CN110786454A - Preparation method of blueberry health-care noodles - Google Patents
Preparation method of blueberry health-care noodles Download PDFInfo
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- CN110786454A CN110786454A CN201911196534.5A CN201911196534A CN110786454A CN 110786454 A CN110786454 A CN 110786454A CN 201911196534 A CN201911196534 A CN 201911196534A CN 110786454 A CN110786454 A CN 110786454A
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- noodles
- blueberry
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 59
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 55
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 55
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 55
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 26
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 239000002131 composite material Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 230000036541 health Effects 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 230000000996 additive effect Effects 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000005728 strengthening Methods 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 abstract description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 2
- 230000003213 activating effect Effects 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 229930002877 anthocyanin Natural products 0.000 abstract description 2
- 235000010208 anthocyanin Nutrition 0.000 abstract description 2
- 239000004410 anthocyanin Substances 0.000 abstract description 2
- 150000004636 anthocyanins Chemical class 0.000 abstract description 2
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 201000011510 cancer Diseases 0.000 abstract description 2
- 229910052802 copper Inorganic materials 0.000 abstract description 2
- 239000010949 copper Substances 0.000 abstract description 2
- 210000003792 cranial nerve Anatomy 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 210000001525 retina Anatomy 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 239000011701 zinc Substances 0.000 abstract description 2
- 229910052725 zinc Inorganic materials 0.000 abstract description 2
- 208000003464 asthenopia Diseases 0.000 abstract 1
- 238000000034 method Methods 0.000 description 8
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
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)
- Molecular Biology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a preparation method of blueberry health-care noodles, which relates to the technical field of noodle production, in particular to a preparation method of blueberry health-care noodles, wherein blueberry juice is used for replacing traditional water, and contains anthocyanin pigment, so that the blueberry health-care noodles have the effects of activating retina, strengthening eyesight and preventing eyestrain, and blueberry seeds are crushed together when being crushed, so that the blueberry health-care noodles belong to nutritional health-care fruits with high amino acid, high zinc, high calcium, high ferrum, high copper and high vitamins, have a good nutritional health-care effect, and also have the functions of preventing cranial nerve aging, strengthening heart, resisting cancer, softening blood vessels, enhancing human organism immunity and the like; according to the invention, the white granulated sugar is added into the flour, so that the flexibility of the noodles is improved, and the taste of the noodles is improved; according to the invention, the humidity of the noodles is controlled below 14%, and the noodles are packaged by the composite film, so that the noodles are convenient to store.
Description
Technical Field
The invention relates to the technical field of noodle production, and particularly relates to a preparation method of blueberry health-care noodles.
Background
The noodles sold in the market at present are various in variety, and the noodles are produced by using the traditional flour and the traditional method; with the increasing improvement of the urban and rural living standard of China, the quality, nutrition and taste of the raw materials of the original produced noodles are far from the requirements of modern people; for a long time, people are eagerly expecting a health-care noodle which is added into the noodle by using pure natural plants, so that the noodle has better nutritive value and health-care function and is delicious.
However, most of the existing health-care noodles contain additives, which are not only unfavorable for health, but also can damage the health of people, and have no obvious beneficial effect on human bodies.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a preparation method of blueberry health-care noodles, and solves the problems that most of the existing health-care noodles contain preservatives, are not beneficial to health, can damage the health of people and have no obvious beneficial effect on human bodies.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of blueberry health-care noodles comprises the following steps: step 1: preparing raw materials; step 2: preparing blueberry juice; and step 3: preparing dough; and 4, step 4: processing the noodles; and 5: drying treatment; step 6: cooling and packaging;
the raw materials in the step 1 comprise 40g of blueberry juice, 2g of flour additive, 4g of white granulated sugar and 120g of flour.
The step 2: the blueberry juice is prepared by taking a plurality of fresh blueberries, cleaning the blueberries by using clear water, then pouring the blueberries into a wall breaking machine for crushing, operating for 20 minutes, filtering to obtain 40g of blueberry juice, and heating the blueberry juice to 30 ℃.
The step 3: and preparing dough, namely pouring 2g of flour additive, 4g of white granulated sugar and 120g of flour into a basin-type dough mixer, uniformly stirring, then pouring the heated blueberry juice into the basin-type dough mixer, wherein the dough mixing time is 12-15 minutes, and the rotating speed of the dough mixer is set to be 80-90 revolutions per minute.
The step 4: processing noodles, namely putting the dough prepared in the step 3 into a curing machine for curing for 20 minutes, and then rolling the dough into a dough sheet with the thickness of 2-4mm through a plurality of dough press rollers; putting the dough sheet into a slitter for slitting, and slitting the dough sheet into noodles with the width of 2 mm.
The step 5: and (4) drying, namely putting the noodles prepared in the step (4) into a dryer for drying, and controlling the humidity of the noodles to be below 14%.
The step 6: cooling and packaging, placing the dried noodles into a room, cooling at normal temperature for 20 ℃, cutting the noodles into the length of 150-180mm, weighing, and simply packaging by using a composite film.
(III) advantageous effects
The invention provides a preparation method of blueberry health-care noodles. The method has the following beneficial effects:
according to the blueberry juice, the traditional water is replaced by the blueberry juice, the blueberry juice contains anthocyanin pigment, the effect of activating retina can be achieved, the eyesight can be strengthened, the eyeball fatigue can be prevented, the blueberry seeds are crushed together when the blueberry juice is crushed, the blueberry juice belongs to a nutritional health-care fruit with high amino acid, high zinc, high calcium, high ferrum, high copper and high vitamins, the blueberry juice has a good nutritional health-care effect, and the blueberry juice also has the functions of preventing cranial nerves from aging, strengthening heart, resisting cancer, softening blood vessels, enhancing human body immunity and the like;
according to the invention, the white granulated sugar is added into the flour, so that the flexibility of the noodles is improved, and the taste of the noodles is improved;
according to the invention, the humidity of the noodles is controlled below 14%, and the noodles are packaged by the composite film, so that the noodles are convenient to store.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: a preparation method of blueberry health-care noodles comprises the following steps: step 1: preparing raw materials; step 2: preparing blueberry juice; and step 3: preparing dough; and 4, step 4: processing the noodles; and 5: drying treatment; step 6: cooling and packaging;
the raw materials in the step 1 comprise 40g of blueberry juice, 2g of flour additive, 4g of white granulated sugar and 120g of flour.
The step 2: the blueberry juice is prepared by taking a plurality of fresh blueberries, cleaning the blueberries by using clear water, then pouring the blueberries into a wall breaking machine for crushing, operating for 20 minutes, filtering to obtain 40g of blueberry juice, and heating the blueberry juice to 30 ℃.
The step 3: and preparing dough, namely pouring 2g of flour additive, 4g of white granulated sugar and 120g of flour into a basin-type dough mixer, uniformly stirring, then pouring the heated blueberry juice into the basin-type dough mixer, wherein the dough mixing time is 12-15 minutes, and the rotating speed of the dough mixer is set to be 80-90 revolutions per minute.
The step 4: processing noodles, namely putting the dough prepared in the step 3 into a curing machine for curing for 20 minutes, and then rolling the dough into a dough sheet with the thickness of 2-4mm through a plurality of dough press rollers; putting the dough sheet into a slitter for slitting, and slitting the dough sheet into noodles with the width of 2 mm.
The step 5: and (4) drying, namely putting the noodles prepared in the step (4) into a dryer for drying, and controlling the humidity of the noodles to be below 14%.
The step 6: cooling and packaging, placing the dried noodles into a room, cooling at normal temperature for 20 ℃, cutting the noodles into the length of 150-180mm, weighing, and simply packaging by using a composite film.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A preparation method of blueberry health-care noodles is characterized by comprising the following steps: the preparation method of the blueberry health-care noodles comprises the following steps: step 1: preparing raw materials; step 2: preparing blueberry juice; and step 3: preparing dough; and 4, step 4: processing the noodles; and 5: drying treatment; step 6: cooling and packaging;
the raw materials in the step 1 comprise 40g of blueberry juice, 2g of flour additive, 4g of white granulated sugar and 120g of flour.
2. The preparation method of blueberry health noodles as claimed in claim 1, which is characterized in that: the step 2: the blueberry juice is prepared by taking a plurality of fresh blueberries, cleaning the blueberries by using clear water, then pouring the blueberries into a wall breaking machine for crushing, operating for 20 minutes, filtering to obtain 40g of blueberry juice, and heating the blueberry juice to 30 ℃.
3. The preparation method of blueberry health noodles as claimed in claim 1, which is characterized in that: the step 3: and preparing dough, namely pouring 2g of flour additive, 4g of white granulated sugar and 120g of flour into a basin-type dough mixer, uniformly stirring, then pouring the heated blueberry juice into the basin-type dough mixer, wherein the dough mixing time is 12-15 minutes, and the rotating speed of the dough mixer is set to be 80-90 revolutions per minute.
4. The preparation method of blueberry health noodles as claimed in claim 1, which is characterized in that: the step 4: processing noodles, namely putting the dough prepared in the step 3 into a curing machine for curing for 20 minutes, and then rolling the dough into a dough sheet with the thickness of 2-4mm through a plurality of dough press rollers; putting the dough sheet into a slitter for slitting, and slitting the dough sheet into noodles with the width of 2 mm.
5. The preparation method of blueberry health noodles as claimed in claim 1, which is characterized in that: the step 5: and (4) drying, namely putting the noodles prepared in the step (4) into a dryer for drying, and controlling the humidity of the noodles to be below 14%.
6. The preparation method of blueberry health noodles as claimed in claim 1, which is characterized in that: the step 6: cooling and packaging, placing the dried noodles into a room, cooling at normal temperature for 20 ℃, cutting the noodles into the length of 150-180mm, weighing, and simply packaging by using a composite film.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911196534.5A CN110786454A (en) | 2019-11-28 | 2019-11-28 | Preparation method of blueberry health-care noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911196534.5A CN110786454A (en) | 2019-11-28 | 2019-11-28 | Preparation method of blueberry health-care noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110786454A true CN110786454A (en) | 2020-02-14 |
Family
ID=69446876
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911196534.5A Pending CN110786454A (en) | 2019-11-28 | 2019-11-28 | Preparation method of blueberry health-care noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110786454A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999065331A1 (en) * | 1998-06-16 | 1999-12-23 | Societe Des Produits Nestle S.A. | Flavoured noodles |
| CN104489490A (en) * | 2014-11-17 | 2015-04-08 | 宜垦(天津)农业制品有限公司 | Blueberry noodle and preparation method thereof |
| CN107484960A (en) * | 2017-08-15 | 2017-12-19 | 达州市达川区金润园种植专业合作社 | A kind of blueberry noodles and preparation method thereof |
-
2019
- 2019-11-28 CN CN201911196534.5A patent/CN110786454A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999065331A1 (en) * | 1998-06-16 | 1999-12-23 | Societe Des Produits Nestle S.A. | Flavoured noodles |
| CN104489490A (en) * | 2014-11-17 | 2015-04-08 | 宜垦(天津)农业制品有限公司 | Blueberry noodle and preparation method thereof |
| CN107484960A (en) * | 2017-08-15 | 2017-12-19 | 达州市达川区金润园种植专业合作社 | A kind of blueberry noodles and preparation method thereof |
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Application publication date: 20200214 |
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