Mulberry leaf noodles and making method thereof

A production method and technology of mulberry leaves are applied in the directions of food ingredients as taste improvers, food ingredients as smell improvers, functions of food ingredients, etc., and can solve the problems of low quality, single smell, and rough taste of mulberry leaf noodles. , to achieve the effect of fragrant smell, increase appetite, and improve health care effect

Pending Publication Date: 2021-01-08
达州市农业科学研究院 +1
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of mulberry leaf noodles and its preparation method in view of the problems of rough taste, single smell and low quality in the prior art.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Mulberry leaf noodles and making method thereof
  • Mulberry leaf noodles and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Preferred embodiment of the present invention provides a kind of preparation method of mulberry leaf noodles, concrete steps are as follows:

[0034] S1. Pick the fresh mulberry leaves from the top buds to the third to sixth leaves of the mulberry tree, mix them with fresh pine needles according to the mass ratio of mulberry leaves and pine needles at 9:1, and then steam the mixture, the steam temperature is 120 ℃, after steaming for 90s, cool naturally, dry and crush to obtain the mixture powder;

[0035] S2. picking the fresh mulberry leaves of mulberry trees from the top buds to the seventh to ninth leaf positions below, adding a concentration of 35wt% white sugar aqueous solution after crushing, the mass ratio of mulberry leaves and white sugar aqueous solution is 10:3, natural fermentation 25d, Filter to obtain mulberry leaf fermented liquid;

[0036] S3. Add water 130 times the mass of chrysanthemums to fresh chrysanthemums, and then carry out microwave extractio...

Embodiment 2

[0041] Preferred embodiment of the present invention provides a kind of preparation method of mulberry leaf noodles, concrete steps are as follows:

[0042] S1. Picking fresh mulberry leaves from the top buds to the third to sixth leaf positions below, mixing with fresh pine needles according to the mass ratio of mulberry leaves and pine needles is 8:2, and then the mixture is steamed, and the steam temperature is 110 ℃, after steaming for 100s, cool naturally, dry and crush to obtain the mixture powder;

[0043] S2. Picking fresh mulberry leaves of mulberry trees from the top buds to the seventh to ninth leaf positions below, adding a concentration of 33wt% white sugar aqueous solution after crushing, the mass ratio of mulberry leaves and white sugar aqueous solution is 10:2, natural fermentation 28d, Filter to obtain mulberry leaf fermented liquid;

[0044] S3. Add water 120 times the mass of chrysanthemums to the fresh chrysanthemums, and then perform microwave extraction ...

Embodiment 3

[0049] Preferred embodiment of the present invention provides a kind of preparation method of mulberry leaf noodles, concrete steps are as follows:

[0050] S1. Pick the fresh mulberry leaves from the top buds to the third to sixth leaves of the mulberry tree, mix them with fresh pine needles according to the mass ratio of mulberry leaves and pine needles at 10:1, and then steam the mixture, the steam temperature is 115 ℃, after steaming for 80s, cool naturally, dry and crush to obtain the mixture powder;

[0051] S2. picking the fresh mulberry leaves of mulberry trees from the top buds to the seventh to ninth leaf positions below, adding a concentration of 36wt% white sugar aqueous solution after crushing, the mass ratio of mulberry leaves and white sugar aqueous solution is 10:3, natural fermentation 23d, Filter to obtain mulberry leaf fermented liquid;

[0052] S3. Add water 125 times the mass of chrysanthemums to fresh chrysanthemums, and then carry out microwave extracti...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses mulberry leaf noodles and a making method thereof. The making method comprises the following steps: S1, picking fresh mulberry leaves and performing mixing with fresh pine needles, and then performing steam enzyme deactivation on the mixture to obtain a mixture powder; S2, picking fresh mulberry leaves, performing crushing and then adding a white sugar aqueous solution, andperforming natural fermentation to obtain mulberry leaf fermentation liquor; S3, adding water into fresh chrysanthemum flowers, and then performing microwave extraction to obtain a chrysanthemum flower extraction solution; S4, adding the chrysanthemum flower extraction solution into the mixture powder, performing uniform mixing, performing sealing and standing, then adding the mulberry leaf fermentation liquor, performing drying, and performing powdering to obtain a mulberry leaf powder; S5, respectively sieving the mulberry leaf powder and flour, then adding edible salt, baking soda and water, and performing uniform mixing to obtain dough; and S6, sealing and standing the dough, then pressing the dough into dough strips, and then cutting the dough strips into noodles to obtain the mulberry leaf noodles. The mulberry leaf noodles made by the making method disclosed by the invention not only can improve the content of nutrient substances such as dietary fibers and vitamins of the noodles and improve the eating taste and appearance of the noodles, but also can improve the appetite of consumers.

Description

technical field [0001] The invention belongs to the technical field of noodle production, and in particular relates to mulberry leaf noodles and a production method thereof. Background technique [0002] The genus Moraceae is a deciduous tree of the genus Morus. As an important economic crop, mulberry leaves have various utilization values ​​such as medicinal, edible, ornamental and timber. Mulberry leaves contain polysaccharides, phenols, flavonoids, alkaloids and other active substances, which have various physiological and pharmacological effects such as scavenging free radicals, lowering blood sugar, antibacterial and anti-inflammatory, delaying aging and anticancer. Since the Ministry of Health listed mulberry leaves as "medicine and food homology" materials, the development of mulberry leaf-related medicinal and food products has gradually attracted people's attention and favor. [0003] Foods related to mulberry mainly include mulberry leaf drinks, mulberry leaf vege...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L7/109A23L33/10A23L33/105
CPCA23L7/109A23L33/10A23L33/105A23V2002/00A23V2200/15A23V2200/14A23V2200/30A23V2200/302A23V2200/324A23V2200/314A23V2250/21Y02A40/90
Inventor 黄娟祁伟亮王志德付亮王涛谢洲王强李勇
Owner 达州市农业科学研究院
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap