CN104012870A - Fruity noodles and preparation method thereof - Google Patents
Fruity noodles and preparation method thereof Download PDFInfo
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- CN104012870A CN104012870A CN201410273342.0A CN201410273342A CN104012870A CN 104012870 A CN104012870 A CN 104012870A CN 201410273342 A CN201410273342 A CN 201410273342A CN 104012870 A CN104012870 A CN 104012870A
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- noodles
- parts
- fruity
- preparation
- juice
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 70
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000020415 coconut juice Nutrition 0.000 claims abstract description 20
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 19
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 18
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 18
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 18
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 241000209140 Triticum Species 0.000 claims abstract description 18
- 235000021307 Triticum Nutrition 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 235000012907 honey Nutrition 0.000 claims abstract description 13
- 235000021016 apples Nutrition 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims description 20
- 239000003292 glue Substances 0.000 claims description 18
- 244000298715 Actinidia chinensis Species 0.000 claims description 17
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 17
- 241000220225 Malus Species 0.000 claims description 17
- 239000003513 alkali Substances 0.000 claims description 17
- 235000021028 berry Nutrition 0.000 claims description 17
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 235000011430 Malus pumila Nutrition 0.000 claims description 12
- 235000015103 Malus silvestris Nutrition 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 235000007215 black sesame Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- -1 15 parts Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 240000007228 Mangifera indica Species 0.000 claims 4
- 238000000034 method Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract description 2
- 244000298697 Actinidia deliciosa Species 0.000 abstract 1
- 241000249058 Anthracothorax Species 0.000 abstract 1
- 244000141359 Malus pumila Species 0.000 abstract 1
- 108060008539 Transglutaminase Proteins 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 102000003601 transglutaminase Human genes 0.000 abstract 1
- 241001093152 Mangifera Species 0.000 description 13
- 235000013409 condiments Nutrition 0.000 description 3
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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 relates to the food field and particularly relates to fruity noodles and a preparation method thereof. The fruity noodles provided by the invention comprise apples, mangos, kiwi fruits, honey, wheat meal, starch, alkaline, salt, coconut juice, edible gum, an emulsifier and transglutaminase. The preparation method for the fruity noodles comprises the four steps. The fruity noodles disclosed by the invention are applicable to a making method for cold noodles with sauce in summer, can blend the fruity taste into the noodles, and is very tasty and refreshing.
Description
Technical field
The present invention relates to field of food, particularly a kind of fruity and preparation method thereof.
Background technology
Noodles are daily breads, the noodles of selling on the market are at present all slice shapes, it is circular and square etc. that cross section has, because noodles are elongated and separate, easily disconnected bar in transportation, cause the quality of shipment to be greatly affected, and noodles is mainly that primary raw material is made by flour, taste is single, and be difficult to boil, can not cause people's desire to buy and appetite, in the time of summer, people prefer to eat cool braised noodle, but the condiment of cool braised noodle is made in addition, taste that neither noodles itself even if stir, there is unavoidably the sensation of eating the unnecessary noodles of condiment.
Summary of the invention
Technical problem to be solved: the invention provides not easy fracture for above problem, convenient a kind of fruity noodles that capture and preparation method thereof during poach.
Technical scheme: in order overcoming the above problems, to the invention provides a kind of fruity noodles, to comprise apple, mango, Kiwi berry, honey, wheat flour, starch, alkali, salt, Coconut Juice, edible glue, emulsifying agent, glutamine transaminage; Raw material is according to the following proportioning of parts by weight: apple 100-150 part, mango 150-200 part, Kiwi berry 50-80 part, honey 50-70 part, wheat flour 300-600 part, starch 100-150 part, alkali 10-20 part, salt 10-20 part, Coconut Juice 100-200 part, edible glue 10-20 part, emulsifying agent 5-9 part, glutamine transaminage 4-8 part.
A preparation method for fruity noodles, comprises the following steps:
The first step: apple, mango, Kiwi berry are placed in to juice extractor and squeeze the juice 5 minutes;
Second step: wheat flour, starch are dissolved in Coconut Juice and are mixed, add again edible glue, emulsifying agent, add afterwards alkali and salt, rub with face agglomerating, while rubbing with fruit squeezeding juice until dough is sticky, smooth surface is dry linting not, adds glutamine transaminage during question handler internal temperature to 25 ℃;
The 3rd step: dough is added and is extruded into noodles in Full-automatic machine for making noodle, temperature 25-30 ℃, the indoor hanging of humidity 20-30%, dry 4-6 hour, finally keep in noodles moisture to account for 30% of gross weight and can encapsulate disinfection;
The 4th step: two of the noodles after sterilization are connected above side by side, and the width of junction is the 1/5-1/3 of the thickness of noodles.
