CN107495116A - A kind of adlay noodles with vegetables and preparation method thereof - Google Patents
A kind of adlay noodles with vegetables and preparation method thereof Download PDFInfo
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- CN107495116A CN107495116A CN201710899161.2A CN201710899161A CN107495116A CN 107495116 A CN107495116 A CN 107495116A CN 201710899161 A CN201710899161 A CN 201710899161A CN 107495116 A CN107495116 A CN 107495116A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 47
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 47
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- 235000007354 Coix lacryma jobi Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000011282 treatment Methods 0.000 claims abstract description 33
- 239000003513 alkali Substances 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 16
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 15
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 15
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- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000007605 air drying Methods 0.000 claims description 18
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- 238000002156 mixing Methods 0.000 claims description 16
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 238000010025 steaming Methods 0.000 claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
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- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 235000013527 bean curd Nutrition 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 6
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- 230000008014 freezing Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 7
- 238000010008 shearing Methods 0.000 abstract description 4
- 235000013402 health food Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
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- 235000016709 nutrition Nutrition 0.000 description 8
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- 241000209140 Triticum Species 0.000 description 4
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- 239000001913 cellulose Substances 0.000 description 2
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- 239000003814 drug Substances 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- 208000037259 Amyloid Plaque Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
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- 206010025421 Macule Diseases 0.000 description 1
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- 241000333181 Osmanthus Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
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- 239000011718 vitamin C Substances 0.000 description 1
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- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 235000015099 wheat brans Nutrition 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to health food manufacture field, is specifically related to a kind of adlay noodles with vegetables and preparation method thereof, including following raw material：Lotus-seed-heart powder, Chinese yam, cucumber, carrot, salt, starch, alkali；Adlay noodles with vegetables prepared by the present invention, due to special and face technique and add cold treatment so that the adlay noodles with vegetables of preparation has preferable gelatinization degree, and it reaches as high as 0.883.In addition, its shearing force is up to 458.6g, the section of shear is up to 104.3g.s, tensile force is up to 38.1g, stretching distance is up to 30.5mm.It is neither too hard, nor too soft, have chewy texture so that the adlay Noodles with Vegetables face band even tissue prepared, private elasticity are preferably.
Description
Technical field
The present invention relates to health food manufacture field, is specifically related to a kind of adlay noodles with vegetables and preparation method thereof.
Background technology
At present, in the diet in China mostly based on stripe shape flour-made food, wherein vermicelli and instant noodles are in the majority, and raw material
Based on wheat flour, its nutritional ingredient is protein, carbohydrate, fat, mineral matter, vitamin, enzyme and moisture etc., its
Middle content of cellulose is only 0.2-0.6% or so, and wheat flour is free of vitamin D, and vitamin C, vitamin A content is not also high, its
It is mostly present in base bud and wheat bran, due to the vitamin imperfection in wheat flour, so if not simultaneous food contains other
The food of vitamin, osmanthus face and instant noodles made of single flour are eaten for a long time, it is unfavorable to health.
Adlay (Latin Semen Coicis, English name Coix Seed) also known as coix seed, the seed of jog's tears, the seed of jog's tears, native corn, the heart of a lotus seed
Rice, play reality, heart of a lotus seed pearl, careless pearl pearl, jobstears, meter Ren, maize.It is conventional Chinese medicine, is food that is universal, often eating again, property
Slightly sweet flavor is slightly cold, and has inducing diuresis for removing edema, invigorating spleen to remove dampness, relaxing muscles and tendons eliminating impediment, clearing away heat and eliminating pus and other effects, for conventional damp-clearing drug.The heart of a lotus seed
Benevolence is a kind of beauty food again, and often feeding can keep human body skin gloss fine and smooth, eliminate acne, freckle, senile plaque expelling, cyasma,
Butterfly macules, there is good efficacy to furfur, acne, chap, pachylosis etc..
It is an object of the invention to overcome to produce stripe shape Flour product with wheat flour, and one kind is provided and added by major ingredient of lotus-seed-heart powder
Enter the adlay noodles with vegetables that the auxiliary materials such as vegetables are blended processing.
