CN107692023A - A kind of adlay mulberry leaf dried noodles and preparation method thereof - Google Patents

A kind of adlay mulberry leaf dried noodles and preparation method thereof Download PDF

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Publication number
CN107692023A
CN107692023A CN201710909658.8A CN201710909658A CN107692023A CN 107692023 A CN107692023 A CN 107692023A CN 201710909658 A CN201710909658 A CN 201710909658A CN 107692023 A CN107692023 A CN 107692023A
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China
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powder
adlay
mulberry leaf
noodles
lotus
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CN201710909658.8A
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Chinese (zh)
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杨延宏
杨杨
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贵州百科薏仁生物科技有限公司
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Priority to CN201710909658.8A priority Critical patent/CN107692023A/en
Publication of CN107692023A publication Critical patent/CN107692023A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention relates to food technology field, especially a kind of adlay mulberry leaf dried noodles and preparation method thereof.The adlay mulberry leaf dried noodles of the present invention, using adlay flour, mulberry leaf powder, tanimoto powder, wheat flour as raw material, the nutritive value and health-care effect of adlay are given full play to, it is also added into peach gum and bletilla striata extract, improve the mouthfeel of noodles and improve noodles toughness, finally given it is a kind of be not in boiling mixed soup phenomenon adlay mulberry leaf dried noodles, the vermicelli are in good taste, delicate fragrance is sweet, is also acted on hypoglycemic, lowering blood pressure and blood fat, anti-oxidant, anti-aging, antitumor, radioresistance etc..

Description

A kind of adlay mulberry leaf dried noodles and preparation method thereof

Technical field

The present invention relates to food technology field, especially a kind of adlay mulberry leaf dried noodles and preparation method thereof.

Background technology

As the development of social economy, people are to healthy growing interest, the requirement to food is also gradually increased, especially In terms of taste, nutrition and with special healthcare function, at present, high nutrition, there is the food of health-caring function increasingly Favored by consumer.

Adlay is described as " king of world grass ", belongs to " small coarse cereals ", is annual herb plant, also known as the heart of a lotus seed Rice, maize rice etc., possess high nutritive value and medical value.Adlay belongs to the high and low fat of cellulosic, low in calories in five cereals Product, be fat-reducing one of optimal staple food.Adlay contains abundant protein, grease, vitamin and carbohydrate etc., often does and cooks gruel it With, enhance metabolism and reduce stomach and intestine burden, be weak patients tonic, to hypoglycemic, reducing blood lipid, hypotensive There is unique effect.Adlay or traditional cosmetic good merchantable brand, there is moist skin, whitening, the effect of nti-freckle, often edible or levigation External application, skin smooth can be made, moisten, be pale, moreover it is possible to eliminate acne, color spot, flat wart etc..According to《Compendium of Materia Medica》Record:Semen Coicis Energy invigorating spleen and reinforcing stomach, tonifying lung heat-clearing, expelling wind and eliminating dampness.A large amount of clinical practices also confirm that Semen Coicis, which has, to be suppressed trypsase and induce to arrange Ovum etc. acts on.Due to its high food medicine value, adlay has the good reputation of " peerless rice ".

The use of lotus-seed-heart powder is that primary raw material cooks noodles, the not easy-formation in processing, easily broken, mouthfeel is bad, eats inconvenience, Easily there is the problems such as mixed soup, therefore, current adlay noodles adlay content is relatively low, the usual < 30% of adlay content, such as CN103598510A (a kind of peppermint adlay noodles), CN104323140A (a kind of clearing damp noodles), causes the food medicine that adlay is high Value fails to be fully used.

The content of the invention

In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of adlay mulberry leaf dried noodles and its system Preparation Method, it is achieved particular by following technical scheme:

A kind of adlay mulberry leaf dried noodles, are prepared by following raw materials in part by weight:

Lotus-seed-heart powder 80-90 parts, tanimoto powder 20-25 parts, wheat flour 15-20 parts, mulberry leaf powder 12-14 parts, edible salt 0.5-1 Part, sodium carbonate 0.5-0.8 parts, peach gum powder 6-8 parts, bletilla striata extract 6-8 parts, water 50-60 parts.

