CN104206994A - Cassava whole flour-cassava leaf noodles and preparation method thereof - Google Patents
Cassava whole flour-cassava leaf noodles and preparation method thereof Download PDFInfo
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- CN104206994A CN104206994A CN201410391718.8A CN201410391718A CN104206994A CN 104206994 A CN104206994 A CN 104206994A CN 201410391718 A CN201410391718 A CN 201410391718A CN 104206994 A CN104206994 A CN 104206994A
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- 240000003183 Manihot esculenta Species 0.000 title claims abstract description 98
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 title claims abstract description 98
- 235000012149 noodles Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 108010068370 Glutens Proteins 0.000 claims abstract description 14
- 235000021312 gluten Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 229920000881 Modified starch Polymers 0.000 claims abstract description 8
- 239000004368 Modified starch Substances 0.000 claims abstract description 8
- 235000019426 modified starch Nutrition 0.000 claims abstract description 8
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 5
- 239000010452 phosphate Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 22
- 229920002472 Starch Polymers 0.000 claims description 21
- 235000019698 starch Nutrition 0.000 claims description 21
- 239000008107 starch Substances 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 14
- 235000015203 fruit juice Nutrition 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 10
- 206010033546 Pallor Diseases 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 5
- LELOWRISYMNNSU-UHFFFAOYSA-N hydrogen cyanide Chemical compound N#C LELOWRISYMNNSU-UHFFFAOYSA-N 0.000 claims description 4
- 230000003647 oxidation Effects 0.000 claims description 3
- 238000007254 oxidation reaction Methods 0.000 claims description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 2
- 230000003412 degenerative effect Effects 0.000 claims description 2
- 235000013808 oxidized starch Nutrition 0.000 claims description 2
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- 238000011282 treatment Methods 0.000 claims description 2
- 235000001014 amino acid Nutrition 0.000 abstract description 6
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- 206010010774 Constipation Diseases 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
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- 235000013734 beta-carotene Nutrition 0.000 abstract description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 abstract description 2
- 239000011648 beta-carotene Substances 0.000 abstract description 2
- 229960002747 betacarotene Drugs 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract description 2
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- 238000010521 absorption reaction Methods 0.000 abstract 1
- ZFXVRMSLJDYJCH-UHFFFAOYSA-N calcium magnesium Chemical compound [Mg].[Ca] ZFXVRMSLJDYJCH-UHFFFAOYSA-N 0.000 abstract 1
- 201000003146 cystitis Diseases 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 229930003935 flavonoid Natural products 0.000 abstract 1
- 150000002215 flavonoids Chemical class 0.000 abstract 1
- 235000017173 flavonoids Nutrition 0.000 abstract 1
- 235000020824 obesity Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- -1 flavone compound Chemical class 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical class CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000002560 therapeutic procedure Methods 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 238000007306 functionalization reaction Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses cassava whole flour-cassava leaf noodles and a preparation method thereof. Raw materials include, by weight, 380-580 parts of edible cassava whole flour, 60-100 parts of cassava leaves, 120-240 parts of edible cassava modified starch, 40-80 parts of wheat gluten and 16-40 parts of salt. The cassava powder-cassava leaf noodles contain edible fibers in cassava and cassava leaf, a plurality of vitamins and amino acids, flavonoids, beta-carotene, and potassium, calcium magnesium and phosphate needed by the body; and the noodles have uniform nutrition and health care efficacies of delaying digestion and absorption, preventing obesity, relieving constipation, enhancing immunity, and preventing cardiovascular disease, cystitis and cataract. Therefore, the noodles are a high-quality health food.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of cassava whole-powder-cassava leaves noodles and preparation method thereof.
Background technology
Noodles are that a kind of making is simple, instant, nutritious flour-made food, and current noodles are generally that primary raw material makes with wheat flour, dark liking by the people of the world.
Along with living standards of the people improve, there is very big change in people's consumption idea, concept of health, diet-therapy health-preserving has become a hot issue, and the health food of nutrient laden, functionalization, high microsteping has become one of development of food industry focus.
Cassava to be removed after exocuticle again through food grade cassava whole-powder prepared by detoxification, drying, ultra-fine grinding etc., having saved tapioca root starch, edible fibers, multivitamin and amino acid, multiple human body desired nutritional element etc. from damage, is a kind of quality sundry grain raw material of natural, safety, comprehensive nutrition.
Cassava leaves contains the nutritional labeling such as abundant protein, crude fibre, flavone compound, beta carotene, amino acid, vitamin and calcium, potassium, iron, manganese, protein content is 20% ~ 40%, with 8 seed amino acids of needed by human, it is a kind of good vegetable protein.But China is to cassava leaves except as except feed at present, does not have other application, fails to play its health-care effect.
Summary of the invention
The object of the invention is to propose a kind of with edible cassava whole-powder, cassava tender leaf and converted starch noodles that are primary raw material and preparation method thereof, make full use of cassava and cassava leaves nutriment, develop a kind of noodles with diet-therapy health-preserving.
