CN108651837A - A kind of Lilium brownii var viridulum noodles - Google Patents
A kind of Lilium brownii var viridulum noodles Download PDFInfo
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- CN108651837A CN108651837A CN201710238728.1A CN201710238728A CN108651837A CN 108651837 A CN108651837 A CN 108651837A CN 201710238728 A CN201710238728 A CN 201710238728A CN 108651837 A CN108651837 A CN 108651837A
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- lily
- noodles
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- lilium brownii
- brownii var
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 29
- 235000015979 Lilium brownii var viridulum Nutrition 0.000 title claims abstract description 23
- 244000039138 Lilium brownii var. viridulum Species 0.000 title claims abstract description 23
- 241000234435 Lilium Species 0.000 claims abstract description 74
- 238000000034 method Methods 0.000 claims abstract description 18
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 14
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 239000002002 slurry Substances 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000012545 processing Methods 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000005096 rolling process Methods 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 12
- 206010033546 Pallor Diseases 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 230000035800 maturation Effects 0.000 claims description 10
- 239000004744 fabric Substances 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 6
- 206010027146 Melanoderma Diseases 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 5
- 238000003306 harvesting Methods 0.000 claims description 5
- 238000003801 milling Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 238000004537 pulping Methods 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 6
- 239000000843 powder Substances 0.000 description 4
- 210000004072 lung Anatomy 0.000 description 3
- 238000012797 qualification Methods 0.000 description 3
- 230000007958 sleep Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 206010013954 Dysphoria Diseases 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 2
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 2
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 2
- 230000002929 anti-fatigue Effects 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- 206010022437 insomnia Diseases 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229940116269 uric acid Drugs 0.000 description 2
- IAKHMKGGTNLKSZ-INIZCTEOSA-N (S)-colchicine Chemical compound C1([C@@H](NC(C)=O)CC2)=CC(=O)C(OC)=CC=C1C1=C2C=C(OC)C(OC)=C1OC IAKHMKGGTNLKSZ-INIZCTEOSA-N 0.000 description 1
- 244000070661 Bermuda lily Species 0.000 description 1
- 235000011889 Bermuda lily Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 206010057315 Daydreaming Diseases 0.000 description 1
- 201000005569 Gout Diseases 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 230000033558 biomineral tissue development Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 208000013116 chronic cough Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000005059 dormancy Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000000147 hypnotic effect Effects 0.000 description 1
- 230000007954 hypoxia Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 210000001539 phagocyte Anatomy 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000003860 sleep quality Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 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
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
Abstract
The present invention relates to a kind of Lilium brownii var viridulum noodles, are made by the raw material of following weight percent：Flour 60 70%, lily 18 25%, lotus root starch 10 15% and salt 1 1.2%.Production method includes：1) lily withers processing；2) lily goes suffering to manage；3) lily slurries processed；4) face processed.The present invention is processed into slurry face processed together with flour, lotus rhizome using fresh lily, not only avoids the loss of nutrition in lily processing, and is added to suitable lotus rhizome, by synergistic effect, improves the mouthfeel of noodles, enriches the nutritive value of noodles.The present invention withers by special, removes bitter and pulping process, remains the gloss of new fresh lily bulb, eliminates the bitter taste of fresh lily bulb, liquid is received in more conducively slurrying.By the dosage of each raw material of reasonable preparation, the noodles muscle degree and elasticity produced are good, and muddy soup is not easy to when boiling, and have light fragrant；Manufacturing process is not added with any additive, can be eaten for a long time, with health role.
Description
Technical field
The present invention relates to noodles processing fields, refer in particular to a kind of Lilium brownii var viridulum noodles.
