CN107660686A - A kind of pleurotus eryngii colour vermicelli and preparation method thereof - Google Patents
A kind of pleurotus eryngii colour vermicelli and preparation method thereof Download PDFInfo
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- CN107660686A CN107660686A CN201711118128.8A CN201711118128A CN107660686A CN 107660686 A CN107660686 A CN 107660686A CN 201711118128 A CN201711118128 A CN 201711118128A CN 107660686 A CN107660686 A CN 107660686A
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- 244000252132 Pleurotus eryngii Species 0.000 title claims abstract description 53
- 235000001681 Pleurotus eryngii Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 50
- 239000002994 raw material Substances 0.000 claims abstract description 33
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 27
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 26
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 26
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 244000000626 Daucus carota Species 0.000 claims abstract description 20
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 20
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 18
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 18
- 239000011782 vitamin Substances 0.000 claims abstract description 9
- 229940088594 vitamin Drugs 0.000 claims abstract description 9
- 229930003231 vitamin Natural products 0.000 claims abstract description 9
- 235000013343 vitamin Nutrition 0.000 claims abstract description 9
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 9
- 235000012149 noodles Nutrition 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 14
- 235000013599 spices Nutrition 0.000 claims description 12
- 239000006260 foam Substances 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 6
- 210000003205 muscle Anatomy 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 6
- 230000036039 immunity Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 3
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 238000000605 extraction Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 210000000936 intestine Anatomy 0.000 abstract description 3
- 229910052742 iron Inorganic materials 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 230000003340 mental effect Effects 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 239000011574 phosphorus Substances 0.000 abstract description 3
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 238000010791 quenching Methods 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 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
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000003813 thin hair Effects 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- 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
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of pleurotus eryngii colour vermicelli, its raw material includes following components by weight：20.0 40.0 parts of pleurotus eryngii, 100.0 120.0 parts of high-strength flour, 4.0 12.0 parts of iodized salt, 3.0 9.0 parts of sodium carboxymethylcellulose, 12.0 20.0 parts of carrot, 6.0 18.0 parts of matrimony vine, 100.0 200.0 parts of water, in its raw material：The ratio of pleurotus eryngii and high-strength flour is 22.0 38.0：105.0 118.0, in its raw material：The ratio of iodized salt and sodium carboxymethylcellulose is 5.0 10.0：4.0 8.0, in the present invention, it is used as the major ingredient of the vermicelli by high-strength flour, high-strength flour is rich in the mineral matter such as protein, carbohydrate, vitamin and calcium, iron, phosphorus, there is the effect of relieving mental strain and strengthening the kidney, invigorating the spleen thickness intestines, heat extraction quench the thirst, auxiliary food materials are used as by pleurotus eryngii, pleurotus eryngii has the effect of lipoid and reducing blood pressure of dispelling, improve immunity and help digestion, and substantially increases the edibility of the vermicelli.
Description
Technical field
The present invention relates to technical field of food production, more particularly to a kind of pleurotus eryngii colour vermicelli and preparation method thereof.
Background technology
Vermicelli are if that a kind of thin hair, pure white light are tough, and it is resistance to deposit, the manual wheaten food of resistant to cook, have a circle and thin, also there is width
And it is flat, principal item has common liner, varied fine dried noodles, handcraft dried noodle etc., has egg noodle, tomato by the kind point of auxiliary material
Vermicelli, spinach vermicelli, carrot vermicelli, kelp vermicelli, lysine vermicelli etc., at present, vermicelli have formed staple food type, flavor type, battalion
The general layout of the joint developments such as type, health is supported, vermicelli are because of in good taste, instant, price is low, is easy to store, and are always people
One of main wheaten food liked；
In the prior art：The A of Publication No. CN 1156553 patent discloses a kind of nutritive colour fine dried vegetable noodles, is washed by impurity elimination
After same flour, refined salt, carragheen containing iodine and sanlose mix by a certain percentage after fresh vegetables mashing after net
Add suitable quantity of water mix uniform, slitting, drying, cut-out, metering packing obtain product after seven times are prolonged pressure, however, at present, not having also
A kind of pleurotus eryngii colour vermicelli and preparation method thereof, it is impossible to meet use demand.
