CN102429165A - Corn noodles and production method thereof - Google Patents
Corn noodles and production method thereof Download PDFInfo
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- CN102429165A CN102429165A CN201110330835XA CN201110330835A CN102429165A CN 102429165 A CN102429165 A CN 102429165A CN 201110330835X A CN201110330835X A CN 201110330835XA CN 201110330835 A CN201110330835 A CN 201110330835A CN 102429165 A CN102429165 A CN 102429165A
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Abstract
The invention relates to corn noodles which offer good mouthfeel, are clear in noodle soup and long in refreshing period and are not broken and resistant to boiling. The corn noodles comprise the following raw materials: 80 parts of corn starch, 10 parts of gluten wheat flour, 10 parts of starch, 0.04 part of aliali, 1.2 parts of salt, 0.5 part of noodle additive, 1 part of salad oil and 35 parts of water. The invention also provides a production method, which comprises the following steps of: (1) preparing the raw materials in the ratio, and checking the moisture rate of the corn starch to determine a water distribution index; (2) preparing water according to water distribution standards; (3) stirring the raw materials and water fully, conveying the mixture to a dough feeding machine, and stirring and softening for later use; (4) conveying the dough to a primary extrusion barrel and a secondary extruder by the dough feeding machine while stirring, and extruding to form noodles; (5) regulating the noodles to be corrugate, performing air cooling for shaping, cutting into dough blocks, conveying the dough blocks to a swing head distribution panel device, and curing and sterilizing; (6) drying the dough blocks uniformly by a hot-air drying system; and (7) conveying the dough blocks to a grate of a cooling machine by a turnover device of a drier, and conveying and packaging the finished product.
Description
Technical field
The present invention relates to the flour machining technology, relate to the noodles that a kind of corn is processed particularly, also relate to the method for producing this corn noodles.
Background technology
Corn is as a kind of coarse food grain; Abundant nutrients; But the nutritional labeling and the trace element that contain multiple human body needs such as a large amount of starch-splittings and rich in protein, vitamin, iron, calcium, phosphorus, magnesium; Contain abundant eight kinds and keep the necessary amino acid of human body normal physiological function, according to surveying and determination, the nutrition in the 50 gram corn finished products is equivalent to 2 eggs.In recent years, the agitation that one coarse food grain is carefully cooked, coarse food grain is carefully eaten has been risen in improving constantly of Along with people's living standard.Corn noodles becomes a kind of food of fashion.
But, the corn noodles of producing now exist mouthfeel poor, be prone to stick with paste soup, disconnected bar, not anti-ly boil, fresh-keeping difficulty, the problems such as mouldy that are prone to.And defectives such as existence yields poorly when producing, quality is unstable, cost is high, of poor benefits.
Summary of the invention
For overcoming the defective of prior art, the technical problem that the present invention will solve provided a kind of mouthfeel good, do not stick with paste soup, unbroken noodles, anti-ly boil, the corn noodles of long fresh-keeping period.
Technical scheme of the present invention is: this corn noodles comprises 80 portions of corn flour, 10 parts of high gluten wheat flours, 10 parts of starch, 0.04 part of alkali, 1.2 portions of salt, 0.5 part of noodles additive, 1 portion of salad oil, 35 parts of water.
Owing to adopt above proportioning and raw material, thus this corn noodles mouthfeel good, do not stick with paste soup, unbroken noodles, anti-ly boil, long fresh-keeping period.
A kind of production method of corn noodles also is provided, has may further comprise the steps:
(1) prepare corn flour, high gluten wheat flour, starch, alkali, salt, noodles additive, salad oil according to the described ratio of claim 1, for preparing with face, the moisture content of check corn flour is so that the water distribution index when confirming with face;
(2) prepare water according to the water distribution index of step (1);
(3) above raw material is all added dough mixing machine and fully stir, the face of becoming reconciled then is transported to the interior treacle that further stirs of hello face machine and sends out subsequent use, wherein carries the face of becoming reconciled according to the stirring delivery rate of hello face machine;
(4) feed the face machine and through auger conveyor face is transported in the one-level extruding bucket while stirring, one-level extruding bucket is squeezed into strip with face, is transported to the secondary extruder then and further pushes and become noodles;
(5) place the foraminous conveyer adjusted to form corrugated noodles, pass through air-cooled typing then, be cut into the face piece again, foraminous conveyer is transported to yaw branch dish device with the face piece, and the face piece that gets in this device passes through the drying machinery circulatory system with slaking of face piece and high-temperature sterilization;
(6) the face piece is realized evenly dry through hot air drying system three district's temperature controls;
(7) dried piece gets into through the drying machine turning device on the grid of cooler, and the face piece is slippery after through chain drive driving lever proper alignment to carry out the finished product conveying and packaging to the transition conveyer.