Background technology
Lily is sweet in flavor, cold nature.Distributed in heart and lung channels have clearing heat and nourishing yin, moisten the lung and relieve the cough, feel at ease to allay excitement, enhance immune, beauty
Beauty treatment, it is antifatigue, protection stomach lining the effect of.Lily containing protein, fat, pantothenic acid, carrotene, a variety of alkaloids, calcium, phosphorus,
The nutrients such as iron.For dysphoria palpitates with fear, insomnia and dreamful sleep is absent-minded, chronic cough of deficiency lung, dysphoria palpitates with fear, insomnia and dreamful sleep, low-heat, steals
Sweat etc..Containing there are many nutriments, such as minerals, vitamin, these substances can promote body Nutrition and Metabolism, make machine in lily
Body is antifatigue, hypoxia-bearing capability enhances, while can remove internal harmful substance, slows down aging.Contain pectin and phosphorus in lily
Lipid material can protect stomach lining after taking, treat stomach trouble.Colchicin contained by lily can inhibit the proliferation of cancer cell, lead to
The effect for crossing the activity and phagocyte that inhibit leucocyte reduces the uric acid mineralization that uric acid is formed, plays and reduce inflammation rapidly,
The effect effectively relieved pain has protein, amino in auxiliary therapeutic action lily to the acute articular inflammation caused by gout breaking-out
The immunity of human body can be improved in acid and polysaccharide.Lily glycosides contained in lily plays the role of calm and hypnosis, has clear improvement and sleep
Dormancy acts on, and sleep quality can be improved.Lilium brownii var viridulum belongs to one kind in all multi items of lily, and main plantation is in Jiangxi, Hunan etc.
Ground, Lilium brownii var viridulum are improved seeds in bermuda lily and the best kind of nutrition.
Lilium brownii var viridulum can be eaten raw, can also xerophagia.Fresh lily bulb is mainly used for cooking various dish, and dried lily is mainly used for
Stew, Lilium brownii var viridulum also rarely have application in noodles processing field.CN104256368B discloses a kind of Lilium brownii var viridulum noodles and adds
Work method is somebody's turn to do using with flour, Lilium brownii var viridulum powder, konjaku powder, fern powder, edible salt and water by being processed into noodles
Method improves the added value of Lilium brownii var viridulum industry.But this method is used as using Lilium brownii var viridulum powder and processes raw material
Work produces, and lily more can use during drying such as smokes, bleaches at the techniques, can cause the stream of lily nutritional ingredient in this way
It loses, in some instances it may even be possible to which not rigorous due to process makes to generate some harmful substances in lily root flour, influences food peace
Entirely.
Invention content
The purpose of the present invention is being directed to disadvantage present in background technology and problem to be improved and innovated, a kind of dragon is provided
Tooth lily noodle.
The present invention is made by the raw material of following weight percent：Flour 60-70%, lily 18-25%, lotus root starch 10-
15% and salt 1-1.2%.
The optimum amount weight percent of each raw material is when present invention making：Flour 65%, lily 22%, 12% and of lotus root starch
Salt 1%.
The production method in the face is as follows in one of the embodiments,：
1, lily withers processing：By breaking into two with one's hands for one valve of new fresh lily bulb, one valve of harvest, the limb for blackspot of catching an illness, have is removed；
It takes the qualified lily limb of required ratio to spread to wither in the interior of ventilation on all sides, clean dried, indoor temperature is controlled in 23-25
DEG C, relative humidity in 65-70%, withering time is 18-20 hour.
2, lily goes suffering to manage：The fresh lily bulb to have withered is put into the brine of concentration 2-3% and is impregnated 4-5 hours, is pulled out
It cleans；It is primary that fresh lily bulb is put into blanching in boiling water again, is cooled down immediately with cold water after blanching drained and standby.
3, lily slurries processed：The new fresh lily bulb that upper step is handled well is put into food steamer and is steamed to 4-5 maturations, it is rapid cold after taking-up
But it drains；Again plus the water of 2-3 times of lily is put into togerther in milling apparatus with steamed lily and is ground into slurries；Then with leakage cloth
It is for use to collect filtrate for filtering 2-3 times.
4, face processed：Lily filtrate mixing that flour, lotus root starch, salt collects with upper step, agglomerating is weighed in proportion again, by dough
20min is stood, dough is then subjected to continuous rolling and there are at least 2 times faces with steering procedure in rolling, then by rolling
The face band crossed is cut after noodle press tabletting, and gained noodles carry out dry, cooling, packaging after maturation process.
The lily is fresh Lilium brownii var viridulum in one of the embodiments,.
The leakage cloth is the leakage cloth of 90-120 mesh in one of the embodiments,.
