CN110973482A - Mulberry leaf noodles and preparation method thereof - Google Patents
Mulberry leaf noodles and preparation method thereof Download PDFInfo
- Publication number
- CN110973482A CN110973482A CN201910697680.XA CN201910697680A CN110973482A CN 110973482 A CN110973482 A CN 110973482A CN 201910697680 A CN201910697680 A CN 201910697680A CN 110973482 A CN110973482 A CN 110973482A
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- mulberry leaf
- noodle
- starch
- noodles
- drying
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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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- 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
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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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- 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)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention belongs to the field of food processing, and particularly relates to a preparation method of mulberry leaf noodles, which is characterized in that the mulberry leaf noodles comprise the following raw materials: mulberry leaf powder, lotus root starch (or other starch can be used), and the percentage of each raw material in the total raw materials is as follows: 2-15% of mulberry leaf powder, 1-10% of lotus root starch (or other starch) and 97-75% of wheat flour, weighing according to the content proportion of the prepared product, uniformly mixing, adding water for kneading, curing, pressing, cutting into noodle rough blanks, drying, cutting the required mulberry leaf noodle finished product size, packaging and preparing the mulberry leaf noodle finished product. The mulberry leaves prepared by the method are emerald green in color, pleasant to the eyes, moist and smooth in taste, and very good for body health after being eaten frequently.
Description
Technical Field
1. The invention belongs to the field of food processing, and particularly relates to a preparation method of mulberry leaf noodles.
Background
The mulberry leaves are rich in a blood sugar reducing factor DNJ, have the function of assisting in reducing blood sugar, contain various vitamins, amino acids, mineral substances, plant fibers, brass, rich calcium, potassium and other trace elements beneficial to a human body, have the effects of assisting in reducing blood sugar, promoting the production of body fluid, moistening intestines, clearing lung, regulating stomach, reducing fat and losing weight, enhancing immunity and the like on the human body, are beneficial to the health of the human body when taken by the human body, and are specially provided for the application,
disclosure of Invention
The technical scheme of the invention is as follows: deactivating enzymes of folium Mori, oven drying (or lyophilizing), micronizing to obtain folium Mori powder 2-15%, rhizoma Nelumbinis starch (other starch can also be used) 1-10%, and wheat flour 97-75% (the ratio can be adjusted according to different product content ranges),
it is preferable that: the content of the mulberry leaf powder is 2-15%, the mulberry leaf surface can produce three products with low content (2-5%), medium content (6-9%), high content (10-15%) and different contents according to the health maintenance requirements of customers, and the preferred content is as follows: 1% -10% of lotus root starch (other starch can be used), the prepared mulberry leaves can produce low-starch content addition (1% -3%) according to the taste and cooking method of customers, and the mulberry leaves with low-starch content addition have moist and smooth taste, and are very suitable for being eaten after being boiled in soup, dried noodles and mixed with noodles; the content of the starch is added (4% -6%), mulberry leaves with the content of the starch can be boiled and fished up to be used as fried noodles and various fancy delicacies, the color and luster are emerald, the taste is delicious, and the mulberry leaves do not lump; the starch is added in a high content (7-10%), and the mulberry leaf noodles made of the high starch are very suitable for various cooking modes such as hot pot cooking and the like, are delicious, tasty, moist, smooth and not easy to break.
