CN109619413A - A kind of coarse cereals nutrition noodles - Google Patents
A kind of coarse cereals nutrition noodles Download PDFInfo
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- CN109619413A CN109619413A CN201910019609.6A CN201910019609A CN109619413A CN 109619413 A CN109619413 A CN 109619413A CN 201910019609 A CN201910019609 A CN 201910019609A CN 109619413 A CN109619413 A CN 109619413A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 36
- 235000013339 cereals Nutrition 0.000 title claims abstract description 35
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 32
- 230000035764 nutrition Effects 0.000 title claims abstract description 32
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 240000007087 Apium graveolens Species 0.000 claims abstract description 15
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 15
- 235000010591 Appio Nutrition 0.000 claims abstract description 15
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 15
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 15
- 240000001462 Pleurotus ostreatus Species 0.000 claims abstract description 15
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims abstract description 15
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 15
- 240000008042 Zea mays Species 0.000 claims abstract description 15
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 15
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 15
- 235000005822 corn Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 14
- 244000000626 Daucus carota Species 0.000 claims abstract description 14
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 14
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 210000000582 semen Anatomy 0.000 claims abstract description 14
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 13
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 13
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 13
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 13
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 13
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 13
- 235000020232 peanut Nutrition 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 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 abstract description 9
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 9
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 9
- 239000000661 sodium alginate Substances 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 4
- 244000300264 Spinacia oleracea Species 0.000 claims abstract 5
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 239000000843 powder Substances 0.000 claims description 10
- 235000015192 vegetable juice Nutrition 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000012530 fluid Substances 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract 1
- 241000219315 Spinacia Species 0.000 description 10
- 241000219051 Fagopyrum Species 0.000 description 9
- 241000207961 Sesamum Species 0.000 description 9
- 241001474374 Blennius Species 0.000 description 4
- 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 description 4
- 239000011734 sodium Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052742 iron 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
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
-
- 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
-
- 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
-
- 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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention patent relates to food processing technology fields, disclose a kind of coarse cereals nutrition noodles.The coarse cereals nutrition noodles, according to parts by weight, each raw material composition are as follows: 15~20 parts of corn, 6~10 parts of semen sojae atricolor, 5~9 parts of purple sweet potato, 4~8 parts of sesame, 8~15 parts of peanut, 10~18 parts of buckwheat, 4~10 parts of spinach, 7~13 parts of egg, 8~16 parts of carrot, 5~12 parts of celery, 6~10 parts of oyster mushroom, 5~10 parts of tomato, 0.1~0.3 part of sodium alginate, 1.3~1.8 parts of salt, 40~50 parts of water.Coarse cereals nutrition noodles preparation provided by the invention is simple, safe healthcare, nutritive value are high, raw material is full of nutrition, configuration is balanced, using a variety of coarse cereals such as corn, semen sojae atricolor, purple sweet potato as major ingredient, then it is aided with the fruits and vegetables such as spinach, carrot, celery, oyster mushroom and tomato, is easy to absorb, mouthfeel is delicious, rich in nutriments such as a large amount of vitamins, amino acid, have effects that nourishing generate fluid, strengthening spleen and nourishing stomach, is suitble to various people edible.
Description
Technical field
The invention patent relates to food processing technology field, especially a kind of coarse cereals nutrition noodles.
Background technique
Noodles be it is a kind of it is resistance to deposit, the manual wheaten food of resistant to cook, shape is rounded or flat-shaped, and for its kind, it is main
It is simple, convenient due to making including common noodles, pattern noodles and manual noodle, it is deep to be liked by the majority of consumers.So
And current noodle material on the market is made a general survey of mostly based on flour, salt then is added or dietary alkali is made, not only ingredient
It is single, mouthfeel is dull, nutritive value is low, and some businessmans are in the production process in order to increase the whiteness and smoothness of noodles,
The additives such as brightening agent, alum can also be added, long-term consumption also will affect health.
It is well known that coarse cereals refer to the grain bean crop other than rice, wheat, corn and soybean and the big crop of potato five, it is not
The only nutriments such as vitamin rich in, amino acid, protein, but also contain iron, magnesium, zinc, selenium and other trace elements, together
The a large amount of celluloses of Shi Fuhan often eat the concentration that can not only reduce Blood Cholesterol and triglycerides, and for sugar
Urine disease, hypertension, obesity and cardiovascular and cerebrovascular disease can also play the role of remissive treatment.But since its eating mouth feel is poor,
Its application space is greatly limited.Therefore, it has been imperative for developing and explore the processed and applied of coarse cereals.
