CN104957523A - Honeysuckle noodle and manufacturing method thereof - Google Patents
Honeysuckle noodle and manufacturing method thereof Download PDFInfo
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- CN104957523A CN104957523A CN201510378945.1A CN201510378945A CN104957523A CN 104957523 A CN104957523 A CN 104957523A CN 201510378945 A CN201510378945 A CN 201510378945A CN 104957523 A CN104957523 A CN 104957523A
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- honeysuckle
- noodle
- flour
- dry powder
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- 241000205585 Aquilegia canadensis Species 0.000 title claims abstract description 58
- 235000012149 noodles Nutrition 0.000 title claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 title abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 61
- 235000013312 flour Nutrition 0.000 claims abstract description 35
- 241000272201 Columbiformes Species 0.000 claims abstract description 33
- 240000004922 Vigna radiata Species 0.000 claims abstract description 19
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 19
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 19
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 13
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000013601 eggs Nutrition 0.000 claims description 36
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 14
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims description 10
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 10
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 10
- 239000000341 volatile oil Substances 0.000 claims description 10
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 238000004821 distillation Methods 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000002137 ultrasound extraction Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 3
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 abstract 1
- 241000287219 Serinus canaria Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 238000002372 labelling Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 206010000269 abscess Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses honeysuckle noodle and a manufacturing method thereof. The honeysuckle noodle is prepared from the following components in parts by weight: 70 to 90 parts of flour, 5 to 7 parts of honeysuckle extract powder, 5 to 8 parts of lotus root starch, 6 to 8 parts of mung bean flour, 5 to 7 parts of pigeon egg powder and 3 to 6 parts of L-arabinose. The manufacturing method comprises the steps of (1) proportionally taking all the components; (2) putting the mung bean flour into an oven, so as to be baked to canary yellow at 160 to 200 DEG C; (3) putting the raw material components into a flour mixing machine, so as to be uniformly mixed, and adding a proper amount of water to form a dough to be sent to a flour pressing machine, so as to be tableted and cut into the noodle. According to the honeysuckle noodle and the manufacturing method, honeysuckle, the lotus root starch, the mung bean flour and the pigeon egg powder are added to the flour, so as to prepare the noodle, so that raw materials of the noodle are enriched, the product is rich in nutrition and unique in flavor, and nutritional ingredients and natural flavor of the honeysuckle are kept; additionally, the application range of the honeysuckle is enlarged to the manufacturing of the noodle, the variety of noodle is increased, unique health-care value of the noodle is given, and the nutrition, functionality and diversity of the noodle are enriched; when the noodle is eaten frequently, the own immunity of a human body can be increased, and the effect of body building is achieved.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of honeysuckle noodle and preparation method thereof.
Background technology
Current noodles kind is varied, but most of raw material is single, taste and nutrition are comprehensive not, along with improving constantly of people's living standard, the noodle material quality of original production and nutrition, taste are nowhere near modern people's necessary requirement, therefore developing one utilizes pure natural plant to add in noodles, makes noodles have good nutritive value and health care.
Honeysuckle, be honeysuckle perennial evergreen be wound around bejuco, just open as white, after transfer yellow to.Honeysuckle is described as clearing heat and detoxicating good medicine from ancient times, for various body heat, dermexanthesis, sends out the hot illness such as spot, abscess of throat, Be very effective.Through extensively retrieval, not yet find honeysuckle as raw material to make research and the relevant report of noodles.Pigeon eggs, is of high nutritive value, and have effect of filling liver kidney, beneficial vital essence, the sliding skin of U.S. face, but conventional edible human body not easily absorbs.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of honeysuckle noodle and preparation method thereof is provided, the noodles made are nutritious, and unique flavor, maintains the nutritional labeling contained by honeysuckle and primary colors local flavor, the range of application of honeysuckle is expanded in noodle production simultaneously, increase the kind of noodles, and give the health value of noodles uniqueness, enrich the trophism of noodles, functional and diversity, often the edible immunity that can improve human body self, reaches the effect improved the health.
The present invention adopts following technical scheme to achieve these goals:
A kind of honeysuckle noodle, is made up of the component of following weight portion: flour 70-90 part, honeysuckle concrete dry powder 5-7 part, lotus root starch 5-8 part, mung bean flour 6-8 part, pigeon eggs dry powder 5-7 part, Arabinose 3-6 part.
