Carrot and egg noodles and processing and manufacture method thereof

A technology of carrots and eggs, which is applied to the functions of food ingredients, food science, and applications. It can solve the problems of vitamin C loss and insufficient strength of nutrients, and achieve comprehensive and balanced nutrition, improved color, and smooth taste.

Pending Publication Date: 2020-02-14
曾文标
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, wheat flour is the most important raw material in the traditional processing of noodles, and noodles processed only from wheat flour have some disadvantages: the loss of nutrients, especially vitamin C, lack of strength, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of carrot egg noodle, the parts by weight of each component are:

[0028] 12 parts of carrots, 12 parts of eggs, 90 parts of wheat flour, 4 parts of salt, 3 parts of guar gum, 35 parts of purified water.

[0029] A method for making carrot and egg noodles, comprising the following steps:

[0030] (1) Carrot powder: select, wash, slice and dry the carrots, put the dried carrots into a pulverizer and grind them, and pass through a 100-mesh sieve to obtain carrot powder for later use;

[0031] (2) Mixing agent: Mix eggs, salt, guar gum and water evenly in proportion to prepare the mixing agent;

[0032] (3) Making dough: put wheat flour, carrot powder obtained in step (1), and dough mixing agent obtained in step (2) into a noodle machine in proportion to knead for 22 minutes to make dough;

[0033] (4) Noodles: put the noodle base prepared in step (3) to rest for 35 minutes;

[0034] (5) Cut into strips: the dough after standing still is cut into strips after rep...

Embodiment 2

[0038] A kind of carrot egg noodle, the parts by weight of each component are:

[0039] 8 parts of carrots, 12 parts of eggs, 90 parts of wheat flour, 4 parts of salt, 3 parts of guar gum, 25 parts of purified water.

[0040] A method for making carrot and egg noodles, comprising the following steps:

[0041] (1) Carrot powder: select, wash, slice and dry the carrots, put the dried carrots into a pulverizer and grind them, and pass through a 100-mesh sieve to obtain carrot powder for later use;

[0042] (2) Mixing agent: Mix eggs, salt, guar gum and water evenly in proportion to prepare the mixing agent;

[0043] (3) Making dough: Put wheat flour, carrot powder obtained in step (1) and dough mixing agent obtained in step (2) into a noodle machine in proportion to knead for 18 minutes to make dough;

[0044] (4) Noodles: put the noodle base prepared in step (3) to rest for 28 minutes;

[0045] (5) Cut into strips: the dough after standing still is cut into strips after repea...

Embodiment 3

[0049] A kind of carrot egg noodle, the parts by weight of each component are:

[0050] 10 parts of carrots, 12 parts of eggs, 80 parts of wheat flour, 2 parts of salt, 2 parts of guar gum, 30 parts of purified water.

[0051] A method for making carrot and egg noodles, comprising the following steps:

[0052] (1) Carrot powder: select, wash, slice and dry the carrots, put the dried carrots into a pulverizer and grind them, and pass through a 100-mesh sieve to obtain carrot powder for later use;

[0053] (2) Mixing agent: Mix eggs, salt, guar gum and water evenly in proportion to prepare the mixing agent;

[0054] (3) Making dough: put wheat flour, carrot powder obtained in step (1), and dough mixing agent obtained in step (2) in proportion to the dough machine and knead for 20 minutes to make dough;

[0055] (4) Noodles: put the noodle base prepared in step (3) to rest for 30 minutes;

[0056] (5) Cut into strips: the dough after standing still is cut into strips after rep...

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PUM

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Abstract

The invention relates to carrot and egg noodles and processing and a manufacture method thereof, and belongs to the field of noodles processing. The carrot and egg noodles comprise the following ingredients in parts by weight: 8-12 parts of carrots, 8-12 parts of eggs, 70-90 parts of wheatmeal, 2-4 parts of table salt, 1-3 parts of guar gum and 20-35 parts of purified water. The manufacture methodcomprises the following steps of: smashing sliced and dried carrots in a pulverizer, screening by a sieve of 100 meshes to obtain carrot powders for standby; at a ratio, evenly mixing the eggs, the table salt, the guar gum and the water to obtain dough; at a ratio, adding the wheatmeal, the carrot powders and the dough in a flour machine to knead dough for 15-22 min to obtain a new dough; enabling the prepared dough to stand for fermentation; repeatedly rolling and extending the dough obtained after standing, cutting the dough into noodles, and drying the noodles until a water content is 8-10%; and finally, cutting off the dried noodles, weighting the noodles, and packaging the noodles. The carrot and egg noodles improve the color of the noodles to a maximum extent, show attractive faintred, have comprehensive and balanced nutrition through scientific compatibility, have a smooth taste, are high in gluten strength, have a special flavor, are high in storage resistance, are convenientin eating and have an extremely good selling prospect.

Description

technical field [0001] The invention relates to noodles and a processing method thereof, in particular to carrot and egg noodles and a processing method thereof, belonging to the technical field of noodle processing. Background technique [0002] Noodles have a long history of more than 2,000 years. Because of their simple processing, fast cooking, convenient eating, and economic benefits, they have become the most common traditional noodle dishes in China and other countries and regions. At present, they are the second largest food in the world after bread. Convenience staple. A variety of nutritional and functional noodles have been developed to meet people's dietary needs. [0003] Carrot egg noodles are mainly made of carrot powder, eggs and wheat flour. The carrot egg noodles have improved the color of the noodles to the greatest extent, with an attractive light red color. After scientific compatibility, the nutrition is comprehensive and balanced , smooth taste, high...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L15/00A23L33/00A23L29/238A23L5/43
CPCA23L5/43A23L7/109A23L15/30A23L19/09A23L29/238A23L33/00A23V2002/00A23V2200/044A23V2250/506
Inventor 曾文标
Owner 曾文标
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