The lotus-seed-heart powder, it is to mix the one or more in white adlay, red adlay with arbitrary proportion, pulverizes.

The lotus-seed-heart powder, it is that band shell adlay is pulverized.

The lotus-seed-heart powder, it is according to 60 by white lotus-seed-heart powder and adlay shell powder:The weight ratio of (1-2) mixes.

The lotus-seed-heart powder, it is according to 80 by red lotus-seed-heart powder and adlay shell powder:The weight ratio of (1-2) mixes.

The mulberry leaf powder, it is lyophilized mulberry leaf powder.Mulberry leaf are made by powder using freeze drying process, can be with the holding mulberry of high degree The activity of beneficiating ingredient in leaf, and mulberry leaf is become loose porous, it is easy to dissolve.

The peach gum powder, it is to air-dry natural peach gum, pulverizes.

The bletilla striata extract is bletilla polysaccharide.

The preparation method of the adlay mulberry leaf dried noodles, comprises the following steps:

(1) lotus-seed-heart powder, tanimoto powder, wheat flour, mulberry leaf powder, edible salt, sodium carbonate, peach gum powder, the bletilla striata are weighed in proportion Extract, water;

(2) edible salt, sodium carbonate, peach gum powder, bletilla striata extract, mulberry leaf powder are mixed, stirred, added thereto total Water 50-55% water, stir to its dissolving, obtain seasoning modifying agent;

(3) lotus-seed-heart powder, tanimoto powder, wheat flour are well mixed, add gained seasoning modifying agent thereto, stirring is equal It is even, remaining pure water is added thereto, is added and is kept stirring for during water;

(4) after adding water, by dough under 35-45r/min rotating speeds and face 25-30 minutes, the face embryo of uniform loose is obtained;

(5) face embryo is sent into aging machine, cures 15-30min at room temperature, obtain curing face embryo;

(6) curing face embryo is extruded into thick bar, places into extruding strings device and be extruded into filament, shearing is sent into aging chamber after arranging;

(7) the wet noodles that will be fed into aging chamber are hung on frame, moisturizing stand 8-12 hours, keep room temperature 26-30 DEG C, Relative humidity is in 85-95%;

(8) the good noodles of aging are sent into banding machine after carrying out first time slitting and are sent into steaming room, control temperature 80-85 DEG C, steam 10 minutes, it is then subjected to slitting again after aging again according to the aging method of step (6);

(9) noodles after slitting again are sent into drying room, dried at 46-52 DEG C, until the moisture of noodles is 11- 14%, it is cooled to room temperature;

(10) noodles cutting is adjusted to suitable size, packed.

The step (9), it is to adjust noodles cutting to width to be wherein noodles cutting is adjusted into suitable size 0.5-2.5mm, length 20-40cm.

White adlay:Conventional adlay is white adlay, is that adlay removes decapsidate with being obtained after kind skin.

Red adlay:Red Semen Coicis is that adlay removes decapsidate, is obtained after retaining kind of skin, crust is dark brown.In red Semen Coicis Cellulosic, anthranol, tocopherol isoreactivity content of material are higher, and nutritional ingredient is more, but relatively low compared to white adlay viscosity.

Adlay shell:The shell of adlay, wherein calcium, iron, zinc, magnesium, manganese, etc. element and cellulosic, anthranol, tocopherol content Far above peeling adlay.

Mulberry leaf:Mulberry leaf have clearing away the lungheat and moisturizing, cough-relieving, reduce phlegm and internal heat, resolving sputum, control night sweat, tonifying liver, clear liver and improve vision, treat it is dizzy, Insomnia, eliminate eye strain, the effect of subsiding a swelling, purifying the blood, moreover it is possible to treat dysentery, stomachache, fat-reducing, except tinea pedis, and can hypotensive, drop Blood fat, prevention miocardial infarction, cerebral hemorrhage, headache of dispelling, hypoglycemic, anti-sugar disease.

Peach gum:Peach gum contains multiple nutritional components, not hungry in can protecting, and bears chill, lower urethral calculus, blood-breaking, controls middle evil Zhu is disobedient, and blood QI invigorating, controls the inferior dysentery, analgesic.Peach gum is polysaccharide natural gum, is natural emulsifying agent, thickener, suspending agent, glue Stick, film forming agent, glazing agent, stabilizer.