Summary of the invention
For the problems of the prior art, the invention aims to provide a kind of to prepare simple, safe healthcare, nutriture value
Value height, coarse cereals nutrition noodles in good taste.
In order to achieve the above object, the technical scheme is that
A kind of coarse cereals nutrition noodles, according to parts by weight, each raw material composition are as follows: 15~20 parts of corn, semen sojae atricolor 6~10
Part, 5~9 parts of purple sweet potato, 4~8 parts of sesame, 8~15 parts of peanut, 10~18 parts of buckwheat, 4~10 parts of spinach, 7~13 parts of egg, Hu
8~16 parts of radish, 5~12 parts of celery, 6~10 parts of oyster mushroom, 5~10 parts of tomato, 0.1~0.3 part of sodium alginate, salt 1.3~
1.8 parts, 40~50 parts of water.
Preferably, a kind of coarse cereals nutrition noodles, according to parts by weight, each raw material composition are as follows: 18 parts of corn, 8 parts of semen sojae atricolor,
8 parts of purple sweet potato, 6 parts of sesame, 12 parts of peanut, 15 parts of buckwheat, 8 parts of spinach, 11 parts of egg, 12 parts of carrot, 10 parts of celery, oyster mushroom 8
Part, 9 parts of tomato, 0.2 part of sodium alginate, 1.5 parts of salt, 45 parts of water.
A kind of coarse cereals nutrition noodles preparation method, comprising the following steps:
(1) above-mentioned each raw material is weighed in parts by weight, and corn, semen sojae atricolor, purple sweet potato, sesame, peanut and buckwheat are pulverized and sieved
Each raw material powder is made；
(2) it selects fresh spinach, carrot, celery, oyster mushroom and tomato to clean, stripping and slicing, is then placed in fruit and vegetable processor
Grinding, which is beaten, is made vegetable juice；
(3) it will be mixed evenly in each raw material powder and vegetable juice obtained above, egg, salt, seaweed be then added
Sour sodium and water rubbing and wheat flour obtain dough；
(4) coarse cereals nutrition noodles will be made after dough rest, tabletting, slitting.
Specifically, sieve used is 100~120 mesh when sieving in the step (1).
Specifically, water temperature is 30~35 DEG C when the step (3) neutralizes face, 25~40min of mixing time.
Specifically, in the step (4) curing time be 30~60min, 40~50 DEG C of curing temperature.
Compared with prior art, the invention has the advantages that
1. coarse cereals nutrition noodles preparation provided by the invention is simple, safe healthcare, nutritive value are high, raw material is full of nutrition,
Configuration is balanced, using a variety of coarse cereals such as corn, semen sojae atricolor, purple sweet potato as major ingredient, is then aided with spinach, carrot, celery, oyster mushroom and tomato
Equal fruits and vegetables, are easy to absorb, and mouthfeel is delicious, rich in nutriments such as a large amount of vitamins, amino acid, there is nourishing generate fluid, invigorating the spleen to support
The effect of stomach.
2. curing dough in coarse cereals nutrition noodles manufacturing process provided by the invention, not only contribute to eliminate dough
Internal stress, and keep various material mixings more uniform, promote gluten structure to be further formed, dough is more stable.
3. coarse cereals nutrition noodles provided by the invention are free of any man-made additive, safe without toxic side effect is suitble to all kinds of
Crowd is edible.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described.
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1
A kind of coarse cereals nutrition noodles, according to parts by weight, each raw material composition are as follows: 15 parts of corn, 6 parts of semen sojae atricolor, purple sweet potato 5
Part, 4 parts of sesame, 8 parts of peanut, 10 parts of buckwheat, 4 parts of spinach, 7 parts of egg, 8 parts of carrot, 5 parts of celery, 6 parts of oyster mushroom, tomato 5
Part, 0.1 part of sodium alginate, 1.3 parts of salt, 40 parts of water.
A kind of coarse cereals nutrition noodles preparation method, comprising the following steps:
(1) above-mentioned each raw material is weighed in parts by weight, and corn, semen sojae atricolor, purple sweet potato, sesame, peanut and buckwheat crushed 100
Each raw material powder is made in mesh；
(2) it selects fresh spinach, carrot, celery, oyster mushroom and tomato to clean, stripping and slicing, is then placed in fruit and vegetable processor
Grinding, which is beaten, is made vegetable juice；
(3) it will be mixed evenly in each raw material powder and vegetable juice obtained above, egg, salt, seaweed be then added
Dough is made in sour sodium and 30 DEG C of water rubbings and face 40min；
(4) dough is cured into 60min under the conditions of 40 DEG C, then coarse cereals nutrition noodles are made in tabletting, slitting.
