CN106690047A - Noodles and making method thereof - Google Patents
Noodles and making method thereof Download PDFInfo
- Publication number
- CN106690047A CN106690047A CN201611186667.0A CN201611186667A CN106690047A CN 106690047 A CN106690047 A CN 106690047A CN 201611186667 A CN201611186667 A CN 201611186667A CN 106690047 A CN106690047 A CN 106690047A
- Authority
- CN
- China
- Prior art keywords
- parts
- noodles
- flour
- dandelion
- juice
- 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 32
- 238000000034 method Methods 0.000 title claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 32
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 27
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 16
- 235000009566 rice Nutrition 0.000 claims abstract description 16
- 239000004006 olive oil Substances 0.000 claims abstract description 12
- 235000008390 olive oil Nutrition 0.000 claims abstract description 12
- 235000013601 eggs Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 3
- 241000245665 Taraxacum Species 0.000 claims description 25
- 241000209094 Oryza Species 0.000 claims description 14
- 239000000796 flavoring agent Substances 0.000 claims description 14
- 235000019634 flavors Nutrition 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 239000000835 fiber Substances 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 240000001949 Taraxacum officinale Species 0.000 abstract 2
- 238000010411 cooking Methods 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 244000000626 Daucus carota Species 0.000 abstract 1
- 235000002767 Daucus carota Nutrition 0.000 abstract 1
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract 1
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 1
- 230000001093 anti-cancer Effects 0.000 abstract 1
- 239000002778 food additive Substances 0.000 abstract 1
- 235000013373 food additive Nutrition 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000003754 machining Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 235000011844 whole wheat flour Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 240000007817 Olea europaea Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 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 noodles and a making method thereof. The noodles comprise the following materials in parts by weight: 40-60 parts of flour, 17-26 parts of dandelion juice, 8-11 parts of eggs, 6-8 parts of seasonings, 8-13 parts of Jinliyuan F (a food additive), 8-12 parts of myotonin, 8-12 parts of polished glutinous rice, 4-8 parts of Chinese yam powder, and 3-6 parts of olive oil. The noodles are made through the following steps of performing cooking to obtain juice, performing stirring, performing kneading to obtain dough, performing machining and the like. The noodles disclosed by the invention have the advantages that whole wheat flour is used as a main material, wherein crude fibers are healthy and helpful to human bodies particularly to patients with diabetes. Dough mixing is performed in the manner that juice obtained by cooking dandelions and carrots is used for replacing conventional water, so that the noodles have certain anti-cancer effect; special-made seasonings are adopted, so that the noodles are delicious and unique in taste; components of the myotonin and components of the polished glutinous rice are added, so that the noodles have viscosity, and are good in mouth feel, rich in protein and high in nutrient value.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of noodles and preparation method thereof.
Background technology
China has a big chunk people to have the hobby for eating wheaten food, and particularly in the north, wheaten food is their staple food.At present
The noodles that in the market occurs are a lot, however single varieties, it is mostly common wheat powder and is made, no chewy texture of tasting, mouthfeel one
As.The benefit also do not added to healthy aspect.In addition because the standby primary raw material of current noodle making is common wheat, because
There is substantial amounts of starch in this, and starch can produce glucide after entering in vivo by hydrolysis etc. in the feed, therefore
For the consumer of predilection edible noodles, the danger for absorbing polysaccharide is just had.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of noodles and preparation method thereof, and the noodles are efficiently solved
Conventional noodles to the healthy hidden danger of diabetic, and with unique oral sensations.
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of noodles, the noodles include following material, and its parts by weight is respectively：Flour 40-60 parts, juice of dandelion 17-
26 parts, egg 8-11 parts, flavor enhancement 6-8 parts, 8-13 parts of biceps source F types, myotonin 8-12 parts, glutinous rice 8-12 parts, yam flour 4-8
Part, olive oil 3-6 parts.
Further improvement is that, the flour is wholemeal.
Further improvement is that, the flour, egg, flavor enhancement, biceps source F type, SEMEN COICIS, glutinous rice, yam flour and olive
The gross weight of olive oil is 5 with the weight ratio of juice of dandelion:1.
Further improvement is that, the flavor enhancement includes tasty agents and salt.
