CN105341685A - Amorphophallus noodles and preparation method thereof - Google Patents
Amorphophallus noodles and preparation method thereof Download PDFInfo
- Publication number
- CN105341685A CN105341685A CN201510944780.XA CN201510944780A CN105341685A CN 105341685 A CN105341685 A CN 105341685A CN 201510944780 A CN201510944780 A CN 201510944780A CN 105341685 A CN105341685 A CN 105341685A
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- CN
- China
- Prior art keywords
- parts
- konjaku
- milk
- konjak
- fish meal
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241001278826 Amorphophallus Species 0.000 title abstract 6
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 235000019733 Fish meal Nutrition 0.000 claims abstract description 16
- 239000004467 fishmeal Substances 0.000 claims abstract description 16
- 239000008267 milk Substances 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 16
- 210000004080 milk Anatomy 0.000 claims abstract description 16
- 241000209140 Triticum Species 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- -1 compound amino acid Chemical class 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 244000017020 Ipomoea batatas Species 0.000 claims abstract 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract 3
- 229920002752 Konjac Polymers 0.000 claims description 51
- 235000010485 konjac Nutrition 0.000 claims description 31
- 235000004976 Solanum vernei Nutrition 0.000 claims description 13
- 241000352057 Solanum vernei Species 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims 3
- 239000007864 aqueous solution Substances 0.000 claims 2
- 238000001035 drying Methods 0.000 claims 2
- 239000011812 mixed powder Substances 0.000 claims 2
- 239000000203 mixture Substances 0.000 claims 2
- 241000196324 Embryophyta Species 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral 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
Abstract
The invention discloses amorphophallus noodles and a preparation method thereof. The amorphophallus noodles comprise the following raw materials in parts by weight: 150-250 parts of wheat flour, 1-3 parts of compound amino acid, 4-6 parts of table salt, 3-5 parts of fish meal, 5-7 parts of milk, 25-35 parts of amorphophallus, 3-5 parts of decavitamin, 15-25 parts of purple sweet potato and 15-25 parts of water. The amorphophallus noodles prepared by the invention are simple in technology, and are mellow, full, tough and chewy in mouthfeel; fish meal and milk are added when in preparation, and the calcium content of the noodles can be improved; the amorphophallus noodles are low in calorie, have no sugar, and have certain health efficacies of reducing fat and pressure, losing weight, supplying calcium and the like.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of konjak noodle and preparation method thereof.
Background technology
Konjaku, containing 16 seed amino acids, ten kinds of mineral trace elements and abundant food fiber, to preventing and treating diabetes, hypertension has special efficacy; Konjaku low-heat, low fat, low sugar, a kind of first-class not only lavish, but also food of being healthy and strong of curing the disease be can be described as to the crowd of prevention and therapy colon cancer, breast cancer, obesity, the multiple common chronic disease of multiple gastrointestinal disturbances system can also be prevented and treated, as can be seen here, konjaku is a kind of " good medicine of being bestowed by heaven ", eats and has everything to gain and nothing to lose.
Existing noodles are generally wheat flours is raw material, be processed as fresh noodle or dry as vermicelli, its mouthfeel is poor, and does not have health care, so only there is the food of the effect of allaying one's hunger can not meet the living needs that modern people pay attention to self health care, konjaku flour food acids is dissolved expanded, and the time of more existing expanded konjaku flour is short, the konjak noodle of preparation, eliminate astringent taste and the viscosity of konjaku flour, edible do not have viscosity, and therefore, more existing sensory of noodles is smooth, have chewiness.
Summary of the invention
In view of the above problems, the object of the present invention is to provide a kind of nutritious konjak noodle and preparation method thereof.
For achieving the above object, the invention provides following technical scheme:
A kind of konjak noodle, described konjak noodle is made up of the raw material of following weight portion:
Wheat flour 150-250 part, compound amino acid 1-3 part, salt 4-6 part, fish meal 3-5 part, milk 5-7 part, konjaku 25-35 part, B B-complex 3-5 part, purple potato 15-25 part, water 15-25 part.
Further, described konjak noodle is made up of the raw material of following weight portion:
Wheat flour 150 parts, compound amino acid 1 part, salt 4 parts, fish meal 3 parts, 5 parts, milk, konjaku 25 parts, B B-complex 3 parts, purple potato 15 parts, 15 parts, water.
Further, described konjak noodle is made up of the raw material of following weight portion:
Wheat flour 200 parts, compound amino acid 2 parts, salt 5 parts, fish meal 4 parts, 6 parts, milk, konjaku 30 parts, B B-complex 4 parts, purple potato 20 parts, 20 parts, water.
