CN103689381A - Fruit juice milk-flavor noodles and preparation method thereof - Google Patents
Fruit juice milk-flavor noodles and preparation method thereof Download PDFInfo
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- CN103689381A CN103689381A CN201310599158.0A CN201310599158A CN103689381A CN 103689381 A CN103689381 A CN 103689381A CN 201310599158 A CN201310599158 A CN 201310599158A CN 103689381 A CN103689381 A CN 103689381A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 30
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 8
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000000796 flavoring agent Substances 0.000 title abstract 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 18
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 14
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 235000021329 brown rice Nutrition 0.000 claims abstract description 10
- 235000014121 butter Nutrition 0.000 claims abstract description 10
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 8
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 8
- 244000183331 Nephelium lappaceum Species 0.000 claims abstract description 8
- 240000004584 Tamarindus indica Species 0.000 claims abstract description 8
- 235000004298 Tamarindus indica Nutrition 0.000 claims abstract description 8
- 235000007861 rambutan Nutrition 0.000 claims abstract description 8
- 235000013618 yogurt Nutrition 0.000 claims abstract description 8
- 229920002261 Corn starch Polymers 0.000 claims abstract description 6
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 6
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 6
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 6
- 240000007019 Oxalis corniculata Species 0.000 claims abstract description 6
- 235000016499 Oxalis corniculata Nutrition 0.000 claims abstract description 6
- 239000008120 corn starch Substances 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 15
- 240000005561 Musa balbisiana Species 0.000 claims description 9
- 239000010495 camellia oil Substances 0.000 claims description 9
- 244000144725 Amygdalus communis Species 0.000 claims description 6
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 6
- 240000005528 Arctium lappa Species 0.000 claims description 6
- 235000003130 Arctium lappa Nutrition 0.000 claims description 6
- 235000008078 Arctium minus Nutrition 0.000 claims description 6
- 244000003416 Asparagus officinalis Species 0.000 claims description 6
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 6
- 240000001008 Dimocarpus longan Species 0.000 claims description 6
- 235000000235 Euphoria longan Nutrition 0.000 claims description 6
- 240000003537 Ficus benghalensis Species 0.000 claims description 6
- 240000007049 Juglans regia Species 0.000 claims description 6
- 235000009496 Juglans regia Nutrition 0.000 claims description 6
- 241000830535 Ligustrum lucidum Species 0.000 claims description 6
- 241000220317 Rosa Species 0.000 claims description 6
- 235000020224 almond Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000020234 walnut Nutrition 0.000 claims description 6
- 241000050051 Chelone glabra Species 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 4
- 229940099112 cornstarch Drugs 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 4
- 244000160089 Crataegus cuneata Species 0.000 claims description 3
- 235000008440 Crataegus cuneata Nutrition 0.000 claims description 3
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims description 3
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- 241000234295 Musa Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 244000147839 Zornia reticulata Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 208000007502 anemia Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 240000008790 Musa x paradisiaca Species 0.000 abstract 2
- 210000000936 intestine Anatomy 0.000 abstract 2
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 244000170916 Paeonia officinalis Species 0.000 abstract 1
- 235000006484 Paeonia officinalis Nutrition 0.000 abstract 1
- 230000017531 blood circulation Effects 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000003607 modifier Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 241000522649 Zornia Species 0.000 description 4
- 206010010774 Constipation Diseases 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000033764 rhythmic process 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
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- 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)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Noodles (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses fruit juice milk-flavor noodles and a preparation method thereof. The fruit juice milk-flavor noodles are prepared from 40-50 parts by weight of barley, 30-40 parts by weight of brown rice, 20-30 parts by weight of wheat bran, 40-50 parts by weight of corn starch, 8-12 parts by weight of fruit of tamarind, 7-8 parts by weight of sweet osmanthus, 24-29 parts by weight of banana, 15-20 parts by weight of rambutan, 30-35 parts by weight of yoghourt, 7-9 parts by weight of butter, 1-2 parts by weight of radix scutellariae, 1-2 parts by weight of red peony root, 4-5 parts by weight of gingko seed, 2-3 parts by weight of oxalis corniculala, 1-2 parts by weight of herba eupatorii, 1-2 parts by weight of a noodle modifier and a proper amount of water. The fruit juice milk-flavor noodles utilize barley, brown rice, wheat bran and corn starch as main raw materials. Brown rice has effects of promoting blood circulation, treating anaemia, purifying blood, moistening intestines and relaxing bowel, and preventing cancers. Wheat bran has effects of moistening skin, nourishing heart and lung, removing heat toxins and moistening intestines and stomach. Fruit of tamarind has effects of clearing away summer heat, protecting liver and raising spirit, moistening throat and removing fat, and invigorating spleen and supplying calcium. Through use of banana, rambutan, yoghourt and butter as the raw materials, the fruit juice milk-flavor noodles have a fruit juice milk flavor, is rich in nutrients, and has a unique taste and a certain nutritive and healthy value.
Description
?
Technical field
The present invention relates to a kind of noodles and technology field thereof, particularly a kind of fruit milk taste noodles and preparation method thereof.
