CN101116456A - Green asparagus fresh juice alimentary paste and the processing method thereof - Google Patents
Green asparagus fresh juice alimentary paste and the processing method thereof Download PDFInfo
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- CN101116456A CN101116456A CNA200710029680XA CN200710029680A CN101116456A CN 101116456 A CN101116456 A CN 101116456A CN A200710029680X A CNA200710029680X A CN A200710029680XA CN 200710029680 A CN200710029680 A CN 200710029680A CN 101116456 A CN101116456 A CN 101116456A
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- green asparagus
- juice
- fresh juice
- flour
- green
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- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 52
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 43
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 244000003416 Asparagus officinalis Species 0.000 title 1
- 241000234427 Asparagus Species 0.000 claims abstract description 51
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 239000003513 alkali Substances 0.000 claims abstract description 12
- 235000005911 diet Nutrition 0.000 claims abstract description 12
- 230000000378 dietary effect Effects 0.000 claims abstract description 12
- 235000012149 noodles Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000000835 fiber Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 2
- 235000008935 nutritious Nutrition 0.000 abstract 2
- 239000004599 antimicrobial Substances 0.000 abstract 1
- 235000021049 nutrient content Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 102000004895 Lipoproteins Human genes 0.000 description 2
- 108090001030 Lipoproteins Proteins 0.000 description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000007127 saponification reaction Methods 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 244000075850 Avena orientalis Species 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 238000007306 functionalization reaction Methods 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
A green asparagus fresh juice nutritious noodle and a method of preparation relates to a nutritious noodle made by green asparagus fresh juice and the processing method thereof. The green asparagus fresh juice noodle comprises flour and green asparagus fresh juice, wherein the weight ratio of flour to the green asparagus fresh juice is 1:0.3 to 0.35, the processing method is that: 1. according the following weight ratio to mix materials, flour is 1000 shares, green asparagus fresh juice is 300 to 500 shares, salt is 8 to 9 shares and dietary alkali is 7 to 8 shares; 2. the materials are mixed evenly, and then are added an amount of water to knead into the dough; 3. the dough is pressed and cut into pieces; 4. the noodle is dried at a normal temperature to become the finished product. The invention has the advantages that the invention is capable of fully keeping nutrient contents and scent taste of green asparagus fresh juice, green asparagus which is ground into juice in order to crush up the tissue fiber of the green asparagus is easy to be absorbed by human body, in addition, due to no antiseptic agent and artificial color not added in the technical process of production, the products are not polluted, thereby, the green asparagus fresh juice alimentay noodle is nutrition, health care and environmental protection food wanted by modern people.
Description
Technical field
The present invention relates to a kind of alimentary paste and processing method of making of green asparagus fresh juice.
Background technology
Asparagus is a perennial plant, contains 700～1109 milligrams of 17 seed amino acids in each hectogram children stem, also contains multiple nutrients composition, trace element and vitamin etc., and it is the profuse health-care vegetable of nutrition.According to Peking University's journal nineteen ninety, suffered from no matter course of disease length of hyperlipemia person, after taking the asparagus goods, cholesterolemia, triglyceride and β one lipoprotein all have decline in various degree, compare with the instant oats particles lipid-lowering effect, the triglyceride and the β one lipoprotein fall of taking the asparagus person are bigger.Asparagus suppresses vascular sclerosis to preventing heart disease, vascular sclerosis, and suppressing hypertension all has certain curative effect.Asparagus also have protect the liver kidney-nourishing, analgesic clearing lung-heat, antifatigue, anti-ageing, suppress tumour, strengthen the effect of immunity of organism.The asparagus eating method mainly is edible or be processed into can and eat and satisfy the demands as vegetables for many years.Noodles are Chinese traditional foods, and people are often edible, and along with the progressively raising of people's living standard, noodle food is also at trend functionalization, nutrient laden and convenient purification, the auxotype noodles that still do not utilize green asparagus juice to make as raw material at present.
Summary of the invention
The invention provides a kind of green asparagus fresh juice alimentary paste and processing method thereof, alimentary paste taste delicate fragrance of the present invention, mouthfeel are good, and its processing method is simple, easy to operate.Alimentary paste of the present invention comprises flour and green asparagus juice, and the weight ratio of flour and green asparagus juice is: 1: 0.3～0.35.Can add also in above-mentioned alimentary paste that edible salt and dietary alkali, the addition of edible salt are arranged is 0.8～0.9% of flour weight, the addition of dietary alkali is 0.7～0.8% of a flour weight.The manufacture method of alimentary paste of the present invention is to carry out as follows: 1, take by weighing raw material by following weight proportion, 1000 parts in flour, green asparagus juice 300-～350 parts, 8～9 parts of salt, 7～8 parts of dietary alkalis; 2, above-mentioned raw materials is mixed, and with an amount of water with become dough; 3, with dough compacting, slitting; 4, noodles are dried at normal temperatures promptly make finished product.Owing to contain multiple nutrients, trace element and vitamin in the green asparagus fresh juice, and have health care and disease-resistant function, present natural emerald green color and luster with the noodles of its making, have taste delicate fragrance, characteristics that mouthfeel is good.
Production technology of the present invention is simple and practical, production process is all carried out at normal temperatures, the nutrition of maintenance green asparagus fresh juice that can be intact and the delicate fragrance taste of green asparagus fresh juice, green asparagus can be with the tissue fibers fragmentation through overground juice, thereby be absorbed by the body easily, in production process, do not add any anticorrisive agent and artificial color, the product of producing there is not any pollution, be the food of the nutrition pursued in the current people life, health care, environmental protection, have remarkable economic efficiency and social benefit.
The specific embodiment
Embodiment one: the green asparagus fresh juice alimentary paste of present embodiment is made up of flour, green asparagus juice, salt, dietary alkali and five kinds of compositions of water, and the weight proportion of each composition is a flour:
Green asparagus juice: salt: dietary alkali=1000: (300～320): (8～8.5): (7～7.5).Its manufacture method is: 1, take by weighing raw material by above-mentioned weight proportion; 2, above-mentioned raw materials is mixed, and with an amount of water with become dough; 3, with dough compacting, slitting; 4, noodles are dried at normal temperatures, promptly make finished product through packing, vanning then.The used green asparagus juice of above-mentioned alimentary paste is to adopt following method to make: 1, fresh asparagus is selected, cleaning, cut into chunks then; 2, the asparagus of cutting into chunks is ground juice at normal temperatures; 3, asparagus juice is green through alkali lye saponification guarantor, obtain emerald green fresh asparagus juice.When gathering fresh asparagus, select the fresh and tender sharp strain stem of not putting, the end fasciated fiber of the not gathering part that wear out, tender stem burn-in effects crudy and nutrient loss are avoided in the interior minimizing of the basket moisture loss of will packing into of the fresh asparagus adopting under.Before processing, to select and remove old stem portion and clean and to drain the fresh asparagus of gathering.Segment rapidly then, and grind juice at normal temperatures, the guarantor is green through the alkali lye saponification, obtains emerald green fresh asparagus juice.At this moment Normal juice can not filtered, and is in order to keeping its original nutrient, stand-by for allocating.
Embodiment two: what present embodiment and embodiment one were different is: each composition weight proportion of green asparagus fresh juice alimentary paste is: flour: green asparagus juice: salt: dietary alkali=1000: (320～350): (8.5～9): (7.5～8).Its manufacture method is identical with embodiment one.
Claims (5)
1. green asparagus fresh juice alimentary paste is characterized in that it comprises flour and green asparagus juice, and the weight ratio of flour and green asparagus juice is: 1: 0.3～0.35.
2. green asparagus fresh juice alimentary paste according to claim 1, it is characterized in that also can adding in the above-mentioned alimentary paste edible salt and dietary alkali are arranged, the addition of edible salt is 0.8～0.9% of a flour weight, and the addition of dietary alkali is 0.7～0.8% of a flour weight.
3. green asparagus fresh juice alimentary paste according to claim 2 is characterized in that the weight proportion of each composition is flour: green asparagus juice: salt: dietary alkali=1000: (300～320): (8～8.5): (7～7.5).
4. green asparagus fresh juice alimentary paste according to claim 2 is characterized in that each composition weight proportion is flour: green asparagus juice: salt: dietary alkali: 1000: (320～350): (8.5～9): (7.6～8).
5. the processing method of green asparagus fresh juice alimentary paste is characterized in that it is to carry out as follows: (1), take by weighing 1000 parts of raw flours, green asparagus juice 300-～350 parts, 8～9 parts of salt, 7～8 parts of dietary alkalis by following weight proportion; (2), above-mentioned raw materials is mixed, and with an amount of water with become dough; (3), with dough compacting, slitting: (4), noodles are dried at normal temperatures promptly make finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710029680XA CN101116456A (en) | 2007-08-10 | 2007-08-10 | Green asparagus fresh juice alimentary paste and the processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710029680XA CN101116456A (en) | 2007-08-10 | 2007-08-10 | Green asparagus fresh juice alimentary paste and the processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101116456A true CN101116456A (en) | 2008-02-06 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200710029680XA Withdrawn CN101116456A (en) | 2007-08-10 | 2007-08-10 | Green asparagus fresh juice alimentary paste and the processing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN101116456A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228191A (en) * | 2011-05-26 | 2011-11-02 | 宜宾市康林农业综合开发有限责任公司 | Bamboo shoot noodles and production method thereof |
| CN110367453A (en) * | 2019-08-09 | 2019-10-25 | 齐鲁工业大学 | A kind of asparagus cauline leaf noodles and preparation method thereof |
| CN110403131A (en) * | 2019-08-09 | 2019-11-05 | 齐鲁工业大学 | A kind of asparagus root nutritional noodles and preparation method thereof |
| CN113951437A (en) * | 2021-09-13 | 2022-01-21 | 麻城市正旺芦笋农业科技股份有限公司 | Asparagus noodles and preparation method thereof |
-
2007
- 2007-08-10 CN CNA200710029680XA patent/CN101116456A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228191A (en) * | 2011-05-26 | 2011-11-02 | 宜宾市康林农业综合开发有限责任公司 | Bamboo shoot noodles and production method thereof |
| CN102228191B (en) * | 2011-05-26 | 2013-03-13 | 宜宾市康林农业综合开发有限责任公司 | Bamboo shoot noodles and production method thereof |
| CN110367453A (en) * | 2019-08-09 | 2019-10-25 | 齐鲁工业大学 | A kind of asparagus cauline leaf noodles and preparation method thereof |
| CN110403131A (en) * | 2019-08-09 | 2019-11-05 | 齐鲁工业大学 | A kind of asparagus root nutritional noodles and preparation method thereof |
| CN113951437A (en) * | 2021-09-13 | 2022-01-21 | 麻城市正旺芦笋农业科技股份有限公司 | Asparagus noodles and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |