Mulberry leaf noodles and preparation method thereof

A technology of mulberry leaf noodles and mulberry leaf powder, which is applied in the field of food processing, can solve the problems of easy breaking, damage, and high water absorption of noodles, and achieve the effect of reducing the broken bar rate and improving nutritional value

Pending Publication Date: 2022-05-27
SICHUAN MOSUN PHARMA LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, due to the rich content of dietary fiber in mulberry leaves, and dietary fiber has strong hydrophilicity, when it is added to flour and water is added to form dough, the water absorption capacity of the dough is improved, and high water absorption is beneficial to gluten. Protein absorbs water and promotes the formation of gluten network, and gluten protein combines with starch in flour and dietary fiber of mulberry leaves to form a starch-protein network, thereby improving the hardness of noodles; on the other hand, due to the direct addition of mulberry leaf powder The leaf dietary fiber has a relatively large molecular weight. During the cooking process of noodles, the dietary fiber has a high water absorption rate and a large amount of water absorption. After absorbing water and swelling, it will cause damage to the starch-protein network structure of the noodles itself due to the water absorption of gluten protein and the starch in the flour. broken, thus making the noodles brittle

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0026] The first embodiment of the present invention discloses a preparation method of mulberry leaf noodles, comprising:

[0027] Kneading: Mix wheat flour and brine with a solution concentration of 2% with water, place them in a vacuum kneader for the first kneading, then add superfinely pulverized mulberry leaf powder, and use a vacuum kneader for the second kneading. secondary and surface;

[0028] Ripening: Leave the reconciled dough to stand for moisturizing and aging;

[0029] Calendering: the cooked dough is calendered with a noodle machine to obtain dough sheets;

[0030] Slicing: Cut the dough sheet at a gauge of 0.8mm to obtain a slice with a width of 1mm to obtain the first noodle;

[0031] Air-drying: The first noodles are dried at room temperature to obtain finished noodles.

[0032] The two times of vacuum kneading described in this example, the first time is high-speed vacuum kneading, so that wheat flour, for example, is stirred under vacuum and negative pr...

Embodiment 1

[0041] Example 1 Preparation of mulberry leaf surface

[0042] Kneading: Mix 10kg of wheat flour and 0.1kg of brine with a solution concentration of 2% with water, place it in a vacuum dough mixer, add an appropriate amount of water, control the vacuum to -0.05 Mpa, and stir at a speed of 120 r / min. The time was 5 min, and the first kneading was performed; after the first kneading, 0.8 kg of ultra-fine pulverized mulberry leaf powder with a particle size of 20 μm was added to the dough, the vacuum degree was controlled to -0.05 Mpa, and the stirring speed was 60 r / min, the stirring time is 5 min, and the dough is kneaded for the second time to obtain a live dough;

[0043] Ripening: let the reconciled dough stand for 30 minutes, moisturizing and ripening to obtain a ripened dough;

[0044] Calendering: Roll the cured dough once at a gauge of 1.2mm in the noodle machine, fold it and roll it repeatedly for 5 times, and then roll it 5 times at a gauge of 1.0mm and 0.8mm at a ti...

Embodiment 2

[0047] Example 2 Preparation of mulberry leaf surface

[0048] Kneading: Mix 100kg of wheat flour and 1kg of brine with a solution concentration of 2% with water, place them in a vacuum dough mixer, add an appropriate amount of water, control the vacuum degree to -0.06 Mpa, the stirring speed is 130 r / min, and the stirring time is After the first kneading was completed, 8kg of ultra-finely pulverized mulberry leaf powder with a particle size of 80 μm was added to the dough, the vacuum degree was controlled to -0.06Mpa, and the stirring speed was 70 r / min. The mixing time is 6 min, and the second mixing is performed to obtain a live dough;

[0049] Ripening: let the reconciled dough stand for 40 minutes, moisturizing and ripening to obtain a ripened dough;

[0050]Calendering: Roll the cured dough once at a gauge of 1.2mm in the noodle machine, fold it and roll it repeatedly for 5 times, and then roll it 5 times at a gauge of 1.0mm and 0.8mm at a time to obtain a rolled dough ...

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Abstract

According to the mulberry leaf noodles and the preparation method thereof, the wheat flour is subjected to pre-dough kneading through a vacuum dough kneading machine, gluten protein in the wheat flour and wheat starch form a network structure in one step, then the mulberry leaf powder subjected to superfine grinding is added, then dough kneading is conducted through the vacuum dough kneading machine, the mulberry leaf powder is evenly wrapped in the starch-protein structure, and the mulberry leaf noodles are obtained. The noodles prepared by the method are rich in nutrition and moderate in hardness, and meanwhile, a starch-protein structure in the noodles cannot be damaged due to the fact that dietary fibers in the mulberry leaf powder absorb water and swell in the boiling process, so that the breaking rate of the noodles is reduced.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a mulberry leaf noodle and a preparation method thereof. Background technique [0002] Noodles originated in China and have a long history, dating back to the Han Dynasty more than 2,000 years ago. Ramen, Henan stewed noodles, Wuhan hot dry, Jilin cold noodles and other ways to eat. [0003] In response to the improvement of people's living standards and the improvement of dietary concepts, some functional nutritious noodles are gradually gaining the favor of consumers, such as buckwheat, oat and other multigrain noodles, tomatoes, carrots and other vegetable noodles, and mulberry leaf noodles. [0004] Mulberry leaf noodles were first researched by Japanese scholars. They dried and ground mulberry leaves into powder and added them directly to the flour. After rolling, extruding and molding, they made mulberry leaf noodles. Because mulberry leaves are rich in mulberry leaves Flav...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10
CPCA23L7/109A23L33/10A23V2002/00A23V2200/30Y02A40/90
Inventor 杨敏忠廉宁
Owner SICHUAN MOSUN PHARMA LTD
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