Further technology, 120 parts of apples, 170 parts of mango, 60 parts of Kiwi berrys, 60 parts of honey, 550 parts of wheat flours, 120 parts of starch, 15 parts, alkali, 15 parts of salt, 180 parts of Coconut Juices, 12 parts of edible glue, 7 parts of emulsifying agents, 7 parts of glutamine transaminages.
Further technology, also comprises Cobastab, carrotene, black sesame powder in second step.
Further technology, in the 3rd step, temperature is 26 ℃, humidity is 26%, dries 4 hours.
Further technology, described noodles width is 1/4.
Beneficial effect: the present invention is applicable to the way of cold noodles in sauce in summer, incorporates fruit taste in noodles, very tasty and refreshing, and is to replace water to carry out and face with Coconut Juice making noodles, can increase the viscosity of flour, allows flour fully mix with Coconut Juice in the process of rubbing; The fruit squeezeding juice that collocation mixes again can improve the taste of noodles greatly, and poach need not be placed other condiment and can pull out edible; In noodle production, also add the nutriments such as Cobastab, carrotene, black sesame powder, improved the nutritive value of noodles, and the effect of just not filling the stomach; Edible glue and emulsifying agent can increase the slippery of noodles in addition, allow noodles seem to be more added with appetite; It is all just right to the content of temperature, humidity and moisture to make in noodles process, can keep the toughness of noodles, and noodles are processed into the end mode that is connected can prevent that in transportation, noodles are squeezed and rupture.
The specific embodiment
Below the present invention is described in further detail.
Embodiment 1
The invention provides a kind of fruity noodles, comprise apple, mango, Kiwi berry, honey, wheat flour, starch, alkali, salt, Coconut Juice, edible glue, emulsifying agent, glutamine transaminage; Raw material is according to the following proportioning of parts by weight: 100 parts of apples, 150 parts of mango, 50 parts of Kiwi berrys, 50 parts of honey, 300 parts of wheat flours, 100 parts of starch, 10 parts, alkali, 10 parts of salt, 100 parts of Coconut Juices, 10 parts of edible glue, 5 parts of emulsifying agents, 4 parts of glutamine transaminages.
A preparation method for fruity noodles, comprises the following steps:
The first step: apple, mango, Kiwi berry are placed in to juice extractor and squeeze the juice 5 minutes;
Second step: wheat flour, starch are dissolved in Coconut Juice and are mixed, add again Cobastab, carrotene, black sesame powder, edible glue, emulsifying agent, add afterwards alkali and salt, rub with face agglomerating, while rubbing with fruit squeezeding juice until dough is sticky, smooth surface is dry linting not, adds glutamine transaminage during question handler internal temperature to 25 ℃;
The 3rd step: dough is added in Full-automatic machine for making noodle and is extruded into noodles, in the indoor hanging of 25 ℃ of temperature, humidity 20%, dry 4 hours, finally keep in noodles moisture to account for 30% of gross weight and can encapsulate disinfection;
The 4th step: two of noodles after sterilization are connected above side by side, the width of junction be noodles thickness 1/5.
Embodiment 2
The invention provides a kind of fruity noodles, comprise apple, mango, Kiwi berry, honey, wheat flour, starch, alkali, salt, Coconut Juice, edible glue, emulsifying agent, glutamine transaminage; Raw material is according to the following proportioning of parts by weight: 120 parts of apples, 170 parts of mango, 60 parts of Kiwi berrys, 60 parts of honey, 550 parts of wheat flours, 120 parts of starch, 15 parts, alkali, 15 parts of salt, 180 parts of Coconut Juices, 12 parts of edible glue, 7 parts of emulsifying agents, 7 parts of glutamine transaminages.
A preparation method for fruity noodles, comprises the following steps:
The first step: apple, mango, Kiwi berry are placed in to juice extractor and squeeze the juice 5 minutes;
Second step: wheat flour, starch are dissolved in Coconut Juice and are mixed, add again Cobastab, carrotene, black sesame powder, edible glue, emulsifying agent, add afterwards alkali and salt, rub with face agglomerating, while rubbing with fruit squeezeding juice until dough is sticky, smooth surface is dry linting not, adds glutamine transaminage during question handler internal temperature to 25 ℃;
The 3rd step: dough is added in Full-automatic machine for making noodle and is extruded into noodles, in the indoor hanging of 26 ℃ of temperature, humidity 26%, dry 4 hours, finally keep in noodles moisture to account for 30% of gross weight and can encapsulate disinfection;
The 4th step: two of noodles after sterilization are connected above side by side, the width of junction be noodles thickness 1/4.
