CN112970803A - Starch-free edible fungus noodle - Google Patents
Starch-free edible fungus noodle Download PDFInfo
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- CN112970803A CN112970803A CN202110239613.0A CN202110239613A CN112970803A CN 112970803 A CN112970803 A CN 112970803A CN 202110239613 A CN202110239613 A CN 202110239613A CN 112970803 A CN112970803 A CN 112970803A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 120
- 241000233866 Fungi Species 0.000 title claims abstract description 11
- 241001506047 Tremella Species 0.000 claims abstract description 112
- 239000000843 powder Substances 0.000 claims abstract description 77
- 238000005096 rolling process Methods 0.000 claims abstract description 72
- 238000000227 grinding Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000003651 drinking water Substances 0.000 claims description 16
- 235000020188 drinking water Nutrition 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 7
- 239000008213 purified water Substances 0.000 claims description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims 6
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 229920002472 Starch Polymers 0.000 abstract description 9
- 235000019698 starch Nutrition 0.000 abstract description 9
- 239000008107 starch Substances 0.000 abstract description 9
- 208000008589 Obesity Diseases 0.000 abstract description 5
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 5
- 235000020824 obesity Nutrition 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000003825 pressing Methods 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 235000013376 functional food Nutrition 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 235000013312 flour Nutrition 0.000 description 5
- 238000004537 pulping Methods 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/007—Liquids or pumpable materials
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Noodles (AREA)
Abstract
The invention relates to the technical field of noodles, in particular to starch-free edible fungus noodles, which comprise tremella and water and comprise the following specific steps: grinding tremella into fine powder of 90-150 meshes, then putting the tremella fine powder into a stirrer to be stirred according to the proportion of 1: 0.8, then primarily rolling the tremella fine powder into 1cm of dough sheet, putting the tremella fine powder into a dough sheet machine with the thickness of 7-8 mm to be repeatedly rolled, adjusting the thickness of the dough sheet rolling machine to be 4-5 mm to be repeatedly rolled, finally pushing a dough rolling knife into connection, adjusting the thickness of a dough pressing machine to be 2-3 mm, and directly rolling the dough sheet out of the dough. Compared with the existing noodles, the product is a functional food which is processed by edible fungi, does not contain starch, contains high protein, low fat and low calorie, is rich in various vitamin minerals and amino acids, does not contain starch, has rich nutrition, and is very suitable for people with diabetes, high blood sugar and obesity and people needing to lose weight.
Description
Technical Field
The invention relates to the technical field of noodles, in particular to starch-free edible fungus noodles.
Background
The noodles originate from China and have been made and eaten for more than four thousand years. The noodles are health care food which has simple preparation, convenient eating and rich nutrition, can be used as staple food and fast food, and are accepted and loved by people in the world for a long time; a noodle is prepared by grinding cereal or bean flour with water to obtain dough, pressing or rolling or stretching into slices, cutting or pressing, or kneading, pulling, kneading, making into strips (narrow or wide, flat or round) or small pieces, and decocting, parching, braising, and frying.
At present, the noodles which are eaten by people are all processed by using crops such as flour, rice flour and the like with high starch content, the starch content of the noodles is high, the contained fat and the heat are also high, the noodles can not be eaten by people with diabetes and high blood sugar, and are also not suitable for people with obesity and people afraid of obesity, so that the noodles with edible fungi and without starch need to be designed for people with weight loss and diabetes to eat.
Disclosure of Invention
The invention aims to provide starch-free edible fungus noodles, and aims to solve the problems that the edible noodles in the background technology are all processed by using crops such as flour, rice flour and the like with high starch content, the starch content of the noodles is high, the contained fat and heat are also high, the noodles can not be eaten by people with high blood sugar and obese people and people afraid of obesity, and the noodles can be eaten by people with weight loss and diabetic patients.
In order to achieve the purpose, the invention provides the following technical scheme: a starch-free edible fungus noodle comprises tremella and water, and comprises the following specific steps:
the method comprises the following steps: and (6) grinding. Putting the tremella into a grinder, and grinding the tremella into fine powder of 90-150 meshes;
step two: and (4) mixing. Adding the tremella fine powder prepared in the step one into a stirrer, adding a proper amount of drinking water, and keeping the proportion of the tremella fine powder to the drinking water to be 1: 0.8, starting the stirrer to stir for 5-8 min to prepare a dough;
step three: and (6) rolling. Adjusting the rolling thickness of the noodle press to be 1cm, putting the dough prepared in the second step into the noodle press, obtaining a tremella powder dough sheet with the thickness of about 1cm after rolling, adjusting the rolling thickness of the noodle press to be 0.7-0.8 cm, adding tremella powder dough skin with the thickness of about 1cm into the noodle press, rolling for multiple times to keep the thickness of the tremella powder dough sheet relatively uniform, adjusting the rolling thickness of the noodle press to be 0.4-0.5 cm, putting the tremella powder dough skin into the noodle press again for multiple times, after keeping the thickness of the tremella powder dough sheet relatively uniform, pushing a rolling knife into the noodle press to be connected and adjust the rolling thickness of the noodle press to be 0.2-0.3 cm, and adding the tremella powder dough skin into the noodle press to roll out noodles.
