CN109123405A - A kind of purple sweet potato Noodle and preparation method thereof - Google Patents
A kind of purple sweet potato Noodle and preparation method thereof Download PDFInfo
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- CN109123405A CN109123405A CN201811147967.7A CN201811147967A CN109123405A CN 109123405 A CN109123405 A CN 109123405A CN 201811147967 A CN201811147967 A CN 201811147967A CN 109123405 A CN109123405 A CN 109123405A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 31
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 22
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000003490 calendering Methods 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 108010068370 Glutens Proteins 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 235000021312 gluten Nutrition 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 239000000872 buffer Substances 0.000 claims abstract description 5
- 150000001875 compounds Chemical class 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 239000012467 final product Substances 0.000 claims abstract description 5
- 239000004310 lactic acid Substances 0.000 claims abstract description 5
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 6
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 6
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 6
- 239000000194 fatty acid Substances 0.000 claims description 6
- 229930195729 fatty acid Natural products 0.000 claims description 6
- 235000010413 sodium alginate Nutrition 0.000 claims description 6
- 239000000661 sodium alginate Substances 0.000 claims description 6
- 229940005550 sodium alginate Drugs 0.000 claims description 6
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 6
- 239000001540 sodium lactate Substances 0.000 claims description 6
- 229940005581 sodium lactate Drugs 0.000 claims description 6
- 235000011088 sodium lactate Nutrition 0.000 claims description 6
- -1 diglycerine fatty acid ester Chemical class 0.000 claims description 5
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 229920000388 Polyphosphate Polymers 0.000 claims 1
- 239000001205 polyphosphate Substances 0.000 claims 1
- 235000011176 polyphosphates Nutrition 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 241001474374 Blennius Species 0.000 abstract description 2
- 230000001093 anti-cancer Effects 0.000 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000021487 ready-to-eat food Nutrition 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 235000008446 instant noodles Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
Russian wheat flour 90-95 parts, 4-8 parts of purple sweet potato powder, 2-6 parts of hydroxypropul starch, 2-5 parts of Gluten are mixed in proportion, are placed in dough mixing machine by a kind of purple sweet potato Noodle, (1)；(2) 5-8 parts of edible salt are sequentially added in water, pour into carry out vacuum and face in dough mixing machine after mixing evenly；(3) compound calendering forming face band will be carried out with good dough, cures 30-40min；(4) band slitting in face is boiled into 10-15min in boiling water；(5) it in cooked noodles are cooling, immersion lactic acid buffer, pulls out and drains away the water after 0.5-2min, be packaged into bag；(6) packaged noodles are placed in 90-110 DEG C of sterilization 30-40min, it is air-cooled to be cooled to room temperature to obtain the final product.Seaweed Noodle of the invention is a kind of ready-to-eat food, only need to simply heat that it can be served, and the noodle color made of Russian flour and purple sweet potato powder is vivid, chewy in taste.Have light purple sweet potato fragrance, it is full of nutrition, it is often edible can strengthen immunity, anti-cancer, anti-oxidant.And manufacture craft is simple, easily stored and carrying.
Description
Technical field
The present invention relates to food processing technology fields.
Background technique
Instant noodles are also known as instant noodles, bubble face, cup face, fast ripe face, the instant noodles, and it is that one kind can that Hong Kong, which is referred to as doll instant noodles,
Edible flour-made food is blanched with hot water within the short time.This kind of instant noodles are convenient, but nutrient health is poor, unsuitable
Long-term consumption.
Noodle is one of the noodles of most Japanese characteristics, and the buckwheat flour of Japan, green tea face and claims Japanese three big noodles,
It is the indispensable leading role in Japanese cuisine shop.For its mouthfeel between section and rice flour, mouthfeel is partially soft, then mixes and modulate meticulously
Soup stock, just at the wheaten food of delicious.It is that salt and water are mixed into relatively thick (4 millimeters ~ 6 milli of diameter of the white being fabricated in flour
Rice) noodles.Winter addition hot soup, summer then cool edible.Cool Noodle can dip in the dense material juice for being called " face flavoring juice "
It is edible.Traditional Noodle is a kind of table food, is not suitable for the occasions such as tyre, fast food, edible to have significant limitations.
Summary of the invention
In order to solve the above problem existing for traditional Noodle, the present invention provides a kind of purple sweet potato that can be instant black winters
Face.
Present invention technical solution used for the above purpose is: a kind of purple sweet potato Noodle, according to parts by weight, packet
Include following raw material: Russian wheat flour 85-90 parts, 4-8 parts of purple sweet potato powder, 2-6 parts of hydroxypropul starch, 2-5 parts of Gluten, Dan Shuan
0.2-2 parts of fatty acid glyceride, 5-8 parts of edible salt.
