CN107484959A - A kind of preparation method of vegetable noodles - Google Patents
A kind of preparation method of vegetable noodles Download PDFInfo
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- CN107484959A CN107484959A CN201710669159.6A CN201710669159A CN107484959A CN 107484959 A CN107484959 A CN 107484959A CN 201710669159 A CN201710669159 A CN 201710669159A CN 107484959 A CN107484959 A CN 107484959A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 107
- 235000012149 noodles Nutrition 0.000 title claims abstract description 87
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 37
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 22
- 239000003513 alkali Substances 0.000 claims abstract description 21
- 235000005911 diet Nutrition 0.000 claims abstract description 21
- 230000000378 dietary effect Effects 0.000 claims abstract description 21
- 238000001291 vacuum drying Methods 0.000 claims abstract description 14
- 235000008446 instant noodles Nutrition 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 240000001592 Amaranthus caudatus Species 0.000 claims abstract description 6
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims abstract description 6
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 6
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 6
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 6
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 6
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 6
- 235000012735 amaranth Nutrition 0.000 claims abstract description 6
- 239000004178 amaranth Substances 0.000 claims abstract description 6
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 5
- 244000000626 Daucus carota Species 0.000 claims abstract description 5
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 5
- 244000302512 Momordica charantia Species 0.000 claims abstract description 5
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 5
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims abstract description 5
- 235000018365 Momordica dioica Nutrition 0.000 claims abstract description 5
- 238000007605 air drying Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 3
- 235000008397 ginger Nutrition 0.000 claims abstract description 3
- 235000013312 flour Nutrition 0.000 claims description 41
- 235000014594 pastries Nutrition 0.000 claims description 14
- 238000004513 sizing Methods 0.000 claims description 13
- 240000008042 Zea mays Species 0.000 claims description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 12
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 12
- 235000005822 corn Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 9
- 230000033228 biological regulation Effects 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 102000002322 Egg Proteins Human genes 0.000 claims description 6
- 108010000912 Egg Proteins Proteins 0.000 claims description 6
- 210000003278 egg shell Anatomy 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000004519 grease Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 239000010977 jade Substances 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 239000003755 preservative agent Substances 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
- 230000002335 preservative effect Effects 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 2
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- 239000010410 layer Substances 0.000 description 12
- 235000016709 nutrition Nutrition 0.000 description 11
- 230000035764 nutrition Effects 0.000 description 11
- 238000003860 storage Methods 0.000 description 9
- 235000013305 food Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 4
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 206010003211 Arteriosclerosis coronary artery Diseases 0.000 description 1
- 241000208293 Capsicum Species 0.000 description 1
- 208000008899 Habitual abortion Diseases 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 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
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000002200 mouth mucosa Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- -1 raw plain C Substances 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B 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 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
- 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 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
- 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 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- 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
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation method of vegetable noodles, comprise the following steps：(1) clean；(2) it is beaten, filters：Vegetables after cleaning are broken into vegetable, vegetable juice is obtained after filtering；(3) egg liquid is added；(4) dietary alkali is added；And face (5)；(6) pressure surface；Wherein vegetables are made up of the raw material of capsicum 0 100%, other vegetables 1 100%, and other vegetables are the one or more in cabbage heart, balsam pear, three-coloured amaranth, carrot, ginger and tomato.The preparation method of vegetable noodles of the present invention also includes noodles natural air drying, packaging finished product is made；Or it is packaged into finished product after noodles are shaped using far infrared vacuum drying；Or instant noodles are made through fried, dryness finalization in noodles.The vegetable noodles of present invention adhesion when not adding preservative, boiling face, the holding time is long, technique is simple, nutritive value is high, health environment-friendly, is worthy to be popularized.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of preparation method of vegetable noodles.
Background technology
Noodles be it is a kind of make simple, instant is nutritious, you can staple food again can fast food health-care food,
Received and liked by the people of the world already.Noodles are that a kind of flour with cereal or beans adds water to be kneaded into dough, are used afterwards
The method pressed or rolled is made piece and cuts or be pressed into again bar, or using rubbing with the hands, drawing, the means such as pinching, strip or strip is made.It can be with
To boil, fry, braised, fried staple food or fast food as on dining table.