Adopt the produced corn noodles mouthfeel of this production method good, do not stick with paste soup, unbroken noodles, anti-ly boil, long fresh-keeping period.
The specific embodiment
Do further detailed description in the face of technical scheme of the present invention down.
This corn noodles comprises 80 portions of corn flour, 10 parts of high gluten wheat flours, 10 parts of starch, 0.04 part of alkali, 1.2 portions of salt, 0.5 part of noodles additive, 1 portion of salad oil, 35 parts of water.Owing to adopt above proportioning and raw material, thus this corn noodles mouthfeel good, do not stick with paste soup, unbroken noodles, anti-ly boil, long fresh-keeping period.
A kind of production method of corn noodles also is provided, has may further comprise the steps:
(1) prepare corn flour, high gluten wheat flour, starch, alkali, salt, noodles additive, salad oil according to the described ratio of claim 1, for preparing with face, the moisture content of check corn flour is so that the water distribution index when confirming with face;
(2) prepare water according to the water distribution index of step (1), can adopt the automatic distribution water quantitative pot to confirm the water distribution index here;
(3) above raw material is all added dough mixing machine and fully stir, the face of becoming reconciled then is transported to the interior treacle that further stirs of hello face machine and sends out subsequent use, wherein carries the face of becoming reconciled according to the stirring delivery rate of hello face machine;
(4) feeding the face machine is transported to face in the one-level extruding bucket through auger conveyor while stirring; One-level extruding bucket is squeezed into strip with face; Be transported to the secondary extruder then and further push and become noodles, make the noodles of extruding reach the degree of neither expanded slaking again this moment;
(5) place the foraminous conveyer adjusted to form corrugated noodles, pass through air-cooled typing then, be cut into the face piece again, foraminous conveyer is transported to yaw branch dish device with the face piece, and the face piece that gets in this device passes through the drying machinery circulatory system with slaking of face piece and high-temperature sterilization;
(6) the face piece is realized evenly dry through hot air drying system three district's temperature controls;
(7) dried piece gets into through the drying machine turning device on the grid of cooler, and the face piece is slippery after through chain drive driving lever proper alignment to carry out the finished product conveying and packaging to the transition conveyer.
Adopt the produced corn noodles mouthfeel of this production method good, do not stick with paste soup, unbroken noodles, anti-ly boil, long fresh-keeping period.
Preferably, the temperature of one-level extruding bucket, secondary extruder is set to 60-65 ℃ in the said step (4).
Preferably, the steam pressure of the drying machinery circulatory system is 3-5kg/cm in the said step (5)
2, temperature is 80-90 ℃.
Preferably, the steam pressure of hot air drying system is 3-5kg/cm in the said step (6)
2, temperature is 55-60 ℃, humidity is 30%-50%.
The above; It only is preferred embodiment of the present invention; Be not that the present invention is done any pro forma restriction, every foundation technical spirit of the present invention all still belongs to the protection domain of technical scheme of the present invention to any simple modification, equivalent variations and modification that above embodiment did.
Claims (5)
1. a corn noodles is characterized in that: comprise 80 portions of corn flour, 10 parts of high gluten wheat flours, 10 parts of starch, 0.04 part of alkali, 1.2 portions of salt, 0.5 part of noodles additive, 1 portion of salad oil, 35 parts of water.
2. the production method of a corn noodles is characterized in that: may further comprise the steps:
(1) prepare corn flour, high gluten wheat flour, starch, alkali, salt, noodles additive, salad oil according to the described ratio of claim 1, for preparing with face, the moisture content of check corn flour is so that the water distribution index when confirming with face;
(2) prepare water according to the water distribution index of step (1);
(3) above raw material is all added dough mixing machine and fully stir, the face of becoming reconciled then is transported to the interior treacle that further stirs of hello face machine and sends out subsequent use, wherein carries the face of becoming reconciled according to the stirring delivery rate of hello face machine;
(4) feed the face machine and through auger conveyor face is transported in the one-level extruding bucket while stirring, one-level extruding bucket is squeezed into strip with face, is transported to the secondary extruder then and further pushes and become noodles;
(5) place the foraminous conveyer adjusted to form corrugated noodles, pass through air-cooled typing then, be cut into the face piece again, foraminous conveyer is transported to yaw branch dish device with the face piece, and the face piece that gets in this device passes through the drying machinery circulatory system with slaking of face piece and high-temperature sterilization;
(6) the face piece is realized evenly dry through hot air drying system three district's temperature controls;
(7) dried piece gets into through the drying machine turning device on the grid of cooler, and the face piece is slippery after through chain drive driving lever proper alignment to carry out the finished product conveying and packaging to the transition conveyer.
