CN112971022A - Mulberry leaf and wheat noodles and preparation method thereof - Google Patents
Mulberry leaf and wheat noodles and preparation method thereof Download PDFInfo
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 53
- 240000000249 Morus alba Species 0.000 title claims abstract description 48
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 48
- 241000209140 Triticum Species 0.000 title claims abstract description 41
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 31
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229920001479 Hydroxyethyl methyl cellulose Polymers 0.000 claims abstract description 12
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 12
- 239000001540 sodium lactate Substances 0.000 claims abstract description 12
- 229940005581 sodium lactate Drugs 0.000 claims abstract description 12
- 235000011088 sodium lactate Nutrition 0.000 claims abstract description 12
- 240000001548 Camellia japonica Species 0.000 claims abstract description 10
- 235000018597 common camellia Nutrition 0.000 claims abstract description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 10
- 241001116389 Aloe Species 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 238000005507 spraying Methods 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 18
- 230000004151 fermentation Effects 0.000 claims description 18
- 241001122767 Theaceae Species 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 12
- 230000001737 promoting effect Effects 0.000 claims description 12
- 238000000874 microwave-assisted extraction Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 8
- 238000005096 rolling process Methods 0.000 claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 241000186000 Bifidobacterium Species 0.000 claims description 6
- OCUCCJIRFHNWBP-IYEMJOQQSA-L Copper gluconate Chemical compound [Cu+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O OCUCCJIRFHNWBP-IYEMJOQQSA-L 0.000 claims description 6
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 229940108925 copper gluconate Drugs 0.000 claims description 6
- 238000007602 hot air drying Methods 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 244000144927 Aloe barbadensis Species 0.000 claims description 5
- 235000002961 Aloe barbadensis Nutrition 0.000 claims description 5
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 2
- 230000001276 controlling effect Effects 0.000 description 8
- 241001330002 Bambuseae Species 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000010495 camellia oil Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000006206 glycosylation reaction Methods 0.000 description 2
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- 230000003859 lipid peroxidation Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 230000013595 glycosylation Effects 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229940124272 protein stabilizer Drugs 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
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- 238000006467 substitution reaction Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a wheat flour processing technology, in particular to mulberry leaf wheat noodles and a preparation method thereof, wherein the main materials comprise the following components in parts by weight: 65-85 parts of flour, 11-17 parts of wheat flour, 1-4 parts of sodium lactate, 2-6 parts of hydroxyethyl methyl cellulose, 10-18 parts of mulberry leaves, 10-15 parts of camellia seed oil and 5-6 parts of aloe gel.
Description
Technical Field
The invention relates to a wheat flour processing technology, in particular to mulberry leaf wheat noodles and a preparation method thereof.
Background
Wheat flour, also known as instant noodles, etc., is a kind of flour food which can be cooked in hot water within a short time. However, with the improvement of living standard and the enhancement of health consciousness of people, the fried wheat flour has high heat and low nutrition and is seriously homogenized in the aspects of production principle, manufacturing process, taste and the like, so that consumers feel tired of the fried wheat flour. Therefore, the mulberry leaves are used for preparing the wheat flour, which is beneficial to improving the health care value and the nutritional value of the wheat flour.
Patent No. CN201710499483.8 discloses a method for making mulberry leaf tea noodles, which comprises the following steps: A. picking fresh frosted mulberry leaves without diseases and insect pests and pollution; B. spreading and drying in the air, cutting mulberry, deactivating enzyme, rolling, re-frying, extracting fragrance, and drying to obtain mulberry leaf tea; C. crushing the prepared mulberry leaf tea into 80-100 meshes to obtain mulberry leaf tea powder; D. the weight ratio of wheat flour to mulberry leaf tea powder, edible salt, dietary alkali and drinking water is 100: 1.5-4: 2-3: 0.2-0.3: 8-10 mixing and kneading. E. And D, curing the noodles neutralized in the step D, rolling, slitting, drying, cutting, metering, packaging and inspecting to be qualified to obtain the mulberry leaf tea noodles.
