CN104187382A - Noodles and preparation method thereof - Google Patents

Noodles and preparation method thereof Download PDF

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Publication number
CN104187382A
CN104187382A CN201410468240.4A CN201410468240A CN104187382A CN 104187382 A CN104187382 A CN 104187382A CN 201410468240 A CN201410468240 A CN 201410468240A CN 104187382 A CN104187382 A CN 104187382A
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China
Prior art keywords
noodles
face
preparation
derives
salt
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CN201410468240.4A
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Chinese (zh)
Inventor
陈晟杰
王红磊
李宗繁
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HENAN PROVINCE ZHONGTIAN FOOD Co Ltd
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HENAN PROVINCE ZHONGTIAN FOOD Co Ltd
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Priority to CN201410468240.4A priority Critical patent/CN104187382A/en
Publication of CN104187382A publication Critical patent/CN104187382A/en
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    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Noodles (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention belongs to the technical field of food processing and discloses noodles and a preparation method thereof. The noodles provided by the invention comprise the following raw materials in parts by weight: 10 parts of plant extract liquid and 0.01-0.05 part of tea polyphenol. The noodles provided by the invention are good in quality stability and mouth feel stability, cannot be faded when being stored or boiled with water, can be stored for a long term, and is relatively favorable for eating and popularization.

Description

A kind of noodles and preparation method thereof
Technical field
The invention belongs to food processing technology field, particularly a kind of noodles and preparation method thereof.
Background technology
Noodles are after a kind of flour with cereal or beans adds water into dough, or press or roll and make sheet and cut again or press, or use and the means such as rub, draw, pinch with the hands, make strip (narrow or wide, flat or round) or strip, finally by boiling, stir-fry, the braised or fried food forming.Noodles are made simple, instant, the feature such as nutritious, of all shapes and colors because of it and are accepted and like by the people of the world.
Noodles are one of food of liking of people, both can cook for immediate consumption, also can noodles are dry after long term storage and edible.Along with the quickening of people's rhythm of life, people more and more pursue efficiency, so, there are the noodles feature such as long shelf-life, instant, dry and be more and more subject to consumers in general's favor.At present, the noodles that exist are on the market of a great variety, taking traditional noodles as main.Tradition noodles are generally taking wheat flour, water, salt, food alkali as formula, and processing is prepared and obtained.In order to improve mouthfeel or the nutritional labeling of noodles, can also in traditional noodles, add some coarse food grains, vegetable juice etc., for example, green bean noodle etc.
Add coarse food grain, vegetable juice in traditional noodles after, can affect stability and the period of storage of noodles.This has also caused existing noodles on market to have the uneven phenomenon of quality, and for example, some noodle is in storage or easily fade when poach, and mouthfeel is also unstable etc., has directly affected eating of noodles.So, also need the constantly new noodle formula of research and development, improve the quality of noodles.
Summary of the invention
In view of this, goal of the invention of the present invention is to provide a kind of noodles and preparation method thereof, and the quality stability of these noodles is good, period of storage is long, in the time of storage or poach, colour-fast, and mouthfeel good stability is more conducive to the popularization of noodles and edible.
In order to realize goal of the invention of the present invention, the present invention adopts following technical scheme:
The invention provides a kind of noodles, it comprises plant extraction liquid and 0.01～0.05 weight portion Tea Polyphenols of 5～10 weight portions.
In the present invention, plant extraction liquid refers to taking the fruit of plant, leaf, stem or root as raw material, the liquid obtaining after pulverizing and/or extract, separating, such as original vegetable juice, fruit juice, plant extracts etc.
In noodles provided by the invention, in adding plant extraction liquid, added Tea Polyphenols, experimental result is found, when add Tea Polyphenols in noodles after, the quality stability of gained noodles is good, in the time of storage or poach, colour-fast, mouthfeel good stability, can store for a long time.
Preferably, noodles provided by the invention comprise plant extraction liquid and 0.02～0.04 weight portion Tea Polyphenols of 6～8 weight portions.In some embodiments of the invention, in noodles provided by the invention, the content of plant extraction liquid is 5 weight portions, 6 weight portions, 7 weight portions, 8 weight portions or 10 weight portions.In other embodiment of the present invention, in noodles provided by the invention, the content of Tea Polyphenols is 0.01 weight portion, 0.02 weight portion, 0.03 weight portion, 0.04 weight portion or 0.05 weight portion.
Preferably, in noodles provided by the invention, also comprise starch and/or carragheen.
In some embodiments of the invention, in noodles provided by the invention, starch is farina.
Preferably, in noodles provided by the invention, the content of starch is 0.6～1.2 weight portion.
Preferably, in noodles provided by the invention, the content of carragheen is 0.01～0.05 weight portion.
In the present invention, experimental result is also found, after the present invention adds starch and/or carragheen in noodles, can further improve toughness and the ductility of noodles, gained noodles good toughness, good, not easily broken of ductility, be difficult for gelatinization, and easily boil, the noodles product lover after boiling, mouthfeel are smooth, features good taste, is more conducive to the edible of noodles and promotes.
Preferably, in noodles provided by the invention, plant extraction liquid is a kind of or both the above mixtures in spirulina extract, leek extract, extract solution from aloe, raspberry extract or Flos Lonicerae extractive solution.
In some embodiments of the invention, in noodles provided by the invention, the preparation method of spirulina extract comprises: get spirulina, through steam blanching, cooling after, pulverize, making beating, grind after, gathering screw algae slurry, to obtain final product.In other embodiment of the present invention, in noodles provided by the invention, the preparation side of spirulina extract comprises: get spirulina, through steam blanching, cooling after, pulverize, making beating, grind after, gathering screw algae slurry, to obtain final product.In the present invention, the preparation method of spirulina extract is not subject to preparation method's provided by the invention restriction, and those skilled in the art can select suitable preparation method according to actual conditions.
In spirulina, be rich in eight kinds of essential amino acids, and the ratio of recommending with FDA (Food and Drug Adminstration) (FDA) is surprising consistent, so it absorbs better, nutritive value is higher; And research is also reported and in spirulina, is contained the vitamins such as abundant carrotene, wherein content beta-carotene is the hat of all natural foods, approximately 10 times of carrot, and be rich in the cobalamin that is present in hardly plant, and other multiple B family vitamins, promote energetic supersession, resisting fatigue.Research is discovery also, and spirulina antioxidant content content is high, beautifying and anti-aging; Be rich in the element such as iron, calcium, wherein organoferric content is 23 times of spinach, and calcium content is 10 times of milk, can efficiently improve anaemia, strong bone.In spirulina, be also rich in the important biomolecule active materials such as phycocyanin, chlorophyll, superoxide dismutase (SOD), can increase body immunity, pre-anti-cancer, Chronic disease prevention, raising anti-fatigue ability, opposing radiation, can be good at supplementing needed by human body nutritional labeling.Experimental result is found, in some embodiments of the invention, spirulina extract is joined in noodles, can supplement multiple nutritional components, resisting fatigue, promoting the circulation of qi regulating blood condition, improve immunity, beneficial liver and strengthening stomach for body; In the diseases such as treatment diabetes, melancholia, hypertension, there is certain auxiliary therapeutic action; Can also improve skin quality.In some embodiments of the invention, after spirulina extract is joined in noodles, gained Noodle color is bright-coloured, long term storage nondiscoloration, boil rear colour-fast.In other embodiment of the present invention, after spirulina extract is joined in noodles, gained sensory of noodles stability is high.
In some embodiments of the invention, in noodles provided by the invention, the preparation method of leek extract comprises: get leek, through steam blanching, cooling after, pulverize, making beating, grind after, collect leek slurry, to obtain final product.In other embodiment of the present invention, in noodles provided by the invention, the preparation method of leek extract comprises: get after leek, the first selection, the first cleaning the second selection, after the second cleaning, cut off, steam blanching under 60 DEG C～68 DEG C conditions, cooling under 5 DEG C～10 DEG C conditions after, pulverizing, making beating, first are ground, second grinds, and collects leek slurry, to obtain final product.In the present invention, the preparation method of leek extract is not subject to preparation method's provided by the invention restriction, and those skilled in the art can select suitable preparation method according to actual conditions.
In leek, contain volatile oil, sulfide, protein, fat, carbohydrate, Cobastab, vitamin C etc., have stomach invigorating, refresh oneself, warm effect.Radix Folium Allii tuberosi, leaf are smash juice the merit of anti-inflammation hemostasia, pain relieving.Traditional Chinese medical science property of medicine theoretical research report, effect that leek has kidney tonifying Wen Yang, beneficial liver and strengthening stomach, promoting the circulation of qi regulating blood condition, relaxes bowel.Experimental result is found, leek extract is added in noodles, can supplement multiple nutritional components, resisting fatigue, promoting the circulation of qi regulating blood condition, improve immunity, beneficial liver and strengthening stomach for body; In the diseases such as treatment diabetes, melancholia, hypertension, there is certain auxiliary therapeutic action; Can also improve skin quality.In other embodiment of the present invention, leek extract is added in noodles, gained Noodle color bright-coloured, emerald green tempting, long term storage is colour-fast, it is rear colour-fast to boil.In other embodiment of the present invention, after leek extract is joined in noodles, gained sensory of noodles stability is high.
In some embodiments of the invention, in noodles provided by the invention, the preparation method of extract solution from aloe comprises: get aloe, through steam blanching, cooling after, pulverize, making beating, grind after, collect aloe slurry, to obtain final product.In other embodiment of the present invention, in noodles provided by the invention, the preparation method of extract solution from aloe comprises: get after aloe, the first selection, cleaning, the second selection, after peeling, steam blanching under 60 DEG C～70 DEG C conditions, after cooling under 5 DEG C～10 DEG C conditions, pulverizing, making beating, first are ground, and second grinds, collect aloe slurry, to obtain final product.In the present invention, the preparation method of extract solution from aloe provided by the invention is not subject to preparation method's provided by the invention restriction, and those skilled in the art can select suitable preparation method according to actual conditions.
In aloe, contain abundant glycosides compound, flavone compound, carbohydrate, amino acid, fatty acid compound, steroid compound, multiple element and vitamin substances, for example, aloe-emodin, aloin, anthracene class and the glycoside compounds thereof such as the different aloin of isomers of aloin, high tal fibre aloin, Chrysophanol, chrysophanol monoglucoside, anthrol; The flavone compounds such as Quercetin, kaempferol, rutin; The glucides such as glucose, mannose, arabinose, rhamnose, sucrose, wood sugar, fructose, glucuronic acid; Eight kinds of essential amino acids such as arginine, asparagine, glutamic acid; The fatty acid compounds such as capric acid, laurate, myristic acid, oleic acid, linoleic acid, palmitoleic acid, butanedioic acid, lactic acid; The steroid compounds such as cholesterol, campesterol, sitosterol; More than the 20 kind of inorganic elements such as potassium, sodium, copper, zinc, chromium and vitamin substances.Research report, aloe have under sterilization, anti-inflammatory, moistening beauty treatment, stomach invigorating let out, cardiac stimulant is invigorated blood circulation, immunity, regeneration, antitumor, removing toxic substances, anti-ageing, ease pain, calm, sun-proof, insect protected, the effect such as anticorrosion.Experimental result is found, in some embodiments of the invention, aloe converted products is joined in noodles, for body supplements multiple nutritional components, can supplement multiple nutritional components, resisting fatigue, promoting the circulation of qi regulating blood condition, improve immunity, beneficial liver and strengthening stomach for body; In the diseases such as treatment diabetes, melancholia, hypertension, there is certain auxiliary therapeutic action; Can also improve skin quality.In other embodiment of the present invention, aloe converted products is added in noodles, gained Noodle color bright-coloured, emerald green tempting, long term storage is colour-fast, it is rear colour-fast to boil.In other embodiment of the present invention, after aloe converted products is joined in noodles, gained sensory of noodles stability is high.
In some embodiments of the invention, in noodles provided by the invention, the preparation method of raspberry extract comprises: get raspberry, through steam blanching, cooling after, pulverize, making beating, grind after, collect raspberry slurry, to obtain final product.In other embodiment of the present invention, in noodles provided by the invention, the preparation method of raspberry extract comprises: get raspberry, the first selection, after cleaning, the second selection, after cut-out, steam blanching under 60 DEG C～96 DEG C conditions, after cooling under 5 DEG C～10 DEG C conditions, pulverizing, making beating, first are ground, and second grinds, collect raspberry slurry, to obtain final product.The preparation method of raspberry extract provided by the invention is not subject to preparation method's provided by the invention restriction, and those skilled in the art can select suitable preparation method according to actual conditions.
In the present invention, raspberry refers to the fruit of the plant raspberry of rose family rubus (Rubus Linn.).In raspberry, contain a large amount of vitamin, as vitamin C, vitamin E, Cobastab, citrin, vitamin one, carrotene etc.Research discovery, the volatile oil containing in raspberry comprises: the fragrant hydrocarbon of little molecules of fatty acids, aldehyde, ketone, ester, monoterpene, sequiterpene etc.Raspberry also contains organic acid, ripe rear edible and wine brewing.Experimental result is found, in some embodiments of the invention, raspberry converted products is joined in noodles, can supplement multiple nutritional components, can supplement multiple nutritional components, resisting fatigue, promoting the circulation of qi regulating blood condition, improve immunity, beneficial liver and strengthening stomach for body for human body; In the diseases such as treatment diabetes, melancholia, hypertension, there is certain auxiliary therapeutic action; Can also improve skin quality.In other embodiment of the present invention, raspberry converted products is joined in noodles, gained noodle color is tempting, nutritious, entrance is smooth, and long term storage is colour-fast, it is rear colour-fast to boil.In other embodiment of the present invention, sensory of noodles stability provided by the invention is high.
In some embodiments of the invention, in noodles provided by the invention, the preparation method of Flos Lonicerae extractive solution is: the flower of extracting honeysuckle and/or the leaf of honeysuckle, phosphate aqueous solution, after mixing, extract, and collect extract, concentrated, to obtain final product.The preparation method of Flos Lonicerae extractive solution provided by the invention is not subject to preparation method's provided by the invention restriction, and those skilled in the art can select suitable preparation method according to actual conditions.
In other embodiment of the present invention, in noodles provided by the invention, in the preparation method of Flos Lonicerae extractive solution, in phosphate aqueous solution, the concentration of phosphoric acid is 6mol/L～10mol/L.
In other embodiment of the present invention, in noodles provided by the invention, in the preparation method of Flos Lonicerae extractive solution, the pH value of phosphate aqueous solution is pH3～pH5.In other embodiment of the present invention, in noodles provided by the invention, in the preparation method of Flos Lonicerae extractive solution, the pH value of phosphate aqueous solution is pH3, pH4 or pH5.
In other embodiment of the present invention, in noodles provided by the invention, in the preparation method of Flos Lonicerae extractive solution, the mass ratio of the flower of honeysuckle and/or the leaf of honeysuckle and phosphate aqueous solution is 1:8～12.
In other embodiment of the present invention, in noodles provided by the invention, in the preparation method of Flos Lonicerae extractive solution, the temperature of extraction is 55 DEG C～58 DEG C.
In honeysuckle, contain abundant chlorogenic acid, trace element and vitamin, have clearing heat and detoxicatingly, effect of wind-heat dissipating, can be used for treating the swollen furunculosis of carbuncle, larynx numbness, erysipelas, warm blood fulminant dysentery, anemopyretic cold, warm disease heating etc.Wherein, chlorogenic acid is considered to the main active ingredient of numerous medicinal materials and Chinese patent drug antibacterial and detoxicating, anti-inflammatory and choleretic, is conventionally used as qualitative even quantitative index, can supplement needed by human body.Experimental result is found, in some embodiments of the invention, Flos Lonicerae extractive solution is joined in noodles, for body supplements multiple nutritional components, can supplement multiple nutritional components, resisting fatigue, promoting the circulation of qi regulating blood condition, improve immunity, beneficial liver and strengthening stomach for body; In the diseases such as treatment diabetes, melancholia, hypertension, there is certain auxiliary therapeutic action; Can also improve skin quality.In other embodiment of the present invention, Flos Lonicerae extractive solution is added in noodles, gained Noodle color is bright-coloured, and long term storage is colour-fast, it is rear colour-fast to boil.In other embodiment of the present invention, after Flos Lonicerae extractive solution is joined in noodles, gained noodles tea aromatic strongly fragrant, mouthfeel stability is high.
Preferably, noodles provided by the invention comprise the raw material of following weight portion:
The plant extraction liquid of 5～10 parts, the flour of 83～90 parts, the salt of 0.5～1 part, the food alkali of 0.1～0.2 part, the Tea Polyphenols of 0.01～0.05 part and the water of 10～15 parts.
In some embodiments of the invention, noodles provided by the invention, comprise the raw material of following weight portion:
The plant extraction liquid of 6～8 parts, the flour of 86～88 parts, the salt of 0.6～0.8 part, the food alkali of 0.14～0.18 part, the Tea Polyphenols of 0.02～0.04 part and the water of 12～14 weight portions.
In other embodiment of the present invention, noodles provided by the invention comprise the raw material of following weight portion:
The plant extraction liquid of 5～10 parts, the flour of 83～90 parts, the salt of 0.5～1 part, the food alkali of 0.1～0.2 part, the Tea Polyphenols of 0.01～0.05 part, the starch of 0.6～1.2 part, the carragheen of 0.01～0.05 part, the water of 10～15 parts.
In other embodiment of the present invention, noodles provided by the invention comprise the raw material of following weight portion:
The plant extraction liquid of 6～8 parts, the flour of 86～88 parts, the salt of 0.6～0.8 part, the food alkali of 0.14～0.18 part, the Tea Polyphenols of 0.02～0.04 part, the starch of 0.8～1.0 part, the carragheen of 0.02～0.04 part, the water of 12～14 parts.
