CN109673947A - A kind of Rosa roxburghii Tratt instant noodles and preparation method thereof - Google Patents
A kind of Rosa roxburghii Tratt instant noodles and preparation method thereof Download PDFInfo
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- CN109673947A CN109673947A CN201811532680.6A CN201811532680A CN109673947A CN 109673947 A CN109673947 A CN 109673947A CN 201811532680 A CN201811532680 A CN 201811532680A CN 109673947 A CN109673947 A CN 109673947A
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- 240000002547 Rosa roxburghii Species 0.000 title claims abstract description 99
- 235000000640 Rosa roxburghii Nutrition 0.000 title claims abstract description 99
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 44
- 239000003513 alkali Substances 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229920002752 Konjac Polymers 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims description 41
- 238000002156 mixing Methods 0.000 claims description 34
- 238000009835 boiling Methods 0.000 claims description 24
- 235000012149 noodles Nutrition 0.000 claims description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 10
- 235000011449 Rosa Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 7
- 230000029087 digestion Effects 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 238000002203 pretreatment Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 12
- 239000004615 ingredient Substances 0.000 abstract description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 6
- 229930003268 Vitamin C Natural products 0.000 abstract description 6
- 235000019154 vitamin C Nutrition 0.000 abstract description 6
- 239000011718 vitamin C Substances 0.000 abstract description 6
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000011785 micronutrient Substances 0.000 abstract description 2
- 235000013369 micronutrients Nutrition 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 description 11
- 235000013399 edible fruits Nutrition 0.000 description 10
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 230000035943 smell Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 241000220324 Pyrus Species 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
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- 206010000060 Abdominal distension Diseases 0.000 description 1
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 208000006770 Ascorbic Acid Deficiency Diseases 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 206010020880 Hypertrophy Diseases 0.000 description 1
- 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 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- 150000004008 N-nitroso compounds Chemical class 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
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- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- -1 carrotene Chemical class 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000017525 heat dissipation Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 208000008127 lead poisoning Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
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- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
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- 239000004577 thatch Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
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- 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)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The present invention relates to a kind of Rosa roxburghii Tratt instant noodles, the raw material including following parts by weight: flour 90-110 parts by weight, salt 1-2 parts by weight eat alkali 0.1-0.2 parts by weight, konjaku powder 0.4-0.6 parts by weight, Rosa roxburghii Tratt 15-25 parts by weight, water 50-60 parts by weight.After Rosa roxburghii Tratt ingredient is added, so that the instant noodles produced have the fragrance of Rosa roxburghii Tratt, mouthfeel sour is dense, without bitter taste, its various nutriments such as vitamin C and various micronutrient levels greatly improve, and the flour cake surface bubble-free produced, more beautiful, it is not easy to be damaged in transportational process, guarantees the integrality of flour cake.
Description
Technical field
The present invention relates to a kind of Rosa roxburghii Tratt instant noodles and preparation method thereof, belong to Rosa roxburghii Tratt technical field of food deep processing.
Background technique
Rosa roxburghii Tratt (Rosa roxbunghii) be the perennial machaka rosa roxburghii of rosaceae fruit also known as mountain king fruit,
Siberian rose, Fo Langguo, thatch pears, oblonga, alias thorn pineapple send the spring to return, pierce sour pear, nine-headed bird, Wen Xianguo, are that nourishing is strong
The nutrition treasure fruit of body is a kind of rare fruit.It is born in 500 meters -2500 meters of height above sea level of endroit, cheuch, roadside and filling
It is the natural wild fruit on the ground such as Guizhou, Mountain Area of Western Hubei Province, the western Hunan, the Liangshan Mountain, Mianning mountain area in the wooden clump, breaks a seal in Guizhou Province and Henan Province
There is the artificial growth of large area in city.
