CN103380878B - Temilmyces fuiginosus noodle and processing method thereof - Google Patents

Temilmyces fuiginosus noodle and processing method thereof Download PDF

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Publication number
CN103380878B
CN103380878B CN201310270302.6A CN201310270302A CN103380878B CN 103380878 B CN103380878 B CN 103380878B CN 201310270302 A CN201310270302 A CN 201310270302A CN 103380878 B CN103380878 B CN 103380878B
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parts
noodles
flour
collybia albuminosa
temperature
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CN201310270302.6A
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Chinese (zh)
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CN103380878A (en
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潘永峰
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Anhui Phoenix Cereals Oils & Foodstuffs (group) Co Ltd
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Anhui Phoenix Cereals Oils & Foodstuffs (group) Co Ltd
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Abstract

The invention discloses a temilmyces fuiginosus noodle and a processing method thereof. The temilmyces fuiginosus noodle is composed of following components in parts by weight: 200 to 260 parts of temilmyces fuiginosus, 70 to 100 parts of flour, 10 to 30 parts of rice flour, 20 to 40 parts of soybean flour, 20 to 30 parts of peanut flour, 30 to 50 parts of oatmeal, 10 to 20 parts of eggs, 10 to 30 parts of milk powder, 20 to 40 parts of yam flour, 20 to 30 parts of bucket wheat flour, 40 to 70 parts of sweet potato flour, 10 to 20 parts of black fungus flour, 20 to 30 parts of corn flour, 1 to 4 parts of transglutaminase and 3 to 8 parts of sodium stearyl lactate. The prepared temilmyces fuiginosus noodles taste smooth and delicious after the noodles are thoroughly cooked, and the noodles will not gelatinize during the cooking.

