CN106819825A - A kind of blueberry noodles and preparation method thereof - Google Patents
A kind of blueberry noodles and preparation 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
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Abstract
The present invention relates to wheaten food field, specifically related to a kind of blueberry noodles and preparation method thereof, noodles are main by Blueberry, blueberry leaf, flour, oyster oil, salt, cornstarch, shitosan is made, it can provide energy needed for body, also there is anticancer toxin expelling, the noodles of strengthen immunity effect, the mouthfeel of gained noodles, biceps, elasticity, gelatinization performance is good, simultaneously, the application field of blueberry leaf is also expanded, ensure that the physiologically active of active ingredient in Blueberry, solve that blueberry fresh fruit is not easy to maintain and process in active ingredient the two fold problem that easily reduces of physiologically active, and then enhance the value of Blueberry.
Description
Technical field
The present invention relates to wheaten food field, and in particular to a kind of blueberry noodles and preparation method thereof.
Background technology
Blueberry also known as cowberry, blue berry, belong to the perennial fallen leaves of Ericaceae Vaccinium or evergreen shrubs；Contain in Blueberry
The several physiological active substances such as abundant flavones, polyphenol, anthocyanidin, with various guarantors such as anti-oxidant, anticancer, anti-cardiovascular disease
Strong effect, but easily rotted under its expensive and normal temperature, and then cause that the application of blueberry is restricted, and saving and processing technology
It is required that high.Meanwhile, people on Blueberry and its cognitive basis of application, also increasingly concern blueberry leaf development function and
Value, it was reported that blueberry leaf contains the compositions such as polyphenol, OPC, its active ingredient has hypoglycemic, reducing blood lipid, pre- anti-cancer
The pharmacological actions such as disease, and then expanded the application to blueberry.
Nowadays, with the continuous improvement of people's living standard, health care consciousness also increasingly strengthens, by blueberry be made pulp,
The food such as wine, biscuit are more and more, but product price is still increased, and belong to non-staple food, therefore, it is difficult by ordinary people institute
Favor, will make noodles using blueberry, not only belong to staple food, can often be eaten, and can also improve the mouthfeel of common noodles
And nutritive value, also increasingly suit the paces of healthy food.
Such as Application No. 201310519365.0,《A kind of processing method of health-preserving sea sedge-flavored noodle》Disclose and utilize face
It is powder, sea sedge, honey, mountain chrysanthemum, rose, selfheal, yncaria stem with hooks, Ligusticum wallichii, the root of large-flowered skullcap, the root of bidentate achyranthes, blueberry juice, mulberry juice, Angelica oil, strongly fragrant
Li Ren powder, root of Chinese trichosanthes are made noodles for raw material.
And for example Application No. 201410654212.1, disclose《A kind of blueberry noodles and preparation method thereof》, its formula is：
Wheat flour 80-90 parts, blueberries raw juice 1-5 parts, egg 1-3 parts, water 7-10 parts, edible salt 1-2 parts；The blueberry noodles through weighing,
Finished product is obtained with face, compressing tablet, slitting, drying, customized cut-off.
At present, although noodles have been assigned more preferable nutrition, health value higher, but general health caring noodles are mostly by counting
Natural plants or medicinal material combination are planted, is allowed to health role, and blueberry is generally made into noodles materials, using Blueberry,
This not only increases the cost of noodles, simultaneously because the activity of active ingredient is easily reduced in fresh fruit, also easily makes in process
Into the loss or change of active ingredient, and then influence food mouthfeel, nutrition etc..
The content of the invention
In order to solve the above technical problems, the present invention takes active ingredient and active ingredient phase interaction in Blueberry in blueberry leaf
With cooperation, to improve mouthfeel, nutrition and the health-care efficacy of noodles, meanwhile, the activity change of active ingredient is prevented, and then cause face
The mouthfeel of bar, nutritional agents health-care efficacy are ensured, therefore, the invention provides a kind of blueberry noodles and preparation method thereof.
The present invention is achieved by the following technical programs.
A kind of blueberry noodles, by weight, including following components：12-25 parts of Blueberry, 15-25 parts of blueberry leaf,
250-280 parts of flour, 1-2.8 parts of oyster oil, 0.5-0.8 parts of salt, 0.2-0.6 parts of cornstarch, and account for beautiful face consumption≤1/2
Shitosan.