Now, with the economic development and improvement of people's living standards, the also more and more higher of the requirement to food, it is desirable to eat
Product are not only delicious, nice, and naturally, safety, nutrition, health care, the approach of acquisition is convenient, shelf-stable.But in the market
There is following deficiency for noodles：1st, the resting period is short, not the dried noodles of adding preservative agent, and the normal temperature lower resting period is generally 6-8
Month, the wet noodles normal temperature resting period is 3-6 days.So the producer for producing noodles needs to add the addition such as preservative in noodles
Agent extends the resting period of noodles, and this brings great hidden danger to food security；2nd, easily adhesion deformation in wet noodles storage,
Not only bar is dry softens, and bar it is dry between adhesion；When dried noodles the 3rd, are made, drying efficiency is low, color, taste shape, mouthfeel and the nutrition of noodles
Composition can lack.
The content of the invention
It is an object of the invention to：For above-mentioned problem, there is provided one kind is not glued when not adding preservative, boiling face
Even, the holding time is long, technique is simple, nutritive value is high, the preparation method of the vegetable noodles of health environment-friendly.
In order to realize foregoing invention purpose, the technical solution adopted by the present invention is as follows：
A kind of preparation method of vegetable noodles, comprises the following steps：
(1) clean：High-quality fresh vegetables are chosen, vegetable cleaning is clean, the moisture of vegetable surface is then filtered out, it is standby
With；
(2) it is beaten, filters：It is put into after the vegetables for being filtered dry moisture are shredded in regulation machine and breaks into vegetable, is filtered, obtain vegetable
Vegetable juice；
(3) egg liquid is added：Egg shell is smashed, and egg liquid is poured into vegetable juice obtained by step (2), is stirred,
Obtain dish egg liquid；The weight ratio of the vegetable juice and egg liquid is 1：0.3-0.8；
(4) dietary alkali is added：Dietary alkali is added into the dish egg liquid obtained by step (3), stirs, obtains mixed liquor；
The weight ratio of the dish egg liquid and dietary alkali is 1：0.01-0.03；
And face (5)：Mixed liquor obtained by step (4) is added in flour, mixed slowly with dough mixing machine and face, obtains face
Group；The weight ratio of the mixed liquor and flour is 0.35-0.45：1；
(6) pressure surface：Dough is rolled into thin bulk with oodle maker, it is thin uniformly to sprinkle one in the tow sides of thin clumped pastry
Layer corn flour, is then made noodles shape, then sprinkles a thin layer corn flour, produces the vegetable noodles.
It is preferred that the vegetables are made up of the raw material of following percentage：Capsicum 0-100%, other vegetables 1-100%, institute
Other vegetables are stated as the one or more in cabbage heart, balsam pear, three-coloured amaranth, carrot, ginger and tomato.
It is preferred that in step (2), described be filtered into first is entered with the gauze of 80-100 mesh again with the filter screen coarse filtration of 40-60 mesh
Row secondary filter.
It is preferred that the flour is Strong flour or is 1 by weight ratio：2-4 Plain flour and Strong flour composition.
It is preferred that after step (6), in addition to the vegetable noodles are hung and dried in the air 3-5 days, make its natural air drying, then wrap
Finished product is made in dress.
It is preferred that after step (6), in addition to by the vegetable noodles after far infrared vacuum drying sizing, packaging system
Into finished product；The power of far infrared vacuum drying sizing is 20-50kW, 55-65 DEG C of temperature, vacuum 2.5-3.2kPa,
Dryness finalization time 15-30min.
It is preferred that the vegetable noodles are section is circular disc bar, section is square lasagne or hollow noodles
One of.
It is preferred that after step (6), in addition to by after the vegetable noodles boiling, the oil groove of 30-60 DEG C of excess temperature is drawn
Stretch, the grease in oil groove keeps circulating, and the noodles after oil are cut off excessively drains to obtain face block into face box, and face block is again through far infrared
Vacuum drying sizing, obtains instant noodles face block, finished product packing after cooling.
