Rosa roxburghii tratt juice cooked wheaten food preparation technology

Abstract

The invention discloses a preparation process of cooked wheaten food containing roxburgh rose juice. The preparation process comprises the following steps: step 1, adding roxburgh rose juice into flour; step 2, mixing the roxburgh rose juice and flour, and stirring; step 3, pressing the mixed dough into one of a wrapper or a dough; step 4, preparing the wrapper or the dough into a flour semi-finished product; step 5, cooking a semi-finished noodle product; and step 6, packaging the cooked flour product. And step 7, warehousing the packaged flour products and carrying out later sales. The invention belongs to the technical field of wheaten food processing, particularly relates to a wheaten food preparation technology of roxburgh rose juice, and solves the problems that at present, when people eat just needed wheaten food, nutritional ingredients are single, and nutrient substances needed by human bodies such as S0D, vitamin C and vitamin P cannot be fully supplemented.

Description

Technical Field

[0001] The invention belongs to the technical field of pasta processing, and in particular relates to a process for preparing pasta of roxburghii juice. Background Art

[0002] Rosa roxburghii is a substance that can be used as both medicine and food. The freshly squeezed and purified roxburghii juice is rich in natural SOD, vitamin C, P (bioflavonoids) and other nutrients required by the human body. However, the consumption demand for roxburghii juice as an ingredient for juice drinks is very weak and narrow. The product is dispensable in people's lives, driving consumption activities with poor efficiency, and is a non-rigid demand and staple food product.

[0003] Flour, as a staple food, is a basic necessity and an important food material for people to solve the problem of food and clothing in their lives. Its main component is starch, which does not contain or is lacking in SO2, natural vitamin C, P and other nutrients required by the human body. At present, there is a lack of pasta on the market that can meet people's daily needs and supplement natural SO2, vitamin C, P and other nutrients required by the human body. Summary of the invention

[0004] In view of the above situation, in order to overcome the defects of the prior art, the object of the present invention is to provide a kind of pasta preparation process of roxburghii juice, solve the problem that people currently eat just-needed pasta with single nutritional ingredients and cannot fully supplement the nutrients required by the human body such as SOD, vitamin C, P, etc.

[0005] The technical solution adopted by the present invention is as follows: A process for preparing pasta of roxburghii juice of the present invention comprises the following steps:

[0006] Step 1: Add sea buckthorn juice to the flour;

[0007] Step 2: Mix the sea buckthorn juice and flour;

[0008] Step 3: Press the mixed dough into flour, dough or dough;

[0009] Step 4: preparing the dough or dough into a semi-finished noodle product;

[0010] Step 5: Cooking semi-finished noodles;

[0011] Step 6: Packing the cooked noodle products;

[0012] Step 7: The packaged pasta products are stored and sold later.

[0013] Furthermore, in the step 1, the amount of flour added is ≥65%, and the amount of roxburghii juice added is ≤35%.

[0014] Furthermore, the noodle semi-finished products in step 4 include but are not limited to noodles, steamed buns, dumplings, buns, biscuits, and instant noodles. Flour and sea buckthorn juice can be processed into one or more of noodles, steamed buns, dumplings, buns, biscuits, and instant noodles, and are not limited to the mentioned noodle semi-finished products, but also include other noodle semi-finished products that can be processed such as sesame seed cakes, etc.

[0015] Furthermore, the cooking method in step five includes one of drying in the sun, drying or steaming.

[0016] Furthermore, the flour in step 1 may be replaced by corn flour.

[0017] Furthermore, the corn flour and the roxburgh juice are mixed together to make corn steamed buns.

[0018] Furthermore, the flour in step 1 may be replaced by rice starch.

[0019] Furthermore, the rice starch and the roxburghii juice are mixed together to prepare rice noodles.

[0020] After adopting the above technical scheme, the beneficial effects of the present invention are as follows: a kind of pasta preparation process of roxburghii juice is provided, the purpose is to effectively combine the natural nutrients SOD, vitamin C and the like contained in roxburghii juice with flour, one of the just-needed substances in people's daily life, to prepare noodles (dry noodles, raw noodles), fine noodles, steamed buns, steamed buns, dumplings, cakes, biscuits, instant noodles and the like produced and processed by combining roxburghii juice and flour, replace the water originally used with roxburghii juice, increase the nutritional elements of the product, meet and replenish the needs of the human body for a variety of nutrients, can preserve the nutritional value and natural flavor of food to the greatest extent, more effectively improve people's health level, so that consumers can supplement people with natural SOD, vitamin C, P and other nutrients while meeting the just-needed staple food or non-staple food of life, thereby improving the human body's antioxidant, anti-aging ability and immunity, helping digestion, relieving sleep, beauty and body shaping and the like. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 It is a production process flow chart of the present invention. DETAILED DESCRIPTION

[0022] The technical solutions in the embodiments of the present invention are clearly and completely described below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0023] Embodiment 1:

[0024] The invention discloses a process for preparing pasta containing roxburghii juice, comprising the following steps:

[0025] Step 1: Add sea buckthorn juice to the flour;

[0026] Step 2: Mix the sea buckthorn juice and flour;

[0027] Step 3: Press the mixed dough into dough;

[0028] Step 4: preparing the dough into semi-finished noodle products such as noodles, steamed buns, biscuits or instant noodles;

[0029] Step 5: Cooking semi-finished noodles;

[0030] Step 6: Packing the cooked noodle products;

[0031] Step 7: The packaged pasta products are stored and sold later.

