CN103549284A - Nutritional fresh and wet noodles and preparation method thereof - Google Patents
Nutritional fresh and wet noodles and preparation method thereof Download PDFInfo
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- CN103549284A CN103549284A CN201310548196.3A CN201310548196A CN103549284A CN 103549284 A CN103549284 A CN 103549284A CN 201310548196 A CN201310548196 A CN 201310548196A CN 103549284 A CN103549284 A CN 103549284A
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- 230000000116 mitigating effect Effects 0.000 description 1
- 230000000324 neuroprotective effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 210000002307 prostate Anatomy 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 210000002374 sebum Anatomy 0.000 description 1
- 229940007046 shigella dysenteriae Drugs 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- ILWVKYVRVNWXHL-UHFFFAOYSA-M sodium;2-hydroxypropanoate;octadecanoic acid Chemical compound [Na+].CC(O)C([O-])=O.CCCCCCCCCCCCCCCCCC(O)=O ILWVKYVRVNWXHL-UHFFFAOYSA-M 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000004003 subcutaneous fat Anatomy 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 201000004647 tinea pedis Diseases 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 201000008297 typhoid fever Diseases 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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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
- 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
- A23L33/17—Amino acids, peptides or proteins
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Noodles (AREA)
Abstract
The invention discloses nutritional fresh and wet noodles and a preparation method of the nutritional fresh and wet noodles and relates to the technical field of food processing. The nutritional fresh and wet noodles are prepared from flour, sticky rice, modified starches, bananas, chicken skins, fishbones, peas, pumpkins, alliin, beta-carotene and a quality improver. The preparation method comprises the technical processes of A, material preparation; B, material pretreatment: a, banana pretreatment, b, chicken skin pretreatment, c, pumpkin pretreatment, d, pea pretreatment, e, fishbone pretreatment and f, flour and sticky rice pretreatment; C, fresh and wet noodle preparation: a, flour mixing, b, flour leavening, c, primary curing, d, primary pressing, e, secondary curing, f, secondary pressing, g, forming, h, slitting and i, stewing. The nutritional fresh and wet noodles have rich nutrition and good flavor, tastes delicious, also have the characteristics of health-protection function and the like, can be used for manufacturing fried noodles or soup noodles and are suitable for people of all ages.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of nutritious fresh wet noodle and preparation method thereof.
Background technology
Traditional noodles are to take the food that wheat flour makes as primary raw material (can be also coarse cereals face, dehydrated potato powder, Ipomoea batatas/sweet potato powder, bean powder etc.), and it is not only the traditional food of China, is also the main edible product of other countries in Southeast Asia.Quickening and the demand to high-quality food along with development of food industry and rhythm of life, to nutrient health, clean hygiene, conveniently food demand increases day by day, traditional noodles can not meet the diversified demand of modern diet, thereby, there are on the market the various noodles that some are nutritious.As Chinese patent (application number 201210402331.9) " a kind of new type of health noodles ", by the raw material that comprises following parts by weight, made: corn flour: 5-10 part, glutinous rice flour: 5-10 part, millet powder: 5-10 part, black rice flour: 3-5 part, soy meal: 5-8 part, walnut powder: 5-8 part, peanut powder: 5-8 part, almond powder: 3-5 part, water: 30-40 part and flour: 80-90 part; In noodles of the present invention, each raw material has reached preferably effect with proportioning preferably, utilize the complementation of the nutritive value of various coarse food grains and nut fruits food, the noodles that multiple coarse food grain, nut mix and match are prepared together have not only improved the problem that in existing noodles processing, Macro and microelements runs off, and after edible, can obtain multiple nutrients and be worth, and increased the adding of nut the tempting fragrance of bar after boiling, make us appetite and open greatly, have and make the advantages such as simple, nutritive value is high.Chinese patent (application number 201210394488.1) " a kind of the elderly's noodles " and for example, each component is made according to the following ratio: 450 parts, 1000 parts, flour, glutinous rice flour 120-140 part, ginseng 100-120 part, matrimony vine 100-120 part, Radix Astragali 20-30 part, Radix Angelicae Sinensis 20-25 part, yellow rice wine 50-55 part, water; By proportion of composing, take each raw material for standby; Ginseng, matrimony vine, the Radix Astragali, Radix Angelicae Sinensis are dried to abrasive dust; All raw materials are carried out to full and uniform mixing, form loose particle dough, and through overcuring, finally make dough size dry evenly wet, hold agglomerating; Calendering, slitting; Dry, cut off, pack.Also have and for example Chinese patent (application number 201210394403.X) " a kind of women's noodles ", each component is made according to the following ratio: 430 parts, 1000 parts, flour, glutinous rice flour 120-140 part, red date powder 100-120 part, matrimony vine 100-120 part, glossy ganoderma 20-30 part, safflower 20-25 part, red wine 50-55 part, water; By proportion of composing, take each raw material for standby; Glossy ganoderma is dried to abrasive dust; The matrimony vine 2h that is soaked in water together with safflower, water temperature is to 40-45 ℃; All raw materials are carried out to full and uniform mixing, form loose particle dough, and through overcuring, finally make dough size dry evenly wet, hold agglomerating; Press the court of a feudal ruler, slitting; Dry, cut off, pack.
