CN103783391B - Lotus root noodles and processing method thereof - Google Patents
Lotus root noodles and processing method thereof Download PDFInfo
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- CN103783391B CN103783391B CN201310381799.9A CN201310381799A CN103783391B CN 103783391 B CN103783391 B CN 103783391B CN 201310381799 A CN201310381799 A CN 201310381799A CN 103783391 B CN103783391 B CN 103783391B
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- noodles
- lotus
- lotus rhizome
- lotus root
- flour
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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
- 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 discloses lotus root noodles and a processing method of the lotus root noodles. According to the processing method, flour and lotus root juice are used as main raw materials, coix seed powder, soybean meal and glutinous rice four are added to the raw materials, sodium carbonate is adopted, and edible-grade cassava modified starch is added. The processing method comprises the following steps: (1) preparing the lotus root juice; (2) mixing and stirring the raw materials; (3) adding the lotus root juice, uniformly stirring and curing; and (4) rolling, slicing and drying. The lotus root noodles basically do not contain food additives and are prepared from the natural raw materials and scientific and reasonable in compatibility. After the raw materials are processed by a specific production technology, various beneficial ingredients fully interact and are combined to form the high-quality lotus root noodles which have the effects of invigorating spleen, benefiting stomach, appetizing and helping digestion, reducing blood fat, inducing diuresis and relaxing the bowels, nourishing blood and tonifying, and the characteristics of smooth and tender mouth feel, good color and luster, good viscidity, full chewiness, rich nutrient and durable storage. The lotus root noodles prepared by the method are durable in storage and can be stored for three months to four years.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of lotus rhizome noodles and processing method thereof.
Background technology
In the prior art, in order to pursue good local flavor, higher nutritive value and health-care effect, in flour, adding the nutrition and health care local flavor vermicelli that vegetables and fruits, Chinese medicine etc. makes arise at the historic moment.Lotus rhizome is the loose rhizome of nymphaeaceae plant lotus, micro-sweet and crisp, is rich in the several mineral materials such as starch, protein, VB, VC, fat, carbohydrate and calcium, phosphorus, iron; Have the antidiarrheal that helps digestion, appetizing heat-clearing, nourishing is nourished one's nature, replenishing the vital essence and removing heat, moisturize quench the thirst, the effect of clearing away the heart fire and tranquillizing, be suitable for the virgin old woman of women and children, valetudinarian eat.At present, market has occurred lotus rhizome composition is added the product that in noodles, processing obtains.
Lotus rhizome noodles of the prior art be with lotus rhizome, water, flour for primary raw material, close in indoor production and processing obtain.According to food hygiene and quality testing department inspection, " lotus rhizome noodles " have clearing away heat to stop bleeding, invigorating spleen and reinforcing stomach, nourishing blood and promoting granulation, loose stasis of blood effect.The deficiency of this lotus rhizome noodle product is, due to lotus rhizome large percentage in batching, it contains abundant irony, heat is oxidizable, add that dietary alkali, tackifier and characteristic additive etc. that vermicelli routine is selected itself have limitation, corresponding vermicelli processing method is incorrect, cause lotus rhizome face taste not ideal enough, mouthfeel is sliding not tender, viscosity is poor, and the resting period is shorter than common vermicelli, and noodle color burnt hair, indirectly reduce commodity value, also have impact on economic worth and the market value of lotus rhizome noodles.
Dietary alkali must be added in the lotus rhizome noodles of prior art, but so in fact can there is stronger destruction to vitamin b1, the b2 in noodles and vitamin c, can affect human body to the absorption of some mineral matter and utilization, this has destruction to the nutrition of lotus rhizome noodles simultaneously; But do not add dietary alkali and can not prevent dough fermentation souring again.The illegal retailer had, in order to strengthen lubrication mouthfeel and the color and luster of noodles, also adds the chemical industry food additives such as edible glue (thickener), lemon yellow (artificial color), fluffy ash (gluten-strengthening agent) and alum (brightening agent, anticorrisive agent).Although these food additives improve the mouthfeel of noodles, chewiness, elasticity and color and luster, Long-Time Service is but unfavorable for health.Due to noodles not easily long-term storage, therefore often add chemical preservative to extend storage life, the phenomenon wherein adding alum is the most general.Alum has astriction, can protein be caused to form bulk gel with protein bound and solidify, make food tissue densified, have antisepsis, but added in noodles and too much will accumulate in human body for a long time because of aluminium, and cause various nervous disorder disease.Once alum was classified as harmful food additives as far back as the World Health Organization in 2003.But, define alum in CNS GB2760-2011 " food additives use sanitary standard " can limit the quantity and be used in wheat flour and goods thereof, therefore on market, a lot of noodles are produced and are still used alum, because at present those skilled in the art not yet find alternative alum have concurrently brighten, the food additives of the effect such as anticorrosion, strong muscle, and these effects are very important for adopting lotus rhizome to be the natural fruit and vegetables noodles of one of primary raw material.Exactly because add the resting period that alum but can extend noodles, and improve color and luster and the chewiness of noodles, increase commercial value, so lotus rhizome noodles of the prior art often adopt appropriate alum as one of additive.But the poor effect that the alum of limitation reaches, causes the alum addition of most Flour product in the market still to exceed standard.Can not excrete because alum is eaten latter residual aluminium base by human body, but forever be deposited in human body, this is extremely unfavorable for the sustainable development of lotus rhizome noodles industry.Therefore, how to make lotus rhizome noodles extend and deposit the time limit and there are good color and luster and chewiness etc., become the technological difficulties that lotus rhizome noodles are produced, and need the obstacle overcome badly.
In sum, lack in prior art a kind of mouthfeel sliding tender, color and luster is good, viscosity good, chewiness is sufficient, nutritious, good for health and the resistance to lotus rhizome noodles deposited and corresponding processing method thereof.
Summary of the invention
In order to solve the problems of the technologies described above, the object of the present invention is to provide a kind of lotus rhizome noodles and processing method thereof, compensate in prior art lack a kind of mouthfeel sliding tender, color and luster is good, viscosity good, chewiness is pure, the nutritious and deficiency of the resistance to lotus rhizome noodles deposited, and additionally provides the processing method of this lotus rhizome noodles.
The invention provides following technical scheme:
A kind of lotus rhizome noodles, with flour and lotus root juice for primary raw material, is characterized in that: add lotus-seed-heart powder, analysis for soybean powder, glutinous rice flour in the feed, and adopt native alkali, concrete, are made up of the raw material of following masses per distribution ratio:
Lotus-seed-heart powder 6%-9%, analysis for soybean powder 6%-9%, glutinous rice flour 5%-8%, salt compounded of iodine 0.1%-0.4%, native alkali 1.1%-1.4%, lotus root juice 31-34%, all the other are refining flour.
Further, raw materials used percent mass proportioning is:
Lotus-seed-heart powder 8%, analysis for soybean powder 8%, glutinous rice flour 6%, salt compounded of iodine 0.2%, native alkali 1.2%, lotus root juice 32%, all the other are refining flour.
On the basis of above-mentioned raw materials formula, also can add food grade cassava modified starch, raw materials used percent mass proportioning is:
Lotus-seed-heart powder 7%-8%, analysis for soybean powder 7%-8%, glutinous rice flour 6%-7%, salt compounded of iodine 0.2%-0.3%, native alkali 1.2%-1.3%, food grade cassava modified starch 7%-8%, lotus root juice 32-33%, all the other are refining flour.
Further, raw materials used percent mass proportioning is:
Lotus-seed-heart powder 8%, analysis for soybean powder 8%, glutinous rice flour 6%, salt compounded of iodine 0.2%, native alkali 1.2%, food grade cassava modified starch 8%, lotus root juice 32%, all the other are refining flour.
The processing method of above-mentioned lotus rhizome noodles, comprises the following steps:
(1) preparation of lotus root juice:
Stripping and slicing after the fresh lotus rhizome plucked is cleaned, adding water breaks into lotus rhizome juice with beater, removes slag and stays juice, obtain lotus root juice, for subsequent use;
(2) mixing of raw material, stirring:
Take each raw material by the percent mass proportioning in formula, mix and stir;
(3) add lotus root juice, stir post curing:
In the mixed material of gained in step (2), add lotus root juice obtained in step (1) by percent mass proportioning, after stirring obtain dough with mixer, temperature 23 DEG C-28 DEG C, under humidity 80%-85%, leave standstill slaking 9min-11min;
(4) calendering, slitting, dry:
With machine, flour is rolled into noodles shape automatically, automatic peg also sends into drying room inner drying, and bake out temperature is 25 DEG C-30 DEG C, and drying time is 6-7h.
