CN104171911A - Iron-containing high-calcium prebiotic buckwheat noodles and preparation method thereof - Google Patents
Iron-containing high-calcium prebiotic buckwheat noodles and preparation method thereof Download PDFInfo
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- CN104171911A CN104171911A CN201410339259.9A CN201410339259A CN104171911A CN 104171911 A CN104171911 A CN 104171911A CN 201410339259 A CN201410339259 A CN 201410339259A CN 104171911 A CN104171911 A CN 104171911A
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- 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
Abstract
The invention relates to iron-containing high-calcium prebiotic buckwheat noodles and a preparation method of the iron-containing high-calcium prebiotic buckwheat noodles. The preparation method comprises the following steps: (1) performing pre-gelatinization, (2) dough kneading, (3) curing, (4) compound extension and pressing, (5) slitting and cutting, (6) drying and (7) packaging. The preparation method provided by the invention has the advantages of reasonable arrangement of process steps, convenience in processing and manufacturing and the like. An iron-containing high-calcium prebiotic buckwheat noodle product prepared according to the preparation method provided by the invention has the characteristics that the product has rich and comprehensive nutrients, is rich in iron, calcium, prebiotics, dietary fiber and flavonoid substances, has balanced content of protein and is particularly suitable for eating by people suffering from hyperlipidemia, hypertension and hyperglycemia, people with diabetes, people with constipation and people with poor digestion and absorption; particularly, phosphorus, iron and magnesium have important significance for maintaining normal physiological functions of a human cardiovascular system and a hematopoietic system; the product is beneficial to body health after being eaten by the people, can strengthen an organism, has the effect of reducing blood lipids and serum cholesterol and has an important prevention and treatment effect against hypertension and heart diseases.
Description
Technical field
The present invention relates to food production processing technique field, specifically a kind of iron content high calcium prebiotics noodle prepared from buckwheat and preparation method thereof.
Background technology
Buckwheat claims again flower wheat, triangle wheat, is mainly distributed in the Sichuan province of China.Lysine in buckwheat and arginic content are better than rice and flour, and protein is wherein difficult for changing into fat in vivo, often eat prevention of obesity disease is highly profitable.In buckwheat, be also rich in the beneficiating ingredients such as dietary fiber, mineral matter, flavone compound rutin, there is for a long time relaxing bowel, reduce blood cholesterol levels, suppress lipopexia, suppress that gall stone forms, prevents and treats hypertension and coronary heart disease, prevents and treats diabetes, antitumaous effect, be particularly suitable for designed for old people.
Corn has another name called maize, ear of maize, maize, is mainly distributed in the ground such as the north and Shandong, very drought-resistant, impoverishment tolerant.In corn, contain multiple unrighted acid, natural VE, calcium, lutern, dietary fiber etc., for a long time edible anticancer, anti-ageing, hypotensive, alleviate artery sclerosis, brain-nourishing refreshing, to delay eyes aging; Anti-treat constipation, extrude disease and obesity, reinforcement intestines wall wriggle, promote body refuse excretion, delay senility, reduce the function of serum cholesterol.Be applicable to various crowds, be especially applicable to designed for old people.
Millet has another name called grain paddy, maize, hard grain, millet, is mainly distributed in the ground such as Shandong, northeast, northwest.In millet, protein content is high, and vitamin and minerals content is high, and digestibility is high.Protein-calorie is suitable, and carbohydrate energy supply is more, saves albumen.Contain eight kinds of essential amino acids, amino acid ratio is more reasonable.Be rich in iron, phosphorus, VB1, VE, have stomach strengthening and digestion promoting, blood fat-reducing blood pressure-decreasing norcholesterol, nourishing and strengthening vital nourish blood beauty treatment, regulate the effects such as sleep, antioxidation activity and pre-ulcer.
Inulin is deposit property polysaccharide in plant, is mainly derived from plant.Inulin has the blood fat of control, reduces blood sugar, promotes mineral absorption, breeds intestinal beneficial bacterium group, anti-constipation and treat fat effect.