Preferably, the rotating speed of the grinding machine used in the first step is not lower than 200 r/min.
Preferably, the diameter of the tremella raw material used in the first step is controlled to be 6-8 cm, the thickness of the tremella raw material is controlled to be 6-8 cm, and the tremella raw material is free of ear corners and impurities.
Preferably, the water content of the tremella raw material used in the first step is below 10%.
Preferably, the water used in the second step is purified water.
Preferably, the number of times of rolling in the third step is not less than 5.
Preferably, the noodle press used in the third step has an emergency stop function.
Compared with the prior art, the invention has the beneficial effects that: compared with the existing noodles, the product is a functional food which is processed by edible fungi, does not contain starch, contains high protein, low fat and low calorie, is rich in various vitamin minerals and amino acids, does not contain starch, has rich nutrition, and is very suitable for people with diabetes and hyperglycemia, and people afraid of obesity and needing to lose weight.
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.
A starch-free edible fungus noodle comprises tremella and water, and comprises the following specific steps:
the method comprises the following steps: and (6) grinding. Putting the tremella into a grinder, and grinding the tremella into fine powder of 90-150 meshes;
step two: and (4) mixing. Adding the tremella fine powder prepared in the step one into a stirrer, adding a proper amount of drinking water, and keeping the proportion of the tremella fine powder to the drinking water to be 1: 0.8, starting the stirrer to stir for 5-8 min to prepare a dough;
step three: and (6) rolling. Adjusting the rolling thickness of the noodle press to be 1cm, putting the dough prepared in the second step into the noodle press, obtaining a tremella powder dough sheet with the thickness of about 1cm after rolling, adjusting the rolling thickness of the noodle press to be 0.7-0.8 cm, adding tremella powder dough skin with the thickness of about 1cm into the noodle press, rolling for multiple times to keep the thickness of the tremella powder dough sheet relatively uniform, adjusting the rolling thickness of the noodle press to be 0.4-0.5 cm, putting the tremella powder dough skin into the noodle press again for multiple times, after keeping the thickness of the tremella powder dough sheet relatively uniform, pushing a rolling knife into the noodle press to be connected and adjust the rolling thickness of the noodle press to be 0.2-0.3 cm, and adding the tremella powder dough skin into the noodle press to roll out noodles.
Further, the rotating speed of the grinding machine used in the first step is not lower than 200 r/min.
Furthermore, the diameter of the tremella raw material used in the first step is controlled to be 6-8 cm, the thickness of the tremella raw material is controlled to be 6-8 cm, and the tremella raw material is free of ear corners and impurities.
Further, the water content of the tremella raw material used in the first step is below 10%.
Further, the water used in the second step is purified water.
Further, the times of multiple rolling in the third step are not less than 5.
Furthermore, the noodle press used in the third step has an emergency stop function.
The first embodiment;
the method comprises the following steps: and (6) grinding. Putting the tremella into a grinder, and grinding the tremella into fine powder of 90-150 meshes;
step two: and (4) mixing. Adding the tremella fine powder prepared in the step one into a stirrer, adding a proper amount of drinking water, and keeping the proportion of the tremella fine powder to the drinking water to be 1: 0.8, starting the stirrer to stir for 5-8 min to prepare a dough;
step three: and (6) rolling. Adjusting the rolling thickness of the noodle press to be 1cm, putting the dough prepared in the second step into the noodle press, obtaining a tremella powder dough sheet with the thickness of about 1cm after rolling, adjusting the rolling thickness of the noodle press to be 0.7-0.8 cm, adding tremella powder dough skin with the thickness of about 1cm into the noodle press, rolling for multiple times to keep the thickness of the tremella powder dough sheet relatively uniform, adjusting the rolling thickness of the noodle press to be 0.4-0.5 cm, putting the tremella powder dough skin into the noodle press again for multiple times, after keeping the thickness of the tremella powder dough sheet relatively uniform, pushing a rolling knife into the noodle press to be connected and adjust the rolling thickness of the noodle press to be 0.2-0.3 cm, and adding the tremella powder dough skin into the noodle press to roll out noodles.
And detecting and recording the taste and the nutritional value of the finished noodles.