Raw materials for producing mulberry leaf surfaces: weighing folium Mori powder, rhizoma Nelumbinis starch (other starch may also be used), and wheat flour according to the content ratio of the product, and mixing in a mixing barrel of noodle processing equipment; conveying the mixture into a full-automatic noodle production line, automatically adding water to knead the dough through a dough kneading machine, forming dough in the dough kneading machine for heating and curing, conveying the dough into a noodle pressing machine through a conveying channel to be extruded into a noodle sheet, conveying the noodle sheet to pass through blades with different shapes and thicknesses of a noodle forming machine, extruding and cutting the noodle sheet into noodles with different shapes and thicknesses, conveying the noodles into a drying room through an automatic noodle conveying belt to be dried, cutting the noodles into required mulberry leaf noodles through a noodle finished product cutting machine, packaging the mulberry leaf noodles through a full-automatic noodle packaging machine to obtain the desired mulberry leaf noodle,
Detailed Description
1. Picking fresh folium Mori, cleaning, air drying, deactivating enzyme by deactivation of enzymes process, and oven drying (or freeze drying in freeze dryer);
2. crushing the mulberry leaves which are subjected to enzyme deactivation and drying (or freeze-drying in a freeze dryer) by using an ultrafine crusher to obtain mulberry leaf powder;
3. weighing 2-15% of mulberry leaf powder, 1-10% of lotus root starch (or other starch) and 97-75% of wheat flour according to the content proportion of the prepared product, and uniformly mixing in a mixing barrel of noodle processing equipment;
4. conveying the mulberry leaf flour weighed according to the proportion into a full-automatic noodle production line, automatically adding water into a dough mixer for kneading, and forming dough in the dough mixer by the flour for heating and curing;
5. conveying the heated and cured dough into a noodle press through a full-automatic noodle production line, and extruding the heated and cured dough into mulberry leaf wrappers through multi-stage noodle pressing;
6. extruding, cutting and forming mulberry leaf wrappers by a blade of a noodle forming machine to obtain noodle rough blanks;
7. the noodle rough blank enters a drying room for drying through a full-automatic conveyer belt of a noodle maker;
8. the dried noodles are discharged from the drying room through an automatic conveyor belt and cut into the required size through an automatic noodle cutting machine;
9. and packaging by a full-automatic noodle packaging machine to obtain the desired mulberry leaf noodle commodity finished product.
The mulberry leaves prepared by the method have emerald green color, are pleasant to the eyes, have smooth mouthfeel, and are very good for body health after being eaten frequently.
Claims (4)
1. A mulberry leaf noodle and a preparation method thereof are characterized in that the mulberry leaf noodle comprises the following raw materials: mulberry leaf powder, lotus root starch (or other starch can be used), and the percentage of each raw material in the total raw materials is as follows: 2 to 15 percent of mulberry leaf powder, 1 to 10 percent of lotus root starch (or other starch) and 97 to 75 percent of wheat flour according to the content proportion of the finished product, evenly mixing, adding water for kneading, curing, pressing, cutting noodle rough blanks, drying, cutting off the required size of the mulberry leaf noodle finished product through an automatic noodle production line, packaging and making the mulberry leaf noodle finished product,
the preparation method comprises the following steps:
1) drying mulberry leaves: picking fresh folium Mori, cleaning, air drying, deactivating enzyme by deactivation of enzymes process, and oven drying (or freeze drying in freeze dryer);
2) grinding: crushing the mulberry leaves which are subjected to enzyme deactivation and drying (or freeze-drying in a freeze dryer) by using an ultrafine crusher to obtain mulberry leaf powder;
3) mixing raw materials: weighing 2-15% of mulberry leaf powder, 1-10% of lotus root starch (or other starch) and 97-75% of wheat flour according to the content proportion of the prepared product, and uniformly mixing in a mixing barrel of noodle processing equipment;
4) kneading: conveying the mulberry leaf flour weighed according to the proportion into a full-automatic noodle production line, automatically adding water into a dough mixer for kneading, and forming dough in the dough mixer by the flour for heating and curing;
5) pressing the noodles: conveying the heated and cured dough into a noodle press through a full-automatic noodle production line, and extruding the heated and cured dough into mulberry leaf wrappers through multi-stage noodle pressing;
6) making a noodle rough blank: extruding, cutting and forming mulberry leaf wrappers by a blade of a noodle forming machine to obtain noodle rough blanks;
7) drying: the dough sheet machine embryo enters a drying room for drying through a full-automatic conveyer belt of the dough sheet machine;
8) cutting into noodles: the dried noodles are discharged from the drying room through an automatic conveyor belt and cut into the required size through an automatic noodle cutting machine;
9) packaging: and packaging by a full-automatic noodle packaging machine to obtain the desired mulberry leaf noodle commodity finished product.
