CN108208571A - Vegetable noodles - Google Patents
Vegetable noodles Download PDFInfo
- Publication number
- CN108208571A CN108208571A CN201810049055.XA CN201810049055A CN108208571A CN 108208571 A CN108208571 A CN 108208571A CN 201810049055 A CN201810049055 A CN 201810049055A CN 108208571 A CN108208571 A CN 108208571A
- Authority
- CN
- China
- Prior art keywords
- noodles
- vegetable
- vegetables
- dough
- mass parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 45
- 235000012149 noodles Nutrition 0.000 title claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 11
- 235000020339 pu-erh tea Nutrition 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 230000018044 dehydration Effects 0.000 claims description 7
- 238000006297 dehydration reaction Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 4
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 9
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 abstract description 7
- 238000001035 drying Methods 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 4
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
Vegetable noodles are related to field of food, especially a kind of to pass through low temperature drying, retaining food product nutriment, the vegetable noodles in raising food preserving time limit.The vegetable noodles of the present invention, by clean, be beaten, dry, beat powder, knead dough, curing and slitting and etc. it is obtained.The vegetable noodles of the present invention, can be in the case where not destroying vegetable nutrient using low temperature drying vegetables, largely it is dehydrated, dehydrating effect is good or even can also keep the color of vegetables itself, greatly improves the shelf-life, add in Pu'er tea component simultaneously, not only so that containing tealeaves fragrance in noodles, moreover it is possible to the nutriment of Pu'er tea is mixed into, in noodles, the fragrance of vegetables and Pu'er tea is added in, improves the eating mouth feel of noodles.
Description
Technical field
The present invention relates to field of food, especially a kind of by low temperature drying, retaining food product nutriment improves food and protects
The vegetable noodles in matter time limit.
Background technology
It is the important channel of human intake's vitamin and various trace elements containing a large amount of nutriment in vegetables, but
It is to contain large quantity of moisture in vegetables, it is very easy corrupt, rotten, it is not easy to store, and due to the presence of moisture, lead for a long time
It causes its volume larger, needs to occupy a large amount of space in storage, be unfavorable for amount transport.
A kind of flour with cereal or beans of noodles adds water mill into dough, later or pressure or the system of rolling or stretch cut again in flakes or
Pressure or using rubbing with the hands, drawing, the means such as pinching, is made strip, most afterwards through boiling, frying, a kind of braised, the fried food formed.Existing face
Item, difference are embodied on cooking method, and noodles have no too many new meaning in itself, do not cause the appetite of consumer.
Invention content
The problem of being exactly that existing sensory of noodles is single, not causing consumer's appetite to be solved by this invention, provide one kind
Pass through low temperature drying, retaining food product nutriment, the vegetable noodles in raising food preserving time limit.
The vegetable noodles of the present invention, it is characterised in that the noodles are made by following steps：
1）Cleaning：Fresh vegetables being put into cleaning equipment, injected clear water, the clear water water surface is not less than the peak that vegetables are placed,
Vibration washing is carried out using electromagnetic wave of the vibration frequency in 300MHz ~ 300GHz, is cleaned 1 hour；
2）Mashing：Take step 1）100 mass parts of vegetables after middle cleaning add in 2 mass parts Pu'er teas, blender are put into after mixing
Middle stirring obtains mixing juice；
3）It is dry：By step 2）Obtained mixing juice is put into -40 DEG C of vacuum environments and is dehydrated 16-24 hours, and dehydration rate reaches
97%, obtain solids；
4）Beat powder：By step 3）In obtained solids, be put into reducing mechanism and be crushed to 200 mesh, obtain Vegetable powder；
5）Knead dough：25 mass parts clear water and 5 mass parts Vegetable powders are added in 95 mass parts flour, be put into dough mixing machine stir and
15-20 minutes face time, 30 DEG C are during which maintained the temperature at, obtains dough；
6）Curing：Dough is put into low-speed mixer and is stirred 15 minutes, the mixing speed of low-speed mixer is 8 revs/min, pressure
It is hung 15 minutes after slabbing, you can obtain dough sheet after curing；
7）Slitting：Dough sheet is cut into strip, you can obtain vegetable noodles.
Cleaning method in this technical process relative to Conventional cleaning methods, can go agriculture residual with water-saving 40-45%, decontamination
Effect improve 95%, while the scavenging period of about half can also be saved；Vegetables and Pu'er tea are stirred together for into juice, then
Juice is put into frozen drying, dehydration is more abundant, will not change the nutrition in vegetables and color, the vegetables of usual 100kg,
It is only 2-5kg after dehydration, additionally it is possible to increase substantially the shelf-life to 2 years, the mixing juice by dehydration, after breaking into powder
It adds in conventional noodles, utilizes conventional noodles manufacture craft, you can obtain vegetable noodles, when eating, vegetables are mixed in noodles
Fragrance and taste improve the eating mouth feel of noodles.
The vegetable noodles of the present invention using low temperature drying vegetables, can carry out big in the case where not destroying vegetable nutrient
Amount dehydration, dehydrating effect is good or even can also keep the color of vegetables itself, greatly improves the shelf-life, at the same add in Pu'er tea into
Point, not only so that containing tealeaves fragrance in noodles, moreover it is possible to be mixed into the nutriment of Pu'er tea, in noodles, add in vegetables and general
The fragrance of Pu'er tea tea improves the eating mouth feel of noodles.
