CN101933569A - Wheat bran fresh noodles and making method thereof - Google Patents

Wheat bran fresh noodles and making method thereof Download PDF

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Publication number
CN101933569A
CN101933569A CN2010102724245A CN201010272424A CN101933569A CN 101933569 A CN101933569 A CN 101933569A CN 2010102724245 A CN2010102724245 A CN 2010102724245A CN 201010272424 A CN201010272424 A CN 201010272424A CN 101933569 A CN101933569 A CN 101933569A
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Prior art keywords
wheat bran
wheat
noodles
percent
dough
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CN2010102724245A
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CN101933569B (en
Inventor
梁军
徐桂花
殷冬霞
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NINGXIA GREEN YINCHUN FOOD CO Ltd
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NINGXIA GREEN YINCHUN FOOD CO Ltd
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Abstract

The invention relates to wheat bran fresh noodles and a preparation method thereof, in particular to wheat bran fresh noodles, which are characterized by containing 20 to 30 weight percent of water and being prepared by mixing the following raw materials in percentage by weight: 10 to 40 percent of wheat bran, 55 to 85 percent of wheat flour, 1 to 5 percent of cassava meal, 0.5 to 1.5 percent of soda, 1 to 5 percent of table salt and 1.5 to 2.5 percent of wheat gluten. The method comprises the following steps: crushing the wheat bran in the raw materials into powder; preparing aqueous solution of the table salt and the soda in the raw materials; mixing the crushed wheat bran and the wheat powder, cassava meal and the wheat gluten in the raw materials uniformly; adding the solution of water, table salt and soda; making a dough under vacuum; placing the dough in a belt aging machine directly; rolling the dough into a patch for the first time, standing the patch at room temperature of 10 to 25 DEG C and humidity of 20 to 40 percent indoor for fermentation; rolling the dough into a patch for a second time after fermentation; placing the patch in a drying channel for drying; tempering for 4 hours; and packing to obtain finished products. The wheat bran fresh noodles of the invention contain rich coarse fibers and rich nutrients, can be cooked conveniently, and offer a fine and soft mouthfeel; and the water content of the noodles are controlled by a process strictly, and problems such as thick soup and breakage are solved.

Description

A kind of wheat bran fresh-retaining noodles and preparation method thereof
Technical field
The present invention relates to a kind of fresh-retaining noodles and preparation method thereof, especially relate to a kind of wheat bran fresh-retaining noodles and preparation method thereof.
Background technology
Along with growth in the living standard, people are also more and more higher to the requirement of food, and instant edible and the food with alimentary health-care function obtain people's favor day by day.Noodles are one of modal food in the diet, and often edible noodles are based on wheat flour, wheat flour sugar content height, vitamin is few, wheat bran is rich in crude fibre, vitamin, but wheat bran adds and is difficult for moulding man-hour as a kind of noodle product, easily broken, coarse mouthfeel, moisture are difficult to control, and have problems such as mixing soup, therefore, until today the wheat bran fresh-retaining noodles do not become the leading products of wheaten food industry as yet.
Summary of the invention
Purpose of the present invention overcomes the deficiencies in the prior art, provide a kind of be rich in crude fibre, instant, nutritious, delicate mouthfeel, soft, by the strict control of technology moisture, do not have a kind of wheat bran fresh-retaining noodles of problems such as mixed soup, disconnected bar and preparation method thereof.
The present invention realizes by the following method:
A kind of wheat bran fresh-retaining noodles, it is characterized in that: water content is by weight for 20-30% in this wheat bran fresh-retaining noodles, and it is that raw material by the following content of percentage amounts by weight mixes: wheat bran 10-40%, wheat flour 55-85%, tapioca starch 1-5%, alkali 0.5-1.5%, salt 1-5%, Gluten 1.5-2.5%;
The preparation method of described a kind of wheat bran fresh-retaining noodles is characterized in that: this method comprises the steps:
A, the wheat bran in the described raw material is ground into powder;
B, the salt in the described raw material, alkali are made into the salt aqueous alkali, water accounts for 23% of gross weight in this salt aqueous alkali, and salt accounts for 2% of gross weight, and alkali accounts for 1.1% of gross weight;
C, wheat flour, tapioca starch, Gluten in the wheat bran after the described pulverizing, the raw material are mixed, add described water and saline solution afterwards, vacuum and face form dough;
D, above-mentioned dough is directly entered the belt aging machine, and once roll sheet, proof at room temperature 10-25 ℃, the stationary indoors of humidity 20-40%, proofing period is 30-40 minute;
E, the dough sheet after proofing carry out secondary and roll sheet, and enter the oven dry road dry, the oven dry channel temp respectively is: 118 ± 5 ℃, 118 ± 5 ℃, 128 ± 5 ℃, 135 ± 5 ℃, 135 ± 5 ℃, finally make water content in the wheat bran fresh-retaining noodles be by weight 20-30%;
After f, the tempering 4 as a child, carry out finished product packing;
Described secondary rolls that the thickness of noodles is 0.8-1.2mm behind the sheet, and length is 20-25mm;
Granularity after described wheat bran powder is pulverized is the 200-250 order.
The present invention has following effect:
1) raw material uniqueness, have health care: its raw material of wheat bran fresh-retaining noodles provided by the invention has increased wheat bran on the basis of wheat flour: the nutritional labeling of the per 100 gram wheat brans of wheat bran: 10.85 milligrams in 2.03 milligrams of manganese of 220 kilocalories of protein of energy, 15.8 gram fat, 4 gram carbohydrate 61.4 gram dietary fibers, 31.3 gram dehydroretinol 9.9 milligrams of zinc of 382 milligrams of iron of 12.2 milligrams of magnesium of 862 milligrams of sodium of 682 milligrams of potassium of 206 milligrams of phosphorus of 4.47 milligrams of calcium of 12.5 milligrams of vitamin Es of 0.3 milligram of nicotinic acid of 0.3 milligram of riboflavin of 0 microgram carrotene, 120 microgram thiamines, 5.98 milligrams of selenium, 7.12 microgram copper, wheat bran contains rich dietary fiber, it is the nutrient of needed by human, can improve the fibre composition in the food, can improve the constipation situation, can impel simultaneously the drainage of fat and nitrogen, preventive and therapeutic effect to clinical common fiber shortage property disease is significant, owing to taken in high fibre composition, thereby can reduce the discharge of the steroids in the ight soil, and the main boundary metabolic process of cholesterol in human body is the drainage by ight soil, so serum cholesterol is descended, atherosclerotic formation is slowed down, can help to prevent the colon and the carcinoma of the rectum, can reduce estrogenic content in the blood, can prevent breast cancer, the B family vitamin that contains in the wheat bran, bringing into play many functions in vivo, but also be indispensable nutritional labeling in the food eubolism, the constipation of improvement is arranged, the prevention colon cancer, the carcinoma of the rectum and breast cancer, make serum cholesterol descend the effect that atherosclerotic formation is slowed down.
2) the sensory of noodles chewiness that processes: contain tapioca starch in its raw material of wheat bran fresh-retaining noodles provided by the invention: tapioca starch is a kind of title of starch, the starch that extracts in the piece root of a kind of tropical plants, and this plant belongs to big maple section, with castor-oil plant, rubber, the little seeds of a tung oil tree are equal, tapioca starch.Claim tapioca flour again.It is met and can be transparence, mouthfeel chewiness, high resilience after heat is boiled adding water; Gluten: Gluten claims active face strength flour, wheat gluten protein again, it is the native protein that from wheat flour, extracts, form by several amino acids, protein content is up to 75%~85%, contain 15 necessary seed amino acids of human body, be nutritious plant protein resource. have viscosity, elasticity, extensibility, film forming and liposuction, have strong absorptive, viscoplasticity, extensibility, film forming, adhere to multifrequency natures such as thermosetting property, liposuction emulsibility.
