CN112189788A - Noodle product based on fruit and vegetable paste and preparation method thereof - Google Patents

Noodle product based on fruit and vegetable paste and preparation method thereof Download PDF

Info

Publication number
CN112189788A
CN112189788A CN202011017969.1A CN202011017969A CN112189788A CN 112189788 A CN112189788 A CN 112189788A CN 202011017969 A CN202011017969 A CN 202011017969A CN 112189788 A CN112189788 A CN 112189788A
Authority
CN
China
Prior art keywords
fruit
vegetable
weight
parts
protein
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
Application number
CN202011017969.1A
Other languages
Chinese (zh)
Inventor
木泰华
马梦梅
王相甜
孙红男
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Institute of Food Science and Technology of CAAS
Original Assignee
Institute of Food Science and Technology of CAAS
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Institute of Food Science and Technology of CAAS filed Critical Institute of Food Science and Technology of CAAS
Priority to CN202011017969.1A priority Critical patent/CN112189788A/en
Publication of CN112189788A publication Critical patent/CN112189788A/en
Pending legal-status Critical Current

Links

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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Noodles (AREA)

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a noodle product based on fruit and vegetable paste and a preparation method thereof. The preparation method comprises the following steps: cooking the fruit and vegetable raw materials to obtain cured fruits and vegetables; mashing the cured fruits and vegetables into paste, and adjusting the pH value to 5-9 by using an acidic reagent or an alkaline reagent; adding 0.1-1.5 wt% of salt into the fruit and vegetable paste after pH adjustment; putting 10-70 parts by weight of the fruit and vegetable paste added with salt into a beating device, adding 20-60 parts by weight of starch, 0.5-10 parts by weight of protein and 0.5-10 parts by weight of polysaccharide, uniformly mixing, beating to obtain a composite fruit and vegetable paste dough, putting the composite fruit and vegetable paste dough into a noodle maker, extruding, boiling, molding and cooling to obtain the fruit and vegetable paste dough. The noodle product based on the fruit and vegetable paste provided by the invention has high tensile strength, good color and luster, small viscosity, good taste and rich nutrition, and is very beneficial to industrial production.

