CN102100335A - Non-fried broomcorn instant noodles - Google Patents
Non-fried broomcorn instant noodles Download PDFInfo
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- CN102100335A CN102100335A CN2011100054493A CN201110005449A CN102100335A CN 102100335 A CN102100335 A CN 102100335A CN 2011100054493 A CN2011100054493 A CN 2011100054493A CN 201110005449 A CN201110005449 A CN 201110005449A CN 102100335 A CN102100335 A CN 102100335A
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- chinese sorghum
- broomcorn
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Abstract
The invention relates to non-fried broomcorn instant noodles and belongs to the technical field of instant food, namely instant noodles. The non-fried broomcorn instant noodles are characterized in that: the dough is prepared from broomcorn flour serving as main raw material or broomcorn flour, wheat flour and starch which serves as main raw material; the process method comprises the following steps of: kneading the dough; rolling continuously; rolling into noodles by using a bar mill; folding patterns and cutting off the dough by using a pattern-folding cut-off machine; cooking by using a cooking machine; drying; cooling; adding flavoring bags; and packaging; or the process method comprises the following steps of: kneading the dough with water; extruding the dough into formed strips when the dough is cooked automatically; quantitatively cutting off the dough; drying; cooling; adding flavoring bags; and packaging. Nutritional ingredients which the broomcorn comprises are utilized completely; in particular, the content of nutritional ingredients required by growth and development of a human body very much, such as palmitic acid, lignoceric acid, heptadecanoic acid, oleic acid, linoleic acid, isolinoleic acid and the like, is far higher than that in fat in rice and wheat, so the non-fried broomcorn instant noodles with low cost and good value are provided for youngsters during growth and development. In addition, a new approach is provided for the broomcorn to be eaten directly; and the edible value of the broomcorn is increased.
Description
Technical field
The invention belongs to instant food-instant noodles technical field, be specifically related to a kind of non-fried Chinese sorghum instant noodles.
Background technology
Chinese sorghum property is flat, and sweet-salty is the health-preserving food of the sharp stomach of invigorating the spleen.Its main component has: crude fibre; Protein, Protein content is higher than rice, and for rice one times has albumin, glutelin, globulin, alcohol soluble protein etc.; Content is a little less than the starch of rice; Carbohydrate; The broomcorn millet element; Content is far above the fat of rice, wheat, palmitic acid wherein, and tetracosanoic acid, Heptadecanoic acide, oleic acid, linoleic acid, isoiinolic acid etc. grow to human body all very to be needed; Mineral matter: calcium, phosphorus, iron, potassium, sodium, magnesium; Carrotene, vitamin B1, B2, nicotinic acid etc.; Contain the amino acid that is lacked in multiple rice, the wheat, exchanging the benefit body metabolism has significance.Useful gas bowl spares, strengthening the spleen and stomach is separated hot summer weather, the effect of eliminating dampness and astringing sores.Can be used for treatment and rush down dysentery, cholera, it is not well urinate, polydipsia, cough, stomachache, tell contrary, heatstroke heating, headache, polydipsia is had a stomachache do not feel like eating, infant thrush, cane sore, illnesss such as scald.Though Chinese sorghum has above-mentioned nutrition, be a kind of health-preserving food, and price is lower than rice, still be difficult the instant noodles that Chinese sorghum is a primary raw material in the prior art.
Summary of the invention
The objective of the invention is to provide a kind of non-fried Chinese sorghum instant noodles, it can make full use of the contained nutrition of Chinese sorghum, particularly its content is far above in the fat of rice, wheat, the palmitic acid that human body is grown and all very needs, tetracosanoic acid, Heptadecanoic acide, nutritions such as oleic acid, linoleic acid, isoiinolic acid are for the teenager in growing proposes to have supplied a kind of cheap and good-quality food; Thereby also improved the edibility of Chinese sorghum.
