CN107484960A - A kind of blueberry noodles and preparation method thereof - Google Patents
A kind of blueberry noodles and preparation method thereof Download PDFInfo
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- CN107484960A CN107484960A CN201710694637.9A CN201710694637A CN107484960A CN 107484960 A CN107484960 A CN 107484960A CN 201710694637 A CN201710694637 A CN 201710694637A CN 107484960 A CN107484960 A CN 107484960A
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- 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
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- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of blueberry noodles and preparation method thereof, it is related to food processing technology field.A kind of preparation method of blueberry noodles of the present invention includes：Fresh blueberry is fabricated to blueberry juice；Mass ratio according to blueberry juice, Strong flour, salt is 35：1：0.02 0.03 ratio takes each raw material and is well mixed；Then in turn through with face, cure, blueberry noodles obtained behind face processed.Blueberry noodles provided by the invention are made using above-mentioned preparation method.The present invention makes blueberry noodles with blueberry, has widened the application of blueberry；Explore and obtain the optimum condition for making blueberry juice, ensure to avoid a large amount of degradeds of anthocyanidin while the dissolution of nutritional ingredient in blueberry；The process conditions for making blueberry noodles are provided, while making its reservation blueberry nutrient value, muscle degree is strong, in good taste, and avoids the generation in crisp face, resistant to cook, does not paste soup clearly.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of blueberry noodles and preparation method thereof.
Background technology
Blueberry (Blueberry), scientific name cowberry, belong to Ericaceae cowberry platymiscium.Originate in and main product is in the U.S., market custom
Claim " American blueberry ".China's blueberry is distributed mainly on northeast and southwest.Because fruit is bluish violet, pulp is fine and smooth, sweet tea acid
Tasty and refreshing, edible rate reaches height, has improving eyesight, prevents unique health-care efficacies such as cranial nerve aging, enhancing body immunity, anticancer,
It is described as " king of world's fruit ".Wherein, because blueberry is rich in anthocyanidin, there is activation retina effect, eyesight can be strengthened,
The anthocyanin composition contained in eyeball fatigue and anthocyan material is prevented, there is beautifying face and moistering lotion, antiulcer, anti-inflammatory to human body
Disease, anti-aging, promote metabolism, improve the multiple functions such as immunity.But blueberry has stronger seasonality, it is preserved and fresh-keeping skill
Art needs further to be improved.So the application for exploring blueberry actively is significant.
The content of the invention
The first goal of the invention of the present invention is：For above-mentioned problem, there is provided a kind of making side of blueberry noodles
Method, blueberry noodles are made by this method, the active ingredient of blueberry, especially anthocyanidin can be effectively kept；Blueberry is opened up
Application.
The second goal of the invention of the present invention is, there is provided a kind of blueberry noodles, it uses above-mentioned preparation method to be made,
Have the nutritive value of the blueberry of noodles concurrently, and muscle degree is strong, it is in good taste, resistant to cook, soup is not pasted clearly.
The technical solution adopted by the present invention is as follows：
A kind of preparation method of blueberry noodles, it includes：
Fresh blueberry is fabricated to blueberry juice；Mass ratio according to blueberry juice, Strong flour, salt is 3-5：1：0.02-0.03
Ratio take each raw material and be well mixed；Then in turn through with face, cure, blueberry noodles obtained behind face processed.
Due to taking above-mentioned technical proposal, blueberry is prepared into blueberry noodles, has opened up the application of blueberry, product
Have the nutritive value of blueberry and noodles concurrently.In addition, make noodles resistant to cook, clearly do not paste soup.
In preferred embodiments of the present invention, blueberry is fabricated into blueberry juice includes：, it is 8% salt solution by blueberry with mass fraction
Pulled out after cleaning, be 1-2 according to the mass ratio of drinking water and blueberry：1 adds drinking water, and 20-40min is heated at 60-80 DEG C,
The blueberry learnt from else's experience after heating and drinking water slurrying, filter to obtain blueberry juice.