Further, step of the present invention (3) in the mixed material of gained in step (2), adds lotus root juice obtained in step (1) by percent mass proportioning, after stirring obtain dough with mixer, temperature 26 DEG C, and humidity 83% time standing slaking 10min:
Further, step of the present invention (4) is, with machine, flour is rolled into noodles shape automatically, and automatic peg also sends into drying room inner drying, and bake out temperature is 30 DEG C, and drying time is 6h.
The foundation of technical solution of the present invention is as follows:
The present invention's lotus-seed-heart powder used is the powder that the fine finishining of grass Job's tears is made, containing Coixol, Coixenolide, coixlacrymajobi inner ester, alpha-beta-sitosterol, triterpenoid, protein, amino acid, a small amount of vitamin B1 and Ester etc., being also rich in the human bodies such as calcium, potassium, selenium, magnesium must trace element.Lotus-seed-heart powder has angiocardiopathy preventing, reducing blood lipid, enhances metabolism, skin whitening, drive the effects such as body is wet.In addition, lotus-seed-heart powder is used for the production of the lotus rhizome noodles in the present invention, and with rational ratio improvement lotus rhizome noodle formula, the sliding not tender problem of lotus rhizome sensory of noodles in prior art can also be solved.This is because the protein in lotus-seed-heart powder is higher than flour, and water absorption rate is high, suitably adds lotus-seed-heart powder and can increase noodles hardness and chewiness.Adopt lotus-seed-heart powder, substitute thickener, be conducive to the future development of lotus rhizome noodles as ecological product.But, if lotus-seed-heart powder addition is too much, the gluten in flour can be diluted, to the gluten network of noodles, there is destruction, weaken gluten biceps, make noodles hardness excessive, easily break, coarse mouthfeel.To this, the present invention adopts the lotus-seed-heart powder of reasonable mixture ratio, can give full play to the beneficial effect of lotus-seed-heart powder.The present invention's lotus-seed-heart powder used is commercially available lotus-seed-heart powder or self-control lotus-seed-heart powder, and its quality, fineness and common commercially available lotus-seed-heart powder are as good as, and reduce cost of investment, have general applicability.
The present invention's analysis for soybean powder used is the powder ground after soya bean is fried, containing abundant vegetable protein and a large amount of food fibers, and the mineral matter such as calcium, magnesium, potassium, phosphorus, iron.Analysis for soybean powder except having invigorating the spleen, enrich blood, except the effect such as Li Shui, in the present invention, the effect also having strengthening gluten and brighten, solves that lotus rhizome noodles biceps in prior art is not enough, the problem of color and luster burnt hair.Using the raw material of analysis for soybean powder as lotus rhizome noodles, not only increase the nutritive value of lotus rhizome noodles, lysine supplement, also by the color and luster of the improved effect lotus rhizome noodles of lipoxidase, its color is bleached, improves flour strength simultaneously.This is because the lipoxidase in analysis for soybean powder causes carrotene to be bleached by coupled reaction, and plays whitening effect; Meanwhile, fat, through the sulfhydryl oxidase of lipoxidase, enhances the three-dimensional structure of mucedin; Due to water imbibition, retentiveness and emulsibility that soya bean protein is good, the gluten of lotus rhizome noodles can be made more careful and flexible, prevent aging.But, add excessive analysis for soybean powder and easily make that sensory of noodles is coarse, colour-darkening, have beany flavor, also easily cause noodles overnutrition and easily mouldy.To this, in the present invention, adopt the analysis for soybean powder of reasonable mixture ratio, can be given full play to it and brighten the function with strong muscle.The present invention's analysis for soybean powder used is commercially available analysis for soybean powder or self-control analysis for soybean powder, and its quality and fineness and common commercially available analysis for soybean powder are as good as, and reduce cost of investment, have general applicability.
The glutinous rice flour that the present invention is used, also known as sticky rice powder, containing protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, support one's family rope B2, nicotinic acid and starch etc., nutritious, there is effect of tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, only abnormal sweating, to deficiency-cold in spleen and stomach, be off one's feed, abdominal distension diarrhoea has certain mitigation; Also have inducing astrigency effect, have good food therapy effect to frequent micturition, night sweat.In addition, in the present invention, glutinous rice flour also has enhancing lotus rhizome noodles to boil the effect of rear viscosity, can solve the problem of lotus rhizome noodles viscosity difference in prior art; Meanwhile, certain strong muscle, Strengthening and Toughening effect can also be played.In the prior art, in order to strengthen lotus rhizome noodles viscosity, chemically food additives can be added, unhelpful to health; And the present invention adopts glutinous rice flour to replace these additives, enhance nutrition and the natural sex of lotus rhizome noodles.The present invention's glutinous rice flour used is commercially available glutinous rice flour or self-control glutinous rice flour, and its quality fineness and common commercially available glutinous rice flour are as good as, and reduce cost of investment, have general applicability.
The present invention's native alkali used is edible native alkali, is the natural soda originating from the ground such as Guizhou, Yunnan, Xinjiang, as auspicious cloud soil alkali, alkali wormwood artemisia fire native alkali etc.; Be a kind of natural soda ash produced, canescence, the native alkali finished product had is made into the round native sodium carbonate as biscuit.Native alkali is added to the Flour product made in flour and be easy to digestion, and environmental protection does not injure one's stomach, and also has the effect of appetite-stimulating indigestion-relieving, and the retention cycle of food can also be made longer, resistance toly deposits, and its effect is that commercially available dietary alkali institute is irreplaceable.The content of soil alkali had chemical examination conclusion in the chemical plant epoch, and it is said that 28 kinds of elements are formed, wherein sodium element content is the highest; Sodium sulphate (saltcake) accounts for 28%, and sodium carbonate accounts for 33%, and sodium acid carbonate accounts for 34%, and NaOH accounts for 0.1-0.9%, and other content is moisture and impurity.The present invention adopts native alkali as one of raw material producing lotus rhizome noodles, compared with employing dietary alkali, has not only neutralized the acid produced in noodles sweat, also avoid the destruction to nutrient; In addition, lotus rhizome noodles are also solved because of nutritious and perishable, the not resistance to problem deposited, meanwhile, due to the natural sex of native alkali, useful to health, more improve the value of lotus rhizome noodles as green product.
Compared with prior art, be not adopt water, but directly adopt lotus root juice to be raw materials for production, reasonable mixture ratio, improves the nutritive value of lotus rhizome noodles in the present invention.The present invention's lotus root juice used is stripping and slicing after the fresh lotus rhizome that will pluck is cleaned, and adds water to obtain with beater making beating.Lotus rhizome noodles of the prior art often adopt lotus rhizome hot-water soak and defibrination or decoct water and get juice, and lotus root juice of the present invention is by fresh lotus rhizome stripping and slicing and the making beating that adds water, avoid the destruction of high temperature to lotus rhizome Middle nutrition material, prevent lotus root juice Yin Gaowen and brown stain, ensure that the concentration of lotus root juice, also improve output and the production efficiency of lotus root juice.
The present invention's salt compounded of iodine used is iodic salt, coordinates the normal temperature manufacture craft of lotus rhizome noodles of the present invention, effectively can prevent IDD(Iodine deficiency disorders), useful health.
Further, also food grade cassava modified starch can be added in the raw material of lotus rhizome noodles of the present invention.The present invention's food grade cassava modified starch used is the powder that cassava dehydrates after starch isolation, and amylopectin wherein and the ratio of amylose, up to 80:20, therefore have very high spike viscosity; Being commonly used for thickener, binding agent, swelling agent and stabilizing agent, is also best extender, sweetener, flavor carrier and fat substitute.In Flour product, adopt food grade cassava modified starch, dough can be made to brighten, bright and clean pliable and tough, cut resistant and phozy limit, resistant to cook performance can also be improved.Any relevant report that current food grade cassava modified starch is produced not used for lotus rhizome noodles, but its use is scientific and reasonable, and will the trend of future development be become.