The content of the invention
The invention aims to solve shortcoming present in prior art, and a kind of pleurotus eryngii colour vermicelli proposed
And preparation method thereof, it has the effect of hypoglycemic and increase immunity of organisms.
To achieve these goals, present invention employs following technical scheme：
A kind of pleurotus eryngii colour vermicelli, its raw material include following components by weight：Pleurotus eryngii 20.0-40.0 parts, high-strength flour
100.0-120.0 parts, iodized salt 4.0-12.0 parts, sodium carboxymethylcellulose 3.0-9.0 parts, carrot 12.0-20.0 parts, Chinese holly
Qi 6.0-18.0 parts, water 100.0-200.0 parts.
As a preferred technical solution of the present invention, in its raw material：The ratio of pleurotus eryngii and high-strength flour is 22.0-
38.0：105.0-118.0.
As a preferred technical solution of the present invention, in its raw material：The ratio of iodized salt and sodium carboxymethylcellulose
For 5.0-10.0：4.0-8.0.
As a preferred technical solution of the present invention, its raw material includes following components by weight：30.0 parts of pleurotus eryngii,
110.0 parts of high-strength flour, 6.0 parts of iodized salt, 6.0 parts of sodium carboxymethylcellulose, 18.0 parts of carrot, 12.0 parts of matrimony vine, water
150.0 parts, B group vitamin 12s .0.
The present invention also provides a kind of preparation method of pleurotus eryngii colour vermicelli, comprises the following steps：
1）Selection：It is raw material to choose fresh pleurotus eryngii, carrot and matrimony vine, and is cleaned up, and is then baked to, and is dried
Dry temperature is 30.0-50.0 DEG C, after the completion of drying, is carried out being ground into foam by pulverizer, obtains spice；
2）And face：Choose appropriate high-strength flour to be well mixed with spice, then put into flour mixer, by iodized salt and carboxylic
Sodium carboxymethylcellulose pyce is soluble in water, and water temperature is controlled at 18.0-30.0 DEG C, is then poured into mixed solution in flour mixer, so
Pass through flour mixer progress and face afterwards；
3）Curing：The dough become reconciled is stood into 10.0-15.0 minutes, curing temperature is 15.0-20.0 DEG C；
4）Slitting：Dough after curing is flattened, dough is then ground into by bar by noodles pulverizer；
5）Dry in the shade：Noodles are hung, and places and is dried in the shade indoors, temperature of drying in the shade is 12.0-20.0 DEG C.
Beneficial to benefit：In the present invention, the major ingredient of the vermicelli is used as by high-strength flour, high-strength flour is rich in protein, carbon aquation
The mineral matter such as compound, vitamin and calcium, iron, phosphorus, has the effect of relieving mental strain and strengthening the kidney, invigorating the spleen thickness intestines, heat extraction quench the thirst, is made by pleurotus eryngii
To aid in food materials, pleurotus eryngii has the effect of lipoid and reducing blood pressure of dispelling, improve immunity and help digestion, and substantially increases the edible valency of the vermicelli
Value.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.
Embodiment one
A kind of pleurotus eryngii colour vermicelli, its raw material include following components by weight：20.0 parts of pleurotus eryngii, 100.0 parts of high-strength flour,
4.0 parts of iodized salt, 3.0 parts of sodium carboxymethylcellulose, 12.0 parts of carrot, 6.0 parts of matrimony vine, 100.0 parts of water.
In its raw material：The ratio of pleurotus eryngii and high-strength flour is 22.0：105.0.
In its raw material：The ratio of iodized salt and sodium carboxymethylcellulose is 5.0：4.0.
Its raw material includes following components by weight：30.0 parts of pleurotus eryngii, 110.0 parts of high-strength flour, 6.0 parts of iodized salt,
6.0 parts of sodium carboxymethylcellulose, 18.0 parts of carrot, 12.0 parts of matrimony vine, 150.0 parts of water, B group vitamin 12s .0.