The preparation method of juice of dandelion according to claim 1, comprises the following steps：Fresh dandelion is first taken to wash
Only, it is put into 100 DEG C of water and boils 20min；Then dandelion residue filter is fallen, juice of dandelion is obtained.
A kind of preparation method of noodles, the method is comprised the following steps：
A, flour, juice of dandelion, egg, flavor enhancement, biceps source F type, myotonin, glutinous is got out by above-mentioned parts by weight
Rice, yam flour, olive oil；
B, flour, biceps source F type, myotonin, glutinous rice, yam flour are crushed to 20-30 mesh, are subsequently adding egg and olive
It is sufficiently stirred for after oil；
C, the raw material mixing for being cooled to after 30 DEG C -35 DEG C and being stirred after juice of dandelion, are kneaded into dough, finally use flour stranding machine
It is pressed into noodles.
The beneficial effects of the invention are as follows：
1) it is major ingredient with wholemeal, crude fibre therein is beneficial to health, particularly diabetic；
2) traditional water is instead of with the juice that dandelion is cooked into face, makes noodles that there is certain antitumaous effect；
3) special flavor enhancement is used, makes the more delicious uniqueness of noodles taste；
4) composition of myotonin and glutinous rice makes noodles have Ci, and mouthfeel is excellent, and rich in protein, high nutrition.
Specific embodiment
In order that technological means, creation characteristic, reached purpose and effect that the present invention is realized are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment 1
A kind of noodles, are configured by following weight proportions：45 parts of flour, 19 parts of juice of dandelion, 8 parts of egg, flavor enhancement 6
Part, 8 parts of biceps source F type, 10 parts of myotonin, 9 parts of glutinous rice, 6 parts of yam flour, 3 parts of olive oil.
Embodiment 2
A kind of animal cookies, is configured by following weight proportions：55 parts of flour, 24 parts of juice of dandelion, 10 parts of egg,
8 parts of flavor enhancement, 10 parts of biceps source F type, 12 parts of myotonin, 12 parts of glutinous rice, 8 parts of yam flour, 5 parts of olive oil.
In the various embodiments described above, the flour is wholemeal.
In the various embodiments described above, the flour, egg, flavor enhancement, biceps source F types, SEMEN COICIS, glutinous rice, yam flour and
The gross weight of olive oil is 5 with the weight ratio of water:1.
In the various embodiments described above, the flavor enhancement includes tasty agents and salt.
Juice of dandelion in the various embodiments described above is to pass through：First take fresh dandelion to clean, be put into 100 DEG C of water and boil
20min；Then dandelion residue filter is fallen, juice of dandelion is obtained.
The various embodiments described above are obtained using following preparation method：
A, flour, juice of dandelion, egg, flavor enhancement, biceps source F type, myotonin, glutinous is got out by above-mentioned parts by weight
Rice, yam flour, olive oil；
B, flour, biceps source F type, myotonin, glutinous rice, yam flour are crushed to 20-30 mesh, are subsequently adding egg and olive
It is sufficiently stirred for after oil；
C, the raw material mixing for being cooled to after 30 DEG C -35 DEG C and being stirred after juice of dandelion, are kneaded into dough, finally use flour stranding machine
It is pressed into noodles.
The basic principles, principal features and advantages of the present invention have been shown and described above.The technical staff of the industry should
Understand, the present invention is not limited to the above embodiments, simply original of the invention is illustrated described in above-described embodiment and specification
Reason, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes and improvements
All fall within the protetion scope of the claimed invention.The claimed scope of the invention is by appending claims and its equivalent circle.
It is fixed.
Claims (6)
1. a kind of noodles, the noodles include following material, and its parts by weight is respectively：Flour 40-60 parts, juice of dandelion 17-26
Part, egg 8-11 parts, flavor enhancement 6-8 parts, 8-13 parts of biceps source F types, myotonin 8-12 parts, glutinous rice 8-12 parts, yam flour 4-8
Part, olive oil 3-6 parts.
2. a kind of noodles according to claim 1, it is characterised in that：The flour is wholemeal.
3. a kind of noodles according to claim 1, it is characterised in that：The flour, egg, flavor enhancement, biceps source F type,
The gross weight of SEMEN COICIS, glutinous rice, yam flour and olive oil and the weight ratio of juice of dandelion are 5:1.
