CN114271436A - Mulberry leaf fine dried noodles and making method thereof - Google Patents
Mulberry leaf fine dried noodles and making method thereof Download PDFInfo
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- CN114271436A CN114271436A CN202111647292.4A CN202111647292A CN114271436A CN 114271436 A CN114271436 A CN 114271436A CN 202111647292 A CN202111647292 A CN 202111647292A CN 114271436 A CN114271436 A CN 114271436A
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Abstract
The invention provides mulberry leaf fine dried noodles and a preparation method thereof, and relates to the technical field of fine dried noodles, wherein the mulberry leaf fine dried noodles are prepared from flour, mulberry leaf powder, purified water and dietary alkali, and the mulberry leaf fine dried noodles are prepared from the following materials in percentage by weight: flour: mulberry leaf powder: purified water: dietary alkali: removing the astringency agent: deodorant 100%: 3-5%: 10-20%: 0.2-0.4%: 1-2.5%: 0.5-0.8%, compared with the traditional preparation method of the mulberry leaf fine dried noodles, the method has the advantages that a small amount of vinegar and cooking wine are added in the process of deactivating enzymes of the mulberry leaves, so that the primary deodorizing and astringent removing effects are achieved, the fresh green color of the mulberry leaves is kept in the mulberry leaf fine dried noodles by adding the deodorizing agent and the deodorizing agent during material mixing, the fishy smell of the mulberry leaves is removed, the mulberry leaf fine dried noodles are more fragrant in taste, more boiling-resistant and more chewy in mouthfeel due to the addition of a proper amount of dietary alkali, effective active ingredients in the mulberry leaves are also kept to a greater extent through a simple process, the processing cost is very low, and the method is beneficial to practical use.
Description
Technical Field
The invention relates to the technical field of fine dried noodles, in particular to mulberry leaf fine dried noodles and a preparation method thereof.
Background
The mulberry leaves are 'medicinal and edible' plants certified by the national ministry of health, and are rich in alkaloids, flavone compounds, polysaccharides, amino acids, vitamins and various trace elements necessary for human bodies. The mulberry leaf contains an alkaloid called 1-Deoxynojirimycin (DNJ), can stimulate insulin secretion, reduce the decomposition speed of insulin and have the effect of reducing blood sugar, and also has the effects of reducing blood fat, reducing blood pressure, resisting atherosclerosis, improving immunity, clearing heat, catharsis, relaxing bowels and the like due to rich nutrient components.
Chinese patent CN108902718A discloses a mulberry leaf dried noodle and a preparation method thereof, although the mulberry leaf dried noodle is prepared by taking fresh mulberry leaves and fresh moringa leaves as basic raw materials and wheat flour as auxiliary raw materials, the mulberry leaf dried noodle keeps the pure natural effects of the mulberry leaves and the moringa leaves and has unique taste, and the prepared mulberry leaf dried noodle has certain health care effect for diabetics, in the process of preparing mulberry leaf powder and processing of dried noodle and materials, the mulberry leaves have certain fishy smell, so that the phenomenon of bitter and astringent taste of the mulberry leaves can occur after the mulberry leaf dried noodle is prepared, and the edible taste of the mulberry leaf dried noodle is influenced.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides mulberry leaf dried noodles and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme: the mulberry leaf fine dried noodles are prepared from flour, mulberry leaf powder, purified water and dietary alkali, and the mulberry leaf fine dried noodles are prepared from the following materials in percentage by weight: flour: mulberry leaf powder: purified water: dietary alkali: removing the astringency agent: deodorant 100%: 3-5%: 10-20%: 0.2-0.4%: 1-2.5%: 0.5 to 0.8 percent.
In order to improve the mouthfeel of the fine dried noodles, the invention has the improvement that the astringency removal agent is prepared by mixing fructose sodium phosphate, potassium citrate, ethyl acetate and water in a mixing ratio of 2: 1: 5, and the balance of water.
