CN102187971A - Konjak noodles and preparation method thereof - Google Patents

Abstract

The invention discloses konjak noodles and a preparation method thereof. The konjak noodles comprise the following materials in parts by weight: 100 parts of flour, 0.5-10 parts of fine konjak powder, 0.5-1 part of konjak glucoside glycan coarse powder, 0.03 part of soda powder, 0.2 part of table salt and a proper amount of water. The preparation method comprises the following steps of: kneading a dough, curing, tabletting, cutting and drying. The konjak noodles are chewable, rich in nutrition, low in heat, free of sugar, natural and green, and have smooth and mellow mouthfeel and certain health-care effects of reducing the blood fat and blood pressure, losing weight and beautifying skin and the like.

Description

Konjak noodle and preparation method thereof

Technical field

The present invention relates to a kind of food and processing method thereof, particularly a kind of konjak noodle and preparation method thereof.

Background technology

At present, 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.Along with the raising of living standards of the people with to the pay attention to day by day of health, people pursue mouthfeel, nutritive value and the health care of food more now, also have in the market and add other materials therein, to strengthen the noodles of nutritional labeling, but existing similar techniques technology is simple, single and the difficult absorption of nutritional labeling, health care is few, can not produce a desired effect.

Summary of the invention

Simple in order to overcome existing common noodles process technology, the single deficiency of nutritional labeling the invention provides a kind of konjak noodle and preparation method thereof.

The technical solution adopted for the present invention to solve the technical problems is:

Konjak noodle, be made up of following raw material weight proportioning: per 100 parts of flour, konjaku powder are that 0.5～10 part, konjac glucomannan meal are that 0.5～1 part, soda ash are that 0.03 part, salt are 0.2 part and suitable quantity of water.

The preparation method of konjak noodle, preparation as follows:

A and face: after former, auxiliary material pressed the formula rate weighing, be placed in the dough mixing machine and fully mix, add water and stir and form the loose granule dough, the weight ratio of flour and water is 100:20～100:30, with the face time be 12-18min, coolant-temperature gage is 30 ℃, the dough mixing machine rotating speed is 79-100r/min;

B, slaking: the dough that will become reconciled leaves standstill or puts into aging machine and carries out slaking, and the aging machine rotating speed is 5-10r/min, and the time is 15-25min;

C, compressing tablet: the dough that slaking is good passes through the multiple tracks roll-in, is pressed into smooth wearing;

D, slitting: wear the noodles that are cut into wide 1.8～2.2mm through cutting cutter;

E, drying: adopt air dry or drier, humidity discharging, cold wind typing promptly to make this konjak noodle.

The invention has the beneficial effects as follows, the konjak noodle mouthfeel of making smooth mellow and full, chewiness is being rich in nutrition again, low in calories, sugar-free, natural green have health-care efficacies such as certain reducing blood lipid, hypotensive, fat-reducing, a beauty treatment.

The specific embodiment

The present invention is further described below in conjunction with embodiment.

Konjak noodle, be made up of following raw material weight proportioning: per 100 parts of flour, konjaku powder are that 0.5～10 part, konjac glucomannan meal are that 0.5～1 part, soda ash are that 0.03 part, salt are 0.2 part and suitable quantity of water.

The preparation method of konjak noodle, preparation as follows:

A and face: after former, auxiliary material pressed the formula rate weighing, be placed in the dough mixing machine and fully mix, add water and stir and form the loose granule dough, the weight ratio of flour and water is 100:20～100:30, with the face time be 12-18min, coolant-temperature gage is 30 ℃, the dough mixing machine rotating speed is 79-100r/min;

B, slaking: the dough that will become reconciled leaves standstill or puts into aging machine and carries out slaking, and the aging machine rotating speed is 5-10r/min, and the time is 15-25min;

C, compressing tablet: the dough that slaking is good passes through the multiple tracks roll-in, is pressed into smooth wearing;

D, slitting: wear the noodles that are cut into wide 1.8～2.2mm through cutting cutter;

E, drying: adopt air dry or drier, humidity discharging, cold wind typing promptly to make this konjak noodle.

