Konjac and moringa oleifera noodle and processing technique thereof

A processing technology and noodle technology, which is applied in the field of konjac moringa noodles and its processing technology, can solve the problems of being unable to meet the needs of other nutritional components of the human body, rough noodles, etc., and achieve remarkable health care effects, bright color, and improved nutritional value. Effect

Inactive Publication Date: 2015-07-08
FUYUAN YIHONG AGRI PROD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, existing noodles generally all use flour as raw material, and are processed into fresh noodles or dried as fine noodles, which is a kind of main pasta product that people in China and even Southeast Asia prefer and are used to, but the mouthfeel of this noodles is rough, and its The nutritional ingredients are only wheat starch and dietary fiber, which can only sati

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of konjac moringa noodles and processing technology, specifically comprise the following steps:

[0019] Prepare materials: take by weighing 90 parts of flour with a wet gluten content greater than 30%, 0.1 part of alkali, 1 part of Moringa leaf powder, 1 part of salt, 1 part of konjac powder and 35 parts of water for subsequent use. The particle size of the konjac powder is 60 mesh, The particle size of described Moringa leaf powder is 80 orders;

[0020] Kneading dough: First add flour, alkali and Moringa leaf powder into the dough mixer and mix evenly, then dissolve salt and konjac powder in water at a temperature of 22°C, stir evenly and then add them to the dough mixer again, and mix Stir in the noodle machine for 10 minutes to make it evenly mixed with flour to form a dough. The dough is required to be loose and granular. It can be formed into a ball when held by hand, and it can be loosened and restored by gentle kneading, and the cross-section has a s...

Embodiment 2

[0027] A kind of konjac moringa noodles and processing technology thereof, specifically comprise the following steps:

[0028] Prepare materials: take by weighing 105 parts of flour with a wet gluten content greater than 30%, 0.15 parts of alkali, 1.5 parts of Moringa leaf powder, 1.5 parts of salt, 3 parts of konjac powder and 43 parts of water for subsequent use. The particle size of the konjac powder is 60 mesh, The particle size of described Moringa leaf powder is 80 orders;

[0029] Kneading dough: first add flour, alkali and Moringa leaf powder into the dough mixer and mix evenly, then dissolve salt and konjac powder in water at a temperature of 25°C, stir evenly and then add it to the dough mixer again, and mix Stir in the noodle machine for 15 minutes to make it evenly mixed with the flour to form a dough. The dough is required to be loose and granular. It can be formed into a ball when held by hand, and it can be loosened and restored by gentle kneading, and the c...

Embodiment 3

[0036] A kind of konjac moringa noodles and processing technology thereof, specifically comprise the following steps:

[0037] Prepare materials: take by weighing 120 parts of flour with a wet gluten content greater than 30%, 0.2 part of alkali, 2 parts of Moringa leaf powder, 3 parts of salt, 5 parts of konjac powder and 50 parts of water for subsequent use. The particle size of the konjac powder is 60 mesh, The particle size of described Moringa leaf powder is 80 orders;

[0038] Kneading dough: First add flour, alkali and Moringa leaf powder into the dough mixer and mix evenly, then dissolve salt and konjac powder in water at a temperature of 28°C, stir evenly and then add it to the dough mixer again, and mix Stir in the noodle machine for 20 minutes to make it evenly mixed with the flour to form a dough. The dough is required to be loose and granular. It can be formed into a ball by hand, and it can be loosened and restored by gentle kneading, and the cross-section has...

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Abstract

The invention discloses a konjac and moringa oleifera noodle and a processing technique thereof. The konjac and moringa oleifera noodle comprises, by mass, 90-120 parts of flour, 0.1-0.2 part of alkali, 1-2 parts of moringa oleifera powder, 1-3 parts of salt, 1-5 parts of konjac powder and 35-50 parts of water. The processing technique of the konjac and moringa oleifera noodle comprises the steps of material preparation, dough kneading, dough curing, continuous rolling, slicing, drying, slicing, metering and packaging. The konjac and moringa oleifera noodle made with the method is good in surface effect, smooth, bright in color and lustre and free of odor, breakage and twisting are avoided after the noodle is placed in water, the noodle is not sticky to teeth after being eaten, capable of being bitten repeatedly, high in elasticity, good in taste and not spicy, and has the faint scent of konjac and freshness of moringa oleifera. Compared with traditional noodles, the konjac and moringa oleifera noodle has the advantages that the noodle has comprehensive nutrients, and can prevent obesity, reduce blood glucose and blood fat, boost immunity and prevent osteoporosis after being eaten for a long time, and the health-care function is remarkable.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to konjac moringa noodles and a processing technology thereof. Background technique [0002] The main component of konjac is glucomannan, and its glucomannan can ferment bacteria in the intestine to produce hydrogen, carbon dioxide, methane, water and short-bond fatty acids. Due to the increase in the amount of bile acid synthesized, the content of cholesterol in the blood is reduced. Konjac can also reduce the level of triglycerides, and blood lipids and blood lipids will no longer continue to decline after reaching normal levels, playing a role in regulating lipid metabolism. As a dietary fiber, it does not contain calories, has a feeling of fullness, and can reduce and delay the absorption of glucose. It is a good auxiliary drug for diabetes. It can prevent obesity and slow weight loss. It is an ideal health food raw material. [0003] Moringa, also known as ...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 田付平刁文举龚加顺付晓萍
Owner FUYUAN YIHONG AGRI PROD DEV CO LTD
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