The content of the invention
The present invention is specifically logical in order to solve the above technical problems, provide a kind of adlay noodles with vegetables and preparation method thereof
Following technical scheme is crossed to realize.
A kind of adlay noodles with vegetables, including following mass parts raw material：Lotus-seed-heart powder 50-200 parts, Chinese yam 1-40 parts, cucumber 1-
40 parts, carrot 1-40 parts, salt 1-10 parts, starch 1-10 parts, alkali 1-3 parts.
Further, described adlay noodles with vegetables, including following mass parts raw material：Lotus-seed-heart powder 90-110 parts, Chinese yam 15-20
Part, cucumber 15-20 parts, carrot 15-20 parts, salt 4-5 parts, starch 2-3 parts, alkali 0.3-0.6 parts.
Further, described alkali is sodium bicarbonate.
Further, described adlay noodles with vegetables, it is characterised in that including following preparation process：
1) stock up：Chinese yam, cucumber, carrot are cleaned, segment, are homogenized, filtering, 50-60 DEG C of heating filtrate 20-22min, add
The fermented bean curd for entering 1/22-1/19 filtrate quality parts mixes with filtrate, obtains vegetable juice；
And face 2)：Salt, alkali, vegetable juice, lotus-seed-heart powder, starch are mixed, obtain material 1,1/15-1/12 is added and expects 1 mass parts
Water be stirred, obtain mixing dough, mixing dough be pressed under 40-60N pressure to 0.3-0.4cm is thick, 20-25cm length
Dough sheet；
3) chopping：By dough sheet chopping, face silk is obtained；
4) dry：Face silk obtained by step 3) is hung and dried in the air on bamboo pole, being placed in drying chamber, heated-air drying, obtains dry silk face；
5) steaming silk：Silk face will be dried and carry out steam treatment, silk face must be heat-treated；
6) cold treatment：4-7min is soaked into heat treatment silk face in mixture of ice and water, filters out face silk extension and dries in the air；
7) dry：The hot-air seasoning 10-12min for 160-175 DEG C of the face silk that step 6) is obtained, 70-85 DEG C of hot blast blow
Dry 2-3h, both.
Further, it is described to be stirred, it is that 30-50min is stirred under 20-25 DEG C, 30-40r/min, -10~-15 DEG C
3-5min, 2-8 DEG C of standing 10-12min, 30-35 DEG C, 60-80r/min stirring 1-2h are freezed, 30- is kneaded under 150-180N pressure
20-30min is kneaded under 50min, 300-330N pressure.
Further, described heated-air drying, be 60-63 DEG C with temperature heated-air drying 1.8-2.3h.
Further, described steam treatment, it is to use 100-110 DEG C of steam treatment 7-12min, 80-90 DEG C of steam treatment 23-
27min。
Beneficial effect of the present invention：Adlay noodles with vegetables prepared by the present invention has multivitamin and trace element, can
Ensure the daily nutritional need of the mankind.Further, since processing method is safe, it is different from traditional Noodles with Vegetables and obtains process technology, do not have
Have using fried so that the Noodles with Vegetables of preparation are safer, nutrition.
Quality evaluation further is carried out to the adlay noodles with vegetables for preparing of the present invention, due to special and face technique and added
Add cold treatment so that the adlay noodles with vegetables of preparation has preferable gelatinization degree, and it reaches as high as 0.883.In addition, its shearing force
Up to 458.6g, the section of shear are up to 104.3g.s, tensile force is up to 38.1g, stretching distance is up to 30.5mm, are above
Control group.So that the adlay Noodles with Vegetables face band even tissue prepared, private elasticity are preferably, and it is neither too hard, nor too soft, there is chewy texture.
Embodiment
The embodiment of the present invention is described in further detail below, but the invention is not limited in these realities
Mode is applied, any improvement or replacement on the present embodiment essence spirit, it is claimed to still fall within the claims in the present invention
Scope.
