CN106472986A - A kind of Moringa fine dried noodles and preparation method thereof - Google Patents
A kind of Moringa fine dried noodles and preparation method thereof Download PDFInfo
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- CN106472986A CN106472986A CN201610968787.XA CN201610968787A CN106472986A CN 106472986 A CN106472986 A CN 106472986A CN 201610968787 A CN201610968787 A CN 201610968787A CN 106472986 A CN106472986 A CN 106472986A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 76
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
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- 244000179886 Moringa oleifera Species 0.000 claims abstract description 129
- 239000000843 powder Substances 0.000 claims abstract description 78
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- 238000004806 packaging method and process Methods 0.000 claims description 5
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- 235000016709 nutrition Nutrition 0.000 abstract description 26
- 238000002372 labelling Methods 0.000 abstract description 16
- 235000015097 nutrients Nutrition 0.000 abstract description 12
- 239000004615 ingredient Substances 0.000 abstract description 8
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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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
The present invention relates to a kind of Moringa fine dried noodles and preparation method thereof, belong to food processing technology field；Described Moringa fine dried noodles include following component：Flour, egg, edible salt, edible alkali, moringa oleifera leaf extractive, Spirulina powder, tartary buckwheat extract, konjaku powder, black fungus powder, the preparation method of described Moringa fine dried noodles specifically includes following steps：（1）The preparation of moringa oleifera leaf extractive；（2）Moringa oleifera leaf extractive is embedded；（3）Mixing auger algae powder and tartary buckwheat extract；（4）Dough-making powder and fermentation；（5）Obtain finished product.The present invention preparation Moringa fine dried noodles, by trophic component have complementarity Moringa and spirulina according to science proportioning mix so that noodles nutrition species more fully, the ratio of nutrient more equalizes；While reducing leaf of Moringa acid, astringent taste, bitterness, improve the forfeiture that seasoning reduces nutritional labeling；Konjac glucomannan can embed to the beneficiating ingredient in moringa oleifera leaf extractive, it is to avoid the forfeiture of nutrient substance.
Description
Technical field
The present invention relates to a kind of Moringa fine dried noodles and preparation method thereof, belong to food processing technology field.
Background technology
Moringa is Moringaceae Moringa perennial plant, is the fast-growing tree originating in north India Himalayas southern foot
Kind, Drought hardiness is strong, and sandy loam is born in happiness.For many years, Moringa is described as the rich gift that God grants the mankind, people by western scientist
This present is called " tree of miracle ".The root of Moringa, stem, leaf, flower, seed, branch and bark all containing abundant nutrition and
Medicinal ingredient, has the advantages that high protein, high calcium, high potassium, Gao Mei, high microsteping, homovitamin, low fat, low cholesterol, is
Increase muscle power, body-building and weight-reducing, blood pressure lowering, control diabetes, overcome insomnia, treatment anemia, the high-quality health food of suppression pathogenic bacteria
Raw material.Discovery health channel reports University of California's peace and congratulates the high evaluation being permitted professor to Moringa：" Moringa is one to finish
U.S. plant, it contains rich in protein, vitamin and aminoacid and other nutritional labelings, is not only developed country's vegetarian
Preferable food, or the natural nutrition storehouse of poor area women and child ".
At present, existing fine dried noodles are typically all with flour as raw material, are processed into fresh noodle or dry as fine dried noodles, are that China is
A kind of main food made from wheat preferred to south east asia people and be accustomed to, but the coarse mouthfeel of this noodles, its battalion
Form point only wheaten starch and dietary fiber, an effect of only allaying one's hunger, the primary demand that people live now can only be met it is impossible to
Meet the demand to other nutritional labelings for the people, come into modern diet nutritional, environmental protection and the enhancing human body pursued in people and be good for
In the consumption concept stage of health, traditional flour noodles can not meet the needs of the dietary level of people modern society, therefore,
Moringa is applied to noodles and produces by numerous raw manufacturers.
Leaf of Moringa is widely applied to fine dried noodles and produces industry because nutrient composition content is only second to moringa seeds, but leaf of Moringa exists
The taste of the difficult to accepts such as acid, astringent taste, bitterness, greatly reduces the desire to buy of consumer, in addition, leaf of Moringa dry process
Middle nutritional labeling is easily lost, and because proteolytic rate is low in extraction process, the extract nutritional labeling of acquisition is lower, extract
During preserving, nutritional labeling also can be gradually lowered, and the Moringa fine dried noodles produced still can not meet people modern society
The needs of dietary level.
