CN112189789A - Mulberry leaf noodles and making method thereof - Google Patents
Mulberry leaf noodles and making method thereof Download PDFInfo
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Classifications
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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
-
- 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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- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses mulberry leaf noodles and a preparation method thereof, and the mulberry leaf noodles comprise the following steps: s1, picking fresh mulberry leaves and mixing the fresh mulberry leaves with fresh pine needles, and then performing steam de-enzyming on the mixture to obtain mixture powder; s2, picking fresh mulberry leaves, crushing, adding a white sugar aqueous solution, and naturally fermenting to obtain a mulberry leaf fermentation liquid; s3, adding water into the fresh chrysanthemum, and then carrying out microwave extraction to obtain chrysanthemum leaching liquor; s4, adding the chrysanthemum leaching liquor into the mixture powder, uniformly mixing, sealing and standing, then adding the mulberry leaf fermentation liquor, drying and pulverizing to obtain mulberry leaf powder; s5, respectively sieving the mulberry leaf powder and the flour, then adding salt, sodium bicarbonate and water, and uniformly mixing to obtain dough; s6, sealing and standing the dough, pressing the dough into a noodle belt, and cutting the noodle belt into noodles. The mulberry leaf noodles prepared by the invention can not only improve the content of dietary fiber, vitamins and other nutrient substances of the noodles, improve the edible taste and appearance of the noodles, but also improve the appetite of consumers.
Description
Technical Field
The invention belongs to the technical field of noodle making, and particularly relates to mulberry leaf noodles and a making method thereof.
Background
Mulberry leaves, which are deciduous trees of Morus genus of Moraceae family, are an important commercial crop and have various utility values for medicinal, edible, ornamental and material purposes. The mulberry leaf contains active substances such as polysaccharide, phenols, flavone, alkaloid and the like, and has various physiological and pharmacological effects of clearing free radicals, reducing blood sugar, resisting bacteria, diminishing inflammation, delaying senescence, resisting cancers and the like. After the mulberry leaves are listed as the homologous plant food materials from the ministry of health of China, the development of the medicinal and edible products related to the mulberry leaves is gradually attracted and favored by people.
The mulberry related food mainly comprises mulberry leaf beverage, mulberry leaf vegetables, mulberry leaf health wine, mulberry leaf beer, mulberry leaf dried noodles and the like. Along with the increasing requirements of residents on dietary structure, certain auxiliary materials are added to improve the quality of the noodles, so that the noodle making machine becomes the main direction of the noodle market.
The existing mulberry leaf noodles are mostly prepared by directly mixing mulberry leaf powder and flour, and have the advantages of rough taste, single smell and low quality.
Disclosure of Invention
The invention aims to: aiming at the problems of rough taste, single smell and low quality of the mulberry leaf noodles in the prior art, the mulberry leaf noodles and the preparation method thereof are provided.
The technical scheme adopted by the invention is as follows:
a preparation method of mulberry leaf noodles comprises the following steps:
s1, picking fresh mulberry leaves from top buds to third to sixth leaf positions below mulberry trees, mixing the fresh mulberry leaves with fresh pine needles, then carrying out steam de-enzyming on the mixture, naturally cooling, drying and crushing to obtain mixture powder;
s2, picking fresh mulberry leaves from the terminal buds to the seventh to ninth leaf positions below the mulberry trees, crushing the fresh mulberry leaves, adding a white sugar aqueous solution, naturally fermenting for 20-30 days, and filtering to obtain a mulberry leaf fermentation liquid;
s3, adding 100-150 times of water by mass of the chrysanthemum into the fresh chrysanthemum, and then performing microwave extraction at 60-80 ℃ to obtain chrysanthemum leaching liquor;
s4, adding the chrysanthemum leaching liquor obtained in the step S3 into the mixture powder obtained in the step S1, uniformly mixing, sealing and standing for 10-20 hours, adding the mulberry leaf fermentation liquor obtained in the step S2, drying, and grinding to obtain mulberry leaf powder;
s5, respectively sieving the mulberry leaf powder obtained in the step S4 and flour through a sieve of 150-200 meshes, then adding salt, sodium bicarbonate and water, and uniformly mixing to obtain dough;
s6, sealing and standing the dough obtained in the step S5 for 20-25min, pressing the dough into a noodle belt by using a noodle press, cutting the noodle belt into noodles by using a noodle cutting machine, hanging the noodles and naturally drying the noodles to obtain the noodles.
Further, the mass ratio of the mulberry leaves to the pine needles in S1 is 8-10: 1-2; preferably 9: 1.
Further, the steam temperature of the S1 steam de-enzyming is 110-120 ℃, and preferably 120 ℃; the steam is introduced for 60 to 120s, preferably for 90 s.
Further, the concentration of the white sugar aqueous solution in S2 is 30-40 wt%, preferably 35 wt%; the mass ratio of the mulberry leaves to the white sugar water solution is 10:2-4, preferably 10: 3.
Further, the microwave output power in S3 is 400-500W, preferably 400W; the extraction time is 5-10min, preferably 6 min.
Further, the mass ratio of the chrysanthemum leaching liquor, the mixture powder and the mulberry leaf fermentation liquor in the S4 is 8-10:3-7: 1-3.
Further, the mass ratio of the chrysanthemum leaching liquor, the mixture powder and the mulberry leaf fermentation liquor in the S4 is 10:5: 2.
Further, the mass ratio of the mulberry leaf powder, the flour, the salt, the baking soda and the water in the S5 is 5-10:80-120:0.1-0.2:0.2-0.5: 20-30.
Further, the mass ratio of the mulberry leaf powder, the flour, the salt, the baking soda and the water in the S5 is 6:100:0.1:0.3: 25.
The mulberry leaf noodles prepared by the preparation method.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
according to the method, firstly, fresh mulberry leaves from the terminal bud to the third to sixth leaf positions below the mulberry tree are selected to be mixed with the pine needles for enzyme deactivation, the oxidase activity in the fresh leaves is destroyed and passivated at high temperature, the enzymatic oxidation in the fresh leaves is inhibited, and in the steam treatment process, the green and astringent taste of fresh plants is removed, and meanwhile, vitamins and the like in the fresh leaves are kept. In addition, the mulberry leaves and the pine needles are matched for eating, so that the health-care function is further enhanced, and the effects of delaying senility, enhancing resistance and eliminating fatigue are achieved to a certain extent.
According to the invention, the mulberry leaves at the seventh to ninth leaf positions are further fermented, and the mulberry leaves at the position are more mature, more fibers are obtained, the mulberry leaves are directly crushed into powder, the taste is rough, and the taste is not good, so that the fermentation treatment is carried out, the single taste and the nutrient components of the commonly adopted single-added mulberry leaf powder are improved while the green taste of the mulberry leaves is removed, the flavor of the mulberry leaves is increased, the nutrient components of the mulberry leaves are increased, and the fermented mulberry leaves have rich nutrient components such as ferment, vitamin, mineral substances, amino acid, various organic acids and polysaccharide. In addition, the mulberry leaf is utilized, and meanwhile, fibers influencing the mouthfeel are filtered.
According to the invention, the chrysanthemum water extract is added into the dried powder of the mulberry leaves and the pine needles and is sealed and kept stand, so that the fragrance of chrysanthemum is blended into the conveyed powder, the smell of the mulberry leaf powder is enhanced, the mulberry leaf powder has the fragrance of plant leaves and the fragrance of chrysanthemum, and the finally obtained product has fragrant smell and appetites. In addition, the chrysanthemum, the mulberry leaves and the pine needles are used as medicinal components, have the effect of enhancing the effect, have the health-care effects of clearing liver and improving vision, clearing lung and moistening dryness, improving immunity and the like, and are suitable for most people to eat.
According to the invention, the mulberry leaf and pine needle powder absorbing fragrance of the chrysanthemum leaching liquor and the mulberry leaf fermentation liquor are mixed, dried and powdered to prepare the mulberry leaf powder, and then the mulberry leaf powder and flour are mixed and kneaded into dough to prepare the noodles, so that the obtained mulberry leaf noodles can improve the content of dietary fibers, vitamins and other nutrient substances of the noodles, improve the smell, appearance and eating taste of the noodles, improve appetite of consumers, improve health care effect, and are suitable for most people to eat.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the detailed description and specific examples, while indicating the preferred embodiment of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.
Thus, the following detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without making any creative effort, shall fall within the protection scope of the present invention.
