CN111480785A - Method for making three-color nutritional noodles - Google Patents
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 98
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims description 22
- 239000000843 powder Substances 0.000 claims abstract description 35
- 239000003086 colorant Substances 0.000 claims abstract description 17
- 241000209140 Triticum Species 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 229940026314 red yeast rice Drugs 0.000 claims abstract description 10
- 238000013329 compounding Methods 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 87
- 235000013312 flour Nutrition 0.000 claims description 69
- 229910000831 Steel Inorganic materials 0.000 claims description 32
- 239000010959 steel Substances 0.000 claims description 32
- 238000003825 pressing Methods 0.000 claims description 27
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 26
- 239000011780 sodium chloride Substances 0.000 claims description 26
- 238000005303 weighing Methods 0.000 claims description 20
- 239000003755 preservative agent Substances 0.000 claims description 16
- 230000002335 preservative effect Effects 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 15
- 238000005096 rolling process Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 235000008935 nutritious Nutrition 0.000 claims 6
- 238000004806 packaging method and process Methods 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 11
- 230000000007 visual effect Effects 0.000 abstract description 4
- 230000007704 transition Effects 0.000 abstract description 3
- 108010068370 Glutens Proteins 0.000 description 12
- 235000021312 gluten Nutrition 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
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- 238000012360 testing method Methods 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
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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
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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 a preparation method of three-color nutritional noodles, which comprises the following steps: s1, preparing white dough, S2, preparing red dough, S3, preparing green dough, S4, tabletting, S5, compounding and S6, slitting. The noodles prepared by the invention have three colors on one noodle, wherein the red dough and the green dough are respectively prepared from the red yeast rice powder and the wheat seedling powder; meanwhile, the hardness of red and green dough and white dough prepared by red yeast rice powder and wheat seedling powder is balanced, the finally prepared noodles are uniform in taste and high in eating comfort, the connection parts of different colors of the same root of noodles are firmly spliced, the noodles are obvious in color transition, clear in level and strong in visual effect, and the consumption and eating desire of consumers are easily stimulated.
Description
The technical field is as follows:
the invention relates to the field of food processing, in particular to a method for making three-color nutritional noodles.
Background art:
the noodles originate from China, have been used for more than four thousand years so far, are healthy staple foods with rich nutrition in the aspect of production, and are accepted and loved by people all over the world. The noodles are prepared by grinding flour of grains or beans into dough, pressing, rolling, stretching, cutting, kneading, and making into strip or tablet. With the improvement of the living standard of people, different requirements are also made on the nutritional structure and the visual effect of food, in order to meet the needs of consumers, food enterprises begin to improve noodles from the aspects of nutrition and color, and colorful nutritional noodles with rich varieties are produced and are favored by consumers.
The color nutritional noodles on the market at present are mainly single color nutritional noodles with one color, and compared with common noodles, the single color nutritional noodles are improved in nutrition and color, but are single in color and nutrition, and cannot meet the requirements of consumers on food diversification; if different types of single-color nutritional noodles are mixed in the same commodity, although the color and nutrition of the commodity can be enriched, the single-color nutritional noodles of different types are made of different fruit and vegetable juices, so that the single-color nutritional noodles have different hardness degrees, and the taste of consumers after being boiled is not good.
The invention content is as follows:
the invention aims to provide a method for making three-color nutritional noodles with uniform taste, rich nutrition, clear color gradation and stable product quality.
