CN104431757A - Nutritional asparagus noodles and production method thereof - Google Patents
Nutritional asparagus noodles and production method thereof Download PDFInfo
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- CN104431757A CN104431757A CN201310605705.1A CN201310605705A CN104431757A CN 104431757 A CN104431757 A CN 104431757A CN 201310605705 A CN201310605705 A CN 201310605705A CN 104431757 A CN104431757 A CN 104431757A
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- asparagus
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- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 62
- 235000012149 noodles Nutrition 0.000 title claims abstract description 42
- 235000016709 nutrition Nutrition 0.000 title abstract description 12
- 238000004519 manufacturing process Methods 0.000 title description 4
- 244000003416 Asparagus officinalis Species 0.000 title 1
- 241000234427 Asparagus Species 0.000 claims abstract description 61
- 108010068370 Glutens Proteins 0.000 claims abstract description 7
- 235000021312 gluten Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000003795 chemical substances by application Substances 0.000 claims description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 238000010612 desalination reaction Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims description 5
- 210000001161 mammalian embryo Anatomy 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 230000003068 static effect Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 4
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 235000018102 proteins Nutrition 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 230000008859 change Effects 0.000 abstract description 2
- 239000000835 fiber Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 230000000717 retained effect Effects 0.000 abstract 2
- 239000013543 active substance Substances 0.000 abstract 1
- 238000004332 deodorization Methods 0.000 abstract 1
- 238000011033 desalting Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 239000003925 fat Substances 0.000 abstract 1
- 230000035943 smell Effects 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 11
- 229910019142 PO4 Inorganic materials 0.000 description 4
- 239000003513 alkali Substances 0.000 description 4
- 239000002585 base Substances 0.000 description 4
- 239000002131 composite material Substances 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 230000000378 dietary effect Effects 0.000 description 4
- 239000010452 phosphate Substances 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 4
- 238000011084 recovery Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 229920001817 Agar Polymers 0.000 description 3
- 241000206672 Gelidium Species 0.000 description 3
- 235000010419 agar Nutrition 0.000 description 3
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Noodles (AREA)
Abstract
The invention discloses nutritional noodles produced by using asparagus. Utilization of an ocean asparagus resource is combined with noodle food processing in order to develop nutritional asparagus noodles having a healthcare effect, so that the demands of people for healthy, nutritional and instant foods can be satisfied, and another effective way for comprehensive utilization of asparagus resources is developed. The noodle product is light green in color, smooth, exquisite, good in shape, tough and chewy when being chewed, elastic, low in breakage rate, light in a flavor of the asparagus, free of pungent smells and good in palatability. The nutritional noodles disclosed by the invention have the advantages that (1) by adding the asparagus which is rich in nutritional substances such as carbohydrate, protein, crude fibers, mineral substances, fat and vitamins into the nutritional noodles, the trophism and the functionality of the nutritional noodles are improved; (2) the asparagus is subjected to desalting, color protection and deodorization, so the nutritional active substances in the asparagus are retained, the fragrant alga flavor of the asparagus is retained as well, and thus the palatability of the nutritional noodles is improved; (3) the raw materials of the nutritional noodles are added with vital gluten to change the rheological property of the noodles so that the noodles are fine, smooth, tough, chewy and rich in nutrients, has a health care function and is wide in market prospects.
Description
Technical field
The present invention relates to a kind of asparagus alimentary paste and preparation method thereof, belong to food processing field.
Background technology
Asparagus is the red algae sea-plant that a kind of breeding cost is low, growth cycle is short, is also a kind of high dietary-fiber, high protein, low fat, low calorie simultaneously, and is rich in the natural high-quality ocean vegetables of minerals and vitamins.In recent years, coastal various places asparagus aquaculture development is rapid, the advantage such as add that asparagus has that frond is large, strong adaptability, growth are fast, and various places asparagus resource is very abundant.
