阅读说明：本技术 一种甜味刺梨面条及其制作方法 (Sweet 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：本发明公开了一种甜味刺梨面条及其制作方法。甜味刺梨面条的原料包括面粉、刺梨、蜂蜜、葡萄糖、马铃薯淀粉、食用碘盐、食用碱和纯净水。甜味刺梨面条的制作方法为先将刺梨洗净,除刺,然后放入沸水中漂烫,干燥,榨汁,过筛,得到刺梨汁；然后将马铃薯淀粉、面粉、食用碘盐、食用碱和纯净水混合均匀,得到面团；将刺梨汁、面团以及蜂蜜和葡萄糖混合均匀,得到甜味刺梨面团；然后进行熟化,然后压片,切条,制得甜味刺梨面条。本发明具有方法简单,且制备的甜味刺梨面条有口味独特和营养价值高的特点。(the invention discloses sweet roxburgh rose noodle and a preparation method thereof. The sweet roxburgh rose noodle is prepared from flour, roxburgh rose, honey, glucose, potato starch, edible iodized salt, dietary alkali and purified water. The preparation method of sweet fructus Rosae Normalis noodle comprises cleaning fructus Rosae Normalis, removing thorns, blanching in boiling water, drying, squeezing, and sieving to obtain fructus Rosae Normalis juice; then uniformly mixing the potato starch, the flour, the edible iodized salt, the edible alkali and the purified water to obtain dough; uniformly mixing the roxburgh rose juice, the dough, honey and glucose to obtain sweet roxburgh rose dough; and then curing, tabletting and cutting into strips to obtain the sweet roxburgh rose noodles. The method is simple, and the prepared sweet roxburgh rose noodles have the characteristics of unique taste and high nutritive value.)

1. a sweet roxburgh rose noodle is characterized in that: the raw materials comprise, by weight, 80-100 parts of flour, 50-60 parts of roxburgh rose, 5-10 parts of honey, 4-8 parts of glucose, 2-6 parts of potato starch, 1-2 parts of edible iodized salt, 1-2 parts of dietary alkali and 20-30 parts of purified water.

2. The sweet Rosa roxburghii noodle of claim 1, wherein: the raw materials comprise, by weight, 85-95 parts of flour, 52-58 parts of rosa roxburghii tratt, 6-9 parts of honey, 5-7 parts of glucose, 3-5 parts of potato starch, 1.2-1.8 parts of edible iodized salt, 1.2-1.8 parts of dietary alkali and 22-28 parts of purified water.

3. The sweet Rosa roxburghii noodle of claim 2, wherein: the raw materials comprise, by weight, 90 parts of flour, 55 parts of roxburgh rose, 7.5 parts of honey, 6 parts of glucose, 4 parts of potato starch, 1.5 parts of edible iodized salt, 1.5 parts of dietary alkali and 25 parts of purified water.

4. a method of making sweet roxburgh rose noodles according to any one of claims 1 to 3, characterized in that: the manufacturing method comprises the following steps:

A. Cleaning fructus Rosae Normalis, removing thorns, blanching in boiling water, drying, squeezing, and sieving to obtain fructus Rosae Normalis juice;

B. Uniformly mixing potato starch, flour, edible iodized salt, edible alkali and purified water to obtain dough;

C. Uniformly mixing the roxburgh rose juice obtained in the step A, the dough obtained in the step B, honey and glucose to obtain sweet roxburgh rose dough;

D. C, putting the sweet roxburgh rose obtained in the step C into a horizontal curing machine for curing, and then tabletting to obtain sweet roxburgh rose dough sheets;

E. and D, cutting the sweet roxburgh rose dough sheet prepared in the step D by using a strip cutting machine to obtain the sweet roxburgh rose noodles.

5. the method for producing sweet Rosa roxburghii noodle according to claim 4, wherein: in the step A, the blanching time is 1-2 min.

6. the method for producing sweet Rosa roxburghii noodle according to claim 4, wherein: in the step A, the sieving is performed by a sieve with 10-20 meshes.

7. the method for producing sweet Rosa roxburghii noodle according to claim 4, wherein: in the step D, the curing temperature is 20-30 ℃; the time is 25-35 min.

8. The method for producing sweet Rosa roxburghii noodle according to claim 4, wherein: in the step D, the thickness of the tabletted tablet is 0.5-2 mm.

9. The method for producing sweet Rosa roxburghii noodle according to claim 4, wherein: in the step E, the width of the cut strip is 0.5-1 cm.

Technical Field

The invention relates to a preparation process of fruit-flavored noodles, in particular to sweet roxburgh rose noodles and a preparation method thereof.

Background

The Rosa roxburghii is fruit of filature flower of Rosaceae, also named as Pseudobulbus Cremastrae seu pleiones, fructus Pyri, and radix Zanthoxyli, and is nutritious and healthy fruit. The fruit contains rich vitamin C, and the edible part of each 100g of fresh fruit contains 3000-4500 mg of vitamin C, so the fruit is called as 'King of vitamin C'; five hundred to one thousand milligrams of tannin; contain acid one to two grams; the total sugar amount is about four g. The fruit of the roxburgh rose is rich in nutrition and is known as a 'nutrition bank'. As early as the year 1640, there was a record in the book "qian book" written by the field Wen: the product is smaller than pomegranate in nature, sweet and slightly sour in taste, can relieve stuffiness and eliminate stagnation when eaten, and can be used as paste when soaked and decocted with honey, which is not reduced to pear and hawthorn. The public yuan 1870 Liu is in good writing "the book Ben Cao Bi Ting Ji (Collection of materia Medica and Bing for relieving constipation)": roxburgh rose is sweet and sour and astringent to stop dysentery, and can radically cure toothache, metrorrhagia and leukorrhagia, safflower is sweet and mild to stop diarrhea, and leaf-healing scabies and incised wound dysentery. From this, the use of rosa roxburghii tratt as a medical treatment has been known for a long time by people in the Guizhou. Nutritionists further confirmed the nutritional value of the thorn in the early 40 s of this century. Scientists in the 80 s carried out a relatively comprehensive and systematic study on rosa roxburghii tratt to further prove the medicinal value of rosa roxburghii tratt. It has effects in enhancing body resistance to infection, preventing and resisting cancer, treating scurvy, and resisting aging.

