CN104187349A - Garlic powder noodle and preparation method thereof - Google Patents
Garlic powder noodle and preparation method thereof Download PDFInfo
- Publication number
- CN104187349A CN104187349A CN201410461209.8A CN201410461209A CN104187349A CN 104187349 A CN104187349 A CN 104187349A CN 201410461209 A CN201410461209 A CN 201410461209A CN 104187349 A CN104187349 A CN 104187349A
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- Prior art keywords
- garlic powder
- garlic
- dough
- noodle
- minutes
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Links
- 229940029982 garlic powder Drugs 0.000 title claims abstract description 48
- 235000012149 noodles Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000209140 Triticum Species 0.000 claims abstract description 27
- 235000021307 Triticum Nutrition 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 10
- 238000003490 calendering Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 2
- 240000002234 Allium sativum Species 0.000 abstract description 18
- 235000004611 garlic Nutrition 0.000 abstract description 18
- 238000012545 processing Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 210000004556 brain Anatomy 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 238000010791 quenching Methods 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 235000012054 meals Nutrition 0.000 abstract 3
- 230000001737 promoting effect Effects 0.000 abstract 2
- 208000035143 Bacterial infection Diseases 0.000 abstract 1
- 206010011224 Cough Diseases 0.000 abstract 1
- 208000022362 bacterial infectious disease Diseases 0.000 abstract 1
- 230000017531 blood circulation Effects 0.000 abstract 1
- 230000001939 inductive effect Effects 0.000 abstract 1
- 230000004060 metabolic process Effects 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 7
- 238000002372 labelling Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 230000002503 metabolic effect Effects 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000002260 anti-inflammatory agent Substances 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000001741 anti-phlogistic effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- -1 anticancer Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 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
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011782 vitamin Substances 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
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 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 invention relates to field of food processing, and particularly relates to a garlic powder noodle and a preparation method thereof. The garlic powder noodle is prepared from the following raw materials in parts by weight: 100 parts of wheat meal, 1-20 parts of garlic powder and 0.5-1.5 parts of edible salt. The garlic powder noodle and the preparation method thereof have the beneficial effects that the garlic powder noodle is good in taste, convenient to eat, and simple to prepare; the wheat meal can have the efficacies of nourishing the heart and tonifying the lung, tonifying the spleen and strengthening intestines, inducing diuresis and promoting blood circulation, and removing heat and quenching thirst; the garlic powder and the wheat meal are fully mixed, so that the garlic powder noodle is high in nutritive value, and is capable of preventing a cough and various bacterial infection, resisting senility, tonifying the brain and promoting intelligence growth, enhancing the immune ability and metabolism ability of the organism after being eaten by people; the peculiar smell of the garlic powder contained in the noodle is reduced in a processing manner; and all required raw materials can be bought in the market, so that the edible range of the garlic is greatly expanded, and health is brought to more people.
Description
(1) technical field
The present invention relates to food processing field, particularly a kind of garlic powder face and preparation method thereof.
(2) background technology
Noodles are the common food of people's daily life, its instant, all be loved by the people all the time, traditional noodles are mostly by forming taking flour as main raw material manufacture, nutrition is single, along with improving constantly of people's living standard, the nutrition of traditional noodles can not meet the multi-level demand of people far away, and people are also higher for adding the nutrition prepared of pure natural plant and possessing the expectation of noodles of health care curative effect.Garlic is Liliaceae, allium year raw plant, garlic is taken as natural bactericidal agent from ancient times, has the title of natural antibiotics, its major function is bactericidal antiphlogistic, anticancer, anti-oxidant etc.The state such as China, Egypt, India both also applied garlic as food as conventional medicament for thousands of years.Quantity research shows greatly, and the main component allicin of garlic has strong sterilization, antibacterial action, is excellent natural powerful antiseptic, and long-term taking energy preventing cold and various bacterium infect, and strengthens the immunocompetence of body; But the excitant of garlic smell and the taste and the eating habit that vary with each individual, limit to a great extent the edible of people, and the garlic powder making after garlic decortication can reduce peculiar smell by processing, and can also retain the nutritional labeling of garlic after screening, section, dehydration, deodorizing, oven dry, pulverizing.
(3) summary of the invention
The present invention is in order to make up the deficiencies in the prior art, provide a kind of and be of high nutritive value, delicious good to eat, make simple, instant, people can preventing cold after edible and various bacterium infect, anti-ageing, strengthen the immunocompetence of body and garlic powder face of metabolic ability and preparation method thereof.
The present invention is achieved through the following technical solutions:
A kind of garlic powder face, comprises that the raw material of following parts by weight is made: 100 parts of wheat flours, garlic powder 1-20 part and edible salt 0.5-1.5 part.