Described honeysuckle concrete dry powder is prepared by following methods: cleaned by honeysuckle, then the concentration adding its weight 15-20% is 2% acetic acid aqueous solution, be mixed to join in Rotary Evaporators, at 50-70 DEG C, carry out distillation 1.5-2 hour, obtain volatile oil and the dregs of a decoction; The volatile oil beta-schardinger dextrin-obtained is wrapped up, forms wrappage; The dregs of a decoction obtained are carried out ultrasonic extraction in the ethanol water of 60-80%, and the volume ratio of the described dregs of a decoction and ethanol water is 1:20-30, and ultrasonic power is 300-500w, and ultrasonic time is 30-60min, and extract concentrates, and freeze drying obtains freeze-dried powder; Mix after the wrappage obtained and freeze-dried powder are ground to form 300-500 order fine powder respectively, obtain honeysuckle concrete dry powder.
Described pigeon eggs dry powder is prepared by following methods: by fresh pigeon egg through beating eggs, be separated, filter, homogeneous, pasteurize, spraying dry, obtain pigeon eggs dry powder.
The preparation method of described honeysuckle noodle, comprises the following steps:
(1) each raw material components is taken by above-mentioned weight ratio;
(2) mung bean flour being put into a baking box 160-200 DEG C temperature is baked to faint yellow stand-by;
(3) put flour, honeysuckle concrete dry powder, lotus root starch, mung bean flour, pigeon eggs dry powder, Arabinose into dough mixing machine mixing, add suitable quantity of water and become dough, sending oodle maker compressing tablet to cut into noodles.
Compared with the prior art, beneficial effect of the present invention is as follows:
(1) the present invention is prepared into noodles by adding in honeysuckle, lotus root starch, mung bean flour, pigeon eggs dry powder to flour, enrich noodle material, make product nutritious, unique flavor, maintain the nutritional labeling contained by honeysuckle and primary colors local flavor, the range of application of honeysuckle is expanded in noodle production simultaneously, increase the kind of noodles, and give the health value of noodles uniqueness, enrich the trophism of noodles, functional and diversity, often the edible immunity that can improve human body self, reaches the effect improved the health;
(2) honeysuckle of the present invention makes the form of honeysuckle concrete dry powder, makes honeysuckle recovery rate improve about 15%, remains the content of tannin in honeysuckle, chlorogenic acid, total reducing sugar, soluble sugar to greatest extent, reduce bitter taste simultaneously;
(3) pigeon eggs in the present invention adopts the form of pigeon eggs dry powder, has both maintained pigeon eggs nutritional labeling, and has been convenient to again be mixed and made into noodles with flour, and can improve the absorption efficiency of human body to pigeon eggs nutrition, nutritional labeling utilization rate is high simultaneously.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not limited only to these embodiments, and under the prerequisite not departing from present inventive concept, any improvement done all drops within protection scope of the present invention.
Embodiment 1:
A kind of honeysuckle noodle, is made up of the component of following weight portion: 70 parts, flour, 5 parts, honeysuckle concrete dry powder, lotus root starch 8 parts, mung bean flour 8 parts, 5 parts, pigeon eggs dry powder, Arabinose 3 parts.
Preparation method:
(1) preparation of honeysuckle concrete dry powder: honeysuckle is cleaned, the concentration then adding its weight 15% is 2% acetic acid aqueous solution, is mixed to join in Rotary Evaporators, carries out distillation 1.5 hours, obtain volatile oil and the dregs of a decoction at 50 DEG C; The volatile oil beta-schardinger dextrin-obtained is wrapped up, forms wrappage; The dregs of a decoction obtained are carried out ultrasonic extraction in the ethanol water of 60%, and the volume ratio of the described dregs of a decoction and ethanol water is 1:20, and ultrasonic power is 3000w, and ultrasonic time is 60min, and extract concentrates, and freeze drying obtains freeze-dried powder; Mix after the wrappage obtained and freeze-dried powder are ground to form 300 order fine powders respectively, obtain honeysuckle concrete dry powder;
(2) preparation of pigeon eggs dry powder: by fresh pigeon egg through beating eggs, be separated, filter, homogeneous, pasteurize, spraying dry, obtain pigeon eggs dry powder;
(3) each raw material components is taken by above-mentioned weight ratio;
(4) mung bean flour being put into baking box 160 DEG C of temperature is baked to faint yellow stand-by;
(5) put flour, honeysuckle concrete dry powder, lotus root starch, mung bean flour, pigeon eggs dry powder, Arabinose into dough mixing machine mixing, add suitable quantity of water and become dough, sending oodle maker compressing tablet to cut into noodles.