Therefore, it is necessary to study a kind of Moringa fine dried noodles and preparation method thereof, in effective acid reducing in leaf of Moringa and
While astringent taste, improve the dissolution rate of benefit materials and prevent benefit materials from losing.
Content of the invention
For above technical problem, the invention provides a kind of Moringa fine dried noodles and preparation method thereof, trophic component is had
Complementary moringa oleifera leaf extractive and Spirulina powder mix according to the proportioning of science, add tartary buckwheat extract, black fungus powder, can
Promote the noodles nutrition species more horn of plenty prepared comprehensively, the ratio of nutrient more equalizes；Reducing leaf of Moringa acid, puckery
While the taste of the difficult to accepts such as taste, bitterness, greatly reduce nutritional labeling using micro-wave drying method or infrared drying
Forfeiture, improve extraction process, overcome the low defect of proteolytic rate in extraction process；Konjaku powder can not only enrich
Its nutritional labeling, and Konjac glucomannan can also embed to the beneficiating ingredient in moringa oleifera leaf extractive, it is to avoid leaf of Moringa extraction
The forfeiture of nutrient substance in thing.
For reaching above-mentioned purpose, the present invention provides following technical scheme：
Described Moringa fine dried noodles include following component：Flour, egg, edible salt, edible alkali, moringa oleifera leaf extractive, spiral
Algae powder, tartary buckwheat extract, konjaku powder, black fungus powder.
Preferably, described Moringa fine dried noodles include following components by weight percent：Flour 100-150 part, egg 4-7 part, edible
Salt 1.5-3 part, edible alkali 0.2-0.35 part, moringa oleifera leaf extractive 15-25 part, Spirulina powder 12-20 part, tartary buckwheat extract 0.5-
1 part, konjaku powder 10-16 part, black fungus powder 10-16 part.
The preparation method of above-described Moringa fine dried noodles specifically includes following steps：
(1) preparation of moringa oleifera leaf extractive：
1. put into after the chopping of fresh leaf of Moringa in ultrasonic water tank, add the water of 3-5 times of Moringa leaf quality, add Moringa
The Fresh Lemon section of leaf quality 1/50-4/50, is filtered dry moisture after rinsing 30-35min, is cleaned with clear water after being repeated twice；
2. by step 1. in the broken leaf of Moringa that obtains complete at 90-96 DEG C 3-6min, then adopt microwave or infrared ray
Drying meanss are dried, to be dried to Moringa broken leaf moisture content be 6-10% when, discharging；
3. broken for dried Moringa leaf is put into grinding 3-5min in grinder, weigh a certain amount of after crossing 80-100 mesh sieve
Leaf of Moringa powder, is proceeded in extraction vessel, adds the water of 100 times of leaf of Moringa powder quality, opens magnetic stirrer
50-65min, 300kg/cm in homogenizer2Lower homogenizing, obtains homogenizing fluid；
4. the homogenizing fluid that 3. step obtains is centrifuged 12-15min under centrifuge 4000r/min, takes its supernatant and adjust
Section pH, stands 40-55min in 50-60 DEG C of thermostat water bath after being sufficiently stirred for, its supernatant is moringa oleifera leaf extractive；
(2) weigh the moringa oleifera leaf extractive of the formula ratio that step (1) is produced, and add 0.5-1.5 part ' konjaku powder, in
Embedded at 40-50 DEG C, standby；
(3) weigh 3-5 part Spirulina powder and the tartary buckwheat extract of formula ratio puts into premixing 4-8min in mixer, will remain
Remaining Spirulina powder puts in mixer and carries out secondary mixing, and the time is 4-8min, mixes 5-6min, obtain after crossing 100 mesh sieves
Spirulina powder and the mixture of tartary buckwheat extract；
(4) flour, egg, edible alkali, black fungus powder, edible salt, remaining konjaku powder and the step of formula ratio are weighed
Suddenly the mixture that the embedded object of the moringa oleifera leaf extractive that (2) obtain, step (3) obtain, adds appropriate soft water in dough mixing machine
It is thoroughly mixed to form dough, natural fermentation 10-15h under the conditions of 18-22 DEG C；
(5) dough fermenting obtains Moringa fine dried noodles after tabletting, cutting, drying, metering and packaging.
Preferably, during 1. the of step (1) walk, the addition of Fresh Lemon section is the 1/50-4/ of Moringa leaf quality
50.