Embodiment 3
The invention provides a kind of fruity noodles, comprise apple, mango, Kiwi berry, honey, wheat flour, starch, alkali, salt, Coconut Juice, edible glue, emulsifying agent, glutamine transaminage; Raw material is according to the following proportioning of parts by weight: 150 parts of apples, 200 parts of mango, 80 parts of Kiwi berrys, 70 parts of honey, 600 parts of wheat flours, 150 parts of starch, 20 parts, alkali, 20 parts of salt, 200 parts of Coconut Juices, 20 parts of edible glue, 9 parts of emulsifying agents, 8 parts of glutamine transaminages.
A preparation method for fruity noodles, comprises the following steps:
The first step: apple, mango, Kiwi berry are placed in to juice extractor and squeeze the juice 5 minutes;
Second step: wheat flour, starch are dissolved in Coconut Juice and are mixed, add again Cobastab, carrotene, black sesame powder, edible glue, emulsifying agent, add afterwards alkali and salt, rub with face agglomerating, while rubbing with fruit squeezeding juice until dough is sticky, smooth surface is dry linting not, adds glutamine transaminage during question handler internal temperature to 25 ℃;
The 3rd step: dough is added in Full-automatic machine for making noodle and is extruded into noodles, in the indoor hanging of 30 ℃ of temperature, humidity 30%, dry 6 hours, finally keep in noodles moisture to account for 30% of gross weight and can encapsulate disinfection;
The 4th step: two of noodles after sterilization are connected above side by side, the width of junction be noodles thickness 1/3.
Claims (6)
1. fruity noodles, is characterized in that, comprise apple, mango, Kiwi berry, honey, wheat flour, starch, alkali, salt, Coconut Juice, edible glue, emulsifying agent, glutamine transaminage; Raw material is according to the following proportioning of parts by weight: apple 100-150 part, mango 150-200 part, Kiwi berry 50-80 part, honey 50-70 part, wheat flour 300-600 part, starch 100-150 part, alkali 10-20 part, salt 10-20 part, Coconut Juice 100-200 part, edible glue 10-20 part, emulsifying agent 5-9 part, glutamine transaminage 4-8 part.
2. a preparation method for fruity noodles, is characterized in that, comprises the following steps:
The first step: apple, mango, Kiwi berry are placed in to juice extractor and squeeze the juice 5 minutes;
Second step: wheat flour, starch are dissolved in Coconut Juice and are mixed, add again edible glue, emulsifying agent, add afterwards alkali and salt, rub with face agglomerating, while rubbing with fruit squeezeding juice until dough is sticky, smooth surface is dry linting not, adds glutamine transaminage during question handler internal temperature to 25 ℃;
The 3rd step: dough is added and is extruded into noodles in Full-automatic machine for making noodle, temperature 25-30 ℃, the indoor hanging of humidity 20-30%, dry 4-6 hour, finally keep in noodles moisture to account for 30% of gross weight and can encapsulate disinfection;
The 4th step: two of the noodles after sterilization are connected above side by side, and the width of junction is the 1/5-1/3 of the thickness of noodles.
3. a kind of fruity noodles according to claim 1 and 2 and preparation method thereof, it is characterized in that 120 parts of apples, 170 parts of mango, 60 parts of Kiwi berrys, 60 parts of honey, 550 parts of wheat flours, 120 parts of starch, 15 parts, alkali, 15 parts of salt, 180 parts of Coconut Juices, 12 parts of edible glue, 7 parts of emulsifying agents, 7 parts of glutamine transaminages.
4. the preparation method of a kind of fruity noodles according to claim 2, is characterized in that, also comprises Cobastab, carrotene, black sesame powder in second step.
5. the preparation method of a kind of fruity noodles according to claim 2, is characterized in that, in the 3rd step, temperature is 26 ℃, and humidity is 26%, dries 4 hours.