It is preferred that the power of far infrared vacuum drying sizing is 20-50kW, 100-120 DEG C of temperature, vacuum is
2.5-3.2kPa, dryness finalization time 15-30min.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
(1) vegetables are first made vegetable juice by vegetable noodles of the invention, and add egg, dietary alkali and flour by with
The steps such as face, pressure surface, face processed are prepared, and compared with the common noodles of in the market, instant noodles, nutrition is more rich, mouthfeel is more preferable；
Wherein, pimiento or green capsicum may be selected in capsicum, and it contains abundant vitamin C, also containing vitamin B, carrotene and
The mineral matters such as calcium, iron, chest and abdomen crymodynia can be alleviated, control heart disease and coronary sclerosis；The distinctive capsaicine of capsicum can stimulate
Oral mucosa, cause the wriggling of stomach, promote salivary secretion, whet the appetite, promote digestion；The present invention can also match according to capsicum
Difference, the vegetable noodles of different pungents are prepared, to meet the needs of different crowd；Amaranth juice is red, lysine containing volume, dimension
The compositions such as raw plain C, iron, calcium, energy tonifying Qi, heat-clearing, improving eyesight, habitual abortion, sharp intestine and small intestine, and the growth to tooth and bone can play rush
Enter effect, and normal cardiac activity can be maintained, prevent muscle cramp, also have and promote blood coagulation, increase content of hemoglobin simultaneously
Improve oxygen carrying capacity, promote the functions such as hematopoiesis；It is red colour system vegetable juice to select three-coloured amaranth, carrot and tomato, and cabbage heart, balsam pear are cyan
It is vegetable juice, it is bright in luster to prepare the vegetable noodles drawn, promotes appetite.
(2) addition of dietary alkali of the present invention can keep vegetable juice bright-colored, the vegetable noodles pure color prepared,
No color differnece；Before finished product is made in vegetable noodles, a thin layer corn flour is spread, it is formed layer protective layer on noodles surface, prevents
Adhesion deforms in the storage of wet noodles and during boiling face；The vegetable noodles of the present invention do not add preservative in addition, natural, safety,
Nutrition, health care, and the wet noodles normal temperature resting period can extend to 7 days.
(3) using far infrared vacuum drying sizing when dried noodles or instant noodles are made in vegetable noodles of the invention, with tradition
Far-infrared ray drying, heated-air drying and naturally dry are compared, and not only drying efficiency is high, and the color of vegetable noodles, shape, mouthfeel
Got a promotion etc. organoleptic quality, the nutrient composition content storage rate such as vitamin C is higher, and the dried noodles normal temperature resting period is 10-12
Individual month, noodles rehydration performance was more preferable.
(4) the preparation method technique of vegetable noodles of the present invention is simple, and cost is cheap, is worthy to be popularized.
Embodiment
For the objects, technical solutions and advantages of the present invention are more clearly understood, preferred embodiment is enumerated below, to this hair
Bright further description.However, it is necessary to illustrate, many details listed in specification are used for the purpose of making reader to this
The one or more aspects of invention have a thorough explanation, can also realize the present invention's even without these specific details
These aspects.
Raw material, equipment required for the present invention can be bought in market.Wherein, regulation machine is limited purchased from the electrocardio device of Hong Kong hundred million
Company, model YX-767,1200W；Oodle maker is purchased from Yue Jinhuang Kitchen Utensils Factories, model AG30.
Embodiment 1
A kind of preparation method of vegetable noodles, is made up of following steps：
(1) clean：High-quality fresh vegetables are chosen, vegetable cleaning is clean, the moisture of vegetable surface is then filtered out, it is standby
With；The vegetables are made up of 30% green capsicum and 70% cabbage heart；
(2) it is beaten, filters：It is put into after the vegetables for being filtered dry moisture are shredded in regulation machine and breaks into vegetable, first with 40 purposes
Filter screen coarse filtration carries out secondary filter with the gauze of 80 mesh again, obtains vegetable juice；
(3) egg liquid is added：Egg shell is smashed, and egg liquid is poured into vegetable juice obtained by step (2), is stirred,
Obtain dish egg liquid；The weight ratio of the vegetable juice and egg liquid is 1：0.5；
(4) dietary alkali is added：Dietary alkali is added into the dish egg liquid obtained by step (3), stirs, obtains mixed liquor；
The weight ratio of the dish egg liquid and dietary alkali is 1：0.02；
And face (5)：Mixed liquor obtained by step (4) is added in flour, mixed slowly with dough mixing machine and face, obtains face
Group；The weight ratio of the mixed liquor and flour is 0.35：1；The flour is 1 by weight ratio：2 Plain flour and Strong flour
Composition；
(6) pressure surface：Put dough into oodle maker, after dough is pressed through into the 1st time, pressure surface is put into along what direction in length and breadth interlocked
Machine, suppress 16-20 time, until dough surface color is uniform, has slippery, then dough is covered with gauze, prevents water loss；
After standing 15min, then dough put into oodle maker, repeat above-mentioned pressure surface and act 10-15 times, obtain thin clumped pastry, now
Thin clumped pastry surface have slippery, high resilience；Then a thin layer corn is uniformly sprinkled in the tow sides of thin clumped pastry
Powder, then oodle maker is loaded onto into cutting knife, it is square lasagne to be cut into section, then sprinkles a thin layer corn flour, produces the vegetables
Noodles.