The invention aims to implement the following technical scheme, and the preparation method of the three-color nutritional noodles comprises the following steps:
s1, preparing white dough: weighing flour and water at a mass ratio of 2:0.8-1.2, pouring water into the flour while stirring, and making until no dry powder exists to obtain a white dough; fermenting the dough for 20-30min to obtain fermented dough;
s2, preparing red dough: weighing flour and water, adding 3 parts by weight of red yeast rice powder into 97 parts by weight of flour, and uniformly mixing to obtain red flour; the mass ratio of the red flour to the water is 2:0.8-1.2, pouring water into the red flour while stirring, and making until no dry powder exists to obtain red dough; fermenting the red dough for 20-30min to obtain fermented red dough;
s3, preparing green dough: weighing flour and water, adding 3 parts by weight of wheat seedling powder into 97 parts by weight of flour, and uniformly mixing to obtain green flour; the mass ratio of the green flour to the water is 2:0.8-1.2, then pouring the water into the green flour while stirring, and making until no dry powder exists, so as to obtain green dough; fermenting the green dough for 20-30min to obtain fermented green dough;
s4, tabletting: weighing the dough according to the following parts by weight: 300 parts of the dough which is white and wakeful, 300 parts of the dough which is red and 300 parts of the dough which is green; repeatedly folding and pressing the three kinds of dough respectively by a noodle press for 15-20 times until the dough is pressed into a dough sheet with smooth surface and thickness of 0.5-1cm, and obtaining a white dough sheet, a green dough sheet and a red dough sheet;
s5, compounding: superposing the white dough sheet, the red dough sheet and the green dough sheet together from top to bottom, repeatedly pressing by a dough press, setting the initial rolling distance to be 1.5-3cm without folding the dough sheets in the repeated pressing process, pressing for 3-4 times, adjusting the rolling distance of the dough press to be 0.3-0.5cm after each pressing until the dough is pressed into the dough sheet with the thickness of 0.6-1.0 cm, and obtaining a three-color dough sheet;
s6, slitting: cutting the three-color dough sheet, and taking the thickness of the three-color dough sheet as the width of the three-color noodles to obtain the three-color noodles with the width of 0.6-1.0 cm; the same three-color noodles have three colors of white, red and green.
Further, in the step S1, preparing the white dough, wherein the mass ratio of the flour to the water is 2: 1; the water is saline water, and the mass percent concentration of the saline water is 1%; when in fermentation, the white dough is placed in a steel basin, the upper opening of the steel basin is covered by a preservative film, and the white dough is fermented for 20-30min under the conditions that the temperature is 20-30 ℃ and the humidity is 70-90%.
Further, in the step S2, preparing the red dough, wherein the mass ratio of the red flour to the water is 2: 1; the water is saline water, and the mass percent concentration of the saline water is 1%; when the dough is proofed, the red dough is placed in a steel basin, the upper opening of the steel basin is covered by a preservative film, and the dough is proofed for 20 to 30min under the conditions that the temperature is 20 to 30 ℃ and the humidity is 70 to 90 percent.
Further, in the step S3, preparing the green dough, wherein the mass ratio of the green flour to the water is 2: 1; the water is saline water, and the mass percent concentration of the saline water is 1%; when the dough is proofed, the green dough is placed in a steel basin, the upper opening of the steel basin is covered by a preservative film, and the dough is proofed for 20 to 30min under the conditions that the temperature is 20 to 30 ℃ and the humidity is 70 to 90 percent.
Further, the obtained three-color noodles are subpackaged, and are frozen or refrigerated for storage after the subpackaging is finished.
The invention has the advantages that: 1. the prepared noodles have three colors on one noodle, wherein the red dough and the green dough are respectively prepared from the red yeast rice powder and the wheat seedling powder; meanwhile, the hardness of red and green dough and white dough prepared by red yeast rice powder and wheat seedling powder is balanced, and finally the prepared noodles are uniform in taste and high in eating comfort. 2. Due to the reasonable design of the steps of dough modulation, pressing and compounding, on one hand, the firm splicing of the joints of different colors of the same noodle is ensured, the problem of separation of the joints of different colors of the noodle is avoided, and the product quality is stable; on the other hand, the problem of mutual permeation does not occur between different colors of the same noodle, the color transition is obvious, the layers are clear, the visual effect is strong, and the consumption and the eating desire of consumers are easily stimulated.
Description of the drawings:
in order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is an appearance view of the noodle of the present invention.
FIG. 2 is a drawing showing a tensile test of the noodle of the present invention.
