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 unsatisfactory color and easy de-greening of dried noodle products, and achieve the effects of pleasant color, unique flavor and rich nutrition.

Inactive Publication Date: 2014-07-09
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 0.5-1.5cm long pieces, send them to the colloid mill, add 10kg water and 0.12kg edible alkali to grind together, then add 1.5kg salt and 10kg water and stir to make leeks Pour 100kg wheat flour into the kneading machine, pour the prepared leek pulp into the kneading machine, through kneading, maturing, slicing, cutting, drying, cutting and packaging to make nutritious noodles with leek .

Embodiment 2

[0014] After the fresh coriander is cleaned, take 18kg and cut into 0.5-1.5cm long pieces, send them to the colloid mill, add 14kg water and 0.3kg edible alkali to grind together, then add 2kg salt and 10kg water and stir to make a coriander slurry , Spare; pour 120kg wheat flour into the kneading machine, pour the prepared coriander slurry into the kneading machine, through kneading, maturing, rolling, cutting, drying, cutting and packaging to make coriander nutrition noodles.

Embodiment 3

[0016] After the fresh spinach is cleaned, take 15kg and cut into 0.5-1.5cm long sections, send them to the colloid mill, add 15kg water and 0.3kg edible alkali to grind together, then add 3kg salt and 15kg water and stir to make spinach pulp , Ready for use; pour 150kg wheat flour into the kneading machine, pour the prepared spinach pulp into the kneading machine, kneading, maturing, slicing, cutting, drying, cutting and packaging to make spinach nutritious 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 a green vegetable nutritious noodle and a processing method thereof. Background technique [0002] As a traditional staple food in my country, dried noodles are popular with the public because of their good taste, convenient eating and easy storage. With the improvement of living standards, people's dietary concepts have undergone fundamental changes. People pay more attention to nutrition, health and variety in the consumption of dried noodles. [0003] Green vegetables are rich in nutrients and contain a variety of vitamins and trace elements needed by the human body. Adding green vegetable pulp to noodles can not only achieve nutritional complementation, but also enrich the variety of noodles and increase the added value of vegetables. However, because the chlorophyll in green vegetables is very sensitive to light and heat, it is easy to lose the green color during processing and pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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