CN106234992A - The formula of bean milk compound noodles and processing method thereof - Google Patents
The formula of bean milk compound noodles and processing method thereof Download PDFInfo
- Publication number
- CN106234992A CN106234992A CN201610624483.1A CN201610624483A CN106234992A CN 106234992 A CN106234992 A CN 106234992A CN 201610624483 A CN201610624483 A CN 201610624483A CN 106234992 A CN106234992 A CN 106234992A
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- parts
- powder
- bean milk
- noodles
- glutinous rice
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 48
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 48
- 239000008267 milk Substances 0.000 title claims abstract description 45
- 210000004080 milk Anatomy 0.000 title claims abstract description 45
- 235000013336 milk Nutrition 0.000 title claims abstract description 45
- 235000012149 noodles Nutrition 0.000 title claims abstract description 36
- 150000001875 compounds Chemical class 0.000 title claims abstract description 16
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 79
- 235000013312 flour Nutrition 0.000 claims abstract description 58
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 32
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 32
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 32
- 241000209094 Oryza Species 0.000 claims abstract description 31
- 235000009566 rice Nutrition 0.000 claims abstract description 31
- 241000209140 Triticum Species 0.000 claims abstract description 26
- 235000021307 Triticum Nutrition 0.000 claims abstract description 26
- 239000003513 alkali Substances 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 26
- 241000628997 Flos Species 0.000 claims abstract description 23
- 241000698291 Rugosa Species 0.000 claims abstract description 22
- 239000011812 mixed powder Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims description 18
- 230000005070 ripening Effects 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims 1
- 238000000465 moulding Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 14
- 239000000835 fiber Substances 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000000968 intestinal effect Effects 0.000 abstract description 5
- 230000008855 peristalsis Effects 0.000 abstract description 5
- 230000001737 promoting effect Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 description 16
- 238000000034 method Methods 0.000 description 7
- 230000008569 process Effects 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000035800 maturation Effects 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000007858 starting material 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
Landscapes
- Noodles (AREA)
Abstract
The invention belongs to food processing technology field, particularly relate to formula and the processing method thereof of bean milk compound noodles.It is made up of the component of following weight raw material: wheat flour, glutinous rice flour, Fagopyrum esculentum Moench powder, bean milk, dendrobe powder, Flos Rosae Rugosas pollen, Herba Menthae, salt and edible alkali；According to the weight proportion of each component meter 100 parts it is, wheat flour 50～70 parts, glutinous rice flour 5～10 parts, Fagopyrum esculentum Moench powder 5～10 parts, bean milk 10～15 parts, dendrobe powder 2～4 parts, Flos Rosae Rugosas pollen 2～4 parts, Herba Menthae 1～2 parts, salt 1～2 parts and edible alkali 0.1～0.3 part.Adding glutinous rice flour, Fagopyrum esculentum Moench powder and bean milk in wheat flour, wherein Fagopyrum esculentum Moench powder and bean milk belong to raw fiber food, it is simple to people's intestinal peristalsis promoting and heat are relatively low, and being wherein additionally added glutinous rice flour mainly increases the viscosity of dough, it is ensured that dough is held tightly and will not be dissipated.Then in mixed-powder, add dendrobe powder, Flos Rosae Rugosas pollen and Herba Menthae be possible not only to increase the fragrance of noodles, also utilize human consumption, be especially suitable for women and eat.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to formula and the processing method thereof of bean milk compound noodles.
Background technology
Noodles are that a kind of making is simple, easy to use, nutritious, can cook staple food and can do again the food of fast food, already
Accepted by the people of the world and liked.Noodles is of a great variety now, but the kind of health promotion noodles is the most fewer.The most on the market
There are the noodles in terms of some deflection health cares, but the health-care material that the inside is added is less.And now society's most people all in
The state of subhealth state, body fat is too much, so inventory health to be partial to is main on diet.And noodles the most on the market add
Auxiliary the fewest, only one or two kind, although so can play certain health-care effect, but effect is the least.Especially
Its present female friend focuses more on the heat height of food, but not for the noodles low in calories of women making.
Summary of the invention
The problem to be solved in the present invention is that the auxiliary that noodles the most on the market add is the fewest, only one or two kind, this
Although sample can play certain health-care effect, but effect is the least.
In order to solve above-mentioned technical problem, the present invention provides following scheme: the formula of bean milk compound noodles, by following heavy
The component composition of content of starting materials: wheat flour, glutinous rice flour, Fagopyrum esculentum Moench powder, bean milk, dendrobe powder, Flos Rosae Rugosas pollen, Herba Menthae, salt and edible alkali；Press
Weight proportion according to each component meter 100 parts is, wheat flour 50～70 parts, glutinous rice flour 5～10 parts, Fagopyrum esculentum Moench powder 5～10 parts, bean milk 10
～15 parts, dendrobe powder 2～4 parts, Flos Rosae Rugosas pollen 2～4 parts, Herba Menthae 1～2 parts, salt 1～2 parts and edible alkali 0.1～0.3 part.
The Advantageous Effects of this formula is: add glutinous rice flour, Fagopyrum esculentum Moench powder and bean milk in wheat flour, wherein Fagopyrum esculentum Moench powder and
Bean milk belongs to raw fiber food, it is simple to people's intestinal peristalsis promoting and heat are relatively low, is wherein additionally added glutinous rice flour and is mainly increase face
The viscosity of group, it is ensured that dough is held tightly and will not be dissipated.Then in mixed-powder, add dendrobe powder, Flos Rosae Rugosas pollen and Herba Menthae not only may be used
To increase the fragrance of noodles, also utilize human consumption, greasy feeling can be reduced simultaneously.It is especially suitable for women to eat.According to each group
Point meter weight proportion of 100 parts is, wheat flour 50～70 parts, glutinous rice flour 5～10 parts, Fagopyrum esculentum Moench powder 5～10 parts, bean milk 10～15
Part, dendrobe powder 2～4 parts, Flos Rosae Rugosas pollen 2～4 parts, Herba Menthae 1～2 parts, salt 1～2 parts and edible alkali 0.1～0.3 part, such proportioning
Can ensure that mouthfeel and effect of noodles reach best.
Further, described according to the weight proportion of each component meter 100 parts it is, wheat flour 60 parts, glutinous rice flour 8 parts, Fagopyrum esculentum Moench powder 8
Part, bean milk 13 parts, dendrobe powder 3 parts, Flos Rosae Rugosas pollen 3 parts, Herba Menthae 1.5 parts, salt 1.5 parts and edible alkali 0.2 part.Such proportioning mouth
Sense and eating effect are best.
Further, the processing method of bean milk compound noodles, comprise the following steps: the first step, by wheat flour, glutinous rice flour,
Fagopyrum esculentum Moench powder and bean milk proportionally mix；Second step, is placed on the steaming lattice that temperature is 60～70 DEG C by mixed powder
In 8～12min；3rd step, the powder after steaming is taken out and is cooled, and stirs with powder after salt and edible alkali being mixed with water,
Carry out dough-making powder；4th step, cooked dough, the curing time is 8～12min, again carries out ripening after cooling；5th step, is pressed into
Noodles after ripening are pressed on press by type.
The Advantageous Effects of this processing method is: so can be sufficiently mixed by various compositions, ensures every simultaneously
The value planting food performs to maximum.It addition, mixed powder is placed in the steaming lattice that temperature is 60～70 DEG C 8～
12min；3rd step, the powder after steaming is taken out and is cooled, and stirs with powder after salt and edible alkali being mixed with water, carry out with
Face, so can ensure that in maturing process, molecular structure more expands, and also ensures that dough will not be the most precured；4th step, ripening
Dough, the curing time is 8～12min, again carries out ripening after cooling, and dough is best through two maturation mouthfeel.
Further, in described second step, mixed powder is placed on 10min in the steaming lattice that temperature is 65 DEG C, effect
Best.
Further, in described 4th step, the curing time is 10min, and the mouthfeel after ripening is more.
Detailed description of the invention
Embodiment 1
The formula of bean milk compound noodles, is made up of the component of following weight raw material: wheat flour, glutinous rice flour, Fagopyrum esculentum Moench powder, bean
Slurry, dendrobe powder, Flos Rosae Rugosas pollen, Herba Menthae, salt and edible alkali；According to the weight proportion of each component meter 100 parts it is, wheat flour 50～70
Part, glutinous rice flour 5～10 parts, Fagopyrum esculentum Moench powder 5～10 parts, bean milk 10～15 parts, dendrobe powder 2～4 parts, Flos Rosae Rugosas pollen 2～4 parts, Herba Menthae 1
～2 parts, salt 1～2 parts and edible alkali 0.1～0.3 part.The processing method of bean milk compound noodles, comprises the following steps: first
Step, proportionally mixes wheat flour, glutinous rice flour, Fagopyrum esculentum Moench powder and bean milk；Second step, is placed on temperature by mixed powder
Degree is in the steaming lattice of 60～70 DEG C 8～12min；3rd step, the powder after steaming is taken out and is cooled, salt and edible alkali mixed with water
Stir with powder afterwards, carry out dough-making powder；4th step, cooked dough, the curing time is 8～12min, again carries out ripe after cooling
Change；5th step, compressing, the noodles after ripening are pressed on press.
The method have the benefit that: in wheat flour, add glutinous rice flour, Fagopyrum esculentum Moench powder and bean milk, wherein Fagopyrum esculentum Moench powder and
Bean milk belongs to raw fiber food, it is simple to people's intestinal peristalsis promoting and heat are relatively low, is wherein additionally added glutinous rice flour and is mainly increase face
The viscosity of group, it is ensured that dough is held tightly and will not be dissipated.Then in mixed-powder, add dendrobe powder, Flos Rosae Rugosas pollen and Herba Menthae not only may be used
To increase the fragrance of noodles, also utilize human consumption, greasy feeling can be reduced simultaneously.It is especially suitable for women to eat.According to each group
Point meter weight proportion of 100 parts is, wheat flour 50～70 parts, glutinous rice flour 5～10 parts, Fagopyrum esculentum Moench powder 5～10 parts, bean milk 10～15
Part, dendrobe powder 2～4 parts, Flos Rosae Rugosas pollen 2～4 parts, Herba Menthae 1～2 parts, salt 1～2 parts and edible alkali 0.1～0.3 part, such proportioning
Can ensure that mouthfeel and effect of noodles reach best.The Advantageous Effects of this processing method is: so can be by various one-tenth
Divide and be sufficiently mixed, ensure that the value of every kind of food performs to maximum simultaneously.It addition, mixed powder is placed on temperature
It is in the steaming lattice of 60～70 DEG C 8～12min；3rd step, the powder after steaming is taken out and is cooled, after salt and edible alkali being mixed with water
Stirring with powder, carry out dough-making powder, so can ensure that in maturing process, molecular structure more expands, and also ensures dough not
Understood precured；4th step, cooked dough, the curing time is 8～12min, again carries out ripening after cooling, and dough is through twice
Ripening mouthfeel is best.
Embodiment 2
The formula of bean milk compound noodles, is made up of the component of following weight raw material: wheat flour, glutinous rice flour, Fagopyrum esculentum Moench powder, bean
Slurry, dendrobe powder, Flos Rosae Rugosas pollen, Herba Menthae, salt and edible alkali；According to the weight proportion of each component meter 100 parts it is, wheat flour 60 parts,
Glutinous rice flour 8 parts, 8 parts of Fagopyrum esculentum Moench powder, bean milk 13 parts, dendrobe powder 3 parts, Flos Rosae Rugosas pollen 3 parts, Herba Menthae 1.5 parts, salt 1.5 parts and edible alkali
0.2 part.
