CN103141758A - Method for producing yam and corn fine dried noodles - Google Patents

Method for producing yam and corn fine dried noodles Download PDF

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Publication number
CN103141758A
CN103141758A CN2011104011124A CN201110401112A CN103141758A CN 103141758 A CN103141758 A CN 103141758A CN 2011104011124 A CN2011104011124 A CN 2011104011124A CN 201110401112 A CN201110401112 A CN 201110401112A CN 103141758 A CN103141758 A CN 103141758A
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CN
China
Prior art keywords
noodles
corn
yam
chinese yam
flour
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Pending
Application number
CN2011104011124A
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Chinese (zh)
Inventor
吴家旺
Original Assignee
吴家旺
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Publication date
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Priority to CN2011104011124A priority Critical patent/CN103141758A/en
Publication of CN103141758A publication Critical patent/CN103141758A/en
Pending legal-status Critical Current

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Abstract

The invention relates to a method for producing yam and corn fine dried noodles, and belongs to the field of cooked wheaten food processing. The yam and corn noodles are composed of the raw materials of, by weight, 15-20% of yam, 20-30% of corn flour, 40-55% of wheat flour, 5-10% of salt, 5-15% of egg (after being cracked and then stirred uniformly), and 35-40% of purified water. The noodles provided by the invention is simple in the preparation method; not only the traditional characteristics of noodles are maintained, but also high nutritional values of yam and corn are given full play; and have efficacies of nourishing and invigorating stomach, etc. The noodles are smooth, chewy, and digestible, so the noodles are suitable for all people to eat, particularly for young children and the elderly with weak gastrointestinal function, and a very good therapeutic effect can be achieved, and the fine dried noodles can be used as a nutritional staple food for long-term consumption.

Description

A kind of preparation method of Chinese yam corn dried noodle
Technical field
The present invention relates to a kind of preparation method of Chinese yam corn dried noodle, belong to the wheaten food processing technique field.
Background technology
Vermicelli are one of wheaten food kinds of being familiar with of people, are also liked by numerous people, and wheaten food is the edible function that can play good nourishing the stomach stomach invigorating for a long time, especially are fit to young and elder person's eating habit.Along with improving constantly of people's living standard, the deep processed product of wheaten food is of a great variety, but hypertension, obesity, diabetes and other diseases easily appear in the interpolation owing to crossing the materials such as other are higher fatty acid, the high grease such as polysaccharide part, so coarse cereals, coarse food grain are subject to people's favor day by day.Therefore, the present invention is directed to the requirement that people's eating habit promotes, the preparation method of inventing a kind of Chinese yam corn dried noodle satisfies the needs of people to the dietary structure adjustment instantly.Be rich in the Multiple components such as protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carrotene, nicotinic acid, vitamin C, B family vitamin, saponin in Chinese yam, in contained mineral matter, the content of fluorine is higher, the effect that have the preventing decayed tooth that cleans the teeth, takes care of one's teeth; The nutritive value that it is abundant can strengthen the immunologic function of human body, can be used as the herbal cuisine staple food commonly used of anti-knurl for cancer.Again in its rehabilitation course, the effect of auxiliary curing is arranged in cancer operation or postoperation radiotherapy, chemotherapy; Corn contains abundant vitamin E and soluble dietary fiber, and the human body blood fat of reduction and cholesterol, softening blood vessel, vision protection and the hemorrhage effect of the prevention cerebrovascular are arranged.The present invention takes full advantage of the abundant nutritive value of above-mentioned two kinds of food materials, and a kind of alimentary paste with dietotherapy effect is provided.
Summary of the invention
The objective of the invention is for a kind of Chinese yam corn dried noodle preparation method is provided, simple, produced noodles are nutritious, belong to coarse cereals, coarse food grain class staple food.
Technical scheme of the present invention: a kind of preparation method of Chinese yam corn dried noodle, it is characterized in that, its constitutive material, by weight percentage, get respectively: Chinese yam 15-20%, corn flour 20-30%, flour 40-55%, salt 5-10%, egg (smash and stir evenly afterwards) 5-15%, pure water 35-40%.
Preparation method: 1) Chinese yam is cleaned rear peeling, so cured to without after moisture, put into grinder and grind, make yam flour stand-by; 2) according to aforementioned proportion, raw material is mixed successively, mix well; 3) mixed material is put into flour stranding machine and be processed into noodles, then carry out drying with dryer and process, baking temperature 15-20 ℃, relative humidity is 5-10%, and ventilation time is 2-3 hour, namely can be made into the Chinese yam corn noodles.
Beneficial effect of the present invention: noodle making Preparation Method of the present invention is simple, the characteristic that had both kept traditional vermicelli, can give full play to the high nutritive value of Chinese yam and corn again, have the effects such as nourishing the stomach stomach invigorating, noodles are smooth, strength road, easy to digest, are fit to all kinds of crowds edible, especially for gastrointestinal function weak children and designed for old people, can play good dietotherapy effect, suitable the most a kind of nutrition staple food is edible for a long time.
Illustrate preparation method of the present invention below in conjunction with embodiment.
Embodiment
A kind of preparation method of Chinese yam corn dried noodle by weight percentage, is got respectively: Chinese yam 20%, corn flour 25%, flour 50%, salt 10%, egg (smash and stir evenly afterwards) 10%, pure water 40%.Preparation method: 1) Chinese yam is cleaned rear peeling, so cured to without after moisture, put into grinder and grind, make yam flour stand-by; 2) according to aforementioned proportion, raw material is mixed successively, mix well; 3) mixed material is put into flour stranding machine and be processed into noodles, then carry out drying with dryer and process, baking temperature 15-20 ℃, relative humidity is 5-10%, and ventilation time is 2.5 hours, namely can be made into the Chinese yam corn noodles.