Wet vegetable noodles do not add preservative made of the present embodiment, natural, safety, nutrition, health care, and wet noodles normal temperature
Resting period is 7 days.
Embodiment 2
A kind of preparation method of vegetable noodles, is made up of following steps：
(1) clean：High-quality fresh vegetables are chosen, vegetable cleaning is clean, the moisture of vegetable surface is then filtered out, it is standby
With；The vegetables are made up of 60% green capsicum and 40% cabbage heart；
(2) it is beaten, filters：It is put into after the vegetables for being filtered dry moisture are shredded in regulation machine and breaks into vegetable, first with 60 purposes
Filter screen coarse filtration carries out secondary filter with the gauze of 100 mesh again, obtains vegetable juice；
(3) egg liquid is added：Egg shell is smashed, and egg liquid is poured into vegetable juice obtained by step (2), is stirred,
Obtain dish egg liquid；The weight ratio of the vegetable juice and egg liquid is 1：0.3；
(4) dietary alkali is added：Dietary alkali is added into the dish egg liquid obtained by step (3), stirs, obtains mixed liquor；
The weight ratio of the dish egg liquid and dietary alkali is 1：0.01；
And face (5)：Mixed liquor obtained by step (4) is added in flour, mixed slowly with dough mixing machine and face, obtains face
Group；The weight ratio of the mixed liquor and flour is 0.45：1；The flour is 1 by weight ratio：4 Plain flour and Strong flour
Composition；
(6) pressure surface：Put dough into oodle maker, after dough is pressed through into the 1st time, pressure surface is put into along what direction in length and breadth interlocked
Machine, suppress 16-20 time, until dough surface color is uniform, has slippery, then dough is covered with gauze, prevents water loss；
After standing 15min, then dough put into oodle maker, repeat above-mentioned pressure surface and act 10-15 times, obtain thin clumped pastry, now
Thin clumped pastry surface have slippery, high resilience；Then a thin layer corn is uniformly sprinkled in the tow sides of thin clumped pastry
Powder, then it is circular disc bar that section, which is made, with noodle machine, then a thin layer corn flour is sprinkled, produce the vegetable noodles；
(7) dry, pack：The vegetable noodles are hung and dried in the air 3-5 days, make its natural air drying, then finished product is made in packaging.
The dry vegetable noodles normal temperature lower resting period made of the present embodiment is 7 months.
