CN103719718A - Nutrition noodles containing active substance, nutrition Chinese chive noodles and manufacture method thereof - Google Patents
Nutrition noodles containing active substance, nutrition Chinese chive noodles and manufacture method thereof Download PDFInfo
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- CN103719718A CN103719718A CN201310691872.2A CN201310691872A CN103719718A CN 103719718 A CN103719718 A CN 103719718A CN 201310691872 A CN201310691872 A CN 201310691872A CN 103719718 A CN103719718 A CN 103719718A
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- 235000018645 Allium odorum Nutrition 0.000 title claims abstract description 30
- 244000003377 Allium tuberosum Species 0.000 title claims abstract description 30
- 235000005338 Allium tuberosum Nutrition 0.000 title claims abstract description 30
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 23
- 230000035764 nutrition Effects 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 239000013543 active substance Substances 0.000 title abstract 2
- 239000000843 powder Substances 0.000 claims abstract description 120
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 55
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 55
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 55
- 235000013312 flour Nutrition 0.000 claims abstract description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 244000268590 Euryale ferox Species 0.000 claims abstract description 33
- 244000213382 Nymphaea lotus Species 0.000 claims abstract description 33
- 235000010710 Nymphaea lotus Nutrition 0.000 claims abstract description 33
- 241000209140 Triticum Species 0.000 claims abstract description 32
- 235000021307 Triticum Nutrition 0.000 claims abstract description 32
- 239000003513 alkali Substances 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 11
- 235000005911 diet Nutrition 0.000 claims abstract description 9
- 230000000378 dietary effect Effects 0.000 claims abstract description 9
- 239000012535 impurity Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000009736 wetting Methods 0.000 claims abstract description 8
- 210000000941 bile Anatomy 0.000 claims abstract description 4
- 240000006108 Allium ampeloprasum Species 0.000 claims description 77
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 77
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 65
- 241000270295 Serpentes Species 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 15
- 239000011149 active material Substances 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 238000004821 distillation Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 238000003860 storage Methods 0.000 abstract description 6
- 235000006487 Euryale ferox Nutrition 0.000 abstract description 5
- 235000013399 edible fruits Nutrition 0.000 abstract description 5
- 230000007812 deficiency Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
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- 238000009920 food preservation Methods 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
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- 238000009835 boiling Methods 0.000 description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002804 anti-anaphylactic effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- 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 provides nutrition noodles containing active substance, nutrition Chinese chive noodles and a manufacture method thereof, which aims at the deficiencies that the existing noodles are short in preservation period and single in nutrition, the shape is easy to become bad during storage, and the noodles are easy to be sticky and not smooth when cooked in the prior art. The noodles comprise the following constituents: 100 to 110kg of high-quality flour, 0.15 to 0.2kg of salt, 0.15 to 0.2kg of dietary alkali, 0.1 to 0.4kg of winter lotus powder, 0.5 to 0.9kg of red lotus powder, 0.6 to 1.1kg of white lotus powder, 1 to 4kg of gorgon fruit powder, 8 to 16 shake bile, and 4 to 8 ox bile. The flour is prepared through the following method: cleaning wheat, removing impurities, and then wetting the wheat for 20 to 24 hours, so as to ensure that water content reaches 10 to 14 percent, drying the wheat, performing sterilization, and milling the wheat to 80 to 120-mesh flour. The noodles are simple in manufacture technology, have high nutritive value and long food preservation period, are not easy to be sticky when cooked, and have smooth mouthfeel.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of alimentary paste and preparation method thereof.
Background technology
Archaeological discovery and historical data prove, 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.Noodles are that a kind of flour with cereal or beans adds water and is kneaded into dough, adopt afterwards the method for pressing or rolling to make sheet and cut or be pressed into bar, or use and the means such as rub, draw, pinch with the hands, make strip or strip.It can be boiling, stir-fry, braised, friedly become staple food or the fast food on dining table.