Further, described konjak noodle is made up of the raw material of following weight portion:
Wheat flour 250 parts, compound amino acid 3 parts, salt 6 parts, fish meal 5 parts, 7 parts, milk, konjaku 35 parts, B B-complex 5 parts, purple potato 25 parts, 25 parts, water.
The invention has the beneficial effects as follows: konjak noodle prepared by the present invention, technique is simple, smooth in taste is mellow and full, chewiness, fish meal, milk is added when making, the calcium content of noodles can be improved, konjak noodle heat of the present invention is low, sugar-free, health-care efficacies such as having certain blood fat-reducing blood pressure-decreasing, lose weight, replenish the calcium.
Detailed description of the invention
Below in conjunction with embodiment, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only a part of 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 one
A kind of konjak noodle, described konjak noodle is made up of the raw material of following weight portion:
Wheat flour 150-250 part, compound amino acid 1-3 part, salt 4-6 part, fish meal 3-5 part, milk 5-7 part, konjaku 25-35 part, B B-complex 3-5 part, purple potato 15-25 part, water 15-25 part.
Embodiment two
A kind of konjak noodle, described konjak noodle is made up of the raw material of following weight portion:
Wheat flour 150 parts, compound amino acid 1 part, salt 4 parts, fish meal 3 parts, 5 parts, milk, konjaku 25 parts, B B-complex 3 parts, purple potato 15 parts, 15 parts, water.
Embodiment three
A kind of konjak noodle, described konjak noodle is made up of the raw material of following weight portion:
Wheat flour 200 parts, compound amino acid 2 parts, salt 5 parts, fish meal 4 parts, 6 parts, milk, konjaku 30 parts, B B-complex 4 parts, purple potato 20 parts, 20 parts, water.
Embodiment four
A kind of konjak noodle, described konjak noodle is made up of the raw material of following weight portion:
Wheat flour 250 parts, compound amino acid 3 parts, salt 6 parts, fish meal 5 parts, 7 parts, milk, konjaku 35 parts, B B-complex 5 parts, purple potato 25 parts, 25 parts, water.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. a konjak noodle, is characterized in that, described konjak noodle is made up of the raw material of following weight portion:
Wheat flour 150-250 part, compound amino acid 1-3 part, salt 4-6 part, fish meal 3-5 part, milk 5-7 part, konjaku 25-35 part, B B-complex 3-5 part, purple potato 15-25 part, water 15-25 part.
2. a kind of konjak noodle according to claim 1, is characterized in that, described konjak noodle is made up of the raw material of following weight portion:
Wheat flour 150 parts, compound amino acid 1 part, salt 4 parts, fish meal 3 parts, 5 parts, milk, konjaku 25 parts, B B-complex 3 parts, purple potato 15 parts, 15 parts, water.
3. a kind of konjak noodle according to claim 1, is characterized in that, described konjak noodle is made up of the raw material of following weight portion:
Wheat flour 200 parts, compound amino acid 2 parts, salt 5 parts, fish meal 4 parts, 6 parts, milk, konjaku 30 parts, B B-complex 4 parts, purple potato 20 parts, 20 parts, water.
4. a kind of konjak noodle according to claim 1, is characterized in that, described konjak noodle is made up of the raw material of following weight portion:
Wheat flour 250 parts, compound amino acid 3 parts, salt 6 parts, fish meal 5 parts, 7 parts, milk, konjaku 35 parts, B B-complex 5 parts, purple potato 25 parts, 25 parts, water.
