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Blueberry noodles and making method thereof

A production method, blueberry technology, applied in the field of food processing, to achieve the effect of avoiding a large amount of degradation, avoiding crispy noodles, and broadening the scope of application

Inactive Publication Date: 2017-12-19
达州市达川区金润园种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But blueberry has a strong seasonality, and its preservation and preservation technology needs to be further improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Present embodiment provides a kind of blueberry noodles and preparation method thereof, it comprises:

[0034] Step 1: Pick fresh blueberries, paying attention to the stems to maintain their integrity. Wash the blueberries with freshly prepared 8% salt water (usually rinsed three times), remove the stems, add drinking water to the blueberries according to the mass ratio of drinking water to blueberries at 2:1, and heat at 60°C for 40 minutes , and then the heated blueberries and water are jointly added to a pulping machine to obtain a slurry, the obtained slurry is filtered, and the filtrate is obtained to obtain blueberry juice.

[0035] Step 2: Allow the blueberry juice to cool naturally to 30°C, take the above blueberry juice, high-gluten flour with a protein content of 12.5% ​​and salt according to the mass ratio of blueberry juice, high-gluten flour and salt of 3:1:0.02, and mix them well .

[0036] Step 3: Knead the dough for 30 minutes to get the dough.

[003...

Embodiment 2

[0041] This embodiment provides a kind of blueberry noodles and its preparation method. In order to overcome the defect that the wet noodles are not easy to preserve in Example 1, the wet noodles are dried in this example to obtain blueberry dried noodles. Specific steps are as follows:

[0042] Step 1: Pick fresh blueberries, paying attention to the stems to maintain their integrity. Wash the blueberries with freshly prepared 8% salt water (usually rinsed three times), remove the stalks, add drinking water to the blueberries according to the mass ratio of drinking water to blueberries at 1:1, and then add apples to the drinking water acid to a final concentration of 50 mg / mL in drinking water, then heated at 60°C for 40 minutes, then added the heated blueberries and water to a pulping machine to obtain a slurry, filtered the obtained slurry, and took the filtrate to obtain blueberry juice.

[0043] Step 2: Allow the blueberry juice to cool naturally to 30°C, take the above...

Embodiment 3

[0049] The present embodiment provides a kind of blueberry noodles and preparation method thereof, it comprises:

[0050] Step 1: Pick fresh blueberries, paying attention to the stems to maintain their integrity. Wash the blueberries with freshly prepared 8% salt water (usually rinsed three times), remove the stems, add drinking water to the blueberries according to the mass ratio of drinking water to blueberries at 2:1, and then add apples to the drinking water acid to a final concentration of 55 mg / mL in drinking water, then heated at 70°C for 30 minutes, then added the heated blueberries and water to a pulping machine to obtain a slurry, filtered the obtained slurry, and took the filtrate to obtain blueberry juice.

[0051] Step 2: Allow the blueberry juice to cool down to 35°C naturally, take the above blueberry juice, high-gluten flour with a protein content of 13.0% and salt according to the mass ratio of blueberry juice, high-gluten flour and salt of 4:1:0.02, and mix ...

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Abstract

The invention discloses blueberry noodles and a making method thereof, and relates to the technical field of food processing. The making method of the blueberry noodles comprises the following steps of making fresh blueberries into blueberry juice; taking raw materials of the blueberry juice, strong flour and table salt in the mass ratio of the blueberry juice, to the strong flour to the table salt being (3-5) to 1 to (0.02-0.03), and performing uniform mixing; and then sequentially performing dough mixing, performing curing, and making the noodles so as to obtain the blueberry noodles. The blueberry noodles provided by the invention are made by the making method. According to the blueberry noodles made from the blueberries, the application range of the blueberries is widened, the best condition for making the blueberry juice is obtained through exploration, dissolving out of nutrient components in the blueberries is guaranteed, and besides, massive degradation of anthocyan is avoided. Process conditions for making the blueberry noodles are provided, so that the nutrient value of the blueberries is reserved, and besides, the blueberry noodles are high in chewiness and good in mouth feel, the generation of crispy noodles is avoided, the blueberry noodles are resistant to cook and clear in soup and the noodle soup is avoided from being pasty.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to blueberry noodles and a preparation method thereof. Background technique [0002] Blueberry (Blueberry), scientific name lingonberry, belongs to the plant of the genus Vaccinium in the family Rhododendronaceae. It is originally produced and mainly produced in the United States, and is commonly known as "American blueberry" in the market. Blueberries in my country are mainly distributed in the northeast and southwest regions. Because the fruit is blue-purple, the flesh is delicate, sweet and sour, and the edible rate is high. It has unique health effects such as improving eyesight, preventing brain aging, enhancing human immunity, and anti-cancer. It is known as the "king of fruits in the world" . Among them, because blueberries are rich in anthocyanins, they have the effect of activating the retina, can strengthen eyesight, prevent eye fatigue, and the anthocyanins con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00
CPCA23L7/109A23L19/09
Inventor 王伟
Owner 达州市达川区金润园种植专业合作社
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