In order to remove the peculiar smell on the mulberry leaves, the invention improves that the smell removing agent is one or more of diatomite particles and activated carbon particles.
A preparation method of mulberry leaf fine dried noodles comprises the following steps:
s1: filtering impurities, namely picking fresh germinated mulberry leaves, placing the picked mulberry leaves in a container, adding cold water into the container, soaking, and filtering impurities doped in the soaked mulberry leaves;
s2: deactivating enzyme, spreading the filtered folium Mori, blowing to dry with gentle breeze of a fan, when the folium Mori is 7-10 dry, placing the folium Mori at-5-2 deg.C for 10-15min, soaking the folium Mori in a steamer, adding a small amount of vinegar and cooking wine into the steamer during soaking, and finally taking out for dewatering after soaking;
s3: preparing mulberry leaf powder, putting the de-enzymed mulberry leaves into preparation equipment, performing wall breaking treatment for 30-35min at the rotating speed of 55000-plus-one 60000rpm to obtain a mulberry leaf solution, drying for 15-25min by drying equipment to prepare the mulberry leaf powder, and controlling the temperature of the equipment at 105-plus-one 115 ℃ in the drying process;
s4: mixing materials, namely mixing and stirring the flour and the mulberry leaf powder, adding purified water and dietary alkali, continuously stirring, sequentially adding an astringent removing agent and a deodorant in the stirring process, and finally collecting the flour after mixing materials;
s5: making noodles, placing the dough for 20-25min, placing the dough on a flat desktop after proofing, cutting the dough into circular strips with the diameter of 3-4cm by using a quick knife, repeatedly twisting the circular strips by using hands, twisting the circular strips into thin circular strips with the diameter of 1-2cm, placing the thin noodles into a basin layer by layer, pouring edible oil into the basin to avoid mutual bonding, and finally winding the noodles through a bamboo rod;
s6: the brace is dried, and finally the noodle that will prepare is put into the standing groove and is fermented, and the noodle after the fermentation carries out the brace through the machine, can make the finished product through drying process behind the brace.
In order to filter impurities, the invention improves that in step S1, the temperature of the cold water is controlled at 1-5 ℃, and the soaking time is 60-80 min.
In order to inactivate the mulberry leaves, the invention improves that in step S2, the steamer temperature needs to be controlled at 75-80 ℃, and the soaking time is 5-10 min.
In order to primarily remove the fishy smell, the invention improves that in the step S2, the volume ratio of the vinegar to the cooking wine is 1: 2.
in order to mix the mulberry leaf powder, the invention improves that in step S4, the water temperature of the purified water is controlled at 15-18 ℃, the stirring time of the flour and the mulberry leaf powder is 3-5min, and the stirring time of the purified water, the dietary alkali and the flour is 6-8 min.
In order to finely process the dried noodles, the invention improves that in step S6, the fermentation time is controlled to be 20-50min, and the length of the noodles bracing strip needs to be kept at 180-185 cm.
In order to dry the prepared dried noodles, the invention improves that in step S6, the drying time is 40-45min, and the temperature is required to be kept at 35-45 ℃.
Compared with the prior art, the invention has the advantages and positive effects that,
compared with the traditional mulberry leaf fine dried noodle making method, the method has the advantages that a small amount of vinegar and cooking wine are added in the process of deactivation of enzymes in the mulberry leaves, so that the effect of preliminary removing the taste and the astringency is achieved, in addition, the astringency removing agent and the deodorant are added in the material mixing process, the fresh green color of the mulberry leaves is kept, the fishy smell of the mulberry leaves is removed, the bitter and astringent condition of people when eating the fine dried noodles is avoided, in addition, the addition of a proper amount of dietary alkali enables the mulberry leaf fine dried noodles to be more fragrant in taste, more boiling-resistant and more chewy in taste, in addition, the effective active ingredients in the mulberry leaves are also kept to a greater extent through a simple process, the processing cost is also very low, and the method is beneficial to practical use.
