CN113729155A - Konjak noodles and preparation method thereof - Google Patents

Konjak noodles and preparation method thereof Download PDF

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Publication number
CN113729155A
CN113729155A CN202111042965.3A CN202111042965A CN113729155A CN 113729155 A CN113729155 A CN 113729155A CN 202111042965 A CN202111042965 A CN 202111042965A CN 113729155 A CN113729155 A CN 113729155A
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China
Prior art keywords
parts
noodles
konjak
egg liquid
flour
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CN202111042965.3A
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Chinese (zh)
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黄正祥
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Individual
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Priority to CN202111042965.3A priority Critical patent/CN113729155A/en
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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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
    • 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
    • A23L19/115—Konjak; Konntaku
    • 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

Abstract

The invention relates to the technical field of food processing, and particularly relates to konjak noodles and a preparation method thereof. The konjak noodles comprise the following components in parts by weight: 85-95 parts of wheat flour, 8-15 parts of konjac flour, 2-10 parts of egg liquid and 0.5-3 parts of edible salt. It can not only be used for treating abdominal distention, but also has health promoting effect. The preparation method of the konjak noodles is characterized by comprising the following steps: the method comprises the following steps: dissolving edible salt in water, adding wheat flour, konjac flour and egg liquid, and stirring uniformly to obtain mixed dough; tabletting the mixed dough through a compression roller, and then cutting into strips to obtain a crude noodle product; and drying and packaging the noodle crude product to obtain finished noodles. The preparation method is simple and low in cost.