The bletilla striata:Bitter, sweet, puckery, cold in nature, return lung, liver, stomach.There are astringing to arrest bleeding, the work(of detumescence and promoting granulation.In bletilla striata bulb A large amount of water soluble polysaccharide, its chemical composition is glucomannan, is a kind of excellent natural thickener.

Compared with prior art, the technique effect of the invention is embodied in:

The present invention relates to food technology field, especially a kind of adlay mulberry leaf dried noodles and preparation method thereof.The heart of a lotus seed of the present invention Benevolence mulberry leaf dried noodles, using adlay flour, mulberry leaf powder, tanimoto powder, wheat flour as raw material, given full play to adlay nutritive value and Health-care effect, peach gum and bletilla striata extract are also added into, improve the mouthfeel of noodles and improve noodles toughness, finally give A kind of is not in the adlay mulberry leaf dried noodles of mixed soup phenomenon in boiling, and the vermicelli are in good taste, and delicate fragrance is sweet, also has drop blood Sugar, lowering blood pressure and blood fat, anti-oxidant, anti-aging, antitumor, radioresistance etc. act on.

Embodiment

Technical scheme is done into-the restriction that walks with reference to specific embodiment, but claimed Scope is not only limited to made description.

Embodiment 1

A kind of preparation method of adlay mulberry leaf dried noodles:

(1) lotus-seed-heart powder 85kg, tanimoto powder 22.5kg, wheat flour 17.5kg, mulberry leaf powder 13kg, edible salt are weighed 0.75kg, sodium carbonate 0.65kg, peach gum powder 7kg, bletilla striata extract 7kg, water 55kg;

(2) edible salt, sodium carbonate, peach gum powder, bletilla striata extract, mulberry leaf powder are mixed, stirred, added thereto total The water of water 52.5%, stir to its dissolving, obtain seasoning modifying agent;

(3) lotus-seed-heart powder, tanimoto powder, wheat flour are well mixed, add gained seasoning modifying agent thereto, stirring is equal It is even, remaining pure water is added thereto, is added and is kept stirring for during water;

(4) after adding water, by dough under 40r/min rotating speeds and face 27.5 minutes, the face embryo of uniform loose is obtained;

(5) face embryo is sent into aging machine, cures 22.5min at room temperature, obtain curing face embryo;

(6) curing face embryo is extruded into thick bar, places into extruding strings device and be extruded into filament, shearing is sent into aging chamber after arranging;

(7) the wet noodles that will be fed into aging chamber are hung on frame, and moisturizing stands 10 hours, keep room temperature 28 DEG C, it is relative Humidity is 90%;

(8) the good noodles of aging are sent into banding machine after carrying out first time slitting and are sent into steaming room, control 82.5 DEG C of temperature, Steam 10 minutes, it is then subjected to slitting again after aging again according to the aging method of step (6);

(9) noodles after slitting again are sent into drying room, dried at 50 DEG C, until the moisture of noodles is 12.5%, it is cooled to room temperature;

(10) it is 1.5mm, length 30cm to adjust noodles cutting to width.

The lotus-seed-heart powder, it is that white adlay is pulverized;Peach gum powder, it is to air-dry natural peach gum, pulverizes.

Embodiment 2

A kind of preparation method of adlay mulberry leaf dried noodles:

(1) lotus-seed-heart powder 80kg, tanimoto powder 20kg, wheat flour 15kg, mulberry leaf powder 12kg, edible salt 0.5kg, carbonic acid are weighed Sodium 0.5kg, peach gum powder 6kg, bletilla striata extract 6kg, water 50kg;

(2) edible salt, sodium carbonate, peach gum powder, bletilla striata extract, mulberry leaf powder are mixed, stirred, added thereto total The water of water 50%, stir to its dissolving, obtain seasoning modifying agent;

(3) lotus-seed-heart powder, tanimoto powder, wheat flour are well mixed, add gained seasoning modifying agent thereto, stirring is equal It is even, remaining pure water is added thereto, is added and is kept stirring for during water;

(4) after adding water, by dough under 35r/min rotating speeds and face 25 minutes, the face embryo of uniform loose is obtained;

