CN102696963A - Noodles made of minor cereals - Google Patents
Noodles made of minor cereals Download PDFInfo
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- CN102696963A CN102696963A CN2012101958860A CN201210195886A CN102696963A CN 102696963 A CN102696963 A CN 102696963A CN 2012101958860 A CN2012101958860 A CN 2012101958860A CN 201210195886 A CN201210195886 A CN 201210195886A CN 102696963 A CN102696963 A CN 102696963A
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Abstract
The invention relates to noodles made of minor cereals. The noodles comprise the following raw materials accoriding part by weight: 70 to 80 parts of corn flour, 10 to 15 parts of wheat flour, 10 to 15 parts of glutinous rice flour, and a proper amount of water and salt. The production method comprises the followings: (1), firstly, the corn flour, the wheat flour and the glutinous rice flour are added into a dough kneading machine for stirring evenly, then a certain mount of water and salt are added for continuous stirring, after being sufficiently and uniformly mixed, water and flour can be in standing for about 40 minutes; (2), then well stirred flour is added into noodle making machine for formation through extruding, noodles are cut according to required lengths and then put into a food box for solid sealing and conservation for about 4 hours; and (3), finally, after being dispersed manually, the noodles are sent to a drying room for drying, and then packaging is performed. The noodles made of minor cereals, provided by the invention, is suitable for mouthfeel of vast crowds, any additives are not added, the mouthfeel is smooth and strong, the noodles have natural perfume, the noodles can be made into any noodles in soup, noodles cold and dressed with sause, noodles with soybean paste, for hot pot, and boiled, the noodle appearance is excellent, the noodles cannot form blocks even after boiled for a long time and pass through various inspections.
Description
Technical field
The present invention relates to wheaten food, refer in particular to a kind of coarse cereals face of processing with corn, buckwheat etc.
Background technology
Coarse cereals comprise corn, buckwheat, Chinese sorghum, millet etc.; Especially be one of staple food grain of numerous people the old society in the past; Edible zone is several provinces in northeast; Main processing variety has corn, buckwheat, Chinese sorghum, steamed bread of corn, corn, buckwheat, jowar family system corn, buckwheat, noodles etc.Since reform and opening-up, along with the raising of living standards of the people, the increasing of smart grain, purified diet, people have faded from memory thereupon becoming estranged coarse food grain.People showed outstanding increasing rich man's disease day, like hypertension, high fat of blood, diabetes, obesity etc. to the excessive absorption of smart grain and nutriment in the last few years.The physique of the nation people descends day by day, and to this, national nutrition circle expert recognizes the seriousness of problem, so utilize the various medium general trends of events to mobilize lectures, advocate refined matching, the theory that takes care of health balanced in nutrition.Yet; Accepting coarse food grain in the real difficulty of the people that got used to eating various smart grain article swallows; Because coarse food grain is crude fibre cereal, property is hard, coarse mouthfeel, has only the family coarse food grain food of doing of northeast resident to supply this village and peripheral village to eat so far in China; Do not drop into other market at all, be not suitable for southern crowd's mouthfeel custom yet.What the many provinces in south do not know from Adam is real corn, buckwheat and other coarse food grain food.Present increasing consumer has recognized and has eaten the benefit of coarse food grain to health; And do not have real food grains other than rice and wheat on the market, and so the manufacturer that does something against one's conscience is only true to palm off, the deception consumer; Especially those crowds that suffer from diabetes want to eat the citizen of coarse cereals with those; Have to arrive and buy broken corn, corn flour or buckwheat on the market and oneself cook gruel to home or cook thin pancake, time-consuming effort again, and mouthfeel is not good.
Summary of the invention
The objective of the invention is to improve and innovate, provide a kind of mouthfeel good, nutritious coarse cereals face to the shortcoming that exists in the background technology and problem.
The present invention is processed by the raw material of following weight portion:
Corn flour 70-80 part, wheat flour 10-15 part, glutinous rice flour 10-15 part, water and salt are an amount of;
The preparation method of said coarse cereals face may further comprise the steps:
1) at first corn flour, wheat flour and glutinous rice flour are put into dough mixing machine and stir, add an amount of water and salt again and continue to stir, treat the full and uniform receipts of water and flour after, leave standstill about 40 minutes;
2) then the flour that stirs is added extrusion modling in the system face equipment, and be cut into noodles, put into food-box sealed maintenance solid about 4 hours by Len req;
3) send the drying shed oven dry after by manual work noodles being scattered at last to, packing gets final product.
