Novel camellia noodles and preparation method thereof

Abstract

The invention belongs to the technical field of food technicians, and provides novel camellia noodles and a preparation method thereof.The novel camellia noodles are prepared from flour, theophylline, drinking water and / or eggs and camellia oil, and the preparation method of the novel camellia noodles comprises the steps of theophylline preparation, dough kneading, pressing, drying, cutting and packaging. The novel camellia noodle product which is rich in nutrition, excellent in taste and remarkable in health effect is successfully developed by deeply excavating multiple health benefits of the camellia and combining a modern food preparation technology. The implementation of the invention will bring a new development opportunity to the field of healthy food.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a novel camellia noodle and a preparation method thereof. Background Art

[0002] Noodles are one of my country's traditional staple foods. They are simple to make, easy to operate, and easy to digest. They are suitable for people of all ages and have a variety of cooking methods. They are deeply loved by people. Noodles are generally made by rolling and cutting dough. Wet noodles can be made into noodles after drying to reduce their water content and facilitate storage.

[0003] As people's quality of life improves, they have a higher pursuit of the taste and quality of noodles. How to provide consumers with higher quality and better-tasting noodle products is a problem that needs to be solved. Summary of the invention

[0004] In view of the problems existing in the prior art, the object of the present invention is to provide a novel camellia noodle and a preparation method thereof, and to ensure the quality and taste of the camellia noodle by adding natural theophylline.

[0005] The objective of the present invention is achieved through the following technical solutions:

[0006] The first aspect of the present invention provides a method for preparing a novel camellia noodle. The raw materials for preparing the novel camellia noodle include flour, theophylline and drinking water. The weight ratio of each raw material is:

[0007] Flour 100

[0008] Theophylline 1~20

[0009] Drinking water 20-40;

[0010] The preparation method of the novel camellia noodles comprises the following steps:

[0011] Step 1, preparation of theophylline:

[0012] S11, shelling and sun-drying: selecting ripe camellia oil fruits, shelling them to obtain camellia oil fruit shells, and then sun-drying them;

[0013] S12, burning ash and soaking: burning the dried camellia oil shell into ash, then putting it into a container, adding an appropriate amount of clean water, stirring and soaking with a wooden stick, so that the alkali components in the ash are fully dissolved in water to obtain alkaline water;

[0014] S13, filtering and boiling: filtering the alkaline water obtained by soaking through multiple layers of gauze or a filter to obtain pure camellia alkali water; then boiling the camellia alkali water in a pot until the water evaporates to form a yellow transparent solid alkali, which is the camellia alkali;

[0015] S14, preparing alkaline water: dissolving the solid alkali prepared above in drinking water in a certain proportion to prepare natural alkaline water;

[0016] Step 2, dough mixing and pressing:

[0017] Mix flour and natural alkali water in proportion, knead and stir thoroughly, and then press into noodles through a noodle press;

[0018] Step 3, drying and cutting:

[0019] The noodles are sent to the drying room for drying, and then automatically transferred to the cutting machine and cut by the cutting machine to obtain camellia noodles of uniform length;

[0020] Step 4, Packaging:

[0021] The cut camellia noodles are conveyed to a packaging machine for weighing and packaging to obtain the finished camellia noodles.

[0022] Furthermore, the raw materials for preparing the novel camellia noodles also include eggs, and the weight ratio of the raw materials is:

[0023] 5 to 15 eggs.

[0024] Furthermore, the raw materials for preparing the novel camellia noodles also include camellia oil, and the weight ratio of the raw materials is:

[0025] Camellia oil 15-25.

[0026] Furthermore, the eggs and / or camellia oil are mixed with flour and natural alkaline water in proportion during the dough kneading process of step 2, kneaded and stirred sufficiently, and then pressed into noodles by a noodle press.

[0027] The first aspect of the present invention provides a novel camellia noodle, which is prepared by the above method.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] 1. The camellia oil fruit processing process of the present invention is simple and efficient, and can obtain natural camellia alkali without using any chemical additives, which is environmentally friendly and pollution-free; at the same time, the natural alkaline water obtained by the process has high purity, which can ensure the stable quality of camellia noodles. In addition, the present invention also provides a modern camellia noodle production process, which improves production efficiency and product quality.

[0030] 2. The present invention has successfully developed a new type of camellia noodle product that is rich in nutrition, has a superior taste, and has significant health benefits by deeply exploring the multiple health benefits of thecaline and combining it with modern food preparation technology. The implementation of the present invention will bring new development opportunities to the field of health food. Specifically, in the preparation method of the new type of camellia noodle of the present invention, by adding thecaline, the following can be achieved:

[0031] (1) Nutritional enhancement: Through scientific formula, theophylline is compounded with multiple vitamins, minerals and other nutrients, so that camellia noodles not only provide basic nutrition but also have additional health benefits.

[0032] (2) Energy replenishment and physiological maintenance: The carbohydrates, fats and other components in camellia noodles provide the body with lasting energy and support normal physiological activities.

[0033] (3) Optimizing taste and flavor: The noodles are processed using a special process to make them chewier and smoother, while retaining the natural aroma of theophylline to enhance the eating experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] The present invention will be further described below in conjunction with the accompanying drawings and embodiments:

[0035] Figure 1 This is a schematic diagram of the process of preparing the novel camellia noodles of the present invention;

[0036] Figure 2 This is a photo of the new camellia noodles prepared in Example 1. DETAILED DESCRIPTION

[0037] Example 1

[0038] This embodiment provides a method for preparing a novel camellia noodle. The raw materials for preparing the novel camellia noodle include flour, theophylline and drinking water. The weight ratio of each raw material is:

[0039] Flour 100

[0040] Theophylline 1~20

[0041] Drinking water 30.

