CN105104993A - Carrot dried noodles and making method thereof - Google Patents
Carrot dried noodles and making method thereof Download PDFInfo
- Publication number
- CN105104993A CN105104993A CN201510511222.4A CN201510511222A CN105104993A CN 105104993 A CN105104993 A CN 105104993A CN 201510511222 A CN201510511222 A CN 201510511222A CN 105104993 A CN105104993 A CN 105104993A
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- Prior art keywords
- carrot
- ternip
- dried noodles
- wheat flour
- vermicelli
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- 244000000626 Daucus carota Species 0.000 title claims abstract description 56
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 8
- 235000012149 noodles Nutrition 0.000 title abstract 9
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 19
- 241000209140 Triticum Species 0.000 claims abstract description 19
- 235000021307 Triticum Nutrition 0.000 claims abstract description 19
- 239000002131 composite material Substances 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 19
- 239000010452 phosphate Substances 0.000 claims abstract description 19
- 229930003270 Vitamin B Natural products 0.000 claims abstract description 18
- 235000019156 vitamin B Nutrition 0.000 claims abstract description 18
- 239000011720 vitamin B Substances 0.000 claims abstract description 18
- 240000008042 Zea mays Species 0.000 claims abstract description 13
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 13
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 13
- 235000005822 corn Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 17
- 150000001875 compounds Chemical class 0.000 claims description 17
- 229940083466 soybean lecithin Drugs 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 10
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 238000005498 polishing Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 2
- 244000088415 Raphanus sativus Species 0.000 abstract description 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000001913 cellulose Substances 0.000 abstract description 2
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 240000007087 Apium graveolens Species 0.000 abstract 3
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 abstract 3
- 235000010591 Appio Nutrition 0.000 abstract 3
- 238000004898 kneading Methods 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 238000012216 screening Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 2
- 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
- 235000021537 Beetroot Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 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
- 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
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000030303 breathing problems Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a 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
- 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
Provided are carrot dried noodles and a making method thereof. The carrot dried noodles comprise certain proportions of wheat flour, carrots, white radishes, celery leaves, corn, granulesten, composite phosphate and the like, and the carrot dried noodles are prepared through the steps of smashing and grinding, stirring and mixing, dough kneading, curing, bar cutting, packing and the like. The carrot dried noodles are produced by taking the carrots and the wheat flour as the main raw materials, the white radishes, the celery leaves and corn kernels are added, nutrition of the dried noodles is increased, and meanwhile the taste of the dried noodles is better; the granulesten, the composite phosphate and complex vitamin B are combined, so that the dried noodles are rich in cellulose and vitamins, smooth in taste, tough, chewy and not prone to mashing, and due to the fact that the corn kernels and the celery leaves are added, the dried noodles are more colorful, fresh and interesting.
Description
Technical field:
The present invention relates to food processing field, be specifically related to a kind of carrot vermicelli and preparation method thereof.
Background technology:
China is vermicelli food production state maximum in the world and country of consumption.Vermicelli industry has developed into the industry of a relative maturity.Along with the raising of people's living standard and the enhancing to healthy diet demand, vermicelli also from single filling the stomach, convenient, low-grade product, develop into collection nutrition, function, health care, delicious food, be convenient to medium and high-grade goods all over the body.As traditional health staple food, vermicelli have become an important industry in food manufacturing.
Carrot, another name carrot, cloves radish, cucurbit Fu gold, be otherwise known as Hu Lu Fu, beetroot, yellow radish etc., is umbrella shape biennial herb plant, eats using the root in meat as vegetables.The every 100 grams of fresh weights of carrot are containing 1.67 ~ 12.1 milligrams of carrotene, and content, higher than 5 ~ 7 times of tomato, resolves into vitamin A through gastrointestinal disturbances after edible, can prevent and treat yctalopia and breathing problem.Can stir-fry and eat, cook, eat something rare, saucing, to pickle, storage tolerance.Be distributed in all over the world, there is cultivation in the South China north, and output accounts for the second of root vegetables.Can be anticancer, there is the title of underground " glabrousleaf asiabell root ".
Summary of the invention:
The object of the invention is to provide one more Ensure Liquid, and mouthfeel is better, carrot vermicelli with health role and preparation method thereof.
Technical scheme of the present invention is as follows:
A kind of carrot vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 80-120,
Carrot: 20-30,
Ternip: 10-15,
Leaf of Herba Apii graveolentis: 5-10,
Corn: 5-10,
Soybean lecithin: 1-2,
Composite phosphate: 0.5-1.5,
Vitamin B compound: 0.5-1,
Edible salt: 0.6-1.2.
As preferably, described carrot vermicelli are made up of the raw material of following parts by weight proportioning:
Wheat flour: 90-110,
Carrot: 22-28,
Ternip: 11-14,
Leaf of Herba Apii graveolentis: 6-9,
Corn: 6-9,
Soybean lecithin: 1.2-1.8,
Composite phosphate: 0.7-1.3,
Vitamin B compound: 0.6-0.9,
Edible salt: 0.8-1.0.