Description

Noodle product based on fruit and vegetable paste and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a noodle product based on fruit and vegetable paste and a preparation method thereof.
Background
Chinese potato resources are rich, the yields of sweet potatoes and potatoes are the first in the world, and the sweet potato and potato are the fourth main grain crops listed behind rice, wheat and corn and occupy an important position in national economy. According to FAO statistics, the total yield of potatoes in 2018 in China is 1.43 hundred million tons, wherein 0.90 hundred million tons of potatoes and 0.53 hundred million tons of sweet potatoes are produced.
The potatoes are rich in nutrient and functional components such as starch, protein, dietary fiber, vitamins, minerals and the like, and are recognized health foods in the world. In China, potatoes are mainly used for producing starch and derivative products thereof, such as vermicelli, vermicelli and the like, the processed products have fewer types and single nutritional value, and cannot meet the increasing nutritional and health requirements of residents in China. Therefore, the strategy of staple potato diet is provided in 2013 in China, and potato is processed into staple food such as steamed bread, noodles, bread, rice and the like which is popular with residents in China, so that the consumption of potato is increased, the dietary nutrition and health of residents in China are improved, and the health level of the whole people is promoted.
The noodles are one of the traditional staple foods in China and are very popular with consumers. At present, Chinese noodles are mainly prepared by mixing wheat flour or wheat flour with other coarse cereal powder and fruit and vegetable powder in a certain proportion as raw materials. However, the coarse cereal powder and the fruit and vegetable powder need to be dried and crushed in the processing process, so the processing energy consumption is large and the cost is high; in addition, if coarse cereals and fruits and vegetables are directly used for processing noodles, the noodles have high viscosity, are easy to break and have high cooking loss rate due to the loss of the gluten protein, and the quality of the noodles is greatly influenced. Therefore, development of a noodle raw material with low energy consumption, low cost, comprehensive nutrition and good quality and a preparation method thereof are urgently needed, so that the types of noodle products are increased, and the nutritional health of the whole people is promoted.
In the prior art, fruit powder/paste and vegetable powder/paste are mostly added into wheat flour to process noodles, and although the nutritional value of the noodles is improved to a certain extent, the key quality problems of high viscosity, easy strip breakage, high cooking loss rate and the like of the noodles are not actually solved. The development of the fruit and vegetable paste and the multi-component compound high-tensile-strength noodles and the preparation method thereof have important significance for expanding the utilization rate of fruits and vegetables in China, increasing the types of noodle products, improving the nutritional health of the whole people, promoting the transformation and upgrading of the noodle industry in China and the like.
Disclosure of Invention
The invention aims to provide a high-tensile-strength noodle product based on fruit and vegetable paste and a preparation method thereof.
Specifically, the invention provides the following technical scheme:
a preparation method of a noodle product based on fruit and vegetable puree comprises the following steps:
(1) cooking the fruit and vegetable raw materials to obtain cured fruits and vegetables;
(2) mashing the cured fruits and vegetables into paste, and adjusting the pH value to 5-9 by using an acidic reagent or an alkaline reagent;
(3) adding 0.1-1.5 wt% of salt into the fruit and vegetable paste with the pH adjusted in the step (2);
(4) putting 10-70 parts by weight of the fruit and vegetable paste added with the salt in the step (3) into a beating device, adding 20-60 parts by weight of starch, 0.5-10 parts by weight of protein and 0.5-10 parts by weight of polysaccharide, uniformly mixing, and beating to obtain a composite fruit and vegetable paste mass;
(5) and (4) placing the composite fruit and vegetable paste dough obtained in the step (4) into a noodle machine, extruding, boiling and forming, and cooling to obtain the fruit and vegetable paste dough.
On one hand, the cooked and mashed fruit and vegetable puree is modified by adopting the modes of pH regulation, salt ion addition and physical hammering, and the elasticity of the fruit and vegetable puree is enhanced by enhancing the mutual winding capacity among main components in the fruit and vegetable puree and promoting the fruit and vegetable puree to generate crosslinking action with salt ions, hydrogen ions, hydroxyl groups and the like; on the other hand, edible ingredients such as starch, protein and polysaccharide are added into the modified fruit and vegetable paste, the rheological property of the dough is improved by reducing the moisture content of the compound dough, changing the proportion of bound water and free water, enhancing the interaction between starch-protein and starch-polysaccharide and the like, so that the shear stress (chewiness) and the tensile strength (elasticity) of the noodles are improved, and the breaking rate, the cooking loss rate and the like of the noodles are reduced.
The preparation method provided by the invention is simple and easy to operate, and the prepared product has the advantages of good color, small viscosity, high tensile strength, good taste and rich nutrition, and is very beneficial to industrial production.