Embodiment 3
A kind of preparation method of vegetable noodles, is made up of following steps：
(1) clean：High-quality fresh vegetables are chosen, vegetable cleaning is clean, the moisture of vegetable surface is then filtered out, it is standby
With；The vegetables are by balsam pear and Jiang Zucheng；
(2) it is beaten, filters：It is put into after the vegetables for being filtered dry moisture are shredded in regulation machine and breaks into vegetable, first with 40 purposes
Filter screen coarse filtration carries out secondary filter with the gauze of 80 mesh again, obtains vegetable juice；
(3) egg liquid is added：Egg shell is smashed, and egg liquid is poured into vegetable juice obtained by step (2), is stirred,
Obtain dish egg liquid；The weight ratio of the vegetable juice and egg liquid is 1：0.5；
(4) dietary alkali is added：Dietary alkali is added into the dish egg liquid obtained by step (3), stirs, obtains mixed liquor；
The weight ratio of the dish egg liquid and dietary alkali is 1：0.02；
And face (5)：Mixed liquor obtained by step (4) is added in flour, mixed slowly with dough mixing machine and face, obtains face
Group；The weight ratio of the mixed liquor and flour is 0.40：1；The flour is Strong flour；
(6) pressure surface：Put dough into oodle maker, after dough is pressed through into the 1st time, pressure surface is put into along what direction in length and breadth interlocked
Machine, suppress 16-20 time, until dough surface color is uniform, has slippery, then dough is covered with gauze, prevents water loss；
After standing 15min, then dough put into oodle maker, repeat above-mentioned pressure surface and act 10-15 times, obtain thin clumped pastry, now
Thin clumped pastry surface have slippery, high resilience；Then a thin layer corn is uniformly sprinkled in the tow sides of thin clumped pastry
Powder, then hollow noodles are made with noodle machine, then a thin layer corn flour is sprinkled, produce the vegetable noodles；
(7) dry, pack：By the vegetable noodles after far infrared vacuum drying sizing, finished product is made in packaging；It is described remote
The power of infrared vacuum drying sizing is 20kW, 65 DEG C, vacuum 2.5kPa of temperature, dryness finalization time 30min.
The organoleptic quality such as dry vegetable noodles color, shape, mouthfeel gets a promotion made of the present embodiment, the nutrition such as VC into
Dividing content storage rate, the normal temperature lower resting period is 10 months up to more than 98%.
Embodiment 4
Remaining technological parameter of the present embodiment and step are consistent with embodiment 3, and difference is：(7) dry, pack：
By the vegetable noodles after far infrared vacuum drying sizing, finished product is made in packaging；The work(of the far infrared vacuum drying sizing
Rate is 50kW, 55 DEG C, vacuum 3.2kPa of temperature, dryness finalization time 15min.
The organoleptic quality such as dry vegetable noodles color, shape, mouthfeel gets a promotion made of the present embodiment, the nutrition such as VC into
Dividing content storage rate, the normal temperature lower resting period is 10 months up to more than 98%.
Embodiment 5
Remaining technological parameter of the present embodiment and step are consistent with embodiment 3, and difference is：The vegetables are red peppery
Green pepper.
The organoleptic quality such as dry vegetable noodles color, shape, mouthfeel gets a promotion made of the present embodiment, the nutrition such as VC into
Dividing content storage rate, the normal temperature lower resting period is 10 months up to more than 98%.
Embodiment 6
Remaining technological parameter of the present embodiment and step are consistent with embodiment 3, and difference is：The vegetables are by weight
Than for 1：1：2 three-coloured amaranth, carrot and tomato composition.
The organoleptic quality such as dry vegetable noodles color, shape, mouthfeel gets a promotion made of the present embodiment, the nutrition such as VC into
Dividing content storage rate, the normal temperature lower resting period is 10 months up to more than 98%.
Embodiment 7
A kind of preparation method of vegetable noodles, is made up of following steps：
(1) clean：High-quality fresh vegetables are chosen, vegetable cleaning is clean, the moisture of vegetable surface is then filtered out, it is standby
With；The vegetables are made up of 70% pimiento and 30% tomato；
(2) it is beaten, filters：It is put into after the vegetables for being filtered dry moisture are shredded in regulation machine and breaks into vegetable, first with 40 purposes
Filter screen coarse filtration carries out secondary filter with the gauze of 80 mesh again, obtains vegetable juice；
(3) egg liquid is added：Egg shell is smashed, and egg liquid is poured into vegetable juice obtained by step (2), is stirred,
Obtain dish egg liquid；The weight ratio of the vegetable juice and egg liquid is 1：0.6；
(4) dietary alkali is added：Dietary alkali is added into the dish egg liquid obtained by step (3), stirs, obtains mixed liquor；
The weight ratio of the dish egg liquid and dietary alkali is 1：0.02；
And face (5)：Mixed liquor obtained by step (4) is added in flour, mixed slowly with dough mixing machine and face, obtains face
Group；The weight ratio of the mixed liquor and flour is 0.35：1；The flour is 1 by weight ratio：2 Plain flour and Strong flour
Composition；
(6) pressure surface：Put dough into oodle maker, after dough is pressed through into the 1st time, pressure surface is put into along what direction in length and breadth interlocked
Machine, suppress 16-20 time, until dough surface color is uniform, has slippery, then dough is covered with gauze, prevents water loss；
After standing 15min, then dough put into oodle maker, repeat above-mentioned pressure surface and act 10-15 times, obtain thin clumped pastry, now
Thin clumped pastry surface have slippery, high resilience；Then a thin layer corn is uniformly sprinkled in the tow sides of thin clumped pastry
Powder, then it is circular disc bar that section, which is made, with noodle machine, then a thin layer corn flour is sprinkled, produce the vegetable noodles；
(7) instant noodles are made：After the vegetable noodles boiling, the oil groove that 30 DEG C of excess temperature stretches, the grease in oil groove
Holding circulates, and the noodles after oil are cut off excessively drains to obtain face block into face box, and face block is dried in vacuo through far infrared shapes again, cold
But instant noodles face block, finished product packing are obtained afterwards；The power of far infrared vacuum drying sizing is 20kW, 100 DEG C of temperature, vacuum
Spend for 2.5kPa, dryness finalization time 15min.