(5) face embryo is sent into aging machine, cures 15min at room temperature, obtain curing face embryo;

(6) curing face embryo is extruded into thick bar, places into extruding strings device and be extruded into filament, shearing is sent into aging chamber after arranging;

(7) the wet noodles that will be fed into aging chamber are hung on frame, moisturizing stand 8 hours, keep room temperature 26 DEG C, it is relatively wet Degree is 85%;

(8) the good noodles of aging are sent into banding machine after carrying out first time slitting and are sent into steaming room, controlled 80 DEG C of temperature, steam 10 minutes, it is then subjected to slitting again after aging again according to the aging method of step (6);

(9) noodles after slitting again are sent into drying room, dried at 46 DEG C, until the moisture of noodles is 11%, It is cooled to room temperature;

(10) it is 10.5mm, length 20cm to adjust noodles cutting to width.

The lotus-seed-heart powder, it is that white adlay is pulverized;Peach gum powder, it is to air-dry natural peach gum, pulverizes.

Embodiment 3

A kind of preparation method of adlay mulberry leaf dried noodles:

(1) lotus-seed-heart powder 90kg, tanimoto powder 25kg, wheat flour 20kg, mulberry leaf powder 14kg, edible salt 1kg, sodium carbonate are weighed 0.8kg, peach gum powder 8kg, bletilla striata extract 8kg, water 60kg;

(2) edible salt, sodium carbonate, peach gum powder, bletilla striata extract, mulberry leaf powder are mixed, stirred, added thereto total The water of water 55%, stir to its dissolving, obtain seasoning modifying agent;

(3) lotus-seed-heart powder, tanimoto powder, wheat flour are well mixed, add gained seasoning modifying agent thereto, stirring is equal It is even, remaining pure water is added thereto, is added and is kept stirring for during water;

(4) after adding water, by dough under 45r/min rotating speeds and face 30 minutes, the face embryo of uniform loose is obtained;

(5) face embryo is sent into aging machine, cures 30min at room temperature, obtain curing face embryo;

(6) curing face embryo is extruded into thick bar, places into extruding strings device and be extruded into filament, shearing is sent into aging chamber after arranging;

(7) the wet noodles that will be fed into aging chamber are hung on frame, and moisturizing stands 12 hours, keep room temperature 30 DEG C, it is relative Humidity is 95%;

(8) the good noodles of aging are sent into banding machine after carrying out first time slitting and are sent into steaming room, controlled 85 DEG C of temperature, steam 10 minutes, it is then subjected to slitting again after aging again according to the aging method of step (6);

(9) noodles after slitting again are sent into drying room, dried at 52 DEG C, until the moisture of noodles is 14%, It is cooled to room temperature;

(10) it is 2.5mm, length 40cm to adjust noodles cutting to width.

The lotus-seed-heart powder, it is that white adlay is pulverized;Peach gum powder, it is to air-dry natural peach gum, pulverizes.

Embodiment 4

A kind of preparation method of adlay mulberry leaf dried noodles:

(1) lotus-seed-heart powder 85kg, tanimoto powder 22.5kg, wheat flour 17.5kg, mulberry leaf powder 13kg, edible salt are weighed 0.75kg, sodium carbonate 0.65kg, peach gum powder 7kg, bletilla striata extract 7kg, water 55kg;

(2) edible salt, sodium carbonate, peach gum powder, bletilla striata extract, mulberry leaf powder are mixed, stirred, added thereto total The water of water 52.5%, stir to its dissolving, obtain seasoning modifying agent;

(3) lotus-seed-heart powder, tanimoto powder, wheat flour are well mixed, add gained seasoning modifying agent thereto, stirring is equal It is even, remaining pure water is added thereto, is added and is kept stirring for during water;

(4) after adding water, by dough under 40r/min rotating speeds and face 27.5 minutes, the face embryo of uniform loose is obtained;

(5) face embryo is sent into aging machine, cures 22.5min at room temperature, obtain curing face embryo;

(6) curing face embryo is extruded into thick bar, places into extruding strings device and be extruded into filament, shearing is sent into aging chamber after arranging;

(7) the wet noodles that will be fed into aging chamber are hung on frame, and moisturizing stands 10 hours, keep room temperature 28 DEG C, it is relative Humidity is 90%;

(8) the good noodles of aging are sent into banding machine after carrying out first time slitting and are sent into steaming room, control 82.5 DEG C of temperature, Steam 10 minutes, it is then subjected to slitting again after aging again according to the aging method of step (6);

(9) noodles after slitting again are sent into drying room, dried at 50 DEG C, until the moisture of noodles is 12.5%, it is cooled to room temperature;

(10) it is 1.5mm, length 30cm to adjust noodles cutting to width.

