CN105285704A - Asparagus noodles and preparation method thereof - Google Patents
Asparagus noodles and preparation method thereof Download PDFInfo
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- CN105285704A CN105285704A CN201510576423.2A CN201510576423A CN105285704A CN 105285704 A CN105285704 A CN 105285704A CN 201510576423 A CN201510576423 A CN 201510576423A CN 105285704 A CN105285704 A CN 105285704A
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- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 109
- 241000234427 Asparagus Species 0.000 title claims abstract description 108
- 235000012149 noodles Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title description 2
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 238000010257 thawing Methods 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 5
- 239000000843 powder Substances 0.000 abstract description 4
- 238000003825 pressing Methods 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 235000019624 protein content Nutrition 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 239000012535 impurity Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 244000291564 Allium cepa Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 3
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 229960001230 asparagine Drugs 0.000 description 3
- 235000009582 asparagine Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 2
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 229910052804 chromium Inorganic materials 0.000 description 2
- 239000011651 chromium Substances 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 208000032839 leukemia Diseases 0.000 description 2
- 239000011572 manganese Substances 0.000 description 2
- 229910052748 manganese Inorganic materials 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 229910052750 molybdenum Inorganic materials 0.000 description 2
- 239000011733 molybdenum Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 244000003416 Asparagus officinalis Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 201000003146 cystitis Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000003285 pharmacodynamic effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000007127 saponification reaction Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C 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)
Abstract
The invention provides asparagus noodles. The asparagus noodles are prepared through the following steps of uniformly mixing 60-70 parts by weight of strong flour and 30-40 parts by weight of ultramicro asparagus thick liquid so as to obtain a mixture, pressing the mixture to obtain the shapes of noodles by using a machine, and baking the noodles. The production method of the asparagus noodles comprises the following steps of cleaning fresh and tender asparagus, cutting the cleaned asparagus into asparagus segments which are equal to or smaller than 1cm, putting the asparagus segments into a freezer of minus 2 to 12 DEG C, precooling the asparagus segments for 18-24 hours, crushing the precooled asparagus segments with an ultrafine crushing machine to obtain the asparagus powder which is more than 120 meshes, and uniformly mixing the ultrafine asparagus powder and the strong flour in proportion so as to obtain a new mixture; and pressing the new mixture to obtain the shapes of the noodles by using a machine, and baking the noodles for 7-8 hours at 40-50 DEG C, so as to obtain the asparagus noodles.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of asparagus noodles and production method thereof.
Background technology
Asparagus has another name called asparagus, asparagus, is Liliaceae Asparagus perennial plant, Classification system Asparagusofficinalis.Asparagus is rich in several amino acids, protein and vitamin, its content is all higher than general fruit and vegetables, asparagine particularly in asparagus and trace elements of selenium, molybdenum, chromium, manganese etc., there is adjustment organism metabolism, improve effect of body immunity, in the prevention and therapy to hypertension, heart disease, leukaemia, leukemia, oedema, cystitis etc., there is very strong inhibitory action and pharmacodynamics effect, thus enjoy the laudatory title of " kings of vegetables " in the international market.
The exploitation of asparagus product gets more and more, and asparagus can not only be developed and be made asparagus tea, and asparagus noodles do not have some local flavor especially.Chinese Patent Application No. CN02132417.4, patent name: green asparagus fresh juice alimentary paste and processing method thereof, discloses a kind of asparagus noodles, and the weight ratio of its flour and green asparagus juice is 1: 0.3 ~ 0.35, is the food of nutrition, health care, environmental protection.But in its production technology, to carry out saponification asparagus juice green to protect for employing alkali, causes some active materials such as asparagine, vitamin C etc. in asparagus to be damaged.Chinese Patent Application No. CN201210561442.4, patent name: a kind of green asparagus nutrient noodle goods, it be by green asparagus fresh juice and flour formulated, the ratio of asparagus juice and flour is 0.4:1.Disclosed in it, content is less, how does not know products obtained therefrom performance.
Summary of the invention
The object of the invention is the asparagus noodles that openly a kind of delicate mouthfeel, nutritional labeling are kept.