The organoleptic quality such as vegetable instant needles color, shape, mouthfeel gets a promotion made of the present embodiment, the nutrition such as VC into
Dividing content storage rate, the normal temperature lower resting period is 11 months up to more than 95%.
Embodiment 8
Remaining technological parameter of the present embodiment and step are consistent with embodiment 7, and difference is：(7) instant noodles are made：
After the vegetable noodles boiling, the oil groove that 30 DEG C of excess temperature stretches, and the grease in oil groove keeps circulating, excessively the face after oil
Bar is cut off to be drained to obtain face block into face box, and face block is dried in vacuo through far infrared shapes again, and instant noodles face block, finished product are obtained after cooling
Packaging；The power of far infrared vacuum drying sizing is 50kW, 120 DEG C, vacuum 3.2kPa of temperature, the dryness finalization time
30min。
The organoleptic quality such as vegetable instant needles color, shape, mouthfeel gets a promotion made of the present embodiment, the nutrition such as VC into
Dividing content storage rate, the normal temperature lower resting period is 12 months up to more than 95%.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (9)
- A kind of 1. preparation method of vegetable noodles, it is characterised in that：Comprise the following steps：(1) clean：High-quality fresh vegetables are chosen, vegetable cleaning is clean, the moisture of vegetable surface is then filtered out, it is standby；(2) it is beaten, filters：It is put into after the vegetables for being filtered dry moisture are shredded in regulation machine and breaks into vegetable, is filtered, obtain vegetables Juice；(3) egg liquid is added：Egg shell is smashed, and egg liquid is poured into vegetable juice obtained by step (2), stirs, obtains Dish egg liquid；The weight ratio of the vegetable juice and egg liquid is 1：0.3-0.8；(4) dietary alkali is added：Dietary alkali is added into the dish egg liquid obtained by step (3), stirs, obtains mixed liquor；It is described Dish egg liquid and the weight of dietary alkali ratio are 1：0.01-0.03；And face (5)：Mixed liquor obtained by step (4) is added in flour, mixed slowly with dough mixing machine and face, obtains dough； The weight ratio of the mixed liquor and flour is 0.35-0.45：1；(6) pressure surface：Dough is rolled into thin bulk with oodle maker, a thin layer jade is uniformly sprinkled in the tow sides of thin clumped pastry Ground rice, noodles shape is then made, then sprinkles a thin layer corn flour, produce the vegetable noodles.
- 2. the preparation method of vegetable noodles according to claim 1, it is characterised in that：The vegetables are by following percentage Raw material forms：Capsicum 0-100%, other vegetables 1-100%, other vegetables be cabbage heart, balsam pear, three-coloured amaranth, carrot, ginger and One or more in tomato.
- 3. the preparation method of vegetable noodles according to claim 2, it is characterised in that：It is described to be filtered into elder generation in step (2) Secondary filter is carried out with the filter screen coarse filtration of 40-60 mesh with the gauze of 80-100 mesh again.
