CN101341943B - Corn high-strength flour, corn slimming noodle and preparing method - Google Patents
Corn high-strength flour, corn slimming noodle and preparing method Download PDFInfo
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- CN101341943B CN101341943B CN2008101392090A CN200810139209A CN101341943B CN 101341943 B CN101341943 B CN 101341943B CN 2008101392090 A CN2008101392090 A CN 2008101392090A CN 200810139209 A CN200810139209 A CN 200810139209A CN 101341943 B CN101341943 B CN 101341943B
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Abstract
The invention relates to corn high gluten flour, corn weight losing noodles, and preparation methods thereof, wherein, preparation method of the corn high gluten flour: the weight percent of all components is as follows: 18 percent to 45 percent of corn puffing powder, 50 percent to 80 percent of refined corn flour, 0.04 percent to 0.06 percent of Alpha-amylase, 0.15 percent to 0.2 percent of glucose oxidase, and 1 percent to 5 percent of neutral endotrypsin; all the components are evenly mixed by the proportion and put into a biological enzyme digestion machine to be stirred and have enzyme digestion reaction for 15min to 20min under normal temperature. In the invention, Alpha-amylase is added in the enzyme digestion reaction, so that the corn high fine meal viscosity is obviously improved, the toughness is good and the nutrition is rich; noodles prepared by mixing the corn high gluten flour and auxiliary materials has the function of losing weight.
Description
Technical field the present invention relates to a kind of corn high-strength flour and corn high-strength flour goods, and their preparation method, particularly a kind of corn high-strength flour and corn fat-reducing noodles and their preparation method.
The background technology corn flour is the deep processed product of corn, because of its nutritional labeling height, and has health-care efficacies such as anticancer reducing blood lipid and is described as " gold food ".Corn flour can be used for cooking wheaten food such as congee, steamed bun, noodles, but because of the character of corn flour itself causes toughness, viscosity, the boiling fastness of its wheaten food of doing not ideal enough, especially the noodles of Zhi Zuoing are easily broken, and soup is muddy.
China Patent No. 03142011.7: the corn flour that this patent adopts the method for glucose oxidase, neutral endotrypsin enzymeization to make has overcome the shortcoming of above-mentioned conventional corn powder product effectively, but because of the corn flour main component is a starch, protein in the main degrading maize powder of neutral endotrypsin, can not play hydrolysis to the main component starch of corn flour, the viscosity of the corn flour of this enzymeization, matter structure etc. are still not ideal enough like this, and the mouthfeel of its food prepared therefrom and nutrition also has certain shortcoming, and as the application of diet food report not.
Summary of the invention technical problem to be solved by this invention is, a kind of corn high-strength flour and corn fat-reducing noodles and their preparation method are provided, and prepared corn high-strength flour viscosity, toughness all increase, and nutritious, and mouthfeel is good.Smooth good to eat, the good toughness of the fat-reducing noodles of its making, not easily broken, non muddy soup.To overcome the defective of above-mentioned prior art.
Technical scheme of the present invention is as follows:
A kind of corn high-strength flour preparation method, it is characterized in that: the weight percentage of each component is as follows: corn puffing powder 18～45%, refining corn flour 50～80%, AMS 0.04～0.06%, grape carbohydrate oxidase 0.15～0.2%, neutral endotrypsin 1～5%; Above-mentioned each component is mixed in proportion the back in the biology enzyme machine, stir enzyme reaction 15～20min under the normal temperature.
The preparation method of corn puffing powder is as follows: the selected rear peeling of iblet, take off embryo, adding water to moisture is 19～21%, keeps after two hours, with spiral screw rod bulking machine extrusion, crushing screening, fineness requirement 100 orders; Swelling temperature is 140 ℃.
The preparation method of refining corn flour: the selected rear peeling of iblet, take off embryo, through pulverizer crushing screening, fineness requirement 100～120 orders.
The corn high-strength flour that a kind of aforementioned preparation method makes is made the corn fat-reducing noodles of major ingredient, it is characterized in that: its weight percentages of components is as follows: corn high-strength flour 80～90%, konjaku flour 2～10%, pumpkin powder 2～6%, balsam pear powder 2～3%, burdock powder 0.1～1%, seawood meal 0.5～2%, jerusalem artichoke powder 0.3～0.8%.
The preparation method of above-mentioned corn fat-reducing noodles is characterized in that: with proportionally mixing in the various components, add water then, amount of water is 30～35% of a composition total weight, stirring into particle size is the particle dough of 0.1～0.5cm, pours into then in the squash type noodle machine, makes noodles.