3) preparation method uniqueness, moulding easily, flexible, special taste, nutritious, be rich in crude fibre, have again and preserve and instant, do not mix advantages such as soup: the preparation method at the wheat bran fresh-retaining noodles provided by the invention is that the wheat bran in the raw material is pulverized, with salt, alkali is made into the salt aqueous alkali, wheat bran and wheat flour, tapioca starch, Gluten mixes, and adds entry and saline solution afterwards, vacuum and face, form dough, above-mentioned dough is directly entered the belt aging machine, and once roll sheet, at room temperature 10-25 ℃, the stationary indoors of humidity 20-40% proofs, dough sheet after proofing carries out secondary and rolls sheet, and enter the oven dry road dry, the oven dry channel temp be respectively: 118 ± 5 ℃, 118 ± 5 ℃, 128 ± 5 ℃, 135 ± 5 ℃, 135 ± 5 ℃.Finally make water content in the wheat bran fresh-retaining noodles be by weight 20-30%, last tempering a few hours time is carried out finished product packing, and crucial part of the present invention is to have improved its water content, make wheat bran fresh-retaining noodles of the present invention compare characteristic with more excellences with traditional noodles, existing easy moulding, flexible, special taste, nutritious, be rich in crude fibre, have again and preserve and instant, do not mix advantages such as soup.
The specific embodiment
Embodiment one: a kind of wheat bran fresh-retaining noodles, its raw material is grouped into by the one-tenth of following proportioning: wheat bran: 6Kg, wheat flour 19Kg, tapioca starch 500g, alkali 27g, salt 450g, Gluten 500g, water 7.5Kg
The preparation method of above-mentioned wheat bran fresh-retaining noodles comprises the following steps:
A, wheat bran in the raw material is ground into 200-250 purpose wheat bran powder;
B, be made into the salt aqueous alkali with an amount of water and salt, alkali, water accounts for 23% of gross weight in this salt aqueous alkali, and salt accounts for 2% of gross weight, and alkali accounts for 1.1% of gross weight;
C, wheat bran powder and wheat flour, starch are mixed, add the entry and the saline solution aqueous solution afterwards, the vacuum dough mixing machine with become dough;
Wheat bran in the raw material is pulverized;
D, above-mentioned dough is directly entered the belt aging machine, and once roll sheet, proof at room temperature 10-25 ℃, the stationary indoors of humidity 20-40%, proofing period is 30-40 minute.
E, the dough sheet after proofing carry out secondary and roll sheet, slitting, and thickness 0.8mm, long mm, and enter the oven dry road and dry, the oven dry channel temp is respectively: 118 ± 5 ℃, 118 ± 5 ℃, 128 ± 5 ℃, 135 ± 5 ℃, 135 ± 5 ℃.Finally make water content in the wheat bran fresh-retaining noodles be by weight 20-30%.
F, tempering are carried out finished product packing after several 4 hours, and every bag of packed weight net content is 200-500g;
Embodiment two:
A kind of wheat bran fresh-retaining noodles, its raw material is grouped into by the one-tenth of following proportioning:
Wheat bran: 2.5Kg, wheat flour 21.25Kg, tapioca starch 250g, alkali 12.5g, salt 250g, Gluten 375g, water 6.25Kg
The preparation method of above-mentioned wheat bran fresh-retaining noodles comprises the following steps:
A, wheat bran in the raw material is ground into 200-250 purpose wheat bran powder;
B, be made into the salt aqueous alkali with an amount of water and salt, alkali, water accounts for 23% of gross weight in this salt aqueous alkali, and salt accounts for 2% of gross weight, and alkali accounts for 1.1% of gross weight;
C, wheat bran powder and wheat flour, starch are mixed, add the entry and the saline solution aqueous solution afterwards, the vacuum dough mixing machine with become dough;
Wheat bran in the raw material is pulverized;
D, above-mentioned dough is directly entered the belt aging machine, and once roll sheet, proof at room temperature 10-25 ℃, the stationary indoors of humidity 20-40%, proofing period is 30-40 minute.
E, the dough sheet after proofing carry out secondary and roll sheet, slitting, and thickness 0.8mm, long mm, and enter the oven dry road and dry, the oven dry channel temp is respectively: 118 ± 5 ℃, 118 ± 5 ℃, 128 ± 5 ℃, 135 ± 5 ℃, 135 ± 5 ℃.Finally make water content in the wheat bran fresh-retaining noodles be by weight 20-30%.
F, tempering are carried out finished product packing after several 4 hours, and every bag of packed weight net content is 200-500g;
Embodiment three:
A kind of wheat bran fresh-retaining noodles, its raw material is grouped into by the one-tenth of following proportioning:
Wheat bran: 10Kg, wheat flour 13.75Kg, tapioca starch 600g, alkali 30g, salt 600g, Gluten 600g, water 7.75Kg
The preparation method of above-mentioned wheat bran fresh-retaining noodles comprises the following steps:
A, wheat bran in the raw material is ground into 200-250 purpose wheat bran powder;
B, be made into the salt aqueous alkali with an amount of water and salt, alkali, water accounts for 23% of gross weight in this salt aqueous alkali, and salt accounts for 2% of gross weight, and alkali accounts for 1.1% of gross weight;
C, wheat bran powder and wheat flour, starch are mixed, add the entry and the saline solution aqueous solution afterwards, the vacuum dough mixing machine with become dough;
Wheat bran in the raw material is pulverized;
D, above-mentioned dough is directly entered the belt aging machine, and once roll sheet, proof at room temperature 10-25 ℃, the stationary indoors of humidity 20-40%, proofing period is 30-40 minute.
E, the dough sheet after proofing carry out secondary and roll sheet, slitting, and thickness 0.8mm, long mm, and enter the oven dry road and dry, the oven dry channel temp is respectively: 118 ± 5 ℃, 118 ± 5 ℃, 128 ± 5 ℃, 135 ± 5 ℃, 135 ± 5 ℃.Finally make water content in the wheat bran fresh-retaining noodles be by weight 20-30%.
F, tempering were carried out finished product packing after 4 hours, and every bag of packed weight net content is 200-500g.

