CN108902732A - A kind of blueness juice noodles and preparation method thereof - Google Patents
A kind of blueness juice noodles and preparation method thereof Download PDFInfo
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- CN108902732A CN108902732A CN201810659104.1A CN201810659104A CN108902732A CN 108902732 A CN108902732 A CN 108902732A CN 201810659104 A CN201810659104 A CN 201810659104A CN 108902732 A CN108902732 A CN 108902732A
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- green juice
- flour
- noodles
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- 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
- A23L19/115—Konjak; Konntaku
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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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
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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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Abstract
The invention belongs to quick-frozen food applied technical fields, specifically disclose a kind of green juice noodles, it is made of raw material by following parts by weight, green juice powder 2.5kg-5kg, wheat flour 100kg-150kg, Gluten 2kg-4kg, konjaku flour 1kg-3kg, edible salt 2kg-4kg, pure water 36kg-70kg；Preparation method includes the following steps that green juice powder, wheat flour, pure water are passed through dough mixing machine mixing and face by step (1) according to the proportion.Step（2）Mix Gluten, konjaku flour, edible salt.Step（3）By the flour cake curing of step 2, calendering operation.Step（4）It scalds and boils, cools down quick-frozen, be packed and stored.A kind of beneficial effect of green juice noodles of the invention and preparation method thereof is：1, this product is convenient, and it can be served within 1 minute for cooking；2, this product applies green juice powder, has strong green juice flavor；3, this product adds green juice and konjaku flour, has health slimming effect；4, this product large-scale production can effectively apply a large amount of wheat products, promote agricultural and economic development.
Description
Technical field
The invention belongs to quick-frozen food technical fields, more particularly, to a kind of green juice noodles and preparation method thereof.
Background technique
China's Chinese medicine recognizes the nutritive and medicinal value of barley and wheat very early, and the Tang Dynasty Chen Cangqi is write《Bencao Shiyi》
Though original work is scattered and lost already, the nutrition and medicinal description about barley and wheat seed and wheat seeding are in Li Shizhen of the Ming Dynasty《Herbal guiding principle
Mesh》Middle many places reference.《Compendium of Materia Medica》Claim, the barley and wheat autumn planting winter is long, and the show summer in spring is real, the gas with neutralization when four, therefore is five cereals
It is expensive；Wheat (seed) is sweet in flavor, slightly cold, nontoxic, and except visitor's heat, only polydipsia swallows dry, diuresis, nourishing the liver gas, leak-stopping blood rudder blood；Wheat
Seedling acrid flavour is trembled with fear, nontoxic；It mashes and drinks the wine poison sudden-heat that can disappear, wine subcutaneous ulcer mesh Huang process day, liquor filter clothes can solve disease due to noxious agents produced by various parasites；Furthermore it can also remove
Disease is fanatic when unhappiness, solution, moves back chest diaphragm heat, and sharp small intestine makees fine powder what for beneficial color；Barley (seed) taste is salty, warm, slightly cold, nontoxic,
Long for five cereals, long term usage is pleasant, can quench one's thirst except heat, tonifying qi and regulating middle energizer；Barley seedling diuresis can take daily, the eleventh month of the lunar calendar appearance brothers pestle juice day
Chapped chilblain, can liquor wash it.
In the 1960s, the famous doctor of medicine reed original meaning show of Japan, unfortunate to send out after he is dedicated to drug research for many years
Raw mercury poisoning, he expects ancient traditional Chinese medicine, but tastes all of hundred medicines, and effect is still bad, and from this, he begins one's study theory of traditional Chinese medical science, grinds
Study carefully natural food, especially plant, he thinks that greens are most functions of detoxification, and therefore, he is from a large amount of green plantss
150 kinds are filtered out, is tasted one by one after being squeezed into juice, then do constituent analysis, as a result, it has been found that barley seedling is the most prominent, then he starts
Adhere to taking daily, the symptom occurred less than half a year poisoning all disappears, and has restored original health, research is thought, barley seedling
Containing a large amount of organized enzyme and chlorophyll, and chlorophyll has extremely strong function of detoxification.