Embodiment 1

Get flour 100KG, konjaku powder is 0.5KG, konjac glucomannan meal 1KG, soda ash 0.03KG, salt 0.2KG, preparation method's step is as follows:

A and face: after former, auxiliary material pressed the formula rate weighing, add water 28 KG and be placed in the dough mixing machine and fully mix, forming loose granule dough and face time is 12-18min, and coolant-temperature gage is 30 ℃, and the dough mixing machine rotating speed is 79-100r/min;

B, slaking: the dough that will become reconciled leaves standstill or puts into aging machine and carries out slaking, and the aging machine rotating speed is 5-10r/min, and the time is 15-25min;

C, compressing tablet: the dough that slaking is good passes through the multiple tracks roll-in, is pressed into smooth wearing;

D, slitting: wear the noodles that are cut into wide 1.8～2.2mm through cutting cutter;

E, drying: adopt air dry or drier, humidity discharging, cold wind typing promptly to make this konjak noodle.

Embodiment 2

Get flour 100KG, konjaku powder is 5 KG, konjac glucomannan meal 0.8 KG, soda ash 0.03 KG, salt 0.2 KG, preparation method's step is as follows:

A and face: after former, auxiliary material pressed the formula rate weighing, add water 28 KG and be placed in the dough mixing machine and fully mix, forming loose granule dough and face time is 12-18min, and coolant-temperature gage is 30 ℃, and the dough mixing machine rotating speed is 79-100r/min;

B, slaking: the dough that will become reconciled leaves standstill or puts into aging machine and carries out slaking, and the aging machine rotating speed is 5-10r/min, and the time is 15-25min;

C, compressing tablet: the dough that slaking is good passes through the multiple tracks roll-in, is pressed into smooth wearing;

D, slitting: wear the noodles that are cut into wide 1.8～2.2mm through cutting cutter;

E, drying: adopt air dry or drier, humidity discharging, cold wind typing promptly to make this konjak noodle.

Embodiment 3

Get flour 100KG, konjaku powder is 10KG, konjac glucomannan meal 0.5KG, soda ash 0.03KG, salt 0.2KG, preparation method's step is as follows:

A and face: after former, auxiliary material pressed the formula rate weighing, add water 28KG and be placed in the dough mixing machine and fully mix, forming loose granule dough and face time is 12-18min, and coolant-temperature gage is 30 ℃, and the dough mixing machine rotating speed is 79-100r/min;

B, slaking: the dough that will become reconciled leaves standstill or puts into aging machine and carries out slaking, and the aging machine rotating speed is 5-10r/min, and the time is 15-25min;

C, compressing tablet: the dough that slaking is good passes through the multiple tracks roll-in, is pressed into smooth wearing;

D, slitting: wear the noodles that are cut into wide 1.8～2.2mm through cutting cutter;

E, drying: adopt air dry or drier, humidity discharging, cold wind typing promptly to make this konjak noodle.

Flour of the present invention is wheat flour.The konjak noodle mouthfeel of making smooth mellow and full, chewiness is being rich in nutrition again, low in calories, sugar-free, natural green have health-care efficacies such as certain reducing blood lipid, hypotensive, fat-reducing and beauty treatment.

Claims (2)

1. a konjak noodle is characterized in that, is made up of following raw material weight proportioning: per 100 parts of flour, konjaku powder are that 0.5～10 part, konjac glucomannan meal are that 0.5～1 part, soda ash are that 0.03 part, salt are 0.2 part and suitable quantity of water.

2. the preparation method of a konjak noodle is characterized in that, as follows preparation:

A and face: after former, auxiliary material pressed the formula rate weighing, be placed in the dough mixing machine and fully mix, add water and stir and form the loose granule dough, the weight ratio of flour and water is 100:20～100:30, with the face time be 12-18min, coolant-temperature gage is 30 ℃, the dough mixing machine rotating speed is 79-100r/min;

B, slaking: the dough that will become reconciled leaves standstill or puts into aging machine and carries out slaking, and the aging machine rotating speed is 5-10r/min, and the time is 15-25min;

C, compressing tablet: the dough that slaking is good passes through the multiple tracks roll-in, is pressed into smooth wearing;

D, slitting: wear the noodles that are cut into wide 1.8～2.2mm through cutting cutter;

E, drying: adopt air dry or drier, humidity discharging, cold wind typing promptly to make this konjak noodle.