CN111067021A - Spinach-carrot fine dried noodles and preparation method thereof - Google Patents
Spinach-carrot fine dried noodles and preparation method thereof Download PDFInfo
- Publication number
- CN111067021A CN111067021A CN201911112530.4A CN201911112530A CN111067021A CN 111067021 A CN111067021 A CN 111067021A CN 201911112530 A CN201911112530 A CN 201911112530A CN 111067021 A CN111067021 A CN 111067021A
- Authority
- CN
- China
- Prior art keywords
- spinach
- carrot
- dried noodles
- powder
- pulp
- 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 79
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 241000219315 Spinacia Species 0.000 claims abstract description 120
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 120
- 244000000626 Daucus carota Species 0.000 claims abstract description 103
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 103
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000000843 powder Substances 0.000 claims abstract description 38
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims description 16
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000005485 electric heating Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 241000208173 Apiaceae Species 0.000 claims description 2
- 241000871189 Chenopodiaceae Species 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 238000007605 air drying Methods 0.000 claims description 2
- 239000002075 main ingredient Substances 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 241000221079 Euphorbia <genus> Species 0.000 claims 1
- 230000001953 sensory effect Effects 0.000 abstract description 25
- 238000000034 method Methods 0.000 abstract description 15
- 230000004044 response Effects 0.000 abstract description 13
- 230000008569 process Effects 0.000 abstract description 10
- 238000002474 experimental method Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000011160 research Methods 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 19
- 230000003993 interaction Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 230000001965 increasing effect Effects 0.000 description 4
- 235000019629 palatability Nutrition 0.000 description 4
- 238000007792 addition Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 208000001140 Night Blindness Diseases 0.000 description 2
- 238000000540 analysis of variance Methods 0.000 description 2
- 208000007502 anemia Diseases 0.000 description 2
- 230000001684 chronic effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000434018 Euphorbia pekinensis Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000012417 linear regression Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Images
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
- 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
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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses spinach and carrot dried noodles and a preparation method thereof, which relate to the technical field of dried noodles and mainly comprise the following components: flour, spinach, carrots, salt and water, wherein the ratio of the main components is 0.25:1, the adding amount of the spinach pulp is 56%, and the adding amount of the carrot powder is 20 g. The invention takes spinach, carrots and flour as main raw materials, researches the optimum process conditions of a nutrition-enhanced fine dried noodle, namely the spinach and carrot fine dried noodle, takes sensory score as an analysis index, and optimizes the processing conditions of the spinach and carrot fine dried noodle by using a response surface method based on the single-factor experiment, wherein the optimum process conditions are as follows: the ratio of water to spinach feed water is 0.25:1, the adding amount of the spinach pulp is 56 percent, the adding amount of the carrot powder is 20g, and the spinach-carrot dried noodles prepared under the condition have beautiful color, smooth and spotless surface, good taste, no tooth sticking, moderate biting force, chewy property and rich spinach-carrot flavor.
Description
Technical Field
The invention relates to the field of fine dried noodle processes, in particular to spinach-carrot fine dried noodles and a preparation method thereof.
Background
Spinach contains more than ten kinds of important amino acids and various minerals, is rich in VA, VC, VE and various B vitamins, is rich in antioxidant bioactive substances such as dietary fibers, phytosterol and flavone, and has good pharmacological activity in resisting oxidation, cancer, inflammation and reducing hypertension, chronic constipation, anemia, night blindness and the like in the aspect of medicine besides assisting in treating the diseases such as hypertension, chronic constipation, anemia and night blindness, so the spinach also has great development and utilization values in the aspect of food.
Carotene in carrots is used as a precursor substance of VA, the demand of organisms on VA can be greatly supplemented after entering human bodies, the carrots have the functions of protecting liver, clearing liver, benefiting phlegm and enhancing resistance, and the carrots contain rich polysaccharide substances and have good health-care effects on the aspects of reducing blood sugar of human bodies, regulating immunity of human bodies, maintaining intestinal health of human bodies and the like, so that the carrots are deeply researched and applied in terms of nutritional value and health care, and therefore, the spinach-carrot dried noodles and the preparation method thereof are provided.
Disclosure of Invention
The invention aims to provide spinach-carrot dried noodles and a preparation method thereof.
In order to achieve the purpose, the invention is realized by the following technical scheme:
the invention provides spinach-carrot dried noodles and a preparation method thereof, and the spinach-carrot dried noodles comprise the following main components: flour, spinach, carrots, salt and water, wherein the ratio of the main components is 0.25:1, the adding amount of the spinach pulp is 56%, and the adding amount of the carrot powder is 20 g.