Embodiment 2
A kind of coarse cereals nutrition noodles, according to parts by weight, each raw material composition are as follows: 18 parts of corn, 8 parts of semen sojae atricolor, purple sweet potato 8
Part, 6 parts of sesame, 12 parts of peanut, 15 parts of buckwheat, 8 parts of spinach, 11 parts of egg, 12 parts of carrot, 10 parts of celery, oyster mushroom 8 part, kind
9 parts of eggplant, 0.2 part of sodium alginate, 1.5 parts of salt, 45 parts of water.
A kind of coarse cereals nutrition noodles preparation method, comprising the following steps:
(1) above-mentioned each raw material is weighed in parts by weight, and corn, semen sojae atricolor, purple sweet potato, sesame, peanut and buckwheat crushed 110
Each raw material powder is made in mesh；
(2) it selects fresh spinach, carrot, celery, oyster mushroom and tomato to clean, stripping and slicing, is then placed in fruit and vegetable processor
Grinding, which is beaten, is made vegetable juice；
(3) it will be mixed evenly in each raw material powder and vegetable juice obtained above, egg, salt, seaweed be then added
Dough is made in sour sodium and 32 DEG C of water rubbings and face 30min；
(4) dough is cured into 45min under the conditions of 45 DEG C, then coarse cereals nutrition noodles are made in tabletting, slitting.
Embodiment 3
A kind of coarse cereals nutrition noodles, according to parts by weight, each raw material composition are as follows: 20 parts of corn, 10 parts of semen sojae atricolor, purple sweet potato 9
Part, 8 parts of sesame, 15 parts of peanut, 18 parts of buckwheat, 10 parts of spinach, 13 parts of egg, 16 parts of carrot, 12 parts of celery, 10 parts of oyster mushroom,
10 parts of tomato, 0.3 part of sodium alginate, 1.8 parts of salt, 50 parts of water.
A kind of coarse cereals nutrition noodles preparation method, comprising the following steps:
(1) above-mentioned each raw material is weighed in parts by weight, and corn, semen sojae atricolor, purple sweet potato, sesame, peanut and buckwheat crushed 110
Each raw material powder is made in mesh；
(2) it selects fresh spinach, carrot, celery, oyster mushroom and tomato to clean, stripping and slicing, is then placed in fruit and vegetable processor
Grinding, which is beaten, is made vegetable juice；
(3) it will be mixed evenly in each raw material powder and vegetable juice obtained above, egg, salt, seaweed be then added
Dough is made in sour sodium and 35 DEG C of water rubbings and face 25min；
(4) dough is cured into 30min under the conditions of 50 DEG C, then coarse cereals nutrition noodles are made in tabletting, slitting.
The foregoing description of the disclosed embodiments can be realized those skilled in the art or using the present invention.To this
A variety of modifications of a little embodiments will be apparent for a person skilled in the art, and the general principles defined herein can
Without departing from the spirit or scope of the present invention, to realize in other embodiments.Therefore, the present invention will not be limited
It is formed on the embodiments shown herein, and is to fit to consistent with the principles and novel features disclosed in this article widest
Range.
Claims (6)
1. a kind of coarse cereals nutrition noodles, which is characterized in that according to parts by weight, each raw material composition are as follows: 15~20 parts of corn, black
6~10 parts of beans, 5~9 parts of purple sweet potato, 4~8 parts of sesame, 8~15 parts of peanut, 10~18 parts of buckwheat, 4~10 parts of spinach, egg 7~
13 parts, 8~16 parts of carrot, 5~12 parts of celery, 6~10 parts of oyster mushroom, 5~10 parts of tomato, 0.1~0.3 part of sodium alginate, food
1.3~1.8 parts of salt, 40~50 parts of water.
2. coarse cereals nutrition noodles as described in claim 1, which is characterized in that according to parts by weight, each raw material composition are as follows: beautiful
Rice 18 parts, 8 parts of semen sojae atricolor, 8 parts of purple sweet potato, 6 parts of sesame, 12 parts of peanut, 15 parts of buckwheat, 8 parts of spinach, 11 parts of egg, 12 parts of carrot,
10 parts of celery, 8 parts of oyster mushroom, 9 parts of tomato, 0.2 part of sodium alginate, 1.5 parts of salt, 45 parts of water.
3. a kind of such as the described in any item coarse cereals nutrition noodles preparation methods of claim 1-2, which is characterized in that including following step
It is rapid:
(1) above-mentioned each raw material is weighed in parts by weight, corn, semen sojae atricolor, purple sweet potato, sesame, peanut and buckwheat is pulverized and sieved obtained
Each raw material powder；
(2) it selects fresh spinach, carrot, celery, oyster mushroom and tomato to clean, stripping and slicing, is then placed in fruit and vegetable processor grinding
It is beaten and vegetable juice is made；
(3) it will be mixed evenly in each raw material powder and vegetable juice obtained above, egg, salt, sodium alginate be then added
Dough is obtained with water rubbing and wheat flour；
(4) coarse cereals nutrition noodles will be made after dough rest, tabletting, slitting.
4. coarse cereals nutrition noodles preparation method as claimed in claim 3, it is characterised in that: when institute of being sieved in the step (1)
It is 100~120 mesh with sieve.
5. coarse cereals nutrition noodles preparation method as claimed in claim 3, it is characterised in that: the water when step (3) neutralizes face
Temperature is 30~35 DEG C, 25~40min of mixing time.
6. coarse cereals nutrition noodles preparation method as claimed in claim 3, it is characterised in that: the curing time in the step (4)
For 30~60min, 40~50 DEG C of curing temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910019609.6A CN109619413A (en) | 2019-01-09 | 2019-01-09 | A kind of coarse cereals nutrition noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910019609.6A CN109619413A (en) | 2019-01-09 | 2019-01-09 | A kind of coarse cereals nutrition noodles |
Publications (1)
| Publication Number | Publication Date |
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| CN109619413A true CN109619413A (en) | 2019-04-16 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110050954A (en) * | 2019-04-30 | 2019-07-26 | 陈玉芬 | A kind of five cereals face and preparation method thereof |
| CN110558484A (en) * | 2019-10-12 | 2019-12-13 | 城口县土行生农业科技发展有限公司 | Fruit and vegetable coarse cereal noodles and preparation method thereof |
| CN110574866A (en) * | 2019-10-12 | 2019-12-17 | 城口县土行生农业科技发展有限公司 | Colorful vegetable and fruit noodles and making method thereof |
| CN110583993A (en) * | 2019-10-12 | 2019-12-20 | 城口县土行生农业科技发展有限公司 | Green and healthy fruit and vegetable nutritional noodles and preparation method thereof |
| CN110679849A (en) * | 2019-10-23 | 2020-01-14 | 常胜龙 | Nutritional noodles and preparation method thereof |
| CN110800780A (en) * | 2019-11-22 | 2020-02-18 | 洞口香泉食品有限公司 | Orange noodles and processing method thereof |
| CN111000135A (en) * | 2019-10-28 | 2020-04-14 | 宿州市复兴面业有限公司 | Dietary fiber-containing noodle for lying-in women and preparation method thereof |
| CN114794371A (en) * | 2022-04-02 | 2022-07-29 | 山西农业大学山西功能食品研究院 | Fruit and vegetable coarse cereal sandwich noodles rich in probiotics and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110050954A (en) * | 2019-04-30 | 2019-07-26 | 陈玉芬 | A kind of five cereals face and preparation method thereof |
| CN110558484A (en) * | 2019-10-12 | 2019-12-13 | 城口县土行生农业科技发展有限公司 | Fruit and vegetable coarse cereal noodles and preparation method thereof |
| CN110574866A (en) * | 2019-10-12 | 2019-12-17 | 城口县土行生农业科技发展有限公司 | Colorful vegetable and fruit noodles and making method thereof |
| CN110583993A (en) * | 2019-10-12 | 2019-12-20 | 城口县土行生农业科技发展有限公司 | Green and healthy fruit and vegetable nutritional noodles and preparation method thereof |
| CN110679849A (en) * | 2019-10-23 | 2020-01-14 | 常胜龙 | Nutritional noodles and preparation method thereof |
| CN111000135A (en) * | 2019-10-28 | 2020-04-14 | 宿州市复兴面业有限公司 | Dietary fiber-containing noodle for lying-in women and preparation method thereof |
| CN110800780A (en) * | 2019-11-22 | 2020-02-18 | 洞口香泉食品有限公司 | Orange noodles and processing method thereof |
| CN114794371A (en) * | 2022-04-02 | 2022-07-29 | 山西农业大学山西功能食品研究院 | Fruit and vegetable coarse cereal sandwich noodles rich in probiotics and preparation method thereof |
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Application publication date: 20190416 |