Summary of the invention
The object of the present invention is to provide a kind of nutritious, mouthfeel is good, taste good, also there is the fresh-wet noodle of health-care efficacy, and its preparation method be provided.
The technical solution used in the present invention is a kind of nutritious fresh wet noodle of invention, is to be prepared from by following raw material by weight:
The technical scheme of its optimization is to be prepared from by following raw material by weight:
Meanwhile, also invent a kind of preparation method of nutritious fresh wet noodle, its technological process is as follows:
A, get the raw materials ready: according to above-mentioned weight portion, get respectively each raw material, standby;
B, material pretreatment:
A, banana pretreatment:
1., banana fecula preparation: 1/2 amount of getting standby banana (fresh) weight, peel off crust, drop in beater, add the salt that accounts for the konjaku flour (Amorphophalms konjac) of banana weight 10-15% used, the root of herbaceous peony powder of 5-10% (Paeonia sterniana Fletcher in Journ.), 5-10% simultaneously, break into slurry, then, be dried, be ground into 50-80 object powder, obtain banana fecula, standby;
2., the preparation of the ripe powder of banana: the banana under remainder, peel off crust, the thin slice that to be cut into big or small homogeneous, thickness be 0.1-0.35cm, drop in vegetable oil (can adopt tea oil, peanut oil, rape oil, soya-bean oil etc.), at 70-90 ℃, propagandize 5-15min hotly, pull out while hot, put into beater, add simultaneously and account for the glucose of banana weight 45-60% used, the lecithin of 10-15%, break into slurry, then, be dried, be ground into 50-80 object powder, obtain the ripe powder of banana, standby;
B, cock skin pretreatment: by standby cock skin (fresh), first by the part by weight of 5-10:100, join by sodium salt (sodium chloride or sodium carbonate or sodium acid carbonate): vinegar (volumetric concentration of vinegar is 50-60%): pure water is pressed in the mixed solution that the part by weight of 1:0.7:1.2 forms, and at 45-65 ℃, rubs 15-25min; Then, cock skin is put in oil (can adopt the vegetable oil such as tea oil, peanut oil, rape oil, soya-bean oil, also can adopt the animal raw fats such as the lard) pot of having boiled, stir 5-10 time back and forth boiling under state, pull out, drain, then be crushed to 60-80 order, obtain cock skin powder, standby;
C, pumpkin pretreatment: standby pumpkin (is adopted to aging pumpkin conventionally, also can adopt fresh tender pumpkin) clean, remove crust and seed, obtain pumpkin meat, then, be cut into uniform sheet, drop in beater, add simultaneously and account for the clear water of its weight 30-40%, the papain of the cellulase of the stearoyl lactate of 1.2-2.1%, 0.5-1.5% (adopting the neutral cellulase of food-grade), 0.5-1.5% breaks into 60-80 object pumpkin pulp chylema material together; Pumpkin pulp chylema material being pressed to the programming rate of 3-5 ℃/min again, be heated to 35-55 ℃, is that 5-15MPa lower seal is processed 10-20h in vacuum; Thereafter, treated pumpkin pulp chylema material is dropped in the vegetable oil (can adopt tea oil, peanut oil, rape oil, soya-bean oil etc.) of equivalent weight, at 70-90 ℃, propagandize 5-15min hotly, pull out, then through 500-800 keevil frame Filter Press, collect filtrate, through concentrated, dry, pulverizing, cross 80-120 mesh sieve, obtain pumpkin powder, standby;
D, pea pretreatment: standby pea (is adopted to dry pea conventionally, also can adopt fresh unseasoned green pea) remove crust, obtain pea meat, again with 1-2 times of weight, by dietary alkali (sodium carbonate or sodium acid carbonate): together with the mixed material that salt forms according to the part by weight of 1:0.5-0.8, drop in pot, at 65-85 ℃, propagandize 10-15min hotly, then, be ground into 40-60 order powder, obtain peameal, standby;
