CN106858320A - A kind of fiddlehead vermicelli and preparation method thereof - Google Patents
A kind of fiddlehead vermicelli and preparation method thereof Download PDFInfo
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- CN106858320A CN106858320A CN201710222436.9A CN201710222436A CN106858320A CN 106858320 A CN106858320 A CN 106858320A CN 201710222436 A CN201710222436 A CN 201710222436A CN 106858320 A CN106858320 A CN 106858320A
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- fiddlehead
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- 238000002360 preparation method Methods 0.000 title claims abstract description 43
- 239000000843 powder Substances 0.000 claims abstract description 75
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 67
- 235000013312 flour Nutrition 0.000 claims abstract description 57
- 241000219051 Fagopyrum Species 0.000 claims abstract description 42
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 241000209140 Triticum Species 0.000 claims abstract description 19
- 235000021307 Triticum Nutrition 0.000 claims abstract description 19
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 18
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 18
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 14
- 244000269722 Thea sinensis Species 0.000 claims abstract description 14
- 235000009569 green tea Nutrition 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 13
- 239000002002 slurry Substances 0.000 claims description 31
- 239000012467 final product Substances 0.000 claims description 27
- 235000012149 noodles Nutrition 0.000 claims description 20
- 239000004615 ingredient Substances 0.000 claims description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims 1
- 235000013599 spices Nutrition 0.000 claims 1
- 239000002352 surface water Substances 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 10
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 6
- 238000010926 purge Methods 0.000 abstract description 6
- 206010036790 Productive cough Diseases 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 210000003802 sputum Anatomy 0.000 abstract description 5
- 208000024794 sputum Diseases 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 230000010030 glucose lowering effect Effects 0.000 abstract description 4
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 4
- 150000002632 lipids Chemical class 0.000 abstract description 4
- 208000018556 stomach disease Diseases 0.000 abstract description 4
- 210000002700 urine Anatomy 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 10
- 235000014347 soups Nutrition 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 239000002574 poison Substances 0.000 description 3
- 231100000614 poison Toxicity 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 244000130270 Fagopyrum tataricum Species 0.000 description 2
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 208000000616 Hemoptysis Diseases 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
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- 230000008855 peristalsis Effects 0.000 description 1
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- 201000003068 rheumatic fever Diseases 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 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 kind of fiddlehead vermicelli.The component and each component weight of the fiddlehead vermicelli be：8~10 parts of fiddlehead powder, 6~8 parts of mushroom powder, 30~40 parts of bitter buckwheat flour, 35~45 parts of wheat flour, 2~4 parts of salt, 0.3~0.5 part of monosodium glutamate, 4~6 parts of auxiliary material, appropriate amount of water.The invention also discloses a kind of preparation method of fiddlehead vermicelli.The present invention provides a kind of fiddlehead vermicelli and preparation method thereof, the fiddlehead vermicelli and preparation method thereof have given full play to the health-care effect of mushroom, fiddlehead, bitter buckwheat, green tea, honeysuckle etc., can be with clearing heat and detoxicating, resolving sputum, gut purge stomach invigorating, hypoglycemic, reducing blood lipid, urine glucose lowering, treatment stomach disease, improvement physical function, raising immunocompetence, it is particularly suited for " three high " crowd to eat, and mushroom and fiddlehead are simultaneously edible, effect that also QI invigorating is whetted the appetite.
Description
Technical field
The present invention relates to food processing technology field, specifically, being related to a kind of fiddlehead vermicelli and preparation method thereof.
Background technology
Fiddlehead, it is sweet, cold in nature, rich in multivitamin, protein, carbohydrate, organic acid, cellulose, ammonia that human body needs
Base acid and various trace elements, with clearing heat and detoxicating, resolving sputum, gut purge stomach invigorating, antidiarrheal diuresis, stimulate the circulation of the blood and cause the muscles and joints to relax the effects such as.Through often to eat
With the dizzy insomnia that can reduce blood pressure, alleviate, the dietary fiber contained by it can promote gastrointestinal peristalsis, with lower gas defaecation, gut purge row
Poison, is additionally operable to the diseases such as treatment rheumatic arthritis, dysentery, hemoptysis；And have prevention effect to measles, influenza.Mushroom have mountain delicacy
King title, be also high protein, low-fat nutritional health food.
Noodles as staple food, can fast and easy it is edible and deeply welcomed by the people and like.At present, it is on the market
Tartary buckwheat noodles are made by raw material of bitter buckwheat flour and wheat flour mostly, and its taste is more single, it is impossible to meet people's
Demand.For the shortcoming for overcoming noodles taste single, one or more pure plant is added when making noodles, keep noodles
Have preferable nutritive value and health-care efficacy while primary characteristic concurrently, be that people are expected is also that Vehicles Collected from Market is badly in need of
's.
The content of the invention
The technical problem single in order to solve above-mentioned Tartary buckwheat noodles taste, the present invention provides a kind of fiddlehead vermicelli and its preparation
Method, the fiddlehead vermicelli and preparation method thereof have given full play to the health-care effect of mushroom, fiddlehead, bitter buckwheat, green tea, honeysuckle etc.,
Can be immune with clearing heat and detoxicating, resolving sputum, gut purge stomach invigorating, hypoglycemic, reducing blood lipid, urine glucose lowering, treatment stomach disease, improvement physical function, raising
Ability, is particularly suited for " three high " crowd and eats, and mushroom and fiddlehead are simultaneously edible, also effect of QI invigorating appetizing.
The invention provides a kind of fiddlehead vermicelli, the component and each component weight of the fiddlehead vermicelli are：Fiddlehead
8~10 parts of powder, 6~8 parts of mushroom powder, 30~40 parts of bitter buckwheat flour, 35~45 parts of wheat flour, 2~4 parts of salt, monosodium glutamate 0.3~
0.5 part, 4~6 parts of auxiliary material, appropriate amount of water.
In a kind of preferred embodiment of the fiddlehead vermicelli that the present invention is provided, the component and each component weight of the fiddlehead vermicelli
Amount part matches and is：9 parts of fiddlehead, 7 parts of mushroom, 35 parts of bitter buckwheat flour, 40 parts of wheat flour, 3 parts of salt, 0.4 part of monosodium glutamate, auxiliary material 5
Part, appropriate amount of water.
In a kind of preferred embodiment of the fiddlehead vermicelli that the present invention is provided, the auxiliary material includes green tea and honeysuckle.
In a kind of preferred embodiment of the fiddlehead vermicelli that the present invention is provided, the mass ratio of the green tea and the honeysuckle
It is 1:4~6.
Present invention also offers a kind of preparation method of fiddlehead vermicelli, comprise the following steps：
The pretreatment of step one, raw material：
The preparation of fiddlehead powder：Take fresh fiddlehead, removal of impurities is cleaned, be put into boiling water and cook 5~10 minutes, pull out, drain table
Face moisture, the fiddlehead after draining dries, pulverizes and sieves, and obtains final product fiddlehead powder, standby；
The preparation of mushroom powder：Mushroom is taken, dry, ultramicro grinding, obtains final product mushroom powder after cleaning, standby；
The preparation of saline solution：Salt and monosodium glutamate are taken food by each component weight of the fiddlehead vermicelli, by the food
Salt and the appropriate water dissolves of the monosodium glutamate, obtain final product saline solution, standby；
The preparation of ingredients solution：Dispensing is taken by each component weight of the fiddlehead vermicelli, is added in the dispensing
Enter 4 times of water of weight, boil rear small fire and boil 60~80 minutes, filter, take filtrate, cooling obtains final product ingredients solution, standby；
Step 2, endure slurry：Fiddlehead powder and mushroom powder are taken by each component weight of the fiddlehead vermicelli, respectively to institute
State and add water in fiddlehead powder and the mushroom powder, be brewed into fiddlehead slurry and mushroom slurry, it is standby；
Step 3, the pre-gelatinized of bitter buckwheat flour：Bitter buckwheat flour is taken by each component weight of the fiddlehead vermicelli, to
The water of the bitter buckwheat flour weight 40~50% is added in the bitter buckwheat flour, 2~3 points of heating using microwave pre-gelatinized is used after mixing
Clock；
Step 4 and face, curing：Wheat flour is taken by each component weight of the fiddlehead vermicelli, will be described small
Wheat flour, the saline solution, the ingredients solution, fiddlehead slurry and mushroom slurry are mixed, and place into the step 3
Bitter buckwheat flour after middle pre-gelatinized, is kneaded into dough after mixing, place curing 1~3 hour；
Step 5, face processed：Noodles are cut into after compressing tablet in the dough feeding noodle rolling machine that will be cured in the step 4, will
The dough is put into hanging in baking room, dries, and then packaging, sterilization, obtain final product fiddlehead vermicelli.