Example two;
the method comprises the following steps: and (6) grinding. Putting the tremella into a grinder, and grinding the tremella into fine powder of 90-150 meshes;
step two: and (4) mixing. Adding the tremella fine powder prepared in the step one into a stirrer, adding a proper amount of drinking water, and keeping the proportion of the tremella fine powder to the drinking water to be 1: 0.78, starting the stirrer to stir for 5-8 min to prepare a dough;
step three: and (6) rolling. Adjusting the rolling thickness of the noodle press to be 1cm, putting the dough prepared in the second step into the noodle press, obtaining a tremella powder dough sheet with the thickness of about 1cm after rolling, adjusting the rolling thickness of the noodle press to be 0.7-0.8 cm, adding tremella powder dough skin with the thickness of about 1cm into the noodle press, rolling for multiple times to keep the thickness of the tremella powder dough sheet relatively uniform, adjusting the rolling thickness of the noodle press to be 0.4-0.5 cm, putting the tremella powder dough skin into the noodle press again for multiple times, after keeping the thickness of the tremella powder dough sheet relatively uniform, pushing a rolling knife into the noodle press to be connected and adjust the rolling thickness of the noodle press to be 0.2-0.3 cm, and adding the tremella powder dough skin into the noodle press to roll out noodles.
And detecting and recording the taste and the nutritional value of the finished noodles.
Example three;
the method comprises the following steps: and (6) grinding. Putting the tremella into a grinder, and grinding the tremella into fine powder of 90-150 meshes;
step two: and (4) mixing. Adding the tremella fine powder prepared in the step one into a stirrer, adding a proper amount of drinking water, and keeping the proportion of the tremella fine powder to the drinking water to be 1: 0.76, starting the stirrer to stir for 5-8 min to prepare a dough;
step three: and (6) rolling. Adjusting the rolling thickness of the noodle press to be 1cm, putting the dough prepared in the second step into the noodle press, obtaining a tremella powder dough sheet with the thickness of about 1cm after rolling, adjusting the rolling thickness of the noodle press to be 0.7-0.8 cm, adding tremella powder dough skin with the thickness of about 1cm into the noodle press, rolling for multiple times to keep the thickness of the tremella powder dough sheet relatively uniform, adjusting the rolling thickness of the noodle press to be 0.4-0.5 cm, putting the tremella powder dough skin into the noodle press again for multiple times, after keeping the thickness of the tremella powder dough sheet relatively uniform, pushing a rolling knife into the noodle press to be connected and adjust the rolling thickness of the noodle press to be 0.2-0.3 cm, and adding the tremella powder dough skin into the noodle press to roll out noodles.
And detecting and recording the taste and the nutritional value of the finished noodles.
Example four;
the method comprises the following steps: and (6) grinding. Putting the tremella into a grinder, and grinding the tremella into fine powder of 90-150 meshes;
step two: and (4) mixing. Adding the tremella fine powder prepared in the step one into a stirrer, adding a proper amount of drinking water, and keeping the proportion of the tremella fine powder to the drinking water to be 1: 0.74, starting the stirrer to stir for 5-8 min to prepare a dough;
step three: and (6) rolling. Adjusting the rolling thickness of the noodle press to be 1cm, putting the dough prepared in the second step into the noodle press, obtaining a tremella powder dough sheet with the thickness of about 1cm after rolling, adjusting the rolling thickness of the noodle press to be 0.7-0.8 cm, adding tremella powder dough skin with the thickness of about 1cm into the noodle press, rolling for multiple times to keep the thickness of the tremella powder dough sheet relatively uniform, adjusting the rolling thickness of the noodle press to be 0.4-0.5 cm, putting the tremella powder dough skin into the noodle press again for multiple times, after keeping the thickness of the tremella powder dough sheet relatively uniform, pushing a rolling knife into the noodle press to be connected and adjust the rolling thickness of the noodle press to be 0.2-0.3 cm, and adding the tremella powder dough skin into the noodle press to roll out noodles.
And detecting and recording the taste and the nutritional value of the finished noodles.
Example five;
the method comprises the following steps: and (6) grinding. Putting the tremella into a grinder, and grinding the tremella into fine powder of 90-150 meshes;
step two: and (4) mixing. Adding the tremella fine powder prepared in the step one into a stirrer, adding a proper amount of drinking water, and keeping the proportion of the tremella fine powder to the drinking water to be 1: 0.72, starting the stirrer to stir for 5-8 min to prepare a dough;
step three: and (6) rolling. Adjusting the rolling thickness of the noodle press to be 1cm, putting the dough prepared in the second step into the noodle press, obtaining a tremella powder dough sheet with the thickness of about 1cm after rolling, adjusting the rolling thickness of the noodle press to be 0.7-0.8 cm, adding tremella powder dough skin with the thickness of about 1cm into the noodle press, rolling for multiple times to keep the thickness of the tremella powder dough sheet relatively uniform, adjusting the rolling thickness of the noodle press to be 0.4-0.5 cm, putting the tremella powder dough skin into the noodle press again for multiple times, after keeping the thickness of the tremella powder dough sheet relatively uniform, pushing a rolling knife into the noodle press to be connected and adjust the rolling thickness of the noodle press to be 0.2-0.3 cm, and adding the tremella powder dough skin into the noodle press to roll out noodles.
