CN110140963A - A kind of fruit and vegetable noodles and preparation method thereof - Google Patents
A kind of fruit and vegetable noodles and preparation method thereof Download PDFInfo
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- CN110140963A CN110140963A CN201910561100.4A CN201910561100A CN110140963A CN 110140963 A CN110140963 A CN 110140963A CN 201910561100 A CN201910561100 A CN 201910561100A CN 110140963 A CN110140963 A CN 110140963A
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- fruit
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- 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
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
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- Polymers & Plastics (AREA)
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- Noodles (AREA)
Abstract
The invention discloses a kind of fruit and vegetable noodles and preparation method thereof, belong to food technology field.A kind of fruit and vegetable noodles, including following major ingredient and auxiliary material, the major ingredient are flour, and the auxiliary material is fruit vegetable powder or fruits and vegetables coarse cereal powder.A kind of preparation method of fruit and vegetable noodles, including the following steps: S1. closes face；S2. roll；S3. provocation；S4. it forms；S5. it dries；S6. gold inspection；S7. it packs；Up to noodle product.The preparation method of the fruit and vegetable noodles is simple, and gained fruit and vegetable noodles are convenient, in good taste, chewing energetically, not only nutrition again cater to do not like food vegetables crowd, meet many people, facilitate people's daily life.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of fruit and vegetable noodles and preparation method thereof.
Background technique
Vermicelli are as one of Chinese's tradition staple food, for a long time on the market mainly based on common liner, technique tradition
Simple and crude, taste mouthfeel dullness, color, shape are single.With living standards of the people raising and nutrient health consciousness enhancing, for master
There are more higher demands in food face, especially to not liking to eat vegetables crowd, especially children.For this purpose, we develop one kind
Instant edible, the fruit and vegetable noodles with flavour, auxotype meet the needs of different crowd is to Flour product.
Summary of the invention
In view of the above problems, the present invention provides a kind of fruit and vegetable noodles and preparation method thereof, gained fruit and vegetable noodles
Convenient, not only nutrition but also cater to was not liked to eat vegetables crowd.
The technical solution adopted by the present invention are as follows:
A kind of fruit and vegetable noodles, including following major ingredient and auxiliary material, the major ingredient are flour, and the auxiliary material is fruit vegetable powder or fruits and vegetables
Coarse cereal powder.
Preferably, the fruit vegetable powder includes in spinach powder, yam flour, carrot meal, tomato meal, pumpkin powder and purple sweet potato powder
It is at least one.
Specifically, the dosage of the different fruit vegetable powders is identical.
Preferably, the fruits and vegetables coarse cereal powder include fruit vegetable powder and quinoa powder, buckwheat, oatmeal, sorghum flour, corn flour,
At least one of soy meal.
Specifically, fruit vegetable powder and the dosage of coarse cereal powder are identical in the fruits and vegetables coarse cereal powder.
Preferably, the preparation method of a kind of fruit and vegetable noodles, including the following steps:
S1. close face: by major ingredient and auxiliary material be added in horizontal mixer with hand stir 3~5min carries out it is dry-mixed, then add
Enter the salt water that mass concentration is 3%~5%, 7~10min of mechanical stirring, dough moisture is 29%~32%；
S2. roll: dough obtained by S1 being pricked into roller into two face bands by six wheel compounding machines, is then combined into one by roll
Bar face band, 1.0~1.2mm of noodles thickness；
S3. provocation: the face band after calendering is rolled up with volume face roller, with plastic bag sealing, in room temperature nature provocation,
20~60min of proofing period；
S4. it forms: the face band after provocation being cut into different face types with face knife mold, is subsequently formed into flour cake, flour cake water
It is divided into 26%~28%；
S5. it dries: the flour cake being subjected to segmented drying, flour cake moisture is 7.5%~10.5% after the completion of drying；
S6. gold inspection: flour cake of the completion after dry is passed through into metal detector, it is ensured that flour cake is without metallic foreign body；
S7. it packs: by the flour cake after gold inspection and expecting to pack to get product.
Specifically, segmented drying means are as follows: first by molding flour cake push-in glass sunlight house carry out preliminarily dried (humidity 50~
75%, 20~30 DEG C of temperature) 4h, complete after preliminarily dried push-in drying chamber (humidity 30-50%, 38~45 DEG C of temperature) 8~10h into
Row is completely dried.
Preferably, the weight ratio of major ingredient described in the S1 and auxiliary material is 1:1%~3%, the matter of the major ingredient and salt water
Amount is than being 3~4:1.
Preferably, churned mechanically rate described in the S1 is 60r/min.
