CN106173963A - A kind of dried Fructus Vitis viniferae hand-pulled noodles manufacture method - Google Patents
A kind of dried Fructus Vitis viniferae hand-pulled noodles manufacture method Download PDFInfo
- Publication number
- CN106173963A CN106173963A CN201610667481.0A CN201610667481A CN106173963A CN 106173963 A CN106173963 A CN 106173963A CN 201610667481 A CN201610667481 A CN 201610667481A CN 106173963 A CN106173963 A CN 106173963A
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- CN
- China
- Prior art keywords
- hand
- vitis viniferae
- fructus vitis
- pulled noodles
- dried fructus
- Prior art date
- 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.)
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Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 29
- 235000009392 Vitis Nutrition 0.000 title claims abstract description 28
- 241000219095 Vitis Species 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 235000013355 food flavoring agent Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 2
- 208000007502 anemia Diseases 0.000 abstract description 6
- 210000003734 kidney Anatomy 0.000 abstract description 6
- 238000010792 warming Methods 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 206010043554 thrombocytopenia Diseases 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000002372 labelling Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001256 tonic effect Effects 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
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of dried Fructus Vitis viniferae hand-pulled noodles manufacture method, it is characterised in that with dried Fructus Vitis viniferae, Radix Glycyrrhizae as raw material, and add flour, wheat flour, Oryza glutinosa powder and water, through chopping, stirring, mixed fermentation, dough-making powder, hand-pulled noodles, boil face step making.The present invention uses dried Fructus Vitis viniferae, Radix Glycyrrhizae to be raw material, and adds flour, wheat flour, Oryza glutinosa powder and water, prepares the dried Fructus Vitis viniferae hand-pulled noodles possessing vim and vigour, warming the kidney effect.Finished product dried Fructus Vitis viniferae hand-pulled noodles maintains local flavor and the nutritional labeling of dried Fructus Vitis viniferae, and formula is containing higher dietary fiber, hand-pulled noodles good springiness, and mouthfeel is good, is suitable for child, women and weak anemia person and eats use, can replenishing blood and vital energy, warming the kidney, help improve anemia, thrombocytopenia.
Description
Technical field
Field of food of the present invention, is specifically related to a kind of dried Fructus Vitis viniferae hand-pulled noodles manufacture method.
Background technology
Dried Fructus Vitis viniferae is sun cured or the fruit of Fructus Vitis viniferae dried under shade, and ferrum and calcium content are the abundantest, are
Child, women and the excellent tonic product of weak anemia person, can replenishing blood and vital energy, warming the kidney, help improve anemia, thrombocytopenia.
The problems such as hand-pulled noodles the most on the market, especially material technology, cause hand-pulled noodles finished product often mouthfeel the best, it is impossible to meet
Consumer suits one's taste the demand of diversification food, also lacks nutritive effect.
Summary of the invention
For the deficiencies in the prior art, the present invention provides a kind of dried Fructus Vitis viniferae hand-pulled noodles manufacture method, the Portugal made by this method
Grape dry hand-pulled noodles, rich in ferrum and calcium, has vim and vigour, warming the kidney effect.
A kind of dried Fructus Vitis viniferae hand-pulled noodles manufacture method, it is characterised in that with dried Fructus Vitis viniferae, Radix Glycyrrhizae as raw material, and add flour, Semen Tritici aestivi
Powder, Oryza glutinosa powder and water, through chopping, stirring, mixed fermentation, dough-making powder, hand-pulled noodles, boil face step making.
As one of preferred technical scheme, it is characterised in that comprise the following steps:
(1) dried Fructus Vitis viniferae of 10-30 part being shredded with the Radix Glycyrrhizae of 5-10 part and mixed, agitated machine is at 200r/min-500r/min
Stir 10-20 minute under mixing velocity, stand 5-8 minute；
(2) add the wheat flour of 30-60 part, 30-60 part flour and 30-60 part Oryza glutinosa powder in the mixture, stir
Add water, salt and yeast, at normal temperatures fermentation 3 hours-5 hours；
(3) after agglomerating, carry out the operation of dough-making powder and hand-pulled noodles；
(4) dough of molding is put in the water of 80-90 DEG C and boils 10-20 minute, after pick up and put into equipped with cold water soak 5-
10min；
(5) face after soaking is boiled 5-10 minute in the water of 80-90 DEG C, adds appropriate flavouring agent.
As one of preferred technical scheme, it is characterised in that can before the operation of described step (3) dough-making powder and hand-pulled noodles
Mixture adds egg juice.
The invention has the beneficial effects as follows: the present invention uses dried Fructus Vitis viniferae, Radix Glycyrrhizae to be raw material, and adds flour, wheat flour, Oryza glutinosa
Powder and water, prepare the dried Fructus Vitis viniferae hand-pulled noodles possessing vim and vigour, warming the kidney effect.Finished product dried Fructus Vitis viniferae hand-pulled noodles maintain dried Fructus Vitis viniferae local flavor and
Nutritional labeling, formula is containing higher dietary fiber, and hand-pulled noodles good springiness, mouthfeel is good, is suitable for child, women and weak anemia person and eats
With, can replenishing blood and vital energy, warming the kidney, help improve anemia, thrombocytopenia.
Detailed description of the invention
Below with reference to embodiment, the technique effect of the design of the present invention, concrete component and generation is carried out clear, complete
Ground describes, to be completely understood by the purpose of the present invention, feature and effect.Obviously, described embodiment is the one of the present invention
Section Example rather than all embodiment, based on embodiments of the invention, those skilled in the art is not paying creativeness
Other embodiments obtained on the premise of work, belong to the scope of protection of the invention.
Embodiment 1: a kind of dried Fructus Vitis viniferae hand-pulled noodles manufacture method, comprises the following steps:
(1) dried Fructus Vitis viniferae of 10 parts and the Radix Glycyrrhizae of 5 parts being shredded and mixed, agitated machine stirs 10 under 500r/min mixing velocity
Minute, stand 5 minutes；
(2) add wheat flour, 30 parts of flour and 30 parts of Oryza glutinosa powder of 30 parts in the mixture, stir and add water, salt
And yeast, fermentation 2 hours at normal temperatures；
(3) after agglomerating, carry out the operation of dough-making powder and hand-pulled noodles；
(4) dough of molding is put in the water of 80 DEG C and boils 20 minutes, after pick up and put into equipped with cold water soak 5min；
(5) face after soaking is boiled 7 minutes in the water of 90 DEG C, adds appropriate flavouring agent.
Embodiment 2: a kind of dried Fructus Vitis viniferae hand-pulled noodles manufacture method, comprises the following steps:
(1) dried Fructus Vitis viniferae of 10 parts and the Radix Glycyrrhizae of 5 parts being shredded and mixed, agitated machine stirs 10 under 500r/min mixing velocity
Minute, stand 5 minutes；
(2) add wheat flour, 30 parts of flour and 30 parts of Oryza glutinosa powder of 30 parts in the mixture, stir and add water, salt
And yeast, fermentation 2 hours at normal temperatures；
(3) add egg juice in the mixture, after agglomerating, carry out the operation of dough-making powder and hand-pulled noodles；
(4) dough of molding is put in the water of 80 DEG C and boils 20 minutes, after pick up and put into equipped with cold water soak 5min；
(5) face after soaking is boiled 7 minutes in the water of 90 DEG C, adds appropriate flavouring agent.
Above the better embodiment of the present invention is illustrated, but the invention is not limited to described enforcement
Example, those of ordinary skill in the art also can make all equivalent modifications on the premise of spirit of the present invention or replace
Changing, modification or the replacement of these equivalents are all contained in the application claim limited range.
Claims (3)
1. a dried Fructus Vitis viniferae hand-pulled noodles manufacture method, it is characterised in that with dried Fructus Vitis viniferae, Radix Glycyrrhizae as raw material, and add flour, Semen Tritici aestivi
Powder, Oryza glutinosa powder and water, through chopping, stirring, mixed fermentation, dough-making powder, hand-pulled noodles, boil face step making.
Dried Fructus Vitis viniferae hand-pulled noodles manufacture method the most according to claim 1, it is characterised in that comprise the following steps:
(1) dried Fructus Vitis viniferae of 10-30 part being shredded with the Radix Glycyrrhizae of 5-10 part and mixed, agitated machine is at 200r/min-500r/min
Stir 10-20 minute under mixing velocity, stand 5-8 minute；
(2) add the wheat flour of 30-60 part, 30-60 part flour and 30-60 part Oryza glutinosa powder in the mixture, stir
Add water, salt and yeast, at normal temperatures fermentation 3 hours-5 hours；
(3) after agglomerating, carry out the operation of dough-making powder and hand-pulled noodles；
(4) dough of molding is put in the water of 80-90 DEG C and boils 10-20 minute, after pick up and put into equipped with cold water soak 5-
10min；
(5) face after soaking is boiled 5-10 minute in the water of 80-90 DEG C, adds appropriate flavouring agent.
Dried Fructus Vitis viniferae hand-pulled noodles manufacture method the most according to claim 2, it is characterised in that can at described step (3) dough-making powder and
Egg juice is added in the mixture before the operation of hand-pulled noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610667481.0A CN106173963A (en) | 2016-08-15 | 2016-08-15 | A kind of dried Fructus Vitis viniferae hand-pulled noodles manufacture method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610667481.0A CN106173963A (en) | 2016-08-15 | 2016-08-15 | A kind of dried Fructus Vitis viniferae hand-pulled noodles manufacture method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106173963A true CN106173963A (en) | 2016-12-07 |
Family
ID=57521476
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610667481.0A Withdrawn CN106173963A (en) | 2016-08-15 | 2016-08-15 | A kind of dried Fructus Vitis viniferae hand-pulled noodles manufacture method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106173963A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109362827A (en) * | 2018-11-06 | 2019-02-22 | 河南工业大学 | A method of fermenting to improve using yeast draws noodle dough extensibility |
-
2016
- 2016-08-15 CN CN201610667481.0A patent/CN106173963A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109362827A (en) * | 2018-11-06 | 2019-02-22 | 河南工业大学 | A method of fermenting to improve using yeast draws noodle dough extensibility |
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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: 20161207 |