It is further preferred, by weight, including following components：15-25 parts of Blueberry, 17-22 parts of blueberry leaf,
260-270 parts of flour, 1.5-2.5 parts of oyster oil, 0.5-0.7 parts of salt, 0.3-0.5 parts of cornstarch, and account for beautiful face consumption≤
1/2 shitosan.
It is further preferred, by weight, including following components：20 parts of Blueberries, 20 parts of blueberry leaves, 265 parts
Flour, 2 parts of oyster oils, 0.6 part of salt, 0.4 part of cornstarch, and the shitosan for accounting for beautiful face consumption 1/2.
Present invention also offers a kind of preparation method of blueberry noodles, comprise the following steps：
1) cornstarch, shitosan, salt are weighed respectively, and after three is mixed, it is 30-60%'s to be configured to volumetric concentration
Composite solution, it is standby；
2) Blueberry is weighed, through squeezing the juice, blueberry juice is obtained, it is standby；
3) blueberry leaf is weighed, after grinding, it is 1 to press solid-liquid ratio with water：Extracted 2 times after the mass ratio mixing of (5-8), suction filtration
Afterwards, extract solution is after be concentrated under reduced pressure into former extracting liquid volume 2/3, and rapid cooling obtains extract, standby；
4) by step 2) gained blueberry juice and step 3) it is extract obtained addition flour in be well mixed, add oyster oil rub
Into after dough, proof 3 times, before proofing every time, in dough surface equably smearing step 1) gained composite solution；
5) proof after finishing, dough is made into noodles, dry, packaging is obtained final product.
Further, it is described to squeeze the juice, it is by weight being 1 by Blueberry and ice:The ratio mixing of (0.2-0.5) is squeezed
Juice.
Further, the temperature of the ice is subzero 5 DEG C to 0 DEG C.
Further, the extraction, is first to be heated to 50-60 DEG C, and water bath with thermostatic control is extracted, and then heats to 70-75 DEG C, perseverance
Tepidarium is extracted.
Further, the extraction, is first to be heated to 55 DEG C, and water bath with thermostatic control is extracted, and then heats to 72 DEG C, water bath with thermostatic control
Extract.
Further, described to be heated to 50-60 DEG C, it using microwave technology is after temperature rises to 50-60 DEG C, to turn at once that it is
Enter water bath.
Further, described to be heated to 55 DEG C, after temperature is risen to 50-60 DEG C by the way of heating using microwave, i.e., it be
Quarter is transferred to water bath.
Further, the extraction, it takes the mode of heating using microwave temperature is warming up to 70-75 DEG C between extracting twice
Afterwards, in the case where remaining temperature-resistant, then water-bath is extracted.
Further, the heating using microwave, its speed is 2-4 DEG C/min.
Further, the extraction, its time is 1-2h.
Further, the rapid cooling, is that normal temperature is down in 3min.
The beneficial effects of the present invention are：
The present invention is according to nutrition theory, while mouthfeel and outward appearance when considering edible, by Blueberry, blueberry leaf, face
Powder, oyster oil, salt, cornstarch, shitosan are fabricated to jointly can comprehensively provide energy needed for body, and with anticancer row
Poison, the noodles of strengthen immunity effect, the present invention carry out rational proportion design by material so that between active ingredient mutually
Effect, cooperates with its nutrition, and then enhances the health-care effect of noodles, improves the toughness of noodle product.
The present invention is the activity of polyphenol, flavones and anthocyanidin in guarantee Blueberry, blueberry leaf, and technique is studied,
Blueberry is mixed jointly with ice and is squeezed the juice, it is ensured that the physiologically active of active ingredient；In conjunction with to effective ingredient in blueberry leaf
Extraction and extraction process control, on the one hand cause resource utilized, reduce the loss of nutriment, on the other hand make
Obtain during with blueberry juice collective effect, Synergistic between nutritional ingredient strengthens dough plasticity, improves noodles gelatinizing；In conjunction with
The addition of oyster oil, strengthens keeping and absorbing for active ingredient, and then causes that dough fully relaxes, enhancing fragrance and smooth
Degree；In conjunction with the use to salt, cornstarch and shitosan so that dough surface is protected, and then so that during the face of waking up
Active ingredient is activity stabilized, prevents oxidation wastage, meanwhile, by adsorption component contained in mixed flour, and then improve face
The mouthfeel of bar, biceps and elasticity.
The present invention also developed the application field of blueberry leaf, while, it is ensured that the physiology of active ingredient is lived in Blueberry
Property, solve that blueberry fresh fruit is not easy to maintain and process in active ingredient the two fold problem that easily reduces of physiologically active, and then
Enhance the value of Blueberry.
