CN102578181A - Preparation method of mulberry leaf noodle - Google Patents

Abstract

A kind of preparation method of mulberry leaf face, after successively cutting mulberry leaf into strips, fixing or beating, pulverizing, mulberry leaf powder and flour are mixed according to the ratio of mass ratio 2-4:96-98, or fresh mulberry leaf and flour The mass ratio is 6-12: 88-94 by mixing the mulberry leaf slurry with the flour, and then producing noodles according to a conventional method to obtain the mulberry leaf noodles. The invention selects mulberry leaves (powder and slurry) with wide sources and low cost and mixes them with flour, so that the prepared mulberry leaf surface has good taste, no peculiar smell, high nutritional value, green color and delicate fragrance of mulberry leaves. The production method of the invention is simple, and the product has the medicinal value of mulberry leaves.

Description

The preparation method of mulberry leaf surface

technical field

The invention relates to the technical field of food processing, in particular to a preparation method of mulberry leaf noodles.

Background technique

Mulberry leaves contain active ingredients such as minerals, vitamins, dietary fiber, flavonoids, alkaloids, polysaccharides, amino acids, phytosterols, etc. It is a plant with the same source of medicine and food. It has been recorded in "Shen Nong's Materia Medica" that it has the effects of nourishing blood, dissipating heat, dispelling wind, nourishing liver and ventilating, reducing blood pressure and diuresis. "Compendium of Materia Medica", "Dictionary of Chinese Medicine", "Handbook of Chinese Herbal Medicine" and other materials also record the effects of mulberry leaves on clearing the liver and improving eyesight, moistening the lungs and relieving cough, detoxifying, and clearing joints. It is precisely because of the above-mentioned active ingredients that it has the functions of lowering blood sugar, lowering blood fat, lowering blood pressure, anti-aging, anti-tumor, anti-virus, anti-cancer, anti-allergic, preventing arteriosclerosis, maintaining the digestive system and excretory system and Inhibit thrombosis and other physiological functions. Among them, preventing diabetes is its most prominent function, so it is a new functional food material with high quality and low price. At present, functional foods such as mulberry leaf tea, mulberry leaf wine, and mulberry leaf biscuits have been developed. Noodles, as one of the staple foods in today's market, especially for people in the north, are generally only traditionally processed with flour. In this way, no matter the taste or appearance, it is increasingly inconsistent with the pursuit of modern people's quality of life. The existing patent report of the exploitation aspect aspect mulberry leaf, discloses a kind of mulberry leaf surface that makes with mulberry leaf, honey and flour as CN100551259C. This patented method is difficult to be accepted by the public because mulberry leaves need to be fried and fried, and the process is many and the time is long. In addition, because honey is added, the product has a sweet taste. In order to meet people's demand for taste and healthy green food, it is necessary to develop a new type of mulberry leaf surface.

Contents of the invention

The purpose of the present invention is to provide a method for preparing mulberry leaf noodles. The mulberry leaf noodles prepared by the method have the medicinal value of mulberry leaves, have the fragrance of mulberry leaves and keep the green color of mulberry leaves.

The preparation method of mulberry leaf face of the present invention, realizes by following steps successively:

method one:

(1) Take fresh mulberry leaves, wash and cut into thin strips with a width of 2cm;

(2) Finishing: steam the mulberry leaf strips in boiling water for 2-10 minutes until soft and ripe, and the color changes from bright green to dark green;

(3) Dry the water vapor on the surface, dry it at 60°C, and then grind it to a fineness like flour to get mulberry leaf powder;

(4) Mix mulberry leaf powder and flour in a mass ratio of 2-4:96-98, and then produce noodles according to a conventional method to obtain mulberry leaf noodles;

Method Two:

(1) Take fresh mulberry leaves, wash and cut into thin strips with a width of 2cm;

(2) Mix mulberry leaf strips and water in a mass ratio of 3-5:20 to obtain mulberry leaf pulp;

(3) Mix mulberry leaf pulp with flour according to the mass ratio of fresh mulberry leaves to flour: 6-12:88-94, and then produce noodles according to conventional methods to obtain mulberry leaf noodles.

Further, by designing the quality gradient of mulberry leaves and flour, and then taking color, natural breaking rate, bending and breaking rate, cooking property and taste as indicators, the test results show that the optimal mass ratio of mulberry leaf powder to flour is 2:98, The optimal mass ratio of fresh mulberry leaves to flour is 6:94.

