CN104920977A - Method for making sedum aizoon juice noddles - Google Patents
Method for making sedum aizoon juice noddles Download PDFInfo
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- CN104920977A CN104920977A CN201510365849.3A CN201510365849A CN104920977A CN 104920977 A CN104920977 A CN 104920977A CN 201510365849 A CN201510365849 A CN 201510365849A CN 104920977 A CN104920977 A CN 104920977A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims abstract description 16
- 241000218093 Phedimus aizoon Species 0.000 title abstract description 7
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 26
- 235000013312 flour Nutrition 0.000 claims abstract description 25
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000005096 rolling process Methods 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 17
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 12
- 229940072033 potash Drugs 0.000 claims description 12
- 235000015320 potassium carbonate Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 7
- 230000036039 immunity Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract 1
- 238000010009 beating Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 229910000027 potassium carbonate Inorganic materials 0.000 abstract 1
- 235000012149 noodles Nutrition 0.000 description 39
- 238000005728 strengthening Methods 0.000 description 7
- 239000003795 chemical substances by application Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 241000220286 Sedum Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000004156 Azodicarbonamide Substances 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010013954 Dysphoria Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- VQKFNUFAXTZWDK-UHFFFAOYSA-N alpha-methylfuran Natural products CC1=CC=CO1 VQKFNUFAXTZWDK-UHFFFAOYSA-N 0.000 description 1
- XOZUGNYVDXMRKW-AATRIKPKSA-N azodicarbonamide Chemical compound NC(=O)\N=N\C(N)=O XOZUGNYVDXMRKW-AATRIKPKSA-N 0.000 description 1
- 235000019399 azodicarbonamide Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Classifications
-
- 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
- Noodles (AREA)
Abstract
The invention discloses a method for making sedum aizoon juice noddles. The method includes: beating sedum aizoon to be juice, and adding edible salt; adding sodium carbonate or potassium carbonate; mixing sedum aizoon juice with flour, stirring to be dough, tabletting, slicing, maturing and packaging. The noddles are made by using the sedum aizoon juice and the flour together, and are free of additive, good in taste, slightly fragrant, rich in nutrition, capable of improving human immunity after frequent intake, good in healthcare effect and simple in making process.
Description
Technical field
The present invention relates to a kind of preparation method of noodles, particularly a kind of preparation method of dish juice face of nourishing heart.
Background technology
Nourish heart dish, takes dish, Latin literary fame Sedum.k.F according to " botany " Chinese name; Modern domestic Chinese herbal medicine WHO Drug Information formal name used at school aizoon stonecrop, Sedum uizoon, Latin literary fame Sedum aizoon L. essence also refers to the dish that nourishes heart.Originate in East Asia, there is distribution Northeast China, North China, each department, East China, are born in hillside border, mountain valley sylvan life, shrubbery, dark and damp place, riverbank.Fleshy root, stem is sturdy and grow thickly, and single leafage is raw, blade meat, brightly yellowish look.The tender shoots young stem and leaf of mental-tranquilization dish can be fried and eat, boils and eat, also can be cold and dressed with sauce or cook soup, except delicate fragrance, tender crisp, deliciousness, also has health-preserving function.It can the peaceful flat liver of the heart, and nourishing yin and promoting blood circulation, all has certain curative effect to diseases such as palpitaition, insomnia, dysphoria, hypertension, also make it rescue heart grass so among the people.Property cold-resistant, happiness sunlight and dry ventilation, avoid water and wet, and requires tight to soil property, is ancient preciousness and is on the verge of the plant that disappeares.It also integrate view and admire, medicinal, edible etc. multi-functional, have very high practical value, it eats as vegetables, is the delicious delicacies on 21st century Domestic dining table, and normal food can strengthen body immunity, has good food therapy health effect.Noodles originate from China, and the making of existing more than 4,000 year eats history.Noodles be a kind of make simple, instant, nutritious, not only can staple food but also can the health-care food of fast food.The dish juice that will nourish heart makes noodles together with flour, and the nutrition of making like this is abundanter, also has good health-care effect.But, also do not have the relevant report dish juice that nourishes heart being made noodles.In addition, in prior art, when making noodles, for strengthening the muscle degree of noodles, elasticity and attractive in appearance, in noodles, usually add a large amount of gluten-strengthening agents (as azodicarbonamide), although add these additives ensure that the mouthfeel of noodles and surface light pure white bright, long-term edible unfavorable to human body.
