CN103598528A - Ulva lactuca nutritional noodles and production method thereof - Google Patents
Ulva lactuca nutritional noodles and production method thereof Download PDFInfo
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- CN103598528A CN103598528A CN201310604346.8A CN201310604346A CN103598528A CN 103598528 A CN103598528 A CN 103598528A CN 201310604346 A CN201310604346 A CN 201310604346A CN 103598528 A CN103598528 A CN 103598528A
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- 241000196251 Ulva arasakii Species 0.000 title claims abstract description 73
- 235000012149 noodles Nutrition 0.000 title claims abstract description 41
- 235000016709 nutrition Nutrition 0.000 title abstract description 12
- 238000004519 manufacturing process Methods 0.000 title description 4
- 108010068370 Glutens Proteins 0.000 claims abstract description 7
- 235000021312 gluten Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000003795 chemical substances by application Substances 0.000 claims description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 8
- 238000010612 desalination reaction Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims description 5
- 210000001161 mammalian embryo Anatomy 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 230000003068 static effect Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 235000018102 proteins Nutrition 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- 235000014633 carbohydrates Nutrition 0.000 abstract description 3
- 239000000835 fiber Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 241001474374 Blennius Species 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 239000013543 active substance Substances 0.000 abstract 1
- 238000004040 coloring Methods 0.000 abstract 1
- 238000004332 deodorization Methods 0.000 abstract 1
- 238000011033 desalting Methods 0.000 abstract 1
- 239000003925 fat Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 11
- 229910019142 PO4 Inorganic materials 0.000 description 4
- 239000003513 alkali Substances 0.000 description 4
- 239000002585 base Substances 0.000 description 4
- 239000002131 composite material Substances 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 230000000378 dietary effect Effects 0.000 description 4
- 239000010452 phosphate Substances 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 4
- 238000011084 recovery Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000011669 selenium Substances 0.000 description 3
- 235000006506 Brasenia schreberi Nutrition 0.000 description 2
- 244000267222 Brasenia schreberi Species 0.000 description 2
- 241000208822 Lactuca Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000002398 materia medica Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 208000000412 Avitaminosis Diseases 0.000 description 1
- 241000195649 Chlorella <Chlorellales> Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 206010017553 Furuncle Diseases 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 206010018498 Goitre Diseases 0.000 description 1
- 206010021135 Hypovitaminosis Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 102100034343 Integrase Human genes 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 108010092799 RNA-directed DNA polymerase Proteins 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 241000196252 Ulva Species 0.000 description 1
- 241000196246 Ulvaceae Species 0.000 description 1
- KDKJYYNXYAZPIK-UHFFFAOYSA-J aluminum potassium disulfate hydrate Chemical compound O.[Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O KDKJYYNXYAZPIK-UHFFFAOYSA-J 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 201000003872 goiter Diseases 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 208000030401 vitamin deficiency disease Diseases 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses nutritional noodles produced by ulva lactuca. A sudden ulva lactuca source is utilized to be combined with noodle food processing to develop ulva lactuca nutritional noodles with a health-care effect, so as to meet the requirements on health, nutrition and instant foods of people and explore an effective way for comprehensively utilizing the ulva lactuca source; a noodle product has a laurel-green color, is smooth and fine, has a good shape, is chewable and elastic, has a low breaking rate, and has a light ulva lactuca flavor, no pungent smell and good palatability. The nutritional noodles have the advantages that 1, the ulva lactuca is added into the nutritional noodles and the ulva lactuca is enriched with nutritional substances including carbohydrates, proteins, coarse fibers, mineral substances, fat, vitamins and the like so as to improve the trophism and the functionality of the nutritional noodles; 2, the ulva lactuca is subjected to desalting, de-coloring and deodorization treatment so as to keep the nutritional active substances in the ulva lactuca, keep the faint scent seaweed flavor of the ulva lactuca and improve the palatability of the product; 3, vital gluten is added into product raw materials so as to change rheological properties of the noodles and enable the noodles to be smooth and chewable, and have abundant nutrition and a health-care function; the nutritional noodles are predicated to have a wide market prospect.
Description
Technical field
The present invention relates to a kind of sea lettuce alimentary paste and preparation method thereof, belong to food processing field.
