CN101461389B - Konjak noodle and method for processing the same - Google Patents
Konjak noodle and method for processing the same Download PDFInfo
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- CN101461389B CN101461389B CN2009100605183A CN200910060518A CN101461389B CN 101461389 B CN101461389 B CN 101461389B CN 2009100605183 A CN2009100605183 A CN 2009100605183A CN 200910060518 A CN200910060518 A CN 200910060518A CN 101461389 B CN101461389 B CN 101461389B
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Abstract
The invention provides a konjac noodle and a machining method, which is composed of flour, konjaku powder, dietary alkali and water, comprising mass percent: flour 98.98%-99.18%, konjaku powder 0.8%-1%, dietary alkali 0.02% and water in right amount; The machining method is realized through mixing, curing, compound calendering, cutting to strips, cool setting. The inventive konjac noodle produced by the machining method is afterripening and weighty, scent, slippy, smooth in mouth feel, nourishing, which plays a health action on high blood pressure, angina, deaf and impaired vision and the like.
Description
Technical field
The present invention relates to a kind of food and processing method thereof, particularly a kind of konjak noodle and production method thereof.
Background technology
Existing noodles generally all adopt traditional handicraft, do raw material with wheat flour, and its quality and mouthfeel are all very general, are not suitable for the taste of modern's life.People pursue the mouthfeel and the nutritive value of food now, are added with other material therein so also have, and with the noodles of enhancing nutritional labeling, but existing similar techniques technology is simple, and the single difficulty of cutting of nutritional labeling absorbs, and health care is on the low side, can not reach ideal effect.
Summary of the invention
The purpose of this invention is to provide a kind of abundant nutrients, be prone to absorb, health care is many, konjak noodle and production method thereof that production technology is unique.
Technical scheme of the present invention is following: konjak noodle, form by flour, konjaku powder, dietary alkali and water, be by mass percentage: flour 98.98%-99.18%, konjaku powder 0.8%-1%, dietary alkali 0.02% and an amount of water.
The processing method of above-mentioned konjak noodle, production stage is following: the first step with flour and water with mass ratio 100: 20-100: 22 stir; It is 5% than concentration that second step was mixed with quality with dietary alkali and water, and the aqueous slkali of temperature between 75 ℃-85 ℃ is 200: 1 adding aqueous slkalis with konjaku powder by mass ratio, stirs gel; The 3rd step went on foot the flour aqueous solution and the konjak gel that respectively obtain with the first step and second and mixes stirring, and temperature rise control is at 5 ℃-8 ℃; The 4th step went on foot the slaking of gained mixture with the 3rd, compound calendering, and slitting was decided bar 15 minutes at 20 ℃-25 ℃; The 5th step protected tide with the 4th step products therefrom at 40 ℃-45 ℃ and perspired 30 minutes, carried out 45 ℃-50 ℃ of high temperature humidity discharging 2-2.5 hour and 30 ℃ of humidity dischargings of low temperature 1 hour again, got final product in 15 minutes in 20 ℃-25 ℃ following cold wind setting of temperature at last.
Adopting above production method alkali charge is 1/5th of prior art, and the konjak noodle mouthfeel of processing is smooth mellow and full, and is being rich in nutrition again; Because this method is mixed with the flour of making after the smart gel of konjaku flour again, makes it mix unanimity; The smart proportion of konjaku flour is processed in the 0.8%-1% scope in addition, guarantees that the after-ripening of finished product konjak noodle is experienced, and delicate fragrance is smooth.
Description of drawings
Fig. 1 is a flow sheet of the present invention.
The specific embodiment
It below is specific embodiment of the present invention.
Embodiment 1: take by weighing 98.98 kilograms in flour, 1 kilogram of konjaku powder, 0.02 kilogram of dietary alkali, according to Fig. 1 flow sheet of the present invention, the first step with flour and water with mass ratio 100: 20-100: 22 stir; It is 5% than concentration that second step was mixed with quality with dietary alkali and water, and the aqueous slkali of temperature between 75 ℃-85 ℃ is 200: 1 adding aqueous slkalis with konjaku powder by mass ratio, stirs gel; The 3rd step went on foot the flour aqueous solution and the konjak gel that respectively obtain with the first step and second and mixes stirring, and temperature rise control is at 5 ℃-8 ℃; The 4th step went on foot the slaking of gained mixture with the 3rd, compound calendering, and slitting was decided bar 15 minutes at 20 ℃-25 ℃; The 5th step protected tide with the 4th step products therefrom at 40 ℃-45 ℃ and perspired 30 minutes, carried out 45 ℃ of-50 ℃ of humidity discharging 2-2 of high temperature again.5 hours with 30 ℃ of humidity dischargings of low temperature 1 hour, got final product in 15 minutes in 20 ℃-25 ℃ following cold wind setting of temperature at last.
