CN104012867A - Spuriopimpinella brachycarpa fine dried noodles - Google Patents
Spuriopimpinella brachycarpa fine dried noodles Download PDFInfo
- Publication number
- CN104012867A CN104012867A CN201410268189.2A CN201410268189A CN104012867A CN 104012867 A CN104012867 A CN 104012867A CN 201410268189 A CN201410268189 A CN 201410268189A CN 104012867 A CN104012867 A CN 104012867A
- Authority
- CN
- China
- Prior art keywords
- spuriopimpinella
- brachycarpa
- dried noodles
- fine dried
- yamazeri
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title abstract description 8
- 241000189544 Spuriopimpinella brachycarpa Species 0.000 title abstract 6
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 108010068370 Glutens Proteins 0.000 claims abstract description 12
- 235000021312 gluten Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 229920002907 Guar gum Polymers 0.000 claims abstract description 10
- 235000010417 guar gum Nutrition 0.000 claims abstract description 10
- 239000000665 guar gum Substances 0.000 claims abstract description 10
- 229960002154 guar gum Drugs 0.000 claims abstract description 10
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 10
- 235000005911 diet Nutrition 0.000 claims description 12
- 239000003513 alkali Substances 0.000 claims description 10
- 230000000378 dietary effect Effects 0.000 claims description 10
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 239000000834 fixative Substances 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 4
- 240000007087 Apium graveolens Species 0.000 description 3
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 3
- 235000010591 Appio Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 241001674939 Caulanthus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000009812 Momordica cochinchinensis Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 235000009818 Trichosanthes kirilowii Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- MLYSYIWLARMYPO-UHFFFAOYSA-N [P].[Ca].[Fe] Chemical compound [P].[Ca].[Fe] MLYSYIWLARMYPO-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- -1 carrotene Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000007306 functionalization reaction Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to spuriopimpinella brachycarpa fine dried noodles, and belongs to the technical field of food processing. The fine dried noodles are processed from the following raw materials by weight: 100 to 200 parts of flour, 5 to 15 parts of spuriopimpinella brachycarpa powder, 1 to 4 parts of salt, 0.1 to 0.5 part of edible alkal, 0.6 to 1.2 parts of guar gum, 0.3 to 0.8 part of xanthan gum, 0.01 to 0.1 part of Vc and 3 to 8 parts of wheat gluten. The present invention compounds reasonably, maintains the natural color and flavor of spuriopimpinella brachycarpa fine dried noodles without adding any pigment and color fixative, thereby improving the health properties and sensory quality of fine dried noodles. The present invention adds spuriopimpinella brachycarpa into traditional fine dried noodles and provides health care functions of blood pressure lowering, digestion assisting and the like. The spuriopimpinella brachycarpa fine dried noodles are suitable for different age groups with different tastes, safe and non-toxic, and has huge market economic benefit, development and application prospects.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of vermicelli.
Background technology
Vermicelli because mouthfeel is good, instant, price be low, be easy to store, and is one of main wheaten food of liking of people always.Growing along with China's economy, people's living standard and health perception improve constantly, and all there is essence variation in rhythm of life, diet structure, diet idea.The variation of food, functionalization, high quality, convenient and instantization have become development trend, and people are more and more higher to the color of vermicelli, nutritional requirement, and functional form, health nutrition fine dried noodles more and more receive an acclaim.At present, vermicelli have formed the general layout of the common development such as staple food type, flavor type, auxotype, health.Pursuing nutrition and healthy society, traditional vermicelli lose splendidness in the past gradually because its batching is single, mouthfeel is not good enough.Therefore develop a kind of novel nourishing vermicelli imperative.
Summary of the invention
In order to cater to modern consumption demand, the present invention learns from other's strong points to offset one's weaknesses, weeds out the old and bring forth the new on the basis of traditional vermicelli, and a kind of yamazeri vermicelli are provided.
Yamazeri vermicelli of the present invention are formed by following Raw material processing according to mass ratio: flour 100～200, yamazeri powder 5～15, salt 1～4, dietary alkali 0.1～0.5, guar gum 0.6～1.2, xanthans 0.3～0.8, Vc 0.01～0.1, Gluten 3～8.
In the present invention, yamazeri powder requires fineness degree at 80～100 orders, and flour gluten is greater than 28%.
Yamazeri formal name used at school, short fruit anise, is the senior precious dish in celery.Its nutrition of yamazeri is also higher in edible wild herbs, and yamazeri is containing protein, fat, carbohydrate, crude fibre, carrotene, vitamin B1, B2, vitamin C, hydrochloric acid, calcium iron phosphorus etc.Wherein the content of carrotene exceeds 38 times of celeries, and ascorbic content also exceeds celery more than five times, 4 times, nearly Chinese cabbage, closely 8 times of cucumber; Vitamin B2 is more than 2 times of Chinese cabbage, cucumber and wild cabbage, and iron content is 10-30 times of Vegetables.In addition also have higher medical value, have expelling cold and relieving exterior syndrome, damp-clearing pain-relieving, also there is the effect of the health-care efficacy such as hypotensive, aid digestion.