Embodiment 1
A kind of adlay noodles with vegetables, including following mass parts raw material：Lotus-seed-heart powder 90kg, Chinese yam 15kg, cucumber 15kg, Hu Luo
Foretell 15kg, salt 4kg, starch 2kg, alkali 0.3kg.
Described alkali is sodium bicarbonate.
Described adlay noodles with vegetables, it is characterised in that including following preparation process：
1) stock up：Chinese yam, cucumber, carrot are cleaned, segment, are homogenized, filtering, 50 DEG C of heating filtrate 20min, add 1/22
The fermented bean curd of filtrate quality part mixes with filtrate, obtains vegetable juice；
And face 2)：Salt, alkali, vegetable juice, lotus-seed-heart powder, starch are mixed, obtain material 1, the water for adding the mass parts of 1/15 material 1 stirs
Mixing is mixed, obtains mixing dough, mixing dough is pressed into 0.3-0.4cm thickness, the dough sheet of 20-25cm length under 40N pressure；
3) chopping：By dough sheet chopping, face silk is obtained；
4) dry：Face silk obtained by step 3) is hung and dried in the air on bamboo pole, being placed in drying chamber, heated-air drying, obtains dry silk face；
5) steaming silk：Silk face will be dried and carry out steam treatment, silk face must be heat-treated；
6) cold treatment：4min is soaked into heat treatment silk face in mixture of ice and water, filters out face silk extension and dries in the air；
7) dry：By the face silk that step 6) obtains with 160 DEG C of hot-air seasoning 10min, 70 DEG C of hot blast drying 2h, both.
Described is stirred, and is that 30min is stirred under 20 DEG C, 30r/min, -10 DEG C of freezing 3min, 2 DEG C of standings
10min, 30 DEG C, 60r/min stirring 1h, kneads 30min under 150N pressure, 20min is kneaded under 300N pressure.
Described heated-air drying, it is with the heated-air drying 1.8h that temperature is 60 DEG C.
Described steam treatment, it is with 100 DEG C of steam treatments 7min, 80 DEG C of steam treatment 23min.
Embodiment 2
A kind of adlay noodles with vegetables, including following mass parts raw material：Lotus-seed-heart powder 95kg, Chinese yam 17kg, cucumber 17kg, Hu Luo
Foretell 17kg, salt 4.4kg, starch 2.3kg, alkali 0.4kg.
Described alkali is sodium bicarbonate.
Described adlay noodles with vegetables, it is characterised in that including following preparation process：
1) stock up：Chinese yam, cucumber, carrot are cleaned, segment, are homogenized, filtering, 54 DEG C of heating filtrate 21min, add 1/21
The fermented bean curd of filtrate quality part mixes with filtrate, obtains vegetable juice；
And face 2)：Salt, alkali, vegetable juice, lotus-seed-heart powder, starch are mixed, obtain material 1, the water for adding the mass parts of 1/14 material 1 stirs
Mixing is mixed, obtains mixing dough, mixing dough is pressed into 0.3-0.4cm thickness, the dough sheet of 20-25cm length under 45N pressure；
3) chopping：By dough sheet chopping, face silk is obtained；
4) dry：Face silk obtained by step 3) is hung and dried in the air on bamboo pole, being placed in drying chamber, heated-air drying, obtains dry silk face；
5) steaming silk：Silk face will be dried and carry out steam treatment, silk face must be heat-treated；
6) cold treatment：5min is soaked into heat treatment silk face in mixture of ice and water, filters out face silk extension and dries in the air；
7) dry：By the face silk that step 6) obtains with 165 DEG C of hot-air seasoning 11min, 75 DEG C of hot blast drying 2.3h, both
.
Described is stirred, and is that 35min is stirred under 22 DEG C, 34r/min, -12 DEG C of freezing 3.5min, 4 DEG C of standings
11min, 32 DEG C, 65r/min stirring 1.4h, kneads 35min under 160N pressure, 25min is kneaded under 310N pressure.
Described heated-air drying, it is with the heated-air drying 1.9h that temperature is 61 DEG C.