Drawings
FIG. 1 is a flow chart of the preparation method of mulberry leaf dried noodles;
FIG. 2 is an experimental data chart of the mulberry leaf dried noodles and the preparation method thereof.
Detailed Description
In order that the above objects, features and advantages of the present invention can be more clearly understood, the present invention will be further described with reference to the accompanying drawings and examples. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and thus the present invention is not limited to the specific embodiments of the present disclosure.
In a first embodiment, referring to fig. 1-2, the present invention provides a technical solution: the mulberry leaf fine dried noodles are prepared from flour, mulberry leaf powder, purified water and dietary alkali, and the raw materials in percentage by weight are as follows: flour: mulberry leaf powder: purified water: dietary alkali: removing the astringency agent: deodorant 100%: 3%: 10%: 0.2%: 1.5%: 0.7 percent.
The astringency removal agent is prepared by mixing fructose sodium phosphate, potassium citrate, ethyl acetate and water according to the mixing ratio of 2: 1: 5, and the balance of water.
The smell removing agent is one or more of diatomite particles and activated carbon particles.
A preparation method of mulberry leaf fine dried noodles comprises the following steps:
s1: filtering impurities, namely picking fresh germinated mulberry leaves, placing the picked mulberry leaves in a container, adding cold water into the container, soaking, and filtering impurities doped in the soaked mulberry leaves;
s2: deactivating enzyme, namely spreading the filtered mulberry leaves, drying the mulberry leaves by breeze of a fan, standing the mulberry leaves for 10min at the temperature of 1 ℃ after 7-10 of the mulberry leaves are dried, then soaking the mulberry leaves in a steamer, adding a small amount of vinegar and cooking wine into the steamer during the soaking process, and finally fishing out and dehydrating after the soaking is finished;
s3: preparing mulberry leaf powder, putting the de-enzymed mulberry leaves into preparation equipment, performing wall breaking treatment for 32min at the rotating speed of 55000rpm to obtain a mulberry leaf solution, drying for 15min by drying equipment to prepare the mulberry leaf powder, wherein the temperature of the equipment is controlled at 108 ℃ in the drying process;
s4: mixing materials, namely mixing and stirring the flour and the mulberry leaf powder, adding purified water and dietary alkali, continuously stirring, sequentially adding an astringent removing agent and a deodorant in the stirring process, and finally collecting the flour after mixing materials;
s5: making noodles, namely placing the dough for 22min, placing the dough on a flat desktop after proofing, cutting the dough into circular long strips with the diameter of 3cm by using a quick knife, repeatedly twisting the circular long strips by using hands, twisting the circular long strips into thin circular strips with the diameter of 1cm, placing the thin noodles into a basin layer by layer, pouring edible oil into the basin to avoid mutual bonding, and finally winding the noodles through a bamboo rod;
s6: the brace is dried, and finally the noodle that will prepare is put into the standing groove and is fermented, and the noodle after the fermentation carries out the brace through the machine, can make the finished product through drying process behind the brace.
In step S1, the temperature of cold water is controlled at 3 deg.C, the soaking time is 65min, and the impurities on the surface of folium Mori are primarily filtered, so as to facilitate the subsequent treatment of folium Mori.
In step S2, the steamer temperature needs to be controlled at 78 deg.C, and the soaking time is 6 min.
In step S2, the volume ratio of vinegar to cooking wine is 1: 2, the astringent taste and fishy smell of the mulberry leaves can be primarily removed by adding vinegar and cooking wine.
In step S4, the water temperature of purified water is controlled at 15 deg.C, the stirring time of flour and folium Mori powder is 4min, and the stirring time of purified water, dietary alkali and flour is 6 min.
In step S6, the fermentation time is controlled at 35min, the length of the noodle strip is required to be maintained at 182cm, and the soda water noodles are fermented for a long time, so that the water is not easy to become turbid in the cooking process of the noodles, the noodles are not easy to be cooked thoroughly, and the taste of the noodles is further improved.
