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Health-preserving gluten-removed steamed noodle and preparation method thereof

A technology of noodle and tangerine peel, applied in food science and other directions, can solve the problems of low mineral content, incomplete nutrition, no health preservation function, etc., and achieve the effect of good taste and high nutritional value.

Inactive Publication Date: 2018-06-01
ANHUI SCI & TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The nutrients of the dough are the nutrients of wheat flour, so it contains less vitamins, proteins, and minerals, and the nutrition is not comprehensive, let alone has the function of health preservation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The health-preserving noodle skin of this embodiment includes the following raw materials in parts by weight: 10 parts of tangerine peel, 10 parts of wolfberry, and 5 parts of chrysanthemum; it also includes the following raw materials in parts by weight: 10 parts of tomato, 10 parts of cucumber, and 10 parts of onion;

[0027] The preparation method of the present embodiment's health-preserving dough comprises the following steps:

[0028] S1. Weigh each raw material according to the weight of the raw materials, put tangerine peel, wolfberry, and chrysanthemum in a decoction tank, add water to 2 / 3 of the decoction tank, boil, decoct for 1 hour, filter, take the decoction liquid, and set aside;

[0029] S2. After drying the tomatoes, cucumbers and onions in vacuum drying at 60°C, grind them into 100 meshes respectively, and mix them to obtain mixed powder;

[0030] S3. Stir the flour and mixed powder evenly with clear water, and knead to obtain dough pieces;

[0031] S...

Embodiment 2

[0033] The health-preserving noodle skin of this embodiment includes the following raw materials in parts by weight: 25 parts of tangerine peel, 30 parts of wolfberry, and 20 parts of chrysanthemum; it also includes the following raw materials in parts by weight: 30 parts of tomato, 30 parts of cucumber, and 20 parts of onion;

[0034] The preparation method of the present embodiment's health-preserving dough comprises the following steps:

[0035] S1. Weigh each raw material according to the weight of the raw materials, put tangerine peel, wolfberry, and chrysanthemum in a decoction tank, add water to 2 / 3 of the decoction tank, boil, decoct for 2 hours, filter, take the decoction liquid, and set aside;

[0036] S2. After drying the tomatoes, cucumbers and onions in vacuum drying at 80°C, grind them into 200 meshes respectively, and mix them to obtain mixed powder;

[0037] S3. Stir the flour and mixed powder evenly with clear water, and knead to obtain dough pieces;

[0038]...

Embodiment 3

[0040] The health-preserving noodle skin of this embodiment includes the following raw materials in parts by weight: 18 parts of tangerine peel, 21 parts of wolfberry, and 13 parts of chrysanthemum; it also includes the following raw materials in parts by weight: 20 parts of tomato, 20 parts of cucumber, and 15 parts of onion;

[0041] The preparation method of the present embodiment's health-preserving dough comprises the following steps:

[0042] S1. Weigh each raw material according to the weight of the raw materials, put the tangerine peel, wolfberry, and chrysanthemum in the decoction tank, add water to 2 / 3 of the decoction tank, boil, decoct for 1.5h, filter, take the decoction liquid, and set aside ;

[0043] S2. After drying the tomatoes, cucumbers and onions in vacuum drying at 70°C, grind them into 160 meshes respectively, and mix them to obtain a mixed powder;

[0044] S3. Stir the flour and mixed powder evenly with clear water, and knead to obtain dough pieces;

...

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PUM

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Abstract

The present invention provides health-preserving gluten-removed steamed noodle and a preparation method thereof, and relates to the technical field of food production. The health-preserving gluten-removed steamed noodle comprises traditional Chinese medicines of dried tangerine peels, Chinese wolfberry fruits and chrysanthemum, and also comprises tomatoes, cucumbers and onions. The health-preserving gluten-removed steamed noodle is high in nutritional value, mixed powder prepared from the tomatoes, cucumbers and onions is mixed with flour to prepare dough blocks, the dough blocks are washed using decoction liquid of the dried tangerine peels, Chinese wolfberry fruits and chrysanthemum as soup juice, and the prepared gluten-removed steamed noodle is good in mouthfeel and also has health-preserving functions. The health-preserving gluten-removed steamed noodle uses innovative materials for healthy and health-preserving medicinally and edibly homogenous matched combinations. The traditional Chinese medicines are reasonably introduced and traditional gluten-removed steamed noodle manufacture technology is combined, so that the prepared gluten-removed steamed noodle is excellent in health, health-preserving and characteristic taste.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a health-preserving dough and a preparation method thereof. Background technique [0002] Noodles are a traditional folk snack that originated in rural Shaanxi and has a long history. In the north, flour is mostly used as raw material, while in the south, rice is mostly used as raw material. The ones made from rice are called rice noodle skins and Liangpi, and the ones made from flour are called noodle noodle skins. Steam it with rice milk or noodle paste and eat it directly as hot noodles, and eat it after cooling down as cold noodles. Xiaoxian noodle skin is made from flour and is called noodle noodle skin. It is a famous snack in Xiaoxian County, Suzhou City, Anhui Province. It has the characteristics of somersault, softness, cool fragrance, hot and sour taste, and is suitable for all seasons. One, it is popular all over the country. With the acceleration of the pa...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L7/10
CPCA23L7/10A23L33/105
Inventor 陈浩何婉玉段雨婷刘娇王雪莲王雅杰
Owner ANHUI SCI & TECH UNIV
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