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Lotus root noodles and drying method thereof

A technology for noodles and lotus root, which is applied in food drying, food science and other directions, can solve the problems of easy oxidation and discoloration of lotus root noodles, and achieve the effect of consistent drying degree, uniform drying degree and avoiding oxidation.

Inactive Publication Date: 2016-11-16
GUIZHOU PROVINCE FENGGANG COUNTY HETANGQIUYUN ORGANIC PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem that lotus root noodles are easily oxidized and discolored during the drying process, the present invention intends to provide a lotus root noodle that can avoid discoloration

Method used

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  • Lotus root noodles and drying method thereof
  • Lotus root noodles and drying method thereof

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Embodiment Construction

[0022] The present invention will be described in further detail below by means of specific embodiments:

[0023] The reference signs in the accompanying drawings of the description include: steam room 1, air inlet 11, recovery port 12, transport rack 2, noodles 3, juice storage tank 4, cold air room 5, powder spreading room 6, and low-temperature and low-humidity room 7.

[0024] The components and quality of each embodiment of the present invention are as shown in Table 1, unit kg:

[0025] Table 1

[0026]

[0027] Now with embodiment one example, specifically illustrate the preparation method of lotus root noodles of the present invention:

[0028] The production method is:

[0029] Take 6kg of barley powder, 6kg of soybean flour, 5kg of glutinous rice flour, 2kg of baking soda, 0.3kg of salt, 1.5kg of white sugar, and 50kg of flour; mix and add water in proportion to make dough, ferment, and press to make wet noodles.

[0030] and then dried as figure 1 as shown, ...

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Abstract

The present invention relates to fruit and vegetable noodles and particularly lotus root noodles. The lotus root noodles consist of the following components in parts by mass: 6-9 parts of coix seed flour, 6-9 parts of soybean powder, 5-8 parts of glutinous rice flour, 0.1-0.4 part of salt, 50-65 parts of flour, 1.6-2.5 parts of baking soda and 1.0-2.5 parts of white sugar. Pressed wet noodles are sent into a steam room, the wet noodles passed the steam room are soaked into a juice storage pool loaded with lotus root juice, the soaked noodles are hung up, the wet noodles after the step 2 are sent into a cold air room to be hung up, and the cold air flows from the upper side of the wet noodles to the lower side of the wet noodles; step 4: the dry flour is sprayed on the surfaces of the wet noodles in the step 3; and step 5: the dry flour sprayed wet noodles are put into a low-temperature and low-humidity room to conduct a hot air drying. The method solves the problem that during the drying process, the lotus root noodles are easily oxidized and discolored, and the present invention aims to provide the lotus root noodles which can avoid discoloration.

Description

technical field [0001] The invention relates to fruit and vegetable noodles, in particular to lotus root noodles and a drying method thereof. Background technique [0002] The lotus root noodles of the prior art is to be main raw material with lotus root, water, flour. According to the inspection of the food hygiene and quality inspection department, "lotus root noodles" have the functions of clearing away heat and stopping bleeding, invigorating the spleen and stomach, nourishing blood and strengthening muscles, and dispelling blood stasis. The problem with lotus root noodles is that the lotus root in the material is rich in iron, which is easily oxidized when exposed to heat, while the traditional dried noodle production process must involve a drying process, so the produced noodles will inevitably turn gray due to oxidation, which affects the quality of the product. The appearance will also affect the mouthfeel of the noodles, which will lead to poor sales of lotus root ...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L7/104A23L11/00A23L19/10A23L11/50
CPCA23V2002/00A23V2300/10
Inventor 梁建杨梅
Owner GUIZHOU PROVINCE FENGGANG COUNTY HETANGQIUYUN ORGANIC PROD CO LTD
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