CN103598524A - Processing method of waxberry-flavored noodle - Google Patents

Processing method of waxberry-flavored noodle Download PDF

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Publication number
CN103598524A
CN103598524A CN201310519392.8A CN201310519392A CN103598524A CN 103598524 A CN103598524 A CN 103598524A CN 201310519392 A CN201310519392 A CN 201310519392A CN 103598524 A CN103598524 A CN 103598524A
Authority
CN
China
Prior art keywords
parts
noodle
waxberry
flower
added
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201310519392.8A
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Chinese (zh)
Inventor
孙成友
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DINGYUAN YUNLONG FLOUR Co Ltd
Original Assignee
DINGYUAN YUNLONG FLOUR Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by DINGYUAN YUNLONG FLOUR Co Ltd filed Critical DINGYUAN YUNLONG FLOUR Co Ltd
Priority to CN201310519392.8A priority Critical patent/CN103598524A/en
Publication of CN103598524A publication Critical patent/CN103598524A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a processing method of waxberry-flavored noodle which is prepared from the following raw materials: by weight, 100-120 parts of flour, 15-20 parts of waxberry normal juice, 10-15 parts of lemon powder, 3-5 parts of malto-oligosaccharide, 2-3 parts of folium apocyni veneti, 1-3 parts of flower of Gynostemma pentaphyllum, 2-3 parts of calendula, 2-4 parts of flower of pseudo-ginseng, 1-2 parts of Chinese hawthorn seed, 1-3 parts of Cordyceps sinensis, 2-3 parts of cortex cinnamomi, 2-4 parts of Poria cocos and 6-8 parts of a nutrition additive. The invention provides the processing method of the waxberry-flavored noodle. The waxberry normal juice is added into noodle. The prepared noodle contains nutritional ingredients and special local flavor of waxberry and is also endowed with the unique puce color. The noodle has a natural color, contains rich fruit flavor and is sour-sweet and tasty. Meanwhile, with the addition of many important components such as flower of pseudo-ginseng, Cordyceps sinensis and the like, the noodle has health-care effects of raising human immunity and balancing human functions.

Description

A kind of processing method of red bayberry taste noodles
Technical field
The processing method that the present invention relates to a kind of red bayberry taste noodles, belongs to food processing field.
Background technology
Noodles, as a kind of staple food of northern China, have long history.A traditional noodles mostly single flour are raw material, and taste is single, and trophic structure is simple, along with improving constantly of people's quality of life, and the continuous enhancing of health care consciousness, various health caring noodles also arise at the historic moment, and become consumer's favorite.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of processing method of red bayberry taste noodles is provided.
The present invention is achieved by the following technical solutions:
A processing method for red bayberry taste noodles, is characterized in that comprising the following steps:
(1) take the raw material of following weight portion: flour 100-120, original juice of red bayberry 15-20, lemon powder 10-15, malto-oligosaccharide 3-5, Folium Apocyni Veneti 2-3, flower of Herba Cayatiae Japonicae 1-3, pot marigold 2-3, sanchi flower 2-4, Chinese hawthorn seed 1-2, Cordyceps sinensis 1-3, Chinese cassia tree 2-3, Poria cocos 2-4, nourishing additive agent 6-8;
Described nourishing additive agent is comprised of with 0.01-0.03:1-3:1-3 coix seed oil, brush-cherry seed powder, root of Chinese trichosanthes;
(2) Folium Apocyni Veneti, strand flower, pot marigold, sanchi flower, Chinese hawthorn seed, Cordyceps sinensis, Chinese cassia tree, Poria cocos are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(3) malto-oligosaccharide is added in original juice of red bayberry, is uniformly mixed rear standing 30-40 minute, stand-by;
(4) raw material of above-mentioned preparation is added in flour, then the remaining raw materials such as nourishing additive agent are added wherein, after stirring, be transferred in noodle machine, dry after making noodles, packing, obtains.
Advantage of the present invention is:
The invention provides a kind of processing method of Waxberry noodle, original juice of red bayberry is added in noodles, contained nutritional labeling and the peculiar taste of the existing red bayberry of noodles of making, there is the puce of having given noodles uniquenesses, color and luster nature, fruity is strong, sweet and sour taste, while, because the multiple important component such as sanchi flower, Cordyceps sinensis adds, makes noodles of the present invention have the immunity of human body of raising, balance bodily fuctions's health-care effect.
The specific embodiment
Embodiment 1:
A processing method for red bayberry taste noodles, is characterized in that comprising the following steps:
(1) take the raw material of following weight portion: flour 120, original juice of red bayberry 15, lemon powder 15, malto-oligosaccharide 5, Folium Apocyni Veneti 3, flower of Herba Cayatiae Japonicae 1, pot marigold 2, sanchi flower 4, Chinese hawthorn seed 2, Cordyceps sinensis 3, Chinese cassia tree 3, Poria cocos 4, nourishing additive agent 6;
Described nourishing additive agent is comprised of with 0.02:3:3 coix seed oil, brush-cherry seed powder, root of Chinese trichosanthes;
(2) Folium Apocyni Veneti, strand flower, pot marigold, sanchi flower, Chinese hawthorn seed, Cordyceps sinensis, Chinese cassia tree, Poria cocos are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(3) malto-oligosaccharide is added in original juice of red bayberry, is uniformly mixed latter standing 30 minutes, stand-by;
(4) raw material of above-mentioned preparation is added in flour, then the remaining raw materials such as nourishing additive agent are added wherein, after stirring, be transferred in noodle machine, dry after making noodles, packing, obtains.
The invention provides a kind of processing method of Waxberry noodle, original juice of red bayberry is added in noodles, contained nutritional labeling and the peculiar taste of the existing red bayberry of noodles of making, there is the puce of having given noodles uniquenesses, color and luster nature, fruity is strong, sweet and sour taste, while, because the multiple important component such as sanchi flower, Cordyceps sinensis adds, makes noodles of the present invention have the immunity of human body of raising, balance bodily fuctions's health-care effect.

