulberry leaf konjak nutrition vermicelli |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719816A (en) * | 2013-12-20 | 2014-04-16 | 江苏科技大学 | Mulberry leaf sauce and preparation method thereof |
| CN103844192A (en) * | 2014-02-11 | 2014-06-11 | 刘卫春 | Nutrient folium mori-konjak fine dried noodles and preparation method thereof |
| CN104921025A (en) * | 2015-06-19 | 2015-09-23 | 北京联农国际农业科学研究院 | Plant nutrient medium for food and use of plant nutrient medium |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606698A (en) * | 2008-06-19 | 2009-12-23 | 刘泳宏 | A kind of natural colour viscera-nourishing nutritional noodles and preparation method |
| CN101869291A (en) * | 2009-04-21 | 2010-10-27 | 姜传书 | Compound mulberry leaf blood sugar reduction coating rice |
| CN101919508A (en) * | 2009-06-17 | 2010-12-22 | 青岛瑞文源工贸有限公司 | Mulberry leaf dried noodles |
-
2012
- 2012-05-10 CN CN2012101437257A patent/CN103385417A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606698A (en) * | 2008-06-19 | 2009-12-23 | 刘泳宏 | A kind of natural colour viscera-nourishing nutritional noodles and preparation method |
| CN101869291A (en) * | 2009-04-21 | 2010-10-27 | 姜传书 | Compound mulberry leaf blood sugar reduction coating rice |
| CN101919508A (en) * | 2009-06-17 | 2010-12-22 | 青岛瑞文源工贸有限公司 | Mulberry leaf dried noodles |
Non-Patent Citations (1)
| Title |
|---|
| 曹新志等: "超细桑叶挂面的研制", 《粮油加工与食品机械》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719816A (en) * | 2013-12-20 | 2014-04-16 | 江苏科技大学 | Mulberry leaf sauce and preparation method thereof |
| CN103719816B (en) * | 2013-12-20 | 2015-10-28 | 江苏科技大学 | A kind of mulberry leaf sauce and preparation method thereof |
| CN103844192A (en) * | 2014-02-11 | 2014-06-11 | 刘卫春 | Nutrient folium mori-konjak fine dried noodles and preparation method thereof |
| CN104921025A (en) * | 2015-06-19 | 2015-09-23 | 北京联农国际农业科学研究院 | Plant nutrient medium for food and use of plant nutrient medium |
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Application publication date: 20131113 |