CN110604258A - Preparation method of strawberry tea noodles - Google Patents
Preparation method of strawberry tea noodles Download PDFInfo
- Publication number
- CN110604258A CN110604258A CN201810658966.2A CN201810658966A CN110604258A CN 110604258 A CN110604258 A CN 110604258A CN 201810658966 A CN201810658966 A CN 201810658966A CN 110604258 A CN110604258 A CN 110604258A
- Authority
- CN
- China
- Prior art keywords
- tea
- noodles
- berry
- soup
- prepared
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 41
- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 15
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 240000009088 Fragaria x ananassa Species 0.000 title claims 3
- 244000269722 Thea sinensis Species 0.000 title abstract 8
- 235000014347 soups Nutrition 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000004898 kneading Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 3
- 241001122767 Theaceae Species 0.000 claims description 56
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 23
- 244000235659 Rubus idaeus Species 0.000 claims description 23
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 23
- 235000021028 berry Nutrition 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 8
- 235000019640 taste Nutrition 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims 1
- 241000220223 Fragaria Species 0.000 abstract description 12
- 150000001413 amino acids Chemical class 0.000 abstract description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 5
- 239000011707 mineral Substances 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract description 2
- 239000012467 final product Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000010755 mineral Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention provides a strawberry tea noodle which is prepared by fully and uniformly mixing strawberry tea water (strawberry tea, named Maoyanmei and Tujia sweet) which is rich in amino acid and mineral substances and high-quality flour according to a specific proportion and using a noodle making machine. The preparation method comprises soaking strawberry tea in boiling water to obtain tea soup, cooling the tea soup, mixing with flour, kneading into dough, making into noodles, and drying to obtain the final product. The strawberry tea noodles contain abundant amino acids and various mineral substances, have unique flavor and better mouthfeel, and are rich in nutrients.
Description
Technical Field
The invention relates to a flour product, in particular to a method for making strawberry tea noodles.
Background
The noodles sold on the market at present comprise wide fine noodles and various forms of noodles, the food materials used are made of white noodles or mixed coarse cereal noodles, although the taste is diversified, the nutritional ingredients are not rich, and the contents of amino acids and trace elements in the noodles are relatively low.
Disclosure of Invention
The invention provides a method for making strawberry tea noodles, which can effectively solve the problems of nutritional ingredients and taste and flavor of various noodles.
The invention is realized by adopting the raspberry tea water (the Maoyan raspberry in the raspberry tea science and the Tujia nectar) which is rich in amino acid and mineral substances and high-quality flour which are fully and uniformly mixed according to a specific proportion and then are made by a noodle making machine.
The preparation method comprises soaking strawberry tea in boiling water to obtain tea soup, cooling the tea soup, mixing with flour, kneading into dough, making into noodles, and drying to obtain the final product.
The strawberry tea noodles contain rich amino acids and various mineral substances, have unique flavor and better mouthfeel, and are rich in nutrients, so that the aim of the invention is fulfilled.
Drawings
FIG. 1 is a logic flow diagram of the present invention.
The preparation process of the present invention is further described in detail with reference to FIG. 1.
In the picture 1, the berry tea is brewed by hot water to form berry tea soup (1), pure berry tea soup (2) is obtained by filtering through a filter screen, the pure berry tea soup (2) is cooled and then mixed with high-quality flour (3) to obtain berry tea dough (5) through a dough mixer (4), then the berry tea dough (5) is sent into a dough making machine (6) to be made into noodles, so that berry tea noodles (7) are obtained, and the berry tea noodles (7) are dried to obtain a berry tea noodle finished product (8).
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
In fig. 1, the raspberry tea is brewed with hot water to form a raspberry tea soup (1), wherein the raspberry tea is preferably high-quality dry raspberry tea, the pure raspberry tea soup (2) is obtained after the raspberry tea soup (1) is filtered, the pure raspberry tea soup (2) is mixed with high-quality flour (3) to be kneaded by a kneader (4) when being cooled to the optimal tea soup temperature, the pure raspberry tea soup (2) is fed into a noodle maker (6) to be kneaded by the kneader (4) and good raspberry tea dough (5), so that the raspberry tea noodles (7) are obtained, the kneading time of the kneader (4) is matched with the temperature of the pure raspberry tea soup (2) to achieve the optimal quality of the prepared raspberry tea noodles (7), and the raspberry noodles (7) are molded and dried to obtain a finished raspberry noodle product (8).
The flavor and the taste of the raspberry tea noodles (7) prepared from the pure raspberry tea soup (2) with different concentrations are different, so that the raspberry tea noodles (7) with different flavors and tastes can be prepared.
By adopting the method, the strawberry tea flour food products with different styles and different flavors can be prepared, and the method is not limited to one form of noodles.
By adopting the scheme, the strawberry tea noodles have rich tea aroma and more comfortable mouthfeel, and also have rich amino acids and various mineral substances and have high nutritional value, so that the aim of the invention is fulfilled.
Claims (2)
1. The preparation method of the strawberry tea noodles is characterized by comprising the following steps: . The method comprises the steps that the berry tea is brewed by hot water to form berry tea soup (1), pure berry tea soup (2) is obtained after the berry tea soup (1) is filtered, the pure berry tea soup (2) is cooled to the optimal tea soup temperature and then is mixed with high-quality flour (3) to be kneaded by a kneading machine (4), wherein the temperature and the concentration of the pure berry tea soup (2) determine the quality and the taste of the berry tea noodles (7), the berry tea noodles (7) are prepared by feeding the kneaded machine (4) and good berry tea dough (5) into a noodle preparing machine (6), the kneading time of the kneading machine (4) is matched with the temperature of the pure berry tea soup (2) to achieve the optimal quality of the prepared berry tea noodles (7), and the berry tea noodles (7) are prepared into a berry tea noodle finished product (8) through molding and drying.
2. The method as recited in claim 1, wherein: the flavor and the taste of the raspberry tea noodles (7) prepared by the pure raspberry tea soup (2) with different temperatures and concentrations are different, so that the raspberry tea noodles (7) with different flavor and taste can be prepared. By the method, the strawberry tea flour food products with different styles and different flavors can be prepared, and the method is not limited to one form of noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810658966.2A CN110604258A (en) | 2018-06-14 | 2018-06-14 | Preparation method of strawberry tea noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810658966.2A CN110604258A (en) | 2018-06-14 | 2018-06-14 | Preparation method of strawberry tea noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110604258A true CN110604258A (en) | 2019-12-24 |
Family
ID=68888978
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810658966.2A Pending CN110604258A (en) | 2018-06-14 | 2018-06-14 | Preparation method of strawberry tea noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110604258A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111938078A (en) * | 2020-07-03 | 2020-11-17 | 贵州谋康苦荞制品有限公司 | Roxburgh rose and lemon tea noodles and preparation method thereof |
-
2018
- 2018-06-14 CN CN201810658966.2A patent/CN110604258A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111938078A (en) * | 2020-07-03 | 2020-11-17 | 贵州谋康苦荞制品有限公司 | Roxburgh rose and lemon tea noodles and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20191224 |
|
| WD01 | Invention patent application deemed withdrawn after publication |