CN103404788B - Instant total-nutrient noodle and preparation method thereof - Google Patents
Instant total-nutrient noodle and preparation method thereof Download PDFInfo
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- CN103404788B CN103404788B CN201310267189.6A CN201310267189A CN103404788B CN 103404788 B CN103404788 B CN 103404788B CN 201310267189 A CN201310267189 A CN 201310267189A CN 103404788 B CN103404788 B CN 103404788B
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Abstract
The invention discloses an instant total-nutrient noodle and a preparation method thereof. The instant total-nutrient noodle comprises the following components in parts by weight of 50-60 parts of flour, 20-25 parts of milk powder, 10-15 parts of Chinese chestnut powder, 2-10 parts of tuckahoe powder, 6-20 parts of sago flour, 10-12 parts of lily root flour and 2-5 parts of yeast. The instant total-nutrient noodle is good in taste, ensures the flavor of the boiling noodles, and is convenient to eat; nutrient components are always kept in the instant total-nutrient noodle and can be stored for a long time without being additionally added with a preservative.
Description
Technical field
The present invention relates to a kind of noodles, full alimentary paste particularly relating to a kind of instant and preparation method thereof.
Background technology
Noodles mainly make of wheat flour, and before face occurs, meal, congee are general Chinese staple food, but after occurring face to face, it take wheaten food as staple food grain that Ping Zuo – northerner master is played with rice food Ping in noodles status namely; Though southerner relies on for counsel eat rice, wheaten food also becomes important snack.Noodles originate from China, and the making of existing more than 4,000 year eats history, be a kind of make simple, instant, nutritious, can staple food again can the health-care food of fast food.The flour of a kind of cereal of noodles or beans adds water and wears into dough, afterwards or pressure or roll and make sheet and cut again or press, or use and rub with the hands, draw, the means such as to pinch, make strip (narrow or wide, flat or round) or strip, finally by boiling, fry, braised, fried a kind of food.Of all shapes and colors, numerous in variety.The main nutrient composition of noodles has protein, fat, carbohydrate etc.Noodles are easy to digest and assimilate, and are improved the effects such as anaemia, develop immunitypty, balanced nutrients absorption.
The noodles of two places, north and south are real to be as different as light from darkness.Southern " face " refers to the noodles made with flour, based on egg face, not egg but Ovum Anas domestica yolk, face body children, the tasty and refreshing bullet tooth of face matter.Wherein raw face, dried noodle all have it.Very popular has slice dried noodle and shrimp-roe face; " face " in the north then refers to the powder worn into wheat, and noodles are many without egg, use with buck, add buck and noodles can be made to become easy digestion, thus noodles to become northerner's main food former.Compare with southern, northern noodles face is comparatively thick, and matter soft cunning in face is pliable and tough.Northerner take face as staple food, thus wheaten food its quality and quantity heavier.It is fresh ripe that northerner face of doing often adds seasonal leaf class, and help the seasonings such as raw green onion, raw garlic, caraway, highly seasoned oil is many, batching and soup relatively salty, mainly dispel cold, that has a good appetite also can join steamed bun, sesame seed cake.Otherwise southern, because southerner makes staple food with rice, noodles are snack or reception, cater to northerner's taste, because small and exquisite custom happiness holds with little bowl, but do not put green onion ginger, leaf vegetables, like putting soy sauce, hot pickled mustard tube, bright rape oil, be generally vermicelli, outward appearance and taste are concerning barely satisfactory hobby noodles gang.
But the noodles of prior art are generally only containing flour, and containing a large amount of starch in flour, but other nutriments are as less in amino acid equal size, and the noodles that long-term edible flour is made can make human body lack the essential components such as amino acid.And it is edible that the noodles of prior art are generally that raw noodles directly boil, and namely does instant, can not preserve for a long time, edible inconvenient; Although also have the dried noodles such as instant noodles, still needing adds water be blanched after edible, and the nutritional labeling of instant noodles a large amount of loss and unfavorable health in manufacturing process.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, full alimentary paste providing a kind of instant and preparation method thereof, comprehensively balanced in nutrition, instant.
