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Dried noodles containing broussonetia papyrifera leaves and preparation method thereof

A technology for framing and dried noodles, which is applied in the field of preparation of dried vermicelli, and achieves the effects of low cooking loss, strong bite and fine taste.

Inactive Publication Date: 2015-03-11
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of leaf vermicelli with the function of health care, which solves the problem that there is no such product in real life, and it must be cooked and eaten now if it is to be used.

Method used

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  • Dried noodles containing broussonetia papyrifera leaves and preparation method thereof

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preparation example Construction

[0049] The invention also discloses a preparation method of leaf-structured dried noodles, which is specifically implemented according to the following steps:

[0050]Step 1. Weighing, weigh the following components according to the mass parts, 90-110 parts of flour, 12.5-20 parts of mulberry leaves, 0.5-4 parts of table salt, 0.1-0.3 parts of edible alkali, 0.1 part of sodium alginate -0.3 parts, 25-30 parts of water;

[0051] Step 2, the preparation of mulberry juice, picking fresh mulberry leaves, and selecting the ones with green color and no insect damage. Clean it with water, put it into boiling water and scald it for 1.5min-2.5min, take it out and cool it, add water to mix, put it in a beater for 10-12min, pour it out, and then use a homogenizer machine for homogenizing, and stop the homogenization after the leaf juice reaches uniformity, and obtain the leaf juice, wherein the quality of the leaf juice is 2 times of the quality of the leaf leaf weighed in step 1;

[0...

Embodiment 1

[0064] The invention discloses a preparation method of leaf-structured dried noodles, and the specific implementation steps are as follows:

[0065] Step 1. Weighing, weigh the following components according to parts by mass, 100 parts of flour, 17.5 parts of mulberry leaves, 1 part of table salt, 0.2 parts of edible alkali, 0.2 parts of sodium alginate, and 30 parts of water.

[0066] Step 2. Preparation of syringa juice, pick fresh syringa leaves, choose green and pest-free ones; wash them with water, put them in boiling water and scald them for 1.5-2.5 minutes, then take them out and cool them down Finally, add 17.5 parts of water to mix, put it into a beater and beat for 10min-12min, pour it out, and then use a homogenizer to homogenize it, and stop the homogenization after the leaf juice reaches uniformity to obtain the leaf juice;

[0067] Step 3, kneading the dough, first dissolve the sodium alginate with 12.5 parts of water, after the sodium alginate is dissolved, add ...

Embodiment 2

[0090] The invention relates to a processing method of leafy vermicelli. The following components are weighed according to parts by mass: 90 parts of flour, 20 parts of leafy leaf, 0.5 part of salt, 0.1 part of edible alkali, 0.3 part of sodium alginate and 30 parts of water. The manufacturing steps are the same as in Example 1. The surface of the leaf vermicelli prepared in this example is smooth and uniform, and it is normal yellow after drying; the taste is delicate, not sticky, not gritty, chewy, smooth and refreshing, has the unique smell of leaf leaf, and has no musty smell , sour taste and other peculiar smells; it is not easy to paste soup after cooking, the natural breaking rate is 5%, the cooked breaking rate is 2%, the sensory score is 92 points, and the cooking loss rate is low. The vermicelli made according to this formula meets the taste demand of the public.

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Abstract

The invention discloses dried noodles containing broussonetia papyrifera leaves. The noodles comprise the following raw materials in parts by weight; flour 90-110, broussonetia papyrifera leaves 15-20, salt 0.5-4, edible alkali 0.1-0.3, sodium alginate 0.1-0.3, and water 25-30. The invention also discloses a preparation method of the dried noodles containing broussonetia papyrifera leaves. The dried noodles have smooth surface and are uniform, the dried noodles are light green in color, taste delicate, not sticky and gritty, is firm, smooth and tasty, and has the special scent of broussonetia papyrifera leaves, does not has moldy smell, sour odor and other peculiar smell; after the noodles are cooked, the noodles are not easy to get burnt, the natural broken noodle rate and the cooked broken noodle rate are zero, and the cooking loss rate is relatively low. The noodles produced by the above formula meet the demand of popular tastes. The dried noodles containing broussonetia papyrifera leaves have wide market development prospect, and are a natural green health care food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to leaf-shaped dried noodles, and also relates to a preparation method of leaf-shaped dried noodles. Background technique [0002] Paper mulberry is a deciduous tree belonging to the Moraceae family, widely distributed in most parts of my country. It is an important economic tree in my country. Its bark fiber is of high quality and has been an excellent raw material for papermaking since ancient times. Moreover, it has strong environmental adaptability and is an ideal tree species for rapid greening of barren mountains, deserted beaches and saline-alkali land. [0003] At present, this kind of plants has not been widely used as feed, but due to their growth characteristics and nutritional characteristics, they have been planted on a large scale. The tree species is a fast-growing and high-yielding tree species with outstanding stress resistance. It has strong ad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L33/105
CPCA23L33/00A23L7/109A23L33/10A23V2002/00A23V2200/30
Inventor 余小领马长明张小露刘萌程佳佳李其桦
Owner HENAN INST OF SCI & TECH
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