Now, along with the raising of expanding economy and people's living standard, also more and more higher to the requirement of food, require food not only delicious, nice, and also natural, safety, nutrition, health care, convenient, the resistance to storage of approach of acquisition.But noodles in the market exist following less than 1, nutrition is single, can not meet consumer for the demand of nutrition; 2, the resting period short, the dried noodles of adding preservative agent not, the lower resting period of normal temperature is generally 6-8 month, the wetted surface bar normal temperature resting period is 3-6 days.So the producer that produces noodles need to add the additives such as anticorrisive agent to extend the resting period of noodles in noodles, this has carried out great hidden danger to food safety belt; 3, wetted surface bar easily adhesion distortion in depositing, the not only dry deliquescing of bar, and bar dry between adhesion; While 4, cooking noodle, noodles, with good adherence of together, affect food mouthfeel and aesthetic feeling.In order to address this problem, noodles manufacturer adds a certain amount of gelatin conventionally in flour, keeps the shape of noodles, and makes noodles have smooth mouthfeel; 5, in noodles, lack active material and enough nutrition.So the noodles on market can not meet people to food nutrition, safe, delicious demand.
Summary of the invention
The object of the invention is to short for prior art noodles storage life, nutrition is single, deposit the easy variation of middle form, while boiling face easy adhesion not smooth deficiency, provide a kind of manufacture craft simple, be of high nutritive value, under the prerequisite of not adding anticorrisive agent shelf life storage long, be difficult for the smooth alimentary paste that contains active material of adhesion, mouthfeel, nutrition leek noodles and preparation method thereof while boiling face.
For achieving the above object, technical scheme provided by the present invention is:
An alimentary paste that contains active material, described noodles each component content is:
Sound flour 100-110kg, salt 0.15-0.2kg, dietary alkali 0.15-0.2kg, winter lotus powder 0.1-0.4kg, red lotus powder 0.5-0.9kg, white lotus powder 0.6-1.1kg, gorgon euryale seed powder 1-4kg, a 8-16 snake gall juice, 4-8 fel bovis of ox courage;
Described winter lotus powder is that 0.2-0.4kg, white lotus powder are that 0.6-0.9kg, gorgon euryale seed powder are that 1-3kg, snake gall juice are the bile of 8-12 snake;
Described white lotus powder is that 0.8-1.1kg, gorgon euryale seed powder 2-4kg, snake gall juice are the juice of 12-16 snake gall;
Described flour is one or more the mixture in superior wheat flour, standard flour, wholemeal, or make by the following method: washing wheat, remove after impurity wheat wetting 20-24 hour, make water content reach 10-14%, by wheat oven dry, sterilizing, wear into 80-120 object flour;
Further, a kind of nutrition leek noodles are provided, and described noodles each component content is: the juice of dry flour 100-110kg, Chinese chive juice 4.4-5kg, winter lotus powder 0.2-0.4kg, red lotus powder 0.5-0.9kg, white lotus powder 0.6-0.9kg, gorgon euryale seed powder 1-3kg, a 8-12 snake gall, juice, salt 0.15-0.2kg, the dietary alkali 0.15-0.2kg of a 4-8 ox courage;
Described flour is one or more the mixture in superior wheat flour, standard flour, wholemeal;
Described Chinese chive juice makes as follows: 1), leek is cleaned up repeatedly with clear water, remove the moisture content on leek surface; 2), leek is put into the 3-5 minute that precooks in the water of 80-90 degree, with the cooling rear segment of frozen water; 4), squeeze the juice, leek section is put into juice extractor and squeezes into juice; 5), filter, with filter, the juice after squeezing is filtered into Chinese chive juice; Or make as follows 1), clean, leek is cleaned up repeatedly with clear water, remove the moisture content on leek surface; 2), 2-4 minute will be removed leek to be put into precook in the water of 80-90 degree; 3), the leek after precooking is cooling, dewatered drying; 4), the leek after drying is ground and or grinds; 5), distill leek powder add water in leek powder after, obtain Chinese chive juice;
During described distillation leek powder, distillation time is 5-8 hour, and vapo(u)rizing temperature is 30-50 degree;
A kind of preparation method of nutrition leek noodles is further provided, noodles adopt aforesaid component, make as follows: by flour, winter lotus powder, red lotus powder, white lotus powder, gorgon euryale seed powder, salt, alkali mixes and stir, add Chinese chive juice, snake gall juice, fel bovis and suitable quantity of water to stir and make noodles crude green body; By crude green body cylinder pressure slivering, dry;
Described flour makes as follows: washing wheat, remove after impurity, and wheat wetting 20-24 hour, makes water content reach 10-14%, by wheat oven dry, sterilizing, wear into 80-120 object flour.