However, the noodle food is easily affected by factors such as temperature, illumination and oxygen during storage, and lipid peroxidation, reducing sugar degradation and non-enzymatic glycosylation reaction are easily generated, so that the noodle is reduced.
Disclosure of Invention
The invention provides mulberry leaf wheat noodles and a preparation method thereof to solve the technical problems.
The method is realized according to the following technical scheme:
the mulberry leaf wheat noodles comprise the following main materials in parts by weight: 65-85 parts of flour, 11-17 parts of wheat flour, 1-4 parts of sodium lactate, 2-6 parts of hydroxyethyl methyl cellulose, 10-18 parts of mulberry leaves, 10-15 parts of camellia seed oil and 5-6 parts of aloe gel.
The preparation method of the mulberry leaf comprises the following steps: mixing one bud and one leaf with one bud and two leaves according to the mass ratio of 1 (2-3), removing impurities, cleaning, naturally withering, rolling, spraying fermentation promoting liquid with the mass of 0.02-0.05% of the tea to the tea, controlling the temperature of a fermentation chamber at 28-30 ℃, controlling the humidity to be more than or equal to 80%, and fermenting at constant temperature for 2-4 h.
The fermentation promoting liquid comprises the following components in parts by weight: 0.2-0.4 part of copper gluconate, 2-4 parts of bamboo leaves, 10-12 parts of apple peel, 0.1-0.2 part of saccharomyces cerevisiae, 0.1-0.2 part of bifidobacterium, 0.3-0.4 part of monascus and 15-20 parts of water.
The preparation method of the mulberry leaf wheat noodles comprises the following steps:
s1 microwave extraction: micronizing folium Mori, adding water, microwave extracting for 20-25min, and filtering;
s2 mixing: mixing the filtrate obtained in the step S1 with aloe vera gel to obtain a mixture for later use;
s3 and dough: adding water into the filter residue obtained in the step S1, sodium lactate, hydroxyethyl methyl cellulose, flour and wheat flour until the water content of the system is 20-30%, and kneading to form dough;
s4 curing: spraying the mixture obtained in S2 on the surface of the dough, and naturally placing the dough until the dough is soft;
s5 tabletting and slitting;
s6 baking: spraying camellia seed oil on the surface of the noodles at 90-95 deg.C for 25-30 min;
s7 hot air drying: cooling with cold air to noodle temperature of 75-85 deg.C, spraying rapeseed oil onto noodle surface, and drying with hot air at 75-85 deg.C for 15-20 min.
Water is added in the step S1, and the mass ratio of the water to the mulberry leaves is (30-40): 1.
the microwave extraction has the power of 130-145W and the temperature of 58-63 ℃.
The invention has the beneficial effects that:
the feed mulberry leaves are fermented into the fermentation promoting liquid by adopting copper gluconate, bamboo leaves and apple peels, so that the activity of zymophyte is favorably improved, the fermentation promoting liquid contains adsorption components, volatile components can be furthest reserved, the amino acid content is favorably increased by combining with the zymophyte such as monascus, saccharomyces cerevisiae, bifidobacterium and the like, the mulberry leaves have a fragrant, mellow and refreshing unique flavor, the fermentation time can be shortened, the production cost is reduced, and the dough has the functions of resisting cancer, resisting aging, resisting radiation and removing free radicals by feeding the mulberry leaves.
The camellia seed oil is adopted for production, so that the gluten protein stabilizer and the foaming property are improved; by adopting the production process combining oil-containing substances with non-frying, the efficacy and the fragrance of the camellia oil are fully permeated into the noodles, the oxidation stability of the camellia oil containing high content of unsaturated fatty acid is ensured, and the defects of the noodles in the aspects of taste, flavor and the like are overcome.
