CN103719724B - A kind of nutritional white gourd noodles and preparation method thereof - Google Patents
A kind of nutritional white gourd noodles and preparation method thereof Download PDFInfo
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- CN103719724B CN103719724B CN201310691988.6A CN201310691988A CN103719724B CN 103719724 B CN103719724 B CN 103719724B CN 201310691988 A CN201310691988 A CN 201310691988A CN 103719724 B CN103719724 B CN 103719724B
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 67
- 244000036905 Benincasa cerifera Species 0.000 title claims abstract description 26
- 235000011274 Benincasa cerifera Nutrition 0.000 title claims abstract description 26
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 77
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 62
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 38
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 235000013312 flour Nutrition 0.000 claims abstract description 35
- 244000268590 Euryale ferox Species 0.000 claims abstract description 20
- 244000213382 Nymphaea lotus Species 0.000 claims abstract description 20
- 235000010710 Nymphaea lotus Nutrition 0.000 claims abstract description 20
- 239000003513 alkali Substances 0.000 claims abstract description 14
- 210000000582 semen Anatomy 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims description 13
- 241000209140 Triticum Species 0.000 claims description 10
- 235000021307 Triticum Nutrition 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 7
- 238000004821 distillation Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000009736 wetting Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 210000000941 bile Anatomy 0.000 claims 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract description 10
- 230000035764 nutrition Effects 0.000 abstract description 9
- 235000006487 Euryale ferox Nutrition 0.000 abstract description 5
- 239000003755 preservative agent Substances 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 5
- 230000002335 preservative effect Effects 0.000 abstract description 4
- 230000007812 deficiency Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 9
- 230000000284 resting effect Effects 0.000 description 4
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000011844 whole wheat flour Nutrition 0.000 description 2
- 235000018645 Allium odorum Nutrition 0.000 description 1
- 244000003377 Allium tuberosum Species 0.000 description 1
- 235000005338 Allium tuberosum Nutrition 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 241000212324 Oenanthe <angiosperm> Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000002814 niacins Chemical class 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000013944 peach juice Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C 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
- 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)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
nullThe present invention is directed to prior art noodles storage life short、Nutrition is single、Deposit middle form to be easily deteriorated、Boil easy adhesion during face、The most smooth deficiency，A kind of nutritional white gourd noodles and preparation method thereof are provided，Described noodles each component content is: dry flour 100 110kg、Fructus Benincasae juice 4.4 5kg、Winter lotus 0.2 0.4kg、Red lotus 0.5 0.9kg、White lotus 0.6 0.9kg、Semen Euryales 1 3kg、The juice of 8 12 Fel Serpentis、The juice of 48 Fel Bovis seu Bubali、Sal 0.15 0.2kg、Edible alkali 0.15 0.2kg，Described noodles use aforesaid component，Prepare as follows: by flour、Winter Nelumbo nucifera Gaertn. Powder、Red Nelumbo nucifera Gaertn. Powder、White lotus powder、Gorgon euryale seed powder、Sal、Alkali is mixed and stirred for uniformly，Add Fructus Benincasae juice、Fel Serpentis、Fel Bovis seu Bubali and suitable quantity of water stir and make noodles crude green body；Crude green body cylinder pressure becomes bar, noodles of the present invention are of high nutritive value, without preservative, long shelf-life, boil face time to be difficult to adhesion, mouthfeel smooth.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of alimentary paste.
Background technology
Archaeological discovery proves with historical data, and noodles originate from China, and the making of existing more than 4,000 year eats history.Noodles are one
Kind make simple, instant, nutritious, can staple food again can the health-care food of fast food, already for people of the world institute
Accept and like.Noodles are that the flour of a kind of corn or beans adds water and is kneaded into dough, use pressure or the method rolled to make afterwards
Bar is cut or be pressed into sheet again, or use and rub with the hands, draw, the means such as pinch, and makes strip or strip.It can to boil, to fry, braised, explode into
For the staple food on dining table or fast food.
Now, along with expanding economy and the raising of people's living standard, the requirement to food is more and more higher, it is desirable to food
Product are the most delicious, nice, and natural, safety, nutrition, health care, it is thus achieved that approach is convenient, shelf-stable.But in the market
Noodles also exist following less than 1, nutrition single, it is impossible to meet consumer's demand for nutrition；2, the resting period is short, no
The dried noodles of adding preservative agent, the room temperature lower resting period is generally 6-8 month, and the wetted surface bar room temperature resting period is 3-6 days.So,
The producer of production noodles needs to add the additives such as preservative in noodles and extends the resting period of noodles, and this gives food safety
Bring great hidden danger；3, easy adhesion deformation during wetted surface bar is deposited, not only bar does deliquescing, and bar dry between adhesion；4, cook noodle
Time, noodles, with good adherence of together, affect food mouthfeel and aesthetic feeling.In order to solve this problem, noodles manufacturer is generally at flour
A certain amount of gelatin of middle addition, keeps the shape of noodles, and makes noodles have smooth mouthfeel；5, noodles lack active substance
With enough nutrition.So, the noodles on market can not meet people to food nutrition, safe, delicious demand.
Summary of the invention
Present invention aims to that prior art noodles storage life is short, nutrition is single, deposit middle form is easily deteriorated, boils
Easy adhesion during face, the most smooth deficiency, it is provided that a kind of processing technology is simple, be of high nutritive value, before without preservative
Put shelf life storage length, be difficult to adhesion when boiling face, nutritional white gourd noodles that mouthfeel is smooth and preparation method thereof.
For achieving the above object, technical scheme provided by the present invention is:
A kind of nutritional white gourd noodles, described noodles each component content is: dry flour 100-110kg, Fructus Benincasae juice 4.4-5
Kg, winter lotus 0.2-0.4kg, red lotus 0.5-0.9kg, white lotus 0.6-0.9kg, the juice of Semen Euryales 1-3kg, 8-12 Fel Serpentis, 4-8 cattle
The juice of gallbladder, Sal 0.15-0.2kg, edible alkali 0.15-0.2kg；
Described flour is the mixture of one or more in superior wheat flour, standard flour, whole wheat flour；
Described Fructus Benincasae juice prepares as follows: 1), repeatedly cleaned up by Fructus Benincasae clear water, removes Fructus Benincasae surface
Moisture content；2), by Fructus Benincasae it is put in the water of 80-90 degree and precooks 3-5 minute, cutting after cooling down with frozen water；4), squeeze the juice, by Fructus Benincasae section
Put into juice extractor and be squeezed into juice；5), filtering, the juice after squeezing with filter is filtered into Fructus Benincasae juice；
Described Fructus Benincasae juice prepares as follows: 1), cleans, is repeatedly cleaned up by Fructus Benincasae clear water, removes Fructus Benincasae
The moisture content on surface；2), precook going Fructus Benincasae to be put in the water of 80-90 degree 2-4 minute；3), will precook after Fructus Benincasae cooling, dehydration
Dry；4) Fructus Benincasae after, drying makes powder；5) distill white gourd powder after, adding water in white gourd powder and obtain Fructus Benincasae juice；
During distillation white gourd powder, distillation time is 5-8 hour, and vapo(u)rizing temperature is 30-50 degree；
Use the method ground and/or grind that Fructus Benincasae is made powder.
It is a further object to provide the manufacture method of a kind of nutritional white gourd noodles, described noodles use aforesaid
Component, prepares as follows: be mixed and stirred for uniformly by flour, winter Nelumbo nucifera Gaertn. Powder, red Nelumbo nucifera Gaertn. Powder, white lotus powder, gorgon euryale seed powder, Sal, alkali,
Add Fructus Benincasae juice, Fel Serpentis, Fel Bovis seu Bubali and suitable quantity of water to stir and make noodles crude green body；Crude green body cylinder pressure is become bar, is dried；
Described flour prepares as follows: washing wheat, after going the removal of impurity, and wheat wetting 20-24 hour, make water content reach
10-14%, by Semen Tritici aestivi drying, sterilizing, wears into the flour of 80-120 mesh.
