CN111000134A - Boxthorn leaf health-preserving noodles and preparation method thereof - Google Patents
Boxthorn leaf health-preserving noodles and preparation method thereof Download PDFInfo
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- CN111000134A CN111000134A CN201911030031.0A CN201911030031A CN111000134A CN 111000134 A CN111000134 A CN 111000134A CN 201911030031 A CN201911030031 A CN 201911030031A CN 111000134 A CN111000134 A CN 111000134A
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Classifications
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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
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- 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
Abstract
The invention discloses boxthorn leaf health preserving noodles and a preparation method thereof, belonging to the technical field of food processing and comprising main materials: buckwheat flour, glutinous rice flour, fresh boxthorn leaves, gordon euryale seed flour, carrot flour, fresh white gourd, fresh sweet potato, pearl barley flour and red bean flour; seasoning: chinese prickly ash, bay leaves, five spice powder, cassia bark and chili powder; auxiliary materials: root of Chinese wolfberry, dried orange peel, cordyceps, pubescent holly root and tuber fleeceflower root. According to the invention, the boxthorn leaves are cool in nature and bitter in taste, can tonify deficiency and benefit essence, clear heat, the sticky rice is warm in nature and sweet in taste, can tonify middle-jiao and replenish qi, and neutralize the boxthorn leaves to remove the bitter of the boxthorn leaves, and meanwhile, the health care effect of the noodles is enhanced; the seasoning is added into the noodles, so that the taste of the noodles can be enhanced, the single property of the taste of the traditional tasteless noodles is changed, the auxiliary materials are matched with various traditional Chinese medicinal materials, so that the nutritional structure of the noodles is richer, and the gorgon fruit powder, the carrot powder, the fresh white gourd, the fresh sweet potato, the pearl barley powder and the red bean powder are added, so that the dietary fiber of the noodles can be increased, the low-fat nutrition can be guaranteed, and the weight can be reduced.
Description
Technical Field
The invention relates to health-preserving noodles and a preparation method thereof, in particular to medlar leaf health-preserving noodles and a preparation method thereof, and belongs to the technical field of food processing.
Background
The boxthorn leaves are tender stems and leaves of the medlar or the Ningxia medlar of the solanaceae family, the boxthorn leaves have strong pharmacological action on nutrient active ingredients such as flavonoid compounds, terpenoid compounds, trace elements, vitamin E, vitamin C, alkaloid and the like contained in the boxthorn leaves, particularly have certain curative effects on aspects of oxidation resistance, fatigue resistance, blood fat reduction, cancer resistance and the like, consumers generally use the boxthorn leaves as cooking food materials, deep processing research on the boxthorn leaves is less, most of traditional noodles are single flour as a raw material, the taste is single, the nutrition structure is simple, various health-care noodles are required to be transported and grown along with the continuous improvement of the life quality of people and the continuous enhancement of health-care consciousness, and become consumers.
Disclosure of Invention
The invention mainly aims to solve the defects of the prior art and provide the boxthorn leaf health-preserving noodles.
The purpose of the invention can be achieved by adopting the following technical scheme:
a boxthorn leaf health preserving noodle comprises main materials: buckwheat flour, glutinous rice flour, fresh boxthorn leaves, gordon euryale seed flour, carrot flour, fresh white gourd, fresh sweet potato, pearl barley flour and red bean flour; seasoning: chinese prickly ash, bay leaves, five spice powder, cassia bark and chili powder; auxiliary materials: root of Chinese wolfberry, dried orange peel, cordyceps, pubescent holly root and tuber fleeceflower root.
