CN103637082A - Composite olive rice-flour noodles and preparation method thereof - Google Patents
Composite olive rice-flour noodles and preparation method thereof Download PDFInfo
- Publication number
- CN103637082A CN103637082A CN201310624491.2A CN201310624491A CN103637082A CN 103637082 A CN103637082 A CN 103637082A CN 201310624491 A CN201310624491 A CN 201310624491A CN 103637082 A CN103637082 A CN 103637082A
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- olive
- parts
- flour
- noodles
- preparation
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- 240000007817 Olea europaea Species 0.000 title claims abstract description 48
- 235000012149 noodles Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000002131 composite material Substances 0.000 title abstract 4
- 235000013312 flour Nutrition 0.000 claims abstract description 36
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 24
- 235000009566 rice Nutrition 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 108010068370 Glutens Proteins 0.000 claims abstract description 11
- 239000003513 alkali Substances 0.000 claims abstract description 11
- 235000021312 gluten Nutrition 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 10
- 241000207836 Olea <angiosperm> Species 0.000 claims abstract description 8
- 241000209094 Oryza Species 0.000 claims description 23
- 150000001875 compounds Chemical class 0.000 claims description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- 235000005911 diet Nutrition 0.000 claims description 10
- 230000000378 dietary effect Effects 0.000 claims description 10
- 239000004744 fabric Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 4
- 206010068319 Oropharyngeal pain Diseases 0.000 abstract description 4
- 201000007100 Pharyngitis Diseases 0.000 abstract description 4
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract description 4
- 206010038743 Restlessness Diseases 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 208000026435 phlegm Diseases 0.000 abstract description 4
- 230000035922 thirst Effects 0.000 abstract description 4
- 210000000988 bone and bone Anatomy 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 241000251468 Actinopterygii Species 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 244000012254 Canarium album Species 0.000 description 3
- 210000001124 body fluid Anatomy 0.000 description 3
- 239000010839 body fluid Substances 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 238000010791 quenching Methods 0.000 description 3
- 235000009103 Canarium album Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 210000002345 respiratory system Anatomy 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241000208229 Burseraceae Species 0.000 description 1
- 241000644798 Canarium <sea snail> Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
The invention discloses composite olive rice-flour noodles and a preparation method thereof. The composite olive rice-flour noodles are mainly prepared from the following materials in parts by weight: 16-22 parts of olives, 42-46 parts of flour, 12-15 parts of glutinous rice flour, 3-6 parts of wheat gluten powder, 0.2-0.25 part of edible salt and 0.1-0.15 part of edible alkali. The composite olive rice-flour noodles keep the nutritional ingredients and the original color and flavor of the olives, and have the effects of clearing heat and toxins, relieving sore-throat, reducing phlegm, producing saliva, slaking thirst, relieving restlessness, removing an alcohol effect and eliminating fish bones. The preparation method is simple, low in cost and remarkable in economic benefit.
Description
Technical field
The present invention relates to field of noodles, is specifically a kind of olive compound rice flour noodles and preparation method thereof.
Background technology
The Latin name of olive is called Canavium album Raeuseh; English name is olive, also claim Chinese olive, Qing Lan, Bai Lan, for Burseraceae (Burevaceae), Canarium (Canavium) plant, originate in Fujian China, in Guangdong, also there is cultivation in the province such as Guangxi, Taiwan, Sichuan, Zhejiang, is called as " paradise is fruit ", also claims Chinese olive, Bai Lan, blue or green olive can be for eating raw or processing.
Olive nutritive value is very high, contains the amino acid that 17 kinds of needed by human body are wanted, and pulp is rich in the mineral matters such as protein, carbohydrate, fat, vitamin C and calcium, phosphorus, iron, and wherein ascorbic content is 10 times of apple, pears, peach 5 times; Calcium content is also very high, and is easily absorbed by the body.Olive nature and flavor are sweet, sour, flat, enter spleen, stomach, lung channel, have clearing heat and detoxicatingly, relieve sore throat reduces phlegm, and promotes the production of body fluid to quench thirst, relieving restlessness is sobered up, and changes thorn except the merit of fishbone, winter-spring season is chewed 2～3 pieces of fresh olives of food every day, can prevent the infection of the upper respiratory tract; Children are often edible, and the growth of bone is benefited.
