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Mulberry noodles and processing method thereof

A processing method and technology of fruit noodles, applied in the field of mulberry noodles and its processing, can solve the problems of inability to absorb nutrients, loss of pure and original taste of mulberries, complex and cumbersome production processes, etc.

Inactive Publication Date: 2015-08-26
重庆市万州区丝绸公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its production process is complex and cumbersome, and the formula raw materials are many and miscellaneous. Originally, the proportion of functional raw materials is very small, and mulberry is not worth mentioning here. With so many raw materials mixed, the taste of sour, sweet and bitter is mixed, and the pure and original taste of mulberry is lost. , cannot well absorb the nutrients of each raw material, such a process, its cost is high, it is not suitable for ordinary people to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A raw material pretreatment

[0024] The production of mulberry pulp: picking fresh mulberries, removing impurities, washing and draining, refrigerating at 3°C ​​at low temperature, refining the mulberry pulp, passing through 200 mesh filter juice and refrigerating at 3°C ​​to obtain mulberry pulp;

[0025] B powder adjustment wheat flour 80 mulberry pulp 18 of step A edible salt 1.5 sodium carbonate 0.5 added in proportion; the amount of water added is controlled at 35% to 40%, the dough temperature is 28 to 30°C, and stirring at a medium speed;

[0026] C aging The aging time of dried noodles is generally 10 to 15 minutes, and the wet noodles are generally controlled at 30 to 40 minutes. The dough is left to ripen, and the second aging is performed after the dough is compounded;

[0027] D. Composite calendering and different-diameter rolling are adopted for calendering: the thickness of the initial pressed dough sheet is usually not less than 4 mm, the added thic...

Embodiment 2

[0031] A raw material pretreatment

[0032] The production of mulberry pulp: picking fresh mulberries, removing impurities, washing and draining, refrigerating at 6°C at low temperature, refining the mulberry pulp, filtering the juice through 200 meshes and refrigerating at 6°C to obtain mulberry pulp;

[0033] B powder adjustment wheat flour 92 mulberry pulp in step A 7 edible salt 0.5 sodium carbonate 0.5 added in proportion; the amount of water added is controlled at 35% to 40%, the dough temperature is 28 to 30 ℃, and stirring at a medium speed;

[0034] C aging The aging time of dried noodles is generally 10 to 15 minutes, and the wet noodles are generally controlled at 30 to 40 minutes. The dough is left to mature, and the second aging is performed after the dough is compounded;

[0035] D. Calendering adopts the method of compound calendering and different-diameter rolling: the thickness of the initial pressed dough sheet is usually not less than 4-5 mm, the added thick...

Embodiment 3

[0039] A raw material pretreatment

[0040] Production of mulberry pulp: picking fresh mulberries, removing impurities, washing and draining, refrigerating at a low temperature of 3-6°C, refining the mulberry pulp, filtering pulp juice through 200 meshes, and refrigerating at 3-6°C to obtain mulberry pulp;

[0041] B powder adjustment wheat flour 90 mulberry pulp in step A 9 edible salt 0.2 sodium carbonate 02 Add in proportion; add water at 35%-40%, dough temperature is 28-30°C, stir at medium speed;

[0042] C aging The aging time of dried noodles is generally 10 to 15 minutes, and the wet noodles are generally controlled at 30 to 40 minutes. The dough is left to ripen, and the second aging is performed after the dough is compounded;

[0043] D. Composite calendering and different-diameter rolling are adopted for calendering: the thickness of the initial pressed dough sheet is usually not less than 5 mm, the added thickness before compounding is 10 mm, and the final dough sh...

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Abstract

The invention relates to mulberry noodles and a processing method thereof. The existing mulberry noodle production process is complex, the formula raw materials are many and miscellaneous, the proportion of the functional raw materials especially the mulberry is extremely low, and so many raw materials are mixed, the sour, sweet and bitter tastes are mixed, and even worse, the pure original taste of the mulberry is lost; besides, the nutritional ingredients of the various raw materials cannot be absorbed well; such a process is high in cost and not suitable for civilians to eat. The mulberry noodles are used for overcoming the defects; wheat flour, mulberry pulp, edible salt and sodium carbonate are proportionally added and mixed, aged, calendered, cut into strips, dried, cut, weighed and packaged. The mulberry noodles are wide in raw material source and simple in process; the obtained product is palatably sour and sweet with the fruity flavor of the mulberry, and is rich in nutrition; besides, the obtained product contains functional ingredients such as resveratrol for preventing cardiovascular diseases and resisting cancer, and is a household staple food which is mutually beneficial and complementary, balanced in nutrition and integrated with nutrition and health care.

Description

technical field [0001] The invention relates to a food, in particular to a mulberry fruit noodle and a processing method thereof. Background technique [0002] Modern people have changed from the past single solution to food and clothing to a healthy and nutritious food. Because mulberry contains a variety of functional ingredients, such as rutin, anthocyanins, resveratrol, etc., it has good anti-cancer, anti-aging, Anti-ulcer, anti-virus and other effects. It is used by people to make various food materials. For example, the Chinese patent "CN102726583A Preserved Mulberry Fruit and Its Preparation Method" discloses selecting mature mulberry fruit→rinsing with water to remove sediment→soaking to protect color→soaking and hardening→soaking and standing still Place and drain the sugar → bake at 55°C until the moisture content is less than 20% → cool to get the finished product. Due to the higher than normal temperature for baking, vitamins A, E and trace elements are greatly...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L1/212A23L7/109A23L19/00
Inventor 刘木根颜玲丁时成
Owner 重庆市万州区丝绸公司
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