CN104543751A - Manufacturing method of kelp and pumpkin containing chewy noodles - Google Patents
Manufacturing method of kelp and pumpkin containing chewy noodles Download PDFInfo
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- CN104543751A CN104543751A CN201310501855.8A CN201310501855A CN104543751A CN 104543751 A CN104543751 A CN 104543751A CN 201310501855 A CN201310501855 A CN 201310501855A CN 104543751 A CN104543751 A CN 104543751A
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- 235000000832 Ayote Nutrition 0.000 title claims abstract description 41
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 41
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 41
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 41
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 41
- 235000012149 noodles Nutrition 0.000 title claims abstract description 26
- 241000512259 Ascophyllum nodosum Species 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title abstract description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 30
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 13
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 13
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 9
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 9
- 239000000661 sodium alginate Substances 0.000 claims abstract description 9
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 9
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241001466453 Laminaria Species 0.000 claims description 10
- 241000352057 Solanum vernei Species 0.000 claims description 8
- 235000004976 Solanum vernei Nutrition 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 8
- 235000021307 Triticum Nutrition 0.000 claims description 8
- 239000011812 mixed powder Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 229920002261 Corn starch Polymers 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 4
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 230000008719 thickening Effects 0.000 abstract description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 abstract description 2
- 239000011630 iodine Substances 0.000 abstract description 2
- 229910052740 iodine Inorganic materials 0.000 abstract description 2
- 108010068370 Glutens Proteins 0.000 abstract 1
- 230000037208 balanced nutrition Effects 0.000 abstract 1
- 235000019046 balanced nutrition Nutrition 0.000 abstract 1
- 238000001125 extrusion Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000021312 gluten Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 235000012424 soybean oil Nutrition 0.000 abstract 1
- 239000003549 soybean oil Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 235000008935 nutritious Nutrition 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- MXNRLFUSFKVQSK-UHFFFAOYSA-N 2-Amino-6-(trimethylazaniumyl)hexanoate Chemical compound C[N+](C)(C)CCCCC(N)C([O-])=O MXNRLFUSFKVQSK-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000007882 Gastritis Diseases 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- DBTMGCOVALSLOR-DEVYUCJPSA-N (2s,3r,4s,5r,6r)-4-[(2s,3r,4s,5r,6r)-3,5-dihydroxy-6-(hydroxymethyl)-4-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-6-(hydroxymethyl)oxane-2,3,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](CO)O[C@H](O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-DEVYUCJPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010018498 Goitre Diseases 0.000 description 1
- 206010067997 Iodine deficiency Diseases 0.000 description 1
- 229920001543 Laminarin Polymers 0.000 description 1
- 239000005717 Laminarin Substances 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- 206010039984 Senile osteoporosis Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 230000009102 absorption Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000007969 cellular immunity Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 201000003872 goiter Diseases 0.000 description 1
- 230000004727 humoral immunity Effects 0.000 description 1
- XMBWDFGMSWQBCA-UHFFFAOYSA-N hydrogen iodide Chemical compound I XMBWDFGMSWQBCA-UHFFFAOYSA-N 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000006479 iodine deficiency Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 208000001491 myopia Diseases 0.000 description 1
- 230000004379 myopia Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a manufacturing method of kelp and pumpkin containing chewy noodles. The manufacturing method is characterized by comprising the following steps: (1) preparing kelp pulp; (2) preparing pumpkin pulp; (3) preparing mixed flour; (4) preparing baking soda liquid; (5) preparing dough, heating, curing, and carrying out extrusion forming. According to the manufacturing method of the kelp and pumpkin containing chewy noodles, the pumpkin and the kelp are put into the noodles, so that the iodine element and other nutrient substances required by a human body can be supplemented sufficiently, and the noodles are rich in dietary fiber to promote digestion; the thickening property of sodium alginate and soybean protein can be utilized to improve the gluten power of the dough and change the texture; edible baking soda, salt and soybean oil are added to the ingredients, so that the obtained noodles are tough and chewy, fine and smooth in taste, and pure in flavor; the manufacturing method is simple in manufacturing technology and low in production cost; the obtained product is bright in color and luster, and conductive to balanced nutrition, so that the cooked wheaten food can be developed.
Description
Technical field
The invention belongs to food processing manufacture technology field, be specifically related to the preparation method of main laminaria pumpkin strength road noodles.
Background technology
Noodles are the daily life food of China, and make noodles again after making flour based on wheat, along with the raising of people's living standard, food kind is more and more abundanter.