In conjunction with the pulp furnish of lotus rhizome noodles of the present invention, because lotus root juice occupies larger proportion, the lotus rhizome noodle color made and toughness etc. can be affected, therefore, add edible cassava modified starch reach anticorrosion and extend the effect of depositing the time limit, add food grade cassava modified starch and be conducive to brightening, strengthening suppleness and resistant to cook performance and improve noodle color; Coordinate with analysis for soybean powder, improve brighten, the effect of strong muscle, Strengthening and Toughening; Coordinate with native alkali, improve anticorrosion, that the time limit deposited by prolongation lotus rhizome noodles function; Compared with interpolation alum, be both conducive to the comprehensive quality of lotus rhizome noodle product, be conducive to health again.
According to actual needs, also can add natural antiseptic agent in the present invention and meet relevant regulations in standard GB/T 2760-2011 " food additives use sanitary standard ".Natural antiseptic agent comprises agar compound sugar, lysozyme, shitosan, pectin decomposer, Chinese herbal medicine extract, propolis, nucleoprotamine etc., can be used for the processing of lotus rhizome noodles, the natural antiseptic agent being wherein most suitable for lotus rhizome noodles processing is agar compound sugar, lysozyme, shitosan.The ratio that natural antiseptic agent adds is 0.1%-0.2%.
In order to make those of ordinary skill in the art better understand the present invention, the applicant has carried out series of experiment research, to prove effect of the present invention:
Test example 1
1.1 materials and methods
1.1.1 material
Flour: commercially available flour; Lotus-seed-heart powder: commercially available lotus-seed-heart powder, 80 orders; Analysis for soybean powder: commercially available analysis for soybean powder, 60 orders; Glutinous rice flour: commercially available glutinous rice flour, 80 orders; Salt compounded of iodine: commercially available containing salt compounded of iodine; Soil alkali: Xiangyun, yunnan soil alkali; Food grade cassava modified starch: commercially available; Lotus root juice: stripping and slicing after being cleaned by the fresh lotus rhizome plucked, adds water and to pull an oar with beater and to remove slag obtained.
1.1.2 instrument and equipment
SZM15 type dough mixing machine, Dongguan City Xiang Bo mechanical & electronic equipment corporation, Ltd; MT140 type oodle maker, Zaoyang City, Hubei Province superstar Machinery Co., Ltd.; TCS-100 type electronic scale, Hangzhou Zheng Dou mechanical & electronic equipment corporation, Ltd; LZ-1.5 type beater, Guangdong Suihua Machinery Equipment Co., Ltd.; DH-HP408A type climatic chamber, Dongguan City great Hua checkout equipment Co., Ltd.
1.1.3 test method
1.1.3.1 lotus rhizome method for making noodles
According to lotus rhizome noodle processing method of the present invention, carry out with reference to the preparation method in SB/T10137-93 " noodles wheat flour " standard.
1.1.3.2 noodles organoleptic quality evaluations method
According to noodles organoleptic quality standards of grading in SB/T10137-93 " noodles wheat flour " standard, have by 5 the inspector enriching Flour product evaluation experience and evaluate each group of noodles sample and give a mark, the mean value of evaluation result is the final score of sample.Noodles taste project and standards of grading as shown in table 1.
Table 1 noodles taste project and standards of grading
1.2 interpretations of result and discussion
1.2.1 lotus-seed-heart powder addition is on the impact of lotus rhizome noodle quality
Lotus-seed-heart powder addition is respectively 4%, 5%, 6%, 8%, 9%, 10%, and make lotus rhizome noodles its organoleptic quality is evaluated in boiling, result of the test as shown in Figure 1.
As shown in Figure 1: lotus rhizome noodles organoleptic quality is along with the increase of lotus-seed-heart powder addition first in increase tendency, and on a declining curve again after reaching peak value, when lotus-seed-heart powder addition is 8%, the sensory evaluation of lotus rhizome noodles is best.When lotus-seed-heart powder addition is 6% and 9%, the sensory evaluation of lotus rhizome noodles is better; When lotus-seed-heart powder addition is 5%, 10%, the sensory evaluation of lotus rhizome noodles is not good; Visible, when lotus-seed-heart powder addition lower than 6% or higher than 9% time, the sensory evaluation of lotus rhizome noodles is not ideal enough.This is because the protein content in lotus-seed-heart powder is higher, and water absorption rate is high, suitably add hardness and the chewiness that can increase lotus rhizome noodles.And when lotus-seed-heart powder adds too much, the quality of lotus rhizome noodles starts to be deteriorated gradually.Because the granularity of lotus-seed-heart powder is greater than flour particle, and the albumen in lotus-seed-heart powder is non-mucedin, adds excessive lotus-seed-heart powder and dilutes gluten in flour, to the gluten network of noodles, there is destruction, weaken gluten biceps, and hardness is large, easily cracked, coarse mouthfeel.
1.2.2 analysis for soybean powder addition is on the impact of lotus rhizome noodle quality
Lotus-seed-heart powder addition is 8%, and analysis for soybean powder addition is respectively 4%, 5%, 6%, 8%, 9%, 10%, and make lotus rhizome noodles its organoleptic quality is evaluated in boiling, result of the test as shown in Figure 2.
As shown in Figure 2: lotus rhizome noodles organoleptic quality is with the increase of analysis for soybean powder addition in increase tendency, and on a declining curve again after reaching peak value, when analysis for soybean powder addition reaches 8%, the sensory evaluation of lotus rhizome noodles is best.When analysis for soybean powder addition is 6% and 9%, the sensory evaluation of lotus rhizome noodles is better; When analysis for soybean powder addition is 5%, 10%, the sensory evaluation of lotus rhizome noodles is not good; Visible, when analysis for soybean powder addition lower than 6% or higher than 10% time, the sensory evaluation of lotus rhizome noodles is not ideal enough.This is because the soya bean protein in analysis for soybean powder has good water imbibition, retentiveness, and emulsibility, the gluten of lotus rhizome noodles can be made more careful and flexible; Lipoxidase can improve the color and luster of lotus rhizome noodles, and strengthens the three-dimensional structure of mucedin.And when analysis for soybean powder addition is too much, the quality of lotus rhizome noodles starts deterioration.Because the excessive meeting of analysis for soybean powder makes, sensory of noodles is coarse, colour-darkening, has beany flavor, also easily causes noodles overnutrition and easily mouldy, not resistance toly deposits.
1.2.3 glutinous rice flour addition is on the impact of lotus rhizome noodle quality
Lotus-seed-heart powder addition is 8%, and analysis for soybean powder addition is 8%, and glutinous rice flour addition is respectively 3%, 4%, 5%, 6%, 8%, 9%, and make lotus rhizome noodles its organoleptic quality is evaluated in boiling, result of the test as shown in Figure 3.
As shown in Figure 3, lotus rhizome noodles organoleptic quality first presents increase tendency along with the increase of glutinous rice flour addition, on a declining curve again after reaching peak value, and when glutinous rice flour addition is 6%, the sensory evaluation of lotus rhizome noodles is best.When glutinous rice flour addition is 5% and 8%, the sensory evaluation of lotus rhizome noodles is better; When glutinous rice flour addition is 4%, 9%, the sensory evaluation of lotus rhizome noodles is not good; Visible, when glutinous rice flour addition lower than 5% or higher than 8% time, the sensory evaluation of lotus rhizome noodles is not ideal enough.This is because glutinous rice flour water absorbing force is large, meets water and be namely adhered, the viscosity of lotus rhizome noodles can be strengthened, the effect of strong muscle, Strengthening and Toughening can also be played.And when glutinous rice flour addition is too much, the quality of lotus rhizome noodles is deteriorated gradually.Because glutinous rice flour water absorbing force is very strong, excessive meeting makes lotus rhizome noodles harden, and can become dense thick, be clamminess when boiling face.
1.2.4 salt compounded of iodine addition is on the impact of lotus rhizome noodle quality
Lotus-seed-heart powder addition is 8%, and analysis for soybean powder addition is 8%, and glutinous rice flour addition is 6%, and salt compounded of iodine addition is respectively 0,0.1%, 0.2%, 0.3%, 0.4%, 0.5%, and make lotus rhizome noodles its organoleptic quality is evaluated in boiling, result of the test as shown in Figure 4.
