CN105249206A - Glutinous rice and buckwheat noodles and preparation method thereof - Google Patents
Glutinous rice and buckwheat noodles and preparation method thereof Download PDFInfo
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- CN105249206A CN105249206A CN201510741970.1A CN201510741970A CN105249206A CN 105249206 A CN105249206 A CN 105249206A CN 201510741970 A CN201510741970 A CN 201510741970A CN 105249206 A CN105249206 A CN 105249206A
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- glutinous rice
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- noodles
- buckwheat
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 26
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 19
- 235000009566 rice Nutrition 0.000 title claims abstract description 19
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 18
- 240000007594 Oryza sativa Species 0.000 title claims abstract 8
- 240000008620 Fagopyrum esculentum Species 0.000 title claims abstract 7
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 14
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 14
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 14
- 239000011425 bamboo Substances 0.000 claims abstract description 14
- 239000003610 charcoal Substances 0.000 claims abstract description 14
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 9
- 239000008280 blood Substances 0.000 claims abstract description 9
- 210000004369 blood Anatomy 0.000 claims abstract description 9
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 9
- 108010015776 Glucose oxidase Proteins 0.000 claims abstract description 8
- 239000004366 Glucose oxidase Substances 0.000 claims abstract description 8
- 108090001060 Lipase Proteins 0.000 claims abstract description 8
- 102000004882 Lipase Human genes 0.000 claims abstract description 8
- 239000004367 Lipase Substances 0.000 claims abstract description 8
- 229940116332 glucose oxidase Drugs 0.000 claims abstract description 8
- 235000019420 glucose oxidase Nutrition 0.000 claims abstract description 8
- 235000019421 lipase Nutrition 0.000 claims abstract description 8
- 241001113925 Buddleja Species 0.000 claims abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims abstract description 7
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims abstract description 7
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims abstract description 7
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000020637 scallop Nutrition 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 240000000249 Morus alba Species 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000010521 absorption reaction Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 3
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 241001330002 Bambuseae Species 0.000 abstract description 11
- 241000209140 Triticum Species 0.000 abstract description 6
- 108090000790 Enzymes Proteins 0.000 abstract description 5
- 102000004190 Enzymes Human genes 0.000 abstract description 5
- 229940088598 enzyme Drugs 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 241001061264 Astragalus Species 0.000 abstract 1
- 235000010110 Astragalus glycyphyllos Nutrition 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 238000005253 cladding Methods 0.000 abstract 1
- 239000008173 hydrogenated soybean oil Substances 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 241000219051 Fagopyrum Species 0.000 description 11
- 241000209094 Oryza Species 0.000 description 11
- 229920002472 Starch Polymers 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 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)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses glutinous rice and buckwheat noodles which are prepared from the following raw materials in parts by weight: 200-210 parts of wheat meal, 200-210 parts of buckwheat powder, 30-34 parts of glutinous rice, 4-5 parts of dried scallop, 2-3 parts of semen cassiae, 1-2 parts of flatstem milkvetch seed, 2-3 parts of folium mori, 4-5 parts of butterflybush flower, 140-150 parts of pig blood, 0.4-0.5 part of sodium citrate, 0.015-0.02 part of glucose oxidase, 0.015-0.02 part of lipase, 1-1.2 parts of bamboo charcoal, 0.1-0.2 part of maltodextrin, 0.01-0.015 part of hydroxypropyl methyl cellulose, 0.5-0.6 part of edible alcohol and 0.01-0.02 part of hydrogenated soybean oil. According to the addition of pig blood, the porosity of the noodles can be reduced, so that the noodles are easy to form; due to the addition of enzymes, the taste of the noodles can be improved; the bamboo charcoal serves as a carrier of the enzymes, so the stability can be improved; and by adopting the maltodextrin and other claddings, the enzymes are prevented from dropping from the bamboo charcoal. In addition, the glutinous rice and buckwheat noodles have the effect of improving eyesight.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of glutinous rice noodle prepared from buckwheat and preparation method thereof.
Background technology
Noodles with its instant, be easy to the advantages such as seasoning and extensively like by people.Most of noodles are made up of wheat flour in the market, but have many auxotrophies due to wheat flour, and as lacked dietary fiber, B family vitamin etc., long-term edible wheat flour noodles easily cause malnutrition.In this context, add the noodles that buckwheat makes to sell well gradually market.But buckwheat gluten content is low, cause noodles formability poor, strip-breaking rate is high, and these become the problem needing at present to solve.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of glutinous rice noodle prepared from buckwheat and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of glutinous rice noodle prepared from buckwheat, be made up of the raw material of following weight portion:
Wheat flour 200-210, buckwheat 200-210, glutinous rice 30-34, dried scallop 4-5, cassia seed 2-3, semen astragali complanati 1-2, mulberry leaf 2-3, butterflybush flower 4-5, pig blood 140-150, natrium citricum 0.4-0.5, glucose oxidase 0.015-0.02, lipase 0.015-0.02, bamboo charcoal 1-1.2, maltodextrin 0.1-0.2, hydroxypropyl methylcellulose 0.01-0.015, edible alcohol 0.5-0.6, oil with hydrogenated soybean 0.01-0.02.
The preparation method of described glutinous rice noodle prepared from buckwheat, comprises the following steps:
(1) in pig blood, add natrium citricum fully to stir;
(2) cassia seed, semen astragali complanati, mulberry leaf, butterflybush flower are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(3) water glucose oxidase, lipase being added 20 times fully stirs, and then adds bamboo charcoal, in 30 DEG C, 150r/min vibrates absorption 4 hours, filter, by gained bamboo charcoal at 25-30 DEG C dry 24 hours;
(4) soaked with edible alcohol by hydroxypropyl methylcellulose, then mix with maltodextrin, oil with hydrogenated soybean and send into colloid mill defibrination, gained material is surperficial in step (3) gained material with high-pressure spray gun even application;
(5) glutinous rice, dried scallop are mixed into pot, rear discharging boiled dry by the little fire of as many again water, break into mud, the raw material that gained material is not used with step (1), (2) gained material and above-mentioned technique mixes, and adds step (4) gained material again, knead at 25-30 DEG C He after face 15-20 minute, gained dough leaves standstill and sends into oodle maker compressing tablet after 10-15 minute at 25-30 DEG C, then with cutting knife, gained dough sheet is cut into the wide noodles of 2mm, then at 25-30 DEG C dry 24 hours, to obtain final product.
Advantage of the present invention is: the side chain of the protein in the pig blood that the present invention adds can with the hydroxyl on starch chain, carboxyl isopolarity group combines, thus the interaction between starch chain and hemalbumin is enhanced, decrease the porosity of noodles, make its structure tightr, thus noodles are easily shaped, improve elasticity, the glucose oxidase that the present invention adds, lipase can improve the palatability of noodles, increase smooth sense, and enzyme adopts bamboo charcoal can improve its stability as carrier, adopt maltodextrin etc. to carry out again coated simultaneously, enzyme can be avoided to come off from bamboo charcoal, in addition, also containing multiple medicinal herb components in the present invention, there is effect of improving eyesight.
Detailed description of the invention
A kind of glutinous rice noodle prepared from buckwheat, be made up of the raw material of following weight portion (kilogram):
Wheat flour 200, buckwheat 200, glutinous rice 30, dried scallop 4, cassia seed 2, semen astragali complanati 1, mulberry leaf 2, butterflybush flower 4, pig blood 140, natrium citricum 0.4, glucose oxidase 0.015, lipase 0.015, bamboo charcoal 1, maltodextrin 0.1, hydroxypropyl methylcellulose 0.01, edible alcohol 0.5, oil with hydrogenated soybean 0.01.
The preparation method of described glutinous rice noodle prepared from buckwheat, comprises the following steps:
(1) in pig blood, add natrium citricum fully to stir;
(2) cassia seed, semen astragali complanati, mulberry leaf, butterflybush flower are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, gained filtrate is spray-dried makes powder;
(3) water glucose oxidase, lipase being added 20 times fully stirs, and then adds bamboo charcoal, in 30 DEG C, 150r/min vibrates absorption 4 hours, filter, by gained bamboo charcoal at 25 DEG C dry 24 hours;
(4) soaked with edible alcohol by hydroxypropyl methylcellulose, then mix with maltodextrin, oil with hydrogenated soybean and send into colloid mill defibrination, gained material is surperficial in step (3) gained material with high-pressure spray gun even application;
(5) glutinous rice, dried scallop are mixed into pot, rear discharging boiled dry by the little fire of as many again water, break into mud, the raw material that gained material is not used with step (1), (2) gained material and above-mentioned technique mixes, and adds step (4) gained material again, knead at 25 DEG C with face after 15 minutes, gained dough leaves standstill and sends into oodle maker compressing tablet after 10 minutes at 25 DEG C, then with cutting knife, gained dough sheet is cut into the wide noodles of 2mm, then at 25 DEG C dry 24 hours, to obtain final product.