Description

Konjak noodles and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, and particularly relates to konjak noodles and a preparation method thereof.
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 is simple to prepare, convenient to eat and rich in nutrition, can be used as staple food and fast food, and are accepted and loved by people in the world for a long time.
However, the existing noodles can only be eaten as satiety, have single function, and people pay more and more attention to the health care effect of diet along with the development of the technological progress era in the modern society.
Disclosure of Invention
The invention aims to provide konjak noodles which can not only achieve satiety but also have a health-care effect.
Another object of the present invention is to provide a method for preparing konjak noodles, which is simple and low in cost.
The technical problem to be solved by the invention is realized by adopting the following technical scheme.
In a first aspect, the invention provides konjak noodles, which comprise the following components in parts by weight: 85-95 parts of wheat flour, 8-15 parts of konjac flour, 2-10 parts of egg liquid and 0.5-3 parts of edible salt.
Further, in some embodiments of the present invention, the composition comprises the following components in parts by weight: 90 parts of wheat flour, 10 parts of konjac flour, 5 parts of egg liquid and 1.5 parts of edible salt.
Further, in some embodiments of the present invention, the wheat flour is high gluten flour.
Further, in some embodiments of the present invention, the egg liquid is duck egg liquid or goose egg liquid.
In a second aspect, the present invention also provides a method for preparing the konjak noodle, comprising: the method comprises the following steps: dissolving edible salt in water, adding wheat flour, konjac flour and egg liquid, and stirring uniformly to obtain mixed dough; tabletting the mixed dough through a compression roller, and then cutting into strips to obtain a crude noodle product; and drying and packaging the noodle crude product to obtain finished noodles.
Further, in some embodiments of the present invention, the mixed dough is rolled sequentially through 5 sets of rollers to provide a sheeted dough.
Further, in some embodiments of the present invention, the drying temperature is 25 ℃ to 45 ℃ and the drying time is 4 to 6 hours.
The konjak noodles and the preparation method thereof provided by the invention have the following beneficial effects:
for the first aspect, wheat flour: contains protein, starch, fat, vitamins, inorganic salt, etc. The wheat flour has a protein content higher than that of other cereal products, generally more than 11% and up to 15% -20%, and is composed of gliadin and glutenin, which can be kneaded into gluten with viscoelasticity after absorbing water, so that the wheat flour can be made into food with unique quality and flavor. The content of carbohydrate in wheat flour is above 70%, and the wheat flour mainly comprises starch, cellulose and other saccharides, and is a main source of human energy. Konjak flour: ancient Chinese, also known as demon, has a name of 'intestinal sand removal' since ancient times, is a perennial herb growing in mountains with an elevation of 250-2500 m, grows in open forests and is a beneficial alkaline food. For people with excessive edible animal acidic food, the konjak food can achieve the balance of acid and alkali. In addition, the konjak also has the functions of reducing blood sugar level, reducing blood fat, reducing blood pressure, dispelling toxin, beautifying, dredging collaterals, losing weight, stimulating appetite and the like. Egg liquid: the egg is rich in nutrition and contains abundant proteins. The additive can be added into noodles to increase the toughness of the noodles and improve the edible taste of the noodles. Edible salt: the salt is the most common seasoning, can increase the flavor of the noodles, and can also increase the strength of the noodles, thereby further improving the edible taste of the noodles.
Aiming at the second aspect, the konjak noodles prepared by adopting the method are simple and convenient to prepare and low in cost, and the prepared konjak vermicelli is convenient to store.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.
The technical problem to be solved by the invention is realized by adopting the following technical scheme.
In a first aspect, the invention provides konjak noodles, which comprise the following components in parts by weight: 85-95 parts of wheat flour, 8-15 parts of konjac flour, 2-10 parts of egg liquid and 0.5-3 parts of edible salt.
Wheat flour: contains protein, starch, fat, vitamins, inorganic salt, etc. The wheat flour has a protein content higher than that of other cereal products, generally more than 11% and up to 15% -20%, and is composed of gliadin and glutenin, which can be kneaded into gluten with viscoelasticity after absorbing water, so that the wheat flour can be made into food with unique quality and flavor. The content of carbohydrate in wheat flour is above 70%, and the wheat flour mainly comprises starch, cellulose and other saccharides, and is a main source of human energy.
Konjak flour: ancient Chinese, also known as demon, has a name of 'intestinal sand removal' since ancient times, is a perennial herb growing in mountains with an elevation of 250-2500 m, grows in open forests and is a beneficial alkaline food. For people with excessive edible animal acidic food, the konjak food can achieve the balance of acid and alkali. In addition, the konjak also has the functions of reducing blood sugar level, reducing blood fat, reducing blood pressure, dispelling toxin, beautifying, dredging collaterals, losing weight, stimulating appetite and the like.
