CN107173686A - A kind of purslane vermicelli and preparation method thereof - Google Patents
A kind of purslane vermicelli and preparation method thereof Download PDFInfo
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- CN107173686A CN107173686A CN201710388651.6A CN201710388651A CN107173686A CN 107173686 A CN107173686 A CN 107173686A CN 201710388651 A CN201710388651 A CN 201710388651A CN 107173686 A CN107173686 A CN 107173686A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 18
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- 230000000050 nutritive effect Effects 0.000 abstract description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 3
- 229930003270 Vitamin B Natural products 0.000 abstract description 3
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- 238000010521 absorption reaction Methods 0.000 abstract description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
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- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- -1 carrotene Natural products 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract description 3
- 239000008103 glucose Substances 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 229910052742 iron Inorganic materials 0.000 abstract description 3
- 239000001630 malic acid Substances 0.000 abstract description 3
- 235000011090 malic acid Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
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- 235000019156 vitamin B Nutrition 0.000 abstract description 3
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- 229940046009 vitamin E Drugs 0.000 abstract description 3
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- 241000209140 Triticum Species 0.000 abstract description 2
- 235000021307 Triticum Nutrition 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 description 18
- 244000228367 Lewisia rediviva Species 0.000 description 7
- 235000007279 Lewisia rediviva Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 235000012055 fruits and vegetables Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 2
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- 235000019634 flavors Nutrition 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
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- 241000196324 Embryophyta Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
The invention discloses a kind of purslane vermicelli and preparation method thereof, the purslane vermicelli are counted by weight, and its each raw material composition is：26~31 parts of 80~100 parts of Strong flour, 8~16 parts of purslane, 5~10 parts of converted starch, 1.1~2.6 parts of salt, 0.15~0.2 part of sodium carbonate, 0.2~0.4 part of sodium alginate and water.Purslane vermicelli technique that the present invention is provided is simple, with low cost, safe healthcare, be of high nutritive value, relative to traditional wheat vermicelli, contain the nutriment such as abundant two oxyethylamines, malic acid, glucose, calcium, phosphorus, iron and vitamin E, carrotene, vitamin B, vitamin C, absorption of the human body to cholesterol can not only be suppressed, reduce Blood Cholesterol concentration, improve the elasticity of vascular wall, and can also effective prevention of cardiovascular disease generation, with good nutrition and health care function.And its preparation method raw material easily obtain, it is easy to operate, easily controllable and mass produced.
Description
【Technical field】
The invention belongs to food processing technology field, and in particular to a kind of purslane vermicelli and preparation method thereof.
【Background technology】
Vermicelli as it is a kind of it is resistance to deposit, the manual wheaten food of resistant to cook, with good taste, instant, price is low, it is many to be easy to storage etc.
Advantage, is liked by people extensively, and gradually to diversified developments such as staple food type, flavor type, auxotype, healths.Just
For its kind, it mainly includes common liner, varied fine dried noodles, handcraft dried noodle etc., and being divided with its auxiliary material then has：Egg is hung
Face, tomato vermicelli, spinach vermicelli, carrot vermicelli, kelp vermicelli, lysine vermicelli etc..But make a general survey of and sell on the market at present
Vermicelli often have that composition is single, mouthfeel is dull, be of low nutritive value, many defects such as healthcare function difference, increasingly can not
Meet consumer demand.
It is well known that purslane is a kind of common medical and edible dual purpose plant, widely distributed, it contains abundant dihydroxy second
The nutriment such as amine, malic acid, glucose, calcium, phosphorus, iron and vitamin E, carrotene, vitamin B, vitamin C, with clear
Hot dampness removing, removing toxicity for detumescence, anti-inflammatory, quench the thirst, diuresis, the effect such as improving eyesight, can both do veterinary drug or agricultural chemicals, can also do vegetables or
Feed.It can not only suppress absorption of the human body to cholesterol also containing a large amount of omega-fatty acids beneficial to human body simultaneously, drop
Low Blood Cholesterol concentration, improves the elasticity of vascular wall, and can also effective prevention of cardiovascular disease generation, with very high
Nutrition and health care effect.But the reason for being due to each side such as purslane growth cycle and shipping storage, its application by
Very big limitation is arrived.Therefore the purslane extension that exploitation designs a kind of simple, with low cost technique, safe healthcare, is of high nutritive value
Face has been imperative.
