CN103125842A - Procyanidin noodles and preparation method thereof - Google Patents
Procyanidin noodles and preparation method thereof Download PDFInfo
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- CN103125842A CN103125842A CN2013100925775A CN201310092577A CN103125842A CN 103125842 A CN103125842 A CN 103125842A CN 2013100925775 A CN2013100925775 A CN 2013100925775A CN 201310092577 A CN201310092577 A CN 201310092577A CN 103125842 A CN103125842 A CN 103125842A
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Abstract
The invention discloses procyanidin noodles and a preparation method thereof. The noodles have the efficacies of beauty and health care. According to the technical scheme for achieving the efficacies, the procyanidin noodles comprise the following components in percentage by mass: 2%-3% of procyanidin, 1%-2% of salt, 0.5%-1% of dietary alkali, 64%-66.5% of wheat flour and the balance of water; and the preparation method comprises the following steps of: kneading dough comprising the procyanidin, the salt, the dietary alkali, the wheat flour and the water together, then preparing the procyanidin noodles through curing, tabletting, strip cutting and drying, and finally cutting and packing the procyanidin noodles. Compared with the prior art, the procyanidin is adopted as the raw material for producing the noodles, and no additive is added, so that people taste delicious food, and at the same time, the noodles play a role in health care. The noodles are high in nutritional value, are non-sticky, free of hard cores and smooth and fine in taste after being cooked, can be boiled, fried or put into hot pot to make delicious food, and can be a staple food of any meal.
Description
Technical field
The present invention designs a kind of vermicelli and preparation method thereof, particularly a kind of vermicelli with health care and preparation method thereof.
Background technology
OPC (OPC) is the most effective natural of free radical in the removing human body of generally acknowledging in the world at present.Has very strong activity in vivo.The Green Tea Extract oxidability that experiment showed, OPC is 50 times of vitamin E, ascorbic 20 times, and absorb rapidly fully, can reach the highest haemoconcentration in oral 20 minutes, metabolic half life is for 7 hours.OPC is many as health products production, a kind of OPC is not applied to product in vermicelli and have.
Summary of the invention
The purpose of this invention is to provide a kind of OPC vermicelli and preparation method thereof, the technical problem that solve is to make vermicelli have the effect of beauty treatment, health care.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme: a kind of OPC vermicelli, by mass percentage, and by OPC 2-3%, salt 1-2%, dietary alkali 0.5-1%, wheat flour 64-66.5%, all the other form for water.
OPC vermicelli of the present invention form by mass percentage, by OPC 2.5%, and salt 1.5%, dietary alkali 0.7%, wheat flour 65.3%, all the other form for water.
A kind of preparation method of OPC vermicelli comprises the following steps: one and face, by mass percentage, all the other add in dough mixing machine for water with OPC 23-%, salt 1-2%, dietary alkali 0.5-1%, wheat flour 64-66.5%, the temperature of water is 30 ℃, and face 10min, gets dough; Two, slaking adopts aging machine to carry out slaking 15min to dough, and rotating speed 10r/min gets the dough of slaking; Three, compressing tablet adopts compound flaking machine that the dough of slaking is carried out compressing tablet, first pressing dough sheet thickness 4mm, and the extreme trace dough sheet is 1mm, and the linear speed of extreme trace roll is 35m/min, and rolling the film channel number is 6 roads, and the calendering multiple is 10 times, gets musculus cutaneus; Four, slitting adopts the cutting cutter slitting, face roller width 250mm, and face cutter linear speed 43m/min gets noodles; Five, drying adopts drying system with noodles stoving, 30 ℃ of temperature, and time 5h gets vermicelli; Six, cut off, vermicelli are cut off by length 180mm, get the OPC vermicelli.
The preparation method of OPC vermicelli of the present invention, described dough mixing machine is for pulling out rod formula vacuum dough mixing machine, and its vacuum is 0.09Mpa.
