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Instant mint-flavor noodle piece and preparation method thereof

A dough and flavor technology, which is applied to the field of instant mint flavored food and its production, can solve the problems such as undiscovered mint flavor instant noodles, and achieve the effects of improving human immunity, crispy taste, and preventing mutual adhesion.

Inactive Publication Date: 2015-03-11
ANHUI SCI & TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After extensive searching, no relevant public records and reports on the development of mint-flavored instant noodle products have been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The mass ratio of the raw materials used for making the noodles is: 500 parts of wheat flour, 50 parts of fresh mint leaves, 60 parts of white sugar, 1.5 parts of table salt, and 4 parts of honey.

[0017] 1. Mix the fresh mint leaves with water according to the mass ratio of 1:4 and put them into a juice extractor to squeeze the juice. After filtering, take the juice for later use;

[0018] 2. Add wheat flour, salt, and sugar in proportion to the above-mentioned fresh mint juice and stir evenly to form a dough. Leave the dough for 15-25 minutes to wake up, and then press it into a 0.5-1mm thick dough piece, and then pass it through a mold or The cutter is processed into small pieces of leaf-shaped noodles, ready for use;

[0019] 3. Configure iced seasoned water containing 5% white sugar and 0.08-0.1% salt by mass, and set aside;

[0020] 4. Cook the prepared leaf-shaped noodles in boiling water, remove them, put them directly in iced seasoned water to cool, dip in ho...

Embodiment 2

[0022] The mass ratio of the raw materials used for making the noodles is: 500 parts of wheat flour, 70 parts of fresh mint leaves, 70 parts of white sugar, 2 parts of table salt and 7 parts of honey.

[0023] 1. Mix the fresh mint leaves with water according to the mass ratio of 1:4 and put them into a juice extractor to squeeze the juice. After filtering, take the juice for later use;

[0024] 2. Add wheat flour, salt, and sugar in proportion to the above-mentioned fresh mint juice and stir evenly to form a dough. Leave the dough for 15-25 minutes to wake up, and then press it into a 0.5-1mm thick dough sheet, and then pass it through a mold or The cutter is processed into small pieces of leaf-shaped noodles, ready for use;

[0025] 3. Configure iced seasoned water containing 5% white sugar and 0.09% salt by mass, and set aside;

[0026] 4. Cook the prepared leaf-shaped noodles in boiling water, remove them, and put them directly in iced seasoned water to cool. After coolin...

Embodiment 3

[0028] The mass ratio of the raw materials used for making the noodles is: 500 parts of wheat flour, 80 parts of fresh mint leaves, 80 parts of white sugar, 2.5 parts of table salt, and 9 parts of honey.

[0029] 1. Mix the fresh mint leaves with water according to the mass ratio of 1:4 and put them into a juice extractor to squeeze the juice. After filtering, take the juice for later use;

[0030] 2. Add wheat flour, salt, and sugar in proportion to the above-mentioned fresh mint juice and stir evenly to form a dough. Leave the dough for 15-25 minutes to wake up, and then press it into a 0.5-1mm thick dough sheet, and then pass it through a mold or The cutter is processed into small pieces of leaf-shaped noodles, ready for use;

[0031] 3. Configure iced seasoned water containing 5% white sugar and 0.1% salt by mass, and set aside;

[0032] 4. Cook the prepared leaf-shaped noodles in boiling water, remove them, and put them directly in iced seasoned water to cool. After cool...

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PUM

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Abstract

The invention discloses an instant mint-flavor noodle piece and a preparation method thereof. The noodle piece is made from the following raw materials in parts by weight: 500 parts of wheat meal, 50-80 parts of fresh mint leaves, 60-80 parts of white sugar, 1.5-2.5 parts of salt and 4-9 parts of honey. The preparation method comprises the following steps: 1, juicing and filtering the fresh mint leaves, 2, baking pumpkin seed kernels till being completely cooked, and crushing to the size of rice grains, 3, uniformly mixing and stirring the raw materials to obtain dough, and subsequently pressing and machining into small leaf-shaped noodle pieces, 4, preparing iced seasoning water with the quality white sugar and the salt, 5, boiling the leaf-shaped noodle pieces to be completely cooked, subsequently putting into the iced seasoning water to be cooled, thoroughly cooling down, draining the water, subsequently soaking in the honey, baking in a high-vacuum oven to be faint yellow at 80-100 DEG C, so as to obtain the mint noodle piece which is fragrant and crispy. The mint flavor noodle piece has the advantages of being nutrient, health-care, instant and convenient.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant mint-flavored food and a preparation method thereof. Background technique [0002] Mint, also known as "wild mint", is a perennial herb. It is produced in various places in the north and south of my country. It is one of the commonly used traditional Chinese medicines in my country. It is a pungent and cool sweating and antipyretic medicine, which can treat influenza, headache, red eyes, body heat, sore throat and gums. External application can cure neuralgia, itchy skin, rash and eczema, etc. Fresh leaves contain 0.8-1% volatile oil, and dry stems and leaves contain 1.3-2%. The main component in the oil is menthol, with a content of about 77-78%, followed by menthone, with a content of 8-12%. It also contains menthyl acetate, camphene, limonene, isomenthone, pinene, menthenone, Resin and a small amount of tannin, rosmarinic acid. After an extensive search,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/105A23L1/30A23L33/10A23L33/105
CPCA21D2/36A21D13/80A23V2002/00A23V2300/14A23V2250/21
Inventor 吴晓伟李先保桑宏庆王现卫胡象芳褚海燕李自军吕鸣
Owner ANHUI SCI & TECH UNIV
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