Description

A kind of collybia albuminosa noodles and processing method thereof
Technical field
The invention belongs to field of food, particularly a kind of collybia albuminosa noodles and processing method thereof.
Background technology
Noodles are very popular as a kind of food made from wheat, especially multidigit barley and the wheat of north, and therefore people are more taking wheaten food as main.Current noodles are on the market that Raw material processing forms mainly with wheat flour, and its kind is more single, there will be and boils paste, poor toughness in the process of boiling simultaneously, and the problem that muscle degree is low, makes mouthfeel pure not smooth.And nutrition and the taste of current noodles are also more single, egg is added in common meeting, and is to be processed into taking flour as main material, does not also occur the noodles of being processed into taking other compositions as main material.
Collybia albuminosa, claims again umbrella tower bacterium, chicken bacterium, mountain mushroom etc.Mycology classification be born in the year of chicken fir Pseudomonas and magnificent collybia albuminosa, from raw type.Collybia albuminosa cap is smooth as chicken plumage, and middle part convex is as bamboo hat.Stem spindle, summer and autumn single raw or all living creatures on termitarium or its closely enclose.Bacterial context delicacy, matter is tough, chicken is thread.Contain the several kinds of mineral elements such as several amino acids, riboflavin, niacin, vitamin C and calcium, phosphorus.Thalline is fresh and sweet good to eat, and delicate fragrance overflows.Recording according to Compendium of Material Medica, have beneficial stomach, spirit, control the drug effects such as mole, is the famous wild edible fungus that integrates edible, medicinal.Collybia albuminosa has successfully carried out artificial growth, has broken simple dependence and gather the custom of wild collybia albuminosa, and this is by the material enjoyment for the mankind and healthyly make huge contribution.
Ming Dynasty Yang Shen once likened the fine jade juice good wine in fairyland to collybia albuminosa, and its quality exquisiteness has perfume (or spice), the special favor such as crisp, fresh, sweet concurrently, tastes once, never to forget in one's life.The flat taste of collybia albuminosa is sweet, has help stomach, treats the curative effect that mole is stopped blooding.Can control the diseases such as insufficiency of the spleen indigestion and loss of appetite, indigestion, hemorrhoid hemorrhage.Collybia albuminosa has following edible effect: (1) collybia albuminosa energy strengthening the spleen and stomach, makes us appetite and increases; (2) in collybia albuminosa, be rich in the multiple nutritional components such as calcium, phosphorus, iron, protein, be weak, after being ill with the elderly's delicacies.(3) another feature of collybia albuminosa is that phosphorus content is high, is the delicacies that need to mend phosphorus personage; (4) often eat collybia albuminosa and can also improve immunity of organisms, resist cancer cell, reduce blood sugar; (5) collybia albuminosa has enriching the blood to restore normal menstruation function, also most suitable for women.
Summary of the invention
In order to overcome above the deficiencies in the prior art, the invention provides a kind of comprehensive nutrition, collybia albuminosa noodles and processing method thereof that mouthfeel is good.
The noodles that process as main component using collybia albuminosa, with respect to traditional wheat flour, can not only improve the mouthfeel of traditional noodles, and increase nutrition, collybia albuminosa has very high nutritive value, often the edible body function that can improve people, improves immunity of organisms, for people's health is brought greatly benefit.
The present invention is realized by following mode:
A kind of collybia albuminosa noodles, comprise in components by weight percent:
Collybia albuminosa 200-260 part, flour 70-100 part, ground rice 10-30 part, analysis for soybean powder 20-40 part, peanut powder 20-30 part, oatmeal 30-50 part, egg 10-20 part, milk powder 10-30 part, yam flour 20-40 part, buckwheat 20-30 part, sweet potato powder 40-70 part, black fungus powder 10-20 part, corn flour 20-30 part, glutamine transaminage 1-4 part, stearoyl lactate 3-8 part.
Described a kind of collybia albuminosa noodles, comprise in components by weight percent:
Collybia albuminosa 220-240 part, flour 80-90 part, ground rice 15-25 part, analysis for soybean powder 30-35 part, peanut powder 23-26 part, oatmeal 40-45 part, egg 15-18 part, milk 25-28 part, yam flour 30-35 part, buckwheat 25-28 part, sweet potato powder 50-60 part, black fungus powder 15-18 part, corn flour 22-26 part, glutamine transaminage 2-3 part, stearoyl lactate 4-6 part.
The processing method of described collybia albuminosa noodles, undertaken by following steps:
(1) according to weight portion, each component is mixed, according to flour: the weight part ratio that water is 1:0.1-0.3 adds water to be mixed, after mixing, send in dough mixing machine and become dough;
(2) dough of becoming reconciled is delivered to noodle press and be pressed into face cake;
(3) face cake is cut into noodles with cutting knife, then send in curing equipment and carry out slaking, curing temperature is 100-130 DEG C, and the curing time is 5-10 minute, then lowers the temperature, and temperature is incubated 1-2 hour after dropping to 40-60 DEG C;
(4) flour after slaking is cooled to normal temperature;
(5) cooled noodles are dried, obtain final product.
The processing method of described collybia albuminosa noodles, curing temperature is 105-110 DEG C.
The processing method of described collybia albuminosa noodles, the curing time is 6-8 minute.
The processing method of described collybia albuminosa noodles, the diameter of particle of each component is 80-100 order.
The present invention's component used all has very high nutritive value.Wherein soya bean contains very high protein content and all kinds of nutrient.The traditional Chinese medical science think soya bean wide in, lower gas, sharp large intestine, consumer edema poison, have invigorate the spleen and benefit qi, effect of heat reliving and toxin-eliminating, be dietotherapy good merchantable brand.Peanut, oat, Chinese yam, buckwheat, Ipomoea batatas, black fungus, corn all have very high nutritive value and are known and pursue by popular.
The glutamine transaminage using in the present invention and stearoyl lactate can regulate the quality of flour well, play and increase the toughness reinforcing effect of muscle, make the smooth strength of noodles road.
The present invention uses the curing temperature of 100-130 DEG C and the short time slaking of 5-10 minute in noodles process, make the fully slaking of flour surface, middle some in half slaking state, increase the suppleness of noodles, after being cooled to subsequently 40-60 DEG C, be incubated 1-2 hour noodles are further shaped, can increase the mouthfeel of noodles.
Detailed description of the invention:
Embodiment 1
A kind of collybia albuminosa noodles, comprise in components by weight percent:
200 parts of collybia albuminosas, 70 parts, flour, 10 parts, ground rice, 20 parts of analysis for soybean powder, 20 parts of peanut powders, 30 parts of oatmeals, 10 parts, egg, 10 parts of milk powder, 20 parts of yam flours, 20 parts of buckwheats, 40 parts of sweet potato powder, 10 parts of black fungus powders, 20 parts of corn flour, 1 part of glutamine transaminage, 3 parts of stearoyl lactates.