Sea-tangle is containing iodine and iodide, has the effect of control goiter due to iodine deficiency; Laminine and sylvite have hypotensive effect; Phycocolloid acid and laminine have the effect of serum cholesterol-lowering; Hot water extract has obvious CDCC for external human body KB cancer cell, has obvious inhibitory action, and can improve the humoral immunity of body to S180 tumour, and promote the cellular immunity of body, laminarin can prevent and treat hyperglycaemia.
Pumpkin contains abundant carrotene and vitamin C, can invigorating the spleen, and prevention gastritis, prevents and treats yctalopia, protect liver, makes skin become delicate, and in having and the effect of carcinogen.Yellow fruits and vegetables are also rich in two kinds of vitamin As and D; Vitamin A can protect gastrointestinal mucosa, prevents the illness such as gastritis, gastric ulcer from occurring; Vitamin D has the effect promoting calcium, phosphorus two kinds of mineral elements absorptions, and then receives the merit of the strong muscle of strong bone, the common diseases such as children rachitis, adolescent myopia, middle-aged and senile osteoporosis is had to the effect of certain prevention.
Current most noodles are all the face that traditional wheat flour obtains, but modern is along with growth in the living standard, to the mouthfeel that the requirement of noodles not only will have, more nutritious, because starch in pumpkin and purple potato, crude fiber content are too high, if improve the content of purple potato, just suitable modifying agent must be added.The kind of modifying agent and consumption all different on the impact of noodles texture characteristic, therefore, select suitable modifying agent kind and consumption to obtain a kind of new taste and nutritious noodles, constantly meet the demand of people.
Summary of the invention
The object of invention is the preparation method providing main laminaria pumpkin strength road noodles, overcomes pumpkin intrinsic viscosity shortcoming that is poor, not easy-formation, utilizes the thickening property of sodium alginate, soybean protein, improves the biceps of dough, changes its matter structure; Adding of sea-tangle improves people's appetite, is rich in dietary fiber and promotes digestion, make a kind of looking good, smell good and taste good and nutritious noodles.
The technical scheme that the present invention takes is:
The preparation method of one main laminaria pumpkin strength road noodles, is characterized in that, comprise the steps:
(1) kelp paste processed: by sea-tangle cold water water soaking 3-4h, chopping adds the water of 1.5 times, making beating, adds sodium alginate and salt dissolving, for subsequent use;
(2) crushed pumpkin processed: after being cooked by pumpkin, takes out the warm water that pulp of a pumpkin adds 1.5 times, makes pumpkin slurries, for subsequent use;
(3) mixed flour processed: get the wheat flour of formula ratio, purple potato fine powder, oatmeal and cornstarch and mix, obtain mixed powder;
(4) saleratus liquid processed: the sodium bicarbonate(edible) getting formula ratio, by 30-40 DEG C of water-soluble solution, adds soybean protein and soya-bean oil, stirs;
(5) make dough: sodium bicarbonate(edible) solution will be added in mixed powder, add kelp paste and crushed pumpkin while stirring, and become dough, put into flour stranding machine, after heat aging, extruded.
One main laminaria pumpkin strength road noodles, is characterized in that, be made up of the raw material of following weight portion:
Wheat flour 100 parts, purple potato fine powder 15-20 part, oatmeal 5-8 part, cornstarch 4-6 part, sea-tangle 15-20 part, sodium alginate 0.5-0.7 part, pumpkin 15-20 part, sodium bicarbonate(edible) 0.5-0.7 part, salt 1.5-2 part, soybean protein 1-1.2 part, soya-bean oil 1-2 part, water are appropriate.
Heat aging in above-mentioned steps (5) is the heating temperatures 2-3min of employing 95 DEG C.
Beneficial effect of the present invention is as follows:
Add pumpkin and sea-tangle in noodles of the present invention, fully supplement I and other nutriments that needed by human body wants, be rich in dietary fiber and promote digestion.Utilize the thickening property of sodium alginate, soybean protein, improve the biceps of dough, change its matter structure, namely noodles mouldability, elasticity and water boiling resistance obviously strengthen, owing to adding sodium bicarbonate(edible), salt and soya-bean oil in batching, and the noodles obtained chewiness more, smoother taste, pure taste.Production technology is simple, and production cost is low.The product color obtained is vivid, is more conducive to balanced nutritious, makes wheaten food developed.