A kind of cassava whole-powder-cassava leaves noodles, its raw material, by mass parts, comprising:
A preparation method for cassava whole-powder-cassava leaves noodles, comprises the following steps:
(1) cassava tender leaf pretreatment
Take new fresh cassava tender leaf, clean, blanching, chopping, adds hot water by mass ratio 1:1.0 ~ 1.2 of new fresh cassava tender leaf and hot water, and uses fruit juice mixer process, obtains cassava juice;
(2) take edible tapioca starch in proportion, edible cassava modified starch, Gluten, salt, and cassava leaves juice is added wherein, mix;
(3) under stirring, remaining hot water is added, mix, until form floccule;
(4) wadding blends is put Full-automatic machine for making noodle, extruded;
(5) can slaking directly eat, also can by noodles natural drying to moisture≤14.5%, packaging.
Further, the preparation method of cassava whole-powder described above-cassava leaves noodles, edible cassava whole-powder is hydrocyanic acid content≤10mg/kg, moisture≤15%, and fineness to be sieved lower sieve percent of pass >=99.0% at 120 orders.
Further, the preparation method of cassava whole-powder described above-cassava leaves noodles, in step 1, fruit juice machine stirrer speed is 22000r/min-25000r/min, mixing time 3 points 30 seconds ~ 5 minutes;
Further, the preparation method of cassava whole-powder described above-cassava leaves noodles, described cassava modified starch is be that raw material is through the acetate starch of degenerative treatments gained, the one be oxidized in hydroxypropul starch, oxidized starch, hydroxypropul starch, the two starch of phosphate with tapioca.
Further, the preparation method of cassava whole-powder described above-cassava leaves noodles, hot water temperature is not less than 97 DEG C, and total water consumption is 40% ~ 56% of edible cassava whole-powder, edible cassava modified starch and Gluten quality sum.
The present invention uses edible cassava whole-powder, cassava tender leaf, edible cassava modified starch, Gluten, salt to make noodles, make full use of the abundant edible fibers of cassava whole-powder and cassava leaves, protein, amino acid, vitamins and other nutritious components makes has relief of constipation, improve the health-care efficacy high quality noodles such as immunity.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearly, below technical scheme in the present invention be clearly and completely described, obviously, described embodiment is the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1:
A kind of cassava whole-powder-cassava leaves noodles, its raw material comprises: edible cassava whole-powder 380g, cassava tender leaf 100g, vinegar acid esters starch 240g, Gluten 80g, salt 40g;
A kind of cassava whole-powder-cassava leaves method for making noodles, component is by said ratio, and concrete steps are:
(1) cassava leaves pretreatment
Take new fresh cassava tender leaf, clean, blanching, chopping, adding temperature is 97 DEG C of hot water 100g, uses fruit juice mixer process to obtain hot cassava juice, the mixing speed of fruit juice mixer at 22000r/min, mixing time 5 minutes;
(2) take edible cassava whole-powder by above-mentioned formula, vinegar acid esters starch, Gluten, salt, and the cassava leaves juice of heat is added wherein, mix;
(3) under stirring, adding temperature is 97 DEG C of hot water 348g, continues to be stirred to mix, until form floccule;
(4) wadding state mixture is put into flour stranding machine, extrude thin circular noodles.
(5) natural drying is to moisture≤14.5%, packaging.
Embodiment 2
A kind of cassava whole-powder noodles, composed of the following components: edible cassava whole-powder 580g, cassava tender leaf 60g, FOOD HYDROXYL-PROPYL STARCH 120g, Gluten 40g, salt 16g;
A kind of cassava whole-powder-cassava leaves method for making noodles, component is by said ratio, and concrete steps are:
(1) cassava leaves pretreatment
Take new fresh cassava tender leaf, clean, blanching, chopping, adding temperature is 100 DEG C of hot water 72g, and use fruit juice mixer process to obtain hot cassava juice, the mixing speed of fruit juice mixer is 25000r/min, mixing time 3 points 30 seconds;
(2) take or measure edible cassava whole-powder by above-mentioned formula, FOOD HYDROXYL-PROPYL STARCH, Gluten, salt, and the cassava leaves juice of heat is added wherein, mix;
(3) under stirring, adding temperature is 97 DEG C of hot water 248g, continues to be stirred to mix, until form floccule;
(4) wadding state mixture is put into flour stranding machine, be squeezed into wide laaf;
(5) natural drying is to moisture≤14.5%, packaging.
