CN107996993A - A kind of vegetable and fruit vermicelli and its manufacture craft rich in chlorophyll - Google Patents
A kind of vegetable and fruit vermicelli and its manufacture craft rich in chlorophyll Download PDFInfo
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- CN107996993A CN107996993A CN201711411589.4A CN201711411589A CN107996993A CN 107996993 A CN107996993 A CN 107996993A CN 201711411589 A CN201711411589 A CN 201711411589A CN 107996993 A CN107996993 A CN 107996993A
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- chlorophyll
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 91
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 86
- 229930002875 chlorophyll Natural products 0.000 title claims abstract description 61
- 235000019804 chlorophyll Nutrition 0.000 title claims abstract description 61
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 title claims abstract description 61
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 42
- 239000000843 powder Substances 0.000 claims abstract description 40
- 244000276331 Citrus maxima Species 0.000 claims abstract description 22
- 235000013305 food Nutrition 0.000 claims abstract description 22
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 235000001759 Citrus maxima Nutrition 0.000 claims abstract description 19
- 108010068370 Glutens Proteins 0.000 claims abstract description 16
- 235000021312 gluten Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000004108 freeze drying Methods 0.000 claims abstract description 10
- 239000000243 solution Substances 0.000 claims description 24
- 239000011812 mixed powder Substances 0.000 claims description 16
- 238000007654 immersion Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 235000012149 noodles Nutrition 0.000 abstract description 7
- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
- 241001391944 Commicarpus scandens Species 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 3
- 238000004040 coloring Methods 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000010422 painting Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a kind of vegetable and fruit vermicelli and its manufacture craft rich in chlorophyll, and the vermicelli are raw materials used to be formed by the component configuration of following parts by weight：100 130 parts by weight of vermicelli tailored flour, Gluten 7 13,10 22 parts by weight of green vegetable fruit, 0.1 0.13 parts by weight of food grade calcium carbonate, 24 parts by weight of shaddock peel rubber powder and salt; the production technology of the vermicelli is to protect solution treatment and freeze-drying to dry by chlorophyll after vegetable and fruit is shredded, while by carrying out noodle production again after uniformly mixing various raw materials.Noodles of the present invention are easy to be molded; it is not easy to break; it is tasty and refreshing to be easy to digest; when processing is rich in the vegetable and fruit of chlorophyll; solution treatment vegetable and fruit fritter is protected by chlorophyll and vegetable and fruit is freeze-dried by freeze-drying; further prevent the oxidation of vegetable and fruit Determination of Chlorophyll, during face processed by vegetable and fruit powder and flour and other additives mixeds it is uniform after be processed, avoid the non-uniform situation of colouring and occur.
Description
Technical field
The invention belongs to food production field, specifically, being related to a kind of vegetable and fruit vermicelli and its system rich in chlorophyll
Make technique.
Background technology
Vermicelli are also known as volume face, bobbin face, have had the history of 2000 in China, are a kind of traditional cuisines of China, by
In vermicelli cook conveniently, storage time length, therefore the welcome of many people is received, as the improvement of people's living standards, people
Requirement to vermicelli food is also higher and higher, when selecting food, can have wanting for higher to the appearance and nutrition of food at the same time
Ask.
Containing abundant nutriment and trace element in green vegetable fruit, there is tomato such as and hangs in present in the market
Face, carrot vermicelli, pumpkin vermicelli and various fine-dried vegetable noodles, but need to limit addition when producing the vermicelli of these types
Amount, otherwise can cause vermicelli easy fracture, hardly possible molding when producing vermicelli due to the formation that mucedin network can not consolidate
Problem, and the chlorophyll in vegetables is easily destroyed and causes the color of fine-dried vegetable noodles to become khaki, and outer light can not reach
To the requirement of people, existing fine-dried vegetable noodles are that vegetable is added in flour in production, and coloring so usually occurs not
Uniform phenomenon, causes vermicelli appearance not reach requirement, in order to solve problem described above, now provides following technical scheme.