In a kind of preferred embodiment of the preparation method of the fiddlehead vermicelli that the present invention is provided, the preparation of the fiddlehead powder
In, 120 mesh sieves are crossed in the fiddlehead drying after draining, crushing, obtain final product fiddlehead powder.
It is described in the step 2 in a kind of preferred embodiment of the preparation method of the fiddlehead vermicelli that the present invention is provided
The addition of water is 10 times of the fiddlehead powder or mushroom powder quality, mass ratio, the institute of the fiddlehead slurry with the fiddlehead powder
State mushroom slurry and be 2 with the mass ratio of institute's mushroom powder：1.
It is described in the step 5 in a kind of preferred embodiment of the preparation method of the fiddlehead vermicelli that the present invention is provided
Sterilization uses microwave disinfection.
Fiddlehead vermicelli provided compared to prior art, the present invention and preparation method thereof have the advantages that：
First, the present invention has given full play to the health-care effect of mushroom, fiddlehead, bitter buckwheat, green tea, honeysuckle etc., can be with heat-clearing solution
Poison, resolving sputum, gut purge stomach invigorating, hypoglycemic, reducing blood lipid, urine glucose lowering, treatment stomach disease, improve physical function, raising immunocompetence, it is especially suitable
It is edible for " three high " crowd, and mushroom and fiddlehead are simultaneously edible, effect that also QI invigorating is whetted the appetite.
2nd, bitter buckwheat flour pre-gelatinized can be effectively increased the viscosity and toughness of bitter buckwheat flour, it is ensured that after curing by the present invention
Dough can normal compressing tablet, slitting, and broken strip in drying process substantially reduces, and broken strip is few when boiling, be difficult mixed soup.
3rd, the present invention is without any food additives, safety and Health.
Specific embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of embodiment of the invention, rather than whole embodiments.Based on the embodiment in the present invention, this area is common
All other embodiment that technical staff is obtained under the premise of creative work is not made, belongs to the model of present invention protection
Enclose.
Embodiment 1
In the present embodiment, the component and each component weight of fiddlehead vermicelli are：8 parts of fiddlehead powder, 6 parts of mushroom powder, hardship
30 parts of buckwheat flour, 45 parts of wheat flour, 2 parts of salt, 0.3 part of monosodium glutamate, 6 parts of auxiliary material, appropriate amount of water.
The auxiliary material includes green tea and honeysuckle, and the green tea is 1 with the mass ratio of the honeysuckle:4.
Preparation method is comprised the following steps：
The pretreatment of step one, raw material：
The preparation of fiddlehead powder：Take fresh fiddlehead, removal of impurities is cleaned, be put into boiling water and cook 5~10 minutes, pull out, drain table
Face moisture, the fiddlehead drying after draining, crushing, crosses 120 mesh sieves, obtains final product fiddlehead powder, standby；
The preparation of mushroom powder：Mushroom is taken, dry, ultramicro grinding, obtains final product mushroom powder after cleaning, standby；
The preparation of saline solution：Salt and monosodium glutamate are taken food by each component weight of the fiddlehead vermicelli, by the food
Salt and the appropriate water dissolves of the monosodium glutamate, obtain final product saline solution, standby；
The preparation of ingredients solution：Dispensing is taken by each component weight of the fiddlehead vermicelli, is added in the dispensing
Enter 4 times of water of weight, boil rear small fire and boil 60 minutes, filter, take filtrate, cooling obtains final product ingredients solution, standby；
Step 2, endure slurry：Fiddlehead powder and mushroom powder are taken by each component weight of the fiddlehead vermicelli, respectively to institute
State and add water in fiddlehead powder and the mushroom powder, be brewed into fiddlehead slurry and mushroom slurry, it is standby；
The addition of the water is 10 times of the fiddlehead powder or mushroom powder quality, and the fiddlehead is starched and the fiddlehead powder
Mass ratio, mushroom slurry be 2 with the mass ratio of institute's mushroom powder：1.
