CN106690041A - Roxburgh rose noodles and making method thereof - Google Patents
Roxburgh rose noodles and making method thereof Download PDFInfo
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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
- Noodles (AREA)
Abstract
The invention discloses roxburgh rose noodles and a making method thereof. The roxburgh rose noodles are made from, by weight, 94-96 parts of flour, 1.1-1.3 parts of dietary alkali, 0.8-0.9 part of salt, 3-5 duck eggs, 9-11 parts of roxburgh rose juice and 26-28 parts of water. The making method includes the steps of material selection, material mixing, dough kneading, cooking, dough pressing, dough cutting, moisture exhausting, drying, storage and the like. The duck eggs are added, so that the made noodles have a smooth taste, are non-sticking and chewable and have good ductility after being cooked. The roxburgh rose juice is added, so that the noodles contain rich sugar, vitamin, carotene, organic acid, more than twenty of amino acids, more than 10 trace elements beneficial to a human body and superoxide dismutase, especially contains a large amount of vitamin C, and have a good taste and a health-care effect.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of noodles and preparation method thereof.
Background technology
Conventional noodles mainly make of wheat flour, and manufacture craft is simple, and nutritional ingredient is also dull.The preparation of conventional noodles
Method is；Flour adds water and wears into dough, afterwards or pressure or rolls and is made piece and cuts again or press, or using the means such as rubbing, draw, pinch with the hands,
It is made strip (or narrow or width, flat or round) or strip, a kind of food most afterwards through boiling, frying, braised, fried.Flour is adding
During work, vitamin B1, vitamin B2, vitamin B3 and Zn have more than 70% loss, and folic acid also has 40% loss.Separately
Outward, the protein damage in mechanism flour is than more serious, loss amount is general up to 30-the 50% of total content, and trace element contains
Amount is also to reduce a lot.Simultaneously be simply added into dietary alkali so that the noodles for processing often produced in digested rear quality it is bad
Become, easily paste soup, elastic biceps dies down, and ductility, chewy texture are remarkably decreased and Noodle color obtained in commonly used flour is single.
With the improvement of people ' s living standards, and the need for eating health, requirement of the people to the manufacture craft and nutritional ingredient of noodles
Also more and more higher, nutritious, smooth in taste, and unique flavor is more liked by consumers in general.
Rosa roxburghii is rich in superoxide dismutase（Abbreviation SOD）, SOD be it is well-known with anti-ageing, You mono- Ding Yao cancers make
Active material, also with certain antiviral, radiation-resistant effect, in cardiovascular, digestive system and various tumor diseases
Preventing and treating aspect, using quite varied.The fruit of Rosa roxburghii is also simultaneously the first-class raw material of processing health food, ripe Rosa roxburghii meat
Matter plumpness, sweet and sour, fruit plant beneficial to human body rich in sugar, vitamin, carrotene, organic acid and 20 several amino acids, more than 10
Trace element, and superoxide dismutase.Especially Vitamin C content is high, is highest in current fruit, every 100
841.58~3541.13 milligrams of content in gram fresh fruit, is 50 times of oranges and tangerines, 10 times of Kiwi berry, with " king of vitamin C "
Laudatory title.Fruit of Grossularia burejensis Berger has nutritive value and medical value very high.Its is sour, puckery, flat；Digestion-promoting spleen-invigorating, restrains stopping leak；For
Treatment having indigestion abdominal distension, dysentery, enteritis, vitamin C deficiency etc., Rosa roxburghi Juice also have blocking N- nitroso compounds in human body
Synthesize and with protective effect on cancer risk；There is special efficacy to treatment human body lead poisoning.Effective ingredient vitamin C in Fructus Rosae Normalis extract, has
The effects such as anti-aging, extension Puberty of Female！Fruit of Grossularia burejensis Berger can process fruit juice, jam, fruit wine, preserved fruit, candy, cake etc..
1996 of eighties of last century, fruit of Grossularia burejensis Berger price once soared, and its topmost reason is three plants of mouths of fashionable the world of medicine at that time
Take that liquid is also adopted by has Fructus Rosae Normalis extract composition.
The content of the invention
It is an object of the invention to provide one kind it is simple to operate, rich in vitamin, carrotene, organic acid, smooth in taste,
Adhesion, there are the good Rosa roxburghii noodles of chewy texture, ductility.
Preparation method another object of the present invention is to provide the Rosa roxburghii noodles.