In China, Fujian Province is the topmost main producing region of olive, but because olive is more concentrated picking time, Time To Market is short, and in fruit, polyphenol content is higher, easily brown stain, freshness date is not long, causes olive low in economic efficiency, orchard worker takes in limited, and the sustainable development of whole olive industry is caused to tremendous influence; And at present, olive products mainly be take preserved fruit and salt marsh as main, of less types, is unfavorable for the development of olive industry.And the deep-processed food of various olives is developed thereupon, as food such as olive preserved fruit, olive fruit juice and olive cans, these food often all add anticorrisive agent and additive in manufacturing process in order to extend the edible phase, not only make local flavor and the nutritional labeling of olive be damaged, and likely to human body, bring potential harm.Noodles are one of food of liking of people, often edible, and in numerous noodles families, the noodles with health care are very few, through retrieval, have no and with olive original juice, as raw material, make bibliographical information and the product appearance of noodles.
Summary of the invention
The object of this invention is to provide a kind of olive compound rice flour noodles that are mixed with olive original juice and flour and preparation method thereof, make it keep the contained nutritional labeling of olive and primary colors local flavor, people often edible have clearing heat and detoxicating, relieve sore throat reduces phlegm, and promotes the production of body fluid to quench thirst, and relieving restlessness is sobered up, change thorn except the merit of fishbone, and preparation method is simple, cost is low, remarkable in economical benefits.
The present invention is achieved through the following technical solutions: a kind of olive compound rice flour noodles and preparation method thereof, is characterized in that it is mainly made by the material of following weight parts:
Olive 16-22 part, flour 42-46 part, glutinous rice flour 12-15 part, Gluten 3-6 part, edible salt 0.2-0.25 part, dietary alkali 0.1-0.15 part.
Be preferably:
18 parts of olives, 42 parts, flour, 14 parts of glutinous rice flours, 4 parts of Glutens, 0.2 part of edible salt, 0.1 part of dietary alkali.
Its step is as follows:
(1) olive is cleaned and gone seed to squeeze the juice, through 150 object filter-cloth filterings, obtain olive juice;
(2) successively flour, glutinous rice flour, Gluten, edible salt, dietary alkali, olive juice are put into dough mixing machine, fully mix thoroughly after adding water by the 18-25% of material total amount;
(3) by the dough of becoming reconciled under 35 ℃ of temperature conditions standing 2 hours;
(4) through compound calender, be pressed into and wear step by step, be cut into noodles, after being dried.
Advantage and good effect that the present invention has are:
Compound rice flour noodles are a kind of glutinous noodles that are rich in stickiness, high mainly due to the glutinous rice flour content in the present invention's formula, increase the stickiness of noodles, enrich the kind of noodles.And whole process is without adding any additive, when keeping the natural essence of olive and pure taste, be rich in the mineral matters such as protein, carbohydrate, fat, vitamin C and calcium, phosphorus, iron, given again noodles absinthe-green natural colour.People are often edible to be had clearing heat and detoxicatingly, and relieve sore throat reduces phlegm, and promotes the production of body fluid to quench thirst, and relieving restlessness is sobered up, and changes thorn except the merit of fishbone, and winter-spring season is edible, can prevent the infection of the upper respiratory tract; Children are often edible, and the growth of bone is benefited.And preparation method is simple, cost is low, remarkable in economical benefits.
The specific embodiment
Embodiment 1
Olive compound rice flour noodles and preparation method thereof, the weight portion of its component material is: 20 parts of olives, 45 parts, flour, 15 parts of glutinous rice flours, 6 parts of Glutens, 0.25 part of edible salt, 0.1 part of dietary alkali.