Preferably, in the preparation method, the fruit and vegetable raw materials are root fruit and vegetable raw materials or fruit and vegetable raw materials; more preferably, the root fruit and vegetable raw material is potatoes including sweet potatoes, cassava, taros or Chinese yams and the like, and the melon fruit and vegetable raw material is pumpkins and the like; further preferably, the fruit and vegetable raw material is sweet potato or potato. The preparation method is particularly suitable for processing the sweet potatoes and the potatoes, and the prepared sweet potatoes and mashed potatoes are fine and smooth in taste, attractive in color and have good universality.
Preferably, in the above preparation method, the fruit and vegetable raw materials are washed, peeled and cut before the cooking.
Preferably, in the above preparation method, in the step (2), the acidic reagent is lactic acid, citric acid or ascorbic acid, the alkaline reagent is sodium carbonate or sodium bicarbonate, preferably, the acidic reagent is lactic acid or citric acid, and the alkaline reagent is sodium bicarbonate.
Preferably, in the preparation method, in the step (3), the salt is a chloride salt, more preferably calcium chloride, magnesium chloride or sodium chloride, and further preferably, the salt is calcium chloride, and 0.5-1.0% of the calcium chloride is added based on the mass of the fruit and vegetable puree.
Preferably, in the preparation method, in the step (4), the starch is selected from mung bean starch, pea starch, sweet potato starch, corn starch, wheat starch and modified starch obtained by physicochemical modification of the starch, such as one or more of pregelatinized starch, aged starch, starch phosphate, cross-linked starch, enzyme modified starch or ultrahigh pressure synergistic enzyme modified starch, and the starch is 30-50 parts by weight;
and/or the protein is selected from one or more of cumin protein, potato protein, sweet potato protein, rice protein, chickpea protein, peanut protein, soybean protein, lactoferrin, whey protein isolate, egg white protein, whole egg protein, casein and whey protein concentrate, and the protein accounts for 1-10 parts by weight, preferably 1-5 parts by weight;
and/or the polysaccharide is one or more selected from potato pectin, sweet potato pectin, beet pectin, apple pectin, citrus pectin, pomelo peel pectin, pineapple pectin, blueberry pectin, lemon pectin, xanthan gum, carrageenan, gellan gum, konjac gum, guar gum, arabic gum, hydroxypropyl methyl cellulose, methyl cellulose and microcrystalline cellulose, and the polysaccharide accounts for 1-10 parts by weight, preferably 1-5 parts by weight.
Preferably, in the preparation method, in the step (4), the beating force is 100-1000N and the time is 5-60 min, preferably, the beating force is 400-800N and the time is 15-55min, more preferably, the beating force is 600-800N and the time is 20-50 min;
and/or the frequency of the hammering is 60-75 times/min, preferably 65-75 times/min.
Preferably, in the preparation method, in the step (5), the cooking time is 1-5 min, and more preferably 1-3 min.
Preferably, the preparation method comprises the following steps:
1) cleaning, peeling and cutting fruit and vegetable raw materials, and steaming;
2) mashing the cured fruits and vegetables into paste, and adjusting the pH of the fruit and vegetable paste to 6.5-7.5 by using alkali liquor;
3) adding 0.5-1.0 wt% of sodium chloride into the fruit and vegetable paste obtained in the step 2);
4) putting 40-70 parts by weight of the fruit and vegetable mud added with the salt in the step (3) into a beating device, adding 30-50 parts by weight of starch, 1-5 parts by weight of protein and 1-5 parts by weight of polysaccharide, uniformly mixing, and continuously beating for 15-55min under the action of 400-800N to obtain a composite fruit and vegetable mud cluster;
5) putting the fruit and vegetable paste dough obtained in the step 4) into a noodle machine, extruding, boiling in boiling water for 1-3min for forming, taking out, cooling and packaging to obtain the fruit and vegetable paste dough.
Preferably, in the preparation method, in the step (4), the fruit and vegetable puree is beaten until the hardness is reduced to below 1000g and the elasticity is increased to above 70.
The invention also provides a noodle product based on the fruit and vegetable paste, which is prepared by the preparation method.
The invention has the following beneficial effects:
1) the high-tensile-strength noodles based on the fruit and vegetable paste provided by the invention can retain the original nutritional ingredients, flavor and color of fresh fruits and vegetables, and have a fine tissue structure and good taste;
2) the high-tensile-strength noodles based on the fruit and vegetable paste, provided by the invention, are rich in vitamin C, beta-carotene and polyphenol substances, have high antioxidant activity and have a certain effect of promoting the health of organisms;
3) the preparation method provided by the invention is simple to operate and easy for industrial production.
Drawings
FIG. 1 shows a hammering device used in the embodiment of the invention, wherein the hammering device comprises a hammer head 1, a material containing tray 2 and an auxiliary rolling device 3.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the scope of the present invention is not limited thereto.
The experimental procedures used in the following examples are conventional unless otherwise specified.
The experimental raw materials and the related equipments used in the following examples are commercially available unless otherwise specified.
The hammering device used in the following embodiments is shown in fig. 1, and comprises a hammer head 1, a material containing tray 2 and an auxiliary rolling device 3, which are all made of wear-resistant, anti-hammering and anti-sticking food-grade materials in a customized mode.
Example 1
The embodiment provides high-tensile-strength noodles based on fruit and vegetable puree and multi-component composition, which are prepared according to the following steps:
1) cleaning fresh potato raw material for processing, peeling, cutting, and steaming (steaming at 100 deg.C for 25 min);
2) mashing the aged fruit and vegetable paste, and adjusting the pH value of the fruit and vegetable paste to 6.5 by using citric acid;
3) further, adding 0.5% of sodium chloride into the fruit and vegetable paste obtained in the step 2);
4) taking 70 parts by weight of the fruit and vegetable puree added with the salt in the step 3), putting the fruit and vegetable puree into a beating device, adding 30 parts by weight of corn starch, 2 parts by weight of egg albumin and 3 parts by weight of gellan gum, uniformly mixing, and continuously beating for 20min under the action of 800N (the beating frequency is 72 times/min);
5) putting the fruit and vegetable paste dough obtained in the step 4) into an HZ57 type manual noodle press (Hebei Huaqiang company), extruding, boiling in boiling water for 1min for forming, taking out, cooling and packaging to obtain the fruit and vegetable paste dough.
Example 2
The embodiment provides high-tensile-strength noodles based on fruit and vegetable puree and multi-component composition, which are prepared according to the following steps:
1) cleaning fruit and vegetable raw materials for processing, peeling, cutting, and steaming (steaming at 100 deg.C for 25 min);
2) mashing the aged fruit and vegetable paste, and adjusting the pH value of the fruit and vegetable paste to 6.5 by using citric acid;
3) further, adding 0.5% of sodium chloride into the fruit and vegetable paste obtained in the step 2);
4) putting 60 parts by weight of the fruit and vegetable paste added with the salt in the step 3) into a beating device, adding 40 parts by weight of potato starch, 2 parts by weight of soybean protein isolate and 3 parts by weight of hydroxypropyl methyl cellulose, uniformly mixing, and continuously beating for 20min under the action of 800N (the beating frequency is 72 times/min);
5) putting the fruit and vegetable paste dough obtained in the step 4) into a noodle machine, extruding, boiling in boiling water for 1min for forming, fishing out, cooling and packaging to obtain the fruit and vegetable paste dough.
Example 3
The embodiment provides high-tensile-strength noodles based on fruit and vegetable puree and multi-component composition, which are prepared according to the following steps:
1) cleaning fresh potato raw material for processing, peeling, cutting, and steaming (steaming at 100 deg.C for 25 min);
2) mashing the aged fruit and vegetable paste, and adjusting the pH value of the fruit and vegetable paste to 6.5 by using citric acid;
3) further, adding 0.5% of sodium chloride into the fruit and vegetable paste obtained in the step 2);
4) further, 60 parts by weight of the fruit and vegetable paste added with the salt in the step 3) is placed in a beating device, 40 parts by weight of potato starch, 2 parts by weight of whole egg protein and 3 parts by weight of hydroxypropyl methyl cellulose are added, and after uniform mixing, the fruit and vegetable paste is continuously beaten for 20min under the action of 800N (the beating frequency is 72 times/min);
5) putting the fruit and vegetable paste dough obtained in the step 4) into a noodle machine, extruding, boiling in boiling water for 1min for forming, fishing out, cooling and packaging to obtain the fruit and vegetable paste dough.
Example 4
The embodiment provides high-tensile-strength noodles based on fruit and vegetable puree and multi-component composition, which are prepared according to the following steps:
1) cleaning fresh potato raw material for processing, peeling, cutting, and steaming (steaming at 100 deg.C for 25 min);
2) mashing the aged fruit and vegetable paste, and adjusting the pH value of the fruit and vegetable paste to 6.5 by using citric acid;
3) further, adding 1.0% of sodium chloride into the fruit and vegetable paste obtained in the step 2);
4) further, 50 parts by weight of the fruit and vegetable paste added with the salt in the step 3) is placed in a beating device, 50 parts by weight of corn starch, 3 parts by weight of egg albumin and 3 parts by weight of hydroxypropyl methyl cellulose are added, and after uniform mixing, the fruit and vegetable paste is continuously beaten for 20min under the action of 800N (the beating frequency is 72 times/min);
5) putting the fruit and vegetable paste dough obtained in the step 4) into a noodle machine, extruding, boiling in boiling water for 1min for forming, fishing out, cooling and packaging to obtain the fruit and vegetable paste dough.
Example 5
The embodiment provides high-tensile-strength noodles based on fruit and vegetable puree and multi-component composition, which are prepared according to the following steps:
1) cleaning fresh potato raw material for processing, peeling, cutting, and steaming (steaming at 100 deg.C for 25 min);
2) mashing the aged fruit and vegetable paste, and adjusting the pH value of the fruit and vegetable paste to 7.5 by using citric acid;
3) further, adding 1.0% of sodium chloride into the fruit and vegetable paste obtained in the step 2);
4) further, 40 parts by weight of the fruit and vegetable puree added with the salt in the step 3) is placed in a beating device, 60 parts by weight of corn starch, 4 parts by weight of egg albumin and 3 parts by weight of hydroxypropyl methyl cellulose are added, after uniform mixing, the fruit and vegetable puree is continuously beaten for 30min under the action of 800N (the beating frequency is 72 times/min);
5) putting the fruit and vegetable paste dough obtained in the step 4) into a noodle machine, extruding, boiling in boiling water for 1min for forming, fishing out, cooling and packaging to obtain the fruit and vegetable paste dough.
Comparative example 1
Comparative example 1 is a commercially available wheat noodle.
Comparative example 2
Compared with example 2, the difference is only that: in the step 4), the fruit and vegetable paste is not subjected to physical hammering treatment, and the starch, the protein and the polysaccharide are all replaced by potato starch.
Experimental example 1: sensory evaluation of modified fruit and vegetable puree based on physical hammering and multi-component composite high-tensile-strength noodles
Randomly selecting 30 daily volunteers fond of eating noodles, wherein the age is 20-35 years, and the sex of the volunteers is half of that of men and women. Sensory evaluation was performed on the noodle products of examples 1 to 5 and comparative examples 1 to 2 by the 9-point preference method, and the overall acceptability was finally used as the evaluation result; the evaluation criteria are shown in Table 1, and the results are shown in Table 2.
TABLE 1
Figure BDA0002699721280000081
TABLE 2 sensory evaluation results
Figure BDA0002699721280000082
Figure BDA0002699721280000091
As can be seen from the table 2, compared with the traditional noodles, the high-tensile-strength noodles based on the fruit and vegetable puree and the multi-component composite provided by the invention have the advantages of uniform color, fine tissue structure, no coarse and large holes in the cross section, good elasticity, low viscosity, rich fruit and vegetable flavor, no peculiar smell, fine taste and no tooth sticking. In addition, the high tensile strength noodle products based on fruit and vegetable puree and multi-component composition provided in examples 3 and 4 have better sensory evaluation effect than the noodle products provided in examples 1 and 2 and comparative example 2, and are equivalent to the commercial wheat noodles provided in comparative example 1.
Experimental example 2: quality and structure characteristic analysis of high-tensile-strength noodles based on physical hammering modified fruit and vegetable puree and multi-component composition
The texture characteristics of the high tensile strength noodles based on fruit and vegetable puree and multi-component composite in each example and comparative example were analyzed.
1. Experimental methods
The texture of the noodles was measured using a texture analyzer. The texture characteristics of the noodles comprise shear stress, shear deformation, tensile strength and tensile deformation, and are measured by a TA-XT21 texture analyzer. The specific method comprises the following steps: 100g of the noodle is put into 1000mL of distilled water to be cooked for 15min, and then cooled to room temperature by distilled water. Before measurement, water on the surface of the noodles is wiped off by absorbent paper, each noodle is cut into 15cm, 3 different positions are randomly selected, the diameter of the noodle is measured by a vernier caliper, and the average value is used for calculating the texture characteristics. When the tensile strength and the tensile strain were measured, the distance between the two probes (clamp probe ASPR) was set to 10cm, and each noodle was measured 10 times. The speeds before, during and after the test were 2.0, 1.0 and 2.0mm/s, respectively. When the shear stress and the shear deformation are measured, a blade type probe A/LKB-F is adopted, and the test deformation is 90%; the test speed is 1.7mm/s, and the speed before and after the test is 2.0 mm/s. The calculation formula is as follows:
tensile Strength (g/mm)2) Maximum tensile force (g)/cross-sectional area of noodle (mm)2)
Tensile set (%). elongation distance (mm)/noodle original length (mm). times.100%
Shear stress (g/mm)2) Maximum shear force (g)/cross-sectional area (mm) of noodle2)
Shear deformation (%) -. distance (mm) by which noodle strings were compressed at break/noodle diameter (mm). times.100%
2. Results of the experiment
TABLE 3 texture Properties of the noodle products
Figure BDA0002699721280000101
As can be seen from table 3, the high tensile strength noodle product provided by the present invention has higher tensile strength and shear stress than the noodle of comparative example 2, indicating that the elasticity and chewiness of the noodle are significantly improved.
Experimental example 3: nutrient component analysis of high-tensile-strength noodles based on physical hammering modified fruit and vegetable puree and multi-component composition
The protein, fat, dietary fiber, vitamins, total phenols, etc. of one of the high tensile strength noodle products based on fruit and vegetable puree and multi-component composite in each of the examples and comparative examples were analyzed:
1. protein content determination: 0.50g of the noodle product (examples 1 to 5, comparative examples 1 to 2) was weighed into a nitration tube, 10mL of concentrated sulfuric acid (98%) was added thereto, the digestion temperature was 420 ℃ and the time was 1.5 hours, and the protein content in the noodle product was measured by a Kjeldahl apparatus (KIELTEC ANALYSISER Kjeldahl apparatus, Foss Co., Sweden).
2. Fat determination: 1.0g of the noodle product (examples 1-5, comparative examples 1-2) was weighed into a clean paper sleeve, a small amount of absorbent cotton was added, 80mL of petroleum ether was added to the extraction beaker, and the fat in the sample was extracted using a Soxtec Avanti 2050 automated fat tester, Foster Cato. And after the extraction is finished, taking out the extraction cup, putting the extraction cup in a drying oven at 100 ℃ for 30min, cooling the extraction cup in the drying oven, weighing the extraction cup again, and calculating the fat content.
Fat content (%) ═ W2×100％/W1(ii) a Wherein, W1Sample weight before leaching, g; w2Weight of fat after extraction and drying, g.