【The content of the invention】
The problem to be solved in the present invention be for more than it is not enough there is provided a kind of technique is simple, with low cost, safe healthcare, nutrition
Costly purslane vermicelli and preparation method thereof.
The technical solution adopted by the present invention is as follows：A kind of purslane vermicelli, are counted by weight, and its each raw material composition is：
80~100 parts of Strong flour, 8~16 parts of purslane, 5~10 parts of converted starch, 1.1~2.6 parts of salt, sodium carbonate 0.15~0.2
Part, 26~31 parts of 0.2~0.4 part of sodium alginate and water.
Specifically, the weight ratio of the Strong flour and purslane is 8.1:1.
It is preferred that, count by weight, its each raw material composition is：89 parts of Strong flour, 11 parts of purslane, converted starch 7
29 parts of part, 1.7 parts of salt, 0.17 part of sodium carbonate, 0.29 part of sodium alginate and water.
A kind of preparation method of purslane vermicelli, its step is as follows：
(1) the suitable purslane of fresh, tenderness is selected, goes after root, cleaning, draining to be put into fruits and vegetables cooking machine, is beaten, obtains horse
Bitterroot slurries；
(2) Strong flour, salt, converted starch, sodium carbonate, sodium alginate and purslane slurries obtained above are mixed, plus
Water is rubbed obtains dough with face；
(3) dough is cured, obtains cooked dough；
(4) cooked dough is subjected to compressing tablet process and dough sheet is made；
(5) dough sheet cut, dry obtained dried noodles；
(6) dried noodles cut off, pack to obtain purslane vermicelli.
Specifically, the temperature that water is added in the step (2) is 25~30 DEG C, and the face time is 10~20min, obtained
Dough be in loose graininess, holding can be agglomerating, and gently rubbing loosely to restore.
Specifically, the curing of the step (3) is cured using stirring, mixing speed is 10~30r/min, and mixing time is
25~35min.
Specifically, during the compressing tablet process of the step (4) flattener road be 5~7 roads, obtained sheet thickness be 0.3~
0.8mm, a length of 1.2~1.5m.
Specifically, the dough sheet slitting width of the step (5) is 0.8~3.0mm, dries and dried using drying room, dry temperature
Spend for 40~42 DEG C, drying time is 3.5~5.0h, relative humidity 50~60%.
Specifically, the length of dried noodles is 200~250mm after step (6) cut-out.
It is an advantage of the invention that：
1. purslane vermicelli technique that the present invention is provided is simple, with low cost, safe healthcare, be of high nutritive value, and its preparation side
Method raw material easily obtained, easy to operate, easily controllable and mass produced, and the curing in preparation process can not only be eliminated
The internal stress of dough, makes water, protein and starch mixing evenly, and accelerates the formation of gluten structure, improves dough
The stability of structure.
2. the purslane vermicelli that the present invention is provided, relative to traditional wheat vermicelli, contain what is enriched in raw material purslane
The nutriment such as two oxyethylamines, malic acid, glucose, calcium, phosphorus, iron and vitamin E, carrotene, vitamin B, vitamin C,
Absorption of the human body to cholesterol can not only be suppressed, Blood Cholesterol concentration is reduced, improve the elasticity of vascular wall, and can also
The generation of effective prevention of cardiovascular disease.
3. the purslane vermicelli that the present invention is provided are using sodium alginate as thickener, sodium carbonate not only changes as emulsifying agent
The viscoelasticity and extensibility of noodles have been apt to it, and have enhanced gluten so that noodles are smooth tasty, advantageously in raising product
Mouthfeel.
4. the purslane vermicelli that the present invention is provided contain substantial amounts of dietary fiber, nutritive value of food is both added, again
The local flavor and mouthfeel of food are improved, while also improving the healthcare function of food.
【Embodiment】
In order to more fully understand the technology contents of the present invention, traveling one is entered to technical solution of the present invention below by specific embodiment
Step is introduced and explanation.Following examples are descriptive, are not limited, it is impossible to the protection model of the present invention is limited with this
Enclose.