The preparation method of OPC vermicelli of the present invention, described aging machine is PDSH B50 * 650 type belt aging machines.
The preparation method of OPC vermicelli of the present invention, described cutting cutter is more PYPD7 * 25 types roll and roll continuously the sheet cutting cutter.
The preparation method of OPC vermicelli of the present invention, described drying system are PHSD35-60 type cableway-type drying system.
The preparation method of OPC vermicelli of the present invention in described step 4 adopts vermicelli the fixed-length cut-off machine to cut off.
The preparation method of OPC vermicelli of the present invention, the OPC vermicelli that obtain adopt BX-01 vermicelli baler, will be by 250g a bundle bundling.
The present invention compared with prior art, adopt OPC as the raw material of producing vermicelli, do not add any additive, make people can also play the effect of health care when tasting cuisines, be of high nutritive value, vermicelli boil rear adhesion, without hard-core, the smooth exquisiteness of mouthfeel, and the taste of food of working it out is good, can boil, fry or boil in the hotpot, can be used as the staple food of any a meal.
The specific embodiment
The below is described in further detail the specific embodiment of the present invention.OPC vermicelli of the present invention form by mass percentage, by OPC 2-3%, and salt 1-2%, dietary alkali 0.5-1%, wheat flour 64-66.5%, all the other form for water.
Preferably form by mass percentage, by OPC 2.5%, salt 1.5%, dietary alkali 0.7%, wheat flour 65.3%, all the other form for water.
OPC can be strengthened capillary, artery and vein blood vessel, effectively improves blood circulation, can also sight protectio, eliminate oedema; People from Europe claims that anthocyanidin is the youth nutriment, because it can recover the collagen vigor, makes skin level and smooth and flexible, can also help joint, artery and other tissue (as heart) to keep normal function.
The preparation method of OPC vermicelli of the present invention comprises the following steps:
One and face, by mass percentage, with OPC 2-3%, salt 1-2%, dietary alkali 0.5-1%, wheat flour 64-66.5%, all the other pull out for water adds in rod formula vacuum dough mixing machine, and the temperature of water is 30 ℃, and face 10min, vacuum 0.09Mpa gets dough.
Two, slaking adopts PDSH B50 * 650 type belt aging machines to carry out slaking 15min to dough, and rotating speed 10r/min gets the dough of slaking.
Three, compressing tablet adopts compound flaking machine that the dough of slaking is carried out compressing tablet, first pressing dough sheet thickness 4mm, and the extreme trace dough sheet is 1mm, and the linear speed of extreme trace roll is 35m/min, and rolling the film channel number is 6 roads, and the calendering multiple is 10 times, gets musculus cutaneus.
Four, more slitting adopts PYPD7 * 25 types to roll and rolls continuously sheet cutting cutter slitting, face roller width 250mm, and face cutter linear speed 43m/min gets noodles.
Five, drying adopts PHSD35-60 type cableway-type drying system with noodles stoving, 30 ℃ of temperature, and time 5h gets vermicelli.
Six, cut off, adopt the fixed-length cut-off machine, by length 180mm, vermicelli are cut off, get the OPC vermicelli.
Seven, packing adopts BX-01 vermicelli baler, and the OPC vermicelli are pressed 250g a bundle bundling.
The OPC vermicelli that adopt method of the present invention to prepare, appearance color is creamy white, and the surface is straight smooth; Toughness is strong, biceps good, and easy ripe resistant to cook is difficult for sticking with paste the disconnected bar of soup; Boil rear mouthfeel smooth.Eating method: the method for vermicelli is made in applicable various culinary arts.
Embodiment 1
One and face, by mass percentage, with OPC 2%, salt 1%, dietary alkali 0.5%, wheat flour 66.5%, all the other pull out for water adds in rod formula vacuum dough mixing machine, and the temperature of water is 30 ℃, and face 10min, and vacuum 0.09Mpa gets dough.