Specific embodiment
Be described further below technical scheme, but claimed scope be not limited to it is described.
Embodiment 1
The present embodiment provides a kind of blueberry noodles, and its raw material includes：
2kg Blueberries, 2kg blueberries leaf, 26.5kg flour, 0.2kg oyster oils, 0.06kg, 0.04kg cornstarch,
0.02kg shitosans.
Embodiment 2
The present embodiment provides a kind of blueberry noodles, and its raw material includes：
1.2kg Blueberries, 1.5kg blueberries leaf, 25kg flour, 0.1kg oyster oils, 0.05kg salt, 0.02kg corns
Starch, 0.01kg shitosans.
Embodiment 3
The present embodiment provides a kind of blueberry noodles, and its raw material includes：
2.5kg Blueberries, 2.5kg blueberries leaf, 28kg flour, 0.28kg oyster oils, 0.08kg salt, 0.06kg corns
Starch, 0.02kg shitosans.
Embodiment 4
The present embodiment provides a kind of blueberry noodles, and its raw material includes：
1.1kg Blueberries, 1.4kg blueberries leaf, 24.5kg flour, 0.08kg oyster oils, 0.04kg salt, 0.01kg are beautiful
Rice starch, 5g shitosans.
Embodiment 5
The present embodiment provides a kind of blueberry noodles, and its raw material includes：
1.5kg Blueberries, 2.2kg blueberries leaf, 26kg flour, 0.25kg oyster oils, 0.07kg salt, 0.05kg corns
Starch, 0.01kg shitosans.
Embodiment 6
The present embodiment provides a kind of blueberry noodles, and its raw material includes：
1.6 parts of Blueberries, 1.8 parts of blueberry leaves, 27kg flour, 0.15kg oyster oils, 0.05kg salt, 0.04kg corns
Starch, 0.02kg shitosans.
Embodiment 7
The present embodiment provides a kind of blueberry noodles, and its raw material includes：
2kg Blueberries, 2kg blueberries leaf, 26.5kg flour, 0.2kg oyster oils, 0.06kg, 0.04kg cornstarch,
0.01kg shitosans.
Embodiment 8
The present embodiment provides a kind of blueberry noodles, and its raw material includes：
2kg Blueberries, 2kg blueberries leaf, 26.5kg flour, 0.2kg oyster oils, 0.06kg, 0.04kg cornstarch,
0.04kg shitosans.
Embodiment 9
The present embodiment provides a kind of blueberry noodles, and its raw material includes：
2kg Blueberries, 2kg blueberries leaf, 26.5kg flour, 0.2kg oyster oils, 0.06kg, 0.04kg cornstarch, 1g
Shitosan.
Embodiment 10
The present embodiment provides a kind of blueberry noodles, and its raw material includes：
2kg Blueberries, 2kg blueberries leaf, 26.5kg flour, 0.2kg oyster oils, 0.06kg, 0.04kg cornstarch,
0.2g shitosans.
Embodiment 11
The present embodiment provides a kind of preparation method of blueberry noodles, on the basis of embodiment 1, is made according to following steps
Form：
1) cornstarch, shitosan, salt are weighed respectively, and after three is mixed, it is 30-60%'s to be configured to volumetric concentration
Composite solution, it is standby；
2) Blueberry is weighed, by Blueberry：Ice=1:The weight of (0.2-0.5) is squeezed the juice than mixing, wherein, the temperature of ice
It is subzero 5 DEG C to 0 DEG C to spend, and obtains blueberry juice, standby；
3) blueberry leaf is weighed, after grinding, it is 1 to press solid-liquid ratio with water：After the mass ratio mixing of (5-8), with 2-4 DEG C/min
Speed heating using microwave to after 50-60 DEG C, be transferred in water bath immediately, constant temperature extracts 1-2h, then with the speed of 2-4 DEG C/min
Heating using microwave is transferred in water bath immediately to after 70-75 DEG C, and constant temperature extracts 1-2h, and after suction filtration, extract solution is through being concentrated under reduced pressure into
Behind the 2/3 of former extracting liquid volume, then, concentrate is down to normal temperature in 3min, obtains extract, it is standby；
4) will blueberry juice and extract add flour in be well mixed, after adding oyster oil to be kneaded into dough, proof 3 times, often
It is secondary proof before, equably smear composite solution in dough surface, and composite solution is smeared in three times finish；
5) proof after finishing, dough is made into noodles, dry, packaging is obtained final product.