Embodiment 3:
A kind of cassava whole-powder noodles, composed of the following components: edible cassava whole-powder 400g, cassava tender leaf 80g, phosphate two starch 180g, Gluten 60g, salt 30g;
A kind of cassava whole-powder-cassava leaves method for making noodles, component is by said ratio, and concrete steps are:
(1) cassava leaves pretreatment
Take new fresh cassava tender leaf, clean, blanching, chopping, adding temperature is 100 DEG C of hot water 88g, and use fruit juice mixer process to obtain hot cassava juice, the mixing speed of fruit juice mixer is 24000r/min, mixing time 4 points 30 seconds;
(2) take or measure edible tapioca starch by above-mentioned formula, the two starch of phosphate, Gluten, salt, and the cassava leaves juice of heat is added wherein, mix;
(3) under stirring, adding temperature is 100 DEG C of hot water 292g, continues to be stirred to mix, until form floccule;
(4) wadding state mixture is put into flour stranding machine, extruded;
(5) boil rear interpolation condiment, directly eat.
Embodiment 4:
A kind of cassava whole-powder noodles, composed of the following components: edible cassava whole-powder 500g, cassava tender leaf 90g, oxidation hydroxypropul starch 150g, Gluten 60g, salt 35g;
A kind of cassava whole-powder-cassava leaves method for making noodles, component is by said ratio, and concrete steps are:
(1) cassava leaves pretreatment
Take new fresh cassava tender leaf, clean, blanching, chopping, adding temperature is 100 DEG C of hot water 108g, and use fruit juice mixer process to obtain hot cassava juice, the mixing speed of fruit juice mixer is 23000r/min, mixing time 4 points 30 seconds;
(2) take or measure edible tapioca starch by above-mentioned formula, oxidation hydroxypropul starch, Gluten, salt, and the cassava leaves juice of heat is added wherein, mix;
(3) under stirring, temperature is 100 DEG C of hot water 252g, continues to be stirred to mix, until form floccule;
(4) wadding state mixture is put into flour stranding machine, be squeezed into large circular noodles;
(5) natural drying is to moisture≤14.5%, packaging.
Noodles provided by the invention can be cooked fancy noodles, wide flat, size disc.The noodles strip-breaking rate invented is low, and resistant to cook, does not stick with paste soup, adhesion, smooth, have chewiness, by force waxy, transparency is good, boil rear long-time placement not swell, be rich in edible fibers, protein, amino acid, vitamin etc., there is relief of constipation, improve the health-care efficacies such as immunity.
Last it is noted that above embodiment is only in order to illustrate technical scheme of the present invention, be not intended to limit; Although with reference to previous embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that: it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature; And these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (7)
1. cassava whole-powder-cassava leaves noodles, is characterized in that, its raw material, by mass parts, comprising:
2. the preparation method of a kind of cassava whole-powder-cassava leaves noodles described in claim 1, is characterized in that: comprise the following steps:
(1) cassava tender leaf pretreatment
Take new fresh cassava tender leaf, clean, blanching, chopping, adds hot water by mass ratio 1:1.0 ~ 1.2 of new fresh cassava and hot water, and uses fruit juice mixer process, obtains cassava juice;
(2) take edible cassava whole-powder in proportion, edible cassava modified starch, Gluten, salt, and cassava leaves juice is added wherein, mix;
(3) under stirring, remaining hot water is added, mix, until form floccule;
(4) wadding blends is put Full-automatic machine for making noodle, extruded;
(5) directly can eat after slaking, also can by noodles natural drying to moisture≤14.5%, packaging.
3. the preparation method of cassava whole-powder-cassava leaves noodles according to claim 2, it is characterized in that: edible cassava whole-powder is prepare after tapioca root removes exocuticle, hydrocyanic acid content≤10mg/kg, moisture≤15%, fineness to be sieved lower sieve percent of pass >=99.0% at 120 orders.
4. the preparation method of cassava whole-powder-cassava leaves noodles according to claim 2, is characterized in that: cassava tender leaf refers to 1 ~ 3 leaf from few top.
5. in step 1 fruit juice machine stirrer speed at 22000r/min-25000r/min, mixing time 3 points 30 seconds ~ 5 points.
6. the preparation method of cassava whole-powder-cassava leaves noodles according to claim 2, is characterized in that: the one that described edible cassava modified starch is take tapioca as raw material in the acetate starch of degenerative treatments gained, oxidation hydroxypropul starch, oxidized starch, hydroxypropul starch, the two starch of phosphate.
7. the preparation method of cassava whole-powder-cassava leaves noodles according to claim 2, is characterized in that: hot water temperature is not less than 97 DEG C, and total water consumption is 40% ~ 56% of edible cassava whole-powder, edible cassava modified starch and Gluten quality sum.
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| CN201410391718.8A CN104206994A (en) | 2014-08-11 | 2014-08-11 | Cassava whole flour-cassava leaf noodles and preparation method thereof |
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| CN103859325A (en) * | 2014-03-24 | 2014-06-18 | 广西大学 | Tapioca dumpling wrapper and production method thereof |
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2014
- 2014-08-11 CN CN201410391718.8A patent/CN104206994A/en active Pending
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Application publication date: 20141217 |