Two, slaking adopts PDSH B50 * 650 type belt aging machines to carry out slaking 15min to dough, and rotating speed 10r/min gets the dough of slaking.
Three, compressing tablet adopts compound flaking machine that the dough of slaking is carried out compressing tablet, first pressing dough sheet thickness 4mm, and the extreme trace dough sheet is 1mm, and the linear speed of extreme trace roll is 35m/min, and rolling the film channel number is 6 roads, and the calendering multiple is 10 times, gets musculus cutaneus.
Four, more slitting adopts PYPD7 * 25 types to roll and rolls continuously sheet cutting cutter slitting, face roller width 250mm, and face cutter linear speed 43m/min gets noodles.
Five, drying adopts PHSD35-60 type cableway-type drying system with noodles stoving, 30 ℃ of temperature, and time 5h gets vermicelli.
Six, cut off, adopt the fixed-length cut-off machine, by length 180mm, vermicelli are cut off, get the OPC vermicelli.
Seven, packing adopts BX-01 vermicelli baler, and the OPC vermicelli are pressed 250g a bundle bundling.
Embodiment 2
One and face, by mass percentage, with OPC 3%, salt 2%, dietary alkali 1%, wheat flour 64%, all the other pull out for water adds in rod formula vacuum dough mixing machine, and the temperature of water is 30 ℃, and face 10min, and vacuum 0.09Mpa gets dough.
Two, slaking adopts PDSH B50 * 650 type belt aging machines to carry out slaking 15min to dough, and rotating speed 10r/min gets the dough of slaking.
Three, compressing tablet adopts compound flaking machine that the dough of slaking is carried out compressing tablet, first pressing dough sheet thickness 4mm, and the extreme trace dough sheet is 1mm, and the linear speed of extreme trace roll is 35m/min, and rolling the film channel number is 6 roads, and the calendering multiple is 10 times, gets musculus cutaneus.
Four, more slitting adopts PYPD7 * 25 types to roll and rolls continuously sheet cutting cutter slitting, face roller width 250mm, and face cutter linear speed 43m/min gets noodles.
Five, drying adopts PHSD35-60 type cableway-type drying system with noodles stoving, 30 ℃ of temperature, and time 5h gets vermicelli.
Six, cut off, adopt the fixed-length cut-off machine, by length 180mm, vermicelli are cut off, get the OPC vermicelli.
Seven, packing adopts BX-01 vermicelli baler, and the OPC vermicelli are pressed 250g a bundle bundling.
Embodiment 3
One and face, by mass percentage, with OPC 2.5%, salt 1.5%, dietary alkali 0.7%, wheat flour 65.3%, all the other pull out for water adds in rod formula vacuum dough mixing machine, and the temperature of water is 30 ℃, and face 10min, and vacuum 0.09Mpa gets dough.
Two, slaking adopts PDSH B50 * 650 type belt aging machines to carry out slaking 15min to dough, and rotating speed 10r/min gets the dough of slaking.
Three, compressing tablet adopts compound flaking machine that the dough of slaking is carried out compressing tablet, first pressing dough sheet thickness 4mm, and the extreme trace dough sheet is 1mm, and the linear speed of extreme trace roll is 35m/min, and rolling the film channel number is 6 roads, and the calendering multiple is 10 times, gets musculus cutaneus.
Four, more slitting adopts PYPD7 * 25 types to roll and rolls continuously sheet cutting cutter slitting, face roller width 250mm, and face cutter linear speed 43m/min gets noodles.
Five, drying adopts PHSD35-60 type cableway-type drying system with noodles stoving, 30 ℃ of temperature, and time 5h gets vermicelli.
Six, cut off, adopt the fixed-length cut-off machine, by length 180mm, vermicelli are cut off, get the OPC vermicelli.
Seven, packing adopts BX-01 vermicelli baler, and the OPC vermicelli are pressed 250g a bundle bundling.
