CN105410656B - A kind of okra noodles and preparation method thereof - Google Patents
A kind of okra noodles and preparation method thereof Download PDFInfo
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- CN105410656B CN105410656B CN201510886992.7A CN201510886992A CN105410656B CN 105410656 B CN105410656 B CN 105410656B CN 201510886992 A CN201510886992 A CN 201510886992A CN 105410656 B CN105410656 B CN 105410656B
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- 239000001639 calcium acetate Substances 0.000 claims abstract description 12
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
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- QBKSWRVVCFFDOT-UHFFFAOYSA-N gossypol Chemical compound CC(C)C1=C(O)C(O)=C(C=O)C2=C(O)C(C=3C(O)=C4C(C=O)=C(O)C(O)=C(C4=CC=3C)C(C)C)=C(C)C=C21 QBKSWRVVCFFDOT-UHFFFAOYSA-N 0.000 description 2
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- 238000012356 Product development Methods 0.000 description 1
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- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- QHOPXUFELLHKAS-UHFFFAOYSA-N Thespesin Natural products CC(C)c1c(O)c(O)c2C(O)Oc3c(c(C)cc1c23)-c1c2OC(O)c3c(O)c(O)c(C(C)C)c(cc1C)c23 QHOPXUFELLHKAS-UHFFFAOYSA-N 0.000 description 1
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- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
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- 235000013339 cereals Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
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- 150000002213 flavones Chemical class 0.000 description 1
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- 201000005917 gastric ulcer Diseases 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930000755 gossypol Natural products 0.000 description 1
- 229950005277 gossypol Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
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- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
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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 belongs to food processing technology fields, more particularly to a kind of okra noodles and preparation method thereof, the raw material of okra noodles forms are as follows: 150-170 parts of flour, 8-12 parts of water, 30-40 parts of okra, 1.0-1.2 parts of potato starch, 0.5-0.75 parts of konjaku flour, 0.7-1.0 parts of Gluten, 0.5-0.7 parts of inositol hexaphosphate, 0.08-0.1 parts of calcium acetate, 2-3 parts of elscholtiza extracting solution, okra noodles prepared by the present invention are directly beaten preparation using fresh okra, not only simplify production process, production cost is reduced again, and increase the designs and varieties of noodles, it opened up a new way for efficient utilize of okra off standard, can boosting okra industry transition and upgrade, with high nutritive value.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of okra noodles and preparation method thereof.
Background technique
Okra (Abelmoschus esculentus (Linn.) Moench) it is called gumbo, swordweed, okra fruit meat
Matter is tender, taste lubrication, unique flavor, and nutritive value is high, rich in protein, free amino acid, VC, VA, VE multivitamin,
Minerals, flavones and stickiness glycoprotein are both delicious vegetables and health-care function full of nutrition.
Multinomial research has shown that the distinctive stickiness glycoprotein being made of pectin and polysaccharide etc. can not only help in okra young fruit
Digestion, treatment gastritis, and the resistance of body can be enhanced, keep arterial vascular elasticity, it is eaten for a long time to diseases such as gastric ulcer
With significant curative effect, and liver can be protected.Furthermore a large number of studies show that, the Aqueous extracts of okra young fruit not only have it is antifatigue,
Inhibit tumor cell proliferation and there are also treat to burn the special efficacies such as (boiling hot) wound.
In recent years, as okra artificial cultivation area constantly expands, plantation is distributed in apparent compartmentalization, on producing region
There is the superfluous situation in okra fresh goods sale part season in city, causes product market price to fluctuate, and okra is in marketing fresh
In the process since Individual Size is uneven, different, off standard ratio is higher, directly affects the economic benefit of the producer.
Okra converted products is less on the market at present, is far from satisfying people and processes food to okra growing demand,
The anxious exploitation to okra new product.The off standard to get off is selected using okra marketing fresh and carries out new product development, is not only extended
The industrial chain of okra, and can greatly improve the postpartum added value of okra.