The konjak contains 35% of starch, 3% of protein, various vitamins and mineral elements such as potassium, phosphorus, selenium and the like, and also contains konjak polysaccharide required by human, namely glucomannan which is more than 45%.
Konjak is cold, pungent and toxic; has effects in promoting blood circulation, dispelling blood stasis, removing toxic materials, relieving swelling, relieving constipation, dissipating phlegm, and softening hard masses; it can be used for treating hypertension, hyperglycemia, scrofula, subcutaneous nodule, injury, blood stasis, swelling, constipation, abdominal pain, sore throat, and gingival swelling and pain. In addition, rhizoma Amorphophalli also has effects of supplementing calcium, balancing salt content, cleaning stomach, regulating intestine, and removing toxic substance.
The glucomannan with the largest content in the konjak has strong expansibility, has viscosity higher than that of any vegetable gum, can fill intestines and stomachs to eliminate hunger sensation, and can control weight because the contained heat is very little, thereby achieving the aims of losing weight and building body.
Konjak contains a gel-like chemical substance and has a magic power for preventing and resisting cancer. The konjak gel can be produced by simply extracting and separating mature konjak to obtain konjak refined powder, and then adding water to the refined powder and heating. When the gel is eaten by human body, it can form a semitransparent film, which can be attached to intestinal wall to prevent various harmful substances, especially carcinogenic substances, from being absorbed, so that the konjak is also called 'anti-cancer magic clothes'.
The konjak also contains a natural antibiotic, and after the konjak powder is used as a main raw material and is matched with other raw materials to prepare food, the konjak can form an antibacterial film on the surface of the food, can prevent and treat bacterial invasion, prolongs the storage time, and plays a role in keeping fresh and preventing bacteria.
Egg liquid: the egg is rich in nutrition and contains abundant proteins. The additive can be added into noodles to increase the toughness of the noodles and improve the edible taste of the noodles.
Edible salt: the salt is the most common seasoning, can increase the flavor of the noodles, and can also increase the strength of the noodles, thereby further improving the edible taste of the noodles.
Further, in some embodiments of the present invention, the composition comprises the following components in parts by weight: 90 parts of wheat flour, 10 parts of konjac flour, 5 parts of egg liquid and 1.5 parts of edible salt.
The konjak noodles prepared by the formula are not easy to break in the preparation and cooking processes, so that the yield of the konjak noodles is highest, the eating convenience of the konjak noodles is improved, and in addition, the konjak noodles have the advantages of optimal taste, no softness or hardness and moderate chewiness when being eaten again.
Further, in some embodiments of the present invention, the wheat flour is high gluten flour.
The high-gluten special flour can make the noodles have better gluten degree and better edible taste.
Further, in some embodiments of the present invention, the egg liquid is duck egg liquid or goose egg liquid.
The duck eggs are sweet in nature and cool in taste, have the effects of nourishing yin and clearing away lung heat, and enter lung and spleen channels; has effects in tonifying consumptive disease, nourishing yin and blood, moistening lung, and caring skin; is suitable for patients with asthenia, cough due to dryness-heat, dry throat, sore throat, hypertension, diarrhea, dysentery, etc. Can further improve the health promotion effect of the noodle.
Goose egg: it is rich in nutrients such as protein, fat, minerals and vitamins; goose eggs contain a plurality of proteins, the most and the most main are egg white proteins in egg white and phosvitin in egg yolk, and the proteins are rich in various amino acids necessary for human bodies, are complete proteins and are easy to digest and absorb by the human bodies; most of fat in goose eggs is concentrated in egg yolk and contains more phospholipids, wherein about half of the phospholipids are lecithin, and the components have important effects on the development of human brain and nervous tissues; the mineral substances in the goose eggs are mainly contained in the egg yolk, have high contents of iron, phosphorus and calcium and are easy to be absorbed and utilized by human bodies; the goose eggs are rich in vitamins, the egg yolk is rich in vitamin A, D, E, riboflavin and thiamine, the egg white contains more vitamins such as riboflavin and nicotinic acid, and the vitamins are also necessary for human bodies. Can further improve the health promotion effect of the noodle.
In a second aspect, the present invention also provides a method for preparing the konjak noodle, comprising: the method comprises the following steps: dissolving edible salt in water, adding wheat flour, konjac flour and egg liquid, and stirring uniformly to obtain mixed dough; tabletting the mixed dough through a compression roller, and then cutting into strips to obtain a crude noodle product; and drying and packaging the noodle crude product to obtain finished noodles.
The konjak noodles prepared by adopting the method are simple and convenient to prepare and low in cost, and the prepared konjak vermicelli is convenient to store.
Further, in some embodiments of the present invention, the mixed dough is rolled sequentially through 5 sets of rollers to provide a sheeted dough.