Due to noodles of the present invention add in the course of processing winter Nelumbo nucifera Gaertn. Powder, red Nelumbo nucifera Gaertn. Powder, white lotus powder, gorgon euryale seed powder, Fel Serpentis and
Fel Bovis seu Bubali, so the noodles produced are easy to store, never degenerates, and dried noodles at room temperature can preserve more than 12 months, and wetted surface bar is protected
The matter phase can extend to more than 7 days, and the shelf-life improves 50% than common noodles, the winter Nelumbo nucifera Gaertn. Powder added, red Nelumbo nucifera Gaertn. Powder, white lotus powder, Semen Euryales
Powder is distributed in the surface of noodles, forms layer protecting film outside noodles, and noodles are difficult to moisture regain, are difficult to the moisture absorption, bar during depositing
Dry keep straight and upright, write, adhesion when frying, mouthfeel is smooth, chewy.
Owing to adding Fructus Benincasae juice in noodles, impart nutrition specific to noodles Fructus Benincasae.Make according to this technique
Noodles do not contain foodstuff glue and preservative, and pure natural, simultaneously as winter Nelumbo nucifera Gaertn. Powder, red Nelumbo nucifera Gaertn. Powder, white lotus powder, gorgon euryale seed powder are distributed in noodles
Surface define layer protecting film to noodles, prevent Fructus Benincasae, flour and other substance to run off in cooking process, maximum
Remain to limit the nutrition of flour, Fructus Benincasae, Fel Serpentis, Fel Bovis seu Bubali, and the noodles delicious flavour made, chewy, smooth, warp
Often edible can suitably supplement minerals and vitamins B1, B2, C and the nicotinic acids such as natural calcium, phosphorus, ferrum, wherein vitamin B1 can
Promote internal starch, sugar to be converted into heat energy, and do not become fat, so that the merit having certain fat-reducing and drying is beaten in face
Effect.
Detailed description of the invention
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, Fructus Benincasae juice 4.4-5kg, Sal 0.15-
0.2kg, edible alkali 0.15-0.2kg, winter Nelumbo nucifera Gaertn. Powder 0.2-0.4kg, red Nelumbo nucifera Gaertn. Powder 0.5-0.9kg, white lotus powder 0.6-0.9kg, gorgon euryale seed powder
1-3kg, Fel Serpentis 8-12, Fel Bovis seu Bubali 4-8.It is prepared as follows:
First selected Semen Tritici aestivi is cleaned, after going the removal of impurity, wheat wetting 20-24 hour, make water content 10-14%, Semen Tritici aestivi is dried
Dry, sterilizing, wear into the flour of 80-120 mesh, standby；Certainly, it is possible to directly use all kinds of without additive sold on market
Flour, is especially preferred with whole wheat flour, standard flour, superior wheat flour, high-gluten flour.
Prepared by Fructus Benincasae juice:
Fructus Benincasae produces busy season Fructus Benincasae juice preparation method: 1), selects Fructus Benincasae, chooses well-grown, organizes tender and crisp, without rotting to go mouldy,
The Fructus Benincasae having no mechanical damage；2), clean peeling, Fructus Benincasae clear water is cleaned up repeatedly, remove the peel after removing Fructus Benincasae surface moisture content；
3), by the Fructus Benincasae after peeling it is put in the water of 80-90 degree and precooks 3-5 minute, be cut into small pieces after cooling down with frozen water；4), squeeze the juice, will
Fritter Fructus Benincasae block is put into juice extractor and is squeezed into juice；5), filtering, the juice after squeezing is filtered into Fructus Benincasae juice by filter, standby.