Preferably, noodles provided by the invention are vermicelli.
The present invention also provides a kind of preparation method of noodles, comprising:
Get raw material, through and face, slaking, wake up after face, compressing tablet slitting, dry, to obtain final product.
Preferably, the temperature of the awake face in preparation method provided by the invention is 34 DEG C～36 DEG C.In some embodiments of the invention, the temperature of the awake face in preparation method provided by the invention is 34 DEG C, 35 DEG C or 36 DEG C.
Preferably, the time of the awake face in preparation method provided by the invention is 0.33 hour～0.42 hour.In some embodiments of the invention, the time of the awake face in preparation method provided by the invention is 0.33 hour, 0.38 hour or 0.42 hour.
Preferably, the device used of the awake face in preparation method provided by the invention be application number be in 201320780488.5 patent application document disclosed wear ripening device used;
This wears ripening device used, comprises frame, is provided with the device for transporting objects that along continuous straight runs extends in described frame, and the middle part of described device for transporting objects is provided with cage, and the inside of described cage forms the slaking chamber of matching with described device for transporting objects.
In the present invention, experimental result discovery, awake face is conducive to allow gluten better bring into play its increases the effect of the toughness of face, increases the more smooth strength of toughness, the mouthfeel road of vermicelli.
Preferably, in preparation method provided by the invention with face be vacuum and face.
In some embodiments of the invention, the rotating speed of the vacuum in preparation method provided by the invention and face vacuum dough mixing machine used is 60 revs/min～80 revs/min.In other embodiment of the present invention, the rotating speed of the vacuum in preparation method provided by the invention and face vacuum dough mixing machine used is 70 revs/min.
In other embodiment of the present invention, the vacuum in preparation method provided by the invention and the Mixing time of face are 10 minutes～15 minutes.
Vacuum and face utilize vacuum state and face, make in the mixing dough of flour and plant extraction liquid protein within the shortest time rare permeable point, form best network structure, than under normal condition and the dough rest degree of system improve more than 2 times.
In some embodiments of the invention, the machine that the vacuum in preparation method provided by the invention and face adopt is double speed dough mixing machine device.With face process in, first mix fast, guarantee that flour evenly mixes within the shortest time with water, rear low rate mixing, enhancement dough rest, does not injure established wet gluten.Mix that the dough is loose, even, gluten power is high.
In some embodiments of the invention, in preparation method provided by the invention, vacuum and face step are specially:
Take food salt, plant extraction liquid, food alkali, Tea Polyphenols, water, mix, obtain primary product; Get flour, primary product, mix, carry out vacuum and face.
Preferably, in preparation method provided by the invention, the time of slaking is 25 minutes～35 minutes.In some embodiments of the invention, in preparation method provided by the invention, the time of slaking is 30 minutes.
Preferably, the dry temperature in preparation method provided by the invention is 30 DEG C～42 DEG C.
Preferably, the dry humidity in preparation method provided by the invention is 55%～85%.
Preferably, the dry time in preparation method provided by the invention is 6 hours～8 hours.
The invention provides a kind of noodles, these noodles comprise plant extraction liquid and 0.01～0.05 weight portion Tea Polyphenols of 5～10 weight portions.Experimental result confirms, noodles provided by the invention have at least one in following beneficial effect: (1) quality stability is good, in the time of storage or poach, colour-fast, and mouthfeel good stability can long term storage; (2) noodles good toughness, good, not easily broken of ductility, be difficult for gelatinization, noodles product after boiling lover, mouthfeel are smooth, features good taste; (3) there is resisting fatigue, promoting the circulation of qi regulating blood condition, improve immunity, beneficial liver and strengthening stomach, improve effect of skin quality, treatment diabetes, melancholia, hypertension are had to certain auxiliary therapeutic action.
Detailed description of the invention
The invention discloses a kind of noodles and preparation method thereof.Those skilled in the art can, with reference to this paper content, implement the method, obtain this noodles, realize its application, special needs to be pointed out is, all similar replacements and change apparent to those skilled in the artly, they are all deemed to be included in the present invention.Preparation method of the present invention and application are described by preferred embodiment, related personnel obviously can change this paper preparation method and application in content of the present invention, spirit and scope or suitably change and combination not departing from, and realizes and apply the technology of the present invention.
In a kind of noodles provided by the invention and preparation method thereof, reagent used and raw material all can be buied by market.
In order to make those skilled in the art can understand better technical scheme of the present invention, below in conjunction with embodiment, further set forth the present invention:
The preparation of embodiment 1 noodles
Wheat flour derives from Hua Xingfen industry limited company of Henan Province; Salt derives from Fengqiu County Salt Company; Food alkali derives from Bo Huayongli chemical inc, Tianjin; Tea Polyphenols derives from Zhengzhou Jun Kai chemical products Co., Ltd; Spirulina (blunt top spirulina kind) derives from Tian Jian bio tech ltd, Binzhou, Shandong.
Be prepared as follows spirulina extract: get spirulina, through steam blanching, cooling after, pulverize, making beating, grind after, gathering screw algae slurry, to obtain final product.
Take each component according to following formula, for subsequent use:
The salt of the spirulina extract of 5kg, the wheat flour of 83kg, 0.5kg, the food alkali of 0.1kg, the Tea Polyphenols of 0.01kg, the water of 10kg.
Be prepared as follows noodles:
And face, slaking, the face of waking up (1):
First by salt, spirulina extract, food alkali, Tea Polyphenols, water, in the warm water of 20 DEG C, dissolve, obtain mixed solution, for subsequent use.
Wheat flour is put into vacuum dough mixing machine, add mixed solution.Start dough mixing machine, rotating speed is controlled at 70 revs/min, mixes and stirs 10 minutes.Then from dough mixing machine, take out dough, uniform stirring becomes bean curd scoriform, then to be placed on rotating speed be in 5 revs/min of aging machines, slaking 30 minutes.By gained dough after slaking, put into the proofer face of waking up, the temperature of the face of waking up is 34 DEG C, the time of the face of waking up is 20min.
(2) compressing tablet slitting:
The dough of the face gained of waking up is rolled to screw through flour stranding machine and be pressed into and wear, set screw distance, makes thickness attenuation gradually, and gluten is organized gradually and is evenly distributed, and intensity progressively improves.Finally the noodles that are cut into suitable thickness will be worn continuously with cutting cutter.The shape of noodles can change with the variation of strip-cutting roller cutter.
(3) dry packing:
Wetted surface bar is hung over to drying room dries.Drying room temperature should be controlled at 30 DEG C, and humidity is controlled at 55%.Dry after 7 hours, gained dried noodles water content is 14% after testing.Finally by dry noodles undercarriage, metering packing becomes every finished product 400 grams, long 18 centimetres, to obtain final product, and gained noodles are vermicelli.
The preparation of embodiment 2 noodles
Wheat flour derives from Hua Xingfen industry limited company of Henan Province; Salt derives from Fengqiu County Salt Company; Food alkali derives from Bo Huayongli chemical inc, Tianjin; Tea Polyphenols derives from Zhengzhou Jun Kai chemical products Co., Ltd; Carragheen derives from Zhengzhou Jun Kai chemical products Co., Ltd; Starch source is in Bai Wei bio tech ltd, Hebei; Spirulina derives from department of Tian Jian bio tech ltd, Binzhou, Shandong.
Be prepared as follows spirulina extract:
Get spirulina, through steam blanching, cooling after, pulverize, making beating, grind after, gathering screw algae slurry, to obtain final product.
Take each component according to following formula, for subsequent use:
The Tea Polyphenols of the salt of the spirulina extract of 5kg, the wheat flour of 90kg, 0.5kg, the food alkali of 0.1kg, 0.02kg, the starch of 0.6kg, the carragheen of 0.05kg, the water of 15kg.
Be prepared as follows noodles:
And face, slaking, the face of waking up (1):
First by salt, spirulina extract, food alkali, Tea Polyphenols, starch, carragheen, water, in the warm water of 20 DEG C, dissolve, obtain mixed solution, for subsequent use.
Wheat flour is put into vacuum dough mixing machine, add mixed solution.Start dough mixing machine, rotating speed is controlled at 70 revs/min, mixes and stirs 10 minutes.Then from dough mixing machine, take out dough, uniform stirring becomes bean curd scoriform, then to be placed on rotating speed be in 5 revs/min of aging machines, slaking 30 minutes.By gained dough after slaking, put into the proofer face of waking up, the temperature of the face of waking up is 34 DEG C, the time of the face of waking up is 20min.
(2) compressing tablet slitting:
The dough of the face gained of waking up is rolled to screw through flour stranding machine and be pressed into and wear, set screw distance, makes thickness attenuation gradually, and gluten is organized gradually and is evenly distributed, and intensity progressively improves.Finally the noodles that are cut into suitable thickness will be worn continuously with cutting cutter.The shape of noodles can change with the variation of strip-cutting roller cutter.