A kind of Rosa roxburghii noodles of the invention, by weight, including following raw material：
Flour 94-96 parts, dietary alkali 1.1-1.3 parts, salt 0.8-0.9 parts, duck's egg 3-5, Rosa roxburghi Juice 9-11 parts, water 26-28
Part.
A kind of preparation method of Rosa roxburghii noodles of the invention, comprises the following steps：
（1）Sorting：
A, the Single Roxburgh Rose Fruit from high-quality maturation, fresh fruit color bluish yellow color tastes are aromatic, matter is crisp, jealous good；Remove worm-eaten and rot
Single Roxburgh Rose Fruit；
B, it is selected after Single Roxburgh Rose Fruit with clear water clean, remove dust, silt, Single Roxburgh Rose Fruit acupuncture, after draining away the water, be put into fiberizer
Interior defibrination, obtain Rosa roxburghii slurry after stand 20-30 minutes after, take supernatant 65-80 mesh sieves, it is standby；
（2）Convert material：By 1.1-1.3 parts of dietary alkali, 0.8-0.9 portions of salt and step（1）Obtained 9-11 parts of Rosa roxburghi Juice is placed in together
Stirred after squeezing into 3-5 duck's egg egg simultaneously in container, it is standby；
（3）And face：94-96 parts of flour is imported in dough mixing machine, step is added（2）Obtained material and 26-28 parts of water, with
Under 2800-3000 revs/min of rotating speed it is quick and face 9-11 minutes then again under 1500-1600 revs/min of rotating speed at a slow speed and face
It is 18-20 minutes, standby；
（4）Curing：By step（3）The dough become reconciled is cured 16-18 minutes at a temperature of being placed in 27-29 DEG C；
（5）Pressure surface：By step（4）The dough for having cured is placed in carries out pressure surface in oodle maker, dough is pressed into the dough sheet of 4-6mm
Carry out the multiple musculus cutaneus pressed and dough sheet is pressed into 0.4-0.6mm thickness again afterwards；
（6）Tangent plane：By step（5）The musculus cutaneus for obtaining is placed in noodle cutter and for musculus cutaneus to cut into 2-4mm noodles wide, and cuts into
Had one's hair trimmed after 24-26cm；
（7）Hydrofuge, drying：The noodles that will be cut are placed under 28-30 DEG C of low-temperature condition, hydrofuge, drying 14-16 hours；
（8）Storage：The noodles that will be dried are stacked 15-17 days, to exclude smell, obtain final product.
The present invention compared with prior art, with obvious beneficial effect, as can be known from the above technical solutions:Added in the present invention
Duck's egg causes that the noodles for making boil rear smooth in taste, adhesion, has chewy texture, ductility good.Rosa roxburghi Juice is added to cause that noodles are rich in
The trace element beneficial to human body, and peroxidating are planted in sugar, vitamin, carrotene, organic acid and 20 several amino acids, more than 10
Thing mutase, particularly containing substantial amounts of vitamin C, makes noodles not only in good taste but also with health role.
Specific embodiment
Embodiment 1：
A kind of preparation method of Rosa roxburghii noodles, comprises the following steps：
（1）Sorting：
A, the Single Roxburgh Rose Fruit from high-quality maturation, fresh fruit color bluish yellow color tastes are aromatic, matter is crisp, jealous good；Remove worm-eaten and rot
Single Roxburgh Rose Fruit；
B, it is selected after Single Roxburgh Rose Fruit with clear water clean, remove dust, silt, Single Roxburgh Rose Fruit acupuncture, after draining away the water, be put into fiberizer
Interior defibrination, obtain Rosa roxburghii slurry after stand 30 minutes after, take supernatant 65 mesh sieves, it is standby；
（2）Convert material：By 1.3Kg dietary alkalis, 0.8Kg salt and step（1）Obtained 11Kg Rosa roxburghi Juices are placed in container simultaneously together
Stirred after squeezing into 3 duck's egg eggs, it is standby；
（3）And face：96Kg flour is imported in dough mixing machine, step is added（2）The water of obtained material and 26Kg, with 3000 turns/
Point rotating speed under quick and face 9 minutes then again under 1600 revs/min of rotating speed at a slow speed with face 18 minutes, it is standby；
（4）Curing：By step（3）The dough become reconciled is cured 16 minutes at a temperature of being placed in 29 DEG C；
（5）Pressure surface：By step（4）The dough for having cured is placed in carries out pressure surface in oodle maker, after dough is pressed into the dough sheet of 6mm
The multiple musculus cutaneus pressed and dough sheet is pressed into 0.4mm thickness is carried out again；
（6）Tangent plane：By step（5）The musculus cutaneus for obtaining is placed in noodle cutter and for musculus cutaneus to cut into 4mm noodles wide, and cuts into
Had one's hair trimmed after 24cm；
（7）Hydrofuge, drying：The noodles that will be cut are placed under 30 DEG C of low-temperature condition, hydrofuge, drying 14-16 hours；
（8）Storage：The noodles that will be dried are stacked 15 days, to exclude smell, obtain final product.
