CN105077001A - Nutrient chlorella fine dried noodles - Google Patents
Nutrient chlorella fine dried noodles Download PDFInfo
- Publication number
- CN105077001A CN105077001A CN201510410185.8A CN201510410185A CN105077001A CN 105077001 A CN105077001 A CN 105077001A CN 201510410185 A CN201510410185 A CN 201510410185A CN 105077001 A CN105077001 A CN 105077001A
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- chlorella
- noodles
- parts
- fine dried
- dried noodles
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 44
- 241000195649 Chlorella <Chlorellales> Species 0.000 title claims abstract description 26
- 235000015097 nutrients Nutrition 0.000 title abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 235000016709 nutrition Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 230000035764 nutrition Effects 0.000 claims abstract description 12
- 235000005911 diet Nutrition 0.000 claims abstract description 9
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 8
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 240000008042 Zea mays Species 0.000 claims abstract description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 8
- 239000003513 alkali Substances 0.000 claims abstract description 8
- 230000000378 dietary effect Effects 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000004898 kneading Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 7
- 235000005822 corn Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 abstract 1
- 230000000295 complement effect Effects 0.000 abstract 1
- 235000009973 maize Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 241000219051 Fagopyrum Species 0.000 description 6
- 238000009835 boiling Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 3
- 241000195628 Chlorophyta Species 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 230000014509 gene expression Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000195627 Chlamydomonadales Species 0.000 description 1
- 241000196319 Chlorophyceae Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 208000008469 Peptic Ulcer Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000000427 antigen Substances 0.000 description 1
- 102000036639 antigens Human genes 0.000 description 1
- 108091007433 antigens Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 208000011906 peptic ulcer disease Diseases 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
Abstract
The invention discloses nutrient chlorella fine dried noodles. The chlorella fine dried noodles consist of the following raw materials in parts by weight: 60-70 parts of wheat flour, 20-30 parts of chlorella powder, 0.5-1.0 part of table salt, 5-10 parts of buckwheat, 2.0-4.0 parts of fresh eggs, 5-10 parts of maize flour, and 0.8-1.0 part of dietary alkali. The chlorella fine dried noodles are prepared through the following steps: mixing the raw materials so as to obtain a mixture, adding water, and uniformly stirring the mixture and the water in the weight ratio of the mixture to the water being 30:1.5; and kneading the mixture and the water to obtain dough, pressing the dough to obtain dough sheets of which the thickness is 0.5-1.0mm, cutting the dough sheets into strips, drying the strips, and packaging the strips. The nutrient chlorella fine dried noodles are smooth in mouth feel, chlorella is rich in a large number of dietary fibers, so that the noodles are tough, chewy and boilproof, and the phenomenon that the noodles are burnt in a pot does not occur. The noodles are rich in nutrition, can complement various nutrient elements required by human bodies. The production technology is simple, the operation is convenient, and the requirements for industrialized production can be met.
Description
Technical field
The present invention relates to food processing field, specifically relate to a kind of being convenient to and store and edible chlorella nutrition fine dried noodles.
Background technology
Vermicelli are a kind of wheaten foods will obtained after noodles drying, and it owing to having mouthfeel and the nutrition of noodles, and has the feature such as long shelf-life, instant edible and be subject to extensive welcome.Along with improving constantly of people's level, health care realizes continuous enhancing, and the idea of people has transferred nutrient health type to from originally simply having adequate food and clothing, and traditional vermicelli are because its batching is single, mouthfeel is single.Single and the consumption demand that can not meet people gradually of nutritional labeling, pursues the demand of health diet in order to meet consumer, constantly in recent years weeded out the old and bring forth the new by traditional vermicelli.As publication number be CN1146293A patent document discloses a kind of fine-dried vegetable noodles, be that material is made by fresh vegetables juice, flour and egg white, this fine-dried vegetable noodles color is various, nutritious, and vitamin content is especially abundant.Patent document discloses a kind of rhizoma polygonati dried noodle as application number 200910084966.5, this rhizoma polygonati dried noodle remains the beneficiating ingredient of sealwort raw material.Although improve the mouthfeel of vermicelli, enhance the nutritional labeling of vermicelli, still occurred the disconnected bar the same with traditional vermicelli, boil the problem of paste.Chlorella (Chlorella) is the monoplast green alga of a kind of general natural disposition of Chlorophyta (Chlorophyta)/Chlorophyceae, Chlorococcale, Chlorella.The time that chlorella exists is long-range, is one of life that the earth exists the earliest, is also that the mankind carry out the artificial micro-algae cultivated the earliest.Large quantity research shows that chlorella is naturally rich in, protein, cellulose, unrighted acid, active polysaccharide, nucleic acid, vitamin, trace element, mineral matter, folic acid and chlorophyll, and a large amount of dietary fibers etc.These special active ingredients have prevent and treat peptic ulcer, antitumor, strengthen immunity, radioresistance, antigen microorganism, prevent and treat anaemia, reducing blood lipid and resist
atheroscleroticdeng health care and pharmacological action, so be widely used in health products, food service industry.It was once sung the praises of for " 21st century ultimate food " and " 21st century optimum food " by the United Nations's health organization and food and agricultural organization
Summary of the invention
The deficiency that the present invention exists for prior art, a kind of chlorella nutrition fine dried noodles is provided, no matter solve is tradition or new-type the vermicelli disconnected bar occurred and the problem of boiling paste, and the while of making that vermicelli are prepared burden, nutrition is diversified, adds mouthfeel, noodles are more put more energy into.
The present invention is achieved like this, and it is characterized in that being made up of following parts by weight raw material: wheat flour 60-70 part, chlorella powder 20-30 part, salt 0.5-1.0 part, buckwheat 5-10 part, Fresh Egg 2.0-4.0 part, corn flour 5-10 part, dietary alkali 0.8-1.0 part
Preparation method of the present invention be by wheat flour 60-70 part, chlorella powder 20-30 part, salt 0.5-1.0 part, buckwheat 5-10 part, Fresh Egg 2.0-4.0 part, corn flour 5-10 part, the mixing of dietary alkali 0.8-1.0 part, add water stir, material-water ratio is 30:1.5, kneading, compacting thickness are the dough sheet of 0.5-1.0mm, dry after cutting slice, pack.
Described drying steps can pass through natural drying or drying and processing.
Beneficial effect of the present invention is as follows:
1, this chlorella nutrition fine dried noodles smooth in taste, is rich in a large amount of dietary fibers due to chlorella and noodles is more put more energy into, prolonged resistant to cook, and phenomenon of can not being burned.
2, this chlorella nutrition fine dried noodles is rich in abundant nutrition, can supplement the various nutrients of needed by human body.And production technology is simple, easy to operate, the requirement of suitability for industrialized production can be met.
Accompanying drawing explanation
Fig. 1 to break bar experimental result for vermicelli noodles that the embodiment of the present invention and comparative example provide
The vermicelli noodle soup appearance test result that Fig. 2 embodiment of the present invention and comparative example provide
The vermicelli sensory of noodles experimental result that Fig. 3 embodiment of the present invention and comparative example provide
The vermicelli noodles appearance test result that Fig. 4 embodiment of the present invention and comparative example provide
Detailed description of the invention
Embodiment 1
The present invention be achieved in that wheat flour 60 grams, chlorella powder 20 grams, salt 0.5 gram, buckwheat 5 grams, Fresh Egg 2.0 grams, corn flour 5 grams, dietary alkali 0.8 gram mixed, stir, material-water ratio is that 30:1.5 carries out kneading, is compressed to the thick dough sheet of 0.5mm, slitting, natural drying, pack.
Embodiment 2
The present invention be realize like this wheat flour 70 grams, chlorella powder 25 grams, salt 0.8 gram, buckwheat 8.0 grams, Fresh Egg 2.5 grams, corn flour 6.5 grams, dietary alkali 1.0 grams mixed, stir, material-water ratio is that 30:1.5 carries out kneading, is compressed to the thick dough sheet of 1.0mm, slitting, oven dry, pack.
Comparative example 1
Wheat flour 70 grams, salt 0.8 gram, buckwheat 8.0 grams, Fresh Egg 2.5 grams, corn flour 6.5 grams, dietary alkali 1.0 grams are mixed, stirs, material-water ratio is that 30:1.5 carries out kneading, is compressed to the thick dough sheet of 0.8mm, slitting, oven dry, pack.