E, fish-bone pretreatment: standby fish-bone (is adopted to the fresh fish-bone of rejecting the flesh of fish conventionally, also can adopt dry fish-bone), be ground into 30-50 object particle, then, add and account for the vinegar (conventionally adopting pure vinegar) of fish-bone weight 20-35%, the hydrochloric acid (the volumetric concentration 2.5-6.0% of hydrochloric acid) of 1.0-2.5%, at 65-85 ℃, process 20-25min, filter, with clear water, wash bone meal 2-4 time; Again with account for the Bulbus Allii Fistulosi (Allium fistulosum L.), the green pepper (chillies) of 5-10% of fish-bone weight 5-10%, together with the soya bean of 5-10% [max (L) Merrill], drop into and account for fish-bone weight 2-4 clear water doubly, boil and boil 12-25h, filter, obtain filtrate, add again the honey (Apis cerana Fabr or Apis mellifera L.), the 5-10% konjaku flour that account for fish-bone weight 5-10%, stir evenly, drying, pulverizing, cross 100 mesh sieves, obtain fishbone dust, standby;
F, flour and glutinous rice pretreatment:
1., flour gelatinization: getting standby flour (is one or two or more kinds in wheat flour, sorghum flour, Buckwheat flour, corn flour, when being when more than two kinds, the proportioning of each raw material is equal portions or other ratio) 1/3 amount of weight, to it, add the warm water of 55-80 ℃, limit edged stirs, and dissolves completely to flour, and is incubated 15-20min, obtain gelatinization flour, standby;
2., glutinous rice pretreatment: add the warm water of 30-45 ℃ in glutinous rice by material-water ratio 1:1.5, be dipped to glutinous rice and fully expand, then, filter unnecessary moisture to just covering glutinous rice; Again remaining glutinous rice is ground to form to glutinous rice slurry together with water, standby;
3., enzymolysis: standby glutinous rice slurry, peameal, banana fecula are dropped in mixer, with the clear water of 30-40 ℃, be adjusted to the mixed slurry that dry solid content accounting is 35-65%, then add account for former glutinous rice weight 2.5-5.5% complex enzyme (by the neutral cellulase of 1,4 beta-glucanase, beta amylase and food-grade by etc. weight portion form), stir evenly, at 28-40 ℃ of lower seal, process 15-30h, become enzyme and process slurry; Then, enzyme being processed to slurry and put into pressure cooker, is that 4-8MPa, temperature are to process 6-15min at 50-60 ℃ at pressure, obtains mixed material, standby;
4., fermentation: standby gelatinization flour, mixed material, cock skin powder are dropped in mixer, stir evenly, add the probio (being formed by 1.5:1:0.25 by saccharomycete, lactic acid bacteria, lactobacillus acidophilus) that accounts for former glutinous rice weight 2.5-6.0% simultaneously, at 30-40 ℃ of lower seal fermentation process 10-30h, flour mixed slurry after must fermenting, standby;
C, fresh-wet noodle preparation:
A and face: together with remaining flour, standby beta carotene, quality improver, converted starch, alliin, fishbone dust and the standby ripe powder of flour mixed slurry, pumpkin powder, banana, drop in vacuum dough mixing machine, stir evenly, then slowly add the warm water of 30-40 ℃, controlling amount of water is 150-450ml/ time, limit edged stirs, reach 80-100% to water absorption rate, obtain dough, standby;
B, the face of waking up: standby dough is placed to 30-60min at 20-40 ℃, become and send out dough awake, standby;
C, slaking for the first time: by sending out dough awake and put into humidity, be that the aging machine slaking of 50-70% is ripe to dough 6-7, temperature is controlled at 30-35 ℃, standby;
D, compressing tablet for the first time: the dough of slaking is for the first time become to wear through two rolling surface machine pressures, and thickness is 2.0-4.5mm, standby;
E, slaking for the second time: by first be pressed into wear be that 50-70%, temperature are at 30-35 ℃, to carry out slaking for the second time in humidity, the time is 30-40min, standby;
F, compressing tablet for the second time: the dough of slaking is for the second time become to wear through single rolling surface machine pressure, and thickness is 0.1-1.0mm, standby;
G, moulding: wearing of being pressed into for the second time sent in flour stranding machine, made circle or laaf, standby;
H, slitting: the noodles of shaping are processed through noodle cutter, obtained sizing noodles;
I, boiling: sizing noodles are placed in the water of boiling, keep fluidized state 5-10min, pull out; Then putting into weight concentration is the calcium propionate solution of 30-45%, soaks 5-10min, pulls out, drains, and then carries out slitting, packing, sterilization, obtains nutritious fresh wet noodle finished product.
Above-mentioned nutritious fresh wet noodle is dried, also can be made into dried noodles.
Described quality improver is one or more in stearic acid sodium lactate, stearic acid calcium lactate, sodium alginate, salt, guar gum, and when being two or more, the proportioning of each raw material is equal portions or other ratio; Its effect is mainly thickening or increases muscle.
Described converted starch is one or more in hydroxypropyl crosslinked starch, phosphate ester starch, acetate starch, and when being two or more, the proportioning of each raw material is equal portions or other ratio; Its effect is muscle degree, the caking property, dispersed and water-soluble of improving product.
Nutritious fresh wet noodle of the present invention, the raw material of employing mainly contains flour, glutinous rice, converted starch, banana, cock skin, fish-bone, pea, pumpkin, alliin, beta carotene and quality improver.Glutinous rice flour, fragrant glutinous glutinous cunning, can increase the toughness of noodles; Meanwhile, also contain protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, support one's family rope B2, nicotinic acid and starch etc., nutritious, for the strong food of temperature compensation, there is tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, stop the effect of abnormal sweating, to being off one's feed, abdominal distension diarrhoea has certain mitigation.Banana (Musa paradisiaca) has gut purge stomach, treats constipation, clearing heat and moistening lung, the effect such as polydipsia, replenishing essence marrow, relieving alcoholism only, also contain the various trace elements such as potassium element and vitamin, wherein vitamin A can promote growth, building up one's resistance to disease, is that to maintain normal fecundity and eyesight institute essential; The anti-athlete's foot of thiamine energy, promotes appetite, aid digestion, neuroprotective system; Riboflavin can promote human normal g and D.Cock skin (Gallus gallus domesticus) is that poultry chicken has been removed the skin after subcutaneous fat, sebum and lymphoid tissue, and cock skin contains a large amount of collagens, can make skin smooth, has certain anti-wrinkle effect.Fish-bone (adopts the bone of small-sized fresh-water fishes conventionally, as grass carp, bighead, silver carp, carp, crucian etc., also can adopt the bone of ocean fish, as shark bone etc.) inner contain abundant calcareous and micro-, often eat and can prevent osteoporosis, the elderly who senesces for the teenager in growth period and bone, place is all highly profitable.Pea (Pisum sativum) contains abundant provitamin A and protein, fat, carbohydrate, phosphorus, calcium, iron, carrotene, vitamin B1 .B2, the compositions such as nicotinic acid, its provitamin A can be converted into vitamin A in vivo, has the effect of moist skin; Meanwhile, also there is beneficial spleen and stomach, promote the production of body fluid to quench thirst, the effects such as diuresis.Pumpkin (Cucurbita moschata) contains the compositions such as starch, protein, carrotene, Cobastab, vitamin C and calcium, phosphorus, there is moistening lung qi-benefitting, the apocenosis of reducing phlegm, expelling parasite removing toxic substances, control cough Zhichuan, treat lung carbuncle constipation and diuresis, the effect such as beauty treatment; Treat in addition hypertrophy of the prostate, prevent prostate cancer, prevent and treat artery sclerosis and gastric mucosa ulcer, inducing decomposition of calculi effect.Beta carotene is one of carotenoid, it is a kind of antioxidant, there is detoxication, to safeguard the indispensable nutrient of health, anticancer, angiocardiopathy preventing, cataract and anti-oxidant on have significant function, and and then prevent the aging and old and feeble multiple degenerative disorders causing.Alliin (alliin) is in reducing blood lipid, improve body immunity, sterilization, antibacterial, anti-flu, anti-ageing, promote blood loop, the aspect effects such as cancer-resisting are remarkable, it has inhibitory or killing effect to the multiple pathogen of harm humans, it is natural phytocide, it is to pathogenic staphylococcus, pyococcus, shigella dysenteriae, Escherichia coli, typhoid bacillus, tubercle bacillus, corynebacterium diphtheriae, carbon maggot bacillus, hay bacillus, paratyphosum Bacterium, meningitis and diplococcus, comma bacillus, streptococcus, staphylococcus albus, permitted blue achorion etc., there is significantly antibacterial and bactericidal action, much bacillary, fungoid and protozoon sexuality are dyed, all have treatment and prevention to be worth.Add the unique processing to various raw materials, thereby, nutritious fresh wet noodle of the present invention, its nutrition is abundanter, and taste good, and taste is unique, delicious, meanwhile, also has certain health-care efficacy.
