Preparation method of emblic fruit noodles

A production method, the technology of Yunnan olives, applied in the direction of food science, etc., can solve the problems of unacceptable and bad taste, and achieve the effect of promoting absorption and utilization

Inactive Publication Date: 2018-11-02
楚雄圣土果蔬开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for making Yunnan olive noodles, which solves the problem of bad taste and unacceptable taste when traditional olives are eaten directly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation method of Yunnan olive noodles comprises steps:

[0019] Step 1. Preparation of Yunnan olive powder: The preparation of Yunnan olive powder includes fruit selection, crushing, centrifugation, filtration, and drying, wherein the selection of fruit refers to selecting fresh Yunnan olive fruits without pests, mildew, and trauma, and then Wash fresh Yunnan olive fruit;

[0020] The crushing refers to putting the Yunnan olive fruit into a crusher, adding a cellulase aqueous solution in an amount of 500:1 by mass, and finally crushing to obtain a cloudy liquid of Yunnan olive, wherein the concentration of the cellulase aqueous solution is 1%;

[0021] Centrifugal filtration refers to putting the crushed Yunnan olive turbid liquid into a centrifuge for processing, and then filtering the centrifuged Yunnan olive turbid liquid to obtain Yunnan olive juice. The time is 150 minutes, the temperature of centrifugal filtration is 55°C, and the mesh size of the filter...

Embodiment 2

[0026] The preparation method of Yunnan olive noodles comprises steps:

[0027] Step 1. Preparation of Yunnan olive powder: The preparation of Yunnan olive powder includes fruit selection, crushing, centrifugation, filtration, and drying, wherein the selection of fruit refers to selecting fresh Yunnan olive fruits without pests, mildew, and trauma, and then Wash fresh Yunnan olive fruit;

[0028] The crushing refers to putting the Yunnan olive fruit into a crusher, adding a cellulase aqueous solution in an amount of 500:1 by mass, and finally crushing to obtain a cloudy liquid of Yunnan olive, wherein the concentration of the cellulase aqueous solution is 1%;

[0029] Centrifugal filtration refers to putting the crushed Yunnan olive turbid liquid into a centrifuge for processing, and then filtering the centrifuged Yunnan olive turbid liquid to obtain Yunnan olive juice. The time is 250 minutes, the temperature of centrifugal filtration is 45°C, and the mesh size of the filter...

Embodiment 3

[0034] The preparation method of Yunnan olive noodles comprises steps:

[0035] Step 1. Preparation of Yunnan olive powder: The preparation of Yunnan olive powder includes fruit selection, crushing, centrifugation, filtration, and drying, wherein the selection of fruit refers to selecting fresh Yunnan olive fruits without pests, mildew, and trauma, and then Wash fresh Yunnan olive fruit;

[0036] The crushing refers to putting the Yunnan olive fruit into a crusher, adding a cellulase aqueous solution in an amount of 500:1 by mass, and finally crushing to obtain a cloudy liquid of Yunnan olive, wherein the concentration of the cellulase aqueous solution is 1%;

[0037] Centrifugal filtration refers to putting the crushed Yunnan olive turbid liquid into a centrifuge for processing, and then filtering the centrifuged Yunnan olive turbid liquid to obtain Yunnan olive juice. The time is 200 minutes, the temperature of centrifugal filtration is 50°C, and the mesh size of the filter...

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PUM

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Abstract

The invention discloses a preparation method of emblic fruit noodles. The method comprises the following steps: preparation of emblic fruit powder, dough kneading and noodle manufacturing. The dough kneading comprises the following steps: mixing wheat flour and the emblic fruit powder according to a mass ratio of (20-25):1, then adding an egg to each kilogram of mixed flour, finally, uniformly stirring the wheat flour, the emblic fruit powder and the egg, adding water, and conducting mixing to obtain paste-shaped dough; and adding salt and edible alkali into the paste-shaped dough, conductingstirring and mixing, and conducting standing for 1 hour or above so as to cure the dough. The method has the beneficial effects that the noodles prepared by the method not only retain the nutritionalcomponents of emblic fruits, but also get rid of the bitter and astringent taste of the emblic fruits, and can promote the absorption and utilization of vitamin c for eaters.

Description

technical field [0001] The invention relates to a method for making noodles, in particular to a method for making Yunnan olive noodles. Background technique [0002] Yunnan olive, also known as Yunnan emblica, is the fruit of Euphorbiaceae deciduous shrub or tree plant emblica. The plant blooms in spring, the flowers are small, solitary yellow, monoecious. Fruit fleshy, oblate, red when ripe. Produced in tropical Asia, common in southern my country. It is an important medicinal and edible plant resource. Yunnan olive juice has a unique flavor and rich nutrition. In addition to containing amino acids and trace elements, more importantly, it has a high Vc content. Due to the protection of flavonoids and tannins, the retention rate of Vc in Yunnan olives after processing is still as high as 72%, much higher than other fruits and vegetables. The fruit is used as medicine, which has the effects of clearing heat and throat, moistening lungs and resolving phlegm, promoting bod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L29/294A23L5/20
CPCA23L5/276A23L7/109A23L19/09A23L29/294
Inventor 和华罗永贤
Owner 楚雄圣土果蔬开发有限公司
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