Preferably, the boxthorn leaf health preserving noodles comprise the following components in parts by weight: main materials: 100-150 parts of buckwheat flour, 50-80 parts of glutinous rice flour, 50-80 parts of fresh boxthorn leaves, 50-60 parts of gordon euryale seed powder, 30-50 parts of carrot powder, 20-40 parts of fresh white gourd, 20-40 parts of fresh sweet potato, 50-60 parts of pearl barley powder and 50-60 parts of red bean powder; seasoning: 10-15 parts of pepper, 5-8 parts of bay leaves, 3-5 parts of five spice powder, 3-5 parts of cassia bark and 10-15 parts of chilli powder; auxiliary materials: 10-18 parts of boxthorn root, 5-8 parts of dried orange peel, 5-8 parts of cordyceps sinensis, 5-8 parts of pubescent holly root and 4-6 parts of polygonum multiflorum.
A preparation method of boxthorn leaf health preserving noodles comprises the following steps: removing impurities, pretreating raw materials, mixing the raw materials, kneading dough, curing, molding and drying.
Preferably, the preparation method comprises the following steps:
the method comprises the following steps: removing impurities
Washing the selected fresh wolfberry leaves, the fresh white gourd, the fresh sweet potato and the auxiliary materials with water for 1-2 times;
step two: pretreatment of raw materials
(1) Adding water into the boxthorn leaves and squeezing;
(2) steaming sweet potato, and grinding into paste;
(3) crushing white gourd with a crusher and boiling;
(4) putting the seasoning into a pot, frying and grinding into powder;
(5) decocting the auxiliary materials with water for 2-3 times to obtain auxiliary material liquid;
(6) sieving semen Fagopyri Esculenti powder, Oryza Glutinosa powder, semen euryales powder, radix Dauci Sativae powder, Coicis semen powder and semen Phaseoli powder respectively;
step three: mixing of raw materials
Mixing appropriate amount of buckwheat flour, glutinous rice flour, semen euryales powder, carrot powder, Coicis semen powder and semen Phaseoli powder, adding into mashed sweet potato, and adding fructus Benincasae paste and folium Lycii juice;
step four: aging of dough
Putting the mixed raw materials in the third step into a dough mixer, adding the auxiliary material liquid and the seasoning powder, processing into dough, and naturally curing;
step five: drying for forming
And rolling and forming the cured dough blank and drying.
Preferably, in the second step, the wolfberry leaves are juiced by adding water, redundant wolfberry leaf fragments are filtered, the wax gourd is crushed by a crusher and boiled, the juice is reserved, and redundant wax gourd fragments are removed.
Preferably, in the second step, the auxiliary materials are decocted for 2-3 times by adding water, each time lasts for 1-1.5 hours, residues are filtered out, and decoction is combined for 20-35 min to obtain auxiliary material liquid.
Preferably, in the second step, the buckwheat flour, the glutinous rice flour, the gorgon fruit flour, the carrot flour, the pearl barley flour and the red bean flour are respectively sieved by 50-80 meshes.
Preferably, in the fourth step, the dough kneading machine kneads dough for 15-20 min at the rotating speed of 42rpm to obtain dough blanks.
Preferably, in the fourth step, the natural curing of the dough is performed by covering the surface of the dough with wet gauze for 20-30 minutes.
Preferably, in the step five, the noodle drying is to ensure that the drying temperature is 50-75 ℃ and the humidity is 40% -65% in a drying workshop, and the noodle is dried for 10 times in the drying workshop in a rotating speed of 0.48 m/min.
The invention has the beneficial technical effects that: according to the boxthorn leaf health preserving noodles and the preparation method thereof, the boxthorn leaves are cool in nature and bitter in taste, can tonify deficiency and benefit essence, clear heat, the sticky rice is warm in nature and sweet in taste, can tonify middle warmer and benefit qi, and neutralize the boxthorn leaves to remove the bitter of the boxthorn leaves, and meanwhile, the health care effect of the noodles is enhanced; the seasoning is added into the noodles, so that the taste of the noodles can be enhanced, and the taste singleness of the traditional tasteless noodles is changed; the auxiliary materials are matched with various traditional Chinese medicinal materials, so that the nutritional structure of the noodles is richer, and the addition of the gorgon fruit powder, the carrot powder, the fresh white gourd, the fresh sweet potato, the pearl barley powder and the red bean powder can increase the dietary fiber of the noodles, ensure low-fat nutrition and help to lose weight.