Embodiment 1
A kind of purslane vermicelli, include the raw material of following parts by weight：80 parts of Strong flour, 8 parts of purslane, 5 parts of converted starch, salt
1.1 parts, 0.15 part of sodium carbonate, 26 parts of 0.2 part of sodium alginate and water.
A kind of purslane method for producing dried noodles, its step is as follows：
（1）The suitable purslane of fresh, tenderness is selected, goes after root, cleaning, draining to be put into fruits and vegetables cooking machine, is beaten, obtains horse
Bitterroot slurries；
（2）Strong flour, salt, converted starch, sodium carbonate, sodium alginate and purslane slurries obtained above are mixed, plus
Enter 25 DEG C of water, rub and obtain dough with face 20min；
（3）Dough obtained above is cured into 35min under 10 r/min mixing speed, cooked dough is obtained；
（4）Cooked dough obtained above is subjected to compressing tablet process, flattener road is 5 roads, and it is 0.3mm, a length of that thickness, which is made,
1.5m dough sheet；
（5）Dough sheet obtained above is cut, the wet noodles that width is 0.8mm are cut into, then by wet noodles relatively wet
Degree is to dry 3.5h, obtained dried noodles in the drying room that 50%, drying temperature is 42 DEG C；
（6）Dried noodles obtained above are cut to 200mm length, purslane vermicelli are then packed to obtain.
（7）Detect that the cooking loss rate of above-mentioned gained purslane vermicelli is shown in Table 1.
Embodiment 2
A kind of purslane vermicelli, include the raw material of following parts by weight：86 parts of Strong flour, 9 parts of purslane, 6 parts of converted starch, salt
1.4 parts, 0.16 part of sodium carbonate, 27 parts of 0.26 part of sodium alginate and water.
A kind of purslane method for producing dried noodles, its step is as follows：
（1）The suitable purslane of fresh, tenderness is selected, goes after root, cleaning, draining to be put into fruits and vegetables cooking machine, is beaten, obtains horse
Bitterroot slurries；
（2）Strong flour, salt, converted starch, sodium carbonate, sodium alginate and purslane slurries obtained above are mixed, plus
Enter 27 DEG C of water, rub and obtain dough with face 15min；
（3）Dough obtained above is cured into 32min under 15 r/min mixing speed, cooked dough is obtained；
（4）Cooked dough obtained above is subjected to compressing tablet process, flattener road is 5 roads
It is 0.5mm, a length of 1.4m dough sheet that thickness, which is made,；
（5）Dough sheet obtained above is cut, the wet noodles that width is 1.5mm are cut into, then by wet noodles relatively wet
Degree is to dry 4h, obtained dried noodles in the drying room that 53%, drying temperature is 41 DEG C；
（6）Dried noodles obtained above are cut to 220mm length, purslane vermicelli are then packed to obtain.
（7）Detect that the cooking loss rate of above-mentioned gained purslane vermicelli is shown in Table 1.
Embodiment 3
A kind of purslane vermicelli, include the raw material of following parts by weight：89 parts of Strong flour, 11 parts of purslane, 7 parts of converted starch,
29 parts of 1.7 parts of salt, 0.17 part of sodium carbonate, 0.29 part of sodium alginate and water.
A kind of purslane method for producing dried noodles, its step is as follows：
（1）The suitable purslane of fresh, tenderness is selected, goes after root, cleaning, draining to be put into fruits and vegetables cooking machine, is beaten, obtains horse
Bitterroot slurries；
（2）Strong flour, salt, converted starch, sodium carbonate, sodium alginate and purslane slurries obtained above are mixed, plus
Enter 28 DEG C of water, rub and obtain dough with face 14min；
（3）Dough obtained above is cured into 30min under 20 r/min mixing speed, cooked dough is obtained；
（4）Cooked dough obtained above is subjected to compressing tablet process, flattener road is 6 roads, and it is 0.6mm, a length of that thickness, which is made,
1.3m dough sheet；
（5）Dough sheet obtained above is cut, the wet noodles that width is 2.0mm are cut into, then by wet noodles relatively wet
Degree is to dry 4.5h, obtained dried noodles in the drying room that 56%, drying temperature is 40 DEG C；
（6）Dried noodles obtained above are cut to 230mm length, purslane vermicelli are then packed to obtain.