As preferably, described carrot vermicelli are made up of the raw material of following parts by weight proportioning:
Wheat flour: 95,
Carrot: 25,
Ternip: 12,
Leaf of Herba Apii graveolentis: 8,
Corn: 7,
Soybean lecithin: 1.5,
Composite phosphate: 1.0,
Vitamin B compound: 0.8,
Edible salt: 0.9.
The preparation method of above-mentioned carrot vermicelli, comprises the following steps:
A, carrot, ternip to be cleaned up, dry;
B, carrot and ternip micronizer are carried out pulverizing polish;
C, leaf of Herba Apii graveolentis and iblet are shredded, screen to 150 object sieves with 130 orders, that does not sieve shreds again;
D, the powder after polishing in step b is added wheat flour, soybean lecithin, composite phosphate, vitamin B compound and edible salt, and to stir with mixer;
E, powder mixed in steps d is added water, then the particle added in step c carries out and face, Mixing time is 20-30 minute;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Further, drying subregion in described step g is prebake district and main baking zone.
Further, described prebake district control temperature 10 ~ 15 DEG C, relative humidity 70 ~ 80%, drying time accounts for 30 ~ 40% of total drying time; Described main baking zone control temperature 25 ~ 30 DEG C, relative humidity 75 ~ 85%, drying time accounts for 60 ~ 70% of total drying time.
Beneficial effect of the present invention:
The present invention is using carrot and wheat flour as the vermicelli of main material production, add ternip, leaf of Herba Apii graveolentis, iblet again, increase the nutrition of vermicelli, make the mouthfeel of vermicelli better simultaneously, coordinate soybean lecithin, composite phosphate, vitamin B compound not only make vermicelli be rich in cellulose, vitamin, make vermicelli smooth in taste, sustained, be not easy to stick with paste rotten, and the membership that adds of iblet and leaf of Herba Apii graveolentis makes the color of vermicelli more in riotous profusion, upgrade and rarely have interest.
Detailed description of the invention:
Be clearly and completely described technical scheme of the present invention below in conjunction with specific embodiment, obviously, described embodiment is only one of them embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A kind of carrot vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 80,
Carrot: 20,
Ternip: 10,
Leaf of Herba Apii graveolentis: 5,
Corn: 5,
Soybean lecithin: 1,
Composite phosphate: 0.5,
Vitamin B compound: 0.5,
Edible salt: 0.6.
The preparation method of above-mentioned carrot vermicelli, comprises the following steps:
A, carrot, ternip to be cleaned up, dry;
B, carrot and ternip micronizer are carried out pulverizing polish;
C, leaf of Herba Apii graveolentis and iblet are shredded, with 130 object sieves screenings, that does not sieve shreds again;
D, the powder after polishing in step b is added wheat flour, soybean lecithin, composite phosphate, vitamin B compound and edible salt, and to stir with mixer;
E, powder mixed in steps d is added water, then the particle added in step c carries out and face, Mixing time is 20 minutes;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 2
A kind of carrot vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 120,
Carrot: 30,
Ternip: 15,
Leaf of Herba Apii graveolentis: 10,
Corn: 10,
Soybean lecithin: 2,
Composite phosphate: 1.5,
Vitamin B compound: 1,
Edible salt: 1.2.
The preparation method of above-mentioned carrot vermicelli, comprises the following steps:
A, carrot, ternip to be cleaned up, dry;
B, carrot and ternip micronizer are carried out pulverizing polish;
C, leaf of Herba Apii graveolentis and iblet are shredded, with 130 object sieves screenings, that does not sieve shreds again;
D, the powder after polishing in step b is added wheat flour, soybean lecithin, composite phosphate, vitamin B compound and edible salt, and to stir with mixer;
E, powder mixed in steps d is added water, then the particle added in step c carries out and face, Mixing time is 20 minutes;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 3
A kind of carrot vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 90,
Carrot: 22,
Ternip: 11,
Leaf of Herba Apii graveolentis: 6,
Corn: 6,
Soybean lecithin: 1.2,
Composite phosphate: 0.7,
Vitamin B compound: 0.6,
Edible salt: 0.8.
The preparation method of above-mentioned carrot vermicelli, comprises the following steps:
A, carrot, ternip to be cleaned up, dry;
B, carrot and ternip micronizer are carried out pulverizing polish;
C, leaf of Herba Apii graveolentis and iblet are shredded, with 140 object sieves screenings, that does not sieve shreds again;
D, the powder after polishing in step b is added wheat flour, soybean lecithin, composite phosphate, vitamin B compound and edible salt, and to stir with mixer;
E, powder mixed in steps d is added water, then the particle added in step c carries out and face, Mixing time is 25 minutes;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 4
A kind of carrot vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 110,
Carrot: 28,
Ternip: 14,
Leaf of Herba Apii graveolentis: 9,
Corn: 9,
Soybean lecithin: 1.8,
Composite phosphate: 1.3,
Vitamin B compound: 0.9,
Edible salt: 1.0.
