CN103535614A - Arrowroot fine dried noodles and processing method thereof - Google Patents
Arrowroot fine dried noodles and processing method thereof Download PDFInfo
- Publication number
- CN103535614A CN103535614A CN201310466493.3A CN201310466493A CN103535614A CN 103535614 A CN103535614 A CN 103535614A CN 201310466493 A CN201310466493 A CN 201310466493A CN 103535614 A CN103535614 A CN 103535614A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 14
- 238000003672 processing method Methods 0.000 title abstract description 8
- 235000010804 Maranta arundinacea Nutrition 0.000 title abstract 6
- 235000012419 Thalia geniculata Nutrition 0.000 title abstract 6
- 244000151018 Maranta arundinacea Species 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 20
- 229920002752 Konjac Polymers 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 239000003513 alkali Substances 0.000 claims abstract description 8
- 235000005911 diet Nutrition 0.000 claims abstract description 7
- 230000000378 dietary effect Effects 0.000 claims abstract description 7
- 235000010485 konjac Nutrition 0.000 claims abstract description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 244000046146 Pueraria lobata Species 0.000 claims description 11
- 241000219781 Pueraria montana var. lobata Species 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 238000003490 calendering Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 206010061218 Inflammation Diseases 0.000 abstract description 3
- 230000004054 inflammatory process Effects 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- -1 flavonoid compounds Chemical class 0.000 abstract description 2
- 244000145580 Thalia geniculata Species 0.000 abstract 5
- 230000003796 beauty Effects 0.000 abstract 1
- 238000001784 detoxification Methods 0.000 abstract 1
- 229930003935 flavonoid Natural products 0.000 abstract 1
- 235000017173 flavonoids Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003245 coal Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides arrowroot fine dried noodles and a processing method thereof. The arrowroot fine dried noodles consist of the following ingredients by weight percent: 94 percent of flour, 5 percent of arrowroot, 0.8 percent of refined konjak powder and 0.2 percent of dietary alkali. According to the arrowroot fine dried noodles, healthy functions of active ingredients-puerarin and flavonoid compounds in the arrowroot, such as detoxification, beauty, relieving of inflammation and protection of liver, can be adequately played as being not subjected to the high-temperature environment and the chemical reaction.
Description
Technical field
The present invention relates to a kind of food and processing method thereof, particularly a kind of kudzu powder noodle and processing method thereof.
Background technology
Existing vermicelli on the market, mostly adopt traditional production technology and processing method, do raw material merely with flour, are difficult to adapt to the taste of modern's daily life.Raising along with people's living standard, to the comfortableness of the mouthfeel of food and nutrition, the demand of health care is more and more urgent, simple the resolving adequate food and clothing as the single vermicelli on order ground of take transforms to the integration of drinking and medicinal herbs shape functional food with dietotherapy, health care the brand-new problem that field is manufactured in the food processing of ，Jiang Shi China.So in existing raw material, suitably adjust composition of raw materials, upgrade traditional handicraft, the nutrition of strengthening vermicelli, health care, to make up the deficiency of existing product technical recipe and production method, the eating effect that makes it to reach best has become the trend of food processing.
Summary of the invention
The object of this invention is to provide a kind of kudzu powder noodle and processing method thereof, can toxin-expelling and face nourishing after edible, relieve inflammation or internal heat and protect liver.
In order to solve the problems of the technologies described above, technical scheme of the present invention is as follows: kudzu powder noodle, is characterized in that: according to percentage by weight, 94% flour, 5% kudzuvine root starch, 0.8% konjaku powder, 0.2% dietary alkali, consist of.
The procedure of processing of described kudzu powder noodle is as follows: 1. dietary alkali and water being made into quality is that 0.2% temperature is 75 than concentration
0c～85
0aqueous slkali between C, joins konjaku powder in aqueous slkali by the mass ratio 10:1 of aqueous slkali, with per minute 30 speed that turn, stirs 5 minutes, is made into konjak gel; 2. in water temperature 25
0c～28
0under the state of C, be with per minute 18～20 speed that turn, to stir 5 minutes in 5:1 frequency control Pasting machine, then add 50 times by the mass ratio of water and kudzuvine root starch, temperature is 85
0c～88
0hot water between C, stirs 18～22 minutes with the speed of 40 revs/min, with powdery or the abundant gelatinization of granular substance, homogeneous being as the criterion; 3. flour and water are put into mixer with mass ratio 100:25-100:28 and stir 3 minutes, the konjak gel that the first step is obtained adds wherein, stirs 8 minutes, treats that temperature of charge is higher than environment temperature 5
0c～8
0during C, then add step 2. in the kudzuvine root starch pastel of preparation stir 5 minutes to evenly, in whole whipping process, temperature of charge can not be higher than 12 of environment temperature
0c, maximum temperature must not be higher than 48
0c; 4. by the 3rd step gained mixture through standing slaking in 12 minutes, enter the compound calendering of first, then through the double calendering of two road corrugation rolls, further improve the molecule combination of dough sheet, increase surface smoothness, enter next step continuous four continuous calenderings, slitting again, in temperature 20
0c～25
0c, in the environment of relative humidity 80 ± 10%, with 400m
3/ minute air quantity determine bar 45 minutes; 5. by step 4. in products therefrom 30
0c～35
0in the environment of C, protect damp perspiration 1.5/h, then carry out high temperature 32
0c～35
0drying and processing and normal temperature shaping in 40 minutes, 15 minutes 15 are carried out in C humidity discharging for 2.5 hours
0the setting of C low temperature is processed, and then cuts off, packs.