Step 3, the pre-gelatinized of bitter buckwheat flour：Bitter buckwheat flour is taken by each component weight of the fiddlehead vermicelli, to
The water of the bitter buckwheat flour weight 40% is added in the bitter buckwheat flour, heating using microwave pre-gelatinized is used 2 minutes after mixing；
Step 4 and face, curing：Wheat flour is taken by each component weight of the fiddlehead vermicelli, will be described small
Wheat flour, the saline solution, the ingredients solution, fiddlehead slurry and mushroom slurry are mixed, and place into the step 3
Bitter buckwheat flour after middle pre-gelatinized, is kneaded into dough after mixing, place curing 1 hour；
Step 5, face processed：Noodles are cut into after compressing tablet in the dough feeding noodle rolling machine that will be cured in the step 4, will
The dough is put into hanging in baking room, dries, and then packaging, microwave disinfection, obtain final product fiddlehead vermicelli.
Embodiment 2
In the present embodiment, the component and each component weight of fiddlehead vermicelli are：The component of the fiddlehead vermicelli and each
Ingredients weight parts are matched：9 parts of fiddlehead, 7 parts of mushroom, 35 parts of bitter buckwheat flour, 40 parts of wheat flour, 3 parts of salt, 0.4 part of monosodium glutamate,
5 parts of auxiliary material, appropriate amount of water.
The auxiliary material includes green tea and honeysuckle, and the green tea is 1 with the mass ratio of the honeysuckle:5.
Preparation method is comprised the following steps：
The pretreatment of step one, raw material：
The preparation of fiddlehead powder：Take fresh fiddlehead, removal of impurities is cleaned, be put into boiling water and cook 5~10 minutes, pull out, drain table
Face moisture, the fiddlehead drying after draining, crushing, crosses 120 mesh sieves, obtains final product fiddlehead powder, standby；
The preparation of mushroom powder：Mushroom is taken, dry, ultramicro grinding, obtains final product mushroom powder after cleaning, standby；
The preparation of saline solution：Salt and monosodium glutamate are taken food by each component weight of the fiddlehead vermicelli, by the food
Salt and the appropriate water dissolves of the monosodium glutamate, obtain final product saline solution, standby；
The preparation of ingredients solution：Dispensing is taken by each component weight of the fiddlehead vermicelli, is added in the dispensing
Enter 4 times of water of weight, boil rear small fire and boil 70 minutes, filter, take filtrate, cooling obtains final product ingredients solution, standby；
Step 2, endure slurry：Fiddlehead powder and mushroom powder are taken by each component weight of the fiddlehead vermicelli, respectively to institute
State and add water in fiddlehead powder and the mushroom powder, be brewed into fiddlehead slurry and mushroom slurry, it is standby；
The addition of the water is 10 times of the fiddlehead powder or mushroom powder quality, and the fiddlehead is starched and the fiddlehead powder
Mass ratio, mushroom slurry be 2 with the mass ratio of institute's mushroom powder：1.
Step 3, the pre-gelatinized of bitter buckwheat flour：Bitter buckwheat flour is taken by each component weight of the fiddlehead vermicelli, to
The water of the bitter buckwheat flour weight 45% is added in the bitter buckwheat flour, heating using microwave pre-gelatinized is used 2.5 minutes after mixing；
Step 4 and face, curing：Wheat flour is taken by each component weight of the fiddlehead vermicelli, will be described small
Wheat flour, the saline solution, the ingredients solution, fiddlehead slurry and mushroom slurry are mixed, and place into the step 3
Bitter buckwheat flour after middle pre-gelatinized, is kneaded into dough after mixing, place curing 2 hours；
Step 5, face processed：Noodles are cut into after compressing tablet in the dough feeding noodle rolling machine that will be cured in the step 4, will
The dough is put into hanging in baking room, dries, and then packaging, microwave disinfection, obtain final product fiddlehead vermicelli.
Embodiment 3
In the present embodiment, the component and each component weight of fiddlehead vermicelli are：10 parts of fiddlehead powder, 8 parts of mushroom powder, hardship
40 parts of buckwheat flour, 35 parts of wheat flour, 4 parts of salt, 0.5 part of monosodium glutamate, 4 parts of auxiliary material, appropriate amount of water.
The auxiliary material includes green tea and honeysuckle, and the green tea is 1 with the mass ratio of the honeysuckle:6.
