CN103609973A - Chinese yam and henry steudnera tuber nutritional noodles and production method thereof - Google Patents
Chinese yam and henry steudnera tuber nutritional noodles and production method thereof Download PDFInfo
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- CN103609973A CN103609973A CN201310668559.7A CN201310668559A CN103609973A CN 103609973 A CN103609973 A CN 103609973A CN 201310668559 A CN201310668559 A CN 201310668559A CN 103609973 A CN103609973 A CN 103609973A
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Classifications
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
Abstract
The invention relates to the field of food processing and particularly discloses Chinese yam and henry steudnera tuber nutritional noodles and a production method thereof. The Chinese yam and henry steudnera tuber nutritional noodles are prepared by mixing raw materials including Chinese yam flour, henry steudnera tuber flour, wheat flour, table salt, edible alkali and water in a certain weight ratio. The Chinese yam and henry steudnera tuber nutritional noodles are simple to prepare, have nutritional and health-care effects and are convenient to eat; the Chinese yam and henry steudnera tuber nutritional noodles produced from blending flour of the Chinese yam flour and the henry steudnera tuber flour are bright in color and luster, are smooth and chewable as well as delicious and tasty, and are a green and health-care food produced from various natural plant essences.
Description
(1) technical field
The present invention relates to food processing field, particularly the fragrant taro alimentary paste of a kind of Chinese yam and production method thereof.
(2) background technology
The multiple efficacies such as Chinese yam has invigorating the spleen, tonifying lung, reinforces the kidney, benefit essence.And under cough due to deficiency of the lung, splenasthenic diarrhea, emission due to the kidney deficiency, band and the disease such as frequency of micturition, there is certain treatment benefit effect.Chinese yam contains Soluble Fiber, can also be aid digestion, hypoglycemic.For diabetes splenasthenic diarrhea, frequent urination.As high-nutrition food, in Chinese yam, contain much starch and protein, B family vitamin, vitamin C, vitamin E, glucose, crude protein amino acid, bile alkaline (choline), allantoin (allantoin) etc.Wherein important nutritional labeling Chinese yam soap, is the precursor materials of synthetic estrogen, has nourishment for vitality, strengthens metabolic effect; And mucilaginous substance of the GL-PP composition containing in fresh tuber, zymigen etc. can be prevented cardiovascular fat deposition, contribute to digesting and assimilating of stomach and intestine.At present, Chinese yam and fabricated product thereof are subject to liking and welcoming of more and more consumers.
Fragrant taro is nutritious, of many uses, is the rare famous and precious crop that integrates vegetables, grain, herbal cuisine.Starch-containing, crude fibre, crude protein, reduced sugar, contains 16 kinds of trace elements such as Vc, VB, VB2 and 18 seed amino acids.Fragrant taro is nutritious, and color is all good, the king who was once vegetables by people.According to surveying and determination, the fresh fragrant taro of every hectogram, containing 5.15 grams, protein, 0.28 gram, fat, 12.71 grams, carbohydrate, 170 milligrams of calcium, 80 milligrams, phosphorus.Its protein content is 2.1 times of Chinese yam.The drug effect that has loose long-pending regulate the flow of vital energy, detoxify tonifying spleen, reducing fever relieving cough of food.Fragrant taro has the drug effect of loose long-pending regulate the flow of vital energy, detoxify tonifying spleen, reducing fever relieving cough.Fragrant taro contains more crude protein, starch, glycan (mucilaginous substance), crude fibre and sugar, and the content of protein is as all higher in soybean and so on than other general high-protein plant.Glycan in fragrant taro can strengthen the immunologic mechanism of human body, increases the resistance to disease, and long-term eating can be detoxified, be nourished the body.
Chinese yam, fragrant taro have significant health care and nutrition edibility, for Chinese yam and fragrant taro are developed fully, need us to its processing and eating method, to carry out positive improvement.
(3) summary of the invention
The present invention, in order to make up the deficiencies in the prior art, provides a kind of fragrant taro alimentary paste of Chinese yam simple, nutrition and health care and production method thereof prepared.
The present invention is achieved through the following technical solutions:
The fragrant taro alimentary paste of Chinese yam, is characterized by, and is made: yam flour 12-18 part, fragrant taro powder 12-18 part, wheat flour 150-170 part, refined salt 2-3 part, dietary alkali 0.2-0.4 part, water 36-38 part by the raw material of following parts by weight.
The weight proportion of its preferred each raw material is:
15 parts of yam flours, 15 parts, fragrant taro powder, 160 parts of wheat flours, 2.5 parts of refined salt, 0.3 part of dietary alkali, 37 parts, water.
The production method of the fragrant taro alimentary paste of Chinese yam of the present invention, comprises the steps:
(1) rear abrasive dust is removed the peel respectively, cleans, cuts into slices, dried to Chinese yam, fragrant taro, cross 80 mesh sieves, obtain yam flour and fragrant taro powder;
(2) after yam flour, fragrant taro powder, wheat flour are mixed, add the water and the face that are dissolved with refined salt and dietary alkali;
(3) dough of having lived is placed in slaking cylinder or aging machine, at 25-26 ℃, slaking is at least 16 minutes;
(4) by dough compressing tablet, slitting after slaking, be dried, block, obtain product.