Background technology
more and more faster rhythm of life, hard work pressure more and more, people are paid attention to for chasing more and more of health, many people are by more edible health products, reach the curative effect of health care, but, healthy health is to persevere, and dietotherapy is particular about and is permeated the various aspects in diet, rather than takes by rigid that health products are effective.Noodles originate from China, and the making of existing more than 4,000 year is edible historical.Noodles are that a kind of making is simple, and instant is nutritious, can staple food again can fast food health-care food.By the people of the world, accepted already and liked.But traditional noodles can not meet present pursuit health care people's requirement, the noodles with health-care effect will be the main noodles consumer objects of people nowadays.
Summary of the invention
The present invention has made up the deficiencies in the prior art, and a kind of fruit milk taste noodles and preparation method thereof are provided.
Technical scheme of the present invention is as follows:
Noodles of the present invention are made by the raw material of following weight portion: barley 40-50, brown rice 30-40, wheat bran 20-30, cornstarch 40-50, tamarind 8-12, sweet osmanthus 7-8, banana 24-29, rambutan 15-20, Yoghourt 30-35, butter 7-9, root of large-flowered skullcap 1-2, radix paeoniae rubrathe 1-2, gingko 4-5, creeping oxalis 2-3, herba eupatorii 1-2, noodle improver 1-2, water are appropriate;
Described noodles additive is made by the raw material of following weight portion: tapioca 40-50, Chinese hawthorn seed powder 15-20, walnut kernel 15-20, almond 10-15, banana 30-35, longan 25-30, fruit of glossy privet 1-2, burdock 2-3, rose 3-4, lucid asparagus 4-5, Zornia diphylla (Linn.) Pers 1-2, water banyan 2-3, pure tea oil 1-2, water are appropriate; Walnut kernel, almond are pulverized, and pure tea oil is put into pot and is burnt heat and add the little fire of above-mentioned powder to stir-fry to pure tea oil to absorb; The fruit of glossy privet, burdock, rose, lucid asparagus, Zornia diphylla (Linn.) Pers, water banyan are added in suitable quantity of water, and slow fire boiling 1-2 hour, filters to get filtrate; Banana, longan are got its pulp, smash into mud shape; To fry powder, filtrate, puree and other residual components, and mix, little fire boils, stirs 20-30 minute, and cooling, spraying is dried, and obtains.
The concrete steps of the preparation of described noodles are as follows:
Beneficial effect of the present invention:
Noodles of the present invention, adopt barley, brown rice, wheat bran, cornstarch as main material.Brown rice have stimulate circulation, treat anaemia, purify the blood, the effect such as defaecation ease constipation, anti-cancer.Wheat bran has the effects such as profit skin, the lung that nourishes heart, relieving heat toxin, ease constipation stomach.Tamarind has clearing away summerheat, protect liver degrease, the invigorating the spleen effect of replenishing the calcium of refreshing oneself, wet one's whistle.The raw materials such as the banana adding in addition, rambutan, Yoghourt, butter, given noodles fruit milk taste, not only nutritious, special taste, also has certain healthy nutritive value.
Specific embodiments
Below in conjunction with the following specific embodiment, the present invention is described in further detail:
The raw material that takes following weight portion (kg) is made: barley 45, brown rice 35, wheat bran 25, cornstarch 45, tamarind 10, sweet osmanthus 7, banana 25, rambutan 17, Yoghourt 32, butter 8, the root of large-flowered skullcap 1, the radix paeoniae rubrathe 2, gingko 4, creeping oxalis 2, herba eupatorii 1, noodle improver 1, water are appropriate;
Described noodles additive is made by the raw material of following weight portion (kg): tapioca 45, Chinese hawthorn seed powder 18, walnut kernel 17, almond 13, banana 33, longan 28, the fruit of glossy privet 2, burdock 2, rose 3, lucid asparagus 4, Zornia diphylla (Linn.) Pers 1, water banyan 2, pure tea oil 1, water are appropriate; Walnut kernel, almond are pulverized, and pure tea oil is put into pot and is burnt heat and add the little fire of above-mentioned powder to stir-fry to pure tea oil to absorb; The fruit of glossy privet, burdock, rose, lucid asparagus, Zornia diphylla (Linn.) Pers, water banyan are added in suitable quantity of water, and slow fire boiling 2 hours, filters to get filtrate; Banana, longan are got its pulp, smash into mud shape; To fry powder, filtrate, puree and other residual components, and mix, little fire boils, stirs 25 minutes, and cooling, spraying is dried, and obtains.
The preparation method's of noodles concrete steps are as follows:
(1) barley, brown rice, wheat bran are added to the water and soak 11 hours, taking-up drains, and grinds to form coarse cereal powder, standby;
(2) tamarind and sweet osmanthus are put into suitable quantity of water, be heated to boil, filter to obtain soup juice, standby;
(3) banana, rambutan are got to its pulp, put into juicer and break into fruit juice, mix with Yoghourt, obtain fruit milk, standby;
(4) after being dried, the root of large-flowered skullcap, the radix paeoniae rubrathe, gingko, creeping oxalis, herba eupatorii be ground into fine powder, add in the butter that burns hot butter, stir-fry 12 minutes, add the coarse cereal powder of step 1, the fruit milk of the soup juice of step 2, step 3 and other residual components are mixed, stir, be modulated into dough, be reprocessed into noodles.
