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Preparation method of banana noodle

A production method, banana technology, applied in the field of noodles, to achieve the effect of alleviating depression, delicate noodles, and improving immunity

Inactive Publication Date: 2013-11-20
张释文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently, there is little literature on the combination of bananas and noodles to make banana noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The steps of making banana noodles are as follows:

[0016] 1) Cut the peeled banana slices into 3~5mm thick slices, soak them in a 0.3% citric acid solution for 12 minutes, take out and drain, beating with liquid ammonia (temperature -3°C), and crush to 100% after drying To obtain banana resistant starch;

[0017] 2) Take gluten, flour and banana resistant starch prepared in step 1) and mix them evenly according to the weight ratio of 1:2.3:4.7. Add 2% by weight of table salt, 0.15% of sodium carbonate and 18% by weight to the mixture. % Water, through kneading, maturation, slicing and cutting, drying and cutting into banana noodles.

Embodiment 2

[0019] The steps of making banana noodles are as follows:

[0020] 1) Cut the peeled banana into slices with a thickness of 3~5mm, soak them in a 0.1% citric acid solution for 13 minutes, take out and drain, beating with liquid ammonia (temperature -5°C), and crush to 80 after drying. To obtain banana resistant starch;

[0021] 2) Take gluten, flour and banana resistant starch prepared in step 1) and mix them evenly according to the weight ratio of 1:2.5:6. Add 2% by weight of table salt, 0.1% of sodium carbonate and 18% by weight to the mixture. % Water, through kneading, maturation, slicing and cutting, drying and cutting into banana noodles.

Embodiment 3

[0023] The steps for making banana noodles are as follows:

[0024] 1) Cut the peeled banana into slices with a thickness of 3~5mm, soak them in a 0.3% citric acid solution for 15 minutes, take out and drain, beating with liquid ammonia (temperature 0°C), and crush to 100 mesh after drying , Get banana resistant starch;

[0025] 2) Take gluten, flour and banana resistant starch prepared in step 1) and mix them evenly according to the weight ratio of 1:3:4. Add 2% by weight of table salt, 0.2% of sodium carbonate and 16% by weight to the mixture. % Water, through kneading, maturation, slicing and cutting, drying and cutting into banana noodles.

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PUM

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Abstract

The invention discloses a preparation method of banana noodle. The preparation method comprises the following steps: (1) slicing a peeled banana, soaking the banana slices in a citric acid solution with mass fraction of 0.1-0.5% for 10-15 min, taking out the banana pulp, draining water, pulping the banana pulp, drying the pulp and crushing the same to 80-120 meshes to obtain banana resistant starch; (2) uniformly mixing wheat gluten, flour and banana resistant starch according to a weight ratio of 1: (2-3): (4-6), adding 2 wt% of table salt, 0.1-0.2 wt% of sodium carbonate and 16-20 wt% of water into the mixture, kneading dough, curing, tabletting, slitting, drying and dissecting to prepare the banana noodle. A new noodle variety with rich nutrition and unique taste is developed by the invention, the banana noodle is reasonable in formula and rich in nutrition and has the functions of relaxing bowel, resisting against oxidization, improving immunity, preventing arteriosclerosis and alleviating depression, and the like; the banana noodle is beneficial for absorption and digestion of human body and is exquisite, good in taste, elastic and good in texture.

Description

Technical field [0001] The invention relates to a kind of noodles, in particular to a preparation method of banana noodles. Background technique [0002] Banana, also known as Gan banana, bow banana, and bud banana, is the fruit of the banana tree, a perennial herbaceous plant in the Musaceae family Musaceae. Bananas are rich in resistant starch granules RS2, which account for more than 15% of the wet weight. Raw beans, raw potatoes, and aged amylose are listed as the most common foods with the highest content of resistant starch. my country's banana resources are very rich, but most of them are fresh food, and their deep-processed products are monotonous. Noodles, a kind of flour made of grains or beans and water and made into dough, and then either pressed or rolled into slices and then cut or pressed, or using means such as rubbing, pulling, kneading, etc., into strips (either narrow or wide, or Flat or round) or small slices, a food that is finally cooked, fried, braised an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/212A23L1/30A23L33/105
Inventor 张释文
Owner 张释文
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