Claims (2)
1. a glutinous rice noodle prepared from buckwheat, is characterized in that being made up of the raw material of following weight portion:
Wheat flour 200-210, buckwheat 200-210, glutinous rice 30-34, dried scallop 4-5, cassia seed 2-3, semen astragali complanati 1-2, mulberry leaf 2-3, butterflybush flower 4-5, pig blood 140-150, natrium citricum 0.4-0.5, glucose oxidase 0.015-0.02, lipase 0.015-0.02, bamboo charcoal 1-1.2, maltodextrin 0.1-0.2, hydroxypropyl methylcellulose 0.01-0.015, edible alcohol 0.5-0.6, oil with hydrogenated soybean 0.01-0.02.
2. the preparation method of glutinous rice noodle prepared from buckwheat according to claim 1, is characterized in that comprising the following steps:
(1) in pig blood, add natrium citricum fully to stir;
(2) cassia seed, semen astragali complanati, mulberry leaf, butterflybush flower are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(3) water glucose oxidase, lipase being added 20 times fully stirs, and then adds bamboo charcoal, in 30 DEG C, 150r/min vibrates absorption 4 hours, filter, by gained bamboo charcoal at 25-30 DEG C dry 24 hours;
(4) soaked with edible alcohol by hydroxypropyl methylcellulose, then mix with maltodextrin, oil with hydrogenated soybean and send into colloid mill defibrination, gained material is surperficial in step (3) gained material with high-pressure spray gun even application;
(5) glutinous rice, dried scallop are mixed into pot, rear discharging boiled dry by the little fire of as many again water, break into mud, the raw material that gained material is not used with step (1), (2) gained material and above-mentioned technique mixes, and adds step (4) gained material again, knead at 25-30 DEG C He after face 15-20 minute, gained dough leaves standstill and sends into oodle maker compressing tablet after 10-15 minute at 25-30 DEG C, then with cutting knife, gained dough sheet is cut into the wide noodles of 2mm, then at 25-30 DEG C dry 24 hours, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510741970.1A CN105249206A (en) | 2015-11-05 | 2015-11-05 | Glutinous rice and buckwheat noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510741970.1A CN105249206A (en) | 2015-11-05 | 2015-11-05 | Glutinous rice and buckwheat noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105249206A true CN105249206A (en) | 2016-01-20 |
Family
ID=55089403
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510741970.1A Pending CN105249206A (en) | 2015-11-05 | 2015-11-05 | Glutinous rice and buckwheat noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105249206A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831710A (en) * | 2016-04-15 | 2016-08-10 | 杨希义 | Fine dried noodle improver and application thereof |
| CN113712152A (en) * | 2021-09-03 | 2021-11-30 | 内蒙古蒙清农业科技开发有限责任公司 | Gluten-free cooking-free coarse cereal noodles and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278713A (en) * | 2008-04-30 | 2008-10-08 | 北京奥腾讯达科技有限公司 | Green fine dried noodles with buckwheat |
| CN102232507A (en) * | 2010-04-24 | 2011-11-09 | 欧解志 | Appetizing pork blood nutritional noodles |
| CN102239994A (en) * | 2011-07-22 | 2011-11-16 | 山东省农业科学院农产品研究所 | Flammulina velutipes noodles |
-
2015
- 2015-11-05 CN CN201510741970.1A patent/CN105249206A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278713A (en) * | 2008-04-30 | 2008-10-08 | 北京奥腾讯达科技有限公司 | Green fine dried noodles with buckwheat |
| CN102232507A (en) * | 2010-04-24 | 2011-11-09 | 欧解志 | Appetizing pork blood nutritional noodles |
| CN102239994A (en) * | 2011-07-22 | 2011-11-16 | 山东省农业科学院农产品研究所 | Flammulina velutipes noodles |
Non-Patent Citations (3)
| Title |
|---|
| 单成俊等: "葡萄糖氧化酶和脂肪酶对面条品质的影响研究", 《江西农业学报》 * |
| 周晓玉: "竹炭固定化脂肪酶拆开手性化合物的研究", 《中国优秀硕士学位论文全文数据库 基础科学辑》 * |
| 林家永等: "葡萄糖氧化酶与脂肪酶改善面粉质量的作用（一）", 《粮油食品科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831710A (en) * | 2016-04-15 | 2016-08-10 | 杨希义 | Fine dried noodle improver and application thereof |
| CN113712152A (en) * | 2021-09-03 | 2021-11-30 | 内蒙古蒙清农业科技开发有限责任公司 | Gluten-free cooking-free coarse cereal noodles and preparation method thereof |
| CN113712152B (en) * | 2021-09-03 | 2024-01-12 | 内蒙古蒙清农业科技开发有限责任公司 | Gluten-free boiling-free coarse cereal noodles and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20160120 |