The lotus-seed-heart powder, it is that red adlay is pulverized;Peach gum powder, it is to air-dry natural peach gum, pulverizes.

Embodiment 5

A kind of preparation method of adlay mulberry leaf dried noodles:

(1) lotus-seed-heart powder 85kg, tanimoto powder 22.5kg, wheat flour 17.5kg, mulberry leaf powder 13kg, edible salt are weighed 0.75kg, sodium carbonate 0.65kg, peach gum powder 7kg, bletilla striata extract 7kg, water 55kg;

(2) edible salt, sodium carbonate, peach gum powder, bletilla striata extract, mulberry leaf powder are mixed, stirred, added thereto total The water of water 52.5%, stir to its dissolving, obtain seasoning modifying agent;

(3) lotus-seed-heart powder, tanimoto powder, wheat flour are well mixed, add gained seasoning modifying agent thereto, stirring is equal It is even, remaining pure water is added thereto, is added and is kept stirring for during water;

(4) after adding water, by dough under 40r/min rotating speeds and face 27.5 minutes, the face embryo of uniform loose is obtained;

(5) face embryo is sent into aging machine, cures 22.5min at room temperature, obtain curing face embryo;

(6) curing face embryo is extruded into thick bar, places into extruding strings device and be extruded into filament, shearing is sent into aging chamber after arranging;

(7) the wet noodles that will be fed into aging chamber are hung on frame, and moisturizing stands 10 hours, keep room temperature 28 DEG C, it is relative Humidity is 90%;

(8) the good noodles of aging are sent into banding machine after carrying out first time slitting and are sent into steaming room, control 82.5 DEG C of temperature, Steam 10 minutes, it is then subjected to slitting again after aging again according to the aging method of step (6);

(9) noodles after slitting again are sent into drying room, dried at 50 DEG C, until the moisture of noodles is 12.5%, it is cooled to room temperature;

(10) it is 1.5mm, length 30cm to adjust noodles cutting to width.

The lotus-seed-heart powder, it is to be well mixed the white adlay of equivalent with red adlay, pulverizes;Peach gum powder, it is by natural peach Glue air-dries, and pulverizes.

Embodiment 6

A kind of preparation method of adlay mulberry leaf dried noodles:

(1) lotus-seed-heart powder 85kg, tanimoto powder 22.5kg, wheat flour 17.5kg, mulberry leaf powder 13kg, edible salt are weighed 0.75kg, sodium carbonate 0.65kg, peach gum powder 7kg, bletilla striata extract 7kg, water 55kg;

(2) edible salt, sodium carbonate, peach gum powder, bletilla striata extract, mulberry leaf powder are mixed, stirred, added thereto total The water of water 52.5%, stir to its dissolving, obtain seasoning modifying agent;

(3) lotus-seed-heart powder, tanimoto powder, wheat flour are well mixed, add gained seasoning modifying agent thereto, stirring is equal It is even, remaining pure water is added thereto, is added and is kept stirring for during water;

(4) after adding water, by dough under 40r/min rotating speeds and face 27.5 minutes, the face embryo of uniform loose is obtained;

(5) face embryo is sent into aging machine, cures 22.5min at room temperature, obtain curing face embryo;

(6) curing face embryo is extruded into thick bar, places into extruding strings device and be extruded into filament, shearing is sent into aging chamber after arranging;

(7) the wet noodles that will be fed into aging chamber are hung on frame, and moisturizing stands 10 hours, keep room temperature 28 DEG C, it is relative Humidity is 90%;

(8) the good noodles of aging are sent into banding machine after carrying out first time slitting and are sent into steaming room, control 82.5 DEG C of temperature, Steam 10 minutes, it is then subjected to slitting again after aging again according to the aging method of step (6);

(9) noodles after slitting again are sent into drying room, dried at 50 DEG C, until the moisture of noodles is 12.5%, it is cooled to room temperature;

(10) it is 1.5mm, length 30cm to adjust noodles cutting to width.