Embodiment 12
The present embodiment provides a kind of preparation method of blueberry noodles, on the basis of embodiment 2, is made according to following steps
Form：
1) cornstarch, shitosan, salt are weighed respectively, after three is mixed, it is 50% to answer to be configured to volumetric concentration
Solution is closed, it is standby；
2) Blueberry is weighed, by Blueberry：Ice=1:0.4 weight is squeezed the juice than mixing, wherein, the temperature of ice is 0
DEG C, blueberry juice is obtained, it is standby；
3) blueberry leaf is weighed, after grinding, it is 1 to press solid-liquid ratio with water：After 8 mass ratio mixing, with the speed of 3 DEG C/min
Heating using microwave is transferred in water bath immediately to after 55 DEG C, and constant temperature extracts 1h, then with the speed heating using microwave of 3 DEG C/min to 72
After DEG C, it is transferred in water bath immediately, constant temperature extracts 1h, and after suction filtration, extract solution is through being concentrated under reduced pressure into the 2/3 of former extracting liquid volume
Afterwards, then, concentrate is down to normal temperature in 3min, obtains extract, it is standby；
4) will blueberry juice and extract add flour in be well mixed, after adding oyster oil to be kneaded into dough, proof 3 times, often
It is secondary proof before, equably smear composite solution in dough surface, and composite solution is smeared in three times finish；
5) proof after finishing, dough is made into noodles, dry, packaging is obtained final product.
Embodiment 13
The present embodiment provides a kind of preparation method of blueberry noodles, on the basis of embodiment 6, is made according to following steps
Form：
1) cornstarch, shitosan, salt are weighed respectively, after three is mixed, it is 30% to answer to be configured to volumetric concentration
Solution is closed, it is standby；
2) Blueberry is weighed, by Blueberry：Ice=1:0.5 weight is squeezed the juice than mixing, wherein, the temperature of ice is -5
DEG C, blueberry juice is obtained, it is standby；
3) blueberry leaf is weighed, after grinding, it is 1 to press solid-liquid ratio with water：After the mass ratio mixing of (5-8), with 2 DEG C/min's
Speed heating using microwave is transferred in water bath immediately to after 56 DEG C, and constant temperature extracts 2h, then with the speed heating using microwave of 4 DEG C/min
To after 75 DEG C, it is transferred in water bath immediately, constant temperature extracts 1h, and after suction filtration, extract solution is through being concentrated under reduced pressure into former extracting liquid volume
2/3 after, then, concentrate is down to normal temperature in 3min, obtain extract, it is standby；
4) will blueberry juice and extract add flour in be well mixed, after adding oyster oil to be kneaded into dough, proof 3 times, often
It is secondary proof before, equably smear composite solution in dough surface, and composite solution is smeared in three times finish；
5) proof after finishing, dough is made into noodles, dry, packaging is obtained final product.
Embodiment 14
The present embodiment provides a kind of preparation method of blueberry noodles, on the basis of embodiment 9, is made according to following steps
Form：
1) cornstarch, shitosan, salt are weighed respectively, after three is mixed, it is 40% to answer to be configured to volumetric concentration
Solution is closed, it is standby；
2) Blueberry is weighed, by Blueberry：Ice=1:0.2 weight is squeezed the juice than mixing, wherein, the temperature of ice is 0
DEG C, blueberry juice is obtained, it is standby；
3) blueberry leaf is weighed, after grinding, it is 1 to press solid-liquid ratio with water：After 7 mass ratio mixing, with the speed of 4 DEG C/min
Heating using microwave is transferred in water bath immediately to after 50 DEG C, and constant temperature extracts 1h, then with the speed heating using microwave of 4 DEG C/min to 73
After DEG C, it is transferred in water bath immediately, constant temperature extracts 1.5h, and after suction filtration, extract solution is through being concentrated under reduced pressure into former extracting liquid volume
After 2/3, then, concentrate is down to normal temperature in 3min, obtains extract, it is standby；
4) will blueberry juice and extract add flour in be well mixed, after adding oyster oil to be kneaded into dough, proof 3 times, often
It is secondary proof before, equably smear composite solution in dough surface, and composite solution is smeared in three times finish；
5) proof after finishing, dough is made into noodles, dry, packaging is obtained final product.
