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A kind of preparation method of Chinese wolfberry nutritional health-care dried noodles

A production method and wolfberry technology, applied in the direction of food science, etc., can solve the problem that the taste quality of machine-made noodles cannot reach the taste effect of traditional handmade noodles, and achieve the effect of smooth and delicate taste, strong operability, and good chewing toughness

Inactive Publication Date: 2017-06-27
NINGXIA UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

All kinds of mechanical noodle processing equipment in the prior art are for the purpose of improving efficiency and reducing cost, and produce various characteristic wet noodles, dried noodles, hollow noodles, small package noodles, etc., and enter the market for sale, while existing mechanical equipment only It can exert greater production efficiency for synthetic dough with a weight ratio of flour and water in the range of 1:0.2-0.35. Moreover, the taste quality of the produced machine-made noodles cannot reach the taste effect of traditional handmade noodles

Method used

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  • A kind of preparation method of Chinese wolfberry nutritional health-care dried noodles
  • A kind of preparation method of Chinese wolfberry nutritional health-care dried noodles
  • A kind of preparation method of Chinese wolfberry nutritional health-care dried noodles

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preparation example Construction

[0028] (3) Preparation of premixed powder: The prepared wolfberry powder and flour are mixed according to the ratio of 1:40 with the help of Chinese herbal medicine crushing unit, and taken out after 5-20 minutes for later use.

[0029] (4) Raw material preparation: various raw and auxiliary materials such as standard flour, premixed wolfberry powder, edible alkali, gluten powder, potato starch, and salt are prepared for use.

[0030] (5) Measuring: weighing according to a certain ratio, the sum of all components is 100%. Wherein because the addition amount of salt and edible alkali is less, in order to make component mix evenly, adopt the form that salt and edible alkali are added in the flour with the aqueous solution. Flavoring agent can also be added as required, the flavoring agent is a mixture of ethyl maltol and β-glucosidase, wherein the weight ratio of the two is 2:1, and the total amount of flavoring agent added by weight is 0.05%~ 0.1%.

[0031] (6) Kneading the d...

Embodiment 1

[0049] Embodiment 1: (taking weight as 100g as an example)

[0050] Raw material formula and preparation of a kind of wolfberry nutritional health noodles:

[0051] (1) Lycium barbarum drying: Take a certain amount of wolfberry, select and remove impurities (remove moldy fruit and rotten fruit), wash it, put it in an oven, and dry it at 40°C for 5 days.

[0052] (2) Lycium barbarum powder: the dried wolfberry was pulverized by an air-flow low-temperature ultrafine pulverizer for 30 minutes and passed through a 100-mesh sieve for later use.

[0053] (3) Preparation of premixed powder: The prepared wolfberry powder and flour (Ningxia Defushengte No. 1 powder) were mixed at a ratio of 1:40 with the help of a Chinese herbal medicine crushing unit, and taken out after 15 minutes for later use.

[0054] (4) Raw material preparation: several raw and auxiliary materials such as standard flour (Ningxia Defushengte No. 1 powder), premixed wolfberry powder, edible alkali, gluten powder,...

Embodiment 2

[0065] Embodiment 2: (the weight is 100g as an example)

[0066] Raw material formula and preparation of a kind of wolfberry nutritional health noodles:

[0067] (1) Lycium barbarum drying: Take a certain amount of wolfberry, select and remove impurities (remove moldy fruit and rotten fruit), wash it, put it in an oven, and dry it at 40°C for 5 days.

[0068] (2) Lycium barbarum powder: crush the dried wolfberry with an air-flow low-temperature ultrafine pulverizer for 30 minutes and pass through a 100-mesh sieve for later use

[0069] (3) Preparation of premixed powder: The prepared wolfberry powder and flour were mixed at a ratio of 1:40 with the help of a Chinese herbal medicine crushing unit, and taken out after 15 minutes for later use.

[0070] (4) Raw material preparation: various raw and auxiliary materials such as standard flour, premixed wolfberry powder, edible alkali, gluten powder, potato starch, and salt are prepared for use.

[0071] (5) Measuring: weighing ac...

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Abstract

The invention relates to a preparation method of nutritional health wolfberry noodles. The preparation method is characterized by comprising the following steps: (1) drying wolfberries, namely drying the wolfberries in an oven at the temperature of 35-45 DEG C until the water content in the wolfberries is lower than 3%; (2) powdering the wolfberries, namely crushing the dried wolfberries into 150 to 400 meshes to obtain wolfberry powder for later use; (3) preparing premixed powder, namely fully mixing the prepared wolfberry powder with flour according to a ratio of 1:30 to 1:50 to obtain premixed wolfberry powder; (4) preparing materials, namely preparing the flour, the premixed wolfberry powder obtained in the step (3), edible alkali, vital gluten, potato starch and edible salt for later use; (5) metering, uniformly mixing all the components; (6) kneading dough; (7) standing; (8) laminating; and (9) cutting into strips. The noodles prepared by the method disclosed by the invention are comprehensive in nutrition, have small possibilities of breaking and adhering to a pot after being boiled, good in chewing toughness and fine and smooth in taste.

Description

technical field [0001] The invention relates to a preparation method of Chinese wolfberry nutritional and health-care dried noodles. Background technique [0002] Noodles are a kind of flour made from grains or beans, mixed with water and made into dough, and then pressed into sheets, or made into strips (or narrow or wide, or flat or round) or small pieces by means of rubbing, pulling, pinching, etc. , a food that is finally boiled, fried, braised, and fried. It originated in China and has a long history. Traditional hand-made soft noodles are labor-intensive, time-consuming and inefficient. In modern times, people invented the hand-operated noodle machine, which improved the efficiency. With the development of technology, the advent of electric noodle machinery has greatly improved production efficiency and reduced labor intensity. All kinds of mechanical noodle processing equipment in the prior art are for the purpose of improving efficiency and reducing cost, and pro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L33/00
Inventor 刘敦华廖若宇朱兵仁段兰萍吴旭颜温燕徐梦霞谢金张同刚龚园
Owner NINGXIA UNIVERSITY
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