CN102239992B - Coarse grain health-care noodle and its production method - Google Patents
Coarse grain health-care noodle and its production method Download PDFInfo
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Abstract
The invention discloses coarse grain health-care noodle and its production method. The production method comprises the following steps of: mixing a green bean powder, a Poria cocos powder, a Coix Seed powder, a Chinese yam powder, a white lotus powder, a Kudzuvine root powder and lily starch to obtain mixed powders, adding water, wheat flour and salt into the mixed powders, followed by kneading dough, aging, flaking, slitting, drying and cutting to obtain the coarse grain health-care noodle. The product provided by the invention has a rich fragrance combining the special flavour of edible and pharmaceutical food materials such as wheat flour, coarse grains, Poria cocos, Coix Seed, Chinese yam, white lotus, Kudzuvine root and lily, has pure white color and strong boiling fastness, dose not stick and break, is hard to age, and is a safe and nutritional food with no addition of any food additive; the product also has functions, as known in traditional Chinese medicinal science, such as the functions of clearing heat and detoxicating, tonifying qi and spleen, tonifying kidney to control nocturnal emission, calming the heart and tranquilizing the mind, and maintaining beauty and keeping young. The product accords with the development trend of modern food industry and has a good application prospect in the market.
Description
Technical field
The present invention relates to a kind of coarse grain health-care noodle and preparation method thereof.
Background technology
Mung bean is China's tradition integration of drinking and medicinal herbs food materials, has generally acknowledged effects such as " clearing heat and detoxicating, clearing summer-heat and tonifying qi, the diuresis of quenching the thirst "; And Poria cocos is the Chinese medicine of normal and mung bean compatibility, also has the effect of " detoxifcation, dehumidifying " on the traditional understanding.Chinese yam has another name called Huai Shan, and the good name of " angle's food " is arranged, and has air making-up and spleen enlivening, yin-nourishing benefit lung, and the effect of invigorating the kidney and stopping nocturnal emission, food also can make skin smooth, delicate exquisiteness for a long time; White lotus has another name called lotus reality, lotus rice.Its delicate fragrance of distinguishing the flavor of, nutritious, tonifying spleen antidiarrheal, supplementing the kidney to control the nocturnal, mental-tranquilization.But daily food tonifying spleen stomach invigorating, thick stomach, beneficial heart kidney, controlling nocturnal emission with astringent drugs gas, strengthening the bones and muscles, black beard and hair, anti-ageing, qi-restoratives decrease, allay excitement and be healthy and strong.Root of kudzu vine heat-clearing production of sperm purges heat, nourishing the stomach.Be applicable to hot physique, the dry physique of stomach.Relieving muscles diaphoresis, the loose promoting eruption of a surname rise positive antidiarrheal, production of sperm quenches the thirst, the heat radiation detoxifcation.Be used for cold, fever, the diarrhea of having loose bowels, quench one's thirst etc.The modern diseases such as hypertensive encephalopathy, angina pectoris that are used for are the product that all healths are not avoided.The seed of Job's tears has the effect of " inducing diuresis for removing edema, invigorating the spleen are dried, Shujin except numbness, clearing away heat and eliminating pus ".Lily is moistened the lung and relieve the cough, antitoxic heart-soothing and sedative, beautifying face and moistering lotion.
Existing domestic other noodles of having authorized or having announced and the relevant patent of processing technology thereof have following several: a kind of fresh Chinese yam noodles and preparation method thereof (20081019727.1); Black date noodle (20081015761.6); Red ginseng noodle (200810157620); Corn noodles (200810157619); A kind of mung bean instant noodle and production method thereof (200810013460); Black bean powder rice noodle, noodles, cold drink, candy (200810213519); Various grains noodle and manufacture craft thereof (200810140159); Corn high-strength flour and corn fat-reducing noodles and their preparation method 200810139209; Tartary tuckwheat vegetable noodle (200810068860); The noodles of multi-flavor long-acting prophylactic treatment flu and preparation method thereof (200810064905); Mung bean embryo lactic acid noodle (200810050171); Double-color noodle (200820036704); Almond maize noodles (200810011335); Ultrafine powder auricularia nutrition noodle and preparation method thereof (200810015706).Totally comparatively speaking, the foregoing invention patent mainly lays particular emphasis on the color of noodles, puts into too much nourishing additive agent, flavor enhancement, colouring agent, and the nutrition of noodles can not get intact reservation; On the other hand, foregoing invention patent health-care effect is single, only be confined to the aspects such as fat-reducing, treatment flu, therefore developing a kind of noodles with different many nutritional health functions such as clearing heat and detoxicating, air making-up and spleen enlivening, supplementing the kidney to control the nocturnal, antitoxic heart-soothing and sedative, beautifying face and moistering lotions, is very significant to satisfying the growing Dietotherapy health demand of people.
Summary of the invention
The purpose of this invention is to provide a kind of coarse grain health-care noodle and preparation method thereof.
The preparation method of a kind of coarse grain health-care noodle provided by the invention comprises the steps: mung bean flour and Poria cocos powder, coixlacrymajobi powder, yam flour, white lotus powder, kudzu-vine root powder and lily root flour are mixed to get mixed powder; Add in the described mixed powder entry, wheat flour and salt by with face, slaking, roll sheet, slitting, drying and cut off after namely get described coarse grain health-care noodle.
In the above-mentioned preparation method, the water content of described mung bean flour can be 5%-8%, specifically can be 5%, 7% or 8%; The volume average particle size of described mung bean flour, Poria cocos powder, coixlacrymajobi powder, yam flour, white lotus powder, kudzu-vine root powder and lily root flour all can be 15 μ m-20 μ m, specifically can be 15 μ m, 18 μ m or 20 μ m; Described wheat flour can be the wheat high-strength flour.
In the above-mentioned preparation method, described Poria cocos powder, coixlacrymajobi powder, yam flour, white lotus powder, kudzu-vine root powder and lily root flour can prepare by the following method: Poria cocos, the seed of Job's tears, Chinese yam, white lotus, the root of kudzu vine and lily are through sterilization, drying with after pulverizing and get final product; Described sterilization can be microwave disinfection, and the frequency of described microwave disinfection can be 1000MHz-2000MHz, specifically can be 1000MHz, 1500MHz or 2000MHz, and the time of described microwave disinfection can be 6 minutes-12 minutes, specifically can be 6 minutes, 10 minutes or 12 minutes; Described pulverizing can adopt air-stream type ultrafine pulverizer to carry out.
In the above-mentioned preparation method, the ratio of quality and the number of copies of described mung bean flour, auxiliary material, wheat flour, water and salt can be (5-7): (1-1.8): (50-52): (13-16): (1-1.5), specifically can be 5: 1: 50: 13: 1,5.9: 1.6: 50: 15.7: 1 or 6.7: 1.6: 50: 14.4: 1; Described auxiliary material is the mixture of Poria cocos powder, coixlacrymajobi powder, yam flour, white lotus powder, kudzu-vine root powder and lily root flour; The ratio of quality and the number of copies of described Poria cocos powder, coixlacrymajobi powder, yam flour, white lotus powder, kudzu-vine root powder and lily root flour can be (1-6): (1-10): (2-9): (2-8): (1-8): (2-10), specifically can be 1: 2: 2: 2: 1: 2,1: 10: 4: 7.5: 2.5: 10 or 6: 1: 9: 8: 8: 2.
In the above-mentioned preparation method, described and face can carry out in the vacuum type dough mixing machine; The temperature of the described water during described and face can be 20 ℃-25 ℃, specifically can be 20 ℃, 23 ℃ or 25 ℃; Described and time face can be 5 minutes-8 minutes, specifically can be 5 minutes, 7 minutes or 8 minutes.
In the above-mentioned preparation method, described slaking can adopt the mode of artificial stirring to carry out; The speed of described artificial stirring can be 8r/min-10r/min, specifically can be 8r/min, 9r/min or 10r/min; The temperature of described slaking can be 20 ℃-25 ℃, specifically can be 20 ℃, 23 ℃ or 25 ℃; The time of described slaking can be 10 minutes-20 minutes, specifically can be 10 minutes, 15 minutes or 20 minutes.
