CN107348352A - A kind of high-elastic mouthfeel noodles - Google Patents
A kind of high-elastic mouthfeel noodles Download PDFInfo
- Publication number
- CN107348352A CN107348352A CN201710473902.0A CN201710473902A CN107348352A CN 107348352 A CN107348352 A CN 107348352A CN 201710473902 A CN201710473902 A CN 201710473902A CN 107348352 A CN107348352 A CN 107348352A
- Authority
- CN
- China
- Prior art keywords
- noodles
- pawpaw
- water
- egg white
- soya bean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 37
- 244000189799 Asimina triloba Species 0.000 claims abstract description 19
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 19
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 19
- 244000068988 Glycine max Species 0.000 claims abstract description 15
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 15
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 12
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 12
- 235000014103 egg white Nutrition 0.000 claims abstract description 12
- 210000000969 egg white Anatomy 0.000 claims abstract description 12
- 239000002002 slurry Substances 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 230000007062 hydrolysis Effects 0.000 claims abstract description 7
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 108091005804 Peptidases Proteins 0.000 claims abstract description 4
- 239000004365 Protease Substances 0.000 claims abstract description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 4
- 230000003301 hydrolyzing effect Effects 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 5
- 238000003490 calendering Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 108010073771 Soybean Proteins Proteins 0.000 abstract description 4
- 235000019710 soybean protein Nutrition 0.000 abstract description 4
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 239000000843 powder Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of high-elastic mouthfeel noodles, and it is made by the raw material of following weight parts：Strong flour 40 50, hydrolyze egg white solution 10 20, soya bean 5 10, pawpaw 24, salt 0.4 0.8.The present invention with the addition of egg white hydrolyzate and soya-bean milk hydrolysis slurry simultaneously, while have animal and plant albumen, nutritious, high resilience.Utilize the protease hydrolytic soybean protein inside pawpaw meat, solves the problems, such as in noodles the poor taste when soybean protein content increase, effectively enhance the protein content in noodles, pawpaw can also cover beany flavor, the sweetness with pawpaw while prepared noodles have phytoprotein simultaneously.
Description
Technical field
The present invention relates to field of noodles, is exactly a kind of high-elastic mouthfeel noodles.
Background technology
Noodles, one kind cereal or beans add water into dough by being ground into powdery, afterwards or pressure or roll piece is made
Cut or press again, or use such as rubs, drawn, pinching, squeezing at the gimmick, and strip is made（It is narrow or wide, it is flat or round）Or strip, most pass through afterwards
Boil, fry, be braised, a kind of fried food formed.
Current noodles nutrition is single, and mouthfeel is single, and patent CN1303901 discloses one kind with flour, sorghum flour, corn
Powder, glutinous rice flour, millet powder and water are the noodles of raw material, are mixed and processed by certain weight ratio compatibility.Change conventional noodles
Raw material, single varieties, the single situation of nutrition, taste.But the noodles protein content is low, nutrition is not comprehensive enough, while face
The inadequate chewiness of bar.Meet the increasingly diversified need to noodles of people there is an urgent need to a kind of high resiliency in good taste is slender now
Ask.
The content of the invention
It is an object of the invention to provide a kind of high-elastic mouthfeel noodles.
Above-mentioned purpose is realized by following scheme：
A kind of high-elastic mouthfeel noodles, it is characterised in that：It is made by the raw material of following weight parts：Strong flour 40-50, hydrolysis
Egg white solution 10-20, soya bean 5-10, pawpaw 2-4, salt 0.4-0.8.
A kind of described high-elastic mouthfeel noodles, it is characterised in that：Preparation method comprises the following steps：
（1）Egg white is added to water of 1-2 times equivalent to its weight, after stirring, pH to 8-10 is adjusted, after adding protease hydrolytic
It is standby to produce hydrolysis egg white solution；
（2）Soya bean adds suitable quantity of water that 90-110 DEG C of cooking 30-40 minute after slurry is made, and cooling, adds the pawpaw mud blended, stirs
After uniformly, 10-20 minutes are stood, filtering, it is standby to obtain pawpaw soya bean slurry；
（3）Rice-pudding leaf is added to infusion 1-2 hours in water of 10-20 times equivalent to lifting capacity, filtering, it is standby to obtain rice-pudding leaf water；
（4）After flour and pawpaw soya bean slurry are mixed, 3-5 minutes are stood, salt is added and stirs, add remaining raw material
Curing, calendering, cut into dough with face after mixing；
（5）Appropriate rice wine is put into inside steamer, noodles is added above and steams 10-20min；
（6）After noodles were taken out cold distilled water, steamed again with rice-pudding leaf water again, cooling, produce.
A kind of described high-elastic mouthfeel noodles, it is characterised in that：Step（1）Described stirring refers to 50-60 DEG C of 30-50
Rev/min stirring 10-20 minutes after.
Beneficial effects of the present invention are：
（1）The present invention with the addition of egg white hydrolyzate and soya-bean milk hydrolysis slurry simultaneously, while have animal and plant albumen, and nutrition is rich
Richness, high resilience.
（2）Using the protease hydrolytic soybean protein inside pawpaw meat, solve in noodles when soybean protein content increase
When poor taste the problem of, effectively enhance the protein content in noodles, while pawpaw can also cover beany flavor, it is prepared
Sweetness with pawpaw while noodles have phytoprotein；
（3）Noodles are steamed with rice wine in the present invention, can cause noodles that there is the delicate fragrance of rice wine, be subcooled after a period of time
Water, the mouthfeel that can increase noodles, are advantageous to the gelatinization of starch in noodles, and making to steam noodles has preferable color and luster and mouthfeel.