As shown in Figure 4, lotus rhizome noodles organoleptic quality first presents increase tendency along with the increase of salt compounded of iodine addition, on a declining curve again after reaching peak value, and when salt compounded of iodine addition is 0.2%, the sensory evaluation of lotus rhizome noodles is best.When salt compounded of iodine addition is 0.1% and 0.4%, the sensory evaluation of lotus rhizome noodles is better; When glutinous rice flour addition is 0,0.5%, the sensory evaluation of lotus rhizome noodles is not good; Visible, when salt compounded of iodine addition lower than 0.1% or higher than 0.4% time, the sensory evaluation of lotus rhizome noodles is not ideal enough.This is because salt compounded of iodine has astriction to gluten, the viscoelasticity of adjustable dough accordingly.Appropriate interpolation salt compounded of iodine can make gluten duration of run extend, and gluten biceps strengthens, and taste flavor improves.But too much add salt compounded of iodine, mucedin sex change can be made, reduce gluten quality, make the elasticity of dough, extensibility reduces simultaneously, food flavor also can be made over-salty simultaneously and affect mouthfeel and the local flavor of lotus rhizome noodles.
1.2.5 native alkali addition is on the impact of lotus rhizome noodle quality
Lotus-seed-heart powder addition is 8%, and analysis for soybean powder addition is 8%, and glutinous rice flour addition is 6%, salt compounded of iodine addition is 0.2%, soil alkali addition is respectively 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, makes lotus rhizome noodles and its organoleptic quality is evaluated in boiling, and result of the test as shown in Figure 5.
As shown in Figure 5: lotus rhizome noodles organoleptic quality first presents increase tendency along with the increase of native alkali addition, on a declining curve again after reaching peak value, when native alkali addition is 1.2%, the sensory evaluation of lotus rhizome noodles is best.When salt compounded of iodine addition is 1.1% and 1.4%, the sensory evaluation of lotus rhizome noodles is better; When glutinous rice flour addition is 0,1.5%, the sensory evaluation of lotus rhizome noodles is not good; Visible, when salt compounded of iodine addition lower than 1.1% or higher than 1.4% time, the sensory evaluation of lotus rhizome noodles is not ideal enough.This is because appropriate native alkali can make pulverulent mixture when decomposes, absorb moisture content, reach good stickiness and elasticity, improve taste flavor; Also have in when leavening dough and acid and corrosion-resistant effect; The nutrition that the lotus rhizome noodles made retain is more, and environmental protection does not injure one's stomach, and resistance toly deposits.But it is excessive that native alkali adds, and the taste of lotus rhizome noodles can be made to be deteriorated, and palatability is not good, has impact to health yet simultaneously.
1.2.6 lotus root juice addition is on the impact of lotus rhizome noodle quality
Lotus-seed-heart powder addition is 8%, analysis for soybean powder addition is 8%, glutinous rice flour addition is 6%, salt compounded of iodine addition is 0.2%, soil alkali addition is 1.2%, lotus root juice addition is respectively 30%, 31%, 32%, 33%, 34%, 35%, and make lotus rhizome noodles its organoleptic quality is evaluated in boiling, result of the test as shown in Figure 6.
As shown in Figure 6: lotus rhizome noodles organoleptic quality first presents increase tendency along with the increase of lotus root juice addition, on a declining curve again after reaching peak value, when lotus root juice addition is 32%, the sensory evaluation of lotus rhizome noodles is best.When lotus root juice addition is 31% and 34%, the sensory evaluation of lotus rhizome noodles is better; When adding lotus root juice dosage and being 30%, 35%, the sensory evaluation of lotus rhizome noodles is not good; Visible, when lotus root juice addition lower than 31% or higher than 35% time, the sensory evaluation of lotus rhizome noodles is not ideal enough.This is because lotus root juice is very few is unfavorable for that raw material stirs, and be unfavorable for that the beneficiating ingredient in other raw materials fully combines, and addition crosses the color and luster and apparent state that affect lotus rhizome noodles at most, make the palatability of lotus rhizome noodles, toughness not enough; Meanwhile, lotus root juice interpolation is excessive may make the quality guarantee period of lotus rhizome noodles shorten, easily mouldy because nutriment is abundant.
1.2.7 food grade cassava modified starch addition is on the impact of lotus rhizome noodle quality
Lotus-seed-heart powder addition is 8%, analysis for soybean powder addition is 8%, glutinous rice flour addition is 6%, salt compounded of iodine addition is 0.2%, soil alkali addition is 1.2%, and lotus root juice addition is 32%, and food grade cassava modified starch addition is respectively 5%, 6%, 7%, 8%, 9%, 10%, make lotus rhizome noodles its organoleptic quality is evaluated in boiling, result of the test as shown in Figure 7.
As shown in Figure 7: lotus rhizome noodles organoleptic quality first presents increase tendency along with the increase of food grade cassava modified starch addition, on a declining curve again after reaching peak value, when food grade cassava modified starch addition is 8%, the sensory evaluation of lotus rhizome noodles is best.When food grade cassava modified starch addition is 7%, the sensory evaluation of lotus rhizome noodles is better; When food grade cassava modified starch addition is 6%, 9%, 10%, the sensory evaluation of lotus rhizome noodles is not good; Visible, when food grade cassava modified starch addition lower than 7% or higher than 8% time, the sensory evaluation of lotus rhizome noodles is not ideal enough.This is because food grade cassava modified starch has very high spike viscosity, and hydrophily is strong, can combine the network structure forming even compact, the color and luster of lotus rhizome noodles, slickness and toughness can be made to be improved, can also strengthen its boiling fastness with mucedin etc.But food grade cassava modified starch adds too much by the moisture of hyperabsorption, is unfavorable for that other raw materials are combined with water, even destroys gluten structure, make that lotus rhizome noodles harden, toughness deficiency, occur soup paste phenomenon when boiling face, taste is not good; Meanwhile, because the price of food grade cassava modified starch is higher, excessive use will cause cost to improve.
1.3 conclusion
From above-mentioned test, when lotus-seed-heart powder addition in lotus rhizome noodles is 8%, analysis for soybean powder addition is 8%, and glutinous rice flour addition is 6%, and salt compounded of iodine addition is 0.2%, and native alkali addition is 1.2%, and when lotus root juice addition is 32%, the organoleptic quality of lotus rhizome noodles is best.Adopt food grade cassava modified starch on this basis, when food grade cassava modified starch addition is 32%, lotus rhizome noodles organoleptic quality is best.The optimum range of lotus-seed-heart powder addition is 6%-9%, the optimum range of analysis for soybean powder addition is 6%-9%, the optimum range of glutinous rice flour addition is 5%-8%, the optimum range of salt compounded of iodine addition is 0.1-0.4%, the optimum range of soil alkali addition is 1.1%-1.4%, and the optimum range of lotus root juice addition is 31%-34%.In addition, the optimum range of food grade cassava modified starch addition is 7%-8%.
Affecting the factor lotus-seed-heart powder of lotus rhizome noodles organoleptic quality, analysis for soybean powder, glutinous rice flour, salt compounded of iodine, native alkali, lotus root juice is all first rise to decline afterwards to its qualitative effects trend, present a peak value, namely have optimum addition, too much or very few all have deterioration effect to lotus rhizome noodle quality.
Test example 2 Research on processing technology
The Research on processing technology of 2.1 lotus root juices
2.1.1 test method
Get the fresh lotus rhizome 30kg of harvesting, stochastic averagina is divided into test group, control group 1 and control group 2, after adopting following methods to process respectively, obtain lotus root juice, the obtained lotus rhizome noodles of processing are continued again according to processing method of the present invention, and evaluate its organoleptic quality after cooking, according to noodles organoleptic quality standards of grading (table 1 as in test example 1) in SB/T10137-93 " noodles wheat flour " standard, by 5, there is the inspector enriching Flour product evaluation experience evaluate each group of noodles sample and give a mark, the mean value of evaluation result is the final score of sample.
Test group: stripping and slicing after being cleaned by the fresh lotus rhizome plucked, adds water and to pull an oar with beater and to remove slag obtained;
Control group 1: after the fresh lotus rhizome plucked is cleaned, stripping and slicing, Plus acidic conditioning agent adjustment acidity, after 80 DEG C of hot-water soak 30min, defibrination;
Control group 2: after the fresh lotus rhizome plucked is cleaned, decoct water and get juice.
2.1.2 result of the test
The lotus rhizome noodles that the lotus root juice obtained with three groups of distinct methods makes for raw material, its final score is as shown in table 2:
The lotus rhizome noodles organoleptic quality total score that lotus root juice makes respectively organized by table 2
| Group | Test group | Control group 1 | Control group 2 |
| Sensory evaluation total score | 91 | 73 | 65 |
As shown in Table 2, the noodles organoleptic quality total score of test group is higher than control group 1 and control group 2, visible, adopts the lotus root juice that lotus root juice processing method of the present invention obtains, as the raw materials for production of lotus rhizome noodles, get juice or decoct water that to get the effect of juice well a lot of than being mashed by lotus rhizome in prior art.This is because the present invention pulverizes the method for making beating after adopting sterilization, the nutriment in lotus rhizome can be retained to greatest extent, remain the delicate fragrance of lotus rhizome; And the method that lotus rhizome gets juice is mashed in control group 1 employing, make the concentration of lotus root juice excessive, have impact on the food flavor of lotus rhizome noodles; Control group 2 adopts and decocts the method that water gets juice, destroys the nutritional labeling in lotus rhizome, have also been changed the original flavor of lotus rhizome, have impact on mouthfeel and the local flavor of lotus rhizome noodles.
2.2 curing process researchs
2.2.1 test method
Get each raw material by formula of the present invention, adopt the processing method of lotus rhizome noodles of the present invention, first the curing time will be set to 8min, 9min, 10min, 11min, 12min, make lotus rhizome noodles respectively; Curing temperature is set to 23 DEG C, 24 DEG C, 25 DEG C, 26 DEG C, 27 DEG C, 28 DEG C again, makes lotus rhizome noodles respectively; Finally slaking humidity is set to 80%, 81%, 82%, 83%, 84% and 85%, makes lotus rhizome noodles respectively; By the lotus rhizome noodles be made under the condition of different curing time, different curing temperature and different slaking humidity, carry out its organoleptic quality of boiling post-evaluation, according to noodles organoleptic quality standards of grading (table 1 as in test example 1) in SB/T10137-93 " noodles wheat flour " standard, by 5, there is the inspector enriching Flour product evaluation experience evaluate each group of noodles sample and give a mark, the mean value of evaluation result is the final score of sample, to filter out the curing process parameter of best results.
2.2.2 result of the test
2.2.2.1 the curing time is on the impact of lotus rhizome noodles organoleptic quality
Under different curing time conditions, adopt the lotus rhizome noodles that formula of the present invention and processing method are made, its organoleptic quality final score is as shown in table 3.
Lotus rhizome noodles sensory evaluation total score obtained under the table 3 different curing time
| Curing time | 8min | 9min | 10min | 11min | 12min |
| Sensory evaluation total score | 66 | 84 | 93 | 87 | 69 |
As shown in Table 3, when the curing time is 10min time, obtained lotus rhizome noodles organoleptic quality is best; When the curing time at 9min-11min time, the organoleptic quality of obtained lotus rhizome noodles is better; When the curing time be less than 9min or more than 11min time, obtained lotus rhizome noodles aesthetic quality is undesirable.This is because slaking is one of key point determining noodles quality, and curing time length is the principal element affecting slaking effect.Curing time is relevant with the composition of dough, and the composition of dough depends on the raw material making noodles; Due to lotus rhizome noodles of the present invention with lotus-seed-heart powder, analysis for soybean powder, glutinous rice flour and lotus root juice etc. for raw material, composition is comparatively complicated, different to the noodles of requirement also from general of curing time.Curing time is not enough, and dough quality is not good, and free lipid is less, and lipid binding rate is lower, and moisture is uneven, is unfavorable for that gluten homogenizes and eliminates dough internal stress, causes the bad of lotus rhizome noodles.And the curing time is long, lotus rhizome noodles hardness may be made to increase, and biceps weakens, and shears difficulty and increases; In addition because the curing time is long, gluten network becomes too tight, may affect the brightness of lotus rhizome noodles, make its color and luster dimmed.The curing time of processing method of the present invention is 9min-11min, is conducive to formation and the strengthening of mucedin, is also conducive to the shear forming of lotus rhizome noodles, and the color and luster of product and palatability.
2.2.2.2 curing temperature is on the impact of lotus rhizome noodles organoleptic quality
Under different curing temperature conditions, adopt the lotus rhizome noodles that formula of the present invention and processing method are made, its organoleptic quality final score is as shown in table 4.
Lotus rhizome noodles sensory evaluation total score obtained under the different curing temperature of table 4
| Curing temperature | 23℃ | 24℃ | 25℃ | 26℃ | 27℃ | 28℃ |
| Sensory evaluation total score | 71 | 77 | 85 | 92 | 83 | 76 |
As shown in Table 4, when curing temperature is 26 DEG C, obtained lotus rhizome noodles sensory evaluation total score is the highest, during lower than 26 DEG C or higher than 26 DEG C, the sensory evaluation score of lotus rhizome noodles has the trend of reduction, that is, obtain the best organoleptic quality of lotus rhizome noodles, the optimum cure temperature of employing is 26 DEG C.
2.2.2.3 slaking humidity is on the impact of lotus rhizome noodles organoleptic quality
Under different slaking damp conditions, adopt the lotus rhizome noodles that formula of the present invention and processing method are made, its organoleptic quality final score is as shown in table 4.
Lotus rhizome noodles sensory evaluation total score obtained under the different slaking humidity of table 5
| Curing temperature | 80% | 81% | 82% | 83% | 84% | 85% |
| Sensory evaluation total score | 78 | 82 | 86 | 90 | 83 | 70 |
As shown in Table 5, when slaking humidity is 83%, obtained lotus rhizome noodles sensory evaluation total score is the highest, lower than 83% or higher than 83% time, the sensory evaluation score of lotus rhizome noodles has the trend of reduction, that is, obtain the best organoleptic quality of lotus rhizome noodles, the optimum cure humidity of employing is 83%.
2.3 stoving process researchs
2.3.1 test method
Get each raw material by formula of the present invention, adopt the processing method of lotus rhizome noodles of the present invention, first bake out temperature is set to 25 DEG C, 26 DEG C, 27 DEG C, 28 DEG C, 29 DEG C, 30 DEG C, make lotus rhizome noodles respectively; Again drying time is set to 5h, 5.5h, 6h, 6.5h, 7h, 7.5h, makes lotus rhizome noodles respectively.By the lotus rhizome noodles be made under different bake out temperature and different drying time condition, carry out its organoleptic quality of boiling post-evaluation, according to noodles organoleptic quality standards of grading (table 1 as in test example 1) in SB/T10137-93 " noodles wheat flour " standard, by 5, there is the inspector enriching Flour product evaluation experience evaluate each group of noodles sample and give a mark, the mean value of evaluation result is the final score of sample, to filter out the curing process parameter of best results.
2.3.2 result of the test
2.3.2.1 different bake out temperature is on the impact of lotus rhizome noodles organoleptic quality
Under different bake out temperature conditions, adopt the lotus rhizome noodles that formula of the present invention and processing method are made, its organoleptic quality final score is as shown in table 6.
Lotus rhizome noodles sensory evaluation total score obtained under the different bake out temperature of table 6
| Curing temperature | 25℃ | 26℃ | 27℃ | 28℃ | 29℃ | 30℃ |
| Sensory evaluation total score | 74 | 77 | 82 | 83 | 85 | 89 |
As shown in Table 6, when bake out temperature is 30 DEG C, obtained lotus rhizome noodles sensory evaluation total score is the highest, during lower than 30 DEG C or higher than 30 DEG C, the sensory evaluation score of lotus rhizome noodles has the trend of reduction, that is, obtain the best organoleptic quality of lotus rhizome noodles, the best bake out temperature of employing is 30 DEG C.
2.3.2.2 different drying time is on the impact of lotus rhizome noodles organoleptic quality
Under different drying time conditions, adopt the lotus rhizome noodles that formula of the present invention and processing method are made, its organoleptic quality final score is as shown in table 7.
