CN111802576A - Chinese yam nutritional noodles for infants and preparation method thereof - Google Patents
Chinese yam nutritional noodles for infants and preparation method thereof Download PDFInfo
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- CN111802576A CN111802576A CN201910283547.XA CN201910283547A CN111802576A CN 111802576 A CN111802576 A CN 111802576A CN 201910283547 A CN201910283547 A CN 201910283547A CN 111802576 A CN111802576 A CN 111802576A
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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
- 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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Abstract
The invention relates to an infant yam nutritious noodle and a preparation method thereof, wherein 100 weight parts of wheat core powder and 20-60 weight parts of yam paste are adopted; 10-20 parts by weight of carrots; 10-20 parts of beef paste, 3-15 parts of defatted pure milk, 0.2-2.5 parts of salt, 0.9-4 parts of perilla seed oil, 0.1-1.5 parts of fish oil, 10-30 parts of pork liver paste and 10-100 parts of purified water; the preparation steps comprise material preparation; kneading dough; kneading; curing; tabletting; cutting into strips; drying; cutting off; metering and packaging. The Chinese yam noodles suitable for infants contain various nutrient substances required by the growth and development of the infants, have delicious flavor and fine mouthfeel, can be used as daily staple food for the infants, can provide rich nutrition while filling the abdomen, and promotes the growth and development of the infants.
Description
Technical Field
The invention belongs to the field of processing of infant food and health-care food, and particularly relates to a preparation method of yam nutritional noodles for infants.
Background
The infant mainly takes breast milk or milk powder as food before six months, and can gradually eat staple food after six months of age. There are benefits to the early exposure of infants to staple foods, such as they supplement them with more vitamins, minerals, etc. than breast milk or milk powder; the chewing and swallowing abilities of the infants can be exercised in the process of eating the staple food, and the intestinal digestion abilities of the infants can be strengthened.
Among staple foods which can be eaten by infants in the early stage, noodles are a food which is more commonly and very suitable to use. The noodles have fine and smooth mouthfeel and soft texture, the intestinal development of infants is not complete, the load on digestion is not generated when the noodles are used, and the infants can eat the noodles only by slightly chewing the noodles. The infant is in a high-speed growth period, so the staple food used in the period should contain various nutrient substances required by the infant and has the function of promoting the infant to grow and develop.
Chinese yam is a food with homology of medicine and food which is used in China all the time, contains abundant amylopectin, sugar and vitamin, and can be completely made into noodles based on Chinese yam after wheat flour is added. The Chinese yam has various nutrient substances which can enhance the immunologic function of organisms and remove the harm of residual free radicals of human bodies. Besides the Chinese yam, various other foods are added into the Chinese yam, the effect of gathering various nutrient substances is achieved by kneading the foods such as the beef, the milk and the like together, so that the finished product food has comprehensive nutrition, and the finished noodles have better flavor and good texture and are more easily accepted by children after the foods and a small amount of salt are added.
Through search, no patent publication of yam nutritious noodles suitable for infants related to the present invention application is found.
Disclosure of Invention
The invention aims to provide the Chinese yam nutritional noodles suitable for infants and the preparation method thereof.
The technical scheme for realizing the purpose of the invention is as follows:
the Chinese yam nutritional noodles suitable for infants comprise the following components in parts by weight:
moreover, the carrot contains a large amount of carotene, can be converted into vitamin A after entering a human body, and has the effects of tonifying liver, improving eyesight and enhancing the immunity of the organism.
And the beef is subjected to a curing process to prepare the beef paste. The beef is rich in protein, various essential amino acids (such as tryptophan, lysine, threonine, leucine, valine and the like) for human bodies, and appropriate amount of trace elements such as vitamin B1, vitamin B2, zinc element and the like.
Furthermore, the skim milk contains high protein, low fat, and has an emulsifier effect in the raw material.
Further, said common salt is present in an amount of 0.2-2.5.
Furthermore, the perilla seed oil is rich in alpha-linolenic acid.
Moreover, the wheat core powder is high gluten flour which is rich in nutrients such as protein and mineral substances, and the existence amount of the wheat core powder is 100.
Moreover, the fish oil is rich in DHA and EPA, and can promote human brain development and improve memory.
The pork liver paste is prepared from cooked pork liver minced meat, and the pork liver paste contains abundant iron elements, B-group elements such as vitamin B12 and the like, and also contains a large amount of vitamin A.
