CN110800780A - Orange noodles and processing method thereof - Google Patents
Orange noodles and processing method thereof Download PDFInfo
- Publication number
- CN110800780A CN110800780A CN201911158068.1A CN201911158068A CN110800780A CN 110800780 A CN110800780 A CN 110800780A CN 201911158068 A CN201911158068 A CN 201911158068A CN 110800780 A CN110800780 A CN 110800780A
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- Prior art keywords
- parts
- powder
- orange
- noodles
- cabbage
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- 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 39
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 42
- 240000007124 Brassica oleracea Species 0.000 claims description 21
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 21
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 21
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 21
- 241000207961 Sesamum Species 0.000 claims description 17
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 17
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 15
- 102000002322 Egg Proteins Human genes 0.000 claims description 15
- 108010000912 Egg Proteins Proteins 0.000 claims description 15
- 235000014103 egg white Nutrition 0.000 claims description 15
- 210000000969 egg white Anatomy 0.000 claims description 15
- 239000003513 alkali Substances 0.000 claims description 14
- 235000013312 flour Nutrition 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- 235000015205 orange juice Nutrition 0.000 claims description 14
- 235000005911 diet Nutrition 0.000 claims description 12
- 230000000378 dietary effect Effects 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 238000007605 air drying Methods 0.000 description 5
- 238000010298 pulverizing process Methods 0.000 description 5
- 238000007789 sealing Methods 0.000 description 5
- 210000000582 semen Anatomy 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- 241000207199 Citrus Species 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 1
- 208000001140 Night Blindness Diseases 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Zoology (AREA)
- Noodles (AREA)
Abstract
The invention relates to the technical field of noodles, in particular to orange noodles and a processing method thereof.
Description
Technical Field
The invention relates to the technical field of noodles, in particular to orange noodles and a processing method thereof.
Background
The orange belongs to wide-peel citrus of Citrus of Rutaceae, has thick fruit peel, and is provided with pulp-containing valve composed of juice and seed. Li Shizhen is recorded in Ben Cao gang mu, fruit department: the orange is small, the orange is slightly vinegar with petal flavor, the skin is thin and red, and the taste is pungent and bitter; orange is bigger than orange, its petal is sour, its skin is thick and yellow, and its leaves are pungent and sweet. Generally speaking, the orange has round and yellow color, tight and thin skin, and sweet and fragrant juice; the orange is oblate, red or yellow, thin, smooth and easy to peel, and slightly sweet in taste. Although there are differences between oranges, they are often used in common languages, such as Guangzi and Mandarin orange. The vitamin A in the orange can also enhance the vision of human bodies in dark environment and treat nyctalopia.
At present, the prior art does not make oranges into cooked wheaten food.
In the invention
The invention aims to provide orange noodles and a processing method thereof, which have the characteristics of good mouthfeel, health and nutrition.
In order to solve the technical problem, the orange noodles are prepared from the following raw materials in parts by weight: 500 parts of flour, 300 parts of orange juice, 300 parts of cabbage powder, 50-80 parts of egg white, 1-3 parts of dietary alkali and 30-70 parts of sesame powder.
Preferably, the feed is prepared from the following raw materials in proportion: 450 parts of flour 350-containing materials, 250 parts of orange juice 180-containing materials, 60-70 parts of cabbage powder, 23-28 parts of egg white, 1-3 parts of edible alkali and 40-60 parts of sesame powder.
Further preferably, the feed is prepared from the following raw materials in proportion: 400 parts of flour, 200 parts of orange juice, 65 parts of cabbage powder, 25 parts of egg white, 2 parts of dietary alkali and 50 parts of sesame powder.
An orange noodle and a processing method thereof, comprising the following steps:
firstly, cleaning, airing and baking high-quality cabbage, crushing the cabbage into powder to ensure the primary color and the primary taste of the cabbage, and grinding sesame into powder;
secondly, peeling off and peeling high-quality oranges, and squeezing the oranges into juice by a juicer;
thirdly, mixing and uniformly mixing flour, orange juice, cabbage powder, egg white, dietary alkali and sesame powder, and kneading into balls;
fourthly, placing the kneaded dough on a noodle making machine to make noodles;
fifthly, drying the noodles;
and sixthly, packaging the finished product.
The invention has the beneficial effects that: the invention is prepared from flour, orange juice, cabbage powder, egg white, dietary alkali and sesame powder, wherein the orange contains vitamin A and can enhance vision, the cabbage has the function of invigorating stomach, the sesame has the effects of lubricating intestines and benefiting essence and blood, and the egg white can enhance human immunity, so that the processed orange mask has the characteristics of good taste, health and nutrition.
Detailed Description
The present invention will be described in further detail with reference to examples.
Example one
An orange noodle is prepared by cleaning high-quality caulis et folium Brassicae Capitatae, air drying, baking, pulverizing into powder to ensure primary color and taste of caulis et folium Brassicae Capitatae, and grinding semen Sesami into powder;
secondly, peeling off and peeling high-quality oranges, and squeezing the oranges into juice by a juicer;
thirdly, mixing and uniformly mixing 300 parts of flour, 150 parts of orange juice, 50 parts of cabbage powder, 20 parts of egg white, 1 part of dietary alkali and 30 parts of sesame powder, and kneading into a dough;
fourthly, placing the kneaded dough on a noodle making machine to make noodles;
fifthly, drying the noodles;
and sixthly, sealing and packaging the finished product.
