CN101669598A - Mushroom fine dried noodles and preparation method thereof - Google Patents
Mushroom fine dried noodles and preparation method thereof Download PDFInfo
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- CN101669598A CN101669598A CN200910018925A CN200910018925A CN101669598A CN 101669598 A CN101669598 A CN 101669598A CN 200910018925 A CN200910018925 A CN 200910018925A CN 200910018925 A CN200910018925 A CN 200910018925A CN 101669598 A CN101669598 A CN 101669598A
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Abstract
The invention relates to mushroom fine dried noodles and a preparation method thereof. The mushroom fine dried noodles comprise flour and are characterized by comprising the following raw materials: 200 portions by weight of flour containing 25-75 portions by weight of super especially-fine flour and 175-125 portions by weight of especially-fine flour, 1.4-150 portions by weight of wet-basis mushroom, 0.5-2 portions by weight of edible iodized salt and 0.03-0.08 portion by weight of dietary alkali. The preparation method comprises the steps as follows: original juice accessory pretreatment, flour mixing, curing, calendaring, strip cutting, drying, cutting, weighing and packing. The invention takes noodle special flour without whitening agent, antiseptic agent and gluten fortifier and freshmushroom as basic raw material, and respectively adds carrot, white turnip, tomato, eggs, quail egg, tuber date, walnut seed, embryo, red bean, millet, the edible iodized salt and the dietary alkalito prepare different series of mushroom series fine dried noodles by fine processing. The mushroom fine dried noodles add original juice and have eutrophy and fashion.
Description
Technical field
The present invention relates to a kind of vermicelli and preparation method thereof, relate in particular to a kind of mushroom fine dried noodles and preparation method thereof.
Background technology
Mushroom trophic analysis: mushroom: Latin formal name used at school: Lentinus edodes (Berk) sing, be that China eats the good edible mushroom of domesticating and cultivating first that reaches with a long history, nutritious, delicious flavour, be regarded as " king in the mushroom ", have " mountain delicacy ", " plant queen's " good reputation.Be rich in Cobastab group, iron, potassium, provitamin D (after Exposure to Sunlight or other dryings, being converted into vitamin D).Also pharmaceutically acceptable curing the disease is called as " anticancer new recruit ".Contain cancer-resisting substances such as polysaccharide.Inhibiting rate to small white mouse sarcoma 180 and ehrlich carcinoma is respectively 97.5% and 80%.
Mushroom nutritional labeling (100 gram dried thin mushroom content): water 13 grams, fat 1.8 grams, carbohydrate 54 grams, crude fibre 7.8 grams, ash content 4.9 grams, 124 milligrams of calcium, 415 milligrams in phosphorus, 25.3 milligrams of iron, vitaminB10 .07 milligram, 0.07 milligram of vitamin B2,18.5 milligrams of niacins.
Mushroom is moisture 85～90%, contains crude protein 19.9% in the solid, crude fat 4%, and solubility does not have nitrogen material 67%, crude fibre 7%, ash content 3% is rich in provitamin D.Be a kind of high protein, low fat, polysaccharide, several amino acids and multivitamin mushroom food.
1, improve body's immunity: lentinan can improve the huge function of biting of mouse peritoneal, also can promote the lymphocytic generation of T, and improves the lymphocytic killing activity of T.
2, delay senility: the water extract of mushroom has scavenging action to hydrogen oxide, and the hydrogen peroxide in the body is had certain scavenging action.
3, cancer-resisting: the mushroom cap partly contains the ribonucleic acid of duplex structure, enter and can produce interferon 14 behind the human body, bring high blood pressure down with antitumaous effect, blood sugar, cholesterol: contain purine, choline, tyrosine, oxidizing ferment and some nucleic acid substances in the mushroom, can play bring high blood pressure down, the effect of blood fat, cholesterol, but diseases such as prevention of arterial sclerosis again, cirrhosis.
4, mushroom also plays therapeutic action to diabetes, pulmonary tuberculosis, catarrhal jaundice, neuritis, can be used for indigestion, constipation etc. again.
Summary of the invention
The purpose of this invention is to provide vermicelli that are added with mushroom etc. in a kind of flour and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is:
A kind of mushroom fine dried noodles comprises: flour, it is characterized in that, and comprise that following raw material is made into vermicelli:
Flour is super special refined flour and special refined flour, super special refined flour and special refined flour and be 200 weight portions, wherein: super special refined flour is 25～75 weight portions, and special refined flour is: 175～125 weight portions;
The mushroom of wet basis: 1.4～150 weight portions;
Edible iodized salt: 0.5～2 weight portion;
Dietary alkali: 0.03～0.08 weight portion.
According to described mushroom fine dried noodles and preparation method thereof, it is characterized in that:
Described super special refined flour and special refined flour and be 200 weight portions, wherein: super special refined flour is 25 weight portions, and special refined flour is: 175 weight portions;
The mushroom of wet basis: 1.4～14 weight portions;
Edible iodized salt: 1 weight portion;
Dietary alkali: 0.05 weight portion.
According to described mushroom fine dried noodles and preparation method thereof, it is characterized in that:
Described super special refined flour and special refined flour and be 200 weight portions, wherein: super special refined flour is 75 weight portions, and special refined flour is: 125 weight portions;
The mushroom of wet basis: 15.4～28 weight portions;
Edible iodized salt: 1 weight portion;
Dietary alkali: 0.05 weight portion.
According to described mushroom fine dried noodles and preparation method thereof, it is characterized in that:
Described super special refined flour and special refined flour and be 200 weight portions, wherein: super special refined flour is 25～75 weight portions, and special refined flour is: 175～125 weight portions;
The mushroom of wet basis: 29.4～56 weight portions;
Edible iodized salt: 1～1.5 weight portion;
Dietary alkali: 0.05 weight portion;
Egg or quail egg: 1.25～6 weight portions.
According to described mushroom fine dried noodles and preparation method thereof, it is characterized in that:
Described super special refined flour and special refined flour and be 200 weight portions, wherein: super special refined flour is 25～75 weight portions, and special refined flour is: 175～125 weight portions;
The mushroom of wet basis: 29.4～56 weight portions;
Edible iodized salt: 1～1.5 weight portion;
Dietary alkali: 0.05 weight portion;
Vegetables: 10～15 weight portions.
According to described mushroom fine dried noodles and preparation method thereof, it is characterized in that:
Described super special refined flour and special refined flour and be 200 weight portions, wherein: super special refined flour is 25～75 weight portions, and special refined flour is: 175～125 weight portions;
The mushroom of wet basis: 29.4～56 weight portions;
Edible iodized salt: 1～1.5 weight portion;
Dietary alkali: 0.05 weight portion;
Coarse cereals: 5～15 weight portions.
According to described mushroom fine dried noodles and preparation method thereof, it is characterized in that:
Described super special refined flour and special refined flour and be 200 weight portions, wherein: super special refined flour is 25～75 weight portions, and special refined flour is: 175～125 weight portions;
The mushroom of wet basis: 29.4～56 weight portions;
Edible iodized salt: 1～1.5 weight portion;
Dietary alkali: 0.05 weight portion;
Fruit seed: 0.5～1 weight portion.
According to described mushroom fine dried noodles and preparation method thereof, it is characterized in that:
Described super special refined flour and special refined flour and be 200 weight portions, wherein: super special refined flour is 25～75 weight portions, and special refined flour is: 175～125 weight portions;
The mushroom of wet basis: 29.4～56 weight portions;
Edible iodized salt: 1～1.5 weight portion;
Dietary alkali: 0.05 weight portion;
Plumule: 6～10 weight portions.
According to described mushroom fine dried noodles and preparation method thereof, it is characterized in that:
Described super special refined flour and special refined flour and be 200 weight portions, wherein: super special refined flour is 25～75 weight portions, and special refined flour is: 175～125 weight portions;
The mushroom of wet basis: 4～150 weight portions;
Edible iodized salt: 0.5～2 weight portion;
Dietary alkali: 0.05 weight portion;
Glossy ganoderma powder: 0.05g～0.5 weight portion; The perhaps round Siberian cocklebur jujube of wet basis: 5～10 weight portions; The perhaps ox rod of butt: 1～5 weight portion; The perhaps fruit of Chinese wolfberry: 1～25 weight portion.
A kind of method of making described mushroom fine dried noodles: comprise the preliminary treatment of Normal juice auxiliary material, transfer powder, slaking, calendering, slitting, drying, block, weighing, packing; Wherein: (1) Normal juice auxiliary material is made: mushroom cap, stem, vegetables etc. are cleaned up and other additives are made juice together, by 42 order stainless steel mesh screens; (2) transfer powder and face time set: premixed, add water and auxiliary material 2min, high speed noodles served with soy sauce, sesame butter, etc. 7min, low speed and face 12～15min, greengrocery 12min, coarse cereals class 15min, other faces 10min sets back equipment and finishes automatically; (3) static slaking 10min is by the PC control feeding, from motion tracking; (4) monolithic ripple continuous nine roads calendering, musculus cutaneus is pressed into 0.8～1.25mm thickness dough sheet from motion tracking; (5) tangent plane moulding: from the motion tracking tangent plane, form wide 1.0mm dragon palpus, the 1.25mm filamentary silver, 2.0mm two is thin, and is thick among the 3.0mm, 5.0mm jade belt, ￠ 1.25mm hand-pulled noodles, ￠ 1.5mm bullet face, totally seven specifications; (6) bake drying: put on the shelf from the motion tracking drying room, length is sent the moulding noodles into five warm area drying rooms automatically by the online adjusting of differential mechanism, automatically oven dry; (7) block: undercarriage blocks into preseting length automatically from the motion tracking drying room, according to customer requirements weighing and packing.
The present invention is with no brightening agent, preservative free, no gluten fortifier special flour for needles, new fresh mushroom is a basic material, be aided with carrot, ternip, tomato, egg, quail egg, circle Siberian cocklebur jujube, walnut seed, plumule, red bean, millet, drinking water, edible iodized salt, dietary alkali respectively, through retrofit, make differently flavoured mushroom series fine dried noodles, product Normal juice is added, nutritious, fashion.
Description of drawings
Fig. 1 is special drying room temperature model of five warm areas of the present invention and water desorption curve.
The specific embodiment
The invention will be further described below in conjunction with the drawings and specific embodiments:
Mushroom fine dried noodles of the present invention is series of products, and in its weight proportion, flour is super special refined flour and special refined flour, and the weight summation of super special refined flour and special refined flour is 200kg.
1, mushroom fine dried noodles series
Super special refined flour: 25kg;
Special refined flour: 175kg;
Mushroom (wet basis): 1.4kg～14kg, preferred 7kg;
Edible iodized salt: 1kg;
Dietary alkali: 50g.
2, senior mushroom fine dried noodles series
Super special refined flour: 75kg;
Special refined flour: 125kg;
Mushroom (wet basis): 15.4kg～28kg, preferred 20kg;
Edible iodized salt: 1kg.
Dietary alkali: 50g.
3, special mushroom fine dried noodles series
The weight summation of super special refined flour and special refined flour is 200kg, wherein: super special refined flour: 25kg～75kg; Special refined flour: 175kg～125kg.
Mushroom (wet basis): 29.4kg～56kg, preferred 40kg;
Edible iodized salt: 1kg～1.5kg, preferred 1.2kg;
Dietary alkali: 50g;
Add one of following raw material in addition:
Eggs (egg, quail egg): egg or quail egg 1.25kg～6kg, preferred 3kg;
Greengrocery (, adding one of them): vegetables 10kg～15kg, preferred 12kg as carrot, ternip, tomato, celery, broccoli etc.;
Coarse cereals class (, adding one of them): coarse cereals 5kg～15kg, preferred 10kg as Chinese sorghum, millet, red bean, mung bean, cowpea, black soya bean etc.;
Fruit seed class (, can mix adding or add one of them): fruit seed 0.5kg～1kg, preferred 0.8kg as walnut kernel, sunflower benevolence, watermelon benevolence etc.;
Plumule class (wheat germ): plumule 6kg～10kg, preferred 8kg.
