Nutritious common seepweed herb gluten-added fettucine and preparation method thereof

A Suaeda salsa and nutrition technology, applied in the field of food science, can solve the problems of difficult molding, difficult control of gluten, poor sensory quality, etc., and achieve the effects of storage resistance, solving difficult molding, and reducing the impact of sensory quality.

Inactive Publication Date: 2018-10-16
UNIV OF JINAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Whole-grain green wheat flour has a very unique taste and fragrance. Can the use of whole-grain green wheat kernels in the milk-ripening stage be combined with Suaeda salsa to improve the taste and achieve a perfect combination? Facts have proved that there are still problems such as difficult molding, poor sensory quality, and difficult control of gluten.

Method used

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  • Nutritious common seepweed herb gluten-added fettucine and preparation method thereof
  • Nutritious common seepweed herb gluten-added fettucine and preparation method thereof
  • Nutritious common seepweed herb gluten-added fettucine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Suaeda salsa gluten-enhancing nutritional wide noodles, which are made of the following raw materials in parts by weight: 5 parts of superfine powder of whole herb of Suaeda salsa, 35 parts of whole-grain peeled superfine powder of green wheat, 25 parts of whole potato powder, gluten powder 10 parts, 50 parts of water.

[0035] Preparation:

[0036] (1) Raw material pretreatment: take fresh tender whole herb of Suaeda salsa (stems, leaves, buds), wash and drain, then dry, put into an airflow mill for ultrafine grinding to 200-300 mesh, and set aside. After drying the whole grains of fresh green wheat, use a peeling machine to sieve and remove the shells, and then carry out superfine grinding (same as above), and set aside.

[0037] (2) Blending and mixing: the blending sequence is: whole potato flour-gluten flour-stirring-whole wheat flour, whole grass powder of Suaeda salsa-and then stir, first add gluten powder to the whole potato flour, mix and stir For the first t...

Embodiment 2

[0046] Suaeda salsa gluten-enhancing nutritional wide noodles are made of the following raw materials in parts by weight: 10 parts of whole herb superfine powder of Suaeda salsa, 30 parts of whole-grain peeled superfine powder of green wheat, 30 parts of whole potato powder, gluten powder 5 parts, 65 parts of water.

[0047] Preparation:

[0048] (1) Raw material pretreatment: take fresh tender whole herb of Suaeda salsa (stems, leaves, buds), wash and drain, then dry, put into an airflow mill for ultrafine grinding to 200-300 mesh, and set aside. After drying the whole grains of fresh green wheat, use a peeling machine to sieve and remove the shells, and then carry out superfine grinding (same as above), and set aside.

[0049] (2) Blending and mixing: the blending sequence is: whole potato flour-gluten flour-stirring-whole wheat flour, whole grass powder of Suaeda salsa-and then stir, first add gluten powder to the whole potato flour, mix and stir For the first time, add S...

Embodiment 3

[0058] A Suaeda salsa gluten-enhancing nutritional wide noodle, which is made of the following raw materials in parts by weight: 8 parts of Suaeda salsa whole herb superfine powder, 32 parts of green wheat whole grain peeled superfine powder, 27 parts of whole potato powder, gluten powder 10 parts, 53 parts of water.

[0059] Preparation:

[0060] (1) Raw material pretreatment: take fresh tender whole herb of Suaeda salsa (stems, leaves, buds), wash and drain, then dry, put into an airflow mill for ultrafine grinding to 200-300 mesh, and set aside. After drying the whole grains of fresh green wheat, use a peeling machine to sieve and remove the shells, and then carry out superfine grinding (same as above), and set aside.

[0061] (2) Blending and mixing: the blending sequence is: whole potato flour-gluten flour-stirring-whole green wheat flour, whole grass powder of Suaeda salsa-and then stirring. First add gluten powder to potato flour, mix well and stir for the first time,...

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Abstract

The invention relates to nutritious common seepweed herb gluten-added fettucine and a preparation method thereof. The nutritious common seepweed herb gluten-added fettucine is prepared from the following raw materials in parts by weight: 5-10 parts of ultra-fine whole common seepweed herb powder, 30-35 parts of ultra-fine peeled whole green wheat grain powder, 25-30 parts of whole potato powder, 5-10 parts of gluten powder, and 50-65 parts of water. The preparation method of the nutritious common seepweed herb gluten-added fettucine comprises the following steps of carrying out blending so asto obtain a uniform mixture, making dough, carrying out leavening, pressing the leavened dough so as to form patterns, carrying out cutting and shaping, carrying out quick-freezing and carrying out hot-air drying so as to obtain the nutritious common seepweed herb gluten-added fettucine. By adding the ultra-fine whole common seepweed herb powder, the prepared nutritious common seepweed herb gluten-added fettucine is nutritious, healthy and improved in quality characteristics; moreover, the common seepweed herb gluten-added fettucine is nutritious, chewy, beautiful in appearance and good in taste.

Description

technical field [0001] The invention relates to suaeda suaeda-containing nutritious noodles and a preparation method thereof, belonging to the field of food science and technology. Background technique [0002] Noodles originated in China and have been made and eaten for more than 4,000 years. It is a healthy food that is simple to make, convenient to eat, diverse in variety, and can be eaten in a variety of ways. It can be used as a staple food or as a fast food. It has long been accepted and loved by Chinese people. [0003] Suaeda salsa is a highly resistant annual herbaceous salt-accumulating plant that grows in saline-alkali land or coastal beaches. The plant is rich in inorganic salts, dietary fiber, vitamins, and active polysaccharides. Historically, Suaeda salsa was calcined at high temperature into ash in many areas for making noodles. For example, Lanzhou hand-pulled noodles used Penghui water (clear liquid of Penghui dissolved in water) to knead noodles. A nest ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/12A23L33/10A23L33/185
CPCA23V2002/00A23L7/109A23L19/12A23L33/10A23L33/185A23V2200/14A23V2200/30A23V2250/5486
Inventor 张炳文付建鑫张桂香戴华磊戴永昌
Owner UNIV OF JINAN
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