In the above-mentioned preparation method, the described thickness that rolls the roll that sheet obtains can be 1mm-1.15mm, specifically can be 1mm or 1.15mm; The rectangular width that described slitting obtains can be 1.5mm-1.65mm, specifically can be 1.5mm or 1.65mm.
In the above-mentioned preparation method, described drying can comprise following four steps successively:
(1) cold wind is decided bar: the temperature that described cold wind is decided bar can be 20 ℃-24 ℃, specifically can be 20 ℃, 22 ℃ or 24 ℃; The relative humidity that described cold wind is decided bar can be 85%-95%, specifically can be 85%, 90% or 95%; The time that described cold wind is decided bar can be 20 minutes-25 minutes;
(2) protecting tide perspires: the temperature that described guarantor's tide is perspired can be 35 ℃-40 ℃, specifically can be 35 ℃, 38 ℃ or 40 ℃; Described relative humidity of protecting the tide perspiration can be 80%-90%, specifically can be 80%, 85% or 90%; The described time of protecting the tide perspiration can be 10 minutes-15 minutes;
(3) tide falls in intensification: the temperature that tide falls in described intensification is 40 ℃-50 ℃, specifically can be 40 ℃, 45 ℃ or 50 ℃; The relative humidity that tide falls in described intensification can be 55%-65%, specifically can be 55%, 60% or 65%; The time that tide falls in described intensification can be 30 minutes-35 minutes;
(4) cooling: the temperature of described cooling can be 22 ℃-30 ℃, specifically can be 22 ℃, 25 ℃ or 30 ℃; The relative humidity of described cooling can be 60%-70%, specifically can be 60%, 65% or 70%; The time of described cooling can be 25 minutes-30 minutes.
In the above-mentioned preparation method, described drying also can comprise slow crisp step afterwards; Described slow shortcake can comprise following process successively: with described dried rectangular 18 ℃-24 ℃ (specifically can be 18 ℃, 20 ℃ or 24 ℃) lower shortcake 15 minutes-20 minutes of delaying that place, specifically can be 15 minutes or 20 minutes, place again 45 minutes-55 minutes (specifically can be 45 minutes or 55 minutes) of cooling under 5 ℃-10 ℃ (specifically can be 5 ℃ or 10 ℃) conditions.
The coarse grain health-care noodle that the present invention also provides said method to make.
The present invention adds engineering with the traditional methods to keep in good health with modern food and merges mutually, pursue the diet theory of health, nutrition, delicious food, the coarse grain health-care noodle goods of developing are from the nutrition and health care angle, have strengthened the health efficacy such as clearing heat and detoxicating, air making-up and spleen enlivening, supplementing the kidney to control the nocturnal, antitoxic heart-soothing and sedative, beautifying face and moistering lotion of product; On organoleptic quality, combine the multiple local flavor of the integration of drinking and medicinal herbs medicinal materials such as coarse cereals, wheat flour and Poria cocos, the seed of Job's tears, Chinese yam, white lotus, the root of kudzu vine, lily, full, the unique flavor of product odour; Do not add any food additives in the production process, product safety, health; Add salt compounded of iodine in the flour, crisp face produces fewly, and boiling fastness strengthens, non muddy soup, and unbroken noodles is difficult for aging.Quantification of targets as far as possible on the production technology is convenient to the control of product quality.This product more meets the modern food development trend, and developing prospect is good.
The specific embodiment
Employed experimental technique is conventional method if no special instructions among the following embodiment.
Used material, reagent etc. if no special instructions, all can obtain from commercial channels among the following embodiment.