3. And (3) determining the content of dietary fiber: reference is made to the AOAC 991.43 method. Noodle products (examples 1 to 5, comparative examples 1 to 2) 1.000. + -. 0.005g (to an accuracy of 0.1mg) were weighed into a 100mL beaker, 40mL of MES-TRIS (2- (N-morpholino) sulfoethane-TRIS (hydroxymethyl) aminomethane) buffer was added, pH8.2, and stirred until dispersed uniformly; adding 50 mu L of heat-resistant alpha-amylase solution, stirring at low speed by a magnetic stirrer, incubating in boiling water bath for 30min, cooling to 60 ℃, and washing residues on the inner wall of the beaker by 10mL of distilled water; adding 5mL of 0.561M HCl, stirring continuously, and then adjusting the pH value to 4.0-4.7 by using 1M NaOH or HCl at 60 ℃; adding 100 μ L amyloglucosidase solution, mixing, and incubating at 60 deg.C for 30 min; adding 100uL protease solution, mixing, and incubating at 60 deg.C for 30 min;adding 225mL of 95% ethanol (volume ratio of 95% ethanol to the mixed solution to be detected is 4:1) preheated to 60 ℃ into the beaker, and precipitating for 1h at room temperature; transferring the enzymatic hydrolysate after ethanol precipitation into a crucible, cleaning residues in the beaker with 78% ethanol, transferring the residues into the crucible for suction filtration, cleaning the crucible with 78% ethanol, 95% ethanol and acetone for 2 times respectively, placing the crucible in an oven at 105 ℃ overnight to constant weight, and recording the weight (W) of the crucible and the residues2). The contents of protein and ash in the residue were measured and the weights thereof were recorded as P, A, respectively.
Dietary fiber content (%) < 100 × (W)2-W1) V (W-P-A); wherein W is the sample weight, g; w1Weight of crucible and diatomaceous earth, g; w2Weight of crucible, diatomaceous earth and residue, g; p is the content of protein in the residue, g/100 g; a is the ash content in the residue, g/100 g. Note that: the absolute difference between two independent measurements obtained under repetitive conditions must not exceed 5% of the arithmetic mean.
4. And (3) determination of vitamin content:
the vitamin E content is determined according to GB/T5009.82-2003;
the content of vitamin B1 is determined by reference to GB/T5009.84-2003;
the content of the vitamin B2 is determined by reference to GB/T7629-87;
the method for measuring the content of the vitamin C comprises the following steps: a small amount of 2% oxalic acid solution was added to 4g of a noodle product (examples 1 to 5, comparative examples 1 to 2), ground in a mortar, transferred to a 50mL volumetric flask, and the volume was adjusted to the scale line with 2% oxalic acid, shaken well and allowed to stand for use. Accurately measure 1mL of standard anti-chemical acid solution and add 9mL of 2% oxalic acid solution into a 100mL Erlenmeyer flask, then titrate with 2,6-D until the solution is peach-red, calculate the concentration of 2,6-D, expressed as mg of ascorbic acid per mL2,6-D solution. Two sample extracts (supernatant or filtrate) were accurately aspirated, 10.0mL each was placed in a conical flask, titrated with 2,6-D until the solution appeared pink, and the volume of 2,6-D used was recorded. Accurately extract 10mL of 2% oxalic acid. Titration with 2,6-D gave a pink solution and the volume used was recorded. The calculation formula is as follows: vCThe content is (mg/100g sample) ═(VA-VB) XS/Wx100; wherein, VAVolume of 2,6-D used for titration of sample extract, VBTo titrate the volume of 2,6-D used for the blank, S is 1mL of 2,6-D, which corresponds to mg of ascorbic acid, and W is the weight of the sample to be tested.
5. And (3) total phenol determination: (1) drawing a standard curve: weighing 5mg (accurate weighing) of a chlorogenic acid standard substance to prepare a 0.1mg/mL solution (deionized water is adopted in the whole experiment), respectively transferring 0, 2, 4, 6, 8 and 10mL of the solution to a 10mL volumetric flask, preparing 0, 0.02, 0.04, 0.06, 0.08 and 0.1mg/mL of the chlorogenic acid standard solution, determining the light absorption values of the chlorogenic acid solutions with different concentrations according to a total phenol content determination method, and drawing a standard curve by taking the mass concentration of the chlorogenic acid as an abscissa and the light absorption value as an ordinate;
(2) and (3) total phenol content determination: weighing 0.1g noodle product, adding 2mL 70% ethanol solution, ultrasonic extracting at 50 deg.C for 30min, centrifuging at 7000r/min for 10min, collecting supernatant, repeating extracting for 3 times, and mixing supernatants. Taking 0.5mL of supernatant diluted by 10 times, adding 1mL of Folin-Ciocalteu reagent diluted by 10 times, reacting for 30min at 30 ℃, adding 2mL of 10% (w/v) sodium carbonate solution, reacting for 30min at 30 ℃, measuring the light absorption value at 736nm, and calculating the total phenol content by a standard equation.
Table 4 nutritional ingredient analysis of noodle products
Figure BDA0002699721280000131
As can be seen from Table 4, the high tensile strength noodle product based on fruit and vegetable puree and multi-component composite obtained by the invention is rich in protein, dietary fiber and VC、VE、VB1、VB2And polyphenols, while the fat content is lower. Wherein, the protein can provide energy required by human body and increase the supply of essential amino acid; dietary fiber can prevent cardiovascular diseases, cancer, diabetes, obesity and other diseases; polyphenols, VCAnd VEThe content increase can be improved based on fruit and vegetable pasteThe noodle product with high tensile strength compounded by the components has the oxidation resistance, and is beneficial to resisting aging, improving memory and the like. The noodle product obtained in comparative example 2 had a lower nutritional value.
In conclusion, the high-tensile-strength noodle product based on fruit and vegetable paste and multi-component composition provided by the invention is a novel product with good elasticity, small viscosity, high nutritional value and good taste.
Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims (10)

