CN106616313A - Production method of organic vegetable noodles - Google Patents
Production method of organic vegetable noodles Download PDFInfo
- Publication number
- CN106616313A CN106616313A CN201610809766.3A CN201610809766A CN106616313A CN 106616313 A CN106616313 A CN 106616313A CN 201610809766 A CN201610809766 A CN 201610809766A CN 106616313 A CN106616313 A CN 106616313A
- Authority
- CN
- China
- Prior art keywords
- parts
- noodles
- tarragon
- juice
- dough
- 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.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 24
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 108010068370 Glutens Proteins 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 235000021312 gluten Nutrition 0.000 claims abstract description 9
- 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 7
- 239000000661 sodium alginate Substances 0.000 claims abstract description 7
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 7
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims description 20
- 240000001851 Artemisia dracunculus Species 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000005259 measurement Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000018102 proteins Nutrition 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000015192 vegetable juice Nutrition 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 235000010443 alginic acid Nutrition 0.000 claims 1
- 239000000783 alginic acid Substances 0.000 claims 1
- 229960001126 alginic acid Drugs 0.000 claims 1
- 229920000615 alginic acid Polymers 0.000 claims 1
- 210000003205 muscle Anatomy 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- -1 sodium bicarbonate, alginic acid Chemical class 0.000 claims 1
- 230000007547 defect Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000005520 cutting process Methods 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression 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
- Noodles (AREA)
Abstract
The invention discloses a production method of organic vegetable noodles. Fresh, tender and green folium artemisiae argyi produced in Guangxi Province is picked and selected; refined wheat flour with the wet gluten content being 30%-35% or special high-quality wheat flour for noodles is selected; the raw materials comprise, in parts by weight, 90-120 parts of the refined wheat flour, 15-25 parts of folium artemisiae argyi juice, 1.5-2.5 parts of table salt, 0.15-0.2 part of baking soda, 0.3-0.4 part of sodium alginate and 30-50 parts of water; the operation process comprises the steps of (1) preparation of the folium artemisiae argyi juice; (2) mixing and dough kneading; (3) dough rest; (4) pressing of rested dough into dough sheets; and (5) cutting of the dough sheets into noodles with proper thickness. Green wild vegetable noodles are developed by fully using the characteristic that the wild vegetable resource, namely, folium artemisiae argyi, is rich, the defects that wild vegetables have poor seasonality and are not easy to store and preserve can be made up, the life of urban residents is enriched, and the defect of nutrition damage during processing of cans and other wild vegetable foods is overcome.
Description
Technical field
The present invention relates to a kind of processing method of noodles, especially a kind of production method of organic vegetable vermicelli.
Background technology
The production technology of noodles (vermicelli, instant noodles) is a lot, and noodles kind is broadly divided into 3 big class：Tangent plane, vermicelli, convenience
Face, the live and work of people all develops to allegro mode, and this fast food of noodles is behaved and provides many convenience, face
The consumption figure of bar substantially increases, and this provides the opportunity got rich to process working platform producer, while also providing employment for unused labour
Chance, the production of green wild vegetables vermicelli：Wild vegetables are wild by frith, cheuch river, the pollution without chemical fertilizer and agricultural chemicals etc.,
Or the chance of pollution is few.Its common feature is that the tissue of leaf or stem is fresh and tender good to eat, unique flavor.According to analysis, contain in wild vegetables
There are multivitamin, active material and human body to can absorb the inorganic salts for utilizing.Medical research shows that many wild vegetables all have suppression
The medical care effects such as bacterium, anticancer.
The content of the invention
It is an object of the invention to provide a kind of production method of organic vegetable vermicelli.
The production method of organic vegetable vermicelli, comprises the steps of：
(1) material is equipped with：
1. raw material, auxiliary material：
Tarragon：The tarragon that is produced from Guangxi is plucked, the tender dark green tarragon of fresh, children is selected；
Wheat flour：Refined flour, wet gluten content is in 30-35%；Or select high quality noodles special wheat flour；
Salt：Refined iodized salt；
Sodium bicarbonate：Food-grade sodium carbonate；
Additive：Food sodium alginate；
2. weight is than formula：Refined flour 90-120 parts, tarragon juice 15-25 parts, salt 1.5-2.5 parts, sodium bicarbonate 0.15-
0.2 part, sodium alginate 0.3-0.4 parts, water 30-50 parts；
(2) operating process：
1. the preparation of tarragon juice takes fresh tarragon, uses water rinsed clean, chopping, and juice is 0.8-1.5: 1.5-2.5 with water
Part by weight, is ground by machinery, and with the filtration of 100-110 mesh, gained juice is standby；
2. after stirring and face are by flour accurate measurement, noodle device is put into, adds above-mentioned vegetable juice, salt, sodium bicarbonate, sea
Mosanom is added in the lump in noodle device after dissolving, and is mended and is permitted moisture to compare 30-40% up to weight to final amount of water；Start and face
Machine, 60-70 rev/min of rotating speed, and face 20-30 minutes；
3. curing will flow out fabric from dough mixing machine, be placed on ripening device used curing, make protein in gluten fully absorb water, shape
Into gluten network structure, 10～15 revs/min of aging machine, minute curing time 25-30；
4. the dough after curing is pressed into into face band；
5. face band is cut into into the appropriate noodles of thickness；
6. the noodles after slitting are placed on into temperature 40-50 degree, in the drying room of relative air humidity 45%～50%, are dried extremely
Water content is 10%～12%；
7. by the vermicelli undercarriage of drying, cut-out, metering, as packaging, finished product.
The beneficial effect of the invention：
The characteristics of present invention makes full use of this rural area edible wild herb resources of tarragon to enrich, the green wild vegetables vermicelli of exploitation, both
The seasonal deficiency that is strong, being difficult preservation and freshness of wild vegetables can be made up, the life of town dweller is enriched, the edible wild herbs such as can are turn avoid
The defect of nutrition is destroyed in food processing, the nutrient content of edible wild herbs is completely retained.Tarragon vermicelli should deeply by the green grass or young crops of consumer
Look at, to processing specialized households preferable benefit is brought.
Specific embodiment
Embodiment：
The production method of organic vegetable vermicelli, comprises the steps of：
(1) material is equipped with：
1. raw material, auxiliary material：
Tarragon：The tarragon that is produced from Guangxi is plucked, the tender dark green tarragon of fresh, children is selected；
Wheat flour：Refined flour, wet gluten content is in 30-35%；Or select high quality noodles special wheat flour；
Salt：Refined iodized salt；
Sodium bicarbonate：Food-grade sodium carbonate；
Additive：Food sodium alginate；
2. weight is than formula：Refined flour 90-120 parts, tarragon juice 15-25 parts, salt 1.5-2.5 parts, sodium bicarbonate 0.15-
0.2 part, sodium alginate 0.3-0.4 parts, water 30-50 parts；
(2) operating process：
1. the preparation of tarragon juice takes fresh tarragon, uses water rinsed clean, chopping, and juice is 0.8-1.5: 1.5-2.5 with water
Part by weight, is ground by machinery, and with the filtration of 100-110 mesh, gained juice is standby；
2. after stirring and face are by flour accurate measurement, noodle device is put into, adds above-mentioned vegetable juice, salt, sodium bicarbonate, sea
Mosanom is added in the lump in noodle device after dissolving, and is mended and is permitted moisture to compare 30-40% up to weight to final amount of water；Start and face
Machine, 60-70 rev/min of rotating speed, and face 20-30 minutes；
3. curing will flow out fabric from dough mixing machine, be placed on ripening device used curing, make protein in gluten fully absorb water, shape
Into gluten network structure, 10～15 revs/min of aging machine, minute curing time 25-30；
4. the dough after curing is pressed into into face band；
5. face band is cut into into the appropriate noodles of thickness；
6. the noodles after slitting are placed on into temperature 40-50 degree, in the drying room of relative air humidity 45%～50%, are dried extremely
Water content is 10%～12%；
7. by the vermicelli undercarriage of drying, cut-out, metering, as packaging, finished product.
