CN104068335A - Soybean noodles and preparation method thereof - Google Patents
Soybean noodles and preparation method thereof Download PDFInfo
- Publication number
- CN104068335A CN104068335A CN201410292028.7A CN201410292028A CN104068335A CN 104068335 A CN104068335 A CN 104068335A CN 201410292028 A CN201410292028 A CN 201410292028A CN 104068335 A CN104068335 A CN 104068335A
- Authority
- CN
- China
- Prior art keywords
- flour
- parts
- preparation
- soybean
- noodles
- 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
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 17
- 244000068988 Glycine max Species 0.000 title claims abstract description 14
- 235000012149 noodles Nutrition 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 10
- 235000012054 meals Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 206010068975 Bone atrophy Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000002618 waking effect Effects 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses soybean noodles and a preparation method thereof. The soybean noodles are prepared from the following raw materials in parts by weight: 400-500 parts of flour, 95-100 parts of milk, 2-3 parts of edible salt and 100-120 parts of soybeans. The soybean noodles prepared by the method are fresh/fragrant and tasty/refreshing in taste, have a relatively high nutritive value and are rich in medicinal value; according to the method, an eating function and a medicine health care function of food are combined together, so that the method meets the traditional medical concepts and is close to the conception of modern healthcare food; and meanwhile, the eating and carrying are convenient, the production processes are simple, the preparation is convenient, the cost is relatively low, and the requirements on industrial production can be met.
Description
Technical field
The present invention relates to food, specifically a kind of large bean flour and preparation method thereof.
Background technology
As everyone knows, traditional noodles are with flour, to add water to make, and its taste is dull, and nutritional labeling is more single.In recent years, in order to expand characteristic and the nutrition of noodles, there are the noodles of much making with vegetables or coarse cereals, although kind increases gradually, be only conceived to general nutrition, and the effect of shortcoming health care diseases prevention, promotion health reinforcement drag aspect.
Summary of the invention
The object of the invention is in order to make full use of nutritive value and the characteristic of soybean and milk, and a kind of large bean flour and preparation method thereof is provided, the fresh perfume (or spice) of this face is good to eat, and technique is simple, makes easily, and cost is low, and is rich in vitamin and mineral matter, nutritious.
The technical scheme that realizes the object of the invention is:
The large bean flour of the present invention consists of the raw material of following weight parts proportioning:
Flour 400-500, milk 95-100, salt 2-3, soybean 100-120.
The preparation method of above-mentioned large bean flour, comprises the steps:
1, soybean is cleaned and dried, be ground into Powdered, standby;
2, flour, salt are stirred together with soy meal, it is fully mixed, then add milk use dough mixing machine and become dough, standby;
3, the face 8-9 hour that wakes up, during rub 1-2 time;
4, with oodle maker, good wake flour group is pressed into thick 2-3mm, the noodles of wide 2-3mm, air-dry packing.
Described awake face, refers to and cooks wheaten food, no matter be leaven dough food or unleavened dough, as long as use, cooks or steamed wheaten foods, just uses treacle (reading " shape ") face.Become reconciled exactly face or send out face good after be placed on again stuffy place and put for a moment, " moulding " face of waking up then.Doing is like this that wheaten food mouthfeel in order to steam is softer, or the wheaten food cooking is softer tender nice.
The large bean flour made from said method, the fresh perfume (or spice) of sense of taste is tasty and refreshing, has higher nutritive value, and is rich in medical value.In product, add soybean, soybean contains rich in protein, fat, mineral matter and amino acid, often eats large bean flour, can effectively prevent and alleviate cardiovascular disease, the gynecological diseases such as hypertension, artery sclerosis, heart disease.In product, added milk, milk contains rich in protein, fat, calcium and mineral matter, has tonifying lung nourishing the stomach, an effect of the ease constipation of promoting the production of body fluid.Therefore normal human consumption soybean face, again can relieving insomnia, can greatly improve the operating efficiency of brain, also has the effect of beauty treatment simultaneously.The normal food of children contributes to physical development; The normal food of old man can be supplied calcareous demand, reduces bone atrophy, reduces the probability of happening of osteoporosis, and health suppleness is increased.