The method have the benefit that: in wheat flour, add glutinous rice flour, Fagopyrum esculentum Moench powder and bean milk, wherein Fagopyrum esculentum Moench powder and
Bean milk belongs to raw fiber food, it is simple to people's intestinal peristalsis promoting and heat are relatively low, is wherein additionally added glutinous rice flour and is mainly increase face
The viscosity of group, it is ensured that dough is held tightly and will not be dissipated.Then in mixed-powder, add dendrobe powder, Flos Rosae Rugosas pollen and Herba Menthae not only may be used
To increase the fragrance of noodles, also utilize human consumption, greasy feeling can be reduced simultaneously.It is especially suitable for women to eat.According to each group
Point meter weight proportion of 100 parts is, wheat flour 60 parts, glutinous rice flour 8 parts, 8 parts of Fagopyrum esculentum Moench powder, bean milk 13 parts, dendrobe powder 3 parts, Flos Rosae Rugosae
Pollen 3 parts, Herba Menthae 1.5 parts, salt 1.5 parts and edible alkali 0.2 part.So proportioning can ensure that the mouthfeel of noodles and effect reach
Good.The Advantageous Effects of this processing method is: so can be sufficiently mixed by various compositions, ensure every kind of food simultaneously
Value perform to maximum.It addition, mixed powder to be placed in the steaming lattice that temperature is 60～70 DEG C 8～12min；3rd
Step, the powder after steaming is taken out and is cooled, stirs with powder, carry out dough-making powder, so may be used after salt and edible alkali being mixed with water
To ensure that in maturing process, molecular structure more expands, also ensure that dough will not be the most precured；4th step, cooked dough, ripening
Time is 8～12min, again carries out ripening after cooling, and dough is best through two maturation mouthfeel.
Embodiment 3
The formula of bean milk compound noodles, is made up of the component of following weight raw material: wheat flour, glutinous rice flour, Fagopyrum esculentum Moench powder, bean
Slurry, dendrobe powder, Flos Rosae Rugosas pollen, Herba Menthae, salt and edible alkali；According to the weight proportion of each component meter 100 parts it is, wheat flour 50～70
Part, glutinous rice flour 5～10 parts, Fagopyrum esculentum Moench powder 5～10 parts, bean milk 10～15 parts, dendrobe powder 2～4 parts, Flos Rosae Rugosas pollen 2～4 parts, Herba Menthae 1
～2 parts, salt 1～2 parts and edible alkali 0.1～0.3 part.The processing method of bean milk compound noodles, comprises the following steps: first
Step, proportionally mixes wheat flour, glutinous rice flour, Fagopyrum esculentum Moench powder and bean milk；Second step, is placed on temperature by mixed powder
Degree is 10min in the steaming lattice of 65 DEG C；3rd step, the powder after steaming is taken out and is cooled, with powder after salt and edible alkali being mixed with water
End stirs, and carries out dough-making powder；4th step, cooked dough, the curing time is 10min, again carries out ripening after cooling；5th
Step, compressing, the noodles after ripening are pressed on press.
The method have the benefit that: in wheat flour, add glutinous rice flour, Fagopyrum esculentum Moench powder and bean milk, wherein Fagopyrum esculentum Moench powder and
Bean milk belongs to raw fiber food, it is simple to people's intestinal peristalsis promoting and heat are relatively low, is wherein additionally added glutinous rice flour and is mainly increase face
The viscosity of group, it is ensured that dough is held tightly and will not be dissipated.Then in mixed-powder, add dendrobe powder, Flos Rosae Rugosas pollen and Herba Menthae not only may be used
To increase the fragrance of noodles, also utilize human consumption, greasy feeling can be reduced simultaneously.It is especially suitable for women to eat.According to each group
Point meter weight proportion of 100 parts is, wheat flour 50～70 parts, glutinous rice flour 5～10 parts, Fagopyrum esculentum Moench powder 5～10 parts, bean milk 10～15
Part, dendrobe powder 2～4 parts, Flos Rosae Rugosas pollen 2～4 parts, Herba Menthae 1～2 parts, salt 1～2 parts and edible alkali 0.1～0.3 part, such proportioning
Can ensure that mouthfeel and effect of noodles reach best.The Advantageous Effects of this processing method is: so can be by various one-tenth
Divide and be sufficiently mixed, ensure that the value of every kind of food performs to maximum simultaneously.It addition, mixed powder is placed on temperature
It is 10min in the steaming lattice of 65 DEG C；3rd step, the powder after steaming is taken out and is cooled, with powder after salt and edible alkali being mixed with water
Stirring, carry out dough-making powder, so can ensure that in maturing process, molecular structure more expands, and also ensures that dough will not be too early
Ripening；4th step, cooked dough, the curing time is 10min, again carries out ripening after cooling, and dough is through two maturation mouthfeel
Best.
Above-described is only the preferred embodiment of the present invention, it is noted that for a person skilled in the art,
On the premise of without departing from present configuration, it is also possible to make some deformation and improvement, also should be considered as the protection model of the present invention
Enclosing, these are all without affecting effect and the practical applicability that the present invention implements.
Claims (5)
1. the formula of bean milk compound noodles, it is characterised in that be made up of the component of following weight raw material: wheat flour, glutinous rice flour,
Fagopyrum esculentum Moench powder, bean milk, dendrobe powder, Flos Rosae Rugosas pollen, Herba Menthae, salt and edible alkali；According to the weight proportion of each component meter 100 parts it is, little
Flour 50～70 parts, glutinous rice flour 5～10 parts, Fagopyrum esculentum Moench powder 5～10 parts, bean milk 10～15 parts, dendrobe powder 2～4 parts, Flos Rosae Rugosas pollen 2
～4 parts, Herba Menthae 1～2 parts, salt 1～2 parts and edible alkali 0.1～0.3 part.
The formula of bean milk compound noodles the most according to claim 1, it is characterised in that described according to each component meter 100
Part weight proportion be, wheat flour 60 parts, glutinous rice flour 8 parts, 8 parts of Fagopyrum esculentum Moench powder, bean milk 13 parts, dendrobe powder 3 parts, Flos Rosae Rugosas pollen 3 parts,
Herba Menthae 1.5 parts, salt 1.5 parts and edible alkali 0.2 part.
3. the processing method of bean milk compound noodles, it is characterised in that comprise the following steps: the first step, by wheat flour, Oryza glutinosa
Powder, Fagopyrum esculentum Moench powder and bean milk proportionally mix；Second step, is placed on the steaming that temperature is 60～70 DEG C by mixed powder
In lattice 8～12min；3rd step, the powder after steaming is taken out and is cooled, after salt and edible alkali being mixed with water with powder stirring all
Even, carry out dough-making powder；4th step, cooked dough, the curing time is 8～12min, again carries out ripening after cooling；5th step, compacting
Noodles after ripening are pressed on press by molding.
The processing method of bean milk compound noodles the most according to claim 3, it is characterised in that in described second step, will
Mixed powder is placed on 10min in the steaming lattice that temperature is 65 DEG C.
The processing method of bean milk compound noodles the most according to claim 3, it is characterised in that in described four steps, ripening
Time is 10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610624483.1A CN106234992A (en) | 2016-08-02 | 2016-08-02 | The formula of bean milk compound noodles and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610624483.1A CN106234992A (en) | 2016-08-02 | 2016-08-02 | The formula of bean milk compound noodles and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106234992A true CN106234992A (en) | 2016-12-21 |
Family
ID=57606263
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610624483.1A Pending CN106234992A (en) | 2016-08-02 | 2016-08-02 | The formula of bean milk compound noodles and processing method thereof |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783602A (en) * | 2012-07-06 | 2012-11-21 | 于兴俊 | Stomachic noodle with sweet potato and matrimony vine |
-
2016
- 2016-08-02 CN CN201610624483.1A patent/CN106234992A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783602A (en) * | 2012-07-06 | 2012-11-21 | 于兴俊 | Stomachic noodle with sweet potato and matrimony vine |
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Application publication date: 20161221 |