Above-mentioned goal of the invention is achieved through the following technical solutions, a kind of non-fried Chinese sorghum instant noodles, and its main points are the face piece with Chinese sorghum flour, or Chinese sorghum flour is equipped with wheat flour, starch is primary raw material, and make with following process:
And face → continuous calendering → roll into noodles → folding through bar mill again to spend cutting machine to roll over flower cut-out → precooker boiling → drying → cooling → flavouring material bag → packing; Or add water and face → from the cut-out → drying → cooling → flavouring material bag → packing of ripe crowded silk moulding → quantitatively.
Above-mentioned non-fried Chinese sorghum instant noodles, it prepares one of its technical scheme by following production method: it is primary raw material that the Chinese sorghum raw material grinds to form 80～120 purpose Chinese sorghum flour through decortication, is equipped with 1～2% salt of primary raw material weight, 2～4% edible vegetable oils; Or the Chinese sorghum raw material grinds to form 80～120 purpose Chinese sorghum flour through decortication and is equipped with wheat flour, starch is primary raw material, be equipped with 1～2% salt again into primary raw material weight, 2～4% edible vegetable oils add dough mixing machine and stir, add 7.5～8.5 liters of mixing waters by per 25 kilograms of primary raw materials after stirring, water temperature keeps 20～30 ℃, proceed to stir, mixing time 15～20 minutes, the dough of becoming reconciled enters the slaking dish through gravity line, 10～20 minutes curing times, " staticized " at low temperatures 25～35 minutes after the slaking, above-mentioned material base after the slaking distributes through gravity line earlier, enter calender and carry out continuous calendering, enter bar mill again and roll into the wetted surface band, be converted into neat face piece through rolling over colored machine again, the face piece is sent into the tunnel type machine for steaming by the steel wire conveyer belt and is cooked, the face piece that slaking is good makes finished product through the cooling heated-air drying, packs behind the flavouring material bag.
Above-mentioned non-fried Chinese sorghum instant noodles, one of its technical scheme are that it prepares by following production method: it is primary raw material that the Chinese sorghum raw material grinds to form 80～120 purpose Chinese sorghum flour through decortication, is equipped with 1～2% salt of primary raw material weight, 2～4% edible vegetable oils; Or the Chinese sorghum raw material grinds to form 80～120 purpose Chinese sorghum flour through decortication and is equipped with wheat flour, starch is primary raw material, be equipped with 1～2% salt of primary raw material weight again, 2～4% edible vegetable oils add dough mixing machine and stir, adding 7.5～8.5 liters of mixing waters by per 25 kilograms of primary raw materials after stirring proceeds to stir, mixing time 15～20 minutes, add in ripe extruder through rubbing stirring mixed good above-mentioned material from the ripe ripple type instant face that is extruded into, ripple type instant face through cooling quantitatively cuts off through cutting machine again, be sent to the drying machine oven dry by conveyer belt, pack behind the flavouring material bag.
Beneficial effect of the present invention is: it can make full use of the contained nutrition of Chinese sorghum, particularly its content is far above in the fat of rice, wheat, the palmitic acid that human body is grown and all very needs, tetracosanoic acid, Heptadecanoic acide, nutritions such as oleic acid, linoleic acid, isoiinolic acid are for the teenager in growing proposes to have supplied a kind of cheap and good-quality food.In addition, contain a kind of special composition tannin in the cortex of Chinese sorghum, tannin has astringent taste, palatability is poor, can hinder after edible human body to the digesting and assimilating of food, and also easily causes constipation, so the present less direct grain sorghum of people is mainly as the raw material of wine brewing, feed.And Chinese sorghum raw material of the present invention grinds 80～120 purpose Chinese sorghum flour through decortication, is made into instant noodles again, so mouthfeel is good, is furnished with auxiliary material again, and taste is good, so it has found new way for the directly edible of Chinese sorghum, has improved the edibility of Chinese sorghum.
