Formula of rhizoma polygonati fine dried noodles

A technology of vermicelli and sealwort, which is applied in the direction of food ingredients containing inorganic compounds, food ingredients as taste improvers, and functions of food ingredients, can solve problems that have not been solved satisfactorily, and achieve enhanced immunity, improved memory, and medicinal value Considerable effect

Inactive Publication Date: 2018-12-18
云南景业农业科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Some technical problems have not been satisfactorily reso

Method used

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  • Formula of rhizoma polygonati fine dried noodles
  • Formula of rhizoma polygonati fine dried noodles
  • Formula of rhizoma polygonati fine dried noodles

Examples

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Effect test

Embodiment 1

[0062] This embodiment provides a formula of sealwort vermicelli. The raw material components are calculated in parts by weight, including: 100.0 parts by weight of flour, 8.0 parts by weight of Rhizoma Polygonatum, 1.3 parts by weight of Lycium barbarum, 2.0 parts by weight of Poria cocos, 2.0 parts by weight of barley, and 0.9 parts by weight of mung bean , 3 parts by weight of eggs, 10.0 parts by weight of tomatoes and 0.3 parts by weight of edible alkali.

Embodiment 2

[0064] This embodiment provides a method for preparing Polygonatum vermicelli according to the formula of Polygonatum vermicelli in Example 1, comprising steps:

[0065] Add quantitatively weighed flour, sealwort, mung bean, wolfberry, poria cocos, coix seed, edible alkali, eggs, tomatoes and water into the noodle pot, and stir evenly; use a noodle mixer to knead the noodles, and the temperature of the noodle kneading is 28°C The dough after kneading is carried out successively ripening, compounding, continuous calendering, cutting into strips, putting on the shelf, trimming, drying, taking off the shelf, cutting off, to obtain Huangjing dried noodles; wherein, the time of ripening is 25min, and the dried noodles after cutting into strips The thickness is 1mm and the length is 200mm; the drying adopts hot air convection drying, and the drying includes the pre-drying stage, the main drying stage and the finishing drying stage; the temperature in the main drying area is 45°C, and...

Embodiment 3

[0067] 1. Sensory Evaluation Criteria for Polygonatum Vermicelli Noodles

[0068] Consumers are the ultimate target of dried noodle products. As the most authoritative and direct evaluation method, sensory evaluation mainly measures the actual acceptance of the product through the evaluator's observation and tasting of the appearance and entrance of dried noodles. Sensory properties are the main factors that determine food quality and consumers' acceptance of food. Noodle quality evaluation generally refers to the evaluation of sensory properties of dried noodles.

[0069] The sensory evaluation method is also a direct reference standard for checking other chemical methods or instrumental methods, and is the basic basis for determining the feasibility of other methods. Although my country has also formulated the standards and methods for the sensory evaluation of dried noodles, due to the strong subjectivity of sensory evaluation and the large human factors in the evaluation, ...

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Abstract

The invention relates to a formula of rhizoma polygonati fine dried noodles. The formula comprises the following raw material components in parts by weight: 100.0 parts by weight of flour, 5.0-20.0 parts by weight of prepared rhizoma polygonati, 0.5-10.0 parts by weight of Chinese wolfberry fruits, 0.5-10.0 parts by weight of poria cocos, 0.5-20.0 parts by weight of coix seeds, 0.5-1.5 parts by weight of mung beans, 1.0-15.0 parts by weight of eggs, 1.0-15.0 parts by weight of tomatoes and 0.1-1.0 part by weight of dietary alkali. According to the formula disclosed by the invention, raw materials of the prepared rhizoma polygonati, the poria cocos, the Chinese wolfberry fruits, the coix seeds, the mung beans and the like are used, development of a product formula is performed according tothe compatibility principle of traditional Chinese medicines, nutritive, healthy and health-care rhizoma polygonati high-end health-preservation type fine dried noodles are researched and made, modernscience and technology knowledge of modern food, modern biology, modern nutriology and the like is organically combined with Chinese traditional cooking culture, health-preservation type fine dried noodle products adapted to the market of fine dried noodles are developed, and the formula has bright feature, has high adaptability to enterprises, and has great development prospects.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a formula of Polygonatum vermicelli. Background technique [0002] Vermicelli is one of the ancient convenience foods in China. It refers to noodles in the form of threads or strips made by hanging and drying, also known as rolled noodles and packaged noodles. Dried noodles can be mainly divided into two types: ordinary dried noodles and special dried noodles: ordinary dried noodles are made of edible salt, edible alkali or quality improver as food additives, with wheat flour as the main raw material, processed by machinery or by hand; special dried noodles are With edible salt and edible alkali as basic food additives, wheat flour as main raw material, quality improver, flavor and nutrition enhancer as auxiliary materials, dried noodles made by mechanical or manual processing. [0003] There are many varieties of dried noodles, which are usually named according to the width of the...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L11/00A23L15/00A23L19/00A23L29/00A23L31/00A23L33/10
CPCA23L7/109A23L11/05A23L15/00A23L19/09A23L29/015A23L31/00A23L33/10A23V2002/00A23V2200/14A23V2200/30A23V2250/16A23V2250/1614A23V2300/10
Inventor 孟永明张跃华
Owner 云南景业农业科技开发有限公司
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