Giant lotus root corn noodle and making method thereof

A technology of lotus root and lotus root, which is applied in the field of lotus root corn noodles and its preparation, can solve the problems of insufficient utilization of lotus root, corn can not be used as staple food, and bad taste, so as to protect the gastrointestinal tract and have a delicate taste , the effect of maintaining blood pressure

Active Publication Date: 2017-06-20
陈瑕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The invention provides a lotus root corn noodle, which solves the technical problems in the prior art that the

Method used

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  • Giant lotus root corn noodle and making method thereof

Examples

Experimental program
Comparison scheme
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Example Embodiment

[0036] Example 1

[0037] Preparation of Huaqilian corn noodles

[0038] Preparation of Huaqi lotus root slurry: After washing, removing knots and dicing the Huaqi lotus root, crush it with a potato grinder and pass through a 100-mesh sieve to obtain the Huaqi lotus root slurry, refrigerate it, and set aside. The obtained slurry is 90% of the total weight of Huaqi lotus root, and the residue is 10% of the total weight of Huaqi lotus root.

[0039] Ingredients: Take 50kg of corn flour with 120 mesh, 40kg of cooked corn flour with 120 mesh, 0.5kg of sodium alginate, 1kg of salt, and 35kg of Huaqi lotus root slurry.

[0040] Stirring: After adding 0.5kg of sodium alginate to 1.5kg of hot water at 60℃ to dissolve, put the sodium alginate solution, corn starch, corn cooked powder, and salt in a dough mixer and stir evenly, then add Huaqi lotus root slurry and stir. , The stirring temperature is 35℃, and the stirring time is 25min.

[0041] Maturation: After the mixing is completed, the dou...

Example Embodiment

[0045] Example 2

[0046] Preparation of Huaqilian corn noodles

[0047] Preparation of Huaqi lotus root slurry: After washing, removing knots and dicing the Huaqi lotus root, crush it with a potato grinder, pass through an 80-mesh sieve, and obtain the Huaqi lotus root slurry, refrigerate and set aside. The obtained slurry is 88% of the total weight of Huaqi lotus root, and the residue is 12% of the total weight of Huaqi lotus root.

[0048] Ingredients: 45kg of corn flour of 120 mesh, 35kg of cooked corn flour, 0.2kg of sodium alginate, 1.5kg of salt, and 40kg of Huaqilian lotus root slurry.

[0049] Stirring: Add 0.2kg of sodium alginate to 1.5kg of hot water at 60℃ to dissolve, dissolve 1.5kg of salt with 5kg of water, and place the sodium alginate solution, salt solution, corn starch, corn cooked powder, and lotus root slurry Stir evenly in the dough mixer, the stirring temperature is 28℃, and the stirring time is 20min.

[0050] Maturation: After the mixing is completed, put the...

Example Embodiment

[0054] Example 3

[0055] Preparation of Huaqilian corn noodles

[0056] Preparation of Huaqi lotus root slurry: After washing, removing knots and dicing the Huaqi lotus root, crush it with a potato grinder and pass through a 100-mesh sieve to obtain the Huaqi lotus root slurry, refrigerate it, and set aside. The obtained slurry is 85% of the total weight of Huaqi lotus root, and the residue is 15% of the total weight of Huaqi lotus root.

[0057] Ingredients: Take 48 kg of corn flour with 120 mesh, 37 kg of cooked corn flour with 120 mesh, 0.3 kg of sodium alginate, 1 kg of salt, and 40 kg of Huaqi lotus root slurry.

[0058] Stirring: After adding 0.3kg of sodium alginate to 1.5kg of hot water at 60℃ to dissolve it, put the sodium alginate solution, corn starch, corn cooked powder, and salt in a dough mixer and stir evenly, then add Huaqi lotus root slurry and stir. , The stirring temperature is 30℃, and the stirring time is 25min.

[0059] Maturation: After the mixing is completed,...

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Abstract

The invention discloses giant lotus root corn noodle, and aims to solve the problems that in the prior art giant lotus roots are not sufficiently utilized, great waste can be caused, corn cannot be taken as a staple food and is poor in taste. The giant lotus root corn noodle is prepared from the following raw materials in parts by weight: 35-45 parts of giant lotus root slurry, 45-50 parts of cornstarch, 35-40 parts of prepared corn powder, 0.2-0.5 part of sodium alginate and 1-2 parts of salt. The making method of the giant lotus root corn noodle disclosed by the invention comprises the following steps: preparing the giant lotus root slurry, preparing materials, uniformly mixing and stirring the raw materials so as to obtain dough, aging the dough, putting into a noodle press, pressing noodle pieces, cutting the noodle pieces so as to obtain wet noodle, putting the wet noodle on hanging rods, drying in a drying workshop, cutting, metering, and packaging. The giant lotus root corn noodle is scientific in formula, reasonable in nutrition matching, simple in process and convenient to operate, the giant lotus roots are sufficiently and effectively utilized, resource wastes can be reduced, and the noodle is fine in taste and smooth and chewable.

Description

Technical field [0001] The invention belongs to the technical field of food manufacturing, and specifically relates to a Huaqi lotus root corn noodle and a preparation method thereof. Background technique [0002] Lotus root, also known as lotus root, is the rhizome of the lotus plant in the Nymphaeaceae family. It has a history of more than 7,000 years in our country. It is a food for medicine and food and is a good food therapy. It has the functions of cooling blood, dispersing stasis, curing fever, polydipsia, vomiting blood, hot showers, etc.; regular use can benefit blood, stop diarrhea, strengthen the spleen and appetite. Rich in nutrition, rich in protein, fat, vitamins, minerals, carotene, a variety of amino acids, etc. In recent years, an excellent variety called Huaqilian has been introduced from abroad. It is named because of its large flowers, broad leaves, large lotus roots and high yield. The yield per mu can reach more than 9,000 kilograms. Its lotus root tastes c...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/10A23L29/256
CPCA23V2002/00A23V2200/14A23V2200/326A23V2200/328A23V2200/30
Inventor 陈瑕
Owner 陈瑕
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