And detecting and recording the taste and the nutritional value of the finished noodles.
Example six;
the method comprises the following steps: and (5) removing impurities. Soaking fresh tremella in clear water for 1-1.5 h, and removing impurities.
Step two: and (5) cleaning. And (3) air-drying and dehydrating the tremella prepared in the step one, controlling the temperature to be 50-60 ℃, and dehydrating for 15-25 min to prepare fresh tremella with the water content of 70%.
Step three: and (6) grinding. And D, putting the fresh tremella prepared in the step two into a centrifugal pulping machine for pulping, wherein the selected filter screen needs to be larger than 100 meshes.
Step four: and (5) pulverizing. And (4) putting the tremella paste prepared in the third step into automatic vermicelli manufacturing equipment, and automatically extruding to produce the vermicelli.
And detecting and recording the taste and the nutritional value of the finished noodles.
Example seven;
the method comprises the following steps: and (5) removing impurities. Soaking fresh tremella in clear water for 1-1.5 h, and removing impurities.
Step two: and (5) cleaning. And (3) air-drying and dehydrating the tremella prepared in the step one, controlling the temperature to be 50-60 ℃, and dehydrating for 15-25 min to prepare fresh tremella with the water content of 80%.
Step three: and (6) grinding. And D, putting the fresh tremella prepared in the step two into a centrifugal pulping machine for pulping, wherein the selected filter screen needs to be larger than 100 meshes.
Step four: and (5) pulverizing. And (4) putting the tremella paste prepared in the third step into automatic vermicelli manufacturing equipment, and automatically extruding to produce the vermicelli.
And detecting and recording the taste and the nutritional value of the finished noodles.
The differences from the comparative example one to the example five are: under the same condition, the flexibility of the finished noodles can be influenced to a certain extent by controlling the proportion of the tremella powder and the water during mixing.
The difference between the sixth and seventh comparative examples is that: under the same condition, the water content of the dried fresh tremella can be controlled to influence the final vermicelli forming.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (7)
1. A starch-free edible fungus noodle comprises tremella and water, and comprises the following specific steps:
the method comprises the following steps: and (6) grinding. Putting the tremella into a grinder, and grinding the tremella into fine powder of 90-150 meshes;
step two: and (4) mixing. Adding the tremella fine powder prepared in the step one into a stirrer, adding a proper amount of drinking water, and keeping the proportion of the tremella fine powder to the drinking water to be 1: 0.8, starting the stirrer to stir for 5-8 min to prepare a dough;
step three: and (6) rolling. Adjusting the rolling thickness of the noodle press to be 1cm, putting the dough prepared in the second step into the noodle press, obtaining a tremella powder dough sheet with the thickness of about 1cm after rolling, adjusting the rolling thickness of the noodle press to be 0.7-0.8 cm, adding tremella powder dough skin with the thickness of about 1cm into the noodle press, rolling for multiple times to keep the thickness of the tremella powder dough sheet relatively uniform, adjusting the rolling thickness of the noodle press to be 0.4-0.5 cm, putting the tremella powder dough skin into the noodle press again for multiple times, after keeping the thickness of the tremella powder dough sheet relatively uniform, pushing a rolling knife into the noodle press to be connected and adjust the rolling thickness of the noodle press to be 0.2-0.3 cm, and adding the tremella powder dough skin into the noodle press to roll out noodles.
2. The starch-free edible mushroom noodle according to claim 1, wherein: the rotating speed of the grinding machine used in the first step is not lower than 200 r/min.
3. The starch-free edible mushroom noodle according to claim 1, wherein: the diameter of the tremella raw material used in the first step is controlled to be 6-8 cm, the thickness of the tremella raw material is thick, and the tremella raw material is free of ear corners and impurities.
4. The starch-free edible mushroom noodle according to claim 1, wherein: the water content of the tremella raw material used in the first step is below 10%.
5. The starch-free edible mushroom noodle according to claim 1, wherein: and the water used in the second step is purified water.
6. The starch-free edible mushroom noodle according to claim 1, wherein: the times of rolling for multiple times in the third step are not less than 5.
7. The starch-free edible mushroom noodle according to claim 1, wherein: the noodle press used in the third step has an emergency stop function.
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| CN202110239613.0A CN112970803A (en) | 2021-03-04 | 2021-03-04 | Starch-free edible fungus noodle |
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Application publication date: 20210618 |