Noodles are one of most common food of China, due to item processed, the difference of seasoning, so that various regions be made quantity crowd occur
More noodles kinds.But most noodles are formed with the flour processing of cereal or beans, generally the diet rich in starch
Fiber content is extremely low.During existing okra noodle making is standby, the main problems are as follows: 1, okra is mostly used greatly
Extracting solution or freeze-dried powder class, the drying process energy consumption of okra is high, and different drying process will cause different degrees of nutrition
Loss.Although the nutrient component damages of okra are less during vacuum freeze drying, energy consumption is especially high；2, okra exists
In dry or juice-extracting process, if color protection improper measures, it will cause a large amount of losses of chlorophyll, seriously affect the nutrition of product
With color；3, other a large amount of auxiliary materials, such as Chinese patent application is added in some noodles for utilizing okra production
(CN201410368526.5), okra additive amount is few, and mouthfeel, color more mix, and product obtained is both without the yellow autumn
The peculiar taste of certain herbaceous plants with big flowers does not have the bud green color of okra yet；4, in the prior art, such noodles period of storage of preparation is short.
Summary of the invention
In view of the above-mentioned problems existing in the prior art, it is used after being directly beaten the present invention provides a kind of fresh okra of utilization
Prepare the okra noodles of nutrition deliciousness, making noodles obtained, not only color is bud green, and fragrant in taste, exterior quality is good, nutrition
It is abundant, and it is rich in dietary fiber, while period of storage is long.
The present invention also provides a kind of preparation methods of okra noodles, and this method is simply controllable, the noodles success of preparation
Rate is high.
The present invention to achieve the goals above used by technical solution are as follows:
The present invention provides a kind of okra noodles, are made up of following raw material: 150-170 parts of flour, water 8-
12 parts, 30-40 parts of okra, 1.0-1.2 parts of potato starch, 0.5-0.75 parts of konjaku flour, 0.7-1.0 parts of Gluten, inositol
Six .5-0.7 parts of phosphoesterase 30s, 0.08-0.1 parts of calcium acetate, 2-3 parts of elscholtiza extracting solution.
Further, the elscholtiza extracting solution is that 3 parts of yellow rice wine, 15 parts of water, 0.2 part of sodium bicarbonate will be added in 6 portions of elscholtizas
And 0.06 part of citric acid filters to get filtrate after 10min is boiled in heating.
Further, the alcohol content of above-mentioned yellow rice wine is 16%.
The present invention also provides a kind of preparation methods of above-mentioned okra noodles, comprising the following steps:
(1) okra stalk impregnates 10min in salt water, dissection after cleaning, and adds water, calcium acetate mashing, crosses 60 meshes,
It is spare to obtain okra slurries；
(2) inositol hexaphosphate will be added in elscholtiza extracting solution, stirs evenly, stand 10min, it is spare；
(3) flour, konjaku flour, Gluten, potato starch are uniformly mixed, obtain mixed powder；
(4) by okra slurries and elscholtiza extracting solution be added to mix powder in and face, through rolling, after okra face is made
Item.
Okra used in the present invention is okra fresh goods, and the salt water is the aqueous sodium chloride that mass concentration is 15%
Liquid.
Gluten is added in right amount in the present invention primarily to enhancing nutrition and maintaining structure of dough well.Gluten
It is made of two kinds of protein of glutenin and alcohol soluble protein, the two meets water energy and forms strong mucedin network and assign
The distinctive property of wheat flour.Gluten is added in wheat flour to have a significant impact the farinograph parameter of dough, can be maintained well
The structure of dough.Meanwhile by adding calcium acetate in right amount, calcium ion can be chelated with a small amount of gossypol contained in okra,
Increase foodsafety, meanwhile, improve the nutritive value of noodles；Elscholtiza has antimicrobial spectrum wide and good antimicrobial effect, and has temperature
Effect in stomach tune increases the health value of noodles, meanwhile, extend the shelf life of noodles；Elscholtiza extracting solution was extracting
Cheng Zhong can make to boil and carry out in carbon dioxide atmosphere by the way that sodium bicarbonate and citric acid is added, and can reduce different miscellaneous taste,
Latter made noodles are added without other peculiar smell.
Advantages of the present invention are as follows:
(1) noodles are prepared using the directly mashing of fresh okra, not only simplify production process, and reduce production cost,
And the designs and varieties of noodles are increased, it, can boosting okra industry for the efficient using opened up a new way of okra off standard
Transition and upgrade；
(2) mashing processing is directly carried out using fresh okra, has not only accomplished to imitate utilization entirely without waste to raw material, but also
It has been maximally maintained nutrition and the functional component of okra, has improved dietary fiber content and its nutrition of okra noodles
Value, while also maintaining the distinctive bud green color of okra；
(3) appropriate to add inositol hexaphosphate and calcium acetate by the synergistic effect of each component, improve dough toughness and
The noodles sensory evaluation of extensibility, preparation is good, and strip-breaking rate is low, and by adding elscholtiza extracting solution in right amount, improves the guarantor of noodles
Strong value, extends period of storage.