Claims (2)
1. fruit milk taste noodles, it is characterized in that, by the raw material of following weight portion, made: barley 40-50, brown rice 30-40, wheat bran 20-30, cornstarch 40-50, tamarind 8-12, sweet osmanthus 7-8, banana 24-29, rambutan 15-20, Yoghourt 30-35, butter 7-9, root of large-flowered skullcap 1-2, radix paeoniae rubrathe 1-2, gingko 4-5, creeping oxalis 2-3, herba eupatorii 1-2, noodle improver 1-2, water are appropriate;
Described noodle improver is made by the raw material of following weight portion: tapioca 40-50, Chinese hawthorn seed powder 15-20, walnut kernel 15-20, almond 10-15, banana 30-35, longan 25-30, fruit of glossy privet 1-2, burdock 2-3, rose 3-4, lucid asparagus 4-5, Zornia diphylla (Linn.) Pers 1-2, water banyan 2-3, pure tea oil 1-2, water are appropriate; Walnut kernel, almond are pulverized, and pure tea oil is put into pot and is burnt heat and add the little fire of above-mentioned powder to stir-fry to pure tea oil to absorb; The fruit of glossy privet, burdock, rose, lucid asparagus, Zornia diphylla (Linn.) Pers, water banyan are added in suitable quantity of water, and slow fire boiling 1-2 hour, filters to get filtrate; Banana, longan are got its pulp, smash into mud shape; To fry powder, filtrate, puree and other residual components, and mix, little fire boils, stirs 20-30 minute, and cooling, spraying is dried, and obtains.
2. according to fruit milk taste noodles described in claims 1, it is characterized in that, preparation method's concrete steps are as follows:
(1) barley, brown rice, wheat bran are added to the water and soak 10-12 hour, taking-up drains, and grinds to form coarse cereal powder, standby;
(2) tamarind and sweet osmanthus are put into suitable quantity of water, be heated to boil, filter to obtain soup juice, standby;
(3) banana, rambutan are got to its pulp, put into juicer and break into fruit juice, mix with Yoghourt, obtain fruit milk, standby;
(4) after being dried, the root of large-flowered skullcap, the radix paeoniae rubrathe, gingko, creeping oxalis, herba eupatorii be ground into fine powder, add in the butter that burns hot butter, 10-15 minute stir-fries, add the coarse cereal powder of step 1, the fruit milk of the soup juice of step 2, step 3 and other residual components are mixed, stir, be modulated into dough, be reprocessed into noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310599158.0A CN103689381A (en) | 2013-11-25 | 2013-11-25 | Fruit juice milk-flavor noodles and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310599158.0A CN103689381A (en) | 2013-11-25 | 2013-11-25 | Fruit juice milk-flavor noodles and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103689381A true CN103689381A (en) | 2014-04-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310599158.0A Pending CN103689381A (en) | 2013-11-25 | 2013-11-25 | Fruit juice milk-flavor noodles and preparation method thereof |
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| Country | Link |
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| CN (1) | CN103689381A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082676A (en) * | 2014-06-26 | 2014-10-08 | 苏伟 | Butter noodles and preparation method thereof |
| CN105410636A (en) * | 2015-10-29 | 2016-03-23 | 惠州市康祥生物技术开发有限公司 | Argy wormwood leaf fine dried noodles and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427769A (en) * | 2008-06-02 | 2009-05-13 | 魏琳郎 | Rice porridge with nuts and dried fruit made of 108 raw materials |
| CN102239994A (en) * | 2011-07-22 | 2011-11-16 | 山东省农业科学院农产品研究所 | Flammulina velutipes noodles |
| CN102342434A (en) * | 2011-09-25 | 2012-02-08 | 宜垦(天津)农业制品有限公司 | Nutritional fruity noodles |
| CN102805302A (en) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | Black tea stomach-nourishing noodles |
-
2013
- 2013-11-25 CN CN201310599158.0A patent/CN103689381A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427769A (en) * | 2008-06-02 | 2009-05-13 | 魏琳郎 | Rice porridge with nuts and dried fruit made of 108 raw materials |
| CN102239994A (en) * | 2011-07-22 | 2011-11-16 | 山东省农业科学院农产品研究所 | Flammulina velutipes noodles |
| CN102342434A (en) * | 2011-09-25 | 2012-02-08 | 宜垦(天津)农业制品有限公司 | Nutritional fruity noodles |
| CN102805302A (en) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | Black tea stomach-nourishing noodles |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082676A (en) * | 2014-06-26 | 2014-10-08 | 苏伟 | Butter noodles and preparation method thereof |
| CN105410636A (en) * | 2015-10-29 | 2016-03-23 | 惠州市康祥生物技术开发有限公司 | Argy wormwood leaf fine dried noodles and preparation method thereof |
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Application publication date: 20140402 |