Above collybia albuminosa noodles are processed by following steps:
(1) according to weight portion, each component is mixed, according to flour: the weight part ratio that water is 1:0.1 adds water to be mixed, after mixing, send in dough mixing machine and become dough;
(2) dough of becoming reconciled is delivered to noodle press and be pressed into face cake;
(3) face cake is cut into noodles with cutting knife, then send in curing equipment and carry out slaking, curing temperature is 100 DEG C, and the curing time is 5 minutes, then lowers the temperature, and temperature is incubated 1 hour after dropping to 60 DEG C;
(4) flour after slaking is cooled to normal temperature;
(5) cooled noodles are dried, obtain final product.
More than process before collybia albuminosa noodles, the diameter of particle of each component is 80-100 order.
Embodiment 2
A kind of collybia albuminosa noodles, comprise in components by weight percent:
220 parts of collybia albuminosas, 80 parts, flour, 15 parts, ground rice, 30 parts of analysis for soybean powder, 23 parts of peanut powders, 40 parts of oatmeals, 15 parts, egg, 25 parts, milk, 30 parts of yam flours, 25 parts of buckwheats, 50 parts of sweet potato powder, 15 parts of black fungus powders, 22 parts of corn flour, 2 parts of glutamine transaminages, 4 parts of stearoyl lactates.
The processing method of described collybia albuminosa noodles, undertaken by following steps:
(1) according to weight portion, each component is mixed, according to flour: the weight part ratio that water is 1:0.1 adds water to be mixed, after mixing, send in dough mixing machine and become dough;
(2) dough of becoming reconciled is delivered to noodle press and be pressed into face cake;
(3) face cake is cut into noodles with cutting knife, then send in curing equipment and carry out slaking, curing temperature is 105 DEG C, and the curing time is 6 minutes, then lowers the temperature, and temperature is incubated 1 hour after dropping to 55 DEG C;
(4) flour after slaking is cooled to normal temperature;
(5) cooled noodles are dried, obtain final product.
More than process before collybia albuminosa noodles, the diameter of particle of each component is 80-100 order.
Embodiment 3
A kind of collybia albuminosa noodles, comprise in components by weight percent:
230 parts of collybia albuminosas, 85 parts, flour, 20 parts, ground rice, 33 parts of analysis for soybean powder, 25 parts of peanut powders, 42 parts of oatmeals, 16 parts, egg, 26 parts, milk, 32 parts of yam flours, 27 parts of buckwheats, 55 parts of sweet potato powder, 16 parts of black fungus powders, 24 parts of corn flour, 2.5 parts of glutamine transaminages, 5 parts of stearoyl lactates.
The processing method of described collybia albuminosa noodles, undertaken by following steps:
(1) according to weight portion, each component is mixed, according to flour: the weight part ratio that water is 1:0.2 adds water to be mixed, after mixing, send in dough mixing machine and become dough;
(2) dough of becoming reconciled is delivered to noodle press and be pressed into face cake;
(3) face cake is cut into noodles with cutting knife, then send in curing equipment and carry out slaking, curing temperature is 108 DEG C, and the curing time is 7 minutes, then lowers the temperature, and temperature is incubated 2 hours after dropping to 55 DEG C;
(4) flour after slaking is cooled to normal temperature;
(5) cooled noodles are dried, obtain final product.
More than process before collybia albuminosa noodles, the diameter of particle of each component is 80-100 order.
Embodiment 4
A kind of collybia albuminosa noodles, comprise in components by weight percent:
240 parts of collybia albuminosas, 90 parts, flour, 25 parts, ground rice, 35 parts of analysis for soybean powder, 26 parts of peanut powders, 45 parts of oatmeals, 18 parts, egg, 28 parts, milk, 35 parts of yam flours, 28 parts of buckwheats, 60 parts of sweet potato powder, 18 parts of black fungus powders, 26 parts of corn flour, 3 parts of glutamine transaminages, 6 parts of stearoyl lactates.
The processing method of described collybia albuminosa noodles, undertaken by following steps:
(1) according to weight portion, each component is mixed, according to flour: the weight part ratio that water is 1:0.3 adds water to be mixed, after mixing, send in dough mixing machine and become dough;
(2) dough of becoming reconciled is delivered to noodle press and be pressed into face cake;
(3) face cake is cut into noodles with cutting knife, then send in curing equipment and carry out slaking, curing temperature is 110 DEG C, and the curing time is 8 minutes, then lowers the temperature, and temperature is incubated 2 hours after dropping to 56 DEG C;
(4) flour after slaking is cooled to normal temperature;
(5) cooled noodles are dried, obtain final product.
More than process before collybia albuminosa noodles, the diameter of particle of each component is 80-100 order.
Embodiment 5
A kind of collybia albuminosa noodles, comprise in components by weight percent:
260 parts of collybia albuminosas, 100 parts, flour, 30 parts, ground rice, 40 parts of analysis for soybean powder, 30 parts of peanut powders, 50 parts of oatmeals, 20 parts, egg, 30 parts of milk powder, 40 parts of yam flours, 30 parts of buckwheats, 70 parts of sweet potato powder, 20 parts of black fungus powders, 30 parts of corn flour, 4 parts of glutamine transaminages, 8 parts of stearoyl lactates.
Above collybia albuminosa noodles are processed by following steps:
(1) according to weight portion, each component is mixed, according to flour: the weight part ratio that water is 1:0.3 adds water to be mixed, after mixing, send in dough mixing machine and become dough;
(2) dough of becoming reconciled is delivered to noodle press and be pressed into face cake;
(3) face cake is cut into noodles with cutting knife, then send in curing equipment and carry out slaking, curing temperature is 130 DEG C, and the curing time is 10 minutes, then lowers the temperature, and temperature is incubated 2 hours after dropping to 40 DEG C;
(4) flour after slaking is cooled to normal temperature;
(5) cooled noodles are dried, obtain final product.
More than process before collybia albuminosa noodles, the diameter of particle of each component is 80-100 order.
The collybia albuminosa noodles cooking process that the present invention processes and cook the ripe test of having carried out multinomial characteristic after noodles of savoring, concrete outcome is in table 1.
Characteristic measurement after the noodles maturing process that table 1 embodiment processes and slaking
Project Gelatinization time (min) Dilation Surface gloss Mouthfeel
Embodiment 1 Not gelatinization Low Better Fragrant sliding
Embodiment 2 Not gelatinization In Good Fragrant sliding
Embodiment 3 Not gelatinization In Best The most fragrant cunning
Embodiment 4 Not gelatinization In Good Fragrant sliding
Embodiment 5 Not gelatinization In Better Fragrant sliding
Show from above test result, the present invention processes the collybia albuminosa noodles not gelatinization in the process of boiling obtaining, dilation is medium, surface gloss is all relatively good, mouthfeel is fragrant sliding, therefore the wheaten food culture that not only can enrich people increases local flavor, and can supplement abundant nutrition, promotes people's health.

