CN107212273A - A kind of pumpkin particle-surface and preparation method thereof - Google Patents

A kind of pumpkin particle-surface and preparation method thereof Download PDF

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Publication number
CN107212273A
CN107212273A CN201710384906.1A CN201710384906A CN107212273A CN 107212273 A CN107212273 A CN 107212273A CN 201710384906 A CN201710384906 A CN 201710384906A CN 107212273 A CN107212273 A CN 107212273A
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CN
China
Prior art keywords
pumpkin
parts
milk
particle
grain
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201710384906.1A
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Chinese (zh)
Inventor
李祖军
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Chengdu Fresh Food Co Ltd
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Chengdu Fresh Food Co Ltd
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Priority to CN201710384906.1A priority Critical patent/CN107212273A/en
Publication of CN107212273A publication Critical patent/CN107212273A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07Soya beans, e.g. oil-extracted soya bean flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention relates to a kind of pumpkin particle-surface, belong to food technology field.Milk minced pumpkin is made present invention employs a part of pumpkin, analysis for soybean powder and Milk During Heating, is used for and face, then by a part of pumpkin pelletizing and enters dough, mixes, pumpkin particle-surface is made.Noodles produced by the present invention, can not only taste real pumpkin grain, with new mouthfeel, and noodles pumpkin is with rich flavor, in addition, the present invention does not use pumpkin life to be squeezed into Pumpkin Juice, it is to avoid the nutritive loss that raw press belt is come.

Description

A kind of pumpkin particle-surface and preparation method thereof
Technical field
The present invention relates to a kind of pumpkin particle-surface, belong to food technology field.
Background technology
Noodles make simple as the daily staple food of China, nutritious, deep to be liked by the people.Have various each on the market The noodles of sample, wherein, Noodles with Vegetables account for wherein a big chunk ratio, such as corn flavor vermicelli, buckwheat local flavor vermicelli, mung bean Local flavor vermicelli etc..But most of noodles are when edible, vegetables are lightly seasoned almost in not having, and mouthfeel is not good enough.
Pumpkin is that a kind of nutritional ingredient is relatively complete, nutritive value also high vegetables.Pumpkin contains abundant calcium, iron, carrot Element, polysaccharide, pectin, the various amino acid of mineral element and needed by human body.Often eat pumpkin, can make free movement of the bowels, stopping coughing and removing phlegm, Beauty, it is a kind of good health-care vegetable the effects such as prevent and treat hypertension, diabetes.
The present invention is in order to solve the above problems, it is proposed that a kind of pumpkin particle-surface and preparation method thereof.
The content of the invention
The invention solves the problems that first technical problem be to provide a kind of pumpkin particle-surface.
A kind of pumpkin particle-surface, is made up of the component of following parts by weight:15~23 parts of corn flour, wheat flour 25~35 Part, 5~6 parts of pumpkin, 0.5~0.6 part of analysis for soybean powder, 1~2 part of egg, 0.3~0.6 part of honey, 0.2~0.3 part of salt, milk 5~ 6 parts, 9~15 parts of water, 0.1~0.3 part of sodium carbonate.
It is preferred that, 15~20 parts of corn flour, 30~35 parts of wheat flour, 5~6 parts of pumpkin, 0.5 part of analysis for soybean powder, egg 1~ 2 parts, 0.4~0.5 part of honey, 0.2~0.3 part of salt, 5~6 parts of milk, 10~12 parts of water, 0.2 part of sodium carbonate.
The invention solves the problems that second technical problem be to provide a kind of preparation method of pumpkin particle-surface, including following step Suddenly:
A, pumpkin cleaned, takes 3~4 portions of pumpkins, 0.5~0.6 part of analysis for soybean powder, add 5~6 parts of milk and honey 0.3~ 0.6 part, 30~40min of Steam by water bath is cooled to normal temperature, places into mixer stirring, milk minced pumpkin is made;
B, take 1~3 portion of pumpkin be chopped into pumpkin grain, pumpkin grain diameter be about 0.8~1mm;
C, by 15~23 parts of corn flour, 25~35 parts of wheat flour, 1~2 part of egg, 0.2~0.3 part of salt, water 9~15 Milk minced pumpkin is mixed made from part, 0.1~0.3 part of sodium carbonate and step a, is poured into dough mixing machine, and 10~20min of face, 5~20min of curing in aging machine is put into, cooked dough is obtained;
D, by pumpkin grain with cooked dough mix, be made tangent plane for circle, a diameter of 2.5~3mm noodles.
It is preferred that pumpkin particle-surface preparation method
A, pumpkin cleaned, take 4 portions of pumpkins, 0.5 part of analysis for soybean powder adds 5 parts of milk and 0.3 part of honey, Steam by water bath 30min, is cooled to normal temperature, places into mixer stirring, milk minced pumpkin is made;
B, remaining pumpkin is chopped into pumpkin grain, pumpkin grain diameter is about 0.8mm;
C, by 23 parts of corn flour, 35 parts of wheat flour, 2 parts of egg, 0.2 part of salt, 15 parts of water, 0.1 part of sodium carbonate and step Milk minced pumpkin made from rapid a is mixed, and is poured into dough mixing machine, and face 20min, is put into aging machine and is cured 20min, is cured Noodles;
D, by pumpkin grain with cooked dough mix, be made tangent plane for circle, a diameter of 3mm noodles.
Beneficial effects of the present invention:1st, noodles produced by the present invention, can taste real pumpkin grain, with new mouth Sense;2nd, noodles pumpkin is with rich flavor;3rd, the present invention does not use pumpkin life to be squeezed into Pumpkin Juice, it is to avoid the nutrition that raw press belt is come is damaged Lose;4th, analysis for soybean powder and milk are added, the noodles being made are more fragrant and more sweet, and nutrition is more rich.
Embodiment
The invention solves the problems that first technical problem be to provide a kind of pumpkin particle-surface.
A kind of pumpkin particle-surface, is made up of the component of following parts by weight:15~23 parts of corn flour, wheat flour 25~35 Part, 5~6 parts of pumpkin, 0.5~0.6 part of analysis for soybean powder, 1~2 part of egg, 0.3~0.6 part of honey, 0.2~0.3 part of salt, milk 5~ 6 parts, 9~15 parts of water, 0.1~0.3 part of sodium carbonate.
It is preferred that, 15~20 parts of corn flour, 30~35 parts of wheat flour, 5~6 parts of pumpkin, 0.5 part of analysis for soybean powder, egg 1~ 2 parts, 0.4~0.5 part of honey, 0.2~0.3 part of salt, 5~6 parts of milk, 10~12 parts of water, 0.2 part of sodium carbonate.
The invention solves the problems that second technical problem be to provide a kind of preparation method of pumpkin particle-surface, including following step Suddenly:
A, pumpkin cleaned, takes 3~4 portions of pumpkins, 0.5~0.6 part of analysis for soybean powder, add 5~6 parts of milk and honey 0.3~ 0.6 part, 30~40min of Steam by water bath is cooled to normal temperature, and milk and pumpkin are put into mixer stirring together, milk pumpkin is made Mud;Milk, honey and analysis for soybean powder are added, supplemented with calcium, protein, dietary fiber etc. in noodles, the taste of pumpkin can also be made It is more fragrant and more sweet, it is soft glutinous.
B, take 1~3 portion of pumpkin be chopped into pumpkin grain, pumpkin grain diameter be about 0.8~1mm;Particle is too small, just reduces south The delicate flavour of melon, particle is excessive, noodles can be caused to be broken.
C, by 15~23 parts of corn flour, 25~35 parts of wheat flour, 1~2 part of egg, 0.2~0.3 part of salt, water 9~15 Milk minced pumpkin is mixed made from part, 0.1~0.3 part of sodium carbonate and step a, is poured into dough mixing machine, and 10~20min of face, 5~20min of curing in aging machine is put into, cooked dough is obtained;
D, by pumpkin grain with cooked dough mix, be made tangent plane for circle, a diameter of 2.5~3mm noodles.
It is preferred that pumpkin particle-surface preparation method
A, pumpkin cleaned, take 4 portions of pumpkins, 0.5 part of analysis for soybean powder adds 5 parts of milk and 0.3 part of honey, Steam by water bath 30min, is cooled to normal temperature, places into mixer stirring, milk minced pumpkin is made;
B, remaining pumpkin is chopped into pumpkin grain, pumpkin grain diameter is about 0.8mm;
C, by 23 parts of corn flour, 35 parts of wheat flour, 2 parts of egg, 0.2 part of salt, 15 parts of water, 0.1 part of sodium carbonate and step Milk minced pumpkin made from rapid a is mixed, and is poured into dough mixing machine, and face 20min, is put into aging machine and is cured 20min, is cured Noodles;
D, by pumpkin grain with cooked dough mix, be made tangent plane for circle, a diameter of 3mm noodles.
The embodiment of the present invention is further described with reference to embodiment, not therefore by present invention limit System is among described scope of embodiments.
Embodiment 1
A, pumpkin cleaned, take 40g pumpkins, analysis for soybean powder 5g adds milk 50g and honey 3g, Steam by water bath 30min, cooling To normal temperature, mixer stirring is put into together, milk minced pumpkin is made;
B, take 20g pumpkins be chopped into pumpkin grain, pumpkin grain diameter be about 0.8mm;
C, by corn flour 230g, wheat flour 350g, egg 20g, salt 2g, water 150g, sodium carbonate 1g and step a are made Milk minced pumpkin mix, pour into dough mixing machine, and face 20min, be put into aging machine and cure 20min, obtain curing noodles;
D, by pumpkin grain with cooked dough mix, be made tangent plane for circle, a diameter of 3mm noodles.
Embodiment 2
A, pumpkin cleaned, take 40g pumpkins, analysis for soybean powder 6g adds milk 55g and honey 5g, Steam by water bath 40min, cooling To normal temperature, mixer stirring is put into together, milk minced pumpkin is made;
B, take 10g pumpkins be chopped into pumpkin grain, pumpkin grain diameter be about 1mm;
C, by corn flour 200g, wheat flour 300g, egg 20g, salt 3g, water 120g, sodium carbonate 1.5g and step a systems The milk minced pumpkin obtained is mixed, and is poured into dough mixing machine, and face 20min, is put into aging machine and is cured 20min, obtains curing noodles;
D, by pumpkin grain with cooked dough mix, be made tangent plane for circle, a diameter of 2.8mm noodles.