Advantages of the present invention and advantageous effect：
The present invention is processed into slurry face processed together with flour, lotus rhizome using fresh lily, not only avoids lily processing
The loss of middle nutrition, and it is added to suitable lotus rhizome, by synergistic effect, the mouthfeel of noodles is improved, face is enriched
The nutritive value of item.The present invention withers by special, removes bitter and pulping process, remains the gloss of new fresh lily bulb, eliminates
The bitter taste of fresh lily bulb, more conducively slurrying receive liquid.By the dosage of each raw material of reasonable preparation, the noodles muscle degree and elasticity produced
It is good, muddy soup is not easy to when boiling, and have light fragrant；Manufacturing process is not added with any additive, can be eaten for a long time, and has and protects
Strong effect.
Specific implementation mode
It is of the invention for ease of understanding, several embodiments of the present invention are shown below.But the present invention can be with many not
With form realize, however it is not limited to embodiment described herein.Make to this on the contrary, purpose of providing these embodiments is
The disclosure of invention is more thorough and comprehensive.
Unless otherwise defined, the skill of all technical and scientific terms used herein and the technical field of the present invention
The normally understood meaning of art personnel is identical.Term used in the description is intended merely to describe specifically to implement purpose, is not
It is intended to the limitation present invention.
Embodiment 1：
1, breaking into two with one's hands one valve of fresh Lilium brownii var viridulum, one valve of harvest removes the limb for blackspot of catching an illness, have.
2,22kg qualifications Lilium brownii var viridulum limb is spread withers in the interior of ventilation on all sides, clean dried, indoor temperature control
In 23 DEG C, relative humidity 65%, withering time is 18 hours.
3, the fresh lily bulb to have withered is put into the brine of concentration 2% and is impregnated 5 hours, pulled out clean；Fresh lily bulb is put again
It is primary to enter blanching in boiling water, is drained immediately with cold water cooling after blanching, it is spare.
4, the new fresh lily bulb that upper step is handled well is put into food steamer and is steamed to 4 maturations, cooling drains rapidly after taking-up；Again plus 3
The water of times lily is put into togerther in milling apparatus with steamed lily and is ground into slurries；Then 2 are filtered with the leakage cloth of 100 mesh
Time, filtrate is collected, for use.
5, lily filtrate mixing that flour 65kg, lotus root starch 12kg, salt 1kg collect with upper step, agglomerating is taken, dough is stood
Then dough is carried out continuous rolling and has 2 faces with steering procedure in rolling by 20min, the face band for then crossing rolling
It is cut after noodle press tabletting, gained noodles carry out dry, cooling, packaging after maturation process.
Embodiment 2：
1, breaking into two with one's hands one valve of fresh Lilium brownii var viridulum, one valve of harvest removes the limb for blackspot of catching an illness, have.
2,25kg qualifications Lilium brownii var viridulum limb is spread withers in the interior of ventilation on all sides, clean dried, indoor temperature control
In 25 DEG C, relative humidity 70%, withering time is 20 hours.
3, the fresh lily bulb to have withered is put into the brine of concentration 3% and is impregnated 4 hours, pulled out clean；Fresh lily bulb is put again
It is primary to enter blanching in boiling water, is drained immediately with cold water cooling after blanching, it is spare.
4, the new fresh lily bulb that upper step is handled well is put into food steamer and is steamed to 5 maturations, cooling drains rapidly after taking-up；Again plus 2
The water of times lily is put into togerther in milling apparatus with steamed lily and is ground into slurries；Then with the leakage cloth filter 23 of 120 mesh
Time, filtrate is collected, for use.
5, lily filtrate mixing that flour 65kg, lotus root starch 10kg, salt 1kg collect with upper step, agglomerating is taken, dough is stood
Then dough is carried out continuous rolling and has 2 faces with steering procedure in rolling by 20min, the face band for then crossing rolling
It is cut after noodle press tabletting, gained noodles carry out dry, cooling, packaging after maturation process.
Embodiment 3：
1, breaking into two with one's hands one valve of new fresh lily bulb, one valve of harvest removes the limb for blackspot of catching an illness, have.
2,18kg qualifications Lilium brownii var viridulum limb is spread withers in the interior of ventilation on all sides, clean dried, indoor temperature control
In 24 DEG C, relative humidity 68%, withering time is 20 hours.