It is noted that relational terms such as "first" and "second," and the like, may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The preferred embodiment of the invention provides a method for preparing mulberry leaf noodles, which comprises the following steps:
s1, picking fresh mulberry leaves from terminal buds to third to sixth leaf positions below the mulberry trees, mixing the fresh pine needles with the fresh pine needles according to the mass ratio of the mulberry leaves to the pine needles of 9:1, then carrying out steam de-enzyming on the mixture, introducing steam at the temperature of 120 ℃, naturally cooling after 90 seconds of steam introduction, drying and crushing to obtain mixture powder;
s2, picking fresh mulberry leaves from terminal buds to seventh to ninth leaf positions below the mulberry trees, crushing the fresh mulberry leaves, adding a white sugar water solution with the concentration of 35 wt%, wherein the mass ratio of the mulberry leaves to the white sugar water solution is 10:3, naturally fermenting for 25d, and filtering to obtain a mulberry leaf fermentation liquid;
s3, adding water 130 times of the mass of the chrysanthemum into the fresh chrysanthemum, and then performing microwave extraction at 70 ℃, wherein the microwave output power is 400W, and the extraction time is 6min, so as to obtain chrysanthemum leaching liquor;
s4, adding the chrysanthemum leaching liquor obtained in the step S3 into the mixture powder obtained in the step S1, uniformly mixing, sealing and standing for 12 hours, adding the mulberry leaf fermentation liquor obtained in the step S2, drying and pulverizing to obtain mulberry leaf powder; wherein the mass ratio of the chrysanthemum leaching liquor to the mixture powder to the mulberry leaf fermentation liquor is 10:5: 2;
s5, respectively sieving the mulberry leaf powder obtained in the step S4 and flour with a 200-mesh sieve, then adding salt, baking soda and water, and uniformly mixing to obtain dough; wherein the mass ratio of the mulberry leaf powder to the flour to the salt to the baking soda to the water is 6:100:0.1:0.3: 25;
and S6, sealing and standing the dough obtained in the step S5 for 20min, pressing the dough into a noodle belt by using a noodle press, cutting the noodle belt into noodles by using a noodle cutting machine, hanging the noodles and naturally drying the noodles to obtain the noodles.
Example 2
The preferred embodiment of the invention provides a method for preparing mulberry leaf noodles, which comprises the following steps:
s1, picking fresh mulberry leaves from terminal buds to third to sixth leaf positions below the mulberry trees, mixing the fresh pine needles with the fresh pine needles according to the mass ratio of the mulberry leaves to the pine needles being 8:2, then carrying out steam de-enzyming on the mixture, introducing steam at the temperature of 110 ℃, naturally cooling after 100 seconds of steam introduction, drying and crushing to obtain mixture powder;
s2, picking fresh mulberry leaves from terminal buds to seventh to ninth leaf positions below the mulberry trees, adding 33 wt% of white sugar aqueous solution after crushing, naturally fermenting for 28d, and filtering to obtain mulberry leaf fermentation liquor, wherein the mass ratio of the mulberry leaves to the white sugar aqueous solution is 10: 2;
s3, adding water 120 times of the mass of the chrysanthemum into the fresh chrysanthemum, and then performing microwave extraction at 65 ℃, wherein the microwave output power is 500W, and the extraction time is 5min, so as to obtain chrysanthemum leaching liquor;
s4, adding the chrysanthemum leaching liquor obtained in the step S3 into the mixture powder obtained in the step S1, uniformly mixing, sealing and standing for 15 hours, adding the mulberry leaf fermentation liquor obtained in the step S2, drying and pulverizing to obtain mulberry leaf powder; wherein the mass ratio of the chrysanthemum leaching liquor to the mixture powder to the mulberry leaf fermentation liquor is 9:6: 2;
s5, respectively sieving the mulberry leaf powder obtained in the step S4 and flour through a 150-mesh sieve, then adding salt, baking soda and water, and uniformly mixing to obtain dough; wherein the mass ratio of the mulberry leaf powder to the flour to the salt to the baking soda to the water is 8:105:0.1:0.3: 28;
and S6, sealing and standing the dough obtained in the step S5 for 22min, pressing the dough into a noodle belt by using a noodle press, cutting the noodle belt into noodles by using a noodle cutting machine, hanging the noodles and naturally drying the noodles to obtain the noodles.