The content of the invention
It is an object of the invention to provide a kind of vegetable and fruit vermicelli and its manufacture craft rich in chlorophyll.
The purpose of the present invention can be achieved through the following technical solutions：
A kind of vegetable and fruit vermicelli rich in chlorophyll, the powder for producing vermicelli are formed by the following raw material configuration:
Vermicelli tailored flour, Gluten, green vegetable fruit, food grade calcium carbonate, shaddock peel rubber powder and salt；
Specifically, it is formed by the raw material configuration of following parts by weight：Vermicelli tailored flour 100-130 parts by weight, Gluten 7-
13 parts by weight, green vegetable fruit 10-22 parts by weight, food grade calcium carbonate 0.1-0.13 parts by weight, shaddock peel rubber powder 2-4 weights
Measure part and salt.
A kind of manufacture craft of the vegetable and fruit vermicelli rich in chlorophyll, includes the following steps：
(1) green vegetable fruit of 10-22 parts by weight is weighed according to parts by weight, fritter is chopped into after being cleaned up,
The thickness of fritter is 0.5-1.5 centimetres, then adds in chlorophyll protection solution the vegetable and fruit after chopping and is soaked, is soaked
It is 20-60 seconds to steep the time；
(2) at 20-25 degrees Celsius after pulling the vegetable and fruit fritter in step (1) by immersion out chlorophyll protection liquid
Cooling is carried out under environment to drain, and removes the moisture on vegetable and fruit fritter surface；
(3) after the vegetable and fruit fritter that surface moisture is drained in step (2) is freeze-dried by freeze-drying,
100-140 mesh sieves are crossed after dry vegetable and fruit fritter is crushed and obtain the vegetable and fruit powder rich in chlorophyll；
(4) the food grade calcium carbonate of 0.1-0.13 parts by weight and the pomelo peel pectin of 2-4 parts by weight are weighed according to parts by weight
Powder, by food grade calcium carbonate and shaddock peel rubber powder cross after 100-140 mesh sieves with vegetable and fruit powder, Gluten 7-13 parts by weight
And vermicelli tailored flour 100-130 parts by weight are homogenously mixed together, and obtain mixed powder；
(5) 1-1.4 parts by weight salt is added in the mixed powder of every 100 parts by weight, salt adds mixing after being dissolved in water
In powder, finished product vermicelli product is obtained after knead dough, curing, roller sheet, slitting, drying, cut-out and packaging.
Further, the chlorophyll protection solution is containing 0.04% Zn2+With 0.02% NaSO3Mixed solution,
The pH value of chlorophyll protection solution is 6.5.
Further, the temperature during chlorophyll protection solution work is 95 degrees Celsius.
Beneficial effects of the present invention：The present invention provides a kind of vegetable and fruit vermicelli and its manufacture craft rich in chlorophyll,
By adding Gluten in flour, flour is more likely formed mucedin network, be easy to be molded, it is not easy to break, by face
Pomelo peel pectin is added in powder, makes noodles are more tasty and more refreshing to be easy to digest, when processing is rich in the vegetable and fruit of chlorophyll, passes through leaf
Green element protection solution treatment enables the small chlorophyll in the block of vegetable and fruit to be difficult to by oxidation stain, by freeze-drying to vegetable
Dish fruit is freeze-dried, and further prevents the oxidation of vegetable and fruit Determination of Chlorophyll, the vegetables water of the invention by that will obtain
Fruit powder is processed after obtaining mixed powder after being mixed directly with flour and other additives, avoids uneven cause of painting
The undesirable situation of appearance occurs.
Embodiment
The technical solution in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example is only part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this area is common
All other embodiment that technical staff is obtained without creative efforts, belongs to the model that the present invention protects
Enclose.
Embodiment 1：
A kind of vegetable and fruit vermicelli rich in chlorophyll, are formed by the following raw material configuration:
Vermicelli tailored flour, Gluten, green vegetable fruit, food grade calcium carbonate, shaddock peel rubber powder and salt；
Specifically, it is formed by the raw material configuration of following parts by weight：100 parts by weight of vermicelli tailored flour, 7 weight of Gluten
Part, 10 parts by weight of green vegetable fruit, 0.1 parts by weight of food grade calcium carbonate, 2 parts by weight of shaddock peel rubber powder and salt；
A kind of manufacture craft of the vegetable and fruit vermicelli rich in chlorophyll, includes the following steps：
(1) green vegetable fruit of 10 parts by weight is weighed according to parts by weight, fritter, fritter are chopped into after being cleaned up
Thickness be 0.5 centimetre, then by after chopping vegetable and fruit add chlorophyll protection solution in soaked, soaking time is
20 seconds；
(2) the vegetable and fruit fritter in step (1) by immersion is pulled out to the ring after chlorophyll protects liquid at 25 degrees Celsius
Cooling is carried out under border to drain, and removes the moisture on vegetable and fruit fritter surface；
(3) after the vegetable and fruit fritter that surface moisture is drained in step (2) is freeze-dried by freeze-drying,
100 mesh sieves are crossed after dry vegetable and fruit fritter is crushed and obtain the vegetable and fruit powder rich in chlorophyll；
(4) the food grade calcium carbonate of 0.1 parts by weight and the shaddock peel rubber powder of 2 parts by weight are weighed according to parts by weight, will be eaten
Crossed with level calcium carbonate with shaddock peel rubber powder special with vegetable and fruit powder, 7 parts by weight of Gluten and vermicelli after 100 mesh sieves
100 parts by weight of powder are homogenously mixed together, and obtain mixed powder, and wherein food grade calcium carbonate can further be protected during face processed
Protect chlorophyll；
(5) 1.2 parts by weight salt are added in the mixed powder of every 100 parts by weight, salt adds mixed powder after being dissolved in water
In, finished product vermicelli product is obtained after knead dough, curing, roller sheet, slitting, drying, cut-out and packaging.
Wherein, the chlorophyll protection solution is containing 0.04% Zn2+With 0.02% NaSO3Mixed solution, Ye Lv
The pH value of element protection solution is 6.5.
Wherein, the temperature during chlorophyll protection solution work is 95 degrees Celsius.
The knead dough during freeze-drying and face processed described in process, curing, roller sheet, slitting, dry, cut
Disconnected and packaging is existing customary technical operation, therefore no further details to be given herein.
Embodiment 2：
A kind of vegetable and fruit vermicelli rich in chlorophyll, are formed by the following raw material configuration:
Vermicelli tailored flour, Gluten, green vegetable fruit, food grade calcium carbonate, shaddock peel rubber powder and salt；
Specifically, it is formed by the raw material configuration of following parts by weight：130 parts by weight of vermicelli tailored flour, 13 weight of Gluten
Part, 22 parts by weight of green vegetable fruit, 0.13 parts by weight of food grade calcium carbonate, 4 parts by weight of shaddock peel rubber powder and salt；
A kind of manufacture craft of the vegetable and fruit vermicelli rich in chlorophyll, includes the following steps：
(1) green vegetable fruit of 22 parts by weight is weighed according to parts by weight, fritter, fritter are chopped into after being cleaned up
Thickness be 1.5 centimetres, then by after chopping vegetable and fruit add chlorophyll protection solution in soaked, soaking time is
60 seconds；
(2) the vegetable and fruit fritter in step (1) by immersion is pulled out to the ring after chlorophyll protects liquid at 20 degrees Celsius
Cooling is carried out under border to drain, and removes the moisture on vegetable and fruit fritter surface；
(3) after the vegetable and fruit fritter that surface moisture is drained in step (2) is freeze-dried by freeze-drying,
120 mesh sieves are crossed after dry vegetable and fruit fritter is crushed and obtain the vegetable and fruit powder rich in chlorophyll；
(4) the food grade calcium carbonate of 0.13 parts by weight and the shaddock peel rubber powder of 4 parts by weight are weighed according to parts by weight, will be eaten
Crossed with level calcium carbonate with shaddock peel rubber powder special with vegetable and fruit powder, 13 parts by weight of Gluten and vermicelli after 140 mesh sieves
130 parts by weight of powder are homogenously mixed together, and obtain mixed powder；
(5) 1.4 parts by weight salt are added in the mixed powder of every 100 parts by weight, salt adds mixed powder after being dissolved in water
In, finished product vermicelli product is obtained after knead dough, curing, roller sheet, slitting, drying, cut-out and packaging.