Embodiment 2:
A kind of honeysuckle noodle, is made up of the component of following weight portion: 80 parts, flour, 6 parts, honeysuckle concrete dry powder, lotus root starch 6 parts, mung bean flour 7 parts, 6 parts, pigeon eggs dry powder, Arabinose 5 parts.
Preparation method:
(1) preparation of honeysuckle concrete dry powder: honeysuckle is cleaned, the concentration then adding its weight 16% is 2% acetic acid aqueous solution, is mixed to join in Rotary Evaporators, carries out distillation 2 hours, obtain volatile oil and the dregs of a decoction at 60 DEG C; The volatile oil beta-schardinger dextrin-obtained is wrapped up, forms wrappage; The dregs of a decoction obtained are carried out ultrasonic extraction in the ethanol water of 70%, and the volume ratio of the described dregs of a decoction and ethanol water is 1:25, and ultrasonic power is 400w, and ultrasonic time is 50min, and extract concentrates, and freeze drying obtains freeze-dried powder; Mix after the wrappage obtained and freeze-dried powder are ground to form 400 order fine powders respectively, obtain honeysuckle concrete dry powder;
(2) preparation of pigeon eggs dry powder: by fresh pigeon egg through beating eggs, be separated, filter, homogeneous, pasteurize, spraying dry, obtain pigeon eggs dry powder;
(3) each raw material components is taken by above-mentioned weight ratio;
(4) mung bean flour being put into baking box 180 DEG C of temperature is baked to faint yellow stand-by;
(5) put flour, honeysuckle concrete dry powder, lotus root starch, mung bean flour, pigeon eggs dry powder, Arabinose into dough mixing machine mixing, add suitable quantity of water and become dough, sending oodle maker compressing tablet to cut into noodles.
Embodiment 3:
A kind of honeysuckle noodle, is made up of the component of following weight portion: 90 parts, flour, 7 parts, honeysuckle concrete dry powder, lotus root starch 8 parts, mung bean flour 6 parts, 7 parts, pigeon eggs dry powder, Arabinose 6 parts.
Preparation method:
(preparation of 1 honeysuckle concrete dry powder: honeysuckle is cleaned, the concentration then adding its weight 20% is 2% acetic acid aqueous solution, is mixed to join in Rotary Evaporators, carries out distillation 1.5 hours, obtain volatile oil and the dregs of a decoction at 70 DEG C; The volatile oil beta-schardinger dextrin-obtained is wrapped up, forms wrappage; The dregs of a decoction obtained are carried out ultrasonic extraction in the ethanol water of 80%, and the volume ratio of the described dregs of a decoction and ethanol water is 1:30, and ultrasonic power is 500w, and ultrasonic time is 30min, and extract concentrates, and freeze drying obtains freeze-dried powder; Mix after the wrappage obtained and freeze-dried powder are ground to form 500 order fine powders respectively, obtain honeysuckle concrete dry powder;
(2) preparation of pigeon eggs dry powder: by fresh pigeon egg through beating eggs, be separated, filter, homogeneous, pasteurize, spraying dry, obtain pigeon eggs dry powder;
(3) each raw material components is taken by above-mentioned weight ratio;
(4) mung bean flour being put into baking box 200 DEG C of temperature is baked to faint yellow stand-by;
(5) put flour, honeysuckle concrete dry powder, lotus root starch, mung bean flour, pigeon eggs dry powder, Arabinose into dough mixing machine mixing, add suitable quantity of water and become dough, sending oodle maker compressing tablet to cut into noodles.