The pressed sheet is obtained by rolling 5 groups of press rollers in sequence, so that the noodles have better strength and better taste.
Further, in some embodiments of the present invention, the drying temperature is 25 ℃ to 45 ℃ and the drying time is 4 to 6 hours.
By adopting the drying temperature, the condition that the quality of the noodles is not uniform due to overlong drying time of the noodles caused by overlow drying temperature can be avoided, and the quality guarantee period of the noodles is short due to overhigh surface drying temperature and overhigh moisture inside the noodles caused by overhigh drying temperature. Such drying time can guarantee that noodless are dried and are convenient for preserve, can not lead to noodless drying time overlength simultaneously again to lead to noodless water content to hang down breakable difficult cutting and preserve excessively.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment provides a preparation method of konjak noodles, which comprises the following steps:
dissolving 0.5kg of edible salt in water, adding 85kg of wheat flour, 8kg of konjac flour and 2kg of egg liquid, and uniformly stirring to obtain mixed dough;
rolling the mixed dough through 5 groups of compression rollers to obtain a pressed sheet, and then cutting the pressed sheet into strips to obtain a noodle crude product;
and drying the crude noodles at 25 ℃ for 6h, and packaging to obtain finished noodles.
Example 2
The embodiment provides a preparation method of konjak noodles, which comprises the following steps:
dissolving 3kg of edible salt in water, adding 95kg of wheat flour, 15kg of konjac flour and 10kg of egg liquid, and uniformly stirring to obtain mixed dough;
rolling the mixed dough through 4 groups of compression rollers to obtain a pressed sheet, and then cutting the pressed sheet into strips to obtain a noodle crude product;
and drying the noodle crude product at the drying temperature of 45 ℃ for 4h, and then packaging to obtain the finished product of noodles.
Example 3
The embodiment provides a preparation method of konjak noodles, which comprises the following steps:
dissolving 1.5kg of edible salt in water, adding 90kg of wheat flour, 10kg of konjac flour and 5kg of egg liquid, and uniformly stirring to obtain mixed dough;
rolling the mixed dough through 5 groups of compression rollers to obtain a pressed sheet, and then cutting the pressed sheet into strips to obtain a noodle crude product;
and drying the noodle crude product at 35 ℃ for 5h, and packaging to obtain finished noodles.
Example 4
The embodiment provides a preparation method of konjak noodles, which comprises the following steps:
dissolving 2kg of edible salt in water, adding 92kg of wheat flour, 12kg of konjac flour and 8kg of egg liquid, and uniformly stirring to obtain mixed dough;
rolling the mixed dough through 5 groups of compression rollers to obtain a pressed sheet, and then cutting the pressed sheet into strips to obtain a noodle crude product;
and drying the crude noodles at the temperature of 30 ℃ for 4.5h, and then packaging to obtain finished noodles.
Example 5
The embodiment provides a preparation method of konjak noodles, which comprises the following steps:
dissolving 2.5kg of edible salt in water, adding 94kg of wheat flour, 14kg of konjac flour and 8kg of egg liquid, and uniformly stirring to obtain mixed dough;
rolling the mixed dough through 5 groups of compression rollers to obtain a pressed sheet, and then cutting the pressed sheet into strips to obtain a noodle crude product;
and drying the crude noodles at 40 ℃ for 5.5h, and packaging to obtain finished noodles.
In summary, the konjak noodles and the preparation method thereof provided by the invention have at least the following beneficial effects:
for the first aspect, wheat flour: contains protein, starch, fat, vitamins, inorganic salt, etc. The wheat flour has a protein content higher than that of other cereal products, generally more than 11% and up to 15% -20%, and is composed of gliadin and glutenin, which can be kneaded into gluten with viscoelasticity after absorbing water, so that the wheat flour can be made into food with unique quality and flavor. The content of carbohydrate in wheat flour is above 70%, and the wheat flour mainly comprises starch, cellulose and other saccharides, and is a main source of human energy. Konjak flour: ancient Chinese, also known as demon, has a name of 'intestinal sand removal' since ancient times, is a perennial herb growing in mountains with an elevation of 250-2500 m, grows in open forests and is a beneficial alkaline food. For people with excessive edible animal acidic food, the konjak food can achieve the balance of acid and alkali. In addition, the konjak also has the functions of reducing blood sugar level, reducing blood fat, reducing blood pressure, dispelling toxin, beautifying, dredging collaterals, losing weight, stimulating appetite and the like. Egg liquid: the egg is rich in nutrition and contains abundant proteins. The additive can be added into noodles to increase the toughness of the noodles and improve the edible taste of the noodles. Edible salt: the salt is the most common seasoning, can increase the flavor of the noodles, and can also increase the strength of the noodles, thereby further improving the edible taste of the noodles.
Aiming at the second aspect, the konjak noodles prepared by adopting the method are simple and convenient to prepare and low in cost, and the prepared konjak vermicelli is convenient to store.
The embodiments described above are some, but not all embodiments of the invention. The 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 given herein without making any creative effort, shall fall within the protection scope of the present invention.