Claims (9)
1. OPC vermicelli is characterized in that: by mass percentage, by OPC 2-3%, salt 1-2%, dietary alkali 0.5-1%, wheat flour 64-66.5%, all the other are that water forms.
2. OPC vermicelli according to claim 1 is characterized in that: form by mass percentage, and by OPC 2.5%, salt 1.5%, dietary alkali 0.7%, wheat flour 65.3%, all the other are the water composition.
3. the preparation method of OPC vermicelli comprises the following steps:
One and face, by mass percentage, all the other add in dough mixing machine for water with OPC 23-%, salt 1-2%, dietary alkali 0.5-1%, wheat flour 64-66.5%, and the temperature of water is 30 ℃, and face 10min, gets dough;
Two, slaking adopts aging machine to carry out slaking 15min to dough, and rotating speed 10r/min gets the dough of slaking;
Three, compressing tablet adopts compound flaking machine that the dough of slaking is carried out compressing tablet, first pressing dough sheet thickness 4mm, and the extreme trace dough sheet is 1mm, and the linear speed of extreme trace roll is 35m/min, and rolling the film channel number is 6 roads, and the calendering multiple is 10 times, gets musculus cutaneus;
Four, slitting adopts the cutting cutter slitting, face roller width 250mm, and face cutter linear speed 43m/min gets noodles;
Five, drying adopts drying system with noodles stoving, 30 ℃ of temperature, and time 5h gets vermicelli;
Six, cut off, vermicelli are cut off by length 180mm, get the OPC vermicelli.
4. the preparation method of OPC vermicelli according to claim 3, it is characterized in that: described dough mixing machine is for pulling out rod formula vacuum dough mixing machine, and its vacuum is 0.09Mpa.
5. the preparation method of OPC vermicelli according to claim 3, it is characterized in that: described aging machine is PDSH B50 * 650 type belt aging machines.
6. the preparation method of OPC vermicelli according to claim 3 is characterized in that: described cutting cutter is more PYPD7 * 25 types roll and roll continuously the sheet cutting cutter.
7. the preparation method of OPC vermicelli according to claim 3, it is characterized in that: described drying system is PHSD35-60 type cableway-type drying system.
8. the preparation method of OPC vermicelli according to claim 3, is characterized in that: in described step 4, vermicelli are adopted the fixed-length cut-off machine to cut off.
9. the preparation method of according to claim 3-8 described OPC vermicelli of any one is characterized in that: the OPC vermicelli that obtain adopt BX-01 vermicelli baler, will be by 250g a bundle bundling.
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| CN2013100925775A CN103125842A (en) | 2013-03-21 | 2013-03-21 | Procyanidin noodles and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330133A (en) * | 2013-06-28 | 2013-10-02 | 华中农业大学 | Anthocyanin noodles and preparation method thereof |
| CN103431301A (en) * | 2013-08-07 | 2013-12-11 | 杨振福 | Bag or box packed non-fermented flour product |
| CN103494079A (en) * | 2013-09-11 | 2014-01-08 | 界首市绿源高效农业开发有限公司 | Purple sweet potato anthocyanin pregnant women noodles |
| CN103494077A (en) * | 2013-09-11 | 2014-01-08 | 界首市绿源高效农业开发有限公司 | Purple sweet potato anthocyanin fine dried noodles |
| CN104397593A (en) * | 2014-12-11 | 2015-03-11 | 中恩（天津）营养科技有限公司 | Low-protein noodles and preparation method thereof |
| CN104839565A (en) * | 2015-06-01 | 2015-08-19 | 新疆生命核力高科股份有限公司 | Plains coreopsis noodles and processing method thereof |