Specific embodiment
In order to better understand the present invention, it is further illustrated below with reference to specific embodiment.
Embodiment 1
A kind of okra noodles, raw material are as follows: 150 parts of flour, 10 parts of water, 35 parts of okra, 1.1 parts of potato starch, evil spirit
0.5 part of taro powder, 1.0 parts of Gluten, 0.58 part of inositol hexaphosphate, 0.08 part of calcium acetate, 2 parts of elscholtiza extracting solution；
The elscholtiza extracting solution is that 3 parts of yellow rice wine, 15 parts of water, 0.2 part of sodium bicarbonate and 0.06 part of lemon will be added in 6 portions of elscholtizas
Lemon acid filters to get filtrate after 10min is boiled in heating；
The preparation method of okra noodles, comprising the following steps:
(1) okra stalk impregnates 10min in salt water, dissection after cleaning, and adds water, acetic acid, calcium acetate mashing, crosses 60
It is spare to obtain okra slurries for mesh；
(2) flour, konjaku flour, Gluten, potato starch are uniformly mixed, obtain mixed powder；
(3) by okra slurries and elscholtiza extracting solution be added to mix powder in and face, through rolling, after okra face is made
Item.
Embodiment 2
A kind of okra noodles, raw material are as follows: 162 parts of flour, 12 parts of water, 30 parts of okra, 1.0 parts of potato starch, evil spirit
0.75 part of taro powder, 0.85 part of Gluten, 0.5 part of inositol hexaphosphate, 0.09 part of calcium acetate, 3 parts of (preparation methods of elscholtiza extracting solution
With embodiment 1)；,
The preparation method is the same as that of Example 1.
Embodiment 3
A kind of okra noodles, raw material are as follows: 170 parts of flour, 8 parts of water, 40 parts of okra, 1.2 parts of potato starch, konjaku
0.65 part of powder, 0.7 part of Gluten, 0.7 part of inositol hexaphosphate, 0.1 part of calcium acetate, (preparation method is the same as real for 3 parts of elscholtiza extracting solution
Apply example 1)；
The preparation method is the same as that of Example 1.
Comparative example 1
A kind of okra noodles, raw material composition is essentially identical with embodiment 2, the difference is that: it is added without six phosphorus of inositol
Acid esters, calcium acetate and elscholtiza extracting solution, other raw materials and parts by weight are the same as embodiment 2.
Effect test
1. okra noodles prepared by embodiment 1-3 and comparative example 1 are to noodles ratio of briquetting, cooking loss rate and strip-breaking rate
Detection statistics are carried out, concrete outcome is shown in Table 1.
Table 1
2. okra noodles prepared by embodiment 2 and comparative example 1 are under 4 DEG C of refrigerated conditions, respectively in 1d, 10d,
20d randomly selects noodles as sample, carries out Micro biological Tests, the results are shown in Table 2.
The measurement of total plate count: GB4789.2-2010
The measurement of mould: GB4789.15-2010
Table 2
3. the subjective appreciation group formed by 10 by the syndic trained in advance, respectively to the color of noodles, appearance
Characteristic, mouthfeel, toughness, slickness are evaluated, and evaluation criterion is as follows:
Color: full marks 10 divide；Noodles have vivid green: 8.5-10 divides；Color is darker: 6-8.4 points；Pale colour burnt hair
Luminance difference: 1-5.9 points；
Appearance characteristics: full marks 25 divide；Surface texture is fine and smooth, and dilation is good: 21-25 points；Sophistication and dilation are general:
15-20.9 points；Rough surface, noodles adhesion, deformation: 1-14.9 points；
Mouthfeel: full marks 25 divide；With the fragrant of okra when trial test, 21-25 points；Basic free from extraneous odour 15-20.9 points；Have
Peculiar smell: 1-14.9 points；
Toughness: full marks 25 divide；Noodles have chewy texture when chewing, and elasticity is good: 21-25 points；Chewy texture and elasticity are general: 15-
20.9 points；Chewy texture is poor, and elasticity is insufficient: 1-14.9 points；
Slickness: full marks 15 divide；Noodles are smooth when trial test: 10-15 points；It is rougher: 7-9.9 points；Smooth degree is poor, slightly
It is rough: 1-6.9 points.
Specific evaluation result is shown in Table 3.