The method for preparing the yam nutritional noodles suitable for infants comprises the following steps:
(1) preparing the Chinese yam mud: cleaning rhizoma Dioscoreae, peeling, cutting into 4cm long cylinder, and steaming for 20 min. Taking out, stirring and kneading into a dough shape, and cooling at room temperature for later use.
(2) Preparation of other raw materials: placing beef for a period of time to make it cooked, producing good flavor and softening meat, mincing beef in a blender, adding Borneolum Syntheticum during mincing process, and preventing meat temperature from exceeding 10 deg.C to obtain beef paste. The preparation method of pork liver paste is the same as that of beef paste. The carrot is selected as fresh as possible, cleaned, cut, placed in a stirrer, stirred, pulped and juiced, and the obtained juice is filtered to obtain the carrot juice.
(3) Kneading: weighing 100g of wheat flour, and weighing the Chinese yam paste and the auxiliary materials according to the formula proportion. The specific operation process is as follows: mixing fresh Sucus Dauci Sativae, skimmed pure milk and appropriate amount of purified water, and dissolving the required salt in the above mixture (at 25-30 deg.C). And then pouring the weighed wheat flour, the yam paste, the beef paste, the pork liver paste and the mixed solution into a dough mixer, and adding the fish oil and the perilla seed oil to continue kneading after a period of time. The dough kneading time is controlled within 10 min. When dough kneading is finished, the dough particles are required to be loose, and the dough particles can be agglomerated by hand holding.
(4) Curing: standing the kneaded dough at room temperature for 20min to fully stretch gluten and improve product quality.
(5) Tabletting: after the dough is cooked, putting the dough into a dough press, carrying out a plurality of rolling procedures on the dough, wherein the thickness of the primary dough sheet is not less than 4mm, and finally pressing the dough to 1 mm.
(6) Slitting: and cutting the pressed dough sheet by a dough cutter, and finally cutting the dough sheet into a plurality of square noodles with the specification of 1 mm.
(7) Drying: cutting the cut noodles into 10cm length, drying for not less than 3.5 hr, gradually cooling to 0.5 deg.C per minute, and drying until the water content is about 13%.
(8) Cutting: cutting the dried noodles into standard length with the same length and smooth cut surface. The noodles are inspected before being placed on shelves, and the tidewater and crisp noodles are not allowed to be placed on shelves.
(9) Metering and packaging: the qualified noodles are measured and packaged according to the requirements of CB7718, the measurement is accurate, and the packaging requirements are neat and beautiful, and the noodles are not loose and broken.
The invention has the advantages and positive effects that:
1. the yam nutritional noodle product suitable for infants contains various food raw materials, has good mouthfeel and flavor, and is easy for infants to accept the food.
2. The yam nutritional noodles are provided for infants for eating for the first time, and the yam nutritional noodles can promote the chewing and swallowing functions of the infants, are extremely easy to digest by intestinal tracts and cannot form any digestive burden on the infants. And the cooking time of the noodles can be adjusted according to the specific age of the infant to control the degree of ripeness of the noodles, so that the noodles are more convenient for the infant to eat.
3. The yam nutritional noodles suitable for infants mainly take yam as a main raw material, and after various foods are added, the final product contains rich protein, vitamin A, vitamin B1, B2, B12, nicotinic acid, alpha-linolenic acid, DHA, EPA, zinc, iron and other trace elements, and can completely meet various nutritional requirements required by the growth and development of the infants.
The specific implementation mode is as follows:
the present invention is further illustrated by the following specific examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
Example 1:
a nutritional noodle containing rhizoma Dioscoreae suitable for infant comprises rhizoma Dioscoreae paste, Carnis bovis Seu Bubali, skimmed pure milk, Sucus Dauci Sativae, fish oil, hepar Sus Domestica paste, Perilla seed oil, and salt, with dosage respectively as follows:
| formulation of | Dosage of |
| Chinese yam mud | 50g |
| Beef paste | 12.5g |
| Carrot juice | 12.5g |
| Fish oil | 0.5g |
| Perilla seed oil | 1g |
| Mashed pork liver | 20g |
| Defatted pure milk | 3g |
| Salt | 0.5g |
| Wheat core powder | 100g |
The preparation method of the noodles comprises the following steps:
(1) preparing the Chinese yam mud: cleaning rhizoma Dioscoreae, peeling, cutting into 4cm long cylinder, and steaming for 20 min. Taking out, stirring and kneading into a dough shape, and cooling at room temperature for later use.