Green juice be using the tender seedling of wheat as raw material, under certain temperature and pressure, extracted through high-tech cell wall breaking technology and
At, and its ecosystem is kept, the protein content of functional food made of concentrated, drying, green juice is much higher than common fruits and vegetables
In protein be 1.6 times of beef, 4.2 times of rice, tens of content also above common fruits and vegetables of dietary fiber in green juice
Times.Micronutrient in green juice be also it is quite abundant, it is more than 6.5 times of egg that the content of microorganism A is especially high, is vegetables
More than 3 times of the middle higher spinach of vitamin A content.Also relatively listed food is high for vitamin B1, and vitamin B2 is also higher, vitamin C
Though also above many fruits and vegetables being 2.3 times of citrus not as good as Vitamin C content fresh dates abundant in fruit, being spinach
2 times.Vitamin E is especially high, is 5.8 times of the higher egg of content of vitamin E.Content of mineral substances is also very rich, and potassium contains
Amount is 7.4 times of spinach, 6.1 times of fresh dates, content of magnesium be 4.3 times of spinach, calcium content is 2.8 times of spinach, the 1.8 of cow's milk
Again, iron content is 6.5 times, 62.7 times of cow's milk, 5.7 times of beef of spinach；Zn content is 2.85 times of beef, spinach
15.9 times, 7.9 times of rice.The idealized model of FAO/WHO, the preferable gal4 amino acid group of quality become must amino acid/
For total amino acid 40% or so, it is the preferable protein of quality that green juice, which is 46.84%,.Lysine is the first of cereal crops
Limiting amino acid, but be not that the limiting amino acid of green juice is sulfur-containing amino acid, and the amino acid of tryptophan in wheat seeding
Score highest.
From the basic nutrition element of these rich contents, the nutritive value of green juice has some idea of, the function of these nutrients
It is proved extensively, such as protein is necessary to growth in humans, dietary fiber can prevent constipation；Vitamin A can be with
Prevent yctalopia；Vitamin B1 can strengthen nervous function, prevent athlete's foot；Vitamin B2 maintains oral cavity and alimentary canal viscous
Film health；Vitamin C can strengthen immunity, prevent septicemia；Vitamin E can be anti-oxidant, prevents aging, promotes sex hormone
Secretion etc..Potassium is able to maintain that human acid-base balance, and magnesium participates in the reaction of many enzymes of collective, the excitement for inhibiting nerve, muscle to pass to
Property；Calcium is the skeletogenous element of structure, can prevent osteoporosis；Iron is one of the important source material for synthesizing hemoglobin；Zinc energy
Enough enhance brain cell vigor and strengthen immunity etc..Selenium also rich in wheat seeding：Selenium is glutathione peroxidase
(GSH-Px) component part, the redox reaction of GSH-Px catalysed reductive glutathione (GSH) and peroxide, so
Antioxidation can be played, free radical scavenger is important.Organic selenium can understand interior free yl, exclude vivotoxin, resist
Oxidation can effectively inhibit the generation of lipid peroxide to prevent blood clot, remove cholesterol, enhance immune function of human body, prevent sugar
Disease, cataract, cardiovascular and cerebrovascular disease are urinated, hepatopathy is prevented and treated, protects liver.
Contain several hundred kinds of active enzymes in green juice, wherein important has：Superoxide dismutase (SOD), cell color
Plain oxidizing ferment, lipase, protease, amylase, catalase, nitrogen base oxygenase, aspartate transaminase etc..These enzymes can be with
Human body is helped to eliminate oxygen radical, augment nutritional digestion and absorption, decomposition vivotoxin etc., therefore more edible green juice can be with beauty, in advance
Anti-cancer, anti-aging eliminate pharmaceuticals public hazards, reduce the contents of metals in vivo such as lead, mercury.
By the processes such as finish in time, a large amount of chlorophyll in green juice can be kept in processing finished product.Plant chlorophyll
Times be known as " green blood ", the chemical structure of chlorophyll and human body ferroheme is closely similar, core be by porphines band not
With side chain after the porphyrin based compound that is formed, it is considered that, after chlorophyll enters human body, magnesium ion in molecule can by iron from
Son cements out, and is directly becoming ferroheme, becomes a part of blood of human body.It is poor that medical practice shows that chlorophyll can treat
Mass formed by blood stasis increases erythrocyte number and oxygen carrier amount, enhances the metabolism of cell, decomposes and eliminates the patch on vascular wall, eliminate
Toxin purifies blood；With stronger anti-inflammatory analgesic action, alleviate pain caused by pancreatitis, arthritis, myotenositis etc.；It is right
The various verifyings such as toothache, stomachache, the suppurative edge of a knife have good anti-inflammatory analgesic action；Accelerate operation, skin wound and certain
Metainfective rehabilitation；Its distinctive deodorizing effect is clinically widely recognized as again, such as body odor, underarm odor, halitosis；Blood lipid is reduced,
Blood pressure is adjusted, the deposits such as blood vessel cholesterol can be removed, softens blood vessel, prevents and treats artery sclerosis and artery sclerosis
The cardiovascular and cerebrovascular diseases such as caused hypertension, cerebral thrombosis, myocardial infarction.