Detailed Description
In order to make the technical solutions of the present invention more clear and definite for those skilled in the art, the present invention is further described in detail with reference to the following examples, but the embodiments of the present invention are not limited thereto.
The boxthorn leaf health preserving noodles provided by the embodiment comprise main materials: buckwheat flour, fresh boxthorn leaves, glutinous rice flour, gordon euryale seed flour, carrot flour, fresh white gourd, fresh sweet potato, pearl barley flour and red bean flour; seasoning: chinese prickly ash, bay leaves, five spice powder, cassia bark and chili powder; auxiliary materials: the boxthorn leaf health-preserving noodles comprise the following components in parts by weight: main materials: 100-150 parts of buckwheat flour, 50-80 parts of glutinous rice flour, 50-80 parts of fresh boxthorn leaves, 50-60 parts of gordon euryale seed powder, 30-50 parts of carrot powder, 20-40 parts of fresh white gourd, 20-40 parts of fresh sweet potato, 50-60 parts of pearl barley powder and 50-60 parts of red bean powder; seasoning: 10-15 parts of pepper, 5-8 parts of bay leaves, 3-5 parts of five spice powder, 3-5 parts of cassia bark and 10-15 parts of chilli powder; auxiliary materials: 10-18 parts of boxthorn root, 5-8 parts of dried orange peel, 5-8 parts of cordyceps sinensis, 5-8 parts of pubescent holly root and 4-6 parts of polygonum multiflorum, wherein the boxthorn leaves are cool and bitter in taste, and have the effects of tonifying deficiency, benefiting essence, clearing heat, the sticky rice is warm and sweet in taste, and tonifying middle-jiao and qi, and the two are mutually neutralized to remove the bitter of the boxthorn leaves, and meanwhile, the health-care effect of the noodles is enhanced; the seasoning is added into the noodles, so that the taste of the noodles can be enhanced, and the taste singleness of the traditional tasteless noodles is changed; the auxiliary materials are matched with various traditional Chinese medicinal materials, so that the nutritional structure of the noodles is richer, and the addition of the gorgon fruit powder, the carrot powder, the fresh white gourd, the fresh sweet potato, the pearl barley powder and the red bean powder can increase the dietary fiber of the noodles, ensure low-fat nutrition and help to lose weight.
A preparation method of boxthorn leaf health preserving noodles comprises the following steps: removing impurities, pretreating raw materials, mixing the raw materials, kneading dough, curing, molding and drying.
The preparation method comprises the following steps:
the method comprises the following steps: removing impurities
Cleaning all selected fresh boxthorn leaves, fresh white gourds, fresh sweet potatoes and auxiliary materials for 1-2 times by using water, and removing dust and unqualified raw materials on the surface of the material;
step two: pretreatment of raw materials
(1) Adding water into the boxthorn leaves and squeezing;
(2) steaming sweet potato, and grinding into paste;
(3) crushing white gourd with a crusher and boiling;
(4) putting the seasoning into a pot, frying and grinding into powder;
(5) decocting the auxiliary materials with water for 2-3 times to obtain auxiliary material liquid;
(6) sieving semen Fagopyri Esculenti powder, Oryza Glutinosa powder, semen euryales powder, radix Dauci Sativae powder, Coicis semen powder and semen Phaseoli powder respectively;
step three: mixing of raw materials
Mixing appropriate amount of buckwheat flour, glutinous rice flour, semen euryales powder, carrot powder, Coicis semen powder and semen Phaseoli powder, adding into mashed sweet potato, and adding fructus Benincasae paste and folium Lycii juice;
step four: aging of dough
Putting the mixed raw materials in the third step into a dough mixer, adding the auxiliary material liquid and the seasoning powder, processing into dough, and naturally curing;
step five: drying for forming
And rolling and forming the cured dough blank and drying.