Winter is without Fructus Benincasae juice preparation method during fresh Fructus Benincasae: 1), chooses well-grown when the Fructus Benincasae busy season, organizes tender and crisp, without rotten
Rotten go mouldy, the Fructus Benincasae having no mechanical damage；2), clean peeling, Fructus Benincasae clear water is cleaned up repeatedly, remove table Fructus Benincasae face moisture content
Rear peeling；3), by Fructus Benincasae it is put in the water of 80-90 degree and precooks 2-4 minute, prevent Fructus Benincasae aging；4) Fructus Benincasae after, precooking is cold
But, put into sterilizing room dehydration, dry；5) Fructus Benincasae after, drying is milled into powder, sealed storage repeatedly；6), Fructus Benincasae produces dull season
Time, distill after adding water in the ratio that the ratio of white gourd powder with water is 1:2-5, preferably 1:3 in white gourd powder, obtain the winter
Melon juice, distillation time is preferably 5-8 hour, vapo(u)rizing temperature preferred 30-50 degree, more preferably 40 degree, is filtered into Fructus Benincasae with filter
Juice, standby.May be used without the inventive method, make other vegetable juice, as make Radix Dauci Sativae juice, Chinese chive juice, Sucus Oenanthes Javanicae, asparagus juice,
Fructus Benincasae juice, soybean pod juice, Fructus Benincasae juice etc..May be used without the inventive method and make fruice, such as Sucus Mali pumilae, Sucus Pyri, Fructus Citri tangerinae juice, peach juice
Deng.
Winter lotus, Hong Lian, white lotus, Semen Euryales are respectively prepared powder, winter Nelumbo nucifera Gaertn. Powder, red Nelumbo nucifera Gaertn. Powder, white lotus powder, gorgon euryale seed powder fineness can be with
The fineness of flour is consistent, it is possible to inconsistent, standby；By flour, winter Nelumbo nucifera Gaertn. Powder, red Nelumbo nucifera Gaertn. Powder, white lotus powder, gorgon euryale seed powder, Sal, eat
Alkali is mixed and stirred for uniformly；In above-mentioned mixing raw material, add Fructus Benincasae juice, Fel Serpentis, Fel Bovis seu Bubali and suitable quantity of water stir, system
Become noodles crude green body；Crude green body cylinder pressure is become bar；
It is dried: preferably can be dried at a temperature of 30-40 degree with natural drying；It is fixed that drying time regards concrete condition, wet
Noodles are typically dried 30-60 minute, want to prepare dried noodles, then need to be dried 4-5 hour or parch until noodles.Certainly
The face suppressed can not also drying just packaging, stored refrigerated.
Packing: every 248g-1000g noodles are packaged into one bag,.
Embodiment 1
Take sound flour 100kg, Fructus Benincasae juice 5kg, Sal 0.2kg, edible alkali 0.2kg, winter Nelumbo nucifera Gaertn. Powder 0.3kg, red Nelumbo nucifera Gaertn. Powder
0.5kg, white lotus powder 0.9kg, gorgon euryale seed powder 2kg, Fel Serpentis 12, Fel Bovis seu Bubali 4；
Squeeze Fructus Benincasae juice 5kg:1), select Fructus Benincasae: choosing well-grown, organize tender and crisp, without rotting to go mouldy, mechanical is damaged
The Fructus Benincasae of wound；2), clean: Fructus Benincasae clear water is cleaned up repeatedly, remove the moisture content on Fructus Benincasae surface；3), by the winter after peeling
Melon is put in the water of 80-90 degree and precooks 3-5 minute, is cut into small pieces after cooling down with frozen water；4), squeeze the juice, fritter Fructus Benincasae block is put into
Smash to pieces in juice extractor and be squeezed into juice；5), filtering, the juice after squeezing is filtered into Fructus Benincasae juice by filter, standby；
Winter lotus, Hong Lian, white lotus, Semen Euryales are respectively crushed into powder, by flour, winter Nelumbo nucifera Gaertn. Powder, red Nelumbo nucifera Gaertn. Powder, white lotus powder, gorgon euryale seed powder,
Sal, alkali are mixed and stirred for uniformly；Fructus Benincasae juice, Fel Serpentis, Fel Bovis seu Bubali and suitable quantity of water stirring is added all in above-mentioned mixing raw material
Even, make noodles crude green body, crude green body cylinder pressure is become bar；
It is dried: be dried at a temperature of 30-40 degree；It is dried 5 hours, makes dried noodles.
Packing: every 248g-1000g noodles are packaged into one bag,.
Embodiment 2
Flour 110kg is prepared: first clean selected Semen Tritici aestivi with selected Semen Tritici aestivi, after going the removal of impurity, wheat wetting 20-24 hour,
Make water content 10-14%, by Semen Tritici aestivi drying, sterilizing, wear into the flour of 80-120 mesh, standby；
Prepare Fructus Benincasae juice 4.4kg:1), choose well-grown when the Fructus Benincasae busy season, organize tender and crisp, without rotting to go mouldy, inorganic
The Fructus Benincasae of tool damage；2), clean, Fructus Benincasae clear water is cleaned up repeatedly, remove the moisture content on Fructus Benincasae surface；3) after, removing the peel
Fructus Benincasae be put in the water of 80-90 degree and precook 2-4 minute, prevent Fructus Benincasae aging；4), will precook after Fructus Benincasae cooling, put into nothing
The dehydration of bacterium room, drying；5) Fructus Benincasae after, drying is milled into powder, sealed storage repeatedly；6), by white gourd powder add water distillation, by the winter
Melon powder is put in container, adds water in white gourd powder and the ratio that water is 1:3, and stirs, distills 8 hours, and vapo(u)rizing temperature is
50 degree, obtain Fructus Benincasae juice, standby；
Take winter Nelumbo nucifera Gaertn. Powder 0.2kg, red Nelumbo nucifera Gaertn. Powder 0.9kg, white lotus powder 0.6kg, gorgon euryale seed powder 1kg, Sal 0.15kg, alkali 0.15kg, 8
Individual Fel Serpentis, 4 Fel Bovis seu Bubali, be mixed and stirred for flour, winter Nelumbo nucifera Gaertn. Powder, red Nelumbo nucifera Gaertn. Powder, white lotus powder, gorgon euryale seed powder, Sal, alkali uniformly；Upper
Add, in stating mixing raw material, Fructus Benincasae juice, Fel Serpentis, Fel Bovis seu Bubali and the suitable quantity of water prepared to stir, make noodles crude green body, will
Crude green body cylinder pressure becomes bar；
It is dried: be dried at a temperature of 30 degree；It is dried 1 hour.
Packing: every 248g-1000g noodles are packaged into one bag,.
Embodiment 3
Noodles component is: sound flour 105kg, Fructus Benincasae juice 4.5kg, Sal 0.18kg, alkali 0.18kg, winter lotus 0.4kg, red
Lotus 0.5kg, white lotus 0.6kg, gorgon euryale seed powder 1kg, Fel Serpentis 5, Fel Bovis seu Bubali 8.Distilling 5 hours, vapo(u)rizing temperature is 30 degree, obtains Fructus Benincasae
Juice,
Remaining is with embodiment 2.
Embodiment 4
Noodles component is: sound flour 105kg, Fructus Benincasae juice 4.5kg, Sal 0.18kg, alkali 0.18kg, winter lotus 0.4kg, red
Lotus 0.5kg, white lotus 0.6kg, gorgon euryale seed powder 1kg, Fel Serpentis 5, Fel Bovis seu Bubali 8.It is dried at room temperature for 60 minutes, makes wetted surface.
Remaining is with embodiment 1.
Claims (8)
1. nutritional white gourd noodles, it is characterised in that: described noodles each component content is: dry flour 100-110kg, Fructus Benincasae
Juice 4.4-5 kg, winter Nelumbo nucifera Gaertn. Powder 0.2-0.4kg, red Nelumbo nucifera Gaertn. Powder 0.5-0.9kg, white lotus powder 0.6-0.9kg, gorgon euryale seed powder 1-3kg, 8-12
The juice of Fel Serpentis, the juice of 4-8 Fel Bovis seu Bubali, Sal 0.15-0.2kg, edible alkali 0.15-0.2kg.
