Pumpkin leaf healthcare noodles and processing method thereof
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A technology of health-care noodles and processing methods, which is applied in the fields of application, food preparation, food science, etc., can solve problems such as different functions, and achieve the effects of long shelf life, increased economic value, and good quality
Inactive Publication Date: 2013-12-18
安徽稼仙金佳粮集团股份有限公司
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[0004] There are various types of noodles on the market with different functions, and the noodles with pumpkin leaf slurry as the main health-care auxiliary material have not been reported.
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[0020] A pumpkin leaf health-care noodle, processed from the following components by weight (kg): 24 pumpkin leaves, 5 hawthorn leaves, 11 longan leaves, 5 kohlrabi leaves, 14 corn silks, 2 grape seed powder, 1 Moringa seed, Mulberry fruit powder 2, kudzu powder 1, potato starch 5, corn starch 2, flour 80.
[0021] The processing method comprises the following processing steps:
[0022] (1) Select tender, pest-free and non-softened pumpkin leaves, longan leaves, kohlrabi leaves, fresh corn silk, wash off the sediment on the surface of each material with clean water, and remove the fluff on the leaf surface after scrubbing to remove astringency. water, and then put the cleaned material into a refiner, add an appropriate amount of water for refining to obtain a slurry, and simultaneously squeeze the hawthorn juice, and then mix the two to obtain a mixed slurry;
[0023] (2) Weigh the remaining powdery materials according to the formula, add them to the mixed slurry in step (1),...
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Abstract
The invention provides pumpkin leaf healthcare noodles. The pumpkin leaf healthcare noodles are processed from the following raw materials in parts by weight: 20 to 25 parts of pumpkin leaves, 5 to 6 parts of hawthorn, 10 to 12 parts of longan leaves, 4 to 6 parts of kohlrabi leaves, 10 to 15 parts of corn stigma, 2 to 3 parts of grape seed powder, 1 to 2 parts of moringa seeds, 1 to 2 parts of mulberry fruit powder, 1 to 2 parts of kudzu vine powder, 4 to 6 parts of potato starch, 1 to 3 parts of corn starch, and 75 to 85 parts of flour. A processing method of the final healthcare noodles comprises the steps of washing the leafy materials, grinding the washed materials into pulp, then mixing the pulp with the powder materials, curing, slicing, and drying. Compared with common noodles on the market, the pumpkin leaf healthcare noodles produced by the method have high dietary fiber content, and contain active substances, such as gamma-aminobutyric acid, total flavonoids and polysaccharide, in the pumpkin leaves; the noodles are convenient to eat and long in shelf life, do not have any preservative, and can protect gastric mucosa, promote digestion and absorption, enhance human immunity and achieve the effects of clearing stomach, tonifying spleen, reducing blood glucose and blood pressure and losing weight after long-term consumption.
Description
technical field [0001] The invention belongs to the technical field of food, and in particular relates to a pumpkin leaf health-care noodle and a processing method thereof. Background technique [0002] my country is the second largest country in the world for pumpkin production, with a total output of 4.1 million tons, and about 1.6 million tons of pumpkin leaves and stems, accounting for 30% of the world's total output. Pumpkin has strong adaptability, strong drought resistance, acid and alkali resistance, and a well-developed root system with strong regeneration ability. Pumpkin leaves are rich in protein and dietary fiber, and the protein content in its dry products reaches 35.68%. Mineral content in pumpkin leaves is also very rich and balanced, making it an ideal alkaline food. At the same time, pumpkin leaves are rich in β-carotene, vitamin C, calcium, magnesium, zinc, etc., and are an excellent source of vitamins and mineral elements. [0003] At present, there ar...
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