The preparation method of this garlic powder face, comprises the steps:
(1) take wheat flour, garlic powder and the edible salt of above-mentioned weight, for subsequent use;
(2) take the water of wheat flour and garlic powder gross weight 25-28%, edible salt is added to the water, fully dissolve after 2 minutes and make edible salt water, for subsequent use;
(3) wheat flour is sent into dough mixing machine;
(4) garlic powder is put into dough mixing machine and mixed with wheat flour 5 minutes, then spray into the edible salt water that makes in step (2) and continue high-speed stirred and within 10 minutes, make dough;
(5) dough of becoming reconciled is sent into cooler bin, cooling 10 minutes of normal temperature;
(6) cooled dough is sent into continuous calendar, be calendered to step by step desired thickness slitting;
(7) noodles, through hanging strip and after having one's hair trimmed, enter baking room, under 35-40 degree, dry 3-5 hour;
(8) dried vermicelli are cut off, make this garlic powder face.
The beneficial effect of garlic powder face of the present invention and preparation method thereof is: mouthfeel is good, instant, making are simple, and wheat flour can play effect that the beneficial lung that nourishes heart, the thick intestines of invigorating the spleen, diuresis and blood, heat extraction quench the thirst; The allicin containing in garlic powder has broad-spectrum antimicrobial effect, can block the synthetic of carcinogen nitrosamine, and inhibition cancer cell growth, has lethal effect to cancer cell; Fat-soluble volatile oil in garlic powder can significantly improve to be chewed gulping down of cell and chews function, has the immune effect of enhancing; Protein, fat, carbohydrate, vitamin and the mineral matter that garlic powder contains has the effects such as prevention blood vessel aging, immunity decline; Vitamin B1 in active ingredient and human body in garlic, in conjunction with producing garlic amine, strengthens the oxidative function of carbohydrate, for brain cell provides enough energy, makes resourceful.The present invention makes full use of garlic powder and mixes and face with wheat flour, be of high nutritive value, after people are edible, energy preventing cold and various bacterium infect, anti-ageing, brain tonic and intelligence development, can also strengthen immunocompetence and the metabolic ability of body, the garlic powder containing in face has reduced peculiar smell by processing, needed raw material can have been bought on market, has greatly improved the edible range of garlic, for more people has brought health.
(4) detailed description of the invention
Below in conjunction with embodiment, the invention will be further described, but the present invention is not limited thereto, and the preparation method in embodiment is conventional preparation method, no longer describes in detail.
Embodiment 1:
This garlic powder face, is made up of the raw material of following weight: 1 kilogram of wheat flour double centner, 10 kilograms of garlic powders and edible salt.
The preparation method of this garlic powder face, adopts following steps:
(1) take 1 kilogram of wheat flour double centner, 10 kilograms of garlic powders and edible salt, for subsequent use;
(2) take 26 kilograms, water, edible salt is added to the water, fully dissolve after 2 minutes and make edible salt water, for subsequent use;
(3) wheat flour is sent into dough mixing machine;
(4) garlic powder is put into dough mixing machine and mixed with wheat flour 5 minutes, then spray into the edible salt water that makes in step (2) and continue high-speed stirred and within 10 minutes, make dough;
(5) dough of becoming reconciled is sent into cooler bin, cooling 10 minutes of normal temperature, prevents that dough excess Temperature from destroying the nutritional labeling of garlic in dough;
(6) cooled dough is sent into continuous calendar, be calendered to step by step desired thickness slitting;
(7) noodles, through hanging strip and after having one's hair trimmed, enter baking room, under 35-40 degree, dry 3-5 hour;
(8) require dried vermicelli to cut off according to finished product, make this garlic powder face.
Embodiment 2:
This garlic powder face, is made up of the raw material of following weight: 1.5 kilograms of wheat flour double centner, 1 kilogram of garlic powder and edible salts.
The preparation method of this garlic powder face, adopts following steps:
(1) take 1.5 kilograms of wheat flour double centner, 1 kilogram of garlic powder and edible salts, for subsequent use;
(2) take 28 kilograms, water, edible salt is added to the water, fully dissolve after 2 minutes and make edible salt water, for subsequent use;
(3) wheat flour is sent into dough mixing machine;
(4) garlic powder is put into dough mixing machine and mixed with wheat flour 6 minutes, then spray into the edible salt water that makes in step (2) and continue high-speed stirred and within 10 minutes, make dough;
(5) dough of becoming reconciled is sent into cooler bin, cooling 10 minutes of normal temperature, prevents that dough excess Temperature from destroying the nutritional labeling of garlic in dough;
(6) cooled dough is sent into continuous calendar, be calendered to step by step desired thickness slitting;
(7) noodles, through hanging strip and after having one's hair trimmed, enter baking room, under 35-40 degree, dry 3-5 hour;
(8) require dried vermicelli to cut off according to finished product, make this garlic powder face.