Because asparagus frond is comparatively hard and algae fishy smell is denseer, among the people seldom directly edible, except fraction is as except abalone feed, major part is used as the raw material that agar-agar is produced.But in recent years utilize the more large-scale of asparagus agar-agar enterprise develop due to cause influences such as the continuous appearance of agar-agar substitute and the discharges of a large amount of discarded object, cause the overstocked in a large number of cultivated gardon asparagus.Therefore, expand the range of application of asparagus, change the single situation of asparagus converted products, significant.
Noodles have long history in China, and since ancient times, he is just with the wide in variety and characteristic and being world-famous for such as to appeal to both the more and the less cultured.Through development for many years, the manufacturing industry of Chinese noodle there has also been significant progress.Along with the raising of the development of reform, scientific and technological progress, people's lives, people are not only food for food and satisfy and pursue its trophism, functional, health.The ocean asparagus utilization of resources processed with noodle food and combine, exploitation has the asparagus alimentary paste of health-care efficacy, has both met the demand of people to health, nutrition, quick food, and has opened again the effective way of one continuous line palpus dish comprehensive utilization of resources.
Summary of the invention
The object of the present invention is to provide a kind of utilize asparagus to produce alimentary paste.
For achieving the above object, the technical solution used in the present invention is as follows:
The invention provides a kind of production method of asparagus alimentary paste, by realizing as follows:
1) and face agent preparation: add 4 ~ 5% salt, 1 ~ 2% composite phosphate, 0.2 ~ 0.5% dietary alkali in pure water, the obtained and face agent of stirring and dissolving under 30 DEG C of conditions;
2) measure: take wheat flour, Gluten and asparagus powder according to the ratio of 18:1:1, mix, then add and face agent in 37 ~ 43% ratios;
3) and face: Mixing time 20-30min, face base is made.At the end of face, dough is loose graininess, and holding can be agglomerating, rubs the loose recovery of energy gently, the sense and section has levels;
4) slaking: the material embryo of becoming reconciled, preservative film in upper cover.Adopt the method for static slaking, the curing time is generally no less than 20min;
5) compressing tablet, slitting: the dough after slaking is rolled into satisfactory wearing through multistage.Require after slitting that noodles are smooth, even, without drafting, without burr, have certain toughness and intensity, wear the noodles being cut into thickness 1.0 ~ 2.0mm through cutting cutter, and make the length of noodles at 220 ± 5.0mm;
6) dry: the noodles made to be toasted 4 hours in the baking oven of 30 DEG C, requires that the water content of noodles finished product is 13.5 %-14.5 %.
Above-mentioned asparagus powder is achieved through the following channels: rinse fresh asparagus with clear water, removes impurity, drains; With cutter, asparagus is cut into 3 ~ 5cm length; 0.1%Ca(OH with pH6.5)
2solution carries out 3 times to asparagus and soaks, and each 15min, carries out desalination color retention; Then quick blanching 2 ~ 3 min in 80 ~ 90 DEG C of hot water, the ethanol of over-richness 5% carries out defishying; Dry under 85 DEG C of conditions, last abrasive dust, cross 80 mesh sieves.
The invention provides a kind of asparagus alimentary paste, noodle product lighter color is green, smooth, fine and smooth, forming, and it is flexible to chew chewiness, and strip-breaking rate is low, has light asparagus taste, has no irritating odor, good palatability.
The invention provides a kind of asparagus alimentary paste, it is advantageous that: one is with the addition of asparagus in alimentary paste, asparagus is rich in the nutriments such as carbohydrate, protein, crude fibre, mineral matter, fat and vitamin, improves the trophism of alimentary paste and functional; Two be asparagus through desalination, protect look, defishying, the nutrient substance both maintained in asparagus maintains asparagus delicate fragrance marine alga taste, improves the palatability of product; Three is add Gluten in products material, changes the rheological properties of noodles, makes that noodles are fine and smooth, chewiness and nutritiously have health care, estimates to have wide market prospects.
Detailed description of the invention
embodiment 1:
Asparagus alimentary paste, concrete preparation process is as follows:
(1) asparagus powder preparation: rinse fresh asparagus with clear water, removes impurity, drains; With cutter, asparagus is cut into 3 ~ 5cm length; 0.1%Ca(OH with pH6.5)
2solution carries out 3 times to asparagus and soaks, and each 15min, carries out desalination color retention; Then quick blanching 2 ~ 3 min in 80 ~ 90 DEG C of hot water, the ethanol of over-richness 5% carries out defishying; Dry under 85 DEG C of conditions, last abrasive dust, cross 80 mesh sieves;
(2) and face agent preparation: add 4 ~ 5% salt, 1 ~ 2% composite phosphate, 0.2 ~ 0.5% dietary alkali in pure water, the obtained and face agent of stirring and dissolving under 30 DEG C of conditions;
(3) measure: take wheat flour 18Kg, Gluten 1Kg, asparagus powder 1Kg, join in 7.5L and face agent after mixing;
(4) and face: Mixing time 20-30min, face base is made.At the end of face, dough is loose graininess, and holding can be agglomerating, rubs the loose recovery of energy gently, the sense and section has levels;
(5) slaking: the material embryo of becoming reconciled, preservative film in upper cover.Adopt the method for static slaking, the curing time is generally no less than 20min;
(6) compressing tablet, slitting: the dough after slaking is rolled into satisfactory wearing through multistage.Require after slitting that noodles are smooth, even, without drafting, without burr, have certain toughness and intensity, wear the noodles being cut into thickness 1.0mm through cutting cutter, and make the length of noodles at 220 ± 5.0mm;
(7) dry: the noodles made to be toasted 4 hours in the baking oven of 30 DEG C, requires that the water content of noodles finished product is 13.5 %-14.5 %.
embodiment 2:
Asparagus alimentary paste, concrete preparation process is as follows:
(1) asparagus powder preparation: rinse fresh asparagus with clear water, removes impurity, drains; With cutter, asparagus is cut into 3 ~ 5cm length; 0.1%Ca(OH with pH6.5)
2solution carries out 3 times to asparagus and soaks, and each 15min, carries out desalination color retention; Then quick blanching 2 ~ 3 min in 80 ~ 90 DEG C of hot water, the ethanol of over-richness 5% carries out defishying; Dry under 85 DEG C of conditions, last abrasive dust, cross 80 mesh sieves;
(2) and face agent preparation: add 4 ~ 5% salt, 1 ~ 2% composite phosphate, 0.2 ~ 0.5% dietary alkali in pure water, the obtained and face agent of stirring and dissolving under 30 DEG C of conditions;
(3) measure: take wheat flour 180Kg, Gluten 10Kg, asparagus powder 10Kg, join in 80L and face agent after mixing;
(4) and face: Mixing time 20-30min, face base is made.At the end of face, dough is loose graininess, and holding can be agglomerating, rubs the loose recovery of energy gently, the sense and section has levels;
(5) slaking: the material embryo of becoming reconciled, preservative film in upper cover.Adopt the method for static slaking, the curing time is generally no less than 20min;
(6) compressing tablet, slitting: the dough after slaking is rolled into satisfactory wearing through multistage.Require after slitting that noodles are smooth, even, without drafting, without burr, have certain toughness and intensity, wear the noodles being cut into thickness 1.5mm through cutting cutter, and make the length of noodles at 220 ± 5.0mm;
(7) dry: the noodles made to be toasted 4 hours in the baking oven of 30 DEG C, requires that the water content of noodles finished product is 13.5 %-14.5 %.