1. A preparation method of a noodle product based on fruit and vegetable puree is characterized by comprising the following steps:
(1) cooking the fruit and vegetable raw materials to obtain cured fruits and vegetables;
(2) mashing the cured fruits and vegetables into paste, and adjusting the pH value to 5-9 by using an acidic reagent or an alkaline reagent;
(3) adding 0.1-1.5 wt% of salt into the fruit and vegetable paste with the pH adjusted in the step (2);
(4) putting 10-70 parts by weight of the fruit and vegetable paste added with the salt in the step (3) into a beating device, adding 20-60 parts by weight of starch, 0.5-10 parts by weight of protein and 0.5-10 parts by weight of polysaccharide, uniformly mixing, and beating to obtain a composite fruit and vegetable paste mass;
(5) and (4) placing the composite fruit and vegetable paste dough obtained in the step (4) into a noodle machine, extruding, boiling and forming, and cooling to obtain the fruit and vegetable paste dough.
2. The method for preparing a fruit and vegetable puree based noodle product according to claim 1, wherein the fruit and vegetable raw material is a root type fruit and vegetable raw material or a melon and fruit type fruit and vegetable raw material; preferably, the root type fruit and vegetable raw material is sweet potato, cassava, taro or Chinese yam, and the melon type fruit and vegetable raw material is pumpkin; more preferably, the fruit and vegetable raw material is sweet potato or potato.
3. The method of preparing a fruit and vegetable puree based noodle product according to claim 1, wherein the fruit and vegetable raw material is washed, peeled and sliced prior to the cooking in step (1).
4. The method for preparing a fruit and vegetable puree based noodle product as claimed in claim 1, wherein in the step (2), the acidic reagent is lactic acid, citric acid or ascorbic acid, the alkaline reagent is sodium carbonate or sodium bicarbonate, preferably, the acidic reagent is lactic acid or citric acid, and the alkaline reagent is sodium bicarbonate.
5. The method for preparing a fruit and vegetable puree based noodle product according to claim 1, wherein in the step (2), the pH is adjusted to 6.5-7.5.
6. The preparation method of the fruit and vegetable puree-based noodle product according to claim 1, wherein in the step (3), the salt is a chloride salt, preferably calcium chloride, magnesium chloride or sodium chloride, more preferably the salt is calcium chloride, and 0.5-1.0% of the calcium chloride is added based on the mass of the fruit and vegetable puree.
7. The preparation method of the fruit and vegetable paste-based noodle product according to claim 1, wherein in the step (4), the starch is one or more selected from mung bean starch, pea starch, sweet potato starch, corn starch, wheat starch and modified starch, and the starch is 30-50 parts by weight;
and/or the protein is selected from one or more of cumin protein, potato protein, sweet potato protein, rice protein, chickpea protein, peanut protein, soybean protein, lactoferrin, whey protein isolate, egg white protein, whole egg protein, casein and whey protein concentrate, and the protein accounts for 1-10 parts by weight, preferably 1-5 parts by weight;
and/or the polysaccharide is one or more selected from potato pectin, sweet potato pectin, beet pectin, apple pectin, citrus pectin, pomelo peel pectin, pineapple pectin, blueberry pectin, lemon pectin, xanthan gum, carrageenan, gellan gum, konjac gum, guar gum, arabic gum, hydroxypropyl methyl cellulose, methyl cellulose and microcrystalline cellulose, and the polysaccharide accounts for 1-10 parts by weight, preferably 1-5 parts by weight.
8. The preparation method of the fruit and vegetable puree based noodle product as claimed in claim 1, wherein in the step (4), the beating force is 100-1000N for 5-60 min, preferably 400-800N for 15-55min, more preferably 600-800N for 20-50 min;
and/or the frequency of the hammering is 60-75 times/min, preferably 65-75 times/min.
9. The preparation method of the total nutrient fruit and vegetable puree as claimed in claim 1, wherein the method comprises the following steps:
1) cleaning, peeling and cutting fruit and vegetable raw materials, and steaming;
2) mashing the cured fruits and vegetables into paste, and adjusting the pH of the fruit and vegetable paste to 6.5-7.5 by using alkali liquor;
3) adding 0.5-1.0 wt% of sodium chloride into the fruit and vegetable paste obtained in the step 2);
4) putting 40-70 parts by weight of the fruit and vegetable mud added with the salt in the step (3) into a beating device, adding 30-50 parts by weight of starch, 1-5 parts by weight of protein and 1-5 parts by weight of polysaccharide, uniformly mixing, and continuously beating for 15-55min under the action of 400-800N to obtain a composite fruit and vegetable mud cluster;
5) putting the fruit and vegetable paste dough obtained in the step 4) into a noodle machine, extruding, boiling in boiling water for 1-3min for forming, taking out, cooling and packaging to obtain the fruit and vegetable paste dough.
10. A noodle product based on fruit and vegetable puree, characterized in being prepared by the preparation method according to any one of claims 1-9.
CN202011017969.1A 2020-09-24 2020-09-24 Noodle product based on fruit and vegetable paste and preparation method thereof Pending CN112189788A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202011017969.1A CN112189788A (en) 2020-09-24 2020-09-24 Noodle product based on fruit and vegetable paste and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202011017969.1A CN112189788A (en) 2020-09-24 2020-09-24 Noodle product based on fruit and vegetable paste and preparation method thereof

