阅读说明：本技术 一种橘子面及其加工方法 (Orange noodles and processing method thereof ) 是由 肖建武 于 2019-11-22 设计创作，主要内容包括：本发明涉及面技术领域,尤其涉及一种橘子面及其加工方法,本发明由面粉、橘子汁、包菜粉、鸡蛋清、食用碱、芝麻粉制成,其由于橘子含有维生素A能够增强视力的作用,而包菜具有健胃作用,芝麻具有润肠、益精血的效果,鸡蛋清能增强人体免疫力,所以加工出的橘子面具有口感好,健康营养的特点。(The invention relates to the technical field of noodles, in particular to orange noodles and a processing method thereof.)

1. The orange noodles are characterized by being prepared from the following raw materials in parts by weight: 500 parts of flour, 300 parts of orange juice, 300 parts of cabbage powder, 50-80 parts of egg white, 1-3 parts of dietary alkali and 30-70 parts of sesame powder.

2. The orange noodles are characterized by being prepared from the following raw materials in parts by weight: 450 parts of flour 350-containing materials, 250 parts of orange juice 180-containing materials, 60-70 parts of cabbage powder, 23-28 parts of egg white, 1-3 parts of edible alkali and 40-60 parts of sesame powder.

3. The orange noodles are characterized by being prepared from the following raw materials in parts by weight: 400 parts of flour, 200 parts of orange juice, 65 parts of cabbage powder, 25 parts of egg white, 2 parts of dietary alkali and 50 parts of sesame powder.

4. The application of the orange noodles and the processing method thereof as claimed in claim 1 is characterized by comprising the following steps:

firstly, cleaning, airing and baking high-quality cabbage, crushing the cabbage into powder to ensure the primary color and the primary taste of the cabbage, and grinding sesame into powder;

secondly, peeling off and peeling high-quality oranges, and squeezing the oranges into juice by a juicer;

thirdly, mixing and uniformly mixing flour, orange juice, cabbage powder, egg white, dietary alkali and sesame powder, and kneading into balls;

fourthly, placing the kneaded dough on a noodle making machine to make noodles;

fifthly, drying the noodles;

and sixthly, packaging the finished product.

Technical Field

The invention relates to the technical field of noodles, in particular to orange noodles and a processing method thereof.

Background

The orange belongs to wide-peel citrus of Citrus of Rutaceae, has thick fruit peel, and is provided with pulp-containing valve composed of juice and seed. Li Shizhen is recorded in Ben Cao gang mu, fruit department: the orange is small, the orange is slightly vinegar with petal flavor, the skin is thin and red, and the taste is pungent and bitter; orange is bigger than orange, its petal is sour, its skin is thick and yellow, and its leaves are pungent and sweet. Generally speaking, the orange has round and yellow color, tight and thin skin, and sweet and fragrant juice; the orange is oblate, red or yellow, thin, smooth and easy to peel, and slightly sweet in taste. Although there are differences between oranges, they are often used in common languages, such as Guangzi and Mandarin orange. The vitamin A in the orange can also enhance the vision of human bodies in dark environment and treat nyctalopia.

At present, the prior art does not make oranges into cooked wheaten food.

In the invention

The invention aims to provide orange noodles and a processing method thereof, which have the characteristics of good mouthfeel, health and nutrition.

In order to solve the technical problem, the orange noodles are prepared from the following raw materials in parts by weight: 500 parts of flour, 300 parts of orange juice, 300 parts of cabbage powder, 50-80 parts of egg white, 1-3 parts of dietary alkali and 30-70 parts of sesame powder.

Preferably, the feed is prepared from the following raw materials in proportion: 450 parts of flour 350-containing materials, 250 parts of orange juice 180-containing materials, 60-70 parts of cabbage powder, 23-28 parts of egg white, 1-3 parts of edible alkali and 40-60 parts of sesame powder.

Further preferably, the feed is prepared from the following raw materials in proportion: 400 parts of flour, 200 parts of orange juice, 65 parts of cabbage powder, 25 parts of egg white, 2 parts of dietary alkali and 50 parts of sesame powder.

An orange noodle and a processing method thereof, comprising the following steps:

firstly, cleaning, airing and baking high-quality cabbage, crushing the cabbage into powder to ensure the primary color and the primary taste of the cabbage, and grinding sesame into powder;

secondly, peeling off and peeling high-quality oranges, and squeezing the oranges into juice by a juicer;

thirdly, mixing and uniformly mixing flour, orange juice, cabbage powder, egg white, dietary alkali and sesame powder, and kneading into balls;

fourthly, placing the kneaded dough on a noodle making machine to make noodles;

fifthly, drying the noodles;

and sixthly, packaging the finished product.

The invention has the beneficial effects that: the invention is prepared from flour, orange juice, cabbage powder, egg white, dietary alkali and sesame powder, wherein the orange contains vitamin A and can enhance vision, the cabbage has the function of invigorating stomach, the sesame has the effects of lubricating intestines and benefiting essence and blood, and the egg white can enhance human immunity, so that the processed orange mask has the characteristics of good taste, health and nutrition.

Detailed Description

The present invention will be described in further detail with reference to examples.