A full alimentary paste for instant, comprises the component of following weight parts meter: flour 50-60 part, milk powder 20-25 part, rice-chestnut powder 10-15 part, Poria cocos powder 2-10 part, sago meal 6-20 part, lily root flour 10-12 part, yeast 2-5 part.
As preferably, flour 52-53 part, milk powder 22-23 part, rice-chestnut powder 12-14 part, Poria cocos powder 6 parts, sago meal 10-15 part, lily root flour 11 parts, 2.5 parts, yeast.
In order to make flour have certain biceps, preparing the noodles with tough strength power, preferably selecting gluten content to be the flour of 30-60%.
Yeast powder is a kind of compound additive, the main production being used as Flour product and dilated food.Containing many materials in yeast powder, main component is sodium acid carbonate and tartaric acid.Yeast is a kind of leavening agent of pure biology, be a kind of active microorganism, to human body without any harm, yeast is a kind of single celled amphimicrobian eukaryotic microorganisms, after adding dough to, carbon dioxide can be produced by the metabolism of self and reach fluffy object.Ferment in the old face of general use, main by wild yeasts and some miscellaneous bacterias, and the dough sent often makes its band tart flavour containing organic acid, need to add in sodium bicarbonate and tart flavour.Metabolite and the sodium bicarbonate added of miscellaneous bacteria may be introduced harmful components or destroy nutritional labeling.The present invention preferably uses active dry yeasr, and its purity is high, seldom produces acidic materials, and meanwhile, yeast itself is made up of protein and carbohydrate, and containing abundant B family vitamin and other trace elements such as calcium, iron, has very high nutritive value.Obviously, yeast is a kind of useful biological leavening agent, to human body without any negative interaction, and can provide the mankind necessary and lack nutriment and vitamin.
The present invention is by selecting specific composition and ratio, milk powder, rice-chestnut powder, Poria cocos powder, sago meal, lily root flour is added in the flour making noodles, the food additives of prior art can be replaced to improve product appearance mouthfeel toughness etc. on the one hand, add nutritional labeling and health-care effect on the other hand, milk powder provides the essential amino acid do not contained in flour, rice-chestnut powder is fragrant and sweet good to eat, for improving the local flavor of noodles, Poria cocos powder, sago meal, lily root flour itself have the effect of nourishing vim and vigour, and three has facilitation mutually collaborative adding in noodles together.
A preparation method for the full alimentary paste of instant, comprises the following steps:
Each component mixed, the stirring that adds water makes each component and water mix completely, and fermentation, makes raw noodles; After raw noodles boiling is ripe, being dried to moisture is 5-10%; Adding water, it is saturated that noodles are fully absorbed water, and then draining, packs; Under the pressure of 40-60MPa, pasteurization is carried out to the noodles of package encapsulation, make the abundant gelatinization of noodles.
As preferably, each component being mixed, is that 1:1-2 adds water by the weight ratio of component and water, stirs and each component and water are mixed completely, and fermentation 2-10h, makes raw noodles; Raw noodles are at 90-100 DEG C of boiling 10-20min, and being then dried to moisture is 5-10%; Add the water of 2-4 times of noodles weight, place 1-3h, noodles are fully absorbed water saturated, then draining, pack; Under the pressure of 40-60MPa, pasteurization 15-30min is carried out to the noodles of package encapsulation, make the abundant gelatinization of noodles.
Features good taste of the present invention, saves the local flavor in the face of boiling itself, simultaneously instant, and the nutritional labeling of itself still remains on wherein, does not need other adding preservative agent to preserve for a long time.
Detailed description of the invention
Content of the present invention is illustrated below in conjunction with embodiment.
embodiment 1
A full alimentary paste for instant, comprises the component of following weight parts meter: 50 parts, flour, milk powder 20 parts, rice-chestnut powder 10 parts, Poria cocos powder 2 parts, sago meal 6 parts, lily root flour 10 parts, 2 parts, yeast.