The specific embodiment
Below in conjunction with embodiment, the present invention is further illustrated.Explanation is below to adopt the mode exemplifying, but protection scope of the present invention should not be limited to this.
The nutritious fresh wet noodle of the present embodiment is to be prepared from by following raw material by weight:
Flour in the present embodiment is wheat flour, and glutinous rice is common glutinous rice, and converted starch is hydroxypropul starch, and banana, cock skin and fish-bone are all selected fresh, and pea is selected dry, and pumpkin is selected aging, and quality improver is selected stearic acid calcium lactate.
Its preparation process is as follows:
A, get the raw materials ready: according to above-mentioned weight portion, get respectively each raw material, standby;
B, material pretreatment:
A, banana pretreatment:
1., banana fecula preparation: 1/2 amount of getting standby banana weight, peel off crust, drop in beater, add simultaneously and account for the konjaku flour (being processed by the underground stem tuber of planting thing Amorphophalus rivieri) of banana weight 12% used, 8% root of herbaceous peony powder (by the Chinese medicine root of herbaceous peony, pulverize and make), 8% salt, break into slurry, then, be dried, be ground into 70 object powder, obtain banana fecula, standby;
2., the preparation of the ripe powder of banana: the banana under remainder, peel off crust, the thin slice that to be cut into big or small homogeneous, thickness be 0.1-0.35cm, drop in vegetable oil (this example adopts peanut oil), at 80 ℃, propagandize 10min hotly, pull out while hot, put into beater, add simultaneously and account for the glucose of banana weight 50% used, 12% lecithin, break into slurry, then, be dried, be ground into 70 object powder, obtain the ripe powder of banana, standby;
B, cock skin pretreatment: by standby cock skin, first by the part by weight of 8:100, join by sodium salt (this example is selected sodium acid carbonate): vinegar (volumetric concentration of vinegar is 55%): pure water is pressed in the mixed solution that the part by weight of 1:0.7:1.2 forms, and at 55 ℃, rubs 20min; Then, cock skin is put into the oil of having boiled (this example adopts peanut oil) pot, stir back and forth 8 times boiling under state, pull out, drain, then be crushed to 70 orders, obtain cock skin powder, standby;
C, pumpkin pretreatment: standby pumpkin is cleaned, remove crust and seed, obtain pumpkin meat, then, be cut into uniform sheet, drop in beater, add simultaneously and account for the clear water of its weight 35%, 1.5% stearoyl lactate, 1% cellulase, 1% papain, break into together 70 object pumpkin pulp chylema material; Pumpkin pulp chylema material being pressed to the programming rate of 4 ℃/min again, be heated to 45 ℃, is that 10MPa lower seal is processed 15h in vacuum; , treated pumpkin pulp chylema material dropped in the vegetable oil (this example adopt peanut oil) of equivalent weight, at 80 ℃, propagandize 10min hotly, pull out thereafter, through 700 keevil frame Filter Press, collect filtrate again, through concentrated, dry, pulverizing, cross 100 mesh sieves, obtain pumpkin powder, standby;
D, pea pretreatment: standby pea is removed to crust, obtain pea meat, again with 2 times of weight, by dietary alkali (this example is selected sodium acid carbonate): together with the mixed material that salt forms according to the part by weight of 1:0.6, drop in pot, at 75 ℃, propagandize 12min hotly, then, be ground into 50 order powder, obtain peameal, standby;
E, fish-bone pretreatment: by standby fish-bone, be ground into 40 object particles, then, add and account for the vinegar (pure vinegar) of fish-bone weight 30%, 2% hydrochloric acid (volumetric concentration of hydrochloric acid is 2.5-6.0%), at 75 ℃, process 22min, filter, with clear water, wash bone meal 3 times; Drop into the clear water that accounts for 3 times of fish-bone weight again together with accounting for Bulbus Allii Fistulosi (Allium fistulosum L.), 8% green pepper (chillies), 8% the soya bean [max (L) Merrill] of fish-bone weight 8%, boil and boil 20h, filter, obtain filtrate, add again the honey (Apis cerana Fabr or Apis mellifera L.), 8% konjaku (Amorphophalms konjac) powder that account for fish-bone weight 8%, stir evenly, drying, pulverizing, cross 100 mesh sieves, obtain fishbone dust, standby;