In step S6, the drying time is 44min, and the temperature is maintained at 38 ℃.
In a second embodiment, please refer to fig. 1-2, the present invention provides a technical solution: the mulberry leaf fine dried noodles are prepared from flour, mulberry leaf powder, purified water and dietary alkali, and the raw materials in percentage by weight are as follows: flour: mulberry leaf powder: purified water: dietary alkali: removing the astringency agent: deodorant 100%: 4%: 15%: 0.3%: 2.5%: 0.8 percent.
The astringency removal agent is prepared by mixing fructose sodium phosphate, potassium citrate, ethyl acetate and water according to the mixing ratio of 2: 1: 5, and the balance of water.
The smell removing agent is one or more of diatomite particles and activated carbon particles.
A preparation method of mulberry leaf fine dried noodles comprises the following steps:
s1: filtering impurities, namely picking fresh germinated mulberry leaves, placing the picked mulberry leaves in a container, adding cold water into the container, soaking, and filtering impurities doped in the soaked mulberry leaves;
s2: deactivating enzyme, spreading the filtered mulberry leaves, drying the mulberry leaves by breeze of a fan, after 7-10 of the mulberry leaves are dried, placing the mulberry leaves for 12min at the temperature of-1 ℃, then placing the mulberry leaves in a steamer for soaking, adding a small amount of vinegar and cooking wine into the steamer during the soaking process, and finally fishing out and dehydrating after the soaking is finished;
s3: preparing mulberry leaf powder, putting the de-enzymed mulberry leaves into preparation equipment, performing wall breaking treatment for 34min at the rotating speed of 57500rpm to obtain a mulberry leaf solution, drying for 18min by drying equipment to prepare the mulberry leaf powder, wherein the temperature of the equipment is controlled at 110 ℃ in the drying process;
s4: mixing materials, namely mixing and stirring the flour and the mulberry leaf powder, adding purified water and dietary alkali, continuously stirring, sequentially adding an astringent removing agent and a deodorant in the stirring process, and finally collecting the flour after mixing materials;
s5: making noodles, namely placing the dough for 24min, placing the dough on a flat desktop after proofing, cutting the dough into circular long strips with the diameter of 3cm by using a quick knife, repeatedly twisting the circular long strips by using hands, twisting the circular long strips into thin circular strips with the diameter of 1cm, placing the thin noodles into a basin layer by layer, pouring edible oil into the basin to avoid mutual bonding, and finally winding the noodles through a bamboo rod;
s6: the brace is dried, and finally the noodle that will prepare is put into the standing groove and is fermented, and the noodle after the fermentation carries out the brace through the machine, can make the finished product through drying process behind the brace.
In step S1, the temperature of cold water is controlled at 2 deg.C, the soaking time is 60min, and the impurities on the surface of folium Mori are primarily filtered, so as to facilitate the subsequent treatment of folium Mori.
In step S2, the steamer temperature is controlled at 79 ℃ and the soaking time is 5 min.
In step S2, the volume ratio of vinegar to cooking wine is 1: 2, the astringent taste and fishy smell of the mulberry leaves can be primarily removed by adding vinegar and cooking wine.
In step S4, the water temperature of purified water is controlled at 16 deg.C, the stirring time of flour and folium Mori powder is 4min, and the stirring time of purified water, dietary alkali and flour is 7 min.
In step S6, the fermentation time is controlled at 40min, the length of the noodle strip is required to be kept at 184cm, and the soda water noodles are fermented for a long time, so that the water is not easy to become turbid in the cooking process of the noodles, the noodles are not easy to be cooked thoroughly, and the taste of the noodles is further improved.
In step S6, the drying time is 40min, and the temperature is maintained at 35 ℃.
In a third embodiment, please refer to fig. 1-2, the present invention provides a technical solution: the mulberry leaf fine dried noodles are prepared from flour, mulberry leaf powder, purified water and dietary alkali, and the raw materials in percentage by weight are as follows: flour: mulberry leaf powder: purified water: dietary alkali: removing the astringency agent: deodorant 100%: 5%: 20%: 0.4%: 1.5%: 0.65 percent.