Embodiment 2: take by weighing 198.36 kilograms in flour, 1.8 kilograms of konjaku powders, 0.04 kilogram of dietary alkali, get final product according to the method production and processing of embodiment 1.
Embodiment 3: take by weighing 296.94 kilograms in flour, 1.5 kilograms of konjaku powders, 0.06 kilogram of dietary alkali, get final product according to the method production and processing of embodiment 1.
Claims (1)
1. the processing method of a konjak noodle, its procedure of processing is following: take by weighing 98.98 kilograms in flour, 1 kilogram of konjaku powder, 0.02 kilogram of dietary alkali; The first step with flour and water with mass ratio 100: 20-100: 22 stir; Second step with dietary alkali and water be mixed with quality than concentration be 5%, the aqueous slkali of temperature between 75 ℃-85 ℃, be to add aqueous slkali at 200: 1 with konjaku powder by mass ratio, stir gel; The 3rd step went on foot the flour aqueous solution and the konjak gel that respectively obtain with the first step and second and mixes stirring, and temperature rise control is at 5 ℃-8 ℃; The 4th step went on foot the slaking of gained mixture with the 3rd, compound calendering, and slitting was decided bar 15 minutes at 20 ℃-25 ℃; The 5th step protected tide with the 4th step products therefrom at 40 ℃-45 ℃ and perspired 30 minutes, carried out 45 ℃-50 ℃ of high temperature humidity discharging 2-2.5 hour and 30 ℃ of humidity dischargings of low temperature 1 hour again, at last 20 ℃-25 ℃ following cold wind setting of temperature 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100605183A CN101461389B (en) | 2009-01-08 | 2009-01-08 | Konjak noodle and method for processing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100605183A CN101461389B (en) | 2009-01-08 | 2009-01-08 | Konjak noodle and method for processing the same |
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| Publication Number | Publication Date |
|---|---|
| CN101461389A CN101461389A (en) | 2009-06-24 |
| CN101461389B true CN101461389B (en) | 2012-04-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2009100605183A Active CN101461389B (en) | 2009-01-08 | 2009-01-08 | Konjak noodle and method for processing the same |
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Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349614A (en) * | 2011-10-14 | 2012-02-15 | 唐尔明 | Konjaku nutrition noodles |
| CN102511730A (en) * | 2011-12-16 | 2012-06-27 | 竹溪县益友粮油工贸有限公司 | Konjak fine dried noodle and processing method thereof |
| CN103535614A (en) * | 2013-10-09 | 2014-01-29 | 郧西县鸿大粮油食品工业发展有限公司 | Arrowroot fine dried noodles and processing method thereof |
| CN103535613A (en) * | 2013-10-09 | 2014-01-29 | 郧西县鸿大粮油食品工业发展有限公司 | Wholewheat dried noodles and processing method thereof |
| CN103535612A (en) * | 2013-10-09 | 2014-01-29 | 郧西县鸿大粮油食品工业发展有限公司 | Dried buckwheat noodles and processing method thereof |
| CN104187364A (en) * | 2014-07-14 | 2014-12-10 | 南乐金苑面业有限公司 | Wheat germ fine dried noodles and production process thereof |
| CN104621470A (en) * | 2015-02-13 | 2015-05-20 | 福建省龙海市安利达工贸有限公司 | Konjac noodle and preparation method thereof |
| CN105029201A (en) * | 2015-06-18 | 2015-11-11 | 四川省青川县自然资源开发有限公司 | Amorphophallus konjac dietary fiber fine dried noodles and manufacturing method thereof |
| CN108606249A (en) * | 2018-05-08 | 2018-10-02 | 湖南农业大学 | A kind of bletilla healthy fine dried noodles product |
| CN108617951B (en) * | 2018-05-08 | 2022-03-11 | 江西轩斛生物科技有限公司 | Dendrobium officinale health care fine dried noodle product |
| CN108902715B (en) * | 2018-05-08 | 2021-11-05 | 长沙爱扬医药科技有限公司 | Rhizoma bletillae stomach invigorating and weight losing noodles |
| CN109549094A (en) * | 2018-11-28 | 2019-04-02 | 陕西锦泰魔芋产业发展有限公司 | A kind of konjaku barreled gift face and processing method |
| CN109549095A (en) * | 2018-11-28 | 2019-04-02 | 陕西锦泰魔芋产业发展有限公司 | A kind of konjaku characteristic noodles and its processing method |
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