CN109601855A - A kind of wheat embryo noodles and preparation method thereof - Google Patents
A kind of wheat embryo noodles and preparation method thereof Download PDFInfo
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- CN109601855A CN109601855A CN201910059291.4A CN201910059291A CN109601855A CN 109601855 A CN109601855 A CN 109601855A CN 201910059291 A CN201910059291 A CN 201910059291A CN 109601855 A CN109601855 A CN 109601855A
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- 241000209140 Triticum Species 0.000 title claims abstract description 103
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 103
- 235000012149 noodles Nutrition 0.000 title claims abstract description 52
- 210000001161 mammalian embryo Anatomy 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 55
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 29
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 23
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 23
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 23
- 229920002752 Konjac Polymers 0.000 claims abstract description 23
- 229940046240 glucomannan Drugs 0.000 claims abstract description 23
- 235000010485 konjac Nutrition 0.000 claims abstract description 23
- 239000000252 konjac Substances 0.000 claims abstract description 23
- 150000004676 glycans Chemical class 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 22
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 22
- 239000005017 polysaccharide Substances 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 241001061264 Astragalus Species 0.000 claims abstract description 20
- 235000006533 astragalus Nutrition 0.000 claims abstract description 20
- 239000004744 fabric Substances 0.000 claims abstract description 20
- 210000004233 talus Anatomy 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 230000008569 process Effects 0.000 claims abstract description 5
- 229920001184 polypeptide Polymers 0.000 claims description 29
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 29
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 21
- 241000209094 Oryza Species 0.000 claims description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims description 13
- 235000009566 rice Nutrition 0.000 claims description 13
- 210000000582 semen Anatomy 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 241000237502 Ostreidae Species 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 239000012065 filter cake Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 235000020636 oyster Nutrition 0.000 claims description 3
- 239000008911 qingzhi Substances 0.000 claims description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 238000003490 calendering Methods 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 241001312219 Amorphophallus konjac Species 0.000 abstract 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
- 240000006108 Allium ampeloprasum Species 0.000 description 3
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000011149 active material Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000009636 Huang Qi Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000014347 soups Nutrition 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
- A23L7/152—Cereal germ products
-
- 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 discloses a kind of wheat embryo noodles, raw material including following composition by weight: wheat flour 100-200g, wheat blueness juice 2-5g, wheat germ powder 2-4g, astragalus polyose 0.1-0.2g, polysaccharides 0.5-0.8g, Bee Pollen 0.5-0.8g, active peptide 0.01-0.03g, salt 2-4g, konjac glucomannan 2-4g, it is specifically included simultaneously the invention discloses the preparation process of above-mentioned noodles and face, calendering, drying, the noodles being prepared by disclosure of the invention can not only significantly improve the mouthfeel of noodles, and amino acid needed by human can be supplemented, by adding konjac glucomannan in fabric, noodles are promoted more to have chewy texture, and face boils and is not easy section in the process, the present invention discloses wheat embryo noodles, and not only preparation process is simple, nutritive value is high, and it is raw Produce at low cost, suitable large-scale production application.
Description
Technical field
It is standby that the present invention relates to noodle makings, and in particular to a kind of wheat embryo noodles and preparation method thereof.
Background technique
For noodles originating from China, the production for having more than 4,000 years eats history.Noodles are that a kind of production is simple, eat side
Just, full of nutrition, can staple food again can fast food health-care food, received and liked by the people of the world already.
Noodles are used as traditional cuisines, not only special taste, and nutritive value is higher.
Traditional ancient method is processed in conjunction with the modern times, and noodles have become China i.e. tradition and the cuisines of fashion.Based on noodles it is deep by
Consumers, one is the patent document of class or paper periodical reports type or processing technology about noodles, such as patent
It number is CN.201310691872.2, open " a kind of alimentary paste containing active material, nutrition leek noodles and its production side
Method " prepares a kind of leek noodles by the technical solution of the patent literature report.
However, noodles disclosed in the prior art or its processing method, noodles are prepared in processing, during face is boiled
Phenomenon of rupture is serious, and existing noodles have " chewy " deficiency, influence mouthfeel.
Summary of the invention
Technical problem to be solved by the present invention lies in provide a kind of wheat embryo noodles and preparation method thereof.
The present invention is to solve above-mentioned technical problem by the following technical programs:
A kind of wheat embryo noodles, the raw material including following composition by weight: wheat flour 100-200g, wheat blueness juice 2-5g,
Wheat germ powder 2-4g, astragalus polyose 0.1-0.2g, polysaccharides 0.5-0.8g, Bee Pollen 0.5-0.8g, active peptide 0.01-
0.03g, salt 2-4g, konjac glucomannan 2-4g.
Preferably, the raw material including following composition by weight: wheat flour 150-180g, wheat blueness juice 3-4g, wheat germ powder
2.5-3.5g, astragalus polyose 0.15-0.18g, polysaccharides 0.6-0.7g, Bee Pollen 0.58-0.65g, active peptide 0.02-
0.025g, salt 2.5-3g, konjac glucomannan 2.5-3.5g.
Preferably, the raw material including following composition by weight: wheat flour 170g, wheat blueness juice 4g, wheat germ powder 3g, Radix Astragali
Polysaccharide 0.17g, polysaccharides 0.68g, Bee Pollen 0.62g, active peptide 0.025g, salt 3g, konjac glucomannan 3.5g.
Preferably, the active peptide selects semen sojae atricolor polypeptide, fishskin polypeptide, corn peptide, oyster polypeptide, appointing in rice sugar polypeptide
It anticipates a kind of peptide matters.
Preferably, the active peptide selects the mixture of semen sojae atricolor polypeptide and rice sugar polypeptide.
Preferably, the semen sojae atricolor polypeptide and the mass ratio of semen sojae atricolor polypeptide in rice sugar mixtures of polypeptides and rice sugar polypeptide are 1:
1.2-1.5。
Preferably, the wheat blueness juice the preparation method is as follows: take growing height be 15-20mm wheat seedling, remove root
Behind portion, seedling is placed in squeezer and is squeezed, filtered, abandons filter cake, gained filtrate is Mai Qingzhi.
Present invention simultaneously discloses the preparation methods of above-mentioned wheat embryo noodles, comprising the following steps:
(1) it is matched according to composition by weight, by wheat flour, wheat germ powder, astragalus polyose, polysaccharides, Bee Pollen, work
Property peptide, salt, konjac glucomannan, add during water mixing and face and face by wheat blueness juice be added and face after the completion of, fabric is added and is pressed
Prolong in machine, be rolled into item, obtain a face, control strip face thickness is 1-2mm；
(2) it will be rolled into item in step (1), the fabric for obtaining a face, which is sent into baking room, dries 5-8h, control drying temperature
Degree is 45-55 DEG C.
The present invention has the advantage that compared with prior art
The present invention discloses a kind of wheat embryo noodles, by adding polypeptides matter in fabric, can not only mention tomorrow
The mouthfeel of high fabric, and amino acid needed by human can be supplemented, by adding konjac glucomannan in fabric, noodles is promoted more to chew
Strength, and face boils and is not easy section in the process.
Specific embodiment
It elaborates below to the embodiment of the present invention, the present embodiment carries out under the premise of the technical scheme of the present invention
Implement, the detailed implementation method and specific operation process are given, but protection scope of the present invention is not limited to following implementation
Example.
Embodiment 1
A kind of wheat embryo noodles, the raw material including following composition by weight: wheat flour 100g, wheat blueness juice 2g, wheat
Bud powder 2g, astragalus polyose 0.2g, polysaccharides 0.8g, Bee Pollen 0.8g, corn peptide 0.03g, salt 2g, konjac glucomannan 2g.
Wheat blueness juice the preparation method is as follows:
Taking growing height is that seedling is placed in squeezer and squeezes after removing root by the wheat seedling of 15-20mm, is filtered,
Filter cake is abandoned, gained filtrate is Mai Qingzhi.
Present invention simultaneously discloses the preparation methods of above-mentioned wheat embryo noodles, comprising the following steps:
(1) it is matched according to composition by weight, by wheat flour, wheat germ powder, astragalus polyose, polysaccharides, Bee Pollen, work
Property peptide, salt, konjac glucomannan, add during water mixing and face and face by wheat blueness juice be added and face after the completion of, fabric is added and is pressed
Prolong in machine, be rolled into item, obtain a face, control strip face thickness is 1-2mm；
(2) it will be rolled into item in step (1), the fabric for obtaining a face, which is sent into baking room, dries 5-8h, control drying temperature
Degree is 45-55 DEG C.
Embodiment 2
Wheat embryo noodle formula:
Wheat flour 200g, wheat blueness juice 5g, wheat germ powder 4g, astragalus polyose 0.1g, polysaccharides 0.5g, Bee Pollen
(semen sojae atricolor polypeptide and rice sugar are more in semen sojae atricolor polypeptide and rice sugar mixtures of polypeptides by 0.5g, semen sojae atricolor polypeptide and rice sugar mixtures of polypeptides 0.01g
The mass ratio of peptide is 1:1.5), salt 4g, konjac glucomannan 4g.
The preparation method of wheat blueness juice such as embodiment 1.
The preparation method of above-mentioned wheat embryo noodles, comprising the following steps:
(1) it is matched according to composition by weight, by wheat flour, wheat germ powder, astragalus polyose, polysaccharides, Bee Pollen, work
Property peptide, salt, konjac glucomannan, add during water mixing and face and face by wheat blueness juice be added and face after the completion of, fabric is added and is pressed
Prolong in machine, be rolled into item, obtain a face, control strip face thickness is 1.5mm；
(2) it will be rolled into item in step (1), the fabric for obtaining a face, which is sent into baking room, dries 5h, controls drying temperature
It is 55 DEG C.
Embodiment 3
Wheat embryo noodle formula:
Wheat flour 170g, wheat blueness juice 4g, wheat germ powder 3g, astragalus polyose 0.17g, polysaccharides 0.68g, Bee Pollen
0.62g, oyster polypeptide 0.025g, salt 3g, konjac glucomannan 3.5g.
The preparation method of wheat blueness juice such as embodiment 1.
Present invention simultaneously discloses the preparation methods of above-mentioned wheat embryo noodles, comprising the following steps:
(1) it is matched according to composition by weight, by wheat flour, wheat germ powder, astragalus polyose, polysaccharides, Bee Pollen, work
Property peptide, salt, konjac glucomannan, add during water mixing and face and face by wheat blueness juice be added and face after the completion of, fabric is added and is pressed
Prolong in machine, be rolled into item, obtain a face, control strip face thickness is 2mm；
(2) it will be rolled into item in step (1), the fabric for obtaining a face, which is sent into baking room, dries 8h, controls drying temperature
It is 45 DEG C.
Embodiment 4
Wheat embryo noodle formula:
Wheat flour 100g, wheat blueness juice 2g, wheat germ powder 2g, astragalus polyose 0.2g, polysaccharides 0.8g, Bee Pollen
0.8g, fishskin polypeptide 0.03g, salt 2g, konjac glucomannan 2g.
The preparation method of wheat blueness juice such as embodiment 1.
Present invention simultaneously discloses the preparation methods of above-mentioned wheat embryo noodles, comprising the following steps:
(1) it is matched according to composition by weight, by wheat flour, wheat germ powder, astragalus polyose, polysaccharides, Bee Pollen, work
Property peptide, salt, konjac glucomannan, add during water mixing and face and face by wheat blueness juice be added and face after the completion of, fabric is added and is pressed
Prolong in machine, be rolled into item, obtain a face, control strip face thickness is 1.5mm；
(2) it will be rolled into item in step (1), the fabric for obtaining a face, which is sent into baking room, dries 8h, controls drying temperature
It is 55 DEG C.