The astringency removal agent is prepared by mixing fructose sodium phosphate, potassium citrate, ethyl acetate and water according to the mixing ratio of 2: 1: 5, and the balance of water.
The smell removing agent is one or more of diatomite particles and activated carbon particles.
A preparation method of mulberry leaf fine dried noodles comprises the following steps:
s1: filtering impurities, namely picking fresh germinated mulberry leaves, placing the picked mulberry leaves in a container, adding cold water into the container, soaking, and filtering impurities doped in the soaked mulberry leaves;
s2: deactivating enzyme, spreading the filtered mulberry leaves, drying the mulberry leaves by breeze of a fan, after 7-10 of the mulberry leaves are dried, placing the mulberry leaves for 11min at the temperature of 0 ℃, then placing the mulberry leaves in a steamer for soaking, adding a small amount of vinegar and cooking wine into the steamer during the soaking process, and finally fishing out and dehydrating after the soaking is finished;
s3: preparing mulberry leaf powder, putting the de-enzymed mulberry leaves into preparation equipment, performing wall breaking treatment for 30min at the rotating speed of 58200rpm to obtain a mulberry leaf solution, drying for 22min by drying equipment to prepare the mulberry leaf powder, wherein the equipment temperature is controlled at 114 ℃ in the drying process;
s4: mixing materials, namely mixing and stirring the flour and the mulberry leaf powder, adding purified water and dietary alkali, continuously stirring, sequentially adding an astringent removing agent and a deodorant in the stirring process, and finally collecting the flour after mixing materials;
s5: making noodles, namely placing the dough for 21min, placing the dough on a flat desktop after proofing, cutting the dough into circular long strips with the diameter of 4cm by using a quick knife, repeatedly twisting the circular long strips by using hands, twisting the circular long strips into thin circular strips with the diameter of 2cm, placing the thin noodles into a basin layer by layer, pouring edible oil into the basin to avoid mutual bonding, and finally winding the noodles through a bamboo rod;
s6: the brace is dried, and finally the noodle that will prepare is put into the standing groove and is fermented, and the noodle after the fermentation carries out the brace through the machine, can make the finished product through drying process behind the brace.
In step S1, the temperature of cold water is controlled at 5 deg.C, the soaking time is 72min, and the impurities on the surface of folium Mori are primarily filtered, so as to facilitate the subsequent treatment of folium Mori.
In step S2, the steamer temperature needs to be controlled at 71 ℃ and the soaking time is 8 min.
In step S2, the volume ratio of vinegar to cooking wine is 1: 2, the astringent taste and fishy smell of the mulberry leaves can be primarily removed by adding vinegar and cooking wine.
In step S4, the water temperature of purified water is controlled at 18 deg.C, the stirring time of flour and folium Mori powder is 3min, and the stirring time of purified water, dietary alkali and flour is 6 min.
In step S6, the fermentation time is controlled at 45min, the length of the noodle strip is required to be kept at 184cm, and the soda water noodles are fermented for a long time, so that the water is not easy to become turbid in the cooking process of the noodles, the noodles are not easy to be cooked thoroughly, and the taste of the noodles is further improved.
In step S6, the drying time is 44min, and the temperature is maintained at 32 ℃.
The above description is only a preferred embodiment of the present invention, and not intended to limit the present invention in other forms, and any person skilled in the art may apply the above modifications or changes to the equivalent embodiments with equivalent changes by using the technical contents disclosed in the above description to other fields, but any simple modification, equivalent change and change made to the above embodiments according to the technical essence of the present invention still belong to the protection scope of the technical solution of the present invention.