The specific embodiment
Embodiment one
The face piece is a primary raw material with Chinese sorghum flour, and makes with following process: and face → continuous calendering → roll into noodles → folding through bar mill again to spend cutting machine to roll over flower cut-out → precooker boiling → drying → cooling → flavouring material bag → packing;
Specifically by following production method preparation: it is primary raw material that the Chinese sorghum raw material grinds to form 100 kilograms of Chinese sorghum flour of 100 purposes through decortication, be equipped with 1.5 kilograms of salt, 3 kilograms of edible vegetable oils, adding dough mixing machine stirs, add 32 liters of mixing waters after stirring, water temperature keeps 25 ℃, proceed to stir, mixing time 18 minutes, the dough of becoming reconciled enters the slaking dish through gravity line, 15 minutes curing times, after the slaking under 12 ℃ of low temperature " staticizing " 30 minutes, above-mentioned material base after the slaking distributes through gravity line earlier, enters calender and carries out continuous calendering, enters bar mill again and rolls into the wetted surface band, be converted into neat face piece through rolling over colored machine again, the face piece is sent into the tunnel type machine for steaming by the steel wire conveyer belt and is cooked, and the face piece that slaking is good makes finished product through the cooling heated-air drying, packs behind the flavouring material bag.
Embodiment two
Chinese sorghum flour is equipped with wheat flour, starch is primary raw material, and makes with following process:
Add water and face → from the cut-out → drying → cooling → packing of ripe crowded silk moulding → quantitatively;
Specifically by following production method preparation: the Chinese sorghum raw material grinds to form 100 kilograms in 90 purpose Chinese sorghum flour through decortication, be equipped with 50 kilograms of wheat flours, 50 kilograms of sweet potato flours, be equipped with 3 kilograms of salt again, 6 kilograms of edible vegetable oils add dough mixing machine and stir, 64 liters of mixing waters of back adding stir, proceed to stir, mixing time 18 minutes, the mixed good above-mentioned material of stirring is added in ripe extruder, and from the ripe ripple type instant face that is extruded into, the ripple type instant face through cooling off quantitatively cuts off through cutting machine again through friction, be sent to the drying machine oven dry by conveyer belt, pack behind the flavouring material bag.
Claims (3)
1. non-fried Chinese sorghum instant noodles is characterized in that the face piece with Chinese sorghum flour, or Chinese sorghum flour is equipped with wheat flour, starch is primary raw material, and make with following process:
And face → continuous calendering → roll into noodles → folding through bar mill again to spend cutting machine to roll over flower cut-out → precooker boiling → drying → cooling → flavouring material bag → packing; Or add water and face → from the cut-out → drying → cooling → flavouring material bag → packing of ripe crowded silk moulding → quantitatively.
2. non-fried Chinese sorghum instant noodles according to claim 1, it is characterized in that it prepares by following production method: it is primary raw material that the Chinese sorghum raw material grinds to form 80～120 purpose Chinese sorghum flour through decortication, be equipped with 1～2% salt of primary raw material weight, 2～4% edible vegetable oils; Or the Chinese sorghum raw material grinds to form 80-120 purpose Chinese sorghum flour through decortication and is equipped with wheat flour, starch is primary raw material, be equipped with 1～2% salt again into primary raw material weight, 2～4% edible vegetable oils, adding dough mixing machine stirs, add 7.5～8.5 liters of mixing waters by per 25 kilograms of primary raw materials after stirring, water temperature keeps 20～30 ℃, proceed to stir, mixing time 15-20 minute, the dough of becoming reconciled enters the slaking dish through gravity line, 10～20 minutes curing times, " staticized " at low temperatures 25～35 minutes after the slaking, above-mentioned material base after the slaking distributes through gravity line earlier, enters calender and carries out continuous calendering, enters bar mill again and rolls into the wetted surface band, be converted into neat face piece through rolling over colored machine again, the face piece is sent into the tunnel type machine for steaming by the steel wire conveyer belt and is cooked, and the face piece that slaking is good makes finished product through the cooling heated-air drying, packs behind the flavouring material bag.