4. a kind of noodles according to claim 1, it is characterised in that：The flavor enhancement includes tasty agents and salt.
5. the preparation method of juice of dandelion according to claim 1, comprises the following steps：Fresh dandelion is first taken to clean,
It is put into 100 DEG C of water and boils 20min；Then dandelion residue filter is fallen, juice of dandelion is obtained.
6. a kind of preparation method of noodles, the method is comprised the following steps：
A, flour, juice of dandelion, egg, flavor enhancement, biceps source F type, myotonin, glutinous rice, mountain are got out by above-mentioned parts by weight
Medicinal powder, olive oil；
C, flour, biceps source F type, myotonin, glutinous rice, yam flour are crushed to 20-30 mesh, after being subsequently adding egg and olive oil
It is sufficiently stirred for；
D, the raw material mixing for being cooled to after 30 DEG C -35 DEG C and being stirred after juice of dandelion, are kneaded into dough, are finally suppressed with flour stranding machine
Into noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611186667.0A CN106690047A (en) | 2016-12-20 | 2016-12-20 | Noodles and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611186667.0A CN106690047A (en) | 2016-12-20 | 2016-12-20 | Noodles and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106690047A true CN106690047A (en) | 2017-05-24 |
Family
ID=58938143
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611186667.0A Pending CN106690047A (en) | 2016-12-20 | 2016-12-20 | Noodles and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106690047A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410875A (en) * | 2017-08-15 | 2017-12-01 | 安徽优乐亿乳业有限公司 | A kind of buckwheat surface compositions and preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101473911A (en) * | 2009-01-22 | 2009-07-08 | 邓本和 | Health dried noodles and preparation method thereof |
| CN101579075A (en) * | 2008-05-13 | 2009-11-18 | 刘泳宏 | Five-color viscera-nourishing herbal cuisine meat flour and a preparation method thereof |
| CN105433238A (en) * | 2015-11-11 | 2016-03-30 | 宜垦(天津)农业制品有限公司 | Noodles capable of regulating blood sugar and preparation method of noodles |
| CN105558793A (en) * | 2015-08-10 | 2016-05-11 | 米林林 | Potherb noodles |
| CN105558806A (en) * | 2016-02-20 | 2016-05-11 | 山东玉皇粮油食品有限公司 | Buckwheat nutritional noodles and preparation method thereof |
| CN105685816A (en) * | 2016-04-21 | 2016-06-22 | 容县金利源商贸有限公司 | Russula noodles and making method thereof |
| CN105831558A (en) * | 2015-12-10 | 2016-08-10 | 哈尔滨商业大学 | Composite nutrition coarse cereal powder and preparation method thereof |
| CN106213188A (en) * | 2016-07-27 | 2016-12-14 | 王玉珍 | Integral type high viscosity noodles and preparation method thereof |
-
2016
- 2016-12-20 CN CN201611186667.0A patent/CN106690047A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579075A (en) * | 2008-05-13 | 2009-11-18 | 刘泳宏 | Five-color viscera-nourishing herbal cuisine meat flour and a preparation method thereof |
| CN101473911A (en) * | 2009-01-22 | 2009-07-08 | 邓本和 | Health dried noodles and preparation method thereof |
| CN105558793A (en) * | 2015-08-10 | 2016-05-11 | 米林林 | Potherb noodles |
| CN105433238A (en) * | 2015-11-11 | 2016-03-30 | 宜垦(天津)农业制品有限公司 | Noodles capable of regulating blood sugar and preparation method of noodles |
| CN105831558A (en) * | 2015-12-10 | 2016-08-10 | 哈尔滨商业大学 | Composite nutrition coarse cereal powder and preparation method thereof |
| CN105558806A (en) * | 2016-02-20 | 2016-05-11 | 山东玉皇粮油食品有限公司 | Buckwheat nutritional noodles and preparation method thereof |
| CN105685816A (en) * | 2016-04-21 | 2016-06-22 | 容县金利源商贸有限公司 | Russula noodles and making method thereof |
| CN106213188A (en) * | 2016-07-27 | 2016-12-14 | 王玉珍 | Integral type high viscosity noodles and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107410875A (en) * | 2017-08-15 | 2017-12-01 | 安徽优乐亿乳业有限公司 | A kind of buckwheat surface compositions and preparation method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170524 |