Background technology
Sea lettuce has another name called Hai Bailai, extra large spinach, extra large lettuce, extra large bar, the female dish of pig, university degree moss dish etc., is a genus of Chlorophyta Ulvaceae.The main porose sea lettuce of frequent species, sea lettuce, whetstone dish, sliver sea lettuce etc.Wherein sea lettuce (U lva lactuca L.) belongs to the large ocean economic algae in Chlorophyta Ulva with hole sea lettuce (U. p er-tusaKjellm) (abbreviation sea lettuce), it is distributed widely in the wild seaweeds of coastal area, Western Pacific ，Shi China very rich in natural resources.Sea lettuce growth rapidly, has very strong vitality, and power of regeneration is extremely strong.It is delicious flavour not only, is of high nutritive value, and has very high medical value.So, in recent years the research of sea lettuce and exploitation have been caused to extensive concern both domestic and external.
Research shows, drystone water shield contains abundant crude fibre, carbohydrate, protein and ash content, and contains a small amount of fat.From thick protein, analyzed 12 seed amino acids, wherein have 8 kinds essential by human body, these amino acid are vital to growing of human body; Sea lettuce contains multiple vitamin, wherein VB
12higher than chlorella, how edible sea lettuce can prevent and treat vitamin-deficiency effectively with the content of VC.Analytical table alum water shield class contains the various trace elements such as K, Na, Ca, Mg, Ni, Zn, Mo, Cu, I, F, and these trace elements have effect widely to aspects such as the growing of human body, metabolism and physiology adjustings.In addition, according to related documents, the Se content in dry product sea lettuce is 5.980ug/g, and apparently higher than the Se content of 11 kinds of marine algas such as sea-tangle, and selenium can prevent and suppress generation and the diffusion of cancer effectively.
The medical value of sea lettuce is very high.In China, the exploitation of sea lettuce are with a long history, at < < Compendium of Materia Medica > >, the < < foreign matter will > > that borders on the sea, < < Bencao Shiyi > >, on the bibliographys such as < < Haiyao Bencao, Oversea Materia Medica > > all relevant for the medicinal record of sea lettuce.That sea lettuce has is clearing heat and detoxicating, the effect of the sharp water dissipating bind of eliminating the phlegm.Be commonly used to treat that sore furuncle, oedema, lymphonodi cervicales are swollen, goitre, difficult urination etc.Sea lettuce also has the effect that reduces cholesterol and blood sugar.In the sea lettuce of Ooishi Kunio. (1990) report hole, polysaccharide and glycoprotein have antiviral activity, and activity that can strong inhibition reverse transcriptase, plays the effect of retroviruse inhibitor.
Noodles have long history in China, and since ancient times, he is just with wide in variety and the characteristic such as appeal to both the more and the less cultured and be world-famous for.Through development for many years, the manufacturing industry of Chinese noodle has also had significant progress.Along with the development of reform, the progress of science and technology, the raising of people's lives, people are not only food for food and satisfy and pursue its trophism, functional, health.The sudden sea lettuce utilization of resources is combined with noodle food processing, and exploitation has the sea lettuce alimentary paste of health-care efficacy, has both met the demand of people to health, nutrition, quick food, has opened up again the effective way of a sea lettuce comprehensive utilization of resources.
Summary of the invention
The object of the present invention is to provide a kind of utilize that sea lettuce produces alimentary paste.
For achieving the above object, the technical solution used in the present invention is as follows:
The invention provides a kind of production method of sea lettuce alimentary paste, by following realization:
1) and face agent preparation: in pure water, add 4～5% salt, 1～2% composite phosphate, 0.2～0.5% dietary alkali, under 30 ℃ of conditions, stirring and dissolving makes and face agent;
2) metering: take wheat flour, Gluten and ulva lactuca powder according to the ratio of 18:1:1, mix, then add and face agent in 37～43% ratios;
3) and face: Mixing time 20-30min, makes face base.While finishing with face, dough is loose graininess, and holding can be agglomerating, and rubbing gently can loose recovery, and the section sense that has levels;
4) slaking: the material embryo of becoming reconciled, covers preservative film in the above.Adopt the method for static slaking, the curing time is generally no less than 20min;
5) compressing tablet, slitting: the dough after slaking is rolled into satisfactory wearing through multistage.After slitting, require noodles smooth, even, without drafting, without burr, have certain toughness and intensity, wear the noodles that are cut into thickness 1.0～2.0mm through cutting cutter, and make the length of noodles at 220 ± 5.0mm;
6) dry: the noodles that make are toasted about 4 hours in the baking oven of 30 ℃, and the water content that requires noodles finished product is 13.5 %-14.5 %.