(3) dry packing:
Wetted surface bar is hung over to drying room dries.Drying room temperature should be controlled at 30 DEG C, and humidity is controlled at 55%.Dry after 7 hours, gained dried noodles water content is 14% after testing.Finally by dry noodles undercarriage, metering packing becomes every finished product 400 grams, long 18 centimetres, to obtain final product, and gained noodles are vermicelli.
The preparation of embodiment 3 noodles
Wheat flour derives from Hua Xingfen industry limited company of Henan Province; Salt derives from Fengqiu County Salt Company; Food alkali derives from Bo Huayongli chemical inc, Tianjin; Tea Polyphenols derives from Zhengzhou Jun Kai chemical products Co., Ltd.
Get leek, be prepared as follows leek extract:
At leek examination → selection → cleaning → secondary selection → cut off → 66 DEG C at steam blanching → 6 DEG C cold water cooling → pulverizings → making beating → grinding → regrind → leek starches → stores, for subsequent use.
Take each component according to following formula, for subsequent use:
The salt of the leek extract of 10kg, the wheat flour of 87kg, 1kg, the food alkali of 0.2kg, the Tea Polyphenols of 0.05kg, the water of 15kg.
Be prepared as follows noodles:
And face, slaking, the face of waking up (1):
First by salt, leek extract, food alkali, Tea Polyphenols, water, in the warm water of 30 DEG C, dissolve, obtain mixed solution, for subsequent use.
Wheat flour is put into vacuum dough mixing machine, add mixed solution.Start dough mixing machine, rotating speed is controlled at 60 revs/min, mixes and stirs 15 minutes.Then from dough mixing machine, take out dough, uniform stirring becomes bean curd scoriform, then to be placed on rotating speed be in 10 revs/min of aging machines, slaking 25 minutes.By gained dough after slaking, put into the proofer face of waking up, the temperature of the face of waking up is 36 DEG C, the time of the face of waking up is 25min.
(2) compressing tablet slitting:
The dough of the face gained of waking up is rolled to screw through flour stranding machine and be pressed into and wear, set screw distance, makes thickness attenuation gradually, and gluten is organized gradually and is evenly distributed, and intensity progressively improves.Finally the noodles that are cut into suitable thickness will be worn continuously with cutting cutter.The shape of noodles can change with the variation of strip-cutting roller cutter.
(3) dry packing:
Wetted surface bar is hung over to drying room dries.Drying room temperature should be controlled at 42 DEG C, and humidity is controlled at 85%.Dry after 6 hours, gained dried noodles water content is 13% after testing.Finally by dry noodles undercarriage, metering packing becomes every finished product 500 grams, long 24 centimetres, to obtain final product.
The preparation of embodiment 4 noodles
Wheat flour derives from Hua Xingfen industry limited company of Henan Province; Salt derives from Fengqiu County Salt Company; Food alkali derives from Bo Huayongli chemical inc, Tianjin; Tea Polyphenols derives from Zhengzhou Jun Kai chemical products Co., Ltd; Carragheen derives from Zhengzhou Jun Kai chemical products Co., Ltd; Starch source is in Bai Wei bio tech ltd, Hebei.
Get leek, be prepared as follows leek extract:
At leek examination → selection → cleaning → secondary selection → cut off → 67 DEG C at steam blanching → 5 DEG C cold water cooling → pulverizings → making beating → grinding → regrind → leek starches → stores, for subsequent use.
Wheat flour quality requirements is: hard wheat flour reaches special primary standard, and wet gluten content reaches more than 32%, and crude protein content is more than 12.5%.
Take each component according to following formula, for subsequent use:
The Tea Polyphenols of the salt of the leek extract of 8kg, the wheat flour of 90kg, 1kg, the food alkali of 0.2kg, 0.05kg, the farina of 1.2kg, the carragheen of 0.01kg, the water of 15kg.
Be prepared as follows noodles:
And face, slaking, the face of waking up (1):
First by salt, leek extract, food alkali, Tea Polyphenols, farina, carragheen, water, in the warm water of 30 DEG C, dissolve, obtain mixed solution, for subsequent use.
Wheat flour is put into vacuum dough mixing machine, add mixed solution.Start dough mixing machine, rotating speed is controlled at 60 revs/min, mixes and stirs 15 minutes.Then from dough mixing machine, take out dough, uniform stirring becomes bean curd scoriform, then to be placed on rotating speed be in 10 revs/min of aging machines, slaking 25 minutes.By gained dough after slaking, put into the proofer face of waking up, the temperature of the face of waking up is 34 DEG C, the time of the face of waking up is 20min.
(2) compressing tablet slitting:
The dough of the face gained of waking up is rolled to screw through flour stranding machine and be pressed into and wear, set screw distance, makes thickness attenuation gradually, and gluten is organized gradually and is evenly distributed, and intensity progressively improves.Finally the noodles that are cut into suitable thickness will be worn continuously with cutting cutter.The shape of noodles can change with the variation of strip-cutting roller cutter.
(3) dry packing:
Wetted surface bar is hung over to drying room dries.Drying room temperature should be controlled at 42 DEG C, and humidity is controlled at 85%.Dry after 6 hours, gained dried noodles water content is 13% after testing.Finally by dry noodles undercarriage, metering packing becomes every finished product 500 grams, long 24 centimetres, to obtain final product.
The preparation of embodiment 5 noodles
Wheat flour derives from Hua Xingfen industry limited company of Henan Province; Salt derives from Fengqiu County Salt Company; Food alkali derives from Bo Huayongli chemical inc, Tianjin; Tea Polyphenols derives from Zhengzhou Jun Kai chemical products Co., Ltd; Aloe derives from the grand greening seedling lumberyard of Xin Huai village, Xinhe River town, Shuyang County gold.
Get aloe, be prepared as follows extract solution from aloe:
At aloe examination → selection → cleaning → secondary selection → cut off (peeling) → 69 DEG C at steam blanching → 6 DEG C cold water cooling → pulverizings → making beating → grinding → regrind → aloe starches → stores, for subsequent use.
Take each component according to following formula, for subsequent use:
The salt of the extract solution from aloe of 8kg, the wheat flour of 90kg, 0.8kg, the food alkali of 0.15kg, the Tea Polyphenols of 0.03kg, the water of 13kg.
Be prepared as follows noodles:
And face, slaking, the face of waking up (1):
First by salt, extract solution from aloe, food alkali, Tea Polyphenols, water, in the warm water of 25 DEG C, dissolve, obtain mixed solution, for subsequent use.
Wheat flour is put into vacuum dough mixing machine, add mixed solution.Start dough mixing machine, rotating speed is controlled at 80 revs/min, mixes and stirs 12 minutes.Then from dough mixing machine, take out dough, uniform stirring becomes bean curd scoriform, then to be placed on rotating speed be in 10 revs/min of aging machines, slaking 35 minutes.By gained dough after slaking, put into the proofer face of waking up, the temperature of the face of waking up is 35 DEG C, the time of the face of waking up is 23min.
(2) compressing tablet slitting:
The dough of the face gained of waking up is rolled to screw through flour stranding machine and be pressed into and wear, set screw distance, makes thickness attenuation gradually, and gluten is organized gradually and is evenly distributed, and intensity progressively improves.Finally the noodles that are cut into suitable thickness will be worn continuously with cutting cutter.The shape of noodles can change with the variation of strip-cutting roller cutter.
(3) dry packing:
Wetted surface bar is hung over to drying room dries.Drying room temperature should be controlled at 35 DEG C, and humidity is controlled at 65%.Dry after 8 hours, gained dried noodles water content is 13% after testing.Finally by dry noodles undercarriage, metering packing becomes every finished product 450 grams, long 22 centimetres, to obtain final product.
The preparation of embodiment 6 noodles
Wheat flour derives from Hua Xingfen industry limited company of Henan Province; Salt derives from Fengqiu County Salt Company; Food alkali derives from Bo Huayongli chemical inc, Tianjin; Tea Polyphenols derives from Zhengzhou Jun Kai chemical products Co., Ltd; Aloe derives from the grand greening seedling lumberyard of Xin Huai village, Xinhe River town, Shuyang County gold.
Get aloe, be prepared as follows extract solution from aloe:
At aloe examination → selection → cleaning → secondary selection → cut off (peeling) → 70 DEG C at steam blanching → 6 DEG C cold water cooling → pulverizings → making beating → grinding → regrind → aloe starches → stores, for subsequent use.
Take each component according to following formula, for subsequent use:
The Tea Polyphenols of the salt of the extract solution from aloe of 10kg, the wheat flour of 83kg, 0.8kg, the food alkali of 0.15kg, 0.03kg, 1kg starch, the carragheen of 0.02kg, the water of 13kg.
Be prepared as follows noodles:
And face, slaking, the face of waking up (1):
First by salt, extract solution from aloe, food alkali, Tea Polyphenols, starch, carragheen, water, in the warm water of 25 DEG C, dissolve, obtain mixed solution, for subsequent use.
