CN107874090A - A kind of loquat rice noodles and preparation method thereof - Google Patents
A kind of loquat rice noodles and preparation method thereof Download PDFInfo
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- CN107874090A CN107874090A CN201711139777.6A CN201711139777A CN107874090A CN 107874090 A CN107874090 A CN 107874090A CN 201711139777 A CN201711139777 A CN 201711139777A CN 107874090 A CN107874090 A CN 107874090A
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- loquat
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- ZIUDAKDLOLDEGU-UHFFFAOYSA-N trans-Phytofluen Natural products CC(C)=CCCC(C)CCCC(C)CC=CC(C)=CC=CC=C(C)C=CCC(C)CCCC(C)CCC=C(C)C ZIUDAKDLOLDEGU-UHFFFAOYSA-N 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019245 violaxanthin Nutrition 0.000 description 1
- SZCBXWMUOPQSOX-PSXNNQPNSA-N violaxanthin Chemical compound C(\[C@@]12[C@](O1)(C)C[C@H](O)CC2(C)C)=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(\C)/C=C/C=C(\C)/C=C/[C@]1(C(C[C@@H](O)C2)(C)C)[C@]2(C)O1 SZCBXWMUOPQSOX-PSXNNQPNSA-N 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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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- Noodles (AREA)
Abstract
The invention provides a kind of loquat rice noodles and preparation method thereof, it is related to rice noodles manufacture technology field.The loquat rice noodles of offer, are made by the following method：20~35 parts of synthesis raw material in parts by weight is mixed with 95~110 parts of ground rice, and loads powder beater after being stirred and carries out rice noodles processing operation；Wherein, comprehensive raw material includes following raw material in parts by weight：75~85 parts of loguat leaf water juice, 5~15 parts of Loquat-Shaped Cake water juice and 5~15 parts of food starch.This preparation method is simple and convenient, can fully retain the nutritive value of loquat, its loquat rice noodles being prepared have it is soft, sliding, moisten, gulped down, tasty mouthfeel, and have the cough-relieving of uniqueness, moistening lung function, be to eat the optimal rice noodles of about dual-purpose characteristic green.
Description
Technical field
The present invention relates to rice noodles manufacture technology field, and more particularly to a kind of loquat rice noodles and preparation method thereof.
Background technology
Loquat is rose family Eriobotrya, and cause and effect shape is gained the name like loquat.China is the original producton location of loquat, Ye Shishi
Main Loquat growth state in boundary, yield account for the 70% of world's loquat total amount.Loquat meat soft and succulency, it is delicious can
Mouthful, it is nutritious, contain substantial amounts of carbohydrate, vitamin and several mineral materials.Meanwhile loquat also has very high medicine
With value, health fruit is described as, it is deep to be welcome by domestic and international consumer.
But processing of the existing technology to loquat also rests on the directly edible of fruit or can is made, itself
Nutritive value cannot be played fully.
The content of the invention
It is an object of the invention to provide a kind of loquat rice noodles, this loquat rice noodles has fully played the nutriture value of loquat
Value, this loquat rice noodles have it is soft, sliding, moisten, gulped down, tasty mouthfeel, and have unique cough-relieving, moistening lung function, be eat it is about dual-purpose
The optimal rice noodles of characteristic green.
Another object of the present invention is to provide a kind of preparation method of loquat rice noodles, this preparation method is simple and convenient, can
Fully retain loquat nutritive value, its loquat rice noodles being prepared have it is soft, sliding, moisten, gulped down, tasty mouthfeel, and
There are cough-relieving, the moistening lung function of uniqueness, be to eat the about dual-purpose optimal rice noodles of characteristic green.
The present invention is solved its technical problem and realized using following technical scheme.
The present invention proposes a kind of loquat rice noodles, and loquat rice noodles are mainly made up of following raw material in parts by weight：
20~35 parts of synthesis raw material and 95~110 parts of ground rice；
Wherein, comprehensive raw material includes following raw material in parts by weight：75~85 parts of loguat leaf water juice, 5~15
The Loquat-Shaped Cake water juice and 5~15 parts of food starch of part.
The present invention proposes a kind of preparation method of loquat rice noodles, including：
20~35 parts of synthesis raw material in parts by weight is mixed with 95~110 parts of ground rice, and stirred
Load powder beater after mixing and carry out rice noodles processing operation；
Wherein, comprehensive raw material includes following raw material in parts by weight：75~85 parts of loguat leaf water juice, 5~15
The Loquat-Shaped Cake water juice and 5~15 parts of food starch of part.