Good effect of the present invention is:
(1), since the enzyme reaction in added AMS, make the high-precision powder viscosity of the corn that makes that significant raising arranged, good toughness, nutritious.
(2), has the function of fat-reducing with this corn high-strength flour and the mixed noodles that get of auxiliary material, and produce satiety when edible, compare with common slimming medicine, these noodles had both reached the effect of fat-reducing, can not cause the disappearance of the necessary nutritional labeling of human body again because of fat-reducing.Seven kinds of components that adopted and usage ratio thereof are selected, and are key technologies of the present invention, obtain through repetition test.Increase, reduce any component, perhaps change the usage ratio of component, all can not reach purpose of the present invention.This is because seven kinds of components are prepared according to special ratios, intersects between various components to produce synergy, can possess good fat-reducing effect.
The specific embodiment further specifies the present invention below in conjunction with embodiment.
The preparation of corn high-strength flour:
Embodiment one
Corn puffing powder 18%, refining corn flour 80%, AMS 0.05%, grape carbohydrate oxidase 0.2%, neutral endotrypsin 1.75%; Put into after above-mentioned each component mixed by weight proportion and stir enzyme reaction 15min under the biology enzyme machine normal temperature.
The preparation method of corn puffing powder wherein: the selected rear peeling of iblet, take off embryo, adding water to moisture is 19%, keeps after two hours, with spiral screw rod bulking machine extrusion, crushing screening, fineness requirement 100 orders; Swelling temperature is 140 ℃.
The preparation method of refining corn flour: the selected rear peeling of iblet, take off embryo, through pulverizer crushing screening, fineness requirement 120 orders.
Embodiment two
Corn puffing powder 45%, refining corn flour 50%, AMS 0.06%, grape carbohydrate oxidase 0.15%, neutral endotrypsin 4.79%; Put into after above-mentioned each component mixed by weight proportion and stir enzyme reaction 20min under the biology enzyme machine normal temperature.
The preparation method of corn puffing powder: the selected rear peeling of iblet, take off embryo, add water to moisture and be 21% and keep after two hours, with spiral screw rod bulking machine extrusion, crushing screening, fineness requirement 100 orders; Swelling temperature is 140 ℃.
The preparation method of refining corn flour: the selected rear peeling of iblet, take off embryo, through pulverizer crushing screening, fineness requirement 110 orders.
Embodiment three
Corn puffing powder 31%, refining corn flour 65%, AMS 0.04%, grape carbohydrate oxidase 0.18%, neutral endotrypsin 3.78%; Put into after weight mixes in proportion with above-mentioned each component and stir enzyme reaction 18min under the biology enzyme machine normal temperature.
The preparation method of corn puffing powder: the selected rear peeling of iblet, take off embryo, add water to moisture and be 20% and keep after two hours, with spiral screw rod bulking machine extrusion, crushing screening, fineness requirement 100 orders; Swelling temperature is 140 ℃.
The preparation method of refining corn flour: the selected rear peeling of iblet, take off embryo, through pulverizer crushing screening, fineness requirement 100 orders.
Corn fat-reducing noodle preparation:
Embodiment one
Konjaku flour with part by weight 80% corn high-strength flour and 10%, 6% pumpkin powder, 2.5% balsam pear powder, 0.5% burdock powder, 0.5% seawood meal, 0.5% jerusalem artichoke powder mixes, and adds water, and amount of water is 30% of a total mixture weight, stirring into size is the particle dough of 0.1～0.5cm,, be poured into then in the squash type noodle machine, make noodles.
Embodiment two
Konjaku flour with part by weight 90% corn high-strength flour and 2%, 2% pumpkin powder, 3% balsam pear powder, 0.7% burdock powder, 2% seawood meal, 0.3% jerusalem artichoke powder mixes, and adds water, and amount of water is 35% of a total mixture weight, stirring into size is the particle dough of 0.1～0.5cm,, be poured into then in the squash type noodle machine, make noodles.
Embodiment two
Konjaku flour with part by weight 85% corn high-strength flour and 6%, 4% pumpkin powder, 2% balsam pear powder, 1% burdock powder, 1.2% seawood meal, 0.8% jerusalem artichoke powder mixes, and adds water, and amount of water is 33% of a total mixture weight, stirring into size is the particle dough of 0.1～0.5cm,, be poured into then in the squash type noodle machine, make noodles.