Claims (10)
1. The mulberry leaf fine dried noodles are characterized in that: the mulberry leaf fine dried noodles are prepared from flour, mulberry leaf powder, purified water and dietary alkali, and the mulberry leaf fine dried noodles are prepared from the following materials in percentage by weight: flour: mulberry leaf powder: purified water: dietary alkali: removing the astringency agent: deodorant 100%: 3-5%: 10-20%: 0.2-0.4%: 1-2.5%: 0.5 to 0.8 percent.
2. The mulberry leaf fine dried noodles as claimed in claim 1, wherein: the astringency removal agent is prepared by mixing fructose sodium phosphate, potassium citrate, ethyl acetate and water in a mixing ratio of 2: 1: 5, and the balance of water.
3. The mulberry leaf fine dried noodles as claimed in claim 1, wherein: the smell removing agent is one or more of diatomite particles and activated carbon particles.
4. The preparation method of the mulberry leaf fine dried noodles is characterized by comprising the following steps:
s1: filtering impurities, namely picking fresh germinated mulberry leaves, placing the picked mulberry leaves in a container, adding cold water into the container, soaking, and filtering impurities doped in the soaked mulberry leaves;
s2: deactivating enzyme, spreading the filtered folium Mori, blowing to dry with gentle breeze of a fan, when the folium Mori is 7-10 dry, placing the folium Mori at-5-2 deg.C for 10-15min, soaking the folium Mori in a steamer, adding a small amount of vinegar and cooking wine into the steamer during soaking, and finally taking out for dewatering after soaking;
s3: preparing mulberry leaf powder, putting the de-enzymed mulberry leaves into preparation equipment, performing wall breaking treatment for 30-35min at the rotating speed of 55000-plus-one 60000rpm to obtain a mulberry leaf solution, drying for 15-25min by drying equipment to prepare the mulberry leaf powder, and controlling the temperature of the equipment at 105-plus-one 115 ℃ in the drying process;
s4: mixing materials, namely mixing and stirring the flour and the mulberry leaf powder, adding purified water and dietary alkali, continuously stirring, sequentially adding an astringent removing agent and a deodorant in the stirring process, and finally collecting the flour after mixing materials;
s5: making noodles, placing the dough for 20-25min, placing the dough on a flat desktop after proofing, cutting the dough into circular strips with the diameter of 3-4cm by using a quick knife, repeatedly twisting the circular strips by using hands, twisting the circular strips into thin circular strips with the diameter of 1-2cm, placing the thin noodles into a basin layer by layer, pouring edible oil into the basin to avoid mutual bonding, and finally winding the noodles through a bamboo rod;
s6: the brace is dried, and finally the noodle that will prepare is put into the standing groove and is fermented, and the noodle after the fermentation carries out the brace through the machine, can make the finished product through drying process behind the brace.
5. The making method of the mulberry leaf fine dried noodles according to claim 4, wherein the making method comprises the following steps: in step S1, the temperature of the cold water is controlled at 1-5 ℃, and the soaking time is 60-80 min.
6. The making method of the mulberry leaf fine dried noodles according to claim 4, wherein the making method comprises the following steps: in step S2, the steamer temperature needs to be controlled at 75-80 ℃ and the soaking time is 5-10 min.
7. The making method of the mulberry leaf fine dried noodles according to claim 4, wherein the making method comprises the following steps: in step S2, the volume ratio of vinegar to cooking wine is 1: 2.
8. the making method of the mulberry leaf fine dried noodles according to claim 4, wherein the making method comprises the following steps: in step S4, the water temperature of the purified water is controlled at 15-18 ℃, the stirring time of the flour and the mulberry leaf powder is 3-5min, and the stirring time of the purified water, the dietary alkali and the flour is 6-8 min.
9. The making method of the mulberry leaf fine dried noodles according to claim 4, wherein the making method comprises the following steps: in step S6, the fermentation time is controlled at 20-50min, and the length of the noodle strip is kept at 185cm and 180 cm.
10. The making method of the mulberry leaf fine dried noodles according to claim 4, wherein the making method comprises the following steps: in step S6, the drying time is 40-45min, and the temperature is kept at 35-45 ℃.
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