Further, the chlorophyll protection solution is containing 0.04% Zn2+With 0.02% NaSO3Mixed solution,
The pH value of chlorophyll protection solution is 6.5.
Further, the temperature during chlorophyll protection solution work is 95 degrees Celsius.
Embodiment 3：
A kind of vegetable and fruit vermicelli rich in chlorophyll, are formed by the following raw material configuration:
Vermicelli tailored flour, Gluten, green vegetable fruit, food grade calcium carbonate, shaddock peel rubber powder and salt；
Specifically, it is formed by the raw material configuration of following parts by weight：115 parts by weight of vermicelli tailored flour, 10 weight of Gluten
Part, 15 parts by weight of green vegetable fruit, 0.12 parts by weight of food grade calcium carbonate, 3 parts by weight of shaddock peel rubber powder and salt；
A kind of manufacture craft of the vegetable and fruit vermicelli rich in chlorophyll, includes the following steps：
(1) green vegetable fruit of 15 parts by weight is weighed according to parts by weight, fritter, fritter are chopped into after being cleaned up
Thickness be 1 centimetre, then by after chopping vegetable and fruit add chlorophyll protection solution in soaked, soaking time 40
Second；
(2) the vegetable and fruit fritter in step (1) by immersion is pulled out to the ring after chlorophyll protects liquid at 25 degrees Celsius
Cooling is carried out under border to drain, and removes the moisture on vegetable and fruit fritter surface；
(3) after the vegetable and fruit fritter that surface moisture is drained in step (2) is freeze-dried by freeze-drying,
120 mesh sieves are crossed after dry vegetable and fruit fritter is crushed and obtain the vegetable and fruit powder rich in chlorophyll；
(4) the food grade calcium carbonate of 0.12 parts by weight and the shaddock peel rubber powder of 3 parts by weight are weighed according to parts by weight, will be eaten
Crossed with level calcium carbonate with shaddock peel rubber powder special with vegetable and fruit powder, 10 parts by weight of Gluten and vermicelli after 120 mesh sieves
115 parts by weight of powder are homogenously mixed together, and obtain mixed powder；
(5) 1.3 parts by weight salt are added in the mixed powder of every 100 parts by weight, salt adds mixed powder after being dissolved in water
In, finished product vermicelli product is obtained after knead dough, curing, roller sheet, slitting, drying, cut-out and packaging.
Further, the chlorophyll protection solution is containing 0.04% Zn2+With 0.02% NaSO3Mixed solution,
The pH value of chlorophyll protection solution is 6.5.
Further, the temperature during chlorophyll protection solution work is 95 degrees Celsius.
The present invention provides a kind of vegetable and fruit vermicelli and its manufacture craft rich in chlorophyll, by adding paddy in flour
Protein powder, makes flour be more likely formed mucedin network, is easy to be molded, not easy to break, by adding pomelo peel pectin in flour,
Make noodles are more tasty and more refreshing to be easy to digest, when processing is rich in the vegetable and fruit of chlorophyll, protect solution treatment to make by chlorophyll
The small chlorophyll in the block of vegetable and fruit can be difficult to by oxidation stain, and it is dry to carry out freezing to vegetable and fruit by freeze-drying
It is dry, further prevent the oxidation of vegetable and fruit Determination of Chlorophyll, the present invention passes through the vegetable and fruit powder that will obtain and flour and other
Additive is processed after mixed powder is obtained after being mixed directly, and avoiding colouring uneven causes appearance undesirable
Situation occurs.