Table 3
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by the limit of embodiment
System, other any changes made without departing from the spirit and principles of the present invention, modification, combination, substitution, simplification should be
Equivalence replacement mode, is included within the scope of the present invention.
Claims (4)
1. a kind of okra noodles, which is characterized in that be made up of following raw material: 150-170 parts of flour, water 8-12
Part, 30-40 parts of okra, 1.0-1.2 parts of potato starch, 0.5-0.75 parts of konjaku flour, 0.7-1.0 parts of Gluten, inositol six
.5-0.7 parts of phosphoesterase 30,0.08-0.1 parts of calcium acetate, 2-3 parts of elscholtiza extracting solution.
2. okra noodles according to claim 1, which is characterized in that the elscholtiza extracting solution is that will add in 6 portions of elscholtizas
Enter 3 parts of yellow rice wine, 15 parts of water, 0.2 part of sodium bicarbonate and 0.06 part of citric acid to filter to get filtrate after 10min is boiled in heating.
3. okra noodles according to claim 2, which is characterized in that the alcohol content of the yellow rice wine is 16%.
4. a kind of preparation method of okra noodles as described in any one of claims 1-3, which is characterized in that including following step
It is rapid:
(1) okra stalk impregnates 10min in salt water, dissection after cleaning, and adds water, calcium acetate mashing, crosses 60 meshes, obtain yellow
Gumbo slurries are spare；
(2) inositol hexaphosphate will be added in elscholtiza extracting solution, stirs evenly, stand 10min, it is spare；
(3) flour, konjaku flour, Gluten, potato starch are uniformly mixed, obtain mixed powder；
(4) by okra slurries and elscholtiza extracting solution be added to mix powder in and face, through rolling, after okra noodles are made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510886992.7A CN105410656B (en) | 2015-12-07 | 2015-12-07 | A kind of okra noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510886992.7A CN105410656B (en) | 2015-12-07 | 2015-12-07 | A kind of okra noodles and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN105410656A CN105410656A (en) | 2016-03-23 |
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| CN105918847A (en) * | 2016-04-29 | 2016-09-07 | 广西智宝科技有限公司 | Abelmoschus esculentus noodles and preparation method thereof |
| CN105918904A (en) * | 2016-04-29 | 2016-09-07 | 广西容县天顺石斛有限公司 | Dendrobium-donkey-hid gelatin cakes and preparation method thereof |
| CN105851940A (en) * | 2016-05-27 | 2016-08-17 | 岭南师范学院 | Health-care okra and mashed-cuttlefish pills and making method thereof |
| CN106307042A (en) * | 2016-07-20 | 2017-01-11 | 洛阳恒梅农业种植有限公司 | Formula and production technology of okra fine dried noodles |
| CN106722101A (en) * | 2016-11-23 | 2017-05-31 | 大荔县大家果蔬面食专业合作社 | A kind of gumbo noodles and preparation method thereof |
| CN108522986A (en) * | 2018-04-16 | 2018-09-14 | 涡阳县顶康种植专业合作社 | A kind of okra green nourishing vermicelli and its preparation process |
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| JP2003019188A (en) * | 2001-07-09 | 2003-01-21 | Takeda-Kirin Foods Corp | Deodorant |
| CN103734606A (en) * | 2013-11-26 | 2014-04-23 | 明光市白云面粉有限公司 | Heat-clearing health care noodle and preparation method thereof |
| CN103781371A (en) * | 2011-09-16 | 2014-05-07 | 花王株式会社 | Solid composition |
| CN104323134A (en) * | 2014-10-22 | 2015-02-04 | 安徽顶康食品有限公司 | Okra and rye health noodle and preparation method thereof |
| CN104397039A (en) * | 2014-10-14 | 2015-03-11 | 合肥庭索环保材料有限公司 | Preparation for preventing cable from being bitten by mouse |
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| JP2003019188A (en) * | 2001-07-09 | 2003-01-21 | Takeda-Kirin Foods Corp | Deodorant |
| CN103781371A (en) * | 2011-09-16 | 2014-05-07 | 花王株式会社 | Solid composition |
| CN103734606A (en) * | 2013-11-26 | 2014-04-23 | 明光市白云面粉有限公司 | Heat-clearing health care noodle and preparation method thereof |
| CN104397039A (en) * | 2014-10-14 | 2015-03-11 | 合肥庭索环保材料有限公司 | Preparation for preventing cable from being bitten by mouse |
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