Preferably, different sides type described in the S4 includes: that machete is cut, pocket knife is cut, disc, wavy surface or upper thread.
The beneficial effects of the present invention are: a kind of fruit and vegetable noodles and preparation method thereof of the invention, the preparation method is simple
Convenient, gained fruit and vegetable noodles are convenient, in good taste, chewing energetically, not only nutrition again cater to do not like food vegetables crowd, meet vast
Crowd facilitates people's daily life.
Specific embodiment
Embodiment of the present invention can be replaced by the difference of specific range based on the above technical solution,
Available numerous embodiment, therefore, several embodiments as described below are only merely the more excellent reality in numerous embodiment
Example is applied, any technology replacement done in above-mentioned technical proposal all belongs to the scope of protection of the present invention.
Embodiment 1
A kind of fruit and vegetable noodles, including flour and fruit vegetable powder, the fruit vegetable powder are spinach powder, yam flour, carrot meal, tomato
Powder and pumpkin powder are formed with identical mass mixing.
A kind of preparation method of fruit and vegetable noodles, including the following steps:
S1. it closes face: 125kg flour and 3.75kg fruit vegetable powder being added in horizontal mixer and done with hand stirring 3min
It is mixed, the salt water for the 36kg that mass concentration is 5%, mechanical stirring 10min is then added, the rate of stirring is 60r/min, dough water
It is divided into 30%；
S2. roll: dough obtained by S1 being pricked into roller into two face bands by six wheel compounding machines, is then combined into one by roll
Bar face band, face tape thickness are 1.0mm；
S3. provocation: the face band after calendering is rolled up with volume face roller, with plastic bag sealing, in room temperature nature provocation,
Proofing period 40min；
S4. it forms: the face band after provocation being cut into different face types with face knife mold, is subsequently formed into flour cake, flour cake water
It is divided into 26%；
S5. it dries: flour cake push-in glass sunlight house being subjected to preliminarily dried 4h at humidity 50%, 20 DEG C of temperature, is completed
Humidity 30% is pushed into after preliminarily dried, the drying chamber at 38 DEG C of temperature carries out 8h and is completely dried, and flour cake moisture is after the completion of drying
7.5%；
S6. gold inspection: flour cake of the completion after dry is passed through into metal detector, it is ensured that flour cake is without metallic foreign body；
S7. it packs: by the flour cake after gold inspection and expecting to pack to get product.
Preferably, different sides type described in the S4 includes: that machete is cut, pocket knife is cut, disc, wavy surface or upper thread.
Embodiment 2
A kind of fruit and vegetable noodles, including flour and fruits and vegetables coarse cereal powder, the fruits and vegetables coarse cereal powder are pumpkin powder, purple sweet potato powder, buckwheat
Powder, oatmeal and sorghum flour are made of identical mass mixing.
A kind of preparation method of fruit and vegetable noodles, including the following steps:
S1. close face: by 125kg flour and 2.5kg fruits and vegetables coarse cereal powder be added in horizontal mixer with hand stir 4min into
Row is dry-mixed, and the 31.25kg salt water that mass concentration is 5%, mechanical stirring 8min is then added, and the rate of stirring is 60r/min, face
Group's moisture is 29%；
S2. roll: dough obtained by S1 being pricked into roller into two face bands by six wheel compounding machines, is then combined into one by roll
Bar face band, face tape thickness are 1.0mm；
S3. provocation: the face band after calendering is rolled up with volume face roller, with plastic bag sealing, in room temperature nature provocation,
Proofing period 30min；
S4. it forms: the face band after provocation being cut into different face types with face knife mold, is subsequently formed into flour cake, flour cake water
It is divided into 27%；
S5. it dries: flour cake push-in glass sunlight house being subjected to preliminarily dried 4h at humidity 60%, 25 DEG C of temperature, is completed
Humidity 35% is pushed into after preliminarily dried, the drying chamber at 40 DEG C of temperature carries out 9h and is completely dried, and flour cake moisture is after the completion of drying
10.5%；
S6. gold inspection: flour cake of the completion after dry is passed through into metal detector, it is ensured that flour cake is without metallic foreign body；
S7. it packs: by the flour cake after gold inspection and expecting to pack to get product.
Preferably, different sides type described in the S4 includes: that machete is cut, pocket knife is cut, disc, wavy surface or upper thread.
Embodiment 3
A kind of fruit and vegetable noodles, including flour and fruit vegetable powder, the fruit vegetable powder be spinach powder and yam flour with mass ratio for 1:1
It mixes.