Preparation method is comprised the following steps：
The pretreatment of step one, raw material：
The preparation of fiddlehead powder：Take fresh fiddlehead, removal of impurities is cleaned, be put into boiling water and cook 5~10 minutes, pull out, drain table
Face moisture, the fiddlehead drying after draining, crushing, crosses 120 mesh sieves, obtains final product fiddlehead powder, standby；
The preparation of mushroom powder：Mushroom is taken, dry, ultramicro grinding, obtains final product mushroom powder after cleaning, standby；
The preparation of saline solution：Salt and monosodium glutamate are taken food by each component weight of the fiddlehead vermicelli, by the food
Salt and the appropriate water dissolves of the monosodium glutamate, obtain final product saline solution, standby；
The preparation of ingredients solution：Dispensing is taken by each component weight of the fiddlehead vermicelli, is added in the dispensing
Enter 4 times of water of weight, boil rear small fire and boil 80 minutes, filter, take filtrate, cooling obtains final product ingredients solution, standby；
Step 2, endure slurry：Fiddlehead powder and mushroom powder are taken by each component weight of the fiddlehead vermicelli, respectively to institute
State and add water in fiddlehead powder and the mushroom powder, be brewed into fiddlehead slurry and mushroom slurry, it is standby；
The addition of the water is 10 times of the fiddlehead powder or mushroom powder quality, and the fiddlehead is starched and the fiddlehead powder
Mass ratio, mushroom slurry be 2 with the mass ratio of institute's mushroom powder：1.
Step 3, the pre-gelatinized of bitter buckwheat flour：Bitter buckwheat flour is taken by each component weight of the fiddlehead vermicelli, to
The water of the bitter buckwheat flour weight 50% is added in the bitter buckwheat flour, heating using microwave pre-gelatinized is used 3 minutes after mixing；
Step 4 and face, curing：Wheat flour is taken by each component weight of the fiddlehead vermicelli, will be described small
Wheat flour, the saline solution, the ingredients solution, fiddlehead slurry and mushroom slurry are mixed, and place into the step 3
Bitter buckwheat flour after middle pre-gelatinized, is kneaded into dough after mixing, place curing 3 hours；
Step 5, face processed：Noodles are cut into after compressing tablet in the dough feeding noodle rolling machine that will be cured in the step 4, will
The dough is put into hanging in baking room, dries, and then packaging, microwave disinfection, obtain final product fiddlehead vermicelli.
Embodiment 1, embodiment 2 and fiddlehead vermicelli obtained in embodiment 3 are designated as product 1, product 2 and product 3 respectively, and
Evaluated by aspects such as the color and luster in finished product face, surface smooth finish, mouthfeel, the paste soup degree of noodles.Sensory results are as follows：
Product 1：Finished product face be slightly yellow, surface it is smooth, noodles be cooked it is rear it is in good taste, do not stick to one's teeth, free from extraneous odour, soup be in breen
Color, slightly muddiness, there is a little broken strip.
Product 2：Finished product face be slightly yellow, surface it is smooth, noodles be cooked it is rear it is in good taste, do not stick to one's teeth, free from extraneous odour, soup be in breen
Color, slightly muddy, non-broken strip.
Product 3：Finished product face is that slightly yellow, surface is smooth, noodles be cooked it is rear it is good in taste, have the slight phenomenon that sticks to one's teeth, have light
Slight bitter taste, soup is in breen, slightly muddiness, there is a little broken strip.
Fiddlehead vermicelli that the present invention is provided and preparation method thereof have the advantages that：
First, the present invention has given full play to the health-care effect of mushroom, fiddlehead, bitter buckwheat, green tea, honeysuckle etc., can be with heat-clearing solution
Poison, resolving sputum, gut purge stomach invigorating, hypoglycemic, reducing blood lipid, urine glucose lowering, treatment stomach disease, improve physical function, raising immunocompetence, it is especially suitable
It is edible for " three high " crowd, and mushroom and fiddlehead are simultaneously edible, effect that also QI invigorating is whetted the appetite.
2nd, bitter buckwheat flour pre-gelatinized can be effectively increased the viscosity and toughness of bitter buckwheat flour, it is ensured that after curing by the present invention
Dough can normal compressing tablet, slitting, and broken strip in drying process substantially reduces, and broken strip is few when boiling, be difficult mixed soup.
3rd, the present invention is without any food additives, safety and Health.