The specific implementation mode is as follows:
the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the preparation method of the three-color nutritional noodles comprises the following steps:
s1, preparing white dough: weighing flour and water at a mass ratio of 2:0.8, pouring the water into the flour while stirring, and making until no dry powder exists to obtain a white dough; placing the white dough into a steel basin, covering the upper opening of the steel basin with a preservative film, and fermenting for 30min at 20 ℃ and 70% humidity to obtain fermented white dough;
s2, preparing red dough: weighing flour and water, adding 3 parts by weight of red yeast rice powder into 97 parts by weight of flour, and uniformly mixing to obtain red flour; the mass ratio of the red flour to the water is 2: 0.8; then pouring water into the red flour while stirring, and making until no dry powder exists, so as to obtain red dough; placing the red dough in a steel basin, covering the upper opening of the steel plate with a preservative film, and fermenting for 30min at the temperature of 20 ℃ and the humidity of 70% to obtain fermented red dough;
s3, preparing green dough: weighing flour and water, adding 3 parts by weight of wheat seedling powder into 97 parts by weight of flour, and uniformly mixing to obtain green flour; the mass ratio of the green flour to the water is 2: 0.8; then pouring water into the green flour while stirring, and making until no dry powder exists, so as to obtain green dough; placing the green dough in a steel basin, covering the upper opening of the steel basin with a preservative film, and fermenting at 20 deg.C and 70% humidity for 30min to obtain fermented green dough;
s4, tabletting: weighing the dough according to the following parts by weight: 300 parts of proofed white dough, 300 parts of proofed red dough and 300 parts of proofed green dough; repeatedly folding and pressing the three kinds of dough respectively by a noodle press for 15 times until the dough is pressed into a dough sheet with smooth surface and 1cm thickness, and obtaining a white dough sheet, a green dough sheet and a red dough sheet;
s5, compounding: superposing a white dough sheet, a red dough sheet and a green dough sheet together from top to bottom, repeatedly pressing by using a dough press, setting the initial rolling distance to be 3cm without folding the dough sheets in the repeated pressing process, pressing for 4 times, adjusting the rolling distance of the dough press to be reduced by 0.5cm after each pressing until the dough is pressed into the dough sheet with the thickness of 1.0cm, and obtaining a three-color dough sheet;
s6, slitting: cutting the three-color dough sheet, and taking the thickness of the three-color dough sheet as the width of the three-color noodles to obtain the three-color noodles with the width of 1.0 cm; the same three-color noodles have three colors of white, red and green.
Example 2:
the preparation method of the three-color nutritional noodles comprises the following steps:
s1, preparing white dough: weighing flour and water in a mass ratio of 2:1, wherein the water is saline water with the mass percentage concentration of 1%; the method has the advantages that the saline water and the dough making are used, the structure of the dough can be improved, the prepared noodles are smooth after being boiled, a gluten network is formed to increase the gluten property of the noodles, the fermentation degree of the dough can be controlled, and the phenomenon that the sour taste is generated after the dough is excessively fermented to influence the taste of the noodles is avoided; slowly pouring water into the flour while stirring, and making until no dry powder exists to obtain a white dough; placing the white dough into a steel basin, covering the upper opening of the steel basin with a preservative film, and fermenting at 25 deg.C and 80% humidity for 25min to obtain fermented white dough;
s2, preparing red dough: weighing flour and water, adding 3 parts by weight of red yeast rice powder into 97 parts by weight of flour, and uniformly mixing to obtain red flour; the mass ratio of the red flour to the water is 2:1, wherein the water is saline water with the mass percentage concentration of 1%; the method has the advantages that the saline water and the dough making are used, the structure of the dough can be improved, the prepared noodles are smooth after being boiled, a gluten network is formed to increase the gluten property of the noodles, the fermentation degree of the dough can be controlled, and the phenomenon that the sour taste is generated after the dough is excessively fermented to influence the taste of the noodles is avoided; then pouring water into the red flour while stirring, and making until no dry powder exists, so as to obtain red dough; placing the red dough in a steel basin, covering the upper opening of the steel plate with a preservative film, and fermenting for 25min under the conditions that the temperature is 25 ℃ and the humidity is 80% to obtain fermented red dough;
s3, preparing green dough: weighing flour and water, adding 3 parts by weight of wheat seedling powder into 97 parts by weight of flour, and uniformly mixing to obtain green flour; the mass ratio of the green flour to the water is 2:1, wherein the water is saline water with the mass percentage concentration of 1%; the method has the advantages that the saline water and the dough making are used, the structure of the dough can be improved, the prepared noodles are smooth after being boiled, a gluten network is formed to increase the gluten property of the noodles, the fermentation degree of the dough can be controlled, and the phenomenon that the sour taste is generated after the dough is excessively fermented to influence the taste of the noodles is avoided; then pouring water into the green flour while stirring, and making until no dry powder exists, so as to obtain green dough; placing the green dough in a steel basin, covering the upper opening of the steel basin with a preservative film, and fermenting at 25 deg.C and 80% humidity for 25min to obtain fermented green dough;
s4, tabletting: weighing the dough according to the following parts by weight: 300 parts of proofed white dough, 300 parts of proofed red dough and 300 parts of proofed green dough; repeatedly folding and pressing the three kinds of dough respectively by a noodle press for 18 times until the dough is pressed into a dough sheet with smooth surface and 0.8cm thickness, and obtaining a white dough sheet, a green dough sheet and a red dough sheet;
s5, compounding: superposing a white dough sheet, a red dough sheet and a green dough sheet together from top to bottom, repeatedly pressing by using a dough press, setting the initial rolling distance to be 2.4cm without folding the dough sheets in the repeated pressing process, pressing for 4 times, adjusting the rolling distance of the dough press to be reduced by 0.4cm after each pressing until the dough is pressed into the dough sheet with the thickness of 0.8cm, and obtaining a three-color dough sheet;
s6, slitting: cutting the three-color dough sheet, and taking the thickness of the three-color dough sheet as the width of the three-color noodles to obtain the three-color noodles with the width of 0.8 cm; the same three-color noodles have three colors of white, red and green.
Example 3:
the preparation method of the three-color nutritional noodles comprises the following steps:
s1, preparing white dough: weighing flour and water, wherein the mass ratio of the flour to the water is 2:1.2, and the water is saline water with the mass percentage concentration of 1%; the method has the advantages that the saline water and the dough making are used, the structure of the dough can be improved, the prepared noodles are smooth after being boiled, a gluten network is formed to increase the gluten property of the noodles, the fermentation degree of the dough can be controlled, and the phenomenon that the sour taste is generated after the dough is excessively fermented to influence the taste of the noodles is avoided; pouring water into the flour while stirring, and making until no dry powder exists to obtain white dough; placing the white dough into a steel basin, covering the upper opening of the steel basin with a preservative film, and fermenting for 20min under the conditions that the temperature is 30 ℃ and the humidity is 90% to obtain fermented white dough;
s2, preparing red dough: weighing flour and water, adding 3 parts by weight of red yeast rice powder into 97 parts by weight of flour, and uniformly mixing to obtain red flour; the mass ratio of the red flour to the water is 2:1.2, wherein the water is saline water with the mass percentage concentration of 1%; the method has the advantages that the saline water and the dough making are used, the structure of the dough can be improved, the prepared noodles are smooth after being boiled, a gluten network is formed to increase the gluten property of the noodles, the fermentation degree of the dough can be controlled, and the phenomenon that the sour taste is generated after the dough is excessively fermented to influence the taste of the noodles is avoided; then pouring water into the red flour while stirring, and making until no dry powder exists, so as to obtain red dough; placing the red dough in a steel basin, covering the upper opening of the steel plate with a preservative film, and fermenting for 20min under the conditions that the temperature is 30 ℃ and the humidity is 90% to obtain fermented red dough;
