CN117016725A - Nutritional noodles containing radix scrophulariae and triticale and preparation method of nutritional noodles - Google Patents
Nutritional noodles containing radix scrophulariae and triticale and preparation method of nutritional noodles Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title abstract description 9
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- PCHPORCSPXIHLZ-UHFFFAOYSA-N diphenhydramine hydrochloride Chemical compound [Cl-].C=1C=CC=CC=1C(OCC[NH+](C)C)C1=CC=CC=C1 PCHPORCSPXIHLZ-UHFFFAOYSA-N 0.000 description 1
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- 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)
- Noodles (AREA)
Abstract
The invention relates to a yellow ginseng black wheat nutrition fine dried noodles, which consists of the following components in parts by weight: 100-180 parts of high gluten flour, 20-40 parts of yellow ginseng powder, 20-40 parts of triticale flour, 2-5 parts of wheat gluten, 4-8 parts of eggs, 2-4 parts of edible salt, 0.1-0.5 part of edible alkali and 55-90 parts of water. Meanwhile, the invention also discloses a preparation method of the yellow ginseng and black wheat nutrition fine dried noodles. The invention has simple preparation process, mature technology and easy implementation, and the produced yellow ginseng and black wheat nutrition fine dried noodles not only have strong taste, but also are rich in a large amount of various nutrients such as vitamins, minerals, amino acids, saponins, polysaccharides and the like, can reduce blood pressure and blood fat and strengthen immunity after being eaten for a long time, and have good health care function.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a yellow ginseng and triticale nutrition fine dried noodles and a preparation method thereof.
Background
The dried noodles are thin and smooth, are dried by adding salt, alkali and water into wheat flour, and are cut into dried noodles with a certain length after hanging and drying, and have the advantages of being durable in storage, boiling resistant, good in taste, convenient to eat, low in price, easy to store and the like, and are one of the main cooked wheaten foods favored by people in China.
Along with the development of the food industry, the increasing of living standard and the continuous change of diet concepts, the fine dried noodles form a co-developed pattern of staple food type, flavor type, nutrition type, health care type and the like. The traditional fine dried noodles have single ingredients, poor taste and low nutritive value, so that the requirements of people on dietary nutrition cannot be met. Therefore, the nutrition and health care dried noodles gradually enter the life of people and are more favored.
Radix Ginseng Rubra is radix Ginseng Rubra of Umbelliferae genusSphallerocerpusgracilis) The fleshy straight root of the formula (I) has the advantages of similar appearance to ginseng, fewer fibrous roots, golden whole body, high nutritive value and medicinal value, and the pharmacological research of the radix scrophulariae shows that the radix scrophulariae has the effects of relieving spasm, relieving asthma, resisting tumors, resisting bacteria, relieving cough, eliminating phlegm, relieving cough and the like. At the same time, through the toxicology experiment of the flavescent sophora root, the acute oral toxicity test shows that the half Lethal Dose (LD) 50 ) Greater than 10000mg/kgBW, and judging that the radix scrophulariae belongs to actual non-toxicity according to GB15193.3-2014 food safety national standard. Functional researches on organic components of the radix scrophulariae show that the radix scrophulariae is rich in sugar, protein, fat, mineral substances and the like, is rich in nutrition, and can meet the requirements of human bodies on energy and mineral substances. The contained polysaccharide and total saponins of the radix scrophulariae have antioxidant activity, have a certain scavenging ability to free radicals, protect cell membranes, improve the immunity and exercise ability of organisms, and have remarkable efficacy in the aspect of fatigue resistance. The essential oil of the yellow ginseng seeds contains more than 30 organic components, mainly methyl isopropyl (17.42%), terpinene (25.58%), asarone (33.12%) and the like, and has remarkable in-vitro antibacterial property.
Triticale is a new variety cultivated by hybridization of common wheat and rye, and is purple black, black and the like because of the rich anthocyanin in seeds. Research shows that the triticale has high nutritive value, and the contents of protein, amino acid, vitamin, selenium, iron, zinc, iodine, calcium and other mineral substances are higher than those of common wheat, and in addition, the triticale is also rich in various active ingredients such as anthocyanin, polyphenol, flavone, dietary fiber, oligosaccharide and the like, and the active ingredients have physiological functions of resisting oxidation, regulating blood fat, blood sugar, regulating intestinal health and the like.
Disclosure of Invention
The invention aims to solve the technical problem of providing Huang Canhei wheat nutrition fine dried noodles with rich nutrition and strong health care effect.
The invention aims to provide a preparation method of the nutritional dried noodles with radix scrophulariae and triticale.