(2) Preparation of other raw materials: placing beef for a period of time to make it cooked, producing good flavor and softening meat, mincing beef in a blender, adding Borneolum Syntheticum during mincing process, and preventing meat temperature from exceeding 10 deg.C to obtain beef paste. The preparation method of pork liver paste is the same as that of beef paste. The carrot is selected as fresh as possible, cleaned, cut, placed in a stirrer, stirred, pulped and juiced, and the obtained juice is filtered to obtain the carrot juice.
(3) Kneading: weighing 100g of wheat flour, and weighing the Chinese yam paste and the auxiliary materials according to the formula proportion. The specific operation process is as follows: mixing fresh Sucus Dauci Sativae, skimmed pure milk and appropriate amount of purified water, and dissolving the required salt in the above mixture (at 25-30 deg.C). And then pouring the weighed wheat flour, the yam paste, the beef paste, the pork liver paste and the mixed solution into a dough mixer, and adding the fish oil and the perilla seed oil to continue kneading after a period of time. The dough kneading time is controlled within 10 min. When dough kneading is finished, the dough particles are required to be loose, and the dough particles can be agglomerated by hand holding.
(4) Curing: standing the kneaded dough at room temperature for 20min to fully stretch gluten and improve product quality.
(5) Tabletting: after the dough is cooked, putting the dough into a dough press, carrying out a plurality of rolling procedures on the dough, wherein the thickness of the primary dough sheet is not less than 4mm, and finally pressing the dough to 1mm,
(6) slitting: and cutting the pressed dough sheet by a dough cutter, and finally cutting the dough sheet into a plurality of square noodles with the specification of 1 mm.
(7) Drying: cutting the cut noodles into 10cm length, drying for not less than 3.5 hr, gradually cooling to 0.5 deg.C per minute, and drying until the water content is about 13%.
(8) Cutting: cutting the dried noodles into standard length with the same length and smooth cut surface. The noodles are inspected before being placed on shelves, and the tidewater and crisp noodles are not allowed to be placed on shelves.
(9) Metering and packaging: the qualified noodles are measured and packaged according to the requirements of CB7718, the measurement is accurate, and the packaging requirements are neat and beautiful, and the noodles are not loose and broken.
Example 2:
a nutritional noodle containing rhizoma Dioscoreae suitable for infant comprises rhizoma Dioscoreae paste, Carnis bovis Seu Bubali, skimmed pure milk, Sucus Dauci Sativae, fish oil, hepar Sus Domestica paste, Perilla seed oil, and salt, with dosage respectively as follows:
| formulation of | Dosage of |
| Chinese yam mud | 55g |
| Beef paste | 10g |
| Carrot juice | 10g |
| Fish oil | 0.7g |
| Perilla seed oil | 1g |
| Mashed pork liver | 20g |
| Defatted pure milk | 3g |
| Salt | 0.3g |
| Wheat core powder | 100g |
The preparation method of the noodles comprises the following steps:
(1) preparing the Chinese yam mud: cleaning rhizoma Dioscoreae, peeling, cutting into 4cm long cylinder, and steaming for 20 min. Taking out, stirring and kneading into a dough shape, and cooling at room temperature for later use.
(2) Preparation of other raw materials: placing beef for a period of time to make it cooked, producing good flavor and softening meat, mincing beef in a blender, adding Borneolum Syntheticum during mincing process, and preventing meat temperature from exceeding 10 deg.C to obtain beef paste. The preparation method of pork liver paste is the same as that of beef paste. The carrot is selected as fresh as possible, cleaned, cut, placed in a stirrer, stirred, pulped and juiced, and the obtained juice is filtered to obtain the carrot juice.
(3) Kneading: weighing 100g of wheat flour, and weighing the Chinese yam paste and the auxiliary materials according to the formula proportion. The specific operation process is as follows: mixing fresh Sucus Dauci Sativae, skimmed pure milk and appropriate amount of purified water, and dissolving the required salt in the above mixture (at 25-30 deg.C). And then pouring the weighed wheat flour, the yam paste, the beef paste, the pork liver paste and the mixed solution into a dough mixer, and adding the fish oil and the perilla seed oil to continue kneading after a period of time. The dough kneading time is controlled within 10 min. When dough kneading is finished, the dough particles are required to be loose, and the dough particles can be agglomerated by hand holding.
