CN102511796A

CN102511796A - Noodles containing elm bark powder and sweet potato powder

Info

Publication number: CN102511796A
Application number: CN2011104158491A
Authority: CN
Inventors: 王爱娜; 翟恩林
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-12-14
Filing date: 2011-12-14
Publication date: 2012-06-27

Abstract

The invention relates to a preparation method of a foodstuff, and specifically relates to noodles containing elm bark powder and sweet potato powder, and a preparation method thereof. The noodles are prepared from materials of, by weight: 1-30 parts of elm bark powder, 10-50 parts of sweet potato powder, and 20-89 parts of wheat flour. The preparation method comprises the steps of: flour mixing, small dough making, extruding or expension-extruding, low-temperature drying, and packaging. Compared to prior arts, the noodles provided by the invention are advantaged in that: with the unique technology, the nutrients of the noodles are balanced; the elm bark powder in the noodles is beneficial for human health, and market value of elm bark powder is sufficiently developed. The noodles can be used in restaurants and hotels. With the noodles, food culture of the masses can be enriched.

Description

A kind of noodles that contain elm bark powder and tapioca flour

One, technical field:

The present invention relates to a kind of preparation method of food, is a kind of noodles that contain elm bark powder and tapioca flour and preparation method thereof specifically.

Two, background technology:

Last century early sixties, the scarcity of material has reached limit, pachyrhizus and elm had once been saved countless people's life.Pachyrhizus has all become the rare cuisines of people at that time with leaf of elm tree, elm money, elm bark.Remove the coarse epidermis of outside after elm bark is stripped from, cut into trifle, dry, pulverize, sieve, what obtain is exactly elm flour.The noodles of elm powder of having mixed are smooth, and muscle is arranged, and are smooth, become many people's fine memory.

The elm bark nature and flavor are sweet, flat.Nontoxic.Li Shui, treating stranguria, detumescence.Be usually used in urinary obstruction, stranguria with turbid discharge, oedema, ulcer carbuncle on the back, erysipelas, mange.Often a small amount of edible elm bark powder helps getting rid of toxin, is a kind of dietotherapy good merchantable brand for the modern.

And the processing method and the eating method of Chinese domestic elm bark powder food are also all more original at present, do not form industrialization.

Summary of the invention:

The object of the invention provides a kind of noodles that contain elm bark powder and tapioca flour and preparation method thereof in the deficiency that overcomes elm bark powder and pachyrhizus eating method.

Technical scheme of the present invention is: a kind of noodles that contain elm bark powder and tapioca flour, its raw-material weight portion is: elm bark powder 1-30 part, tapioca flour 10-50 part, wheat flour 20-89 part.

Prepare a kind of method that contains the noodles of elm bark powder and tapioca flour, it is characterized in that according to following operation:

And face: account for the edible salt of raw-material weight 0.5-1.5% and the water of 22-30% with adding behind the raw material mixing in the dough mixing machine, adding, at temperature 15-20 ℃ of following and face;

Preparation: the dough that will become reconciled cuts into the cylindrical jizi for making dumplings that each weight is 250g-500g, treacle 15-20 minute;

Extruding: the extruder that has a pore is placed on the pot of boil water, jizi for making dumplings is placed be squeezed into noodles in the extruder and fall into boiling water, pulls out after boiling to get final product.

On aforesaid basis, a kind of another kind of method that contains the noodles of elm bark powder and tapioca flour is that the operation behind described and face is:

Expanded extruding: in the high temperature extruder, carry out expanded extruding, temperature is that 140-150 ℃, pressure are 60Mpa;

Low temperature drying: in temperature is 25～31 ℃, and humidity is dry in the environment of 65-70;

Finished product: packing gets final product.

The present invention and existing compared with techniques have following characteristics: make the noodles nutritional labeling balanced through unique technology; Contained elm bark powder helps health; Give full play to the market value of elm bark powder; Applicable to hotel, hotel, particularly can enrich broad masses of the people's dining table culture.

The specific embodiment:

Embodiment one:

And face: with adding in the dough mixing machine behind 30 parts in elm bark powder, 50 parts of tapioca flours, 20 parts of mixings of wheat flour, add 0.1 part edible salt and 30 parts water, at temperature 15-20 ℃ of following and face;

Embodiment two:

And face: with adding in the dough mixing machine behind 20 parts in elm bark powder, 30 parts of tapioca flours, 50 parts of mixings of wheat flour, add 0.8 part edible salt and 28 parts water, at temperature 15-20 ℃ of following and face;

Embodiment three:

And face: with adding in the dough mixing machine behind 15 parts in elm bark powder, 35 parts of tapioca flours, 50 parts of mixings of wheat flour, add 1 part edible salt and 25 parts water, at temperature 15-20 ℃ of following and face;

Finished product: packing gets final product.

Embodiment four:

And face: with adding in the dough mixing machine behind 1 part in elm bark powder, 10 parts of tapioca flours, 89 parts of mixings of wheat flour, add 1.5 parts edible salt and 22 parts water, at temperature 15-20 ℃ of following and face;

Finished product: packing gets final product.

Claims

1. noodles that contain elm bark powder and tapioca flour is characterized in that its raw-material weight portion is: elm bark powder 1-30 part, tapioca flour 10-50 part, wheat flour 20-89 part.

2. prepare a kind of method that contains the noodles of elm bark powder and tapioca flour, it is characterized in that according to following operation:

(A) and face: account for the edible salt of raw-material weight 0.1-1.5% and the water of 22-30% with adding behind the raw material mixing in the dough mixing machine, adding, at temperature 15-20 ℃ time and face;

(B) preparation: the dough that will become reconciled cuts into the cylindrical jizi for making dumplings that each weight is 250g-500g, treacle 15-20 minute;

(C) extruding: the extruder that has a pore is placed on the pot of boil water, jizi for making dumplings is placed be squeezed into noodles in the extruder and fall into boiling water, pulls out after boiling to get final product.

3. a kind of method that contains the noodles of elm bark powder and tapioca flour of preparation according to claim 2 is characterized in that the operation behind described (A) and face is:

(D) expanded extruding: in the high temperature extruder, carry out expanded extruding, temperature is that 140-150 ℃, pressure are 60Mpa;

(E) low temperature drying: in temperature is 25～31 ℃, and humidity is dry in the environment of 65-70;

(F) finished product: packing gets final product.