Claims (1)

1. collybia albuminosa noodles, is characterized in that, are made up of following component in components by weight percent: 230 parts of collybia albuminosas, 85 parts, flour, 20 parts, ground rice, 33 parts of analysis for soybean powder, 25 parts of peanut powders, 42 parts of oatmeals, 16 parts, egg, 26 parts, milk, 32 parts of yam flours, 27 parts of buckwheats, 55 parts of sweet potato powder, 16 parts of black fungus powders, 24 parts of corn flour, 2.5 parts of glutamine transaminages, 5 parts of stearoyl lactates;
The processing method of above-described collybia albuminosa noodles, undertaken by following steps:
(1) according to weight portion, each component is mixed, according to flour: the weight part ratio that water is 1:0.2 adds water to be mixed, after mixing, send in dough mixing machine and become dough;
(2) dough of becoming reconciled is delivered to noodle press and be pressed into face cake;
(3) face cake is cut into noodles with cutting knife, then send in curing equipment and carry out slaking, curing temperature is 108 DEG C, and the curing time is 7 minutes, then lowers the temperature, and temperature is incubated 2 hours after dropping to 55 DEG C;
(4) noodles after slaking are cooled to normal temperature;
(5) cooled noodles are dried, obtain final product;
More than process before collybia albuminosa noodles, the diameter of particle of each component is 80-100 order.
CN201310270302.6A 2013-06-30 2013-06-30 Temilmyces fuiginosus noodle and processing method thereof Expired - Fee Related CN103380878B (en)

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CN104621461A (en) * 2013-11-15 2015-05-20 汪洋 Noodle and production method thereof
CN103932041A (en) * 2014-03-19 2014-07-23 王永帮 Persimmon Chinese chestnut noodle and preparation method thereof
CN105433089A (en) * 2015-01-13 2016-03-30 罗大全 Making method of biologic selenium-rich plumule fine dried noodles
CN105249214A (en) * 2015-11-18 2016-01-20 李宝元 Making method of fine dried noodles and fine dried noodles produced by means of method
CN106923306A (en) * 2017-03-30 2017-07-07 河南省大程粮油集团股份有限公司 A kind of wholewheat flour modifying agent, whole wheat fresh-wet noodle and preparation method thereof
CN107183528A (en) * 2017-05-31 2017-09-22 江苏新顺福食品有限公司 A kind of compound semi-dried noodle for being easy to cook
CN109757654A (en) * 2019-03-25 2019-05-17 贵州天尚品菌业有限公司 A kind of collybia albuminosa noodles and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN1454501A (en) * 2003-02-13 2003-11-12 邓本和 Milk-egg flour and its processing method
CN101579075A (en) * 2008-05-13 2009-11-18 刘泳宏 Five-color viscera-nourishing herbal cuisine meat flour and a preparation method thereof
CN101658261A (en) * 2009-09-14 2010-03-03 刘贵有 Shanzhen series of dried noodle
CN102239994A (en) * 2011-07-22 2011-11-16 山东省农业科学院农产品研究所 Flammulina velutipes noodles
CN102326740A (en) * 2011-08-05 2012-01-25 安徽燕之坊食品有限公司 Non-fried coarse cereal instant noodles

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