Wheat flour is put into vacuum dough mixing machine, add mixed solution.Start dough mixing machine, rotating speed is controlled at 80 revs/min, mixes and stirs 12 minutes.Then from dough mixing machine, take out dough, uniform stirring becomes bean curd scoriform, then to be placed on rotating speed be in 10 revs/min of aging machines, slaking 35 minutes.By gained dough after slaking, put into the proofer face of waking up, the temperature of the face of waking up is 35 DEG C, the time of the face of waking up is 23min.
(2) compressing tablet slitting:
The dough of the face gained of waking up is rolled to screw through flour stranding machine and be pressed into and wear, set screw distance, makes thickness attenuation gradually, and gluten is organized gradually and is evenly distributed, and intensity progressively improves.Finally the noodles that are cut into suitable thickness will be worn continuously with cutting cutter.The shape of noodles can change with the variation of strip-cutting roller cutter.
(3) dry packing:
Wetted surface bar is hung over to drying room dries.Drying room temperature should be controlled at 35 DEG C, and humidity is controlled at 65%.Dry after 8 hours, gained dried noodles water content is 13% after testing.Finally by dry noodles undercarriage, metering packing becomes every finished product 450 grams, long 22 centimetres, to obtain final product, and gained noodles are vermicelli.
The preparation of embodiment 7 noodles
Wheat flour derives from Hua Xingfen industry limited company of Henan Province; Salt derives from Fengqiu County Salt Company; Food alkali derives from Bo Huayongli chemical inc, Tianjin; Tea Polyphenols derives from Zhengzhou Jun Kai chemical products Co., Ltd; Raspberry derives from Henan Jin Siwei agricultural food product Development Co., Ltd.
Get raspberry, be prepared as follows raspberry extract:
At raspberry examination → selection → cleaning → secondary selection → cut off → 92 DEG C at steam blanching → 8 DEG C cold water cooling → pulverizings → making beating → grinding → regrind → raspberry starches → stores, for subsequent use.
Wheat flour quality requirements is: hard wheat flour reaches special primary standard, and wet gluten content reaches more than 32%, and crude protein content more than 12.5%, derives from Hua Xingfen industry limited company of Henan Province.
Take each component according to following formula, for subsequent use:
The salt of the raspberry extract of 6kg, the wheat flour of 88kg, 0.6kg, the food alkali of 0.18kg, the Tea Polyphenols of 0.02kg, the water of 12kg.
Be prepared as follows noodles:
And face, slaking, the face of waking up (1):
First by salt, raspberry extract, food alkali, Tea Polyphenols, water, in the warm water of 28 DEG C, dissolve, obtain mixed solution, for subsequent use.
Wheat flour is put into vacuum dough mixing machine, add mixed solution.Start dough mixing machine, rotating speed is controlled at 72 revs/min, mixes and stirs 13 minutes.Then from dough mixing machine, take out dough, uniform stirring becomes bean curd scoriform, then to be placed on rotating speed be in 8 revs/min of aging machines, slaking 30 minutes.By gained dough after slaking, put into the proofer face of waking up, the temperature of the face of waking up is 35 DEG C, the time of the face of waking up is 23min.
(2) compressing tablet slitting:
The dough of the face gained of waking up is rolled to screw through flour stranding machine and be pressed into and wear, set screw distance, makes thickness attenuation gradually, and gluten is organized gradually and is evenly distributed, and intensity progressively improves.Finally the noodles that are cut into suitable thickness will be worn continuously with cutting cutter.The shape of noodles can change with the variation of strip-cutting roller cutter.
(3) dry packing:
Wetted surface bar is hung over to drying room dries.Drying room temperature should be controlled at 38 DEG C, and humidity is controlled at 70%.Dry after 7 hours, gained dried noodles water content is 15% after testing.Finally by dry noodles undercarriage, metering packing becomes every finished product 500 grams, long 24 centimetres, to obtain final product, and gained noodles are vermicelli.
The preparation of embodiment 8 noodles
Wheat flour derives from Hua Xingfen industry limited company of Henan Province; Salt derives from Fengqiu County Salt Company; Food alkali derives from Bo Huayongli chemical inc, Tianjin; Tea Polyphenols derives from Zhengzhou Jun Kai chemical products Co., Ltd; Raspberry derives from Henan Jin Siwei agricultural food product Development Co., Ltd.
Get raspberry, be prepared as follows raspberry extract:
At raspberry examination → selection → cleaning → secondary selection → cut off → 94 DEG C at steam blanching → 7 DEG C cold water cooling → pulverizings → making beating → grinding → regrind → raspberry starches → stores.
Wheat flour quality requirements is: hard wheat flour reaches special primary standard, and wet gluten content reaches more than 32%, and crude protein content more than 12.5%, derives from Hua Xingfen industry limited company of Henan Province.
Take each component according to following formula, for subsequent use:
The Tea Polyphenols of the salt of the raspberry extract of 7kg, the wheat flour of 87kg, 1kg, the food alkali of 0.2kg, 0.03kg, the farina of 1kg, the carragheen of 0.04 part, the water of 15kg.
Be prepared as follows noodles:
And face, slaking, the face of waking up (1):
First by salt, raspberry extract, food alkali, Tea Polyphenols, farina, carragheen, water, in the warm water of 28 DEG C, dissolve, obtain mixed solution, for subsequent use.
Wheat flour is put into vacuum dough mixing machine, add mixed solution.Start dough mixing machine, rotating speed is controlled at 72 revs/min, mixes and stirs 13 minutes.Then from dough mixing machine, take out dough, uniform stirring becomes bean curd scoriform, then to be placed on rotating speed be in 8 revs/min of aging machines, slaking 30 minutes.By gained dough after slaking, put into the proofer face of waking up, the temperature of the face of waking up is 35 DEG C, the time of the face of waking up is 23min.
(2) compressing tablet slitting:
The dough of the face gained of waking up is rolled to screw through flour stranding machine and be pressed into and wear, set screw distance, makes thickness attenuation gradually, and gluten is organized gradually and is evenly distributed, and intensity progressively improves.Finally the noodles that are cut into suitable thickness will be worn continuously with cutting cutter.
(3) dry packing:
Wetted surface bar is hung over to drying room dries.Drying room temperature should be controlled at 38 DEG C, and humidity is controlled at 70%.Dry after 7 hours, gained dried noodles water content is 15% after testing.Finally by dry noodles undercarriage, metering packing becomes every finished product 500 grams, long 24 centimetres, to obtain final product, and gained noodles are vermicelli.
The preparation of embodiment 9 noodles
Wheat flour derives from Hua Xingfen industry limited company of Henan Province; Salt derives from Fengqiu County Salt Company; Food alkali derives from Bo Huayongli chemical inc, Tianjin; Tea Polyphenols derives from Zhengzhou Jun Kai chemical products Co., Ltd; The flower of honeysuckle derives from Henan Jie Sheng high-efficiency agriculture Co., Ltd.
The preparation method of Flos Lonicerae extractive solution:
Water intaking adds phosphoric acid and adjusts pH to 3.0 (concentration of phosphoric acid is 6mol/L), obtains sour water, for subsequent use; The colored 1kg of extracting honeysuckle, adds 12 times of sour waters that configure and extracts 3 times: 1.5h, 1h, 1h, and extracting temperature is 55 DEG C, merges extract, being concentrated into proportion is 1.15-1.20.
Take each component according to following formula, for subsequent use:
The salt of the Flos Lonicerae extractive solution of 8kg, the wheat flour of 85kg, 0.8kg, the food alkali of 0.15kg, the Tea Polyphenols of 0.05kg, the water of 13kg.
Be prepared as follows noodles:
And face, slaking, the face of waking up (1):
First by salt, Flos Lonicerae extractive solution, food alkali, Tea Polyphenols, water, in the warm water of 20 DEG C, dissolve, obtain mixed solution, for subsequent use.
Wheat flour is put into vacuum dough mixing machine, add mixed solution.Start dough mixing machine, rotating speed is controlled at 70 revs/min, mixes and stirs 10 minutes.Then from dough mixing machine, take out dough, uniform stirring becomes bean curd scoriform, then to be placed on rotating speed be in 5 revs/min of aging machines, slaking 30 minutes.By gained dough after slaking, put into the proofer face of waking up, the temperature of the face of waking up is 35 DEG C, the time of the face of waking up is 23min.
(2) compressing tablet slitting:
The dough of the face gained of waking up is rolled to screw through flour stranding machine and be pressed into and wear, set screw distance, makes thickness attenuation gradually, and gluten is organized gradually and is evenly distributed, and intensity progressively improves.Finally the noodles that are cut into suitable thickness will be worn continuously with cutting cutter.The shape of noodles can change with the variation of strip-cutting roller cutter.
(3) dry packing:
Wetted surface bar is hung over to drying room dries.Drying room temperature should be controlled at 40 DEG C, and humidity is controlled at 65%.Dry after 7 hours, gained dried noodles water content is 14% after testing.Finally by dry noodles undercarriage, metering packing becomes every finished product 500 grams, long 23 centimetres, to obtain final product.