The beneficial effect of the loquat rice noodles of the embodiment of the present invention and preparation method thereof is：
The loquat rice noodles of offer include comprehensive raw material and ground rice, wherein, comprehensive raw material includes the loguat leaf of rational proportion
Water juice, food starch and Loquat-Shaped Cake water juice.Loguat leaf bitter, cold nature, attach to the lung and stomach meridians, have removing heat from the lung to relieve cough, stopping nausea and vomiting by lowering the adverse flow of QI with
And the effect of anti-inflammatory, so as to improve the nutritive value of rice noodles.Meanwhile Loquat-Shaped Cake is cool in nature, sweet acid, has moistening lung, cough-relieving, promotes the production of body fluid
The effect of, it with diseases such as auxiliary treatment cough with lung heat, flaccidity syndrome of the lung due to deficiency-heat, can further improve the nutritive value and mouth of rice noodles
Sense.Food starch contains a small amount of fat and protein etc..Hygroscopicity is strong, can be up to more than 30%.Food starch is in many sides
There is important use in face, is mainly used to food processing, intersperses the outward appearance and mouthfeel of food, and then further improve loquat rice noodles
Mouthfeel.
In summary, this loquat rice noodles has fully played the nutritive value of loquat, this loquat rice noodles have it is soft, sliding, profit,
Gulped down, tasty mouthfeel, and have the cough-relieving of uniqueness, moistening lung function, be to eat the about dual-purpose optimal rice noodles of characteristic green.
Embodiment
, below will be in the embodiment of the present invention to make the purpose, technical scheme and advantage of the embodiment of the present invention clearer
Technical scheme be clearly and completely described.Unreceipted actual conditions person, builds according to normal condition or manufacturer in embodiment
The condition of view is carried out.Agents useful for same or the unreceipted production firm person of instrument, it is the conventional production that can be obtained by commercially available purchase
Product.
Loquat rice noodles of the embodiment of the present invention and preparation method thereof are specifically described below.
A kind of loquat rice noodles, loquat rice noodles are mainly made up of following raw material in parts by weight：
20~35 parts of synthesis raw material and 95~110 parts of ground rice；
Wherein, comprehensive raw material includes following raw material in parts by weight：75~85 parts of loguat leaf water juice, 5~15
The Loquat-Shaped Cake water juice and 5~15 parts of food starch of part.
In detail, loquat has the effect such as moistening lung, cough-relieving, heat-clearing, stomach invigorating；It is nutritious, containing abundant carbohydrate,
Protein, amino acid, fat, cellulose, pectin, carrotene, tannin, organic acid, vitamin A, B, C, B1, B2 and calcium,
The elements such as potassium, phosphorus, iron；Wherein carotene carotene content is occupied the 3rd in fruit, and Pi carotenoid species contained by mainly includes jade
Cream-coloured matter, violaxanthin and lutein and part auroxanthin, phytofluene etc..Contained organic acid, can be stimulated in loquat
Glandular secretion is digested, improves a poor appetite, help digest absorption, quench the thirst relieving summer-heat.
Wherein, the medical value of loquat is high, the fruit of loquat, leaf, seed, flower, root, can be used as medicine.
Loquat-Shaped Cake is cool in nature, sweet acid, has the effect of moistening lung, cough-relieving, promotes the production of body fluid, can be used to auxiliary treatment cough with lung heat, abnormal heat
Consumptive lung disease, bleeding from five sense organs or subcutaneous tissue are vomitted the disease such as inverse, according to《The southern regions of the Yunnan Province book on Chinese herbal medicine》Record：Loquat controls the haematemesis of consumptive lung disease consumptive disease wound, cough is spat, croup, controls children again
Infantile convulsion is generated heat.
Loguat leaf bitter, cold nature, attaches to the lung and stomach meridians, and has the effect such as removing heat from the lung to relieve cough, stopping nausea and vomiting by lowering the adverse flow of QI.Ming Dynasty Li Shizhen (1518-1593 A.D.)