A kind of preparation method of fruit and vegetable noodles, including the following steps:
S1. it closes face: 125kg flour and 1.25kg fruit vegetable powder being added in horizontal mixer and done with hand stirring 5min
It is mixed, the 41.7kg salt water that mass concentration is 4%, mechanical stirring 7min is then added, the rate of stirring is 60r/min, dough water
It is divided into 32%；
S2. roll: dough obtained by S1 being pricked into roller into two face bands by six wheel compounding machines, is then combined into one by roll
Bar face band, face tape thickness are 1.1mm；
S3. provocation: the face band after calendering is rolled up with volume face roller, with plastic bag sealing, in room temperature nature provocation,
Proofing period 20min；
S4. it forms: the face band after provocation being cut into different face types with face knife mold, is subsequently formed into flour cake, flour cake water
It is divided into 28%；
S5. it dries: flour cake push-in glass sunlight house being subjected to preliminarily dried 4h at humidity 75%, 30 DEG C of temperature, is completed
Humidity 50% is pushed into after preliminarily dried, the drying chamber under temperature 45 C carries out 10h and is completely dried, and flour cake moisture is after the completion of drying
8.3%；
S6. gold inspection: flour cake of the completion after dry is passed through into metal detector, it is ensured that flour cake is without metallic foreign body；
S7. it packs: by the flour cake after gold inspection and expecting to pack to get product.
Preferably, different sides type described in the S4 includes: that machete is cut, pocket knife is cut, disc, wavy surface or upper thread.
Embodiment 4
A kind of fruit and vegetable noodles, including flour and fruits and vegetables coarse cereal powder, the fruits and vegetables coarse cereal powder are spinach powder, quinoa powder, soybean
Powder, corn flour are made of identical mass mixing.
A kind of preparation method of fruit and vegetable noodles, including the following steps:
S1. it closes face: 125kg flour and 3kg fruits and vegetables coarse cereal powder being added in horizontal mixer and carried out with hand stirring 5min
It is dry-mixed, the 37kg salt water that mass concentration is 3%, mechanical stirring 9min is then added, the rate of stirring is 60r/min, dough water
It is divided into 31%；
S2. roll: dough obtained by S1 being pricked into roller into two face bands by six wheel compounding machines, is then combined into one by roll
Bar face band, face tape thickness are 1.2mm；
S3. provocation: the face band after calendering is rolled up with volume face roller, with plastic bag sealing, in room temperature nature provocation,
Proofing period 30min；
S4. it forms: the face band after provocation being cut into different face types with face knife mold, is subsequently formed into flour cake, flour cake water
It is divided into 27.3%；
S5. it dries: flour cake push-in glass sunlight house being subjected to preliminarily dried 4h at humidity 60%, 25 DEG C of temperature, is completed
Humidity 50% is pushed into after preliminarily dried, the drying chamber at 38 DEG C of temperature carries out 9h and is completely dried, and flour cake moisture is after the completion of drying
9.2%；
S6. gold inspection: flour cake of the completion after dry is passed through into metal detector, it is ensured that flour cake is without metallic foreign body；
S7. it packs: by the flour cake after gold inspection and expecting to pack to get product.
Preferably, different sides type described in the S4 includes: that machete is cut, pocket knife is cut, disc, wavy surface or upper thread.
Noodles obtained by the Examples 1 to 4 are subjected to correlated quality detection, as a result as shown in table 1 below.
1 detection case of table
| Embodiment | Protein content | Audient | Audient's favorable rating | Elasticity |
| Embodiment 1 | 11.3g/100g | 18-30 years old | Like | It is excellent |
| Embodiment 2 | 12.1g/100g | 30-40 years old | Like | It is excellent |
| Embodiment 3 | 11.6g/100g | 40-50 years old | Like | It is excellent |
| Embodiment 4 | 11.7g/100g | 50-60 years old | Like | It is excellent |
The present invention expands to any new feature disclosed in the present specification or any new combination, and any disclosed
The step of new method or process or any new combination.
Claims (7)
1. a kind of fruit and vegetable noodles, which is characterized in that including following major ingredient and auxiliary material, the major ingredient is flour, and the auxiliary material is fruit
Vegetable powder or fruits and vegetables coarse cereal powder.
2. a kind of fruit and vegetable noodles as described in claim 1, which is characterized in that the fruit vegetable powder includes spinach powder, yam flour, Hu
At least one of carrot powder, tomato meal, pumpkin powder and purple sweet potato powder.
3. a kind of fruit and vegetable noodles as described in claim 1, which is characterized in that the fruits and vegetables coarse cereal powder includes fruit vegetable powder and quinoa
At least one of powder, buckwheat, oatmeal, sorghum flour, corn flour, soy meal.