Preferably, the preparation method of the carrot powder comprises the following steps: selecting high-quality carrot, cutting into 10mm × 10mm carrot dices, baking for 2h in an electric heating constant-temperature (55 ℃) drying box, drying until the carrot is dehydrated, putting the dehydrated carrot into a pulverizer for pulverizing, and sieving the crude carrot powder with a 100-mesh sieve to obtain the finished carrot powder for later use.
Preferably, the preparation method of the spinach pulp comprises the following steps: selecting green oil spinach, washing with clear water, air drying, squeezing spinach and water in different proportions into paste, and filtering to obtain spinach paste meeting preparation requirements for later use.
Preferably, the spinach, the carrot, the flour and the salt are all purchased from the market.
Preferably, the main component of the salt is sodium chloride, and the carrot belongs to the Umbelliferae one-year or two-year herbaceous plant, and has thick root, conical shape or cylindrical shape, purple red or yellow meat, long petiole, three-time feathered multiple leaves, multiple umbellifery inflorescences and light yellow or white flowers.
Preferably, the spinach belongs to the genus spinach of the family chenopodiaceae, the annual herbaceous plant is as high as 1 meter, has a cone-shaped root, is red and less white, has a euphorbia pekinensis shape to an egg shape, is fresh green, is completely or has a few tooth-shaped splinters, and the flour is a powder ground by wheat.
Preferably, the preparation method of the spinach and carrot dried noodles comprises the following steps:
(1) the spinach carrot dried noodle as claimed in claim 1, which is prepared from raw materials containing main ingredients;
(2) pretreating carrot and spinach, cutting carrot into 10mm multiplied by 10mm carrot dices, baking for 2 hours in an electric heating constant-temperature (55 ℃) drying box, drying until the carrot is dehydrated, putting the dehydrated carrot into a crusher for crushing, sieving crude carrot powder with a 100-mesh sieve to obtain finished carrot powder for later use, washing spinach with clear water, drying in the air, squeezing the spinach and water according to the ratio of 0.25:1, and filtering to obtain spinach pulp meeting the preparation requirement for later use;
(3) mixing carrot powder, spinach pulp, flour and salt together to perform dough kneading operation;
(4) curing the product obtained in the step, and then pressing and slitting the noodles;
(5) finally drying the finished product to prepare the spinach-carrot dried noodles.
The invention has the beneficial effects that: the invention takes spinach, carrots and flour as main raw materials, researches the optimum process conditions of a nutrition-enhanced fine dried noodle, namely the spinach and carrot fine dried noodle, takes sensory score as an analysis index, and optimizes the processing conditions of the spinach and carrot fine dried noodle by using a response surface method based on the single-factor experiment, wherein the optimum process conditions are as follows: the ratio of water to spinach feed water is 0.25:1, the adding amount of the spinach pulp is 56 percent, the adding amount of the carrot powder is 20g, and the spinach-carrot dried noodles prepared under the condition have beautiful color, smooth and spotless surface, good taste, no tooth sticking, moderate biting force, chewy property and rich spinach-carrot flavor.
Drawings
FIG. 1 is a schematic representation of the effect of different spinach to water ratios on organoleptic evaluation of noodles;
FIG. 2 is a graph showing the effect of different spinach pulp additions on organoleptic evaluation of the noodles;
FIG. 3 is a graph showing the effect of different carrot meal additions on the sensory evaluation of fine dried noodles;
FIG. 4 is a schematic representation of the response surface of the interaction of factors A and B;
FIG. 5 is a schematic contour plot of the interaction of factors A and B;
FIG. 6 is a schematic view of the response surface of the interaction of factors A and C;
FIG. 7 is a schematic contour plot of the interaction of factors A and C;
FIG. 8 is a schematic diagram of a response surface for the interaction of the influence coefficients B and C;
FIG. 9 is a schematic contour plot of the interaction of the influence coefficients B and C.
Detailed Description
The following further describes embodiments of the present invention with reference to examples. The following examples are only for illustrating the technical solutions of the present invention more clearly, and the protection scope of the present invention is not limited thereby.
Example 1
The preparation method comprises the following specific steps:
(1) the spinach carrot dried noodle as claimed in claim 1, which is prepared from the following raw materials in percentage by weight: flour, spinach, carrots, salt and water, wherein the ratio of the main components is 0.25:1, the adding amount of the spinach pulp is 56%, and the adding amount of the carrot powder is 20 g;
(2) pretreating carrot and spinach, cutting carrot into 10mm multiplied by 10mm carrot dices, baking for 2 hours in an electric heating constant-temperature (55 ℃) drying box, drying until the carrot is dehydrated, putting the dehydrated carrot into a crusher for crushing, sieving crude carrot powder with a 100-mesh sieve to obtain finished carrot powder for later use, washing spinach with clear water, drying in the air, squeezing the spinach and water according to the ratio of 0.25:1, and filtering to obtain spinach pulp meeting the preparation requirement for later use;
(3) mixing carrot powder, spinach pulp, flour and salt together to perform dough kneading operation;
(4) curing the product obtained in the step, and then pressing and slitting the noodles;
(5) finally drying the finished product to prepare the spinach-carrot dried noodles.
Wherein the influence of the ratio of spinach to water on the sensory quality of the spinach-carrot dried noodles is as follows:
as can be seen from the attached figure 1, when the ratio of spinach to water is 0.20:1, 0.25:1 and 0.30:1, the spinach-carrot dried noodles have good quality and relatively high score, when the ratio of spinach to water is 0.15:1, the spinach taste of the dried noodles is light, the unique color of spinach is not reflected on the noodles, the noodle is not much different from the dried noodles without spinach, and the score of the spinach-carrot dried noodles shows a bell-shaped situation along with the gradually increasing ratio of spinach to water, because the ratio of spinach to water is small, although the color of spinach is gradually reflected on the dried noodles to deepen, the spinach taste of the dried noodles is still light, and the influence of the small water ratio on the dried noodles with carrots is not obvious. When the ratio of spinach to water is increased to 0.35:1, although spinach of the fine dried noodles is dark in color, the taste of spinach obviously covers the taste of carrots, and a gluten network structure of the fine dried noodles is not easy to form, so that the palatability and toughness of the noodles are reduced, the viscosity is increased, and the mouthfeel is not good, therefore, the ratio of spinach to water of 0.20:1, 0.25:1 or 0.30:1 is selected as an optimal range of the response surface method test.
As can be seen from the attached figure 2, when the adding amount of spinach pulp respectively accounts for 52 percent, 56 percent and 60 percent of the weight of the flour, along with the increase of the adding amount of spinach pulp, the spinach-carrot dried noodles have good quality and higher sensory score, when the adding amount of spinach pulp is 48 percent, the dough has low water content and is not easy to form, the dough is not easy to be rolled into dough sheets, secondly, the surfaces of the dough sheets have a plurality of irregular small spots, so that the dough sheets are rough and uneven, the prepared dried noodles have hard texture, rough surfaces, easy breakage, mouth feel, poor palatability and toughness, the color of spinach is not well reflected, along with the gradual increase of the adding amount of spinach pulp, the sensory score of the spinach-carrot dried noodles begins to increase, the palatability and the toughness are better improved, the texture is gradually moderate, the surfaces begin to become uniform and smooth, the roughness disappears, the color of the spinach also begins to deepen gradually, however, since the spinach pulp is added in an excessive amount, when the spinach pulp is added to 64%, the spinach-carrot dried noodles are poor in stretching force and high in viscosity, and are relatively sticky to teeth when tasted, 52%, 56% and 60% of the spinach pulp is selected as the optimal range of the response surface method test.
As shown in figure 3, when the added amount of carrot powder is 15g, 20g and 25g respectively, the spinach and carrot noodles have good quality and high sensory score, when the using amount of the carrot powder is 10 g, the spinach and carrot noodles have general palatability and no obvious carrot flavor, secondly, the color of the carrot is not reflected on the noodle, along with the gradual increase of the addition amount of the carrot powder, the color, the taste and the tissue structure of the dried noodle are all well improved, but the score of the spinach and carrot dried noodle is in a trend of increasing firstly and then decreasing, because the carrot powder is added in too much amount, although the color and the tissue structure of the dried noodle are good, the carrot taste is strong, so that the taste of the spinach is seriously covered, the sensory quality of the spinach and carrot dried noodles is gradually reduced, therefore, 15g, 20g and 25g of carrot powder are selected as the optimal range of the response surface method test.
Response surface test design:
based on a single-factor test, a Box-Behnken model is adopted, sensory score Y is taken as a response value, a response surface optimization test of a three-factor three-level is carried out by using software Design-ExpertV8.0.6, the test Design is shown in table 2, and the test result is shown in table 3.
