CN103783392A - Lotus leaf noodles and processing method thereof - Google Patents
Lotus leaf noodles and processing method thereof Download PDFInfo
- Publication number
- CN103783392A CN103783392A CN201310383429.9A CN201310383429A CN103783392A CN 103783392 A CN103783392 A CN 103783392A CN 201310383429 A CN201310383429 A CN 201310383429A CN 103783392 A CN103783392 A CN 103783392A
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- lotus leaf
- noodles
- lotus
- flour
- juice
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- 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
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Abstract
The invention discloses lotus leaf noodles and a processing method thereof. Flour and lotus leaf juice are used as main raw materials, barley flour, soybean flour and glutinous rice flour are added into the raw materials, sodium carbonate is adopted, and food-grade cassava modified starch is also added. The processing method comprises the steps of (1) preparation of the lotus leaf juice, (2) mixing and stirring of the raw materials, (3) addition of the lotus leaf juice, uniform stirring and curing, and (4) rolling, slitting and drying. The lotus leaf noodles do not contain food additives basically, the raw materials are natural, the compatibility is scientific and reasonable, and various beneficial components act mutually and are combined after all raw materials are processed through a specific production process so as to form a high-quality lotus leaf noodle product which has the effects of decomposing fat, eliminating constipation, facilitating urination, promoting appetite to help digestion, tonifying spleen and nourishing stomach and clearing intestines and stomach, and has the characteristics of smooth taste, good color, good stickiness, good chewiness, rich nutrition and storage resistance. The prepared lotus leaf noodles are storage-resistant, 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 leaf 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, arise at the historic moment toward adding the nutrition and health care local flavor vermicelli that vegetables and fruits, Chinese medicine etc. makes in flour.Lotus leaf is the leaf of nymphaeaceae plant lotus, and micro-have a faint scent, and mildly bitter flavor, contains the multiple alkaloids such as nuciferine, miltanthin and Nuciferine and vitamin C, polysaccharide; There is the effect that has clearing heat and detoxicating, cool blood, hemostasis, and the effect such as clearing summer-heat and damp, sending up the lucid yang, cooling blood and hemostasis.Modern study shows, lotus leaf also has effect for reducing blood fat, so all contain lotus leaf composition in a lot of fat-reducing, lipopenicillinase, product for resolving poxes.At present, on market, occurred lotus leaf composition to add in noodles and product that processing obtains.
A kind of lotus leaf instant noodles as disclosed in CN101438824B, its composition comprises flour, vegetable oil, refined salt and monosodium glutamate, and lotus leaf active ingredient, i.e. Nuciferine and lotus flavone.This lotus leaf instant noodles is due to self technique, causes its nutritive value not as being of high nutritive value of vermicelli, and heat, fat mass are higher, and what have has even also added the compositions such as anticorrisive agent, is unfavorable for health.Therefore, lotus leaf vermicelli are more suitable for long-term edible.According to the check of food hygiene and quality testing department, " lotus leaf vermicelli " have and reduce fat, eliminate the effect such as constipation, diuresis, have no side effect.Vermicelli lotus leaf noodles of the prior art are take lotus leaf, water, flour as primary raw material, make in indoor sealing production and processing.The deficiency of this lotus leaf noodle product is, due to lotus leaf large percentage in batching, and mildly bitter flavor, micro-have an excitement, add that dietary alkali, tackifier and characteristic additive etc. that vermicelli routine is selected itself have limitation, corresponding vermicelli processing method is incorrect, causes lotus leaf 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 is darker, indirectly reduce commodity value, also affected economic worth and the market value of lotus leaf noodles.
In the lotus leaf noodles of prior art, must add dietary alkali, but so in fact can there is stronger destruction to vitamin b1, b2 in noodles and vitamin c, can affect absorption and the utilization of human body to some mineral matter, to lotus leaf noodles, nutrition has destruction for this simultaneously; But do not add dietary alkali can not prevent again dough fermentation souring.The illegal retailer who has, in order to strengthen lubricated mouthfeel and the color and luster of noodles, has also added 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 have improved mouthfeel, chewiness, elasticity and the color and luster of noodles, long-term use is but unfavorable for health.Because noodles are difficult for long-term storage, therefore often add chemical preservative to extend storage life, wherein add the phenomenon of alum the most general.Alum has astriction, can cause the bulk gel of Protein formation with protein bound and solidify, and makes food tissue densified, has antisepsis, but is added in noodles and will too much accumulate for a long time in human body because of aluminium, and cause various nervous disorder diseases.Once alum was classified as to harmful food additives as far back as the World Health Organization in 2003.But, in CNS GB2760-2011 " food additives use sanitary standard ", having stipulated that alum can be limited the quantity is 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 the natural fruit and vegetables noodles that one of to adopt lotus leaf be primary raw material.Exactly because add alum but can extend the resting period of noodles, and improve color and luster and the chewiness of noodles, increase commercial value, adopt appropriate alum as one of additive so lotus leaf noodles of the prior art are normal.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.Due to alum after edible by human body residual aluminium base can not excrete, but be forever deposited in human body, this is extremely unfavorable for the permanent development of lotus leaf noodles industry.Therefore, how to make lotus leaf noodles extend and deposit the time limit and there is good color and luster and chewiness etc., become the technological difficulties that lotus leaf noodles are produced, and need the obstacle overcoming badly.
In sum, in prior art, lack a kind of mouthfeel sliding tender, color and luster is good, viscosity good, chewiness is sufficient, the lotus leaf noodles of depositing nutritious, good for health and resistance to 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 leaf noodles and processing method thereof, made up in prior art, lack a kind of mouthfeel sliding tender, color and luster is good, viscosity good, chewiness is pure, the deficiency of the nutritious and resistance to lotus leaf noodles of depositing, and the processing method of this lotus leaf noodles is also provided.
The invention provides following technical scheme:
A kind of lotus leaf noodles, take flour and lotus leaf juice as primary raw material, is characterized in that: in raw material, add lotus-seed-heart powder, analysis for soybean powder, glutinous rice flour, and adopt native alkali, and concrete, made by the raw material of following quality 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 leaf juice 31-34%, all the other are refining flour.
Further, raw materials used quality per distribution ratio 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 leaf 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 quality per distribution ratio 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 leaf juice 32-33%, all the other are refining flour.