In addition, being can extract from barley leaves to various active substance, such as 6 '-sinapoylsaponarin, 4 '-
Glucosyl-6 '-sinapoylsaponarin, 6 '-Feruloysaponatin, these active materials all have same vitamin
The identical function of E has many pharmacological actions, such as anti-oxidant, anti-inflammatory, anti-mutagenesis, antiallergy characteristic, it has been investigated that,
Green juice mainly has 5 aspect effects：1. weight reducing, anti-obesity；2. reducing harmful substance-lipid peroxide, glycerol three in blood
Ester and cholesterol level；3. improving the content of benefit materials high-density lipoprotein and SOD enzyme in blood；4. it is glutinous to stomach to reduce alcohol
The damage of film；5. antifatigue, enhancing physical strength.
Therefore, based on the above issues, the present invention provides a kind of green juice noodles and preparation method thereof.
Summary of the invention
Goal of the invention：The object of the present invention is to provide a kind of green juice noodles and preparation method thereof, and the finished product of preparation has dense
Strongly fragrant green juice flavor adds green juice and konjaku flour, has health slimming effect.
Technical solution：An aspect of of the present present invention provides a kind of green juice noodles, is made of raw material by following parts by weight, green juice
It is powder 2.5kg-5kg, wheat flour 100kg-150kg, Gluten 2kg-4kg, konjaku flour 1kg- 3kg, edible salt 2kg-4kg, pure
Water 36kg-70kg.
The technical program, it is made of raw material by following parts by weight, green juice powder 2.8kg-4.5kg, wheat flour 110kg-
140kg, Gluten 2.5kg-3.8kg, konjaku flour 1.5kg-2.8kg, edible salt 2.2kg- 3.5kg, pure water 40kg-65kg.
Another aspect of the present invention provides a kind of preparation method of green juice noodles, includes the following steps, step (1) will be green
Juice powder, wheat flour, pure water pass through dough mixing machine mixing and face according to the proportion, wherein green juice powder and wheat flour are first passed through stirring
Machine is mixed evenly, and is mixed 10-20 minutes, recycles dough mixing machine that pure water is added and carries out and face operation, time 30-
40 minutes.Green juice powder, wheat flour after step (2) mixing and face, being first placed on room temperature is 10 degrees Celsius -20 degrees Celsius, humidity
It is indoor 10-20 minutes of 25%-35%, then plays back to dough mixing machine and the Gluten for being uniformly mixed proportion is added, konjaku flour, eats
Salt, wherein Gluten, konjaku flour, edible salt are mixed evenly by blender, and incorporation time is 10-15 minutes.Step
(3) flour cake of step 2 is cured by aging machine, calender is recycled to carry out calendering operation.Step (4) first will calendering
The noodles of machine calendering formation, which scald using boiling machine, boils operation, then carries out cooling speed by instant freezer to the noodles scalded after boiling
Freeze, is finally packed and stored.
The technical program, in the step (3) and step (4) curing, calendering, scald boil, before quick-frozen and storage it is logical
The detector for crossing model FT-860 carries out foreign body detecting.
The technical program, the green juice powder, first by yong barley leaves cleaning, drying, cleaning water temperature is that 10-20 is Celsius
Degree, drying temperature is 20 degrees Celsius -35 degrees Celsius, humidity 40%-60%, then is crushed by pulverizer, grinding time
- 40 minutes 20 minutes, mesh number 120-180 recycle the flour dewaterer of model SS75 to carry out dewatering operation, and the time is
15-30 minutes, finally using model CT-C-1 air drier carry out heated-air drying operation, drying temperature be 50 degrees Celsius-
70 degrees Celsius, the time is 10- 20 minutes.
The technical program, the pure water carries out sand filtration processing, recycling type first with the sand filtration of model ZDSG
Number carbon filter processing is carried out for the vertical carbon filter tank of QZL, then go to remove water by the RO membrane filter of model HO-RO-75
Soft water is finally made in calcium and magnesium ion.