TABLE 2 response surface test design factor levels and encodings
TABLE 3 Box-Behnken test and results
Establishing a multiple quadratic regression equation and a significance test table:
analyzing the test data in the table 3 by Design-Expert software, and fitting to obtain a multiple quadratic regression equation of the sensory score (Y) of the spinach and carrot dried noodles, the ratio (A) of spinach to water, the adding amount (B) of spinach pulp and the adding amount (C) of carrot powder:
Y＝-1515.43750+1198.50000A+4738.87500B+11.72600C+587.50000AB+0.70000AC+3.12500BC-3039.00000A2-4404.68750B2-0.33590C2。
TABLE 4 Box-Behnken test analysis of variance 1
Note: p.ltoreq.0.01 is extremely pronounced, indicated by "+"; p is less than or equal to 0.05, is marked and is indicated by an "+"; p >0.05 is not significant.
TABLE 5 Box-Behnken test analysis of variance 2
As can be seen from Table 4, the model is very significant (P ≦ 0.01), the mismatching term is insignificant (0.8128>0.05), which indicates that the model fitting test of the linear regression equation is good, the error is small, and the test result can be well predicted, and Table 4 shows that the factors having a very significant influence (P ≦ 0.01) on the sensory score result of the spinach-carrot dried noodle are the main term A, C and all the minor terms A2, B2 and C2, and the factors having a significant influence (P ≦ 0.05) on the noodle score are the main term B and the interaction term AB, and the factors are arranged in the order of the influence on the sensory score result: the ratio of spinach to water A, the adding amount of carrot powder C and the adding amount of spinach pulp B.
As can be seen from table 5, the correlation R2 of the model is 0.9959, and the correction coefficient R2Adj is 0.9906, which indicates that the predicted value is very close to the measured value, the model is very suitable for practical situations, and the coefficient of variation CV is 0.93%, which indicates that the model can well reflect the real test value and can ensure high reliability of the test, so that the model can be used for analyzing and predicting the processing technology of the spinach-carrot noodle.
As can be seen from fig. 4 and 5, the influence coefficient a: spinach-to-water ratio, influence coefficient B: the adding amount of spinach pulp and the interaction thereof have obvious influence on the sensory quality of the spinach-carrot dried noodles, and when the influence coefficient A: the ratio of water to spinach and water was 0.25:1, influence coefficient B: the spinach pulp adding amount is 56%, the sensory score of the spinach carrot noodles is the highest, and when the proportion of spinach and water is constant, the contour line density is higher along the change direction of the spinach pulp adding amount, so that the conclusion can be drawn from contour line analysis: compared to the influence coefficient a: spinach to water ratio, the coefficient of influence B: the influence effect of the added amount of the spinach pulp on the sensory quality of the spinach and carrot dried noodles is not obvious, and the influence coefficient A is as follows: the influence of the proportion of spinach and water on the sensory quality of the dried noodle is more obvious.
As can be seen from fig. 6 and 7, when the influence coefficient a: spinach to water ratio of 0.25: 1. influence coefficient C: the adding amount of the carrot powder is 20.33g, the sensory score of the spinach-carrot dried noodles is the highest, and when the ratio of the spinach to the water is fixed, the contour line density is higher along with the change direction of the adding amount of the carrot powder, so that the conclusion can be drawn from contour line analysis: and influence coefficient A: spinach to water ratio, coefficient of influence C: the influence effect of the added amount of the carrot powder on the sensory quality of the spinach-carrot dried noodles is not obvious, and the factor A: the influence of the proportion of spinach and water on the sensory quality of the fine dried noodles is obvious.
As can be seen from fig. 8 and 9, when the influence coefficient B: the adding amount of spinach pulp is 56%, and the influence coefficient C is as follows: when the adding amount of the carrot powder is 20.33g, the sensory score of the spinach-carrot dried noodles is highest, and when the adding amount of the spinach pulp is constant, the contour line density is higher along with the change direction of the adding amount of the carrot powder, and the contour line analysis shows that: and influence coefficient B: compared with the adding amount of spinach pulp, the influence coefficient C is as follows: the influence effect and influence coefficient of the added amount of the carrot powder on the sensory quality of the spinach-carrot dried noodles are B: the adding amount of spinach pulp is relatively poor, and the influence coefficient B is as follows: the influence of the added amount of the spinach pulp on the sensory quality of the fine dried noodles is more obvious.
