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Asparagus stem leaf noodles and making method thereof

A technology of stems and leaves and asparagus, applied in the field of asparagus stems and leaves noodles and its preparation, can solve the problems that it is difficult to fully utilize the nutrients of asparagus stems and leaves, affect the economic benefits of asparagus cultivation, consume manpower and material resources, etc., and achieve long storage time, broken strips Low rate, increase the effect of color variety

Pending Publication Date: 2019-10-25
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the stems and leaves of asparagus have high water content and are easy to rot, most of them are harvested and dried in the sun to be used as firewood, which consumes a lot of manpower and material resources
As a feed, it is not only difficult to make full use of the nutrients in the stems and leaves of asparagus, but also the economic benefits are very low.

Method used

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  • Asparagus stem leaf noodles and making method thereof
  • Asparagus stem leaf noodles and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of asparagus stem and leaf noodles, made from the following raw materials: 500 g of flour, 80 g of asparagus stem and leaf, 2 g of grape seed oil, 5 g of carrot leaf powder, 8 g of aloe vera powder, 5 g of soybean powder, 5 g of wakame, green Trichoderma 0.5 g, yeast 1.2 g.

[0023] The above-mentioned asparagus stem and leaf noodles adopt the following steps:

[0024] (1) Select fresh asparagus stems and leaves without pests and diseases, and blanch them at 95°C for 5 minutes;

[0025] (2) Cut the peeled asparagus stems and leaves into small pieces of 2-3cm, add 2.5 times the mass of ice water, then add wakame and grape seed oil, and homogenize for 8-10min;

[0026] (3) Add flour, carrot leaf powder, aloe vera powder and soybean powder at a constant speed of 5-10mL / s to the homogenate prepared in step (2), inoculate Trichoderma viride and yeast, knead the dough, and ferment at 25°C 5h;

[0027] (4) The dough is extruded and gelatinized by a single-screw extru...

Embodiment 2

[0030] A kind of asparagus stem and leaf noodles, made from the following raw materials: 550 g of flour, 90 g of asparagus stem and leaf, 5 g of grape seed oil, 6 g of carrot leaf powder, 10 g of aloe vera powder, 8 g of soybean powder, 8 g of wakame, Trichoderma viride 1 g, yeast 1.5 g.

[0031] The above-mentioned asparagus stem and leaf noodles adopt the following steps:

[0032] (1) Select fresh asparagus stems and leaves without pests and diseases, and blanch them at 105°C for 3 minutes;

[0033] (2) Cut the peeled asparagus stems and leaves into small pieces of 2-3cm, add 3 times the mass of ice water, then add wakame and grape seed oil, and homogenize for 10 minutes;

[0034] (3) Add flour, carrot leaf powder, aloe vera powder and soybean powder at a constant speed of 5-10mL / s to the homogenate prepared in step (2), inoculate Trichoderma viride and yeast, knead the dough, and ferment at 28°C 3h;

[0035] (4) The dough is extruded and gelatinized by a single-screw ext...

Embodiment 3

[0038] The above-mentioned asparagus stem and leaf noodles are made from the following raw materials in parts by weight: 520 g of flour, 85 g of asparagus stem and leaf, 3 g of grape seed oil, 5 g of carrot leaf powder, 9 g of aloe vera powder, 6 g of soybean powder, 7 g of wakame, green Trichoderma 0.8 g, yeast 1.3 g.

[0039] The preparation method of above-mentioned asparagus stem and leaf noodles adopts the following steps:

[0040] (1) Select fresh asparagus stems and leaves without pests and diseases, and blanch them at 100°C for 4 minutes;

[0041] (2) Cut the peeled asparagus stems and leaves into small pieces of 2-3 cm, add 2.8 times the mass of ice water, then add wakame and grape seed oil, and homogenize for 9 minutes;

[0042] (3) Add flour, carrot leaf powder, aloe vera powder and soybean powder at a constant speed of 8mL / s to the homogenate prepared in step (2), inoculate Trichoderma viride and yeast, knead the dough, and ferment at 25-28°C 3-5h;

[0043] (4) ...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to asparagus stem leaf noodles and a making method thereof. The asparagus stem leaf noodles are made from, byweight, 500-550 parts of flour, 20-22 parts of asparagus stem leaves, 2-5 parts of grape seed oil, 5-6 parts of carrot leaf flour, 8-10 parts of aloe powder, 5-8 parts of soybean powder, 5-8 parts ofundaria pinnatifida, 0.5-1 part of trichoderma viride and 1.2-1.5 parts of saccharomycetes. The obtained noodles are bright green in color, fragrant in taste, good in appearance quality, and long in storage life, and contains abundant dietary fiber.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to asparagus stem-leaf noodles and a preparation method thereof. Background technique [0002] Asparagus refers to the tender stems of cypress cypress, which belongs to Liliaceae and is a perennial root plant. It is called cypress cypress because of its straight stems, tight scales on the top, shape like cypress, and branches and leaves that resemble pines and cypress needles; and because of its The edible tender stems resemble reed shoots and bamboo shoots, so many people in China are used to calling Shi Diaobo as asparagus. Asparagus is rich in amino acids, vitamins, minerals, and dietary fiber. It is rich in nutritional value, delicious, tender and delicious. It is one of the top ten famous dishes in the world. It enjoys the reputation of "King of Vegetables" in the international market. There are a variety of anticancer drugs and health products that use asp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10A23L19/00A23L11/00A23L17/60A23L5/41A23L3/3472
CPCA23L7/109A23L33/10A23L19/01A23L11/07A23L17/60A23L5/41A23L3/3472A23V2002/00
Inventor 陶海腾崔波张洪霞于滨
Owner QILU UNIV OF TECH