Further, raw materials used quality per distribution ratio 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 leaf juice 32%, all the other are refining flour.
The processing method of above-mentioned lotus leaf noodles, comprises the following steps:
(1) preparation of lotus leaf juice:
After the new new lotus leaf of plucking is cleaned, is dried, ultraviolet disinfection, and to pulverize by flaker be sheet, adds water simultaneously, squeezes into lotus leaf juice with juice extractor, for subsequent use;
(2) mixing of raw material, stirring:
Take each raw material by the quality per distribution ratio in formula, mix and stir;
(3) add lotus leaf juice, post curing stirs:
In the mixed material of the middle gained of step (2), add the lotus leaf juice making in step (1) by quality per distribution ratio, stir and obtain after dough with mixer, 23 ℃-28 ℃ of temperature, under humidity 80%-85%, leave standstill slaking 9min-11min;
(4) calendering, slitting, dry:
Flour is rolled into noodles shape automatically with machine, peg is also sent into drying room inner drying automatically, and bake out temperature is 25 ℃-30 ℃, and drying time is 6-7h.
Further, step of the present invention (3) is in the mixed material of the middle gained of step (2), to add the lotus leaf juice making in step (1) by quality per distribution ratio, stir and obtain after dough with mixer, and 26 ℃ of temperature, 83% time standing slaking 10min of humidity:
Further, step of the present invention (4) is, with machine, flour is rolled into noodles shape automatically, and automatic peg is also sent into drying room inner drying, and bake out temperature is 30 ℃, and drying time is 6h.
Technical solution of the present invention according to 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, contain 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, the production by lotus-seed-heart powder for the present invention's lotus leaf noodles, and with rational ratio improvement lotus leaf noodle formula, can also solve the sliding not tender problem of lotus leaf sensory of noodles in prior art.This be because, the protein in lotus-seed-heart powder is higher than flour, 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 leaf noodles as ecological product.But, if lotus-seed-heart powder addition is too much, can dilute the gluten in flour, the gluten network of noodles is had to destruction, weakened 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 have reduced cost of investment, have general applicability.
The present invention's analysis for soybean powder used is that soya bean is fried and grinds later the powder forming, 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 thering is invigorating the spleen, enrich blood, the effect such as Li Shui, in the present invention, the effect that also has strengthening gluten and brighten, has solved lotus leaf noodles biceps deficiency in prior art, problem that color and luster is darker.Raw material using analysis for soybean powder as lotus leaf noodles, has not only increased the nutritive value of lotus leaf noodles, and lysine supplement can also, by the color and luster of the improved effect lotus leaf noodles of lipoxidase, bleach its color, improves flour strength simultaneously.This is because the lipoxidase in analysis for soybean powder causes carrotene bleaching by coupled reaction, and plays whitening effect; Meanwhile, fat, through the sulfhydryl oxidase of lipoxidase, has been strengthened the three-dimensional structure of mucedin; Due to the good water imbibition of soya bean protein, retentiveness and emulsibility, can make the gluten of lotus leaf noodles more careful and flexible, prevent aging.But, add excessive analysis for soybean powder and easily make that sensory of noodles is coarse, colour-darkening, there is 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 give full play to it and brighten and the function of 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 have reduced cost of investment, have general applicability.
The glutinous rice flour that the present invention is used, claim again sticky rice powder, contain protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, support one's family rope B2, nicotinic acid and starch etc., nutritious, there is tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, effect of abnormal sweating only, to deficiency-cold in spleen and stomach, be off one's feed, abdominal distension diarrhoea has certain mitigation; Also have inducing astrigency effect, frequent micturition, night sweat are had to good food therapy effect.In addition, in the present invention, glutinous rice flour strengthens lotus leaf noodles and boils the effect of rear viscosity in addition, can solve the poor problem of lotus leaf noodles viscosity in prior art; Meanwhile, can also play certain strong muscle, Strengthening and Toughening effect.In the prior art, in order to strengthen lotus leaf noodles viscosity, can add chemical derived food additives, unhelpful to health; And the present invention adopts glutinous rice flour to replace these additives, strengthen nutrition and the natural sex of lotus leaf 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 have reduced cost of investment, have general applicability.
The present invention's native alkali used is edible native alkali, is the natural soda that originates from the ground such as Guizhou, Yunnan, Xinjiang, as auspicious cloud soil alkali, alkali wormwood artemisia are fired native alkali etc.; A kind of natural soda ash of producing, canescence, the native alkali finished product having is made into the round native sodium carbonate as biscuit.Add native alkali to make in flour Flour product and be easy to digestion, and environmental protection do not injure one's stomach, and also has the effect of appetite-stimulating indigestion-relieving, can also make the retention cycle of food longer, resistance to depositing, 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, it is said that 28 kinds of elements form, and 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 producing one of raw material of lotus leaf noodles, compared with adopting dietary alkali, has not only neutralized the acid producing in noodles sweat, has also avoided the destruction to nutrient; In addition, also solved lotus leaf noodles because of nutritious and perishable, the not resistance to problem of depositing, meanwhile, due to the natural sex of native alkali, useful to health, more promote the value of lotus leaf noodles as green product.
The present invention compared with prior art, is not to adopt water, is raw materials for production but directly adopt lotus leaf juice, and reasonable mixture ratio, has improved the nutritive value of lotus leaf noodles.The present invention lotus leaf juice used is after the new new lotus leaf of plucking is cleaned, dried, ultraviolet disinfection, and to pulverize by flaker be sheet, adds water simultaneously, squeezes and obtain with juice extractor.Lotus leaf noodles of the prior art often adopt lotus leaf mash strand juice or decoct water and get juice, and lotus leaf juice of the present invention is pulverized after ultraviolet disinfection, then add water and squeeze the juice, avoided the destruction of high temperature to nutriment in lotus leaf, guarantee the concentration of lotus leaf juice, also improved output and the production efficiency of lotus leaf juice.
The present invention's salt compounded of iodine used is iodic salt, coordinates the normal temperature manufacture craft of lotus leaf noodles of the present invention, can effectively prevent IDD(Iodine deficiency disorders), useful health.
Further, in the raw material of lotus leaf noodles of the present invention, also can add food grade cassava modified starch.The present invention's food grade cassava modified starch used is that cassava dehydrates the powder forming 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 enhancement carrier and fat substitute.In Flour product, adopt food grade cassava modified starch, can make that dough brightens, bright and clean pliable and tough, resistance to cutting and phozy limit, can also improve resistant to cook performance.Any relevant report that food grade cassava modified starch is not produced for lotus leaf noodles at present, but its use is scientific and reasonable, and will become the trend of future development.
In conjunction with the raw material proportioning of lotus leaf noodles of the present invention, because lotus leaf juice occupies larger proportion, lotus leaf noodle color and the toughness etc. made can be affected, therefore, add edible cassava modified starch to reach anticorrosion and extend the effect of depositing the time limit, adding food grade cassava modified starch and be conducive to brighten, strengthen 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, extend lotus leaf noodles and deposit the function in time limit; Compared with adding alum, be both conducive to the comprehensive quality of lotus leaf noodle product, be conducive to again health.
According to actual needs, in the present invention, also can add natural antiseptic agent to meet the 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 leaf noodles, the natural antiseptic agent that is wherein suitable for most the processing of lotus leaf noodles 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 skills 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 leaf juice: by pluck new new lotus leaf clean, dry after, ultraviolet disinfection, and with flaker pulverize be sheet, add water simultaneously, squeeze and make with juice extractor.
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 juice extractor, 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 leaf method for making noodles
According to lotus leaf 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 and enrich Flour product and evaluate the inspector of experience each group of noodles sample evaluated and given a mark by 5, the mean value of evaluation result is the final score of sample.Noodles trial test project and standards of grading are as shown in table 1.
Table 1 noodles are tasted project and standards of grading
1.2 interpretations of result and discussion
1.2.1 the impact of lotus-seed-heart powder addition on lotus leaf noodle quality
Lotus-seed-heart powder addition is respectively 4%, 5%, 6%, 8%, 9%, 10%, makes lotus leaf noodles boiling and evaluates its organoleptic quality, and result of the test as shown in Figure 1.
As shown in Figure 1: lotus leaf noodles organoleptic quality is first increase tendency along with the increase of lotus-seed-heart powder addition, reach on a declining curve again after peak value, when lotus-seed-heart powder addition is 8%, the sensory evaluation of lotus leaf noodles is best.In the time that lotus-seed-heart powder addition is 6% and 9%, the sensory evaluation of lotus leaf noodles is better; In the time that lotus-seed-heart powder addition is 5%, 10%, the sensory evaluation of lotus leaf noodles is not good; Visible, when lotus-seed-heart powder addition is lower than 6% or higher than 9% time, the sensory evaluation of lotus leaf noodles is not ideal enough.This be because, the protein content in lotus-seed-heart powder is higher, water absorption rate is high, suitably interpolation can increase hardness and the chewiness of lotus leaf noodles.And too much when lotus-seed-heart powder interpolation, the quality of lotus leaf noodles starts variation gradually.Because the granularity of lotus-seed-heart powder is greater than flour particle, and albumen in lotus-seed-heart powder is non-mucedin, adds excessive lotus-seed-heart powder to dilute the gluten in flour, gluten network to noodles has destruction, weakened gluten biceps, and hardness is large, easily cracked, coarse mouthfeel.
1.2.2 the impact of analysis for soybean powder addition on lotus leaf noodle quality
Lotus-seed-heart powder addition is 8%, and analysis for soybean powder addition is respectively 4%, 5%, 6%, 8%, 9%, 10%, makes lotus leaf noodles boiling and evaluates its organoleptic quality, and result of the test as shown in Figure 2.
As shown in Figure 2: lotus leaf noodles organoleptic quality is increase tendency with the increase of analysis for soybean powder addition, reach on a declining curve again after peak value, when analysis for soybean powder addition reaches 8%, the sensory evaluation of lotus leaf noodles is best.In the time that analysis for soybean powder addition is 6% and 9%, the sensory evaluation of lotus leaf noodles is better; In the time that analysis for soybean powder addition is 5%, 10%, the sensory evaluation of lotus leaf noodles is not good; Visible, when analysis for soybean powder addition is lower than 6% or higher than 10% time, the sensory evaluation of lotus leaf noodles is not ideal enough.This is because the soya bean protein in analysis for soybean powder has good water imbibition, retentiveness, and emulsibility, can make the gluten of lotus leaf noodles more careful and flexible; Lipoxidase can improve the color and luster of lotus leaf noodles, and strengthens the three-dimensional structure of mucedin.And too much when analysis for soybean powder addition, the quality of lotus leaf noodles starts bad change.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 to depositing.
1.2.3 the impact of glutinous rice flour addition on lotus leaf 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%, makes lotus leaf noodles boiling and evaluates its organoleptic quality, and result of the test as shown in Figure 3.
As shown in Figure 3, lotus leaf noodles organoleptic quality is along with the increase of glutinous rice flour addition first presents increase tendency, reaches on a declining curve again after peak value, and when glutinous rice flour addition is 6%, the sensory evaluation of lotus leaf noodles is best.In the time that glutinous rice flour addition is 5% and 8%, the sensory evaluation of lotus leaf noodles is better; In the time that glutinous rice flour addition is 4%, 9%, the sensory evaluation of lotus leaf noodles is not good; Visible, when glutinous rice flour addition is lower than 5% or higher than 8% time, the sensory evaluation of lotus leaf noodles is not ideal enough.This is because glutinous rice flour water absorbing force is large, meets water and is adhered, and can strengthen the viscosity of lotus leaf noodles, can also play the effect of strong muscle, Strengthening and Toughening.And when glutinous rice flour addition too much, the quality of lotus leaf noodles variation gradually.Because glutinous rice flour water absorbing force is very strong, excessive meeting is hardened lotus leaf noodles, can become dense thick while boiling face, is clamminess.
1.2.4 the impact of salt compounded of iodine addition on lotus leaf 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%, makes lotus leaf noodles boiling and evaluates its organoleptic quality, and result of the test as shown in Figure 4.
As shown in Figure 4, lotus leaf noodles organoleptic quality is along with the increase of salt compounded of iodine addition first presents increase tendency, reaches on a declining curve again after peak value, and when salt compounded of iodine addition is 0.2%, the sensory evaluation of lotus leaf noodles is best.In the time that salt compounded of iodine addition is 0.1% and 0.4%, the sensory evaluation of lotus leaf noodles is better; When glutinous rice flour addition be 0,0.5% time, the sensory evaluation of lotus leaf noodles is not good; Visible, when salt compounded of iodine addition is lower than 0.1% or higher than 0.4% time, the sensory evaluation of lotus leaf noodles is not ideal enough.This is because salt compounded of iodine has astriction to gluten, accordingly the viscoelasticity of adjustable dough.The appropriate salt compounded of iodine that adds can make gluten duration of run extend, and gluten biceps strengthens, and taste flavor improves.But too much add salt compounded of iodine, can make mucedin sex change, reduce gluten quality, the elasticity of dough, extensibility are reduced simultaneously, also can make food flavor over-salty and affect mouthfeel and the local flavor of lotus leaf noodles simultaneously.
1.2.5 the impact of native alkali addition on lotus leaf 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 leaf noodles boiling and evaluates its organoleptic quality, and result of the test as shown in Figure 5.
As shown in Figure 5: lotus leaf noodles organoleptic quality is along with the increase of native alkali addition first presents increase tendency, reach on a declining curve again after peak value, when native alkali addition is 1.2%, the sensory evaluation of lotus leaf noodles is best.In the time that salt compounded of iodine addition is 1.1% and 1.4%, the sensory evaluation of lotus leaf noodles is better; When glutinous rice flour addition be 0,1.5% time, the sensory evaluation of lotus leaf noodles is not good; Visible, when salt compounded of iodine addition is lower than 1.1% or higher than 1.4% time, the sensory evaluation of lotus leaf noodles is not ideal enough.This is because appropriate native alkali can make pulverulent mixture in the time of decomposes, absorbs moisture content, reaches good stickiness and elasticity, has improved taste flavor; Also have in when fermentation and acid and corrosion-resistant effect; The nutrition that the lotus leaf noodles of making retain is more, and environmental protection does not injure one's stomach, resistance to depositing.But it is excessive that native alkali adds, can make the taste variation of lotus leaf noodles, palatability is not good, health is also had to impact simultaneously.
1.2.6 the impact of lotus leaf juice addition on lotus leaf 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 leaf juice addition is respectively 30%, 31%, 32%, 33%, 34%, 35%, makes lotus leaf noodles boiling and evaluates its organoleptic quality, and result of the test as shown in Figure 6.
As shown in Figure 6: lotus leaf noodles organoleptic quality is along with the increase of lotus leaf juice addition first presents increase tendency, reach on a declining curve again after peak value, when lotus leaf juice addition is 32%, the sensory evaluation of lotus leaf noodles is best.In the time that lotus leaf juice addition is 31% and 34%, the sensory evaluation of lotus leaf noodles is better; In the time adding lotus leaf juice dosage and be 30%, 35%, the sensory evaluation of lotus leaf noodles is not good; Visible, when lotus leaf juice addition is lower than 31% or higher than 35% time, the sensory evaluation of lotus leaf noodles is not ideal enough.This is because lotus leaf juice is very few is unfavorable for that raw material stirs, and is unfavorable for the abundant combination of beneficiating ingredient in other raw materials, and addition is crossed and affected at most the color and luster of lotus leaf noodles and apparent state, makes palatability, the toughness deficiency of lotus leaf noodles; Meanwhile, the lotus leaf juice excessive quality guarantee period that may make lotus leaf noodles of interpolation shortens, because nutriment enriches easily mouldy.
1.2.7 the impact of food grade cassava modified starch addition on lotus leaf 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 leaf juice addition is 32%, and food grade cassava modified starch addition is respectively 5%, 6%, 7%, 8%, 9%, 10%, make lotus leaf noodles boiling and evaluate its organoleptic quality, result of the test as shown in Figure 7.
As shown in Figure 7: lotus leaf noodles organoleptic quality is along with the increase of food grade cassava modified starch addition first presents increase tendency, reach on a declining curve again after peak value, when food grade cassava modified starch addition is 8%, the sensory evaluation of lotus leaf noodles is best.In the time that food grade cassava modified starch addition is 7%, the sensory evaluation of lotus leaf noodles is better; In the time that food grade cassava modified starch addition is 6%, 9%, 10%, the sensory evaluation of lotus leaf noodles is not good; Visible, when food grade cassava modified starch addition is lower than 7% or higher than 8% time, the sensory evaluation of lotus leaf noodles is not ideal enough.This is because food grade cassava modified starch has very high spike viscosity, and hydrophily is strong, can, with mucedin etc. in conjunction with the network structure that forms even compact, can make color and luster, slickness and the toughness of lotus leaf noodles be improved, and can also strengthen its boiling fastness.But food grade cassava modified starch adds too much the moisture of hyperabsorption, be unfavorable for that other raw materials are combined with water, even destroy gluten structure, make that lotus leaf noodles harden, toughness deficiency, while boiling face, there is soup paste phenomenon, 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 leaf 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 leaf juice addition is 32%, the organoleptic quality of lotus leaf noodles is best.Adopt on this basis food grade cassava modified starch, in the time that food grade cassava modified starch addition is 32%, lotus leaf 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 leaf juice addition is 31%-34%.In addition, the optimum range of food grade cassava modified starch addition is 7%-8%.
It is all first to rise and decline afterwards that factor lotus-seed-heart powder, analysis for soybean powder, glutinous rice flour, salt compounded of iodine, native alkali, the lotus leaf juice that affects lotus leaf noodles organoleptic quality affects trend to its quality, present a peak value, have optimum addition, too much or very few all have deterioration effect to lotus leaf noodle quality.
Test example 2 Research on processing technology
The Research on processing technology of 2.1 lotus leaf juice
2.1.1 test method
Get the new new lotus leaf 30kg of harvesting, be equally divided at random test group, control group 1 and control group 2, after adopting respectively following methods to process, obtain lotus leaf juice, continue processing according to processing method of the present invention again and make lotus leaf noodles, and in its organoleptic quality of boiling post-evaluation, according to noodles organoleptic quality standards of grading (as the table 1 in test example 1) in SB/T10137-93 " noodles wheat flour " standard, have and enrich Flour product and evaluate the inspector of experience each group of noodles sample evaluated and given a mark by 5, the mean value of evaluation result is the final score of sample.
Test group: by pluck new new lotus leaf clean, dry after, ultraviolet disinfection, and with flaker pulverize be sheet, add water simultaneously, squeeze and make with juice extractor;
Control group 1: after the new new lotus leaf of plucking is cleaned, mash strand juice;
Control group 2: after the new new lotus leaf of plucking is cleaned, decoct water and get juice.
2.1.2 result of the test
The lotus leaf noodles that the lotus leaf juice making take three groups of distinct methods is made as raw material, its final score is as shown in table 2:
The lotus leaf noodles organoleptic quality total score that the each group of table 2 lotus leaf juice is made
| Group | Test | Control group | 1 | Control group 2 |
| Sensory evaluation total score | 93 | 76 | 67 |
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, the lotus leaf juice that adopts lotus leaf juice producing process of the present invention to obtain, as the raw materials for production of lotus leaf noodles, get juice or decoct water than lotus leaf being mashed in prior art that to get the effect of juice well a lot.This is because the present invention pulverizes the method for squeezing the juice after adopting sterilization, can retain to greatest extent the nutriment in lotus leaf, has retained the delicate fragrance of lotus leaf; And control group 1 adopts the method for mashing lotus leaf and getting juice, make the concentration of lotus leaf juice excessive, affect the food flavor of lotus leaf noodles; Control group 2 adopts the method for decocting water and getting juice, has destroyed the nutritional labeling in lotus leaf, has also changed the original flavor of lotus leaf, has affected mouthfeel and the local flavor of lotus leaf 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 leaf noodles of the present invention, first will be made as 8min, 9min, 10min, 11min, 12min the curing time, make respectively lotus leaf noodles; Again curing temperature is made as to 23 ℃, 24 ℃, 25 ℃, 26 ℃, 27 ℃, 28 ℃, makes respectively lotus leaf noodles; Finally slaking humidity is made as to 80%, 81%, 82%, 83%, 84% and 85%, makes respectively lotus leaf noodles; By the lotus leaf noodles that are made under the condition in different curing times, different curing temperature and different slaking humidity, carry out its organoleptic quality of boiling post-evaluation, according to noodles organoleptic quality standards of grading (as the table 1 in test example 1) in SB/T10137-93 " noodles wheat flour " standard, have and enrich Flour product and evaluate the inspector of experience each group of noodles sample evaluated and given a mark by 5, 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 impact of curing time on lotus leaf noodles organoleptic quality
Under different curing time conditions, the lotus leaf noodles that adopt formula of the present invention and processing method to make, its organoleptic quality final score is as shown in table 3.
The lotus leaf noodles sensory evaluation total score that table 3 made under the different curing times
| Curing time | 8min | 9min | 10min | 11min | 12min |
| Sensory evaluation total score | 65 | 82 | 91 | 86 | 71 |
As shown in Table 3, in the time that the curing time is 10min, prepared lotus leaf noodles organoleptic quality is best; When the curing time is during at 9min-11min, the organoleptic quality of prepared lotus leaf noodles is better; In the time that the curing time is less than 9min or exceedes 11min, prepared lotus leaf noodles aesthetic quality is undesirable.This is because slaking is to determine one of key point of noodles quality, and curing time length is the principal element that affects slaking effect.Curing time is relevant with the composition of dough, and the composition of dough depends on the raw material of making noodles; Because lotus leaf noodles of the present invention are take lotus-seed-heart powder, analysis for soybean powder, glutinous rice flour and lotus leaf juice etc. as raw material, composition is comparatively complicated, also different from general noodles to the requirement of curing time.Curing time deficiency, dough quality is not good, and free lipid is less, and lipid binding rate is lower, and moisture is inhomogeneous, is unfavorable for that gluten homogenizes and eliminates dough internal stress, causes the bad of lotus leaf noodles.And the curing time is long, may make lotus leaf noodles hardness increase, biceps weakens, and shears difficulty and increases; Because the curing time is long, it is too tight that gluten network becomes, and may affect the brightness of lotus leaf noodles in addition, makes 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 leaf noodles, and the color and luster of product and palatability.
2.2.2.2 the impact of curing temperature on lotus leaf noodles organoleptic quality
Under different curing temperature conditions, the lotus leaf noodles that adopt formula of the present invention and processing method to make, its organoleptic quality final score is as shown in table 4.
The lotus leaf noodles sensory evaluation total score making under the different curing temperatures of table 4
| Curing temperature | 23℃ | 24℃ | 25℃ | 26℃ | 27℃ | 28℃ |
| Sensory evaluation total score | 72 | 75 | 83 | 92 | 84 | 76 |
As shown in Table 4, in the time that curing temperature is 26 ℃, the lotus leaf noodles sensory evaluation total score making is the highest, lower than 26 ℃ or during higher than 26 ℃, the sensory evaluation score of lotus leaf noodles has the trend reducing, that is to say, obtain the best organoleptic quality of lotus leaf noodles, the optimum cure temperature of employing is 26 ℃.
2.2.2.3 the impact of slaking humidity on lotus leaf noodles organoleptic quality
Under different slaking damp conditions, the lotus leaf noodles that adopt formula of the present invention and processing method to make, its organoleptic quality final score is as shown in table 4.
The lotus leaf noodles sensory evaluation total score making under the different slaking humidity of table 5
| Curing temperature | 80% | 81% | 82% | 83% | 84% | 85% |
| Sensory evaluation total score | 77 | 79 | 82 | 89 | 85 | 72 |
As shown in Table 5, in the time that slaking humidity is 83%, the lotus leaf noodles sensory evaluation total score making is the highest, lower than 83% or higher than 83% time, the sensory evaluation score of lotus leaf noodles has the trend reducing, and that is to say, obtain the best organoleptic quality of lotus leaf 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 leaf noodles of the present invention, first bake out temperature is made as to 25 ℃, 26 ℃, 27 ℃, 28 ℃, 29 ℃, 30 ℃, make respectively lotus leaf noodles; Again drying time is made as to 5h, 5.5h, 6h, 6.5h, 7h, 7.5h, makes respectively lotus leaf noodles.By the lotus leaf noodles that are made under different bake out temperatures and different drying time condition, carry out its organoleptic quality of boiling post-evaluation, according to noodles organoleptic quality standards of grading (as the table 1 in test example 1) in SB/T10137-93 " noodles wheat flour " standard, have and enrich Flour product and evaluate the inspector of experience each group of noodles sample evaluated and given a mark by 5, 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 the impact of different bake out temperatures on lotus leaf noodles organoleptic quality
Under different bake out temperature conditions, the lotus leaf noodles that adopt formula of the present invention and processing method to make, its organoleptic quality final score is as shown in table 6.
The lotus leaf noodles sensory evaluation total score making under the different bake out temperatures of table 6
| Curing temperature | 25℃ | 26℃ | 27℃ | 28℃ | 29 |
30℃ |
| Sensory evaluation total score | 75 | 76 | 80 | 82 | 83 | 88 |
As shown in Table 6, in the time that bake out temperature is 30 ℃, the lotus leaf noodles sensory evaluation total score making is the highest, lower than 30 ℃ or during higher than 30 ℃, the sensory evaluation score of lotus leaf noodles has the trend reducing, that is to say, obtain the best organoleptic quality of lotus leaf noodles, the best bake out temperature of employing is 30 ℃.
2.3.2.2 the impact of different drying times on lotus leaf noodles organoleptic quality
Under different drying time conditions, the lotus leaf noodles that adopt formula of the present invention and processing method to make, its organoleptic quality final score is as shown in table 7.
The lotus leaf noodles sensory evaluation total score making under the different drying times of table 7
| Curing temperature | 5h | 5.5h | 6h | 6.5h | 7h | 7.5h |
| Sensory evaluation total score | 63 | 74 | 90 | 82 | 80 | 75 |
As shown in Table 7, in the time that drying time is 6h, the lotus leaf noodles sensory evaluation total score making is the highest, when being less than 6h or exceeding 6h, the sensory evaluation score of lotus leaf noodles has the trend reducing, and that is to say, obtain the best organoleptic quality of lotus leaf noodles, the best drying time of employing is 6h.
2.4 conclusion
The lotus leaf juice that adopts the lotus leaf juice preparation method in the present invention to obtain, the lotus leaf noodles organoleptic quality of producing is better, is better than adopting in prior art, mashing strand juice and decocting water juice extracting method obtaining lotus leaf juice.Reach the best effect of lotus leaf noodles aesthetic quality, the curing time preferable range of employing is 9min-11min, and wherein the optimum cure time is 10min; The curing temperature scope adopting is 23 ℃-28 ℃, and wherein optimum cure temperature is 26 ℃; The slaking humidity range adopting is 80%-85%, and wherein optimum cure humidity is 83%; The bake out temperature scope adopting is 25 ℃-30 ℃, and wherein best bake out temperature is 30 ℃; Adopting drying time preferable range is 6h-7h, and wherein best drying time is 6h.
3.1 test method
Of all ages and sex, chooses 100 of hyperlipemias at random, is equally divided into 4 groups, 25 every group; Dyspeptic tested 100, be equally divided into 4 groups, 25 every group; Tested 100 of habitual constipation, are equally divided into 4 groups, 25 every group; Often tested 100 of diarrhoea or frequent micturition, be equally divided into 4 groups, 25 every group.
Efficient computational methods are:
3.2 result of the test
Each group noodles are as shown in table 8 to the health-care effect of different symptoms.
The health-care effect of the each group of table 8 noodles to different symptoms
As shown in Table 8, the effect of improving to hyperlipemia is followed successively by group 4 > and organizes 3 > and organize 2 > groups 1, the dyspeptic effect of improving is followed successively by group 4 > and organizes 3 > and organize 2 > groups 1, the effect of improving to constipation is followed successively by group 4 > and organizes 3 > and organize 2 > groups 1, to diarrhoea, the effect of improving of frequent micturition is followed successively by group 4 > and organizes 3 > and organize 2 > groups 1.Visible, group 4(lotus leaf noodles of the present invention) symptom of hyperlipemia, indigestion and constipation and diarrhoea, frequent micturition is had to good improvement effect, efficient all higher than other each group; Wherein, the effect for the treatment of hyperlipemia and constipation is better than organizing the common pure noodles of 1(), group 2(lotus leaf instant noodles bar) and organize the common lotus leaf noodles of 3(), the successful for the treatment of indigestion and diarrhoea, frequent micturition is better than other groups, has reached the effect of appetite-stimulating indigestion-relieving, strengthening spleen and nourishing stomach and cleaning stomach.
From the health-care effect of the each raw material of the present invention, the effect of the effect such as that lotus leaf juice has is clearing summer-heat and damp, cooling blood and hemostasis and reducing blood lipid; Lotus-seed-heart powder have enhance metabolism, the effect such as reducing blood lipid and enhancing immunity, 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 food by the effect of 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 has certain mitigation, also has inducing astrigency effect, and frequent micturition and night sweat are had to good food therapy effect; Soil alkali has the effect of appetite-stimulating indigestion-relieving and cleaning stomach; Salt compounded of iodine can supplementing iodine element.In the process of making lotus leaf noodles, the beneficiating ingredient in each raw material mutually combines, and produces synergy and check and balance, makes lotus leaf noodle product have multi-efficiency.Beneficiating ingredient in lotus leaf juice, lotus-seed-heart powder and analysis for soybean powder plays the effect of reducing blood lipid jointly, beneficiating ingredient in lotus-seed-heart powder and analysis for soybean powder plays the effect enhancing metabolism jointly, beneficiating ingredient in glutinous rice flour and native alkali plays the effect of strengthening spleen and nourishing stomach jointly, and the beneficiating ingredient in native alkali and analysis for soybean powder plays the effect that promotes digestion, cleaning stomach jointly.Meanwhile, the mutual containing of inducing astrigency effect of the diuresis of lotus-seed-heart powder and glutinous rice flour; Glutinous rice flour is nondigestible, and native alkali has the effect of appetite-stimulating indigestion-relieving.Visible, the effect of lotus leaf noodles of the present invention is not the simple stack of the corresponding effect of each raw material, but all raw materials combine the health-care effect of having brought into play purification health, having strengthened immunity, long-term edible not only can reach lotus leaf noodles in prior art reduce fat, eliminate constipation, diuresis effect, can also reach the effect of appetite-stimulating indigestion-relieving, strengthening spleen and nourishing stomach and cleaning stomach.
Beneficial effect of the present invention: to refine flour and lotus leaf juice as base stock, compared with prior art, also adopt lotus-seed-heart powder, analysis for soybean powder and glutinous rice flour, and add 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 ingredients are fully interacted and combination, both formed and had and reduce fat, eliminate constipation, diuresis, appetite-stimulating indigestion-relieving, strengthening spleen and nourishing stomach and cleaning stomach effect, there is again mouthfeel sliding tender, good colour, viscosity is good, chewiness is pure, nutritious and the resistance to high-quality lotus leaf noodle product of depositing feature.Resistance to the depositing of lotus leaf noodles that adopts the present invention to make, can deposit 3 months to 4 years.
Accompanying drawing explanation
Fig. 1 is the affect figure of lotus-seed-heart powder addition on lotus leaf noodle quality;
Fig. 2 is the affect figure of analysis for soybean powder addition on lotus leaf noodle quality;
Fig. 3 is the affect figure of glutinous rice flour addition on lotus leaf noodle quality;
Fig. 4 is the affect figure of salt compounded of iodine addition on lotus leaf noodle quality;
Fig. 5 is the affect figure of native alkali addition on lotus leaf noodle quality;
Fig. 6 is the affect figure of lotus leaf juice addition on lotus leaf noodle quality;
Fig. 7 is the affect figure of food grade cassava modified starch addition on lotus leaf 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.
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 leaf juice 32%, all the other are refining flour.
Method for making:
(1) preparation of lotus leaf juice:
After the new new lotus leaf of plucking is cleaned, is dried, ultraviolet disinfection, and to pulverize by flaker be sheet, adds water simultaneously, squeezes into lotus leaf juice with juice extractor, for subsequent use;
(2) mixing of raw material, stirring:
Take each raw material by the quality per distribution ratio in formula, mix and stir;
(3) add lotus leaf juice, post curing stirs:
In the mixed material of the middle gained of step (2), add the lotus leaf juice making in step (1) by quality per distribution ratio, stir and obtain after dough with mixer, 26 ℃ of temperature, 83% time standing slaking 10min of humidity:
(4) calendering, slitting, dry:
Flour is rolled into noodles shape automatically with machine, peg is also sent into drying room inner drying automatically, and bake out temperature is 30 ℃, 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 leaf juice 32%, all the other are refining flour.
Method for making:
(1) preparation of lotus leaf juice:
After the new new lotus leaf of plucking is cleaned, is dried, ultraviolet disinfection, and to pulverize by flaker be sheet, adds water simultaneously, squeezes into lotus leaf juice with juice extractor, for subsequent use;
(2) mixing of raw material, stirring:
Take each raw material by the quality per distribution ratio in formula, mix and stir;
(3) add lotus leaf juice, post curing stirs:
In the mixed material of the middle gained of step (2), add the lotus leaf juice making in step (1) by quality per distribution ratio, stir and obtain after dough with mixer, 26 ℃ of temperature, 84% time standing slaking 10min of humidity:
(4) calendering, slitting, dry:
Flour is rolled into noodles shape automatically with machine, peg is also sent into drying room inner drying automatically, and bake out temperature is 30 ℃, and drying time is 6h.
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 leaf juice 31, all the other are refining flour.
Method for making:
(1) preparation of lotus leaf juice:
After the new new lotus leaf of plucking is cleaned, is dried, ultraviolet disinfection, and to pulverize by flaker be sheet, adds water simultaneously, squeezes into lotus leaf juice with juice extractor, for subsequent use;
(2) mixing of raw material, stirring:
Take each raw material by the quality per distribution ratio in formula, mix and stir;
(3) add lotus leaf juice, post curing stirs:
In the mixed material of the middle gained of step (2), add the lotus leaf juice making in step (1) by quality per distribution ratio, stir and obtain after dough with mixer, 23 ℃ of temperature, 80% time standing slaking 9min of humidity;
(4) calendering, slitting, dry:
Flour is rolled into noodles shape automatically with machine, peg is also sent into drying room inner drying automatically, and bake out temperature is 25 ℃, and drying time is 6h.
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 leaf juice 34%, all the other are refining flour.
Method for making:
(1) preparation of lotus leaf juice:
After the new new lotus leaf of plucking is cleaned, is dried, ultraviolet disinfection, and to pulverize by flaker be sheet, adds water simultaneously, squeezes into lotus leaf juice with juice extractor, for subsequent use;
(2) mixing of raw material, stirring:
Take each raw material by the quality per distribution ratio in formula, mix and stir;
(3) add lotus leaf juice, post curing stirs:
In the mixed material of the middle gained of step (2), add the lotus leaf juice making in step (1) by quality per distribution ratio, stir and obtain after dough with mixer, 28 ℃ of temperature, 85% time standing slaking 11min of humidity;
(4) calendering, slitting, dry:
Flour is rolled into noodles shape automatically with machine, peg is also sent into drying room inner drying automatically, and bake out temperature is 30 ℃, and drying time is 6-7h.
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 leaf juice 32, all the other are refining flour.
Method for making:
(1) preparation of lotus leaf juice:
After the new new lotus leaf of plucking is cleaned, is dried, ultraviolet disinfection, and to pulverize by flaker be sheet, adds water simultaneously, squeezes into lotus leaf juice with juice extractor, for subsequent use;
(2) mixing of raw material, stirring:
Take each raw material by the quality per distribution ratio in formula, mix and stir;
(3) add lotus leaf juice, post curing stirs:
In the mixed material of the middle gained of step (2), add the lotus leaf juice making in step (1) by quality per distribution ratio, stir and obtain after dough with mixer, 25 ℃ of temperature, 82% time standing slaking 10min of humidity;
(4) calendering, slitting, dry:
Flour is rolled into noodles shape automatically with machine, peg is also sent into drying room inner drying automatically, and bake out temperature is 25 ℃, and drying time is 6h.
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 leaf juice 33%, all the other are refining flour.
Method for making:
(1) preparation of lotus leaf juice:
After the new new lotus leaf of plucking is cleaned, is dried, ultraviolet disinfection, and to pulverize by flaker be sheet, adds water simultaneously, squeezes into lotus leaf juice with juice extractor, for subsequent use;
(2) mixing of raw material, stirring:
Take each raw material by the quality per distribution ratio in formula, mix and stir;
(3) add lotus leaf juice, post curing stirs:
In the mixed material of the middle gained of step (2), add the lotus leaf juice making in step (1) by quality per distribution ratio, stir and obtain after dough with mixer, 28 ℃ of temperature, 81% time standing slaking 11min of humidity;
(4) calendering, slitting, dry:
Flour is rolled into noodles shape automatically with machine, peg is also sent into drying room inner drying automatically, and bake out temperature is 30 ℃, and drying time is 7h.
Embodiment 7-26
Adopt with processing method described in embodiment 1, take each raw material with the formula in table 9 and carry out the making of lotus leaf 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 leaf juice, and H is refining flour.
Table 9 embodiment 7-26 formula
GB2760 " food additives use sanitary standard ", GB5009.3 " assay method of moisture in food ", GB5517 " grain acidity assaying method " and GB7718 " the food labelling universal standard " by reference, after testing, lotus leaf noodles of the present invention meet the relevant criterion of the industry standard SB/T10068-92 of the People's Republic of China (PRC) " 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 sense organ 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
Measure by the method for GB5009.3 regulation.
1.5.1.2 acidity detection method
Measure by the method for GB5517 regulation.
1.5.1.3 irregular degree, natural strip-breaking rate detection method
A. instrument
Balance: sensibility reciprocal 0.1g.
B. step
Draw samples 1.0kg, detects the vermicelli of jagged, pimple, drafting distortion and curtailment regulation 2/3rds to weigh, and calculates 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 weighed, calculate nature strip-breaking rate.
In formula: Z---natural strip-breaking rate, %;
Mz---the disconnected vermicelli weight detecting, g;
G---example weight, g.
1.5.1.4 bending strip-breaking rate detection method
Extract 20 of noodles, be cut into 180mm, be placed on respectively on the flat board that indicates centimeter scale and angle, with the left hand fixed zero end right hand slowly along continuous straight runs be moved to the left, make noodles bend to arc, do not fracture to the angle of bend stipulating, be bending breaker bars.
In formula: U---bending fracture rate, %
The vermicelli radical that N---bending fractures.
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; 2 of beaker: 1000ml, 2 of 250ml; Volumetric flask: 500ml; Pipette: 50ml; 2 of sheet glass (100 × 50mm).
B. step
(a) cooking length of time is measured
Extract 40, vermicelli, put into the 1000ml beaker (or aluminum pot) that fills 50 times of boiling water of example weight, with adjustable electric furnace heating, keep the slight boiling condition of water, since sampling in 2 minutes, then sample once every half a minute, each one, with two sheet glass flattenings, observe the inner white hard-core line of vermicelli, the time of recording when white hard-core heading line off is cooking length of time.
(b) ripe strip-breaking rate check
Extract 40, vermicelli, put into the 1000ml beaker (or aluminum pot) that fills 50 times of boiling water of sample, with adjustable electric furnace heating, keep the slight boiling condition of water, reach after aforementioned surveyed cooking length of time, with bamboo chopsticks, noodles are chosen gently, calculate ripe strip-breaking rate check cooking property.
In formula: S---ripe strip-breaking rate, %
Ns---sectional strip radical.
1.5.1.6 cooking loss assay method
Take about 10g sample, be accurate to 0.1g, put into the beaker that fills 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, choose vermicelli with chopsticks, noodle soup is put to normal temperature, proceeds to constant volume in 500ml volumetric flask and mixes, and inhales 50ml noodle soup and pours in the 250ml beaker of constant weight, be placed on adjustable electric furnace and evaporate after most of moisture, suck again noodle soup 50ml and continue to be evaporated near doing, put into 105 ℃ 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 lotus leaf noodles of making in the embodiment of the present invention 1～6 and carry out the detection of 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 leaf noodles of the present invention
As shown in Table 10, every physical and chemical index of lotus leaf noodles of the present invention is all qualified, and has reached vermicelli primes standard.
Claims (7)
1. lotus leaf noodles, take flour and lotus leaf juice as primary raw material, is characterized in that: in raw material, add lotus-seed-heart powder, analysis for soybean powder, glutinous rice flour, and adopt native alkali, and concrete, made by the raw material of following quality 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 leaf juice 31-34%, all the other are refining flour.
2. a kind of lotus leaf noodles according to claim 2, is characterized in that: raw materials used quality per distribution ratio 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 leaf juice 32%, all the other are refining flour.
3. a kind of lotus leaf noodles according to claim 1, is characterized in that: also added food grade cassava modified starch, raw materials used quality per distribution ratio 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 leaf juice 32-33%, all the other are refining flour.
4. a kind of lotus leaf noodles according to claim 2, is characterized in that: raw materials used quality per distribution ratio 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 leaf juice 32%, all the other are refining flour.
5. the processing method of the lotus leaf noodles as described in as arbitrary in claim 1-4, is characterized in that: comprise the following steps:
(1) preparation of lotus leaf juice:
After the new new lotus leaf of plucking is cleaned, is dried, ultraviolet disinfection, and to pulverize by flaker be sheet, adds water simultaneously, squeezes into lotus leaf juice with juice extractor, for subsequent use;
(2) mixing of raw material, stirring:
Take each raw material by the quality per distribution ratio in formula, mix and stir;
(3) add lotus leaf juice, post curing stirs:
In the mixed material of the middle gained of step (2), add the lotus leaf juice making in step (1) by quality per distribution ratio, stir and obtain after dough with mixer, 23 ℃-28 ℃ of temperature, under humidity 80%-85%, leave standstill slaking 9min-11min;
(4) calendering, slitting, dry:
Flour is rolled into noodles shape automatically with machine, peg is also sent into drying room inner drying automatically, and bake out temperature is 25 ℃-30 ℃, and drying time is 6-7h.
6. the processing method of lotus leaf noodles as claimed in claim 5, it is characterized in that: described step (3) is in the mixed material of the middle gained of step (2), to add the lotus leaf juice making in step (1) by quality per distribution ratio, stir and obtain after dough with mixer, 26 ℃ of temperature, 83% time standing slaking 10min of humidity.
7. the processing method of lotus leaf noodles as claimed in claim 5, is characterized in that: described step (4) is, with machine, flour is rolled into noodles shape automatically, and automatic peg is also sent into drying room inner drying, and bake out temperature is 30 ℃, and drying time is 6h.
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