Described steam treatment, it is with 104 DEG C of steam treatments 9min, 84 DEG C of steam treatment 25min.
Embodiment 3
A kind of adlay noodles with vegetables, including following mass parts raw material：Lotus-seed-heart powder 100kg, Chinese yam 18kg, cucumber 18kg, Hu
Radish 18kg, salt 4.8kg, starch 2.8kg, alkali 0.5kg.
Described alkali is sodium bicarbonate.
Described adlay noodles with vegetables, it is characterised in that including following preparation process：
1) stock up：Chinese yam, cucumber, carrot are cleaned, segment, are homogenized, filtering, 58 DEG C of heating filtrate 22min, add 1/20
The fermented bean curd of filtrate quality part mixes with filtrate, obtains vegetable juice；
And face 2)：Salt, alkali, vegetable juice, lotus-seed-heart powder, starch are mixed, obtain material 1, the water for adding the mass parts of 1/13 material 1 stirs
Mixing is mixed, obtains mixing dough, mixing dough is pressed into 0.3-0.4cm thickness, the dough sheet of 20-25cm length under 55N pressure；
3) chopping：By dough sheet chopping, face silk is obtained；
4) dry：Face silk obtained by step 3) is hung and dried in the air on bamboo pole, being placed in drying chamber, heated-air drying, obtains dry silk face；
5) steaming silk：Silk face will be dried and carry out steam treatment, silk face must be heat-treated；
6) cold treatment：6min is soaked into heat treatment silk face in mixture of ice and water, filters out face silk extension and dries in the air；
7) dry：By the face silk that step 6) obtains with 170 DEG C of hot-air seasoning 12min, 80 DEG C of hot blast drying 2.8h, both
.
Described is stirred, and is that 45min is stirred under 24 DEG C, 38r/min, -14 DEG C of freezing 4.5min, 6 DEG C of standings
12min, 34 DEG C, 70r/min stirring 1.8h, kneads 40min under 170N pressure, 28min is kneaded under 325N pressure.
Described heated-air drying, it is with the heated-air drying 2.1h that temperature is 63 DEG C.
Described steam treatment, it is with 108 DEG C of steam treatments 10min, 85 DEG C of steam treatment 26min.
Embodiment 4
A kind of adlay noodles with vegetables, including following mass parts raw material：Lotus-seed-heart powder 11018kg, Chinese yam 2018kg, cucumber
2018kg, carrot 2018kg, salt 518kg, starch 318kg, alkali 0.618kg.
Described alkali is sodium bicarbonate.
Further, described adlay noodles with vegetables, it is characterised in that including following preparation process：
1) stock up：Chinese yam, cucumber, carrot are cleaned, segment, are homogenized, filtering, 60 DEG C of heating filtrate 22min, add 1/19
The fermented bean curd of filtrate quality part mixes with filtrate, obtains vegetable juice；
And face 2)：Salt, alkali, vegetable juice, lotus-seed-heart powder, starch are mixed, obtain material 1, the water for adding the mass parts of 1/12 material 1 stirs
Mixing is mixed, obtains mixing dough, mixing dough is pressed into 0.3-0.4cm thickness, the dough sheet of 20-25cm length under 60N pressure；
3) chopping：By dough sheet chopping, face silk is obtained；
4) dry：Face silk obtained by step 3) is hung and dried in the air on bamboo pole, being placed in drying chamber, heated-air drying, obtains dry silk face；
5) steaming silk：Silk face will be dried and carry out steam treatment, silk face must be heat-treated；
6) cold treatment：7min is soaked into heat treatment silk face in mixture of ice and water, filters out face silk extension and dries in the air；
7) dry：By the face silk that step 6) obtains with 175 DEG C of hot-air seasoning 12min, 85 DEG C of hot blast drying 3h, both.
Described is stirred, and is that 50min is stirred under 25 DEG C, 40r/min, -15 DEG C of freezing 5min, 8 DEG C of standings
12min, 35 DEG C, 80r/min stirring 2h, kneads 50min under 180N pressure, 30min is kneaded under 330N pressure.