4, rehabilitation series mushroom fine dried noodles
The weight summation of super special refined flour and special refined flour is 200kg, wherein: super special refined flour: 25kg～75kg, special refined flour: 175kg～125kg;
Mushroom (wet basis): 4kg～150kg, preferred 80kg, 100kg;
Edible iodized salt: 0.5kg～2kg, preferred 1kg;
Dietary alkali: 50g;
Add one of following raw material in addition:
Glossy ganoderma powder: 50g～500g, preferred 200g;
Circle Siberian cocklebur jujube (wet basis): 5kg～10kg, preferred 8kg;
Ox rod (butt): 1kg～5kg, preferred 3kg;
The fruit of Chinese wolfberry: 1kg～25kg, preferred 15kg.
The preparation method of mushroom fine dried noodles of the present invention:
The present invention adopts the high-grade noodle production line of GMS 75-II type " a new generation " low temperature drying room, adopts double speed timing and face, static slaking, and the calendering of monolithic ripple nine roads, PLC control, temperature is controlled novel production process automatically.Its neutral plane, slaking, feeding, roll, put on the shelf, all process steps equipment such as drying room, undercarriage, tangent plane, crucial qualifying point, all realized controlling automatically, thereby fundamentally realized " the apparatus and process condition is to the guarantee of product quality " from motion tracking and process.
Product batching: with no brightening agent, preservative free, no gluten fortifier special flour for needles, new fresh mushroom is a basic material, be aided with carrot, ternip, tomato, egg, quail egg, circle Siberian cocklebur jujube, walnut seed, plumule, red bean, millet, drinking water, edible iodized salt, dietary alkali respectively, through retrofit, make differently flavoured mushroom series fine dried noodles, product Normal juice is added, nutrition fashion.
The technological process of production: the preliminary treatment of Normal juice auxiliary material, transfer powder, slaking, calendering, slitting, drying, block, weighing, packing.
1, the Normal juice auxiliary material is made: mushroom cap, stem, vegetables etc. are cleaned up and other additives are made juice together, by 42 order stainless steel mesh screens.
2, transfer powder and face time set: premixed (adding water and auxiliary material) 2min, high speed noodles served with soy sauce, sesame butter, etc. 7min, low speed and face 12～15min (greengrocery 12min, coarse cereals class 15min, other faces 10min) set back equipment and finish automatically.
3, static slaking 10min is by the PC control feeding, from motion tracking.
4, monolithic ripple continuous nine roads calendering, musculus cutaneus is pressed into 0.8～1.25mm thickness dough sheet from motion tracking.
5, tangent plane moulding: from the motion tracking tangent plane, form wide 1.0mm dragon palpus, the 1.25mm filamentary silver, 2.0mm two is thin, and is thick among the 3.0mm, 5.0mm jade belt, ￠ 1.25mm hand-pulled noodles, ￠ 1.5mm bullet face, totally seven specifications.
6, oven dry: put on the shelf from the motion tracking drying room, length is sent the moulding noodles into special five warm area drying rooms (as shown in Figure 1) automatically by the online adjusting of differential mechanism, automatically oven dry.
7, block: undercarriage blocks into preseting length automatically from the motion tracking drying room.According to customer requirements weighing and packing.
Embodiment recited above is described preferred implementation of the present invention; be not that design of the present invention and protection domain are limited; under the prerequisite that does not break away from design concept of the present invention; common engineers and technicians make technical scheme of the present invention in this area various modification and improvement all should fall into protection scope of the present invention.
Claims (10)
1, a kind of mushroom fine dried noodles comprises: flour, it is characterized in that, and comprise that following raw material is made into vermicelli:
Flour is super special refined flour and special refined flour, super special refined flour and special refined flour and be 200 weight portions, wherein: super special refined flour is 25～75 weight portions, and special refined flour is: 175～125 weight portions;
The mushroom of wet basis: 1.4～150 weight portions;
Edible iodized salt: 0.5～2 weight portion;
Dietary alkali: 0.03～0.08 weight portion.
2, mushroom fine dried noodles according to claim 1 and preparation method thereof is characterized in that:
Described super special refined flour and special refined flour and be 200 weight portions, wherein: super special refined flour is 25 weight portions, and special refined flour is: 175 weight portions;
The mushroom of wet basis: 1.4～14 weight portions;
Edible iodized salt: 1 weight portion;
Dietary alkali: 0.05 weight portion.
