CN103598524A - Processing method of waxberry-flavored noodle - Google Patents
Processing method of waxberry-flavored noodle Download PDFInfo
- 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
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- parts
- noodle
- waxberry
- flower
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 32
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 240000001432 Calendula officinalis Species 0.000 claims abstract description 7
- 244000160089 Crataegus cuneata Species 0.000 claims abstract description 7
- 235000008440 Crataegus cuneata Nutrition 0.000 claims abstract description 7
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims abstract description 7
- 244000197580 Poria cocos Species 0.000 claims abstract description 7
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 7
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 4
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 4
- 244000132436 Myrica rubra Species 0.000 claims description 16
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 235000019640 taste Nutrition 0.000 claims description 9
- 239000009759 San-Chi Substances 0.000 claims description 8
- 235000005881 Calendula officinalis Nutrition 0.000 claims description 6
- 241000522254 Cassia Species 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 244000223082 Syzygium paniculatum Species 0.000 claims description 3
- 235000016641 Syzygium paniculatum Nutrition 0.000 claims description 3
- 241000218989 Trichosanthes Species 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000007270 Gaultheria hispida Nutrition 0.000 abstract description 5
- 235000009134 Myrica cerifera Nutrition 0.000 abstract description 5
- 244000269152 Myrica pensylvanica Species 0.000 abstract description 5
- 235000012851 Myrica pensylvanica Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 244000131316 Panax pseudoginseng Species 0.000 abstract 2
- 235000003181 Panax pseudoginseng Nutrition 0.000 abstract 2
- AJBZENLMTKDAEK-UHFFFAOYSA-N 3a,5a,5b,8,8,11a-hexamethyl-1-prop-1-en-2-yl-1,2,3,4,5,6,7,7a,9,10,11,11b,12,13,13a,13b-hexadecahydrocyclopenta[a]chrysene-4,9-diol Chemical compound CC12CCC(O)C(C)(C)C1CCC(C1(C)CC3O)(C)C2CCC1C1C3(C)CCC1C(=C)C AJBZENLMTKDAEK-UHFFFAOYSA-N 0.000 abstract 1
- 235000003880 Calendula Nutrition 0.000 abstract 1
- 240000006509 Gynostemma pentaphyllum Species 0.000 abstract 1
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000008369 fruit flavor Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Noodles (AREA)
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
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.
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)
| 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)
| 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 |
-
2013
- 2013-10-29 CN CN201310519392.8A patent/CN103598524A/en active Pending
Patent Citations (4)
| 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)
| 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 |