Claims (4)

1. wheat bran fresh-retaining noodles, it is characterized in that: water content is by weight for 20-30% in this wheat bran fresh-retaining noodles, and it is that raw material by the following content of percentage amounts by weight mixes: wheat bran 10-40%, wheat flour 55-85%, tapioca starch 1-5%, alkali 0.5-1.5%, salt 1-5%, Gluten 1.5-2.5%.
2. the preparation method of a kind of wheat bran fresh-retaining noodles as claimed in claim 1 is characterized in that: this method comprises the steps:
A, the wheat bran in the described raw material is ground into powder;
B, the salt in the described raw material, alkali are made into the salt aqueous alkali, water accounts for 23% of gross weight in this salt aqueous alkali, and salt accounts for 2% of gross weight, and alkali accounts for 1.1% of gross weight;
C, wheat flour, tapioca starch, Gluten in the wheat bran after the described pulverizing, the raw material are mixed, add described water and saline solution afterwards, vacuum and face form dough;
D, above-mentioned dough is directly entered the belt aging machine, and once roll sheet, proof at room temperature 10-25 ℃, the stationary indoors of humidity 20-40%, proofing period is 30-40 minute;
E, the dough sheet after proofing carry out secondary and roll sheet, and enter the oven dry road dry, the oven dry channel temp respectively is: 118 ± 5 ℃, 118 ± 5 ℃, 128 ± 5 ℃, 135 ± 5 ℃, 135 ± 5 ℃, finally make water content in the wheat bran fresh-retaining noodles be by weight 20-30%;
After f, the tempering 4 as a child, carry out finished product packing.
3. the preparation method of a kind of wheat bran fresh-retaining noodles as claimed in claim 2 is characterized in that: described secondary rolls that the thickness of noodles is 0.8-1.2mm behind the sheet, and length is 20-25mm.
4. the preparation method of a kind of wheat bran fresh-retaining noodles as claimed in claim 2 is characterized in that: the granularity after described wheat bran powder is pulverized is the 200-250 order.
CN2010102724245A 2010-09-09 2010-09-09 Wheat bran fresh noodles and making method thereof Expired - Fee Related CN101933569B (en)