(4) Curing: standing the kneaded dough at room temperature for 20min to fully stretch gluten and improve product quality.
(5) Tabletting: after the dough is cooked, putting the dough into a dough press, carrying out a plurality of rolling procedures on the dough, wherein the thickness of the primary dough sheet is not less than 4mm, and finally pressing the dough to 1mm,
(6) slitting: and cutting the pressed dough sheet by a dough cutter, and finally cutting the dough sheet into a plurality of square noodles with the specification of 1 mm.
(7) Drying: cutting the cut noodles into 10cm length, drying for not less than 3.5 hr, gradually cooling to 0.5 deg.C per minute, and drying until the water content is about 13%.
(8) Cutting: cutting the dried noodles into standard length with the same length and smooth cut surface. The noodles are inspected before being placed on shelves, and the tidewater and crisp noodles are not allowed to be placed on shelves.
(9) Metering and packaging: the qualified noodles are measured and packaged according to the requirements of CB7718, the measurement is accurate, and the packaging requirements are neat and beautiful, and the noodles are not loose and broken.
Example 3
A nutritional noodle containing rhizoma Dioscoreae suitable for infant comprises rhizoma Dioscoreae paste, Carnis bovis Seu Bubali, skimmed pure milk, Sucus Dauci Sativae, fish oil, hepar Sus Domestica paste, Perilla seed oil, and salt, with dosage respectively as follows:
| formulation of | Dosage of |
| Chinese yam mud | 40g |
| Mashed beef | 15g |
| Carrot juice | 15g |
| Fish oil | 0.5g |
| Perilla seed oil | 1g |
| Mashed pork liver | 23g |
| Defatted pure milk | 5g |
| Salt | 0.5g |
| Wheat core powder | 100g |
The preparation method of the above noodles is the same as example 1 or 2.
The foregoing description fully discloses the invention including preferred embodiments. Modifications and improvements of the embodiments specifically disclosed herein are intended to be included within the scope of the following claims. Although not further elaborated, it is believed that one skilled in the art can, using the preceding description, utilize the present invention to its fullest extent. Accordingly, the examples herein are to be construed as merely illustrative, and not a limitation of the scope of the present invention in any way. The embodiments of the invention in which exclusive ownership or exclusive rights are claimed are defined as follows.
Claims (10)
1. The Chinese yam nutritional noodles suitable for infants are characterized by comprising the following components in parts by weight: the noodle comprises the following components in parts by weight:
2. the yam noodles suitable for infants according to claim 1, wherein: the carrot contains a large amount of carotene, can be converted into vitamin A after entering a human body, and has the effects of tonifying liver, improving eyesight and enhancing the immunity of the organism.
3. The yam noodles suitable for infants according to claim 1, wherein: the beef is cured, so that the meat is softened and has better flavor, and then the beef is minced by mincing to form muddy flesh; the beef paste is rich in protein, various essential amino acids (such as tryptophan, lysine, threonine, leucine, valine and the like) for human bodies, and appropriate amount of trace elements such as vitamin B1, vitamin B2, zinc element and the like.
4. The yam noodles suitable for infants according to claim 1, wherein: the skim milk contains high protein and low fat, and can act as an emulsifier.
5. The yam noodles suitable for infants according to claim 1, wherein: the amount of the salt is 0.2-2.5, and the salt can enhance the gluten forming effect of the noodles when added into the dough, so that the noodles are more chewy.
6. The yam noodles suitable for infants according to claim 1, wherein: the perilla seed oil contains rich alpha-linolenic acid.
7. The yam noodles suitable for infants according to claim 1, wherein: the wheat core powder is 100, belongs to high gluten flour, and contains nutrients such as vitamins and minerals.
8. The yam noodles suitable for infants according to claim 1, wherein: the fish oil is rich in DHA and EPA, and can promote human brain development and improve memory.
9. The yam noodles suitable for infants according to claim 1, wherein: the pork liver is cured to soften the meat and form good flavor; the pork liver paste is rich in iron element, B group elements such as vitamin B12 and the like, and also contains a large amount of vitamin A.