F, flour and glutinous rice pretreatment:
1., flour gelatinization: get 1/3 amount of standby flour weight, add the warm water of 70 ℃ to it, limit edged stirs, and dissolves completely to flour, and is incubated 18min, obtains gelatinization flour, standby;
2., glutinous rice pretreatment: add the warm water of 40 ℃ in glutinous rice by material-water ratio 1:1.5, be dipped to glutinous rice and fully expand, then, filter unnecessary moisture to just covering glutinous rice; Again remaining glutinous rice is ground to form to glutinous rice slurry together with water, cross 50-70 mesh sieve, standby;
3., enzymolysis: standby glutinous rice slurry, peameal, banana fecula are dropped in mixer, with the clear water of 35 ℃, be adjusted to the mixed slurry that dry solid content accounting is 50%, then add account for former glutinous rice weight 4% complex enzyme (by 1,4 beta-glucanase, beta amylase, cellulase by etc. weight portion form), stir evenly, at 35 ℃ of lower seals, process 20h, become enzyme and process slurry; Then, enzyme being processed to slurry and put into pressure cooker, is that 6MPa, temperature are to process 10min at 55 ℃ at pressure, obtains mixed material, standby;
4., fermentation: standby gelatinization flour, mixed material, cock skin powder are dropped in mixer, stir evenly, add the probio (being formed by the part by weight of 1.5:1:0.25 by saccharomycete, lactic acid bacteria, lactobacillus acidophilus) that accounts for former glutinous rice weight 5% simultaneously, at 35 ℃ of lower seal fermentation process 20h, flour mixed slurry after must fermenting, standby;
C, fresh-wet noodle preparation:
A and face: together with remaining flour (accounting for 2/3 amount of standby flour weight), standby beta carotene, quality improver, converted starch, alliin, fishbone dust and the standby ripe powder of flour mixed slurry, pumpkin powder, banana, drop in vacuum dough mixing machine, stir evenly, then slowly add the warm water of 35 ℃, controlling amount of water is 250ml/ time, limit edged stirs, reach 90% to water absorption rate, obtain dough, standby;
B, the face of waking up: standby dough is placed to 50min at 30 ℃, become and send out dough awake, standby;
C, slaking for the first time: by sending out dough awake and put into humidity, be 60% aging machine, to dough 6-7 maturation, (slaking herein refers to that the cysteine plus cystine in flour is contained to not oxidized sulfydryl-SH carries out oxidation Decomposition in slaking, CKIs enzyme reaction, temperature is in 30 degree left and right; Lower same), temperature is controlled at 32 ℃, standby;
D, compressing tablet for the first time: the dough of slaking is for the first time become to wear through two rolling surface machine pressures, and thickness is 2.0-4.5mm, standby;
E, slaking for the second time: by wearing of being pressed into for the first time in humidity, be 60%, temperature is at 32 ℃, to carry out slaking for the second time, the time is 35min, standby;
F, compressing tablet for the second time: the dough of slaking is for the second time become to wear through single rolling surface machine pressure, and thickness is 0.1-1.0mm, standby;
G, moulding: wearing of being pressed into for the second time sent in flour stranding machine, made circle or laaf, standby;
H, slitting: the noodles of shaping are processed through noodle cutter, obtained sizing noodles;
I, boiling: sizing noodles are placed in the water of boiling, keep fluidized state 8min, pull out; Then put into weight concentration and be 40% calcium propionate solution, soak 8min, pull out, drain, then carry out slitting, packing, sterilization, obtain nutritious fresh wet noodle finished product.
Nutritious fresh wet noodle of the present invention, both can make fried flour, also can make noodle soup, and the crowd who is suitable for each ages is edible.