The method combines the cuisines function of food and medicines and health protection function, has both met traditional medical science idea, approaches again the concept of modern health food.Meanwhile, be convenient to edible and carry, production process is simple, easy to make, and cost is lower, can meet the demand of suitability for industrialized production.
The specific embodiment
Embodiment
A preparation method for large bean flour, comprises the steps:
1,100 grams of soybean are cleaned and dried, be ground into Powdered, standby;
2,400 grams of flour, 2 grams of salt are stirred together with soy meal, it is fully mixed, then add 100 grams of milk use dough mixing machine and become dough, standby;
3, wake up face 9 hours, during rub 2 times;
4, with oodle maker, good wake flour group is pressed into thick 2mm, the noodles of wide 2mm, air-dry packing.
When edible, putting into that boiling water boils is edible.
Claims (2)
1. a large bean flour, is characterized in that: the raw material by following weight parts proportioning forms:
Flour 400-500, milk 95-100, salt 2-3, soybean 100-120.
2. a preparation method for large bean flour, is characterized in that: comprise the steps:
(1) soybean is cleaned and dried, be ground into Powdered, standby;
(2) flour, salt are stirred together with soy meal, it is fully mixed, then add milk use dough mixing machine and become dough, standby;
(3) the face 8-9 hour that wakes up, during rub 1-2 time;
(4) with oodle maker, good wake flour group is pressed into thick 2-3mm, the noodles of wide 2-3mm, air-dry packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410292028.7A CN104068335A (en) | 2014-06-26 | 2014-06-26 | Soybean noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410292028.7A CN104068335A (en) | 2014-06-26 | 2014-06-26 | Soybean noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104068335A true CN104068335A (en) | 2014-10-01 |
Family
ID=51590253
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410292028.7A Pending CN104068335A (en) | 2014-06-26 | 2014-06-26 | Soybean noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104068335A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259350A (en) * | 2017-08-15 | 2017-10-20 | 安徽优乐亿乳业有限公司 | A kind of preparation technology of soya bean vermicelli |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1260135A (en) * | 1998-12-22 | 2000-07-19 | 孟宪付 | Bean noodle and its making method |
| CN1557189A (en) * | 2004-02-04 | 2004-12-29 | 奚存库 | Soybean noodle |
| CN101473957A (en) * | 2009-01-15 | 2009-07-08 | 杨贵成 | Nutrient instant noodles |
| CN102461786A (en) * | 2010-11-12 | 2012-05-23 | 陈兆祥 | Method for processing soybean milk vermicelli |
| CN103798629A (en) * | 2013-07-20 | 2014-05-21 | 济阳润达清真食品有限公司 | Preparation method of milk noodles |
-
2014
- 2014-06-26 CN CN201410292028.7A patent/CN104068335A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1260135A (en) * | 1998-12-22 | 2000-07-19 | 孟宪付 | Bean noodle and its making method |
| CN1557189A (en) * | 2004-02-04 | 2004-12-29 | 奚存库 | Soybean noodle |
| CN101473957A (en) * | 2009-01-15 | 2009-07-08 | 杨贵成 | Nutrient instant noodles |
| CN102461786A (en) * | 2010-11-12 | 2012-05-23 | 陈兆祥 | Method for processing soybean milk vermicelli |
| CN103798629A (en) * | 2013-07-20 | 2014-05-21 | 济阳润达清真食品有限公司 | Preparation method of milk noodles |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259350A (en) * | 2017-08-15 | 2017-10-20 | 安徽优乐亿乳业有限公司 | A kind of preparation technology of soya bean vermicelli |
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| 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: 20141001 |