Because noodles of the present invention have added winter lotus, Hong Lian, white lotus, Gorgon fruit, snake gall and ox courage in process; so the noodles of producing are easy to store; never degenerate; dried noodles at room temperature can be preserved more than 12 months; the wetted surface bar shelf-life can extend to more than 7 days; shelf-life improves 50% than common noodles; the winter lotus powder adding, red lotus powder, white lotus powder, gorgon euryale seed powder are distributed in the surface of noodles; at noodles, form layer protecting film outward; noodles are deposited difficult moisture regain in process, are difficult for the moisture absorption; bar is dry adhesion while keeping straight and upright, outstanding, stir-fry, mouthfeel is smooth, strength road.
Owing to having added Chinese chive juice in noodles, given noodles leek peculiar nutrition.The noodles of making according to this technique are not containing foodstuff glue and anticorrisive agent; pure natural; simultaneously; the surface that is distributed in noodles due to winter lotus powder, red lotus powder, white lotus powder, gorgon euryale seed powder has formed layer protecting film to noodles; prevent that leek, flour and other additive matter run off in cooking process; the nutrition that has retained to greatest extent flour, leek, snake gall, ox courage; and the noodles delicious flavour, the strength road, smooth that make, frequent edible have Vitamin C disease, brain tonic beauty treatment, antiviral, antianaphylactic effect.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described:
In noodles of the present invention, the content of each component is: sound flour 100-110kg, Chinese chive juice 4.4-5kg, salt 0.15-0.2kg, dietary alkali 0.15-0.2kg, winter lotus powder 0.2-0.4kg, red lotus powder 0.5-0.9kg, white lotus powder 0.6-0.9kg, gorgon euryale seed powder 1-3kg, snake gall 8-12, ox courage 4-8.Preparation as follows:
First clean selected wheat, remove after impurity, wheat wetting 20-24 hour, makes water content 10-14%, by wheat oven dry, sterilizing, wear into 80-120 object flour, standby; Certainly, also can directly adopt on market, sell not containing all kinds of flour of additive, especially take wholemeal, standard flour, superior wheat flour, high-strength flour as good.
Chinese chive juice preparation:
Leek is produced busy season Chinese chive juice method for making: 1), select leek, choose well-grown, organize tender and crisp, without rotting to go mouldy, the leek having no mechanical damage; 2), clean, get fresh leek, leek is cleaned up repeatedly with clear water, remove leek surface moisture content; 3), leek is put into the 3-5 minute that precooks in the water of 80-90 degree, be cut into small pieces after cooling with frozen water; 4), squeeze the juice, fritter leek piece is put into juice extractor and squeezes into juice; 5), filter, the juice after squeezing is filtered into Chinese chive juice by filter, standby.
Winter the Chinese chive juice method for making during without fresh chives: 1), in leek, during the busy season, choose well-grown, organize tender and crisp, without rotting to go mouldy, the leek having no mechanical damage; 2), clean, leek is cleaned up repeatedly with clear water, remove table leek face moisture content; 3), leek is put into the 2-4 minute that precooks in the water of 80-90 degree, prevent that leek is aging; 4), the leek after precooking is cooling, put into desinfection chamber dehydration, dry; 5), the leek after drying is milled into powder, sealed storage repeatedly; 6) when, leek is produced dull season, in leek powder in the ratio of leek powder and water be 1:2-5, the ratio that is preferably 1:3 distills after adding water, obtain Chinese chive juice, distillation time is preferably 5-8 hour, the preferred 30-50 degree of vapo(u)rizing temperature, more preferably 40 degree, are filtered into Chinese chive juice with filter, standby;
Can adopt the method for leek surface dewatering to remove leek surface moisture content, also can adopt natural drying method, or air-dry method, can also adopt the method for drain well to remove the moisture content on leek surface.