Above-mentioned ulva lactuca powder is achieved through the following channels: with clear water, rinse fresh sea lettuce, remove impurity, drain; With cutter, sea lettuce is cut into 3～5cm length; 0.1%Ca(OH with pH6.5)
2solution carries out 3 times to sea lettuce and soaks, and each 15min, carries out desalination color retention; Then quick blanching 2 ~ 3 min in 80 ~ 90 ℃ of hot water, the ethanol of over-richness 5% carries out defishying; Under 85 ℃ of conditions, dry, last abrasive dust, crosses 80 mesh sieves.
The invention provides a kind of sea lettuce alimentary paste, noodle product lighter color is green, and smooth, fine and smooth, forming are chewed chewiness flexible, and strip-breaking rate is low, has light sea lettuce taste, have no irritating odor, and good palatability.
The invention provides a kind of sea lettuce alimentary paste, it is advantageous that: the one, in alimentary paste, added sea lettuce, sea lettuce is rich in the nutriments such as carbohydrate, protein, crude fibre, mineral matter, fat and vitamin, has improved the trophism of alimentary paste and functional; The 2nd, sea lettuce passes through desalination, protects look, defishying, has both kept the nutrient substance in sea lettuce to have and has kept sea lettuce delicate fragrance marine alga taste, has improved the palatability of product; The 3rd, in products material, increased Gluten, changed the rheological properties of noodles, make that noodles are fine and smooth, chewiness and nutritiously there is health care, estimate to have wide market prospects.
The specific embodiment
embodiment 1:
Sea lettuce alimentary paste, concrete preparation process is as follows:
(1) ulva lactuca powder preparation: rinse fresh sea lettuce with clear water, remove impurity, drain; With cutter, sea lettuce is cut into 3～5cm length; 0.1%Ca(OH with pH6.5)
2solution carries out 3 times to sea lettuce and soaks, and each 15min, carries out desalination color retention; Then quick blanching 2 ~ 3 min in 80 ~ 90 ℃ of hot water, the ethanol of over-richness 5% carries out defishying; Under 85 ℃ of conditions, dry, last abrasive dust, crosses 80 mesh sieves;
(2) and face agent preparation: in pure water, add 4～5% salt, 1～2% composite phosphate, 0.2～0.5% dietary alkali, under 30 ℃ of conditions, stirring and dissolving makes and face agent;
(3) metering: take wheat flour 18Kg, Gluten 1Kg, ulva lactuca powder 1Kg, join after mixing in 7.5L and face agent;
And face (4): Mixing time 20-30min, makes face base.While finishing with face, dough is loose graininess, and holding can be agglomerating, and rubbing gently can loose recovery, and the section sense that has levels;
(5) slaking: the material embryo of becoming reconciled, covers preservative film in the above.Adopt the method for static slaking, the curing time is generally no less than 20min;
(6) compressing tablet, slitting: the dough after slaking is rolled into satisfactory wearing through multistage.After slitting, require noodles smooth, even, without drafting, without burr, have certain toughness and intensity, wear the noodles that are cut into thickness 1.0mm through cutting cutter, and make the length of noodles at 220 ± 5.0mm;
(7) dry: the noodles that make are toasted about 4 hours in the baking oven of 30 ℃, and the water content that requires noodles finished product is 13.5 %-14.5 %.
embodiment 2:
Sea lettuce alimentary paste, concrete preparation process is as follows:
(1) ulva lactuca powder preparation: rinse fresh sea lettuce with clear water, remove impurity, drain; With cutter, sea lettuce is cut into 3～5cm length; 0.1%Ca(OH with pH6.5)
2solution carries out 3 times to sea lettuce and soaks, and each 15min, carries out desalination color retention; Then quick blanching 2 ~ 3 min in 80 ~ 90 ℃ of hot water, the ethanol of over-richness 5% carries out defishying; Under 85 ℃ of conditions, dry, last abrasive dust, crosses 80 mesh sieves;
(2) and face agent preparation: in pure water, add 4～5% salt, 1～2% composite phosphate, 0.2～0.5% dietary alkali, under 30 ℃ of conditions, stirring and dissolving makes and face agent;
(3) metering: take wheat flour 180Kg, Gluten 10Kg, ulva lactuca powder 10Kg, join after mixing in 80L and face agent;
And face (4): Mixing time 20-30min, makes face base.While finishing with face, dough is loose graininess, and holding can be agglomerating, and rubbing gently can loose recovery, and the section sense that has levels;
(5) slaking: the material embryo of becoming reconciled, covers preservative film in the above.Adopt the method for static slaking, the curing time is generally no less than 20min;
(6) compressing tablet, slitting: the dough after slaking is rolled into satisfactory wearing through multistage.After slitting, require noodles smooth, even, without drafting, without burr, have certain toughness and intensity, wear the noodles that are cut into thickness 1.5mm through cutting cutter, and make the length of noodles at 220 ± 5.0mm;
(7) dry: the noodles that make are toasted about 4 hours in the baking oven of 30 ℃, and the water content that requires noodles finished product is 13.5 %-14.5 %.