3. the production method of corn noodles according to claim 2 is characterized in that: the temperature of one-level extruding bucket, secondary extruder is set to 60-65 ℃ in the said step (4).
4. the production method of corn noodles according to claim 3 is characterized in that: the steam pressure of the drying machinery circulatory system is 3-5kg/cm in the said step (5)
2, temperature is 80-90 ℃.
5. the production method of corn noodles according to claim 4 is characterized in that: the steam pressure of hot air drying system is 3-5kg/cm in the said step (6)
2, temperature is 55-60 ℃, humidity is 30%-50%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110330835XA CN102429165A (en) | 2011-10-27 | 2011-10-27 | Corn noodles and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110330835XA CN102429165A (en) | 2011-10-27 | 2011-10-27 | Corn noodles and production method thereof |
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| CN102429165A true CN102429165A (en) | 2012-05-02 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919684A (en) * | 2012-11-20 | 2013-02-13 | 甘肃发滋瑞小杂粮食品有限公司 | Waxy corn fine dried noodle |
| CN103478593A (en) * | 2013-10-16 | 2014-01-01 | 吴柠君 | Health-care corn noodles |
| JP2014000072A (en) * | 2012-06-14 | 2014-01-09 | Kobayashi Seimen Kk | Method for manufacturing gluten-free noodle |
| CN103750154A (en) * | 2013-12-13 | 2014-04-30 | 方义春 | Stomach invigorating and blood nourishing noodles and preparation method thereof |
| CN104012869A (en) * | 2014-06-19 | 2014-09-03 | 南京麦思德餐饮管理有限公司 | Red bean noodles and preparation method thereof |
| CN104256364A (en) * | 2014-08-13 | 2015-01-07 | 牛月 | Non-fried oat cooking noodles |
| CN104839564A (en) * | 2015-05-19 | 2015-08-19 | 中国农业科学院农产品加工研究所 | Extruded noodles and production method thereof |
| CN105995522A (en) * | 2016-05-26 | 2016-10-12 | 万全县中通农产品有限公司 | Waxy corn instant noodles and preparation method thereof |
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| CN1247711A (en) * | 1998-09-11 | 2000-03-22 | 中国人民解放军59162部队 | Instant straight corn noodles and production process thereof |
| CN1261520A (en) * | 1999-01-21 | 2000-08-02 | 刘云机 | Flour making formulation using corn as main raw material |
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| CN1261520A (en) * | 1999-01-21 | 2000-08-02 | 刘云机 | Flour making formulation using corn as main raw material |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014000072A (en) * | 2012-06-14 | 2014-01-09 | Kobayashi Seimen Kk | Method for manufacturing gluten-free noodle |
| JP2017169589A (en) * | 2012-06-14 | 2017-09-28 | 小林生麺株式会社 | Method for producing gluten-free noodle |
| CN102919684A (en) * | 2012-11-20 | 2013-02-13 | 甘肃发滋瑞小杂粮食品有限公司 | Waxy corn fine dried noodle |
| CN102919684B (en) * | 2012-11-20 | 2013-11-06 | 甘肃发滋瑞小杂粮食品有限公司 | Waxy corn fine dried noodle |
| CN103478593A (en) * | 2013-10-16 | 2014-01-01 | 吴柠君 | Health-care corn noodles |
| CN103750154A (en) * | 2013-12-13 | 2014-04-30 | 方义春 | Stomach invigorating and blood nourishing noodles and preparation method thereof |
| CN104012869A (en) * | 2014-06-19 | 2014-09-03 | 南京麦思德餐饮管理有限公司 | Red bean noodles and preparation method thereof |
| CN104256364A (en) * | 2014-08-13 | 2015-01-07 | 牛月 | Non-fried oat cooking noodles |
| CN104839564A (en) * | 2015-05-19 | 2015-08-19 | 中国农业科学院农产品加工研究所 | Extruded noodles and production method thereof |
| CN105995522A (en) * | 2016-05-26 | 2016-10-12 | 万全县中通农产品有限公司 | Waxy corn instant noodles and preparation method thereof |
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Application publication date: 20120502 |