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Preparation method of rhizoma polygonati fine dried noodles

A technology of vermicelli and sealwort, which is applied to the functions of food ingredients, food ingredients as taste improvers, and food drying, etc. It can solve the problems of not being able to follow the development trend, and the production scale cannot meet the needs of the market and consumers.

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

AI Technical Summary

Problems solved by technology

Simply expanding the production scale cannot meet the needs of the market and consumers, nor can it conform to the development trend of the noodle industry in the world today. The use of high-tech innovative products is an important factor for enterprises to enhance their market competitiveness.

Method used

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  • Preparation method of rhizoma polygonati fine dried noodles
  • Preparation method of rhizoma polygonati fine dried noodles
  • Preparation method of rhizoma polygonati fine dried noodles

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Experimental program
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Embodiment 1

[0049] The present embodiment provides a kind of preparation method of Polygonatum Vermicelli Vermicelli, comprising steps:

[0050] Soak quantitatively weighed flour, sealwort, mung bean, medlar, poria cocos, barley, edible alkali, and tomato, and then homogenate to make a homogenate liquid, then add eggs to homogenate, then add water to the noodle pot, and stir evenly; Use a dough mixer to knead the dough, and the temperature of the kneading dough is 28°C; the dough after kneading is matured, compounded, continuously rolled, cut into strips, placed on the shelf, trimmed, dried, removed from the shelf, and cut to obtain the Huangjing dried noodles Wherein, taking flour as a benchmark, the mass ratio of each composition of the components (the quality of each composition / flour quality) is specifically: Rhizoma Polygonatum 8.0%, Mung Bean 0.9%, Lycium barbarum 1.3%, Poria cocos 2.0%, Seed of Job's tears 2.0%, 3% of eggs, 10% of tomatoes and 0.3% of edible alkali; the curing time...

Embodiment 2

[0052] 1. Sensory Evaluation Criteria for Polygonatum Vermicelli Noodles

[0053] 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.

[0054] 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 present invention relates to a preparation method of rhizoma polygonati fine dried noodles. The preparation method comprises the following steps: quantitatively weighed flour, homogenized components and water are added into a dough-kneading pot to be stirred evenly; the stirred materials are subjected to dough-kneading using a dough-kneading machine; and after the dough-kneading, dough is successively subjected to aging, compounding, continuous rolling, strip cutting, shelf placing, neat cutting, drying, moving from shelves and cutting to obtain the rhizoma polygonati fine dried noodles. Raw materials of rhizoma polygonati, poria cocos, Chinese wolfberry fruits, coix seeds, mung beans, etc. are utilized; product formula development is conducted according to a principle of "combinationof traditional Chinese medicines"; besides, the optimal preparation method is obtained by continuously optimizing process parameters; and the "nutritional, healthy and health-care" rhizoma polygonatihigh-end health-preserving type fine dried noodles are prepared; modern scientific knowledge of modern food, biology, nutriology, etc. is organically combined with traditional Chinese diet culture; and the rhizoma polygonati fine dried noodles have distinctive characteristics, are highly adaptable to the market and enterprises, and have broad development prospects.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a preparation method of Polygonatum vermicelli. Background technique [0002] Since ancient times, food has always been the basis for human beings to survive and maintain health. The homology of medicine and food in my country has a long history. However, in the past, people's requirements for food were still "satisfaction and taste", and there was a lack of scientific and systematic analysis and evaluation of the experience of the same origin of medicine and food. With the progress of mankind, the development of the times, and the rapid development of science and economy, people have higher requirements for food, that is, from "satisfaction and taste" to "nutrition and health". my country's national economy is developing rapidly, people's material conditions are getting better and better, and their diet concept has undergone a great change, gradually changing from traditional fo...

Claims

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Application Information

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