Olive compound rice flour noodles and preparation method thereof, its step is as follows: olive is cleaned and gone seed to squeeze the juice, through 150 object filter-cloth filterings, obtain olive juice; Successively flour, glutinous rice flour, Gluten, edible salt, dietary alkali, olive juice are put into dough mixing machine, fully mix thoroughly after adding water by the 18-25% of material total amount; By the dough of becoming reconciled under 35 ℃ of temperature conditions standing 2 hours; Through compound calender, be pressed into and wear step by step, be cut into noodles, after being dried.
Embodiment 2
Olive compound rice flour noodles and preparation method thereof, the weight portion of its component material is: 18 parts of olives, 42 parts, flour, 14 parts of glutinous rice flours, 4 parts of Glutens, 0.2 part of edible salt, 0.1 part of dietary alkali.
Olive compound rice flour noodles and preparation method thereof, its step is as follows: olive is cleaned and gone seed to squeeze the juice, through 150 object filter-cloth filterings, obtain olive juice; Successively flour, glutinous rice flour, Gluten, edible salt, dietary alkali, olive juice are put into dough mixing machine, fully mix thoroughly after adding water by the 18-25% of material total amount; By the dough of becoming reconciled under 35 ℃ of temperature conditions standing 2 hours; Through compound calender, be pressed into and wear step by step, be cut into noodles, after being dried.
Claims (3)
1. olive compound rice flour noodles and preparation method thereof, is characterized in that it is mainly made by the material of following weight parts:
Olive 16-22 part, flour 42-46 part, glutinous rice flour 12-15 part, Gluten 3-6 part, edible salt 0.2-0.25 part, dietary alkali 0.1-0.15 part.
2. olive compound rice flour noodles and preparation method thereof according to claim 1, is characterized in that the consumption of each material is:
18 parts of olives, 42 parts, flour, 14 parts of glutinous rice flours, 4 parts of Glutens, 0.2 part of edible salt, 0.1 part of dietary alkali.
3. olive compound rice flour noodles and preparation method thereof described in a claim 1 or 2, its step is as follows:
(1) olive is cleaned and gone seed to squeeze the juice, through 150 object filter-cloth filterings, obtain olive juice;
(2) successively flour, glutinous rice flour, Gluten, edible salt, dietary alkali, olive juice are put into dough mixing machine, fully mix thoroughly after adding water by the 18-25% of material total amount;
(3) by the dough of becoming reconciled under 35 ℃ of temperature conditions standing 2 hours;
(4) through compound calender, be pressed into and wear step by step, be cut into noodles, after being dried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310624491.2A CN103637082A (en) | 2013-11-28 | 2013-11-28 | Composite olive rice-flour noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310624491.2A CN103637082A (en) | 2013-11-28 | 2013-11-28 | Composite olive rice-flour noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103637082A true CN103637082A (en) | 2014-03-19 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310624491.2A Pending CN103637082A (en) | 2013-11-28 | 2013-11-28 | Composite olive rice-flour noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637082A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876031A (en) * | 2014-03-25 | 2014-06-25 | 临泉县金禾面粉有限公司 | Olive whole meal for invigorating bones and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1237356A (en) * | 1999-03-20 | 1999-12-08 | 孙景文 | Olive leaf series products and production process thereof |
| CN101473911A (en) * | 2009-01-22 | 2009-07-08 | 邓本和 | Health dried noodles and preparation method thereof |
| CN102885255A (en) * | 2012-09-18 | 2013-01-23 | 安徽顶康食品有限公司 | Stone-milled black cereal nutritional dried noodles |
-
2013
- 2013-11-28 CN CN201310624491.2A patent/CN103637082A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1237356A (en) * | 1999-03-20 | 1999-12-08 | 孙景文 | Olive leaf series products and production process thereof |
| CN101473911A (en) * | 2009-01-22 | 2009-07-08 | 邓本和 | Health dried noodles and preparation method thereof |
| CN102885255A (en) * | 2012-09-18 | 2013-01-23 | 安徽顶康食品有限公司 | Stone-milled black cereal nutritional dried noodles |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876031A (en) * | 2014-03-25 | 2014-06-25 | 临泉县金禾面粉有限公司 | Olive whole meal for invigorating bones and preparation method thereof |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140319 |