The aloe gel is sprayed and cured on the surface, so that a protective film is formed on the surface, the curing time of the wheat noodles is accelerated, the curing process limitation is reduced, the surface ageing resistance of dough is improved, the chewiness of the wheat noodles is excellent, and meanwhile, the formed protective film is tightly combined with the dough, and the wheat noodles can be prevented from being easily subjected to lipid peroxidation, reducing sugar degradation and non-enzymatic glycosylation during the storage process.
According to the invention, the sodium lactate and the hydroxyethyl methylcellulose replace the traditional salt, so that the pH value and the taste of the noodles are regulated, and the emulsibility and the stability of the gluten protein are improved.
According to the invention, high-temperature baking is adopted firstly, and then hot air drying is adopted, wherein the baking temperature is higher than the hot air temperature, and the compactness of dough is improved after the material expands with heat and contracts with cold by utilizing the temperature difference; and the buckwheat has water absorption capacity, so that the shrinkage rate of the dough is improved, and the uniformity of the dough is improved.
The noodles provided by the invention have the advantages of good taste, good elasticity, long gelatinization time, good stability, long shelf life and high nutritive value.
Detailed Description
The following is a detailed description of the embodiments of the present invention, but the present invention is not limited to these embodiments, and any modifications or substitutions in the basic spirit of the embodiments are included in the scope of the present invention as claimed in the claims.
Example 1
The mulberry leaf wheat noodles comprise the following main materials in parts by weight: 85 parts of flour, 17 parts of wheat flour, 4 parts of sodium lactate, 2-6 parts of hydroxyethyl methyl cellulose, 18 parts of mulberry leaves, 15 parts of camellia seed oil and 6 parts of aloe gel;
the preparation method of the mulberry leaf comprises the following steps: mixing one bud and one leaf with one bud and two leaves according to the mass ratio of 1:3, removing impurities, cleaning, naturally withering, rolling, spraying fermentation promoting liquid with the mass of 0.05% of the tea to the tea, controlling the temperature of a fermentation chamber to be 30 ℃, controlling the humidity to be more than or equal to 80%, and fermenting at constant temperature for 4 hours. (ii) a
The fermentation promoting liquid comprises the following components in parts by weight: copper gluconate 0.4 parts, bamboo leaves 4 parts, apple peel 12 parts, saccharomyces cerevisiae 0.2 parts, bifidobacterium 0.2 parts, monascus 0.4 parts and water 20 parts;
the preparation method of the mulberry leaf wheat noodles comprises the following steps:
s1 microwave extraction: micronizing folium Mori, adding water, microwave extracting for 25min, and filtering;
s2 mixing: mixing the filtrate obtained in the step S1 with aloe vera gel to obtain a mixture for later use;
s3 and dough: adding water into the filter residue obtained in the step S1, sodium lactate, hydroxyethyl methyl cellulose, flour and wheat flour until the water content of the system is 30%, and kneading to form dough;
s4 curing: spraying the mixture obtained in S2 on the surface of the dough, and naturally placing the dough until the dough is soft;
s5 tabletting and slitting;
s6 baking: spraying camellia oil on the surface of the noodles at 95 ℃ for 30 min;
s7 hot air drying: cooling with cold air to noodle temperature of 85 deg.C, spraying rapeseed oil on noodle surface, and drying with hot air at noodle temperature of 85 deg.C for 15-20 min;
water is added in the step S1, and the mass ratio of the water to the mulberry leaves is 40: 1;
the microwave extraction is carried out with the power of 145W and the temperature of 63 ℃.