5. a preparation method for the konjak noodle according to claim 1-4 any one, is characterized in that, comprises the steps:
(1), after konjaku, purple potato being cleaned peeling, send into after drying plant is dried and pulverize with pulverizer, cross 100 mesh sieves, obtain konjak purple sweet potato mixed powder;
(2) compound amino acid, B B-complex, salt is soluble in water, stirring and dissolving, obtains mixed aqueous solution;
(3) the konjak purple sweet potato mixed powder of wheat flour, fish meal, milk, step (1) gained is sent into dough mixing machine, tentatively mix, obtain mixture A;
(4) mixed aqueous solution of step (2) gained is added dough mixing machine, proceed mixing, carry out multiple tracks roll-in after obtaining konjaku dough, be pressed into smooth wearing;
(5) wearing of step (4) gained is cut into the wide noodles of 1.5-2.5mm by cutting cutter, carries out drying, packaging, obtains described konjak noodle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510944780.XA CN105341685A (en) | 2015-12-16 | 2015-12-16 | Amorphophallus noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510944780.XA CN105341685A (en) | 2015-12-16 | 2015-12-16 | Amorphophallus noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341685A true CN105341685A (en) | 2016-02-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510944780.XA Pending CN105341685A (en) | 2015-12-16 | 2015-12-16 | Amorphophallus noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105341685A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942195A (en) * | 2016-05-31 | 2016-09-21 | 安徽省远华粮油工贸有限责任公司 | Corn flavor noodles and making method thereof |
| CN105995512A (en) * | 2016-05-31 | 2016-10-12 | 安徽省远华粮油工贸有限责任公司 | Noodles with tomato flavor and making method thereof |
| CN105995511A (en) * | 2016-05-31 | 2016-10-12 | 安徽省远华粮油工贸有限责任公司 | Pumpkin flavor noodles and preparation method thereof |
| CN106036453A (en) * | 2016-05-31 | 2016-10-26 | 安徽省远华粮油工贸有限责任公司 | Carrot-flavored noodles and preparation method thereof |
| CN106036452A (en) * | 2016-05-31 | 2016-10-26 | 安徽省远华粮油工贸有限责任公司 | Noodles with flavor of shitake mushrooms and preparation method of noodles |
| CN106071776A (en) * | 2016-05-31 | 2016-11-09 | 安徽省远华粮油工贸有限责任公司 | A kind of mustard wheat local flavor noodles and preparation method thereof |
| CN106071773A (en) * | 2016-05-31 | 2016-11-09 | 安徽省远华粮油工贸有限责任公司 | A kind of Herba Spinaciae local flavor noodles and preparation method thereof |
| CN106071772A (en) * | 2016-05-31 | 2016-11-09 | 安徽省远华粮油工贸有限责任公司 | A kind of Semen phaseoli radiati local flavor noodles and preparation method thereof |
| CN106071775A (en) * | 2016-05-31 | 2016-11-09 | 安徽省远华粮油工贸有限责任公司 | A kind of Fructus Solani melongenae local flavor noodles and preparation method thereof |
| CN106071774A (en) * | 2016-05-31 | 2016-11-09 | 安徽省远华粮油工贸有限责任公司 | A kind of Rhizoma Steudnerae Henryanae local flavor noodles and preparation method thereof |
| CN106234999A (en) * | 2016-09-13 | 2016-12-21 | 宜垦(天津)农业制品有限公司 | A kind of Rhizoma amorphophalli Semen avenae nudae noodles |
| CN108419995A (en) * | 2018-03-26 | 2018-08-21 | 广东日可威富硒食品有限公司 | A kind of pumpkin health caring noodles and preparation method thereof |
-
2015
- 2015-12-16 CN CN201510944780.XA patent/CN105341685A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942195A (en) * | 2016-05-31 | 2016-09-21 | 安徽省远华粮油工贸有限责任公司 | Corn flavor noodles and making method thereof |
| CN105995512A (en) * | 2016-05-31 | 2016-10-12 | 安徽省远华粮油工贸有限责任公司 | Noodles with tomato flavor and making method thereof |
| CN105995511A (en) * | 2016-05-31 | 2016-10-12 | 安徽省远华粮油工贸有限责任公司 | Pumpkin flavor noodles and preparation method thereof |
| CN106036453A (en) * | 2016-05-31 | 2016-10-26 | 安徽省远华粮油工贸有限责任公司 | Carrot-flavored noodles and preparation method thereof |
| CN106036452A (en) * | 2016-05-31 | 2016-10-26 | 安徽省远华粮油工贸有限责任公司 | Noodles with flavor of shitake mushrooms and preparation method of noodles |
| CN106071776A (en) * | 2016-05-31 | 2016-11-09 | 安徽省远华粮油工贸有限责任公司 | A kind of mustard wheat local flavor noodles and preparation method thereof |
| CN106071773A (en) * | 2016-05-31 | 2016-11-09 | 安徽省远华粮油工贸有限责任公司 | A kind of Herba Spinaciae local flavor noodles and preparation method thereof |
| CN106071772A (en) * | 2016-05-31 | 2016-11-09 | 安徽省远华粮油工贸有限责任公司 | A kind of Semen phaseoli radiati local flavor noodles and preparation method thereof |
| CN106071775A (en) * | 2016-05-31 | 2016-11-09 | 安徽省远华粮油工贸有限责任公司 | A kind of Fructus Solani melongenae local flavor noodles and preparation method thereof |
| CN106071774A (en) * | 2016-05-31 | 2016-11-09 | 安徽省远华粮油工贸有限责任公司 | A kind of Rhizoma Steudnerae Henryanae local flavor noodles and preparation method thereof |
| CN106234999A (en) * | 2016-09-13 | 2016-12-21 | 宜垦(天津)农业制品有限公司 | A kind of Rhizoma amorphophalli Semen avenae nudae noodles |
| CN108419995A (en) * | 2018-03-26 | 2018-08-21 | 广东日可威富硒食品有限公司 | A kind of pumpkin health caring noodles and preparation method thereof |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160224 |
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| WD01 | Invention patent application deemed withdrawn after publication |