CN103689388A - Solanum tuberdsm noodles and manufacturing method thereof - Google Patents
Solanum tuberdsm noodles and manufacturing method thereof Download PDFInfo
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- CN103689388A CN103689388A CN201310635012.7A CN201310635012A CN103689388A CN 103689388 A CN103689388 A CN 103689388A CN 201310635012 A CN201310635012 A CN 201310635012A CN 103689388 A CN103689388 A CN 103689388A
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- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 235000002634 Solanum Nutrition 0.000 title abstract 6
- 241000207763 Solanum Species 0.000 title abstract 6
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 108010068370 Glutens Proteins 0.000 claims abstract description 15
- 235000021312 gluten Nutrition 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 13
- 241000209140 Triticum Species 0.000 claims abstract description 11
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- 241000352057 Solanum vernei Species 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
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- 238000003490 calendering Methods 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 239000011630 iodine Substances 0.000 claims description 5
- 229910052740 iodine Inorganic materials 0.000 claims description 5
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- 230000000711 cancerogenic effect Effects 0.000 abstract description 3
- 210000000936 intestine Anatomy 0.000 abstract description 3
- 229910052711 selenium Inorganic materials 0.000 abstract description 3
- 239000011669 selenium Substances 0.000 abstract description 3
- 206010051986 Pneumatosis Diseases 0.000 abstract description 2
- 231100000315 carcinogenic Toxicity 0.000 abstract description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 210000003097 mucus Anatomy 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000008855 peristalsis Effects 0.000 abstract description 2
- 208000018556 stomach disease Diseases 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 abstract description 2
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- 239000000835 fiber Substances 0.000 abstract 1
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- 230000000717 retained effect Effects 0.000 abstract 1
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- 235000010208 anthocyanin Nutrition 0.000 description 8
- 229930002877 anthocyanin Natural products 0.000 description 8
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- 150000004636 anthocyanins Chemical class 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 239000000047 product Substances 0.000 description 5
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 4
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 150000003254 radicals Chemical class 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
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- 208000034189 Sclerosis Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
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- 230000032683 aging Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
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- 230000000118 anti-neoplastic effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
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- 230000015572 biosynthetic process Effects 0.000 description 1
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- 231100000357 carcinogen Toxicity 0.000 description 1
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- 239000001913 cellulose Substances 0.000 description 1
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- 239000000084 colloidal system Substances 0.000 description 1
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- 150000001915 cyanidin derivatives Chemical class 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
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- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 229930015721 peonidin Natural products 0.000 description 1
- 235000006404 peonidin Nutrition 0.000 description 1
- OGBSHLKSHNAPEW-UHFFFAOYSA-N peonidin chloride Chemical compound [Cl-].C1=C(O)C(OC)=CC(C=2C(=CC=3C(O)=CC(O)=CC=3[O+]=2)O)=C1 OGBSHLKSHNAPEW-UHFFFAOYSA-N 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000007348 radical reaction Methods 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 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
- 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 solanum tuberdsm noodles which comprise the following components in parts by weight: 57-94 parts of high gluten wheat flour, 5-30 parts of solanum tuberdsm powder and 1-3 parts of iodized salt. The invention further discloses a manufacturing method of the solanum tuberdsm noodle. The solanum tuberdsm noodle is rich in nutrition and rich in microelements such as selenium; due to the high solanum tuberdsm fiber content, intestines and stomach peristalsis can be prompted, mucus, pneumatosis and putrefaction retained in the enteric cavity can be cleaned, the digestive tract environment is improved, intestines and stomach diseases are prevented, human body metabolism is prompted, and vivotoxin and cancerogenic substances can be rapidly discharged.
Description
Technical field
The present invention relates to a kind of noodles, relate in particular to a kind of purple potato noodles that are rich in the nutrients such as anthocyanin and selenium, also relate to the method for making these noodles.