Embodiments of the invention are the foregoing is only, the scope of the claims of the invention is not thereby limited, it is every to utilize this hair
Equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, is included within the scope of the present invention.
Claims (8)
1. a kind of fiddlehead vermicelli, it is characterised in that the component and each component weight of the fiddlehead vermicelli be：Fiddlehead powder 8
~10 parts, 6~8 parts of mushroom powder, 30~40 parts of bitter buckwheat flour, 35~45 parts of wheat flour, 2~4 parts of salt, monosodium glutamate 0.3~0.5
Part, 4~6 parts of auxiliary material, appropriate amount of water.
2. fiddlehead vermicelli according to claim 1, it is characterised in that the component and each component weight portion of the fiddlehead vermicelli
Match and be：9 parts of fiddlehead, 7 parts of mushroom, 35 parts of bitter buckwheat flour, 40 parts of wheat flour, 3 parts of salt, 0.4 part of monosodium glutamate, 5 parts of auxiliary material, water
In right amount.
3. fiddlehead vermicelli according to claim 1 and 2, it is characterised in that the auxiliary material includes green tea and honeysuckle.
4. fiddlehead vermicelli according to claim 3, it is characterised in that the green tea is 1 with the mass ratio of the honeysuckle:
4~6.
5. a kind of preparation method of fiddlehead vermicelli, it is characterised in that comprise the following steps：
The pretreatment of step one, raw material：
The preparation of fiddlehead powder：Take fresh fiddlehead, removal of impurities is cleaned, be put into boiling water and cook 5~10 minutes, pull out, drain surface water
Point, the fiddlehead after draining dries, pulverizes and sieves, and obtains final product fiddlehead powder, standby；
The preparation of mushroom powder：Mushroom is taken, dry, ultramicro grinding, obtains final product mushroom powder after cleaning, standby；
The preparation of saline solution：Take food salt and monosodium glutamate by each component weight of the fiddlehead vermicelli, by the salt and
The appropriate water dissolves of the monosodium glutamate, obtain final product saline solution, standby；
The preparation of ingredients solution：Dispensing is taken by each component weight of the fiddlehead vermicelli, to 4 times of addition in the dispensing
The water of weight, boils rear small fire and boils 60~80 minutes, filters, takes filtrate, and cooling obtains final product ingredients solution, standby；
Step 2, endure slurry：Fiddlehead powder and mushroom powder are taken by each component weight of the fiddlehead vermicelli, respectively to the fern
Water is added in vegetable powder and the mushroom powder, fiddlehead slurry and mushroom slurry is brewed into, it is standby；
Step 3, the pre-gelatinized of bitter buckwheat flour：Bitter buckwheat flour is taken by each component weight of the fiddlehead vermicelli, to described
The water of the bitter buckwheat flour weight 40~50% is added in bitter buckwheat flour, heating using microwave pre-gelatinized is used 2~3 minutes after mixing；
Step 4 and face, curing：Wheat flour is taken by each component weight of the fiddlehead vermicelli, by the wheat flour
Powder, the saline solution, the ingredients solution, fiddlehead slurry and mushroom slurry are mixed, and are placed into pre- in the step 3
Bitter buckwheat flour after gelatinization, is kneaded into dough after mixing, place curing 1~3 hour；
Step 5, face processed：Noodles are cut into after compressing tablet in the dough feeding noodle rolling machine that will be cured in the step 4, will be described
Dough is put into hanging in baking room, dries, and then packaging, sterilization, obtain final product fiddlehead vermicelli.
6. the preparation method of fiddlehead vermicelli according to claim 5, it is characterised in that in the preparation of the fiddlehead powder, will
Fiddlehead drying after draining, crushing, cross 120 mesh sieves, obtain final product fiddlehead powder.
7. the preparation method of fiddlehead vermicelli according to claim 5, it is characterised in that in the step 2, the water
Addition is 10 times of the fiddlehead powder or mushroom powder quality, mass ratio, the perfume (or spice) of the fiddlehead slurry with the fiddlehead powder
Mushroom is starched and is 2 with the mass ratio of institute's mushroom powder：1.
8. the preparation method of fiddlehead vermicelli according to claim 5, it is characterised in that in the step 5, the sterilization
Using microwave disinfection.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109259081A (en) * | 2018-10-31 | 2019-01-25 | 刘敏 | The production method of dietary fiber noodles |
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Application publication date: 20170620 |