The technical program, the blueness juice noodles via 100 DEG C after boiling system one minute it is edible, there is strong green juice
Flavor.
Compared with prior art, a kind of beneficial effect of green juice noodles of the invention and preparation method thereof is：1, this product
Convenient, it can be served within 1 minute for cooking；2, this product applies green juice powder, has strong green juice flavor；3, this product addition is green
Juice and konjaku flour have health slimming effect；4, this product large-scale production can effectively apply a large amount of wheat products, promote it is agriculture and
Economic development.
Detailed description of the invention
Fig. 1 is a kind of freezing Storage test structure schematic diagram of green juice noodles finished product of the present invention.
Specific embodiment
Combined with specific embodiments below, the present invention is furture elucidated.
Embodiment one
The present invention provides a kind of green juice noodles, is made of raw material by following parts by weight, green juice powder 2.5kg- 5kg, wheat
Powder 100kg-150kg, Gluten 2kg-4kg, konjaku flour 1kg-3kg, edible salt 2kg- 4kg, pure water 36kg-70kg.
The preparation method of green juice noodles of the invention, includes the following steps, step (1) is by green juice powder, wheat flour, pure water
Pass through dough mixing machine mixing and face according to the proportion, wherein green juice powder and wheat flour are mixed evenly by blender first, mixed
Stirring 10-20 minutes, recycling dough mixing machine to be added, pure water carries out and face operation, time are 30-40 minutes.Step (2) mixing
With green juice powder, the wheat flour behind face, it is first placed on the interior that room temperature is 10 degrees Celsius -20 degrees Celsius, humidity is 25%-35%
10-20 minutes, then play back to dough mixing machine and the Gluten for being uniformly mixed proportion, konjaku flour, edible salt is added, wherein Gluten, evil spirit
Taro powder, edible salt are mixed evenly by blender, and incorporation time is 10-15 minutes.Step (3) leads to the flour cake of step 2
Overcuring machine is cured, and calender is recycled to carry out calendering operation.Step (4) is first by the noodles benefit of calender calendering formation
Scald with boiling machine and boil operation, then the noodles scalded after boiling by instant freezer cool down quick-frozen, is finally packed and stored.
It is further preferred that in the step (3) and step (4) curing, calendering, scald boil, before quick-frozen and storage it is logical
The detector for crossing model FT-860 carries out foreign body detecting；The green juice powder, first by yong barley leaves cleaning, dry, ejected wash water
Temperature is 10-20 degrees Celsius, and drying temperature is 20 degrees Celsius -35 degrees Celsius, humidity 40%-60%, then passes through pulverizer progress
It crushes, grinding time -40 minutes 20 minutes, mesh number 120-180, the flour dewaterer of recycling model SS75 is dehydrated
Operation, time are 15-30 minutes, finally carry out heated-air drying operation, drying temperature using model CT-C-1 air drier
It is 50 degrees Celsius -70 degrees Celsius, the time is 10-20 minutes；The pure water is carried out first with the sand filtration of model ZDSG
Sand filtration processing recycles the vertical carbon filter tank of model QZL to carry out carbon filter processing, then passes through the RO film mistake of model HO-RO-75
Filter goes the calcium and magnesium ion in water removal, and soft water is finally made；The blueness juice noodles via 100 DEG C after boiling system one minute it is edible
With with strong green juice flavor.
Embodiment two
The present invention provides a kind of green juice noodles, is made of raw material by following parts by weight, green juice powder 2.8kg- 4.5kg, small
Flour 110kg-140kg, Gluten 2.5kg-3.8kg, konjaku flour 1.5kg-2.8kg, edible salt 2.2kg-3.5kg, pure water
40kg-65kg。
The preparation method of green juice noodles of the invention, includes the following steps, step (1) is by green juice powder, wheat flour, pure water
Pass through dough mixing machine mixing and face according to the proportion, wherein green juice powder and wheat flour are mixed evenly by blender first, mixed
Stirring 10-20 minutes, recycling dough mixing machine to be added, pure water carries out and face operation, time are 30-40 minutes.Step (2) mixing
With green juice powder, the wheat flour behind face, it is first placed on the interior that room temperature is 10 degrees Celsius -20 degrees Celsius, humidity is 25%-35%
10-20 minutes, then play back to dough mixing machine and the Gluten for being uniformly mixed proportion, konjaku flour, edible salt is added, wherein Gluten, evil spirit
Taro powder, edible salt are mixed evenly by blender, and incorporation time is 10-15 minutes.Step (3) leads to the flour cake of step 2
Overcuring machine is cured, and calender is recycled to carry out calendering operation.Step (4) is first by the noodles benefit of calender calendering formation
Scald with boiling machine and boil operation, then the noodles scalded after boiling by instant freezer cool down quick-frozen, is finally packed and stored.