Background technology
Purple potato belongs to Convolvulaceae annual herb plant, the skin that its maximum feature is its piece root and meat are purplish red nearly black, are rich in anthocyanin class pigment, and in fresh potato, content is expressed as 0.2-0.8 with look valency, being a kind of good natural health care, is also the fabulous raw material of preparing Anthocyanin-rich Extract.The contained anthocyanin of purple potato is mainly the derivative of Cyanidin and peonidin, and the main active group of anthocyanin antioxidation is the phenolic hydroxyl group in molecule.In the structure of purple potato anthocyanin, have a plurality of phenolic hydroxyl groups, its acyl group composition is also the fragrant acids that contains phenolic hydroxyl group, and they are all hydroxyl donors, is also a kind of free radical scavenger simultaneously.Can not only prevent peroxidating with combined with protein, and proton can also be provided, effectively remove Lipid Free Radicals, cut off the chain reaction of lipid oxidation, play the effect that prevents lipid peroxidation.As everyone knows, active oxygen (ROS) can participate in or cause the carcinogenic or short cancer process of cell, and the relation of cellular and molecular level regulates in recent years the generation that studies show that oxygen radical and tumour, development and antineoplastic immune is very close.The 1950's, the old and feeble free radical theory of American scholar Harman proposed: the free radical that the environment relevant to aging, disease and process factors own produce is old and feeble inducement, and its chemical fundamentals is the radical reaction being extensively present in organism.Adopt fluorescence and chemiluminescence result of the test to show, the purple potato anthocyanin product of suitability for industrialized production is to H
2o
2isoreactivity oxygen (ROS) all has stronger scavenging action, therefore purple potato anthocyanin anticancer, health care wait for a long time aspect performance great role.
In purple potato, be also rich in a large amount of natural anthocyanidin, become a kind of important natural colouring matter source and nutritional health food, in purple potato, contained anthocyanidin is with C
6c
3c
6for basic framework, with the flavone polyphenol compound that sugar is combined into glycosidic bond, have anti-oxidant, remove the various biological effects such as activation oxygen.
But the eating method of current purple potato is more single, generally by the ripe rear use of its boiling, therefore can not place for a long time, while making people edible, be subject to the restriction in season more, cause and can not can eat at any time throughout the year, and the storage of light violet potato is affected by environment larger, as stored, be not good at easily making purple potato rotten rotten, cause great waste.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of nutritious purple potato noodles, the long-term edible immunity that can improve human body, and can effectively alleviate the diseases such as artery sclerosis, cardiovascular pathological changes, be a kind of highly nourishing health care type food.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of purple potato noodles, comprise the component of following weight portion proportioning:
57～94 parts of high gluten wheat flours, 5～30 parts of purple sweet potato powders, 1～3 part of salt compounded of iodine.
Weight portion content as each component described in a kind of preferred technical scheme is respectively: 60 parts of high gluten wheat flours, 15 parts of purple sweet potato powders, 2 parts of salt compounded of iodine.
The preparation method that the invention still further relates to above-mentioned purple potato noodles, comprises the following steps:
Step 1,57～94 parts of high gluten wheat powders, 5～30 parts of purple sweet potato powders, 1～3 part of salt compounded of iodine, and each component is evenly mixed;
Step 2, mixed each component is put into flour mixer, and in described flour mixer, add the water of 35～40 weight portions, the mixing speed of described flour mixer is set to 20～30 revs/min, mixing time is controlled at 15～20 minutes, make each component and water be thoroughly mixed to form dough, described dough is loose fine granularity;
Step 3, dough is carried out to slaking, curing temperature is controlled at 25～35 °, and the curing time is 10～15 minutes, and keeping the humidity of dough rest is 80～90%;
Step 4, use calender device to roll in the good dough of slaking, the face cake thickness that calendering forms is 0.1～0.5mm;
Step 5, face cake is cut and forms noodles, the width of noodles is 1～6mm;
Step 6, the noodles of excision forming are dried, then metering packing forms noodles finished product;
Step 7, width and the underproof fabric of thickness are delivered to reducing mechanism pulverize, and repeat step 1 to step 6, until make qualified noodles finished product.
Owing to having adopted technique scheme, the invention has the beneficial effects as follows: these purple potato noodles are nutritious, contain abundant selenium and other trace elements, and purple potato content of cellulose is high, can promote enterogastric peristalsis, the mucus, pneumatosis and the putrefaction that in cleaning enteric cavity, are detained, improve digestive tract environment, prevent the generation of intestines and stomach disease, contribute to the metabolism of human body, discharge rapidly vivotoxin and carcinogen.
The specific embodiment
Below in conjunction with embodiment, further set forth the present invention.In the following detailed description, only by the mode of explanation, some one exemplary embodiment of the present invention has been described.Undoubtedly, those of ordinary skill in the art can recognize, without departing from the spirit and scope of the present invention in the situation that, can to described embodiment, revise by various mode.Therefore being described in is illustrative in essence, rather than for limiting the protection domain of claim.
Purple potato noodles, comprise the component of following weight portion proportioning: 57～94 parts of high gluten wheat flours, 5～30 parts of purple sweet potato powders, 1～3 part of salt compounded of iodine.
In the present embodiment, the weight portion content of described each component is respectively: 60 parts of high gluten wheat flours, 15 parts of purple sweet potato powders, 2 parts of salt compounded of iodine, the noodles taste that utilizes the component of above content to make is pure and fresh, color is attractive in appearance, and can supplement abundant vitamin and mineral matter.That purple potato has is anti-ageing, antifatigue, the effect of enriching blood, giving protection against cancer, thus these purple potato noodles to be applicable to the people of all age group edible.
The preparation method that the invention still further relates to above-mentioned purple potato noodles, comprises the following steps:
Step 1,57～94 parts of high gluten wheat powders, 5～30 parts of purple sweet potato powders, 1～3 part of salt compounded of iodine, and each component is evenly mixed;
Step 2, mixed each component is put into flour mixer, and in described flour mixer, add the water of 35～40 weight portions, the mixing speed of described flour mixer is set to 20～30 revs/min, mixing time is controlled at 15～20 minutes, make each component and water be thoroughly mixed to form dough, described dough is loose fine granularity.In the present embodiment, amount of water can be determined according to the gluten content of high gluten wheat flour, is not affecting under the prerequisite of calendering formation, should increase water consumption, so that protein fully absorbs water and forms high-quality gluten network as far as possible.General amount of water is controlled at 38 parts, and it is 25 revs/min that the speed that flour mixer adopts stirs, and fabric mixing time appropriate to the occasion length is a little in the winter time, appropriate to the occasion shorter in summer, can stir winter 20 minutes, can stir summer 15 minutes, fabric stirs while forming dough, should be loose fine granularity, holding can be agglomerating, and rubbing gently can loose recovery, and the section sense that has levels, dough reaches above-mentioned requirements, can enter curing step.
Step 3, dough is carried out to slaking, curing temperature is controlled at 25～35 °, and the curing time is 10～15 minutes, and keeping the humidity of dough rest is 80～90%; The object of slaking is the internal stress producing in whipping process in order to eliminate dough, make hydrone be penetrated into greatest extent the inside of protein colloid particle, further form the network organization of gluten, the length of curing time is related to the effect of slaking, the time of slaking is longer, it is better that gluten network forms, and the curing time is generally 12 minutes, and temperature, moisture that in maturing process, the temperature of dough, moisture can not be rolled into a ball above with slaking have big difference.
Step 4, use calender device to roll in the good dough of slaking, the face cake thickness that calendering forms is 0.1～0.5mm; Can face cake the thickness of calendering be set to 0.5mm, make noodles chewiness more, mouthfeel is good.
Step 5, face cake is cut and forms noodles, the width of noodles is 1～6mm; These noodles can be cut into 1.0mm, 1.5mm, 2.0mm, 3.0mm and five kinds of specifications of 6.0mm, for eater, freely select, and certainly according to actual requirement, can freely adjust the width of cutting noodles, so that eater has wider range of choice.
Step 6, the noodles of excision forming are dried, then metering packing forms noodles finished product.
Step 7, width and the underproof fabric of thickness are delivered to reducing mechanism pulverize, and repeat step 1 to step 6, until make qualified noodles finished product.
This method is made simple, and production cost is low, has guaranteed the quality of purple potato noodles, makes that noodles strip-breaking rate is low, tensile force and shearing force is high, to boil loss late little, the nutrient element loss of each component is reduced to minimum, is easy to absorption of human body.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (3)
1. purple potato noodles, is characterized in that, comprise the component of following weight portion proportioning:
57～94 parts of high gluten wheat flours, 5～30 parts of purple sweet potato powders, 1～3 part of salt compounded of iodine.