Claims (4)
1. a honeysuckle noodle, is characterized in that: be made up of the component of following weight portion: flour 70-90 part, honeysuckle concrete dry powder 5-7 part, lotus root starch 5-8 part, mung bean flour 6-8 part, pigeon eggs dry powder 5-7 part, Arabinose 3-6 part.
2. honeysuckle noodle according to claim 1, it is characterized in that: described honeysuckle concrete dry powder is prepared by following methods: cleaned by honeysuckle, then the concentration adding its weight 15-20% is 2% acetic acid aqueous solution, be mixed to join in Rotary Evaporators, at 50-70 DEG C, carry out distillation 1.5-2 hour, obtain volatile oil and the dregs of a decoction; The volatile oil beta-schardinger dextrin-obtained is wrapped up, forms wrappage; The dregs of a decoction obtained are carried out ultrasonic extraction in the ethanol water of 60-80%, and the volume ratio of the described dregs of a decoction and ethanol water is 1:20-30, and ultrasonic power is 300-500w, and ultrasonic time is 30-60min, and extract concentrates, and freeze drying obtains freeze-dried powder; Mix after the wrappage obtained and freeze-dried powder are ground to form 300-500 order fine powder respectively, obtain honeysuckle concrete dry powder.
3. honeysuckle noodle according to claim 1, is characterized in that: described pigeon eggs dry powder is prepared by following methods: by fresh pigeon egg through beating eggs, be separated, filter, homogeneous, pasteurize, spraying dry, obtain pigeon eggs dry powder.
4. a preparation method for honeysuckle noodle as claimed any one in claims 1 to 3, is characterized in that: comprise the following steps:
(1) each raw material components is taken by above-mentioned weight ratio;
(2) mung bean flour being put into a baking box 160-200 DEG C temperature is baked to faint yellow stand-by;
(3) put flour, honeysuckle concrete dry powder, lotus root starch, mung bean flour, pigeon eggs dry powder, Arabinose into dough mixing machine mixing, add suitable quantity of water and become dough, sending oodle maker compressing tablet to cut into noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510378945.1A CN104957523A (en) | 2015-06-29 | 2015-06-29 | Honeysuckle noodle and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510378945.1A CN104957523A (en) | 2015-06-29 | 2015-06-29 | Honeysuckle noodle and manufacturing method thereof |
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| Publication Number | Publication Date |
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| CN104957523A true CN104957523A (en) | 2015-10-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510378945.1A Pending CN104957523A (en) | 2015-06-29 | 2015-06-29 | Honeysuckle noodle and manufacturing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107080168A (en) * | 2017-05-21 | 2017-08-22 | 四川黑虎零抗农业科技有限公司 | A kind of vanilla method for making noodles |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101796971A (en) * | 2010-04-14 | 2010-08-11 | 余姚市泰夫昌农庄有限公司 | Confined noodle of pigeon egg and lotus root starch and processing method |
| CN102805305A (en) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | Pseudo-ginseng flower heat-clearing noodles |
| CN103142674A (en) * | 2013-01-30 | 2013-06-12 | 时维静 | Preparation method for Chuzhou chrysanthemum extract powder |
| CN103271286A (en) * | 2013-05-21 | 2013-09-04 | 杨忠 | Noodles capable of expelling heat toxins and preparation method thereof |
-
2015
- 2015-06-29 CN CN201510378945.1A patent/CN104957523A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101796971A (en) * | 2010-04-14 | 2010-08-11 | 余姚市泰夫昌农庄有限公司 | Confined noodle of pigeon egg and lotus root starch and processing method |
| CN102805305A (en) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | Pseudo-ginseng flower heat-clearing noodles |
| CN103142674A (en) * | 2013-01-30 | 2013-06-12 | 时维静 | Preparation method for Chuzhou chrysanthemum extract powder |
| CN103271286A (en) * | 2013-05-21 | 2013-09-04 | 杨忠 | Noodles capable of expelling heat toxins and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 高彦祥: "《食品添加剂》", 31 May 2011, 中国轻工业出版社 * |
Cited By (1)
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| CN107080168A (en) * | 2017-05-21 | 2017-08-22 | 四川黑虎零抗农业科技有限公司 | A kind of vanilla method for making noodles |
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Application publication date: 20151007 |
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