Claims (1)
1. a kind of production method of organic vegetable vermicelli, is characterized in that：Comprise the steps of：
(1) material is equipped with：1. raw material, auxiliary material：
Tarragon：The tarragon that is produced from Guangxi is plucked, the tender dark green tarragon of fresh, children is selected；
Wheat flour：Refined flour, wet gluten content is in 30-35%；Or select high quality noodles special wheat flour；
Salt：Refined iodized salt；
Sodium bicarbonate：Food-grade sodium carbonate；
Additive：Food sodium alginate；
2. weight is than formula：Refined flour 90-120 parts, tarragon juice 15-25 parts, salt 1.5-2.5 parts, sodium bicarbonate 0.15-0.2 parts,
Sodium alginate 0.3-0.4 parts, water 30-50 parts；
(2) operating process：
1. the preparation of tarragon juice takes fresh tarragon, uses water rinsed clean, chopping, juice and water for 0.8-1.5: 1.5-2.5 weight
Ratio, is ground by machinery, and with the filtration of 100-110 mesh, gained juice is standby；
2. after stirring and face are by flour accurate measurement, noodle device is put into, adds above-mentioned vegetable juice, salt, sodium bicarbonate, alginic acid
Sodium adds in the lump in people's noodle device after dissolving, and mends and permits moisture to compare 30-40% up to weight to final amount of water；Dough mixing machine is started, is turned
Fast 60-70 rev/min, and face 20-30 minutes；
3. curing will flow out fabric from dough mixing machine, be placed on ripening device used curing, make protein in gluten fully absorb water, and form face
Muscle network structure, 10～15 revs/min of aging machine, minute curing time 25-30；
4. the dough after curing is pressed into into face band；
5. face band is cut into into the appropriate noodles of thickness；
6. the noodles after slitting are placed on into temperature 40-50 degree, in the drying room of relative air humidity 45%～50%, are dried to aqueous
Measure as 10%～12%；
7. by the vermicelli undercarriage of drying, cut-out, metering, as packaging, finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610809766.3A CN106616313A (en) | 2016-08-29 | 2016-08-29 | Production method of organic vegetable noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610809766.3A CN106616313A (en) | 2016-08-29 | 2016-08-29 | Production method of organic vegetable noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616313A true CN106616313A (en) | 2017-05-10 |
Family
ID=58851607
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610809766.3A Pending CN106616313A (en) | 2016-08-29 | 2016-08-29 | Production method of organic vegetable noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616313A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259351A (en) * | 2017-08-15 | 2017-10-20 | 安徽优乐亿乳业有限公司 | A kind of soya bean vermicelli |
| CN107788370A (en) * | 2017-12-01 | 2018-03-13 | 武威霖沐科技发展有限公司 | A kind of preparation method of cactus vermicelli |
| CN108835527A (en) * | 2018-06-29 | 2018-11-20 | 付春霞 | A kind of nourishing heart face and preparation method thereof |
| CN110583994A (en) * | 2019-10-15 | 2019-12-20 | 衢州市光大面业有限公司 | Barley grass juice fine dried noodles and preparation method thereof |
-
2016
- 2016-08-29 CN CN201610809766.3A patent/CN106616313A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259351A (en) * | 2017-08-15 | 2017-10-20 | 安徽优乐亿乳业有限公司 | A kind of soya bean vermicelli |
| CN107788370A (en) * | 2017-12-01 | 2018-03-13 | 武威霖沐科技发展有限公司 | A kind of preparation method of cactus vermicelli |
| CN108835527A (en) * | 2018-06-29 | 2018-11-20 | 付春霞 | A kind of nourishing heart face and preparation method thereof |
| CN110583994A (en) * | 2019-10-15 | 2019-12-20 | 衢州市光大面业有限公司 | Barley grass juice fine dried noodles and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170510 |
|
| WD01 | Invention patent application deemed withdrawn after publication |