Angelica keiskei noodles and preparation method thereof
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A noodle and formula technology, applied in food preparation, function of food ingredients, food ingredients containing natural extracts, etc., can solve problems such as the research and development of ashitaba which are rarely seen
Inactive Publication Date: 2014-10-01
NANJING LEHEHE MANOR AGRI SCI & TECH
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Abstract
Description
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Application Information
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Problems solved by technology
But, so far, also rarely see the research and development of ashitaba, add wheat flour to make noodles with ashitaba, and no literature has been published yet.
Method used
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Effect test
Embodiment 1
[0015] 1. Raw material formula:
[0016] Wheat flour 100kg, Ashitaba powder 100g.
[0017] 2. Production process: first select 100g of fresh and non-rotten Ashitaba, wash, dry, grind into powder, and pass through a 150-mesh sieve to obtain Ashitaba powder for use;
[0018] According to the raw material formula, take wheat flour and ashitaba powder and put them into the noodle mixer and mix them evenly, then add edible alkali and salt in turn, add water until the total moisture content reaches a suitable ratio and form a dough, then put it into the curing machine and mature for 25 minutes;
[0019] Then go through calendering, cutting into strips, drying, and cutting successively to get Ashitaba noodles.
Embodiment 2
[0021] 1. Raw material formula:
[0022] Wheat flour 100kg, Ashitaba 200g.
[0023] 2. Production process: first select 100g of fresh and non-rotten Ashitaba, wash, dry, grind into powder, and pass through a 150-mesh sieve to obtain Ashitaba powder for use;
[0024] According to the raw material formula, take wheat flour and ashitaba powder and put them into the noodle mixer and mix them evenly, then add edible alkali and salt in turn, add water until the total moisture content reaches a suitable ratio and form a dough, then put it into the curing machine and mature for 25 minutes;
[0025] Then go through calendering, cutting into strips, drying, and cutting successively to get Ashitaba noodles.
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Abstract
The invention discloses angelica keiskei noodles. The angelica keiskei noodles are characterized in that 1-5 parts of angelica keiskei powder are added into every 1000 parts of wheat flour. The fabrication process comprises the following steps: firstly, taking fresh angelica keiskei according to a formula, cleaning the fresh angelica keiskei, drying the angelica keiskei by baking, grinding the angelica keiskei into powder, screening the angelica keiskei powder through a 150-mesh sieve, and reserving the angelica keiskei powder for use; taking the wheat flour and the angelica keiskei powder according to the formula, putting the wheat flour and the angelica keiskei powder into a dough mixer to be blended evenly, sequentially adding edible soda and table salt, and adding water to mix flour for 5-10 minutes; putting the dough into a curing machine to be cured for 5-25 minutes, then sequentially pressing and extending the dough, cutting the dough into strips, drying the strips, and cutting off the strips to obtain the angelica keiskei noodles. The fabrication process of the angelica keiskei noodles, disclosed by the invention, is simple, the quality of finished products is high, and the quality guarantee period of the angelica keiskei noodles is long. The noodles which are prepared by the preparation method disclosed by the invention are low in sugar content and low in fat content; the noodles have the effects of preventing the occurrence of hyperglycemia and reducing the blood sugar of patients with hyperglycemia, who eat the noodles for a long term; the mouth feel of the noodles is fragrant and tough and chewy, the noodles are good food for old and young, and are optimum food especially for patients with diabetes.
Description
technical field [0001] The invention relates to a method for preparing pasta, in particular to a method for preparing ashitaba noodles, and belongs to the technical field of food processing. Background technique [0002] Noodles are a kind of dough made from grain or bean flour and water, which is then either pressed or rolled into slices and then cut or pressed, or made into strips or small pieces by means of rubbing, pulling, pinching, etc., and finally processed. A food made by boiling, frying, stewing and frying. Traditional noodles are monotonous in taste and single in nutritional content. In recent years, in order to expand the characteristics and nutrition of noodles, buckwheat noodles, corn noodles, and blueberry leaf health noodles have appeared. Although there are many varieties, they only focus on general nutrition and lack the effect of lowering blood sugar for diabetics. [0003] Ashitaba, originating from Hachijo Island, a well-known hometown of health and lo...
Claims
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Application Information
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