（7）Detect that the cooking loss rate of above-mentioned gained purslane vermicelli is shown in Table 1.
Embodiment 4
A kind of purslane vermicelli, include the raw material of following parts by weight：95 parts of Strong flour, 14 parts of purslane, 9 parts of converted starch,
30 parts of 2.3 parts of salt, 0.19 part of sodium carbonate, 0.35 part of sodium alginate and water.
A kind of purslane method for producing dried noodles, its step is as follows：
（1）The suitable purslane of fresh, tenderness is selected, goes after root, cleaning, draining to be put into fruits and vegetables cooking machine, is beaten, obtains horse
Bitterroot slurries；
（2）Strong flour, salt, converted starch, sodium carbonate, sodium alginate and purslane slurries obtained above are mixed, plus
Enter 29 DEG C of water, rub and obtain dough with face 12min；
（3）Dough obtained above is cured into 28min under 25r/min mixing speed, cooked dough is obtained；
（4）Cooked dough obtained above is subjected to compressing tablet process, flattener road is 7 roads, and it is 0.7mm, a length of that thickness, which is made,
1.2m dough sheet；
（5）Dough sheet obtained above is cut, the wet noodles that width is 2.5mm are cut into, then by wet noodles relatively wet
Degree is to dry 4h, obtained dried noodles in the drying room that 58%, drying temperature is 41 DEG C；
（6）Dried noodles obtained above are cut to 240mm length, purslane vermicelli are then packed to obtain.
（7）Detect that the cooking loss rate of above-mentioned gained purslane vermicelli is shown in Table 1.
Embodiment 5
A kind of purslane vermicelli, include the raw material of following parts by weight：100 parts of Strong flour, 16 parts of purslane, converted starch 10
31 parts of part, 2.6 parts of salt, 0.2 part of sodium carbonate, 0..4 parts of sodium alginate and water.
A kind of purslane method for producing dried noodles, its step is as follows：
（1）The suitable purslane of fresh, tenderness is selected, goes after root, cleaning, draining to be put into fruits and vegetables cooking machine, is beaten, obtains horse
Bitterroot slurries；
（2）Strong flour, salt, converted starch, sodium carbonate, sodium alginate and purslane slurries obtained above are mixed, plus
Enter 30 DEG C of water, rub and obtain dough with face 10min；
（3）Dough obtained above is cured into 25min under 30r/min mixing speed, cooked dough is obtained；
（4）Cooked dough obtained above is subjected to compressing tablet process, flattener road is 7 roads, and it is 0.8mm, a length of that thickness, which is made,
1.2m dough sheet；
（5）Dough sheet obtained above is cut, the wet noodles that width is 3.0mm are cut into, then by wet noodles relatively wet
Degree is to dry 5h, obtained dried noodles in the drying room that 60%, drying temperature is 40 DEG C；
（6）Dried noodles obtained above are cut to 250mm length, purslane vermicelli are then packed to obtain.
（7）Detect that the cooking loss rate of above-mentioned gained purslane vermicelli is shown in Table 1.
Table 1：The cooking loss rate of purslane vermicelli
| Sequence number | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Cooking loss rate/% | 8.5 | 9.1 | 8.0 | 9.5 | 10 |
Cooking loss rate assay method in table 1：Weigh 5g noodles and be placed in the beaker for filling 100mL distilled water（Beaker weight is W）
In boil after 5min, noodles are taken out and is placed in beaker mouthful top and drains, then by noodles and the beaker of noodle soup is filled respectively and is put into
Dry to constant weight W1 and W2 in 105 DEG C of baking ovens, and noodles boiling rate is calculated as follows：
Noodles cooking loss rate/%=noodle soup dry mass/noodles dry mass × 100%
=(W2-W)/W1 × 100%
It is well known that in noodle quality evaluation, cooking quality is one of important indicator, as seen from table, horse produced by the present invention
The cooking loss rate of bitterroot vermicelli is all below 10%, and noodle quality is preferable, and the cooking loss rate of wherein embodiment 3 is minimum, face
Bar quality is best.