It further include 0.2-0.4 parts of sodium alginate, 0.01-1 parts of sodium tripolyphosphate, 0.01-1 parts of calgon, sodium lactate
0.01-1 parts.
A kind of purple sweet potato Noodle production method, comprising the following steps:
(1) by Russian wheat flour 90-95 parts, 4-8 parts of purple sweet potato powder, 2-6 parts of hydroxypropul starch, 2-5 parts of Gluten in proportion
Mixing adds single 0.2-2 parts of diglycerine fatty acid ester, flour is placed in dough mixing machine after mixing；
(2) 5-8 parts of edible salt are sequentially added in water, pour into carry out vacuum and face in dough mixing machine after mixing evenly；
(3) compound calendering will be carried out with good dough, forming face band is placed under the conditions of 23-27 DEG C, humidity 80-95%, cures 30-
40min；
(4) by face band by cutting after thin slice of the continuous calendering at thickness about 2-4mm, resulting slitting is boiled into 10- in boiling water
15min；
(5) cooked noodles are cooling, drain away the water after immerse in the lactic acid buffer of deployed concentration 0.9%, 0.5-2min
After pull out and drain away the water, be packaged into bag；
(6) packaged noodles are placed in 90-110 DEG C of sterilization 30-40min, it is air-cooled to be cooled to room temperature to obtain the final product.
In the step (2), sodium alginate 0.2-0.4 parts, 0.01-1 parts of sodium tripolyphosphate, calgon is added
0.01-1 parts, 0.01-1 parts of sodium lactate.
Seaweed Noodle of the invention is a kind of ready-to-eat food, only need to simply heat that it can be served, with Russian flour and
Noodle color made of purple sweet potato powder is vivid, chewy in taste.There is light purple sweet potato fragrance, full of nutrition, often edible can enhance is exempted from
It is epidemic disease power, anti-cancer, anti-oxidant.And manufacture craft is simple, easily stored and carrying.
Specific embodiment
Embodiment one, a kind of purple sweet potato Noodle and preparation method thereof:
(1) 88 parts of Russian wheat flour, 5 parts of purple sweet potato powder, 4 parts of hydroxypropul starch, 3 parts of Gluten are mixed in proportion, is added
Flour, is placed in dough mixing machine by a small amount of 0.3 part of diglycerine fatty acid ester of list after mixing；
(2) it is each that edible salt 6%, sodium alginate 0.3%, sodium tripolyphosphate, calgon and sodium lactate are sequentially added in water
It 0.05 part, pours into carry out vacuum and face in dough mixing machine after mixing evenly；
(3) compound calendering will be carried out with good dough, forming face band is placed in 25 DEG C, under the conditions of humidity 92%, cures 30min；
(4) by face band by cutting after thin slice of the continuous calendering at thickness about 3mm, resulting slitting is boiled into 12min in boiling water；
(5) cooked noodles are cooling, drain away the water after immerse in deployed lactic acid buffer (concentration 0.9%), fished out after 1min
It drains away the water out, is packaged into bag；
(6) packaged noodles are placed in 98 DEG C of sterilization 36min, it is air-cooled to be cooled to room temperature to obtain the final product.
Example 2
(1) 90 parts of Russian wheat flour, 4 parts of purple sweet potato powder, 3 parts of hydroxypropul starch, 3 parts of Gluten are mixed in proportion, is added
Flour, is placed in dough mixing machine by a small amount of list diglycerine fatty acid ester 0.5 after mixing；
(2) it is each that 7 parts of edible salt, 0.4 part of sodium alginate, sodium tripolyphosphate, calgon and sodium lactate are sequentially added in water
It 0.1 part, pours into carry out vacuum and face in dough mixing machine after mixing evenly；
(3) compound calendering will be carried out with good dough, forming face band is placed in 26 DEG C, under the conditions of humidity 90%, cures 30min；
(4) by face band by cutting after thin slice of the continuous calendering at thickness about 3mm, resulting slitting is boiled into 12- in boiling water
13min；
(5) cooked noodles are cooling, drain away the water after immerse in deployed lactic acid buffer (concentration 0.9%), fished out after 1min
It drains away the water out, is packaged into bag；
(6) packaged noodles are placed in 98 DEG C of sterilization 35min, it is air-cooled to be cooled to room temperature to obtain the final product.
