CN107668514A - The preparation method of chocolate noodles - Google Patents
The preparation method of chocolate noodles Download PDFInfo
- Publication number
- CN107668514A CN107668514A CN201711089064.3A CN201711089064A CN107668514A CN 107668514 A CN107668514 A CN 107668514A CN 201711089064 A CN201711089064 A CN 201711089064A CN 107668514 A CN107668514 A CN 107668514A
- Authority
- CN
- China
- Prior art keywords
- parts
- weight
- noodles
- chocolate
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 18
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 4
- 244000221633 Brassica rapa subsp chinensis Species 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 244000241235 Citrullus lanatus Species 0.000 claims abstract description 4
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 4
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 241000206607 Porphyra umbilicalis Species 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims abstract description 4
- 230000004151 fermentation Effects 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000001953 sensory effect Effects 0.000 abstract description 2
- 241000722363 Piper Species 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021404 traditional food 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of preparation method of chocolate noodles, 200 parts by weight flour, 60 80 parts by weight chocolates, 10 20 parts by weight pakchoi juice, 10 20 parts by weight watermelon juices, 10 20 parts by weight laver ends and 23 portions of parts by weight salt and 12 portions of pepper powders are mixed, the cold boiling water of 300 400 parts by weight is added thereto, mixing, 25 DEG C of fermentation 24h；Sensory of noodles chewy prepared by the inventive method, taste are unique, can preferably cause the appetite of people, and nutritious, can meet people to it is various micro- the needs of.
Description
Technical field
The present invention relates to field of noodles.A kind of it is more particularly related to preparation method of chocolate noodles.
Background technology
Noodles are the traditional foods of our countries, and the raw material for changing noodles is the problem of many people's researchs, at present on the market
Noodles appoint right color taste it is all very single, be generally all common noodles, people can not be met to growing life
The satisfaction of demand, especially child.
The content of the invention
It is an object of the invention to solve at least the above, and provide the advantages of at least will be described later.
In order to realize according to object of the present invention and further advantage, there is provided a kind of preparation side of chocolate noodles
Method, it is characterised in that by 200 parts by weight flour, 60-80 parts by weight chocolate, 10-20 parts by weight pakchois juice, 10-20 weight
Part watermelon juice, 10-20 parts by weight laver end and 2-3 part parts by weight salt and the mixing of 1-2 parts pepper powder, are added thereto
The cold boiling water of 300-400 parts by weight, mixing, 25 DEG C of fermentation 24h.
Preferably, described instant nutritious cereal, is also comprised the steps of：
Mixture after the 24h that ferments is placed in flour stranding machine and suppressed, obtains chocolate noodles.
The present invention comprises at least following beneficial effect：The sensory of noodles chewy of the inventive method preparation, taste are unique, can
Preferably cause the appetite of people, and nutritious, can meet people to it is various micro- the needs of.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
Embodiment 1
A kind of preparation method of chocolate noodles, it is characterised in that by 200 parts by weight flour, 60-80 parts by weight chalks
Power, 10-20 parts by weight pakchois juice, 10-20 parts by weight watermelon juice, 10-20 parts by weight laver end and 2-3 parts parts by weight food
Salt and the mixing of 1-2 parts pepper powder, the cold boiling water of 300-400 parts by weight, mixing, 25 DEG C of fermentation 24h are added thereto.
Preferably, described instant nutritious cereal, is also comprised the steps of：
Mixture after the 24h that ferments is placed in flour stranding machine and suppressed, obtains chocolate noodles.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, it is of the invention and unlimited
In specific details and shown here as the embodiment with description.
Claims (2)
- A kind of 1. preparation method of chocolate noodles, it is characterised in that by 200 parts by weight flour, 60-80 parts by weight chocolate, 10-20 parts by weight pakchois juice, 10-20 parts by weight watermelon juice, 10-20 parts by weight laver end and 2-3 part parts by weight salt, with And the mixing of 1-2 parts pepper powder, the cold boiling water of 300-400 parts by weight is added thereto, is mixed, 25 DEG C of fermentation 24h.
- 2. the preparation method of chocolate noodles as claimed in claim 1, it is characterised in that also comprise the steps of：Mixture after the 24h that ferments is placed in flour stranding machine and suppressed, obtains chocolate noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711089064.3A CN107668514A (en) | 2017-11-07 | 2017-11-07 | The preparation method of chocolate noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711089064.3A CN107668514A (en) | 2017-11-07 | 2017-11-07 | The preparation method of chocolate noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107668514A true CN107668514A (en) | 2018-02-09 |
Family
ID=61145694
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711089064.3A Pending CN107668514A (en) | 2017-11-07 | 2017-11-07 | The preparation method of chocolate noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107668514A (en) |
-
2017
- 2017-11-07 CN CN201711089064.3A patent/CN107668514A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180209 |
|
| WD01 | Invention patent application deemed withdrawn after publication |