Summary of the invention
The object of the invention is to, a kind of preparation method of dish juice face of nourishing heart is provided.The present invention's dish juice that nourishes heart makes noodles together with flour, and the noodles made do not add any gluten-strengthening agent, and the sensory of noodles made is good, there is light fragrant, nutritious, often eat, the effect strengthening body immunity can be reached, and have good health-care effect, and manufacture craft is simple.
For solving the problems of the technologies described above, the present invention realizes by the following technical solutions: a kind of preparation method of dish juice face of nourishing heart, comprises the steps:
1, select fresh, tender and crisp, without disease and pest, the dish that nourishes heart without rotten leaf, clean up, for subsequent use;
2, the dish that nourishes heart after cleaning is put into juicer, adding weight is again the dish weight 3-8 clear water doubly that nourishes heart, the dish that will nourish heart breaks into juice, edible salt is added again in the dish juice that nourishes heart, the edible salt added is 1.5-5:100-110 with the weight ratio of the dish juice that nourishes heart, and add sodium carbonate or potash in the most backward dish juice that nourishes heart, the weight ratio of the sodium carbonate added or potash and the dish juice that nourishes heart is 0.2-0.5:100-110, mixing, obtains A;
3, take flour, the weight of flour be nourish heart dish juice weight 10-15 doubly;
4, be that the A of 20-30 DEG C adds in flour by temperature, stir 20-30min and make agglomerating; Dough is left standstill 20-30min, obtains dough;
5, dough is carried out continuous rolling and have in rolling at least 2 times wear steering procedure, then wearing of rolling being crossed slitting after to be pressed into thickness be the thin slice of 1-2mm through oodle maker, by gained slitting slaking 40-50s in the micro-wave oven of 1kw, at 55-60 DEG C, finally after dry 2.5-3h, naturally cool to room temperature pack and get final product.
Aforesaidly nourish heart in the preparation method in dish juice face, the weight of the clear water added in described step 2 is 5 times of dish weight of nourishing heart.
Aforesaidly nourish heart in the preparation method in dish juice face, the weight ratio of the edible salt added in described step 2 and the dish juice that nourishes heart is 3:100.
Aforesaidly nourish heart in the preparation method in dish juice face, the weight ratio of the sodium carbonate added in described step 2 or potash and the dish juice that nourishes heart is 0.3:100.
Aforesaidly nourish heart in the preparation method in dish juice face, the flour weight taken in described step 3 is 12 times of dish juice weight of nourishing heart.
Inventor has carried out large quantity research for a long time to the technique that the dish juice that nourishes heart makes noodles.In the present invention, the dish that will nourish heart directly breaks into the dish juice that nourishes heart, and can ensure that the nutrition of nourishing heart in dish is not run off like this, makes the noodles made nutritious.The weight of flour adopted be nourish heart dish juice weight 10-15 doubly, dough conglobation property can be made good, and being left standstill by dough is in order to lax gluten, increases plasticity; Dough adopt continuous rolling and have in roll milling process at least 2 times wear steering procedure, with keep wearing transverse direction and longitudinal stress even; In order to the long-time preservation of noodles, by the noodles slaking 40-50s made, then at 55-60 DEG C, naturally cool to room temperature after dry 2.5-3h, noodles moisture can be made slowly to volatilize, avoid noodles to ftracture, for ensureing the toughness of final noodle product.