In order to obtain delicate mouthfeel, the asparagus noodles that nutritional labeling is intact, know-why of the present invention and scheme as follows:
The taste reasons affecting asparagus noodles is freshness and the fineness of asparagus, and asparagus is processed trickleer, itself and noodles merge evenly, would not sand feeling be had; Asparagus is fresher, and product taste is more pure and fresh tasty and refreshing.But the asparagus moisture that fresh firm harvesting is returned is high, stem bar is soft, is difficult to pulverizer the particle being ground into more than fineness 40 order.In order to obtain the asparagus powder of high order number, traditional processing method needs to pulverize after asparagus oven dry again, but in drying course, asparagus meeting slaking, some nutriments can lose 10 ~ 30%, and therefore mouthfeel has and declines in various degree.
For solving the problem, after the present invention cleans up the asparagus that fresh harvesting comes, being cut into length (cuts shorter no longer than the segment of 1cm, more be conducive to follow-up ultramicro grinding, but it is time-consuming, processing cost is high, so most suitable no longer than the technique of 1cm), put into-2 DEG C ~ 12 DEG C freezer precoolings 18 ~ 24 hours, preferably put into-2 DEG C ~ 5 DEG C freezer precoolings 18 ~ 24 hours, then taking-up micronizer is crushed to more than 120 orders, obtain asparagus ultramicro pulpy thing, be directly used in and produce asparagus noodles, if be too busy to do it on producing, also asparagus slurry can being put into-28 DEG C ~-40 DEG C freezer quick-frozens, for subsequent use (temperature of quick-frozen is lower, the asparagus sensory of noodles made is made an appointment, but take into account production cost).Above-mentioned technique, asparagus is after K cryogenic treatment, moisture freezes, become stiffening, be easily ground into thinner granularity, freezing asparagus absorbs the heat pulverized and produce in crushing process, temperature can rise, but temperature higher than 30 DEG C, thus can not can keep the freshness of asparagus, remain nutritional labeling to greatest extent.
Get above-mentioned asparagus ultramicro pulpy thing or pass through the asparagus ultramicro pulpy thing thawed and freeze product 30 ~ 40 parts by weight, mix with the Strong flour of 60 ~ 70 parts by weight, be pressed into noodles shape with noodle machine, put into baking oven, dry 7h ~ 8h at 40 DEG C ~ 50 DEG C, obtain asparagus noodles.
Above-mentioned high muscle noodles, refer to the wheat flour of protein content more than 11.5%.In wheat flour, the content of protein is higher, and make noodles muscle degree stronger, slender elasticity is better, and it is stronger to chew sense.In order to obtain the better product of mouthfeel, preferred protein content of the present invention is the wheat flour of more than 13.0%.
According to liking of individual taste, the salt of 1 ~ 3 weight portion, the chickens' extract of 1 ~ 2 weight portion can be added on the basis of formula for a product of the present invention, the chopped spring onion powder etc. of 0.5 ~ 1 weight portion.
The eating method of this asparagus noodles: 1L clear water puts into pot boiled (can add chickens' extract, carrot, chopped spring onion, egg etc. according to personal like), put into appropriate asparagus noodles, after continuing boiled 2 ~ 3min, take out, i.e. edible (sauce can be admixed according to personal like).
The good effect that the present invention produces:
1. asparagus noodles micronizer process raw material asparagus of the present invention, asparagus fineness is little, and the products taste made is good.
2. the production of this asparagus noodles carries out at low temperatures, protects the nutritional labeling of asparagus to greatest extent, and products obtained therefrom is genuine, and pure in mouth feel, has the peculiar taste of new fresh asparagus.
3. the raw material of this asparagus noodle product, the ratio of flour and asparagus is 1:0.43 ~ 0.67, and the component content of asparagus is high.
Detailed description of the invention
The present invention is further illustrated below by specific embodiment, be easier to make advantages and features of the invention be understood, it should be understood that, following examples are only optimum production process of the present invention, instead of limitation of the present invention, any change carried out in production principle of the present invention, is all considered as a part of the present invention.