The fruit of Rosa roxburghii Tratt is also the first-class raw material of processing health food simultaneously, mature Rosa roxburghii Tratt is fleshy hypertrophy, sweet and sour,
Fruit rich in more than sugar, vitamin, carrotene, organic acid and more than 20 kinds of amino acid, 10 microelement beneficial to human body,
And superoxide dismutase.Especially Vitamin C content is high, be it is highest in current fruit, contain in every 100 grams of fresh fruits
841.58~3541.13 milligrams of amount is 50 times of citrus, 10 times of Kiwi berry, has the laudatory title of " king of vitamin C ".Rosa roxburghii Tratt
Fruit has very high nutritive value and medical value.Its is sour, puckery, flat；Digestion-promoting spleen-invigorating restrains stopping leak；For treating having indigestion
Abdominal distension, dysentery, enteritis, vitamin C deficiency etc., Rosa roxburghi Juice, which also has, blocks N- nitroso compound to synthesize simultaneously in human body
With protective effect on cancer risk；There is special efficacy to treatment human body lead poisoning.Effective ingredient vitamin C in Fructus Rosae Normalis extract, there is anti-aging
The effects of.But it is considerably less to the food processing of Rosa roxburghii Tratt at present, utilize wretched insufficiency.
Summary of the invention
More preferable, unique in taste, full of nutrition and complete appearance that technical problem to be solved by the invention is to provide smells is just
In the instant noodles of transport.
The technical scheme to solve the above technical problems is that a kind of Rosa roxburghii Tratt instant noodles, including following parts by weight
Raw material: flour 90-110 parts by weight, salt 1-2 parts by weight eat alkali 0.1-0.2 parts by weight, konjaku powder 0.4-0.6 parts by weight, thorn
Pears 15-25 parts by weight, water 50-60 parts by weight.
The beneficial effects of the present invention are: after Rosa roxburghii Tratt ingredient is added, so that the instant noodles produced have the fragrance of Rosa roxburghii Tratt,
Mouthfeel sour is dense, and the taste of no bitterness, various nutriments such as vitamin C and various micronutrient levels greatly improve,
And the flour cake surface bubble-free of production, it is more beautiful, it is not easy to be damaged in transportational process, guarantees the integrality of flour cake.
The present invention also provides a kind of preparation methods of Rosa roxburghii Tratt instant noodles, comprising:
Step 1, it weighs raw material: weighing flour 90-110 parts by weight, salt 1-2 parts by weight eat alkali 0.1-0.2 parts by weight, evil spirit
Taro fine powder 0.4-0.6 parts by weight, Rosa roxburghii Tratt 15-25 parts by weight and water 50-60 parts by weight are spare；
Step 2, Rosa roxburghii Tratt pre-treatment: Rosa roxburghii Tratt 15-25 parts by weight described in the step 1 are cleaned, deseeding, drying surface water
Point, Rosa roxburghii Tratt after cleaning is obtained, Rosa roxburghii Tratt after described clean is broken for Rosa roxburghii Tratt block, Rosa roxburghii Tratt block juicing, filtering are pierced
The Rosa roxburghi Juice is mixed with the water 50-60 parts by weight, obtains mixed liquor by pear juice, carries out constant temperature guarantor to the mixed liquor
It deposits；
Step 3, the salt 1-2 weight acquisition of dough: is added in the flour 90-110 parts by weight described in the step 1
Part, the food alkali 0.1-0.2 parts by weight, the konjaku powder 0.4-0.6 parts by weight, after stirring for the first time described in addition at once
Mixed liquor described in step 2 stirs to get dough by second of stirring and third time；
Step 4, it the curing of dough: carries out the 4th stirring at a certain temperature to dough described in the step 3, obtains
Curing is rolled into a ball below；
Step 5, the acquisition of face band: by curing described in the step 4, group is pressed into face band below；
Step 6, the acquisition of undaform flour cake: being cut into noodles for face band described in the step 5, by the noodles processing at
Undaform, and it is cut into face block, obtain the undaform flour cake；
Step 7, boiling, frying and cooling: by undaform flour cake described in the step 6 after steam boiling obtains boiling
The boiling back block frying is obtained fried back block by face block, and the fried back block is cooled to room temperature and obtains Rosa roxburghii Tratt side
Just face block.
It is all that the beneficial effect of above-mentioned preparation method is that suitable production stage is conducive to produce mouthfeel, shape and nutrition
Good instant noodles.
Further, Rosa roxburghii Tratt described in the step 1 is fresh full Rosa roxburghii Tratt, and the size of Rosa roxburghii Tratt block described in the step 2 is
20-40mm, for 0.1mm, the storage temperature of the mixed liquor is 20-25 DEG C in the filter plant aperture used of filtering.
Beneficial effect using above-mentioned further scheme is that Rosa roxburghii Tratt block is unfavorable for greatly very much squeezing the juice, and the too small needs of Rosa roxburghii Tratt block are more
More processing, suitable size are conducive to squeeze the juice under the premise of saving time device, and suitable aperture is conducive to Rosa roxburghii Tratt
Impurity removal, suitable holding temperature make dough more preferably ferment in subsequent addition.
Further, the first time mixing speed is 30-35 revs/min, and the first time mixing time is 1 minute, institute
Stating second of stirring rate is 100-110 revs/min, and second of mixing time is 13min, the third time stirring speed
Rate is 20-25 revs/min, and the third time mixing time is 3-4min.
Beneficial effect using above-mentioned further scheme is that suitable mixing speed and mixing time are saving the same of resource
When can reach the degree stirred evenly.
Further, the 4th whipping temp is 25 DEG C, and the 4th stirring rate is 5-8 revs/min, described
4th mixing time is 5-10 minutes.
Beneficial effect using above-mentioned further scheme is that suitable mixing speed and mixing time are saving the same of resource
When can reach the degree stirred evenly, suitable temperature is conducive to the fermentation of dough.
Further, the acquisition of face band described in the step 5 includes that the dough after the curing is passed through parallel pressure roller pressure
At two dough sheets, two dough sheets are overlapped in parallel puts together, again by the pressure roller, forms a face band.
Beneficial effect using above-mentioned further scheme is face band can be made more uniform by pressure roller twice.
Further, the acquisition process of undaform flour cake described in the step 6 is to be cut into the face band by rotor
Width is the noodles of 3-5mm, and the noodles are transmitted on forming net band by former, and it is small that the forming net tape speed is arranged
In the rate of the rotor, the undaform instant noodles are obtained.
Beneficial effect using above-mentioned further scheme is face can be processed into undaform, and have good form
And mouthfeel.
Further, vapor (steam) temperature described in the step 7 is 100 DEG C, and the digestion time is 5-10 minutes.
Beneficial effect using above-mentioned further scheme is suitable vapor (steam) temperature and time, can save resource
Under the premise of face is processed it is ripe, guarantee mouthfeel.
Further, frying temperature described in the step 7 is 140-160 DEG C, and the deep-fat frying time is 1 minute.
Beneficial effect using above-mentioned further scheme is suitable frying temperature and deep-fat frying time before saving resource
It puts, the mouthfeel for obtaining flour cake is fine.
Further, temperature-fall period described in the step 7 includes by the fried back block fan for cooling to room
Temperature.
Beneficial effect using above-mentioned further scheme is blown with fan, is conducive to the heat dissipation of face block, to pack.
Specific embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
The preparation method of Rosa roxburghii Tratt instant noodles, comprising:
Step 1, it weighs raw material: weighing 90 parts by weight of flour, 1 parts by weight of salt eat 0.1 parts by weight of alkali, konjaku powder 0.4
Parts by weight, 15 parts by weight of Rosa roxburghii Tratt, 50 parts by weight of water, the Rosa roxburghii Tratt are fresh full Rosa roxburghii Tratt；
Step 2, Rosa roxburghii Tratt pre-treatment: 15 parts by weight of Rosa roxburghii Tratt described in the step 1 being cleaned, deseeding, drying surface moisture,
Rosa roxburghii Tratt after cleaning is obtained, Rosa roxburghii Tratt after described clean is broken for Rosa roxburghii Tratt block, by Rosa roxburghii Tratt block juicing, filtering, obtains Rosa roxburghii Tratt
The Rosa roxburghi Juice is mixed with 50 parts by weight of water, obtains mixed liquor, keep the temperature to the mixed liquor by juice, the Rosa roxburghii Tratt
The size of block is 20mm, and for 0.1mm, the holding temperature of the mixed liquor is 20 DEG C in the filter plant aperture used of filtering；
Step 3, the acquisition of dough: being added 1 parts by weight of salt in 90 parts by weight of flour described in the step 1, described
0.1 parts by weight of alkali are eaten, mixed liquor described in the step 2 is added after stirring for the first time in 0.4 parts by weight of konjaku powder at once,
Dough is stirred to get by second of stirring and third time, the first time mixing speed is 30 revs/min, the first time
Mixing time is 1 minute, and second of stirring rate is 100 revs/min, and second of mixing time is 13min, institute
Stating third time stirring rate is 20 revs/min, and the third time mixing time is 3min；
Step 4, the curing of dough: carrying out the 4th stirring to dough described in the step 3, obtain curing and roll into a ball below, institute
Stating the 4th whipping temp is 25 DEG C, and the 4th stirring rate is 5 revs/min, and the 4th mixing time is 5 points
Clock；
Step 5, the acquisition of face band: by curing described in the step 4, group is pressed into face band, the acquisition packet of the face band below
It including and the dough after the curing is pressed into two dough sheets by parallel pressure roller, two dough sheets are overlapped in parallel puts together,
Again by the pressure roller, a face band is formed；
Step 6, the acquisition of undaform flour cake: being cut into noodles for face band described in the step 5, by the noodles processing at
Undaform, and it is cut into face block, the undaform flour cake is obtained, the acquisition process of the undaform flour cake is the face band logical
Rotor is crossed, the noodles that width is 3mm are cut into, the noodles are transmitted on forming net band by former, and the molding is arranged
Mesh belt rate is less than the rate of the rotor, obtains the undaform instant noodles；
Step 7, boiling, frying and cooling: by undaform flour cake described in the step 6 after steam boiling obtains boiling
The boiling back block frying is obtained fried back block by face block, and the fried back block is cooled to room temperature and obtains Rosa roxburghii Tratt side
Just face block, the vapor (steam) temperature are 100 DEG C, and the digestion time is 5 minutes, and the frying temperature is 140 DEG C, the frying
Time is 1 minute, and the temperature-fall period includes that the fried back block is blown to room temperature with fan.
Embodiment 2
The preparation method of Rosa roxburghii Tratt instant noodles, comprising:
Step 1, it weighs raw material: weighing 100 parts by weight of flour, 1.5 parts by weight of salt eat 0.15 parts by weight of alkali, konjaku powder
0.5 parts by weight, 20 parts by weight of Rosa roxburghii Tratt, 55 parts by weight of water, the Rosa roxburghii Tratt are fresh full Rosa roxburghii Tratt；
Step 2, Rosa roxburghii Tratt pre-treatment: 20 parts by weight of Rosa roxburghii Tratt described in the step 1 being cleaned, deseeding, drying surface moisture,
Rosa roxburghii Tratt after cleaning is obtained, Rosa roxburghii Tratt after described clean is broken for Rosa roxburghii Tratt block, by Rosa roxburghii Tratt block juicing, filtering, obtains Rosa roxburghii Tratt
The Rosa roxburghi Juice is mixed with 55 parts by weight of water, obtains mixed liquor, keep the temperature to the mixed liquor by juice, the Rosa roxburghii Tratt
The size of block is 30mm, and for 0.1mm, the holding temperature of the mixed liquor is 22.5 in the filter plant aperture used of filtering
℃；
Step 3, the acquisition of dough: being added 1.5 parts by weight of salt in 100 parts by weight of flour described in the step 1,
0.15 parts by weight of food alkali, 0.5 parts by weight of konjaku powder are added described in the step 2 at once after stirring for the first time and mix
Liquid is closed, stirs to get dough by second of stirring and third time, the first time mixing speed is 32.5 revs/min, described
First time mixing time is 1 minute, and second of stirring rate is 105 revs/min, and second of mixing time is
13min, the third time stirring rate are 22.5 revs/min, and the third time mixing time is 3.5min；
Step 4, the curing of dough: carrying out the 4th stirring to dough described in the step 3, obtain curing and roll into a ball below, institute
Stating the 4th whipping temp is 25 DEG C, and the 4th stirring rate is 6.5 revs/min, and the 4th mixing time is
7.5 minute；
Step 5, the acquisition of face band: by curing described in the step 4, group is pressed into face band, the acquisition packet of the face band below
It including and the dough after the curing is pressed into two dough sheets by parallel pressure roller, two dough sheets are overlapped in parallel puts together,
Again by the pressure roller, a face band is formed；
Step 6, the acquisition of undaform flour cake: being cut into noodles for face band described in the step 5, by the noodles processing at
Undaform, and it is cut into face block, the undaform flour cake is obtained, the acquisition process of the undaform flour cake is the face band logical
Rotor is crossed, the noodles that width is 4mm are cut into, the noodles are transmitted on forming net band by former, and the molding is arranged
Mesh belt rate is less than the rate of the rotor, obtains the undaform instant noodles；
Step 7, boiling, frying and cooling: by undaform flour cake described in the step 6 after steam boiling obtains boiling
The boiling back block frying is obtained fried back block by face block, and the fried back block is cooled to room temperature and obtains Rosa roxburghii Tratt side
Just face block, the vapor (steam) temperature are 100 DEG C, and the digestion time is 7.5 minutes, and the frying temperature is 150 DEG C, the oil
The fried time is 1 minute, and the temperature-fall period includes that the fried back block is blown to room temperature with fan.
Embodiment 3
The preparation method of Rosa roxburghii Tratt instant noodles, comprising:
Step 1, it weighs raw material: weighing 110 parts by weight of flour, 2 parts by weight of salt eat 0.2 parts by weight of alkali, konjaku powder 0.6
Parts by weight, 25 parts by weight of Rosa roxburghii Tratt, 60 parts by weight of water, the Rosa roxburghii Tratt are fresh full Rosa roxburghii Tratt；
Step 2, Rosa roxburghii Tratt pre-treatment: 25 parts by weight of Rosa roxburghii Tratt described in the step 1 being cleaned, deseeding, drying surface moisture,
Rosa roxburghii Tratt after cleaning is obtained, Rosa roxburghii Tratt after described clean is broken for Rosa roxburghii Tratt block, by Rosa roxburghii Tratt block juicing, filtering, obtains Rosa roxburghii Tratt
The Rosa roxburghi Juice is mixed with 60 parts by weight of water, obtains mixed liquor, keep the temperature to the mixed liquor by juice, the Rosa roxburghii Tratt
The size of block is 40mm, and for 0.1mm, the holding temperature of the mixed liquor is 25 DEG C in the filter plant aperture used of filtering；
Step 3,2 parts by weight of salt, institute the acquisition of dough: are added in 110 parts by weight of flour described in the step 1
Food 0.2 parts by weight of alkali are stated, mixing described in the step 2 is added after stirring for the first time in 0.6 parts by weight of konjaku powder at once
Liquid stirs to get dough by second stirring and third time, and the first time mixing speed is 35 revs/min, and described first
Secondary mixing time is 1 minute, and second of stirring rate is 110 revs/min, and second of mixing time is 13min,
The third time stirring rate is 25 revs/min, and the third time mixing time is 4min；
Step 4, the curing of dough: carrying out the 4th stirring to dough described in the step 3, obtain curing and roll into a ball below, institute
Stating the 4th whipping temp is 25 DEG C, and the 4th stirring rate is 8 revs/min, and the 4th mixing time is 10 points
Clock；
Step 5, the acquisition of face band: by curing described in the step 4, group is pressed into face band, the acquisition packet of the face band below
It including and the dough after the curing is pressed into two dough sheets by parallel pressure roller, two dough sheets are overlapped in parallel puts together,
Again by the pressure roller, a face band is formed；
Step 6, the acquisition of undaform flour cake: being cut into noodles for face band described in the step 5, by the noodles processing at
Undaform, and it is cut into face block, the undaform flour cake is obtained, the acquisition process of the undaform flour cake is the face band logical
Rotor is crossed, the noodles that width is 5mm are cut into, the noodles are transmitted on forming net band by former, and the molding is arranged
Mesh belt rate is less than the rate of the rotor, obtains the undaform instant noodles；
Step 7, boiling, frying and cooling: by undaform flour cake described in the step 6 after steam boiling obtains boiling
The boiling back block frying is obtained fried back block by face block, and the fried back block is cooled to room temperature and obtains Rosa roxburghii Tratt side
Just face block, the vapor (steam) temperature are 100 DEG C, and the digestion time is 10 minutes, and the frying temperature is 160 DEG C, the frying
Time is 1 minute, and the temperature-fall period includes that the fried back block is blown to room temperature with fan.
Comparative example
The preparation method of instant noodles, comprising:
Step 1, it weighs raw material: weighing 100 parts by weight of flour, 1.5 parts by weight of salt eat 0.15 parts by weight of alkali, konjaku powder
0.5 parts by weight, 65 parts by weight of water；
Step 2, the acquisition of dough: being added 1.5 parts by weight of salt in 100 parts by weight of flour described in the step 1,
65 parts by weight of water are added after stirring for the first time in 0.15 parts by weight of food alkali, 0.5 parts by weight of konjaku powder at once,
Dough is stirred to get by second stirring and third time, the first time mixing speed is 32.5 revs/min, described first
Secondary mixing time is 1 minute, and second of stirring rate is 105 revs/min, and second of mixing time is 13min,
The third time stirring rate is 22.5 revs/min, and the third time mixing time is 3.5min；
Step 3, the curing of dough: carrying out the 4th stirring to dough described in the step 2, obtain curing and roll into a ball below, institute
Stating the 4th whipping temp is 25 DEG C, and the 4th stirring rate is 6.5 revs/min, and the 4th mixing time is
7.5 minute；
Step 4, the acquisition of face band: will curing described in the step 3 below group's pressure by pressure roller at face band,；
Step 5, the acquisition of undaform flour cake: being cut into noodles for face band described in the step 4, by the noodles processing at
Undaform, and it is cut into face block, the undaform flour cake is obtained, the acquisition process of the undaform flour cake is the face band logical
Rotor is crossed, the noodles that width is 4mm are cut into, the noodles are transmitted on forming net band by former, and the molding is arranged
Mesh belt rate is less than the rate of the rotor, obtains the undaform instant noodles；
Step 6, boiling, frying: obtaining boiling back block through steam boiling for undaform flour cake described in the step 5, will
The boiling back block frying obtains fried back block, and the fried back block is cooled to room temperature and obtains instant noodles block, described
Vapor (steam) temperature is 100 DEG C, and the digestion time is 7.5 minutes, and the frying temperature is 150 DEG C, and the deep-fat frying time is 1 point
Clock.
Interpretation of result:
1. analysis of experimental results table of table
Said vitamin C, heat, carbohydrate, potassium and sodium content be containing in instant noodles obtained by 100g
Amount.
It in summary it can be seen, the instant noodles that Rosa roxburghii Tratt ingredient is added in the present invention are equal in terms of smell, mouthfeel, nutrition and appearance
It largely obtains better than the instant noodles for being not added with Rosa roxburghii Tratt ingredient.Due to being not added with the instant noodles other compositions itself of Rosa roxburghii Tratt ingredient
There are partial alkaline substances, and generally require and be put into soda ash, therefore have bitter taste, and there are peculiar smell, and be added in the present invention
Rosa roxburghii Tratt ingredient has acidic materials, can neutralize its alkaline matter, make consumer taste more preferably, and have the fragrance of Rosa roxburghii Tratt, and
After acid-base neutralization, reduce bubble caused by alkaline matter (such as soda ash), so that the bubble on the instant noodles surface processed is very
Less even without so that it is hardly damaged during transportation, and Rosa roxburghii Tratt, as fruit full of nutrition, addition can be big
The nutritional ingredient of big abundant instant noodles, overcomes the disadvantage that instant noodles nutriment is poor in the prior art, is more in line with the modern times
The health idea of people.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of Rosa roxburghii Tratt instant noodles, which is characterized in that the raw material including following parts by weight: flour 90-110 parts by weight, salt 1-2 weight
Part is measured, alkali 0.1-0.2 parts by weight, konjaku powder 0.4-0.6 parts by weight, Rosa roxburghii Tratt 15-25 parts by weight and water 50-60 parts by weight are eaten.
2. a kind of preparation method of Rosa roxburghii Tratt instant noodles as described in claim 1 characterized by comprising
Step 1, it weighs raw material: weighing flour 90-110 parts by weight, salt 1-2 parts by weight eat alkali 0.1-0.2 parts by weight, konjaku essence
Powder 0.4-0.6 parts by weight, Rosa roxburghii Tratt 15-25 parts by weight and water 50-60 parts by weight are spare；
Step 2, Rosa roxburghii Tratt pre-treatment: Rosa roxburghii Tratt 15-25 parts by weight described in the step 1 are cleaned, deseeding, drying surface moisture, is obtained
Rosa roxburghii Tratt after described clean is broken for Rosa roxburghii Tratt block, by Rosa roxburghii Tratt block juicing, filtering, obtains Rosa roxburghi Juice by the Rosa roxburghii Tratt to after cleaning, will
The Rosa roxburghi Juice is mixed with the water 50-60 parts by weight, obtains mixed liquor, carries out constant temperature preservation to the mixed liquor；
Step 3, the salt 1-2 parts by weight, institute the acquisition of dough: are added in the flour 90-110 parts by weight described in the step 1
Food alkali 0.1-0.2 parts by weight are stated, step 2 institute is added after stirring for the first time in the konjaku powder 0.4-0.6 parts by weight at once
Mixed liquor is stated, stirs to get dough by second of stirring and third time；
Step 4, the curing of dough: the 4th stirring is carried out at a certain temperature to dough described in the step 3, after obtaining curing
Dough；
Step 5, the acquisition of face band: by curing described in the step 4, group is pressed into face band below；
Step 6, the acquisition of undaform flour cake: face band described in the step 5 is cut into noodles, by the noodles processing at wave
Type, and it is cut into face block, obtain the undaform flour cake；
Step 7, boiling, frying and cooling: obtaining boiling back block through steam boiling for undaform flour cake described in the step 6,
The boiling back block frying is obtained into fried back block, the fried back block is cooled into room temperature and obtains Rosa roxburghii Tratt instant noodles
Block.
3. a kind of preparation method of Rosa roxburghii Tratt instant noodles according to claim 2, which is characterized in that Rosa roxburghii Tratt described in the step 1
For fresh full Rosa roxburghii Tratt, the size of Rosa roxburghii Tratt block described in the step 2 is 20-40mm, the filter plant hole that the filtering uses
Diameter is 0,1mm, and the storage temperature of the mixed liquor is 20-25 DEG C.
4. a kind of preparation method of Rosa roxburghii Tratt instant noodles according to claim 2, which is characterized in that the first time mixing speed
It is 30-35 revs/min, the first time mixing time is 1 minute, and second of stirring rate is 100-110 revs/min,
Second of mixing time is 13 minutes, and the third time stirring rate is 20-25 revs/min, when the third time stirs
Between be 3-4 minutes.
5. a kind of preparation method of Rosa roxburghii Tratt instant noodles according to claim 2, which is characterized in that the 4th whipping temp
It is 25 DEG C, the 4th stirring rate is 5-8 revs/min, and the 4th mixing time is 5-10 minutes.
6. a kind of preparation method of Rosa roxburghii Tratt instant noodles according to claim 2, which is characterized in that face band described in the step 5
Acquisition include that the dough after the curing is pressed into two dough sheets by parallel pressure roller, two dough sheets are overlapped in parallel to be put
Together, again by the pressure roller, a face band is formed.
7. a kind of preparation method of Rosa roxburghii Tratt instant noodles according to claim 2, which is characterized in that wave described in the step 6
The acquisition process of type flour cake are as follows: by the face band by rotor, be cut into the noodles that width is 3-5mm, the noodles pass through molding
Device is transmitted on forming net band, and the rate that the forming net tape speed is less than the rotor is arranged, it is convenient to obtain the undaform
Face.
8. a kind of preparation method of Rosa roxburghii Tratt instant noodles according to claim 2, which is characterized in that steam described in the step 7
Temperature is 100 DEG C, and the digestion time is 5-10 minutes.
9. a kind of preparation method of Rosa roxburghii Tratt instant noodles according to claim 2, which is characterized in that frying described in the step 7
Temperature is 140-160 DEG C, and the deep-fat frying time is 1 minute.
10. a kind of preparation method of Rosa roxburghii Tratt instant noodles according to claim 2, which is characterized in that cool down described in the step 7
Process includes by the fried back block fan for cooling to room temperature.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110574867A (en) * | 2019-10-15 | 2019-12-17 | 天津科技大学 | Non-fried instant noodles and preparation method thereof |
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