CN108936290A - A kind of burdock face and preparation method thereof - Google Patents
A kind of burdock face and preparation method thereof Download PDFInfo
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- CN108936290A CN108936290A CN201810897175.5A CN201810897175A CN108936290A CN 108936290 A CN108936290 A CN 108936290A CN 201810897175 A CN201810897175 A CN 201810897175A CN 108936290 A CN108936290 A CN 108936290A
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L19/105—Sweet potatoes
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
- A23L33/15—Vitamins
-
- 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
A kind of burdock face and preparation method thereof, is made: 80-100 parts of wheat flour, 20-40 parts of walnut powder of the component of following parts by weight, 10-30 parts of soy meal, 10-20 parts of pumpkin powder, 60-80 parts of burdock juice, 20-40 parts of corn juice, 10-30 parts of purple sweet potato juice, 20-40 parts of compound vegetable juice, 5-10 parts of red date extract, 10-20 parts of egg, 2-4 parts of vitamin c, b2-4 parts of vitamin.The present invention provides a kind of burdock face and preparation method thereof, is rich in Burdock product, and nutrition is comprehensive, mouthfeel is good, and nutritional ingredient is sufficient.
Description
Technical field
The present invention relates to a kind of burdock faces and preparation method thereof, belong to food processing technology field.
Background technique
Vermicelli are that if a kind of thin hair, pure white light are tough, and it is resistance to deposit, the manual wheaten food of resistant to cook, because of in good taste, edible side
Just, price is low, is easy to store, and has very important status always in the traditional wheaten food in China, pole is by the joyous of numerous people
It meets.With the increasingly raising of living standard with the continuous variation of diet theory, people are increasingly heavier to the nutrition of vermicelli and health
Depending on.Traditional vermicelli due to its charger sheet one, mouthfeel is not good enough, nutritive value is lower, can no longer meet people for diet nutritional
Requirement.Healthy fine dried noodles gradually enter into people's lives, are more favored.
Currently, well known noodles are mostly suppressed by flour, mouthfeel is single, and nutritional ingredient is insufficient, hardly results in vast
Crowd's likes.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of burdock face and preparation method thereof, is rich in Burdock product,
Nutrition is comprehensive, mouthfeel is good, and nutritional ingredient is sufficient.
To achieve the goals above, a kind of burdock face, is made of the component of following parts by weight: wheat flour 80-100
Part, 20-40 parts of walnut powder, 10-30 parts of soy meal, 10-20 parts of pumpkin powder, 60-80 parts of burdock juice, 20-40 parts of corn juice, purple sweet potato
10-30 parts of juice, 20-40 parts of compound vegetable juice, 5-10 parts of red date extract, 10-20 parts of egg, 2-4 parts of vitamin c, vitamin
B2-4 parts.
Preferably, the burdock vermicelli are made of the component of following parts by weight: 90 parts of wheat flour, 30 parts of walnut powder,
20 parts of soy meal, 15 parts of pumpkin powder, 70 parts of burdock juice, 30 parts of corn juice, 20 parts of purple sweet potato juice, 30 parts of compound vegetable juice, jujube mentions
Take 7.5 parts of object, 15 parts of egg, 3 parts of vitamin c, b3 parts of vitamin.
Preferably, the compound vegetable juice is by carrot juice, spinach juice, Sucus Caulis et Folium Brassicae capitatae, Celery Juice, wax gourd juice, tomato juice
Composition.
Preferably, the manufacturing process of the burdock juice is as follows: fresh burdock is cleaned, is removed the peel, is removed the peel with a thickness of 1-2mm,
It is cut into small pieces, is put into food blending machine and is stirred, obtains burdock juice.
Preferably, the manufacturing process of the corn juice is as follows: green corn being cleaned, corn stigma above is extractd, by corn
Grain peels, and is put into food blending machine and is stirred, obtains corn juice.
Preferably, the manufacturing process of the purple sweet potato juice is as follows: purple sweet potato being cleaned, is removed the peel, removes the peel with a thickness of 1-2mm, is cut into
Fritter is put into food blending machine and is stirred, and obtains purple sweet potato juice.
Preferably, the manufacturing process of the compound vegetable juice is as follows: make carrot juice respectively, spinach juice, and Sucus Caulis et Folium Brassicae capitatae,
Celery Juice, wax gourd juice, tomato juice, by carrot juice, spinach juice, Sucus Caulis et Folium Brassicae capitatae, Celery Juice, wax gourd juice, tomato juice is mixed equal
It is even, obtain mixed vegetable juice.
Preferably, the red date extract is made by following steps: the jujube after taking cleaning, in 40-45 DEG C of warm water
13-24h is extracted, extracting solution I and residue I is obtained after filtering, then 6-8h is extracted in 50-80 DEG C of hot water to residue I, must be mentioned after filtering
Liquid II and residue II are taken, extracting solution I and extracting solution II are uniformly mixed to get red date extract.
A kind of preparation method in burdock face, comprising the following steps:
(1) and face: wheat flour, walnut powder, soy meal, the pumpkin powder after metering being mixed evenly, after metering is added
Burdock juice, corn juice, purple sweet potato juice, compound vegetable juice, red date extract, quickly stirring 10-20 minute, keep it uniformly mixed；
15 parts of egg, 3 parts of vitamin c, b3 parts of vitamin；
(2) it adds ingredient: egg being squeezed into step (1), is stirred evenly, vitamin c, vitamin b are added；
(3) it cures: by dough room temperature 30-40min made from step (2)；
(4) tabletting: the material base of step (3) curing being rolled by double roller, little particle fabric is pressed together, forming face
Skin, then gradually rolled by double roller pressure, then dough sheet is cut into the face of wide 1mm, thickness 0.3mm through bar mill；
(5) dry: step (4) obtains noodles dry 10-12h at 20 DEG C~32 DEG C of temperature；
(6) it weighs, pack: by the noodles of step (5) after dry, weighing, pack to obtain the final product.
The present invention is using fructus arctii with health care function as primary raw material, additional wheat flour, walnut powder, soy meal, pumpkin
Powder, corn juice, purple sweet potato juice, compound vegetable juice, red date extract, egg, vitamin c, the substances such as vitamin b enhance nutrition
Health care compositio in face changes the situation of alimentary paste simple function, is rich in Burdock product, nutrition is comprehensive, mouthfeel is good, and nutrition
Ingredient is sufficient.
Specific embodiment
The present invention is described in further details below by embodiment.
Embodiment one
A kind of burdock face, is made of the component of following parts by weight: 80 parts of wheat flour, 20 parts of walnut powder, and soy meal 10
Part, 10 parts of pumpkin powder, 60 parts of burdock juice, 20 parts of corn juice, 10 parts of purple sweet potato juice, 20 parts of compound vegetable juice, 5 parts of red date extract,
10 parts of egg, 2 parts of vitamin c, b2 parts of vitamin.
The compound vegetable juice is by carrot juice, spinach juice, Sucus Caulis et Folium Brassicae capitatae, Celery Juice, wax gourd juice, tomato juice composition.
Preferably, the manufacturing process of the burdock juice is as follows: fresh burdock is cleaned, is removed the peel, is removed the peel with a thickness of 1-2mm,
It is cut into small pieces, is put into food blending machine and is stirred, obtains burdock juice.
Preferably, the manufacturing process of the corn juice is as follows: green corn being cleaned, corn stigma above is extractd, by corn
Grain peels, and is put into food blending machine and is stirred, obtains corn juice.
Preferably, the manufacturing process of the purple sweet potato juice is as follows: purple sweet potato being cleaned, is removed the peel, removes the peel with a thickness of 1-2mm, is cut into
Fritter is put into food blending machine and is stirred, and obtains purple sweet potato juice.
Preferably, the manufacturing process of the compound vegetable juice is as follows: make carrot juice respectively, spinach juice, and Sucus Caulis et Folium Brassicae capitatae,
Celery Juice, wax gourd juice, tomato juice, by carrot juice, spinach juice, Sucus Caulis et Folium Brassicae capitatae, Celery Juice, wax gourd juice, tomato juice is mixed equal
It is even, obtain mixed vegetable juice.
Preferably, the red date extract is made by following steps: the jujube after taking cleaning, in 40-45 DEG C of warm water
13-24h is extracted, extracting solution I and residue I is obtained after filtering, then 6-8h is extracted in 50-80 DEG C of hot water to residue I, must be mentioned after filtering
Liquid II and residue II are taken, extracting solution I and extracting solution II are uniformly mixed to get red date extract.
A kind of preparation method in burdock face, comprising the following steps:
(1) and face: wheat flour, walnut powder, soy meal, the pumpkin powder after metering being mixed evenly, after metering is added
Burdock juice, corn juice, purple sweet potato juice, compound vegetable juice, red date extract, quickly stirring 10-20 minute, keep it uniformly mixed；
15 parts of egg, 3 parts of vitamin c, b3 parts of vitamin；
(2) it adds ingredient: egg being squeezed into step (1), is stirred evenly, vitamin c, vitamin b are added；
(3) it cures: by dough room temperature 30-40min made from step (2)；
(4) tabletting: the material base of step (3) curing being rolled by double roller, little particle fabric is pressed together, forming face
Skin, then gradually rolled by double roller pressure, then dough sheet is cut into the face of wide 1mm, thickness 0.3mm through bar mill；
(5) dry: step (4) obtains noodles dry 10-12h at 20 DEG C~32 DEG C of temperature；
(6) it weighs, pack: by the noodles of step (5) after dry, weighing, pack to obtain the final product.
It is as follows to the sensory evaluation in burdock face made from embodiment one: delicate mouthfeel, no astringent taste, nutrition comprehensively, mouth
Feel good, and nutritional ingredient is sufficient.
Embodiment two
Burdock vermicelli are made of the component of following parts by weight: 90 parts of wheat flour, 30 parts of walnut powder, and 20 parts of soy meal,
15 parts of pumpkin powder, 70 parts of burdock juice, 30 parts of corn juice, 20 parts of purple sweet potato juice, 30 parts of compound vegetable juice, 7.5 parts of red date extract, chicken
15 parts of egg, 3 parts of vitamin c, b3 parts of vitamin.
The preparation method of above-mentioned burdock vermicelli is the same as embodiment one.
It is as follows to the sensory evaluation in burdock face made from embodiment two: delicate mouthfeel, no astringent taste, nutrition comprehensively, mouth
Feel good, and nutritional ingredient is sufficient.
Embodiment three
A kind of burdock face, is made of the component of following parts by weight: 100 parts of wheat flour, 40 parts of walnut powder, and soy meal 30
Part, 20 parts of pumpkin powder, 80 parts of burdock juice, 40 parts of corn juice, 30 parts of purple sweet potato juice, 40 parts of compound vegetable juice, 10 parts of red date extract,
20 parts of egg, 4 parts of vitamin c, b4 parts of vitamin.
The preparation method of above-mentioned burdock vermicelli is the same as embodiment one.
It is as follows to the sensory evaluation in burdock face made from embodiment three: delicate mouthfeel, no astringent taste, nutrition comprehensively, mouth
Feel good, and nutritional ingredient is sufficient.
Claims (9)
1. a kind of burdock face, which is characterized in that be made of the component of following parts by weight: 80-100 parts of wheat flour, walnut powder
20-40 parts, 10-30 parts of soy meal, 10-20 parts of pumpkin powder, 60-80 parts of burdock juice, 20-40 parts of corn juice, purple sweet potato juice 10-30
Part, 20-40 parts of compound vegetable juice, 5-10 parts of red date extract, 10-20 parts of egg, 2-4 parts of vitamin c, b2-4 parts of vitamin.
2. a kind of burdock face according to claim 1, which is characterized in that be made of the component of following parts by weight: small
It is 90 parts of flour, 30 parts of walnut powder, 20 parts of soy meal, 15 parts of pumpkin powder, 70 parts of burdock juice, 30 parts of corn juice, 20 parts of purple sweet potato juice, multiple
Close 30 parts of vegetable juice, 7.5 parts of red date extract, 15 parts of egg, 3 parts of vitamin c, b3 parts of vitamin.
3. a kind of burdock face according to claim 1 or 2, which is characterized in that the compound vegetable juice is by carrot
Juice, spinach juice, Sucus Caulis et Folium Brassicae capitatae, Celery Juice, wax gourd juice, tomato juice composition.
4. a kind of burdock face according to claim 1 or 2, which is characterized in that the manufacturing process of the burdock juice is such as
Under: fresh burdock is cleaned, is removed the peel, is removed the peel with a thickness of 1-2mm, is cut into small pieces, is put into food blending machine and is stirred, obtain
Burdock juice.
5. a kind of burdock face according to claim 1 or 2, which is characterized in that the manufacturing process of the corn juice is such as
Under: green corn is cleaned, extracts corn stigma above, niblet is peeled, be put into food blending machine and be stirred, obtain jade
Rice juice.
6. a kind of burdock face according to claim 1 or 2, which is characterized in that the manufacturing process of the purple sweet potato juice is such as
Under: purple sweet potato is cleaned, is removed the peel, is removed the peel with a thickness of 1-2mm, is cut into small pieces, is put into food blending machine and is stirred, obtain purple sweet potato
Juice.
7. a kind of burdock face according to claim 1 or 2, which is characterized in that the production of the compound vegetable juice
Journey is as follows: make carrot juice respectively, spinach juice, and Sucus Caulis et Folium Brassicae capitatae, Celery Juice, wax gourd juice, tomato juice, by carrot juice, spinach juice,
Sucus Caulis et Folium Brassicae capitatae, Celery Juice, wax gourd juice, tomato juice are mixed evenly, and obtain mixed vegetable juice.
8. a kind of burdock face according to claim 1 or 2, which is characterized in that the red date extract passes through following
Step is made: the jujube after taking cleaning extracts 13-24h in 40-45 DEG C of warm water, extracting solution I and residue I is obtained after filtering, then right
Residue I extracts 6-8h in 50-80 DEG C of hot water, and extracting solution II and residue II are obtained after filtering, and extracting solution I and extracting solution II is uniform
It is mixed to get red date extract.
9. a kind of preparation method in burdock face, which comprises the following steps:
(1) and face: wheat flour, walnut powder, soy meal, the pumpkin powder after metering being mixed evenly, the ox after metering is added
Burdock juice, corn juice, purple sweet potato juice, compound vegetable juice, red date extract, quickly stirring 10-20 minutes, are uniformly mixed it；Egg
15 parts, 3 parts of vitamin c, b3 parts of vitamin；
(2) it adds ingredient: egg being squeezed into step (1), is stirred evenly, vitamin c, vitamin b are added；
(3) it cures: by dough room temperature 30-40min made from step (2)；
(4) tabletting: the material base of step (3) curing being rolled by double roller, little particle fabric is pressed together, forms musculus cutaneus,
Gradually rolled by double roller pressure again, then dough sheet is cut into the face of wide 1mm, thickness 0.3mm through bar mill；
(5) dry: step (4) obtains noodles dry 10-12h at 20 DEG C~32 DEG C of temperature；
(6) it weighs, pack: by the noodles of step (5) after dry, weighing, pack to obtain the final product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810897175.5A CN108936290A (en) | 2018-08-08 | 2018-08-08 | A kind of burdock face and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810897175.5A CN108936290A (en) | 2018-08-08 | 2018-08-08 | A kind of burdock face and preparation method thereof |
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| CN108936290A true CN108936290A (en) | 2018-12-07 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972686A (en) * | 2012-07-19 | 2013-03-20 | 徐州康汇百年食品有限公司 | Burdock vegetable noodles and preparation method thereof |
| CN103652623A (en) * | 2013-11-30 | 2014-03-26 | 青岛海发利粮油机械有限公司 | Burdock nutritious noodles |
| CN103689378A (en) * | 2013-10-17 | 2014-04-02 | 石家庄宁而乐牛蒡工贸有限公司 | Burdock functional fine dried noodles and preparation method thereof |
| CN105231276A (en) * | 2015-10-22 | 2016-01-13 | 高磊 | Method for manufacturing burdock nutritional fine dried noodles |
| CN105876633A (en) * | 2016-04-27 | 2016-08-24 | 绵阳仙特米业有限公司 | Vegetable noodle and technology for processing same |
| CN107048186A (en) * | 2017-06-21 | 2017-08-18 | 江苏真蒡生物科技有限公司 | A kind of burdock vermicelli and preparation method thereof |
-
2018
- 2018-08-08 CN CN201810897175.5A patent/CN108936290A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972686A (en) * | 2012-07-19 | 2013-03-20 | 徐州康汇百年食品有限公司 | Burdock vegetable noodles and preparation method thereof |
| CN103689378A (en) * | 2013-10-17 | 2014-04-02 | 石家庄宁而乐牛蒡工贸有限公司 | Burdock functional fine dried noodles and preparation method thereof |
| CN103652623A (en) * | 2013-11-30 | 2014-03-26 | 青岛海发利粮油机械有限公司 | Burdock nutritious noodles |
| CN105231276A (en) * | 2015-10-22 | 2016-01-13 | 高磊 | Method for manufacturing burdock nutritional fine dried noodles |
| CN105876633A (en) * | 2016-04-27 | 2016-08-24 | 绵阳仙特米业有限公司 | Vegetable noodle and technology for processing same |
| CN107048186A (en) * | 2017-06-21 | 2017-08-18 | 江苏真蒡生物科技有限公司 | A kind of burdock vermicelli and preparation method thereof |
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Application publication date: 20181207 |