Embodiment 5
Wheat embryo noodle formula:
Wheat flour 150g, wheat blueness juice 4g, wheat germ powder 4g, astragalus polyose 0.2g, polysaccharides 0.6g, Bee Pollen
0.6g, rice sugar polypeptide 0.03g, salt 2g, konjac glucomannan 3.5g.
The preparation method of wheat blueness juice such as embodiment 1.
Present invention simultaneously discloses the preparation methods of above-mentioned wheat embryo noodles, comprising the following steps:
(1) it is matched according to composition by weight, by wheat flour, wheat germ powder, astragalus polyose, polysaccharides, Bee Pollen, work
Property peptide, salt, konjac glucomannan, add during water mixing and face and face by wheat blueness juice be added and face after the completion of, fabric is added and is pressed
Prolong in machine, be rolled into item, obtain a face, control strip face thickness is 2mm；
(2) it will be rolled into item in step (1), the fabric for obtaining a face, which is sent into baking room, dries 7h, controls drying temperature
It is 55 DEG C.
Embodiment 6
Wheat embryo noodle formula:
Wheat flour 150g, wheat blueness juice 4g, wheat germ powder 4g, astragalus polyose 0.2g, polysaccharides 0.6g, Bee Pollen
0.6g, rice sugar polypeptide 0.03g, salt 2g, konjac glucomannan 3.5g.
The preparation method of wheat blueness juice such as embodiment 1.
Present invention simultaneously discloses the preparation methods of above-mentioned wheat embryo noodles, comprising the following steps:
(1) it is matched according to composition by weight, by wheat flour, wheat germ powder, astragalus polyose, polysaccharides, Bee Pollen, work
Property peptide, salt, konjac glucomannan, add during water mixing and face and face by wheat blueness juice be added and face after the completion of, fabric is added and is pressed
Prolong in machine, be rolled into item, obtain a face, control strip face thickness is 2mm；
(2) it will be rolled into item in step (1), the fabric for obtaining a face, which is sent into baking room, dries 6.5h, control drying temperature
Degree is 52 DEG C.
Embodiment 7
Noodles tension test:
In stripes face of calendering will be prepared in 1-6 of the embodiment of the present invention in step (1) to stretch as experimental group
Test, contrast groups are according to Patent No. CN.201310691872.2, disclosed " a kind of alimentary paste containing active material, battalion
Support leek noodles and preparation method thereof ", the dough after the curing being prepared is placed in calender and rolls in stripes face.
Method is as follows: a face is cut into and takes 15cm long, is stretched on ruler side with two hands, until breaking,
Length HA when observation noodles are broken during stretching, and the length HB to overlap again after breaking, perform record.Weight
The multiple above process, finishs 100 noodles, takes 100 average value to be calculated, calculation formula is as follows:
Tensile elongation: L (cm)=HA-15；
Contracted length: S (cm)=HA-HB；
Shrinkage ratio: P (cm)=(HA-HB)/(HA-15).
Experimental result is as shown in table 1:
Table 1
| Test serial number | Tensile elongation/L | Contracted length/S | Shrinkage ratio/P (%) |
| Embodiment 2 | 88.4 | 46.5 | 52.6 |
| Embodiment 3 | 87.2 | 45.6 | 52.4 |
| Embodiment 4 | 89.5 | 47.2 | 53.03 |
| Embodiment 5 | 86.2 | 46.4 | 53.6 |
| Embodiment 6 | 87.1 | 46.1 | 52.92 |
| Contrast groups | 45.2 | 12.1 | 26.76 |
As shown in Table 1: disclosed by the invention face (face obtains mature noodles after subsequent drying) not only extends strong
It spends (tensile elongation is bigger, and extension strength is better), and elasticity and toughness are preferably prepared noodles resistant to cook, have bite, resistance to bubble,
And non muddy soup (contracted length is the bigger the better).
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (8)
1. a kind of wheat embryo noodles, which is characterized in that the raw material including following composition by weight: wheat flour 100-200g, wheat
Green juice 2-5g, wheat germ powder 2-4g, astragalus polyose 0.1-0.2g, polysaccharides 0.5-0.8g, Bee Pollen 0.5-0.8g, activity
Peptide 0.01-0.03g, salt 2-4g, konjac glucomannan 2-4g.