Embodiment 2：
A kind of preparation method of Rosa roxburghii noodles, comprises the following steps：
（1）Sorting：
A, the Single Roxburgh Rose Fruit from high-quality maturation, fresh fruit color bluish yellow color tastes are aromatic, matter is crisp, jealous good；Remove worm-eaten and rot
Single Roxburgh Rose Fruit；
B, it is selected after Single Roxburgh Rose Fruit with clear water clean, remove dust, silt, Single Roxburgh Rose Fruit acupuncture, after draining away the water, be put into fiberizer
Interior defibrination, obtain Rosa roxburghii slurry after stand 25 minutes after, take supernatant 70 mesh sieves, it is standby；
（2）Convert material：By 1.2Kg dietary alkalis, 0.85Kg salt and step（1）Obtained 10Kg Rosa roxburghi Juices are placed in container simultaneously together
Stirred after squeezing into 4 duck's egg eggs, it is standby；
（3）And face：95Kg flour is imported in dough mixing machine, step is added（2）The water of obtained material and 27Kg, with 2900 turns/
Point rotating speed under quick and face 10 minutes then again under 1550 revs/min of rotating speed at a slow speed with face 19 minutes, it is standby；
（4）Curing：By step（3）The dough become reconciled is cured 17 minutes at a temperature of being placed in 28 DEG C；
（5）Pressure surface：By step（4）The dough for having cured is placed in carries out pressure surface in oodle maker, after dough is pressed into the dough sheet of 5mm
The multiple musculus cutaneus pressed and dough sheet is pressed into 0.5mm thickness is carried out again；
（6）Tangent plane：By step（5）The musculus cutaneus for obtaining is placed in noodle cutter and for musculus cutaneus to cut into 3mm noodles wide, and cuts into
Had one's hair trimmed after 25cm；
（7）Hydrofuge, drying：The noodles that will be cut are placed under 29 DEG C of low-temperature condition, hydrofuge, drying 15 hours；
（8）Storage：The noodles that will be dried are stacked 16 days, to exclude smell, obtain final product.
Embodiment 3：
A kind of preparation method of Rosa roxburghii noodles, comprises the following steps：
（1）Sorting：
A, the Single Roxburgh Rose Fruit from high-quality maturation, fresh fruit color bluish yellow color tastes are aromatic, matter is crisp, jealous good；Remove worm-eaten and rot
Single Roxburgh Rose Fruit；
B, it is selected after Single Roxburgh Rose Fruit with clear water clean, remove dust, silt, Single Roxburgh Rose Fruit acupuncture, after draining away the water, be put into fiberizer
Interior defibrination, obtain Rosa roxburghii slurry after stand 30 minutes after, take supernatant 80 mesh sieves, it is standby；
（2）Convert material：By 1.1Kg dietary alkalis, 0.9Kg salt and step（1）Obtained 9Kg Rosa roxburghi Juices are placed in container while beating together
Stirred after entering 5 duck's egg eggs, it is standby；
（3）And face：94Kg flour is imported in dough mixing machine, step is added（2）The water of obtained material and 28Kg, with 2800 turns/
Point rotating speed under quick and face 11 minutes then again under 1500 revs/min of rotating speed at a slow speed with face 20 minutes, it is standby；
（4）Curing：By step（3）The dough become reconciled is cured 18 minutes at a temperature of being placed in 27 DEG C；
（5）Pressure surface：By step（4）The dough for having cured is placed in carries out pressure surface in oodle maker, after dough is pressed into the dough sheet of 4mm
The multiple musculus cutaneus pressed and dough sheet is pressed into 0.6mm thickness is carried out again；
（6）Tangent plane：By step（5）The musculus cutaneus for obtaining is placed in noodle cutter and for musculus cutaneus to cut into 2mm noodles wide, and cuts into
Had one's hair trimmed after 26cm；
（7）Hydrofuge, drying：The noodles that will be cut are placed under 28 DEG C of low-temperature condition, hydrofuge, drying 16 hours；
（8）Storage：The noodles that will be dried are stacked 15 days, to exclude smell, obtain final product.