Described heated-air drying, it is with the heated-air drying 2.3h that temperature is 63 DEG C.
Described steam treatment, it is with 110 DEG C of steam treatments 12min, 90 DEG C of steam treatment 27min.
Embodiment 5
The difference of the preparation method of embodiment 5 and embodiment 3 is that embodiment 5 lacks cold treatment step.
Embodiment 6
The difference of embodiment 6 and the preparation method of embodiment 3 is, being stirred described in embodiment 6, be 25 DEG C,
50min, 35 DEG C, 80r/min stirring 2h are stirred under 40r/min, 50min is kneaded under 180N pressure, is kneaded under 330N pressure
30min。
Experimental example
1st, nutritional ingredient detects
Adlay noodles with vegetables is prepared according to the method for embodiment 1, nutritional ingredient therein is detected respectively, it is detected
As a result it is as shown in table 1.
As shown in Table 1, the adlay noodles with vegetables that prepared by the present invention has multivitamin and trace element, being capable of guarantor
The daily nutritional need of class.Further, since processing method is safe, it is different from traditional Noodles with Vegetables and obtains process technology, do not use
It is fried so that the Noodles with Vegetables of preparation are safer, nutrition.
The adlay noodles with vegetables nutritional ingredient of table 1 detects
| Embodiment 1 | |
| Protein | 18.57% |
| Cellulose | 1.21% |
| VB1 | 0.67mg/100g |
| VB2 | 0.09mg/100g |
| VB6 | 0.36mg/100g |
| Vpp | 1.12mg/100g |
| Mg | 0.49mg/g |
| K | 2.1mg/g |
| P | 1.6mg/g |
| Fe | 0.08mg/g |
| Ca | 0.27mg/g |
2nd, Quality Detection
(Ren Shuncheng, Wang Ning, Ma Ruiping are gelatinized influence [J] the Henan work to rice noodles quality to the method for reference literature report
Industry college journal natural science edition, 2012,33,13-15), the noodles with vegetables and its control group application number prepared to embodiment 1-6
CN93115963.6《Corn noodles with vegetables and preparation method thereof》Quality evaluation is carried out, as a result as shown in table 2.
By table 2, adlay noodles with vegetables prepared by the present invention, due to special and face technique and cold treatment is added,
So that the adlay noodles with vegetables prepared has preferable gelatinization degree, it reaches as high as 0.883, significantly larger than the 0.742 of control group.
In addition, its shearing force is up to 458.6g, the section of shear is up to 104.3g.s, tensile force is up to 38.1g, stretching distance is up to
30.5mm, it is above control group.So that the adlay Noodles with Vegetables face band even tissue prepared, private elasticity are preferably, it is neither too hard, nor too soft,
There is chewy texture.
Wherein, embodiment 5-6 due to processing method it is different from embodiment 1-4 so that prepare noodles with vegetables quality
It is worse than embodiment 1-4.
The Noodles with Vegetables quality determination result of table 2
| Gelatinization degree | Shearing force/g | The section of shear/g.s | Tensile force/g | Stretching distance/mm | |
| Embodiment 1 | 0.871 | 456.2 | 103.6 | 37.5 | 29.5 |
| Embodiment 2 | 0.864 | 448.3 | 102.8 | 37.2 | 29.3 |
| Embodiment 3 | 0.883 | 458.6 | 104.3 | 38.1 | 30.5 |
| Embodiment 4 | 0.874 | 451.1 | 102.7 | 36.4 | 29.7 |
| Embodiment 5 | 0.752 | 365.3 | 80.1 | 34.5 | 26.8 |
| Embodiment 6 | 0.767 | 289.3 | 64.8 | 32.1 | 25.5 |
| Control group | 0.742 | 276.5 | 63.6 | 32.2 | 24.9 |
Claims (7)
1. a kind of adlay noodles with vegetables, it is characterised in that including following mass parts raw material：Lotus-seed-heart powder 50-200 parts, Chinese yam 1-40
Part, cucumber 1-40 parts, carrot 1-40 parts, salt 1-10 parts, starch 1-10 parts, alkali 1-3 parts.
2. adlay noodles with vegetables as claimed in claim 1, it is characterised in that described adlay noodles with vegetables, including following matter
Measure part raw material：Lotus-seed-heart powder 90-110 parts, Chinese yam 15-20 parts, cucumber 15-20 parts, carrot 15-20 parts, salt 4-5 parts, starch 2-
3 parts, alkali 0.3-0.6 parts.
3. adlay noodles with vegetables as claimed in claim 1, it is characterised in that described alkali is sodium bicarbonate.
4. adlay noodles with vegetables as claimed in claim 1, it is characterised in that including following preparation process：
1) stock up：Chinese yam, cucumber, carrot are cleaned, segment, are homogenized, filtering, 50-60 DEG C of heating filtrate 20-22min, add 1/
The fermented bean curd of 22-1/19 filtrate quality parts mixes with filtrate, obtains vegetable juice；
And face 2)：Salt, alkali, vegetable juice, lotus-seed-heart powder, starch are mixed, obtain material 1, adds the water that 1/15-1/12 expects 1 mass parts
It is stirred, obtains mixing dough, mixing dough is pressed into 0.3-0.4cm thickness, the face of 20-25cm length under 40-60N pressure
Piece；
3) chopping：By dough sheet chopping, face silk is obtained；
4) dry：Face silk obtained by step 3) is hung and dried in the air on bamboo pole, being placed in drying chamber, heated-air drying, obtains dry silk face；
5) steaming silk：Silk face will be dried and carry out steam treatment, silk face must be heat-treated；
6) cold treatment：4-7min is soaked into heat treatment silk face in mixture of ice and water, filters out face silk extension and dries in the air；
7) dry：The hot-air seasoning 10-12min, 70-85 DEG C of hot blast drying 2- for 160-175 DEG C of the face silk that step 6) is obtained
3h, both.
5. adlay noodles with vegetables as claimed in claim 4, it is characterised in that described is stirred, and is in 20-25 DEG C, 30-
30-50min is stirred under 40r/min, -10~-15 DEG C of freezing 3-5min, 2-8 DEG C stands 10-12min, 30-35 DEG C, 60-80r/
Min stirs 1-2h, kneads 30-50min under 150-180N pressure, 20-30min is kneaded under 300-330N pressure.
6. adlay noodles with vegetables as claimed in claim 4, it is characterised in that described heated-air drying, it with temperature is 60-63 to be
DEG C heated-air drying 1.8-2.3h.
7. adlay noodles with vegetables as claimed in claim 4, it is characterised in that described steam treatment, be with 100-110 DEG C of steaming
Vapour handles 7-12min, 80-90 DEG C of steam treatment 23-27min.
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| CN103598510A (en) * | 2013-10-15 | 2014-02-26 | 鲁杨 | Mint-coix seed noodles |
| CN105211736A (en) * | 2015-10-22 | 2016-01-06 | 青岛巨能管道设备有限公司 | A kind of vegetable noodles |
| CN105533438A (en) * | 2015-12-10 | 2016-05-04 | 青岛工学院 | Non-fried five-color vegetable instant noodles |
| CN105995510A (en) * | 2016-05-27 | 2016-10-12 | 岭南师范学院 | Seaweed-shrimp noodles and preparation method thereof |
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2017
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461819A (en) * | 2013-08-05 | 2013-12-25 | 赵杏珍 | Food and medicine-medicated noodle capable of resisting tumor |
| CN103598510A (en) * | 2013-10-15 | 2014-02-26 | 鲁杨 | Mint-coix seed noodles |
| CN105211736A (en) * | 2015-10-22 | 2016-01-06 | 青岛巨能管道设备有限公司 | A kind of vegetable noodles |
| CN105533438A (en) * | 2015-12-10 | 2016-05-04 | 青岛工学院 | Non-fried five-color vegetable instant noodles |
| CN105995510A (en) * | 2016-05-27 | 2016-10-12 | 岭南师范学院 | Seaweed-shrimp noodles and preparation method thereof |
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