Claims (3)
1. a nutritious fresh wet noodle, it is characterized in that being prepared from by following raw material by weight:
2. nutritious fresh wet noodle according to claim 1, it is characterized in that being prepared from by following raw material by weight:
3. a preparation method for nutritious fresh wet noodle as claimed in claim 1 or 2, is characterized in that technological process is as follows:
A, get the raw materials ready: according to above-mentioned weight portion, get respectively each raw material, standby;
B, material pretreatment:
A, banana pretreatment:
1., banana fecula preparation: 1/2 amount of getting standby banana weight, peel off crust, drop in beater, add simultaneously and account for the konjaku flour of banana weight 10-15% used, the root of herbaceous peony powder of 5-10%, the salt of 5-10%, break into slurry, then, be dried, be ground into 50-80 object powder, obtain banana fecula, standby;
2., the preparation of the ripe powder of banana: the banana under remainder, peel off crust, the thin slice that to be cut into big or small homogeneous, thickness be 0.1-0.35cm, drop in vegetable oil, at 70-90 ℃, propagandize 5-15min hotly, pull out while hot, put into beater, add simultaneously and account for the glucose of banana weight 45-60% used, the lecithin of 10-15%, break into slurry, then, be dried, be ground into 50-80 object powder, obtain the ripe powder of banana, standby;
B, cock skin pretreatment: by standby cock skin, first by the part by weight of 5-10:100, join by sodium salt: vinegar: pure water is pressed in the mixed solution that the part by weight of 1:0.7:1.2 forms, and at 45-65 ℃, rubs 15-25min; Then, cock skin is put into the oil cauldron of having boiled, stirred 5-10 time back and forth boiling under state, pull out, drain, then be crushed to 60-80 order, obtain cock skin powder, standby; The volumetric concentration of described vinegar is 50-60%;
C, pumpkin pretreatment: standby pumpkin is cleaned, remove crust and seed, obtain pumpkin meat, then, be cut into uniform sheet, drop in beater, add simultaneously account for the clear water of its weight 30-40%, the cellulase of the stearoyl lactate of 1.2-2.1%, 0.5-1.5%, the papain of 0.5-1.5% breaks into 60-80 object pumpkin pulp chylema material together; Pumpkin pulp chylema material being pressed to the programming rate of 3-5 ℃/min again, be heated to 35-55 ℃, is that 5-15MPa lower seal is processed 10-20h in vacuum; , treated pumpkin pulp chylema material dropped in the vegetable oil of equivalent weight, at 70-90 ℃, propagandize 5-15min hotly, pull out thereafter, through 500-800 keevil frame Filter Press, collect filtrate again, through concentrated, dry, pulverizing, cross 80-120 mesh sieve, obtain pumpkin powder, standby;
D, pea pretreatment: standby pea is removed to crust, obtain pea meat, again with 1-2 times of weight, by dietary alkali: together with the mixed material that salt forms according to the part by weight of 1:0.5-0.8, drop in pot, at 65-85 ℃, propagandize 10-15min hotly, then, be ground into 40-60 order powder, obtain peameal, standby;
E, fish-bone pretreatment: by standby fish-bone, be ground into 30-50 object particle, then, add and account for the vinegar of fish-bone weight 20-35%, the hydrochloric acid of 1.0-2.5%, at 65-85 ℃, process 20-25min, filter, with clear water, wash bone meal 2-4 time; Again with account for the Bulbus Allii Fistulosi of fish-bone weight 5-10%, together with the soya bean of the green pepper of 5-10%, 5-10%, drop into and account for fish-bone weight 2-4 clear water doubly, boil and boil 12-25h, filter, obtain filtrate, then add honey, the 5-10% konjaku flour that accounts for fish-bone weight 5-10%, stir evenly, drying, pulverizing, cross 80-120 mesh sieve, obtain fishbone dust, standby; The volumetric concentration of described hydrochloric acid is 2.5-6.0%;
F, flour and glutinous rice pretreatment:
1., flour gelatinization: get 1/3 amount of standby flour weight, add the warm water of 55-80 ℃ to it, limit edged stirs, and dissolves completely to flour, and is incubated 15-20min, obtains gelatinization flour, standby;
2., glutinous rice pretreatment: add the warm water of 30-45 ℃ in glutinous rice by material-water ratio 1:1.5, be dipped to glutinous rice and fully expand, then, filter unnecessary moisture to just covering glutinous rice; Again remaining glutinous rice is ground to form to glutinous rice slurry together with water, standby;