Due to taking above-mentioned technical proposal, safely, effectively component content is high for the blueberry juice of making.First, washed with salt,
Parasite and the part harmful bacteria on blueberry surface can be removed.Secondly, heating process can be effectively facilitated active ingredient in blueberry
Dissolution, but because anthocyanidin has thermal instability, the temperature and time of heating process should strictly control, avoid spending
A large amount of degradeds of blue or green element.
In preferred embodiments of the present invention, before heating, adding malic acid to its concentration in drinking water in drinking water is
50-60mg/mL。
Due to taking above-mentioned technical proposal, degraded of the anthocyanidin in heating process can be effectively reduced.Malic acid is one
The tart flavour food additives of kind low toxicity, itself is safe, and the principle of its stable anthocyanidin is：First, anthocyanidin is in itself in acid
Property under the conditions of it is relatively stable.Secondly, in heating process, color effect altogether can occur with anthocyanidin for malic acid, be jointly formed a kind of hang down
The compound being directly laminated, this lamination process produces a kind of hydrophobic force, so as to prevent the adduction of hydrophilic core, so as to stable flower
Blue or green element.
In preferred embodiments of the present invention, obtained blueberry juice mixes after being cooled to 30-40 DEG C with flour and salt.
Due to taking above-mentioned technical proposal, mucedin in flour water absorption at this temperature and rate of water absorption are most
It is good.Temperature is too high, will cause flour gelatinization and protein denaturation, directly affects the flavor and quality of product.
In preferred embodiments of the present invention, protein content is 12.5-13.5% in the Strong flour.
By adopting the above-described technical solution, protein content is high in flour, the blueberry noodles muscle degree of making is strong, mouthfeel
It is good.
In preferred embodiments of the present invention, cured by the way of mixing slowly, mixing speed 5-10r/min,
Mixing time is 10-15min.
Curing is the continuity with face process, the purpose is to eliminate the internal stress inside dough in placement process, allows albumen
The water suction of matter and starch is further uniform, so that dough internal structure tends towards stability, its essence is come by the passage of time
The institutional framework inside dough is automatically adjusted, thus needs certain time, but overlong time, curing reach threshold value and no longer changed,
Reduce production efficiency.Stirring in good time, can promote to cure.
In preferred embodiments of the present invention, mechanism face is extruded using hollow noodles, so that the blueberry noodles made are in hollow
Shape.
Due to taking above-mentioned technical proposal, hollow noodles are cooked process and taken a short time, and shorten anthocyanidin at high temperature
Time, be advantageous to retain blueberry noodles nutritive value.
In preferred embodiments of the present invention, obtained blueberry face is dried using Temperature Programmed Processes behind face processed.
Be not in crisp face through dry noodles due to taking above-mentioned technical proposal.
In preferred embodiments of the present invention, described program temperature-rise period includes：The cold wind stage, 25-30 DEG C, wind speed 3-
5m/s, duration 0.8-1.5h；Moisturizing is perspired 35-40 DEG C of stage, relative humidity 50-60%, duration 2-4h；Cooling drop
Wet stage, rate of temperature fall are 0.3-0.5 DEG C/min.
The effect in cold wind stage is except the portion of water on noodles top layer of drying.Just make the wet noodles of completion, moisture
Content is big, easily because from redrawing and broken strip, so first removing surface portion moisture, to fix its own tissue, increasing intensity.
Moisture in wet noodles is Free water, is easily removed by evaporation, so by strengthening air flow to promote moisture evaporation.Protect
The purpose in wet perspiration stage is to improve the temperature inside noodles, to accelerate the transfer velocity of moisture from inside to outside.If but rise simply
High-temperature, the vaporization rate on surface can be improved, so while temperature is improved, should also keep higher relative humidity, limited
Surface moisture vaporization rate.Because the blueberry noodles in the present invention are in hollow shape, so the temperature of this process and duration are all
The difference of more solid noodles.Reducing temperature and humidity stage, the main purpose in this stage are to reduce the temperature of blueberry noodles.By above two
Individual drying stage, the most of moisture in blueberry noodles have been removed, and now, noodles self-temperature is higher, is evaporated using waste heat
A small amount of moisture.Cooling rate is too fast, and crisp face will be caused to produce.