《Compendium of Materia Medica》Middle theory：Loguat leaf, the disease of lung stomach is controlled, mostly take the work(ear of its lower gas.Then fire drop phlegm is suitable under gas, and inverse person is not
Inverse, habitual vomiter does not vomit, and thirsty person is not thirsty, cough person's not cough.Modern medicine study finds that loguat leaf has anti-inflammatory, antitussive action.Loquat
Leaf can postpone cough latent period and the reduction cough number that mouse is stimulated concentrated ammonia liquor, the phenol red excretion of increase mouse bronchial
Amount.And adult loguat leaf is than childhood loguat leaf cough-relieving, expectorant effect more preferably.Loguat leaf decocting liquid and its ethyl acetate extraction part
Have it is antibacterial, relieving asthma and phlegm-dispelling functions, pharmacological screening experiment shows, the ethyl acetate and extracting n-butyl alcohol of loguat leaf ethanol extract
Thing shows anti-inflammatory and antitussive effect respectively to mouse and cavy.Other loguat leaf also found with treatment of arthritis and whole body
Property, loquat-leaf extract gastric infusion can mitigate adjuvant arthritis ratses primary and Secondary cases foot swelling journey to some extent
Degree, reduce the leading indicators such as polyarthirtis integration.
Loquat seed is bitter in taste, cold, flat, enters kidney, lung, liver, the spleen channel.It can be used to control cough, sore gas and water swells.There is experimental study
Prove that loquat seed extract has obvious humidification to immunologic function.Showing that loquat seed extract has through animal experiment improves
The effect of liver fibrosis.
In addition, loquat flower is warm-natured, lung and dispelling cold can be entered, preventing phlegm from forming and stopping coughing, treat cold.It is long that loquat root can also control consumptive disease
Cough, arthralgia.
In detail, starch (amylum) is a kind of polysaccharide.Manufacture starch is a kind of mode of plant storing energy.Molecular formula
(C6H10O5)n.Starch can be regarded as the high polymer of glucose.Starch in addition to edible, be commercially used for paste producing essence, maltose,
Glucose, alcohol etc., it is also used for modulating printing paste, the starching of textile, the gluing of paper, compacting of medicinal tablet etc..Can be by
Extract and obtain in the amyloid materials such as corn, sweet potato, wild acorn nut and the root of kudzu vine.
In the present embodiment, food starch can select to be also known as beautiful another name for Sichuan Province for cornstarch, cornstarch (corn starch)
Broomcorn millet starch.Popular name maize powder.The white flaxen powder of micro-strip.Corn with after 0.3% sulfurous acid dip, by broken, sieving,
Precipitation, the process such as dry, levigate and be made.Contain a small amount of fat and protein etc. in mill run.Hygroscopicity is strong, can reach
More than 30%.Cornstarch has important use at many aspects, is mainly used to food processing, intersperses the outward appearance and mouth of food
Sense.Certainly, in other embodiments of the invention, the species of starch can also be selected according to demand, such as can be selected
For sweet potato starch, wild acorn starch and pueraria starch etc., the present invention does not limit.
As preferable scheme, loquat rice noodles are mainly made up of following raw material in parts by weight：
30 parts of loquat water juice and 100 parts of ground rice；
Wherein, comprehensive raw material includes following raw material in parts by weight：80 parts of loguat leaf water juice, 10 parts of loquat
Fruit water juice and 10 parts of food starch.Mouthfeel under this formula, color and luster are more preferable.Certainly, in other embodiments of the invention,
The materials of each raw material can also be adjusted according to desired effect, and the present invention does not limit.
Embodiments of the invention additionally provide a kind of preparation method of loquat rice noodles, including：
20~35 parts of synthesis raw material in parts by weight is mixed with 95~110 parts of ground rice, and stirred
Load powder beater after mixing and carry out rice noodles processing operation；
Wherein, comprehensive raw material includes following raw material in parts by weight：75~85 parts of loguat leaf water juice, 5~15
The Loquat-Shaped Cake water juice and 5~15 parts of food starch of part.
Wherein, the mixing time loaded before powder beater carries out rice noodles processing operation is at least 0.5h.Stirring can improve
The uniformity of mixing, so as to improve the color and luster of rice noodles and mouthfeel.Certainly, in other embodiments of the invention, the time of stirring
It can also be selected according to demand, the present invention does not limit.
It should be noted that powder beater have small volume, in light weight, effect is high, without dust, sanitation and hygiene, it is easy to operate,
It is handsome in appearance, not only power saving but also safety etc. many merits.Crushing groove and blade use stainless steel making, can be complete in -2 minutes 3 seconds
Into coarse crushing and fine powder, it is wide to crush scope:Donkey-hide gelatin, frankincense, the Radix Astragali, pseudo-ginseng, hippocampus, Semen Cuscutae, ganoderma lucidum, radix glycyrrhizae, pearl, rice,
The heterogeneity such as capsicum, pepper material can crush very well, and material is lossless, and crushing different material will not colour contamination taint of odour.Certainly,
In other embodiments of the invention, powder beater can also be substituted etc. using other pulverizers that can provide identical function,
The present invention does not limit.