Example 3
The preferred embodiment of the invention provides a method for preparing mulberry leaf noodles, which comprises the following steps:
s1, picking fresh mulberry leaves from terminal buds to third to sixth leaf positions below the mulberry trees, mixing the fresh pine needles with the fresh pine needles according to the mass ratio of the mulberry leaves to the pine needles being 10:1, then carrying out steam de-enzyming on the mixture, introducing steam at the temperature of 115 ℃ for 80s, naturally cooling, drying and crushing to obtain mixture powder;
s2, picking fresh mulberry leaves from terminal buds to seventh to ninth leaf positions below the mulberry trees, adding a white sugar water solution with the concentration of 36 wt% after crushing, naturally fermenting for 23d with the mass ratio of the mulberry leaves to the white sugar water solution of 10:3, and filtering to obtain a mulberry leaf fermentation liquid;
s3, adding water with the mass being 125 times that of the chrysanthemum into the fresh chrysanthemum, and then carrying out microwave extraction at 75 ℃, wherein the microwave output power is 600W, and the extraction time is 5min, so as to obtain chrysanthemum leaching liquor;
s4, adding the chrysanthemum leaching liquor obtained in the step S3 into the mixture powder obtained in the step S1, uniformly mixing, sealing and standing for 18 hours, adding the mulberry leaf fermentation liquor obtained in the step S2, drying and pulverizing to obtain mulberry leaf powder; wherein the mass ratio of the chrysanthemum leaching liquor to the mixture powder to the mulberry leaf fermentation liquor is 9:4: 1;
s5, respectively sieving the mulberry leaf powder obtained in the step S4 and flour with a 200-mesh sieve, then adding salt, baking soda and water, and uniformly mixing to obtain dough; wherein the mass ratio of the mulberry leaf powder to the flour to the salt to the baking soda to the water is 7:100:0.1:0.3: 27;
and S6, sealing and standing the dough obtained in the step S5 for 24min, pressing the dough into a noodle belt by using a noodle press, cutting the noodle belt into noodles by using a noodle cutting machine, hanging the noodles and naturally drying the noodles to obtain the noodles.
Comparative example 1
A method for preparing mulberry leaf noodles comprises the following specific steps:
s1, picking fresh mulberry leaves from terminal buds to third to sixth leaf positions below the mulberry trees, mixing the fresh pine needles with the fresh pine needles according to the mass ratio of the mulberry leaves to the pine needles of 9:1, then carrying out steam de-enzyming on the mixture, introducing steam at the temperature of 120 ℃, naturally cooling after 90 seconds of steam introduction, drying and crushing to obtain mixture powder;
s2, adding water 130 times of the mass of the chrysanthemum into the fresh chrysanthemum, and then performing microwave extraction at 70 ℃, wherein the microwave output power is 400W, and the extraction time is 6min, so as to obtain chrysanthemum leaching liquor;
s3, adding the chrysanthemum leaching liquor obtained in the step S2 into the mixture powder obtained in the step S1, uniformly mixing, sealing and standing for 12 hours, then drying, and pulverizing to obtain mulberry leaf powder; wherein the mass ratio of the chrysanthemum leaching liquor to the mixture powder is 10: 5;
s4, respectively sieving the mulberry leaf powder obtained in the step S3 and flour through a 200-mesh sieve, then adding salt, sodium bicarbonate and water, and uniformly mixing to obtain dough; wherein the mass ratio of the mulberry leaf powder to the flour to the salt to the baking soda to the water is 6:100:0.1:0.3: 25;
and S5, sealing and standing the dough obtained in the step S4 for 20min, pressing the dough into a noodle belt by using a noodle press, cutting the noodle belt into noodles by using a noodle cutting machine, hanging the noodles and naturally drying the noodles to obtain the noodles.