Specific embodiment
Embodiment 1：A kind of vegetable noodles, are made by following steps：
1）Cleaning：Fresh vegetables being put into cleaning equipment, injected clear water, the clear water water surface is not less than the peak that vegetables are placed,
Vibration washing is carried out using electromagnetic wave of the vibration frequency in 300MHz ~ 300GHz, is cleaned 1 hour；
2）Mashing：Take step 1）100 mass parts of vegetables after middle cleaning add in 2 mass parts Pu'er teas, blender are put into after mixing
Middle stirring obtains mixing juice；
3）It is dry：By step 2）Obtained mixing juice is put into -40 DEG C of vacuum environments and is dehydrated 16-24 hours, and dehydration rate reaches
97%, obtain solids；
4）Beat powder：By step 3）In obtained solids, be put into reducing mechanism and be crushed to 200 mesh, obtain Vegetable powder；
5）Knead dough：25 mass parts clear water and 5 mass parts Vegetable powders are added in 95 mass parts flour, be put into dough mixing machine stir and
15-20 minutes face time, 30 DEG C are during which maintained the temperature at, obtains dough；
6）Curing：Dough is put into low-speed mixer and is stirred 15 minutes, the mixing speed of low-speed mixer is 8 revs/min, pressure
It is hung 15 minutes after slabbing, you can obtain dough sheet after curing；
7）Slitting：Dough sheet is cut into strip, you can obtain vegetable noodles.
Claims (1)
1. a kind of vegetable noodles, it is characterised in that the noodles are made by following steps：
1）Cleaning：Fresh vegetables being put into cleaning equipment, injected clear water, the clear water water surface is not less than the peak that vegetables are placed,
Vibration washing is carried out using electromagnetic wave of the vibration frequency in 300MHz ~ 300GHz, is cleaned 1 hour；
2）Mashing：Take step 1）100 mass parts of vegetables after middle cleaning add in 2 mass parts Pu'er teas, blender are put into after mixing
Middle stirring obtains mixing juice；
3）It is dry：By step 2）Obtained mixing juice is put into -40 DEG C of vacuum environments and is dehydrated 16-24 hours, and dehydration rate reaches
97%, obtain solids；
4）Beat powder：By step 3）In obtained solids, be put into reducing mechanism and be crushed to 200 mesh, obtain Vegetable powder；
5）Knead dough：25 mass parts clear water and 5 mass parts Vegetable powders are added in 95 mass parts flour, be put into dough mixing machine stir and
15-20 minutes face time, 30 DEG C are during which maintained the temperature at, obtains dough；
6）Curing：Dough is put into low-speed mixer and is stirred 15 minutes, the mixing speed of low-speed mixer is 8 revs/min, pressure
It is hung 15 minutes after slabbing, you can obtain dough sheet after curing；
7）Slitting：Dough sheet is cut into strip, you can obtain vegetable noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810049055.XA CN108208571A (en) | 2018-01-18 | 2018-01-18 | Vegetable noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810049055.XA CN108208571A (en) | 2018-01-18 | 2018-01-18 | Vegetable noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108208571A true CN108208571A (en) | 2018-06-29 |
Family
ID=62667911
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810049055.XA Pending CN108208571A (en) | 2018-01-18 | 2018-01-18 | Vegetable noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108208571A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT201900012522A1 (en) | 2019-07-22 | 2021-01-22 | Barilla Flli G & R | Process for the production of a nest-shaped food product comprising strips of a dried vegetable and related product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104116045A (en) * | 2014-06-25 | 2014-10-29 | 于兴俊 | Psophocarpus tetragonolobus health noodles and preparation method thereof |
| CN104938944A (en) * | 2015-05-21 | 2015-09-30 | 安徽佛子岭面业有限公司 | Nutritional noodles for children and production technology thereof |
| CN107410973A (en) * | 2017-09-12 | 2017-12-01 | 云南牧工商茶叶进出口股份有限公司 | Fresh-keeping fruit and vegetable is compressed in the production of cryogenic temperature freezing drying equipment |
-
2018
- 2018-01-18 CN CN201810049055.XA patent/CN108208571A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104116045A (en) * | 2014-06-25 | 2014-10-29 | 于兴俊 | Psophocarpus tetragonolobus health noodles and preparation method thereof |
| CN104938944A (en) * | 2015-05-21 | 2015-09-30 | 安徽佛子岭面业有限公司 | Nutritional noodles for children and production technology thereof |
| CN107410973A (en) * | 2017-09-12 | 2017-12-01 | 云南牧工商茶叶进出口股份有限公司 | Fresh-keeping fruit and vegetable is compressed in the production of cryogenic temperature freezing drying equipment |
Non-Patent Citations (1)
| Title |
|---|
| 徐秋水编著: "《各类面条生产技术》", 31 July 1988, 中国食品出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT201900012522A1 (en) | 2019-07-22 | 2021-01-22 | Barilla Flli G & R | Process for the production of a nest-shaped food product comprising strips of a dried vegetable and related product |
| EP3769625A1 (en) | 2019-07-22 | 2021-01-27 | BARILLA G. e R. Fratelli S.p.A. | Process for the production of a nest-shaped food product comprising strips of a dried vegetable and associated product |
| US11178891B2 (en) | 2019-07-22 | 2021-11-23 | Barilla G. E R. Fratelli S.P.A. | Process for the production of a nest-shaped food product comprising strips of a dried vegetable and associated product |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180629 |
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| RJ01 | Rejection of invention patent application after publication |