Iron, calcium are the elderlys than two kinds of mineral matters that are easier to lack, and the elderly's iron deficiency can cause anaemia, and calcium deficiency can cause osteoporosis.The strengthening of calcium and iron contributes to prevent the elderly's anaemia and osteoporosis.
Summary of the invention
Technical problem to be solved by this invention be to provide processing step arrangement reasonably, facilitate a kind of iron content high calcium prebiotics noodle prepared from buckwheat of processing and fabricating and preparation method thereof.Technical problem to be solved by this invention realizes by the following technical solutions:
An iron content high calcium prebiotics noodle prepared from buckwheat, by following component, made:
30 parts～40 parts of wheat flours, 20 parts～30 parts of buckwheats, 10 parts～20 parts of millet powder, 10 parts～20 parts of corn flour, 0.2 part～0.3 part of salt, 0.018 part～0.02 part of ferrous gluconate, 2.5 parts～3 parts of calcium gluconaes, 3 parts～5 parts of inulin, 0.2 part～0.3 part of sodium acid carbonate.
A preparation method for iron content high calcium prebiotics noodle prepared from buckwheat, described preparation method comprises the following steps:
(1) pre-gelatinization: by said ratio, the wheat flour weighing up, buckwheat, millet powder, corn flour are put into and steamed the machine of mixing logical steam while stirring, control quantity of steam, vapor (steam) temperature and duration of ventilation, make the abundant gelatinization of above-mentioned powder, gelatinization time is 9～12min;
(2) and face: by salt, ferrous gluconate, calcium gluconae, inulin, by said ratio, join in (1) in the raw material after pre-gelatinization, with the water of 28～30 ℃ and face, and regulate water content to 28%～30%, Mixing time is 28～32min;
(3) slaking: after dough is become reconciled, put into ager slaking;
(4) the compound pressure of prolonging: by repeatedly prolonging pressure, being calendered to dough sheet thickness is 0.9～1.1mm;
(5) slitting, cut-out: dough sheet is longitudinally cut into filament shape, then length is in accordance with regulations cut into long 100～120mm section, and is sent to drying chamber by automatic conveying belt;
(6) dry: in temperature, be first 18～26 ℃, relative humidity is under 80%～86% condition, to carry out low temperature to determine bar, is then warming up to 37～39 ℃, in relative humidity, is under 58%～60% condition, to carry out sub-cooled;
(7) packing: after noodles are dry, are sent to packing room by conveyer belt and are cooled to 20 ℃, packing after weighing.
Curing time in described step (3) is 19～21min.
The invention has the beneficial effects as follows: the present invention has processing step arrangement rationally and facilitates the advantages such as processing and fabricating, the iron content high calcium prebiotics noodle prepared from buckwheat product prepared according to the present invention possesses following characteristics: nutritious comprehensive, be rich in starch, protein, fat, amino acid, multivitamin, mineral matter and a large amount of cellulose and delicate mouthfeel, fragrance is tempting, is applicable to mass consumption.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below the present invention is further set forth.
Embodiment mono-:
Choose following raw material proportioning: 30 parts of wheat flours, 20 parts of buckwheats, 10 parts of millet powder, 10 parts of corn flour, 0.2 part of salt, 0.018 part of ferrous gluconate, 2.5 parts of calcium gluconaes, 5 parts of inulin additions, 0.3 part of sodium acid carbonate, preparation process is as follows:
(1) raw material and formula: 30 parts of wheat flours, 20 parts of buckwheats, 10 parts of millet powder, 10 parts of corn flour, 0.2 part of salt, 0.018 part of ferrous gluconate, 2.5 parts of calcium gluconaes, 5 parts of inulin, 0.3 part of sodium acid carbonate;
(2) pre-gelatinization: by said ratio, the wheat flour weighing up, buckwheat, millet powder, corn flour are put into and steamed the machine of mixing logical steam while stirring, control quantity of steam, vapor (steam) temperature and duration of ventilation, make the abundant gelatinization of above-mentioned powder, gelatinization time is 9min;
(3) and face: by salt, ferrous gluconate, calcium gluconae, inulin, by said ratio, join in (1) in the raw material after pre-gelatinization, with the water of 28 ℃ and face, and to regulate water content to 28%, Mixing time be 28min;
(4) slaking: after dough is become reconciled, put into ager slaking;
(5) the compound pressure of prolonging: by repeatedly prolonging pressure, being calendered to dough sheet thickness is 1mm;
(6) slitting, cut-out: dough sheet is longitudinally cut into filament shape, then length is in accordance with regulations cut into long 100mm section, and is sent to drying chamber by automatic conveying belt:
(7) dry: in temperature, be first 20 ℃, relative humidity is under 80% condition, to carry out low temperature to determine bar, is then warming up to 37 ℃, in relative humidity, is under 58% condition, to carry out sub-cooled;
(8) packing: after noodles are dry, are sent to packing room by conveyer belt and are cooled to 20 ℃, packing after weighing.