Beneficial effect:
Kudzu powder noodle of the present invention, the active principle in kudzuvine root starch---Puerarin and flavone compound, because not having through hot environment and chemical reaction, its toxin-expelling and face nourishing, the health-care efficacy that protects liver that relieves inflammation or internal heat are given full play to, in addition, add 0.8% konjaku powder in vermicelli, its mouthfeel is better.
The processing method of kudzu powder noodle of the present invention, through reality processing measuring and calculating, its power consumption is 70% of prior art, coal consumption is only 1/3 of traditional handicraft, actual cooking loss≤3.0%, than national Specification≤10% low 3.3 times, the kudzu powder noodle mouthfeel made is lubricious, chewiness is powerful.
Accompanying drawing explanation
Fig. 1 is flow sheet of the present invention.
The specific embodiment
Below specific embodiments of the invention.
Embodiment 1: take 250 kilograms, flour, 2.17 kilograms of konjaku powders, 12.5 kilograms of kudzuvine root starch, according to Fig. 1 process chart of the present invention, the first step stirs the mass ratio 100:25 of flour and water-100:28; Second step will eat buck and water, and to be mixed with quality be that 0.2% temperature is 75
0c～85
0aqueous slkali between C, stirs konjaku powder in mass ratio for 100:1 adds in alkali lye, make konjak gel; The 3rd step by water and kudzuvine root starch in the ratio of 5:1 25
0c～28
0under the state of C, stir 5 minutes, then add 50 times, temperature 85
0c～88
0hot water between C stirs 18～22 minutes, makes even pastel stand-by; The 4th step by the first step, second step institute until material stirring evenly after, then add the 3rd material that step is treated to mix and stir 5 minutes; The 5th step is the 4th step gained mixture, through standing slaking in 15 minutes, carries out the imitative hand high strength of the two road corrugation rolls pressure of mixing, after this again through four road continuous calenderings, slitting, 20 after compound calendering again
0c～25
0in the environment of C, determine bar 45 minutes; The 6th step by the 5th step products therefrom 27
0c～31
0c, wind speed 6 meters～10 meter per seconds, air quantity 400 m
3in/second environment, protect tide and perspire 1.5 hours, then carry out high temperature 30
0c～35
0c high temperature humidity discharging 3 hours, the shaping in 1 hour of drying and processing and normal temperature, finally at low temperature 20
0after C formalizes 15 minutes below, slitting, packing.
Embodiment 2: take 248 kilograms, flour, 3 kilograms of konjaku powders, 0.5 kilogram of dietary alkali, 11.5 kilograms of kudzuvine root starch, the method for embodiment 1 processing according to quantity.
Embodiment 3: take 255 kilograms, flour, 3.2 kilograms of konjaku powders, 0.55 kilogram of dietary alkali, 13 kilograms of kudzuvine root starch, according to the method processing of embodiment 1.
Claims (2)
1. kudzu powder noodle, is characterized in that: according to percentage by weight, 94% flour, 5% kudzuvine root starch, 0.8% konjaku powder, 0.2% dietary alkali, consist of.
