CN109221929A - A kind of quinoa vermicelli and its manufacture craft - Google Patents
A kind of quinoa vermicelli and its manufacture craft Download PDFInfo
- Publication number
- CN109221929A CN109221929A CN201810858327.0A CN201810858327A CN109221929A CN 109221929 A CN109221929 A CN 109221929A CN 201810858327 A CN201810858327 A CN 201810858327A CN 109221929 A CN109221929 A CN 109221929A
- Authority
- CN
- China
- Prior art keywords
- parts
- quinoa
- vermicelli
- mass
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000006162 Chenopodium quinoa Species 0.000 title claims abstract description 81
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 43
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 241000628997 Flos Species 0.000 claims abstract description 13
- 235000015177 dried meat Nutrition 0.000 claims abstract description 13
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 12
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 12
- 235000014103 egg white Nutrition 0.000 claims abstract description 12
- 210000000969 egg white Anatomy 0.000 claims abstract description 12
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 11
- 235000005911 diet Nutrition 0.000 claims abstract description 11
- 239000000312 peanut oil Substances 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 239000003513 alkali Substances 0.000 claims abstract description 10
- 230000000378 dietary effect Effects 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims description 36
- 235000012149 noodles Nutrition 0.000 claims description 31
- 238000000465 moulding Methods 0.000 claims description 18
- 239000004006 olive oil Substances 0.000 claims description 18
- 235000008390 olive oil Nutrition 0.000 claims description 18
- 239000004615 ingredient Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 11
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 claims description 9
- 238000002203 pretreatment Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 244000300264 Spinacia oleracea Species 0.000 claims description 8
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 8
- 244000017020 Ipomoea batatas Species 0.000 claims description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 7
- 244000241838 Lycium barbarum Species 0.000 claims description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 6
- 235000015468 Lycium chinense Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 239000011435 rock Substances 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 2
- 244000105624 Arachis hypogaea Species 0.000 claims description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 2
- 235000018262 Arachis monticola Nutrition 0.000 claims description 2
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 235000020232 peanut Nutrition 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 241000209140 Triticum Species 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 229930003427 Vitamin E Natural products 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000021152 breakfast Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 239000005556 hormone Substances 0.000 description 2
- 229940088597 hormone Drugs 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 230000035935 pregnancy Effects 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 208000035943 Aphagia Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 210000003754 fetus Anatomy 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 230000004899 motility Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or 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
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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 provides a kind of quinoa vermicelli, in parts by mass, including following component: 50-65 parts of quinoa powder；20-30 parts of wheat flour；0.2-0.4 parts of edible salt；0.1-0.3 parts of dietary alkali；4-7 parts of egg white solution；5-8 parts of dried meat floss；2-4 parts of peanut oil.A kind of quinoa vermicelli provided by the invention and its manufacture craft enable to nutrition to help to ensure that human health comprehensively.
Description
Technical field
The invention belongs to field of food, it is related to a kind of quinoa vermicelli and its manufacture craft.
Background technique
Noodles are one of main foods in our daily lifes, it is that a kind of flour with cereal or beans adds water mill at face
Group, perhaps press or roll later system or using stranding, the means such as draw, pinch, strip or strip is made, most boiled, fried afterwards, is braised, is fried
Made of a kind of food.It is of all shapes and colors, it is numerous in variety.Such as plande noodles, hand-pulled noodles and fried flour, one of the most common will belong to vermicelli.
Wherein vermicelli are as a fast food, while being also used as staple food, many people when edible can individually using vermicelli as
The source of all nutrition, therefore long-term consumption is easy to appear the single problem of nutrition, is unfavorable for human health.
The protein contained inside quinoa is almost twice of other cereal.Still more, quinoa can also be as egg
Amino acid needed by human is provided.This amino acid facilitates women production, and can also allow during women prepares and is pregnant
The body of women is more healthy.
At the same time, the iron content inside quinoa is also very high, and many mothers are unable to eat from others
Enough iron is obtained in object.Contained iron is three times of rice, sye middlings and millet in quinoa.Simultaneously also containing other pregnancies
Required minerals, such as calcium, magnesium, phosphorus, potassium and zinc.
Also contain vitamin E and folic acid very rich inside quinoa.People both know about can containing vitamin E in diet
Improve the motility of sperm, therefore, this not only only helps to be pregnant, while being also very useful to the growth and development of fetus.
Quinoa is cholesterol-free, and fatty content is also very low, and most fat is all monounsaturated fatty acid, this seed type
Fat be it is healthy, healthy fat is very helpful for pregnancy.
Fiber contained by inside quinoa is almost twice of brown rice, oat and other cereal.Basic fiber can subtract
Few extra female hormone achievees the purpose that become pregnant to help to balance the hormone of women.
Summary of the invention
The purpose of the present invention is to provide a kind of quinoa vermicelli and its manufacture crafts, it is intended to it is single and influence people to solve nutrition
The problem of body health.
In order to solve the above technical problems, the present invention provides a kind of quinoa vermicelli, in parts by mass, including following component:
50-65 parts of quinoa powder
20-30 parts of wheat flour
0.2-0.4 parts of edible salt
0.1-0.3 parts of dietary alkali
4-7 parts of egg white solution
5-8 parts of dried meat floss
2-4 parts of peanut oil.
The present invention is further arranged to, and further includes having in parts by mass: 3-5 parts of celery powder.
The present invention is further arranged to, and further includes having in parts by mass: 2-5 parts of peanut powder.
The present invention is further arranged to, and further includes having in parts by mass: broken leaf 4-6 parts of spinach.
The present invention is further arranged to, and further includes having in parts by mass: 5-8 parts of sweet potato powder.
The present invention is further arranged to, and further includes having in parts by mass: 1-2 parts of wolfberry fruit powder.
The present invention is further arranged to, and further includes having in parts by mass: 3-5 parts of corn flour.
The present invention also provides a kind of techniques for making the as above any one quinoa vermicelli, comprising the following steps:
Each component is ready to by S1, sorting by mass parts；
S2, mixing carry out pre-treatment: mixed mixing being crushed by machine, is then sieved；
The ingredient being sieved in S2 is poured into container, and is sufficiently stirred by S3, forms dough；
S4, curing, cures dough；
Dough after curing is carried out tabletting, obtains dough sheet by S4, tabletting；
Dough sheet after tabletting is cut molding, obtains noodles by S6, slitting；
S7, it is dry, it is dried to molding noodles are cut；
Noodles after drying, are cut into certain length by S8, cutting as required.
The present invention is further arranged to, and in parts by mass, 0.1-0.2 portions of seasonings and 1-2 parts is added into the S2
Rock sugar, the seasoning include one or more of monosodium glutamate, chickens' extract and vinegar.
The present invention is further arranged to, and the production method of the quinoa powder includes:
Step 1: quinoa is taken, and cleans sterilizing, drying；
Step 2: the quinoa after drying being crushed, is sieved with 100 mesh sieve；
Step 3: smashed powdered rubber being poured into olive oil, 8-10h is impregnated；
Step 4: powdered rubber being separated from olive oil, drying obtains quinoa powder.
Compared with prior art, the present invention provides a kind of quinoa vermicelli and its manufacture crafts, due to wrapping in quinoa vermicelli
Egg white solution, dried meat floss and peanut oil have been included, therefore has allowed for including nutriment necessary to more human body in vermicelli, so i.e.
So that the long period is not garnished food edible, can also preferably guarantee that human body has comprehensive nutrition, not interfere with user
Health；Moreover, since egg white solution increases the viscosity inside vermicelli, in this way during boiling vermicelli, vermicelli energy
Situations such as reaching the preferable integrality for keeping shape, reducing section；Nutritional ingredient of the dried meat floss in addition to being capable of providing meat simultaneously,
Simultaneously because dried meat floss itself includes certain flavoring ingredients, thus these flavoring ingredients be distributed in vermicelli after make vermicelli whole
Body is also provided with the taste of these flavoring ingredients, and the mouthfeel of vermicelli can be improved, that is, improve edibility.
Specific embodiment
A kind of quinoa vermicelli proposed by the present invention and its manufacture craft are made below in conjunction with specific embodiment further detailed
Explanation.According to following explanation and claims, advantages and features of the invention will be become apparent from.
Embodiment 1
A kind of technique making quinoa vermicelli, comprising the following steps:
Each component is ready to by S1, sorting by mass parts；
S2, mixing carry out pre-treatment: mixed mixing being crushed by machine, is then sieved；
The ingredient being sieved in S2 is poured into container, and is sufficiently stirred by S3, forms dough；
S4, curing, cures dough；
Dough after curing is carried out tabletting, obtains dough sheet by S4, tabletting；
Dough sheet after tabletting is cut molding, obtains noodles by S6, slitting；
S7, it is dry, it is dried to molding noodles are cut；
Noodles after drying, are cut into certain length by S8, cutting as required.
Wherein each component includes in S1:
50 portions of quinoa powder, 30 parts of wheat flour
0.4 part of edible salt, 0.2 part of dietary alkali
4 portions of egg white solution, 8 parts of dried meat floss
2 parts of peanut oil.
The production method of the above quinoa powder includes:
Step 1: quinoa is taken, and cleans sterilizing, drying；
Step 2: the quinoa after drying being crushed, is sieved with 100 mesh sieve；
Step 3: smashed powdered rubber being poured into olive oil, 8h is impregnated；
Step 4: powdered rubber being separated from olive oil, drying obtains quinoa powder.
Embodiment 2
A kind of technique making quinoa vermicelli, comprising the following steps:
Each component is ready to by S1, sorting by mass parts；
S2, mixing carry out pre-treatment: mixed mixing being crushed by machine, is then sieved；
The ingredient being sieved in S2 is poured into container, and is sufficiently stirred by S3, forms dough；
S4, curing, cures dough；
Dough after curing is carried out tabletting, obtains dough sheet by S4, tabletting；
Dough sheet after tabletting is cut molding, obtains noodles by S6, slitting；
S7, it is dry, it is dried to molding noodles are cut；
Noodles after drying, are cut into certain length by S8, cutting as required.
Wherein each component includes in S1:
65 portions of quinoa powder, 20 parts of wheat flour
0.3 part of edible salt, 0.1 part of dietary alkali
7 portions of egg white solution, 6 parts of dried meat floss
4 parts of peanut oil, 4 parts of celery powder.
The production method of the above quinoa powder includes:
Step 1: quinoa is taken, and cleans sterilizing, drying；
Step 2: the quinoa after drying being crushed, is sieved with 100 mesh sieve；
Step 3: smashed powdered rubber being poured into olive oil, 10h is impregnated；
Step 4: powdered rubber being separated from olive oil, drying obtains quinoa powder.
Embodiment 3
A kind of technique making quinoa vermicelli, comprising the following steps:
Each component is ready to by S1, sorting by mass parts；
S2, mixing carry out pre-treatment: mixed mixing being crushed by machine, is then sieved；
The ingredient being sieved in S2 is poured into container, and is sufficiently stirred by S3, forms dough；
S4, curing, cures dough；
Dough after curing is carried out tabletting, obtains dough sheet by S4, tabletting；
Dough sheet after tabletting is cut molding, obtains noodles by S6, slitting；
S7, it is dry, it is dried to molding noodles are cut；
Noodles after drying, are cut into certain length by S8, cutting as required.
Wherein each component includes in S1:
55 portions of quinoa powder, 25 parts of wheat flour
0.3 part of edible salt, 0.1 part of dietary alkali
6 portions of egg white solution, 7 parts of dried meat floss
4 parts of peanut oil, 5 parts of celery powder
6 parts of the broken leaf of spinach.
The production method of the above quinoa powder includes:
Step 1: quinoa is taken, and cleans sterilizing, drying；
Step 2: the quinoa after drying being crushed, is sieved with 100 mesh sieve；
Step 3: smashed powdered rubber being poured into olive oil, 10h is impregnated；
Step 4: powdered rubber being separated from olive oil, drying obtains quinoa powder.