Embodiment 1, making coarse grain health-care noodle
1) pretreatment of raw material
Selected full grains, without worm-eaten, high-quality mung bean 2500 gram that goes mouldy, first with clear water clean, dry to water content be 5%, send into again and be ground into the fine powder that volume average particle size is 15 μ m in the air-stream type ultrafine pulverizer;
2) sterilization of auxiliary material, drying, pulverizing
Take by weighing Poria cocos 50g, seed of Job's tears 100g, Chinese yam 100g, white lotus 100g, root of kudzu vine 50g, lily 100g, by rapid draing behind the microwave disinfection; The condition of microwave disinfection is: microwave frequency is 1000MHz, and sterilizing time is 6min; Will proportionally composite (ratio of quality and the number of copies of Poria cocos, the seed of Job's tears, Chinese yam, white lotus, the root of kudzu vine and lily is 1: 2: 2: 2: 1: 2), the mixing of above-mentioned six kinds of auxiliary materials after sterilization, the dry processing, send in the air-stream type ultrafine pulverizer and pulverize, volume average particle size is 15 μ m behind the crushing material;
3) and face
Take by weighing 25000 gram wheat high-strength flours, admix 6500 Keshan spring, 500 gram refined iodic salts, and with various supplementary materials (being step 1) and step 2) obtain) mix (wherein, the ratio of quality and the number of copies of mung bean, auxiliary material, wheat flour, water and salt is 5: 1: 50: 13: 1), put into the vacuum type dough mixing machine, with the face technological requirement: the discrete particles that is loose bean curd scoriform to material base, and do tide suitably, color and luster is even, do not contain fecula, holding can be agglomerating, rubs gently the loose one-tenth granule of energy; With the face coolant-temperature gage be 20 ℃, the time is 5 minutes;
4) slaking
The dough that to become reconciled from the vacuum dough mixing machine takes out and carries out slaking with the method for artificial stirring at low speed, and the curing time is 10min, and curing temperature is controlled to be 20 ℃; Mixing speed is 8r/min;
5) roll sheet and slitting
Through and the bulk cargo of face and slaking, put into tilting oodle maker roll, after making dough be pressed into thickness to be wearing of 1mm by several roads roll, be cut into the rectangular of width 1.5mm;
6) drying
Vermicelli are dried in drying room with the form that many rows divide a word with a hyphen at the end of a line side by side, and drying course is divided into four-stage: 1. cold wind is decided bar: temperature is 20 ℃, and relative humidity is 85%; Be 25min running time; 2. protecting tide perspires: temperature is 35 ℃; Relative humidity is 80%; Be 15min running time; 3. heat up and fall tide: temperature is 40 ℃; Relative humidity is 55%; Be 35min running time; 4. cooling: temperature is 22 ℃; Relative humidity is 60%; Be 25min running time;
7) slow crisp
After vermicelli shift out drying room, place slow crisp 15min under 18 ℃ of conditions, place again under 5 ℃ of conditions and cool off 45min;
8) cut off, measure, pack, detect
The vermicelli of making are cut off, after the metering, adopt the clear PE vacuum bag vacuum-packed; Case after the product inspection.
Products characteristics: this product all carries out strict quality control management from each production procedure of selecting materials, and does not put into the food additives such as any colouring agent, brightening agent, and the vermicelli color and luster is pure white, and two ends are neat, and toughness is strong, unbroken noodles; Because and the face link adds an amount of salt compounded of iodine and dry link is strictly carried out warm and humid control, substantially produces long shelf-life without crisp face; Vermicelli delicate fragrance alcohol just, merged the local flavor of wheat flour, Poria cocos, the seed of Job's tears, Chinese yam, white lotus, the root of kudzu vine, lily, and have the health-care efficacies such as clearing heat and detoxicating, air making-up and spleen enlivening, supplementing the kidney to control the nocturnal, antitoxic heart-soothing and sedative, beautifying face and moistering lotion concurrently, be the health food of a safe, healthy, nutrition.