The preparation method of above-mentioned carrot vermicelli, comprises the following steps:
A, carrot, ternip to be cleaned up, dry;
B, carrot and ternip micronizer are carried out pulverizing polish;
C, leaf of Herba Apii graveolentis and iblet are shredded, with 150 object sieves screenings, that does not sieve shreds again;
D, the powder after polishing in step b is added wheat flour, soybean lecithin, composite phosphate, vitamin B compound and edible salt, and to stir with mixer;
E, powder mixed in steps d is added water, then the particle added in step c carries out and face, Mixing time is 30 minutes;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
The foregoing is only the preferred embodiments of the present invention; not thereby limit the scope of the invention; the equivalent replacement that description basis of the present invention is done, improvement, or directly, be indirectly used in other relevant technical field, be all in like manner included within protection scope of the present invention.
Claims (6)
1. carrot vermicelli, is characterized in that: be made up of the raw material of following parts by weight proportioning:
Wheat flour: 80-120,
Carrot: 20-30,
Ternip: 10-15,
Leaf of Herba Apii graveolentis: 5-10,
Corn: 5-10,
Soybean lecithin: 1-2,
Composite phosphate: 0.5-1.5,
Vitamin B compound: 0.5-1,
Edible salt: 0.6-1.2.
2. carrot vermicelli according to claim 1, is characterized in that: described carrot vermicelli are made up of the raw material of following parts by weight proportioning:
Wheat flour: 90-110,
Carrot: 22-28,
Ternip: 11-14,
Leaf of Herba Apii graveolentis: 6-9,
Corn: 6-9,
Soybean lecithin: 1.2-1.8,
Composite phosphate: 0.7-1.3,
Vitamin B compound: 0.6-0.9,
Edible salt: 0.8-1.0.
3. carrot vermicelli according to claim 1, is characterized in that: described carrot vermicelli are made up of the raw material of following parts by weight proportioning:
Wheat flour: 95,
Carrot: 25,
Ternip: 12,
Leaf of Herba Apii graveolentis: 8,
Corn: 7,
Soybean lecithin: 1.5,
Composite phosphate: 1.0,
Vitamin B compound: 0.8,
Edible salt: 0.9.
4. the preparation method of the carrot vermicelli according to any one of claim 1-3, is characterized in that, comprise the following steps:
A, carrot, ternip to be cleaned up, dry;
B, carrot and ternip micronizer are carried out pulverizing polish;
C, leaf of Herba Apii graveolentis and iblet are shredded, screen to 150 object sieves with 130 orders, that does not sieve shreds again;
D, the powder after polishing in step b is added wheat flour, soybean lecithin, composite phosphate, vitamin B compound and edible salt, and to stir with mixer;
E, powder mixed in steps d is added water, then the particle added in step c carries out and face, Mixing time is 20-30 minute;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
5. the preparation method of carrot vermicelli according to claim 4, is characterized in that: drying subregion in described step g is prebake district and main baking zone.
6. the preparation method of carrot vermicelli according to claim 5, is characterized in that: described prebake district control temperature 10 ~ 15 DEG C, relative humidity 70 ~ 80%, and drying time accounts for 30 ~ 40% of total drying time; Described main baking zone control temperature 25 ~ 30 DEG C, relative humidity 75 ~ 85%, drying time accounts for 60 ~ 70% of total drying time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510511222.4A CN105104993A (en) | 2015-08-19 | 2015-08-19 | Carrot dried noodles and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510511222.4A CN105104993A (en) | 2015-08-19 | 2015-08-19 | Carrot dried noodles and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105104993A true CN105104993A (en) | 2015-12-02 |
Family
ID=54653325
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510511222.4A Pending CN105104993A (en) | 2015-08-19 | 2015-08-19 | Carrot dried noodles and making method thereof |
Country Status (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942593A (en) * | 2017-04-13 | 2017-07-14 | 肖建超 | It is a kind of not destroy vegetable noodles of nutritional ingredient and preparation method thereof |
Citations (3)
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|---|---|---|---|---|
| CN102342434A (en) * | 2011-09-25 | 2012-02-08 | 宜垦(天津)农业制品有限公司 | Nutritional fruity noodles |
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| CN103478588A (en) * | 2013-09-25 | 2014-01-01 | 宜垦(天津)农业制品有限公司 | Carrot noodles |
-
2015
- 2015-08-19 CN CN201510511222.4A patent/CN105104993A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342434A (en) * | 2011-09-25 | 2012-02-08 | 宜垦(天津)农业制品有限公司 | Nutritional fruity noodles |
| CN103039850A (en) * | 2012-12-23 | 2013-04-17 | 德州久源发泡水泥工程有限公司 | Cooking method of coarse grain health-preserving soup noodles |
| CN103478588A (en) * | 2013-09-25 | 2014-01-01 | 宜垦(天津)农业制品有限公司 | Carrot noodles |
Non-Patent Citations (2)
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| 杜传来等: "蔬菜营养调和面条的研制", 《科技创新导报》 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942593A (en) * | 2017-04-13 | 2017-07-14 | 肖建超 | It is a kind of not destroy vegetable noodles of nutritional ingredient and preparation method thereof |
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Application publication date: 20151202 |