In order to solve the problems, the nutritional noodles with the radix scrophulariae and the triticale are characterized in that: the fine dried noodles comprise the following components in parts by weight: 100-180 parts of high gluten flour, 20-40 parts of yellow ginseng powder, 20-40 parts of triticale flour, 2-5 parts of wheat gluten, 4-8 parts of eggs, 2-4 parts of edible salt, 0.1-0.5 part of edible alkali and 55-90 parts of water.
The preparation method of the yellow ginseng and black wheat nutrition fine dried noodles comprises the following steps of:
pretreatment of raw materials:
a. sieving high gluten flour and triticale flour with 100 mesh sieve;
b. selecting fresh, pest-free and mildew-free radix scrophulariae, cleaning, draining, drying with hot air until the water content is within 10%, pulverizing, and sieving with 100 mesh sieve;
weighing according to a proportion;
mixing:
respectively adding high gluten flour, yellow ginseng powder, black wheat flour and wheat gluten into a dough mixer for premixing for 5-15 min, adding eggs, mixing for 1-5 min at the rotating speed of 60-100 r/min, finally adding water dissolved with edible salt and edible alkali, and mixing for 20-50 min to obtain dough;
curing:
transferring the dough into a disc type curing machine for curing to obtain cured dough;
carrying out primary tabletting:
the cured dough is rolled into a dough sheet with the thickness of 5-6 mm through a plurality of pressing rollers;
curing the dough sheet, and continuously tabletting:
standing and curing the dough sheet for 5-10 min, and then rolling the dough sheet into dough sheet with the thickness of 1-2 mm through multiple rolling steps, wherein the rolling ratio of each rolling step is not more than 3:1;
slitting:
cutting the rolled dough sheet into wet noodles by using a reciprocating cutter;
and (3) putting the products on a frame and trimming:
the cut wet noodles are automatically hung by a transmission chain, and the cut wet noodles are cut by the lower surface immediately after being hung;
and (3) drying:
adopting a medium-temperature medium-speed drying method to carry out drying to obtain dried noodles;
and (3) putting down the frame and cutting the noodles:
and (3) putting the dried noodles on a frame by using a frame putting machine, cutting into finished fine dried noodles with different specifications by using a cutting machine, and packaging.
The hot air drying temperature in the step is 40-60 ℃.
The curing condition in the step is that the rotating speed is 5-8 r/min, the curing temperature is 25 ℃, and the curing time is 10-15 min.
The Wen Zhongsu drying method in the step of drying is to pre-dry for 60-90 min at 25-35 ℃ and relative humidity of 80-85%, dry for 150-180 min at 35-45 ℃ and relative humidity of 75-80%, and dry for 90-120 min at 20-25 ℃ and relative humidity of 55-60%.
Compared with the prior art, the invention has the following advantages:
1. the invention uses high gluten flour as the main raw material, and the nutrient dried noodles of the yellow ginseng and the triticale are prepared by adding substances such as the yellow ginseng, the triticale and the like. Wherein:
huang Canfu contains sugar, protein, fat, minerals, etc., and is nutritious, and these components can meet the requirement of human body for energy and minerals. The contained polysaccharide and total saponins of the radix scrophulariae have antioxidant activity, have a certain scavenging ability to free radicals, protect cell membranes, improve the immunity and exercise ability of organisms, and have remarkable efficacy in the aspect of fatigue resistance. Also has spasmolytic, antiasthmatic, antitumor, antibacterial, antitussive, expectorant, and antitussive effects.
The black wheat has high nutritive value, and the contents of protein, amino acid, vitamin, selenium, iron, zinc, iodine, calcium and other mineral substances are higher than those of common wheat, and in addition, the black wheat is also rich in various active ingredients such as anthocyanin, polyphenol, flavone, dietary fiber, oligosaccharide and the like, and the active ingredients have physiological functions of resisting oxidation, regulating blood fat, blood sugar, regulating intestinal health and the like.
The main components of the gluten powder are glutenin and prolamin, and the gluten powder also contains a small amount of starch, fat, mineral substances and the like, and contains 15 amino acids necessary for human bodies.
Therefore, the prepared dried noodles have strong taste, are rich in a large amount of vitamins, minerals, amino acids, saponins, polysaccharides and other nutrient substances, can reduce blood pressure and blood fat and strengthen immunity after being eaten for a long time, and have good health care function.
2. The invention has simple process, mature technology and easy implementation.
Detailed Description
The nutritive dried noodles comprise the following components in parts by weight (kg): 100-180 parts of high gluten flour, 20-40 parts of yellow ginseng powder, 20-40 parts of triticale flour, 2-5 parts of wheat gluten, 4-8 parts of eggs, 2-4 parts of edible salt, 0.1-0.5 part of edible alkali and 55-90 parts of water.
