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Purple cabbage noodle preparation method

A technology of purple cabbage and noodles, which is applied in the functions of food ingredients, food ingredients as taste improvers, food ingredients containing natural extracts, etc., can solve the problems of mineral precipitation, affecting taste, etc. Rich ingredients, strong antioxidant effect

Inactive Publication Date: 2018-09-25
广东日可威富硒食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Noodles are one of the traditional staple foods. Most of the existing noodles are made by adding water to flour. At the same time, various additives are added to improve the taste and keep fresh. During the dough mixing process, water mainly controls the toughness and hardness of the batter. By controlling Moisture content can effectively control the taste of finished noodles, and because the water in different regions has different composition ratios, and some places have higher water hardness, mineral precipitation will occur in noodle products, which will further affect the taste

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0038] A preparation method of purple cabbage noodles, comprising the steps of:

[0039] A, the preparation of purple cabbage pulp:

[0040] 1) Select fresh purple cabbage, remove the rotten part, and use a universal vegetable cutter to cut the leaves into pieces;

[0041] 2) Put the chopped purple cabbage pieces into a ball mill, add an appropriate amount of 6°C ice water, grind for 20 minutes, and then flow out;

[0042] 3) filtering the mixed solution obtained by grinding to obtain the required purple cabbage pulp;

[0043] B. Preparation of purple cabbage noodles:

[0044] (1) 85 parts of wheat flour and 18 parts of purple sweet potato powder are mixed into powdery raw materials, 34 parts of purple cabbage pulp are mixed with 2.3 parts of edible alkali and 2.1 parts of edible salt into liquid raw materials, and set aside;

[0045] (2) Stir the powdery raw material obtained by mixing in step (1) with the liquid raw material until uniform, then compact to obtain a noodle ...

Embodiment 2

[0051] A preparation method of purple cabbage noodles, comprising the steps of:

[0052] A, the preparation of purple cabbage pulp:

[0053] 1) Select fresh purple cabbage, remove the rotten part, and cut the leaves into pieces with a universal vegetable cutter;

[0054] 2) Put the chopped purple cabbage pieces into a ball mill, add an appropriate amount of 4°C ice water, grind for 10 minutes, and then flow out;

[0055] 3) filtering the mixed solution obtained by grinding to obtain the required purple cabbage slurry;

[0056] B. Preparation of purple cabbage noodles:

[0057](1) 80 parts of wheat flour and 15 parts of purple sweet potato powder are mixed into powdery raw materials, 25 parts of purple cabbage pulp are mixed with 1 part of edible alkali and 1 part of edible salt into liquid raw materials, and set aside;

[0058] (2) Stir the powdery raw material obtained by mixing in step (1) with the liquid raw material until uniform, then compact to obtain a noodle base; ...

Embodiment 3

[0064] A preparation method of purple cabbage noodles, comprising the steps of:

[0065] A, the preparation of purple cabbage pulp:

[0066] 1) Select fresh purple cabbage, remove the rotten part, and use a universal vegetable cutter to cut the leaves into pieces;

[0067] 2) Put the chopped purple cabbage pieces into a ball mill, add an appropriate amount of 8°C ice water, grind for 30 minutes, and then flow out;

[0068] 3) filtering the mixed solution obtained by grinding to obtain the required purple cabbage pulp;

[0069] B. Preparation of purple cabbage noodles:

[0070] (1) 90 parts of wheat flour and 20 parts of purple sweet potato powder are mixed into powdery raw materials, 45 parts of purple cabbage pulp are mixed with 3 parts of edible alkali and 3 parts of edible salt into liquid raw materials, and set aside;

[0071] (2) Stir the powdery raw material obtained by mixing in step (1) with the liquid raw material until uniform, then compact to obtain a noodle base...

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Abstract

The invention discloses a purple cabbage noodle preparation method. Purple cabbage noodles are mainly prepared from, by mass, 80-90 parts of wheat flour, 25-45 parts of purple cabbage pulp, 15-20 parts of purple sweet potato powder, 1-2 parts of dietary alkali and an appropriate amount of table salt. Compared with traditional noodles, by replacement of water with the purple cabbage pulp for makingdough, the prepared noodles have advantages of unique taste and rich nutrition and provide various nutritional components including various easily-destroyable vitamins and anthocyanins.

Description

technical field [0001] The invention relates to a preparation method of purple cabbage noodles. Background technique [0002] Noodles are one of the traditional staple foods. Most of the existing noodles are made by adding water to flour. At the same time, various additives are added to improve the taste and keep fresh. During the dough mixing process, water mainly controls the toughness and hardness of the batter. By controlling Moisture content can effectively control the taste of finished noodles, and because the water in different regions has different composition ratios, and some places have higher water hardness, mineral precipitation will occur in noodle products, which will further affect the taste. [0003] There are few patents on anhydrous noodles, and anhydrous bread is more commonly seen on the market for anhydrous noodle products, which has high development value. Chinese patent "anhydrous colored nutritious pasta and its processing method" (publication number...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/10A23L33/10A23L33/105
CPCA23V2002/00A23L7/109A23L19/105A23L33/10A23L33/105A23V2200/044A23V2200/14A23V2200/30A23V2250/21
Inventor 杨凯余以刚
Owner 广东日可威富硒食品有限公司
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