In detail, loguat leaf water juice be cleaned, lost hair or feathers successively by choosing ripe old loguat leaf, low temperature quench refining with
And it is brewed into what the mode of water obtained.Clean, depilation can be avoided that useless impurity effect rice noodles mouthfeel.Low temperature quenches refining to carry
One of mode is taken, in other embodiments of the invention, low temperature, which is quenched, to be refined and can also be replaced with the extraction mode of other forms,
The present invention does not limit.
It should be noted that ripe old loguat leaf is to exclude the old leaf outside tender leaf, such as can germinate in spring, the autumn
Its ripe leaf etc., will specifically be selected, the present invention repeats no more according to growing state.
As preferable scheme, low temperature quench refining temperature be 50~65 DEG C.Certainly, in other embodiments of the invention,
The quench temperature of refining of low temperature can also be selected according to demand, be not limited to that, as long as meeting low temperature, the present invention is not done
Limit.
In detail, water juice in Loquat-Shaped Cake after Loquat-Shaped Cake is broken into fruit juice with beater by obtaining.It should be noted that
Filtration operation can be carried out according to the viscosity of fruit juice after breaking into fruit juice, in order to obtain the suitable fruit juice of viscosity.
As preferable scheme, Loquat-Shaped Cake be will be quick-frozen after quick-frozen Loquat-Shaped Cake thaw after obtain.So design causes
The shelf-life of loquat is extended, and ensure that the freshness of the loquat of use, improves mouthfeel.Certainly, in embodiments of the invention
In, on the premise of conditions permit, fresh fruit can also be used to carry out, the present invention does not limit.
In detail, ground rice be by by rice warm water process 8~12h after, then by powder beater polishing operation and
Obtained after drying operation after polishing.Certainly, in other embodiments of the invention, the time of processing can also be according to need
Ask and selected, is not limited to that, the present invention does not limit.
It should be noted that rice is paddy manufactured finished product after the processes such as paddy of clearing up, hull, husk rice, finished product arrangement.Clearly
Science and engineering sequence is exactly to utilize suitable equipment, each in paddy by being mixed into by appropriate technological process and appropriate operating method
Class impurity removes, to improve the quality of rice finished product, while using the iron nail in magnet removing paddy, iron filings etc., to ensure to give birth to
Production safety.Hull paddy process be exactly to be taken off the glume of paddy with rubber rollers hulling machine or diamond dust hulling machine, and make glume with it is rough
Rice separation.Husk rice process with rice mill stone roller is cut, the brown rice that rubs makes cortex and endosperm separates, then carries out brush rice, removes chaff, goes again
The processing such as broken, rice that dries in the air, thus can obtain the rice of required grade.
Rice is one of staple food of the mankind, is analyzed according to modern nutriology, and rice contains protein, fat, vitamin B1, A,
E and several mineral materials.For kind, rice has point of stalk rice and glutinous rice.Carbohydrate containing 75% or so, albumen in rice
Matter 7%-8%, fatty 1.3%-1.8%, and contain abundant B family vitamin etc..Carbohydrate in polished rice rice is main
It is starch, contained protein is mainly oryzenin, next to that oryzenin and globulin, the biological value and ammonia of its protein
The composition of base acid is all higher than cereal crops such as wheat, barley, millet, corns, digestibility 66.8%-83.1%, and
Higher one kind in grain protein.Therefore, edible rice has higher nutritive value.But lysine and Soviet Union in rice protein
The comparision contents of propylhomoserin are few, so not being a kind of complete protein, its nutritive value is less than animal protein.Meanwhile rice
In fat content it is seldom, the fat in paddy is concentrated mainly in rice bran, and contained linoleic acid content is higher in its fat, one
As account for all fat 34%, than Lay seed oil and tea oil difference it is more 2-5 times.So edible rice bran oil has preferable physiological function.
As preferable scheme, the preparation method of loquat rice noodles also includes being dried the rice noodles that powder beater is processed to obtain
Or drying, and packed after drying or drying.Wherein, the time dried is longer, and the time of drying is shorter, when needs are short
Drying can be used when making in the time, in the case that the time is not particularly limited, can use and dry or natural air drying, this
Invention does not limit.