The lotus-seed-heart powder, it is that band shell adlay is pulverized;Peach gum powder, it is to air-dry natural peach gum, pulverizes.

Embodiment 7

A kind of preparation method of adlay mulberry leaf dried noodles:

(1) lotus-seed-heart powder 85kg, tanimoto powder 22.5kg, wheat flour 17.5kg, mulberry leaf powder 13kg, edible salt are weighed 0.75kg, sodium carbonate 0.65kg, peach gum powder 7kg, bletilla striata extract 7kg, water 55kg;

(2) edible salt, sodium carbonate, peach gum powder, bletilla striata extract, mulberry leaf powder are mixed, stirred, added thereto total The water of water 52.5%, stir to its dissolving, obtain seasoning modifying agent;

(3) lotus-seed-heart powder, tanimoto powder, wheat flour are well mixed, add gained seasoning modifying agent thereto, stirring is equal It is even, remaining pure water is added thereto, is added and is kept stirring for during water;

(4) after adding water, by dough under 40r/min rotating speeds and face 27.5 minutes, the face embryo of uniform loose is obtained;

(5) face embryo is sent into aging machine, cures 22.5min at room temperature, obtain curing face embryo;

(6) curing face embryo is extruded into thick bar, places into extruding strings device and be extruded into filament, shearing is sent into aging chamber after arranging;

(7) the wet noodles that will be fed into aging chamber are hung on frame, and moisturizing stands 10 hours, keep room temperature 28 DEG C, it is relative Humidity is 90%;

(8) the good noodles of aging are sent into banding machine after carrying out first time slitting and are sent into steaming room, control 82.5 DEG C of temperature, Steam 10 minutes, it is then subjected to slitting again after aging again according to the aging method of step (6);

(9) noodles after slitting again are sent into drying room, dried at 50 DEG C, until the moisture of noodles is 12.5%, it is cooled to room temperature;

(10) it is 1.5mm, length 30cm to adjust noodles cutting to width.

The lotus-seed-heart powder, it is according to 60 by white lotus-seed-heart powder and adlay shell powder:The weight ratio of (1-2) mixes;Peach gum powder, It is to air-dry natural peach gum, pulverizes;Mulberry leaf powder, it is lyophilized mulberry leaf powder.

Embodiment 8

A kind of preparation method of adlay mulberry leaf dried noodles:

(1) lotus-seed-heart powder 85kg, tanimoto powder 22.5kg, wheat flour 17.5kg, mulberry leaf powder 13kg, edible salt are weighed 0.75kg, sodium carbonate 0.65kg, peach gum powder 7kg, bletilla striata extract 7kg, water 55kg;

(2) edible salt, sodium carbonate, peach gum powder, bletilla striata extract, mulberry leaf powder are mixed, stirred, added thereto total The water of water 52.5%, stir to its dissolving, obtain seasoning modifying agent;

(3) lotus-seed-heart powder, tanimoto powder, wheat flour are well mixed, add gained seasoning modifying agent thereto, stirring is equal It is even, remaining pure water is added thereto, is added and is kept stirring for during water;

(4) after adding water, by dough under 40r/min rotating speeds and face 27.5 minutes, the face embryo of uniform loose is obtained;

(5) face embryo is sent into aging machine, cures 22.5min at room temperature, obtain curing face embryo;

(6) curing face embryo is extruded into thick bar, places into extruding strings device and be extruded into filament, shearing is sent into aging chamber after arranging;

(7) the wet noodles that will be fed into aging chamber are hung on frame, and moisturizing stands 10 hours, keep room temperature 28 DEG C, it is relative Humidity is 90%;

(8) the good noodles of aging are sent into banding machine after carrying out first time slitting and are sent into steaming room, control 82.5 DEG C of temperature, Steam 10 minutes, it is then subjected to slitting again after aging again according to the aging method of step (6);

(9) noodles after slitting again are sent into drying room, dried at 50 DEG C, until the moisture of noodles is 12.5%, it is cooled to room temperature;

(10) it is 1.5mm, length 30cm to adjust noodles cutting to width.