2. The mulberry leaf noodle preparation method according to claim 1, wherein the mulberry leaf noodle comprises the following raw materials in parts by weight: 2-15% of mulberry leaf powder, 1-10% of lotus root starch (other starch can also be used), and 97-75% of wheat flour (the proportion can be adjusted according to the content range of different products).
3. The mulberry leaf noodle as claimed in claim 2, wherein the raw materials include: wherein the content of the mulberry leaf powder is 2-15%, and the prepared mulberry leaf surface can produce three products with different contents, namely low content (2-5%), medium content (6-9%), high content (10-15%) according to the health maintenance requirements of customers.
4. The mulberry leaf powder of claim 2 comprises the following raw materials: wherein, the lotus root starch (or other starch) is 1 to 10 percent, the mulberry leaf noodles can produce low content (1 to 3 percent) according to the taste and cooking method of customers, and the mulberry leaf noodles with low content of starch have moist and smooth taste and are very suitable for being cooked with soup and being eaten well when being mixed with dry noodles; the mulberry leaf noodles contain 4-6 percent of the total content of the mulberry leaf noodles, and the mulberry leaf noodles can be boiled and fished up to be used as fried noodles and various fancy delicacies, are emerald in color, delicious in taste and not lumpy; the mulberry leaf noodles with high content (7-10%) and high starch content are suitable for various cooking modes such as chafing dish, and are delicious, moist, smooth and not easy to break.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910697680.XA CN110973482A (en) | 2019-07-30 | 2019-07-30 | Mulberry leaf noodles and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910697680.XA CN110973482A (en) | 2019-07-30 | 2019-07-30 | Mulberry leaf noodles and preparation method thereof |
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| Publication Number | Publication Date |
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| CN110973482A true CN110973482A (en) | 2020-04-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201910697680.XA Pending CN110973482A (en) | 2019-07-30 | 2019-07-30 | Mulberry leaf noodles and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578181A (en) * | 2012-03-09 | 2012-07-18 | 西南大学 | Preparation method of mulberry leaf noodle |
| CN102845680A (en) * | 2012-05-04 | 2013-01-02 | 江西省蚕桑茶叶研究所 | Formula and preparation method of mulberry leaf dried noodles |
| JP2017029146A (en) * | 2015-08-05 | 2017-02-09 | 花王株式会社 | Production method of wheat bran-containing noodle |
| CN107981187A (en) * | 2017-12-18 | 2018-05-04 | 四川省乐至县帅乡挂面厂 | A kind of production technology of vermicelli |
| CN108902729A (en) * | 2018-07-19 | 2018-11-30 | 中国水利水电科学研究院 | A kind of mulberry leaf noodles and preparation method thereof |
-
2019
- 2019-07-30 CN CN201910697680.XA patent/CN110973482A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578181A (en) * | 2012-03-09 | 2012-07-18 | 西南大学 | Preparation method of mulberry leaf noodle |
| CN102845680A (en) * | 2012-05-04 | 2013-01-02 | 江西省蚕桑茶叶研究所 | Formula and preparation method of mulberry leaf dried noodles |
| JP2017029146A (en) * | 2015-08-05 | 2017-02-09 | 花王株式会社 | Production method of wheat bran-containing noodle |
| CN107981187A (en) * | 2017-12-18 | 2018-05-04 | 四川省乐至县帅乡挂面厂 | A kind of production technology of vermicelli |
| CN108902729A (en) * | 2018-07-19 | 2018-11-30 | 中国水利水电科学研究院 | A kind of mulberry leaf noodles and preparation method thereof |
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Application publication date: 20200410 |
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