TABLE 6 best Process verification results
Through response surface test analysis, the optimal process conditions of the spinach and carrot dried noodles are as follows: the proportion of spinach to water is 0.25:1, the adding amount of spinach pulp is 56%, the adding amount of carrot powder is 20.33g, the predicted value of sensory score under the condition is 87.7139, the accuracy and reliability of the model prediction are verified, and the model is corrected according to the optimized optimal process formula and the actual condition to obtain the actual process condition: the ratio of spinach to water is 0.25:1, the adding amount of spinach pulp is 56%, the adding amount of carrot powder is 20g, 3 parallel experiments are carried out under the condition, the average sensory score is 88, which is very similar to the sensory score predicted value of the model, and the result shows that the model can predict good actual conditions and the optimal process condition of the spinach-carrot noodles is reliable and accurate.
And the soluble solid content is measured to be 24 percent and more than 12 percent, which meets the national regulation standard. Total acid (calculated by lactic acid) is 0.62-0.76%, and meets the national regulation standard. The total sugar is 74 percent and more than 8 percent, the national regulation standard is met, the heavy metal content does not exceed the standard, and the total number of bacteria is less than or equal to 100/mL; coliform group is less than or equal to 3 per 100 mL; pathogenic bacteria were not detected.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (7)
1. The spinach-carrot dried noodles are characterized by comprising the following main components: flour, spinach, carrots, salt and water, wherein the ratio of the main components is 0.25:1, the adding amount of the spinach pulp is 56%, and the adding amount of the carrot powder is 20 g.
2. The spinach and carrot dried noodles as claimed in claim 1, wherein the preparation method of the carrot powder comprises the following steps: selecting high-quality carrot, cutting into 10mm × 10mm carrot dices, baking for 2h in an electric heating constant-temperature (55 ℃) drying box, drying until the carrot is dehydrated, putting the dehydrated carrot into a pulverizer for pulverizing, and sieving the crude carrot powder with a 100-mesh sieve to obtain the finished carrot powder for later use.
3. The spinach and carrot dried noodles as claimed in claim 1, and the preparation method thereof are characterized in that the preparation method of the spinach pulp comprises the following steps: selecting green oil spinach, washing with clear water, air drying, squeezing spinach and water in different proportions into paste, and filtering to obtain spinach paste meeting preparation requirements for later use.
4. The spinach carrot dried noodles as claimed in claim 1, wherein the spinach, carrot, flour and salt are all purchased from the market.
5. The spinach carrot dried noodles as claimed in claim 1, wherein the main component of the salt is sodium chloride, and the carrot is a one-year or two-year old herb of Umbelliferae, which has thick root, conical or cylindrical shape, purple or yellow flesh, long petiole, three-time feathered multiple leaves, multiple umbellifery inflorescences, and light yellow or white flower.
6. The spinach carrot dried noodles as claimed in claim 1, wherein the spinach belongs to the genus spinach of the family chenopodiaceae, the annual herbaceous plant is up to 1 m in height, has a cone-shaped root, is red and less white, has a euphorbia leaf shape to an egg-shaped root, is bright green, is complete or has few tooth-like splinters, and the flour is a powder ground from wheat.
7. The spinach carrot dried noodles as claimed in any one of claims 1 to 6, wherein the preparation method of the spinach carrot dried noodles comprises the following steps:
(1) the spinach carrot dried noodle as claimed in claim 1, which is prepared from raw materials containing main ingredients;
(2) pretreating carrot and spinach, cutting carrot into 10mm multiplied by 10mm carrot dices, baking for 2 hours in an electric heating constant-temperature (55 ℃) drying box, drying until the carrot is dehydrated, putting the dehydrated carrot into a crusher for crushing, sieving crude carrot powder with a 100-mesh sieve to obtain finished carrot powder for later use, washing spinach with clear water, drying in the air, squeezing the spinach and water according to the ratio of 0.25:1, and filtering to obtain spinach pulp meeting the preparation requirement for later use;
(3) mixing carrot powder, spinach pulp, flour and salt together to perform dough kneading operation;
(4) curing the product obtained in the step, and then pressing and slitting the noodles;