Detailed description of the invention
Embodiment 1
The preparation method of one main laminaria pumpkin strength road noodles, is characterized in that, comprise the steps:
(1) kelp paste processed: by 18 parts, sea-tangle sea-tangle cold water water soaking 3h, chopping adds the water of 1.5 times, making beating, adds sodium alginate 0.5 part and salt 1.5 parts dissolving, for subsequent use;
(2) crushed pumpkin processed: after being cooked by pumpkin, takes out the warm water that pulp of a pumpkin 18 parts adds 1.5 times, makes pumpkin slurries, for subsequent use;
(3) mixed flour processed: get the wheat flour 100 parts of formula ratio, purple potato fine powder 15 parts, oatmeal 5 parts, cornstarch 5 parts mix, obtain mixed powder;
(4) saleratus liquid processed: the sodium bicarbonate(edible) 0.5 part getting formula ratio, by 35 DEG C of water-soluble solutions, adds soybean protein 1 part and 1 part, soya-bean oil, stirs;
(5) make dough: sodium bicarbonate(edible) solution will be added in mixed powder, add kelp paste and crushed pumpkin while stirring, and become dough, put into flour stranding machine, adopt the heating temperatures slaking 2min of 95 DEG C, extruded.
Embodiment 2
The preparation method of one main laminaria pumpkin strength road noodles, is characterized in that, comprise the steps:
(1) kelp paste processed: by 20 parts, sea-tangle sea-tangle cold water water soaking 3h, chopping adds the water of 1.5 times, making beating, adds sodium alginate 0.6 part and salt 2 parts dissolving, for subsequent use;
(2) crushed pumpkin processed: after being cooked by pumpkin, takes out the warm water that pulp of a pumpkin 20 parts adds 1.5 times, makes pumpkin slurries, for subsequent use;
(3) mixed flour processed: get the wheat flour 100 parts of formula ratio, purple potato fine powder 18 parts, oatmeal 6 parts, cornstarch 5 parts mix, obtain mixed powder;
(4) saleratus liquid processed: the sodium bicarbonate(edible) 0.6 part getting formula ratio, by 35 DEG C of water-soluble solutions, adds soybean protein 1.2 parts and 1.5 parts, soya-bean oil, stirs;
(5) make dough: sodium bicarbonate(edible) solution will be added in mixed powder, add kelp paste and crushed pumpkin while stirring, and become dough, put into flour stranding machine, adopt the heating temperatures slaking 2min of 95 DEG C, extruded.
Claims (3)
1. the preparation method of main laminaria pumpkin strength road noodles, is characterized in that, comprise the steps:
(1) kelp paste processed: by sea-tangle cold water water soaking 3-4h, chopping adds the water of 1.5 times, making beating, adds sodium alginate and salt dissolving, for subsequent use;
(2) crushed pumpkin processed: after being cooked by pumpkin, takes out the warm water that pulp of a pumpkin adds 1.5 times, makes pumpkin slurries, for subsequent use;
(3) mixed flour processed: get the wheat flour of formula ratio, purple potato fine powder, oatmeal and cornstarch and mix, obtain mixed powder;
(4) saleratus liquid processed: the sodium bicarbonate(edible) getting formula ratio, by 30-40 DEG C of water-soluble solution, adds soybean protein and soya-bean oil, stirs;
(5) make dough: sodium bicarbonate(edible) solution will be added in mixed powder, add kelp paste and crushed pumpkin while stirring, and become dough, put into flour stranding machine, after heat aging, extruded.
2. main laminaria pumpkin strength road noodles, is characterized in that, be made up of the raw material of following weight portion:
Wheat flour 100 parts, purple potato fine powder 15-20 part, oatmeal 5-8 part, cornstarch 4-6 part, sea-tangle 15-20 part, sodium alginate 0.5-0.7 part, pumpkin 15-20 part, sodium bicarbonate(edible) 0.5-0.7 part, salt 1.5-2 part, soybean protein 1-1.2 part, soya-bean oil 1-2 part, water are appropriate.
3. the preparation method of main laminaria pumpkin strength road noodles according to claim 1, is characterized in that, heat aging in described step (5) is the heating temperatures 2-3min of employing 95 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310501855.8A CN104543751A (en) | 2013-10-23 | 2013-10-23 | Manufacturing method of kelp and pumpkin containing chewy noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310501855.8A CN104543751A (en) | 2013-10-23 | 2013-10-23 | Manufacturing method of kelp and pumpkin containing chewy noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104543751A true CN104543751A (en) | 2015-04-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310501855.8A Pending CN104543751A (en) | 2013-10-23 | 2013-10-23 | Manufacturing method of kelp and pumpkin containing chewy noodles |
Country Status (1)
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| CN (1) | CN104543751A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114586928A (en) * | 2020-12-04 | 2022-06-07 | 北京御秀营养配餐研究院(普通合伙) | A nutritional food blender and its preparation method and application method |
-
2013
- 2013-10-23 CN CN201310501855.8A patent/CN104543751A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114586928A (en) * | 2020-12-04 | 2022-06-07 | 北京御秀营养配餐研究院(普通合伙) | A nutritional food blender and its preparation method and application method |
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