In the second step, the boxthorn leaves are added with water and juiced, redundant boxthorn leaf fragments are filtered out, white gourd is smashed by a smashing machine and boiled, juice is reserved, redundant white gourd fragments are removed, in the second step, auxiliary materials are added with water and decocted for 2-3 times, 1-1.5 hours each time, the decoction liquid is combined for 20-35 minutes after residue is filtered out, auxiliary material liquid is obtained, in the second step, the buckwheat flour, the glutinous rice flour, the gorgon fruit flour, the carrot flour, the pearl barley flour and the red bean flour are respectively sieved by 50-80 meshes, the white gourd has the effects of diminishing inflammation, promoting urination and relieving swelling and can assist in losing weight, the pearl barley flour and the red bean flour have the strong effects of removing dampness and edema, and the white gourd is matched with each other to enhance the weight-losing effect.
In the fourth step, the dough mixer covers the surface of the dough blank with wet gauze for natural curing for 15-20 min at the rotating speed of 42rpm to obtain a dough blank, in the fifth step, the noodle drying is carried out in a drying workshop for 10 times by rotating and drying at the rotating speed of 0.48m/min at the temperature of 50-75 ℃ and the humidity of 40-65%, wherein the drying workshop is divided into 4 temperature zones, the temperature of the first temperature zone is 50 ℃, the humidity of 40-50%, the temperature of the second temperature zone is 75 ℃, the humidity of 65%, the temperature of the third temperature zone is 60 ℃, the humidity of 55%, the temperature of the fourth temperature zone is 50 ℃, the humidity of 30-40%, and carrots contain cane sugar, starch, carotene, vitamin B1, vitamin B2 folic acid, various amino acids, mannitol, lignin, pectin, quercetin, kaempferol, and the like, Volatile oil, caffeic acid, calcium and other mineral elements.
The first embodiment is as follows:
selecting a certain amount of main materials: 100 parts of buckwheat flour, 50 parts of fresh boxthorn leaves, 50 parts of gordon euryale seed powder, 30 parts of carrot powder, 20 parts of fresh white gourd, 20 parts of fresh sweet potato, 50 parts of pearl barley powder and 50 parts of red bean powder; seasoning: 10 parts of pepper, 5 parts of bay leaves, 3 parts of five spice powder, 3 parts of cassia bark and 10 parts of chili powder; auxiliary materials: 10 parts of Chinese wolfberry root, 5 parts of dried orange peel, 5 parts of cordyceps sinensis, 5 parts of pubescent holly root and 4 parts of polygonum multiflorum;
the method comprises the following steps: removing impurities, namely washing all selected fresh boxthorn leaves, fresh white gourds, fresh sweet potatoes and auxiliary materials for 1-2 times by using water;
step two: pretreatment of raw materials
(1) Juicing Lycii folium with water, filtering to remove excessive Lycii folium fragments, pulverizing fructus Benincasae with a pulverizer, boiling, retaining juice, and removing excessive fructus Benincasae fragments;
(2) steaming sweet potato, and grinding into paste;
(3) crushing white gourd with a crusher and boiling;
(4) putting the seasoning into a pot, frying and grinding into powder;
(5) decocting the auxiliary materials with water for 2-3 times, each time for 1-1.5 hours, filtering out residues, and then combining decoction for 20-35 min to obtain auxiliary material liquid;
(6) sieving the buckwheat flour, the glutinous rice flour, the gorgon fruit flour, the carrot powder, the pearl barley flour and the red bean flour by 50-80 meshes respectively;
step three: mixing the raw materials, uniformly mixing a proper amount of buckwheat flour, glutinous rice flour, gordon euryale seed flour, carrot powder, pearl barley flour and red bean flour, pouring the mixture into mashed sweet potatoes, and then adding white gourd paste and wolfberry leaf juice;
step four: dough kneading and curing, namely putting the raw materials mixed in the step three into a dough mixer, adding auxiliary material liquid and seasoning powder, kneading dough for 15-20 min by the dough mixer at the rotating speed of 42rpm to obtain a dough blank, and naturally curing the dough blank by covering the surface of the dough blank with wet gauze for 20-30 min;
step five: and (3) forming and drying, namely rolling and forming the cured dough and drying the noodles, wherein the drying temperature is ensured to be 50-75 ℃ in a drying workshop, the humidity is 40% -65%, and the noodles are rotationally dried for 10 times in the drying workshop at the rotating speed of 0.48m/min to obtain the boxthorn leaf health-preserving noodles.
