New technology of noodle production

Abstract

The present invention relates to a new technology of noodle production. 100 parts by weight of flour and 1-2 parts by weight of hierochloe odorata leaf powder are poured into a dough kneading machine, then 20-25 parts by weight of premna microphylla leaf slurry liquid is added to be subjected to dough kneading for 10-20 min, then the kneaded dough is cured in a curing machine for 10-15 min, the cured dough is rolled, the rolled dough is cut into strips, the cut dough strips are dried, and the dried dough strips are cut off to prepare the colorful noodles; the hierochloe odorata leaf powder is obtained by using the following method: hierochloe odorata tender leaves with two leaves and one bud, and three leaves and one bud in early spring are picked, the impurities in the hierochloe odorata tender leaves are removed, the impurity removed hierochloe odorata tender leaves are washed to be clean, the washed hierochloe odorata tender leaves are dehydrated and air-dried, then the air-dried hierochloe odorata tender leaves are baked in an oven until the hierochloe odorata tender leaves are fully dried to prepare hierochloe odorata hairs, the hierochloe odorata hairs are ground into hierochloe odorata coarse powder in a grinding machine, and the hierochloe odorata coarse powder is screened using a flour screen to obtain the hierochloe odorata leaf powder. The new technology uses premna microphylla leaves as the production raw material for the noodles. Compared with the traditional premna microphylla bean curds, the noodles can be preserved for a long term. The new technology expands the market prospect of the premna microphylla.

Description

technical field [0001] The invention relates to the technical field of bean curd leaves, in particular to a new noodle production process. Background technique [0002] Natural pectin substances widely exist in the fruits, roots, stems, and leaves of plants in the form of protopectin, pectin, and pectic acid. The above-mentioned natural pectin has excellent taste and nutritional value, and can be used to make plant-based tofu or gelatinous food. The above-mentioned food made of plant pectin has a sticky taste, high nutritional value, and is a pure green food. It is widely eaten in parts of our country. Among them, Fumai (also known as Doufuchai, Guanyincao) is the most representative. It is a perennial small tree distributed in the south of the Yangtze River Basin and Japan. The fresh young leaves of Doufuchai contain a large amount of pectin and, Protein and other mineral elements can be processed into tofu from the fresh young leaves of Tofu Chai. It is commonly known as ...

AI Technical Summary

Problems solved by technology

[0003] When the above-mentioned rotten leaves are processed, firstly, the picked young leaves are cleaned, and the sludge, hair, and miscellaneous branches on the young leaves are removed, and then the cleaned young leaves are crushed and rubbed, because pectin is soluble in water, When crushing and kneading, add clear water, after kneading for a while, filter out the mince in the raw materials, keep the leaf juice, add brine to the leaf juice, and after standing for a while, you can form fumai tofu, which can be eaten directly Or cooking, most of the current Fumai tofu is still made in the traditional way, and most of them are made at home for consumption. This is also an important reason restricting the development of the Fumai tofu market.

[0004] In addition, the bean curd slurry produced by the traditional process has a certain grassy taste, the taste is not very good, and the color is relatively dark, which does not meet the standard of complete color, fragrance and taste in the diet. It is easier to dehydrate, has a short storage period, and is difficult to adapt to market promotion

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