Vegetable noodle and technology for processing same

A processing technology and noodle technology, applied in the direction of food ingredients as taste improvers, functions of food ingredients, food ingredients containing natural extracts, etc., can solve the problems that nutritional elements cannot meet people's needs, do not meet food safety, etc., and achieve Color retention, inhibition of enzymatic and non-enzymatic oxidation, low cost effects

Inactive Publication Date: 2016-08-24
MIANYANG XIANTE RICE
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For a long time, my country's food consumption has been mainly based on pasta, among which noodles are a traditional delicacy loved by the Chinese people. Now, with the improvement of living standards and diet quality, people have become more and more in-depth on the concept of health preservation. Noodles can no longer satisfy people's enthusiasm for diet and pursuit of health preservation, and the noodles currently on the market are mainly wheat flour, and the nutritional elements in it cannot meet people's needs. Vegetable noodles are a kind of nutrient-rich noodles that can satisfy people's needs Nutritional requirements, in the processing of vegetable noodles, vegetable juice is generally used for kneading, but in the existing processing technology of vegetable noodles, the vegetable juice is not sterilized and the noodles are directly kneaded, which does not meet the requirements of food security requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A vegetable noodle, comprising the following raw materials: 200kg of wheat flour, 2kg of purple sweet potato powder, 1kg of konjac flour, 2kg of salt, 1kg of edible alkali, 1kg of carrageenan, 2kg of sesame oil, 10kg of carrot juice, 5kg of ginger juice, 5kg of lettuce juice, loofah Juice 1kg, burdock juice 1kg, walnut juice 1kg, lily juice 3kg, maca juice 1kg, honey 5kg, milk 5kg, food additives 5kg, water 50kg;

[0026] The food additive comprises the following raw material mixing composition: 30 kg of mustard seed extract, 10 kg of cinnamon extract, 5 kg of sodium citrate, 2 kg of tea polyphenols, 1 kg of gluten powder, 5 kg of sodium tripolyphosphate, and 1 kg of sodium alginate;

[0027] The preparation method of the mustard seed extract is as follows: air-dry the mustard seeds, place the air-dried mustard seeds in a crushing extractor with a motor power of 1200W, add 50% hydrous ethanol, and according to the weight of the air-dried mustard seeds is 1kg, then the wa...

Embodiment 2

[0034] A vegetable noodle, comprising the following raw materials: 300kg of wheat flour, 5kg of purple sweet potato powder, 3kg of konjac powder, 5kg of salt, 3kg of edible alkali, 3kg of carrageenan, 5kg of sesame oil, 15kg of carrot juice, 8kg of ginger juice, 8kg of lettuce juice, loofah Juice 5kg, burdock juice 3kg, walnut juice 3kg, lily juice 5kg, maca juice 3kg, honey 8kg, milk 8kg, food additives 8kg, water 80kg;

[0035] The food additive comprises the following raw materials: mustard seed extract 50kg, cinnamon extract 30kg, sodium citrate 8kg, tea polyphenols 5kg, gluten 3kg, sodium tripolyphosphate 8kg, sodium alginate 3kg;

[0036] The preparation method of the mustard seed extract is as follows: air-dry the mustard seeds, place the air-dried mustard seeds in a crushing extractor with a motor power of 1200W, add 60% hydrous ethanol, and according to the weight of the air-dried mustard seeds is 1kg, then the water-containing The consumption of ethanol is 12 liters,...

Embodiment 3

[0043] A vegetable noodle, comprising the following raw materials: 250kg of wheat flour, 3kg of purple sweet potato powder, 2kg of konjac powder, 3kg of salt, 2kg of edible alkali, 2kg of carrageenan, 3kg of sesame oil, 12kg of carrot juice, 7kg of ginger juice, 7kg of lettuce juice, loofah Juice 3kg, burdock juice 2kg, walnut juice 2kg, lily juice 4kg, maca juice 2kg, honey 6kg, milk 6kg, food additive 6kg, water 60kg;

[0044] The food additive comprises the following raw material mixing composition: 40 kg of mustard seed extract, 20 kg of cinnamon extract, 7 kg of sodium citrate, 4 kg of tea polyphenols, 2 kg of gluten powder, 7 kg of sodium tripolyphosphate, and 2 kg of sodium alginate;

[0045] The preparation method of the mustard seed extract is as follows: air-dry the mustard seeds, place the air-dried mustard seeds in a crushing extractor with a motor power of 1200W, add 55% hydrous ethanol, according to the weight of the air-dried mustard seeds is 1kg, then the water-...

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PUM

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Abstract

The invention discloses vegetable noodle and a technology for processing the same. The vegetable noodle comprises wheat flour, purple sweet potato flour, konjac flour, table salt, dietary alkali, carrageenan, sesame oil, carrot juice, rhizoma zingiberis recens juice, asparagus lettuce juice, loofah juice, burdock juice, walnut juice, bulbus lilii juice, maca juice, honey, milk, food additives and water. The vegetable noodle and the technology have the advantages that diversified seasonal vegetables are added into the vegetable noodle, accordingly, the vegetable noodle has fresh and cool taste, diversified vitamins can be supplemented for people after people eat the vegetable noodle, and effects of reducing blood pressures and blood lipid further can be realized by the vegetable noodle; the vegetable noodle is sterilized by the aid of high-voltage pulse electric fields, fruit and vegetable juice can be effectively sterilized, enzymatic oxidation and non-enzymatic oxidation of the fruit and vegetable juice can be suppressed, and original colors, flavor, nutrition and active functions of fresh fruits and vegetables can be reserved; the technology for processing the vegetable noodle includes simple procedures and is low in cost and suitable for large-scale production and sales.

Description

technical field [0001] The invention relates to the technical field of food and its technology, in particular to a vegetable noodle and its processing technology. Background technique [0002] my country has a vast land and abundant resources. It has always been a big agricultural country, and it is also a big food-consuming country. For a long time, my country's food consumption has been mainly based on pasta, of which noodles are a traditional delicacy loved by the Chinese people. Now, with the improvement of living standards and diet quality, people have become more and more in-depth on the concept of health preservation. Noodles can no longer satisfy people's enthusiasm for diet and pursuit of health preservation. The noodles currently on the market are mainly wheat flour, and the nutritional elements in it cannot meet people's needs. Vegetable noodles are a kind of nutrient-rich noodles that can satisfy people's desire for Nutritional requirements, in the processing of v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L33/105
CPCA23V2002/00A23V2200/14A23V2200/326A23V2250/21
Inventor 赵晋杜海峰
Owner MIANYANG XIANTE RICE
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