It is further preferred that in the step (3) and step (4) curing, calendering, scald boil, before quick-frozen and storage it is logical
The detector for crossing model FT-860 carries out foreign body detecting；The green juice powder, first by yong barley leaves cleaning, dry, ejected wash water
Temperature is 10-20 degrees Celsius, and drying temperature is 20 degrees Celsius -35 degrees Celsius, humidity 40%-60%, then passes through pulverizer progress
It crushes, grinding time -40 minutes 20 minutes, mesh number 120-180, the flour dewaterer of recycling model SS75 is dehydrated
Operation, time are 15-30 minutes, finally carry out heated-air drying operation, drying temperature using model CT-C-1 air drier
It is 50 degrees Celsius -70 degrees Celsius, the time is 10-20 minutes；The pure water is carried out first with the sand filtration of model ZDSG
Sand filtration processing recycles the vertical carbon filter tank of model QZL to carry out carbon filter processing, then passes through the RO film mistake of model HO-RO-75
Filter goes the calcium and magnesium ion in water removal, and soft water is finally made；The blueness juice noodles via 100 DEG C after boiling system one minute it is edible
With with strong green juice flavor.
The green juice noodles of the embodiment of the present invention one or embodiment two, on the one hand convenient, it can be served within 1 minute for cooking,
Green juice powder is applied, there is strong green juice flavor, on the other hand adds green juice and konjaku flour, there is health slimming effect, greatly
Large-scale production can effectively apply a large amount of wheat products, promote agricultural and economic development.
The green juice noodles of the embodiment of the present invention one or embodiment two, 1, select the high-quality red skin wheat in the aromatic strongly fragrant Xinghua of wheat and
The wheat flour of the high-quality hard wheat in Australia rich in higher protein content adds Gluten to increase product texture, improves product egg
White matter content；2, konjaku flour is added, to increase satiety, there is fat-reducing effect；3, using soft water and face, wheat flour is improved
Hydrophilicity；4, salt is added, it is as follows to the effect of noodles, gluten tissue is restrained, gluten elasticity and extensibility are enhanced, is reduced disconnected
Accelerate to inhibit varied bacteria growing with wheat flour water suction in face, promotion dough maturity, inhibit dough because of the osmosis of salt water in face
The activity of middle protease has certain seasoning effect, and can reduce brew time, makes noodles softness high resilience.
The preparation method of the green juice noodles of the embodiment of the present invention one or embodiment two has certain particularity, and 1 and face process
Be being sufficiently mixed for various ingredients, by dispersion, water suction and combine three phases, ultimately form one uniformly, complete, gas phase is solid
Mutually by a certain percentage, flexible agglomerate, the protein particulate by the stirring of the suitable intensity of certain time, in wheat flour
Water swelling, stick to each other form the gluten network structure with certain elastic extensibility, viscosity and plasticity；2, maturing process
The processing performance of dough can further be improved, improve product quality, being further formed gluten network tissue makes dough internal junction
Structure is stablized, and promotes protein and starch to reach and homogenizes, plays the role of uniform feeding to the compound calendering procedure in lower road；3, roll
Process makes dough in the case where external force continuously presses, and forms gluten tissue that is fine and close, being mutually bonded, and calender line generates gluten network
Regular directionality longitudinally has stronger draftability, rheological characteristic, and dough sheet is made to have certain toughness and intensity；4, by several soup
Noodles after boiling cool down rapidly, can not only reduce the degree of starch gelatinization, make that noodles outer layer is soft glutinous and center is tough and tensile, make noodles
With good tensile property and toughness, while being also conducive to the next step；5, for ensure frozen cooked face have fresh face as food
With quality, it is necessary to use quick freezing method, from improving in terms of this angle of food quality, only freeze rapidly and food is frozen
The state of knot body is securely maintained under -18 DEG C of holding conditions below, can just obtain stable quick-frozen food texture, is inhibited micro-
Biological activity delays biochemical reaction, obtains the product of better quality (see Fig. 1).