Claims (5)
1. corn fat-reducing noodles of making major ingredient with the corn high-strength flour, it is characterized in that: its weight percentages of components is as follows: corn high-strength flour 80～90%, konjaku flour 2～10%, pumpkin powder 2～6%, balsam pear powder 2～3%, burdock powder 0.1～1%, seawood meal 0.5～2%, jerusalem artichoke powder 0.3～0.8%;
Wherein, the corn high-strength flour is prepared from accordance with the following methods: the weight percentage of each component is as follows: corn puffing powder 18～45%, refining corn flour 50～80%, AMS 0.04～0.06%, glucose oxidase 0.15～0.2%, neutral endotrypsin 1～5%; Above-mentioned each component is mixed in proportion the back in the biology enzyme machine, stir enzyme reaction 15～20min under the normal temperature.
2. the corn fat-reducing noodles of making major ingredient with the corn high-strength flour as claimed in claim 1, it is characterized in that: wherein the preparation method of corn puffing powder is as follows: the selected rear peeling of iblet, take off embryo, adding water to moisture is 19～21%, keep after two hours, with spiral screw rod bulking machine extrusion, crushing screening, fineness requirement 100 orders; Swelling temperature is 140 ℃.
3. as claimed in claim 1 or 2ly make the corn fat-reducing noodles of major ingredient, it is characterized in that: the preparation method of refining corn flour: the selected rear peeling of iblet, take off embryo, through pulverizer grinding and sieving, fineness requirement 100～120 orders with the corn high-strength flour.
4. preparation method who makes the corn fat-reducing noodles of major ingredient with the corn high-strength flour as claimed in claim 1 or 2, it is characterized in that: will proportionally mix in the various components, add water then, amount of water is 30～35% of a composition total weight, stirring into particle size is the particle dough of 0.1～0.5cm, pour into then in the squash type noodle machine, make noodles.
5. preparation method who makes the corn fat-reducing noodles of major ingredient with the corn high-strength flour as claimed in claim 3, it is characterized in that: will proportionally mix in the various components, add water then, amount of water is 30～35% of a composition total weight, stirring into particle size is the particle dough of 0.1～0.5cm, pour into then in the squash type noodle machine, make noodles.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008101392090A CN101341943B (en) | 2008-08-16 | 2008-08-16 | Corn high-strength flour, corn slimming noodle and preparing method |
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| CN2008101392090A CN101341943B (en) | 2008-08-16 | 2008-08-16 | Corn high-strength flour, corn slimming noodle and preparing method |
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| CN101341943A CN101341943A (en) | 2009-01-14 |
| CN101341943B true CN101341943B (en) | 2010-12-15 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349614A (en) * | 2011-10-14 | 2012-02-15 | 唐尔明 | Konjaku nutrition noodles |
| CN103125850A (en) * | 2011-11-24 | 2013-06-05 | 天津市粒粒金食品有限公司 | Corn high-gluten flour and preparation method thereof |
| CN102742805A (en) * | 2012-07-19 | 2012-10-24 | 徐州世缘食品有限公司 | Coarse cereals burdock convenient vermicelli |
| CN103932028A (en) * | 2014-04-09 | 2014-07-23 | 陈素光 | High-strength corn flour and preparation method thereof |
| CN106071804A (en) * | 2016-08-11 | 2016-11-09 | 韩建东 | The manufacture method of corn noodles and making apparatus |
| CN107495115B (en) * | 2017-09-20 | 2021-04-23 | 新疆大学 | Nutritional blend noodles and preparation method thereof |
| CN108813333B (en) * | 2018-05-22 | 2021-11-19 | 吉林农业大学 | High-protein coarse cereal fresh and wet noodles and production method thereof |
| CN110583991A (en) * | 2019-05-30 | 2019-12-20 | 潘成波 | Enzymatic corn fine dried noodles and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1579211A (en) * | 2003-08-01 | 2005-02-16 | 汤兆铮 | Enzymatic maize powder and its processing method |
| CN1656919A (en) * | 2005-02-06 | 2005-08-24 | 大连轻工业学院 | High-quality protein nutritive maize flour |
| CN1669445A (en) * | 2005-04-14 | 2005-09-21 | 陈瑕 | Dried maize flour noodle containing lysine and preparation method thereof |
| CN1788604A (en) * | 2005-05-12 | 2006-06-21 | 河北农业大学 | Special-purpose maize flour |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1579211A (en) * | 2003-08-01 | 2005-02-16 | 汤兆铮 | Enzymatic maize powder and its processing method |
| CN1656919A (en) * | 2005-02-06 | 2005-08-24 | 大连轻工业学院 | High-quality protein nutritive maize flour |
| CN1669445A (en) * | 2005-04-14 | 2005-09-21 | 陈瑕 | Dried maize flour noodle containing lysine and preparation method thereof |
| CN1788604A (en) * | 2005-05-12 | 2006-06-21 | 河北农业大学 | Special-purpose maize flour |
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