Preferably, the of step (1) 2. walk in method for microwave drying be：Broken for Moringa leaf is put in ceramic surface ware all
Even spread out, then in microwave power is for the microwave oven of 228W be dried, period, process 2-3min, stop 1-2min, be dried to peppery
The broken leaf moisture content of wood is for stopping drying during 6-10%.
Preferably, the of step (1) 2. step middle infrared (Mid-IR) drying meanss be：Broken for Moringa leaf is uniformly laid in medical magnetic
In disk, then medical disk is placed at 45-55m below 2000W super bath, the broken leaf of Moringa, under the power of 450-55W, is dried
To Moringa broken leaf moisture content for stopping drying during 6-10%.
Preferably, the of step (1) 4. walk in supernatant pH regulator to 4.0-4.5.
Preferably, in step (2), the embedding time is 3-6h.
Preferably, in step (4), the dough mixing is in loose graininess, and holding can be agglomerating, gently rub then pine
Dissipate and restore, section is layered.
Beneficial effects of the present invention：
(1) the Moringa fine dried noodles of present invention preparation, trophic component are had moringa oleifera leaf extractive and the Spirulina powder of complementarity
According to the proportioning mixing of science, add tartary buckwheat extract, black fungus powder, the noodles nutrition species more horn of plenty prepared can be promoted
Comprehensively, the ratio of nutrient more equalizes, clearly good to eat, and health-care effect is notable, can be obviously improved the health level of human body.
(2) the Moringa fine dried noodles of present invention preparation, in the taste reducing the difficult to accepts such as leaf of Moringa acid, astringent taste, bitterness
While, greatly reduce the forfeiture of nutritional labeling using micro-wave drying method or infrared drying, improve extraction process, overcome
Proteolytic rate low defect in extraction process, improves the dissolution rate of beneficiating ingredient.
(3) the Moringa fine dried noodles of present invention preparation, konjaku powder can not only enrich its nutritional labeling, and Konjac glucomannan can also
Beneficiating ingredient in moringa oleifera leaf extractive embedded, it is to avoid the forfeiture of nutrient substance in moringa oleifera leaf extractive, in addition, magic
Effective ingredient glucomannan in taro, as additive, enables to noodles smooth surface, increases intensity and the noodles in line face
Toughness.
Specific embodiment
Below in conjunction with the embodiment of the present invention and comparative example, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation description is it is clear that described embodiment is only a part of embodiment of the present invention, rather than whole embodiments.It is based on
Embodiment in the present invention, it is every other that those of ordinary skill in the art are obtained under the premise of not making creative work
Embodiment, broadly falls into the scope of protection of the invention.
Embodiment 1
Described Moringa fine dried noodles include following components by weight percent：100 parts of flour, 4 parts of egg, 1.5 parts of edible salt, edible alkali
0.2 part, 15 parts of moringa oleifera leaf extractive, 12 parts of Spirulina powder, 0.5 part of tartary buckwheat extract, 10 parts of konjaku powder, black fungus powder 10
Part.
The preparation method of above-described Moringa fine dried noodles specifically includes following steps：
(1) preparation of moringa oleifera leaf extractive：
1. put into after the chopping of fresh leaf of Moringa in ultrasonic water tank, add the water of 3-5 times of Moringa leaf quality, add Moringa
The Fresh Lemon section of leaf quality 1/50, is filtered dry moisture after rinsing 30-35min, is cleaned with clear water after being repeated twice；
2. by step 1. in the broken leaf of Moringa that obtains complete at 90-96 DEG C 3-6min, then adopt method for microwave drying
It is dried, concrete grammar is：Broken for Moringa leaf is put in ceramic surface ware and uniformly spreads out, then in microwave power for 228W's
It is dried in microwave oven, period, processes 2-3min, stop 1-2min, be dried to Moringa broken leaf moisture content dry for stopping during 6-10%
Dry and discharging；
3. broken for dried Moringa leaf is put into grinding 3-5min in grinder, weigh a certain amount of after crossing 80-100 mesh sieve
Leaf of Moringa powder, is proceeded in extraction vessel, adds the water of 100 times of leaf of Moringa powder quality, opens magnetic stirrer
50-65min, 300kg/cm in homogenizer2Lower homogenizing, obtains homogenizing fluid；
4. the homogenizing fluid that 3. step obtains is centrifuged 12-15min under centrifuge 4000r/min, takes its supernatant and adjust
Section pH to 4.0, stands 40-55min in 50-60 DEG C of thermostat water bath after being sufficiently stirred for, its supernatant is leaf of Moringa and carries
Take thing；
(2) weigh the moringa oleifera leaf extractive of the formula ratio that step (1) is produced, and add 0.5 part of konjaku powder, in 40-50
Embed 3h at DEG C, take out standby；
(3) weigh 3-5 part Spirulina powder and the tartary buckwheat extract of formula ratio puts into premixing 4-8min in mixer, will remain
Remaining Spirulina powder puts in mixer and carries out secondary mixing, and the time is 4-8min, mixes 5-6min, obtain after crossing 100 mesh sieves
Spirulina powder and the mixture of tartary buckwheat extract；
(4) flour, egg, edible alkali, black fungus powder, edible salt, remaining konjaku powder and the step of formula ratio are weighed
Suddenly the mixture that the embedded object of the moringa oleifera leaf extractive that (2) obtain, step (3) obtain, adds appropriate soft water in dough mixing machine
It is thoroughly mixed to form dough, dough is in loose graininess, and holding can be agglomerating, gently rubs then loose recovery, section is layered,
Natural fermentation 10-15h under the conditions of 18-22 DEG C；
(5) dough fermenting obtains Moringa fine dried noodles after tabletting, cutting, drying, metering and packaging.
Embodiment 2
Described Moringa fine dried noodles include following components by weight percent：125 parts of flour, 6 parts of egg, 2 parts of edible salt, edible alkali 0.3
Part, 20 parts of moringa oleifera leaf extractive, 16 parts of Spirulina powder, 0.8 part of tartary buckwheat extract, 14 parts of konjaku powder, 13 parts of black fungus powder.
The preparation method of above-described Moringa fine dried noodles specifically includes following steps：
(1) preparation of moringa oleifera leaf extractive：
1. put into after the chopping of fresh leaf of Moringa in ultrasonic water tank, add the water of 3-5 times of Moringa leaf quality, add Moringa
The Fresh Lemon section of leaf quality 2/50, is filtered dry moisture after rinsing 30-35min, is cleaned with clear water after being repeated twice；
2. by step 1. in the broken leaf of Moringa that obtains complete at 90-96 DEG C 3-6min, then adopt method for microwave drying
It is dried, concrete grammar is：Broken for Moringa leaf is put in ceramic surface ware and uniformly spreads out, then in microwave power for 228W's
It is dried in microwave oven, period, processes 2-3min, stop 1-2min, when being dried to Moringa broken leaf moisture content for 6-10%, stop dry
Dry and discharging；
3. broken for dried Moringa leaf is put into grinding 3-5min in grinder, weigh a certain amount of after crossing 80-100 mesh sieve
Leaf of Moringa powder, is proceeded in extraction vessel, adds the water of 100 times of leaf of Moringa powder quality, opens magnetic stirrer
50-65min, 300kg/cm in homogenizer2Lower homogenizing, obtains homogenizing fluid；
4. the homogenizing fluid that 3. step obtains is centrifuged 12-15min under centrifuge 4000r/min, takes its supernatant and adjust
Section pH to 4.3, stands 40-55min in 50-60 DEG C of thermostat water bath after being sufficiently stirred for, its supernatant is leaf of Moringa and carries
Take thing；
(2) weigh the moringa oleifera leaf extractive of the formula ratio that step (1) is produced, and add 1 part of konjaku powder, in 40-50 DEG C
Lower embedding 4.5h, takes out standby；
(3) weigh 3-5 part Spirulina powder and the tartary buckwheat extract of formula ratio puts into premixing 4-8min in mixer, will remain
Remaining Spirulina powder puts in mixer and carries out secondary mixing, and the time is 4-8min, mixes 5-6min, obtain after crossing 100 mesh sieves
Spirulina powder and the mixture of tartary buckwheat extract；
(4) flour, egg, edible alkali, black fungus powder, edible salt, remaining konjaku powder and the step of formula ratio are weighed
Suddenly the mixture that the embedded object of the moringa oleifera leaf extractive that (2) obtain, step (3) obtain, adds appropriate soft water in dough mixing machine
It is thoroughly mixed to form dough, dough is in loose graininess, and holding can be agglomerating, gently rubs then loose recovery, section is layered,
Natural fermentation 10-15h under the conditions of 18-22 DEG C；
(5) dough fermenting obtains Moringa fine dried noodles after tabletting, cutting, drying, metering and packaging.
Embodiment 3
Preferably, described Moringa fine dried noodles include following components by weight percent：150 parts of flour, 7 parts of egg, 3 parts of edible salt,
0.35 part of edible alkali, 25 parts of moringa oleifera leaf extractive, 20 parts of Spirulina powder, 1 part of tartary buckwheat extract, 16 parts of konjaku powder, Auricularia
16 parts of powder.
The preparation method of above-described Moringa fine dried noodles specifically includes following steps：
(1) preparation of moringa oleifera leaf extractive：
1. put into after the chopping of fresh leaf of Moringa in ultrasonic water tank, add the water of 3-5 times of Moringa leaf quality, add Moringa
The Fresh Lemon section of leaf quality 4/50, is filtered dry moisture after rinsing 30-35min, is cleaned with clear water after being repeated twice；
2. by step 1. in the broken leaf of Moringa that obtains complete at 90-96 DEG C 3-6min, then adopt infrared drying side
Method is dried, and concrete grammar is：Broken for Moringa leaf is uniformly laid in medical disk, then medical disk is placed on
At 45-55m below 2000W super bath, under the power of 450-55W, be dried to Moringa broken leaf moisture content is 6-10% to the broken leaf of Moringa
When, stop being dried and discharging；
3. broken for dried Moringa leaf is put into grinding 3-5min in grinder, weigh a certain amount of after crossing 80-100 mesh sieve
Leaf of Moringa powder, is proceeded in extraction vessel, adds the water of 100 times of leaf of Moringa powder quality, opens magnetic stirrer
50-65min, 300kg/cm in homogenizer2Lower homogenizing, obtains homogenizing fluid；
4. the homogenizing fluid that 3. step obtains is centrifuged 12-15min under centrifuge 4000r/min, takes its supernatant and adjust
Section pH to 4.5, stands 40-55min in 50-60 DEG C of thermostat water bath after being sufficiently stirred for, its supernatant is leaf of Moringa and carries
Take thing；
(2) weigh the moringa oleifera leaf extractive of the formula ratio that step (1) is produced, and add 1.5 parts of konjaku powders, in 40-50
Embed 6h at DEG C, take out standby；
(3) weigh 3-5 part Spirulina powder and the tartary buckwheat extract of formula ratio puts into premixing 4-8min in mixer, will remain
Remaining Spirulina powder puts in mixer and carries out secondary mixing, and the time is 4-8min, mixes 5-6min, obtain after crossing 100 mesh sieves
Spirulina powder and the mixture of tartary buckwheat extract；
(4) flour, egg, edible alkali, black fungus powder, edible salt, remaining konjaku powder and the step of formula ratio are weighed
Suddenly the mixture that the embedded object of the moringa oleifera leaf extractive that (2) obtain, step (3) obtain, adds appropriate soft water in dough mixing machine
It is thoroughly mixed to form dough, the dough mixing is in loose graininess, and holding can be agglomerating, gently rubs then loose recovery, break
Face is layered, natural fermentation 10-15h under the conditions of 18-22 DEG C；
(5) dough fermenting obtains Moringa fine dried noodles after tabletting, cutting, drying, metering and packaging.
Experimental analysiss
Experiment one：Organoleptic indicator evaluates
1st, evaluation content：The Moringa fine dried noodles that selection embodiment 1-3 is made are experimental group, and commercially available common Moringa fine dried noodles are comparison
Group, is scored with regard to the color and luster of noodles, performance state, palatability (soft durometer), toughness, stickiness, smoothness, local flavor respectively.
2nd, evaluation methodology：Choose 10 sensory evaluation persons through professional training as evaluation, by experimental group and matched group
Noodles 5min (power 1300W, stir when boiling) boiled respectively on electromagnetic oven, take out and use cold water drip washing, be finally immersed in cold water
Tested using texture profile method immediately, repeat to test 3 times.