s3, preparing green dough: weighing flour and water, adding 3 parts by weight of wheat seedling powder into 97 parts by weight of flour, and uniformly mixing to obtain green flour; the mass ratio of the green flour to the water is 2:1.2, wherein the water is saline water with the mass percentage concentration of 1%; the method has the advantages that the saline water and the dough making are used, the structure of the dough can be improved, the prepared noodles are smooth after being boiled, a gluten network is formed to increase the gluten property of the noodles, the fermentation degree of the dough can be controlled, and the phenomenon that the sour taste is generated after the dough is excessively fermented to influence the taste of the noodles is avoided; then pouring water into the green flour while stirring, and making until no dry powder exists, so as to obtain green dough; placing the green dough in a steel basin, covering the upper opening of the steel basin with a preservative film, and fermenting at 30 deg.C and 90% humidity for 20min to obtain fermented green dough;
s4, tabletting: weighing the dough according to the following parts by weight: 300 parts of proofed white dough, 300 parts of proofed red dough and 300 parts of proofed green dough; repeatedly folding and pressing the three kinds of dough respectively by a noodle press for 20 times until the dough is pressed into a dough sheet with smooth surface and 0.5cm thickness, and obtaining a white dough sheet, a green dough sheet and a red dough sheet;
s5, compounding: superposing a white dough sheet, a red dough sheet and a green dough sheet together from top to bottom, repeatedly pressing by using a dough press, setting the initial rolling distance to be 1.5cm without folding the dough sheets in the repeated pressing process, pressing for 3 times, adjusting the rolling distance of the dough press to be reduced by 0.3cm after each pressing until the dough is pressed into the dough sheet with the thickness of 0.6cm, and obtaining a three-color dough sheet;
s6, slitting: cutting the three-color dough sheet, and taking the thickness of the three-color dough sheet as the width of the three-color noodles to obtain the three-color noodles with the width of 0.6 cm; the same three-color noodles have three colors of white, red and green.
Example 4:
first, sensory evaluation comparison
The commercially available single-color nutritional noodles (multi-color mixed package) were used as a control group, the noodles of the present invention in examples 1, 2 and 3 were used as test groups 1, 2 and 3, the noodles of the above groups were boiled, 10 general consumers were collected as evaluation members, and the color, appearance, palatability, toughness and stickiness of the noodles were evaluated, the evaluation criteria are shown in table 1, and the evaluation results are shown in table 2.
TABLE 1 evaluation criteria
Table 2 evaluation results of noodle groups
As can be seen from table 2, the wheat seedling powder and red yeast rice powder are used as the green and red sources of the noodles, and the hardness of the red and green dough and the hardness of the white dough prepared by the method are balanced, so that the finally prepared noodles have uniform taste and high eating comfort.
Color and splicing firmness
Fig. 1 shows three-color nutritional noodles prepared in embodiments 1, 2, and 3 of the present invention in sequence from left to right, as shown in fig. 1, the same noodle of the present invention has no problem of mutual permeation among different colors, has obvious color transition, distinct layers, and strong visual effect, and is easy to stimulate the consumption and eating desire of consumers.
The splicing firmness of the noodles is detected by the following method: stretching the prepared noodles along the length direction until the noodles are broken, observing whether splicing positions of various colors at the broken positions are separated or not, and if the splicing positions of various colors at the broken positions are separated, considering that the splicing is not firm; otherwise, the splicing is considered to be firm; the results of the noodle splicing firmness test are shown in fig. 2. Fig. 2 shows that the three-color nutritional noodles prepared in embodiments 1, 2, and 3 of the present invention are sequentially arranged from left to right, and as shown in fig. 2, after the noodles of the present invention are stretched and broken along the length direction, the splicing positions of various colors are not separated, and the splicing positions of different colors of the same noodle are firmly spliced, so that the problem of breakage of the splicing positions of different colors of the noodle is avoided, the product quality is improved, and the product quality is stable.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (7)
1. The preparation method of the three-color nutritional noodles is characterized by comprising the following steps:
s1, preparing white dough: weighing flour and water at a mass ratio of 2:0.8-1.2, pouring water into the flour while stirring, and making until no dry powder exists to obtain a white dough; fermenting the dough for 20-30min to obtain fermented dough;