embodiment 3:
Sea lettuce alimentary paste, concrete preparation process is as follows:
(1) ulva lactuca powder preparation: rinse fresh sea lettuce with clear water, remove impurity, drain; With cutter, sea lettuce is cut into 3～5cm length; 0.1%Ca(OH with pH6.5)
2solution carries out 3 times to sea lettuce and soaks, and each 15min, carries out desalination color retention; Then quick blanching 2 ~ 3 min in 80 ~ 90 ℃ of hot water, the ethanol of over-richness 5% carries out defishying; Under 85 ℃ of conditions, dry, last abrasive dust, crosses 80 mesh sieves;
(2) and face agent preparation: in pure water, add 4～5% salt, 1～2% composite phosphate, 0.2～0.5% dietary alkali, under 30 ℃ of conditions, stirring and dissolving makes and face agent;
(3) metering: take wheat flour 9Kg, Gluten 0.5Kg, ulva lactuca powder 0.5Kg, join after mixing in 4.3L and face agent;
And face (4): Mixing time 20-30min, makes face base.While finishing with face, dough is loose graininess, and holding can be agglomerating, and rubbing gently can loose recovery, and the section sense that has levels;
(5) slaking: the material embryo of becoming reconciled, covers preservative film in the above.Adopt the method for static slaking, the curing time is generally no less than 20min;
(6) compressing tablet, slitting: the dough after slaking is rolled into satisfactory wearing through multistage.After slitting, require noodles smooth, even, without drafting, without burr, have certain toughness and intensity, wear the noodles that are cut into thickness 2mm through cutting cutter, and make the length of noodles at 220 ± 5.0mm;
(7) dry: the noodles that make are toasted about 4 hours in the baking oven of 30 ℃, and the water content that requires noodles finished product is 13.5 %-14.5 %.
Above embodiment is only for technical scheme of the present invention is described, but not is limited; Although with reference to previous embodiment, to being had been described in detail by invention, for the person of ordinary skill of the art, the technical scheme that still can record previous embodiment is modified, or part technical characterictic is wherein equal to replacement; And to these modifications or replacement, do not make the spirit and scope of essence disengaging the present invention technical scheme required for protection of appropriate technical solution.
Claims (2)
1. a sea lettuce alimentary paste, is characterized in that, is achieved through the following channels: according to the ratio of 18:1:1, take wheat flour, Gluten and ulva lactuca powder, mix, then in 37～43% ratios, add and face agent; Mixing time 20-30min, makes face base; The material embryo of becoming reconciled, covers preservative film in the above; Adopt the method for static slaking, the curing time is generally no less than 20min; Dough after slaking is rolled into satisfactory wearing through multistage, wears the noodles that are cut into thickness 1.0～2.0mm through cutting cutter, and makes the length of noodles at 220 ± 5.0mm; The noodles that make are toasted about 4 hours in the baking oven of 30 ℃, and the water content that requires noodles finished product is 13.5 %-14.5 %.
2. ulva lactuca powder according to claim 1, is characterized in that, is achieved through the following channels: with clear water, rinse fresh sea lettuce, remove impurity, drain; With cutter, sea lettuce is cut into 3～5cm length; 0.1%Ca(OH with pH6.5)
2solution carries out 3 times to sea lettuce and soaks, and each 15min, carries out desalination color retention; Then quick blanching 2 ~ 3 min in 80 ~ 90 ℃ of hot water, the ethanol of over-richness 5% carries out defishying; Under 85 ℃ of conditions, dry, last abrasive dust, crosses 80 mesh sieves.
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| CN201310604346.8A CN103598528A (en) | 2013-11-26 | 2013-11-26 | Ulva lactuca nutritional noodles and production method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2649191C1 (en) * | 2017-06-08 | 2018-03-30 | Федеральное государственное автономное образовательное учреждение высшего образования "Дальневосточный федеральный университет" (ДВФУ) | Composition for producing bakery products |
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2013
- 2013-11-26 CN CN201310604346.8A patent/CN103598528A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2649191C1 (en) * | 2017-06-08 | 2018-03-30 | Федеральное государственное автономное образовательное учреждение высшего образования "Дальневосточный федеральный университет" (ДВФУ) | Composition for producing bakery products |
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Application publication date: 20140226 |