The present invention also provides a kind of preparation method of pleurotus eryngii colour vermicelli, comprises the following steps：
1）Selection：It is raw material to choose fresh pleurotus eryngii, carrot and matrimony vine, and is cleaned up, and is then baked to, and is dried
Dry temperature is 30.0 DEG C, after the completion of drying, is carried out being ground into foam by pulverizer, obtains spice；
2）And face：Choose appropriate high-strength flour to be well mixed with spice, then put into flour mixer, by iodized salt and carboxylic
Sodium carboxymethylcellulose pyce is soluble in water, and water temperature is controlled at 18.0 DEG C, is then poured into flour mixer mixed solution, is then passed through
Flour mixer carries out and face；
3）Curing：The dough become reconciled is stood 10.0 minutes, curing temperature is 15.0 DEG C；
4）Slitting：Dough after curing is flattened, dough is then ground into by bar by noodles pulverizer；
5）Dry in the shade：Noodles are hung, and places and is dried in the shade indoors, temperature of drying in the shade is 12.0 DEG C.
In the present embodiment, the ratio of iodized salt and sodium carboxymethylcellulose is 5.0：4.0, now, the mouthfeels of vermicelli compared with
Difference.
Embodiment two
A kind of pleurotus eryngii colour vermicelli, its raw material include following components by weight：22.0 parts of pleurotus eryngii, 102.0 parts of high-strength flour,
6.0 parts of iodized salt, 4.0 parts of sodium carboxymethylcellulose, 13.0 parts of carrot, 7.0 parts of matrimony vine, 110.0 parts of water.
In its raw material：The ratio of pleurotus eryngii and high-strength flour is 23.0：106.0.
In its raw material：The ratio of iodized salt and sodium carboxymethylcellulose is 6.0：5.0
Its raw material includes following components by weight：30.0 parts of pleurotus eryngii, 110.0 parts of high-strength flour, 6.0 parts of iodized salt, carboxylic first
6.0 parts of base sodium cellulosate, 18.0 parts of carrot, 12.0 parts of matrimony vine, 150.0 parts of water, B group vitamin 12s .0.
The present invention also provides a kind of preparation method of pleurotus eryngii colour vermicelli, comprises the following steps：
1）Selection：It is raw material to choose fresh pleurotus eryngii, carrot and matrimony vine, and is cleaned up, and is then baked to, and is dried
Dry temperature is 32.0 DEG C, after the completion of drying, is carried out being ground into foam by pulverizer, obtains spice；
2）And face：Choose appropriate high-strength flour to be well mixed with spice, then put into flour mixer, by iodized salt and carboxylic
Sodium carboxymethylcellulose pyce is soluble in water, and water temperature is controlled at 20.0 DEG C, is then poured into flour mixer mixed solution, is then passed through
Flour mixer carries out and face；
3）Curing：The dough become reconciled is stood 11.0 minutes, curing temperature is 16.0 DEG C；
4）Slitting：Dough after curing is flattened, dough is then ground into by bar by noodles pulverizer；
5）Dry in the shade：Noodles are hung, and places and is dried in the shade indoors, temperature of drying in the shade is 14.0 DEG C.
In this implementation：The time of repose of dough is 11.0 minutes, and curing temperature is 16.0 DEG C, now, the quality one of gluten
As.
Embodiment three
A kind of pleurotus eryngii colour vermicelli, its raw material include following components by weight：24.0 parts of pleurotus eryngii, 104.0 parts of high-strength flour,
8.0 parts of iodized salt, 5.0 parts of sodium carboxymethylcellulose, 14.0 parts of carrot, 8.0 parts of matrimony vine, 120.0 parts of water.
In its raw material：The ratio of pleurotus eryngii and high-strength flour is 26.0：108.0.
In its raw material：The ratio of iodized salt and sodium carboxymethylcellulose is 7.0：6.0.