Claims (4)

1. a kind of pumpkin particle-surface, it is characterised in that be made up of the component of following parts by weight:15~23 parts of corn flour, wheat flour 25~35 parts of powder, 5~6 parts of pumpkin, 0.5~0.6 part of analysis for soybean powder, 1~2 part of egg, 0.3~0.6 part of honey, salt 0.2~0.3 Part, 5~6 parts of milk, 9~15 parts of water, 0.1~0.3 part of sodium carbonate.
2. a kind of pumpkin particle-surface according to claim 1, it is characterised in that 15~20 parts of corn flour, wheat flour 30 ~35 parts, 5~6 parts of pumpkin, 0.5 part of analysis for soybean powder, 1~2 part of egg, 0.4~0.5 part of honey, 0.2~0.3 part of salt, milk 5~6 Part, 10~12 parts of water, 0.2 part of sodium carbonate.
3. the preparation method of a kind of pumpkin particle-surface described in claim 1, it is characterised in that comprise the following steps:
A, pumpkin cleaned, take 3~4 portions of pumpkins, add 0.5~0.6 part of analysis for soybean powder, 5~6 parts of milk and honey 0.3~0.6 Part, 30~40min of Steam by water bath is cooled to normal temperature, places into mixer stirring, milk minced pumpkin is made;
B, take 1~3 portion of pumpkin be chopped into pumpkin grain, pumpkin grain diameter be about 0.8~1mm;
C, by 15~23 parts of corn flour, 25~35 parts of wheat flour, 1~2 part of egg, 0.2~0.3 part of salt, 9~15 parts of water, carbon Milk minced pumpkin made from 0.1~0.3 part of sour sodium and step a is mixed, and is poured into dough mixing machine, and 10~20min of face, is placed into 5~20min is cured in aging machine, cooked dough is obtained;
D, by pumpkin grain with cooked dough mix, be made tangent plane for circle, a diameter of 2.5~3mm noodles.
4. the preparation method of a kind of pumpkin particle-surface according to claim 3, it is characterised in that comprise the following steps:
A, pumpkin cleaned, take 4 portions of pumpkins, add 0.3 part of 0.5 part of analysis for soybean powder, 5 parts of milk and honey, Steam by water bath 30min is cold But to normal temperature, mixer stirring is placed into, milk minced pumpkin is made;
B, take 2 portions of pumpkins be chopped into pumpkin grain, pumpkin grain diameter be about 0.8mm;
C, by 23 parts of corn flour, 35 parts of wheat flour, 2 parts of egg, 0.2 part of salt, 15 parts of water, 0.1 part of sodium carbonate and step a systems The milk minced pumpkin obtained is mixed, and is poured into dough mixing machine, and face 20min, places into and 20min is cured in aging machine, obtain curing face Group;
D, by pumpkin grain with cooked dough mix, be made tangent plane for circle, a diameter of 3mm noodles.
CN201710384906.1A 2017-05-26 2017-05-26 A kind of pumpkin particle-surface and preparation method thereof Pending CN107212273A (en)

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CN201710384906.1A CN107212273A (en) 2017-05-26 2017-05-26 A kind of pumpkin particle-surface and preparation method thereof

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Application Number Priority Date Filing Date Title
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108713681A (en) * 2018-05-23 2018-10-30 广东日可威富硒食品有限公司 A kind of weight-reducing disappears the health-preserving noodle of fat

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101658297A (en) * 2009-08-11 2010-03-03 范宝钧 Health promotion flour and preparation method thereof
CN102125217A (en) * 2010-12-17 2011-07-20 朱春才 Tomato egg coarse cereal noodles and preparation method thereof
CN103478593A (en) * 2013-10-16 2014-01-01 吴柠君 Health-care corn noodles

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101658297A (en) * 2009-08-11 2010-03-03 范宝钧 Health promotion flour and preparation method thereof
CN102125217A (en) * 2010-12-17 2011-07-20 朱春才 Tomato egg coarse cereal noodles and preparation method thereof
CN103478593A (en) * 2013-10-16 2014-01-01 吴柠君 Health-care corn noodles

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108713681A (en) * 2018-05-23 2018-10-30 广东日可威富硒食品有限公司 A kind of weight-reducing disappears the health-preserving noodle of fat

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