[0042] like Figure 1 As shown, the preparation method of the novel camellia noodles comprises the following steps:

[0043] Step 1, preparation of theophylline:

[0044] In the process of making theophylline, certain proportions and time must be paid attention to.

[0045] S11, shelling and sun-drying: selecting ripe camellia oil fruits, shelling them to obtain camellia oil fruit shells, and then sun-drying them;

[0046] S12, burning ash and soaking: burning the dried camellia oil shell into ash, then putting it into a container, adding 10-15 kg of clean water per kg of camellia ash, stirring it evenly with a wooden stick, soaking the camellia ash for 1 hour, stirring it evenly again, stirring it evenly every hour, and soaking it for about 2 to 3 days to make the alkali components in the ash fully dissolved in water to obtain alkaline water;

[0047] S13, filtering and boiling: filtering the alkaline water obtained by soaking through multiple layers of gauze or filter net (at least 3 times) to obtain pure camellia alkali water; then putting the camellia alkali water into a pot and boiling it, first boiling it over high heat, and then continue to boil it until the water evaporates and about half of the water is left, and then slowly boiling it over low heat to form a yellow transparent solid alkali (crystal-like), which is the camellia alkali;

[0048] S14, alkaline water preparation: dissolving the solid alkali prepared above in drinking water in a certain proportion to prepare natural alkaline water.

[0049] Step 2, dough mixing and pressing:

[0050] Mix flour and natural alkali water in proportion, knead and stir thoroughly, and then press into noodles through a noodle press.

[0051] Step 3, drying and cutting:

[0052] The noodles are sent to the drying room for drying, and then automatically transferred to the cutting machine and cut by the cutting machine to obtain camellia noodles of uniform length.

[0053] Step 4, Packaging:

[0054] The cut camellia noodles are transported to the packaging machine for weighing and automatic packaging to obtain the new camellia noodles (such as Figure 2 shown).

[0055] Example 2

[0056] The present invention provides another novel camellia noodle product, and the preparation method thereof is substantially the same as that of Example 1, except that the raw materials for preparing the novel camellia noodle include flour, theophylline, eggs and drinking water, and the weight proportions of the raw materials are as follows:

[0057]

[0058] During the preparation process, eggs are mixed with flour and natural alkaline water in proportion during the dough kneading process in step 2, kneaded and stirred sufficiently, and then pressed into noodles by a noodle press.

[0059] Example 3

[0060] The present invention provides another novel camellia noodle product, and the preparation method thereof is basically the same as that of Example 1, except that the raw materials for preparing the novel camellia noodle include flour, theophylline, camellia oil and drinking water, and the weight proportion of each raw material is:

[0061]

[0062]

[0063] During the preparation process, camellia oil is mixed with flour and natural alkaline water in proportion during the dough kneading process in step 2, kneaded and stirred sufficiently, and then pressed into noodles by a noodle press.

[0064] Finally, it should be noted that no individual or organization may use the above technical solutions and formulas without the written consent of the applicant.

Claims

1. A method for preparing a novel camellia noodle, characterized in that: The raw materials for preparing the novel camellia noodles include flour, theophylline and drinking water, and the weight proportion of each raw material is: Flour 100 Theophylline 1~20 Drinking water 20-40; The preparation method of the novel camellia noodles comprises the following steps: Step 1, preparation of theophylline: S11, shelling and sun-drying: selecting ripe camellia oil fruits, shelling them to obtain camellia oil fruit shells, and then sun-drying them; S12, burning ash and soaking: burning the dried camellia oil shell into ash, then putting it into a container, adding an appropriate amount of drinking water, stirring and soaking with a wooden stick, so that the alkaline components in the ash are fully dissolved in water to obtain alkaline water; S13, filtering and boiling: filtering the alkaline water obtained by soaking through multiple layers of gauze or a filter to obtain pure camellia alkali water; then boiling the camellia alkali water in a pot until the water evaporates to form a yellow transparent solid alkali, which is the camellia alkali; S14, preparing alkaline water: dissolving the solid alkali prepared above in drinking water in a certain proportion to prepare natural alkaline water; Step 2, dough and pressing: Mix flour and natural alkali water in proportion, knead and stir thoroughly, and then press into noodles through a noodle press; Step 3, drying and cutting: The noodles are sent to the drying room for drying, and then automatically transferred to the cutting machine and cut by the cutting machine to obtain camellia noodles of uniform length; Step 4, Packaging: The cut camellia noodles are conveyed to a packaging machine for weighing and packaging to obtain the finished camellia noodles.

2. The method for preparing the novel camellia noodles according to claim 1, characterized in that: The raw materials for preparing the novel camellia noodles also include eggs, and the weight ratio of the raw materials is: 5 to 15 eggs.

3. The method for preparing the novel camellia noodles according to claim 1, characterized in that: The raw materials for preparing the novel camellia noodles also include camellia oil, and the weight ratio of the raw materials is: Camellia oil 15-25.

4. The method for preparing the novel camellia noodles according to claim 2 or 3, characterized in that: The eggs and / or camellia oil are mixed with flour and natural alkaline water in a certain proportion during the dough kneading process in step 2, kneaded and stirred sufficiently, and then pressed into noodles by a noodle press.

5. A novel camellia noodle prepared by the method according to any one of claims 1 to 4.

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