Production stage of the present invention can be summarized as:
Chinese yam, fragrant taro → selected → clean → remove the peel, wash peeling → section → oven dry → fine grinding → and face → slaking → compressing tablet → slitting → be dried → block → weigh → packing → finished product by rubbing with the hands.
Its more excellent technical scheme is:
In step (2), refined salt and dietary alkali first melt with warm water, then add water to the water yield required with face.
In step (3), dough is in slaking cylinder during slaking, at the wet cloth of slaking cylinder top head one deck; Dough is in aging machine during slaking, and the rotating speed of machine shaft is 6-11 rev/min, and curing temperature is 25.5 ℃.
In step (4), dough compressing tablet adopts oodle maker, and the road number of compressing tablet is at least 6 roads, and thickness is by 4 millimeters to 1 millimeter transformations, and the length of wetted surface bar is 1.4 meters.
In step (4), wetted surface bar dry environment is the drying chamber of 25-40 ℃, and drying time is 6-9 hour.
Eating method: with boiling water boiling 2-3 minute to bright suitable can, can, according to individual inveterate habit, be added on vegetables, soup stock and so on.
Storage procedures: sealing lucifuge is stored in shady and cool dry place.
Quality standard:
(1) organoleptic indicator: color and luster is off-white color (pattern vermicelli should have color and the smell that adds auxiliary material), and without musty, tart flavour and other peculiar smell, without exogenous impurity, irregular degree is not higher than 15%, and wherein natural strip-breaking rate is no more than 10%;
(2) physical and chemical index: moisture is 12.5-14.5%, fatty acid value (wet basis)≤80, salinity (in sodium chloride)≤2%.Plumbous (in Pb)≤0.5 mg/kg, arsenic (in As)≤0.5 mg/kg;
(3) sanitary index.Total number of bacteria≤1000/gram, coli-group≤30/100 grams, pathogenic bacteria must not detect.
The present invention is prepared simply, nutrition and health care, and mouthfeel is good, instant, has developed the fragrant taro alimentary paste of Chinese yam of looking unfamiliar and producing with yam flour, the mediation of fragrant taro powder, bright in color, lubricated strength road, taste perfume (or spice) is tasty and refreshing, is the green health care food that multiple natural plants elite is collected production.
(4) specific embodiment
Embodiment 1:
Raw material proportioning: yam flour 12kg, fragrant taro powder 12kg, wheat flour 150kg, refined salt 2kg, dietary alkali 0.2kg, water 36kg.
Preparation method:
(1) raw material is cleaned, is washed.Selected local high-quality Chinese yam, first chooses impurity in Chinese yam etc., then uses clear water rinsing 2-3 time, eliminates silt, impurity.Chinese yam drains away the water, and after fragrant taro is washed peeling by rubbing with the hands, section is dried with steel abrasive dust, crosses 80 mesh sieves, obtains full yam flour and whole spice taro powder.
And face (2).In advance refined salt, food alkali are melted with warm water, then add water to the water yield required with face ,-as water consumption be the 30.5-31.8% of flour gross weight.Spring, summer, autumn, with normal-temperature water and face, are used the warm water of 25-30 ℃ winter.The consumption of salt is the 1.2-2% of flour weight, and add winter less, and add summer.
(3) in producing, vermicelli add salt (sodium chloride), can strengthen elasticity and the ductility of wet gluten, improve the processing performance of dough, reduce the wet disconnected bar of vermicelli, improve the percentage of A-class goods: because salt solution has stronger osmosis, so can make flour water suction fast and even when with face, easily make face head ripe; Salt has certain moisture-keeping function, and when drying, wetted surface bar can too fastly not be dried, and easily controls drying condition; Salt suppresses the effect of varied bacteria growing and inhibitory enzyme activity in addition, can prevent that dough from becoming sour in hot day, and salt also has certain seasoning effect.Add food alkali (sodium carbonate) and add salt to have similar effect to gluten quality, can also make vermicelli produce a kind of distinctive alkaline local flavor, tasting more tasty and more refreshing.According to yam flour and fragrant taro powder 16% ratio, drop into face tank and automatically join face.
(4) slaking.Because flour absorption speed is slow, Mixing time is short again, and the water adding in face process, and the interior tissue that major part is not yet penetrated into flour is fully absorbed by protein and starch, is still free state; Simultaneously due to face process in, dough stirred between the strike of ratch and dough by dough mixing machine and with the mutual collision of casing, the gluten quality that makes to begin to take shape in dough is squeezed and stretching action and produce internal stress, therefore the dough just drawing off from dough mixing machine. its internal structure is not yet stable, need to pass through maturing process, just can enter Xia— road sheeting process.
(5) slaking should be carried out in slaking cylinder or aging machine.The wet cloth of while carrying out slaking in slaking cylinder, should cover with mat on slaking cylinder-layer, in order to avoid dough surface caking; While carrying out slaking with aging machine, the rotating speed of machine shaft should be controlled at 6-11 rev/min.Temperature during slaking is preferably controlled at 25.5 ℃ of left and right, and the time is no less than 16 minutes.