Claims (7)

1. Konjak noodles are characterized in that: the paint comprises the following components in parts by weight: 85-95 parts of wheat flour, 8-15 parts of konjac flour, 2-10 parts of egg liquid and 0.5-3 parts of edible salt.
2. The konjak noodle of claim 1, wherein: the paint comprises the following components in parts by weight: 90 parts of wheat flour, 10 parts of konjac flour, 5 parts of egg liquid and 1.5 parts of edible salt.
3. The konjak noodle according to claim 1 or 2, characterized in that: the wheat flour is high gluten special flour.
4. The konjak noodle according to claim 1 or 2, characterized in that: the egg liquid is duck egg liquid or goose egg liquid.
5. A method for producing konjak noodles according to any one of claims 1 to 4, characterized in that: the method comprises the following steps:
dissolving edible salt in water, adding wheat flour, konjac flour and egg liquid, and stirring uniformly to obtain mixed dough;
tabletting the mixed dough through a compression roller, and then cutting into strips to obtain a crude noodle product;
and drying and packaging the noodle crude product to obtain finished noodles.
6. The method of claim 5, wherein: the mixed dough is sequentially rolled by 5 groups of compression rollers to obtain a pressed sheet.
7. The method of claim 5, wherein: the drying temperature is 25-45 ℃, and the drying time is 4-6 h.
CN202111042965.3A 2021-09-07 2021-09-07 Konjak noodles and preparation method thereof Pending CN113729155A (en)

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Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10155440A (en) * 1996-11-28 1998-06-16 Uesuto Union Kk Noodle containing konjak and manufacture thereof
JP2003000167A (en) * 2001-06-18 2003-01-07 Nippon Shokuhin Kako Co Ltd Method for producing noodles
CN1448069A (en) * 2002-04-04 2003-10-15 潘荣华 Konjak noodle and processing method thereof
CN106234998A (en) * 2016-09-13 2016-12-21 宜垦(天津)农业制品有限公司 A kind of Konja health-care noodles
CN107252043A (en) * 2017-06-16 2017-10-17 四川深山农业科技开发有限公司 A kind of remote mountains Konjak fine dried noodle and preparation method thereof
CN107296209A (en) * 2017-08-21 2017-10-27 周德兵 A kind of konjak noodle and preparation method thereof
CN109198441A (en) * 2017-07-04 2019-01-15 镇安县雪樱花魔芋制品有限公司 A kind of Konjak fine dried noodle and preparation method thereof
CN111700224A (en) * 2020-07-13 2020-09-25 富源县金地魔芋种业有限公司 Konjak noodles and preparation method thereof
CN113729206A (en) * 2021-09-07 2021-12-03 黄正祥 Konjak vermicelli and preparation method thereof

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10155440A (en) * 1996-11-28 1998-06-16 Uesuto Union Kk Noodle containing konjak and manufacture thereof
JP2003000167A (en) * 2001-06-18 2003-01-07 Nippon Shokuhin Kako Co Ltd Method for producing noodles
CN1448069A (en) * 2002-04-04 2003-10-15 潘荣华 Konjak noodle and processing method thereof
CN106234998A (en) * 2016-09-13 2016-12-21 宜垦(天津)农业制品有限公司 A kind of Konja health-care noodles
CN107252043A (en) * 2017-06-16 2017-10-17 四川深山农业科技开发有限公司 A kind of remote mountains Konjak fine dried noodle and preparation method thereof
CN109198441A (en) * 2017-07-04 2019-01-15 镇安县雪樱花魔芋制品有限公司 A kind of Konjak fine dried noodle and preparation method thereof
CN107296209A (en) * 2017-08-21 2017-10-27 周德兵 A kind of konjak noodle and preparation method thereof
CN111700224A (en) * 2020-07-13 2020-09-25 富源县金地魔芋种业有限公司 Konjak noodles and preparation method thereof
CN113729206A (en) * 2021-09-07 2021-12-03 黄正祥 Konjak vermicelli and preparation method thereof

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