Embodiment 4
A kind of technique making quinoa vermicelli, comprising the following steps:
Each component is ready to by S1, sorting by mass parts；
S2, mixing carry out pre-treatment: mixed mixing being crushed by machine, is then sieved；
The ingredient being sieved in S2 is poured into container, and is sufficiently stirred by S3, forms dough；
S4, curing, cures dough；
Dough after curing is carried out tabletting, obtains dough sheet by S4, tabletting；
Dough sheet after tabletting is cut molding, obtains noodles by S6, slitting；
S7, it is dry, it is dried to molding noodles are cut；
Noodles after drying, are cut into certain length by S8, cutting as required.
Wherein each component includes in S1:
60 portions of quinoa powder, 23 parts of wheat flour
0.2 part of edible salt, 0.2 part of dietary alkali
5 portions of egg white solution, 5 parts of dried meat floss
3 parts of peanut oil, 5 parts of celery powder
Spinach 4 parts of broken leaf, 8 parts of sweet potato powder.
The production method of the above quinoa powder includes:
Step 1: quinoa is taken, and cleans sterilizing, drying；
Step 2: the quinoa after drying being crushed, is sieved with 100 mesh sieve；
Step 3: smashed powdered rubber being poured into olive oil, 8h is impregnated；
Step 4: powdered rubber being separated from olive oil, drying obtains quinoa powder.
Embodiment 5
A kind of technique making quinoa vermicelli, comprising the following steps:
Each component is ready to by S1, sorting by mass parts；
S2, mixing carry out pre-treatment: mixed mixing being crushed by machine, is then sieved；
The ingredient being sieved in S2 is poured into container, and is sufficiently stirred by S3, forms dough；
S4, curing, cures dough；
Dough after curing is carried out tabletting, obtains dough sheet by S4, tabletting；
Dough sheet after tabletting is cut molding, obtains noodles by S6, slitting；
S7, it is dry, it is dried to molding noodles are cut；
Noodles after drying, are cut into certain length by S8, cutting as required.
Wherein each component includes in S1:
50 portions of quinoa powder, 27 parts of wheat flour
0.3 part of edible salt, 0.3 part of dietary alkali
6 portions of egg white solution, 7 parts of dried meat floss
3 parts of peanut oil, 4 parts of celery powder
Spinach 6 parts of broken leaf, 5 parts of sweet potato powder
2 parts of wolfberry fruit powder.
The production method of the above quinoa powder includes:
Step 1: quinoa is taken, and cleans sterilizing, drying；
Step 2: the quinoa after drying being crushed, is sieved with 100 mesh sieve；
Step 3: smashed powdered rubber being poured into olive oil, 10h is impregnated；
Step 4: powdered rubber being separated from olive oil, drying obtains quinoa powder.
Embodiment 6
A kind of technique making quinoa vermicelli, comprising the following steps:
Each component is ready to by S1, sorting by mass parts；
S2, mixing carry out pre-treatment: mixed mixing being crushed by machine, is then sieved；
The ingredient being sieved in S2 is poured into container, and is sufficiently stirred by S3, forms dough；
S4, curing, cures dough；
Dough after curing is carried out tabletting, obtains dough sheet by S4, tabletting；
Dough sheet after tabletting is cut molding, obtains noodles by S6, slitting；
S7, it is dry, it is dried to molding noodles are cut；
Noodles after drying, are cut into certain length by S8, cutting as required.
Wherein each component includes in S1:
57 portions of quinoa powder, 23 parts of wheat flour
0.2 part of edible salt, 0.1 part of dietary alkali
5 portions of egg white solution, 5 parts of dried meat floss
4 parts of peanut oil, 4 parts of celery powder
Spinach 6 parts of broken leaf, 8 parts of sweet potato powder
1 portion of wolfberry fruit powder, 5 parts of corn flour.
The production method of the above quinoa powder includes:
Step 1: quinoa is taken, and cleans sterilizing, drying；
Step 2: the quinoa after drying being crushed, is sieved with 100 mesh sieve；
Step 3: smashed powdered rubber being poured into olive oil, 9h is impregnated；
Step 4: powdered rubber being separated from olive oil, drying obtains quinoa powder.
Embodiment 7
A kind of technique making quinoa vermicelli, comprising the following steps:
Each component is ready to by S1, sorting by mass parts；
S2, mixing carry out pre-treatment: mixed mixing being crushed by machine, is then sieved；
The ingredient being sieved in S2 is poured into container, and is sufficiently stirred by S3, forms dough；
S4, curing, cures dough；
Dough after curing is carried out tabletting, obtains dough sheet by S4, tabletting；
Dough sheet after tabletting is cut molding, obtains noodles by S6, slitting；
S7, it is dry, it is dried to molding noodles are cut；
Noodles after drying, are cut into certain length by S8, cutting as required.
Wherein each component includes in S1:
52 portions of quinoa powder, 24 parts of wheat flour
0.4 part of edible salt, 0.2 part of dietary alkali
6 portions of egg white solution, 7 parts of dried meat floss
3 parts of peanut oil, 3 parts of celery powder
Spinach 4 parts of broken leaf, 6 parts of sweet potato powder
1 portion of wolfberry fruit powder, 4 parts of corn flour
2 portions of rock sugar, 0.2 part of seasoning.
The production method of the above quinoa powder includes:
Step 1: quinoa is taken, and cleans sterilizing, drying；
Step 2: the quinoa after drying being crushed, is sieved with 100 mesh sieve；
Step 3: smashed powdered rubber being poured into olive oil, 10h is impregnated；
Step 4: powdered rubber being separated from olive oil, drying obtains quinoa powder.
Wherein seasoning includes monosodium glutamate, chickens' extract and vinegar.
80 healthy populations are now randomly selected, are randomly divided into 8 groups, then each group of 10 people allow therein first to
Breakfast of seven groups of people and dinner are only respectively with the vermicelli of embodiment one to embodiment seven for unique food, breakfast of the 8th group of people
And dinner is only with the common liner sold currently on the market for unique food, after one month to each to the 8th group people into
Row investigation, the content of investigation are as follows:
Cooking time (min): the time it takes is cooked noodles every time；
By fancy grade (%): vermicelli are not generated with crowd's ratio of resentment；
Positive rating: very satisfied is very, to be discontented with mean zero completely, be averaged.
It is as follows to record result:
| [00194] | [00195] cooking time (min) | [00196] by fancy grade (%) | [00197] positive rating |
| [00198] embodiment 1 | [00199] 5.3 | [00200] 70 | [00201] 6 |
| [00202] embodiment 2 | [00203] 4.9 | [00204] 60 | [00205] 8 |
| [00206] embodiment 3 | [00207] 5.6 | [00208] 70 | [00209] 7 |
| [00210] embodiment 4 | [00211] 5.5 | [00212] 60 | [00213] 8 |
| [00214] embodiment 5 | [00215] 4.7 | [00216] 70 | [00217] 7 |
| [00218] embodiment 6 | [00219] 4.4 | [00220] 80 | [00221] 7 |
| [00222] embodiment 7 | [00223] 4.7 | [00224] 80 | [00225] 8 |
| [00226] embodiment 8 | [00227] 7.5 | [00228] 30 | [00229] 4 |
It can be seen from the above embodiments that, by adding celery powder, the broken leaf of spinach, sweet potato powder, wolfberry fruit powder, corn flour, rock sugar
Edibility can also be further improved after equal ingredients, that is, improves people to the preference of vermicelli.
It should be noted that each embodiment in this specification is described in a progressive manner, each embodiment emphasis is said
Bright is the difference from other embodiments, and the same or similar parts in each embodiment may refer to each other.
Foregoing description is only the description to present pre-ferred embodiments, not to any restriction of the scope of the invention, this hair
Any change, the modification that the those of ordinary skill in bright field does according to the disclosure above content, belong to the protection of claims
Range.
Claims (10)
1. a kind of quinoa vermicelli, which is characterized in that in parts by mass, including following component:
50-65 parts of quinoa powder
20-30 parts of wheat flour
0.2-0.4 parts of edible salt
0.1-0.3 parts of dietary alkali
4-7 parts of egg white solution
5-8 parts of dried meat floss
2-4 parts of peanut oil.