Its raw material includes following components by weight：30.0 parts of pleurotus eryngii, 110.0 parts of high-strength flour, 6.0 parts of iodized salt,
6.0 parts of sodium carboxymethylcellulose, 18.0 parts of carrot, 12.0 parts of matrimony vine, 150.0 parts of water, B group vitamin 12s .0.
The present invention also provides a kind of preparation method of pleurotus eryngii colour vermicelli, comprises the following steps：
1）Selection：It is raw material to choose fresh pleurotus eryngii, carrot and matrimony vine, and is cleaned up, and is then baked to, and is dried
Dry temperature is 36.0 DEG C, after the completion of drying, is carried out being ground into foam by pulverizer, obtains spice；
2）And face：Choose appropriate high-strength flour to be well mixed with spice, then put into flour mixer, by iodized salt and carboxylic
Sodium carboxymethylcellulose pyce is soluble in water, and water temperature is controlled at 22.0 DEG C, is then poured into flour mixer mixed solution, is then passed through
Flour mixer carries out and face；
3）Curing：The dough become reconciled is stood 12.0 minutes, curing temperature is 17.0 DEG C；
4）Slitting：Dough after curing is flattened, dough is then ground into by bar by noodles pulverizer；
5）Dry in the shade：Noodles are hung, and places and is dried in the shade indoors, temperature of drying in the shade is 16.0 DEG C.
In this implementation, for the temperature of drying in the shade of noodles for 16.0 DEG C, the texture of noodles is poor.
Example IV
A kind of pleurotus eryngii colour vermicelli, its raw material include following components by weight：30.0 parts of pleurotus eryngii, 110.0 parts of high-strength flour,
10.0 parts of iodized salt, 8.0 parts of sodium carboxymethylcellulose, 18.0 parts of carrot, 12.0 parts of matrimony vine, 150.0 parts of water.
In its raw material：The ratio of pleurotus eryngii and high-strength flour is 32.0：110.0.
In its raw material：The ratio of iodized salt and sodium carboxymethylcellulose is 8.0：7.0.
Its raw material includes following components by weight：30.0 parts of pleurotus eryngii, 110.0 parts of high-strength flour, 6.0 parts of iodized salt,
6.0 parts of sodium carboxymethylcellulose, 18.0 parts of carrot, 12.0 parts of matrimony vine, 150.0 parts of water, B group vitamin 12s .0.
The present invention also provides a kind of preparation method of pleurotus eryngii colour vermicelli, comprises the following steps：
1）Selection：It is raw material to choose fresh pleurotus eryngii, carrot and matrimony vine, and is cleaned up, and is then baked to, and is dried
Dry temperature is 42.0 DEG C, after the completion of drying, is carried out being ground into foam by pulverizer, obtains spice；
2）And face：Choose appropriate high-strength flour to be well mixed with spice, then put into flour mixer, by iodized salt and carboxylic
Sodium carboxymethylcellulose pyce is soluble in water, and water temperature is controlled at 24.0 DEG C, is then poured into flour mixer mixed solution, is then passed through
Flour mixer carries out and face；
3）Curing：The dough become reconciled is stood 14.0 minutes, curing temperature is 19.0 DEG C；
4）Slitting：Dough after curing is flattened, dough is then ground into by bar by noodles pulverizer；
5）Dry in the shade：Noodles are hung, and places and is dried in the shade indoors, temperature of drying in the shade is 19.0 DEG C.
In this implementation：The time of repose of dough be 14.0 minutes, curing temperature is 19.0 DEG C, now the texture of gluten compared with
Good, eating mouth feel is good.
Benefit of the invention：Be used as the major ingredient of the vermicelli by high-strength flour, high-strength flour rich in protein, carbohydrate,
The mineral matter such as vitamin and calcium, iron, phosphorus, there is the effect of relieving mental strain and strengthening the kidney, invigorating the spleen thickness intestines, heat extraction quench the thirst, is used as by pleurotus eryngii auxiliary
Food materials are helped, pleurotus eryngii has the effect of lipoid and reducing blood pressure of dispelling, improve immunity and help digestion, and substantially increases the edibility of the vermicelli.