Its preparation method, comprises the following steps: each component mixed, and is that 1:1 adds water by the weight ratio of component and water, stirs and each component and water are mixed completely, and fermentation 2h, makes raw noodles; Raw noodles are at 90 DEG C of boiling 10min, and being then dried to moisture is 5%; Add the water of 2 times of noodles weight, place 1h, noodles are fully absorbed water saturated, then draining, pack; Under the pressure of 40MPa, pasteurization 15min is carried out to the noodles of package encapsulation, make the abundant gelatinization of noodles.
embodiment 2-6
A full alimentary paste for instant, selects the content of raw material components different, as shown in table 1 below, the composition adopted for embodiment 2 to 6 and weight portion.The preparation method of the noodles of embodiment 2-6 is as follows: each component mixed, and is that 1:2 adds water by the weight ratio of component and water, stirs and each component and water are mixed completely, and fermentation 10h, makes raw noodles; Raw noodles are at 100 DEG C of boiling 20min, and being then dried to moisture is 10%; Add the water of 4 times of noodles weight, place 3h, noodles are fully absorbed water saturated, then draining, pack; Under the pressure of 60MPa, pasteurization 30min is carried out to the noodles of package encapsulation, make the abundant gelatinization of noodles.
Table 1
| Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | |
| Flour | 50 | 60 | 52 | 53 | 51 |
| Milk powder | 20 | 25 | 22 | 23 | 21 |
| Rice-chestnut powder | 10 | 15 | 12 | 14 | 13 |
| Poria cocos powder | 2 | 10 | 6 | 6 | 8 |
| Sago meal | 6 | 20 | 10 | 15 | 8 |
| Lily root flour | 10 | 12 | 11 | 11 | 11.5 |
| Yeast | 2 | 5 | 2.5 | 2.5 | 3 |
Below by noodles various performance parameters measure, as shown in table 2 below.
The physical and chemical parameter of the noodles that table 2 embodiment 1-6 obtains
| Moisture | Content of ashes | Protein content | Smell taste | |
| Embodiment 1 | 79.4% | 0.34% | 20.3% | Normally |
| Embodiment 2 | 78.6% | 0.30% | 20.8% | Normally |
| Embodiment 3 | 80.5% | 0.32% | 21.5% | Normally |
| Embodiment 4 | 80.3% | 0.31% | 21.7% | Normally |
| Embodiment 5 | 79.5% | 0.31% | 22.4% | Normally |
| Embodiment 6 | 79.6% | 0.32% | 20.6% | Normally |
The indices of the noodles obtained according to embodiment 1-6 all meets industry regulation, and comprehensive nutrition is balanced, and local flavor is good.
Above-mentioned detailed description of the invention does not limit technical scheme of the present invention in any form, and the technical scheme that the mode that every employing is equal to replacement or equivalent transformation obtains all drops on protection scope of the present invention.
Claims (3)
1. a full alimentary paste for instant, is characterized in that the component comprising following weight parts meter: flour 50-60 part, milk powder 20-25 part, rice-chestnut powder 10-15 part, Poria cocos powder 2-10 part, sago meal 6-20 part, lily root flour 10-12 part, yeast 2-5 part; The gluten content of flour is 30-60%; Its preparation method comprises the following steps: each component mixed, and the stirring that adds water makes each component and water mix completely, and fermentation, makes raw noodles; After raw noodles boiling is ripe, being dried to moisture is 5-10%; Adding water, it is saturated that noodles are fully absorbed water, and then draining, packs; Under the pressure of 40-60MPa, pasteurization is carried out to the noodles of package encapsulation, make the abundant gelatinization of noodles.
2. the full alimentary paste of instant according to claim 1, is characterized in that: flour 52-53 part, milk powder 22-23 part, rice-chestnut powder 12-14 part, Poria cocos powder 6 parts, sago meal 10-15 part, lily root flour 11 parts, 2.5 parts, yeast.
3. the full alimentary paste of instant according to claim 1, it is characterized in that: its preparation method is mixed each component, is that 1:1-2 adds water by the weight ratio of component and water, stirs and each component and water are mixed completely, fermentation 2-10h, makes raw noodles; Raw noodles are at 90-100 DEG C of boiling 10-20min, and being then dried to moisture is 5-10%; Add the water of 2-4 times of noodles weight, place 1-3h, noodles are fully absorbed water saturated, then draining, pack; Under the pressure of 40-60MPa, pasteurization 15-30min is carried out to the noodles of package encapsulation, make the abundant gelatinization of noodles.
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| CN103932040A (en) * | 2014-03-19 | 2014-07-23 | 王永帮 | Daylily corn noodle and preparation method thereof |
| CN103932041A (en) * | 2014-03-19 | 2014-07-23 | 王永帮 | Persimmon Chinese chestnut noodle and preparation method thereof |
| CN103976260A (en) * | 2014-05-13 | 2014-08-13 | 上海祉源杜瓜种植专业合作社 | Healthcare noodle produced by utilization of trichosanthes root powder and lily powder |
| CN104171917A (en) * | 2014-07-28 | 2014-12-03 | 史占彪 | Total nutrient noodles and manufacturing method thereof |
| CN104431759A (en) * | 2014-10-23 | 2015-03-25 | 合肥丰宝杂粮专业合作社 | Green healthy fruit and vegetable nutrition noodle and preparation method thereof |
| CN105309951A (en) * | 2015-04-23 | 2016-02-10 | 浙江海洋学院 | Formula of low-value crangon affinis conditioning food and processing method of conditioning food |
| CN105661313A (en) * | 2016-01-20 | 2016-06-15 | 张勇 | Bulbus Lilii nutritive noodles and preparation method thereof |
| CN107772252A (en) * | 2017-10-18 | 2018-03-09 | 江苏中通生物科技有限公司 | A kind of noodles leavening and preparation method thereof |
| CN108669429A (en) * | 2018-05-18 | 2018-10-19 | 付春亭 | A kind of composition and its preparation method and application of wholesome musculus cutaneus material |
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| CN1109291A (en) * | 1994-03-30 | 1995-10-04 | 卢志书 | Sweet potato instant noodle |
| CN1217892A (en) * | 1997-11-26 | 1999-06-02 | 梁延华 | Spirulina noodles and production thereof |
| CN1943362A (en) * | 2006-06-07 | 2007-04-11 | 玛哈特·哈力塔依 | New series mixed flour food |
| CN101390586A (en) * | 2008-03-29 | 2009-03-25 | 蓝子花 | Chestnut health-care noodle |
| CN102239992A (en) * | 2011-07-13 | 2011-11-16 | 浏阳河农业集团有限公司 | Coarse grain health-care noodle and its production method |
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2013
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1109291A (en) * | 1994-03-30 | 1995-10-04 | 卢志书 | Sweet potato instant noodle |
| CN1217892A (en) * | 1997-11-26 | 1999-06-02 | 梁延华 | Spirulina noodles and production thereof |
| CN1943362A (en) * | 2006-06-07 | 2007-04-11 | 玛哈特·哈力塔依 | New series mixed flour food |
| CN101390586A (en) * | 2008-03-29 | 2009-03-25 | 蓝子花 | Chestnut health-care noodle |
| CN102239992A (en) * | 2011-07-13 | 2011-11-16 | 浏阳河农业集团有限公司 | Coarse grain health-care noodle and its production method |
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Address after: 233100 Fengyang Industrial Park, Chuzhou City, Anhui Province Patentee after: Anhui Fengbao Grain, Oil and Food (Group) Co.,Ltd. Address before: 233100 Fengliang Road, Fengyang County, Chuzhou City, Anhui Province Patentee before: Anhui Fengbao Foodstuff (Group) Co.,Ltd. |
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Denomination of invention: A fully nutritious noodle with convenient consumption and its preparation method Effective date of registration: 20230928 Granted publication date: 20150429 Pledgee: China Postal Savings Bank Co.,Ltd. Fengyang County Branch Pledgor: Anhui Fengbao Grain, Oil and Food (Group) Co.,Ltd. Registration number: Y2023980059813 |
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