Present invention disclosed above preferred embodiment is only intended to help and illustrates the present invention.Preferred embodiment is not detailed
All details are described, are not limited the invention to the specific embodiments described.Obviously, according to the content of this specification,
It can make many modifications and variations.This specification is chosen and specifically describes these embodiments, is in order to preferably explain the present invention
Principle and practical application so that skilled artisan can be best understood by and utilize the present invention.The present invention is only
Limited by claims and its four corner and equivalent.
Claims (4)
1. a kind of vegetable and fruit vermicelli rich in chlorophyll, it is characterised in that formed by the raw material configuration of following parts by weight:Vermicelli
Tailored flour 100-130 parts by weight, Gluten 7-13, green vegetable fruit 10-22 parts by weight, food grade calcium carbonate 0.1-0.13 weights
Measure part, shaddock peel rubber powder 2-4 parts by weight and salt.
2. a kind of manufacture craft of the vegetable and fruit vermicelli rich in chlorophyll, it is characterised in that include the following steps：
(1) green vegetable fruit of 10-22 parts by weight is weighed according to parts by weight, fritter, fritter are chopped into after being cleaned up
Thickness be 0.5-1.5 centimetres, then the vegetable and fruit after chopping is added in chlorophyll protection solution and is soaked, during immersion
Between be 20-60 seconds；
(2) the vegetable and fruit fritter in step (1) by immersion is pulled out to the environment after chlorophyll protects liquid at 20-25 degrees Celsius
Under carry out cooling and drain, remove the moisture on vegetable and fruit fritter surface；
(3), will be dry after the vegetable and fruit fritter that surface moisture is drained in step (2) is freeze-dried by freeze-drying
Dry vegetable and fruit fritter crosses 100-140 mesh sieves after crushing and obtains the vegetable and fruit powder rich in chlorophyll；
(4) the food grade calcium carbonate of 0.1-0.13 parts by weight and the shaddock peel rubber powder of 2-4 parts by weight are weighed according to parts by weight, will
Food grade calcium carbonate and shaddock peel rubber powder cross after 100-140 mesh sieves with vegetable and fruit powder, Gluten and vermicelli tailored flour
It is homogenously mixed together, obtains mixed powder；
(5) 1-1.4 parts by weight salt is added in the mixed powder of every 100 parts by weight, salt is added in mixed powder after being dissolved in water,
Finished product vermicelli product is obtained after knead dough, curing, roller sheet, slitting, drying, cut-out and packaging.
A kind of 3. manufacture craft of vegetable and fruit vermicelli rich in chlorophyll according to claim 2, it is characterised in that institute
It is containing 0.04% Zn to state chlorophyll protection solution2+With 0.02% NaSO3Mixed solution, chlorophyll protect solution pH value
For 6.5.
A kind of 4. manufacture craft of vegetable and fruit vermicelli rich in chlorophyll according to claim 2, it is characterised in that institute
Temperature when stating chlorophyll protection solution work is 95 degrees Celsius.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711411589.4A CN107996993A (en) | 2017-12-23 | 2017-12-23 | A kind of vegetable and fruit vermicelli and its manufacture craft rich in chlorophyll |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711411589.4A CN107996993A (en) | 2017-12-23 | 2017-12-23 | A kind of vegetable and fruit vermicelli and its manufacture craft rich in chlorophyll |
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| Publication Number | Publication Date |
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| CN107996993A true CN107996993A (en) | 2018-05-08 |
Family
ID=62060911
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| CN201711411589.4A Pending CN107996993A (en) | 2017-12-23 | 2017-12-23 | A kind of vegetable and fruit vermicelli and its manufacture craft rich in chlorophyll |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110236105A (en) * | 2019-07-29 | 2019-09-17 | 颍上县世菊食品有限公司 | A kind of preparation method of selenium-enriched fine dried noodles |
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| CN107114681A (en) * | 2017-06-27 | 2017-09-01 | 江苏云雪粮油科技实业有限公司 | A kind of yellow vermicelli rich in carrotene and preparation method thereof |
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