Corn flour of the present invention is the smart powder that corn grinds out.
The addition of water of the present invention gets final product fully corn flour, wheat flour and glutinous rice flour being stirred, and is the 30-35% of raw material total amount.
Mouthfeel is suitable to get final product salt addition of the present invention to taste, and is the 5-7 ‰ of raw material total amount.
Advantage of the present invention and beneficial effect:
The present invention can be fit to everyone and eat, and is that inventor's process reaches the research in 5 years, counts the test with thousand times; Waste raw material tons of, and the pure natural of suitable numerous crowds' mouthfeel of developing, authentic various grains noodles such as the corn of no any additives, buckwheat; Taste lubrication, energetically there is natural flavor in the road; Can feel free to do noodle soup, cold and dressed with sauce, fried bean sauce, chafing dish, boiling all can, and face type outward appearance is all good, can not put the piece that sticks together for a long time after boiling; And through the multinomial check of provincial quality testing department, all Interventions Requested are qualified fully.The present invention has filled up the market vacancy, will bring actively and far-reaching influence to entire society, brings for people health and food security and ensures and Gospel.
The specific embodiment
Embodiment 1:
1, at first get ground corn flour 72kg, wheat flour 10kg and glutinous rice flour 12kg and put into dough mixing machine and stir, add 30kg water and 0.5kg salt again and continue to stir, treat the full and uniform receipts of water and flour after, left standstill 40 minutes.
2, then the flour that stirs is added extrusion modling in the system face equipment, and be cut into 30cm length noodles, put into food-box sealed maintenance solid 4 hours.
3, at last send the drying shed oven dry to after being scattered by the manual work noodles that maintenance is good, packing is accomplished.
Embodiment 2:
1, at first get ground corn flour 75kg, wheat flour 12kg and glutinous rice flour 12kg and put into dough mixing machine and stir, add 33kg water and 0.6kg salt again and continue to stir, treat the full and uniform receipts of water and flour after, left standstill 40 minutes.
2, then the flour that stirs is added extrusion modling in the system face equipment, and be cut into 30cm length noodles, put into food-box sealed maintenance solid 4 hours.
3, at last send the drying shed oven dry to after being scattered by the manual work noodles that maintenance is good, packing is accomplished.
Embodiment 3:
1, at first get ground corn flour 80kg, wheat flour 14kg and glutinous rice flour 15kg and put into dough mixing machine and stir, add 37kg water and 0.7kg salt again and continue to stir, treat the full and uniform receipts of water and flour after, left standstill 40 minutes.
2, then the flour that stirs is added extrusion modling in the system face equipment, and be cut into 30cm length noodles, put into food-box sealed maintenance solid 4 hours.
3, at last send the drying shed oven dry to after being scattered by the manual work noodles that maintenance is good, packing is accomplished.
Embodiment of the present invention only is the description that preferred implementation of the present invention is carried out; Be not that design of the present invention and scope are limited; Under the prerequisite that does not break away from design philosophy of the present invention, engineers and technicians make technical scheme of the present invention in this area various modification and improvement all should fall into protection scope of the present invention; The technology contents that the present invention asks for protection all is documented in claims.
Claims (4)
1. coarse cereals face is characterized in that it is processed by the raw material of following weight portion:
Corn flour 70-80 part, wheat flour 10-15 part, glutinous rice flour 10-15 part, water and salt are an amount of;
The preparation method of said coarse cereals face may further comprise the steps:
1) at first corn flour, wheat flour and glutinous rice flour are put into dough mixing machine and stir, add an amount of water and salt again and continue to stir, treat the full and uniform receipts of water and flour after, leave standstill about 40 minutes;
2) then the flour that stirs is added extrusion modling in the system face equipment, and be cut into noodles, put into food-box sealed maintenance solid about 4 hours by Len req;
3) send the drying shed oven dry after by manual work noodles being scattered at last to, packing gets final product.