Claims (1)

1. a processing method for red bayberry taste noodles, is characterized in that comprising the following steps:
(1) take the raw material of following weight portion: flour 100-120, original juice of red bayberry 15-20, lemon powder 10-15, malto-oligosaccharide 3-5, Folium Apocyni Veneti 2-3, flower of Herba Cayatiae Japonicae 1-3, pot marigold 2-3, sanchi flower 2-4, Chinese hawthorn seed 1-2, Cordyceps sinensis 1-3, Chinese cassia tree 2-3, Poria cocos 2-4, nourishing additive agent 6-8;
Described nourishing additive agent is comprised of with 0.01-0.03:1-3:1-3 coix seed oil, brush-cherry seed powder, root of Chinese trichosanthes;
(2) Folium Apocyni Veneti, strand flower, pot marigold, sanchi flower, Chinese hawthorn seed, Cordyceps sinensis, Chinese cassia tree, Poria cocos are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(3) malto-oligosaccharide is added in original juice of red bayberry, is uniformly mixed rear standing 30-40 minute, stand-by;
(4) raw material of above-mentioned preparation is added in flour, then the remaining raw materials such as nourishing additive agent are added wherein, after stirring, be transferred in noodle machine, dry after making noodles, packing, obtains.
CN201310519392.8A 2013-10-29 2013-10-29 Processing method of waxberry-flavored noodle Pending CN103598524A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310519392.8A CN103598524A (en) 2013-10-29 2013-10-29 Processing method of waxberry-flavored noodle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310519392.8A CN103598524A (en) 2013-10-29 2013-10-29 Processing method of waxberry-flavored noodle

Publications (1)

Publication Number Publication Date
CN103598524A true CN103598524A (en) 2014-02-26

Family

ID=50116838

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310519392.8A Pending CN103598524A (en) 2013-10-29 2013-10-29 Processing method of waxberry-flavored noodle

Country Status (1)

Country Link
CN (1) CN103598524A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103892198A (en) * 2014-03-11 2014-07-02 武清泉 Lotus root starch noodles with effects of replenishing qi and enriching the blood and preparation method thereof
CN104187365A (en) * 2014-07-19 2014-12-10 舒城县张母桥镇农副土特产品购销有限公司 Coarse cereal salty fine dried noodle and preparing method thereof
CN106722107A (en) * 2016-12-13 2017-05-31 青岛嘉瑞生物技术有限公司 A kind of hypotensive glasswort healthy and nutritious noodle

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1685951A (en) * 2005-05-20 2005-10-26 王浩贵 Cordyceps health care noodles
CN1792225A (en) * 2006-01-09 2006-06-28 冉光奇 Health-care and life-lengthening instant noodles and its prodn. method
CN101843313A (en) * 2010-06-21 2010-09-29 杨占良 Nutrition noodles containing Chinese medicine components and preparation method thereof
CN102326735A (en) * 2011-06-26 2012-01-25 陆建益 Waxberry noodle

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1685951A (en) * 2005-05-20 2005-10-26 王浩贵 Cordyceps health care noodles
CN1792225A (en) * 2006-01-09 2006-06-28 冉光奇 Health-care and life-lengthening instant noodles and its prodn. method
CN101843313A (en) * 2010-06-21 2010-09-29 杨占良 Nutrition noodles containing Chinese medicine components and preparation method thereof
CN102326735A (en) * 2011-06-26 2012-01-25 陆建益 Waxberry noodle

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103892198A (en) * 2014-03-11 2014-07-02 武清泉 Lotus root starch noodles with effects of replenishing qi and enriching the blood and preparation method thereof
CN103892198B (en) * 2014-03-11 2016-03-30 武清泉 A kind of blood-enrich lotus root starch noodles and preparation method thereof
CN104187365A (en) * 2014-07-19 2014-12-10 舒城县张母桥镇农副土特产品购销有限公司 Coarse cereal salty fine dried noodle and preparing method thereof
CN106722107A (en) * 2016-12-13 2017-05-31 青岛嘉瑞生物技术有限公司 A kind of hypotensive glasswort healthy and nutritious noodle

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Application publication date: 20140226