3. non-fried Chinese sorghum instant noodles according to claim 1, it is characterized in that it prepares by following production method: it is primary raw material that the Chinese sorghum raw material grinds to form 80～120 purpose Chinese sorghum flour through decortication, be equipped with 1～2% salt of primary raw material weight, 2～4% edible vegetable oils; Or the Chinese sorghum raw material grinds to form 80～120 purpose Chinese sorghum flour through decortication and is equipped with wheat flour, starch is primary raw material, be equipped with 1～2% salt of primary raw material weight again, 2～4% edible vegetable oils add dough mixing machine and stir, add 7.5～8.5 liters of mixing waters by per 25 kilograms of primary raw materials after stirring, proceed to stir, mixing time 15-20 minute, add in ripe extruder through rubbing stirring mixed good above-mentioned material from the ripe ripple type instant face that is extruded into, ripple type instant face through cooling quantitatively cuts off through cutting machine again, be sent to the drying machine oven dry by conveyer belt, pack behind the flavouring material bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100054493A CN102100335A (en) | 2011-01-12 | 2011-01-12 | Non-fried broomcorn instant noodles |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100054493A CN102100335A (en) | 2011-01-12 | 2011-01-12 | Non-fried broomcorn instant noodles |
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| CN102100335A true CN102100335A (en) | 2011-06-22 |
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| CN2011100054493A Pending CN102100335A (en) | 2011-01-12 | 2011-01-12 | Non-fried broomcorn instant noodles |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519071A (en) * | 2013-10-30 | 2014-01-22 | 沈孝芹 | Persimmon sorghum rice flour noodle and preparation method thereof |
| CN103549280A (en) * | 2013-10-30 | 2014-02-05 | 沈孝芹 | Taro and sorghum rice flour noodles and production method thereof |
| CN104872535A (en) * | 2015-04-29 | 2015-09-02 | 安徽先知缘食品有限公司 | Sorghum noodles with shrimp roes and processing technology of sorghum noodle |
| CN104996909A (en) * | 2015-07-22 | 2015-10-28 | 山东省农业科学院农产品研究所 | Low protein sorghum noodles special for patients suffering diabetes or nephropathy and preparation method of low protein sorghum noodles |
| CN107912703A (en) * | 2017-12-08 | 2018-04-17 | 冯治杰 | A kind of coarse cereals instant noodles and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1378796A (en) * | 2002-04-30 | 2002-11-13 | 芦利民 | Method for fine processing of food grains other than wheat and rice |
| CN1742614A (en) * | 2004-08-30 | 2006-03-08 | 牛月 | Non-oil-fried oats instant noodles |
| CN1957744A (en) * | 2006-11-21 | 2007-05-09 | 严俊波 | Instant noodles of not fried miscellaneous cereals, and production method |
-
2011
- 2011-01-12 CN CN2011100054493A patent/CN102100335A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1378796A (en) * | 2002-04-30 | 2002-11-13 | 芦利民 | Method for fine processing of food grains other than wheat and rice |
| CN1742614A (en) * | 2004-08-30 | 2006-03-08 | 牛月 | Non-oil-fried oats instant noodles |
| CN1957744A (en) * | 2006-11-21 | 2007-05-09 | 严俊波 | Instant noodles of not fried miscellaneous cereals, and production method |
Non-Patent Citations (1)
| Title |
|---|
| 《粮油食品科技》 20060921 张钟等 不同熟制干制方法对方便面品质的影响 35-36 1-3 第14卷, 第5期 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519071A (en) * | 2013-10-30 | 2014-01-22 | 沈孝芹 | Persimmon sorghum rice flour noodle and preparation method thereof |
| CN103549280A (en) * | 2013-10-30 | 2014-02-05 | 沈孝芹 | Taro and sorghum rice flour noodles and production method thereof |
| CN104872535A (en) * | 2015-04-29 | 2015-09-02 | 安徽先知缘食品有限公司 | Sorghum noodles with shrimp roes and processing technology of sorghum noodle |
| CN104996909A (en) * | 2015-07-22 | 2015-10-28 | 山东省农业科学院农产品研究所 | Low protein sorghum noodles special for patients suffering diabetes or nephropathy and preparation method of low protein sorghum noodles |
| CN107912703A (en) * | 2017-12-08 | 2018-04-17 | 冯治杰 | A kind of coarse cereals instant noodles and preparation method thereof |
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Application publication date: 20110622 |