3, mushroom fine dried noodles according to claim 1 and preparation method thereof is characterized in that:
Described super special refined flour and special refined flour and be 200 weight portions, wherein: super special refined flour is 75 weight portions, and special refined flour is: 125 weight portions;
The mushroom of wet basis: 15.4～28 weight portions;
Edible iodized salt: 1 weight portion;
Dietary alkali: 0.05 weight portion.
4, mushroom fine dried noodles according to claim 1 and preparation method thereof is characterized in that:
Described super special refined flour and special refined flour and be 200 weight portions, wherein: super special refined flour is 25～75 weight portions, and special refined flour is: 175～125 weight portions;
The mushroom of wet basis: 29.4～56 weight portions;
Edible iodized salt: 1～1.5 weight portion;
Dietary alkali: 0.05 weight portion;
Egg or quail egg: 1.25～6 weight portions.
5, mushroom fine dried noodles according to claim 1 and preparation method thereof is characterized in that:
Described super special refined flour and special refined flour and be 200 weight portions, wherein: super special refined flour is 25～75 weight portions, and special refined flour is: 175～125 weight portions;
The mushroom of wet basis: 29.4～56 weight portions;
Edible iodized salt: 1～1.5 weight portion;
Dietary alkali: 0.05 weight portion;
Vegetables: 10～15 weight portions.
6, mushroom fine dried noodles according to claim 1 and preparation method thereof is characterized in that:
Described super special refined flour and special refined flour and be 200 weight portions, wherein: super special refined flour is 25～75 weight portions, and special refined flour is: 175～125 weight portions;
The mushroom of wet basis: 29.4～56 weight portions;
Edible iodized salt: 1～1.5 weight portion;
Dietary alkali: 0.05 weight portion;
Coarse cereals: 5～15 weight portions.
7, mushroom fine dried noodles according to claim 1 and preparation method thereof is characterized in that:
Described super special refined flour and special refined flour and be 200 weight portions, wherein: super special refined flour is 25～75 weight portions, and special refined flour is: 175～125 weight portions;
The mushroom of wet basis: 29.4～56 weight portions;
Edible iodized salt: 1～1.5 weight portion;
Dietary alkali: 0.05 weight portion;
Fruit seed: 0.5～1 weight portion.
8, mushroom fine dried noodles according to claim 1 and preparation method thereof is characterized in that:
Described super special refined flour and special refined flour and be 200 weight portions, wherein: super special refined flour is 25～75 weight portions, and special refined flour is: 175～125 weight portions;
The mushroom of wet basis: 29.4～56 weight portions;
Edible iodized salt: 1～1.5 weight portion;
Dietary alkali: 0.05 weight portion;
Plumule: 6～10 weight portions.
9, mushroom fine dried noodles according to claim 1 and preparation method thereof is characterized in that:
Described super special refined flour and special refined flour and be 200 weight portions, wherein: super special refined flour is 25～75 weight portions, and special refined flour is: 175～125 weight portions;
The mushroom of wet basis: 4～150 weight portions;
Edible iodized salt: 0.5～2 weight portion;
Dietary alkali: 0.05 weight portion;
Glossy ganoderma powder: 0.05g～0.5 weight portion; The perhaps round Siberian cocklebur jujube of wet basis: 5～10 weight portions; The perhaps ox rod of butt: 1～5 weight portion; The perhaps fruit of Chinese wolfberry: 1～25 weight portion.