[0032] In the step 1, the added amount of flour is 65%, and the added amount of roxburghii juice is 35%.

[0033] The noodle semi-finished products in step 4 include but are not limited to noodles, steamed buns, dumplings, buns, biscuits, and instant noodles. Flour and sea buckthorn juice can be processed into one or more of noodles, steamed buns, dumplings, buns, biscuits, and instant noodles. It is not limited to the mentioned semi-finished products, but also includes other noodle semi-finished products that can be processed such as sesame seed cakes, etc.

[0034] The cooking method in step 5 includes one of drying in the sun, drying or steaming.

[0035] Embodiment 2:

[0036] A process for preparing pasta with roxburghii juice comprises the following steps:

[0037] Step 1: Add sea buckthorn juice to the flour;

[0038] Step 2: Mix the sea buckthorn juice and flour;

[0039] Step 3: Press the mixed dough into dough skin;

[0040] Step 4: preparing the dough into semi-finished noodle products such as buns or dumplings;

[0041] Step 5: Cooking semi-finished noodles;

[0042] Step 6: Packing the cooked noodle products;

[0043] Step 7: The packaged pasta products are stored and sold later.

[0044] In the step 1, the added amount of flour is 65%, and the added amount of roxburghii juice is 35%.

[0045] The noodle semi-finished products in step 4 include but are not limited to noodles, steamed buns, dumplings, buns, biscuits, and instant noodles. Flour and sea buckthorn juice can be processed into one or more of noodles, steamed buns, dumplings, buns, biscuits, and instant noodles. It is not limited to the mentioned semi-finished products, but also includes other noodle semi-finished products that can be processed such as sesame seed cakes, etc.

[0046] The cooking method in step 5 includes one of drying in the sun, drying or steaming.

[0047] Embodiment 3:

[0048] A process for preparing pasta with roxburghii juice comprises the following steps:

[0049] Step 1: Add sea buckthorn juice to corn flour;

[0050] Step 2: Mix the sea buckthorn juice and corn flour;

[0051] Step 3: Press the mixed dough into a dough;

[0052] Step 4: preparing the dough into semi-finished corn steamed buns;

[0053] Step 5: semi-finished cooked corn steamed buns;

[0054] Step 6: Pack the corn buns;

[0055] Step 7: The packaged corn buns are stored and sold later.

[0056] In the step 1, the amount of corn flour added is 65%, and the amount of roxburghii juice added is 35%.

[0057] The cooking method in step 5 includes one of drying in the sun, drying or steaming.

[0058] Embodiment 4:

[0059] A process for preparing pasta with roxburghii juice comprises the following steps:

[0060] Step 1: Add sea buckthorn juice to rice starch;

[0061] Step 2: Mix the sea buckthorn juice and rice starch;

[0062] Step 3: Press the mixed dough into flour;

[0063] Step 4: preparing the flour into a semi-finished rice noodle product;

[0064] Step 5: semi-finished cooked rice noodles;

[0065] Step 6: Pack the rice noodles;

[0066] Step 7: The packaged rice noodles are stored and sold later.

[0067] Furthermore, in the step 1, the amount of rice starch added is 65%, and the amount of roxburghii juice added is 35%.

[0068] The cooking method in step 5 includes one of drying in the sun, drying or steaming.

[0069] The present invention and its implementation methods are described above, and such description is not restrictive, and the actual structure is not limited thereto. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structures and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.

Claims

1. A process for preparing pasta of roxburghii juice, characterized in that: The following steps are involved: Step 1: Add sea buckthorn juice to the flour; Step 2: Mix the sea buckthorn juice and flour; Step 3: Press the mixed dough into flour, dough or dough; Step 4: preparing the dough or dough into a semi-finished noodle product; Step 5: Cooking semi-finished noodles; Step 6: Packing the cooked noodle products; Step 7: The packaged pasta products are stored and sold later.

2. The process for preparing pasta with roxburghii juice according to claim 1, characterized in that: In the step 1, the amount of flour added is ≥65%, and the amount of roxburghii juice added is ≤35%.

3. The process for preparing pasta with roxburghii juice according to claim 1, characterized in that: The noodle-made semi-finished products in step 4 include but are not limited to noodles, steamed buns, dumplings, steamed buns, biscuits, and instant noodles.

4. The process for preparing pasta with roxburghii juice according to claim 1, characterized in that: The cooking method in step 5 includes one of drying in the sun, drying or steaming.

5. The process for preparing pasta with roxburghii juice according to claim 1, characterized in that: The flour in step 1 can also be replaced by corn flour.

6. The process for preparing pasta with roxburghii juice according to claim 5, characterized in that: The corn flour and the roxburgh juice are mixed to form corn steamed bread.

7. The process for preparing pasta with roxburghii juice according to claim 1, characterized in that: In the step 1, the flour can also be replaced by rice starch.

8. The process for preparing pasta with roxburghii juice according to claim 7, characterized in that: The rice starch and the roxburghii juice are mixed to prepare rice flour.

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