Comparative example 2
A method for preparing mulberry leaf noodles comprises the following specific steps:
s1, picking fresh mulberry leaves from terminal buds to third to sixth leaf positions below the mulberry trees, mixing the fresh pine needles with the fresh pine needles according to the mass ratio of the mulberry leaves to the pine needles of 9:1, then carrying out steam de-enzyming on the mixture, introducing steam at the temperature of 120 ℃, naturally cooling after 90 seconds of steam introduction, drying and crushing to obtain mixture powder;
s2, picking fresh mulberry leaves from terminal buds to seventh to ninth leaf positions below the mulberry trees, crushing the fresh mulberry leaves, adding a white sugar water solution with the concentration of 35 wt%, wherein the mass ratio of the mulberry leaves to the white sugar water solution is 10:3, naturally fermenting for 25d, and filtering to obtain a mulberry leaf fermentation liquid;
s3, adding the mixture powder obtained in the step S1 into the mulberry leaf fermentation liquid obtained in the step S2, drying and pulverizing to obtain mulberry leaf powder; wherein the mass ratio of the mixture powder to the mulberry leaf fermentation liquor is 5: 2;
s4, respectively sieving the mulberry leaf powder obtained in the step S3 and flour through a 200-mesh sieve, then adding salt, sodium bicarbonate and water, and uniformly mixing to obtain dough; wherein the mass ratio of the mulberry leaf powder to the flour to the salt to the baking soda to the water is 6:100:0.1:0.3: 25;
and S5, sealing and standing the dough obtained in the step S4 for 20min, pressing the dough into a noodle belt by using a noodle press, cutting the noodle belt into noodles by using a noodle cutting machine, hanging the noodles and naturally drying the noodles to obtain the noodles.
Comparative example 3
A method for preparing mulberry leaf noodles comprises the following specific steps:
s1, picking fresh mulberry leaves from terminal buds to third to sixth leaf positions below the mulberry trees, mixing the fresh pine needles with the fresh pine needles according to the mass ratio of the mulberry leaves to the pine needles of 9:1, then carrying out steam de-enzyming on the mixture, introducing steam at the temperature of 120 ℃, naturally cooling after 90 seconds of steam introduction, drying and crushing to obtain mulberry leaf powder;
s2, respectively sieving the mulberry leaf powder obtained in the step S1 and flour with a 200-mesh sieve, then adding salt, baking soda and water, and uniformly mixing to obtain dough; wherein the mass ratio of the mulberry leaf powder to the flour to the salt to the baking soda to the water is 6:100:0.1:0.3: 25;
and S3, sealing and standing the dough obtained in the step S2 for 20min, pressing the dough into a noodle belt by using a noodle press, cutting the noodle belt into noodles by using a noodle cutting machine, hanging the noodles and naturally drying the noodles to obtain the noodles.
Examples of the experiments
The mulberry leaf noodles prepared in example 1, the mulberry leaf noodles prepared in comparative examples 1 to 3 and the commercially available mulberry leaf noodles were measured for natural breakage rate, cooked breakage rate, cooking loss rate, ash content, moisture content, acidity and sensory evaluation, respectively.
The sensory evaluation is carried out by numbering the products, randomly selecting 100 persons as trial eaters, respectively eating the cooked products, and then scoring the edible products to obtain a total score of 100.
(1) For measuring the natural broken rate, the cooked broken rate and the cooking loss rate, refer to SB/T10068-92 dried noodles.
(2) For the measurement of ash, reference is made to GB 5009.4-2010 "measurement of ash in food".
(3) For measuring the moisture content, reference is made to GB 5009.3-2010 determination of moisture in food.
(4) Measurement of acidity: refer to GB/T5517-2010 determination of acidity of grains and products.
(5) For sensory evaluation, reference is made to SB/T10137-93 wheat flour for noodles.
The experimental results are shown in table 1 below. The mulberry leaf noodles prepared by the invention have the advantages of uniform color, no crack, smooth surface, fine structure, moderate biting force and elasticity, no peculiar smell, fresh fragrance of mulberry leaves, bright grass green color, nutrition, good appearance and good commercialization potential.
Table 1 comparative table of noodles
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. The preparation method of the mulberry leaf noodles is characterized by comprising the following steps:
s1, picking fresh mulberry leaves from top buds to third to sixth leaf positions below mulberry trees, mixing the fresh mulberry leaves with fresh pine needles, then carrying out steam de-enzyming on the mixture, naturally cooling, drying and crushing to obtain mixture powder;
s2, picking fresh mulberry leaves from the terminal buds to the seventh to ninth leaf positions below the mulberry trees, crushing the fresh mulberry leaves, adding a white sugar aqueous solution, naturally fermenting for 20-30 days, and filtering to obtain a mulberry leaf fermentation liquid;
s3, adding 100-150 times of water by mass of the chrysanthemum into the fresh chrysanthemum, and then performing microwave extraction at 60-80 ℃ to obtain chrysanthemum leaching liquor;
s4, adding the chrysanthemum leaching liquor obtained in the step S3 into the mixture powder obtained in the step S1, uniformly mixing, sealing and standing for 10-20 hours, adding the mulberry leaf fermentation liquor obtained in the step S2, drying, and grinding to obtain mulberry leaf powder;
s5, respectively sieving the mulberry leaf powder obtained in the step S4 and flour through a sieve of 150-200 meshes, then adding salt, sodium bicarbonate and water, and uniformly mixing to obtain dough;
s6, sealing and standing the dough obtained in the step S5 for 20-25min, pressing the dough into a noodle belt, cutting the noodle belt into noodles, hanging the noodles, and naturally drying the noodles to obtain the noodles.