Embodiment 3:
This garlic powder face, is made up of the raw material of following weight: 0.5 kilogram of wheat flour double centner, 20 kilograms of garlic powders and edible salt.
The preparation method of this garlic powder face, adopts following steps:
(1) take 0.5 kilogram of wheat flour double centner, 20 kilograms of garlic powders and edible salt, for subsequent use;
(2) take 25 kilograms, water, edible salt is added to the water, fully dissolve after 2 minutes and make edible salt water, for subsequent use;
(3) wheat flour is sent into dough mixing machine;
(4) garlic powder is put into dough mixing machine and mixed with wheat flour 6 minutes, then spray into the edible salt water that makes in step (2) and continue high-speed stirred and within 10 minutes, make dough;
(5) dough of becoming reconciled is sent into cooler bin, cooling 10 minutes of normal temperature, prevents that dough excess Temperature from destroying the nutritional labeling of garlic in dough;
(6) cooled dough is sent into continuous calendar, be calendered to step by step desired thickness slitting;
(7) noodles, through hanging strip and after having one's hair trimmed, enter baking room, under 35-40 degree, dry 3-5 hour;
(8) require dried vermicelli to cut off according to finished product, make this garlic powder face.
In embodiment of the present invention 1-3, garlic powder used is commercially available prod.
Claims (2)
1. a garlic powder face, is characterized in that: the raw material that comprises following parts by weight is made: 100 parts of wheat flours, garlic powder 1-20 part and edible salt 0.5-1.5 part.
2. a preparation method for garlic powder face as claimed in claim 1, is characterized in that: comprise the steps:
(1) take wheat flour, garlic powder and the edible salt of above-mentioned weight, for subsequent use;
(2) take the water of wheat flour and garlic powder gross weight 25-28%, edible salt is added to the water, fully dissolve after 2 minutes and make saline solution, for subsequent use;
(3) wheat flour is sent into dough mixing machine;
(4) garlic powder is put into dough mixing machine and mixed with wheat flour 5 minutes, then spray into the saline solution that makes in step (2) and continue high-speed stirred and within 10 minutes, make dough;
(5) dough of becoming reconciled is sent into cooler bin, cooling 10 minutes of normal temperature;
(6) cooled dough is sent into continuous calendar, be calendered to step by step desired thickness slitting;
(7) noodles, through hanging strip and after having one's hair trimmed, enter baking room, under 35-40 degree, dry 3-5 hour;
(8) dried vermicelli are cut off, make this garlic powder face.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410461209.8A CN104187349A (en) | 2014-09-11 | 2014-09-11 | Garlic powder noodle and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410461209.8A CN104187349A (en) | 2014-09-11 | 2014-09-11 | Garlic powder noodle and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187349A true CN104187349A (en) | 2014-12-10 |
Family
ID=52072866
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410461209.8A Pending CN104187349A (en) | 2014-09-11 | 2014-09-11 | Garlic powder noodle and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187349A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110495562A (en) * | 2018-05-16 | 2019-11-26 | 陕西彬翔农业科技有限公司 | A kind of production method of semen sojae atricolor noodles |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61162146A (en) * | 1985-01-10 | 1986-07-22 | Wada Masao | Noodle containing garlic powder, and production thereof |
| CN103355592A (en) * | 2013-04-07 | 2013-10-23 | 安徽玉龙制面食品有限责任公司 | Health-care noodle |
| CN103445079A (en) * | 2013-09-25 | 2013-12-18 | 宜垦(天津)农业制品有限公司 | Braised eggplant noodle |
| CN103461828A (en) * | 2013-09-25 | 2013-12-25 | 宜垦(天津)农业制品有限公司 | Dried celery noodles |
| CN103478589A (en) * | 2013-09-25 | 2014-01-01 | 宜垦(天津)农业制品有限公司 | Spinach noodles |
-
2014
- 2014-09-11 CN CN201410461209.8A patent/CN104187349A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61162146A (en) * | 1985-01-10 | 1986-07-22 | Wada Masao | Noodle containing garlic powder, and production thereof |
| CN103355592A (en) * | 2013-04-07 | 2013-10-23 | 安徽玉龙制面食品有限责任公司 | Health-care noodle |
| CN103445079A (en) * | 2013-09-25 | 2013-12-18 | 宜垦(天津)农业制品有限公司 | Braised eggplant noodle |
| CN103461828A (en) * | 2013-09-25 | 2013-12-25 | 宜垦(天津)农业制品有限公司 | Dried celery noodles |
| CN103478589A (en) * | 2013-09-25 | 2014-01-01 | 宜垦(天津)农业制品有限公司 | Spinach noodles |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110495562A (en) * | 2018-05-16 | 2019-11-26 | 陕西彬翔农业科技有限公司 | A kind of production method of semen sojae atricolor noodles |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20141210 |