Nutritious dry noodles containing green vegetables and processing method of nutritious dry noodles

A processing method and vegetable technology, applied in the field of food processing, can solve the problems of easy green removal and unsatisfactory color of dried noodle products, and achieve the effect of pleasant color, unique flavor and rich nutrition

Inactive Publication Date: 2012-09-19
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because chlorophyll in green vegetables is very sensitive to light and heat, it is easy to lose the green color during processing and product storage, resulting in unsatisfactory color of dried noodle products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] After cleaning the fresh leeks, take 12kg and cut them into small pieces of 0.5-1.5cm long, send them into the colloid mill, add 10kg of water and 0.12kg of edible alkali to grind together, then add 1.5kg of salt and 10kg of water and stir well to make leeks Pour 100kg of wheat flour into the dough mixer, pour the prepared leek slurry into the dough mixer, knead the dough, ripen, slice, cut into strips, dry, cut and pack to make the leek nutritional dried noodles .

Embodiment 2

[0014] After cleaning the fresh coriander, take 18kg and cut it into small pieces with a length of 0.5-1.5cm, send it to the colloid mill, add 14kg of water and 0.3kg of edible alkali to grind together, then add 2kg of salt and 10kg of water and stir well to make coriander pulp , and set aside; pour 120kg of wheat flour into the dough mixer, pour the prepared coriander pulp into the dough mixer, knead the dough, ripen, slice, cut into strips, dry, cut and pack to make coriander nutritious dried noodles.

Embodiment 3

[0016] After cleaning the fresh spinach, take 15kg and cut it into 0.5-1.5cm long pieces, send it into the colloid mill, add 15kg of water and 0.3kg of edible alkali to grind together, then add 3kg of salt and 15kg of water and stir well to make spinach pulp , standby; pour 150kg of wheat flour into the dough mixer, pour the prepared spinach pulp into the dough mixer, knead the dough, ripen, slice, cut into strips, dry, cut and pack to make spinach nutritious dried noodles.

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PUM

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Abstract

The invention discloses nutritious dry noodles containing green vegetables and a processing method of the nutritious dry noodles. Raw materials of the dry noodles comprise the following components in parts by weight: 100-150 parts of wheat flour, 12-18 parts of fresh green vegetables, 0.1-0.3 part of dietary alkali, 1-3 parts of table salt and 20-30 parts of water. The processing method of the nutritious dry noodles comprises the following steps of: adding part of the water and all the dietary alkali to pulp after cleaning the fresh green vegetables and cutting off the cleaned fresh green vegetables; then, adding the table salt and the residual water to uniformly stir, and then adding the mixed table salt and water into the flour to uniformly stir; and next, preparing the nutritious dry noodles containing the green vegetables by using a modern production process. The noodles containing the green vegetables, provided by the invention, are rich in nutrition, unique in flavor, pleasant in color and cluster and good in edible quality.

Description

technical field [0001] The invention relates to the field of food processing, in particular to green vegetable nutritious dried noodles and a processing method thereof. Background technique [0002] Vermicelli, as a traditional staple food in my country, is popular among the masses because of its good taste, convenient eating and easy storage. With the improvement of living standards, fundamental changes have taken place in people's diet concepts. People pay more attention to nutrition, health and varieties of dried noodles. [0003] Green vegetables are rich in nutrients and contain various vitamins and trace elements needed by the human body. Adding green vegetable pulp to noodles can not only realize nutritional complementarity, but also enrich the varieties of noodles and increase the added value of vegetables. However, because chlorophyll in green vegetables is very sensitive to light and heat, it is easy to lose the green color during processing and product storage,...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/212A23L1/30A21D2/36A23L7/109A23L19/00
Inventor 张喻邓后勤谭亦成吴建明
Owner HUNAN AGRICULTURAL UNIV
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