Tool of the present invention has the following advantages:
1, coordinate rationally, do not using on the basis of pigment and color stabilizer, make the yamazeri vermicelli of producing can keep natural color and luster, local flavor, improved health performance and the organoleptic quality of vermicelli.
2, in traditional vermicelli, add yamazeri, there is the health-care efficacies such as hypotensive, aid digestion, be applicable to different age people taste, and safety non-toxic evil, huge market economy benefit and development prospect there is.
The specific embodiment
The specific embodiment one: the yamazeri vermicelli of present embodiment are formed by following Raw material processing according to mass ratio: flour 100～200, yamazeri powder 5～15, salt 1～4, dietary alkali 0.1～0.5, guar gum 0.6～1.2, xanthans 0.3～0.8, Vc 0.01～0.1, Gluten 3～8.
In above-mentioned raw materials, the interpolation soluble in water of salt and dietary alkali; Other auxiliary materials are mixed in flour in advance.
The specific embodiment two: described in present embodiment, yamazeri vermicelli are formed by following Raw material processing according to mass ratio: flour 100, yamazeri powder 8, salt 2, dietary alkali 0.2, guar gum 0.9, xanthans 0.6, Vc 0.03, Gluten 4.
The specific embodiment three: the yamazeri vermicelli of present embodiment are formed by following Raw material processing according to mass ratio: flour 150, yamazeri powder 12, salt 3, dietary alkali 0.3, guar gum 0.6, xanthans 0.4, Vc 0.06, Gluten 5.
The specific embodiment four: the yamazeri vermicelli of present embodiment are formed by following Raw material processing according to mass ratio: flour 180, yamazeri powder 10, salt 4, dietary alkali 0.4, guar gum 1.0, xanthans 0.5, Vc 0.08, Gluten 6.
Claims (6)
1. yamazeri vermicelli, is characterized in that described vermicelli are formed by following Raw material processing according to mass ratio: flour 100～200, yamazeri powder 5～15, salt 1～4, dietary alkali 0.1～0.5, guar gum 0.6～1.2, xanthans 0.3～0.8, Vc 0.01～0.1, Gluten 3～8.
2. yamazeri vermicelli according to claim 1, is characterized in that described vermicelli are formed by following Raw material processing according to mass ratio: flour 100, yamazeri powder 8, salt 2, dietary alkali 0.2, guar gum 0.9, xanthans 0.6, Vc 0.03, Gluten 4.
3. yamazeri vermicelli according to claim 1, is characterized in that described vermicelli are formed by following Raw material processing according to mass ratio: flour 150, yamazeri powder 12, salt 3, dietary alkali 0.3, guar gum 0.6, xanthans 0.4, Vc 0.06, Gluten 5.
4. yamazeri vermicelli according to claim 1, is characterized in that described vermicelli are formed by following Raw material processing according to mass ratio: flour 180, yamazeri powder 10, salt 4, dietary alkali 0.4, guar gum 1.0, xanthans 0.5, Vc 0.08, Gluten 6.
5. according to the yamazeri vermicelli described in claim 1,2,3 or 4, the fineness degree that it is characterized in that described yamazeri powder is 80～100 orders.
6. according to the yamazeri vermicelli described in claim 1,2,3 or 4, it is characterized in that described flour gluten is greater than 28%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410268189.2A CN104012867A (en) | 2014-06-17 | 2014-06-17 | Spuriopimpinella brachycarpa fine dried noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410268189.2A CN104012867A (en) | 2014-06-17 | 2014-06-17 | Spuriopimpinella brachycarpa fine dried noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104012867A true CN104012867A (en) | 2014-09-03 |
Family
ID=51430095
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410268189.2A Pending CN104012867A (en) | 2014-06-17 | 2014-06-17 | Spuriopimpinella brachycarpa fine dried noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104012867A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757401A (en) * | 2015-03-23 | 2015-07-08 | 周琪 | Wild-vegetable fine dried noodle |
| CN108477491A (en) * | 2018-03-20 | 2018-09-04 | 爱可道生物科技有限公司 | A kind of globe artichoke health decompression face and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030018538A (en) * | 2001-08-30 | 2003-03-06 | 김원제 | Manufacturing method of a noodle contained all sorts of natural vegetable ingredients |
| CN101756096A (en) * | 2010-02-10 | 2010-06-30 | 张睿 | Wild vegetable fine dried noodle and preparation method thereof |
-
2014
- 2014-06-17 CN CN201410268189.2A patent/CN104012867A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030018538A (en) * | 2001-08-30 | 2003-03-06 | 김원제 | Manufacturing method of a noodle contained all sorts of natural vegetable ingredients |
| CN101756096A (en) * | 2010-02-10 | 2010-06-30 | 张睿 | Wild vegetable fine dried noodle and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李少华，等: "《食品加工技术》", 31 August 2010, article "面条、米粉及粉丝", pages: 246-249 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757401A (en) * | 2015-03-23 | 2015-07-08 | 周琪 | Wild-vegetable fine dried noodle |
| CN108477491A (en) * | 2018-03-20 | 2018-09-04 | 爱可道生物科技有限公司 | A kind of globe artichoke health decompression face and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140903 |