Defatted Asparagus officinalis L noodles and processing method thereof

A processing method and asparagus technology are applied in the field of defatted asparagus noodles and the processing thereof, which can solve the problems of effective preservation time of fresh asparagus, and achieve the effects of convenient eating, increasing utilization rate and utilization range, and enhancing human immunity.

Pending Publication Date: 2019-01-01
黔西南州林晨黔一农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Asparagus is rich in nutritional value. The harvest season of fresh asparagus is from late April to August in spring every year, but the preservation time of fresh asparagus is effective. In the existing asparagus processing technology, fresh asparagus is processed into dried asparagus or sour bamboo shoots or other foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] This embodiment provides a kind of defatted asparagus noodles and processing method thereof, and specific process is as follows:

[0035] a. Preparation of pure asparagus juice: Take fresh asparagus without rot, peel and wash it, steam it in a steamer until it is cooked for 7 minutes, take it out and cool it to room temperature, put it into a refiner for beating, filter to get the filtrate, and make The pure asparagus juice that gets 12kg is placed in the freezer of 8 ℃ fresh-keeping for subsequent use;

[0036] b. Preparation of pure sour asparagus juice: take sour asparagus without mildew, wash it twice in clean water, drain the surface water, soak in 32°C dilution water for 3 hours, and replace the dilution water every hour; Replace the dilution water to effectively increase the dissolution rate and amount of nitrite in the sour asparagus in the dilution water; then wash it in clean water for 3 times, remove it and place it in a cool and ventilated place to drain the...

Embodiment 2

[0046] This embodiment provides a kind of defatted asparagus noodles and processing method thereof, and specific process is as follows:

[0047] a. Preparation of pure asparagus juice: Take fresh asparagus without rot, peel and wash it, steam it in a steamer until it is cooked for 7 minutes, take it out and cool it to room temperature, put it into a refiner for beating, filter to get the filtrate, and make The pure asparagus juice that gets 15kg is placed in the cold room of 12 ℃ fresh-keeping for subsequent use;

[0048] b. Preparation of pure sour asparagus juice: Take sour asparagus without mildew, wash it in clean water for 12 times, drain the surface water, soak in 30°C dilution water for 4 hours, and replace the dilution water every hour; Replace the dilution water to effectively increase the dissolution rate and amount of nitrite in the sour asparagus in the dilution water; put it in clean water and wash it twice, remove it and place it in a cool and ventilated place to...

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PUM

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Abstract

The invention relates to the technical field of processing of Asparagus officinalis L, particularly to defatted Asparagus officinalis L noodles and a processing method thereof, wherein the defatted Asparagus officinalis L noodles comprises the following 10 main food raw materials: 10-15 parts of a pure Asparagus officinalis L juice, 15-20 parts of dried Asparagus officinalis L, 3-5 parts of a purepickled Asparagus officinalis L juice, 400-450 parts of wheat powder, 5-10 parts of wheat germ powder, 5-10 parts of walnut powder, 3-5 parts of peanut powder, 6-10 parts of white sesame powder, 2-4parts of chestnut powder, and 10-15 parts of deionized water. According to the processing method, wheat powder, wheat germ powder, walnut powder, peanut powder, white sesame powder, chestnut powder and Asparagus officinalis L powder are uniformly mixed under pure Asparagus officinalis L juice preparation, pure pickled Asparagus officinalis L juice preparation, Asparagus officinalis L powder preparation, wheat powder processing, processing of other raw materials, flour mixing water preparation, noodle production and other processing technologies, the obtained mixture and an Asparagus officinalis L juice are mixed, kneading is performed to form dough, and drying is performed to prepare noodles. According to the present invention, a variety of raw materials are organically combined and synergistically act, such that the processed finished noodles have health effects of human immunity enhancing, body metabolism regulating and the like.

Description

technical field [0001] The invention relates to the technical field of asparagus processing, in particular to a defatted asparagus noodle and a processing method thereof. Background technique [0002] Asparagus is usually called asparagus, and it is eaten as a vegetable with tender stems. It is one of the world's famous vegetables and enjoys the reputation of "the king of vegetables" in the international market. Asparagus is rich in various amino acids, proteins and vitamins. Higher than ordinary fruits and vegetables, especially asparagine and trace elements selenium, molybdenum, chromium, manganese, etc. in asparagus, which have the effect of regulating body metabolism and improving body immunity, and are effective in treating hypertension, heart disease, leukemia, blood cancer In the prevention and treatment of edema, cystitis, etc., it has strong inhibitory and pharmacological effects. [0003] Native to the Mediterranean coast. It has been cultivated in Europe for mor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10A23L33/105A23L5/20
CPCA23L5/20A23L7/109A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2200/324A23V2250/21
Inventor 庄春友
Owner 黔西南州林晨黔一农业发展有限公司
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