Example two:
selecting a certain amount of main materials: 120 parts of buckwheat flour, 70 parts of fresh boxthorn leaves, 55 parts of gordon euryale seed powder, 44 parts of carrot powder, 30 parts of fresh white gourd, 30 parts of fresh sweet potato, 55 parts of pearl barley powder and 55 parts of red bean powder; seasoning: 13 parts of pepper, 7 parts of bay leaves, 4 parts of five spice powder, 4 parts of cassia bark and 13 parts of chili powder; auxiliary materials: 15 parts of boxthorn root, 7 parts of dried orange peel, 7 parts of cordyceps sinensis, 7 parts of pubescent holly root and 5 parts of tuber fleeceflower root;
the method comprises the following steps: removing impurities, namely washing all selected fresh boxthorn leaves, fresh white gourds, fresh sweet potatoes and auxiliary materials for 1-2 times by using water;
step two: pretreatment of raw materials
(1) Juicing Lycii folium with water, filtering to remove excessive Lycii folium fragments, pulverizing fructus Benincasae with a pulverizer, boiling, retaining juice, and removing excessive fructus Benincasae fragments;
(2) steaming sweet potato, and grinding into paste;
(3) crushing white gourd with a crusher and boiling;
(4) putting the seasoning into a pot, frying and grinding into powder;
(5) decocting the auxiliary materials with water for 2-3 times, each time for 1-1.5 hours, filtering out residues, and then combining decoction for 20-35 min to obtain auxiliary material liquid;
(6) sieving the buckwheat flour, the glutinous rice flour, the gorgon fruit flour, the carrot powder, the pearl barley flour and the red bean flour by 50-80 meshes respectively;
step three: mixing the raw materials, uniformly mixing a proper amount of buckwheat flour, glutinous rice flour, gordon euryale seed flour, carrot powder, pearl barley flour and red bean flour, pouring the mixture into mashed sweet potatoes, and then adding white gourd paste and wolfberry leaf juice;
step four: dough kneading and curing, namely putting the raw materials mixed in the step three into a dough mixer, adding auxiliary material liquid and seasoning powder, kneading dough for 15-20 min by the dough mixer at the rotating speed of 42rpm to obtain a dough blank, and naturally curing the dough blank by covering the surface of the dough blank with wet gauze for 20-30 min;
step five: and (3) forming and drying, namely rolling and forming the cured dough and drying the noodles, wherein the drying temperature is ensured to be 50-75 ℃ in a drying workshop, the humidity is 40% -65%, and the noodles are rotationally dried for 10 times in the drying workshop at the rotating speed of 0.48m/min to obtain the boxthorn leaf health-preserving noodles.
