CN111903904A - Noodles added with lotus seed powder and preparation method thereof - Google Patents
Noodles added with lotus seed powder and preparation method thereof Download PDFInfo
- Publication number
- CN111903904A CN111903904A CN202010969201.8A CN202010969201A CN111903904A CN 111903904 A CN111903904 A CN 111903904A CN 202010969201 A CN202010969201 A CN 202010969201A CN 111903904 A CN111903904 A CN 111903904A
- Authority
- CN
- China
- Prior art keywords
- lotus seed
- seed powder
- noodles
- preparation
- cutting
- 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 30
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 22
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 22
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 22
- 239000000843 powder Substances 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 238000004898 kneading Methods 0.000 claims abstract description 6
- 238000003825 pressing Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000010008 shearing Methods 0.000 claims abstract description 4
- 230000032683 aging Effects 0.000 claims abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 210000002435 tendon Anatomy 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000001723 curing Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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)
Abstract
The invention provides noodles added with lotus seed powder and a preparation method thereof, wherein the noodles are prepared from the following raw materials in percentage by weight: 85-97% of flour and 3-15% of lotus seed powder; the preparation method of the noodle comprises the following steps: taking flour and lotus seed powder according to the formula amount, adding water, kneading, aging, pressing, cutting into strips, shearing, drying, cutting, storing and packaging. The noodles prepared by the invention are white and slightly reddish in appearance, smooth and tough in taste when eaten, and the nutritional ingredients of the noodles are enriched.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to noodles added with lotus seed powder and a preparation method thereof.
Background
The noodles are originated from China and have a history of being long-running, and are more and more popular and popular with people due to the characteristics of simple manufacture, convenience for eating, rich nutrition and easiness for digestion, and the noodles can be used as staple food and fast food. It is a kind of food made up by using cereal or bean flour, adding water and making it into dough, pressing or rolling into sheet, cutting or pressing, or kneading, pulling or kneading into strip form (narrow or wide, flat or round), finally cooking, stir-frying, stewed and frying.
The lotus seed contains 62% of carbohydrate and 16.6% of protein, has effects of invigorating spleen, nourishing heart, improving eyesight, invigorating kidney and strengthening intestine, and has effects of preventing and resisting cancer, lowering blood pressure, tonifying heart and tranquilizing mind, nourishing and tonifying deficiency, and stopping nocturnal emission.
However, the eating method of lotus seeds is mainly direct cooking, but the lotus seeds take a long time to be cooked thoroughly. The invention aims to provide the noodles added with lotus seed powder, which are the traditional food for people to eat frequently, and tend to be functional, nutritional and convenient along with the improvement of living standard of people
Disclosure of Invention
Aiming at the technical defects, the invention aims to provide the nutritional noodles added with the lotus seed powder and the preparation method thereof.
In order to solve the technical problems, the invention adopts the following technical scheme:
a noodle added with lotus seed powder is prepared from the following raw materials in percentage by weight: 85-97% of flour and 3-15% of lotus seed powder; the preparation method of the noodle comprises the following steps: taking flour and lotus seed powder according to the formula amount, adding water, kneading, aging, pressing, cutting into strips, shearing, drying, cutting, storing and packaging.
The invention has the beneficial effects that: the noodles prepared by the invention are white and slightly reddish in appearance, smooth and tough in taste when eaten, and the nutritional ingredients of the noodles are enriched.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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
A noodle added with lotus seed powder is prepared from the following raw materials in percentage by weight: 85% of flour and 15% of lotus seed powder; the preparation method of the noodle comprises the following steps: taking flour and lotus seed powder according to the formula amount, adding water, kneading by adopting the existing process, curing, pressing, cutting into strips, shearing, drying, cutting, storing and packaging.
Example 2
A noodle added with lotus seed powder is prepared from the following raw materials in percentage by weight: 97% of flour and 3% of lotus seed powder; the preparation method of the noodle is the same as that of example 1.
And (3) testing the mouthfeel:
randomly selecting 40 experiencers of different age groups, carrying out sensory evaluation on the noodles in the embodiment 1 and the embodiment 2, taking the traditional noodles as a control, dividing the traditional noodles into full points by 10, and counting the average results of smoothness and tendon toughness of the noodles as shown in the table 1:
| example 1 | Example 2 | Traditional noodles | |
| Smoothness and smoothness of the surface | 9.5 | 9.0 | 8.3 |
| Toughness of the tendon | 9.8 | 9.6 | 9.0 |
As can be seen from table 1, the noodles of examples 1 and 2 both exceeded the conventional noodles in smoothness and toughness, and the noodles of example 1 had better taste.