Embodiment described above only expresses embodiments of the present invention, and it describes more specific and detailed, but can not
Therefore it is interpreted as the limitation to the scope of the claims of the present invention.It should be pointed out that for the person of ordinary skill of the art,
On the premise of this design is not departed from, some improvement can also be made, these belong to protection scope of the present invention.Therefore, originally
The protection domain of patent of invention should be determined by the appended claims.
Claims (9)
1. a kind of purslane vermicelli, it is characterised in that：Count by weight, its each raw material composition is：Strong flour 80~100
Part, 8~16 parts of purslane, 5~10 parts of converted starch, 1.1~2.6 parts of salt, 0.15~0.2 part of sodium carbonate, sodium alginate 0.2~
0.4 part and 26~31 parts of water.
2. a kind of purslane vermicelli as claimed in claim 1, it is characterised in that：The weight ratio of the Strong flour and purslane
It is worth for 8.1:1.
3. a kind of purslane vermicelli as claimed in claim 1 or 2, it is characterised in that：Count by weight, its each raw material composition
For：89 parts of Strong flour, 11 parts of purslane, 7 parts of converted starch, 1.7 parts of salt, 0.17 part of sodium carbonate, 0.29 part of sodium alginate and
29 parts of water.
4. the preparation method of a kind of purslane vermicelli as described in claim any one of 1-3, it is characterised in that including following step
Suddenly：
（1）The fresh purslane of selection, goes after root, cleaning, draining to be beaten, obtains purslane slurries；
（2）Strong flour, salt, converted starch, sodium carbonate, sodium alginate and purslane slurries obtained above are mixed, plus
Water is rubbed obtains dough with face；
（3）Dough is cured, cooked dough is obtained；
（4）Cooked dough is subjected to compressing tablet process dough sheet is made；
（5）Dough sheet is cut, obtained dried noodles are dried；
（6）Dried noodles are cut off, purslane vermicelli are packed to obtain.
5. the preparation method of purslane vermicelli as claimed in claim 4, it is characterised in that：Water is added in the step (2)
Temperature is 25~30 DEG C, and the face time is 10~20min, and obtained dough is in loose graininess, and holding can be agglomerating, gently
Rubbing loosely to restore.
6. the preparation method of purslane vermicelli as claimed in claim 4, it is characterised in that：The curing of the step (3) is used
Stirring curing, mixing speed is 10~30r/min, and mixing time is 25~35min.
7. the preparation method of purslane vermicelli as claimed in claim 4, it is characterised in that：The compressing tablet process of the step (4)
When flattener road be 5~7 roads, obtained sheet thickness be 0.3~0.8mm, a length of 1.2~1.5m.
8. the preparation method of purslane vermicelli as claimed in claim 4, it is characterised in that：The dough sheet slitting of the step (5)
Width is 0.8~3.0mm, dries and is dried using drying room, and drying temperature is 40~42 DEG C, and drying time is 3.5~5.0h, relatively
Humidity 50~60%.
9. the preparation method of purslane vermicelli as claimed in claim 4, it is characterised in that：Dried noodle after step (6) cut-out
The length of bar is 200~250mm.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112869009A (en) * | 2021-03-17 | 2021-06-01 | 河北源野农业发展有限公司 | Formula and method of wild vegetable noodles |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579005A (en) * | 2008-05-12 | 2009-11-18 | 张云卿 | Noodle produced from juice of potherb and edible fungi and processing method thereof |
| CN102742782A (en) * | 2012-07-13 | 2012-10-24 | 李三川 | Health-care noodle |
| CN105942197A (en) * | 2016-06-16 | 2016-09-21 | 许昌学院 | High-protein nutritious noodles and making method thereof |
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2017
- 2017-05-27 CN CN201710388651.6A patent/CN107173686A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579005A (en) * | 2008-05-12 | 2009-11-18 | 张云卿 | Noodle produced from juice of potherb and edible fungi and processing method thereof |
| CN102742782A (en) * | 2012-07-13 | 2012-10-24 | 李三川 | Health-care noodle |
| CN105942197A (en) * | 2016-06-16 | 2016-09-21 | 许昌学院 | High-protein nutritious noodles and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112869009A (en) * | 2021-03-17 | 2021-06-01 | 河北源野农业发展有限公司 | Formula and method of wild vegetable noodles |
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Application publication date: 20170919 |