Comparative example 2
Wheat flour 65 grams, salt 1.0 grams, buckwheat 10.0 grams, Fresh Egg 4.0 grams, corn flour 6.5 grams, dietary alkali 1.0 grams are mixed, stirs, material-water ratio is that 30:1.5 carries out kneading, is compressed to the thick dough sheet of 1.0mm, slitting, oven dry, pack.
Embodiment 3
By the vermicelli made by embodiment 1 and comparative example 1 respectively at boiling 2min, 4min, 6min, 8min, 10min in boiling water, recording disconnected bar situation, the noodle soup outward appearance of noodles respectively.Result is see Fig. 1 and Fig. 2.Fig. 1, Fig. 2 abscissa represents brew time, and ordinate represents that noodles break bar situation score value and noodle soup outward appearance score value respectively.
Embodiment 4
By the vermicelli made by embodiment 2 and comparative example 2 respectively at boiling 2min, 4min, 6min, 8min, 10min, record sensory of noodles and noodles outward appearance in boiling water.Result is see Fig. 3 and Fig. 4.Fig. 3, Fig. 4 abscissa represents brew time, and ordinate represents sensory of noodles score value and and noodles outward appearance score value respectively.
From above-mentioned Fig. 1, Fig. 2, Fig. 3 and Fig. 4 experimental result show, to the prolongation of time, the vermicelli that the embodiment in the present invention provides do not occur that the noodles bar that breaks is serious along with boiling.Noodle soup is muddy, the phenomenon in sensory of noodles Nian Ruanbujing road.Chlorella nutrition fine dried noodles smooth in taste of the present invention as can be seen here, noodles strength road, prolonged resistant to cook, and phenomenon of can not being burned.
Because vermicelli of the present invention specifically cannot represent by quantized values, therefore marking mode is adopted to represent the indices situation of vermicelli.
Disconnected bar situation: 5 points represent comparatively serious, 3 points represent serious, 1 point represent slight, 0 point indicate without disconnected bar
Noodle soup outward appearance: 5 points represent comparatively serious muddy, 3 points represent serious muddy, 1 point represent slight haze, 0 point indicates without muddiness
Sensory of noodles: 0 point represent sticky soft, 1 point represents Bu Jing road, 3 points represent strength road, 5 points of expressions have a contest and smooth
Noodles outward appearance: 0 point represent rough and have between noodles adhesion, 1 point represent rough lackluster, 3 points represent smooth tarnish, 5 points of expressions are glittering and translucent, smooth and have gloss.
Claims (2)
1. a chlorella nutrition fine dried noodles, it is characterized in that: by following parts by weight wheat flour 60-70 part, chlorella powder 20-30 part, salt 0.5-1.0 part, buckwheat 5-10 part, Fresh Egg 2.0-4.0 part, corn flour 5-10 part, the mixing of dietary alkali 0.8-1.0 part, add water stir, material-water ratio is 30:1.5, kneading, compacting thickness are the dough sheet of 0.5-1.0mm, dry after cutting slice, pack.
2. a kind of chlorella nutrition fine dried noodles according to claim 1, is characterized in that: dry run can adopt natural drying or drying and processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510410185.8A CN105077001A (en) | 2015-07-14 | 2015-07-14 | Nutrient chlorella fine dried noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510410185.8A CN105077001A (en) | 2015-07-14 | 2015-07-14 | Nutrient chlorella fine dried noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105077001A true CN105077001A (en) | 2015-11-25 |
Family
ID=54559055
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510410185.8A Pending CN105077001A (en) | 2015-07-14 | 2015-07-14 | Nutrient chlorella fine dried noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105077001A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108685020A (en) * | 2018-05-21 | 2018-10-23 | 广东日可威富硒食品有限公司 | A kind of compound algae protein nutritional noodles and preparation method thereof |
| CN110934172A (en) * | 2019-12-16 | 2020-03-31 | 泉州师范学院 | Chlorella hot-rolled cake and making method thereof |
-
2015
- 2015-07-14 CN CN201510410185.8A patent/CN105077001A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108685020A (en) * | 2018-05-21 | 2018-10-23 | 广东日可威富硒食品有限公司 | A kind of compound algae protein nutritional noodles and preparation method thereof |
| CN110934172A (en) * | 2019-12-16 | 2020-03-31 | 泉州师范学院 | Chlorella hot-rolled cake and making method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151125 |