The lotus-seed-heart powder, it is according to 80 by red lotus-seed-heart powder and adlay shell powder:The weight ratio of (1-2) mixes;Peach gum powder, It is to air-dry natural peach gum, pulverizes;Bletilla striata extract, it is bletilla polysaccharide.

Comparative example 1

A kind of preparation method of adlay mulberry leaf dried noodles:

(1) wheat flour 70kg, lotus-seed-heart powder 20kg, salt 1kg, egg 5kg, converted starch 1kg, water 40kg are weighed;

(2) wheat flour, lotus-seed-heart powder, salt, egg, converted starch are well mixed, stir, add water thereto, add water During be kept stirring for;

(3) after adding water, by dough under 40r/min rotating speeds and face 27.5 minutes, the face embryo of uniform loose is obtained;

(4) face embryo is sent into aging machine, cures 22.5min at room temperature, obtain curing face embryo;

(5) curing face embryo is extruded into thick bar, places into extruding strings device and be extruded into filament, shearing is sent into aging chamber after arranging;

(6) the wet noodles that will be fed into aging chamber are hung on frame, and moisturizing stands 10 hours, keep room temperature 28 DEG C, it is relative Humidity is 90%;

(7) the good noodles of aging are sent into banding machine after carrying out first time slitting and are sent into steaming room, control 82.5 DEG C of temperature, Steam 10 minutes, it is then subjected to slitting again after aging again according to the aging method of step (6);

(8) noodles after slitting again are sent into drying room, dried at 50 DEG C, until the moisture of noodles is 12.5%, it is cooled to room temperature;

(9) it is 1.5mm, length 30cm to adjust noodles cutting to width.

The noodle score marks of SB/T10137-93 are pressed into the naked eyes evaluation scoring of embodiment 1-8 and the noodles of the gained of comparative example 1 Standard is scored and (has done adaptation).Scored respectively using 10 people, take its average value.

The noodle score standards of SB/T 10137-93

Embodiment 1-10 appraisal results are as follows:

Adlay mulberry leaf dried noodles obtained by embodiment 1-8, adlay content is more than 50%, and equal bar shaped is straight and upright, even thickness, table Face is bright and clean, has transparent feel, has adlay, the color and luster and fragrance of mulberry leaf, does not stick to one's teeth, softness has bite, and boiling process shows without mixed soup As.The peppermint adlay noodles of comparative example 1, adlay content is less than 20%, but its overall evaluation is not so good as embodiment, and in boiling Still there is mixed soup phenomenon appearance a little.

Finally it is pointed out that above example is only the more representational example of the present invention.Obviously, technology of the invention Scheme is not limited to above-described embodiment, can also there is many deformations.One of ordinary skill in the art can be from disclosed by the invention All deformations that content is directly exported or associated, are considered as protection scope of the present invention.

Claims (10)