Example two
An orange noodle is prepared by cleaning high-quality caulis et folium Brassicae Capitatae, air drying, baking, pulverizing into powder to ensure primary color and taste of caulis et folium Brassicae Capitatae, and grinding semen Sesami into powder;
secondly, peeling off and peeling high-quality oranges, and squeezing the oranges into juice by a juicer;
thirdly, mixing and uniformly mixing 350 parts of flour, 180 parts of orange juice, 60 parts of cabbage powder, 23 parts of egg white, 1 part of dietary alkali and 40 parts of sesame powder, and kneading into a dough;
fourthly, placing the kneaded dough on a noodle making machine to make noodles;
fifthly, drying the noodles;
and sixthly, sealing and packaging the finished product.
EXAMPLE III
An orange noodle is prepared by cleaning high-quality caulis et folium Brassicae Capitatae, air drying, baking, pulverizing into powder to ensure primary color and taste of caulis et folium Brassicae Capitatae, and grinding semen Sesami into powder;
secondly, peeling off and peeling high-quality oranges, and squeezing the oranges into juice by a juicer;
thirdly, mixing and uniformly mixing 400 parts of flour, 200 parts of orange juice, 65 parts of cabbage powder, 25 parts of egg white, 2 parts of dietary alkali and 50 parts of sesame powder, and kneading into a dough;
fourthly, placing the kneaded dough on a noodle making machine to make noodles;
fifthly, drying the noodles;
and sixthly, sealing and packaging the finished product.
Example four
An orange noodle is prepared by cleaning high-quality caulis et folium Brassicae Capitatae, air drying, baking, pulverizing into powder to ensure primary color and taste of caulis et folium Brassicae Capitatae, and grinding semen Sesami into powder;
secondly, peeling off and peeling high-quality oranges, and squeezing the oranges into juice by a juicer;
thirdly, mixing and uniformly mixing 450 parts of flour, 250 parts of orange juice, 70 parts of cabbage powder, 28 parts of egg white, 3 parts of dietary alkali and 60 parts of sesame powder, and kneading into balls;
fourthly, placing the kneaded dough on a noodle making machine to make noodles;
fifthly, drying the noodles;
and sixthly, sealing and packaging the finished product.
EXAMPLE five
An orange noodle is prepared by cleaning high-quality caulis et folium Brassicae Capitatae, air drying, baking, pulverizing into powder to ensure primary color and taste of caulis et folium Brassicae Capitatae, and grinding semen Sesami into powder;
secondly, peeling off and peeling high-quality oranges, and squeezing the oranges into juice by a juicer;
thirdly, mixing and uniformly mixing 500 parts of flour, 300 parts of orange juice, 80 parts of cabbage powder, 30 parts of egg white, 3 parts of dietary alkali and 70 parts of sesame powder, and kneading into balls;
fourthly, placing the kneaded dough on a noodle making machine to make noodles;
fifthly, drying the noodles;
and sixthly, sealing and packaging the finished product.
The above description is only a preferred embodiment of the present invention, and for those skilled in the art, the present invention should not be limited by the description of the present invention, which should be interpreted as a limitation.
Claims (4)
1. The orange noodles are characterized by being prepared from the following raw materials in parts by weight: 500 parts of flour, 300 parts of orange juice, 300 parts of cabbage powder, 50-80 parts of egg white, 1-3 parts of dietary alkali and 30-70 parts of sesame powder.
2. The orange noodles are characterized by being prepared from the following raw materials in parts by weight: 450 parts of flour 350-containing materials, 250 parts of orange juice 180-containing materials, 60-70 parts of cabbage powder, 23-28 parts of egg white, 1-3 parts of edible alkali and 40-60 parts of sesame powder.
3. The orange noodles are characterized by being prepared from the following raw materials in parts by weight: 400 parts of flour, 200 parts of orange juice, 65 parts of cabbage powder, 25 parts of egg white, 2 parts of dietary alkali and 50 parts of sesame powder.
4. The application of the orange noodles and the processing method thereof as claimed in claim 1 is characterized by comprising the following steps:
firstly, cleaning, airing and baking high-quality cabbage, crushing the cabbage into powder to ensure the primary color and the primary taste of the cabbage, and grinding sesame into powder;
secondly, peeling off and peeling high-quality oranges, and squeezing the oranges into juice by a juicer;
thirdly, mixing and uniformly mixing flour, orange juice, cabbage powder, egg white, dietary alkali and sesame powder, and kneading into balls;
fourthly, placing the kneaded dough on a noodle making machine to make noodles;
fifthly, drying the noodles;
and sixthly, packaging the finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911158068.1A CN110800780A (en) | 2019-11-22 | 2019-11-22 | Orange noodles and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911158068.1A CN110800780A (en) | 2019-11-22 | 2019-11-22 | Orange noodles and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110800780A true CN110800780A (en) | 2020-02-18 |
Family
ID=69491234
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911158068.1A Pending CN110800780A (en) | 2019-11-22 | 2019-11-22 | Orange noodles and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110800780A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077008A (en) * | 2015-07-20 | 2015-11-25 | 钟平 | Orange flavored purple sweet potato noodles and preparation method thereof |
| CN106578920A (en) * | 2016-12-27 | 2017-04-26 | 贵州学君电子信息商贸有限公司 | Vegetable noodles suitable for infants and children and preparation method thereof |
| CN109619413A (en) * | 2019-01-09 | 2019-04-16 | 李沛泽 | A kind of coarse cereals nutrition noodles |
-
2019
- 2019-11-22 CN CN201911158068.1A patent/CN110800780A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077008A (en) * | 2015-07-20 | 2015-11-25 | 钟平 | Orange flavored purple sweet potato noodles and preparation method thereof |
| CN106578920A (en) * | 2016-12-27 | 2017-04-26 | 贵州学君电子信息商贸有限公司 | Vegetable noodles suitable for infants and children and preparation method thereof |
| CN109619413A (en) * | 2019-01-09 | 2019-04-16 | 李沛泽 | A kind of coarse cereals nutrition noodles |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200218 |