2. a kind of purple potato noodles as claimed in claim 1, is characterized in that, the weight portion proportioning of described each component is respectively: 60 parts of high gluten wheat flours, 15 parts of purple sweet potato powders, 2 parts of salt compounded of iodine.
3. the preparation method of purple potato noodles as claimed in claim 1 or 2, is characterized in that, comprises the following steps:
Step 1,57～94 parts of high gluten wheat powders, 5～30 parts of purple sweet potato powders, 1～3 part of salt compounded of iodine, and each component is evenly mixed;
Step 2, mixed each component is put into flour mixer, and in described flour mixer, add the water of 35～40 weight portions, the mixing speed of described flour mixer is set to 20～30 revs/min, mixing time is controlled at 15～20 minutes, make each component and water be thoroughly mixed to form dough, described dough is loose fine granularity;
Step 3, dough is carried out to slaking, curing temperature is controlled at 25～35 °, and the curing time is 10～15 minutes, and keeping the humidity of dough rest is 80～90%;
Step 4, use calender device to roll in the good dough of slaking, the face cake thickness that calendering forms is 0.1～0.5mm;
Step 5, face cake is cut and forms noodles, the width of noodles is 1～6mm;
Step 6, the noodles of excision forming are dried, then metering packing forms noodles finished product;
Step 7, width and the underproof fabric of thickness are delivered to reducing mechanism pulverize, and repeat step 1 to step 6, until make qualified noodles finished product.
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| CN201310635012.7A CN103689388A (en) | 2013-12-03 | 2013-12-03 | Solanum tuberdsm noodles and manufacturing method thereof |
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| CN201310635012.7A CN103689388A (en) | 2013-12-03 | 2013-12-03 | Solanum tuberdsm noodles and manufacturing method thereof |
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| CN103689388A true CN103689388A (en) | 2014-04-02 |
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Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976251A (en) * | 2014-04-12 | 2014-08-13 | 安徽到家营养食品有限公司 | Purple sweet potato health care noodle and preparation method thereof |
| CN103989070A (en) * | 2014-05-22 | 2014-08-20 | 禹州市思源实业有限公司 | Purple potato health noodles and preparation method thereof |
| CN104366271A (en) * | 2014-10-30 | 2015-02-25 | 安徽雁湖面粉有限公司 | Purple sweet potato dried noodles and production method of purple sweet potato dried noodles |
| CN104397096A (en) * | 2014-10-30 | 2015-03-11 | 辛范范 | Formula of purple sweet potato-pumpkin spring roll wrapper |
| CN105010990A (en) * | 2015-07-20 | 2015-11-04 | 钟平 | Apple-flavored purple sweet potato noodles and preparation method thereof |
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| CN105053839A (en) * | 2015-07-20 | 2015-11-18 | 钟平 | Purple grape flavored purple sweet potato noodle and preparation method thereof |
| CN105053838A (en) * | 2015-07-20 | 2015-11-18 | 钟平 | Pineapple-flavored purple sweet potato noodles and preparation method thereof |
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| CN105053840A (en) * | 2015-07-20 | 2015-11-18 | 钟平 | Fruit juice flavored nutritional purple sweet potato noodle and preparation method thereof |
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| CN105053836A (en) * | 2015-07-20 | 2015-11-18 | 钟平 | Actinidia chinensis flavored purple sweet potato noodle and preparation method thereof |
| CN105053830A (en) * | 2015-07-03 | 2015-11-18 | 云南农业大学 | Composite purple sweet potato noodle and making method thereof |
| CN105077006A (en) * | 2015-07-20 | 2015-11-25 | 钟平 | Purple potato noodles with taste of guavas and preparation method of purple potato noodles with taste of guavas |
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| CN105410653A (en) * | 2015-11-27 | 2016-03-23 | 徐州立方机电设备制造有限公司 | Purple fine dried noodles capable of preventing cancer and making method of purple fine dried noodles |
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| CN105077006A (en) * | 2015-07-20 | 2015-11-25 | 钟平 | Purple potato noodles with taste of guavas and preparation method of purple potato noodles with taste of guavas |
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