Waxberry noodle

A technology of noodles and raw bayberry juice, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of bayberry flavor and nutrient composition damage, taste deterioration, unseen noodles, etc., to promote supernormal reproduction, control high blood pressure, The effect of inhibiting the growth of harmful bacteria

Inactive Publication Date: 2013-01-23
陆建益
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since bayberry matures in high temperature and rainy seasons, its storage resistance is poor, in order to allow more people to taste the unique flavor of bayberry
Although the prior art has many researches on the fresh-keeping aspects of red bayberry, its fresh-keeping time generally can only be about one week, and the taste inevitably deteriorates. Deeply processed foods have been developed, such as bayberry candied fruit, bayberry juice, and canned bayberry. These foods often add preservatives and additives in the production process in order to prolong the edible period, which not only destroys the flavor and nutritional content of bayberry, but also may cause damage. potential hazards to the human body
Noodles are one of people's favorite foods and are often eaten. Among the many noodle families, there are only a handful of noodles with health functions. After searching, there are no literature reports and products that use bayberry juice as raw materials to make noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] First of all, select naturally ripe and brightly colored red bayberry fruit, wash and drain them with clean water, and put them into a beater to remove the core; the pulp after the core removal is pressed in a belt press to remove pomace; Under the condition that the separation coefficient is 10000, the original juice of red bayberry is obtained for subsequent use;

[0009] Then weigh 100kg of flour and add 18kg of raw bayberry juice, 5kg of lemon powder, and 2kg of maltooligosaccharides, put it into the dough mixer and mix evenly, add water to adjust the dry humidity as needed (you can also not add water), knead into a dough, and send it to the dough Machine-pressed sheets cut into noodles.

Embodiment 2

[0011] First of all, select naturally ripe and brightly colored red bayberry fruit, wash and drain them with clean water, and put them into a beater to remove the core; the pulp after the core removal is pressed in a belt press to remove pomace; Under the condition that the separation coefficient is 10000, the original juice of red bayberry is obtained for subsequent use;

[0012] Then weigh 100kg of flour and add 22kg of raw bayberry juice, 10kg of lemon powder, and 5kg of maltooligosaccharides, put it into the dough mixer and mix evenly, add water to adjust the dry humidity as needed (you can also not add water), knead into a dough, and send it to the dough Machine-pressed sheets cut into noodles.

Embodiment 3

[0014] First of all, select the naturally ripe and brightly colored red bayberry fruit, wash and drain them with clean water, and put them into a beater to remove the core; the pulp after the core removal is pressed in a belt press to remove the pomace; a butterfly separator is used Under the condition that the separation coefficient is 10000, the original juice of red bayberry is obtained for subsequent use;

[0015] Then weigh 100kg of flour, add 25kg of raw bayberry juice, 16kg of lemon powder, and 6kg of maltooligosaccharides, put it into the dough mixer and mix evenly, add water to adjust the dry humidity as needed (you can also not add water), knead into a dough, and send it to the dough Machine-pressed sheets cut into noodles.

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PUM

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Abstract

The invention discloses waxberry noodle, which is characterized in that: 15kg to 40kg of waxberry juice, 10kg to 35kg of lemon powder and 2kg to 15kg of malto-oligosaccharide are added into every 100kg of flour. The raw materials with the ratio are arranged into a dough kneading machine to be uniformly mixed and kneaded into dough, and the dough is sent into a doughsheeter to be processed in tablets and cut into noodles. The waxberry and lemon are added in the preparation of the waxberry noodle, in order to allow the waxberry noodle to be rich in the nutritional ingredient and the primary special flavour of the waxberry and the lemon, and the waxberry noodle has a purple brown and rosy natural color, and can be named as a natural green health food; and when the noodle is eaten by people frequently, the immunity of the human body can be improved, multiple disease focuses of the human body can be efficiently eliminated, functions of the human body can be balanced, and effects on strengthening the body and delaying the senility can be realized.

Description

technical field [0001] The invention relates to a kind of noodles, in particular to a kind of noodles containing raw bayberry juice. Background technique [0002] Waxberry is rich in Zhejiang, Fujian, Jiangsu, Jiangxi, Hunan and other provinces. It belongs to the treasures in the fruit and is also an aromatic plant with both medicine and food. Li Shizhen said in "Compendium of Materia Medica" that it has the function of "quenching thirst, harmonizing the five internal organs, cleaning the stomach, and eliminating troubles and bad breath". Modern scientific research shows that the biological activity of components such as protein, phosphorus, iron, magnesium, vitamin C, organic acids, amino acids and bayberry polyphenols contained in red bayberry is relatively high, which can eliminate free radicals in the human body and fight against diseases. Oxidation, anti-thrombotic, anti-tumor, anti-inflammatory and anti-bacterial effects, regular consumption can enhance human immunity...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L1/09A23L7/109
Inventor 陆建益
Owner 陆建益
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