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Lotus root noodles and processing method thereof

A processing method and lotus root technology are applied to lotus root noodles and the processing field thereof to achieve the effects of reducing investment cost, high water absorption and promoting metabolism

Active Publication Date: 2014-05-14
ANLONG SHUNHUA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In summary, the prior art lacks a kind of lotus root noodles with smooth taste, good color, good viscosity, sufficient chewiness, rich nutrition, good health and storage resistance and corresponding processing method

Method used

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  • Lotus root noodles and processing method thereof
  • Lotus root noodles and processing method thereof
  • Lotus root noodles and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0148] formula:

[0149] 8% barley powder, 8% soybean powder, 6% glutinous rice flour, 0.2% iodized salt, 1.2% earth alkali, 32% lotus root juice, and the rest is refined flour.

[0150] Preparation method:

[0151] (1) Preparation of lotus root juice:

[0152] Wash the picked fresh lotus root and cut into pieces, add water and use a beater to make lotus root juice, remove the residue and leave the juice to get lotus root juice, and set aside;

[0153] (2) Mixing and stirring of raw materials:

[0154] Weigh each raw material according to the mass percentage ratio in the formula, mix and stir evenly;

[0155] (3) Add lotus root juice, stir evenly and mature:

[0156] Add the lotus root juice prepared in step (1) to the mixed raw materials obtained in step (2) according to the mass percentage ratio, stir with a mixer to get the dough, and let it stand for 10 minutes at a temperature of 26°C and a humidity of 83%.

[0157] (4) Calendering, cutting, drying:

[0158] The flo...

Embodiment 2

[0160] formula:

[0161] 8% barley powder, 8% soybean powder, 6% glutinous rice flour, 0.2% iodized salt, 1.2% earth alkali, 8% edible grade cassava modified starch, 32% lotus root juice, and the rest is refined flour.

[0162] Preparation method:

[0163] (1) Preparation of lotus root juice:

[0164] Wash the picked fresh lotus root and cut into pieces, add water and use a beater to make lotus root juice, remove the residue and leave the juice to get lotus root juice, and set aside;

[0165] (2) Mixing and stirring of raw materials:

[0166] Weigh each raw material according to the mass percentage ratio in the formula, mix and stir evenly;

[0167] (3) Add lotus root juice, stir evenly and mature:

[0168] Add the lotus root juice prepared in step (1) to the mixed raw materials obtained in step (2) according to the mass percentage ratio, stir it evenly with a mixer to obtain the dough, and let it stand for 10 minutes at a temperature of 26°C and a humidity of 84%.

[0169]...

Embodiment 3

[0172] formula:

[0173] 6% barley powder, 6% soybean powder, 5% glutinous rice flour, 0.1% iodized salt, 1.1% earth alkali, 31% lotus root juice, and the rest is refined flour.

[0174] Preparation method:

[0175] (1) Preparation of lotus root juice:

[0176] Wash the picked fresh lotus root and cut into pieces, add water and use a beater to make lotus root juice, remove the residue and leave the juice to get lotus root juice, and set aside;

[0177] (2) Mixing and stirring of raw materials:

[0178] Weigh each raw material according to the mass percentage ratio in the formula, mix and stir evenly;

[0179] (3) Add lotus root juice, stir evenly and mature:

[0180] Add the lotus root juice prepared in step (1) to the mixed raw materials obtained in step (2) according to the mass percentage ratio, stir it evenly with a mixer to obtain the dough, and let it stand for 9 minutes at a temperature of 23°C and a humidity of 80%.

[0181] (4) Calendering, cutting, drying:

[0...

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Abstract

The invention discloses lotus root noodles and a processing method of the lotus root noodles. According to the processing method, flour and lotus root juice are used as main raw materials, coix seed powder, soybean meal and glutinous rice four are added to the raw materials, sodium carbonate is adopted, and edible-grade cassava modified starch is added. The processing method comprises the following steps: (1) preparing the lotus root juice; (2) mixing and stirring the raw materials; (3) adding the lotus root juice, uniformly stirring and curing; and (4) rolling, slicing and drying. The lotus root noodles basically do not contain food additives and are prepared from the natural raw materials and scientific and reasonable in compatibility. After the raw materials are processed by a specific production technology, various beneficial ingredients fully interact and are combined to form the high-quality lotus root noodles which have the effects of invigorating spleen, benefiting stomach, appetizing and helping digestion, reducing blood fat, inducing diuresis and relaxing the bowels, nourishing blood and tonifying, and the characteristics of smooth and tender mouth feel, good color and luster, good viscidity, full chewiness, rich nutrient and durable storage. The lotus root noodles prepared by the method are durable in storage and can be stored for three months to four years.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to lotus root noodles and a processing method thereof. Background technique [0002] In the prior art, in order to pursue better local flavor, higher nutritional value and health-care effect, the nutritious and health-care flavor vermicelli that adds vegetables and fruits, Chinese medicine etc. to make in the flour arises at the historic moment. Lotus root is the hypertrophic rhizome of the lotus plant in the family Nymphaeaceae. It is slightly sweet and brittle, rich in starch, protein, VB, VC, fat, carbohydrates, calcium, phosphorus, iron and other minerals; Nourishing, nourishing yin and clearing heat, moistening dryness and quenching thirst, clearing heart and calming nerves, suitable for women, children, children, and the weak and sick. At present, there have been products processed by adding lotus root ingredients into noodles on the market. [0003] The lotus root n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L29/30A23L33/10
CPCA23L7/109A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2250/5118
Inventor 吕顺华张世敏
Owner ANLONG SHUNHUA FOOD
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