2. a kind of quinoa vermicelli according to claim 1, which is characterized in that further include having in parts by mass: celery powder 3-
5 parts.
3. a kind of quinoa vermicelli according to claim 1, which is characterized in that further include having in parts by mass: peanut powder 2-
5 parts.
4. a kind of quinoa vermicelli according to claim 1, which is characterized in that further include having in parts by mass: the broken leaf of spinach
4-6 parts.
5. a kind of quinoa vermicelli according to claim 1, which is characterized in that further include having in parts by mass: sweet potato powder 5-
8 parts.
6. a kind of quinoa vermicelli according to claim 1, which is characterized in that further include having in parts by mass: wolfberry fruit powder 1-
2 parts.
7. a kind of quinoa vermicelli according to claim 1, which is characterized in that further include having in parts by mass: corn flour 3-
5 parts.
8. a kind of technique of production quinoa vermicelli as described in any one of claim 1 to 7, which comprises the following steps:
Each component is ready to by S1, sorting by mass parts；
S2, mixing carry out pre-treatment: mixed mixing being crushed by machine, is then sieved；
The ingredient being sieved in S2 is poured into container, and is sufficiently stirred by S3, forms dough；
S4, curing, cures dough；
Dough after curing is carried out tabletting, obtains dough sheet by S4, tabletting；
Dough sheet after tabletting is cut molding, obtains noodles by S6, slitting；
S7, it is dry, it is dried to molding noodles are cut；
Noodles after drying, are cut into certain length by S8, cutting as required.
9. a kind of manufacture craft of quinoa vermicelli according to claim 8, which is characterized in that in parts by mass, to described
0.1-0.2 portions of seasonings are added in S2 and 1-2 portions of rock sugar, the seasoning include one in monosodium glutamate, chickens' extract and vinegar
Kind is several.
10. a kind of manufacture craft of quinoa vermicelli according to claim 9, which is characterized in that the production of the quinoa powder
Method includes:
Step 1: quinoa is taken, and cleans sterilizing, drying；
Step 2: the quinoa after drying being crushed, is sieved with 100 mesh sieve；
Step 3: smashed powdered rubber being poured into olive oil, 8-10h is impregnated；
Step 4: powdered rubber being separated from olive oil, drying obtains quinoa powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810858327.0A CN109221929A (en) | 2018-07-31 | 2018-07-31 | A kind of quinoa vermicelli and its manufacture craft |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810858327.0A CN109221929A (en) | 2018-07-31 | 2018-07-31 | A kind of quinoa vermicelli and its manufacture craft |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109221929A true CN109221929A (en) | 2019-01-18 |
Family
ID=65073324
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810858327.0A Pending CN109221929A (en) | 2018-07-31 | 2018-07-31 | A kind of quinoa vermicelli and its manufacture craft |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109221929A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109984306A (en) * | 2019-04-29 | 2019-07-09 | 山东省农作物种质资源中心 | A kind of quinoa noodles and its processing method |
| CN109998028A (en) * | 2019-04-04 | 2019-07-12 | 甘肃农业大学 | Self-heating quinoa noodles |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077143A (en) * | 2006-04-05 | 2007-11-28 | 张清明 | Tatol nutrient green health care beans flour noodle series such as fine dried noodles and instant noodles and its manufacturing method |
| CN101692883A (en) * | 2009-09-29 | 2010-04-14 | 郭延宝 | Nutrition fine dried noodles and preparation method thereof |
| CN103461828A (en) * | 2013-09-25 | 2013-12-25 | 宜垦(天津)农业制品有限公司 | Dried celery noodles |
| CN105231277A (en) * | 2015-11-02 | 2016-01-13 | 中国农业科学院农产品加工研究所 | Fine dried noodles for children and preparation method thereof |
