阅读说明：本技术 一种刺梨面条及制作方法 (roxburgh rose noodle and preparation method thereof ) 是由 杨针 向柯臻 于 2018-05-28 设计创作，主要内容包括：本发明公开了一种刺梨面条及制作方法。它是以下述重量配比的原料制成,刺梨20-35份、面粉100-150份、螺旋藻粉5-10份、竹笋5-8份、桂花1-5份、食用碱0.5-2份、膳食纤维粉2-5份、食用油3-7份。本发明具有营养丰富,口感独特,且嚼劲好,和促进消化的特点。(the invention discloses roxburgh rose noodles and a preparation method thereof. The health-care food is prepared from the following raw materials, by weight, 20-35 parts of rosa roxburghii tratt, 100 parts of flour, 150 parts of spirulina powder, 5-10 parts of bamboo shoot, 1-5 parts of sweet osmanthus flower, 0.5-2 parts of dietary alkali, 2-5 parts of dietary fiber powder and 3-7 parts of edible oil. The invention has the characteristics of rich nutrition, unique taste, good chewing property and digestion promotion.)

1. a roxburgh rose noodle is characterized in that: it is prepared from the following raw materials in parts by weight,

20-35 parts of roxburgh rose, 100 parts of flour and 150 parts of,

5-10 parts of spirulina powder, 5-8 parts of bamboo shoots,

1 to 5 portions of sweet osmanthus, 0.5 to 2 portions of dietary alkali,

2-5 parts of dietary fiber powder and 3-7 parts of edible oil.

2. The Rosa roxburghii noodle of claim 1, wherein: it is prepared from the following raw materials in parts by weight,

22-32 parts of roxburgh rose, 110-140 parts of flour,

6-9 parts of spirulina powder, 6-7.5 parts of bamboo shoots,

2 to 4 portions of sweet osmanthus, 0.8 to 1.5 portions of dietary alkali,

2.5-4 parts of dietary fiber powder and 4-6 parts of edible oil.

3. The Rosa roxburghii noodle of claim 2, wherein: it is prepared from the following raw materials in parts by weight,

28 parts of roxburgh rose, 130 parts of flour,

7 parts of spirulina powder, 7 parts of bamboo shoots,

3 parts of sweet osmanthus, 1.2 parts of dietary alkali,

3 parts of dietary fiber powder and 5 parts of edible oil.

4. A method for producing the rosa roxburghii tratt noodles according to any one of claims 1 to 3, wherein: the preparation method comprises the following steps:

a. Rinsing fructus Rosae Normalis, removing thorns, draining, pulping in a pulping machine, and filtering to obtain product A;

b. mixing bamboo shoot with water, decocting for 10-15min, cooling, and grinding to obtain product B;

c. decocting flos Osmanthi Fragrantis in water for 5-10min, and filtering to obtain product C;

d. mixing flour with edible alkali, adding A, B, C product, mixing, adding spirulina powder, dietary fiber powder and edible oil, mixing, making into noodles, air drying, and packaging.

Technical Field

the invention relates to the field of food processing, in particular to roxburgh rose noodles and a preparation method thereof.

Background

roxburgh rose, named as fructus Rosae Laevigatae, is named as "Roxburgh rose" because of its thorns. The Roxburgh rose is rich in a large amount of vitamin C and SOD (superoxide dismutase) and anthocyanin, and the crown of all fruits and vegetables in the squash world is 500 times higher than that of apples. The vitamin C is used as a powerful water-soluble antioxidant, can resist active oxygen in vivo, improves the immunity of the skin, and reduces the skin sub-health problems of darkness, yellow smell and the like. Meanwhile, vitamin C is one of the most commonly used whitening components, can effectively lighten melanin, improve skin color, improve skin transparency, promote collagen generation and strengthen the dermis of the skin. SOD is an active substance originated from living bodies, can remove redundant free radicals in the bodies, eliminates harmful substances generated by organisms in the metabolism process, and provides a healthy, balanced and active environment for human bodies. In addition, SOD has obvious effect on treating rheumatoid arthritis, dermatomyositis and the like. The anthocyanidin has good effects of reducing blood sugar and blood viscosity. The daily intake of a certain amount of anthocyanin can achieve the effects of normalizing endocrine metabolism, repairing islet function, activating islet cells to regenerate, enabling the islet cells to normally secrete insulin, and achieving the purpose of naturally and stably reducing blood sugar. The rosa roxburghii tratt fruit is rich in nutrition, contains eighteen amino acids and microelements such as calcium, iron, magnesium, copper, iodine, cobalt and the like which are listed as the essential elements of human physiological health by world organization. In particular, the content of vitamin C in each 100g of fresh roxburgh rose is 2500mg, 550 times of that of apples and grapes, 6-10 times of that of grandson kiwifruit, and is rich in nutrient mineral substances such as polysaccharide and the like, so that the roxburgh rose is a genuine fruit king. The medicinal and edible effects of Rosa roxburghii Tratt are recorded in Qian Shu, Ben Cao Shi Biting Ji, Sichuan Chinese medicinal Zhi and Gui Zhou folk prescription and medicine Ji as early as in Qian Shu. It has effects in clearing away toxic materials, invigorating stomach, promoting digestion, promoting blood circulation, dispelling blood stasis, lowering blood sugar, caring skin, and moistening skin.

the noodles have a long history as staple food in the north of China. The traditional noodles mostly use single flour as a raw material, have single taste and simple nutritional structure.

disclosure of Invention

The invention aims to provide roxburgh rose noodle and a preparation method thereof. The invention has the characteristics of rich nutrition, unique taste, good chewing property and digestion promotion.

The present invention is thus achieved. A roxburgh rose noodle is prepared by the following raw materials in weight ratio,

20-35 parts of roxburgh rose, 100 parts of flour and 150 parts of,

5-10 parts of spirulina powder, 5-8 parts of bamboo shoots,

1 to 5 portions of sweet osmanthus, 0.5 to 2 portions of dietary alkali,

2-5 parts of dietary fiber powder and 3-7 parts of edible oil.

preferably, the roxburgh rose noodle is prepared from the following raw materials in parts by weight,

22-32 parts of roxburgh rose, 110-140 parts of flour,

6-9 parts of spirulina powder, 6-7.5 parts of bamboo shoots,

2 to 4 portions of sweet osmanthus, 0.8 to 1.5 portions of dietary alkali,

2.5-4 parts of dietary fiber powder and 4-6 parts of edible oil.

preferably, the roxburgh rose noodle is prepared from the following raw materials in parts by weight,

28 parts of roxburgh rose, 130 parts of flour,

7 parts of spirulina powder, 7 parts of bamboo shoots,

3 parts of sweet osmanthus, 1.2 parts of dietary alkali,

3 parts of dietary fiber powder and 5 parts of edible oil.

The preparation method of the roxburgh rose noodle comprises the following steps:

a. Rinsing fructus Rosae Normalis, removing thorns, draining, pulping in a pulping machine, and filtering to obtain product A;

b. Mixing bamboo shoot with water, decocting for 10-15min, cooling, and grinding to obtain product B;

c. Decocting flos Osmanthi Fragrantis in water for 5-10min, and filtering to obtain product C;

d. Mixing flour with edible alkali, adding A, B, C product, mixing, adding spirulina powder, dietary fiber powder and edible oil, mixing, making into noodles, air drying, and packaging.

compared with the prior art, the invention adds flour into the ground roxburgh rose after grinding, and mixes the flour, so that the nutrient components of the roxburgh rose can be fully mixed into the noodles, the nutritive value of the noodles is increased when the noodles are eaten, and the invention has unique sweet-scented osmanthus fragrance, unique taste and is well loved by consumers; the dietary fiber powder and the bamboo shoot pulp are added during dough kneading, so that the noodles are chewy and chewy, and the fiber components of the noodles can effectively promote digestion of a human body.

Detailed Description