1. a kind of adlay mulberry leaf dried noodles, it is characterised in that be prepared by following raw materials in part by weight:
Lotus-seed-heart powder 80-90 parts, tanimoto powder 20-25 parts, wheat flour 15-20 parts, mulberry leaf powder 12-14 parts, edible salt 0.5-1 parts, Sodium carbonate 0.5-0.8 parts, peach gum powder 6-8 parts, bletilla striata extract 6-8 parts, water 50-60 parts.
2. adlay mulberry leaf dried noodles according to claim 1, it is characterised in that the lotus-seed-heart powder, be by white adlay, red adlay In one or more mixed with arbitrary proportion, pulverize.
3. adlay mulberry leaf dried noodles according to claim 1, it is characterised in that the lotus-seed-heart powder, be by the adlay grinding of band shell Cheng Fen.
4. adlay mulberry leaf dried noodles according to claim 1, it is characterised in that the lotus-seed-heart powder, be by white lotus-seed-heart powder and the heart of a lotus seed Benevolence shell powder is according to 60:The weight ratio of (1-2) mixes.
5. adlay mulberry leaf dried noodles according to claim 1, it is characterised in that the lotus-seed-heart powder, be by red lotus-seed-heart powder and the heart of a lotus seed Benevolence shell powder is according to 80:The weight ratio of (1-2) mixes.
6. adlay mulberry leaf dried noodles according to claim 1, it is characterised in that the mulberry leaf powder, be lyophilized mulberry leaf powder.
7. adlay mulberry leaf dried noodles according to claim 1, it is characterised in that the peach gum powder, it is to air-dry natural peach gum, Pulverize.
8. adlay mulberry leaf dried noodles according to claim 1, it is characterised in that the bletilla striata extract is bletilla polysaccharide.
9. the preparation method of adlay mulberry leaf dried noodles any one of claim 1-8, it is characterised in that comprise the following steps:
(1) lotus-seed-heart powder, tanimoto powder, wheat flour, mulberry leaf powder, edible salt, sodium carbonate, peach gum powder, bletilla striata extraction are weighed in proportion Thing, water;
(2) edible salt, sodium carbonate, peach gum powder, bletilla striata extract, mulberry leaf powder are mixed, stirs, add total Water thereto 50-55% water, stir to its dissolving, obtain seasoning modifying agent;
(3) lotus-seed-heart powder, tanimoto powder, wheat flour are well mixed, add gained seasoning modifying agent thereto, stir, to Remaining pure water is wherein added, adds and is kept stirring for during water;
(4) after adding water, by dough under 35-45r/min rotating speeds and face 25-30 minutes, the face embryo of uniform loose is obtained;
(5) face embryo is sent into aging machine, cures 15-30min at room temperature, obtain curing face embryo;
(6) curing face embryo is extruded into thick bar, places into extruding strings device and be extruded into filament, shearing is sent into aging chamber after arranging;
(7) the wet noodles that will be fed into aging chamber are hung on frame, and moisturizing stands 8-12 hours, keep room temperature 26-30 DEG C, it is relative Humidity is in 85-95%;
(8) the good noodles of aging are sent into banding machine after carrying out first time slitting and are sent into steaming room, controlled 80-85 DEG C of temperature, steam 10 minutes, it is then subjected to slitting again after aging again according to the aging method of step (6);
(9) noodles after slitting again are sent into drying room, dried at 46-52 DEG C, until the moisture of noodles is 11- 14%, it is cooled to room temperature;
(10) noodles cutting is adjusted to suitable size, packed.
10. the preparation method of adlay mulberry leaf dried noodles according to claim 9, it is characterised in that the step (9), wherein will Noodles cutting is adjusted to suitable size, is that to adjust to width be 0.5-2.5mm, length 20-40cm by noodles cutting.
CN201710909658.8A 2017-09-29 2017-09-29 A kind of adlay mulberry leaf dried noodles and preparation method thereof CN107692023A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102246922A (en) * 2011-06-21 2011-11-23 湖北富程魔芋产业发展有限公司 Non-fried coix seed instant noodles and processing method thereof
CN103621901A (en) * 2013-11-11 2014-03-12 四川大学 Mulberry leaf and tartary buckwheat fine dried noodles and preparation method thereof
CN104187361A (en) * 2014-07-04 2014-12-10 叶海峰 Health-care noodle capable of regulating blood sugar and preparation method thereof
CN104323129A (en) * 2014-10-10 2015-02-04 青岛嘉瑞生物技术有限公司 Coix seed barley buckwheat coarse cereal noodle and production method thereof
CN105410636A (en) * 2015-10-29 2016-03-23 惠州市康祥生物技术开发有限公司 Argy wormwood leaf fine dried noodles and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102246922A (en) * 2011-06-21 2011-11-23 湖北富程魔芋产业发展有限公司 Non-fried coix seed instant noodles and processing method thereof
CN103621901A (en) * 2013-11-11 2014-03-12 四川大学 Mulberry leaf and tartary buckwheat fine dried noodles and preparation method thereof
CN104187361A (en) * 2014-07-04 2014-12-10 叶海峰 Health-care noodle capable of regulating blood sugar and preparation method thereof
CN104323129A (en) * 2014-10-10 2015-02-04 青岛嘉瑞生物技术有限公司 Coix seed barley buckwheat coarse cereal noodle and production method thereof
CN105410636A (en) * 2015-10-29 2016-03-23 惠州市康祥生物技术开发有限公司 Argy wormwood leaf fine dried noodles and preparation method thereof

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