The advantages of the present invention are: choose mulberry leaves (powder, slurry) with wide sources and low cost to mix with flour, and the mulberry leaf noodles made have good taste, no peculiar smell, high nutritional value, green, and have the fragrance of mulberry leaves . The production method of the invention is simple, and the product has the medicinal value of mulberry leaves.

Detailed ways

The present invention will be further described below in conjunction with embodiment:

Example 1:

Wash the picked fresh mulberry leaves, cut them into thin strips with a width of 2 cm, steam them in boiling water for 2 minutes until they are soft, spread them out in the air until there is no water vapor, and then dry them in an oven at 60°C until they can be crumbled; The mulberry leaves are pulverized, mixed in the ratio of mulberry leaf powder and flour mass ratio of 2:98, and then the noodles are produced according to a conventional method to obtain mulberry leaf noodles.

Example 2:

Wash the picked fresh mulberry leaves, cut them into thin strips with a width of 2 cm, mix the mulberry leaf strips with water at a mass ratio of 3:20, and obtain mulberry leaf pulp. The mass ratio of fresh mulberry leaves to flour is 6:94. The ratio is to mix the mulberry leaf slurry with the flour, and then produce noodles according to a conventional method to obtain the mulberry leaf noodles.

Example 3:

Wash the picked fresh mulberry leaves, cut them into thin strips with a width of 2 cm, steam them in boiling water for 10 minutes until they are soft, spread them out in the air until there is no water vapor, and then dry them in an oven at 60°C until they can be crumbled; The mulberry leaves are pulverized, mixed in the ratio of mulberry leaf powder and flour mass ratio of 4:96, and then the noodles are produced according to a conventional method to obtain mulberry leaf noodles.

Example 4:

Wash the picked fresh mulberry leaves, cut them into thin strips with a width of 2 cm, mix the mulberry leaf strips with water at a mass ratio of 4:20, and obtain mulberry leaf pulp, which is prepared according to the mass ratio of fresh mulberry leaves to flour of 10:90. The ratio is to mix the mulberry leaf slurry with the flour, and then produce noodles according to a conventional method to obtain the mulberry leaf noodles.

Example 5:

Wash the picked fresh mulberry leaves, cut them into thin strips with a width of 2 cm, steam them in boiling water for 6 minutes until they are soft, spread them out in the air until there is no water vapor, and then dry them in an oven at 60°C until they can be crumbled; The mulberry leaves are pulverized, mixed in the ratio of mulberry leaf powder and flour mass ratio of 3:97, and then the noodles are produced according to a conventional method to obtain mulberry leaf noodles.

Embodiment 6:

Wash the picked fresh mulberry leaves, cut them into thin strips with a width of 2 cm, mix the mulberry leaf strips with water at a mass ratio of 5:20, and obtain mulberry leaf pulp. The mass ratio of fresh mulberry leaves to flour is 12:88. The ratio is to mix the mulberry leaf slurry with the flour, and then produce noodles according to a conventional method to obtain the mulberry leaf noodles.

In the foregoing embodiments, the mulberry leaves are selected to be fresh, insect-free, speck-free, and of normal color. After the mulberry leaves are chopped, the greening process is carried out in time to ensure that the mulberry leaves remain green.

Claims (2)

1. the preparation method of a mulberry leaf face is characterized in that realizing through following steps successively:

Method one:

(1) gets fresh mulberry leaf, be cut into the slice of wide 2cm after cleaning;

(2) complete: the mulberry leaf bar was steamed in boiling water 2-10 minute, to soft ripe, color by bud green become dark green;

(3) dry surperficial steam, in 60 ℃ of oven dry down, pulverize then, fineness such as flour get mulberry leaf powder;

The mixed of (4) mulberry leaf powder and flour being pressed mass ratio 2-4:96-98 is produced noodles by the method for routine then, promptly gets the mulberry leaf face;

Method two:

(1) gets fresh mulberry leaf, be cut into the slice of wide 2cm after cleaning;

(2) mulberry leaf bar and water are pressed the mixed making beating of mass ratio 3-5:20, the mulberry leaf slurry;

(3) than the ratio of 6-12:88-94 the mulberry leaf slurry is mixed with flour with flour quality in fresh mulberry leaf, produce noodles by the method for routine then, promptly get the mulberry leaf face.

2. the preparation method of mulberry leaf face according to claim 1 is characterized in that, the mass ratio of mulberry leaf powder and flour is 2:98 in the method one, and the mass ratio of fresh mulberry leaf and flour is 6:94 in the method two.