CN104304983A - Method for processing lotus root starch noodles - Google Patents
Method for processing lotus root starch noodles Download PDFInfo
- Publication number
- CN104304983A CN104304983A CN201410567301.2A CN201410567301A CN104304983A CN 104304983 A CN104304983 A CN 104304983A CN 201410567301 A CN201410567301 A CN 201410567301A CN 104304983 A CN104304983 A CN 104304983A
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- lotus root
- root starch
- noodles
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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
- 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
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a method for processing lotus root starch noodles. The method comprises the following steps: (1) frying, namely frying the following materials for 3-5 minutes in parts by weight: 13-18 parts of soybeans, 3-7 parts of peas, 17-22 parts of millet, 18-21 parts of phaseolus calcaratus, 12-16 parts of mung bean, 17-23 parts of black soya beans, 7-13 parts of black sesame and 10-15 parts of Job's Tears; (2) milling, namely milling the fried materials into powder, adding 100 parts of wheat flour, 50 parts of buckwheat flour, 100 parts of lotus root starch and 100 parts of drinking water; (3) slightly steaming, namely steaming the materials in the step (2) for 3-5 minutes, starting counting the time when the water is boiling; (4) stirring, namely uniformly stirring the materials into paste in water; and (5) drying, namely performing extrusion forming on the pasty material mixture, and rapidly drying, thereby obtaining the noodles. The method disclosed by the invention has the beneficial effects that (1) the noodles are rich in materials and reasonable in proportion and has excellent health care effects after long-term eating; (2) the flavor is moderate, the acceptance population is wide, and the product marketing is guaranteed; and (3) due to frying and slightly steaming, the eating and processing difficulty of consumers is low, and the nutritional ingredients of the materials are easily and well absorbed.
Description
Technical field
The present invention relates to food processing field, be specially a kind of lotus root starch noodle processing method.
Background technology
Lotus root, belongs to nymphaeaceae plant.Lotus root is micro-sweet and crisp, can eat raw and also can cook, and is one of conventional meal dish.Lotus root is also the plant that medical value is quite high, and its root leaf, stamen or pistil fruit are all precious, all can nourish and be used as medicine.Make powder with lotus root, can help digestion antidiarrheal, appetizing heat-clearing, and nourishing is nourished one's nature, prevention internal haemorrhage, is the virgin old woman of women and children, the first-class supping of valetudinarian and nourish good treasure.But processed as food materials by lotus root for lotus root is direct often in prior art, or lotus root is made lotus root starch then brew feed, these modes are for not liking lotus root taste but the people that really need eat lotus root is difficult to receive really.
On the other hand, pastries are indispensable food in people's daily life, and along with expanding economy, the progress of society, the requirement of people to diet is more and more higher, has been not content with full abdomen, is more health care.
Therefore for not liking lotus root taste but really need eating the people of lotus root, a kind of selection is well then eat lotus root starch noodles.But owing to needing to eat people's often deficiency-cold in spleen and stomach of lotus root, therefore excellent choosing is then in the lump as daily staple food using lotus root and five cereals.
Mode lotus root and five cereals being made in the lump noodles is had in prior art, a kind of various grains noodle provided as Chinese patent ZL201310127558.1 and processing method thereof, but material selection is less on the one hand for this various grains noodle and processing method thereof, health value is high and avoid less five cereals, beans material is not much all listed in wherein, people's health value for deficiency-cold in spleen and stomach is made a discount, and its taste can may not accept for most people, its process is very simple on the other hand, which increase the difficulty of processing that consumer eats, also finished product insufficient fragrance is made, cause hobby crowd scope narrower, market critical constraints.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of lotus root starch noodle processing method, this lotus root starch noodle processing method greatly improves the health value of lotus root starch noodles by wider Material selec-tion, more reasonably process, extend the scope of hobby crowd simultaneously greatly, thus ensure that product marketing is wider, beneficiaries are wider.
The present invention is achieved by the following technical programs.
A kind of lotus root starch noodle processing method provided by the invention, comprises following steps:
1. frying: the material of following weight is fried 3 ~ 5 minutes: soya bean 13 ~ 18 parts, cowpea 3 ~ 7 parts, millet 17 ~ 22 parts, rde bean 18 ~ 21 parts, 12 ~ 16 parts, mung bean, 17 ~ 23 parts, black soya bean, Semen sesami nigrum 7 ~ 13 parts, coix seed oil 10 ~ 15 parts;
2. abrasive dust: the above-mentioned material that frying is good grinds into powder, adds wheat flour 100 parts, Buckwheat flour 50 parts, lotus root starch 100 parts, drinking water 100 parts (weight portion);
3. micro-steaming: by step 2. in material put to water temperature to be more than 98 DEG C, to steam 3 ~ 5 minutes;
4. stir: by above-mentioned material Homogeneous phase mixing;
5. dry: dry extruded for the above-mentioned material blends in pureed simultaneously, make noodles.
During 5. described step dries, also can adopt natural air drying, the extruded rear natural air drying of material blends be about in pureed makes noodles.
During 5. described step dries, also can adopt and be kneaded into dough, the material blends by pureed is kneaded into dough and dries simultaneously, then makes noodles.
Described step, 2. in abrasive dust, also adds ripe long rice flour 17 ~ 23 parts.
Beneficial effect of the present invention is: 1. material enriches, reasonable mixture ratio, and long-term eating has fabulous health-care effect; 2. fragrance is moderate, and accept crowd wide, product marketing is secure; 3. through frying and micro-steaming, before consumer is edible, difficulty of processing is low, and material nutritional labeling is also more easily by good absorption.
Detailed description of the invention
Further describe technical scheme of the present invention below, but described in claimed scope is not limited to.
Embodiment 1
A kind of lotus root starch noodle processing method, comprises following steps:
1. frying: the material of following weight is fried 3 minutes: soya bean 18 parts, cowpea 7 parts, millet 22 parts, rde bean 18 parts, 12 parts, mung bean, 17 parts, black soya bean, Semen sesami nigrum 7 parts, coix seed oil 15 parts;
2. abrasive dust: the above-mentioned material that frying is good grinds into powder, adds wheat flour 100 parts, Buckwheat flour 50 parts, lotus root starch 100 parts, drinking water 100 parts;
3. micro-steaming: by step 2. in material put to water temperature to be more than 98 DEG C, to steam 5 minutes;
4. stir: by above-mentioned material Homogeneous phase mixing;
5. dry: dry extruded for the above-mentioned material blends in pureed simultaneously, make noodles.
Adopt the made noodles of the method, there is high health value in strengthening the spleen and stomach, and overall five cereals fragrance is denseer, easily by most of northerner is received.
Embodiment 2
A kind of lotus root starch noodle processing method, comprises following steps:
1. frying: the material of following weight is fried 5 minutes: soya bean 13 parts, cowpea 3 parts, millet 17 parts, rde bean 21 parts, 16 parts, mung bean, 23 parts, black soya bean, Semen sesami nigrum 13 parts, coix seed oil 10 parts;
2. abrasive dust: the above-mentioned material that frying is good grinds into powder, adds wheat flour 100 parts, Buckwheat flour 50 parts, lotus root starch 100 parts, drinking water 100 parts;
3. micro-steaming: by step 2. in material put to water temperature to be more than 98 DEG C, to steam 3 minutes;
4. stir: by above-mentioned material Homogeneous phase mixing;
5. dry: the material blends of pureed is kneaded into dough and dries simultaneously, then make noodles.
Described step, 2. in abrasive dust, also adds ripe long rice flour 23 parts.
Adopt the made noodles of the method, in clearing heat and detoxicating, there is high health value, take into account strengthening the spleen and stomach simultaneously, avoid clearing heat and detoxicating exaggerating to affect eater's physique, and overall fragrance is easily by most southern people is received.
Embodiment 3
A kind of lotus root starch noodle processing method, comprises following steps:
1. frying: the material of following weight is fried 4 minutes: soya bean 15 parts, cowpea 5 parts, millet 20 parts, rde bean 20 parts, 15 parts, mung bean, 20 parts, black soya bean, Semen sesami nigrum 10 parts, coix seed oil 13 parts;
2. abrasive dust: the above-mentioned material that frying is good grinds into powder, adds wheat flour 100 parts, Buckwheat flour 50 parts, lotus root starch 100 parts, drinking water 100 parts;
3. micro-steaming: by step 2. in material put to water temperature to be more than 98 DEG C, to steam 4 minutes;
4. stir: by above-mentioned material Homogeneous phase mixing;
5. dry: the extruded rear natural air drying of material blends in pureed is made noodles.
Described step, 2. in abrasive dust, also adds ripe long rice flour 17 parts.
The method takes into account the advantage of above-mentioned two schemes, has higher universality, is easy to national sales promotion, but adds the area that building site should be placed in northern comparatively drying.
Claims (4)
1. a lotus root starch noodle processing method, is characterized in that: comprise following steps:
1. frying: the material of following weight is fried 3 ~ 5 minutes: soya bean 13 ~ 18 parts, cowpea 3 ~ 7 parts, millet 17 ~ 22 parts, rde bean 18 ~ 21 parts, 12 ~ 16 parts, mung bean, 17 ~ 23 parts, black soya bean, Semen sesami nigrum 7 ~ 13 parts, coix seed oil 10 ~ 15 parts;
2. abrasive dust: the above-mentioned material that frying is good grinds into powder, adds wheat flour 100 parts, Buckwheat flour 50 parts, lotus root starch 100 parts, drinking water 100 parts (weight portion);
3. micro-steaming: by step 2. in material put to water temperature to be more than 98 DEG C, to steam 3 ~ 5 minutes;
4. stir: by above-mentioned material Homogeneous phase mixing;
5. dry: dry extruded for the above-mentioned material blends in pureed simultaneously, make noodles.
2. lotus root starch noodle processing method as claimed in claim 1, is characterized in that: during 5. described step dries, also can adopt natural air drying, and the extruded rear natural air drying of material blends be about in pureed makes noodles.
3. lotus root starch noodle processing method as claimed in claim 1, it is characterized in that: during 5. described step dries, also can adopt and be kneaded into dough, the material blends by pureed is kneaded into dough and dries simultaneously, then makes noodles.
4. lotus root starch noodle processing method as claimed in claim 1, is characterized in that: described step, 2. in abrasive dust, also adds ripe long rice flour 17 ~ 23 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410567301.2A CN104304983A (en) | 2014-10-22 | 2014-10-22 | Method for processing lotus root starch noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410567301.2A CN104304983A (en) | 2014-10-22 | 2014-10-22 | Method for processing lotus root starch noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104304983A true CN104304983A (en) | 2015-01-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410567301.2A Pending CN104304983A (en) | 2014-10-22 | 2014-10-22 | Method for processing lotus root starch noodles |
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| CN (1) | CN104304983A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533431A (en) * | 2015-12-22 | 2016-05-04 | 乐陵市每食天富硒食品有限公司 | Stomach-nourishing health care noodle |
| CN105942199A (en) * | 2016-06-24 | 2016-09-21 | 贵州省凤冈县荷塘秋韵有机莲藕制品有限公司 | Processing method of lotus root convenient fine dried noodles |
| CN108713602A (en) * | 2018-05-22 | 2018-10-30 | 苏州信文食品有限公司 | A kind of production method of health food |
| CN110547399A (en) * | 2019-09-14 | 2019-12-10 | 杭州盈财网络科技有限公司 | Coarse cereal-jade-lotus root noodles and preparation process thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202433A (en) * | 2013-04-15 | 2013-07-17 | 贵州黄平靓鸥桑综合开发有限公司 | Coarse cereal noodle and processing method thereof |
| CN103704587A (en) * | 2013-12-10 | 2014-04-09 | 安徽波涛粮油发展有限公司 | Vegetable noodle and preparation method thereof |
-
2014
- 2014-10-22 CN CN201410567301.2A patent/CN104304983A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202433A (en) * | 2013-04-15 | 2013-07-17 | 贵州黄平靓鸥桑综合开发有限公司 | Coarse cereal noodle and processing method thereof |
| CN103704587A (en) * | 2013-12-10 | 2014-04-09 | 安徽波涛粮油发展有限公司 | Vegetable noodle and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533431A (en) * | 2015-12-22 | 2016-05-04 | 乐陵市每食天富硒食品有限公司 | Stomach-nourishing health care noodle |
| CN105942199A (en) * | 2016-06-24 | 2016-09-21 | 贵州省凤冈县荷塘秋韵有机莲藕制品有限公司 | Processing method of lotus root convenient fine dried noodles |
| CN108713602A (en) * | 2018-05-22 | 2018-10-30 | 苏州信文食品有限公司 | A kind of production method of health food |
| CN110547399A (en) * | 2019-09-14 | 2019-12-10 | 杭州盈财网络科技有限公司 | Coarse cereal-jade-lotus root noodles and preparation process thereof |
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Application publication date: 20150128 |
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