The manufacturing method comprises the following steps:
pretreatment of raw materials:
a. sieving high gluten flour and triticale flour with 100 mesh sieve;
b. fresh, pest-free and mildew-free radix scrophulariae is selected, washed, drained, dried by hot air at 40-60 ℃ until the water content is within 10%, and crushed and sieved by a 100-mesh sieve for later use.
The proportion is weighed.
Mixing:
respectively adding high gluten flour, yellow ginseng powder, black wheat flour and wheat gluten into a dough mixer for premixing for 5-15 min, adding eggs, mixing for 1-5 min at the rotating speed of 60-100 r/min, finally adding water dissolved with edible salt and edible alkali, and mixing for 20-50 min to obtain dough. The method comprises the steps of carrying out a first treatment on the surface of the
Curing:
the dough is transferred into a disc type curing machine for curing, the rotating speed is 5-8 r/min, the curing temperature is 25 ℃, and the curing time is 10-15 min, so that the cured dough is obtained.
Carrying out primary tabletting:
the cured dough is rolled into dough pieces with the thickness of 5-6 mm through a plurality of pressing rollers.
Curing the dough sheet, and continuously tabletting:
standing and curing the dough sheet for 5-10 min, and then enabling starch particles and proteins of the flour to fully absorb water. Then the dough sheet with the thickness of 1-2 mm is formed by a plurality of rolling rolls, and the rolling ratio of each rolling is not more than 3:1.
Slitting:
the rolled dough sheet is cut into wet noodles by a reciprocating cutter, and the cut noodles are required to be flat, smooth, burr-free and drawing-free.
And (3) putting the products on a frame and trimming:
the cut wet noodles are automatically hung by a transmission chain, and the cut wet noodles are cut through the lower surface immediately after being hung.
And (3) drying:
and adopting a medium-temperature medium-speed drying method to dry, pre-drying for 60-90 min at the temperature of 25-35 ℃ and the relative humidity of 80-85%, drying for 150-180 min at the temperature of 35-45 ℃ and the relative humidity of 75-80%, and finally drying for 90-120 min at the temperature of 20-25 ℃ and the relative humidity of 55-60%, thus obtaining the dried noodles.
And (3) putting down the frame and cutting the noodles:
and (3) putting the dried noodles on a frame by using a frame putting machine, cutting into finished fine dried noodles with different specifications by using a cutting machine, and packaging.
Example 1 a nutritional fine dried noodles with radix Ginseng Rubra and semen Tritici Aestivi, the fine dried noodles comprising the following components: high gluten flour 100 kg, yellow ginseng powder 20 kg, triticale flour 20 kg, wheat gluten 2 kg, egg 4 kg, edible salt 2 kg, edible alkali 0.1 kg and water 55 kg.
The manufacturing method comprises the following steps:
pretreatment of raw materials:
a. sieving high gluten flour and triticale flour with 100 mesh sieve;
b. fresh, pest-free and mildew-free radix scrophulariae is selected, washed, drained, dried by hot air at 40-60 ℃ until the water content is within 10%, and crushed and sieved by a 100-mesh sieve for later use.
The proportion is weighed.
Mixing:
respectively adding high gluten flour, yellow ginseng powder, black wheat flour and wheat gluten into a dough mixer for premixing for 5-15 min, adding eggs, mixing for 1-5 min at the rotating speed of 60-100 r/min, finally adding water dissolved with edible salt and edible alkali, and mixing for 20-50 min to obtain dough. The method comprises the steps of carrying out a first treatment on the surface of the
Curing:
the dough is transferred into a disc type curing machine for curing, the rotating speed is 5-8 r/min, the curing temperature is 25 ℃, and the curing time is 10-15 min, so that the cured dough is obtained.
Carrying out primary tabletting:
the cured dough is rolled into dough pieces with the thickness of 5-6 mm through a plurality of pressing rollers.
Curing the dough sheet, and continuously tabletting:
standing and curing the dough sheet for 5-10 min, and then enabling starch particles and proteins of the flour to fully absorb water. Then the dough sheet with the thickness of 1-2 mm is formed by a plurality of rolling rolls, and the rolling ratio of each rolling is not more than 3:1.
Slitting:
the rolled dough sheet is cut into wet noodles by a reciprocating cutter, and the cut noodles are required to be flat, smooth, burr-free and drawing-free.
And (3) putting the products on a frame and trimming:
the cut wet noodles are automatically hung by a transmission chain, and the cut wet noodles are cut through the lower surface immediately after being hung.
And (3) drying:
and adopting a medium-temperature medium-speed drying method to dry, pre-drying for 60-90 min at the temperature of 25-35 ℃ and the relative humidity of 80-85%, drying for 150-180 min at the temperature of 35-45 ℃ and the relative humidity of 75-80%, and finally drying for 90-120 min at the temperature of 20-25 ℃ and the relative humidity of 55-60%, thus obtaining the dried noodles.