Example 2
The mulberry leaf wheat noodles comprise the following main materials in parts by weight: 85 parts of flour, 17 parts of wheat flour, 4 parts of sodium lactate, 6 parts of hydroxyethyl methyl cellulose, 18 parts of mulberry leaves, 15 parts of camellia seed oil and 6 parts of aloe gel;
the preparation method of the mulberry leaf comprises the following steps: mixing one bud and one leaf with one bud and two leaves according to the mass ratio of 1:3, removing impurities, cleaning, naturally withering, rolling, spraying fermentation promoting liquid with the mass of 0.05% of the tea to the tea, controlling the temperature of a fermentation chamber to be 30 ℃, controlling the humidity to be more than or equal to 80%, and fermenting at constant temperature for 4 hours. (ii) a
The fermentation promoting liquid comprises the following components in parts by weight: 0.4 part of copper gluconate, 4 parts of bamboo leaves, 12 parts of apple peel, 0.2 part of saccharomyces cerevisiae, 0.2 part of bifidobacterium, 0.3-0.4 part of monascus and 20 parts of water;
the preparation method of the mulberry leaf wheat noodles comprises the following steps:
s1 microwave extraction: micronizing folium Mori, adding water, microwave extracting for 25min, and filtering;
s2 mixing: mixing the filtrate obtained in the step S1 with aloe vera gel to obtain a mixture for later use;
s3 and dough: adding water into the filter residue obtained in the step S1, sodium lactate, hydroxyethyl methyl cellulose, flour and wheat flour until the water content of the system is 30%, and kneading to form dough;
s4 curing: spraying the mixture obtained in S2 on the surface of the dough, and naturally placing the dough until the dough is soft;
s5 tabletting and slitting;
s6 baking: spraying camellia seed oil on the surface of the noodles at 95 ℃ for 25-30 min;
s7 hot air drying: cooling with cold air to noodle temperature of 85 deg.C, spraying rapeseed oil on noodle surface, and drying with hot air at noodle temperature of 85 deg.C for 20 min;
water is added in the step S1, and the mass ratio of the water to the mulberry leaves is-40: 1;
the microwave extraction has the power of 130-145W and the temperature of 58-63 ℃.
Example 3
The mulberry leaf wheat noodles comprise the following main materials in parts by weight: 75 parts of flour, 14 parts of wheat flour, 2 parts of sodium lactate, 4 parts of hydroxyethyl methyl cellulose, 14 parts of mulberry leaves, 13 parts of camellia seed oil and 5.5 parts of aloe gel;
the preparation method of the mulberry leaf comprises the following steps: mixing one bud, one leaf and one bud, two leaves according to the mass ratio of 1:2.5, removing impurities, cleaning, naturally withering, rolling, spraying fermentation promoting liquid with the mass of 0.04% of that of tea leaves to the tea leaves, controlling the temperature of a fermentation chamber to be 29 ℃, controlling the humidity to be more than or equal to 80%, and fermenting at constant temperature for 3 hours. (ii) a
The fermentation promoting liquid comprises the following components in parts by weight: 0.3 part of copper gluconate, 3 parts of bamboo leaves, 11 parts of apple peel, 0.15 part of saccharomyces cerevisiae, 0.15 part of bifidobacterium, 0.35 part of monascus and 17 parts of water;
the preparation method of the mulberry leaf wheat noodles comprises the following steps:
s1 microwave extraction: micronizing folium Mori, adding water, microwave extracting for 23min, and filtering;
s2 mixing: mixing the filtrate obtained in the step S1 with aloe vera gel to obtain a mixture for later use;
s3 and dough: adding water into the filter residue obtained in the step S1, sodium lactate, hydroxyethyl methyl cellulose, flour and wheat flour until the water content of the system is 25%, and kneading to form dough;
s4 curing: spraying the mixture obtained in S2 on the surface of the dough, and naturally placing the dough until the dough is soft;
s5 tabletting and slitting;
s6 baking: spraying camellia oil on the surface of the noodles at 93 deg.C for 25-30 min;
s7 hot air drying: cooling with cold air to noodle temperature of 80 deg.C, spraying rapeseed oil on the noodle surface, and drying with hot air at 80 deg.C for 15-20 min;
water is added in the step S1, and the mass ratio of the water to the mulberry leaves is 35: 1;
the microwave extraction is carried out, the power is 140W, and the temperature is 60 ℃.
Test example 1
Placing 20 dried noodles into boiling water, keeping water at 98-100 deg.C, boiling to cooked, immediately taking out noodles, placing into a water-leaking silk screen container, washing with tap water for 5 s to obtain a sample, and measuring tensile strength and shear force with TA-XTi2 texture analyzer as shown in Table 1;
pasting time: putting the noodles into boiling water of 98-100 deg.C until the noodles are gelatinized as shown in Table 1;
TABLE 1
Claims (6)
1. The mulberry leaf wheat noodles are characterized by comprising the following main materials in parts by weight: 65-85 parts of flour, 11-17 parts of wheat flour, 1-4 parts of sodium lactate, 2-6 parts of hydroxyethyl methyl cellulose, 10-18 parts of mulberry leaves, 10-15 parts of camellia seed oil and 5-6 parts of aloe gel.
2. The mulberry leaf wheat noodles as claimed in claim 1, wherein the mulberry leaf is prepared by the following steps: mixing one bud and one leaf with one bud and two leaves according to the mass ratio of 1 (2-3), removing impurities, cleaning, naturally withering, rolling, spraying fermentation promoting liquid with the mass of 0.02-0.05% of the tea to the tea, controlling the temperature of a fermentation chamber at 28-30 ℃, controlling the humidity to be more than or equal to 80%, and fermenting at constant temperature for 2-4 h.
3. The mulberry leaf-wheat noodle according to claim 1, wherein the fermentation promoting liquid comprises, in parts by weight: 0.2-0.4 part of copper gluconate, 2-4 parts of bamboo leaves, 10-12 parts of apple peel, 0.1-0.2 part of saccharomyces cerevisiae, 0.1-0.2 part of bifidobacterium, 0.3-0.4 part of monascus and 15-20 parts of water.
4. The mulberry leaf wheat noodles as claimed in claim 1, wherein the preparation method of the mulberry leaf wheat noodles comprises the steps of:
s1 microwave extraction: micronizing folium Mori, adding water, microwave extracting for 20-25min, and filtering;
s2 mixing: mixing the filtrate obtained in the step S1 with aloe vera gel to obtain a mixture for later use;
s3 and dough: adding water into the filter residue obtained in the step S1, sodium lactate, hydroxyethyl methyl cellulose, flour and wheat flour until the water content of the system is 20-30%, and kneading to form dough;
s4 curing: spraying the mixture obtained in S2 on the surface of the dough, and naturally placing the dough until the dough is soft;
s5 tabletting and slitting;
s6 baking: spraying camellia seed oil on the surface of the noodles at 90-95 deg.C for 25-30 min;
s7 hot air drying: cooling with cold air to noodle temperature of 75-85 deg.C, spraying rapeseed oil onto noodle surface, and drying with hot air at 75-85 deg.C for 15-20 min.
5. The method for preparing mulberry leaf wheat noodles as claimed in claim 4, wherein water is added in the step S1, the mass ratio of water to mulberry leaf is (30-40): 1.
6. the method for preparing mulberry leaf and wheat noodles as claimed in claim 4, wherein the microwave extraction power is 130-145W and the temperature is 58-63 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911276301.6A CN112971022A (en) | 2019-12-12 | 2019-12-12 | Mulberry leaf and wheat noodles and preparation method thereof |
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| CN201911276301.6A CN112971022A (en) | 2019-12-12 | 2019-12-12 | Mulberry leaf and wheat noodles and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115553419A (en) * | 2022-10-24 | 2023-01-03 | 贵港市农业科学研究院 | Preparation method of mulberry leaf noodles |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115553419A (en) * | 2022-10-24 | 2023-01-03 | 贵港市农业科学研究院 | Preparation method of mulberry leaf noodles |
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| WW01 | Invention patent application withdrawn after publication |