| CN105942184A (en) * | 2016-05-09 | 2016-09-21 | 福州大学 | Blood sugar lowering noodles containing proanthocyanidins and preparation method thereof |
| CN107307287A (en) * | 2017-06-22 | 2017-11-03 | 合肥市晶谷米业有限公司 | A kind of method for producing dried noodles of high-flexural strength |
| CN107439944A (en) * | 2017-09-08 | 2017-12-08 | 遵义市桐梓县宇强农产品开发有限公司 | A kind of preparation technology of vermicelli |
| CN108606249A (en) * | 2018-05-08 | 2018-10-02 | 湖南农业大学 | A kind of bletilla healthy fine dried noodles product |
| CN109363081A (en) * | 2018-09-17 | 2019-02-22 | 东北农业大学 | A kind of preparation method rich in anthocyanidin local flavor noodles |
| CN109820138A (en) * | 2019-03-28 | 2019-05-31 | 云南农业大学 | A kind of wheat flour and preparation method thereof rich in natural anthocyanidin |
| CN112826022A (en) * | 2021-01-19 | 2021-05-25 | 贵州邦臣物联生态商贸有限公司 | Micromolecule health-care noodles and preparation method thereof |
| CN115736177A (en) * | 2022-11-24 | 2023-03-07 | 江南大学 | Application of highland barley gluten/procyanidine compound in highland barley raw wet noodles |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330133A (en) * | 2013-06-28 | 2013-10-02 | 华中农业大学 | Anthocyanin noodles and preparation method thereof |
| CN103330133B (en) * | 2013-06-28 | 2015-06-03 | 华中农业大学 | Anthocyanin noodles and preparation method thereof |
| CN103431301A (en) * | 2013-08-07 | 2013-12-11 | 杨振福 | Bag or box packed non-fermented flour product |
| CN103494079A (en) * | 2013-09-11 | 2014-01-08 | 界首市绿源高效农业开发有限公司 | Purple sweet potato anthocyanin pregnant women noodles |
| CN103494077A (en) * | 2013-09-11 | 2014-01-08 | 界首市绿源高效农业开发有限公司 | Purple sweet potato anthocyanin fine dried noodles |
| CN103494077B (en) * | 2013-09-11 | 2015-01-07 | 界首市绿源高效农业开发有限公司 | Purple sweet potato anthocyanin fine dried noodles |
| CN104397593A (en) * | 2014-12-11 | 2015-03-11 | 中恩（天津）营养科技有限公司 | Low-protein noodles and preparation method thereof |
| CN104839565A (en) * | 2015-06-01 | 2015-08-19 | 新疆生命核力高科股份有限公司 | Plains coreopsis noodles and processing method thereof |
| CN105942184A (en) * | 2016-05-09 | 2016-09-21 | 福州大学 | Blood sugar lowering noodles containing proanthocyanidins and preparation method thereof |
| CN107307287A (en) * | 2017-06-22 | 2017-11-03 | 合肥市晶谷米业有限公司 | A kind of method for producing dried noodles of high-flexural strength |
| CN107439944A (en) * | 2017-09-08 | 2017-12-08 | 遵义市桐梓县宇强农产品开发有限公司 | A kind of preparation technology of vermicelli |
| CN108606249A (en) * | 2018-05-08 | 2018-10-02 | 湖南农业大学 | A kind of bletilla healthy fine dried noodles product |
| CN109363081A (en) * | 2018-09-17 | 2019-02-22 | 东北农业大学 | A kind of preparation method rich in anthocyanidin local flavor noodles |
| CN109820138A (en) * | 2019-03-28 | 2019-05-31 | 云南农业大学 | A kind of wheat flour and preparation method thereof rich in natural anthocyanidin |
| CN112826022A (en) * | 2021-01-19 | 2021-05-25 | 贵州邦臣物联生态商贸有限公司 | Micromolecule health-care noodles and preparation method thereof |
| CN115736177A (en) * | 2022-11-24 | 2023-03-07 | 江南大学 | Application of highland barley gluten/procyanidine compound in highland barley raw wet noodles |
| CN115736177B (en) * | 2022-11-24 | 2024-02-09 | 江南大学 | Application of highland barley gluten/procyanidine compound in highland barley wet noodles |
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Application publication date: 20130605 |