(6) compressing tablet.The dough that slaking is good is delivered to oodle maker and is carried out compound compressing tablet, and the road number of compressing tablet is no less than 6 roads.4 millimeters of the thickness You— road of picture to last l millimeter together.Note the feeding situation of dough, keep feeding evenly continuous.
(7) slitting.The groove width of face cutter has 1,1.5,2,3,6 millimeter, uses as required the face cutter of different groove widths.The length of wetted surface bar is cut into 1.4 meters long.
(8) dry.Wetted surface bar is suspended on vermicelli pole, and it is in the drying chamber of 25-40 ℃ that vermicelli frame is moved on to temperature, dries 6-9 hour, until the moisture of noodles is down to below 12%.
(9) block.Dried noodles are cut into the vermicelli of long 200 millimeters or 240 millimeters with noodle cutter.
(10) weigh, pack.Noodles paper using after blocking or polybag are dressed up to 250 grams or 500 grams of packings.Block rear remaining still can mixing after face head is soaked in water in next group flour, as the part material of vermicelli, but the amount adding must be in 13%.
Embodiment 2:
Raw material proportioning: yam flour 18kg, fragrant taro powder 18kg, wheat flour 170kg, refined salt 3kg, dietary alkali 0.4kg, water 38kg.
Preparation method is as embodiment 1.
Embodiment 3:
Raw material proportioning: yam flour 15kg, fragrant taro powder 15kg, wheat flour 160kg, refined salt 2.5kg, dietary alkali 0.3kg, water 37kg.
Preparation method is as embodiment 1.
Claims (7)
1. the fragrant taro alimentary paste of Chinese yam, is characterized by, and is made: yam flour 12-18 part, fragrant taro powder 12-18 part, wheat flour 150-170 part, refined salt 2-3 part, dietary alkali 0.2-0.4 part, water 36-38 part by the raw material of following parts by weight.
2. the fragrant taro alimentary paste of Chinese yam according to claim 1, is characterized by, and is made: 15 parts of yam flours, 15 parts, fragrant taro powder, 160 parts of wheat flours, 2.5 parts of refined salt, 0.3 part of dietary alkali, 37 parts, water by the raw material of following parts by weight.
3. the production method of the fragrant taro alimentary paste of Chinese yam according to claim 1, is characterized by, and comprises the steps: that (1) remove the peel respectively, clean, cut into slices, dry rear abrasive dust by Chinese yam, fragrant taro, crosses 80 mesh sieves, obtains yam flour and fragrant taro powder; (2) after yam flour, fragrant taro powder, wheat flour are mixed, add the water and the face that are dissolved with refined salt and dietary alkali; (3) dough of having lived is placed in slaking cylinder or aging machine, at 25-26 ℃, slaking is at least 16 minutes; (4) by dough compressing tablet, slitting after slaking, be dried, block, obtain product.
4. the production method of the fragrant taro alimentary paste of Chinese yam according to claim 3, is characterized in that: in step (2), refined salt and dietary alkali first melt with warm water, then adds water to the water yield required with face.
5. the production method of the fragrant taro alimentary paste of Chinese yam according to claim 3, is characterized in that: in step (3), dough is in slaking cylinder during slaking, at the wet cloth of slaking cylinder top head one deck; Dough is in aging machine during slaking, and the rotating speed of machine shaft is 6-11 rev/min, and curing temperature is 25.5 ℃.
6. the production method of the fragrant taro alimentary paste of Chinese yam according to claim 3, is characterized in that: in step (4), dough compressing tablet adopts oodle maker, and the road number of compressing tablet is at least 6 roads, and thickness is by 4 millimeters to 1 millimeter transformations, and the length of wetted surface bar is 1.4 meters.
7. according to the production method of the fragrant taro alimentary paste of the Chinese yam described in claim 3 or 6, it is characterized in that: in step (4), wetted surface bar dry environment is the drying chamber of 25-40 ℃, and drying time is 6-9 hour.
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| CN201310668559.7A CN103609973A (en) | 2013-12-11 | 2013-12-11 | Chinese yam and henry steudnera tuber nutritional noodles and production method thereof |
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| CN201310668559.7A CN103609973A (en) | 2013-12-11 | 2013-12-11 | Chinese yam and henry steudnera tuber nutritional noodles and production method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104171923A (en) * | 2014-09-15 | 2014-12-03 | 河南省中天食品有限公司 | Noodles and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104171923A (en) * | 2014-09-15 | 2014-12-03 | 河南省中天食品有限公司 | Noodles and preparation method thereof |
| CN104187383A (en) * | 2014-09-17 | 2014-12-10 | 陈梦莹 | Clausena lansium noodles |
| CN108651841A (en) * | 2018-04-18 | 2018-10-16 | 河南天香面业有限公司 | A kind of Chinese yam vermicelli and preparation method thereof |
| CN111357934A (en) * | 2020-05-08 | 2020-07-03 | 襄阳农博源农业有限公司 | Preparation method of Chinese yam nutritional noodles |
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