Publications (1)

Publication Number Publication Date
CN112189788A true CN112189788A (en) 2021-01-08

Family

ID=74006583

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202011017969.1A Pending CN112189788A (en) 2020-09-24 2020-09-24 Noodle product based on fruit and vegetable paste and preparation method thereof

Country Status (1)

Country Link
CN (1) CN112189788A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112858002A (en) * 2021-01-22 2021-05-28 江苏大学 Vermicelli curing effect evaluation method based on vertical rolling direction anti-extension displacement
CN118020976A (en) * 2024-04-11 2024-05-14 福州聚春园食品股份有限公司 Rice cake beating equipment and method with uniform beating

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1276173A (en) * 1999-12-10 2000-12-13 黄雄忠 Sweet potato flour products and producing method thereof
US20020160092A1 (en) * 1999-04-26 2002-10-31 The Procter & Gamble Company Potato mash
CN104642967A (en) * 2013-11-21 2015-05-27 谈丽娜 Processing method of stuffed cake from sweet potato or potato
CN105962202A (en) * 2016-05-05 2016-09-28 中国农业科学院农产品加工研究所 Mashed potatoes and processing method thereof
CN106071801A (en) * 2016-07-14 2016-11-09 青海宏恩科技有限公司 A kind of Rhizoma Solani tuber osi full mud fine dried noodles processing technology
CN106261617A (en) * 2016-08-15 2017-01-04 云南云淀淀粉有限公司 The method making noodles with Rhizoma Solani tuber osi
CN108420024A (en) * 2018-03-06 2018-08-21 绍兴慧创科技有限公司 One kind beating mud equipment for potato
CN109805066A (en) * 2019-04-17 2019-05-28 烟台工程职业技术学院(烟台市技师学院) A kind of meat-oatmeal wrapper processing muddy flesh producing device
CN110279067A (en) * 2019-06-19 2019-09-27 民乐县丰源薯业有限责任公司 A kind of potato pumpkin nutritious noodle and production method

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20020160092A1 (en) * 1999-04-26 2002-10-31 The Procter & Gamble Company Potato mash
CN1276173A (en) * 1999-12-10 2000-12-13 黄雄忠 Sweet potato flour products and producing method thereof
CN104642967A (en) * 2013-11-21 2015-05-27 谈丽娜 Processing method of stuffed cake from sweet potato or potato
CN105962202A (en) * 2016-05-05 2016-09-28 中国农业科学院农产品加工研究所 Mashed potatoes and processing method thereof
CN106071801A (en) * 2016-07-14 2016-11-09 青海宏恩科技有限公司 A kind of Rhizoma Solani tuber osi full mud fine dried noodles processing technology
CN106261617A (en) * 2016-08-15 2017-01-04 云南云淀淀粉有限公司 The method making noodles with Rhizoma Solani tuber osi
CN108420024A (en) * 2018-03-06 2018-08-21 绍兴慧创科技有限公司 One kind beating mud equipment for potato
CN109805066A (en) * 2019-04-17 2019-05-28 烟台工程职业技术学院(烟台市技师学院) A kind of meat-oatmeal wrapper processing muddy flesh producing device
CN110279067A (en) * 2019-06-19 2019-09-27 民乐县丰源薯业有限责任公司 A kind of potato pumpkin nutritious noodle and production method

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
梅新 等: "甘薯果胶单糖构成及黏度分析", 《食品与发酵工业》 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112858002A (en) * 2021-01-22 2021-05-28 江苏大学 Vermicelli curing effect evaluation method based on vertical rolling direction anti-extension displacement
CN118020976A (en) * 2024-04-11 2024-05-14 福州聚春园食品股份有限公司 Rice cake beating equipment and method with uniform beating

Similar Documents

Publication Publication Date Title
El-Sohaimy et al. Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate
CN101129176B (en) Method for manufacturing fresh-keeping wet noodle of various grains
CN103141762B (en) Method for manufacturing Chinese yam noodles
CN105410624A (en) Half-dry rice noodle and preparation method thereof
Staichok et al. Pumpkin peel flour (Cucurbita máxima L.)–Characterization and technological applicability
CN112189788A (en) Noodle product based on fruit and vegetable paste and preparation method thereof
Kudake et al. Enrichment of wheat flour noodles with oat flour: effect on physical, nutritional, antioxidant and sensory properties
JP2021058203A (en) Method for preparing pea extract
Younis et al. Investigating the effect of mosambi (Citrus limetta) peel powder on physicochemical and sensory properties of cookies
KR20010036446A (en) Dietary fiber from marine products, refining process thereof and the manufacture of functional food containing the dietary fiber
Malomo et al. Effect of blanching and unblanching on rheological properties of sweet-potato bread
Amin et al. Proximate composition and pasting properties of durian (Durio zibethinus) seed flour
CN108323686A (en) A kind of preparation method of corn noodles
Ng et al. Effect of overripe banana pulp incorporation on nutritional composition, physical properties, and sensory acceptability of chocolate cookies.
Azimi et al. Evaluation on the effects of hydrocolloids on sensory, texture and color properties of mulberry pastille
Jirukkakul Improvement of physical properties and phenolic compounds of egg noodles by banana pulp and peel flour fortification
CN108185351A (en) The preparation process of potato full-powder
KR101687653B1 (en) Method for manufacturing of noodle comprising meat and noodle prepared therefrom
CN107041531B (en) Gluten-protein-free whole-potato yoghourt cake containing mashed potatoes and preparation method thereof
EP0283589A1 (en) Dietary fiber and method of making
AU2008249175A1 (en) Dietary Fibre from Plant Material
CN112189812A (en) Full-nutrient fruit and vegetable puree and preparation method thereof
CN109169783B (en) Dietary fiber minced fish vegetable biscuit and preparation method thereof
Huchchannanavar et al. Nutritional and Physicochemical Characteristics of Foxtail Millet Genotypes
CN105532799A (en) Deep-fried cake with low oil content 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: 20210108