It should be noted that also include other following processing before packing, such as the processing that rice noodles can be carried out disinfection, kill
The processing for the harmful substances such as bacterium of going out, can also include the operation such as print production date, shelf-life certainly, and the present invention is no longer superfluous
State.
The feature and performance of the present invention are described in further detail with reference to embodiments.
Embodiment 1
A kind of loquat rice noodles are present embodiments provided, it is made by the following method：
S1：Quick-frozen Loquat-Shaped Cake after will be quick-frozen thaws；
S2：Loquat-Shaped Cake after defrosting is broken into fruit juice with beater and obtains Loquat-Shaped Cake water juice；
S3：Refining that the ripe old loguat leaf of selection is cleaned, lost hair or feathers successively, low temperature is quenched and the side for being processed into water for the first time
What formula obtained, the quench temperature of refining of low temperature obtains loguat leaf water juice for 50 DEG C；
S4：75 parts of loguat leaf water juice, 5 parts of Loquat-Shaped Cake water juice and 5 parts of food starch obtain integrating raw material；
S5：After rice is processed into 8h with warm water, then the drying operation after the polishing operation of powder beater and polishing
After obtain ground rice；
S6：20 parts of synthesis raw material in parts by weight is mixed with 95 parts of ground rice, and filled after being stirred
Enter powder beater and carry out rice noodles processing operation, the time of stirring is at least 0.5h；
S7：The rice noodles that machined surface machines to obtain are dried or dried, and are packed after drying or drying.
Embodiment 2
A kind of loquat rice noodles are present embodiments provided, it is made by the following method：
S1：Quick-frozen Loquat-Shaped Cake after will be quick-frozen thaws；
S2：Loquat-Shaped Cake after defrosting is broken into fruit juice with beater and obtains Loquat-Shaped Cake water juice；
S3：Refining that the ripe old loguat leaf of selection is cleaned, lost hair or feathers successively, low temperature is quenched and the side for being processed into water for the first time
What formula obtained, the quench temperature of refining of low temperature obtains loguat leaf water juice for 60 DEG C；
S4：80 parts of loguat leaf water juice, 10 parts of Loquat-Shaped Cake water juice and 10 parts of food starch obtain integrating raw material；
S5：After rice is processed into 10h with warm water, then the drying operation after the polishing operation of powder beater and polishing
After obtain ground rice；
S6：30 parts of synthesis raw material in parts by weight is mixed with 100 parts of ground rice, and filled after being stirred
Enter powder beater and carry out rice noodles processing operation, the time of stirring is at least 0.5h；
S7：The rice noodles that machined surface machines to obtain are dried or dried, and are packed after drying or drying.
Embodiment 3
A kind of loquat rice noodles are present embodiments provided, it is made by the following method：
S1：Quick-frozen Loquat-Shaped Cake after will be quick-frozen thaws；
S2：Loquat-Shaped Cake after defrosting is broken into fruit juice with beater and obtains Loquat-Shaped Cake water juice；
S3：Refining that the ripe old loguat leaf of selection is cleaned, lost hair or feathers successively, low temperature is quenched and the side for being processed into water for the first time
What formula obtained, the quench temperature of refining of low temperature obtains loguat leaf water juice for 65 DEG C；
S4：85 parts of loguat leaf water juice, 15 parts of Loquat-Shaped Cake water juice and 15 parts of food starch obtain integrating raw material；
S5：After rice is processed into 12h with warm water, then the drying operation after the polishing operation of powder beater and polishing
After obtain ground rice；
S6：35 parts of synthesis raw material in parts by weight is mixed with 110 parts of ground rice, and filled after being stirred
Enter powder beater and carry out rice noodles processing operation, the time of stirring is at least 0.5h；
S7：The rice noodles that machined surface machines to obtain are dried or dried, and are packed after drying or drying.
Comparative example
Commercially available ground rice.
Experimental example 1
Respectively in Xi'an, Zhengzhou, Shenyang, 100 people of each random investigation in Jinan and 5, Chengdu city, respectively to embodiment 1
The mouthfeel for the loquat rice noodles that~3 loquat rice noodles prepared provide with comparative example carries out scoring evaluation：Extremely enjoy a lot as 5 points,
Like for 4 points, generally 3 points, do not like as 2 points, extremely do not like as 1 point.