Example three:
selecting a certain amount of main materials: 150 parts of buckwheat flour, 80 parts of fresh boxthorn leaves, 60 parts of gordon euryale seed powder, 50 parts of carrot powder, 40 parts of fresh white gourd, 40 parts of fresh sweet potato, 60 parts of pearl barley powder and 60 parts of red bean powder; seasoning: 15 parts of pepper, 8 parts of bay leaves, 5 parts of five spice powder, 5 parts of cassia bark and 15 parts of chili powder; auxiliary materials: 18 parts of medlar root, 8 parts of dried orange peel, 8 parts of cordyceps sinensis, 8 parts of pubescent holly root and 6 parts of tuber fleeceflower root;
the method comprises the following steps: removing impurities, namely washing all selected fresh boxthorn leaves, fresh white gourds, fresh sweet potatoes and auxiliary materials for 1-2 times by using water;
step two: pretreatment of raw materials
(1) Juicing Lycii folium with water, filtering to remove excessive Lycii folium fragments, pulverizing fructus Benincasae with a pulverizer, boiling, retaining juice, and removing excessive fructus Benincasae fragments;
(2) steaming sweet potato, and grinding into paste;
(3) crushing white gourd with a crusher and boiling;
(4) putting the seasoning into a pot, frying and grinding into powder;
(5) decocting the auxiliary materials with water for 2-3 times, each time for 1-1.5 hours, filtering out residues, and then combining decoction for 20-35 min to obtain auxiliary material liquid;
(6) sieving the buckwheat flour, the glutinous rice flour, the gorgon fruit flour, the carrot powder, the pearl barley flour and the red bean flour by 50-80 meshes respectively;
step three: mixing the raw materials, uniformly mixing a proper amount of buckwheat flour, glutinous rice flour, gordon euryale seed flour, carrot powder, pearl barley flour and red bean flour, pouring the mixture into mashed sweet potatoes, and then adding white gourd paste and wolfberry leaf juice;
step four: dough kneading and curing, namely putting the raw materials mixed in the step three into a dough mixer, adding auxiliary material liquid and seasoning powder, kneading dough for 15-20 min by the dough mixer at the rotating speed of 42rpm to obtain a dough blank, and naturally curing the dough blank by covering the surface of the dough blank with wet gauze for 20-30 min;
step five: and (3) forming and drying, namely rolling and forming the cured dough and drying the noodles, wherein the drying temperature is ensured to be 50-75 ℃ in a drying workshop, the humidity is 40% -65%, and the noodles are rotationally dried for 10 times in the drying workshop at the rotating speed of 0.48m/min to obtain the boxthorn leaf health-preserving noodles.
In summary, in the present embodiment, according to the health noodles with boxthorn leaves and the preparation method thereof of the present embodiment, the taste of the noodles prepared in the first to third embodiments is slightly different according to the different raw materials added, the noodles prepared in the first to third embodiments have a high pungency degree, the white gourd has the effects of diminishing inflammation, promoting urination and reducing swelling to assist weight reduction, the pearl barley flour and the red bean flour have strong effects of removing dampness and edema, the white gourd is matched with each other to enhance the weight reduction effect, the carrot contains sucrose, starch, carotene, vitamin B1, vitamin B2 folic acid, various amino acids, mannitol, lignin, pectin, quercetin, kaempferol, volatile oil, caffeic acid and calcium, the boxthorn leaves have a cool taste, deficiency and essence supplementation, heat clearing, the sticky rice has a warm taste and sweet taste, middle and qi supplementation and supplementation, and the two mutually neutralize the bitter taste of the boxthorn leaves, meanwhile, the health care effect of the noodles is enhanced; the seasoning is added into the noodles, so that the taste of the noodles can be enhanced, and the taste singleness of the traditional tasteless noodles is changed; the auxiliary materials are matched with various traditional Chinese medicinal materials, so that the nutritional structure of the noodles is richer, and the addition of the gorgon fruit powder, the carrot powder, the fresh white gourd, the fresh sweet potato, the pearl barley powder and the red bean powder can increase the dietary fiber of the noodles, ensure low-fat nutrition and help to lose weight.
The above description is only for the purpose of illustrating the present invention and is not intended to limit the scope of the present invention, and any person skilled in the art can substitute or change the technical solution of the present invention and its conception within the scope of the present invention.
Claims (10)
1. The boxthorn leaf health preserving noodles are characterized by comprising main materials: buckwheat flour, glutinous rice flour, fresh boxthorn leaves, gordon euryale seed flour, carrot flour, fresh white gourd, fresh sweet potato, pearl barley flour and red bean flour; seasoning: chinese prickly ash, bay leaves, five spice powder, cassia bark and chili powder; auxiliary materials: root of Chinese wolfberry, dried orange peel, cordyceps, pubescent holly root and tuber fleeceflower root.
