CN107788368A - A kind of ginkgo nut noodles and preparation method thereof - Google Patents

A kind of ginkgo nut noodles and preparation method thereof Download PDF

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Publication number
CN107788368A
CN107788368A CN201711106992.6A CN201711106992A CN107788368A CN 107788368 A CN107788368 A CN 107788368A CN 201711106992 A CN201711106992 A CN 201711106992A CN 107788368 A CN107788368 A CN 107788368A
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China
Prior art keywords
parts
noodles
powder
ginkgo
ginkgo nut
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Pending
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CN201711106992.6A
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Chinese (zh)
Inventor
黄泽元
杨美娟
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Wuhan Bioengineering Institute
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Wuhan Bioengineering Institute
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Priority to CN201711106992.6A priority Critical patent/CN107788368A/en
Publication of CN107788368A publication Critical patent/CN107788368A/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals

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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)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Noodles (AREA)

Abstract

The invention discloses a kind of ginkgo nut noodles and preparation method thereof, the ginkgo nut for shelling, drying is subjected to Crushing of Ultrafine, Strong flour, ginkgo fruit powder, soybean separation protein white powder, Gluten, salt, konjaku flour, curdlan, egg, fragrant fruit, wrinkled giant hyssop powder, water are well mixed；By kneading dough, pressure surface cake, pressing noodles, drying, cut-out, metering, pack, examine, obtain finished product.The noodles any surface finish, without flower skin, bright in color, have muscle degree, smoothness are good, do not stick to one's teeth, have chewy texture, it is bright, without broken strip, have ginkgo nut characteristic odor.

Description

A kind of ginkgo nut noodles and preparation method thereof
Technical field
The present invention relates to food processing technology field, in particular to a kind of ginkgo nut noodles and preparation method thereof.
Background technology
The gross annual output amount of China's noodles industry reaches 7,000,000 tons.As consumer's income level improves and nutrition demand meaning It is willing to enhancing, nutrition, health, delicious food, convenient noodle food will obtain bigger market, it means that nutrition is equipped with more perfect Noodles kind will be narrowed increasingly by consumer green grass or young crops.It is a collection of that there is innovative and material quality advantage new product --- such as Auxotype noodles, functional form noodles, flavour noodles, will be increasingly becoming the market mainstream.In the market has noddle, sea tangle noodle Bar, mushroom noodles, vegetable noodles, noodle prepared from buckwheat etc..
The content of the invention
For the deficiency of existing noodles, the present invention develops ginkgo nut noodles,
Ginkgo fruit powder is exactly added in flour by the technical problems to be solved by the invention, and ginkgo nut noodles are made.
The present invention realizes especially by following technical scheme：
A kind of ginkgo nut noodles, by weight including following components：100 parts of Strong flour, 3~6 parts of ginkgo fruit powder, soybean separation 5~8 parts of albumen powder, 3~6 parts of Gluten, 15~18 parts of egg, 2.5~3.2 parts of salt, 0.3~0.6 part of konjaku flour, it can obtain so 0.1~0.3 part of glue, 0.05~0.1 part of fragrant fruit powder, 0.05~0.1 part of wrinkled giant hyssop powder, 38~46 parts of water.
As preference：A kind of ginkgo nut noodles, by weight including following components：100 parts of Strong flour, ginkgo fruit powder 5 parts, 6 parts of soybean separation protein white powder, 4 parts of Gluten, 16 parts of egg, 3.0 parts of salt, 0.5 part of konjaku flour, curdlan 0.2 Part, fragrant 0.08 part of fruit powder, 0.06 part of wrinkled giant hyssop powder, 42 parts of water.
The present invention also provides the preparation method of above-mentioned noodles, is prepared by the following method：
1）Crush：The ginkgo nut for drying shelling is first carried out in pulverizer just to crush, then Crushing of Ultrafine is carried out in atomizer, Make its granularity≤100 micron, obtain ginkgo fruit powder；
2）Mixing：By Strong flour, ginkgo fruit powder, soybean separation protein white powder, Gluten, salt, konjaku flour, curdlan, chicken Egg, fragrant fruit, wrinkled giant hyssop powder, water are mixed；
3）Knead dough：Knead dough 10~15 minutes；
4）Pressure surface cake：Pressure surface cake 5~8 times, it is pressed into 1mm dough sheet；
5）Pressing noodles：With flour stranding machine press noodle, width 2mm；
6）Dry：Dried at a temperature of 55~60 DEG C to moisture and be less than 12%；
7）Cut-out：Cut into 20cm；
8）Metering, pack, examine, finished product.
Lysine in the noodles：Tryptophan：Threonine：Methionine：A word used in person's names propylhomoserin：Leucine：Isoleucine：Phenylalanine =1：1：1：1：1：1：1：1.
There is unbalanced problem in the nutrition of existing noodles, particularly protein content is low, it is necessary to amino acid imbalance, particularly Lysine content is low, and the protein content in the soybean separation protein white powder of the invention added, egg is higher, can improve noodles In protein content, make the amino acid such as the lysine that lacks in flour complementary with amino acid therein, that improves amino acid has Utilization rate is imitated, it is beauty treatment, beauty, anti-ageing in addition, also added in noodles with prevention cardiovascular and cerebrovascular disease, cerebral thrombus and apoplexy Wait for a long time the ginkgo nut of health-care efficacy, make noodles that there is dual health function.
The beneficial effects of the present invention are：
1）Ginkgo fruit powder is with the addition of in product ginkgo nut noodles of the present invention, ginkgo nut is sweet, slightly bitter, mild-natured so that the product With prevention cardiovascular and cerebrovascular disease, cerebral thrombus and apoplexy, beauty treatment, beauty, anti-ageing health-care efficacy of waiting for a long time；
2）Soybean separation protein white powder, Gluten, egg are added in product of the present invention, improves the protein content of noodles, together When essential amino acid is reached balance, particularly make the lysine that lacks in flour and relying in soybean separation protein white powder, egg Propylhomoserin has carried out complementation, eight kinds of essential amino acids is reached nutrient balance, and eight kinds of essential amino acids contained by every 100 grams of products account for battalion Support plain reference value（NRV）Percentage it is identical, i.e., eight kinds of essential amino acids account for nutrient reference value（NRV）Ratio be：Rely ammonia Acid：Tryptophan：Threonine：Methionine：A word used in person's names propylhomoserin：Leucine：Isoleucine：Phenylalanine=1：1：1：1：1：1：1：1, improve The nutritive values of ginkgo nut noodles, improve the bioavailability of noodles；
3）The ginkgo nut noodles any surface finish, without flower skin, bright in color, it is bright, without broken strip, have that muscle degree, smoothness are good, do not glue Tooth, the characteristic odor for having chewy texture, having ginkgo nut noodles.
Embodiment
With reference to embodiment, the present invention will be further described.
Embodiment 1
A kind of ginkgo nut noodles, are prepared by the following method：
1）Crush：The ginkgo nut for drying shelling is first carried out in pulverizer just to crush, then Crushing of Ultrafine is carried out in atomizer, Make its granularity≤100 micron,；
2）Mixing：By 100 parts of Strong flour, 6 parts of ginkgo fruit powder, 5.5 parts of soybean separation protein white powder, 3.5 parts of Gluten, egg 15 Part, 2.8 parts of salt, 0.4 part of konjaku flour, 0.2 part of curdlan, 43 parts of fragrant 0.08 part of fruit powder, 0.06 part of wrinkled giant hyssop powder, water progress Mixing；
3）Knead dough：Knead dough 10~15 minutes；
4）Pressure surface cake：Pressure surface cake 5~8 times, it is pressed into 1mm dough sheet；
5）Pressing noodles：With flour stranding machine press noodle, width 2mm；
6）Dry：Dried at a temperature of 55~60 DEG C to moisture and be less than 12%；
7）Cut-out：Cut into 20cm；
8）Metering, pack, examine, finished product.
Embodiment 2
A kind of ginkgo nut noodles, are prepared by the following method：
1）Crush：The ginkgo nut for drying shelling is first carried out in pulverizer just to crush, then Crushing of Ultrafine is carried out in atomizer, Make its granularity≤100 micron,；
2）Mixing：By 100 parts of Strong flour, 4.5 parts of ginkgo fruit powder, 5.8 parts of soybean separation protein white powder, 3.8 parts of Gluten, egg 14 parts, 3.2 parts of salt, 0.52 part of konjaku flour, 0.2 part of curdlan, fragrant 0.08 part of fruit powder, 0.06 part of wrinkled giant hyssop powder, 41 parts of water enter Row mixing；
3）Knead dough：Knead dough 10~15 minutes；
4）Pressure surface cake：Pressure surface cake 5~8 times, it is pressed into 1mm dough sheet；
5）Pressing noodles：With flour stranding machine press noodle, width 2mm；
6）Dry：Dried at a temperature of 55~60 DEG C to moisture and be less than 12%；
7）Cut-out：Cut into 20cm；
8）Metering, pack, examine, finished product.
Embodiment 3
A kind of ginkgo nut noodles, are prepared by the following method：
1）Crush：The ginkgo nut for drying shelling is first carried out in pulverizer just to crush, then Crushing of Ultrafine is carried out in atomizer, Make its granularity≤100 micron,；
2）Mixing：By 100 parts of Strong flour, 5 parts of ginkgo fruit powder, 6 parts of soybean separation protein white powder, 4 parts of Gluten, 16 parts of egg, 3.0 parts of salt, 0.5 part of konjaku flour, 0.2 part of curdlan, fragrant 0.08 part of fruit powder, 0.06 part of wrinkled giant hyssop powder, 42 parts of water are mixed Close；
3）Knead dough：Knead dough 10~15 minutes；
4）Pressure surface cake：Pressure surface cake 5~8 times, it is pressed into 1mm dough sheet；
5）Pressing noodles：With flour stranding machine press noodle, width 2mm；
6）Dry：Dried at a temperature of 55~60 DEG C to moisture and be less than 12%；
7）Cut-out：Cut into 20cm；
8）Metering, pack, examine, finished product.
Embodiment 4
Sensory evaluation
Carry out sensation evaluation for product of the present invention, determine product quality by 5 factors compositions, i.e., form, color and luster, mouthfeel, tissue, Smell, evaluation to each factor by it is excellent, good, in, poor 4 grades evaluate, form subjective appreciation group by 10 people, evaluate Personnel are shown in Table 1 according to sensory's standard, subjective appreciation standard, using a certain comment pair in "excellent", "fine", "moderate" and "bad" Product quality characteristic is described, and calculation formula is：Total score=form 20%+ color and luster 20%+ mouthfeels 40%+ organizes 10%+ impurity 10%.
The sensory evaluation index of table 1
Deng Level It is excellent（90~100） It is good（70~90） In（50~70） Difference（0~50）
Shape State Any surface finish, without flower skin, show impulse- free robustness, nothing Drafting, free from admixture Show impulse- free robustness Rough surface Show there is obvious burr
Color Pool It is bright in color, normal, uniformly Color and luster is normal Color and luster is slightly dark Color and luster is gloomy
Mouthful Sense Have that muscle degree, smoothness are good, do not stick to one's teeth, have chewy texture Muscle degree, smoothness Preferably It is slightly not smooth, a little to stick to one's teeth, slightly Stick to one's teeth, be not smooth
Group Knit It is bright, without broken strip Normally, without broken strip Without broken strip There is broken strip
Gas Taste There are characteristic odor, normal smell Smell is normal Without characteristic odor but without tart flavour, it is no different Taste, without rancidity Slightly tart flavour, peculiar smell, Rancidity
It is rated, the embodiment of the present invention 1~3 prepare noodles any surface finish, without flower skin, bright in color, it is bright, without broken strip, have The characteristic odor that muscle degree, smoothness are good, do not stick to one's teeth, there is chewy texture, having noodles.Specific scoring event is shown in Table 2：
The Analyses Methods for Sensory Evaluation Results of table 2
Packet Fraction
Embodiment 1 91
Embodiment 2 93
Embodiment 3 97
It should be appreciated that the part that this specification does not elaborate belongs to prior art.
It should be appreciated that the above-mentioned description for preferred embodiment is more detailed, therefore can not be considered to the present invention The limitation of scope of patent protection, one of ordinary skill in the art, will not departing from right of the present invention under the enlightenment of the present invention Ask under protected ambit, replacement or deformation can also be made, each fallen within protection scope of the present invention, it is of the invention Scope, which is claimed, to be determined by the appended claims.