3rd, evaluation criterion：
| Definition | Evaluation criterion |
| Noodle color | The homogeneous 8.5-10 of color and luster divides, and has speckle to be that 6.0-8.4 divides, color mixes 1-5.9 and divides. |
| Noodles soft durometer | Fine and closely woven smooth 17-20 divides, and more delicate 12-17 divides, and coarse, deformation 1-12 divides. |
| Noodles toughness | Neither too hard, nor too soft 17-20 divides, and slightly hard or soft 12-17 divides, and too hard or soft 1-12 divides. |
| Noodles stickiness | 8.5-10 full of elasticity divides, and elastic moderate 6.0-8.4 divides, and elasticity is divided less than 1-5.9. |
| Sensory of noodles | The lubricious 8.5-10 of mouthfeel divides, and more lubricious 6.0-8.4 divides, and coarse mouthfeel 1-5.9 divides. |
| Noodles local flavor | Tool fragrant 17-20 divides, and free from extraneous odour 12-17 divides, and has abnormal flavour 1-12 to divide. |
| Noodles are overall | The 85-100 that feels good divides, and the acceptable 50-85 of sensation divides and divides it is not possible to accept 0-50. |
3rd, evaluation result：Three scorings of 10 evaluations are taken arithmetical average, result counts in Table 1.
Table 1 matched group, the organoleptic indicator of experimental group evaluate synopsis
| Color and luster | Smoothness | Soft durometer | Toughness | Stickiness | Mouthfeel | Local flavor | Total score | |
| Standard | 10.0 | 10.0 | 20.0 | 20.0 | 10.0 | 10.0 | 20.0 | 100.0 |
| Embodiment 1 | 9.0 | 8.8 | 18.7 | 18.9 | 8.5 | 8.6 | 18.5 | 91.0 |
| Embodiment 2 | 9.2 | 9.1 | 19.0 | 19.4 | 8.8 | 9.1 | 18.9 | 93.5 |
| Embodiment 3 | 8.7 | 8.6 | 18.3 | 18.7 | 8.3 | 8.5 | 18.4 | 89.5 |
| Matched group | 8.2 | 8.2 | 18.0 | 18.0 | 8.1 | 8.3 | 16.9 | 85.7 |
Test result indicate that：The Moringa fine dried noodles that embodiment 1-3 is made are in color and luster, smoothness, soft durometer, toughness, stickiness, mouth
It is superior to commonly commercially available Moringa fine dried noodles in sense, local flavor.
Experiment two：Main nutrient composition synopsis
1st, nutritional labeling species and standard：The human body required battalion daily being proposed for 2011 according to International Union of Nutritional Science
Foster standard, the nutrient content of the Moringa fine dried noodles that comparative examples 1-3 are made and commonly commercially available Moringa fine dried noodles.
2nd, nutritional labeling results of comparison：The nutritional labeling of the Moringa fine dried noodles that make embodiment 1-3 and commonly commercially available noodles
Content results count in table 2.
Table 2 embodiment 1-3, common Moringa fine dried noodles nutritional labeling synopsis (every 100g)
Test result indicate that：Each nutrient composition content of the Moringa fine dried noodles that embodiment 1-3 is made is higher than commonly commercially available Moringa
Fine dried noodles, and each nutrient composition content of the Moringa fine dried noodles and International Union of Nutritional Science proposition in 2011 that embodiment 1-3 is made
Human body daily desired nutritional standard closer to.
The present invention preparation Moringa fine dried noodles, by trophic component have complementarity moringa oleifera leaf extractive and Spirulina powder according to
The proportioning mixing of science, adds tartary buckwheat extract, black fungus powder, and the noodles nutrition species more horn of plenty prepared can be promoted complete
Face, the ratio of nutrient more equalizes, clearly good to eat, and health-care effect is notable, can be obviously improved the health level of human body.In fall
While the tastes of difficult to accept such as low leaf of Moringa acid, astringent taste, bitterness, big using micro-wave drying method or infrared drying
Reduce greatly the forfeiture of nutritional labeling, improve extraction process, overcome the low defect of proteolytic rate in extraction process, improve
The dissolution rate of beneficiating ingredient.Konjaku powder can not only enrich its nutritional labeling, and Konjac glucomannan can also extract to leaf of Moringa
Beneficiating ingredient in thing is embedded, it is to avoid the forfeiture of nutrient substance in moringa oleifera leaf extractive, in addition, effective one-tenth in Rhizoma amorphophalli
Divide glucomannan as additive, enable to noodles smooth surface, increase the intensity in line face and the toughness of noodles.
Finally, above example is only in order to illustrate technical scheme and unrestricted, although passing through above-described embodiment
The present invention is described in detail, it is to be understood by those skilled in the art that can be right in the form and details
It makes various changes, without departing from claims of the present invention limited range.