2. coarse cereals face according to claim 1 is characterized in that described corn flour is the smart powder that corn grinds out.
3. coarse cereals face according to claim 1 is characterized in that the addition of described water gets final product fully corn flour, wheat flour and glutinous rice flour being stirred, and is the 30-35% of raw material total amount.
4. coarse cereals face according to claim 1, mouthfeel is suitable to get final product to taste to it is characterized in that described salt addition, is the 5-7 ‰ of raw material total amount.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101958860A CN102696963A (en) | 2012-06-14 | 2012-06-14 | Noodles made of minor cereals |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101958860A CN102696963A (en) | 2012-06-14 | 2012-06-14 | Noodles made of minor cereals |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102696963A true CN102696963A (en) | 2012-10-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101958860A Pending CN102696963A (en) | 2012-06-14 | 2012-06-14 | Noodles made of minor cereals |
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| CN (1) | CN102696963A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894283A (en) * | 2012-10-19 | 2013-01-30 | 宜垦(天津)农业制品有限公司 | Novel health care noodles |
| CN103039850A (en) * | 2012-12-23 | 2013-04-17 | 德州久源发泡水泥工程有限公司 | Cooking method of coarse grain health-preserving soup noodles |
| CN104304980A (en) * | 2014-10-10 | 2015-01-28 | 青岛嘉瑞生物技术有限公司 | Child type special cereal cooking-free noodles and production method thereof |
| CN107279722A (en) * | 2017-07-28 | 2017-10-24 | 黔东南黔货出山商贸有限公司 | A kind of okra health-maintaining noodles and preparation method thereof |
| CN108041447A (en) * | 2017-12-08 | 2018-05-18 | 安徽三兄弟薯业有限责任公司 | A kind of fried bean sauce chop dry mixing face |
| CN109123399A (en) * | 2018-08-15 | 2019-01-04 | 安徽农业大学 | A kind of glutinous rice vermicelli and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1240114A (en) * | 1998-06-18 | 2000-01-05 | 柏绿山 | Maize instant noodles and preparation process thereof |
| CN1446472A (en) * | 2002-03-22 | 2003-10-08 | 何泽林 | Corn noodles and its preparation method |
| CN1582723A (en) * | 2004-06-03 | 2005-02-23 | 章丁沅 | Sticky noodles |
| CN101103787A (en) * | 2007-08-23 | 2008-01-16 | 安徽阜阳绿斗城物业有限公司 | High straight-chain maize instant noodles and preparation process thereof |
-
2012
- 2012-06-14 CN CN2012101958860A patent/CN102696963A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1240114A (en) * | 1998-06-18 | 2000-01-05 | 柏绿山 | Maize instant noodles and preparation process thereof |
| CN1446472A (en) * | 2002-03-22 | 2003-10-08 | 何泽林 | Corn noodles and its preparation method |
| CN1582723A (en) * | 2004-06-03 | 2005-02-23 | 章丁沅 | Sticky noodles |
| CN101103787A (en) * | 2007-08-23 | 2008-01-16 | 安徽阜阳绿斗城物业有限公司 | High straight-chain maize instant noodles and preparation process thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894283A (en) * | 2012-10-19 | 2013-01-30 | 宜垦(天津)农业制品有限公司 | Novel health care noodles |
| CN103039850A (en) * | 2012-12-23 | 2013-04-17 | 德州久源发泡水泥工程有限公司 | Cooking method of coarse grain health-preserving soup noodles |
| CN104304980A (en) * | 2014-10-10 | 2015-01-28 | 青岛嘉瑞生物技术有限公司 | Child type special cereal cooking-free noodles and production method thereof |
| CN107279722A (en) * | 2017-07-28 | 2017-10-24 | 黔东南黔货出山商贸有限公司 | A kind of okra health-maintaining noodles and preparation method thereof |
| CN108041447A (en) * | 2017-12-08 | 2018-05-18 | 安徽三兄弟薯业有限责任公司 | A kind of fried bean sauce chop dry mixing face |
| CN109123399A (en) * | 2018-08-15 | 2019-01-04 | 安徽农业大学 | A kind of glutinous rice vermicelli and preparation method thereof |
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Application publication date: 20121003 |
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