The present invention is described by embodiment, and those skilled in the art know, is not departing from spirit of the invention
In the case where range, various changes or equivalence replacement can be carried out to these features and embodiment.In addition, in religion of the invention
It leads down, can modify to these features and embodiment to adapt to particular situation and material without departing from essence of the invention
Mind and range.Therefore, the present invention is not limited to the particular embodiment disclosed, fallen with claims hereof
Embodiment in range belongs to protection scope of the present invention.
Claims (4)
1. a kind of purple sweet potato Noodle, it is characterised in that: according to parts by weight, including following raw material: Russian wheat flour 85-90
Part, 4-8 parts of purple sweet potato powder, 2-6 parts of hydroxypropul starch, 2-5 parts of Gluten, single 0.2-2 parts of diglycerine fatty acid ester, edible salt 5-8
Part.
2. a kind of purple sweet potato Noodle according to claim 1, it is characterised in that: further include 0.2-0.4 parts of sodium alginate, three
0.01-1 parts of polyphosphate sodium, 0.01-1 parts of calgon, 0.01-1 parts of sodium lactate.
3. such as a kind of purple sweet potato Noodle production method claimed in claims 1-2, it is characterised in that: the following steps are included:
(1) by Russian wheat flour 90-95 parts, 4-8 parts of purple sweet potato powder, 2-6 parts of hydroxypropul starch, 2-5 parts of Gluten in proportion
Mixing adds single 0.2-2 parts of diglycerine fatty acid ester, flour is placed in dough mixing machine after mixing；
(2) 5-8 parts of edible salt are sequentially added in water, pour into carry out vacuum and face in dough mixing machine after mixing evenly；
(3) compound calendering will be carried out with good dough, forming face band is placed under the conditions of 23-27 DEG C, humidity 80-95%, cures 30-
40min；
(4) by face band by cutting after thin slice of the continuous calendering at thickness about 2-4mm, resulting slitting is boiled into 10- in boiling water
15min；
(5) cooked noodles are cooling, drain away the water after immerse in the lactic acid buffer of deployed concentration 0.9%, 0.5-2min
After pull out and drain away the water, be packaged into bag；
(6) packaged noodles are placed in 90-110 DEG C of sterilization 30-40min, it is air-cooled to be cooled to room temperature to obtain the final product.
4. a kind of purple sweet potato Noodle production method according to claim 3, it is characterised in that: in the step (2), be added
0.2-0.4 parts of sodium alginate, 0.01-1 parts of sodium tripolyphosphate, 0.01-1 parts of calgon, 0.01-1 parts of sodium lactate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811147967.7A CN109123405A (en) | 2018-09-29 | 2018-09-29 | A kind of purple sweet potato Noodle and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811147967.7A CN109123405A (en) | 2018-09-29 | 2018-09-29 | A kind of purple sweet potato Noodle and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109123405A true CN109123405A (en) | 2019-01-04 |
Family
ID=64813466
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811147967.7A Pending CN109123405A (en) | 2018-09-29 | 2018-09-29 | A kind of purple sweet potato Noodle and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110859276A (en) * | 2019-12-20 | 2020-03-06 | 四川白家食品产业有限公司 | Formula and production method of extra-thick dry noodles |
| CN112841515A (en) * | 2021-01-25 | 2021-05-28 | 吉安职业技术学院 | Udon noodles and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04252148A (en) * | 1990-12-20 | 1992-09-08 | Mamaa Makaroni Kk | Production of chinese noodle |
| CN103461824A (en) * | 2013-09-24 | 2013-12-25 | 昆明理工大学 | Purple potato noodle and preparation method thereof |
| CN105558779A (en) * | 2015-12-19 | 2016-05-11 | 河南恒瑞淀粉科技股份有限公司 | Special udon noodle flour added with modified starch as well as udon noodles and preparation method thereof |
-
2018
- 2018-09-29 CN CN201811147967.7A patent/CN109123405A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04252148A (en) * | 1990-12-20 | 1992-09-08 | Mamaa Makaroni Kk | Production of chinese noodle |
| CN103461824A (en) * | 2013-09-24 | 2013-12-25 | 昆明理工大学 | Purple potato noodle and preparation method thereof |
| CN105558779A (en) * | 2015-12-19 | 2016-05-11 | 河南恒瑞淀粉科技股份有限公司 | Special udon noodle flour added with modified starch as well as udon noodles and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110859276A (en) * | 2019-12-20 | 2020-03-06 | 四川白家食品产业有限公司 | Formula and production method of extra-thick dry noodles |
| CN112841515A (en) * | 2021-01-25 | 2021-05-28 | 吉安职业技术学院 | Udon noodles and preparation method thereof |
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