Jiang Lian, Hong Lian, white lotus, Gorgon fruit are made respectively powder, and the fineness of winter lotus powder, red lotus powder, white lotus powder, gorgon euryale seed powder can be consistent with the fineness of flour, also can be inconsistent, and standby; By flour, winter lotus powder, red lotus powder, white lotus powder, gorgon euryale seed powder, salt, dietary alkali mixes and stir; In above-mentioned mixed material, add Chinese chive juice, snake gall juice, Niu Dan Chi and suitable quantity of water to stir, make noodles crude green body; By the slivering of crude green body cylinder pressure;
Dry: can be natural drying, be preferably at 30-40 degree temperature and be dried; Look concrete condition drying time fixed, wetted surface bar is dry 30-60 minute generally, wants to prepare dried noodles, need dry 4-5 hour or until noodles parch.
Packing: every 248g-1000g noodles are packaged into one bag.
the alimentary paste that embodiment 1-contains active material
Get Strong flour 100kg, salt 0.2kg, alkali 0.2kg, winter lotus powder 0.4kg, red lotus powder 0.8kg, white lotus powder 0.6kg, gorgon euryale seed powder 1kg, 12 of snake galls, 4, ox courage;
According to the above ratio, winter lotus, Hong Lian, white lotus, Gorgon fruit are ground into respectively to 80-120 object powder, by flour, winter lotus powder, red lotus powder, white lotus powder, gorgon euryale seed powder, salt, dietary alkali mixes and stir; In above-mentioned mixed material, add snake gall juice, fel bovis and suitable quantity of water to stir, make noodles crude green body, by the slivering of crude green body cylinder pressure;
Dry: at 30-40 degree temperature, to be dried; Dry 4 hours, make dried noodles.
Packing: every 248g-1000g noodles are packaged into one bag.
the alimentary paste that embodiment 2-contains active material
Noodles component is: rich and powerful flour 105kg, salt 0.18kg, alkali 0.18kg, winter lotus powder 0.4kg, red lotus powder 0.5kg, white lotus powder 0.6kg, gorgon euryale seed powder 3kg, 10 of snake galls, 8, ox courage.All the other same embodiment.
the alimentary paste that embodiment 3-contains active material
With selected wheat, prepare flour 110kg: first clean selected wheat, remove after impurity, wheat wetting 20-24 hour, makes water content 10-14%, by wheat oven dry, sterilizing, wear into flour, standby; Get winter lotus powder 0.4kg, red lotus powder 0.9kg, white lotus powder 0.6kg, gorgon euryale seed powder 2kg, salt 0.15kg, alkali 0.15kg, by flour, winter lotus powder, red lotus powder, white lotus powder, gorgon euryale seed powder, salt, alkali mixes and stir; In above-mentioned mixed material, add the juice of the Chinese chive juice preparing, 8 snake galls, juice and the suitable quantity of water of 8 ox courages stir, make noodles crude green body, by the slivering of crude green body cylinder pressure; Be 30 minutes drying time, makes wetted surface bar.All the other are with embodiment 1.
the alimentary paste that embodiment 4-contains active material
Noodles component is: flour 100kg, salt 0.2kg, alkali 0.2kg, winter lotus powder 0.1kg, red lotus powder 0.8kg, white lotus powder 1.0kg, gorgon euryale seed powder 2kg, 14 of snake galls, 5, ox courage; The preparation of flour is with embodiment 3.
the alimentary paste that embodiment 5-contains active material
Noodles component is: rich and powerful flour 100kg, salt 0.2kg, alkali 0.2kg, winter lotus powder 0.4kg, red lotus powder 0.8kg, white lotus powder 1.1kg, gorgon euryale seed powder 4kg, 16 of snake galls, 4, ox courage; All the other are with embodiment 1.