10, a kind of method of making claim 1,2,3,4,5,6,7,8 or 9 described mushroom fine dried noodles: comprise the preliminary treatment of Normal juice auxiliary material, transfer powder, slaking, calendering, slitting, drying, block, weighing, packing; Wherein: (1) Normal juice auxiliary material is made: mushroom cap, stem, vegetables etc. are cleaned up and other additives are made juice together, by 42 order stainless steel mesh screens; (2) transfer powder and face time set: premixed, add water and auxiliary material 2min, high speed noodles served with soy sauce, sesame butter, etc. 7min, low speed and face 12～15min, greengrocery 12min, coarse cereals class 15min, other faces 10min sets back equipment and finishes automatically; (3) static slaking 10min is by the PC control feeding, from motion tracking; (4) monolithic ripple continuous nine roads calendering, musculus cutaneus is pressed into 0.8～1.25mm thickness dough sheet from motion tracking; (5) tangent plane moulding: from the motion tracking tangent plane, form wide 1.0mm dragon palpus, the 1.25mm filamentary silver, 2.0mm two is thin, and is thick among the 3.0mm, 5.0mm jade belt, ￠ 1.25mm hand-pulled noodles, ￠ 1.5mm bullet face, totally seven specifications; (6) bake drying: put on the shelf from the motion tracking drying room, length is sent the moulding noodles into five warm area drying rooms automatically by the online adjusting of differential mechanism, automatically oven dry; (7) block: undercarriage blocks into preseting length automatically from the motion tracking drying room, according to customer requirements weighing and packing.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101796972A (en) * | 2010-04-14 | 2010-08-11 | 余姚市泰夫昌农庄有限公司 | Quail egg and lotus root starch confinement fine dried noodle and processing method |
| CN102578465A (en) * | 2011-11-26 | 2012-07-18 | 徐州工程学院 | Composite grape skin edible mushroom healthcare fine dried noodles and making method of noodles |
| CN103583975A (en) * | 2013-10-25 | 2014-02-19 | 禹州市思源实业有限公司 | Health-care noodles with liver protecting function and preparation method thereof |
| CN103719715A (en) * | 2013-12-13 | 2014-04-16 | 李正华 | Intestine lubricating noodle and preparation method thereof |
| CN103947945A (en) * | 2014-05-06 | 2014-07-30 | 山东省农业科学院 | Preparation method of lentinus edodes noodles |
| CN104000099A (en) * | 2014-06-14 | 2014-08-27 | 骆崇敬 | Noodle product and production method thereof |
| CN104381995A (en) * | 2014-11-18 | 2015-03-04 | 黄金凤 | Production method of rice sheet jelly with flower mushrooms and barbary wolfberry fruits |
| CN107095148A (en) * | 2017-06-15 | 2017-08-29 | 汉中市农业科学研究所（陕西省水稻研究所） | A kind of lentinus edodes health care vermicelli rich in vitamin D and preparation method thereof |
| CN107319336A (en) * | 2017-07-28 | 2017-11-07 | 合肥徽徽逗食品有限公司 | A kind of preparation method of tomato red-jujube flavor high pressure swelling popped rice |
-
2009
- 2009-09-14 CN CN200910018925A patent/CN101669598A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101796972A (en) * | 2010-04-14 | 2010-08-11 | 余姚市泰夫昌农庄有限公司 | Quail egg and lotus root starch confinement fine dried noodle and processing method |
| CN102578465A (en) * | 2011-11-26 | 2012-07-18 | 徐州工程学院 | Composite grape skin edible mushroom healthcare fine dried noodles and making method of noodles |
| CN103583975A (en) * | 2013-10-25 | 2014-02-19 | 禹州市思源实业有限公司 | Health-care noodles with liver protecting function and preparation method thereof |
| CN103719715A (en) * | 2013-12-13 | 2014-04-16 | 李正华 | Intestine lubricating noodle and preparation method thereof |
| CN103947945A (en) * | 2014-05-06 | 2014-07-30 | 山东省农业科学院 | Preparation method of lentinus edodes noodles |
| CN104000099A (en) * | 2014-06-14 | 2014-08-27 | 骆崇敬 | Noodle product and production method thereof |
| CN104381995A (en) * | 2014-11-18 | 2015-03-04 | 黄金凤 | Production method of rice sheet jelly with flower mushrooms and barbary wolfberry fruits |
| CN107095148A (en) * | 2017-06-15 | 2017-08-29 | 汉中市农业科学研究所（陕西省水稻研究所） | A kind of lentinus edodes health care vermicelli rich in vitamin D and preparation method thereof |
| CN107319336A (en) * | 2017-07-28 | 2017-11-07 | 合肥徽徽逗食品有限公司 | A kind of preparation method of tomato red-jujube flavor high pressure swelling popped rice |
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Open date: 20100317 |