Claims (8)
1. a kind of Moringa fine dried noodles it is characterised in that：Described Moringa fine dried noodles include following component：Flour, egg, edible salt, food
With alkali, moringa oleifera leaf extractive, Spirulina powder, tartary buckwheat extract, konjaku powder, black fungus powder.
2. a kind of Moringa fine dried noodles according to claim 1 it is characterised in that：Described Moringa fine dried noodles include following weight group
Point：Flour 100-150 part, egg 4-7 part, edible salt 1.5-3 part, edible alkali 0.2-0.35 part, moringa oleifera leaf extractive 15-25
Part, Spirulina powder 12-20 part, tartary buckwheat extract 0.5-1 part, konjaku powder 10-16 part, black fungus powder 10-16 part.
3. a kind of Moringa fine dried noodles according to claim 1 it is characterised in that：Described Moringa fine dried noodles include following weight group
Point：125 parts of flour, 6 parts of egg, 2 parts of edible salt, 0.3 part of edible alkali, 20 parts of moringa oleifera leaf extractive, 16 parts of Spirulina powder, Radix Et Rhizoma Fagopyri Tatarici
0.8 part of extract, 14 parts of konjaku powder, 13 parts of black fungus powder.
4. a kind of Moringa fine dried noodles according to any one claim of claim 1-3 preparation method it is characterised in that：
The preparation method of described Moringa fine dried noodles specifically includes following steps：
（1）The preparation of moringa oleifera leaf extractive：
1. put into after the chopping of fresh leaf of Moringa in ultrasonic water tank, add the water of 3-5 times of Moringa leaf quality, add Fresh Lemon
Section, is filtered dry moisture after rinsing 30-35min, is cleaned with clear water after being repeated twice；
2. by step 1. in the broken leaf of Moringa that obtains complete at 90-96 DEG C 3-6min, then adopt microwave or infrared drying
Method is dried, to be dried to Moringa broken leaf moisture content be 6-10% when, discharging；
3. broken for dried Moringa leaf is put into grinding 3-5min in grinder, after crossing 80-100 mesh sieve, weigh a certain amount of Moringa
Leaf powder, is proceeded in extraction vessel, adds the water of 100 times of leaf of Moringa powder quality, opens magnetic stirrer 50-
65min, 300kg/cm in homogenizer2Lower homogenizing, obtains homogenizing fluid；
4. the homogenizing fluid that 3. step obtains is centrifuged 12-15min under centrifuge 4000r/min, takes its supernatant and adjust pH,
40-55min is stood in 50-60 DEG C of thermostat water bath, its supernatant is moringa oleifera leaf extractive after being sufficiently stirred for；
(2）Weigh step（1）The moringa oleifera leaf extractive of the formula ratio produced, and add 0.5-1.5 part konjaku powder, in 40-50
Embedded at DEG C, standby；
(3）Weigh 3-5 part Spirulina powder and the tartary buckwheat extract of formula ratio puts into premixing 4-8min in mixer, will be remaining
Spirulina powder puts in mixer and carries out secondary mixing, and the time is 4-8min, mixes 5-6min, obtain spiral after crossing 100 mesh sieves
Algae powder and the mixture of tartary buckwheat extract；
(4）Weigh flour, egg, edible alkali, black fungus powder, edible salt, remaining konjaku powder and the step of formula ratio（2）
The embedded object of the moringa oleifera leaf extractive obtaining, step（3）The mixture obtaining, adds appropriate soft water fully mixed in dough mixing machine
Close and form dough, natural fermentation 10-15h under the conditions of 18-22 DEG C；
(5）The dough fermenting obtains Moringa fine dried noodles after tabletting, cutting, drying, metering and packaging.
5. a kind of Moringa fine dried noodles according to claim 3 preparation method it is characterised in that：Step（1）The 1. walk,
The addition of Fresh Lemon section is the 1/50-4/50 of Moringa leaf quality.
6. a kind of Moringa fine dried noodles according to claim 4 preparation method it is characterised in that：Step（1）The 4. walk
The pH regulator of supernatant is to 4.0-4.5.
7. a kind of Moringa fine dried noodles according to claim 4 preparation method it is characterised in that：Step（2）In, embed the time
For 3-6h.
8. a kind of Moringa fine dried noodles according to claim 4 preparation method it is characterised in that：Step（4）In, mix
Dough is in loose graininess, and holding can be agglomerating, gently rubs then loose recovery, and section is layered.
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