s2, preparing red dough: weighing flour and water, adding 3 parts by weight of red yeast rice powder into 97 parts by weight of flour, and uniformly mixing to obtain red flour; the mass ratio of the red flour to the water is 2:0.8-1.2, pouring water into the red flour while stirring, and making until no dry powder exists to obtain red dough; fermenting the red dough for 20-30min to obtain fermented red dough;
s3, preparing green dough: weighing flour and water, adding 3 parts by weight of wheat seedling powder into 97 parts by weight of flour, and uniformly mixing to obtain green flour; the mass ratio of the green flour to the water is 2:0.8-1.2, then pouring the water into the green flour while stirring, and making until no dry powder exists, so as to obtain green dough; fermenting the green dough for 20-30min to obtain fermented green dough;
s4, tabletting: weighing the dough according to the following parts by weight: 300 parts of the dough which is white and wakeful, 300 parts of the dough which is red and 300 parts of the dough which is green; repeatedly folding and pressing the three kinds of dough respectively by a noodle press for 15-20 times until the dough is pressed into a dough sheet with smooth surface and thickness of 0.5-1cm, and obtaining a white dough sheet, a green dough sheet and a red dough sheet;
s5, compounding: superposing the white dough sheet, the red dough sheet and the green dough sheet together from top to bottom, repeatedly pressing by a dough press, setting the initial rolling distance to be 1.5-3cm without folding the dough sheets in the repeated pressing process, pressing for 3-4 times, adjusting the rolling distance of the dough press to be 0.3-0.5cm after each pressing until the dough is pressed into the dough sheet with the thickness of 0.6-1.0 cm, and obtaining a three-color dough sheet;
s6, slitting: cutting the three-color dough sheet, and taking the thickness of the three-color dough sheet as the width of the three-color noodles to obtain the three-color noodles with the width of 0.6-1.0 cm; the same three-color noodles have three colors of white, red and green.
2. The method for preparing three-color nutritious noodles according to claim 1, wherein in the step S1. preparing the white dough, the mass ratio of the flour to the water is 2: 1; the water is saline water, and the mass percent concentration of the saline water is 1%; when in fermentation, the white dough is placed in a steel basin, the upper opening of the steel basin is covered by a preservative film, and the white dough is fermented for 20-30min under the conditions that the temperature is 20-30 ℃ and the humidity is 70-90%.
3. The method for preparing three-color nutritious noodles according to claim 1 or 2, wherein in the step s2. preparing red dough, the mass ratio of the red flour to the water is 2: 1; the water is saline water, and the mass percent concentration of the saline water is 1%; when the dough is proofed, the red dough is placed in a steel basin, the upper opening of the steel basin is covered by a preservative film, and the dough is proofed for 20 to 30min under the conditions that the temperature is 20 to 30 ℃ and the humidity is 70 to 90 percent.
4. The method for preparing three-color nutritious noodles according to claim 1 or 2, wherein in the step s3. preparing the green dough, the mass ratio of the green flour to the water is 2: 1; the water is saline water, and the mass percent concentration of the saline water is 1%; when the dough is proofed, the green dough is placed in a steel basin, the upper opening of the steel basin is covered by a preservative film, and the dough is proofed for 20 to 30min under the conditions that the temperature is 20 to 30 ℃ and the humidity is 70 to 90 percent.
5. The method for preparing three-color nutritious noodles according to claim 3, wherein in the step S3. preparing the green dough, the mass ratio of the green flour to the water is 2: 1; the water is saline water, and the mass percent concentration of the saline water is 1%; when the dough is proofed, the green dough is placed in a steel basin, the upper opening of the steel basin is covered by a preservative film, and the dough is proofed for 20 to 30min under the conditions that the temperature is 20 to 30 ℃ and the humidity is 70 to 90 percent.
6. The method of manufacturing tri-color nutritious noodles according to any one of claims 1, 2 or 5, wherein the obtained tri-color noodles are separately packaged and then frozen or refrigerated for storage after the completion of the separate packaging.
7. The method for preparing tri-color nutritious noodles according to claim 4, wherein the obtained tri-color noodles are separately packaged and then frozen or refrigerated for storage after the separate packaging is completed.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115119925A (en) * | 2021-03-24 | 2022-09-30 | 深圳市伊都食品有限公司 | Preparation method of colored raw wet noodles and noodle belt composite calendering device |
| CN116261954A (en) * | 2021-12-15 | 2023-06-16 | 陈庆荣 | Core-spun noodles, die and method for extruding the same |
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