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Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102366053A (en) * 2011-09-21 2012-03-07 宜垦(天津)农业制品有限公司 Whole-wheat nutritional noodles
CN102599421A (en) * 2012-03-28 2012-07-25 丹东辛麦元食品有限公司 Instant-noodles processing method
CN102754769A (en) * 2012-07-16 2012-10-31 杨茹芹 Natural noodle
CN104172026A (en) * 2014-08-11 2014-12-03 广西大学 Whole cassava flour noodles and preparation method thereof
CN104187374A (en) * 2014-08-11 2014-12-10 广西大学 Fresh cassava noodles and preparing method thereof
CN104206994A (en) * 2014-08-11 2014-12-17 广西大学 Cassava whole flour-cassava leaf noodles and preparation method thereof
CN104304988A (en) * 2014-11-06 2015-01-28 中粮营养健康研究院有限公司 Wholewheat quick-cooking noodles and processing method thereof
CN104621555A (en) * 2014-12-11 2015-05-20 花勇功 Sweet nutrition carrot and corn noodles and preparation method of sweet nutrition carrot and corn noodles
CN104621504A (en) * 2014-12-11 2015-05-20 花勇功 Banana and corn nutritive noodle and preparation method thereof
CN104621505A (en) * 2014-12-11 2015-05-20 花勇功 Sweet apple and corn nutrient noodle and preparation method thereof
CN105831588A (en) * 2016-03-22 2016-08-10 宜垦(天津)农业制品有限公司 Whole wheat boiled noodle
CN105941543A (en) * 2016-06-29 2016-09-21 佛山市高明区乐愿食品有限公司 Red date and black tea bread and preparation method thereof
CN106562205A (en) * 2016-11-16 2017-04-19 江南大学 Semi-dry buckwheat noodles and processing and preservation methods thereof
CN107897695A (en) * 2017-10-31 2018-04-13 湖南裕湘食品有限公司 Whole wheat vermicelli and its preparation process
CN112120155A (en) * 2019-06-25 2020-12-25 遂宁市贺氏生态农业开发有限公司 Kiwi fruit and wheat bran noodles and preparation method thereof

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Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102366053A (en) * 2011-09-21 2012-03-07 宜垦(天津)农业制品有限公司 Whole-wheat nutritional noodles
CN102599421A (en) * 2012-03-28 2012-07-25 丹东辛麦元食品有限公司 Instant-noodles processing method
CN102599421B (en) * 2012-03-28 2013-04-03 丹东辛麦元食品有限公司 Instant-noodles processing method
CN102754769A (en) * 2012-07-16 2012-10-31 杨茹芹 Natural noodle
CN104172026A (en) * 2014-08-11 2014-12-03 广西大学 Whole cassava flour noodles and preparation method thereof
CN104187374A (en) * 2014-08-11 2014-12-10 广西大学 Fresh cassava noodles and preparing method thereof
CN104206994A (en) * 2014-08-11 2014-12-17 广西大学 Cassava whole flour-cassava leaf noodles and preparation method thereof
CN104304988B (en) * 2014-11-06 2018-03-02 中粮营养健康研究院有限公司 A kind of whole wheat boils face and its processing method soon
CN104304988A (en) * 2014-11-06 2015-01-28 中粮营养健康研究院有限公司 Wholewheat quick-cooking noodles and processing method thereof
CN104621555A (en) * 2014-12-11 2015-05-20 花勇功 Sweet nutrition carrot and corn noodles and preparation method of sweet nutrition carrot and corn noodles
CN104621505A (en) * 2014-12-11 2015-05-20 花勇功 Sweet apple and corn nutrient noodle and preparation method thereof
CN104621504A (en) * 2014-12-11 2015-05-20 花勇功 Banana and corn nutritive noodle and preparation method thereof
CN105831588A (en) * 2016-03-22 2016-08-10 宜垦(天津)农业制品有限公司 Whole wheat boiled noodle
CN105941543A (en) * 2016-06-29 2016-09-21 佛山市高明区乐愿食品有限公司 Red date and black tea bread and preparation method thereof
CN106562205A (en) * 2016-11-16 2017-04-19 江南大学 Semi-dry buckwheat noodles and processing and preservation methods thereof
CN107897695A (en) * 2017-10-31 2018-04-13 湖南裕湘食品有限公司 Whole wheat vermicelli and its preparation process
CN112120155A (en) * 2019-06-25 2020-12-25 遂宁市贺氏生态农业开发有限公司 Kiwi fruit and wheat bran noodles and preparation method thereof

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