3., enzymolysis: standby glutinous rice slurry, peameal, banana fecula are dropped in mixer, with the clear water of 30-40 ℃, be adjusted to the mixed slurry that dry solid content accounting is 35-65%, then add the complex enzyme that accounts for former glutinous rice weight 2.5-5.5%, stir evenly, at 28-40 ℃ of lower seal, process 15-30h, become enzyme and process slurry; Then, enzyme being processed to slurry and put into pressure cooker, is that 4-8MPa, temperature are to process 6-15min at 50-60 ℃ at pressure, obtains mixed material, standby;
4., fermentation: standby gelatinization flour, mixed material, cock skin powder are dropped in mixer, stir evenly, add the probio that accounts for former glutinous rice weight 2.5-6.0% simultaneously, at 30-40 ℃ of lower seal fermentation process 10-30h, obtain the flour mixed slurry after fermentation, standby;
C, fresh-wet noodle preparation:
A and face: together with remaining flour, standby beta carotene, quality improver, converted starch, alliin, fishbone dust and the standby ripe powder of flour mixed slurry, pumpkin powder, banana, drop in vacuum dough mixing machine, stir evenly, then slowly add the warm water of 30-40 ℃, controlling amount of water is 150-450ml/ time, limit edged stirs, reach 80-100% to water absorption rate, obtain dough, standby;
B, the face of waking up: standby dough is placed to 30-60min at 20-40 ℃, become and send out dough awake, standby;
C, slaking for the first time: by sending out dough awake and put into humidity, be that the aging machine slaking of 50-70% is ripe to dough 6-7, temperature is controlled at 30-35 ℃, standby;
D, compressing tablet for the first time: the dough of slaking is for the first time become to wear through two rolling surface machine pressures, and thickness is 2.0-4.5mm, standby;
E, slaking for the second time: by wearing of being pressed into for the first time, in humidity, be that 50-70%, temperature are at 30-35 ℃, to carry out slaking for the second time, the time is 30-40min, standby;
F, compressing tablet for the second time: the dough of slaking is for the second time become to wear through single rolling surface machine pressure, and thickness is 0.1-1.0mm, standby;
G, moulding: wearing of being pressed into for the second time sent in flour stranding machine, made circle or laaf, standby;
H, slitting: the noodles of shaping are processed through noodle cutter, obtained sizing noodles;
I, boiling: sizing noodles are placed in the water of boiling, keep fluidized state 5-10min, pull out; Then putting into weight concentration is the calcium propionate solution of 30-45%, soaks 5-10min, pulls out, drains, and then carries out slitting, packing, sterilization, obtains nutritious fresh wet noodle finished product.
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| CN103859295A (en) * | 2014-03-19 | 2014-06-18 | 中国农业科学院农产品加工研究所 | Potato noodles and preparation method thereof |
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| CN103859295A (en) * | 2014-03-19 | 2014-06-18 | 中国农业科学院农产品加工研究所 | Potato noodles and preparation method thereof |
| CN105010994B (en) * | 2015-07-21 | 2018-11-09 | 武汉千汇德科技有限公司 | High calcium face and preparation method thereof |
| CN106579339A (en) * | 2016-11-18 | 2017-04-26 | 成都锦汇科技有限公司 | Transparent hollow noodles and preparing method thereof |
| CN106578911A (en) * | 2016-11-18 | 2017-04-26 | 成都锦汇科技有限公司 | Transparent hollow noodle and preparation method thereof |
| CN106578914A (en) * | 2016-11-18 | 2017-04-26 | 成都锦汇科技有限公司 | Transparent hollow noodles and preparation method thereof |
| CN106578912A (en) * | 2016-11-18 | 2017-04-26 | 成都锦汇科技有限公司 | Transparent hollow noodles and preparation method thereof |
| CN108576624A (en) * | 2018-03-29 | 2018-09-28 | 湖北省美高食品股份有限公司 | A kind of production method of the noodles of chewy in taste |
| CN108576624B (en) * | 2018-03-29 | 2021-11-09 | 湖北省美高食品股份有限公司 | Making method of noodles with chewy mouthfeel |
| CN108783218A (en) * | 2018-05-18 | 2018-11-13 | 广东日可威富硒食品有限公司 | A kind of vegetable noodles and preparation method thereof containing probiotics |
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Address after: 425000 Silver Road, Fenghuang garden, Lengshuitan District, Hunan, Yongzhou Patentee after: Hunan Sunshine Huali Food Co.,Ltd. Address before: 425000 Silver Road, Fenghuang garden, Lengshuitan District, Hunan, Yongzhou Patentee before: YONGZHOU HUALI INDUSTRY & TRADE Co.,Ltd. |
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Denomination of invention: A method for preparing nutritious fresh and wet noodles Granted publication date: 20150422 Pledgee: Agricultural Bank of China Limited by Share Ltd. Yongzhou cold water bank branch Pledgor: Hunan Sunshine Huali Food Co.,Ltd. Registration number: Y2024980004786 |
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