4. a kind of preparation method of fruit and vegetable noodles according to any one of claims 1 to 3, which is characterized in that including following
Step:
S1. it closes face: major ingredient and auxiliary material being added in horizontal mixer and stirs 3~5min with hand and carries out dry-mixed, matter is then added
The salt water that concentration is 3%~5%, 7~10min of mechanical stirring are measured, dough moisture is 29%~32%；
S2. roll: dough obtained by S1 being pricked into roller into two face bands by six wheel compounding machines, a face is then combined by roll
Band, face tape thickness are 0.8~1.4mm；
S3. provocation: the face band after calendering is rolled up with volume face roller, with plastic bag sealing, in room temperature nature provocation, provocation
20~60min of time；
S4. it forms: the face band after provocation being cut into different face types with face knife mold, is subsequently formed into flour cake, flour cake moisture is
26%~28%, 1.0~1.2mm of noodles thickness；
S5. it dries: the flour cake being subjected to segmented drying, flour cake moisture is 7.5%~10.5% after the completion of drying；
S6. gold inspection: flour cake of the completion after dry is passed through into metal detector, it is ensured that flour cake is without metallic foreign body；
S7. it packs: by the flour cake after gold inspection and expecting to pack to get product.
5. a kind of preparation method of fruit and vegetable noodles as claimed in claim 4, which is characterized in that major ingredient described in the S1 with it is auxiliary
The weight ratio of material is 1:1%~3%, and the mass ratio of the major ingredient and salt water is 3~4:1.
6. a kind of preparation method of fruit and vegetable noodles as claimed in claim 4, which is characterized in that mechanical stirring described in the S1
Rate be 60r/min.
7. a kind of preparation method of fruit and vegetable noodles as claimed in claim 4, which is characterized in that different sides described in the S4
Type includes: that machete is cut, pocket knife is cut, disc, wavy surface or upper thread.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910561100.4A CN110140963A (en) | 2019-06-26 | 2019-06-26 | A kind of fruit and vegetable noodles and preparation method thereof |
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| CN201910561100.4A CN110140963A (en) | 2019-06-26 | 2019-06-26 | A kind of fruit and vegetable noodles and preparation method thereof |
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| CN201910561100.4A Pending CN110140963A (en) | 2019-06-26 | 2019-06-26 | A kind of fruit and vegetable noodles and preparation method thereof |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836709A (en) * | 2010-06-22 | 2010-09-22 | 西昌航飞苦荞科技发展有限公司 | Tartary buckwheat noodles and preparation method thereof |
| CN103976242A (en) * | 2014-05-30 | 2014-08-13 | 佘延英 | Preparation method of fruit and vegetable flour |
| CN104286692A (en) * | 2014-09-25 | 2015-01-21 | 刘韶娜 | Vegetable and multi-grain noodles and preparation method thereof |
| CN105325871A (en) * | 2015-11-11 | 2016-02-17 | 宜垦(天津)农业制品有限公司 | Vegetable noodles and making method thereof |
| CN107594339A (en) * | 2017-11-01 | 2018-01-19 | 吴佳玲 | The preparation method of various grains noodle and various grains noodle |
| CN108651843A (en) * | 2018-04-28 | 2018-10-16 | 克明面业股份有限公司 | A kind of high addition fine-dried vegetable noodles and its production method based on three layers of compound calendering |
| CN109170568A (en) * | 2018-09-12 | 2019-01-11 | 四川徽记食品股份有限公司 | A kind of craft solarization face |
-
2019
- 2019-06-26 CN CN201910561100.4A patent/CN110140963A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836709A (en) * | 2010-06-22 | 2010-09-22 | 西昌航飞苦荞科技发展有限公司 | Tartary buckwheat noodles and preparation method thereof |
| CN103976242A (en) * | 2014-05-30 | 2014-08-13 | 佘延英 | Preparation method of fruit and vegetable flour |
| CN104286692A (en) * | 2014-09-25 | 2015-01-21 | 刘韶娜 | Vegetable and multi-grain noodles and preparation method thereof |
| CN105325871A (en) * | 2015-11-11 | 2016-02-17 | 宜垦(天津)农业制品有限公司 | Vegetable noodles and making method thereof |
| CN107594339A (en) * | 2017-11-01 | 2018-01-19 | 吴佳玲 | The preparation method of various grains noodle and various grains noodle |
| CN108651843A (en) * | 2018-04-28 | 2018-10-16 | 克明面业股份有限公司 | A kind of high addition fine-dried vegetable noodles and its production method based on three layers of compound calendering |
| CN109170568A (en) * | 2018-09-12 | 2019-01-11 | 四川徽记食品股份有限公司 | A kind of craft solarization face |
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Application publication date: 20190820 |