3, the fresh lily bulb to have withered is put into the brine of concentration 2% and is impregnated 4 hours, pulled out clean；Fresh lily bulb is put again
It is primary to enter blanching in boiling water, is drained immediately with cold water cooling after blanching, it is spare.
4, the new fresh lily bulb that upper step is handled well is put into food steamer and is steamed to 5 maturations, cooling drains rapidly after taking-up；Again plus 3
The water of times lily is put into togerther in milling apparatus with steamed lily and is ground into slurries；Then with the leakage cloth filter 23 time of 90 mesh,
Filtrate is collected, for use.
5, lily filtrate mixing that flour 70kg, lotus root starch 12kg, salt 1.5kg collect with upper step, agglomerating is taken, dough is quiet
20min is set, dough is then subjected to continuous rolling and there are 2 faces with steering procedure in rolling, the face for then crossing rolling
Band is cut after noodle press tabletting, and gained noodles carry out dry, cooling, packaging after maturation process.
Embodiment of the present invention is only the description carried out to the preferred embodiment of the present invention, not to the present invention
Conception and scope is defined, and under the premise of not departing from design philosophy of the present invention, engineers and technicians are to this hair in this field
The all variations and modifications that bright technical solution is made should all fall into protection scope of the present invention, the claimed skill of the present invention
Art content has all been recorded in detail in the claims.
Claims (5)
1. a kind of Lilium brownii var viridulum noodles, it is characterised in that it is made by the raw material of following weight percent：
Flour 60-70%, lily 18-25%, lotus root starch 10-15% and salt 1-1.2%.
2. Lilium brownii var viridulum noodles according to claim 1, it is characterised in that it is made by the raw material of following weight percent
It forms：Flour 65%, lily 22%, lotus root starch 12% and salt 1%.
3. Lilium brownii var viridulum noodles according to claim 1 or 2, it is characterised in that the production method in the face is as follows：
1) lily withers processing：By breaking into two with one's hands for one valve of new fresh lily bulb, one valve of harvest, the limb for blackspot of catching an illness, have is removed；Take institute
Need the qualified lily limb of ratio to spread to wither in the interior of ventilation on all sides, clean dried, indoor temperature control 23-25 DEG C,
For relative humidity in 65-70%, withering time is 18-20 hour；
2) lily goes suffering to manage：The fresh lily bulb to have withered is put into the brine of concentration 2-3% and is impregnated 4-5 hours, is pulled out clean；
It is primary that fresh lily bulb is put into blanching in boiling water again, is cooled down immediately with cold water after blanching drained and standby；
3) lily slurries processed：The new fresh lily bulb that upper step is handled well is put into food steamer and is steamed to 4-5 maturations, cooling drip rapidly after taking-up
It is dry；Again plus the water of 2-3 times of lily is put into togerther in milling apparatus with steamed lily and is ground into slurries；Then with leakage cloth filtering
2-3 times, it is for use to collect filtrate；
4) face processed：It weighs lily filtrate mixing that flour, lotus root starch, salt collects with upper step, agglomerating in proportion again, dough is stood
Then dough is carried out continuous rolling and has at least 2 times faces with steering procedure in rolling, then crosses rolling by 20min
Face band is cut after noodle press tabletting, and gained noodles carry out dry, cooling, packaging after maturation process.
4. Lilium brownii var viridulum noodles according to claim 1 or 2, it is characterised in that the lily is fresh fossilia dentis mastodi hundred
It closes.
5. Lilium brownii var viridulum noodles according to claim 3, it is characterised in that the leakage cloth is the leakage cloth of 90-120 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710238728.1A CN108651837A (en) | 2017-04-01 | 2017-04-01 | A kind of Lilium brownii var viridulum noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710238728.1A CN108651837A (en) | 2017-04-01 | 2017-04-01 | A kind of Lilium brownii var viridulum noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108651837A true CN108651837A (en) | 2018-10-16 |
Family
ID=63783916
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710238728.1A Pending CN108651837A (en) | 2017-04-01 | 2017-04-01 | A kind of Lilium brownii var viridulum noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108651837A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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