Embodiment 2, making coarse grain health-care noodle
1) pretreatment of raw material
Selected full grains, without worm-eaten, high-quality mung bean 3000 gram that goes mouldy, first with clear water clean, dry to water content be 8%, send into again and be ground into the fine powder that volume average particle size is 20 μ m in the air-stream type ultrafine pulverizer;
2) sterilization of auxiliary material, drying, pulverizing
Take by weighing Poria cocos 20g, seed of Job's tears 200g, Chinese yam 80g, white lotus 150g, root of kudzu vine 50g, lily 200g, by rapid draing behind the microwave disinfection; The condition of microwave disinfection is: microwave frequency is 2000MHz, and sterilizing time is 12min; Will proportionally composite (ratio of quality and the number of copies of Poria cocos, the seed of Job's tears, Chinese yam, white lotus, the root of kudzu vine and lily is 1: 10: 4: 7.5: 2.5: 10), the mixing of above-mentioned six kinds of auxiliary materials after sterilization, the dry processing, send in the air-stream type ultrafine pulverizer and pulverize, volume average particle size should be controlled to be 20 μ m behind the crushing material;
3) and face
Take by weighing 25500 gram wheat high-strength flours, admix 8000 Keshan spring, 510 gram refined iodic salts, and with various supplementary materials (being step 1) and step 2) obtain) mix (wherein, the ratio of quality and the number of copies of mung bean, auxiliary material, wheat flour, water and salt is 5.9: 1.6: 50: 15.7: 1), put into the vacuum type dough mixing machine, with the face technological requirement: the discrete particles that is loose bean curd scoriform to material base, and do tide suitably, color and luster is even, do not contain fecula, holding can be agglomerating, rubs gently the loose one-tenth granule of energy; With the face coolant-temperature gage be 25 ℃; Time is 8 minutes;
4) slaking
The dough that to become reconciled from the vacuum dough mixing machine takes out and carries out slaking with the method for artificial stirring at low speed, and the curing time is 20min, and curing temperature is controlled to be 25 ℃; Mixing speed is 10r/min;
5) roll sheet and slitting
Through and the bulk cargo of face and slaking, put into tilting oodle maker roll, after making dough be pressed into thickness to be wearing of 1.15mm by several roads roll, be cut into the rectangular of width 1.65mm;
6) drying
Vermicelli are dried in drying room with the form that many rows divide a word with a hyphen at the end of a line side by side, and drying course is divided into four-stage: 1. cold wind is decided bar: temperature is 22 ℃, and relative humidity is 95%; Be 25min running time; 2. protecting tide perspires: temperature is 40 ℃; Relative humidity is 90%; Be 15min running time; 3. heat up and fall tide: temperature is 50 ℃; Relative humidity is 55%; Be 35min running time; 4. cooling: temperature is 25 ℃; Relative humidity is 70%; Be 25min running time;
7) slow crisp
After vermicelli shift out drying room, place tempering 20min under 20 ℃ of conditions, place again under 10 ℃ of conditions and cool off 55min;
8) cut off, measure, pack, detect
The vermicelli of making are cut off, after the metering, adopt the clear PE vacuum bag vacuum-packed; Case after the product inspection.
Products characteristics: this product all carries out strict quality control management from each production procedure of selecting materials, and does not put into the food additives such as any colouring agent, brightening agent, and the vermicelli color and luster is pure white, and two ends are neat, and toughness is strong, unbroken noodles; Because and the face link adds an amount of salt compounded of iodine and dry link is strictly carried out warm and humid control, substantially produces long shelf-life without crisp face; Vermicelli delicate fragrance alcohol just, merged the local flavor of wheat flour, Poria cocos, the seed of Job's tears, Chinese yam, white lotus, the root of kudzu vine, lily, and have the health-care efficacies such as clearing heat and detoxicating, air making-up and spleen enlivening, supplementing the kidney to control the nocturnal, antitoxic heart-soothing and sedative, beautifying face and moistering lotion concurrently, be the health food of a safe, healthy, nutrition.
Embodiment 3, making coarse grain health-care noodle
1) pretreatment of raw material
Selected full grains, without worm-eaten, high-quality mung bean 3500 gram that goes mouldy, first with clear water clean, dry to water content be 7%, send into again and be ground into the fine powder that volume average particle size is 18 μ m in the air-stream type ultrafine pulverizer;
2) sterilization of auxiliary material, drying, pulverizing
Take by weighing Poria cocos 150g, seed of Job's tears 25g, Chinese yam 225g, white lotus 200g, root of kudzu vine 200g, lily 50g, by rapid draing behind the microwave disinfection; The microwave disinfection condition is: microwave frequency is 1500MHz, and the processing time is 10min; Will proportionally composite (ratio of quality and the number of copies of Poria cocos, the seed of Job's tears, Chinese yam, white lotus, the root of kudzu vine and lily is 6: 1: 9: 8: 8: 2), the mixing of above-mentioned six kinds of auxiliary materials after sterilization, the dry processing, send in the air-stream type ultrafine pulverizer and pulverize, volume average particle size should be controlled at 18 μ m behind the crushing material;
3) and face
Take by weighing 26000 gram wheat high-strength flours, admix 7500 Keshan spring, 520 gram refined iodic salts, and with various supplementary materials (being step 1) and step 2) obtain) mix (wherein, the ratio of quality and the number of copies of mung bean, auxiliary material, wheat flour, water and salt is 6.7: 1.6: 50: 14.4: 1), put into the vacuum type dough mixing machine, with the face technological requirement: the discrete particles that is loose bean curd scoriform to material base, and do tide suitably, color and luster is even, do not contain fecula, holding can be agglomerating, rubs gently the loose one-tenth granule of energy; With 23 ℃ of coolant-temperature gages of face; Time is 7 minutes;
4) slaking
The dough that to become reconciled from dough mixing machine takes out and carries out slaking with the method for artificial stirring at low speed, and the curing time is 15min, and curing temperature is controlled to be 23 ℃; Mixing speed is 9r/min;
5) roll sheet and slitting
Through and the bulk cargo of face and slaking, put into tilting oodle maker roll, after making dough be pressed into thickness to be wearing of 1mm by several roads roll, be cut into the rectangular of width 1.5mm;
6) drying
Vermicelli are dried in drying room with the form that many rows divide a word with a hyphen at the end of a line side by side, and drying course is divided into four-stage: 1. cold wind is decided bar: temperature is 24 ℃, and relative humidity is 90%; Be 25min running time; 2. protecting tide perspires: temperature is 38 ℃; Relative humidity is 85%; Be 15min running time; 3. heat up and fall tide: temperature is 45 ℃; Relative humidity is 60%; Be 35min running time; 4. cooling: temperature is 30 ℃; Relative humidity is 65%; Be 25min running time;
7) slow crisp
After vermicelli shift out drying room, place 24 ℃ of lower tempering 15min, place again under 10 ℃ of conditions and cool off 50min;
8) cut off, measure, pack, detect
The vermicelli of making are cut off, after the metering, adopt the clear PE vacuum bag vacuum-packed; Case after the product inspection.
Products characteristics: this product all carries out strict quality control management from each production procedure of selecting materials, and does not put into the food additives such as any colouring agent, brightening agent, and the vermicelli color and luster is pure white, and two ends are neat, and toughness is strong, unbroken noodles; Because and the face link adds an amount of salt compounded of iodine and dry link is strictly carried out warm and humid control, substantially produces long shelf-life without crisp face; Vermicelli color and luster flavor is pure, merged the local flavor of wheat flour, Poria cocos, the seed of Job's tears, Chinese yam, white lotus, the root of kudzu vine, lily, and have the health-care efficacies such as clearing heat and detoxicating, air making-up and spleen enlivening, supplementing the kidney to control the nocturnal, antitoxic heart-soothing and sedative, beautifying face and moistering lotion concurrently, be a safe, healthy, nutrition, delicious health food.
Claims (9)
1. the preparation method of a coarse grain health-care noodle comprises the steps: mung bean flour and Poria cocos powder, coixlacrymajobi powder, yam flour, white lotus powder, kudzu-vine root powder and lily root flour are mixed to get mixed powder; Add in the described mixed powder entry, wheat flour and salt by with face, slaking, roll sheet, slitting, drying and cut off after namely get described coarse grain health-care noodle;
The ratio of quality and the number of copies of described mung bean flour, auxiliary material, wheat flour, water and salt is (5-7): (1-1.8): (50-52): (13-16): (1-1.5); Described auxiliary material is the mixture of Poria cocos powder, coixlacrymajobi powder, yam flour, white lotus powder, kudzu-vine root powder and lily root flour; The ratio of quality and the number of copies of described Poria cocos powder, coixlacrymajobi powder, yam flour, white lotus powder, kudzu-vine root powder and lily root flour is (1-6): (1-10): (2-9): (2-8): (1-8): (2-10).