Embodiment 15
The present embodiment provides a kind of preparation method of blueberry noodles, on the basis of embodiment 10, according to following steps system
Form：
1) cornstarch, shitosan, salt are weighed respectively, after three is mixed, it is 60% to answer to be configured to volumetric concentration
Solution is closed, it is standby；
2) Blueberry is weighed, by Blueberry：Ice=1:0.3 weight is squeezed the juice than mixing, wherein, the temperature of ice is -3
DEG C, blueberry juice is obtained, it is standby；
3) blueberry leaf is weighed, after grinding, it is 1 to press solid-liquid ratio with water：After 5 mass ratio mixing, with the speed of 3 DEG C/min
Heating using microwave is transferred in water bath immediately to after 60 DEG C, and constant temperature extracts 2h, then with the speed heating using microwave of 2 DEG C/min to 70
After DEG C, it is transferred in water bath immediately, constant temperature extracts 2h, and after suction filtration, extract solution is through being concentrated under reduced pressure into the 2/3 of former extracting liquid volume
Afterwards, then, concentrate is down to normal temperature in 3min, obtains extract, it is standby；
4) will blueberry juice and extract add flour in be well mixed, after adding oyster oil to be kneaded into dough, proof 3 times, often
It is secondary proof before, equably smear composite solution in dough surface, and composite solution is smeared in three times finish；
5) proof after finishing, dough is made into noodles, dry, packaging is obtained final product.
Test example 1DHHP radicals scavengings are tested
Detection object：The noodles that embodiment 11- embodiments 15 make；
Detection method：The made noodles of embodiment 11-15 are weighed, every kind of each two parts, every part of 10g, portion does blank sample, with
Water 100mL mixes, and another sample of doing experiment mixes with 0.1mmol/L DPPH ethanol solutions 100mL, black acutely after vibration
Dark to stand 30min, water is equal with the volumetric usage of DHHP ethanol solutions, and blank sample is with test specimen at 517nm wavelength
Mensuration absorbance, calculates according to clearance rate (%)=(1- test specimens absorbance/blank sample absorbance) × 100%, its knot
Fruit is as shown in table 1：
Table 1:
The sensory evaluation of the noodles quality of the present invention of test example 2
1. project is tasted
Noodles 1-5：Formula and method according to embodiment 11-15 make
2. standards of grading：The side of the noodles tasted to estovers by table 2 is carried out by taste panel (10 veteran personnel)
Method carries out a series of investigation and evaluates with standard, the following is the project of investigation (total 6) and standards of grading (100 points of total score), evaluates knot
Fruit is as shown in table 3：
The evaluation criterion of table 2
Analyses Methods for Sensory Evaluation Results compares, as shown in table 3：
Table 3：
| Project | Embodiment 11 | Embodiment 12 | Embodiment 13 | Embodiment 14 | Embodiment 15 |
| Performance state | 9.6 | 9.2 | 9.5 | 8.9 | 9.0 |
| Agreeable to the taste sense | 18.5 | 16.9 | 17.2 | 18.8 | 17.5 |
| Toughness | 24.5 | 21.7 | 19.8 | 20.5 | 23.8 |
| Stickiness | 23.8 | 22.9 | 23.6 | 24.0 | 18.6 |
| Slickness | 13.5 | 11.5 | 12.1 | 12.7 | 14.3 |
| Sense of taste | 4.8 | 4.6 | 3.9 | 4.1 | 4.3 |
| Composite score | 94.7 | 86.8 | 86.1 | 89 | 87.5 |
The evaluation of the noodles quality of the present invention of test example 3
Formulation selection sample：Embodiment 1- embodiments 15
Evaluation method：Selection embodiment 1- embodiments 10 are matched, the noodles and embodiment 11- realities for conventionally making
The noodles for applying the method making of example 15 are decocted, and ask that 45 taste professionals carry out blank scoring；Wherein, 40 points of mouthfeel,
10 points of outward appearance, 15 points of boiling fastness, 15 points of strip-breaking rate, hundred-mark system is averaged, and its result is as shown in table 4：
Table 4：
| Embodiment | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 |
| Scoring | 91 | 88 | 89 | 68 | 83 | 87 | 89 | 72 | 90 | 90 | 96 | 92 | 87 | 92 | 85 |
Claims (10)
1. a kind of blueberry noodles, it is characterised in that by weight, including following components：12-25 parts of Blueberry, 15-25 parts
Blueberry leaf, 250-280 part flour, 1-2.8 parts of oyster oil, 0.5-0.8 parts of salt, 0.2-0.6 parts of cornstarch, and account for beautiful face use
The shitosan of amount≤1/2.