embodiment 3:
Asparagus alimentary paste, concrete preparation process is as follows:
(1) asparagus powder preparation: rinse fresh asparagus with clear water, removes impurity, drains; With cutter, asparagus is cut into 3 ~ 5cm length; 0.1%Ca(OH with pH6.5)
2solution carries out 3 times to asparagus and soaks, and each 15min, carries out desalination color retention; Then quick blanching 2 ~ 3 min in 80 ~ 90 DEG C of hot water, the ethanol of over-richness 5% carries out defishying; Dry under 85 DEG C of conditions, last abrasive dust, cross 80 mesh sieves;
(2) and face agent preparation: add 4 ~ 5% salt, 1 ~ 2% composite phosphate, 0.2 ~ 0.5% dietary alkali in pure water, the obtained and face agent of stirring and dissolving under 30 DEG C of conditions;
(3) measure: take wheat flour 9Kg, Gluten 0.5Kg, asparagus powder 0.5Kg, join in 4.3L and face agent after mixing;
(4) and face: Mixing time 20-30min, face base is made.At the end of face, dough is loose graininess, and holding can be agglomerating, rubs the loose recovery of energy gently, the sense and section has levels;
(5) slaking: the material embryo of becoming reconciled, preservative film in upper cover.Adopt the method for static slaking, the curing time is generally no less than 20min;
(6) compressing tablet, slitting: the dough after slaking is rolled into satisfactory wearing through multistage.Require after slitting that noodles are smooth, even, without drafting, without burr, have certain toughness and intensity, wear the noodles being cut into thickness 2mm through cutting cutter, and make the length of noodles at 220 ± 5.0mm;
(7) dry: the noodles made to be toasted 4 hours in the baking oven of 30 DEG C, requires that the water content of noodles finished product is 13.5 %-14.5 %.
Above embodiment only for illustration of technical scheme of the present invention, but not is limited; Although be described in detail by invention with reference to previous embodiment, for the person of ordinary skill of the art, still the technical scheme described in previous embodiment can be modified, or equivalent replacement has been carried out to wherein portion of techniques feature; And to these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of the present invention's technical scheme required for protection.
Claims (2)
1. an asparagus alimentary paste, is characterized in that, is achieved through the following channels: take wheat flour, Gluten and asparagus powder according to the ratio of 18:1:1, mix, and then adds and face agent in 37 ~ 43% ratios; Mixing time 20-30min, makes face base; The material embryo of becoming reconciled, preservative film in upper cover; Adopt the method for static slaking, the curing time is generally no less than 20min; Dough after slaking is rolled into satisfactory wearing through multistage, wears the noodles being cut into thickness 1.0 ~ 2.0mm through cutting cutter, and makes the length of noodles at 220 ± 5.0mm; The noodles made are toasted 4 hours in the baking oven of 30 DEG C, requires that the water content of noodles finished product is 13.5 %-14.5 %.
2. asparagus powder according to claim 1, is characterized in that, be achieved through the following channels: rinse fresh asparagus with clear water, removes impurity, drains; With cutter, asparagus is cut into 3 ~ 5cm length; 0.1%Ca(OH with pH6.5)
2solution carries out 3 times to asparagus and soaks, and each 15min, carries out desalination color retention; Then quick blanching 2 ~ 3 min in 80 ~ 90 DEG C of hot water, the ethanol of over-richness 5% carries out defishying; Dry under 85 DEG C of conditions, last abrasive dust, cross 80 mesh sieves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310605705.1A CN104431757A (en) | 2013-11-26 | 2013-11-26 | Nutritional asparagus noodles and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310605705.1A CN104431757A (en) | 2013-11-26 | 2013-11-26 | Nutritional asparagus noodles and production method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN104431757A true CN104431757A (en) | 2015-03-25 |
Family
ID=52879105
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310605705.1A Withdrawn CN104431757A (en) | 2013-11-26 | 2013-11-26 | Nutritional asparagus noodles and production method thereof |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886466A (en) * | 2015-07-08 | 2015-09-09 | 青岛嘉瑞生物技术有限公司 | Nutritious healthcare noodle rich in wheat germ polypeptide |
| CN110558483A (en) * | 2019-10-12 | 2019-12-13 | 城口县土行生农业科技发展有限公司 | vegetable nutritional noodles and preparation method thereof |
-
2013
- 2013-11-26 CN CN201310605705.1A patent/CN104431757A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886466A (en) * | 2015-07-08 | 2015-09-09 | 青岛嘉瑞生物技术有限公司 | Nutritious healthcare noodle rich in wheat germ polypeptide |
| CN110558483A (en) * | 2019-10-12 | 2019-12-13 | 城口县土行生农业科技发展有限公司 | vegetable nutritional noodles and preparation method thereof |
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Application publication date: 20150325 |