Preparation method of anthocyanin-rich flavor noodles

An anthocyanin and noodle technology, which is applied to the functions of food ingredients, food science, applications, etc., can solve the problems of low nutritional value consumption needs, etc.

Inactive Publication Date: 2019-02-22
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the improvement of consumer consumption level, the enhancement of health awareness, and the transformation of consumption concepts, traditional noodle products with high processing precision and low nutritional value have been difficult to meet the current consumption needs.

Method used

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  • Preparation method of anthocyanin-rich flavor noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Accurately weigh 8-10g of commercially available wheat flour (moisture content 14%), mix 0.05% anthocyanin powder therein, and mix evenly;

[0022] (2) Add 0.15-0.3g of commercially available salt and 5-5.6mL of water to the flour in turn;

[0023] (3) Mix the above materials together, stir manually at room temperature with uniform strength for 4-6min, then let stand for 8-12min

[0024] (4) The dough is then placed in a noodle press, cut into thin noodles with a height of 1.5-2mm, a width of 2-4mm, and a length of 8-12cm;

[0025] (5) Put the cut noodles into the pot and ripen them for 4-6 minutes;

Embodiment 2

[0027] (1) Accurately weigh 8-10g of commercially available wheat flour (water content 14%), mix 0.1% anthocyanin powder therein, and mix evenly;

[0028] (2) Add 0.15-0.3g of commercially available salt and 5-5.6mL of water to the flour in turn;

[0029] (3) Mix the above materials together, stir manually at room temperature with uniform strength for 4-6min, then let stand for 8-12min

[0030] (4) The dough is then placed in a noodle press, cut into thin noodles with a height of 1.5-2mm, a width of 2-4mm, and a length of 8-12cm;

[0031] (5) Put the cut noodles into the pot and ripen them for 4-6 minutes;

Embodiment 3

[0033] (1) Accurately weigh 8-10g of commercially available wheat flour (water content 14%), mix 0.2% anthocyanin powder therein, and mix evenly;

[0034] (2) Add 0.15-0.3g of commercially available salt and 5-5.6mL of water to the flour in turn;

[0035] (3) Mix the above materials together, stir manually at room temperature with uniform strength for 4-6min, then let stand for 8-12min

[0036] (4) The dough is then placed in a noodle press, cut into thin noodles with a height of 1.5-2mm, a width of 2-4mm, and a length of 8-12cm;

[0037] (5) Put the cut noodles into the pot and ripen them for 4-6 minutes.

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Abstract

The invention discloses a preparation method of anthocyanin-rich flavor noodles, and belongs to the technical field of noodle processing. The preparation method comprises the following steps: mixing anthocyanin powder into commercially available wheat flour according to a certain ratio, sequentially adding a certain amount of commercially available salt and a certain volume of water into the flour, uniformly mixing the materials, and manually carrying out stirring at room temperature for a certain time by using uniform force to obtain a dough, then placing the dough into a dough pressing machine, cutting the dough into thin noodles with fixed height, width and length, and then putting the thin noodles into a pot for cooking. The noodles prepared by the preparation method are unique in flavor and novel in color, the anthocyanin in the noodles has certain antioxidation and anti-glycosylation effects, and is functional food with nutrition, a health care effect and a disease prevention effect, so that increasing demands of consumers on healthy food are met, and the preparation method has a good application prospect and a wide market space.

Description

technical field [0001] The invention belongs to the technical field of noodle processing, and mainly relates to a preparation method of anthocyanin-rich flavor noodles. Background technique [0002] my country is a big agricultural country. Wheat is the main food crop in my country, and various flour products derived from it are deeply loved by consumers. As one of the staple foods in people's daily life, noodles have an inseparable relationship with the health of human dietary structure. At the same time, noodles, as a typical representative of fast food and convenience in the modern noodle product industry, have the characteristics of convenience, good flavor, low price and wide audience. However, with the improvement of consumers' consumption level, the enhancement of health awareness, and the transformation of consumption concepts, traditional noodle products with high processing precision and low nutritional value have been difficult to meet the current consumption nee...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L33/105
CPCA23V2002/00A23L7/113A23L33/105A23V2200/30A23V2250/2104A23V2250/1614
Inventor霍俊伟张妍谢佳璇朱冠冰秦栋
OwnerNORTHEAST AGRICULTURAL UNIVERSITY