Embodiment
A kind of high-elastic mouthfeel noodles, it is by following weight（kg）Raw material be made：Strong flour 50, hydrolyze egg white solution
10, soya bean 5, pawpaw 2, salt 0.8.
A kind of described high-elastic mouthfeel noodles, preparation method comprise the following steps：
（1）Egg white is added to water of 2 times equivalent to its weight, after 50 DEG C 50 revs/min are stirred 20 minutes, pH to 8 is adjusted, adds albumen
It is standby that hydrolysis egg white solution is produced after enzyme hydrolysis；
（2）Soya bean adds suitable quantity of water to be made after slurry 100 DEG C to cook 30 minutes, cooling, add the pawpaw mud blended, stir
Afterwards, 20 minutes are stood, filtering, it is standby obtains pawpaw soya bean slurry；
（3）Rice-pudding leaf is added to infusion 2 hours in water of 10 times equivalent to lifting capacity, filtering, it is standby to obtain rice-pudding leaf water；
（4）After flour and pawpaw soya bean slurry are mixed, 5 minutes are stood, salt is added and stirs, add remaining raw material and mix
Curing, calendering, cut into dough with face after even；
（5）Appropriate rice wine is put into inside steamer, noodles is added above and steams 20min；
（6）After noodles were taken out cold distilled water, steamed again with rice-pudding leaf water again, cooling, produce.
Claims (3)
- A kind of 1. high-elastic mouthfeel noodles, it is characterised in that：Preparation method comprises the following steps：（1）Egg white is added to water of 1-2 times equivalent to its weight, after stirring, pH to 8-10 is adjusted, after adding protease hydrolytic It is standby to produce hydrolysis egg white solution；（2）Soya bean adds suitable quantity of water that 90-110 DEG C of cooking 30-40 minute after slurry is made, and cooling, adds the pawpaw mud blended, stirs After uniformly, 10-20 minutes are stood, filtering, it is standby to obtain pawpaw soya bean slurry；（3）Rice-pudding leaf is added to infusion 1-2 hours in water of 10-20 times equivalent to lifting capacity, filtering, it is standby to obtain rice-pudding leaf water；（4）After flour and pawpaw soya bean slurry are mixed, 3-5 minutes are stood, salt is added and stirs, add remaining raw material Curing, calendering, cut into dough with face after mixing；（5）Appropriate rice wine is put into inside steamer, noodles is added above and steams 10-20min；（6）After noodles were taken out cold distilled water, steamed again with rice-pudding leaf water again, cooling, produce.
- A kind of 2. high-elastic mouthfeel noodles according to claim 1, it is characterised in that：It is made by the raw material of following weight parts：Strong flour 40-50, hydrolyze egg white solution 10-20, soya bean 5-10, pawpaw 2- 4, salt 0.4-0.8.
- A kind of 3. high-elastic mouthfeel noodles according to claim 1, it is characterised in that：Step（1）Described stirring refers to After 50-60 DEG C of 30-50 revs/min of stirring 10-20 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710473902.0A CN107348352A (en) | 2017-06-21 | 2017-06-21 | A kind of high-elastic mouthfeel noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710473902.0A CN107348352A (en) | 2017-06-21 | 2017-06-21 | A kind of high-elastic mouthfeel noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107348352A true CN107348352A (en) | 2017-11-17 |
Family
ID=60273524
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710473902.0A Pending CN107348352A (en) | 2017-06-21 | 2017-06-21 | A kind of high-elastic mouthfeel noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107348352A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1360837A (en) * | 2000-12-29 | 2002-07-31 | 华鹏 | High-protein instant noodles and common noodles and the production process |
| CN101112229A (en) * | 2005-02-08 | 2008-01-30 | 蒋才国 | Bean milk-vegetable juice-egg alimentary rice noodle |
| CN103689389A (en) * | 2013-12-10 | 2014-04-02 | 安徽波涛粮油发展有限公司 | Noodle rich in protein and preparation method thereof |
| CN105394561A (en) * | 2015-11-18 | 2016-03-16 | 宋晓冬 | Egg-flavored noodles and preparation method thereof |
| CN106234996A (en) * | 2016-08-29 | 2016-12-21 | 张治涛 | A kind of vegetable noodles and preparation method thereof |
-
2017
- 2017-06-21 CN CN201710473902.0A patent/CN107348352A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1360837A (en) * | 2000-12-29 | 2002-07-31 | 华鹏 | High-protein instant noodles and common noodles and the production process |
| CN101112229A (en) * | 2005-02-08 | 2008-01-30 | 蒋才国 | Bean milk-vegetable juice-egg alimentary rice noodle |
| CN103689389A (en) * | 2013-12-10 | 2014-04-02 | 安徽波涛粮油发展有限公司 | Noodle rich in protein and preparation method thereof |
| CN105394561A (en) * | 2015-11-18 | 2016-03-16 | 宋晓冬 | Egg-flavored noodles and preparation method thereof |
| CN106234996A (en) * | 2016-08-29 | 2016-12-21 | 张治涛 | A kind of vegetable noodles and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 沈群等: "《粮食加工技术》", 30 June 2008, 中国轻工业出版社 * |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171117 |