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Rose noodle and its preparation method

A technology of noodles and roses, which is applied in the field of rose noodles and its preparation, can solve the problems of unsatisfied nutritional needs, unbalanced nutritional components, light taste of noodles, etc., and achieve the effect of increasing nutritional value, good taste and reasonable formula

Inactive Publication Date: 2012-06-27
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, noodles are one of the staple food of people's daily consumption, and the methods of making noodles are different in different places, but the making of general noodles is made of water and noodles, and its surface quality is single, and its nutritional components are unbalanced and cannot meet people's nutritional needs. The taste of noodles is relatively flat, but the content of VC in roses is rich, 2000mg per 100g, which is more than 700 times that of apples, more than 20 times that of seabuckthorn, and more than 8 times higher than that of Chinese kiwi. It can be called the king of VC.

Method used

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  • Rose noodle and its preparation method
  • Rose noodle and its preparation method

Examples

Experimental program
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Effect test

Embodiment 1

[0016] Embodiment 1: The rose noodles are composed of 65% flour by weight, 34.7% rose syrup by weight and 0.3% edible salt by weight.

[0017] During preparation, proceed as follows:

[0018] 1. Select Fenghua roses, select bright-colored petals without lesions, wash the petals twice with clean water, put them in a blender, add clean water, and stir to form a uniform rose slurry, wherein the weight ratio of roses to clean water is 1: 10;

[0019] 2. Kneading noodles: first add 0.3% edible salt by weight to 34.7% rose syrup by weight, stir to make it completely dissolve, then add 65% flour to the noodle mixer, add edible salt and rose syrup solution, and stir Mix in the noodle machine for 15 minutes, mix well;

[0020] 3. Noodle pressing: Put the evenly mixed noodles into the noodle press machine and roll them repeatedly 10 times;

[0021] 4. Noodle cutting: cut the rolled noodles with a noodle cutter;

[0022] 5. Baking: Put the cut noodles into the drying room for steam d...

Embodiment 2

[0024] Embodiment 2: The rose noodles are composed of 70% flour by weight, 29.75% rose syrup by weight and 0.25% edible salt by weight.

[0025] During preparation, proceed as follows:

[0026] 1. Select Corolla roses, select bright-colored petals without lesions, wash the petals with clean water for 3 times, put them in a blender, add clean water, and stir to form a uniform rose slurry, in which the weight ratio of roses to clean water is 1:12 ;

[0027] 2. Kneading noodles: first add 0.25% by weight of edible salt to 29.75% by weight of rose syrup, stir to dissolve it completely, then add 70% of flour to the noodle mixer, add edible salt rose syrup solution, and use Mix in a noodle mixer for 20 minutes, and mix well;

[0028] 3. Noodle pressing: Put the evenly mixed noodles into the noodle pressing machine and roll them repeatedly for 12 times;

[0029] 4. Noodle cutting: cut the rolled noodles with a noodle cutter;

[0030] 5. Baking: Put the cut noodles into the drying...

Embodiment 3

[0032] Embodiment 3: The rose noodles are composed of 75% flour by weight, 24.8% rose syrup by weight and 0.2% edible salt by weight.

[0033] During preparation, proceed as follows:

[0034] 1. Select damascena roses, select bright petals without lesions, wash the petals with water for 3 times, put them into a blender, add water, and stir to form a uniform rose slurry, in which the weight ratio of roses to water is 1:11 ;

[0035] 2. Kneading noodles: first add 0.2% edible salt by weight to 24.8% rose syrup by weight, stir to make it completely dissolve, then add 75% flour to the noodle mixer, add edible salt and rose syrup solution, and stir Mix in the noodle machine for 18 minutes, mix well;

[0036] 3. Noodle pressing: Put the evenly mixed noodles into the noodle pressing machine and roll them repeatedly for 15 times;

[0037] 4. Noodle cutting: cut the rolled noodles with a noodle cutter;

[0038] 5. Baking: Put the cut noodles into the drying room for steam drying at...

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Abstract

The invention discloses rose noodle and its preparation method. The noodle provided by the invention is composed of: by weight, 65-75% of flour, 24.8-34.7% of rose puree and 0.2-0.3% of salt. The formula of the rose noodle is reasonable, and the production method of the rose noodle is simple and easy to control. The rose puree added into the noodle is easy to prepare. By the addition of the rose puree during the noodle treatment process, the present situation of malnutrition of traditional noodle is effectively solved, nutritional value of the noodle is increased, the noodle has a good taste, and the noodle is endowed with light rose fragrance and an attractive color.

Description

technical field [0001] The invention relates to rose noodles and a preparation method thereof, belonging to the field of food. Background technique [0002] At present, noodles are one of the staple food of people's daily consumption, and the methods of making noodles are different in different places, but the making of general noodles is made of water and noodles, and its surface quality is single, and its nutritional components are unbalanced and cannot meet people's nutritional needs. The taste of noodles is relatively flat, but the content of VC in roses is rich, 2000mg per 100g, which is more than 700 times that of apples, more than 20 times that of seabuckthorn, and more than 8 times higher than that of Chinese kiwi. It can be called the king of VC. Rose essential oil has a strong fragrance and is expensive. 1 kg of rose essential oil is equivalent to the price of 1.5 kg of gold, and is called liquid gold. In addition to its ornamental value, roses have many uses. Mo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 覃宇悦张智宏程春生
Owner KUNMING UNIV OF SCI & TECH
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