A kind of blueberry noodles, it uses the preparation method of above-mentioned blueberry noodles to be made.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1. making blueberry noodles with blueberry, the application of blueberry has been widened.
The optimum condition for making blueberry juice is obtained 2. exploring, ensures to avoid cyanine while the dissolution of nutritional ingredient in blueberry
A large amount of degradeds of element.
3. providing the process conditions for making blueberry noodles, while making its reservation blueberry nutrient value, muscle degree is strong, mouthfeel
It is good, and the generation in crisp face is avoided, resistant to cook, soup is not pasted clearly.
Embodiment
All features disclosed in this specification, or disclosed all methods or during the step of, except mutually exclusive
Feature and/or step beyond, can combine in any way.
This specification（Including any accessory claim, summary）Disclosed in any feature, unless specifically stated otherwise,
Replaced by other equivalent or with similar purpose alternative features.I.e., unless specifically stated otherwise, each feature is a series of
An example in equivalent or similar characteristics.
Embodiment 1
The present embodiment provides a kind of blueberry noodles and preparation method thereof, and it includes：
Step 1：Fresh blueberry is won, pays attention to staying the base of a fruit to keep its integrality.The 8% salt washing of blueberry Fresh is dry
Only（Generally rinse three times）After pull out, stalk, according to the mass ratio of drinking water and blueberry be 2：1 adds drinking water into blueberry,
40min is heated under the conditions of 60 DEG C, the blueberry after heating and water are then added into pulper jointly produces slurries, obtained slurries
Filtration treatment is carried out, takes filtrate to obtain blueberry juice.
Step 2：Blueberry juice is allowed to naturally cool to 30 DEG C, the mass ratio according to blueberry juice, Strong flour, salt is 3：1：
0.02 takes above-mentioned blueberry juice respectively, and protein content is 12.5% Strong flour and salt, is sufficiently mixed.
Step 3：Dough is obtained with face 30min.
Step 4：Dough is cured by the way of mixing slowly, mixing speed 8r/min, mixing time is
15min。
Step 5：Dough through curing is put into hollow noodles extruder, so as to make the blueberry noodles in hollow shape.
The blueberry noodles that the present embodiment provides are wet noodles, are not easy to preserve, normal temperature shelf-life 24h, low after completing
Warm shelf-life 72h, please in edible in the shelf-life.
Embodiment 2
The present embodiment provides a kind of blueberry noodles and preparation method thereof.To overcome the defects of wet noodles are not easy to maintain in embodiment 1,
Wet noodles are dried in the present embodiment, obtain blueberry vermicelli.Comprise the following steps that：
Step 1：Fresh blueberry is won, pays attention to staying the base of a fruit to keep its integrality.The 8% salt washing of blueberry Fresh is dry
Only（Generally rinse three times）After pull out, stalk, according to the mass ratio of drinking water and blueberry be 1：1 adds drinking water into blueberry,
Then malic acid is added into drinking water to its final concentration of 50mg/mL in drinking water, is then heated under the conditions of 60 DEG C
40min, the blueberry after heating and water are then added into pulper jointly and produce slurries, obtained slurries carry out filtration treatment, take
Filtrate obtains blueberry juice.
Step 2：Blueberry juice is allowed to naturally cool to 30 DEG C, the mass ratio according to blueberry juice, Strong flour, salt is 3：1：
0.02 takes above-mentioned blueberry juice respectively, and protein content is 12.5% Strong flour and salt, is sufficiently mixed.
Step 3：Dough is obtained with face 20min.
Step 4：Dough is cured by the way of mixing slowly, mixing speed 5r/min, mixing time is
15min。
Step 5：Dough through curing is put into hollow noodles extruder, makes the wet noodles of blueberry in hollow shape.
Step 6：The wet noodles of blueberry are dried to obtain blueberry noodles according to temperature programming is carried out.First, the cold wind stage, protect
25 DEG C, wind speed 5m/s, duration 0.8h of temperature is held, to remove the partial moisture on the wet noodles surface of blueberry.Then, moisturizing goes out
In the sweat stage, 35 DEG C of keeping temperature, relative humidity 50%, duration 4h, to accelerate the transfer velocity of moisture from inside to outside, remove
Moisture inside noodles.Reducing temperature and humidity stage, holding rate of temperature fall are 0.3 DEG C/min, and a small amount of remaining water is evaporated using waste heat
Point.
Embodiment 3
The present embodiment provides a kind of blueberry noodles and preparation method thereof, and it includes：
Step 1：Fresh blueberry is won, pays attention to staying the base of a fruit to keep its integrality.The 8% salt washing of blueberry Fresh is dry
Only（Generally rinse three times）After pull out, stalk, according to the mass ratio of drinking water and blueberry be 2：1 adds drinking water into blueberry,
Then malic acid is added into drinking water to its final concentration of 55mg/mL in drinking water, is then heated under the conditions of 70 DEG C
30min, the blueberry after heating and water are then added into pulper jointly and produce slurries, obtained slurries carry out filtration treatment, take
Filtrate obtains blueberry juice.
Step 2：Blueberry juice is allowed to naturally cool to 35 DEG C, the mass ratio according to blueberry juice, Strong flour, salt is 4：1：
0.02 takes above-mentioned blueberry juice respectively, and protein content is 13.0% Strong flour and salt, is sufficiently mixed.
Step 3：Dough is obtained with face 25min.
Step 4：Dough is cured by the way of mixing slowly, mixing speed 8r/min, mixing time is
12min。
Step 5：Dough through curing is put into hollow noodles extruder, makes the wet noodles of blueberry in hollow shape.
Step 6：The wet noodles of blueberry are dried to obtain blueberry noodles according to temperature programming is carried out.First, the cold wind stage, protect
27 DEG C, wind speed 4m/s, duration 1h of temperature is held, to remove the partial moisture on the wet noodles surface of blueberry.Then, moisturizing is perspired
In the stage, 40 DEG C of keeping temperature, relative humidity 55%, duration 3h, to accelerate the transfer velocity of moisture from inside to outside, remove face
Moisture inside bar.Reducing temperature and humidity stage, holding rate of temperature fall are 0.4 DEG C/min, and a small amount of residual moisture is evaporated using waste heat.
Embodiment 4
The present embodiment provides a kind of blueberry noodles and preparation method thereof, and it includes：
Step 1：Fresh blueberry is won, pays attention to staying the base of a fruit to keep its integrality.The 8% salt washing of blueberry Fresh is dry
Only（Generally rinse three times）After pull out, stalk, according to the mass ratio of drinking water and blueberry be 1：1 adds drinking water into blueberry,
Then malic acid is added into drinking water to its final concentration of 60mg/mL in drinking water, is then heated under the conditions of 80 DEG C
20min, the blueberry after heating and water are then added into pulper jointly and produce slurries, obtained slurries carry out filtration treatment, take
Filtrate obtains blueberry juice.
Step 2：Blueberry juice is allowed to naturally cool to 40 DEG C, the mass ratio according to blueberry juice, Strong flour, salt is 5：1：
0.03 takes above-mentioned blueberry juice respectively, and protein content is 13.5% Strong flour and salt, is sufficiently mixed.
Step 3：Dough is obtained with face 30min.
Step 4：Dough is cured by the way of mixing slowly, mixing speed 10r/min, mixing time is
10min。
Step 5：Dough through curing is put into hollow noodles extruder, makes the wet noodles of blueberry in hollow shape.