Embodiment bis-:
Choose following raw material proportioning: 35 parts of wheat flours, 25 parts of buckwheats, 15 parts of millet powder, 15 parts of corn flour, 0.25 part of salt, 0.019 part of ferrous gluconate, 2.8 parts of calcium gluconaes, 3.5 parts of inulin, 0.25 part of sodium acid carbonate, preparation process is as follows:
(1) raw material and formula: 35 parts of wheat flours, 25 parts of buckwheats, 15 parts of millet powder, 15 parts of corn flour, 0.25 part of salt, 0.019 part of ferrous gluconate, 2.8 parts of calcium gluconaes, 3.5 parts of inulin additions, 0.25 part of sodium acid carbonate;
(2) pre-gelatinization: by said ratio, the wheat flour weighing up, buckwheat, millet powder, corn flour are put into and steamed the machine of mixing logical steam while stirring, control quantity of steam, vapor (steam) temperature and duration of ventilation, make the abundant gelatinization of above-mentioned powder, gelatinization time is 10min;
(3) and face: by salt, ferrous gluconate, calcium gluconae, inulin, by said ratio, join in (1) in the raw material after pre-gelatinization, with the water of 29 ℃ and face, and to regulate water content to 29%, Mixing time be 29min;
(4) slaking: after dough is become reconciled, put into ager slaking;
(5) the compound pressure of prolonging: by repeatedly prolonging pressure, being calendered to dough sheet thickness is 0.9mm;
(6) slitting, cut-out: dough sheet is longitudinally cut into filament shape, then length is in accordance with regulations cut into long 110mm section, and is sent to drying chamber by automatic conveying belt:
(7) dry: in temperature, be first 21 ℃, relative humidity is under 80% condition, to carry out low temperature to determine bar, is then warming up to 38 ℃, in relative humidity, is under 59% condition, to carry out sub-cooled;
(8) packing: after noodles are dry, are sent to packing room by conveyer belt and are cooled to 20 ℃, packing after weighing.
Embodiment tri-:
Choose following raw material proportioning: 40 parts of wheat flours, 30 parts of buckwheats, 20 parts of millet powder, 20 parts of corn flour, 0.3 part of salt, 0.02 part of ferrous gluconate, 3 parts of calcium gluconaes, 5 parts of inulin, 0.2 part～0.3 part of bicarbonate, preparation process is as follows:
(1) raw material and formula: 40 parts of wheat flours, 30 parts of buckwheats, 20 parts of millet powder, 20 parts of corn flour, 0.3 part of salt, 0.02 part of ferrous gluconate, 3 parts of calcium gluconaes, 5 parts of inulin, 0.2 part～0.3 part of bicarbonate;
(2) pre-gelatinization: by said ratio, the wheat flour weighing up, buckwheat, millet powder, corn flour are put into and steamed the machine of mixing logical steam while stirring, control quantity of steam, vapor (steam) temperature and duration of ventilation, make the abundant gelatinization of above-mentioned powder, gelatinization time is 11min;
(3) and face: by salt, ferrous gluconate, calcium gluconae, inulin, by said ratio, join in (1) in the raw material after pre-gelatinization, with the water of 30 ℃ and face, and to regulate water content to 30%, Mixing time be 32min;
(4) slaking: after dough is become reconciled, put into ager slaking;
(5) the compound pressure of prolonging: by repeatedly prolonging pressure, being calendered to dough sheet thickness is 1.1mm;
(6) slitting, cut-out: dough sheet is longitudinally cut into filament shape, then length is in accordance with regulations cut into long 120mm section, and is sent to drying chamber by automatic conveying belt:
(7) dry: in temperature, be first 26 ℃, relative humidity is under 86% condition, to carry out low temperature to determine bar, is then warming up to 39 ℃, in relative humidity, is under 60% condition, to carry out sub-cooled;
(8) packing: after noodles are dry, are sent to packing room by conveyer belt and are cooled to 20 ℃, packing after weighing.