Claims (4)

  1. A kind of 1. ginkgo nut noodles, it is characterised in that:Include following components by weight：100 parts of Strong flour, ginkgo fruit powder 3 ~ 6 parts, 5 ~ 8 parts of soybean separation protein white powder, 3 ~ 6 parts of Gluten, 15 ~ 18 parts of egg, 2.5 ~ 3.2 parts of salt, konjaku flour 0.3 ~ 0.6 Part, 0.1 ~ 0.3 part of curdlan, 0.05 ~ 0.1 part of fragrant fruit powder, 0.05 ~ 0.1 part of wrinkled giant hyssop powder, 38 ~ 46 parts of water.
  2. 2. ginkgo nut noodles according to claim 1, it is characterised in that:Include following components by weight：Strong flour 100 parts, 5 parts of ginkgo fruit powder, 6 parts of soybean separation protein white powder, 4 parts of Gluten, 16 parts of egg, 3.0 parts of salt, 0.5 part of konjaku flour, 0.2 part of curdlan, fragrant 0.08 part of fruit powder, 0.06 part of wrinkled giant hyssop powder, 42 parts of water.
  3. 3. the preparation method of noodles according to claim 1 or 2, it is characterised in that:It is prepared by the following method：
    1）Crush：The ginkgo nut for drying shelling is first carried out in pulverizer just to crush, then Crushing of Ultrafine is carried out in atomizer, Make its granularity≤100 micron, obtain ginkgo fruit powder；
    2）Mixing：By Strong flour, ginkgo fruit powder, soybean separation protein white powder, Gluten, salt, konjaku flour, curdlan, chicken Egg, fragrant fruit, wrinkled giant hyssop powder, water are mixed；
    3）Knead dough：Knead dough 10 ~ 15 minutes；
    4）Pressure surface cake：Pressure surface cake 5 ~ 8 times, it is pressed into 1mm dough sheet；
    5）Pressing noodles：With flour stranding machine press noodle, width 2mm；
    6）Dry：Dried at a temperature of 55 ~ 60 DEG C to moisture and be less than 12%；
    7）Cut-out：Cut into 20cm；
    8）Metering, pack, examine, finished product.
  4. 4. the ginkgo nut noodles as described in right 1 or 2, it is characterised in that：Lysine in the noodles：Tryptophan：Threonine：Egg Propylhomoserin：A word used in person's names propylhomoserin：Leucine：Isoleucine：Phenylalanine=1：1：1：1：1：1：1：1.
CN201711106992.6A 2017-11-10 2017-11-10 A kind of ginkgo nut noodles and preparation method thereof Pending CN107788368A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108936280A (en) * 2018-06-06 2018-12-07 桐城市兴新食品有限公司 A kind of ginkgo noodles and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0591847A (en) * 1991-05-15 1993-04-16 Kumamoto Seifun Kk Production of noodle using whole granule bean curd
CN102871050A (en) * 2012-10-31 2013-01-16 张世锋 Method for preparing gold noodles
CN103125834A (en) * 2011-11-28 2013-06-05 张少敏 Preparation method of corn noodles
CN106234514A (en) * 2016-08-05 2016-12-21 武汉生物工程学院 A kind of ginkgo nut shortcake and preparation method thereof that is in harmonious proportion

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0591847A (en) * 1991-05-15 1993-04-16 Kumamoto Seifun Kk Production of noodle using whole granule bean curd
CN103125834A (en) * 2011-11-28 2013-06-05 张少敏 Preparation method of corn noodles
CN102871050A (en) * 2012-10-31 2013-01-16 张世锋 Method for preparing gold noodles
CN106234514A (en) * 2016-08-05 2016-12-21 武汉生物工程学院 A kind of ginkgo nut shortcake and preparation method thereof that is in harmonious proportion

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
何东平等: "《粮油食品》", 30 June 2014, 中国轻工业出版社 *
马同江 等: "《新编食品添加剂手册》", 31 December 1989, 农村读物出版社 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108936280A (en) * 2018-06-06 2018-12-07 桐城市兴新食品有限公司 A kind of ginkgo noodles and preparation method thereof

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Application publication date: 20180313