Claims (5)
- A kind of 1. pleurotus eryngii colour vermicelli, it is characterised in that：Its raw material includes following components by weight：Pleurotus eryngii 20.0- 40.0 parts, high-strength flour 100.0-120.0 parts, iodized salt 4.0-12.0 parts, sodium carboxymethylcellulose 3.0-9.0 parts, carrot 12.0-20.0 parts, matrimony vine 6.0-18.0 parts, water 100.0-200.0 parts.
- A kind of 2. pleurotus eryngii colour vermicelli according to claim 1, it is characterised in that：In its raw material：Pleurotus eryngii and high muscle The ratio of powder is 22.0-38.0：105.0-118.0.
- A kind of 3. pleurotus eryngii colour vermicelli according to claim 1, it is characterised in that：In its raw material：Iodized salt and carboxylic The ratio of sodium carboxymethylcellulose pyce is 5.0-10.0：4.0-8.0.
- A kind of 4. pleurotus eryngii colour vermicelli according to claim 1, it is characterised in that：Its raw material includes following by weight Component：30.0 parts of pleurotus eryngii, 110.0 parts of high-strength flour, 6.0 parts of iodized salt, 6.0 parts of sodium carboxymethylcellulose, carrot 18.0 Part, 12.0 parts of matrimony vine, 150.0 parts of water, B group vitamin 12s .0.
- A kind of 5. preparation method of pleurotus eryngii colour vermicelli according to claim 1, it is characterised in that：Including following step Suddenly：1）Selection：It is raw material to choose fresh pleurotus eryngii, carrot and matrimony vine, and is cleaned up, and is then baked to, and is dried Dry temperature is 30.0-50.0 DEG C, after the completion of drying, is carried out being ground into foam by pulverizer, obtains spice；2）And face：Choose appropriate high-strength flour to be well mixed with spice, then put into flour mixer, by iodized salt and carboxylic Sodium carboxymethylcellulose pyce is soluble in water, and water temperature is controlled at 18.0-30.0 DEG C, is then poured into mixed solution in flour mixer, so Pass through flour mixer progress and face afterwards；3）Curing：The dough become reconciled is stood into 10.0-15.0 minutes, curing temperature is 15.0-20.0 DEG C；4）Slitting：Dough after curing is flattened, dough is then ground into by bar by noodles pulverizer；5）Dry in the shade：Noodles are hung, and places and is dried in the shade indoors, temperature of drying in the shade is 12.0-20.0 DEG C.
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| CN1156553A (en) * | 1996-02-08 | 1997-08-13 | 沈宏清 | Nutritive colour fine dried vegetable noodles |
| CN105053835A (en) * | 2015-07-14 | 2015-11-18 | 安徽年康面业有限责任公司 | Vegetable fine dried noodles having efficacy of assisting in reducing blood sugar |
| CN105266015A (en) * | 2015-10-17 | 2016-01-27 | 南陵县玉竹协会 | Preparation method of pleurotus eryngii egg fine dried noodles |
| CN106889435A (en) * | 2017-02-17 | 2017-06-27 | 云南瑞宝生物科技股份有限公司 | A kind of lutein ester vermicelli and preparation method thereof |
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- 2017-11-14 CN CN201711118128.8A patent/CN107660686A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1156553A (en) * | 1996-02-08 | 1997-08-13 | 沈宏清 | Nutritive colour fine dried vegetable noodles |
| CN105053835A (en) * | 2015-07-14 | 2015-11-18 | 安徽年康面业有限责任公司 | Vegetable fine dried noodles having efficacy of assisting in reducing blood sugar |
| CN105266015A (en) * | 2015-10-17 | 2016-01-27 | 南陵县玉竹协会 | Preparation method of pleurotus eryngii egg fine dried noodles |
| CN106889435A (en) * | 2017-02-17 | 2017-06-27 | 云南瑞宝生物科技股份有限公司 | A kind of lutein ester vermicelli and preparation method thereof |
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Application publication date: 20180206 |