The iron content high calcium prebiotics noodle prepared from buckwheat of preparing according to above-mentioned three kinds of embodiment is nutritious comprehensively, and delicate mouthfeel, fragrance is tempting, be rich in iron, calcium, prebiotics, dietary fiber, Flavonoid substances, protein content is balanced, be particularly suitable for three high crowds, diabetic population, constipation crowd, digest and assimilate bad crowd edible, phosphorus particularly, iron, magnesium, significant for the normal physiological function that maintains cardiovascular system of human body and hemopoietic system, after people are edible, be of value to healthy, strong body, there is the effect that reduces blood fat and serum cholesterol, hypertension and heart disease are had to important preventive and therapeutic effect.
To sum up, the iron content high calcium prebiotics noodle prepared from buckwheat prepared according to preparation method of the present invention is nutritious and have a medicinal health care function.This product does not add any pigment and anticorrisive agent, is particularly suitable for the elderly and children edible.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not subject to the restriction of step embodiment; what in step embodiment and description, describe is principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (3)
1. an iron content high calcium prebiotics noodle prepared from buckwheat, is characterized in that: by following component, made:
30 parts～40 parts of wheat flours, 20 parts～30 parts of buckwheats, 10 parts～20 parts of millet powder, 10 parts～20 parts of corn flour, 0.2 part～0.3 part of salt, 0.018 part～0.02 part of ferrous gluconate, 2.5 parts～3 parts of calcium gluconaes, 3 parts～5 parts of inulin, 0.2 part～0.3 part of sodium acid carbonate.
2. the preparation method of a kind of iron content high calcium prebiotics noodle prepared from buckwheat according to claim 1, is characterized in that: described preparation method comprises the following steps:
(1) pre-gelatinization: by said ratio, the wheat flour weighing up, buckwheat, millet powder, corn flour are put into and steamed the machine of mixing logical steam while stirring, control quantity of steam, vapor (steam) temperature and duration of ventilation, make the abundant gelatinization of above-mentioned powder, gelatinization time is 9～12min;
(2) and face: by salt, ferrous gluconate, calcium gluconae, inulin, by said ratio, join in (1) in the raw material after pre-gelatinization, with the water of 28～30 ℃ and face, and regulate water content to 28%～30%, Mixing time is 28～32min;
(3) slaking: after dough is become reconciled, put into ager slaking;
(4) the compound pressure of prolonging: by repeatedly prolonging pressure, being calendered to dough sheet thickness is 0.9～1.1mm;
(5) slitting, cut-out: dough sheet is longitudinally cut into filament shape, then length is in accordance with regulations cut into long 100～120mm section, and is sent to drying chamber by automatic conveying belt;
(6) dry: in temperature, be first 18～26 ℃, relative humidity is under 80%～86% condition, to carry out low temperature to determine bar, is then warming up to 37～39 ℃, in relative humidity, is under 58%～60% condition, to carry out sub-cooled;
(7) packing: after noodles are dry, are sent to packing room by conveyer belt and are cooled to 20 ℃, packing after weighing.
3. the preparation method of a kind of iron content high calcium prebiotics noodle prepared from buckwheat according to claim 2, is characterized in that: the curing time in described step (3) is 19～21min.
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106071799A (en) * | 2016-06-30 | 2016-11-09 | 贵州省马大姐食品股份有限公司 | A kind of Corm Eleocharitis face and preparation method thereof |
| CN106107501A (en) * | 2016-06-30 | 2016-11-16 | 贵州省马大姐食品股份有限公司 | A kind of milk toast face and preparation method thereof |
| CN106136060A (en) * | 2016-06-30 | 2016-11-23 | 贵州省马大姐食品股份有限公司 | A kind of halogen perfume (or spice) toast face and preparation method thereof |
| CN106136059A (en) * | 2016-06-30 | 2016-11-23 | 贵州省马大姐食品股份有限公司 | A kind of scented rice toast face and preparation method thereof |
| CN106173937A (en) * | 2016-06-30 | 2016-12-07 | 贵州省马大姐食品股份有限公司 | A kind of Caulis et Folium Hyptidis suaveolentis toast face and preparation method thereof |
| CN106173938A (en) * | 2016-06-30 | 2016-12-07 | 贵州省马大姐食品股份有限公司 | A kind of Olibanum toast face and preparation method thereof |
| CN106173940A (en) * | 2016-06-30 | 2016-12-07 | 贵州省马大姐食品股份有限公司 | A kind of fruital toast face and preparation method thereof |
| CN106173939A (en) * | 2016-06-30 | 2016-12-07 | 贵州省马大姐食品股份有限公司 | A kind of wheat perfume (or spice) toast face and preparation method thereof |
| CN106418178A (en) * | 2016-12-20 | 2017-02-22 | 绩溪袁稻农业产业科技有限公司 | Nutritional buckwheat noodles |
| CN106722103A (en) * | 2016-11-29 | 2017-05-31 | 丽江心联欣粮油贸易有限公司 | A kind of preparation method of the dough of Waxy wheat half |
| CN110786451A (en) * | 2018-08-03 | 2020-02-14 | 白象食品股份有限公司 | 100% buckwheat flour fine dried noodles and processing method thereof |
| CN111000136A (en) * | 2019-12-23 | 2020-04-14 | 重庆中面商贸(集团)有限公司 | Noodles assisting in reducing blood fat and making method thereof |
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| CN106173940A (en) * | 2016-06-30 | 2016-12-07 | 贵州省马大姐食品股份有限公司 | A kind of fruital toast face and preparation method thereof |
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| CN106136060A (en) * | 2016-06-30 | 2016-11-23 | 贵州省马大姐食品股份有限公司 | A kind of halogen perfume (or spice) toast face and preparation method thereof |
| CN106136059A (en) * | 2016-06-30 | 2016-11-23 | 贵州省马大姐食品股份有限公司 | A kind of scented rice toast face and preparation method thereof |
| CN106173937A (en) * | 2016-06-30 | 2016-12-07 | 贵州省马大姐食品股份有限公司 | A kind of Caulis et Folium Hyptidis suaveolentis toast face and preparation method thereof |
| CN106173938A (en) * | 2016-06-30 | 2016-12-07 | 贵州省马大姐食品股份有限公司 | A kind of Olibanum toast face and preparation method thereof |
| CN106071799A (en) * | 2016-06-30 | 2016-11-09 | 贵州省马大姐食品股份有限公司 | A kind of Corm Eleocharitis face and preparation method thereof |
| CN106173939A (en) * | 2016-06-30 | 2016-12-07 | 贵州省马大姐食品股份有限公司 | A kind of wheat perfume (or spice) toast face and preparation method thereof |
| CN106722103A (en) * | 2016-11-29 | 2017-05-31 | 丽江心联欣粮油贸易有限公司 | A kind of preparation method of the dough of Waxy wheat half |
| CN106418178A (en) * | 2016-12-20 | 2017-02-22 | 绩溪袁稻农业产业科技有限公司 | Nutritional buckwheat noodles |
| CN110786451A (en) * | 2018-08-03 | 2020-02-14 | 白象食品股份有限公司 | 100% buckwheat flour fine dried noodles and processing method thereof |
| CN110786451B (en) * | 2018-08-03 | 2023-08-22 | 白象食品股份有限公司 | 100% buckwheat flour fine dried noodles and processing method thereof |
| CN111000136A (en) * | 2019-12-23 | 2020-04-14 | 重庆中面商贸(集团)有限公司 | Noodles assisting in reducing blood fat and making method thereof |
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Application publication date: 20141203 |