Embodiment 1
After new fresh asparagus is plucked, the silt on surface is fallen by clean water, the impurity such as dead twigs and withered leaves, be cut into the segment of length no longer than 1cm, put into-2 DEG C ~ 0 DEG C freezer precooling 18 hours, taking-up micronizer is crushed to more than 120 orders, obtains asparagus ultramicro pulpy thing, be directly used in produce asparagus noodles or put into-28 DEG C ~-40 DEG C freezer quick-frozens for subsequent use.
Embodiment 2
After new fresh asparagus is plucked, the silt on surface is fallen by clean water, the impurity such as dead twigs and withered leaves, be cut into the segment of length no longer than 1cm, put into 0 DEG C ~ 2 DEG C freezer precoolings 18 hours, taking-up micronizer is crushed to more than 120 orders, obtains asparagus ultramicro pulpy thing, be directly used in produce asparagus noodles or put into-28 DEG C ~-40 DEG C freezer quick-frozens for subsequent use.
Embodiment 3
After new fresh asparagus is plucked, the silt on surface is fallen by clean water, the impurity such as dead twigs and withered leaves, be cut into the segment of length no longer than 1cm, put into 2 DEG C ~ 5 DEG C freezer precoolings 18 hours, taking-up micronizer is crushed to more than 120 orders, obtains asparagus ultramicro pulpy thing, be directly used in produce asparagus noodles or put into-28 DEG C ~-40 DEG C freezer quick-frozens for subsequent use.
Embodiment 4
After new fresh asparagus is plucked, the silt on surface is fallen by clean water, the impurity such as dead twigs and withered leaves, be cut into the segment of length no longer than 1cm, put into 5 DEG C ~ 8 DEG C freezer precoolings 20 hours, taking-up micronizer is crushed to more than 120 orders, obtains asparagus ultramicro pulpy thing, be directly used in produce asparagus noodles or put into-28 DEG C ~-40 DEG C freezer quick-frozens for subsequent use.
Embodiment 5
After new fresh asparagus is plucked, the silt on surface is fallen by clean water, the impurity such as dead twigs and withered leaves, be cut into the segment of length no longer than 1cm, put into 10 DEG C ~ 12 DEG C freezer precoolings 24 hours, taking-up micronizer is crushed to more than 120 orders, obtains asparagus ultramicro pulpy thing, be directly used in produce asparagus noodles or put into-28 DEG C ~-40 DEG C freezer quick-frozens for subsequent use.
Embodiment 6
Get asparagus ultramicro pulpy thing that 30 parts of embodiments 1 obtain and 70 parts of protein contents are the Strong flour of 11.5%, after mixing, be pressed into noodles shape with noodle machine, put into baking oven, at 40 DEG C, dry 8h, obtain asparagus noodles.
Embodiment 7
Get asparagus ultramicro pulpy thing that 32 parts of embodiments 2 obtain and 68 parts of protein contents are the Strong flour of 13.0%, 1 part of chopped spring onion part, 1 portion of salt, after mixing, is pressed into noodles shape with noodle machine, puts into baking oven, at 50 DEG C, dry 8h, obtain asparagus noodles.
Embodiment 8
Get asparagus ultramicro pulpy thing that 36 parts of embodiments 3 obtain, 64 parts of protein contents be 13.5% Strong flour and 2 portions of salt, after mixing, be pressed into noodles shape with noodle machine, put into baking oven, at 45 DEG C, dry 7.5h, obtain asparagus noodles.
Embodiment 9
Get asparagus ultramicro pulpy thing that 40 parts of embodiments 2 obtain and 60 parts of protein contents are the Strong flour of 13.5%, after mixing, be pressed into noodles shape with noodle machine, put into baking oven, at 50 DEG C, dry 7h, obtain asparagus noodles.
Embodiment 1 ~ embodiment 5, judge the method for gained asparagus ultramicro pulpy material amount: the slurry getting about 5 grams puts into the cup containing 100ml clear water, firmly stir, leave standstill, if there is sediment, illustrate that the fineness of asparagus is thin not, can not for the production of high-quality asparagus noodles, if be translucent suspension, then asparagus ultramicro pulpy thing fineness is little, the asparagus sensory of noodles produced is finer and smoother, and quality is higher.
Asparagus noodles asparagus content of the present invention is high, and delicate mouthfeel, has the distinctive taste of new fresh asparagus, can use as staple food for a long time, be not fed up with eating, product is rich in asparagine and trace elements of selenium, molybdenum, chromium, manganese etc. more, there is adjustment organism metabolism, improve effect of body immunity.
Claims (2)
1. asparagus noodles, is characterized in that, after being mixed, be pressed into noodles shape form through oven dry with machine by the Strong flour of 60 ~ 70 parts by weight and the asparagus ultramicro pulpy thing of 30 ~ 40 parts by weight.
2. the production method of asparagus noodles as claimed in claim 1, is characterized in that comprising the steps:
(1) fresh and tender asparagus cleans up, and is cut into the segment no longer than 1cm, puts into-2 DEG C ~ 12 DEG C freezer precooling 18 ~ 24h;
(2) micronizer of the asparagus after precooling is crushed to more than 120 orders, and the asparagus ultramicro pulpy thing obtained is directly used in production asparagus noodles or puts into-28 DEG C ~-40 DEG C freezers for subsequent use;
(3) get asparagus ultramicro pulpy thing proportionally to mix with Strong flour, be pressed into noodles shape with machine, dry 7h ~ 8h at 40 DEG C ~ 50 DEG C, obtain asparagus noodles; Or
Get asparagus ultra micro frozen goods, proportionally mix with Strong flour after thawing, be pressed into noodles shape with machine, dry 7h ~ 8h at 40 DEG C ~ 50 DEG C, obtain asparagus noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510576423.2A CN105285704A (en) | 2015-09-11 | 2015-09-11 | Asparagus noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510576423.2A CN105285704A (en) | 2015-09-11 | 2015-09-11 | Asparagus noodles and preparation method thereof |
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| CN105285704A true CN105285704A (en) | 2016-02-03 |
Family
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| CN201510576423.2A Pending CN105285704A (en) | 2015-09-11 | 2015-09-11 | Asparagus noodles and preparation method thereof |
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| CN (1) | CN105285704A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876637A (en) * | 2016-04-29 | 2016-08-24 | 广西智宝科技有限公司 | Green asparagus noodles and making method thereof |
| CN106107506A (en) * | 2016-07-18 | 2016-11-16 | 莆田秀屿区群韬农业技术开发有限公司 | A kind of Thallus Gracilariae instant noodles and preparation method thereof |
| CN106852470A (en) * | 2016-12-20 | 2017-06-16 | 陶胜 | The processing method of asparagus nutrient tablet |
| CN106942594A (en) * | 2017-03-31 | 2017-07-14 | 湖南博大天能实业股份有限公司 | Asparagus dietary fiber vermicelli |
| CN111838539A (en) * | 2020-08-13 | 2020-10-30 | 贵州省桐梓县康利绿色食品有限公司 | Method for processing noodles by using bamboo shoot wastes |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876637A (en) * | 2016-04-29 | 2016-08-24 | 广西智宝科技有限公司 | Green asparagus noodles and making method thereof |
| CN106107506A (en) * | 2016-07-18 | 2016-11-16 | 莆田秀屿区群韬农业技术开发有限公司 | A kind of Thallus Gracilariae instant noodles and preparation method thereof |
| CN106852470A (en) * | 2016-12-20 | 2017-06-16 | 陶胜 | The processing method of asparagus nutrient tablet |
| CN106942594A (en) * | 2017-03-31 | 2017-07-14 | 湖南博大天能实业股份有限公司 | Asparagus dietary fiber vermicelli |
| CN111838539A (en) * | 2020-08-13 | 2020-10-30 | 贵州省桐梓县康利绿色食品有限公司 | Method for processing noodles by using bamboo shoot wastes |
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