6. the preparation method of a kind of fruity noodles according to claim 2, is characterized in that, described noodles width is 1/4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410273342.0A CN104012870A (en) | 2014-06-19 | 2014-06-19 | Fruity noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410273342.0A CN104012870A (en) | 2014-06-19 | 2014-06-19 | Fruity noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104012870A true CN104012870A (en) | 2014-09-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410273342.0A Pending CN104012870A (en) | 2014-06-19 | 2014-06-19 | Fruity noodles and preparation method thereof |
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| Country | Link |
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| CN (1) | CN104012870A (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104663766A (en) * | 2015-02-02 | 2015-06-03 | 于希萌 | Method for manufacturing fruit and flour-made food blended liquid |
| CN104921016A (en) * | 2015-07-02 | 2015-09-23 | 河南工业大学 | Formula for bran nutritional bar with high dietary fiber and processing method thereof |
| CN105053839A (en) * | 2015-07-20 | 2015-11-18 | 钟平 | Purple grape flavored purple sweet potato noodle and preparation method thereof |
| CN105053840A (en) * | 2015-07-20 | 2015-11-18 | 钟平 | Fruit juice flavored nutritional purple sweet potato noodle and preparation method thereof |
| CN105053836A (en) * | 2015-07-20 | 2015-11-18 | 钟平 | Actinidia chinensis flavored purple sweet potato noodle and preparation method thereof |
| CN105053837A (en) * | 2015-07-20 | 2015-11-18 | 钟平 | Cucumis melo var. saccharinus flavored purple sweet potato noodle and preparation method thereof |
| CN105053842A (en) * | 2015-07-20 | 2015-11-18 | 钟平 | Mango-flavored purple sweet potato noodles and preparation method thereof |
| CN105053841A (en) * | 2015-07-20 | 2015-11-18 | 钟平 | Pawpaw flavored purple sweet potato noodle and preparation method thereof |
| CN105054072A (en) * | 2015-07-14 | 2015-11-18 | 安徽年康面业有限责任公司 | Auxiliary lipid lowering and weight losing fruit fine dried noodle |
| CN105053838A (en) * | 2015-07-20 | 2015-11-18 | 钟平 | Pineapple-flavored purple sweet potato noodles and preparation method thereof |
| CN105077008A (en) * | 2015-07-20 | 2015-11-25 | 钟平 | Orange flavored purple sweet potato noodles and preparation method thereof |
| CN105077007A (en) * | 2015-07-20 | 2015-11-25 | 钟平 | Purple potato noodles with taste of oranges and preparation method of purple potato noodles with taste of oranges |
| CN105077005A (en) * | 2015-07-20 | 2015-11-25 | 钟平 | Wax apple flavored purple sweet potato noodles and preparation method thereof |
| CN105875755A (en) * | 2014-12-19 | 2016-08-24 | 遵义市谢老五食品厂 | Fruit flavored cakes and manufacturing method thereof |
| CN109497411A (en) * | 2019-01-22 | 2019-03-22 | 淮北旭源食品有限公司 | A kind of ferment noodles and preparation method thereof |
-
2014
- 2014-06-19 CN CN201410273342.0A patent/CN104012870A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875755A (en) * | 2014-12-19 | 2016-08-24 | 遵义市谢老五食品厂 | Fruit flavored cakes and manufacturing method thereof |
| CN104663766A (en) * | 2015-02-02 | 2015-06-03 | 于希萌 | Method for manufacturing fruit and flour-made food blended liquid |
| CN104921016A (en) * | 2015-07-02 | 2015-09-23 | 河南工业大学 | Formula for bran nutritional bar with high dietary fiber and processing method thereof |
| CN105054072A (en) * | 2015-07-14 | 2015-11-18 | 安徽年康面业有限责任公司 | Auxiliary lipid lowering and weight losing fruit fine dried noodle |
| CN105053842A (en) * | 2015-07-20 | 2015-11-18 | 钟平 | Mango-flavored purple sweet potato noodles and preparation method thereof |
| CN105053837A (en) * | 2015-07-20 | 2015-11-18 | 钟平 | Cucumis melo var. saccharinus flavored purple sweet potato noodle and preparation method thereof |
| CN105053836A (en) * | 2015-07-20 | 2015-11-18 | 钟平 | Actinidia chinensis flavored purple sweet potato noodle and preparation method thereof |
| CN105053841A (en) * | 2015-07-20 | 2015-11-18 | 钟平 | Pawpaw flavored purple sweet potato noodle and preparation method thereof |
| CN105053840A (en) * | 2015-07-20 | 2015-11-18 | 钟平 | Fruit juice flavored nutritional purple sweet potato noodle and preparation method thereof |
| CN105053838A (en) * | 2015-07-20 | 2015-11-18 | 钟平 | Pineapple-flavored purple sweet potato noodles and preparation method thereof |
| CN105077008A (en) * | 2015-07-20 | 2015-11-25 | 钟平 | Orange flavored purple sweet potato noodles and preparation method thereof |
| CN105077007A (en) * | 2015-07-20 | 2015-11-25 | 钟平 | Purple potato noodles with taste of oranges and preparation method of purple potato noodles with taste of oranges |
| CN105077005A (en) * | 2015-07-20 | 2015-11-25 | 钟平 | Wax apple flavored purple sweet potato noodles and preparation method thereof |
| CN105053839A (en) * | 2015-07-20 | 2015-11-18 | 钟平 | Purple grape flavored purple sweet potato noodle and preparation method thereof |
| CN109497411A (en) * | 2019-01-22 | 2019-03-22 | 淮北旭源食品有限公司 | A kind of ferment noodles and preparation method thereof |
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Application publication date: 20140903 |