2. whole wheat vermicelli according to claim 1, is characterized in that: the procedure of processing of described kudzu powder noodle is as follows: 1. dietary alkali and water being made into quality is that 0.2% temperature is 75 than concentration
0c～85
0aqueous slkali between C, joins konjaku powder in aqueous slkali by the mass ratio 10:1 of aqueous slkali, with per minute 30 speed that turn, stirs 5 minutes, is made into konjak gel; 2. in water temperature 25
0c～28
0under the state of C, be with per minute 18～20 speed that turn, to stir 5 minutes in 5:1 frequency control Pasting machine, then add 50 times by the mass ratio of water and kudzuvine root starch, temperature is 85
0c～88
0hot water between C, stirs 18～22 minutes with the speed of 40 revs/min, with powdery or the abundant gelatinization of granular substance, homogeneous being as the criterion; 3. flour and water are put into mixer with mass ratio 100:25-100:28 and stir 3 minutes, the konjak gel that the first step is obtained adds wherein, stirs 8 minutes, treats that temperature of charge is higher than environment temperature 5
0c～8
0during C, then add step 2. in the kudzuvine root starch pastel of preparation stir 5 minutes to evenly, in whole whipping process, temperature of charge can not be higher than 12 of environment temperature
0c, maximum temperature must not be higher than 48
0c; 4. by the 3rd step gained mixture through standing slaking in 12 minutes, enter the compound calendering of first, then through the double calendering of two road corrugation rolls, further improve the molecule combination of dough sheet, increase surface smoothness, enter next step continuous four continuous calenderings, slitting again, in temperature 20
0c～25
0c, in the environment of relative humidity 80 ± 10%, with 400m
3/ minute air quantity determine bar 45 minutes; 5. by step 4. in products therefrom 30
0c～35
0in the environment of C, protect damp perspiration 1.5/h, then carry out high temperature 32
0c～35
0drying and processing and normal temperature shaping in 40 minutes, 15 minutes 15 are carried out in C humidity discharging for 2.5 hours
0the setting of C low temperature is processed, and then cuts off, packs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310466493.3A CN103535614A (en) | 2013-10-09 | 2013-10-09 | Arrowroot fine dried noodles and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310466493.3A CN103535614A (en) | 2013-10-09 | 2013-10-09 | Arrowroot fine dried noodles and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103535614A true CN103535614A (en) | 2014-01-29 |
Family
ID=49959777
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310466493.3A Pending CN103535614A (en) | 2013-10-09 | 2013-10-09 | Arrowroot fine dried noodles and processing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103535614A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892223A (en) * | 2014-03-12 | 2014-07-02 | 云南牟定三福工贸有限公司 | Radix puerariae noodle and preparation method thereof |
| CN104366276A (en) * | 2014-10-30 | 2015-02-25 | 安徽雁湖面粉有限公司 | Radix puerariae dried noodles and production method of radix puerariae dried noodles |
| CN105982068A (en) * | 2015-02-03 | 2016-10-05 | 湖南九龙福食品有限公司 | Addition auxiliary material for production of fine dried noodles and method for preparing fine dried noodles added with auxiliary material |
| CN107373355A (en) * | 2017-08-29 | 2017-11-24 | 湖北省金水源食品开发有限公司 | A kind of Herba portulacae vermicelli |
| CN107373354A (en) * | 2017-08-29 | 2017-11-24 | 湖北省金水源食品开发有限公司 | A kind of black fungus vermicelli |
| CN107509944A (en) * | 2017-08-29 | 2017-12-26 | 湖北省金水源食品开发有限公司 | A kind of Chinese toon vermicelli |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385541A (en) * | 2008-09-25 | 2009-03-18 | 赵明银 | Nutritious dried noodle |
| CN101433323A (en) * | 2008-12-01 | 2009-05-20 | 郧西县鸿大粮油食品工业发展有限公司 | Kudzuvine root starch noodle and method for producing the same |
| CN101461389A (en) * | 2009-01-08 | 2009-06-24 | 郧西县鸿大粮油食品工业发展有限公司 | Konjak noodle and method for processing the same |
-
2013
- 2013-10-09 CN CN201310466493.3A patent/CN103535614A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385541A (en) * | 2008-09-25 | 2009-03-18 | 赵明银 | Nutritious dried noodle |
| CN101433323A (en) * | 2008-12-01 | 2009-05-20 | 郧西县鸿大粮油食品工业发展有限公司 | Kudzuvine root starch noodle and method for producing the same |
| CN101461389A (en) * | 2009-01-08 | 2009-06-24 | 郧西县鸿大粮油食品工业发展有限公司 | Konjak noodle and method for processing the same |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892223A (en) * | 2014-03-12 | 2014-07-02 | 云南牟定三福工贸有限公司 | Radix puerariae noodle and preparation method thereof |
| CN104366276A (en) * | 2014-10-30 | 2015-02-25 | 安徽雁湖面粉有限公司 | Radix puerariae dried noodles and production method of radix puerariae dried noodles |
| CN105982068A (en) * | 2015-02-03 | 2016-10-05 | 湖南九龙福食品有限公司 | Addition auxiliary material for production of fine dried noodles and method for preparing fine dried noodles added with auxiliary material |
| CN107373355A (en) * | 2017-08-29 | 2017-11-24 | 湖北省金水源食品开发有限公司 | A kind of Herba portulacae vermicelli |
| CN107373354A (en) * | 2017-08-29 | 2017-11-24 | 湖北省金水源食品开发有限公司 | A kind of black fungus vermicelli |
| CN107509944A (en) * | 2017-08-29 | 2017-12-26 | 湖北省金水源食品开发有限公司 | A kind of Chinese toon vermicelli |
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Application publication date: 20140129 |