2. blueberry noodles as claimed in claim 1, it is characterised in that by weight, including following components：15-25 parts blue
Certain kind of berries fruit, 17-22 part of blueberry leaf, 260-270 parts of flour, 1.5-2.5 parts of oyster oil, 0.5-0.7 parts of salt, 0.3-0.5 parts of jade
Rice starch, and account for the shitosan of beautiful face consumption≤1/2.
3. blueberry noodles as claimed in claim 1 or 2, it is characterised in that by weight, including following components：20 parts of indigo plants
Certain kind of berries fruit, 20 parts of blueberry leaves, 265 parts of flour, 2 parts of oyster oils, 0.6 part of salt, 0.4 part of cornstarch, and account for beautiful face consumption 1/2
Shitosan.
4. the preparation method of a kind of blueberry noodles as described in claim any one of 1-3, it is characterised in that including following step
Suddenly：
1) cornstarch, shitosan, salt are weighed respectively, after three is mixed, are configured to volumetric concentration being combined for 30-60%
Solution, it is standby；
2) Blueberry is weighed, through squeezing the juice, blueberry juice is obtained, it is standby；
3) blueberry leaf is weighed, after grinding, it is 1 to press solid-liquid ratio with water：Extracted 2 times after the mass ratio mixing of (5-8), after suction filtration,
Extract solution is after be concentrated under reduced pressure into former extracting liquid volume 2/3, and rapid cooling obtains extract, standby；
4) by step 2) gained blueberry juice and step 3) it is extract obtained addition flour in be well mixed, add oyster oil be kneaded into face
After group, proof 3 times, before proofing every time, in dough surface equably smearing step 1) gained composite solution；
5) proof after finishing, dough is made into noodles, dry, packaging is obtained final product.
5. the preparation method of blueberry noodles as claimed in claim 4, it is characterised in that described to squeeze the juice, be by Blueberry and
Ice is 1 by weight:The ratio mixing of (0.2-0.5) is squeezed the juice.
6. the preparation method of blueberry noodles as claimed in claim 4, it is characterised in that the extraction, is first to be heated to 50-60
DEG C, water bath with thermostatic control is extracted, and then heats to 70-75 DEG C, and water bath with thermostatic control is extracted.
7. the preparation method of the blueberry noodles as described in claim 4 or 6, it is characterised in that the extraction, is first to be heated to 55
DEG C, water bath with thermostatic control is extracted, and then heats to 72 DEG C, and water bath with thermostatic control is extracted.
8. the preparation method of blueberry noodles as claimed in claim 7, it is characterised in that the extraction, between it is extracted twice
After taking the mode of heating using microwave and temperature is warming up to 70-75 DEG C, in the case where remaining temperature-resistant, then water-bath is extracted.
9. the preparation method of blueberry noodles as claimed in claim 7, it is characterised in that the heating using microwave, its speed is 2-4
℃/min。
10. the preparation method of blueberry noodles as claimed in claim 4, it is characterised in that the rapid cooling, is in 3min
It is down to normal temperature.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550947A (en) * | 2011-12-02 | 2012-07-11 | 陕西科技大学 | Manual macaroni and preparation method thereof |
| CN103750158A (en) * | 2014-02-19 | 2014-04-30 | 山东省农业科学院作物研究所 | Whole-grain noodle and production method thereof |
| CN105558794A (en) * | 2015-12-03 | 2016-05-11 | 石林 | Herba andrographis noodle and method for manufacturing same |
| CN105707693A (en) * | 2016-02-03 | 2016-06-29 | 宋忠荣 | Blueberry noodles and processing method thereof |
| CN105876638A (en) * | 2016-06-08 | 2016-08-24 | 湖北三杰农业产业化有限公司 | Sweet-potato-leaf noodle and making method |
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2016
- 2016-12-27 CN CN201611229446.7A patent/CN106819825A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550947A (en) * | 2011-12-02 | 2012-07-11 | 陕西科技大学 | Manual macaroni and preparation method thereof |
| CN103750158A (en) * | 2014-02-19 | 2014-04-30 | 山东省农业科学院作物研究所 | Whole-grain noodle and production method thereof |
| CN105558794A (en) * | 2015-12-03 | 2016-05-11 | 石林 | Herba andrographis noodle and method for manufacturing same |
| CN105707693A (en) * | 2016-02-03 | 2016-06-29 | 宋忠荣 | Blueberry noodles and processing method thereof |
| CN105876638A (en) * | 2016-06-08 | 2016-08-24 | 湖北三杰农业产业化有限公司 | Sweet-potato-leaf noodle and making method |
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