CN105410658A - Rhodomyrtus tomentosa and matcha fine dried noodles and preparation method thereof - Google Patents
Rhodomyrtus tomentosa and matcha fine dried noodles and preparation method thereof Download PDFInfo
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- CN105410658A CN105410658A CN201510910002.9A CN201510910002A CN105410658A CN 105410658 A CN105410658 A CN 105410658A CN 201510910002 A CN201510910002 A CN 201510910002A CN 105410658 A CN105410658 A CN 105410658A
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- fingers
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- juice
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- twisted
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000007994 Rhodomyrtus tomentosa Species 0.000 title abstract 5
- 235000007234 Rhodomyrtus tomentosa Nutrition 0.000 title abstract 5
- 244000269722 Thea sinensis Species 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 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 6
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 239000003513 alkali Substances 0.000 claims abstract description 6
- 235000005911 diet Nutrition 0.000 claims abstract description 6
- 230000000378 dietary effect Effects 0.000 claims abstract description 6
- 235000009569 green tea Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 6
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 6
- 239000000661 sodium alginate Substances 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 17
- 235000013616 tea Nutrition 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 9
- 238000005057 refrigeration Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 230000007935 neutral effect Effects 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N acetic acid Substances CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 3
- 229960005070 ascorbic acid Drugs 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- 239000002211 L-ascorbic acid Substances 0.000 abstract 1
- 235000000069 L-ascorbic acid Nutrition 0.000 abstract 1
- 239000000834 fixative Substances 0.000 abstract 1
- 239000002562 thickening agent Substances 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241001534872 Melastomataceae Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 210000002784 stomach Anatomy 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)
- Noodles (AREA)
Abstract
The invention discloses rhodomyrtus tomentosa and matcha fine dried noodles and a preparation method thereof and belongs to the technical field of food processing. The fine dried noodles are formed by processing, by mass, 100-200 parts of flour, 50-60 parts of rhodomyrtus tomentosa, 4-6 parts of matcha powder, 1-5 parts of salt, 0.1-0.5 part of dietary alkali, 0.02-0.08 part of L-ascorbic acid, 50-80 parts of starch, 0.5-1.5 parts of sodium alginate and 1-1.5 parts of a thickener. According to the rhodomyrtus tomentosa and matcha fine dried noodles, the smoothness of the fine dried noodles is improved, and the taste is good; on the basis of no use of pigment and color fixative, the produced fine dried noodles can maintain natural color, flavor and nutrition of rhodomyrtus tomentosa and green tea, conform to tastes of people of different ages, are safe and nonhazardous and have huge market economic benefit and development application prospect.
Description
Technical field
The invention belongs to food processing technology field, relate to twisting with the fingers a kind ofly and smear tea noodle.
Background technology
China is vermicelli food production state maximum in the world and country of consumption.Vermicelli industry is own through developing 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, pursuing nutrition and healthy society, traditional vermicelli lose the splendidness toward mouth gradually because its batching is single, mouthfeel is not good enough, nutritive value is lower.
Fruit formal name used at school MelastomadodecandrumLour is twisted with the fingers on ground.Belong to Melastomataceae tomonea plant, to fall eggplant, Fructus Fici tikouae, PUDIJIN also known as open country.Its fruit is circular, and meat, can eat raw, sweet good to eat.Modern clinical research shows: ground is harvested has the effects such as antitumor, anti-ageing, hypoglycemic, reducing blood lipid.
Summary of the invention
The present invention, in order to solve the problem that pin tradition vermicelli kind is single, nutritive value is lower, provides to twist with the fingers a kind ofly and smears tea noodle.Twist with the fingers of the present inventionly and smear the smooth degree that tea noodle not only increases vermicelli, mouthfeel is good, on the basis not using pigment and color stabilizer, enable that the vermicelli of production are retentively twisted with the fingers, the natural colored of green tea, local flavor and nutrition, be applicable to different age people taste, and safety non-toxic evil, there is huge market economy benefit and development prospect.
For achieving the above object, embodiment of the present invention are:
Twist with the fingers and smear a tea noodle, it is characterized in that described vermicelli are formed by following Raw material processing according to mass parts: flour 100 ~ 200, twist with the fingers 50 ~ 60, matcha powder 4 ~ 6, salt 1 ~ 5, dietary alkali 0.1 ~ 0.5, L-AA 0.02 ~ 0.08, starch 50 ~ 80, sodium alginate 0.5 ~ 1.5.
Twist with the fingers and smear a tea noodle preparation method, the steps include:
(1) raw material preparation: ground is twisted with the fingers in fruit juice extractor and smashs to pieces, ground is twisted with the fingers juice and mix in 1:6 ratio with water, twist with the fingers the pectase of juice quality 3-5% intensively, be heated to 50-60 DEG C, after lixiviate 5-6 hour, get juice with after 60 order filter-cloth filterings, twist with the fingers juice with obtaining;
(2) and face: juice mixing is twisted with the fingers on flour, matcha powder, salt, dietary alkali, L-AA, starch, sodium alginate and step (1) gained ground and puts into dough mixing machine neutral plane, the time is 20-30min, and temperature is 25-30 DEG C;
(3) slaking: step (2) gained mixture is put into aging machine stirring at low speed, the time is 30-300min;
(4) sheet, slitting is rolled: become 1-1.2mm to wear by rolling sheet in step (3) gained mixture feeding flaking machine, then send into slitting in cutting cutter;
(5) dry, cut off: sent in drying chamber by step (4) gained noodles and dry, temperature is 40-45 DEG C, and the time is 5-8 hour, cuts off by specification;
(6) pack refrigeration: by step (5) cut off after noodles packed after put into refrigerating chamber refrigeration, temperature is 1-5 DEG C, ground twist with the fingers smear tea noodle.
Described green tea powder is the ultra-fine green tea powder of 200-300 order.
Detailed description of the invention
Ground is twisted with the fingers and is smeared tea noodle technological process: ground twist with the fingers juice preparation → flour, twist with the fingers juice, matcha powder and auxiliary material and allocate → and face → slaking → roll sheet, slitting → oven dry, cut-out → → packed refrigeration.
Example:
(1) raw material preparation: 5kg is twisted with the fingers in fruit juice extractor and smashs to pieces, ground is twisted with the fingers juice and mix in 1:6 ratio with water, the intensively pectase of sth. made by twisting juice quality 3-5%, be heated to 50-60 DEG C, lixiviate, after 5 hours, is got juice with after 60 order filter-cloth filterings, is twisted with the fingers juice with obtaining;
(2) and face: 10kg flour, 0.5kg matcha powder, 0.2kg salt, 0.01kg dietary alkali, 0.002kgL-ascorbic acid, 5kg starch, 0.05kg sodium alginate and gained are twisted with the fingers juice mixing and put into dough mixing machine neutral plane, time is 30min, and temperature is 30 DEG C;
(3) slaking: gained mixture is put into aging machine stirring at low speed, the time is 50min;
(4) sheet, slitting is rolled: become 1mm to wear by rolling sheet in gained mixture feeding flaking machine, then send into slitting in cutting cutter;
(5) dry, cut off: sent in drying chamber by gained noodles and dry, temperature is 40 DEG C, and the time is 6 hours, cuts off by specification;
(6) pack refrigeration: by cut off after noodles packed after put into refrigerating chamber refrigeration, temperature is 1 DEG C, ground twist with the fingers smear tea noodle.
Claims (3)
1. ground is twisted with the fingers and is smeared a tea noodle, it is characterized in that described vermicelli are formed by following Raw material processing according to mass parts: flour 100 ~ 200, twist with the fingers 50 ~ 60, matcha powder 4 ~ 6, salt 1 ~ 5, dietary alkali 0.1 ~ 0.5, L-AA O.02 ~ 0.08, starch 50 ~ 80, sodium alginate 0.5 ~ 1.5.
2. a ground is twisted with the fingers and is smeared tea noodle and preparation method thereof, it is characterized in that, comprises following steps:
A prepared by () raw material: twisted with the fingers in fruit juice extractor on ground and smash to pieces, ground is twisted with the fingers juice and mix in 1:6 ratio with water, twist with the fingers the pectase of juice quality 3-5% intensively, be heated to 50-60 DEG C, after lixiviate 5-6 hour, get juice, twist with the fingers juice with obtaining with after 60 order filter-cloth filterings;
(b) and face: juice mixing is twisted with the fingers on flour, matcha powder, salt, dietary alkali, L-AA, starch, sodium alginate and step (a) gained ground described in claim 1 and puts into dough mixing machine neutral plane, the time is 20-30min, and temperature is 25-30 DEG C;
(c) slaking: step (b) gained mixture is put into aging machine stirring at low speed, the time is 30-300min;
D () rolls sheet, slitting: become 1-1.2mm to wear by rolling sheet in step (c) gained mixture feeding flaking machine, then send into slitting in cutting cutter;
E () dries, cut-out: sent in drying chamber by step (e) gained noodles and dry, temperature is 40-45 DEG C, and the time is 5-8 hour, cuts off by specification;
(f) pack refrigeration: by step (e) cut off after noodles packed after put into refrigerating chamber refrigeration, temperature is 1-5 DEG C, ground twist with the fingers smear tea noodle.
3. according to claim 1 sth. made by twisting smears tea noodle a kind ofly, it is characterized in that: described green tea powder is the ultra-fine green tea powder of 200-300 order.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510910002.9A CN105410658A (en) | 2015-12-10 | 2015-12-10 | Rhodomyrtus tomentosa and matcha fine dried noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510910002.9A CN105410658A (en) | 2015-12-10 | 2015-12-10 | Rhodomyrtus tomentosa and matcha fine dried noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410658A true CN105410658A (en) | 2016-03-23 |
Family
ID=55489578
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510910002.9A Withdrawn CN105410658A (en) | 2015-12-10 | 2015-12-10 | Rhodomyrtus tomentosa and matcha fine dried noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410658A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418178A (en) * | 2016-12-20 | 2017-02-22 | 绩溪袁稻农业产业科技有限公司 | Nutritional buckwheat noodles |
| CN113397102A (en) * | 2021-07-01 | 2021-09-17 | 贵州金炜食品有限公司 | Matcha fine dried noodles |
| CN113796492A (en) * | 2021-08-18 | 2021-12-17 | 保定茶语轩商贸有限公司 | Matcha and Chinese yam fine dried noodles and making method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440352A (en) * | 2010-10-15 | 2012-05-09 | 南通玺路贸易有限公司 | Preparation method of matcha coarse cereal noodles |
| CN103947937A (en) * | 2014-04-23 | 2014-07-30 | 塔里木大学 | Fine dried noodles with tomato flavor |
| CN104012860A (en) * | 2014-03-21 | 2014-09-03 | 聂海洲 | Chickpea fine dried noodles and preparation method thereof |
| CN104351878A (en) * | 2014-11-30 | 2015-02-18 | 杨达宇 | Healthcare melastoma dodecandrum lour fruit vinegar drink and production method |
| CN104397588A (en) * | 2014-11-06 | 2015-03-11 | 河南科技学院 | Dried noodles containing broussonetia papyrifera leaves and preparation method thereof |
-
2015
- 2015-12-10 CN CN201510910002.9A patent/CN105410658A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440352A (en) * | 2010-10-15 | 2012-05-09 | 南通玺路贸易有限公司 | Preparation method of matcha coarse cereal noodles |
| CN104012860A (en) * | 2014-03-21 | 2014-09-03 | 聂海洲 | Chickpea fine dried noodles and preparation method thereof |
| CN103947937A (en) * | 2014-04-23 | 2014-07-30 | 塔里木大学 | Fine dried noodles with tomato flavor |
| CN104397588A (en) * | 2014-11-06 | 2015-03-11 | 河南科技学院 | Dried noodles containing broussonetia papyrifera leaves and preparation method thereof |
| CN104351878A (en) * | 2014-11-30 | 2015-02-18 | 杨达宇 | Healthcare melastoma dodecandrum lour fruit vinegar drink and production method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418178A (en) * | 2016-12-20 | 2017-02-22 | 绩溪袁稻农业产业科技有限公司 | Nutritional buckwheat noodles |
| CN113397102A (en) * | 2021-07-01 | 2021-09-17 | 贵州金炜食品有限公司 | Matcha fine dried noodles |
| CN113796492A (en) * | 2021-08-18 | 2021-12-17 | 保定茶语轩商贸有限公司 | Matcha and Chinese yam fine dried noodles and making method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160323 |