| TWM539792U (en) * | 2016-07-20 | 2017-04-21 | Evergreen Bio-Medical Technology Co Ltd | Noodle containing quinoa and arabinose |
| CN106720058A (en) * | 2017-01-23 | 2017-05-31 | 吉林省彬生藜麦科技有限公司 | A kind of processing method of quinoa biscuit |
-
2018
- 2018-07-31 CN CN201810858327.0A patent/CN109221929A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077143A (en) * | 2006-04-05 | 2007-11-28 | 张清明 | Tatol nutrient green health care beans flour noodle series such as fine dried noodles and instant noodles and its manufacturing method |
| CN101692883A (en) * | 2009-09-29 | 2010-04-14 | 郭延宝 | Nutrition fine dried noodles and preparation method thereof |
| CN103461828A (en) * | 2013-09-25 | 2013-12-25 | 宜垦(天津)农业制品有限公司 | Dried celery noodles |
| CN105231277A (en) * | 2015-11-02 | 2016-01-13 | 中国农业科学院农产品加工研究所 | Fine dried noodles for children and preparation method thereof |
| TWM539792U (en) * | 2016-07-20 | 2017-04-21 | Evergreen Bio-Medical Technology Co Ltd | Noodle containing quinoa and arabinose |
| CN106720058A (en) * | 2017-01-23 | 2017-05-31 | 吉林省彬生藜麦科技有限公司 | A kind of processing method of quinoa biscuit |
Non-Patent Citations (3)
| Title |
|---|
| 徐秋水: "《各类面条生产技术》", 31 July 1988, 中国食品出版社 * |
| 申海林，等: "《内丘历史文化丛书 内丘特色产品》", 31 July 2015, 河北美术出版社 * |
| 肖志刚，等: "《杂粮加工原理及技术》", 31 October 2017, 辽宁科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109998028A (en) * | 2019-04-04 | 2019-07-12 | 甘肃农业大学 | Self-heating quinoa noodles |
| CN109984306A (en) * | 2019-04-29 | 2019-07-09 | 山东省农作物种质资源中心 | A kind of quinoa noodles and its processing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101361581B (en) | ABCDRIS natural five-flavor health moon cake | |
| Alsuhaibani | Rheological and nutritional properties and sensory evaluation of bread fortified with natural sources of calcium | |
| CN105495302A (en) | Nutritional nourishing porridge | |
| CN101361582B (en) | ABCDRIS natural five-color five-flavor five-stuffing and produced five-color five-flavor dumpling | |
| Alina et al. | Food fortification through innovative technologies | |
| CN101152012A (en) | Compound nourishing fish product | |
| CN103653023B (en) | A kind of corn chicken fillet and preparation method thereof | |
| CN103181550A (en) | Nutritious food | |
| CN109221929A (en) | A kind of quinoa vermicelli and its manufacture craft | |
| CN105613671A (en) | Full nutritional compressed biscuit using chenopodium quinoa as raw materials and processing method thereof | |
| CN106259724A (en) | The manufacture method of fragrant pig chicken biscuits | |
| RU2714719C1 (en) | Fish minced frozen semi-finished product | |
| Ahmad et al. | Evaluation of nutritional quality of developed functional bread fortified with mushroom and dates | |
| CN103070215A (en) | Instant nutritional dunking biscuit and making method thereof | |
| Jan et al. | Preparation of nutri bar for lactating women | |
| CN103120332A (en) | Fresh processed whitebait muddy bone flesh restaurant food and manufacturing method thereof | |
| CN106213250A (en) | A kind of breakfast sausage and processing method thereof | |
| CN109221930A (en) | More cereal bitter buckwheat oat vermicelli and its manufacture craft | |
| CN103583999A (en) | Leisure food made of fish scales | |
| Goswami et al. | Evaluation of quality characteristics low fat buffalo meat cookies incorporated with poppy seeds (Papaver somniferum) | |
| Sahé et al. | Quality Characteristics of Cassava-Ackee-Groundnut Composite Cookies | |
| CN103598531A (en) | Durian composite rice flour noodles and preparation method thereof | |
| KR102628560B1 (en) | Protein-fortified noodle using chicken breast and manufacturing method thereof | |
| CN106689260A (en) | Triticale-containing anticancer mixture for baking food | |
| KR20120015078A (en) | Low-fat chicken nugget comprising dietary fiber and a mixture of chicken-skin and preparation methodthereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190118 |
|
| RJ01 | Rejection of invention patent application after publication |