2. method according to claim 1, it is characterized in that: the water content of described mung bean flour is 5%-8%; The volume average particle size of described mung bean flour, Poria cocos powder, coixlacrymajobi powder, yam flour, white lotus powder, kudzu-vine root powder and lily root flour is 15 μ m-20 μ m; Described wheat flour is the wheat high-strength flour.
3. method according to claim 1 and 2, it is characterized in that: described Poria cocos powder, coixlacrymajobi powder, yam flour, white lotus powder, kudzu-vine root powder and lily root flour prepare by the following method: Poria cocos, the seed of Job's tears, Chinese yam, white lotus, the root of kudzu vine and lily are through sterilization, drying with after pulverizing and get final product; Described sterilization is microwave disinfection, and the frequency of described microwave disinfection is 1000MHz-2000MHz, and the time of described microwave disinfection is 6 minutes-12 minutes; Described pulverizing adopts air-stream type ultrafine pulverizer to carry out.
4. method according to claim 1 is characterized in that: described and face carries out in the vacuum type dough mixing machine; The temperature of the described water during described and face is 20 ℃-25 ℃; Described and time face is 5 minutes-8 minutes.
5. method according to claim 1 is characterized in that: described slaking adopts the artificial mode that stirs to carry out; The speed of described artificial stirring is 8r/min-10r/min; The temperature of described slaking is 20 ℃-25 ℃; The time of described slaking is 10 minutes-20 minutes.
6. method according to claim 1 is characterized in that: described to roll the thickness of wearing that sheet obtains be 1mm-1.15mm; The rectangular width that described slitting obtains is 1.5mm-1.65mm.
7. method according to claim 1, it is characterized in that: described drying comprises following four steps successively:
(1) cold wind is decided bar: the temperature that described cold wind is decided bar is 20 ℃-24 ℃; The relative humidity that described cold wind is decided bar is 85%-95%; The time that described cold wind is decided bar is 20 minutes-25 minutes;
(2) protecting tide perspires: the temperature that described guarantor's tide is perspired is 35 ℃-40 ℃; Described relative humidity of protecting the tide perspiration is 80%-90%; The described time of protecting the tide perspiration is 10 minutes-15 minutes;
(3) tide falls in intensification: the temperature that tide falls in described intensification is 40 ℃-50 ℃; The relative humidity that tide falls in described intensification is 55%-65%; The time that tide falls in described intensification is 30 minutes-35 minutes;
(4) cooling: the temperature of described cooling is 22 ℃-30 ℃; The relative humidity of described cooling is 60%-70%; The time of described cooling is 25 minutes-30 minutes.
8. method according to claim 7 is characterized in that: also comprise slow crisp step after the described drying; Described slow shortcake comprises following process successively: with described dried rectangular 18 ℃-24 ℃ lower shortcake 15 minutes-20 minutes of delaying that place, place under 5 ℃ of-10 ℃ of conditions again and cooled off 45 minutes-55 minutes.
9. the coarse grain health-care noodle that arbitrary described method is made among the claim 1-8.
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| CN102599419A (en) * | 2012-03-29 | 2012-07-25 | 牟思政 | Noodles and preparation method thereof |
| CN102613260B (en) * | 2012-04-06 | 2014-07-16 | 中国包装和食品机械总公司 | Medium-temperature noodle drying process as well as temperature and humidity adjusting system |
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| CN1454500A (en) * | 2002-12-24 | 2003-11-12 | 许微 | Medicine-food flour and preparing method thereof |
| CN1247112C (en) * | 2003-01-06 | 2006-03-29 | 申永直 | Health-care poria cold noodles and its production method |
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