The above, is only presently preferred embodiments of the present invention, and any formal limitation is not made to the present invention, is appointed
What any is simply repaiied without departing from technical solution of the present invention content according to what technical spirit of the invention was made to above example
Change, equivalent variations and modification, still fall within the range of technical solution of the present invention.
Claims (2)
1. a kind of Rosa roxburghii noodles, by weight, including following raw material：
Flour 94-96 parts, dietary alkali 1.1-1.3 parts, salt 0.8-0.9 parts, duck's egg 3-5, Rosa roxburghi Juice 9-11 parts, water 26-28
Part.
2. a kind of preparation method of Rosa roxburghii noodles, comprises the following steps：
（1）Sorting：
A, the Single Roxburgh Rose Fruit from high-quality maturation, fresh fruit color bluish yellow color tastes are aromatic, matter is crisp, jealous good；Remove worm-eaten and rot
Single Roxburgh Rose Fruit；
B, it is selected after Single Roxburgh Rose Fruit with clear water clean, remove dust, silt, Single Roxburgh Rose Fruit acupuncture, after draining away the water, be put into fiberizer
Interior defibrination, obtain Rosa roxburghii slurry after stand 20-30 minutes after, take supernatant 65-80 mesh sieves, it is standby；
（2）Batch mixing：By 1.1-1.3 parts of dietary alkali, 0.8-0.9 portions of salt and step（1）Obtained 9-11 parts of Rosa roxburghi Juice is placed in together
Stirred after squeezing into 3-5 duck's egg egg simultaneously in container, it is standby；
（3）And face：94-96 parts of flour is imported in dough mixing machine, step is added（2）Obtained material and 26-28 parts of water, with
Under 2800-3000 revs/min of rotating speed it is quick and face 9-11 minutes then again under 1500-1600 revs/min of rotating speed at a slow speed and face
It is 18-20 minutes, standby；
（4）Curing：By step（3）The dough become reconciled is cured 16-18 minutes at a temperature of being placed in 27-29 DEG C；
（5）Pressure surface：By step（4）The dough for having cured is placed in carries out pressure surface in oodle maker, dough is pressed into the dough sheet of 4-6mm
Carry out the multiple musculus cutaneus pressed and dough sheet is pressed into 0.4-0.6mm thickness again afterwards；
（6）Tangent plane：By step（5）The musculus cutaneus for obtaining is placed in noodle cutter and for musculus cutaneus to cut into 2-4mm noodles wide, and cuts into
Had one's hair trimmed after 24-26cm；
（7）Hydrofuge, drying：The noodles that will be cut are placed under 28-30 DEG C of low-temperature condition, hydrofuge, drying 14-16 hours；
（8）Storage：The noodles that will be dried are stacked 15-17 days, to exclude smell, obtain final product.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109673948A (en) * | 2018-12-14 | 2019-04-26 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt vermicelli and preparation method thereof |
| CN109673947A (en) * | 2018-12-14 | 2019-04-26 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt instant noodles and preparation method thereof |
| CN110074330A (en) * | 2019-05-20 | 2019-08-02 | 六盘水职业技术学院 | A kind of preparation method of Rosa roxburghii Tratt local flavor noodles |
| CN110200211A (en) * | 2019-07-04 | 2019-09-06 | 英山县吉利中药材有限责任公司 | A kind of production method of Poria cocos birthday noodle |
| CN114145421A (en) * | 2020-09-07 | 2022-03-08 | 安徽省天麒面业科技股份有限公司 | Nutritious health-care noodles for conditioning sub-health and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109673948A (en) * | 2018-12-14 | 2019-04-26 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt vermicelli and preparation method thereof |
| CN109673947A (en) * | 2018-12-14 | 2019-04-26 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt instant noodles and preparation method thereof |
| CN110074330A (en) * | 2019-05-20 | 2019-08-02 | 六盘水职业技术学院 | A kind of preparation method of Rosa roxburghii Tratt local flavor noodles |
| CN110200211A (en) * | 2019-07-04 | 2019-09-06 | 英山县吉利中药材有限责任公司 | A kind of production method of Poria cocos birthday noodle |
| CN114145421A (en) * | 2020-09-07 | 2022-03-08 | 安徽省天麒面业科技股份有限公司 | Nutritious health-care noodles for conditioning sub-health and preparation method thereof |
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