2. The boxthorn leaf health preserving noodles as claimed in claim 1, wherein the boxthorn leaf health preserving noodles comprise the following components by weight: main materials: 100-150 parts of buckwheat flour, 50-80 parts of glutinous rice flour, 50-80 parts of fresh boxthorn leaves, 50-60 parts of gordon euryale seed powder, 30-50 parts of carrot powder, 20-40 parts of fresh white gourd, 20-40 parts of fresh sweet potato, 50-60 parts of pearl barley powder and 50-60 parts of red bean powder; seasoning: 10-15 parts of pepper, 5-8 parts of bay leaves, 3-5 parts of five spice powder, 3-5 parts of cassia bark and 10-15 parts of chilli powder; auxiliary materials: 10-18 parts of boxthorn root, 5-8 parts of dried orange peel, 5-8 parts of cordyceps sinensis, 5-8 parts of pubescent holly root and 4-6 parts of polygonum multiflorum.
3. The preparation method of the boxthorn leaf health preserving noodles is characterized by comprising the following steps: removing impurities, pretreating raw materials, mixing the raw materials, kneading dough, curing, molding and drying.
4. The preparation method of boxthorn leaf health preserving noodles as claimed in claim 3, wherein the preparation method comprises the following steps:
the method comprises the following steps: removing impurities
Washing the selected fresh wolfberry leaves, the fresh white gourd, the fresh sweet potato and the auxiliary materials with water for 1-2 times;
step two: pretreatment of raw materials
(1) Adding water into the boxthorn leaves and squeezing;
(2) steaming sweet potato, and grinding into paste;
(3) crushing white gourd with a crusher and boiling;
(4) putting the seasoning into a pot, frying and grinding into powder;
(5) decocting the auxiliary materials with water for 2-3 times to obtain auxiliary material liquid;
(6) sieving semen Fagopyri Esculenti powder, Oryza Glutinosa powder, semen euryales powder, radix Dauci Sativae powder, Coicis semen powder and semen Phaseoli powder respectively;
step three: mixing of raw materials
Mixing appropriate amount of buckwheat flour, glutinous rice flour, semen euryales powder, carrot powder, Coicis semen powder and semen Phaseoli powder, adding into mashed sweet potato, and adding fructus Benincasae paste and folium Lycii juice;
step four: aging of dough
Putting the mixed raw materials in the third step into a dough mixer, adding the auxiliary material liquid and the seasoning powder, processing into dough, and naturally curing;
step five: drying for forming
And rolling and forming the cured dough blank and drying.
5. The method for preparing health preserving noodles with wolfberry leaves as claimed in claim 3, wherein in the second step, the wolfberry leaves are juiced by adding water, the surplus wolfberry leaves are filtered, the wax gourd is pulverized by a pulverizer and boiled, the juice is retained, and the surplus wax gourd fragments are removed.
6. The preparation method of boxthorn leaf health preserving noodles as claimed in claim 3, wherein in the second step, the auxiliary materials are decocted with water for 2-3 times, 1-1.5 h each time, the residues are filtered, and the decoction is combined for 20-35 min to obtain the auxiliary material liquid.
7. The preparation method of boxthorn leaf health preserving noodles as claimed in claim 3, wherein in the second step, the buckwheat flour, the glutinous rice flour, the gorgon fruit flour, the carrot flour, the coix seed flour and the red bean flour are respectively sieved by 50-80 meshes.
8. The preparation method of boxthorn leaf health preserving noodles as claimed in claim 3 wherein in step four, the dough mixer mixes the noodles for 15-20 min at a rotation speed of 42rpm to obtain dough.
9. The method for preparing health noodles comprising wolfberry leaves as claimed in claim 3, wherein in the fourth step, the dough is naturally cured by covering the surface of the dough with wet gauze for 20-30 minutes.
10. The preparation method of boxthorn leaf health preserving noodles as claimed in claim 3 wherein in step five, the noodles are dried by keeping the drying temperature at 50-75 ℃ and the humidity at 40% -65% in the drying workshop and rotating and drying 10 times in the drying workshop at a rotation speed of 0.48 m/min.
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