(5) finally drying the finished product to prepare the spinach-carrot dried noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911112530.4A CN111067021A (en) | 2019-11-14 | 2019-11-14 | Spinach-carrot fine dried noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911112530.4A CN111067021A (en) | 2019-11-14 | 2019-11-14 | Spinach-carrot fine dried noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111067021A true CN111067021A (en) | 2020-04-28 |
Family
ID=70310982
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911112530.4A Pending CN111067021A (en) | 2019-11-14 | 2019-11-14 | Spinach-carrot fine dried noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111067021A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0642742A1 (en) * | 1993-08-13 | 1995-03-15 | Kraft Foods, Inc. | Method for producing vegetable pasta |
| CN102177931A (en) * | 2010-11-25 | 2011-09-14 | 溧阳市白露山生态农业发展有限公司 | Spinach noodles |
| CN102771707A (en) * | 2012-07-30 | 2012-11-14 | 徐州京味福食品有限公司 | Vegetable fine dried noodles and preparation method thereof |
| CN107334060A (en) * | 2017-08-17 | 2017-11-10 | 太和县大维食品有限公司 | A kind of vermicelli rich in vitamin and preparation method thereof |
| CN107801909A (en) * | 2017-11-03 | 2018-03-16 | 蚌埠学院 | A kind of vegetable noodles processing method and preparation method thereof |
| CN108077745A (en) * | 2017-12-13 | 2018-05-29 | 佛山市日可威食品科技研究院（普通合伙） | A kind of carrot spinach vermicelli and preparation method thereof |
-
2019
- 2019-11-14 CN CN201911112530.4A patent/CN111067021A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0642742A1 (en) * | 1993-08-13 | 1995-03-15 | Kraft Foods, Inc. | Method for producing vegetable pasta |
| CN102177931A (en) * | 2010-11-25 | 2011-09-14 | 溧阳市白露山生态农业发展有限公司 | Spinach noodles |
| CN102771707A (en) * | 2012-07-30 | 2012-11-14 | 徐州京味福食品有限公司 | Vegetable fine dried noodles and preparation method thereof |
| CN107334060A (en) * | 2017-08-17 | 2017-11-10 | 太和县大维食品有限公司 | A kind of vermicelli rich in vitamin and preparation method thereof |
| CN107801909A (en) * | 2017-11-03 | 2018-03-16 | 蚌埠学院 | A kind of vegetable noodles processing method and preparation method thereof |
| CN108077745A (en) * | 2017-12-13 | 2018-05-29 | 佛山市日可威食品科技研究院（普通合伙） | A kind of carrot spinach vermicelli and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101380071B (en) | No-fry highland barley instant noodles and production method thereof | |
| CN105410653A (en) | Purple fine dried noodles capable of preventing cancer and making method of purple fine dried noodles | |
| CN102726689A (en) | Puffed glutinous rice purple sweet potato crisp chip and production method thereof | |
| CN101849634A (en) | Production process of colored sweet potato noodles | |
| CN105285707A (en) | Potato whole powder fine dried noodles and processing method thereof | |
| CN108740757A (en) | A kind of barley nutritional coarse cereals instant noodle and its processing method | |
| KR100895002B1 (en) | Functional multi-nutrition rice and the making method thereof | |
| CN102395283B (en) | Wholegrain instant pasta | |
| CN108323686A (en) | A kind of preparation method of corn noodles | |
| CN112970808A (en) | Nutritional and healthy germinated highland barley biscuit based on 3D printing technology and making method thereof | |
| CN108813351A (en) | A kind of non-fried production method for squeezing out instant noodles of high-content potato | |
| CN111067021A (en) | Spinach-carrot fine dried noodles and preparation method thereof | |
| CN109349293A (en) | A kind of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame and preparation method thereof | |
| KR20210048178A (en) | Manufacturing method of dumpling skin and dumpling skin manufactured by the same | |
| CN111067020A (en) | Non-fried colorful sweet potato noodles and production process | |
| CN110250409A (en) | A method of the wet brown rice line of rice bran processing fresh is pre-processed using salt ion | |
| KR101297349B1 (en) | Pork patty comprising white jelly mushroom and preparation method thereof | |
| US20090162514A1 (en) | Production of pasta using rice bran and rice flour | |
| CN1097572A (en) | Make the method for carrot juice oral liquid, carrot biscuit, crisp face of carrot | |
| CN111903904A (en) | Noodles added with lotus seed powder and preparation method thereof | |
| KR20170021438A (en) | composition for manufacturing fish-shaped bread containing scorched rice made with grains, fish-shaped bread and process for producing the same | |
| CN115299475B (en) | Spinach, rice and red date crisp biscuits and preparation method thereof | |
| CN109619423A (en) | A kind of industrialization manufacturing method of instant red rice | |
| CN107788368A (en) | A kind of ginkgo nut noodles and preparation method thereof | |
| KR100207932B1 (en) | Preparation of rice cake using starchy barley |
Legal Events
| 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 |
Application publication date: 20200428 |
|
| RJ01 | Rejection of invention patent application after publication |