Claims (2)

1. the preparation method of a Chinese yam corn dried noodle, is characterized in that, its constitutive material, by weight percentage, get respectively: Chinese yam 15-20%, corn flour 20-30%, flour 40-55%, salt 5-10%, egg (smash and stir evenly afterwards) 5-15%, pure water 35-40%.
2. a kind of preparation method of Chinese yam corn dried noodle according to claim 1 is characterized in that: peeling after 1) Chinese yam being cleaned, so cure to without after moisture, and put into grinder and grind, make yam flour stand-by; 2) according to aforementioned proportion, raw material is mixed successively, mix well; 3) mixed material is put into flour stranding machine and be processed into noodles, then carry out drying with dryer and process, baking temperature 15-20 ℃, relative humidity is 5-10%, and ventilation time is 2-3 hour, namely can be made into the Chinese yam corn noodles.
CN2011104011124A 2011-12-06 2011-12-06 Method for producing yam and corn fine dried noodles Pending CN103141758A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2011104011124A CN103141758A (en) 2011-12-06 2011-12-06 Method for producing yam and corn fine dried noodles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2011104011124A CN103141758A (en) 2011-12-06 2011-12-06 Method for producing yam and corn fine dried noodles

Publications (1)

Publication Number Publication Date
CN103141758A true CN103141758A (en) 2013-06-12

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN2011104011124A Pending CN103141758A (en) 2011-12-06 2011-12-06 Method for producing yam and corn fine dried noodles

Country Status (1)

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CN (1) CN103141758A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103519070A (en) * 2013-10-30 2014-01-22 沈孝芹 Taro and corn noodle and method for making same
CN103549279A (en) * 2013-10-30 2014-02-05 沈孝芹 Chinese yam and corn noodles and production method thereof
CN104304981A (en) * 2014-10-12 2015-01-28 曹石 Making method of shiitake mushroom and egg dried noodles
CN104431756A (en) * 2013-09-12 2015-03-25 陈勇 Corn fine dried noodle and making process thereof
CN105795331A (en) * 2016-03-21 2016-07-27 梁荫健 Chinese yam body strengthening noodles
CN107319314A (en) * 2017-08-15 2017-11-07 安徽优乐亿乳业有限公司 A kind of egg noodle

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104431756A (en) * 2013-09-12 2015-03-25 陈勇 Corn fine dried noodle and making process thereof
CN103519070A (en) * 2013-10-30 2014-01-22 沈孝芹 Taro and corn noodle and method for making same
CN103549279A (en) * 2013-10-30 2014-02-05 沈孝芹 Chinese yam and corn noodles and production method thereof
CN103519070B (en) * 2013-10-30 2015-08-26 王永军 A kind of taro corn noodles and preparation method thereof
CN104304981A (en) * 2014-10-12 2015-01-28 曹石 Making method of shiitake mushroom and egg dried noodles
CN105795331A (en) * 2016-03-21 2016-07-27 梁荫健 Chinese yam body strengthening noodles
CN107319314A (en) * 2017-08-15 2017-11-07 安徽优乐亿乳业有限公司 A kind of egg noodle

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C02 Deemed withdrawal of patent application after publication (patent law 2001)
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Application publication date: 20130612