10. A process for preparing yam noodles suitable for consumption by infants and young children according to any one of claims 1 to 9, characterized in that: the method comprises the following steps:
(1) preparing the Chinese yam mud: cleaning rhizoma Dioscoreae, peeling, cutting into 4cm long cylinder, and steaming for 20 min. Taking out, stirring and kneading into a dough shape, and cooling at room temperature for later use.
(2) Preparation of other raw materials: placing beef for a period of time to make it cooked, producing good flavor and softening meat, mincing beef in a blender, adding Borneolum Syntheticum during mincing process, and preventing meat temperature from exceeding 10 deg.C to obtain beef paste. The preparation method of pork liver paste is the same as that of beef paste. The carrot is selected as fresh as possible, cleaned, cut, placed in a stirrer, stirred, pulped and juiced, and the obtained juice is filtered to obtain the carrot juice.
(3) Kneading: weighing 100g of wheat flour, and weighing the Chinese yam paste and the auxiliary materials according to the formula proportion. The specific operation process is as follows: mixing fresh Sucus Dauci Sativae, skimmed pure milk and appropriate amount of purified water, and dissolving the required salt in the above mixture (at 25-30 deg.C). And then pouring the weighed wheat flour, the yam paste, the beef paste, the pork liver paste and the mixed solution into a dough mixer, and adding the fish oil and the perilla seed oil to continue kneading after a period of time. The dough kneading time is controlled within 10 min. When dough kneading is finished, the dough particles are required to be loose, and the dough particles can be agglomerated by hand holding.
(4) Curing: standing the kneaded dough at room temperature for 20min to fully stretch gluten and improve product quality.
(5) Tabletting: after the dough is cooked, putting the dough into a dough press, carrying out a plurality of rolling procedures on the dough, wherein the thickness of the primary dough sheet is not less than 4mm, and finally pressing the dough to 1 mm.
(6) Slitting: and cutting the pressed dough sheet by a dough cutter, and finally cutting the dough sheet into a plurality of square noodles with the specification of 1 mm.
(7) Drying: cutting the shaped and pressed noodles into 10cm length, drying for no less than 3.5 hr, gradually cooling to 0.5 deg.C per minute, and drying until the water content is about 13%.
(8) Cutting: cutting the dried noodles into standard length with the same length and smooth cut surface. The noodles are inspected before being placed on shelves, and the tidewater and crisp noodles are not allowed to be placed on shelves.
(9) Metering and packaging: the qualified noodles are measured and packaged according to the requirements of CB7718, the measurement is accurate, and the packaging requirements are neat and beautiful, and the noodles are not loose and broken.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111357934A (en) * | 2020-05-08 | 2020-07-03 | 襄阳农博源农业有限公司 | Preparation method of Chinese yam nutritional noodles |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097933A (en) * | 1993-07-30 | 1995-02-01 | 陈月楼 | The preparation method of healthy fine dried noodles |
| CN101036502A (en) * | 2006-03-17 | 2007-09-19 | 李喜丰 | High protein nutritious flour having milk |
| CN108887567A (en) * | 2018-06-11 | 2018-11-27 | 上海京元食品有限公司 | A kind of beef vegetable alimentary paste and its production technology |
| CN109043337A (en) * | 2018-09-13 | 2018-12-21 | 上海京元食品有限公司 | A kind of infant's beef vegetable butterfly noodles and its processing method |
-
2019
- 2019-04-10 CN CN201910283547.XA patent/CN111802576A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097933A (en) * | 1993-07-30 | 1995-02-01 | 陈月楼 | The preparation method of healthy fine dried noodles |
| CN101036502A (en) * | 2006-03-17 | 2007-09-19 | 李喜丰 | High protein nutritious flour having milk |
| CN108887567A (en) * | 2018-06-11 | 2018-11-27 | 上海京元食品有限公司 | A kind of beef vegetable alimentary paste and its production technology |
| CN109043337A (en) * | 2018-09-13 | 2018-12-21 | 上海京元食品有限公司 | A kind of infant's beef vegetable butterfly noodles and its processing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111357934A (en) * | 2020-05-08 | 2020-07-03 | 襄阳农博源农业有限公司 | Preparation method of Chinese yam nutritional noodles |
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Application publication date: 20201023 |