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
It for member, without departing from the principle of the present invention, can also make several improvements, these improvement also should be regarded as of the invention
Protection scope.
Claims (7)
1. a kind of blueness juice noodles, it is characterised in that：It is made of raw material by following parts by weight, green juice powder 2.5kg-5kg, wheat flour
100kg-150kg, Gluten 2kg-4kg, konjaku flour 1kg-3kg, edible salt 2kg-4kg, pure water 36kg-70kg.
2. a kind of green juice noodles according to claim 1, it is characterised in that：It is made of raw material by following parts by weight, it is green
2.8 kg-4.5kg of juice powder, wheat flour 110kg-140kg, Gluten 2.5kg-3.8kg, konjaku flour 1.5kg-2.8kg, edible salt
2.2kg-3.5kg, pure water 40kg-65kg.
3. a kind of preparation method of green juice noodles according to claim 1 or 2, it is characterised in that：Include the following steps,
Green juice powder, wheat flour, pure water are passed through dough mixing machine mixing and face by step (1) according to the proportion, wherein first by green juice powder
Be mixed evenly with wheat flour by blender, be mixed 10-20 minute, recycle dough mixing machine be added pure water carry out with
Face operation, time are 30-40 minutes；
Step（2）Green juice powder, wheat flour after mixing and face, are first placed on that room temperature is 10 degrees Celsius -20 degrees Celsius, humidity is
Indoor 10-20 minutes of 25%-35%, then play back to dough mixing machine and the Gluten for being uniformly mixed proportion, konjaku flour, edible salt is added,
Wherein, Gluten, konjaku flour, edible salt are mixed evenly by blender, and incorporation time is 10-15 minutes；
Step（3）The flour cake of step 2 is cured by aging machine, calender is recycled to carry out calendering operation；
Step（4）First the noodles of calender calendering formation scald using boiling machine and boil operation, then to the noodles scalded after boiling
Cool down by instant freezer quick-frozen, finally be packed and stored.
4. a kind of preparation method of green juice noodles according to claim 3, it is characterised in that：The step（3）And step
（4）In in curing, calendering, scald and boil, foreign body detecting is carried out by the detector of model FT-860 before quick-frozen and storage.
5. a kind of preparation method of green juice noodles according to claim 1 or 2 or 3, it is characterised in that：The green juice powder,
First by yong barley leaves cleaning, dry, cleaning water temperature is 10-20 degrees Celsius, and drying temperature is 20 degrees Celsius -35 degrees Celsius, wet
Degree is 40%-60%, then is crushed by pulverizer, grinding time -40 minutes 20 minutes, mesh number 120-180, recycling type
Number for SS75 flour dewaterer carry out dewatering operation, the time be 15-30 minute, finally utilize model CT-C-1 heated-air drying
Machine carries out heated-air drying operation, and drying temperature is 50 degrees Celsius -70 degrees Celsius, and the time is 10-20 minutes.
6. a kind of preparation method of green juice noodles according to claim 1 or 2 or 3, it is characterised in that：The pure water,
Sand filtration processing is carried out first with the sand filtration of model ZDSG, the vertical carbon filter tank of model QZL is recycled to carry out carbon filter processing,
The calcium and magnesium ion in water removal is gone by the RO membrane filter of model HO-RO-75 again, soft water is finally made.
7. a kind of green juice noodles according to claim 3, it is characterised in that：The blueness juice noodles are via 100 DEG C of boiling systems
It is edible after one minute, there is strong green juice flavor.
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| CN110313588A (en) * | 2019-08-13 | 2019-10-11 | 张川 | A kind of barley young leaf green juice piece and preparation method thereof |
| CN110583994A (en) * | 2019-10-15 | 2019-12-20 | 衢州市光大面业有限公司 | Barley grass juice fine dried noodles and preparation method thereof |
| CN114097993A (en) * | 2021-11-26 | 2022-03-01 | 湖北李泽园食品有限公司 | High-fiber high-protein konjak fine dried noodles and preparation method thereof |
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| CN114097993A (en) * | 2021-11-26 | 2022-03-01 | 湖北李泽园食品有限公司 | High-fiber high-protein konjak fine dried noodles and preparation method thereof |
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