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A kind of colored noodles and preparation method thereof

A noodle and colored technology, applied in the direction of food ingredients containing natural extracts, food science, application, etc., can solve the problems of lack, unsatisfactory nutritional composition structure, single variety, etc., achieve acidity suppression, large curvature, and increase viscoelasticity and taste effect

Inactive Publication Date: 2017-05-03
HUNAN AGRI PRODS PROCESSING INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the single variety and unsatisfactory nutritional composition structure of traditional low-grade dried noodles, it lacks the essential amino acid for human body—lysine, and also lacks enough vitamins (such as VB1, VB2 and VB6, etc.) and mineral elements (such as calcium, iron, phosphorus, potassium, etc.)

Method used

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  • A kind of colored noodles and preparation method thereof
  • A kind of colored noodles and preparation method thereof
  • A kind of colored noodles and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0033] A kind of colored noodles: comprising 80 parts by mass of flour, 1 part by mass of inclusions of rose pulp, 5 parts by mass of inclusions of orange juice, 10 parts by mass of gluten, 0.2 parts by mass of sodium alginate, 0.8 parts by mass of The carrageenan of 2 parts by mass, the salt of 2 parts by mass, the water of 32 parts by mass.

[0034] A preparation method of the colored noodles of embodiment 1, comprises the following steps:

[0035] (1) Preparation of rose pulp inclusions: harvest fresh roses when the buds are just opening in late spring and early summer (preferably those with strong aroma, large flowers, thick petals, and toner), and wash the roses After cleansing, mix it with water in a mass ratio of 1:1, beat and break for 3 minutes with a beater with an aperture of 0.5 mm to obtain rose pulp, and add 1 wt % (by the mass of rose pulp) β -Cyclodextrin, grinding in a colloid mill, and then inclusion treatment at 3° C. for 72 hours to obtain inclusions of fr...

Embodiment 2

[0053] A kind of colored noodles: comprising 100 parts by mass of flour, 5 parts by mass of inclusions of rose pulp, 10 parts by mass of inclusions of orange juice, 15 parts by mass of gluten, 0.3 parts by mass of sodium alginate, 1.2 parts by mass of carrageenan, 3 parts by mass of salt, and 35 parts by mass of water.

[0054] A preparation method of the colored noodles of embodiment 2, comprises the following steps:

[0055] (1) Preparation of rose pollen inclusions: 0.5 parts by mass of dry rose powder, 5 parts by mass of water, stirred evenly, added 20wt% β-cyclodextrin, stirred evenly, processed in a colloid mill, and ground in a colloid mill, Then inclusion treatment at 5°C for 24 hours to obtain rose syrup inclusions.

[0056] In the preparation process of the above-mentioned rose pulp inclusions, the mass ratio of roses to water is 1:10 to 1:15, and the amount of β-cyclodextrin added is 20w% to 25w% of the rose pulp; The pore diameter is 0.5mm-0.8mm, the beating time...

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PUM

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Abstract

The invention discloses colorful noodles and a preparation method thereof. The colorful noodles comprise the following materials in parts by weight: 80-100 parts of flour, 0.5-5 parts of rose-pulp inclusion compound, 5-10 parts of orange-juice inclusion compound, 10-15 parts of vital gluten, 0.2-0.3 part of sodium alginate and 0.8-1.2 parts of carrageenan. The preparation method comprises the steps of mixing of gluten fortifier, kneading dough, curing, compositely calendaring, continuously calendaring, drying, cooling, separating from racks and packaging and the like. The colorful noodles disclosed by the invention have the flavors of rose and orange juice, and have the advantages of uniform color, rich nutrition and high-temperature boiling resistance and the like.

Description

technical field [0001] The invention relates to the technical field of food engineering, in particular to a colored noodle and a preparation method of the colored noodle. Background technique [0002] Vermicelli is a traditional grain product with the largest production volume and the widest sales range among all kinds of noodles in my country, and its output accounts for about 90% of all noodle products. Dried noodles are more and more favored by consumers for their convenience, unique taste and taste, and become one of the main foods of urban and rural residents in my country and some other countries and regions in Asia. According to statistics, about 40% of the wheat in countries and regions in China, Japan and Southeast Asia is used to produce various dried noodles. [0003] At present, the domestic dried noodle market is still dominated by traditional low-grade dried noodles. In terms of its sales volume, mid-range only accounts for 5%, and high-end is less than 2%. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L33/00
CPCA23L7/109A23L33/00A23V2002/00A23V2250/21A23V2250/5036
Inventor 张群李高阳刘伟付复华李志坚尚雪波于美娟谢秋涛朱迎娟谭欢黄绿红杨慧朱玲风
Owner HUNAN AGRI PRODS PROCESSING INST