embodiment 6
Get sound flour 100kg, Chinese chive juice 5kg, salt 0.2kg, dietary alkali 0.2kg, winter lotus powder 0.3kg, red lotus powder 0.5kg, white lotus powder 0.9kg, gorgon euryale seed powder 2kg, 12 of snake galls, 4, ox courage;
Squeeze leek juice 5kg:1), select leek: choose well-grown, organize tender and crisp, without rotting to go mouldy, the leek having no mechanical damage; 2), clean: leek is cleaned up repeatedly with clear water, remove the moisture content on leek surface; 3) after, the leek after peeling is put into the 3-5 minute that precooks in the water of 80-90 degree, cooling with frozen water, be cut into small pieces; 4), squeeze the juice, fritter leek piece is put into juice extractor and smashs to pieces and squeeze into juice; 5), filter, the juice after squeezing is filtered into Chinese chive juice by filter, standby;
Winter lotus, Hong Lian, white lotus, Gorgon fruit are ground into respectively to powder, by flour, winter lotus powder, red lotus powder, white lotus powder, gorgon euryale seed powder, salt, alkali mixes and stir; In above-mentioned mixed material, add Chinese chive juice, snake gall juice, fel bovis and suitable quantity of water to stir, make noodles crude green body, by the slivering of crude green body cylinder pressure;
Dry: at 30-40 degree temperature, to be dried; Dry 5 hours, make dried noodles.
Packing: every 248g-1000g noodles are packaged into one bag.
embodiment 7
With selected wheat, prepare flour 110kg: first clean selected wheat, remove after impurity, wheat wetting 20-24 hour, makes water content 10-14%, by wheat oven dry, sterilizing, wear into 80-120 object flour, standby;
Prepare Chinese chive juice 4.4kg:1), in leek, during the busy season, choose well-grown, organize tender and crisp, without rotting to go mouldy, the leek having no mechanical damage; 2), clean, leek is cleaned up repeatedly with clear water, remove the moisture content on leek surface; 3), the leek after peeling is put into the 2-4 minute that precooks in the water of 80-90 degree, prevent that leek is aging; 4), the leek after precooking is cooling, put into desinfection chamber dehydration, dry; 5), the leek after drying is milled into powder, sealed storage repeatedly; 6), leek powder is added to water distillation, leek powder is put into container, the ratio that is 1:3 in leek powder and water adds water, and stirs, and distills 8 hours, and vapo(u)rizing temperature is 50 degree, obtains Chinese chive juice, standby;
Get winter lotus powder 0.2kg, red lotus powder 0.9kg, white lotus powder 0.6kg, gorgon euryale seed powder 1kg, salt 0.15kg, alkali 0.15kg, 8 snake galls, 4 ox courages, by flour, winter lotus powder, red lotus powder, white lotus powder, gorgon euryale seed powder, salt, alkali mixes and stir; In above-mentioned mixed material, add the Chinese chive juice, snake gall juice, fel bovis and the suitable quantity of water that prepare to stir, make noodles crude green body, by the slivering of crude green body cylinder pressure;
Dry: at 30 degree temperature, to be dried; Dry 1 hour.
Packing: every 248g-1000g noodles are packaged into one bag.
embodiment 8
Noodles component is: sound flour 105kg, Chinese chive juice 4.5kg, salt 0.18kg, alkali 0.18kg, winter lotus 0.4kg, red lotus 0.5kg, white lotus 0.6kg, gorgon euryale seed powder 1kg, 5 of snake galls, 8, ox courage.
All the other are with embodiment 4.
embodiment 9
Noodles component is: sound flour 105kg, Chinese chive juice 4.5kg, salt 0.18kg, alkali 0.18kg, winter lotus 0.4kg, red lotus 0.5kg, white lotus 0.6kg, gorgon euryale seed powder 1kg, 5 of snake galls, 8, ox courage.At room temperature dry 60 minutes, make wetted surface.
All the other are with embodiment 5.
Claims (10)
1. an alimentary paste that contains active material, is characterized in that, described noodles each component content is:
Sound flour 100-110kg, salt 0.15-0.2kg, dietary alkali 0.15-0.2kg, winter lotus powder 0.1-0.4kg, red lotus powder 0.5-0.9kg, white lotus powder 0.6-1.1kg, gorgon euryale seed powder 1-4kg, a 8-16 snake gall juice, 4-8 fel bovis of ox courage.
2. a kind of alimentary paste that contains active material as claimed in claim 1, is characterized in that, described winter lotus powder is that 0.2-0.4kg, white lotus powder are that 0.6-0.9kg, gorgon euryale seed powder are that 1-3kg, snake gall juice are the bile of 8-12 snake.
3. a kind of alimentary paste that contains active material as claimed in claim 1, is characterized in that, described white lotus powder is that 0.8-1.1kg, gorgon euryale seed powder 2-4kg, snake gall juice are the juice of 12-16 snake gall.
4. the alimentary paste that contains active material as described in one of as every in claim 1-3, it is characterized in that, described flour is one or more the mixture in superior wheat flour, standard flour, wholemeal, or make by the following method: washing wheat, remove after impurity, wheat wetting 20-24 hour, makes water content reach 10-14%, by wheat oven dry, sterilizing, wear into 80-120 object flour.
5. nutrition leek noodles, is characterized in that: described noodles each component content is: the juice of dry flour 100-110kg, Chinese chive juice 4.4-5kg, winter lotus powder 0.2-0.4kg, red lotus powder 0.5-0.9kg, white lotus powder 0.6-0.9kg, gorgon euryale seed powder 1-3kg, a 8-12 snake gall, juice, salt 0.15-0.2kg, the dietary alkali 0.15-0.2kg of a 4-8 ox courage.
6. nutrition leek noodles as claimed in claim 5, is characterized in that, described flour is one or more the mixture in superior wheat flour, standard flour, wholemeal.
7. nutrition leek noodles as claimed in claim 5, is characterized in that, described Chinese chive juice makes as follows: 1), leek is cleaned up repeatedly with clear water, remove the moisture content on leek surface; 2), leek is put into the 3-5 minute that precooks in the water of 80-90 degree, with the cooling rear segment of frozen water; 4), squeeze the juice, leek section is put into juice extractor and squeezes into juice; 5), filter, with filter, the juice after squeezing is filtered into Chinese chive juice; Or make as follows 1), clean, leek is cleaned up repeatedly with clear water, remove the moisture content on leek surface; 2), 2-4 minute will be removed leek to be put into precook in the water of 80-90 degree; 3), the leek after precooking is cooling, dewatered drying; 4), the leek after drying is ground and or grinds; 5), distill leek powder add water in leek powder after, obtain Chinese chive juice.
8. nutrition leek noodles as claimed in claim 7, is characterized in that, during described distillation leek powder, distillation time is 5-8 hour, and vapo(u)rizing temperature is 30-50 degree.
9. the preparation method of nutrition leek noodles, is characterized in that, noodles adopt the component described in claim 5-8, make as follows:
By flour, winter lotus powder, red lotus powder, white lotus powder, gorgon euryale seed powder, salt, alkali mixes and stir, add Chinese chive juice, snake gall juice, fel bovis and suitable quantity of water to stir and make noodles crude green body; By crude green body cylinder pressure slivering, dry.
10. the preparation method of nutrition leek noodles as claimed in claim 9, is characterized in that, described flour makes as follows: washing wheat, remove after impurity, wheat wetting 20-24 hour, makes water content reach 10-14%, by wheat oven dry, sterilizing, wear into 80-120 object flour.
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| CN104187382A (en) * | 2014-09-15 | 2014-12-10 | 河南省中天食品有限公司 | Noodles and preparation method thereof |
| CN104605264A (en) * | 2015-03-05 | 2015-05-13 | 马开黎 | Maca leaf noodles |
| CN108634292A (en) * | 2018-05-16 | 2018-10-12 | 沅江福升野生动植物面业科技开发有限公司 | A kind of functional food additives and its application, freshwater mussel flour/freshwater mussel noodles |
| CN108740763A (en) * | 2018-06-27 | 2018-11-06 | 陈玉芬 | A kind of leek face and preparation method thereof |
| CN110037243A (en) * | 2019-05-16 | 2019-07-23 | 中国农业大学 | A kind of leek noodles and preparation method thereof |
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Cited By (5)
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| CN108740763A (en) * | 2018-06-27 | 2018-11-06 | 陈玉芬 | A kind of leek face and preparation method thereof |
| CN110037243A (en) * | 2019-05-16 | 2019-07-23 | 中国农业大学 | A kind of leek noodles and preparation method thereof |
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|---|---|
| CN103719718B (en) | 2016-05-18 |
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