- 4. the preparation method of vegetable noodles according to claim 1, it is characterised in that：The flour be Strong flour or It is 1 by weight ratio：2-4 Plain flour and Strong flour composition.
- 5. the preparation method of vegetable noodles according to claim 1, it is characterised in that：After step (6), in addition to by institute State vegetable noodles extension to dry in the air 3-5 days, make its natural air drying, then finished product is made in packaging.
- 6. the preparation method of vegetable noodles according to claim 1, it is characterised in that：After step (6), in addition to by institute Vegetable noodles are stated after far infrared vacuum drying sizing, finished product is made in packaging；The far infrared is dried in vacuo the power shaped 20-50kW, 55-65 DEG C of temperature, vacuum 2.5-3.2kPa, dryness finalization time 15-30min.
- 7. the preparation method of the vegetable noodles according to any one of claim 1 to 6, it is characterised in that：The vegetable noodles Be circular disc bar for section, section be one of square lasagne or hollow noodles.
- 8. the preparation method of vegetable noodles according to claim 1, it is characterised in that：After step (6), in addition to by institute After stating vegetable noodles boiling, the oil groove of 30-60 DEG C of excess temperature stretches, and the grease in oil groove keeps circulating, excessively the face after oil Bar is cut off to be drained to obtain face block into face box, and face block is dried in vacuo through far infrared shapes again, and instant noodles face block, finished product are obtained after cooling Packaging.
- 9. the preparation method of vegetable noodles according to claim 8, it is characterised in that：The far infrared vacuum drying sizing Power be 20-50kW, 100-120 DEG C of temperature, vacuum 2.5-3.2kPa, dryness finalization time 15-30min.
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| CN109259083A (en) * | 2018-11-22 | 2019-01-25 | 肖吉顺 | A kind of additive-free vegetable noodles and preparation method thereof |
| CN109463618A (en) * | 2018-09-29 | 2019-03-15 | 浙江星菜农业科技有限公司 | Vegetables and fruits colour plane sheet articles and preparation method |
| CN109751838A (en) * | 2018-12-24 | 2019-05-14 | 安徽青松食品有限公司 | A kind of vegetable noodles production technology and its microwave drier |
| CN111000135A (en) * | 2019-10-28 | 2020-04-14 | 宿州市复兴面业有限公司 | Dietary fiber-containing noodle for lying-in women and preparation method thereof |
| CN113383898A (en) * | 2021-06-25 | 2021-09-14 | 汉中青鑫宝缘特种食品有限公司 | Noodles with adjuvant curative effect on hypertension, hyperglycemia and hyperlipidemia, cardiovascular and cerebrovascular diseases and coronary heart disease |
| CN114424813A (en) * | 2022-01-05 | 2022-05-03 | 东台市新天面粉厂 | Multi-flavor sandwich noodles and preparation method thereof |
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| CN114794375A (en) * | 2022-04-18 | 2022-07-29 | 山西农业大学山西功能食品研究院 | Preparation method of coarse cereal color sandwich semi-dry noodles |
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| CN109463618A (en) * | 2018-09-29 | 2019-03-15 | 浙江星菜农业科技有限公司 | Vegetables and fruits colour plane sheet articles and preparation method |
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| CN109751838A (en) * | 2018-12-24 | 2019-05-14 | 安徽青松食品有限公司 | A kind of vegetable noodles production technology and its microwave drier |
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| CN113383898A (en) * | 2021-06-25 | 2021-09-14 | 汉中青鑫宝缘特种食品有限公司 | Noodles with adjuvant curative effect on hypertension, hyperglycemia and hyperlipidemia, cardiovascular and cerebrovascular diseases and coronary heart disease |
| CN114424813A (en) * | 2022-01-05 | 2022-05-03 | 东台市新天面粉厂 | Multi-flavor sandwich noodles and preparation method thereof |
| CN114424813B (en) * | 2022-01-05 | 2023-11-10 | 东台市新天面粉厂 | Multi-taste sandwich noodles and preparation method thereof |
| CN114794375A (en) * | 2022-04-18 | 2022-07-29 | 山西农业大学山西功能食品研究院 | Preparation method of coarse cereal color sandwich semi-dry noodles |
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Application publication date: 20171219 |