2. The manufacturing method of mulberry leaf noodles according to claim 1, wherein the mass ratio of mulberry leaves to pine needles in S1 is 8-10: 1-2.
3. The method for preparing mulberry leaf noodles as claimed in claim 1, wherein the steam temperature of the S1 steam de-enzyming is 110-120 ℃, and the steam is introduced for 60-120S.
4. The method for preparing mulberry leaf noodles according to claim 1, wherein the concentration of the white sugar aqueous solution in S2 is 30-40 wt%, and the mass ratio of mulberry leaves to the white sugar aqueous solution is 10: 2-4.
5. The method for preparing mulberry leaf noodles as claimed in claim 1, wherein the microwave output power in S3 is 400-500W, and the extraction time is 5-10 min.
6. The method for making mulberry leaf noodles according to claim 1, wherein the mass ratio of the chrysanthemum leaching liquor, the mixture powder and the mulberry leaf fermentation liquor in the S4 is 8-10:3-7: 1-3.
7. The method for making mulberry leaf noodles according to claim 6, wherein the mass ratio of the chrysanthemum leaching liquor, the mixture powder and the mulberry leaf fermentation liquor in S4 is 10:5: 2.
8. The manufacturing method of mulberry leaf noodles according to claim 1, wherein the mass ratio of the mulberry leaf powder, the flour, the salt, the baking soda and the water in the S5 is 5-10:80-120:0.1-0.2:0.2-0.5: 20-30.
9. The method for preparing mulberry leaf noodles according to claim 8, wherein the mass ratio of the mulberry leaf powder, the flour, the salt, the baking soda and the water in the S5 is 6:100:0.1:0.3: 25.
10. The mulberry leaf noodles produced by the production method according to any one of claims 1 to 9.
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| CN115944081A (en) * | 2023-01-13 | 2023-04-11 | 广东省农业科学院蚕业与农产品加工研究所 | Mulberry leaf food and preparation method thereof |
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| CN103349100A (en) * | 2013-05-29 | 2013-10-16 | 句容市边城茶场 | Processing technology of mulberry leaf and pine needle compound bag tea |
| CN103584116A (en) * | 2013-11-26 | 2014-02-19 | 青岛嘉瑞生物技术有限公司 | Purslane health-care noodles and production method thereof |
| CN106617047A (en) * | 2016-09-27 | 2017-05-10 | 北京京酿调味品有限公司 | Mulberry ferment and production technology thereof |
| CN108902729A (en) * | 2018-07-19 | 2018-11-30 | 中国水利水电科学研究院 | A kind of mulberry leaf noodles and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103349100A (en) * | 2013-05-29 | 2013-10-16 | 句容市边城茶场 | Processing technology of mulberry leaf and pine needle compound bag tea |
| CN103584116A (en) * | 2013-11-26 | 2014-02-19 | 青岛嘉瑞生物技术有限公司 | Purslane health-care noodles and production method thereof |
| CN106617047A (en) * | 2016-09-27 | 2017-05-10 | 北京京酿调味品有限公司 | Mulberry ferment and production technology thereof |
| CN108902729A (en) * | 2018-07-19 | 2018-11-30 | 中国水利水电科学研究院 | A kind of mulberry leaf noodles and preparation method thereof |
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| CN115944081A (en) * | 2023-01-13 | 2023-04-11 | 广东省农业科学院蚕业与农产品加工研究所 | Mulberry leaf food and preparation method thereof |
| CN115944081B (en) * | 2023-01-13 | 2024-02-09 | 广东省农业科学院蚕业与农产品加工研究所 | Mulberry leaf food and preparation method thereof |
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