In addition, inventor also finds in the technical study process of noodles, and in noodles of the present invention, do not need to add any gluten-strengthening agent, produced sensory of noodles is pure, and muscle degree and elasticity are all fine, also not easily muddy soup when boiling, and has light fragrant.
Inventor has carried out large quantifier elimination to described noodles, and wherein quality sense organ evaluation study is as follows:
experimental example 1: sensory evaluation
1, project is tasted:
Noodles 1: noodles of the present invention, make according to the method for embodiment 1:
Noodles 2: egg noodle: commercially available.
Noodles 3: control pasta.Formula: flour 500g.Technique: the clear water stirring 25min adding 20 ~ 30 DEG C in flour makes agglomerating, dough is left standstill 20min, then dough is carried out continuous rolling and have in rolling at least 2 times wear steering procedure, that then rolling is crossed wears slitting after oodle maker compressing tablet, gained noodles are slaking 45s in the micro-wave oven of 1kw, at 55-60 DEG C, finally naturally cools to room temperature after dry 3h pack and get final product.
2. standards of grading: carried out noodles that estovers is tasted by taste panel (10 veteran personnel) and carry out a series of investigation by the method for SB/T10137-93 and standard and evaluate, below investigation project (total 7) and standards of grading (total score 100 points), evaluation result, in table 1.
3. result, in table 2.
As shown in Table 2, excellent in the organoleptic quality of noodles of the present invention, overall merit exceeds the egg noodle 2.4 points that market is sold, and each index is especially higher than the noodles 3 made with clear water.And from the above results, noodle quality each side of the present invention is better.
Compared with prior art, the present invention has following beneficial effect:
1, will nourish heart dish juice and flour of the present invention is made into noodles jointly, and it is nutritious, often eat, and can reach the effect strengthening body immunity, and have good health-care effect, and manufacture craft is simple.
2, noodles uniform and smooth of the present invention, the micro-fragrance of tool, pure in mouth feel, the storage life is long, is a kind of nutraceutical of pure natural.
3, do not add any gluten-strengthening agent in noodles of the present invention, but the noodles muscle degree made and elasticity are really fine, glutinous tooth when eating, not easily muddy soup when boiling.
4, sensory of noodles of the present invention is pure, free from extraneous odour, has light fragrant.
Further illustrate the present invention by the following examples, but not as limitation of the present invention.
detailed description of the invention:
Embodiment 1.
Nourish heart the preparation method in dish juice face, comprises the steps:
1, select fresh, tender and crisp, without disease and pest, the dish that nourishes heart without rotten leaf, clean up, for subsequent use;
2, the dish that nourishes heart after cleaning is put into juicer, adding weight is again the clear water of dish weight 5 times of nourishing heart, the dish that will nourish heart breaks into juice, edible salt is added again in the dish juice that nourishes heart, the edible salt added is 3:100 with the weight ratio of the dish juice that nourishes heart, and add sodium carbonate or potash in the most backward dish juice that nourishes heart, the weight ratio of the sodium carbonate added or potash and the dish juice that nourishes heart is 0.3:100, mixing, obtains A;
3, take flour, the weight of flour is 12 times of dish juice weight of nourishing heart;
4, be that the A of 20-30 DEG C adds in flour by temperature, stir 25min and make agglomerating; Dough is left standstill 25min, obtains dough;
5, dough is carried out continuous rolling and have in rolling 4 times wear steering procedure, then wearing of rolling being crossed slitting after to be pressed into thickness be the thin slice of 1-2mm through oodle maker, by gained slitting slaking 45s in the micro-wave oven of 1kw, at 55-60 DEG C, finally after dry 2.5h, naturally cool to room temperature pack and get final product.
Embodiment 2.