Lotus rhizome noodles sensory evaluation total score obtained under the different drying time of table 7
| Curing temperature | 5h | 5.5h | 6h | 6.5h | 7h | 7.5h |
| Sensory evaluation total score | 65 | 73 | 91 | 84 | 80 | 76 |
As shown in Table 7, when drying time is 6h, obtained lotus rhizome noodles sensory evaluation total score is the highest, be less than 6h or more than 6h time, the sensory evaluation score of lotus rhizome noodles has the trend of reduction, that is, obtain the best organoleptic quality of lotus rhizome noodles, the best drying time of employing is 6h.
2.4 conclusion
Adopt the lotus root juice that the lotus root juice preparation method in the present invention obtains, the lotus rhizome noodles organoleptic quality produced is better, to be better than adopting in prior art with hot-water soak and defibrination and decoct water juice extracting method and obtain lotus root juice.Reach the effect that lotus rhizome noodles aesthetic quality is best, the curing time preferable range of employing is 9min-11min, and wherein the optimum cure time is 10min; The curing temperature scope adopted is 23 DEG C-28 DEG C, and wherein optimum cure temperature is 26 DEG C; The slaking humidity range adopted is 80%-85%, and wherein optimum cure humidity is 83%; The bake out temperature scope adopted is 25 DEG C-30 DEG C, and wherein best bake out temperature is 30 DEG C; Adopt drying time preferable range to be 6h-7h, wherein best drying time is 6h.
Test 3 health-care effect tests
3.1 test method
Of all ages and sex, random selecting hyperlipemia 90, is equally divided into 3 groups, often organizes 30; Dyspeptic tested 90, be equally divided into 3 groups, often organize 30; Tested 90 of habitual constipation, are equally divided into 3 groups, often organize 30; Frequent diarrhoea or frequent micturition tested 90, are equally divided into 3 groups, often organize 30; Tested 90 of anaemia, are equally divided into 3 groups, often organize 30.
Group 1 adopts common pure noodles; Group 2 adopts common lotus leaf noodles of the prior art; Group 3 adopts lotus rhizome noodles obtained in the embodiment of the present invention 1.Allow and tested the noodles that group correspondence in its place adopts are used as daily staple food, edible after 60 days, the degree that statistics symptom is improved and effect and efficient.Symptom improve degree be divided into three grades: invalid, slightly improve and obviously improve; Invalidly refer to that symptom is without improvement; Slightly improve and refer to that symptom makes moderate progress, but effect not very good; Obvious improvement refer to symptom be improved significantly or disappear.
Efficient computational methods are:
3.2 result of the test
The health-care effect of each group of noodles to different symptoms is as shown in table 8.
Table 8 respectively organizes noodles to the health-care effect of different symptoms
As shown in Table 8, group 3 > group 2 > group 1 is followed successively by the improvement effect of hyperlipemia, group 3 > group 2 > group 1 is followed successively by dyspeptic effect of improving, group 3 > group 2 > group 1 is followed successively by the improvement effect of constipation, to diarrhoea, the improvement effect of frequent micturition is followed successively by group 3 > group 2 > group 1, group 3 > group 2 > group 1 is followed successively by the improvement effect of anaemia.Visible, group 2(common lotus rhizome noodles) and group 3(lotus rhizome of the present invention noodles) to the improvement successful of hyperlipemia, indigestion, constipation, diarrhoea, frequent micturition and anaemia higher than the common noodles of group 1(), and the improvement successful organizing 3 is better than group 2.The effect of group 3 to treatment anaemia and constipation is better than group 1 and group 2, and the successful improving indigestion and diarrhoea, frequent micturition and hyperlipemia is better than group 1 and group 2, reaches the effect of invigorating spleen and reinforcing stomach, appetite-stimulating indigestion-relieving, reducing blood lipid, diuresis defaecation, help of nourishing blood.
From the health-care effect of each raw material of the present invention, lotus root juice has the effect of clearing away heat to stop bleeding, invigorating spleen and reinforcing stomach, nourishing blood and promoting granulation, the loose stasis of blood, also can antidiarrheal, simultaneously can also diuresis defaecation; Lotus-seed-heart powder have enhance metabolism, reducing blood lipid and enhancing immunity etc. effect, and diuresis, anthydropic function; Analysis for soybean powder has to be improved and reduces blood fat and cholesterol, promotion fat metabolism, promote toxin expelling and accelerate the effect of food by the enteron aisle time; Glutinous rice flour has the function of tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, to deficiency-cold in spleen and stomach, be off one's feed, abdominal distension diarrhoea have certain mitigation, also there is inducing astrigency effect, have good food therapy effect to frequent micturition and night sweat; Soil alkali has the effect of appetite-stimulating indigestion-relieving and cleaning stomach; Salt compounded of iodine can supplementing iodine element.In the process making lotus rhizome noodles, the beneficiating ingredient in each raw material be combined with each other, and produces synergy and check and balance, makes lotus rhizome noodle product have multi-efficiency.Beneficiating ingredient in lotus root juice and lotus-seed-heart powder plays the effect of diuresis defaecation jointly; Beneficiating ingredient in lotus-seed-heart powder and analysis for soybean powder plays the effect of reducing blood lipid jointly, plays again the effect enhanced metabolism simultaneously; Beneficiating ingredient in lotus root juice, glutinous rice flour and native alkali plays the effect of strengthening spleen and nourishing stomach jointly; Soil alkali and analysis for soybean powder in beneficiating ingredient jointly play promote digestion, cleaning stomach effect; Lotus root juice and glutinous rice flour play the effect alleviating diarrhoea or antidiarrheal jointly, the effect jointly played tonifying middle-Jiao and Qi again, nourish blood simultaneously.Meanwhile, the diuresis of lotus root juice, lotus-seed-heart powder and the mutual containing of inducing astrigency effect of glutinous rice flour; Glutinous rice flour is nondigestible, and native alkali has the effect of appetite-stimulating indigestion-relieving.Visible, the effect of lotus rhizome noodles of the present invention is not the simple superposition of the corresponding effect of each raw material, but all raw materials combine the health-care effect having played purification health, develop immunitypty, the long-term edible effect that can reach invigorating spleen and reinforcing stomach, appetite-stimulating indigestion-relieving, reducing blood lipid, diuresis defaecation, help of nourishing blood.
Beneficial effect of the present invention: with refining flour and lotus root juice for base stock, compared with prior art, additionally use lotus-seed-heart powder, analysis for soybean powder and glutinous rice flour, and with the addition of salt compounded of iodine, soil alkali etc., substantially not containing food additives, raw material is natural, compatibility is scientific and reasonable, each raw material is after processing by specific production technology, various beneficiating ingredient is made fully to interact and combine, define and both there is invigorating spleen and reinforcing stomach, appetite-stimulating indigestion-relieving, reducing blood lipid, diuresis defaecation, nourish blood effect of help, there is again mouthfeel sliding tender, good colour, viscosity is good, chewiness is pure, nutritious and the resistance to high-quality lotus rhizome noodle product depositing feature.The lotus rhizome noodles adopting the present invention to obtain are resistance to be deposited, and can deposit 3 months to 4 years.
Accompanying drawing explanation
Fig. 1 is the effect diagram of lotus-seed-heart powder addition to lotus rhizome noodle quality;
Fig. 2 is the effect diagram of analysis for soybean powder addition to lotus rhizome noodle quality;
Fig. 3 is the effect diagram of glutinous rice flour addition to lotus rhizome noodle quality;
Fig. 4 is the effect diagram of salt compounded of iodine addition to lotus rhizome noodle quality;
Fig. 5 is that native alkali addition is to the effect diagram of lotus rhizome noodle quality;
Fig. 6 is the effect diagram of lotus root juice addition to lotus rhizome noodle quality;
Fig. 7 is that food grade cassava modified starch addition is to the effect diagram of lotus rhizome noodle quality.
Specific embodiment mode
In order to deepen the understanding of the present invention, below in conjunction with specific embodiment, the present invention is described in further detail, but do not form limiting the scope of the present invention.
Embodiment 1
Formula:
Lotus-seed-heart powder 8%, analysis for soybean powder 8%, glutinous rice flour 6%, salt compounded of iodine 0.2%, native alkali 1.2%, lotus root juice 32%, all the other are refining flour.
Method for making:
(1) preparation of lotus root juice:
Stripping and slicing after the fresh lotus rhizome plucked is cleaned, adding water breaks into lotus rhizome juice with beater, removes slag and stays juice, obtain lotus root juice, for subsequent use;
(2) mixing of raw material, stirring:
Take each raw material by the percent mass proportioning in formula, mix and stir;
(3) add lotus root juice, stir post curing:
In the mixed material of gained in step (2), lotus root juice obtained in step (1) is added by percent mass proportioning, after stirring obtain dough with mixer, temperature 26 DEG C, humidity 83% time standing slaking 10min:
(4) calendering, slitting, dry:
With machine, flour is rolled into noodles shape automatically, automatic peg also sends into drying room inner drying, and bake out temperature is 30 DEG C, and drying time is 6h.
Embodiment 2
Formula:
Lotus-seed-heart powder 8%, analysis for soybean powder 8%, glutinous rice flour 6%, salt compounded of iodine 0.2%, native alkali 1.2%, food grade cassava modified starch 8%, lotus root juice 32%, all the other are refining flour.
Method for making:
(1) preparation of lotus root juice:
Stripping and slicing after the fresh lotus rhizome plucked is cleaned, adding water breaks into lotus rhizome juice with beater, removes slag and stays juice, obtain lotus root juice, for subsequent use;
(2) mixing of raw material, stirring:
Take each raw material by the percent mass proportioning in formula, mix and stir;
(3) add lotus root juice, stir post curing:
In the mixed material of gained in step (2), lotus root juice obtained in step (1) is added by percent mass proportioning, after stirring obtain dough with mixer, temperature 26 DEG C, humidity 84% time standing slaking 10min:
(4) calendering, slitting, dry:
With machine, flour is rolled into noodles shape automatically, automatic peg also sends into drying room inner drying, and bake out temperature is 30 DEG C, and drying time is 6h.
Embodiment 3
Formula:
Lotus-seed-heart powder 6%, analysis for soybean powder 6%, glutinous rice flour 5%, salt compounded of iodine 0.1%, native alkali 1.1%, lotus root juice 31, all the other are refining flour.
Method for making:
(1) preparation of lotus root juice:
Stripping and slicing after the fresh lotus rhizome plucked is cleaned, adding water breaks into lotus rhizome juice with beater, removes slag and stays juice, obtain lotus root juice, for subsequent use;
(2) mixing of raw material, stirring:
Take each raw material by the percent mass proportioning in formula, mix and stir;
(3) add lotus root juice, stir post curing:
In the mixed material of gained in step (2), lotus root juice obtained in step (1) is added by percent mass proportioning, after stirring obtain dough with mixer, temperature 23 DEG C, humidity 80% time standing slaking 9min;
(4) calendering, slitting, dry:
With machine, flour is rolled into noodles shape automatically, automatic peg also sends into drying room inner drying, and bake out temperature is 25 DEG C, and drying time is 6h.
Embodiment 4
Formula:
Lotus-seed-heart powder 9%, analysis for soybean powder 9%, glutinous rice flour 8%, salt compounded of iodine 0.4%, native alkali 1.4%, lotus root juice 34%, all the other are refining flour.
Method for making:
(1) preparation of lotus root juice:
Stripping and slicing after the fresh lotus rhizome plucked is cleaned, adding water breaks into lotus rhizome juice with beater, removes slag and stays juice, obtain lotus root juice, for subsequent use;
(2) mixing of raw material, stirring:
Take each raw material by the percent mass proportioning in formula, mix and stir;
(3) add lotus root juice, stir post curing:
In the mixed material of gained in step (2), lotus root juice obtained in step (1) is added by percent mass proportioning, after stirring obtain dough with mixer, temperature 28 DEG C, humidity 85% time standing slaking 11min;
(4) calendering, slitting, dry:
With machine, flour is rolled into noodles shape automatically, automatic peg also sends into drying room inner drying, and bake out temperature is 30 DEG C, and drying time is 6-7h.
Embodiment 5
Formula:
Lotus-seed-heart powder 7%, analysis for soybean powder 7%, glutinous rice flour 6%, salt compounded of iodine 0.2%, native alkali 1.2%, food grade cassava modified starch 7%, lotus root juice 32, all the other are refining flour.
Method for making:
(1) preparation of lotus root juice:
Stripping and slicing after the fresh lotus rhizome plucked is cleaned, adding water breaks into lotus rhizome juice with beater, removes slag and stays juice, obtain lotus root juice, for subsequent use;
(2) mixing of raw material, stirring:
Take each raw material by the percent mass proportioning in formula, mix and stir;
(3) add lotus root juice, stir post curing:
In the mixed material of gained in step (2), lotus root juice obtained in step (1) is added by percent mass proportioning, after stirring obtain dough with mixer, temperature 25 DEG C, humidity 82% time standing slaking 10min;
(4) calendering, slitting, dry:
With machine, flour is rolled into noodles shape automatically, automatic peg also sends into drying room inner drying, and bake out temperature is 25 DEG C, and drying time is 6h.
Embodiment 6
Formula:
Lotus-seed-heart powder 8%, analysis for soybean powder 8%, glutinous rice flour 7%, salt compounded of iodine 0.3%, native alkali 1.3%, lotus root juice 33%, all the other are refining flour.
Method for making:
(1) preparation of lotus root juice:
Stripping and slicing after the fresh lotus rhizome plucked is cleaned, adding water breaks into lotus rhizome juice with beater, removes slag and stays juice, obtain lotus root juice, for subsequent use;
(2) mixing of raw material, stirring:
Take each raw material by the percent mass proportioning in formula, mix and stir;
(3) add lotus root juice, stir post curing:
In the mixed material of gained in step (2), lotus root juice obtained in step (1) is added by percent mass proportioning, after stirring obtain dough with mixer, temperature 28 DEG C, humidity 81% time standing slaking 11min;
(4) calendering, slitting, dry:
With machine, flour is rolled into noodles shape automatically, automatic peg also sends into drying room inner drying, and bake out temperature is 30 DEG C, and drying time is 7h.
Embodiment 7-26
Adopt with processing method described in embodiment 1, take with the formula in table 9 making that each raw material carries out lotus rhizome noodles.Wherein, A is lotus-seed-heart powder, and B is analysis for soybean powder, and C is glutinous rice flour, and D is salt compounded of iodine, and E is native alkali, and F is food grade cassava modified starch, and G is lotus root juice, and H is refining flour.
Table 9 embodiment 7-26 fills a prescription
GB2760 " food additives use sanitary standard ", the GB5009.3 assay method of moisture " in the food ", GB5517 " grain acidity assaying method " and GB7718 " the food labelling universal standard " by reference, after testing, lotus rhizome noodles of the present invention meet the relevant criterion of People's Republic of China (PRC) professional standard SB/T10068-92 " vermicelli ", and detailed content is as follows:
1 technical requirement
1.1 specification
Length: 180; 200; 220; 240mm (± 8mm);
Thickness: 0.6-1.4mm;
Width: 0.8-10.0mm.
1.2 net weight deviation≤± 2.0%.
1.3 organoleptic requirements
1.3.1 color and luster: normal, uniformity.
1.3.2 smell: normal, without tart flavour, musty and other peculiar smell.
1.3.3 cooking property: boil rear mouthfeel and do not glue, not gritty, soft tasty and refreshing.
1.4 sanitary index
1.4.1 free from admixture, without insect pest, pollution-free.
1.4.2 food additives meet the regulation of GB2760.
1.5 physical and chemical indexs detect
1.5.1 test method
1.5.1.1 moisture detecting method
The method specified by GB5009.3 measures.
1.5.1.2 acidity detection method
The method specified by GB5517 measures.
1.5.1.3 irregular degree, natural strip-breaking rate detection method
A. instrument
Balance: sensibility reciprocal 0.1g.
B. step
By jagged, pimple, drafting distortion and curtailment, draw samples 1.0kg, specifies that the vermicelli of 2/3rds detect and weighs, calculate irregular degree.