The noodles originate from China and have been made and eaten for more than four thousand years. The noodles are a health food which is simple to prepare, convenient to eat and rich in nutrition, and can be taken as staple food and fast food. With the development of the noodle industry, merchants begin to sell noodles with various tastes, but mainly appear on mung bean noodles, corn noodles, egg noodles and the like, but the noodles are single in shape, mainly have flour taste, and are not attractive to people who eat noodles for a long time.

in conclusion, on the one hand, the roxburgh rose is rich in nutrition; on the other hand, the existing noodles have single taste and are not attractive enough, and the existing market needs noodles with unique taste and rich nutrition. At present, no sweet roxburgh rose noodle prepared by taking roxburgh rose as a main raw material is found.

disclosure of Invention

the invention aims to provide sweet roxburgh rose noodle and a preparation method thereof. The method is simple, and the prepared sweet roxburgh rose noodle has the characteristics of unique taste and high nutritive value.

the technical scheme of the invention is as follows: the sweet roxburgh rose noodle comprises, by weight, 80-100 parts of flour, 50-60 parts of roxburgh rose, 5-10 parts of honey, 4-8 parts of glucose, 2-6 parts of potato starch, 1-2 parts of edible iodized salt, 1-2 parts of dietary alkali and 20-30 parts of purified water.

the sweet roxburgh rose noodles comprise, by weight, 85-95 parts of flour, 52-58 parts of roxburgh rose, 6-9 parts of honey, 5-7 parts of glucose, 3-5 parts of potato starch, 1.2-1.8 parts of edible iodized salt, 1.2-1.8 parts of dietary alkali and 22-28 parts of purified water.

in the sweet roxburgh rose noodle, the raw materials comprise, by weight, 90 parts of flour, 55 parts of roxburgh rose, 7.5 parts of honey, 6 parts of glucose, 4 parts of potato starch, 1.5 parts of edible iodized salt, 1.5 parts of dietary alkali and 25 parts of purified water.

A preparation method of sweet roxburgh rose noodle comprises the following steps:

A. cleaning fructus Rosae Normalis, removing thorns, blanching in boiling water, drying, squeezing, and sieving to obtain fructus Rosae Normalis juice;

B. Uniformly mixing potato starch, flour, edible iodized salt, edible alkali and purified water to obtain dough;

C. uniformly mixing the roxburgh rose juice obtained in the step A, the dough obtained in the step B, honey and glucose to obtain sweet roxburgh rose dough;

D. c, putting the sweet roxburgh rose obtained in the step C into a horizontal curing machine for curing, and then tabletting to obtain sweet roxburgh rose dough sheets;

E. and D, cutting the sweet roxburgh rose dough sheet prepared in the step D by using a strip cutting machine to obtain the sweet roxburgh rose noodles.

in the preparation method of the sweet roxburgh rose noodle, in the step A, the blanching time is 1-2 min; the sieving is performed by a sieve with 10-20 meshes.

In the preparation method of the sweet roxburgh rose noodle, in the step A, the blanching time is 1-2 min; sieving with 10-20 mesh sieve.

In the preparation method of the sweet roxburgh rose noodle, in the step D, the curing temperature is 20-30 ℃; the time is 25-35 min.

In the preparation method of the sweet roxburgh rose noodle, in the step D, the thickness of the tabletted tablet is 0.5-2 mm.

in the above method for manufacturing sweet roxburgh rose noodles, in step E, the width of the cut noodles is 0.5-1 cm.

the invention has the beneficial effects that:

1. The sweet roxburgh rose noodles can be prepared by cleaning roxburgh rose, removing thorn, blanching in boiling water, drying, juicing and sieving to obtain roxburgh rose juice, uniformly mixing potato starch, flour, edible iodized salt, edible alkali and purified water to obtain dough, uniformly mixing the roxburgh rose juice, the dough, honey and glucose to obtain sweet roxburgh rose dough, curing, tabletting and slitting, and the preparation process is very simple.

2. The sweet roxburgh rose noodles are prepared from flour, roxburgh rose, honey, glucose, potato starch, edible iodized salt, dietary alkali and purified water, the honey, the glucose and the potatoes can provide sweet taste, the roxburgh rose has unique flavor, and the prepared sweet roxburgh rose noodles have the unique flavor with the roxburgh rose taste.

3. According to the invention, flour, roxburgh rose, honey, glucose, potato starch, edible iodized salt, dietary alkali and purified water are used as raw materials, wherein the roxburgh rose, the honey, the glucose and the potato starch contain vitamins and sugar which is necessary for a human body, and the prepared sweet roxburgh rose noodles can be used as staple food, can supplement various nutrients for the human body, meet the needs of the human body and have good nutritional value.

Detailed Description

The present invention is further illustrated by the following examples, which are not to be construed as limiting the invention.