Nourish heart the preparation method in dish juice face, comprises the steps:
1, select fresh, tender and crisp, without disease and pest, the dish that nourishes heart without rotten leaf, clean up, for subsequent use;
2, the dish that nourishes heart after cleaning is put into juicer, adding weight is again the clear water of dish weight 5 times of nourishing heart, the dish that will nourish heart breaks into juice, edible salt is added again in the dish juice that nourishes heart, the edible salt added is 1.5:110 with the weight ratio of the dish juice that nourishes heart, and add sodium carbonate or potash in the most backward dish juice that nourishes heart, the weight ratio of the sodium carbonate added or potash and the dish juice that nourishes heart is 0.5:110, mixing, obtains A;
3, take flour, the weight of flour is 15 times of dish juice weight of nourishing heart;
4, be that the A of 20-30 DEG C adds in flour by temperature, stir 30min and make agglomerating; Dough is left standstill 30min, obtains dough;
5, dough is carried out continuous rolling and have in rolling 2 times wear steering procedure, then wearing of rolling being crossed slitting after to be pressed into thickness be the thin slice of 1-2mm through oodle maker, by gained slitting slaking 50s in the micro-wave oven of 1kw, at 55-60 DEG C, finally after dry 3h, naturally cool to room temperature pack and get final product.
Embodiment 3.
Nourish heart the preparation method in dish juice face, comprises the steps:
1, select fresh, tender and crisp, without disease and pest, the dish that nourishes heart without rotten leaf, clean up, for subsequent use;
2, the dish that nourishes heart after cleaning is put into juicer, adding weight is again the clear water of dish weight 5 times of nourishing heart, the dish that will nourish heart breaks into juice, edible salt is added again in the dish juice that nourishes heart, the edible salt added is 5:107 with the weight ratio of the dish juice that nourishes heart, and add sodium carbonate or potash in the most backward dish juice that nourishes heart, the weight ratio of the sodium carbonate added or potash and the dish juice that nourishes heart is 0.5:103, mixing, obtains A;
3, take flour, the weight of flour is 10 times of dish juice weight of nourishing heart;
4, be that the A of 20-30 DEG C adds in flour by temperature, stir 20min and make agglomerating; Dough is left standstill 20min, obtains dough;
5, dough is carried out continuous rolling and have in rolling 3 times wear steering procedure, then wearing of rolling being crossed slitting after to be pressed into thickness be the thin slice of 1-2mm through oodle maker, by gained slitting slaking 40s in the micro-wave oven of 1kw, at 55 DEG C, finally after dry 2.8h, naturally cool to room temperature pack and get final product.
Claims (5)
1. nourish heart the preparation method in dish juice face, it is characterized in that: comprise the steps:
(1) select fresh, tender and crisp, without disease and pest, the dish that nourishes heart without rotten leaf, clean up, for subsequent use;
(2) dish that nourishes heart after cleaning is put into juicer, adding weight is again the dish weight 3-8 clear water doubly that nourishes heart, the dish that will nourish heart breaks into juice, edible salt is added again in the dish juice that nourishes heart, the edible salt added is 1.5-5:100-110 with the weight ratio of the dish juice that nourishes heart, and add sodium carbonate or potash in the most backward dish juice that nourishes heart, the weight ratio of the sodium carbonate added or potash and the dish juice that nourishes heart is 0.2-0.5:100-110, mixing, obtains A;
(3) take flour, the weight of flour be nourish heart dish juice weight 10-15 doubly;
(4) be that the A of 20-30 DEG C adds in flour by temperature, stir 20-30min and make agglomerating; Dough is left standstill 20-30min, obtains dough;
(5) dough is carried out continuous rolling and have in rolling at least 2 times wear steering procedure, then wearing of rolling being crossed slitting after to be pressed into thickness be the thin slice of 1-2mm through oodle maker, by gained slitting slaking 40-50s in the micro-wave oven of 1kw, at 55-60 DEG C, finally after dry 2.5-3h, naturally cool to room temperature pack and get final product.
