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A kind of yam taro sorghum rice noodle and preparation method thereof

A technology of sorghum rice and taro, which is applied in the field of yam taro sorghum rice noodle and its production, can solve the problems of loss of nutrition and health care components, oxidative browning of yam and the like, and achieves the effects of good taste and not easy to break

Inactive Publication Date: 2015-12-02
HENAN VOCATIONAL COLLEGE OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, yam is also rich in polyphenol oxidase and other hydrolytic enzymes. In processing and storage, improper handling will lead to oxidative browning of yam and loss of nutritional and health ingredients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Sorghum flour 100kg, fresh yam 25kg, fresh taro 25kg, salt 2kg, water 25kg

[0020] ①Wash 25kg of fresh taro, steam it, and peel it;

[0021] ②Wash 25kg of fresh yam, peel it, and cut it into thin slices with a thickness of 3-4mm;

[0022] ③After drying the boiled and peeled taro thoroughly, add the above-mentioned fresh yam slices, 25kg of cold water and 2kg of salt for beating, so that the particle size of the pulp is below 200 mesh;

[0023] ④ After the temperature of the above-mentioned yam and taro pulp drops to room temperature, add 100kg of sorghum rice flour and knead the noodles in the noodle mixer;

[0024] ⑤ The reconciled sorghum rice and yam and taro pulp noodles are rolled by a noodle machine, cut into strips, dried, cut off, measured, and packaged to become the finished product.

Embodiment 2

[0026] Sorghum rice flour 100kg, fresh yam 35kg, fresh taro 35kg, salt 4kg, water 30kg

[0027] ①Wash 35kg of fresh taro, steam it, and peel it;

[0028] ②Wash 35kg of fresh yam, peel it, and cut it into thin slices with a thickness of 3-4mm;

[0029] ③After drying the boiled and peeled taro thoroughly, add the above-mentioned fresh yam slices, 30kg of cold water and 4kg of salt for beating, so that the particle size of the pulp is below 200 mesh;

[0030] ④ After the temperature of the above-mentioned yam and taro pulp drops to room temperature, add 100kg of sorghum rice flour and knead the noodles in the noodle mixer;

[0031] ⑤ The reconciled sorghum rice and yam and taro pulp noodles are rolled by a noodle machine, cut into strips, dried, cut off, measured, and packaged to become the finished product.

[0032] The noodles made according to the above embodiment are soft, chewy and unique in taste after being boiled in a pot.

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PUM

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Abstract

The invention discloses yam, taro and sorghum rice flour noodles and a preparation method thereof. The yam, taro and sorghum rice flour noodles are prepared by adding fresh yams, fresh taros, sorghum rice flour and salt taken as raw materials into a proper amount of water. The yam, taro and sorghum rice flour noodles are characterized in that the weight ratio of the sorghum rice flour to the fresh yams to the fresh taros to the salt to the water is 1 to (0.25-0.35) to (0.025-0.035) to (0.02-0.04) to (0.25-0.30). The preparation method comprises the following steps: washing a specified quantity of fresh taros, steaming thoroughly, peeling, washing a specified quantity of fresh yams, peeling, and slicing; pulping the thoroughly steamed and peeled taros, the sliced fresh yams and a specified amount of cold water and salt, kneading dough with a specified amount of sorghum rice flour, rolling, cutting into strips, airing, cutting off, metering, and packaging to obtain a finished product. The method has the remarkable advantages that the nutritional health-care ingredients of the sorghum rice, the yams and the taros are remained, and the produced noodles are tough and chewy, and are relatively good in mouth feel.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to noodles with characteristic flavor and a preparation method thereof, more specifically, yam, taro and sorghum rice noodles and a preparation method thereof. Background technique [0002] The fruit of sorghum is called sorghum rice, which usually contains 60%-70% starch. Every 100 grams of sorghum rice contains 8.4 grams of protein, 2.7 grams of fat, 75.6 grams of carbohydrates, 7 mg of calcium, 0.3 grams of crude fiber, 0.4 grams of ash, 17 mg of calcium, 188 mg of phosphorus, 4.1 mg of iron, and 0.14 mg of thiamine , riboflavin 0.07 mg, niacin 0.6 mg, vitamin B1 about 0.26 mg, vitamin B2 about 0.09 mg. The calorific value per 100 grams of sorghum rice is 1525.7 kilojoules. Sorghum contains more fat and iron than rice, and there are some pigments and tannins in the sorghum film. If it is processed too coarsely, the rice will be red and taste astringent, whic...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L1/216A23L7/109A23L19/12
CPCA23L7/109A23L19/10A23L19/15A23V2002/00A23V2200/30
Inventor 袁贵英王彦平姬长新宿时李俊华蒋萌蒙田洁鲁慧芳邹兰兰曹娅贾彦杰王贺杨会会张冠群刘欣王娟孙瑞琳
Owner HENAN VOCATIONAL COLLEGE OF AGRI