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Hemerocallis citrina baroni noodles and production method thereof

A production method and a day lily technology, which are applied in the field of food processing, can solve the problems of gastric cancer, low nutritional value, single ingredients, etc., and achieve the effects of helping health, excellent taste and high nutritional value.

Inactive Publication Date: 2017-05-31
大荔县大家果蔬面食专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Noodles, as one of the traditional delicacies in northern my country, are very economical and affordable. For the convenience of eating, many people pack and store noodles as noodles, which can be cooked as they are eaten, which saves a lot of time. The original taste of the noodles is greatly reduced, it is not resistant to boiling, it is easy to paste the soup, and the ingredients are single, and the nutritional value is not high. In addition, some people will add salt and additives to the flour when making noodles in order to make the noodles themselves more chewy. However, more salt intake will lead to increased blood pressure, but also cause gastric cancer, and additives will also have many adverse effects on people's health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Select yellow-green, firm and plump, shiny daylilies with obvious longitudinal grooves in the buds and budding daylilies, wash them, blanch them in water at 100°C for 1 minute, drain the water, and put the daylily into a beater Beat into a foam paste slurry, the beating efficiency of the beater is 10 kg / min, then mix the slurry with the special fine powder flour at a ratio of 0.3:1 and put it into the dough mixer for kneading, in the kneading machine The mixing time is 15 minutes, and the noodles are rested for 30 minutes after mixing; the rested noodles are pressed on the noodle machine from thick to thin and passed through 9 rollers. After pressing, leek leaf noodles or stick noodles can be made according to needs. When you need to make leek leaf noodles, press the noodles into 0.8mm thick noodles, cut them into 2.5mm wide noodles with a cutting knife; when you need to make stick noodles, press the noodles into 1.0mm thick noodles, and then Replace the special stick n...

Embodiment 2

[0039] Select the yellow-green, firm and plump, shiny day lily, with obvious longitudinal grooves in the flower bud, and the day lily that is ready to bud, wash it, blanch it in 105°C water for 1.5 minutes, drain the water, put the day lily into the beating The beating efficiency of the beating machine is 10 kg / min, and then the slurry is mixed with the special fine powder flour at a ratio of 0.4:1 and put into the dough mixer for kneading. The internal stirring time is 25 minutes, and the noodles are rested for 45 minutes after mixing; the rested noodles are pressed on the noodle machine from thick to thin and passed through 11 rollers. After pressing, leek leaf noodles or stick noodles can be made according to needs. When it is necessary to make leek leaf noodles, press the noodles into 1.0mm thick noodles, and cut them into 2.8mm wide noodles with a cutting knife; when it is necessary to make stick noodles, press the noodles into 1.3mm thick noodles, Then replace it with a ...

Embodiment 3

[0041] Select yellow-green, firm and plump, shiny day lily, with obvious longitudinal grooves in the flower buds and budding day lily, wash it, blanch it in water at 110°C for 2 minutes, drain the water, and put the day lily into a beater Beat it into a foamy paste slurry, the beating efficiency of the beater is 10 kg / min, then mix the slurry with the special fine powder flour at a ratio of 0.5:1 and put it into the dough mixer for dough kneading, in the dough kneader The mixing time is 40 minutes, and the noodles are rested for 60 minutes after mixing; the rested noodles are pressed on the noodle machine from thick to thin and passed through 12 rollers. After pressing, leek leaf noodles or stick noodles can be made according to needs. When you need to make leek leaf noodles, press the noodles into 1.2mm thick noodles, cut them into 3mm wide noodles with a cutting knife; when you need to make stick noodles, press the noodles into 1.6mm thick noodles, and then change Cut the no...

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PUM

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Abstract

The invention discloses hemerocallis citrina baroni noodles. The hemerocallis citrine baroni noodles are produced by mixing hemerocallis citrine pulp and flour in a mass ratio of (0.3 to 0.5): 1. The invention also discloses a production method of the hemerocallis citrine baroni noodles. The production method specifically comprises the following steps: selecting hemerocallis citrina baroni, cleaning the hemerocallis citrina baroni, blanching the hemerocallis citrina baroni, and draining the hemerocallis citrina baroni; pulping the hemerocallis citrina baroni into a paste-like pulp by virtue of a pulping machine; mixing the pulp and the flour to obtain a mixture, placing the mixture in a dough kneading machine to knead dough, and fermenting the dough for 30 to 60 minutes; pressing the fermented dough on a dough pressing machine by virtue of 9 to 12 rollers from thickness to thinness, pressing the dough into sheets, then cutting the sheets into noodles by virtue of a cutter, and finally drying the noodles in a drying room; and placing the dried noodles into a noodle cutting machine, and cutting into noodles with a length of 18 to 25 cm, thus obtaining the hemerocallis citrina baroni noodles. The hemerocallis citrina baroni noodles provided by the invention have no salt and no additive, thereby benefiting the health of the human body and being better in taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to day lily noodles, and also relates to a preparation method of the day lily noodles. Background technique [0002] Noodles, as one of the traditional delicacies in northern my country, are very economical and affordable. For the convenience of eating, many people make noodles into noodles and pack them for storage. They can cook as they eat, which saves a lot of time. The original taste of noodles is greatly reduced, it is not resistant to cooking, it is easy to paste soup, and the ingredients are single, and the nutritional value is not high. In addition, some people will add salt and additives to the flour when making noodles in order to make the noodles themselves more chewy. However, more salt intake can lead to increased blood pressure, and it can also cause gastric cancer, and additives can also have many adverse effects on people's health. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109
Inventor 刘青梅
Owner 大荔县大家果蔬面食专业合作社
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