And (3) putting down the frame and cutting the noodles:
and (3) putting the dried noodles on a frame by using a frame putting machine, cutting into finished fine dried noodles with different specifications by using a cutting machine, and packaging.
Example 2 a nutritional fine dried noodles with radix Ginseng Rubra and semen Tritici Aestivi, the fine dried noodles comprising the following components: high gluten flour 140 kg, yellow ginseng powder 30 kg, black wheat flour 30 kg, wheat gluten 3.5 kg, egg 6 kg, edible salt 3 kg, edible alkali 0.3 kg and water 70 kg.
The preparation method is the same as that of the embodiment 1.
Example 3 a nutritional fine dried noodles with radix Ginseng Rubra and semen Tritici Aestivi, the fine dried noodles comprising the following components: high gluten flour 180 kg, yellow ginseng powder 40 kg, triticale flour 40 kg, wheat gluten 5 kg, egg 8 kg, edible salt 4 kg, edible alkali 0.5 kg and water 90 kg.
The preparation method is the same as that of the embodiment 1.
Claims (5)
1. A yellow ginseng triticale nutrition fine dried noodles is characterized in that: the fine dried noodles comprise the following components in parts by weight: 100-180 parts of high gluten flour, 20-40 parts of yellow ginseng powder, 20-40 parts of triticale flour, 2-5 parts of wheat gluten, 4-8 parts of eggs, 2-4 parts of edible salt, 0.1-0.5 part of edible alkali and 55-90 parts of water.
2. The method for preparing the yellow ginseng triticale nutrition fine dried noodles according to claim 1, comprising the following steps:
pretreatment of raw materials:
a. sieving high gluten flour and triticale flour with 100 mesh sieve;
b. selecting fresh, pest-free and mildew-free radix scrophulariae, cleaning, draining, drying with hot air until the water content is within 10%, pulverizing, and sieving with 100 mesh sieve;
weighing according to a proportion;
mixing:
respectively adding high gluten flour, yellow ginseng powder, black wheat flour and wheat gluten into a dough mixer for premixing for 5-15 min, adding eggs, mixing for 1-5 min at the rotating speed of 60-100 r/min, finally adding water dissolved with edible salt and edible alkali, and mixing for 20-50 min to obtain dough;
curing:
transferring the dough into a disc type curing machine for curing to obtain cured dough;
carrying out primary tabletting:
the cured dough is rolled into a dough sheet with the thickness of 5-6 mm through a plurality of pressing rollers;
curing the dough sheet, and continuously tabletting:
standing and curing the dough sheet for 5-10 min, and then rolling the dough sheet into dough sheet with the thickness of 1-2 mm through multiple rolling steps, wherein the rolling ratio of each rolling step is not more than 3:1;
slitting:
cutting the rolled dough sheet into wet noodles by using a reciprocating cutter;
and (3) putting the products on a frame and trimming:
the cut wet noodles are automatically hung by a transmission chain, and the cut wet noodles are cut by the lower surface immediately after being hung;
and (3) drying:
adopting a medium-temperature medium-speed drying method to carry out drying to obtain dried noodles;
and (3) putting down the frame and cutting the noodles:
and (3) putting the dried noodles on a frame by using a frame putting machine, cutting into finished fine dried noodles with different specifications by using a cutting machine, and packaging.
3. The method for preparing the yellow ginseng triticale nutrition fine dried noodles according to claim 2, which is characterized in that: the hot air drying temperature in the step is 40-60 ℃.
4. The method for preparing the yellow ginseng triticale nutrition fine dried noodles according to claim 2, which is characterized in that: the curing condition in the step is that the rotating speed is 5-8 r/min, the curing temperature is 25 ℃, and the curing time is 10-15 min.
5. The method for preparing the yellow ginseng triticale nutrition fine dried noodles according to claim 2, which is characterized in that: the Wen Zhongsu drying method in the step (II) refers to pre-drying for 60-90 min at 25-35 ℃ and relative humidity of 80-85%, drying for 150-180 min at 35-45 ℃ and relative humidity of 75-80%, and drying for 90-120 min at 20-25 ℃ and relative humidity of 55-60%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311284815.2A CN117016725A (en) | 2023-10-07 | 2023-10-07 | Nutritional noodles containing radix scrophulariae and triticale and preparation method of nutritional noodles |
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| CN202311284815.2A CN117016725A (en) | 2023-10-07 | 2023-10-07 | Nutritional noodles containing radix scrophulariae and triticale and preparation method of nutritional noodles |
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| CN (1) | CN117016725A (en) |
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- 2023-10-07 CN CN202311284815.2A patent/CN117016725A/en active Pending
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