CN1217591C - Fresh Chinese yam noodles and the production process - Google Patents
Fresh Chinese yam noodles and the production process Download PDFInfo
- Publication number
- CN1217591C CN1217591C CN021129193A CN02112919A CN1217591C CN 1217591 C CN1217591 C CN 1217591C CN 021129193 A CN021129193 A CN 021129193A CN 02112919 A CN02112919 A CN 02112919A CN 1217591 C CN1217591 C CN 1217591C
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- chinese yam
- noodles
- flour
- fresh
- yam
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- Expired - Fee Related
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Abstract
The present invention discloses fresh yam noodles which are prepared by using fresh yams and flour as raw materials. The main method comprises the following steps: grinding the fresh yams into pulp and mixing the yam pulp with the flour; then, rolling the mixture into noodle powder; drying the noodle powder to obtain the finished products of the noodles. The yam noodles prepared by the method keep large amount of starch, protein, cellulose and fat contained in the fresh yams, have admirable health care value and are suitable for people of all ages and strata.
Description
Technical field
The invention belongs to a kind of health nutritious noodle, particularly a kind of is the noodles that primary raw material is made with the Chinese yam.
Background technology
Chinese yam is that medicine is also eaten, but kidney tonifying, hypotensive blood sugar, blood fat the diabetic is had the good curing effect, so Chinese yam have good medical treatment and health care.But bright Chinese yam performance in edible season, keeping quality is relatively poor, and little in national cultivated area.Therefore it is significant to research and develop yam food.Existing yam food mostly is beverage granules etc. greatly, and this based food is mostly added a large amount of sugar and anticorrisive agent when making, can not often eat, and is unfavorable for that particularly the elderly is edible.
Summary of the invention
Technical scheme of the present invention is as follows: a kind of fresh Chinese yam noodles, and it is that raw material is made with bright Chinese yam, flour, its weight proportion is:
Bright Chinese yam: flour=2-2.5: 7.5-8.
A kind of method for preparing above-mentioned noodles, undertaken by following technology:
Bright Chinese yam peeling → cleaning → defibrination → stir → add flour mix → compacting slivering → oven dry.
Stirring technique be with bright Chinese yam slurry with mixer to a direction be stirred to Chinese yam starch be elasticity till.
The noodles Chinese yam consumption of making of said method is big, so amount is guaranteed, and noodles are smooth, and the Chinese yam flavor is dense, and long shelf-life is easy to eat.Because of employing is that Chinese yam is starched entirely, a large amount of starch (16%) that Chinese yam includes, protein (2.7%), fat (0.2%), cellulose (1.2%) have therefore been kept.Be a kind of food that is rich in alimentary health-care function.
The present invention is further described below in conjunction with embodiment.
Embodiment one
Bright Chinese yam 20kg flour 80kg
To clean up after the Chinese yam peeling, be cut into piece then with grinding defibrination, the bright Chinese yam slurry that mill is good stir about 5 minutes in agitator is promptly full of elasticity, the flour of getting ready is added to be pressed into noodles with flour stranding machine after mix becomes the face piece in the Chinese yam slurry then, promptly gets noodles with the conventional method oven dry again.
Through edible smooth good to eat, the Chinese yam flavor is aromatic.
Embodiment two
Bright Chinese yam 25kg flour 75kg
To clean up after the Chinese yam peeling, be cut into piece then with grinding defibrination, the bright Chinese yam slurry that mill is good stir about 5 minutes in agitator is promptly full of elasticity, the flour of getting ready is added to be pressed into noodles with flour stranding machine after mix becomes the face piece in the Chinese yam slurry then, promptly gets noodles with the conventional method oven dry again.
Through edible smooth good to eat, the Chinese yam flavor is aromatic.
Claims (3)
1, a kind of fresh Chinese yam noodles is characterized in that with bright Chinese yam, flour be raw material, and through bright Chinese yam peeling, cleaning, defibrination, the method that stirs, add flour mix, compacting slivering, oven dry are made, the weight proportion of bright Chinese yam and flour is:
Bright Chinese yam: flour=2-2.5: 7.5-8.
2, a kind of preparation method for preparing the described fresh Chinese yam noodles of claim 1 is characterized in that: make by following technology: bright Chinese yam peeling → cleaning → defibrination → stir → add flour mix → compacting slivering → oven dry.
3, the preparation method of fresh Chinese yam noodles according to claim 2 is characterized in that agitating procedure must stir 5 minutes to a direction.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN021129193A CN1217591C (en) | 2002-04-22 | 2002-04-22 | Fresh Chinese yam noodles and the production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN021129193A CN1217591C (en) | 2002-04-22 | 2002-04-22 | Fresh Chinese yam noodles and the production process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1389137A CN1389137A (en) | 2003-01-08 |
| CN1217591C true CN1217591C (en) | 2005-09-07 |
Family
ID=4742343
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN021129193A Expired - Fee Related CN1217591C (en) | 2002-04-22 | 2002-04-22 | Fresh Chinese yam noodles and the production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1217591C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380033B (en) * | 2008-10-16 | 2011-02-16 | 武穴市万星面业有限公司 | Fresh yam noodles and production method thereof |
| CN103284069A (en) * | 2013-06-28 | 2013-09-11 | 王本祥 | Coix seed dried noodle and preparation method thereof |
| CN104799182A (en) * | 2015-03-02 | 2015-07-29 | 马昱 | Health-care noodles containing Chinese yams |
| CN104996907B (en) * | 2015-07-21 | 2018-04-13 | 华中农业大学 | Chinese yam face and preparation method thereof |
| CN107912698A (en) * | 2017-11-15 | 2018-04-17 | 南阳麦香源食品有限公司 | A kind of gordon euryale yam face and its preparation process |
-
2002
- 2002-04-22 CN CN021129193A patent/CN1217591C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1389137A (en) | 2003-01-08 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |