CN105124409A - Aloe fine dried noodles and making method thereof - Google Patents
Aloe fine dried noodles and making method thereof Download PDFInfo
- Publication number
- CN105124409A CN105124409A CN201510547243.1A CN201510547243A CN105124409A CN 105124409 A CN105124409 A CN 105124409A CN 201510547243 A CN201510547243 A CN 201510547243A CN 105124409 A CN105124409 A CN 105124409A
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- China
- Prior art keywords
- aloe
- pears
- salt
- honey
- sodium alginate
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- Pending
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- 241001116389 Aloe Species 0.000 title claims abstract description 79
- 235000011399 aloe vera Nutrition 0.000 title claims abstract description 79
- 238000000034 method Methods 0.000 title claims abstract description 9
- 235000012149 noodles Nutrition 0.000 title abstract description 9
- 241000220324 Pyrus Species 0.000 claims abstract description 27
- 235000021017 pears Nutrition 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 25
- 239000002131 composite material Substances 0.000 claims abstract description 23
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 20
- 241000209140 Triticum Species 0.000 claims abstract description 20
- 235000021307 Triticum Nutrition 0.000 claims abstract description 20
- 229930003270 Vitamin B Natural products 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- 235000012907 honey Nutrition 0.000 claims abstract description 20
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 20
- 239000010452 phosphate Substances 0.000 claims abstract description 20
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 20
- 239000000661 sodium alginate Substances 0.000 claims abstract description 20
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 20
- 239000005720 sucrose Substances 0.000 claims abstract description 20
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 20
- 235000019156 vitamin B Nutrition 0.000 claims abstract description 20
- 239000011720 vitamin B Substances 0.000 claims abstract description 20
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 18
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 235000015206 pear juice Nutrition 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 7
- 210000003097 mucus Anatomy 0.000 claims abstract description 7
- 150000001875 compounds Chemical class 0.000 claims description 17
- 244000246386 Mentha pulegium Species 0.000 claims description 16
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 16
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 16
- 235000001050 hortel pimenta Nutrition 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 7
- 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
- 238000010411 cooking Methods 0.000 claims description 6
- 238000005096 rolling process Methods 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
- 108010068370 Glutens Proteins 0.000 abstract description 2
- 239000003995 emulsifying agent Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000021312 gluten Nutrition 0.000 abstract description 2
- 239000002562 thickening agent Substances 0.000 abstract description 2
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 3
- 239000000194 fatty acid Substances 0.000 abstract 3
- 229930195729 fatty acid Natural products 0.000 abstract 3
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 2
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 2
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 230000036541 health Effects 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 230000006870 function Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000036039 immunity Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000036280 sedation Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to aloe fine dried noodles and a making method thereof. The aloe fine dried noodles are made from the following steps of adopting wheat flour, aloes, pears, mint, lemons, honey, salt, sodium alginate, sucrose fatty acid ester, composite phosphate, composite vitamin B and the like as raw materials according to a certain proportion; cleaning the aloes, the pears, the lemons and the mint; separating the cleaned aloes to remove mucus, and cutting the residual aloe stems into shredded aloes; squeezing pear juice from the cleaned pears; mixing the pear juice, the shredded aloes, aloe juice, the honey and the salt so as to obtain a mixture; mixing the mixture, the wheat flour, the sodium alginate, the sucrose fatty acid ester, the composite phosphate, the composite vitamin B and the salt so as to obtain dough; ageing the dough; and drying the aged dough, packaging the dried dough and the like. The fine dried noodles are produced by using the aloes and the wheat flour as main raw materials, the aloe juice and the aloe stems are separately treated, and then the pears and the honey are added, so that the fine dried noodles have different flavors and mouth feels; besides, food additives, including the sodium alginate which is used as a thickening agent, the sucrose fatty acid ester which is used as an emulsifying agent, the composite phosphate and the composite vitamin B, are added, so that the visco-elasticity and the ductility of the noodles are improved, the gluten is strengthened, the noodles are more smooth and palatable, and the mouth feel of products is improved.
Description
Technical field:
The present invention relates to food processing field, be specifically related to a kind of aloe 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.
Aloe contains 75 kinds of elements, almost fits like a glove with human body cell desired substance, has obvious health value, is called " magical plant ", " first-aid kit for domestic use " by people's honor.There is bactericidal action, antiinflammatory action, moistening beautification function, under stomach invigorating, let out effect, the cardiac stimulant effect of invigorating blood circulation, immunity and palingenesis, immunity and antitumor action, detoxication, anti-aging effects, analgesia, sedation, anti-sunlight function.
Summary of the invention:
The object of the invention is to provide one more Ensure Liquid, and mouthfeel is better, aloe vermicelli with health role and preparation method thereof.
Technical scheme of the present invention is as follows:
A kind of aloe vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 40-60,
Aloe: 15-20,
Pears: 5-10,
Peppermint: 5-10,
Lemon: 5-10,
Honey: 2-6,
Salt: 1-5,
Sodium alginate: 0.5-2,
Sucrose fatty ester: 0.2-1,
Composite phosphate: 0.2-1,
Vitamin B compound: 0.2-1.
As preferably, described aloe vermicelli are made up of the raw material of following parts by weight proportioning:
Wheat flour: 45-55,
Aloe: 16-19,
Pears: 6-9,
Peppermint: 6-9,
Lemon: 6-9,
Honey: 3-5,
Salt: 2-4,
Sodium alginate: 1-1.5,
Sucrose fatty ester: 0.4-0.8,
Composite phosphate: 0.4-0.8,
Vitamin B compound: 0.4-0.8.
As preferably, described aloe vermicelli are made up of the raw material of following parts by weight proportioning:
Wheat flour: 50,
Aloe: 18,
Pears: 8,
Peppermint: 8,
Lemon: 8,
Honey: 4,
Salt: 3,
Sodium alginate: 1.2,
Sucrose fatty ester: 0.6,
Composite phosphate: 0.6,
Vitamin B compound: 0.6.
The preparation method of above-mentioned aloe vermicelli, comprises the following steps:
A, aloe, pears, lemon, peppermint are cleaned, dry;
B, by aloe from the side, go mucus, by remaining Caulis Aloe chopping;
C, by pears remove the peel, squeeze the juice with cooking machine;
D, pear juice, aloe silk, aloe liquid to be mixed with honey, add salt, be placed in hermetically sealed can and refrigerate 8-10 hour;
Add wheat flour in e, the mixture steps d handled well, sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound, edible salt carry out and face;
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 aloe and wheat flour as the vermicelli of main material production, by aloe juice and stem separately process, add pears, honey again, vermicelli are made to have different local flavors and mouthfeel, simultaneously by adding the sodium alginate as thickener, the sucrose fatty ester as emulsifying agent, composite phosphate and these food additives of vitamin B compound, improve viscoelasticity and the extensibility of noodles, strengthening gluten makes noodles more smooth good to eat, improves products taste.
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 aloe vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 40,
Aloe: 15,
Pears: 5,
Peppermint: 5,
Lemon: 5,
Honey: 2,
Salt: 1,
Sodium alginate: 0.5,
Sucrose fatty ester: 0.2,
Composite phosphate: 0.2,
Vitamin B compound: 0.2.
The preparation method of above-mentioned aloe vermicelli, comprises the following steps:
A, aloe, pears, lemon, peppermint are cleaned, dry;
B, by aloe from the side, go mucus, by remaining Caulis Aloe chopping;
C, by pears remove the peel, squeeze the juice with cooking machine;
D, pear juice, aloe silk, aloe liquid to be mixed with honey, add salt, be placed in hermetically sealed can refrigeration 8 hours;
Add wheat flour in e, the mixture steps d handled well, sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound, edible salt carry out and face;
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 aloe vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 60,
Aloe: 20,
Pears: 10,
Peppermint: 10,
Lemon: 10,
Honey: 6,
Salt: 5,
Sodium alginate: 2,
Sucrose fatty ester: 1,
Composite phosphate: 1,
Vitamin B compound: 1.
The preparation method of above-mentioned aloe vermicelli, comprises the following steps:
A, aloe, pears, lemon, peppermint are cleaned, dry;
B, by aloe from the side, go mucus, by remaining Caulis Aloe chopping;
C, by pears remove the peel, squeeze the juice with cooking machine;
D, pear juice, aloe silk, aloe liquid to be mixed with honey, add salt, be placed in hermetically sealed can refrigeration 8 hours;
Add wheat flour in e, the mixture steps d handled well, sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound, edible salt carry out and face;
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 aloe vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 45,
Aloe: 16,
Pears: 6,
Peppermint: 6,
Lemon: 6,
Honey: 3,
Salt: 2,
Sodium alginate: 1,
Sucrose fatty ester: 0.4,
Composite phosphate: 0.4,
Vitamin B compound: 0.4.