2. nourish heart the preparation method in dish juice face as claimed in claim 1, it is characterized in that: the weight of the clear water added in described step (2) is 5 times of dish weight of nourishing heart.
3. nourish heart the preparation method in dish juice face as claimed in claim 1, it is characterized in that: the weight ratio of the edible salt added in described step (2) and the dish juice that nourishes heart is 3:100.
4. nourish heart the preparation method in dish juice face as claimed in claim 1, it is characterized in that: the weight ratio of the sodium carbonate added in described step (2) or potash and the dish juice that nourishes heart is 0.3:100.
5. nourish heart the preparation method in dish juice face as claimed in claim 1, it is characterized in that: the flour weight taken in described step (3) is 12 times of dish juice weight of nourishing heart.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510365849.3A CN104920977A (en) | 2015-06-29 | 2015-06-29 | Method for making sedum aizoon juice noddles |
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| CN201510365849.3A CN104920977A (en) | 2015-06-29 | 2015-06-29 | Method for making sedum aizoon juice noddles |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279697A (en) * | 2017-06-12 | 2017-10-24 | 蔡凤文 | A kind of preparation method of cordate houttuynia sedum aizoon dumpling wrapper |
| CN107647277A (en) * | 2017-09-15 | 2018-02-02 | 骆祥九 | A kind of health-preserving noodle and preparation method thereof |
| CN108497303A (en) * | 2018-03-24 | 2018-09-07 | 袁玉富 | A kind of production method in selenium-rich nourishing heart high calcium face |
| CN108936285A (en) * | 2018-06-25 | 2018-12-07 | 桐梓县巧媳妇农产品开发有限公司 | A kind of preparation method in nourishing heart vegetable juice face |
| CN109567010A (en) * | 2017-09-29 | 2019-04-05 | 贵州养心缘农业科技发展有限公司 | A kind of nourishing heart vermicelli and preparation method thereof |
| CN114209009A (en) * | 2021-12-02 | 2022-03-22 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for processing functional instant noodles by using aizoon stonecrop herb |
| CN114868873A (en) * | 2022-05-18 | 2022-08-09 | 贵州善刚食品有限公司 | Preparation method of aizoon stonecrop herb noodles |
| CN114938844A (en) * | 2022-06-15 | 2022-08-26 | 梁山俊领生物科技有限公司 | Process and equipment for preparing noodles from aizoon stonecrop herb |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279697A (en) * | 2017-06-12 | 2017-10-24 | 蔡凤文 | A kind of preparation method of cordate houttuynia sedum aizoon dumpling wrapper |
| CN107647277A (en) * | 2017-09-15 | 2018-02-02 | 骆祥九 | A kind of health-preserving noodle and preparation method thereof |
| CN109567010A (en) * | 2017-09-29 | 2019-04-05 | 贵州养心缘农业科技发展有限公司 | A kind of nourishing heart vermicelli and preparation method thereof |
| CN108497303A (en) * | 2018-03-24 | 2018-09-07 | 袁玉富 | A kind of production method in selenium-rich nourishing heart high calcium face |
| CN108936285A (en) * | 2018-06-25 | 2018-12-07 | 桐梓县巧媳妇农产品开发有限公司 | A kind of preparation method in nourishing heart vegetable juice face |
| CN114209009A (en) * | 2021-12-02 | 2022-03-22 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for processing functional instant noodles by using aizoon stonecrop herb |
| CN114209009B (en) * | 2021-12-02 | 2023-07-11 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for processing functional instant noodles by using gynura segetum |
| CN114868873A (en) * | 2022-05-18 | 2022-08-09 | 贵州善刚食品有限公司 | Preparation method of aizoon stonecrop herb noodles |
| CN114938844A (en) * | 2022-06-15 | 2022-08-26 | 梁山俊领生物科技有限公司 | Process and equipment for preparing noodles from aizoon stonecrop herb |
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Application publication date: 20150923 |