The preparation of embodiment 10 noodles
Wheat flour derives from Hua Xingfen industry limited company of Henan Province; Salt derives from Fengqiu County Salt Company; Food alkali derives from Bo Huayongli chemical inc, Tianjin; Tea Polyphenols derives from Zhengzhou Jun Kai chemical products Co., Ltd.
Flos Lonicerae extractive solution derives from He Bentang bio tech ltd, Shandong, and wherein Flos Lonicerae extractive solution proportion is 1.15-1.20.
Take each component according to following formula, for subsequent use:
The salt of the Flos Lonicerae extractive solution of 8kg, the wheat flour of 85kg, 0.8kg, the food alkali of 0.15kg, the Tea Polyphenols of 0.05kg, the water of 13kg.
Be prepared as follows noodles:
And face, slaking, the face of waking up (1):
First by salt, Flos Lonicerae extractive solution, food alkali, Tea Polyphenols, water, in the warm water of 20 DEG C, dissolve, obtain mixed solution, for subsequent use.
Wheat flour is put into vacuum dough mixing machine, add mixed solution.Start dough mixing machine, rotating speed is controlled at 70 revs/min, mixes and stirs 10 minutes.Then from dough mixing machine, take out dough, uniform stirring becomes bean curd scoriform, then to be placed on rotating speed be in 5 revs/min of aging machines, slaking 30 minutes.By gained dough after slaking, put into the proofer face of waking up, the temperature of the face of waking up is 35 DEG C, the time of the face of waking up is 23min.
(2) compressing tablet slitting:
The dough of the face gained of waking up is rolled to screw through flour stranding machine and be pressed into and wear, set screw distance, makes thickness attenuation gradually, and gluten is organized gradually and is evenly distributed, and intensity progressively improves.Finally the noodles that are cut into suitable thickness will be worn continuously with cutting cutter.
(3) dry packing:
Wetted surface bar is hung over to drying room dries.Drying room temperature should be controlled at 40 DEG C, and humidity is controlled at 65%.Dry after 7 hours, gained dried noodles water content is 14% after testing.Finally by dry noodles undercarriage, metering packing becomes every finished product 500 grams, long 23 centimetres, to obtain final product.
The preparation of embodiment 11 noodles
Wheat flour derives from Hua Xingfen industry limited company of Henan Province; Salt derives from Fengqiu County Salt Company; Food alkali derives from Bo Huayongli chemical inc, Tianjin; Tea Polyphenols derives from Zhengzhou Jun Kai chemical products Co., Ltd; The flower of honeysuckle derives from Henan Jie Sheng high-efficiency agriculture Co., Ltd.
The preparation method of Flos Lonicerae extractive solution:
Water intaking adds phosphoric acid and adjusts pH to 4.0 (concentration of phosphoric acid is 8mol/L), obtains sour water for subsequent use; The flower of extracting honeysuckle and leaf 1000kg, add 10 gallic acid water extractions and get 3 times: 1.5h, 1h, 1h, and extracting temperature is 58 DEG C, merges extract, being concentrated into proportion is 1.15.
Take each component according to following formula, for subsequent use:
The salt of the Flos Lonicerae extractive solution of 8kg, the wheat flour of 85kg, 0.8kg, the food alkali of 0.15kg, the Tea Polyphenols of 0.05kg, the water of 13kg.
Be prepared as follows noodles:
And face, slaking, the face of waking up (1):
First by salt, Flos Lonicerae extractive solution, food alkali, Tea Polyphenols, water, in the warm water of 20 DEG C, dissolve, obtain mixed solution, for subsequent use.
Wheat flour is put into vacuum dough mixing machine, add mixed solution.Start dough mixing machine, rotating speed is controlled at 70 revs/min, mixes and stirs 10 minutes.Then from dough mixing machine, take out dough, uniform stirring becomes bean curd scoriform, then to be placed on rotating speed be in 5 revs/min of aging machines, slaking 30 minutes.By gained dough after slaking, put into the proofer face of waking up, the temperature of the face of waking up is 35 DEG C, the time of the face of waking up is 23min.
(2) compressing tablet slitting:
The dough of the face gained of waking up is rolled to screw through flour stranding machine and be pressed into and wear, set screw distance, makes thickness attenuation gradually, and gluten is organized gradually and is evenly distributed, and intensity progressively improves.Finally the noodles that are cut into suitable thickness will be worn continuously with cutting cutter.
(3) dry packing:
Wetted surface bar is hung over to drying room dries.Drying room temperature should be controlled at 40 DEG C, and humidity is controlled at 65%.Dry after 7 hours, gained dried noodles water content is 14% after testing.Finally by dry noodles undercarriage, metering packing becomes every finished product 500 grams, long 23 centimetres, to obtain final product.
The preparation of embodiment 12 noodles
Wheat flour derives from Hua Xingfen industry limited company of Henan Province; Salt derives from Fengqiu County Salt Company; Food alkali derives from Bo Huayongli chemical inc, Tianjin; Tea Polyphenols derives from Zhengzhou Jun Kai chemical products Co., Ltd; The leaf of honeysuckle derives from Henan Jie Sheng high-efficiency agriculture Co., Ltd.Farina derives from Bai Wei bio tech ltd, Hebei; Carragheen derives from Zhengzhou Jun Kai chemical products Co., Ltd.
The preparation method of Flos Lonicerae extractive solution:
Water intaking adds phosphoric acid and adjusts pH to 5.0 (concentration of phosphoric acid is 10mol/L) for subsequent use; The leaf 1000kg of extracting honeysuckle, adds 8 gallic acid water extractions and gets 3 times: 1.5h, 1h, 1h, and extracting temperature is 56 DEG C, merges extract, being concentrated into proportion is 1.18.
Take each component according to following formula, for subsequent use:
The Tea Polyphenols of the salt of the Flos Lonicerae extractive solution of 8kg, the wheat flour of 86kg, 0.8kg, the food alkali of 0.14kg, 0.04kg, the farina of 0.8kg, the carragheen of 0.02kg, the water of 14kg.
Be prepared as follows noodles:
And face, slaking, the face of waking up (1):
First by salt, Flos Lonicerae extractive solution converted products, food alkali, Tea Polyphenols, water, in the warm water of 20 DEG C, dissolve, obtain mixed solution, for subsequent use.
Wheat flour is put into vacuum dough mixing machine, add mixed solution.Start dough mixing machine, rotating speed is controlled at 70 revs/min, mixes and stirs 10 minutes.Then from dough mixing machine, take out dough, uniform stirring becomes bean curd scoriform, then to be placed on rotating speed be in 5 revs/min of aging machines, slaking 30 minutes.By gained dough after slaking, put into the proofer face of waking up, the temperature of the face of waking up is 35 DEG C, the time of the face of waking up is 23min.
(2) compressing tablet slitting:
The dough of the face gained of waking up is rolled to screw through flour stranding machine and be pressed into and wear, set screw distance, makes thickness attenuation gradually, and gluten is organized gradually and is evenly distributed, and intensity progressively improves.Finally the noodles that are cut into suitable thickness will be worn continuously with cutting cutter.The shape of noodles can change with the variation of strip-cutting roller cutter.
(3) dry packing:
Wetted surface bar is hung over to drying room dries.Drying room temperature should be controlled at 40 DEG C, and humidity is controlled at 65%.Dry after 7 hours, gained dried noodles water content is 14% after testing.Finally by dry noodles undercarriage, metering packing becomes every finished product 500 grams, long 23 centimetres, to obtain final product.
The preparation of embodiment 13 noodles
Wheat flour derives from Hua Xingfen industry limited company of Henan Province; Salt derives from Fengqiu County Salt Company; Food alkali derives from Bo Huayongli chemical inc, Tianjin; Tea Polyphenols derives from Zhengzhou Jun Kai chemical products Co., Ltd; Farina derives from Bai Wei bio tech ltd, Hebei.
Flos Lonicerae extractive solution derives from He Bentang bio tech ltd, Shandong, and wherein Flos Lonicerae extractive solution proportion is 1.15-1.20.
Take each component according to following formula, for subsequent use:
The water of the Tea Polyphenols of the salt of the Flos Lonicerae extractive solution of 8kg, the wheat flour of 85kg, 0.8kg, the food alkali of 0.15kg, 0.05kg, 1kg farina, 13kg.
Be prepared as follows noodles:
And face, slaking, the face of waking up (1):
First by salt, Flos Lonicerae extractive solution converted products, food alkali, Tea Polyphenols, farina, water, in the warm water of 20 DEG C, dissolve, obtain mixed solution, for subsequent use.
Wheat flour is put into vacuum dough mixing machine, add mixed solution.Start dough mixing machine, rotating speed is controlled at 70 revs/min, mixes and stirs 10 minutes.Then from dough mixing machine, take out dough, uniform stirring becomes bean curd scoriform, then to be placed on rotating speed be in 5 revs/min of aging machines, slaking 30 minutes.By gained dough after slaking, put into the proofer face of waking up, the temperature of the face of waking up is 35 DEG C, the time of the face of waking up is 23min.
