Preparation method of Chinese yam noodles

文档序号：1479488 发布日期：2020-02-28 浏览：6次中文

阅读说明：本技术 一种淮山面条的制备方法 (Preparation method of Chinese yam noodles ) 是由曾文标于 2019-12-09 设计创作，主要内容包括：本发明涉及一种淮山面条及其制备方法,属于面条加工技术领域,其中各组分的重量份为面粉80~90份,淮山10~20份,水28~30份,食用碱0.8~1.2份,盐0.1~0.3份；其制备方法是将新鲜淮山进行洗净切片、冻干粉碎过筛制得淮山粉,然后将淮山粉加入到面粉中,与水、盐和食用碱混合搅拌、压制切片、烘干切条而制成淮山面条。该淮山面条可以很好地保留淮山的营养成分,富含山药多糖、花色苷、多酚、尿囊素等有益成分,营养丰富,健康美味,口感爽滑,具有一定的食疗和保健作用。(The invention relates to Chinese yam noodles and a preparation method thereof, belonging to the technical field of noodle processing, wherein the components comprise 80-90 parts by weight of flour, 10-20 parts by weight of Chinese yam, 28-30 parts by weight of water, 0.8-1.2 parts by weight of dietary alkali and 0.1-0.3 part by weight of salt; the preparation method comprises cleaning fresh rhizoma Dioscoreae, slicing, pulverizing lyophilized powder, sieving to obtain rhizoma Dioscoreae powder, adding rhizoma Dioscoreae powder into flour, mixing with water, salt and edible alkali, stirring, pressing, slicing, oven drying, and cutting into strips to obtain rhizoma Dioscoreae noodles. The Chinese yam noodles can well retain the nutritional ingredients of Chinese yam, are rich in the beneficial ingredients such as Chinese yam polysaccharide, anthocyanin, polyphenol, allantoin and the like, are rich in nutrition, are healthy and delicious, have smooth mouthfeel, and have certain food therapy and health care effects.)

1. The Chinese yam noodles are characterized by comprising the following components in parts by weight:

70-100 parts of flour, 10-30 parts of Chinese yam, 25-30 parts of water, 0.8-1.2 parts of dietary alkali and 0.1-0.3 part of salt.

2. The Chinese yam noodles are characterized by comprising the following components in parts by weight:

80-100 parts of flour, 20-30 parts of Chinese yam, 25-30 parts of water, 1.0-1.2 parts of dietary alkali and 0.2-0.3 part of salt.

3. The Chinese yam noodles are characterized by comprising the following components in parts by weight:

85-100 parts of flour, 10-30 parts of Chinese yam, 26-30 parts of water, 0.8-1.0 part of dietary alkali and 0.1-0.2 part of salt.

4. The Chinese yam noodles are characterized by comprising the following components in parts by weight:

90-100 parts of flour, 10-15 parts of Chinese yam, 28-30 parts of water, 1.0-1.2 parts of dietary alkali and 0.2-0.3 part of salt.

5. The Chinese yam noodles are characterized by comprising the following components in parts by weight:

70-90 parts of flour, 10-30 parts of Chinese yam, 25-30 parts of water, 0.8-1.0 part of dietary alkali and 0.1-0.3 part of salt.

6. The Chinese yam noodles are characterized by comprising the following components in parts by weight:

75-85 parts of flour, 20-25 parts of Chinese yam, 25-28 parts of water, 0.8-1.0 part of dietary alkali and 0.1-0.2 part of salt.

7. The preparation method of the Chinese yam noodles is characterized by comprising the following steps:

(1) pretreatment of raw materials: cleaning fresh rhizoma Dioscoreae, slicing, lyophilizing, pulverizing, and sieving to obtain rhizoma Dioscoreae powder; sieving flour with 100 mesh sieve;

(2) mixing and dissolving: mixing edible alkali, salt and water in a container for later use;

(3) mixing the flour: fully and uniformly stirring the screened flour and the Chinese yam flour for later use;

(4) kneading: pouring the solution obtained in the step (2) into the mixed flour obtained in the step (3) and stirring for 30-45 minutes;

(5) curing: covering the uniformly stirred dough with a shell fabric, and standing for 15-20 minutes at normal temperature;

(6) pressing the noodles: pressing the cured dough into a dough sheet with the thickness of 0.7-0.8 mm;

(7) cutting into noodles: cutting the pressed dough sheet into strips;

(8) drying: drying the cut noodles under natural conditions until the moisture content is below 12-15%;

(9) cutting: cutting the dried noodles, and packaging to obtain rhizoma Dioscoreae noodles.

8. The preparation method of yam noodles according to claim 7, wherein the preparation method comprises the following steps: the freeze-drying is to wash and slice fresh Chinese yam, crush the Chinese yam by a high-speed crusher after vacuum freeze-drying for 48 hours, and screen the Chinese yam by a 100-mesh sieve to obtain the Chinese yam powder.

Technical Field

The invention relates to Chinese yam noodles and a preparation method thereof, in particular to Chinese yam noodles which are prepared by mixing flour, Chinese yam flour, dietary alkali, salt and water, kneading, pressing, slitting and drying, and belongs to the field of noodle processing.

Background

The noodles have a long history of more than two thousand years, become the most common traditional wheaten food in China and other countries and regions due to simple processing, fast cooking, convenient eating and economy, and are the second most convenient staple food in the world next to bread at present. In order to meet the dietary requirements of people, various nutritional functional noodles have been developed at home and abroad in recent years, which have important significance for enriching the types of nutritional health-care foods and improving the dietary nutrition and health level of people.

The Chinese yam is also named as yam, Chinese yam and the like, and is a homologous food in China. The Chinese yam contains various active ingredients such as allantoin, polyphenol, flavone and polysaccharide, and has the effects of resisting oxidation, resisting aging, resisting tumor, reducing blood sugar and the like. The fresh Chinese yam has high water content, strong seasonality, is not resistant to storage, has a single eating mode, and directly influences the economic benefit of growers. In addition, with the acceleration of life rhythm, people tend to a convenient, fast, nutritional and healthy diet mode. The Chinese yam noodles are prepared by adding Chinese yam in a proper proportion in the processing process of the noodles. The production of the Chinese yam noodles can effectively utilize Chinese yam resources, increase the processing and production modes of the Chinese yam, improve the economic value of the Chinese yam, and simultaneously can broaden the variety of the flour food, so that people who love the Chinese yam can absorb the effective components of the Chinese yam through staple food, and the purposes of health care and food therapy are achieved. Therefore, the Chinese yam noodles can well reserve the nutritional ingredients of Chinese yam, are rich in the beneficial ingredients such as Chinese yam polysaccharide, anthocyanin, polyphenol, allantoin and the like, are rich in nutrition, are healthy and delicious, have smooth mouthfeel, have certain food therapy and health care effects, and can be conveniently eaten by people by deeply processing the Chinese yam noodles.

Disclosure of Invention

The invention aims to provide Chinese yam noodles and a preparation method thereof, the Chinese yam noodles can well reserve the nutritional ingredients of Chinese yam, are rich in beneficial ingredients such as Chinese yam polysaccharide, anthocyanin, polyphenol, allantoin and the like, are rich in nutrition, are healthy and delicious, are smooth in taste, and have certain food therapy and health care effects.

In order to achieve the purpose, the invention adopts the technical scheme that:

a preparation method of Chinese yam noodles comprises the following components in parts by weight:

70-100 parts of flour, 10-30 parts of Chinese yam, 25-30 parts of water, 0.8-1.2 parts of dietary alkali and 0.1-0.3 part of salt;

80-100 parts of flour, 20-30 parts of Chinese yam, 25-30 parts of water, 1.0-1.2 parts of dietary alkali and 0.2-0.3 part of salt;

85-100 parts of flour, 10-30 parts of Chinese yam, 26-30 parts of water, 0.8-1.0 part of dietary alkali and 0.1-0.2 part of salt;

90-100 parts of flour, 10-15 parts of Chinese yam, 28-30 parts of water, 1.0-1.2 parts of dietary alkali and 0.2-0.3 part of salt;

70-90 parts of flour, 10-30 parts of Chinese yam, 25-30 parts of water, 0.8-1.0 part of dietary alkali and 0.1-0.3 part of salt;

75-85 parts of flour, 20-25 parts of Chinese yam, 25-28 parts of water, 0.8-1.0 part of dietary alkali and 0.1-0.2 part of salt;

a preparation method of Chinese yam noodles comprises the following steps:

(1) pretreatment of raw materials: cleaning fresh rhizoma Dioscoreae, slicing, vacuum freeze drying for 48 hr, pulverizing with high speed pulverizer, and sieving with 100 mesh sieve to obtain rhizoma Dioscoreae powder; sieving flour with 100 mesh sieve;