2. nutritional white gourd noodles as claimed in claim 1, it is characterised in that described flour is superior wheat flour, standard flour, whole wheat
The mixture of one or more in powder.
3. nutritional white gourd noodles as claimed in claim 1 or 2, it is characterised in that described Fructus Benincasae juice prepares as follows:
1), Fructus Benincasae clear water is cleaned up repeatedly, remove the peel after removing the moisture content on Fructus Benincasae surface；2), the Fructus Benincasae after peeling is put into 80-
The water of 90 degree is precooked 3-5 minute, cutting after cooling down with frozen water；3), squeeze the juice, Fructus Benincasae section is put into juice extractor and is squeezed into juice；4),
Filtering, the juice after squeezing with filter is filtered into Fructus Benincasae juice.
4. nutritional white gourd noodles as claimed in claim 1 or 2, it is characterised in that described Fructus Benincasae juice is made as follows
: 1), clean, Fructus Benincasae clear water is cleaned up repeatedly, remove Fructus Benincasae surface moisture content after remove the peel；2), peeling Fructus Benincasae is put
Precook 2-4 minute in the water of 80-90 degree；3), will precook after Fructus Benincasae cooling, dewatered drying；4) the Fructus Benincasae system after, drying
Cheng Fen；5) distill white gourd powder after, adding water in white gourd powder and obtain Fructus Benincasae juice.
5. nutritional white gourd noodles as claimed in claim 4, it is characterised in that during distillation white gourd powder, distillation time is that 5-8 is little
Time, vapo(u)rizing temperature is 30-50 degree.
6. nutritional white gourd noodles as claimed in claim 4, it is characterised in that use the method ground and/or grind to be made by Fructus Benincasae
Powder.
7. the manufacture method of nutritional white gourd noodles, it is characterised in that noodles use claim 1-6 one of every described
Component, prepares as follows:
Dry flour, winter Nelumbo nucifera Gaertn. Powder, red Nelumbo nucifera Gaertn. Powder, white lotus powder, gorgon euryale seed powder, Sal, alkali are mixed and stirred for uniformly, add Fructus Benincasae juice, Serpentis
Bile, Fel Bovis seu Bubali and suitable quantity of water stir and make noodles crude green body；Crude green body cylinder pressure is become bar, is dried.
8. the manufacture method of nutritional white gourd noodles as claimed in claim 7, it is characterised in that described flour is made as follows
: washing wheat, after going the removal of impurity, wheat wetting 20-24 hour, make water content reach 10-14%, by Semen Tritici aestivi drying, sterilizing, wear into
The flour of 80-120 mesh.
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| CN105410660A (en) * | 2015-11-28 | 2016-03-23 | 成都德善能科技有限公司 | Non-fried pumpkin-taro instant noodle |
| CN106343355A (en) * | 2016-08-26 | 2017-01-25 | 河南农业大学 | Wax-gourd-juice noodles and production process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1701690A (en) * | 2005-06-14 | 2005-11-30 | 王浩贵 | Health caring noodles with lotus stamen |
| CN101473861A (en) * | 2009-01-22 | 2009-07-08 | 蒙友富 | Vegetable noodles |
| CN102599419A (en) * | 2012-03-29 | 2012-07-25 | 牟思政 | Noodles and preparation method thereof |
| CN102652573A (en) * | 2011-03-04 | 2012-09-05 | 颜明根 | Method for processing towel-gourd distillation drinks |
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2013
- 2013-12-18 CN CN201310691988.6A patent/CN103719724B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1701690A (en) * | 2005-06-14 | 2005-11-30 | 王浩贵 | Health caring noodles with lotus stamen |
| CN101473861A (en) * | 2009-01-22 | 2009-07-08 | 蒙友富 | Vegetable noodles |
| CN102652573A (en) * | 2011-03-04 | 2012-09-05 | 颜明根 | Method for processing towel-gourd distillation drinks |
| CN102599419A (en) * | 2012-03-29 | 2012-07-25 | 牟思政 | Noodles and preparation method thereof |
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