2. wheat embryo noodles according to claim 1, which is characterized in that the raw material including following composition by weight: wheat
Flour 150-180g, wheat blueness juice 3-4g, wheat germ powder 2.5-3.5g, astragalus polyose 0.15-0.18g, polysaccharides 0.6-
0.7g, Bee Pollen 0.58-0.65g, active peptide 0.02-0.025g, salt 2.5-3g, konjac glucomannan 2.5-3.5g.
3. wheat embryo noodles according to claim 2, which is characterized in that the raw material including following composition by weight: wheat
Flour 170g, wheat blueness juice 4g, wheat germ powder 3g, astragalus polyose 0.17g, polysaccharides 0.68g, Bee Pollen 0.62g, active peptide
0.025g, salt 3g, konjac glucomannan 3.5g.
4. wheat embryo noodles according to claim 1-3, which is characterized in that the active peptide selects semen sojae atricolor more
Peptide, fishskin polypeptide, corn peptide, oyster polypeptide, any one peptide matters in rice sugar polypeptide.
5. wheat embryo noodles according to claim 4, which is characterized in that the active peptide selects semen sojae atricolor polypeptide and rice sugar
The mixture of polypeptide.
6. wheat embryo noodles according to claim 5, which is characterized in that the semen sojae atricolor polypeptide and rice sugar mixtures of polypeptides
The mass ratio of middle semen sojae atricolor polypeptide and rice sugar polypeptide is 1:1.2-1.5.
7. wheat embryo noodles according to claim 1-6, which is characterized in that the preparation method of the wheat blueness juice
As follows: taking growing height is that seedling is placed in squeezer and squeezes after removing root by the wheat seedling of 15-20mm, filters, abandons
Filter cake, gained filtrate are Mai Qingzhi.
8. a kind of prepare the method such as the described in any item wheat embryo noodles of claim 1-7, which is characterized in that including following
Step:
(1) it is matched according to composition by weight, by wheat flour, wheat germ powder, astragalus polyose, polysaccharides, Bee Pollen, activity
Peptide, salt, konjac glucomannan add water mixing and face and face in the process by after the completion of the addition of wheat blueness juice and face, fabric to be added and is rolled
In machine, it is rolled into item, obtains a face, control strip face thickness is 1-2mm；
(2) it will be rolled into item in step (1), the fabric for obtaining a face, which is sent into baking room, dries 5-8h, and control drying temperature is
45-55℃。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110279066A (en) * | 2019-06-19 | 2019-09-27 | 民乐县丰源薯业有限责任公司 | A kind of potato mushroom alimentary paste and production method |
| CN110279067A (en) * | 2019-06-19 | 2019-09-27 | 民乐县丰源薯业有限责任公司 | A kind of potato pumpkin nutritious noodle and production method |
| CN112544874A (en) * | 2020-11-19 | 2021-03-26 | 青岛农业大学 | Nutritional noodles added with fish polypeptide powder and preparation method thereof |
| CN114287637A (en) * | 2021-12-27 | 2022-04-08 | 海南拉风农业科技有限公司 | Black corn and oyster double-peptide noodles and preparation method thereof |
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| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110279066A (en) * | 2019-06-19 | 2019-09-27 | 民乐县丰源薯业有限责任公司 | A kind of potato mushroom alimentary paste and production method |
| CN110279067A (en) * | 2019-06-19 | 2019-09-27 | 民乐县丰源薯业有限责任公司 | A kind of potato pumpkin nutritious noodle and production method |
| CN112544874A (en) * | 2020-11-19 | 2021-03-26 | 青岛农业大学 | Nutritional noodles added with fish polypeptide powder and preparation method thereof |
| CN114287637A (en) * | 2021-12-27 | 2022-04-08 | 海南拉风农业科技有限公司 | Black corn and oyster double-peptide noodles and preparation method thereof |
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