Step 6：The wet noodles of blueberry are dried to obtain blueberry noodles according to temperature programming is carried out.First, the cold wind stage, protect
30 DEG C, wind speed 3m/s, duration 1.5h of temperature is held, to remove the partial moisture on the wet noodles surface of blueberry.Then, moisturizing goes out
In the sweat stage, 45 DEG C of keeping temperature, relative humidity 60%, duration 2h, to accelerate the transfer velocity of moisture from inside to outside, remove
Moisture inside noodles.Reducing temperature and humidity stage, holding rate of temperature fall are 0.5 DEG C/min, and a small amount of remaining water is evaporated using waste heat
Point.
The invention is not limited in foregoing embodiment.The present invention, which expands to, any in this manual to be disclosed
New feature or any new combination, and disclose any new method or process the step of or any new combination.
Claims (10)
1. a kind of preparation method of blueberry noodles, it is characterised in that it includes：
Fresh blueberry is fabricated to blueberry juice；Mass ratio according to blueberry juice, Strong flour, salt is 3-5：1：0.02-0.03
Ratio take each raw material and be well mixed；Then in turn through with face, cure, blueberry noodles obtained behind face processed.
2. the preparation method of blueberry noodles according to claim 1, it is characterised in that blueberry is fabricated to blueberry juice bag
Include：, it is to be pulled out after 8% salt solution cleans blueberry with mass fraction, is 1-2 according to the mass ratio of drinking water and blueberry：1 adds drink
With water, 20-40min is heated at 60-80 DEG C, blueberry and drinking water slurrying after heating of learning from else's experience, filters to obtain blueberry juice.
3. the preparation method of blueberry noodles according to claim 2, it is characterised in that before heating, apple is added in drinking water
Tartaric acid to its concentration in drinking water is 50-60mg/mL.
4. the preparation method of blueberry noodles according to claim 3, it is characterised in that obtained blueberry juice is cooled to
Mixed after 30-40 DEG C with flour and salt.
5. the preparation method of the blueberry noodles according to any one of claim 1-4, it is characterised in that the Strong flour
Middle protein content is 12.5-13.5%.
6. the preparation method of blueberry noodles according to claim 5, it is characterised in that carried out by the way of mixing slowly
Curing, mixing speed 5-10r/min, mixing time 10-15min.
7. the preparation method of blueberry noodles according to claim 1, it is characterised in that extrude mechanism using hollow noodles
Face, so that the blueberry noodles made are in hollow shape.
8. the preparation method of blueberry noodles according to claim 7, it is characterised in that Temperature Programmed Processes are used behind face processed
Obtained blueberry face is dried.
9. the preparation method of blueberry noodles according to claim 8, it is characterised in that described program temperature-rise period includes：
The cold wind stage, 25-30 DEG C, wind speed 3-5m/s, duration 0.8-1.5h；Moisturizing is perspired 35-45 DEG C of stage, relative humidity
50-60%, duration 2-4h；Reducing temperature and humidity stage, rate of temperature fall are 0.3-0.5 DEG C/min.
10. a kind of blueberry noodles, it is characterised in that it uses the making of the blueberry noodles any one of claim 1-9
Method is made.
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| CN201710694637.9A CN107484960A (en) | 2017-08-15 | 2017-08-15 | A kind of blueberry noodles and preparation method thereof |
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| CN201710694637.9A CN107484960A (en) | 2017-08-15 | 2017-08-15 | A kind of blueberry noodles and preparation method thereof |
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| CN108813340A (en) * | 2018-06-06 | 2018-11-16 | 广东日可威富硒食品有限公司 | A kind of lipid-loweringing spirulina noodles and preparation method thereof |
| CN110786454A (en) * | 2019-11-28 | 2020-02-14 | 湖南金林食品科技有限责任公司 | Preparation method of blueberry health-care noodles |
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| CN104489490A (en) * | 2014-11-17 | 2015-04-08 | 宜垦(天津)农业制品有限公司 | Blueberry noodle and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108813340A (en) * | 2018-06-06 | 2018-11-16 | 广东日可威富硒食品有限公司 | A kind of lipid-loweringing spirulina noodles and preparation method thereof |
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