The preparation method of above-mentioned aloe vermicelli, comprises the following steps:
A, aloe, pears, lemon, peppermint are cleaned, dry;
B, by aloe from the side, go mucus, by remaining Caulis Aloe chopping;
C, by pears remove the peel, squeeze the juice with cooking machine;
D, pear juice, aloe silk, aloe liquid to be mixed with honey, add salt, be placed in hermetically sealed can refrigeration 9 hours;
Add wheat flour in e, the mixture steps d handled well, sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound, edible salt carry out and face;
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 aloe vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 55,
Aloe: 19,
Pears: 9,
Peppermint: 9,
Lemon: 9,
Honey: 5,
Salt: 4,
Sodium alginate: 1.5,
Sucrose fatty ester: 0.8,
Composite phosphate: 0.8,
Vitamin B compound: 0.8.
The preparation method of above-mentioned aloe vermicelli, comprises the following steps:
A, aloe, pears, lemon, peppermint are cleaned, dry;
B, by aloe from the side, go mucus, by remaining Caulis Aloe chopping;
C, by pears remove the peel, squeeze the juice with cooking machine;
D, pear juice, aloe silk, aloe liquid to be mixed with honey, add salt, be placed in hermetically sealed can refrigeration 10 hours;
Add wheat flour in e, the mixture steps d handled well, sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound, edible salt carry out and face;
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. aloe vermicelli, is characterized in that: be made up of the raw material of following parts by weight proportioning:
Wheat flour: 40-60,
Aloe: 15-20,
Pears: 5-10,
Peppermint: 5-10,
Lemon: 5-10,
Honey: 2-6,
Salt: 1-5,
Sodium alginate: 0.5-2,
Sucrose fatty ester: 0.2-1,
Composite phosphate: 0.2-1,
Vitamin B compound: 0.2-1.
2. aloe vermicelli according to claim 1, is characterized in that: described aloe vermicelli are made up of the raw material of following parts by weight proportioning:
Wheat flour: 45-55,
Aloe: 16-19,
Pears: 6-9,
Peppermint: 6-9,
Lemon: 6-9,
Honey: 3-5,
Salt: 2-4,
Sodium alginate: 1-1.5,
Sucrose fatty ester: 0.4-0.8,
Composite phosphate: 0.4-0.8,
Vitamin B compound: 0.4-0.8.
3. aloe vermicelli according to claim 1, is characterized in that: described aloe vermicelli are made up of the raw material of following parts by weight proportioning:
Wheat flour: 50,
Aloe: 18,
Pears: 8,
Peppermint: 8,
Lemon: 8,
Honey: 4,
Salt: 3,
Sodium alginate: 1.2,
Sucrose fatty ester: 0.6,
Composite phosphate: 0.6,
Vitamin B compound: 0.6.
4. the preparation method of the aloe vermicelli according to any one of claim 1-3, is characterized in that, comprise the following steps:
A, aloe, pears, lemon, peppermint are cleaned, dry;
B, by aloe from the side, go mucus, by remaining Caulis Aloe chopping;
C, by pears remove the peel, squeeze the juice with cooking machine;
D, pear juice, aloe silk, aloe liquid to be mixed with honey, add salt, be placed in hermetically sealed can and refrigerate 8-10 hour;
Add wheat flour in e, the mixture steps d handled well, sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound, edible salt carry out and face;
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 aloe 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 aloe 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 |
|---|---|---|---|
| CN201510547243.1A CN105124409A (en) | 2015-08-28 | 2015-08-28 | Aloe fine dried noodles and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510547243.1A CN105124409A (en) | 2015-08-28 | 2015-08-28 | Aloe fine dried noodles and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105124409A true CN105124409A (en) | 2015-12-09 |
Family
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Family Applications (1)
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| CN201510547243.1A Pending CN105124409A (en) | 2015-08-28 | 2015-08-28 | Aloe fine dried noodles and making method thereof |
Country Status (1)
| Country | Link |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071803A (en) * | 2016-07-25 | 2016-11-09 | 滨州中裕食品有限公司 | A kind of Semen Tritici aestivi polypeptide healthy and nutritious noodle improving immunity |
| CN106136064A (en) * | 2016-07-25 | 2016-11-23 | 滨州中裕食品有限公司 | A kind of healthy and nutritious noodle being applicable to hyperlipemic patients crowd |
| CN108991371A (en) * | 2018-07-17 | 2018-12-14 | 四川省乐至县帅乡挂面厂 | A kind of aloe vermicelli and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071803A (en) * | 2016-07-25 | 2016-11-09 | 滨州中裕食品有限公司 | A kind of Semen Tritici aestivi polypeptide healthy and nutritious noodle improving immunity |
| CN106136064A (en) * | 2016-07-25 | 2016-11-23 | 滨州中裕食品有限公司 | A kind of healthy and nutritious noodle being applicable to hyperlipemic patients crowd |
| CN108991371A (en) * | 2018-07-17 | 2018-12-14 | 四川省乐至县帅乡挂面厂 | A kind of aloe vermicelli and preparation method thereof |
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