Claims (1)
1. The noodles added with the lotus seed powder are characterized by being prepared from the following raw materials in percentage by weight: 85-97% of flour and 3-15% of lotus seed powder; the preparation method of the noodle comprises the following steps: taking flour and lotus seed powder according to the formula amount, adding water, kneading, aging, pressing, cutting into strips, shearing, drying, cutting, storing and packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010969201.8A CN111903904A (en) | 2020-09-15 | 2020-09-15 | Noodles added with lotus seed powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010969201.8A CN111903904A (en) | 2020-09-15 | 2020-09-15 | Noodles added with lotus seed powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111903904A true CN111903904A (en) | 2020-11-10 |
Family
ID=73267310
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010969201.8A Pending CN111903904A (en) | 2020-09-15 | 2020-09-15 | Noodles added with lotus seed powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111903904A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115191586A (en) * | 2021-04-12 | 2022-10-18 | 钟永刚 | Lotus paste noodles and preparation process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495086A (en) * | 2014-09-24 | 2016-04-20 | 哈尔滨鑫红菊食品科技有限公司 | Formula and method of dry noodles containing black bean and lotus seed powders with micro addition of xanthan gum and sodium alginate |
| CN106173946A (en) * | 2016-07-09 | 2016-12-07 | 蔡芳 | A kind of nutritious noodles and preparation method thereof |
| CN106805104A (en) * | 2015-11-27 | 2017-06-09 | 威海红印食品科技有限公司 | A kind of lotus seeds health caring noodles preparation method |
-
2020
- 2020-09-15 CN CN202010969201.8A patent/CN111903904A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495086A (en) * | 2014-09-24 | 2016-04-20 | 哈尔滨鑫红菊食品科技有限公司 | Formula and method of dry noodles containing black bean and lotus seed powders with micro addition of xanthan gum and sodium alginate |
| CN106805104A (en) * | 2015-11-27 | 2017-06-09 | 威海红印食品科技有限公司 | A kind of lotus seeds health caring noodles preparation method |
| CN106173946A (en) * | 2016-07-09 | 2016-12-07 | 蔡芳 | A kind of nutritious noodles and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 刘洛宁等: "莲心面条的生产工艺与品质的研究", 《中国食品工业》 * |
| 孙启发等: "莲子小米面条的研制", 《粮食加工》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115191586A (en) * | 2021-04-12 | 2022-10-18 | 钟永刚 | Lotus paste noodles and preparation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103783391B (en) | Lotus root noodles and processing method thereof | |
| CN103431017B (en) | Auricularia polytricha nutritional biscuits and preparation method thereof | |
| KR102003132B1 (en) | Deep fried dumpling containing shrimps and preparation method of the same | |
| CN107712619B (en) | Barley green juice powder noodles and preparation method thereof | |
| CN113575644A (en) | Tartary buckwheat biscuit and preparation method thereof | |
| KR101221561B1 (en) | Non-fermented Chinese Stuffed Pancake | |
| CN111903904A (en) | Noodles added with lotus seed powder and preparation method thereof | |
| KR101303127B1 (en) | Manufacturing method of croquette | |
| CN105747120A (en) | Dried pork slice with green tea flavor and making method of dried pork slice | |
| CN105325852A (en) | Preparation method of Chinese yam compound flour | |
| KR100660033B1 (en) | The manufacturing method of ham containing a nutrition additive | |
| KR101297349B1 (en) | Pork patty comprising white jelly mushroom and preparation method thereof | |
| CN106901175B (en) | Magnolia denudata white noodles and preparation method thereof | |
| CN113303348A (en) | Bean sprout cookie and preparation method thereof | |
| CN112042864A (en) | Rice flour added with lotus seed powder and preparation method thereof | |
| CN103210978A (en) | Making method of meat pies | |
| KR102131551B1 (en) | How to make well-being raw noodle soup | |
| KR100968834B1 (en) | Method of manufacturing food dough comprising baked potatoe | |
| KR101155579B1 (en) | Method for manufacture sweet potato bread | |
| KR100507848B1 (en) | Riced Fish Paste | |
| KR20160113946A (en) | A process for the preparation of pizza dough and pizza dough prepared therefrom | |
| CN110338337A (en) | A kind of egg surface compositions and its production technology | |
| CN1180724C (en) | Quickly frozen instant food containing pumpkin powder stuffing and its preparing method | |
| CN103931707A (en) | Fragrant and crispy nut biscuit and production method thereof | |
| CN115299475B (en) | Spinach, rice and red date crisp biscuits and preparation method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201110 |