(2) compressing tablet slitting:
The dough of the face gained of waking up is rolled to screw through flour stranding machine and be pressed into and wear, set screw distance, makes thickness attenuation gradually, and gluten is organized gradually and is evenly distributed, and intensity progressively improves.Finally the noodles that are cut into suitable thickness will be worn continuously with cutting cutter.
(3) dry packing:
Wetted surface bar is hung over to drying room dries.Drying room temperature should be controlled at 40 DEG C, and humidity is controlled at 65%.Dry after 7 hours, gained dried noodles water content is 14% after testing.Finally by dry noodles undercarriage, metering packing becomes every finished product 500 grams, long 23 centimetres, to obtain final product.
Embodiment 14 noodles quality evaluations
Get the noodles that embodiment 1 to embodiment 13 prepares, the indices that carries out as follows the noodles of each group detects, with fill a prescription as follows and the noodles that prepare of preparation method as a control group.
Control group 1:
Wheat flour derives from Hua Xingfen industry limited company of Henan Province; Salt derives from Fengqiu County Salt Company; Food alkali derives from Bo Huayongli chemical inc, Tianjin; Spirulina derives from Tian Jian bio tech ltd, Binzhou, Shandong.The preparation method that the spirulina extract providing in embodiment 1 is provided, prepares spirulina extract.
Take each component according to following formula, for subsequent use:
The salt of the spirulina extract of 5kg, the wheat flour of 83kg, 0.5kg, the food alkali of 0.1kg, the water of 10kg.
Make as follows noodles:
And face, slaking, the face of waking up (1):
First by salt, spirulina extract, food alkali, water, in the warm water of 20 DEG C, dissolve, obtain mixed solution, for subsequent use.
Wheat flour is put into vacuum dough mixing machine, add mixed solution.Start dough mixing machine, rotating speed is controlled at 70 revs/min, mixes and stirs 10 minutes.Then from dough mixing machine, take out dough, uniform stirring becomes bean curd scoriform, then to be placed on rotating speed be in 5 revs/min of aging machines, slaking 30 minutes.By gained dough after slaking, put into the proofer face of waking up, the temperature of the face of waking up is 35 DEG C, the time of the face of waking up is 23min.
(2) compressing tablet slitting:
The dough of the face gained of waking up is rolled to screw through flour stranding machine and be pressed into and wear, set screw distance, makes thickness attenuation gradually, and gluten is organized gradually and is evenly distributed, and intensity progressively improves.Finally the noodles that are cut into suitable thickness will be worn continuously with cutting cutter.
(3) dry packing:
Wetted surface bar is hung over to drying room dries.Drying room temperature should be controlled at 30 DEG C, and humidity is controlled at 55%.Dry after 7 hours, gained dried noodles water content is 14% after testing.Finally by dry noodles undercarriage, metering packing becomes every finished product 400 grams, long 18 centimetres, to obtain final product.
Control group 2:
Wheat flour derives from Hua Xingfen industry limited company of Henan Province; Salt derives from Fengqiu County Salt Company; Food alkali derives from Bo Huayongli chemical inc, Tianjin; Tea Polyphenols derives from Zhengzhou Jun Kai chemical products Co., Ltd; Spirulina derives from Tian Jian bio tech ltd, Binzhou, Shandong.
The preparation method that the spirulina extract providing in embodiment 1 is provided, prepares spirulina extract.
Take each component according to following formula, for subsequent use:
The salt of the spirulina extract of 5kg, the wheat flour of 83kg, 0.5kg, the food alkali of 0.1kg, the Tea Polyphenols of 0.01kg, the water of 10kg.
Make as follows noodles:
And face, slaking (1):
First by salt, spirulina extract, food alkali, Tea Polyphenols, water, in the warm water of 20 DEG C, dissolve, obtain mixed solution, for subsequent use.
Wheat flour is put into vacuum dough mixing machine, add mixed solution.Start dough mixing machine, rotating speed is controlled at 70 revs/min, mixes and stirs 10 minutes.Then from dough mixing machine, take out dough, uniform stirring becomes bean curd scoriform, then to be placed on rotating speed be in 5 revs/min of aging machines, slaking 30 minutes.
(2) compressing tablet slitting:
The dough of slaking gained is rolled to screw through flour stranding machine and be pressed into and wear, set screw distance, makes thickness attenuation gradually, and gluten is organized gradually and is evenly distributed, and intensity progressively improves.Finally the noodles that are cut into suitable thickness will be worn continuously with cutting cutter.The shape of noodles can change with the variation of strip-cutting roller cutter.
(3) dry packing:
Wetted surface bar is hung over to drying room dries.Drying room temperature should be controlled at 30 DEG C, and humidity is controlled at 55%.Dry after 7 hours, gained dried noodles water content is 14% after testing.Finally by dry noodles undercarriage, metering packing becomes every finished product 400 grams, long 18 centimetres, to obtain final product.
Control group 3:
Wheat flour derives from Hua Xingfen industry limited company of Henan Province; Salt derives from Fengqiu County Salt Company; Food alkali derives from Bo Huayongli chemical inc, Tianjin.
Take each component according to following formula, for subsequent use:
The food alkali of the wheat flour of 83kg, the salt of 0.5kg, 0.1kg, the water of 10kg.
Make as follows noodles:
And face, slaking (1):
First by salt, food alkali, water, in the warm water of 20 DEG C, dissolve, obtain mixed solution, for subsequent use.
Wheat flour is put into vacuum dough mixing machine, add mixed solution.Start dough mixing machine, rotating speed is controlled at 70 revs/min, mixes and stirs 10 minutes.Then from dough mixing machine, take out dough, uniform stirring becomes bean curd scoriform, then to be placed on rotating speed be in 5 revs/min of aging machines, slaking 30 minutes.
(2) compressing tablet slitting:
The dough of slaking gained is rolled to screw through flour stranding machine and be pressed into and wear, set screw distance, makes thickness attenuation gradually, and gluten is organized gradually and is evenly distributed, and intensity progressively improves.Finally the noodles that are cut into suitable thickness will be worn continuously with cutting cutter.The shape of noodles can change with the variation of strip-cutting roller cutter.
(3) dry packing:
Wetted surface bar is hung over to drying room dries.Drying room temperature should be controlled at 30 DEG C, and humidity is controlled at 55%.Dry after 7 hours, gained dried noodles water content is 14% after testing.Finally by dry noodles undercarriage, metering packing becomes every finished product 400 grams, long 18 centimetres, to obtain final product.
Noodles cooking property, mouthfeel detect
Get embodiment 1 to embodiment 13, control group 1 to contrast 3 gained noodles, be placed on respectively in boiling water and boil 5min, the outward appearance cooking property, the mouthfeel that record respectively outward appearance, mouthfeel and the noodle soup of noodles detect, and testing result is in table 1, table 2 and table 3.
The quality testing result of the noodles that table 1 embodiment 1 to embodiment 4 prepares
The quality testing result of the noodles that table 2 embodiment 5 to embodiment 8 prepares
The quality testing result of the noodles that table 3 embodiment 9 to embodiment 13 prepares
Known to table 3 experimental result according to table 1, for the color of each group noodles after the cooking, embodiment 1 to embodiment 13 and control group 2 are after poach, noodle soup is limpid, there is no color, and Noodle color is vivid not to fade, and control group 1 noodle soup presents turbid color, and Noodle color fades.As can be seen here, in noodles, stability when interpolation Tea Polyphenols can improve noodles poach, gained noodles are colour-fast.
Compare control group 2 and control group 3, embodiment 1 to embodiment 13 and control group 1 gained sensory of noodles strength road, smooth, pliable and tough, chew strength, and good palatability is difficult for occurring disconnected bar, sticks with paste the phenomenons such as water.In embodiment 1 to embodiment 13, the noodles that the embodiment that does not add starch and/or carragheen is prepared (are embodiment 1, embodiment 3, embodiment 5, embodiment 7, embodiment 9, embodiment 10, embodiment 11) noodles that prepare with the embodiment that has added starch and/or carragheen (are embodiment 2, embodiment 4, embodiment 6, embodiment 8, embodiment 12, embodiment 13) contrast discovery, in the formula of flour, add starch and/or carragheen greatly to reduce noodles nature strip-breaking rate, bending fracture rate, ripe strip-breaking rate, can further improve toughness and the cooking property of noodles.
Get control group 2 compared with embodiment 1, under the condition of the formula of identical flour, preparation method provided by the invention can further improve toughness, cooking property and the mouthfeel of noodles.