In formula: Q---irregular degree, %;
Mq---irregular noodles weight, g;
G---example weight, g;
The vermicelli of the curtailment specific length 2/3rds in above-mentioned irregular degree are detected and weighs, calculate nature strip-breaking rate.
In formula: Z---natural strip-breaking rate, %;
Mz---the disconnected vermicelli weight detected, g;
G---example weight, g.
1.5.1.4 bending strip-breaking rate detection method
Extract noodles 20, be cut into 180mm, be placed on respectively indicate centimeter scale and angle flat board on, be slowly moved to the left in the horizontal direction with the left hand fixed zero end right hand, make noodles bend to arc, arrive specify angle of bend fracture, be bending breaker bars.
In formula: U---bending fracture rate, %
N---the bending vermicelli radical fractureed.
1.5.1.5 ripe strip-breaking rate and cooking loss detection method
A. instrument
Baking oven; Adjustable electric furnace: 1000W; Stopwatch; Balance: sensibility reciprocal 0.1g; Beaker: 1000ml2,250ml2; Volumetric flask: 500ml; Pipette: 50ml; Sheet glass 2 pieces (100 × 50mm).
B. step
A () cooking length of time measures
Extract 40, vermicelli, put into the 1000ml beaker (or aluminum pot) filling example weight 50 times of boiling water, use adjustable heating by electric cooker, keep the slight boiling condition of water, sampled from 2 minutes, then every half a minute sampling once, each one, flatten with two blocks of sheet glass, observe the inner white hard-core line of vermicelli, the time of recording during white hard-core heading line off is cooking length of time.
(b) ripe strip-breaking rate inspection
Extract 40, vermicelli, put into the 1000ml beaker (or aluminum pot) filling sample 50 times of boiling water, use adjustable heating by electric cooker, keep the slight boiling condition of water, after reaching aforementioned surveyed cooking length of time, with bamboo chopsticks, noodles are chosen gently, calculate ripe strip-breaking rate and inspection cooking property.
In formula: S---ripe strip-breaking rate, %
Ns---sectional strip radical.
1.5.1.6 cooking injury test method
Take about 10g sample, be accurate to 0.1g, put into the beaker filling 500ml boiling water (distilled water), with heating by electric cooker, keep the slight boiling condition of water, after boiling by the cooking length of time of aforementioned mensuration, vermicelli are chosen with chopsticks, noodle soup is put to normal temperature, proceeds to constant volume mixing in 500ml volumetric flask, inhales 50ml noodle soup and pour in the 250ml beaker of constant weight, be placed on after adjustable electric furnace evaporates most of moisture, suck noodle soup 50ml again to continue to be evaporated near doing, put into 105 DEG C of baking ovens and dry to constant weight, calculate cooking loss.
In formula: P---cooking loss, %;
M---dry in 100ml noodle soup, g;
W---vermicelli moisture, %;
G---example weight, g.
1.5.2 result of the test
Randomly draw the detection that the lotus rhizome noodles made in the embodiment of the present invention 1 ~ 6 carry out physical and chemical index.After testing, the physical and chemical index of the embodiment of the present invention 1 ~ 6 is as shown in table 10.
The physical and chemical index of table 10 lotus rhizome noodles of the present invention
As shown in Table 10, every physical and chemical index of lotus rhizome noodles of the present invention is all qualified, and reaches vermicelli primes standard.
Claims (6)
1. lotus rhizome noodles, with flour and lotus root juice for primary raw material, it is characterized in that: add lotus-seed-heart powder, analysis for soybean powder, glutinous rice flour in the feed, and adopt native alkali, concrete, be made up of the raw material of following masses per distribution ratio: lotus-seed-heart powder 6%-9%, analysis for soybean powder 6%-9%, glutinous rice flour 5%-8%, salt compounded of iodine 0.1%-0.4%, soil alkali 1.1%-1.4%, lotus root juice 31-34%, all the other are refining flour;
The processing method of lotus rhizome noodles, comprises the following steps:
(1) preparation of lotus root juice:
Stripping and slicing after the fresh lotus rhizome plucked is cleaned, adding water breaks into lotus rhizome juice with beater, removes slag and stays juice, obtain lotus root juice, for subsequent use;
(2) mixing of raw material, stirring:
Take each raw material by the percent mass proportioning in formula, mix and stir;
(3) add lotus root juice, stir post curing:
In the mixed material of gained in step (2), lotus root juice obtained in step (1) is added by percent mass proportioning, after stirring obtain dough with mixer, temperature 23 DEG C-28 DEG C, under humidity 80%-85%, leave standstill slaking 9min-11min;
(4) calendering, slitting, dry:
With machine, flour is rolled into noodles shape automatically, automatic peg also sends into drying room inner drying, and bake out temperature is 25 DEG C-30 DEG C, and drying time is 6-7h.
2. lotus rhizome noodles according to claim 1, is characterized in that: raw materials used percent mass proportioning is: lotus-seed-heart powder 8%, analysis for soybean powder 8%, glutinous rice flour 6%, salt compounded of iodine 0.2%, native alkali 1.2%, lotus root juice 32%, and all the other are refining flour.
3. lotus rhizome noodles according to claim 1, it is characterized in that: also added food grade cassava modified starch, raw materials used percent mass proportioning is: lotus-seed-heart powder 7%-8%, analysis for soybean powder 7%-8%, glutinous rice flour 6%-7%, salt compounded of iodine 0.2%-0.3%, soil alkali 1.2%-1.3%, food grade cassava modified starch 7%-8%, lotus root juice 32-33%, all the other are refining flour.
4. lotus rhizome noodles according to claim 3, is characterized in that: raw materials used percent mass proportioning is: lotus-seed-heart powder 8%, analysis for soybean powder 8%, glutinous rice flour 6%, salt compounded of iodine 0.2%, native alkali 1.2%, food grade cassava modified starch 8%, lotus root juice 32%, all the other are refining flour.
5. lotus rhizome noodles as claimed in claim 1, it is characterized in that: step (3) described in its processing method in the mixed material of gained in step (2), adds lotus root juice obtained in step (1) by percent mass proportioning, after stirring obtain dough with mixer, temperature 26 DEG C, humidity 83% time standing slaking 10min.
6. lotus rhizome noodles as claimed in claim 1, is characterized in that: step (4) described in its processing method is, with machine, flour is rolled into noodles shape automatically, and automatic peg also sends into drying room inner drying, and bake out temperature is 30 DEG C, and drying time is 6h.
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| CN104256296A (en) * | 2014-09-15 | 2015-01-07 | 洪满 | Production method of multi-component strip-shaped solid food |
| CN104621503A (en) * | 2014-12-11 | 2015-05-20 | 花勇功 | Pear and corn nutrient noodle and preparation method thereof |
| CN104872530B (en) * | 2015-03-20 | 2018-05-01 | 武汉轻工大学 | A kind of lotus pod dietary fiber vermicelli and preparation method thereof |
| CN105942199A (en) * | 2016-06-24 | 2016-09-21 | 贵州省凤冈县荷塘秋韵有机莲藕制品有限公司 | Processing method of lotus root convenient fine dried noodles |
| CN106107480A (en) * | 2016-06-24 | 2016-11-16 | 贵州省凤冈县荷塘秋韵有机莲藕制品有限公司 | Rhizoma Nelumbinis noodles and furnace drying method thereof |
| CN106165826A (en) * | 2016-06-30 | 2016-11-30 | 贵州省凤冈县荷塘秋韵有机莲藕制品有限公司 | Rhizoma Nelumbinis chewiness noodles and processing method thereof |
| CN109170694A (en) * | 2018-09-07 | 2019-01-11 | 湖北省农业科学院农产品加工与核农技术研究所 | The preparation method of fresh wet lotus rhizome zheganmian |
| CN115399438A (en) * | 2022-08-31 | 2022-11-29 | 荣成泰祥食品股份有限公司 | Buckwheat and fish noodle and making method thereof |
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Effective date of registration: 20230920 Address after: 562400 Qifeng Sub district Office Industrial Park, Anlong County, Qianxinan Buyi and Miao Autonomous Prefecture, Guizhou Province Patentee after: Guizhou Jinbixin Food Co.,Ltd. Address before: 552499 Haizi Farm, Xin'an Town, Anlong County, Guizhou Province Patentee before: ANLONG SHUNHUA FOOD Co.,Ltd. |