Statistical result is, in 100 people in Xi'an, 95% likes or extremely like the overall flavor of embodiment 1~3；
Like or extremely like the overall flavor of embodiment 1~3 in Zhengzhou 94%；Like in Shenyang 93% or extremely like embodiment 1~3
Overall flavor；Like in Jinan 89% or extremely like the overall flavor of embodiment 1~3；Like in Chengdu 94% or very
Like the overall flavor of embodiment 1~7.As can be seen here, the loquat rice noodles prepared using method provided by the invention are eastern at home
Portion area, west area, southern areas, northern territory and middle part obtain good evaluation.
In summary, the loquat rice noodles of the embodiment of the present invention have fully played the nutritive value of loquat, this loquat rice noodles
With it is soft, sliding, moisten, gulped down, tasty mouthfeel, and have the cough-relieving of uniqueness, moistening lung function, be that to eat about dual-purpose characteristic green optimal
Rice noodles.The preparation method of the loquat rice noodles of offer, this preparation method is simple and convenient, can fully retain the nutritive value of loquat,
Its loquat rice noodles being prepared have it is soft, sliding, moisten, gulped down, tasty mouthfeel, and have uniqueness cough-relieving, moistening lung function, be food
The about dual-purpose optimal rice noodles of characteristic green.
Embodiments described above is part of the embodiment of the present invention, rather than whole embodiments.The reality of the present invention
The detailed description for applying example is not intended to limit the scope of claimed invention, but is merely representative of the selected implementation of the present invention
Example.Based on the embodiment in the present invention, what those of ordinary skill in the art were obtained under the premise of creative work is not made
Every other embodiment, belongs to the scope of protection of the invention.
Claims (10)
1. a kind of loquat rice noodles, it is characterised in that the loquat rice noodles are mainly made up of following raw material in parts by weight：
20~35 parts of synthesis raw material and 95~110 parts of ground rice；
Wherein, the comprehensive raw material includes following raw material in parts by weight：75~85 parts of loguat leaf water juice, 5~15
The Loquat-Shaped Cake water juice and 5~15 parts of food starch of part.
2. loquat rice noodles according to claim 1, it is characterised in that the loquat rice noodles are mainly by parts by weight
Following raw material be made：
30 parts of the loquat water juice and 100 parts of the ground rice；
Wherein, the comprehensive raw material includes following raw material in parts by weight：80 parts of the loguat leaf water juice, 10 parts
The Loquat-Shaped Cake water juice and 10 parts of the food starch.
A kind of 3. preparation method of loquat rice noodles, it is characterised in that including：
20~35 parts of synthesis raw material in parts by weight is mixed with 95~110 parts of ground rice, and after being stirred
Load powder beater and carry out rice noodles processing operation；
Wherein, the comprehensive raw material includes following raw material in parts by weight：75~85 parts of loguat leaf water juice, 5~15
The Loquat-Shaped Cake water juice and 5~15 parts of food starch of part.
4. the preparation method of loquat rice noodles according to claim 3, it is characterised in that the loguat leaf water juice is to pass through choosing
The old loguat leaf of maturation is taken to be cleaned, lost hair or feathers successively, low temperature is quenched and refining and is brewed into what the mode of water obtained.
5. the preparation method of loquat rice noodles according to claim 3, it is characterised in that low temperature quench refining temperature be 50~65
℃。
6. the preparation method of loquat rice noodles according to claim 5, it is characterised in that the Loquat-Shaped Cake water juice be pass through by
What Loquat-Shaped Cake obtained after breaking into fruit juice with beater.
7. the preparation method of loquat rice noodles according to claim 6, it is characterised in that the Loquat-Shaped Cake be will be quick-frozen after
What quick-frozen Loquat-Shaped Cake obtained after thawing.
8. the preparation method of loquat rice noodles according to claim 3, it is characterised in that the ground rice is by the way that rice is used
After warm water processes 8~12h, then obtained after drying operation after the polishing operation of powder beater and polishing.
9. the preparation method of the loquat rice noodles according to any one of claim 3 to 8, it is characterised in that load powder beater
Mixing time before carrying out rice noodles processing operation is at least 0.5h.
10. the preparation method of the loquat rice noodles according to any one of claim 3 to 8, it is characterised in that the loquat rice
The preparation method of line also includes the rice noodles that the powder beater is processed to obtain are dried or dried, and laggard drying or drying
Row packaging.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116098263A (en) * | 2022-11-09 | 2023-05-12 | 贵州黔漠枇杷食品有限公司 | Loquat noodles and preparation method thereof |
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| JP2007181447A (en) * | 2006-01-05 | 2007-07-19 | Yoshitaka Ito | Buckwheat noodle enriched in ingredient and method for producing the same |
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