Noodles cooking property after storage is long-time, mouthfeel detect
Getting the date of manufacture is the noodles on December 3rd, 2013, and the preparation method of these noodles as described in Example 1, carries out quality testing on August 20th, 2014, and testing result is as shown in table 4:
Noodles cooking property and sensory test result on the noodles that table 4 embodiment 1 prepares after time storage
Known according to experimental result in table 4, it is known in the testing result on December 3rd, 2013, on August 20th, 2014 that comparative example prepares noodles, through after long time stored, embodiment 1 prepare noodles quality stability good, after long time stored, when poach, still can keep that colour-fast, unbroken noodles, mouthfeel are smooth, features good taste.
Adopt identical experimental technique, cooking, the mouthfeel of the noodles that investigation embodiment 2 to embodiment 13 prepares after long-term storage, obtain similar experimental result, be the noodles quality stability for preparing of embodiment 2 to embodiment 13 good, after long time stored, when poach, still can keep that colour-fast, unbroken noodles, mouthfeel are smooth, features good taste.
Noodles nutritional labeling and other indices detect
Get embodiment 1 to embodiment 13, control group 1 to control group 3 gained noodles, carry out nutritional labeling and other indices mensuration, testing result is in table 5.Embodiment 1 to embodiment 13, control group 1 to the indices testing result of control group 3 gained noodles in table 6, table 7 and table 8.
The nutrient composition content testing result of the noodles of each group of table 5
The indices testing result of the noodles of table 6 embodiment 1 to embodiment 4, control group gained
The indices testing result of the noodles of table 7 embodiment 5 to embodiment 8, control group gained
The indices testing result of the noodles of table 8 embodiment 9 to embodiment 13, control group gained
From table 5, data are known, compare control group 3, the multiple element content such as the energy of the noodles that embodiment 1 to embodiment 13, control group 1, control group 2 prepare, protein, fat, carbohydrate, sodium obviously improve, significant difference (P < 0.05).Compare according to 1; the multiple element content such as the energy of the noodles that embodiment 1 to embodiment 13, control group 2 prepare, protein, fat, the carbohydrate sodium significant difference (P < 0.05) that increases significantly; explanation; in the formula of noodles, add after Tea Polyphenols, can effectively protect various nutritional labelings in noodles.
From table 6, table 7 or table 8, experimental result is known, and the index such as the color and luster of the noodles that embodiment 1 to embodiment 13, control group 1, control group 2 prepare, smell, moisture, acidity, irregular degree, aluminium, nitrate, nitrite is all better than the noodles that control group 3 provides.
Taste appraisal
Get embodiment 1 to embodiment 13, the noodles that control group 1, control group 2 and control group 3 prepare, ask 20 professional subjective appreciation persons to carry out taste appraisal, and evaluation criterion is in table 9, and evaluation result is in table 10.Table 9 noodles taste appraisal standard
Table 10 noodles taste appraisal result
From above-mentioned result of the test, the noodles unpleasant taste that the embodiment of the present invention 1 to embodiment 13, control group 2 provide is very light, natural wheat perfume (or spice), Natural Water fruit vegetable taste overflow lip, and mouthfeel is good, compare control group 1 and 3, significant difference (P < 0.05).
The health care evaluation of noodles
Get the noodles that embodiment 1 prepares, choose at random the patient of 150 long-term stomach upsets, be divided into 2 groups, experimental group and control group, every group of 75 people.By experimental group 75 people (39 male 36 female), be divided at random 3 groups, every group of 25 people, are labeled as A group, B group and C group, and the noodles that edible embodiment 1 prepares respectively, last 12 months.By control group 75 people (36 male 39 female), be divided at random 3 groups, every group of 25 people, are labeled as a group, b group and c group, and the noodles that edible control group 3 prepares respectively, last 12 months.After 12 months, patient is interviewed to (data are in table 11,12,13):
Table 11 noodles are experienced evaluation criterion
The noodles that table 12 embodiment 1 prepares are experienced evaluation result
The noodles that table 13 control group 3 prepares are experienced evaluation result
As can be known from Table 12,75 patients of experimental group all think after the noodles that prepare at edible embodiment 1, can resisting fatigue, promoting the circulation of qi regulating blood condition, improve immunity, beneficial liver and strengthening stomach, compare control group, significant difference (P < 0.05), illustrates that the noodles that embodiment 1 provides have resisting fatigue, the effect of nourishing stomach-YIN, raising immunity clearly., before the noodles that the edible embodiment 1 of experimental group patient's skin prepares, have some improvement meanwhile, illustrate that the noodles that embodiment 1 provides also have effect of improving skin quality.
In addition, the noodles that the present invention also prepares embodiment 1 have carried out therapeutic evaluation in diseases such as treatment diabetes, melancholia, hypertension, and result shows that noodles provided by the present invention all have certain auxiliary therapeutic action to these several diseases.
Get the noodles that embodiment 2 to embodiment 13 prepares, adopt identical experimental technique, the health care of the noodles that investigation embodiment 2 to embodiment 13 prepares, obtain similar experimental result, illustrate, the noodles that embodiment 2 to embodiment 13 prepares have the effect of resisting fatigue, clear nourishing stomach-YIN, raising immunity., before the edible noodles provided by the invention of experimental group patient's skin, have some improvement meanwhile, illustrate that noodles provided by the invention also have effect of improving skin quality; The noodles that embodiment 2 to embodiment 13 prepares have carried out therapeutic evaluation in diseases such as treatment diabetes, melancholia, hypertension, and result shows that noodles provided by the present invention all have certain auxiliary therapeutic action to these several diseases.
As can be seen here, noodles provided by the invention have effect of beneficial liver and strengthening stomach, resisting fatigue, promoting the circulation of qi regulating blood condition, and nourishing stomach-YIN, raising body immunity, have certain auxiliary therapeutic action to diseases such as diabetes, melancholia, hypertension clearly.
Below be only the preferred embodiment of the present invention, it should be pointed out that above-mentioned preferred embodiment should not be considered as limitation of the present invention, protection scope of the present invention should be as the criterion with claim limited range.For those skilled in the art, without departing from the spirit and scope of the present invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.

Claims (10)

1. noodles, is characterized in that, it comprises plant extraction liquid and 0.01～0.05 weight portion Tea Polyphenols of 5～10 weight portions.
2. noodles according to claim 1, is characterized in that, it comprises plant extraction liquid and 0.02～0.04 weight portion Tea Polyphenols of 6～8 weight portions.
3. noodles according to claim 1, is characterized in that, it also comprises starch and/or carragheen.
4. noodles according to claim 1, is characterized in that, described plant extraction liquid is a kind of or both the above mixtures in spirulina extract, leek extract, extract solution from aloe, raspberry extract or Flos Lonicerae extractive solution.
5. noodles according to claim 1, is characterized in that, it comprises the raw material of following weight portion:
The plant extraction liquid of 5～10 parts, the flour of 83～90 parts, the salt of 0.5～1 part, the food alkali of 0.1～0.2 part, the Tea Polyphenols of 0.01～0.05 part and the water of 10～15 parts.
6. noodles according to claim 5, is characterized in that, it comprises the raw material of following weight portion:
The plant extraction liquid of 6～8 parts, the flour of 86～88 parts, the salt of 0.6～0.8 part, the food alkali of 0.14～0.18 part, the Tea Polyphenols of 0.02～0.04 part and the water of 12～14 weight portions.
7. the preparation method of the noodles as described in any one in claim 1 to 6, is characterized in that, comprising:
Get described raw material, through and face, slaking, wake up after face, compressing tablet slitting, dry, to obtain final product.
8. preparation method according to claim 7, is characterized in that, the temperature of described awake face is 34 DEG C～36 DEG C.
9. preparation method according to claim 7, is characterized in that, the time of described awake face is 0.33 hour～0.42 hour.
10. preparation method according to claim 7, is characterized in that, described and face is vacuum and face.
CN201410468240.4A 2014-09-15 2014-09-15 Noodles and preparation method thereof Pending CN104187382A (en)

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CN104824558A (en) * 2015-06-09 2015-08-12 黄晓晨 Aloe fine dried noodles and processing method thereof
CN105962065A (en) * 2016-05-08 2016-09-28 铜仁学院 Ampelopsis grossedentata noodles and making method thereof
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CN108077747A (en) * 2017-12-15 2018-05-29 佛山市日可威食品科技研究院（普通合伙） A kind of beauty treatment Semen Coicis noodles and preparation method thereof
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104824558A (en) * 2015-06-09 2015-08-12 黄晓晨 Aloe fine dried noodles and processing method thereof
CN105962065A (en) * 2016-05-08 2016-09-28 铜仁学院 Ampelopsis grossedentata noodles and making method thereof
CN107307288A (en) * 2017-06-30 2017-11-03 郴州金通信息科技有限公司 Noodles with antihypertensive function and preparation method thereof
CN108077747A (en) * 2017-12-15 2018-05-29 佛山市日可威食品科技研究院（普通合伙） A kind of beauty treatment Semen Coicis noodles and preparation method thereof
CN111149991A (en) * 2020-01-22 2020-05-15 湖南省茶业集团股份有限公司 Tea noodles with intestinal function improving function

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