CN104304988B - A kind of whole wheat boils face and its processing method soon - Google Patents
A kind of whole wheat boils face and its processing method soon Download PDFInfo
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- CN104304988B CN104304988B CN201410643340.6A CN201410643340A CN104304988B CN 104304988 B CN104304988 B CN 104304988B CN 201410643340 A CN201410643340 A CN 201410643340A CN 104304988 B CN104304988 B CN 104304988B
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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
- A23L7/20—Malt products
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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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
-
- 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
- A23L7/113—Parboiled or instant pasta
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- Dispersion Chemistry (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of non-fried whole wheat of fast food to boil face and its processing method soon, belongs to field of food producing technology.The whole wheat of the present invention boils face soon, and it is prepared by following raw materials：The parts by weight of strong gluten wheat flour 70~80, the parts by weight of wheatfeed 18~22, the parts by weight of wheat germ powder 0~2, the parts by weight of edible colloid 0~0.5, the parts by weight of starch 1~20, the parts by weight of edible salt 0.1~3, the whole wheat boils face using wholemeal, starch, edible colloid as primary raw material soon, blended, vacuum and face, it is vacuum cooked, compound roll, cut, steaming, the process such as high temperature drying is made.Produced it is non-fried boil face delicate mouthfeel soon, brew time is short, and rehydration is good, integrates nutrition, health, delicious food.
Description
Technical field
The present invention relates to food processing field, relates in particular to a kind of whole wheat and boils face and its processing method soon, by excellent
Surface compositions and processing technology are boiled in change soon, to ensure to boil the mouthfeel and stability in face soon.
Background technology
Wheat bran, it is the byproduct of flour processing.There is wheat embryo wheat bran end, constitutes about the 5~10% of wheat bran total amount.Wheat
Containing abundant dietary fiber in bran, to balanced diet, to reducing rich man's disease risk, improvement intestinal environment, which has, is obviously improved effect
Fruit.Per hectogram plumule 31.6g containing protein, vitamin e1 9.7g, fatty 9.6g, rich in 8 kinds of amino acid needed by human.
Due to it has been recognized that flour is a little thin, white a little good, causing machining accuracy of the flour mill to wheat
More and more higher, wheat bran and plumule in wheat rich in nutritional ingredient are then more and more taken as byproduct, the nutrition damage of flour
Lose increasing.Noodles are the staple foods of Chinese, and the generally middle strong gluten wheat fine powder of noodle material, nutrition is single, thus develops
It is significant to alleviate health status to balancing China resident meals ratio for whole wheat noodles.
Existing at present to boil face soon, brew time is longer, can not meet that fast pace crowd wants to quick, healthy living
Ask.
The content of the invention
The present invention is ground for existing the shortcomings that boiling the nutritional ingredients such as face product nutrition single (lacking fiber, vitamin) soon
Made dietary fiber and be up to 9% and boiled face product soon, at the same remain soon boil face it is original it is smooth, play tough mouthfeel, there is provided
A kind of quick, nutrition, the whole wheat of health boil face and its processing method soon.
The technical scheme is as follows：
A kind of whole wheat boils face soon, and it is prepared by following raw materials：
The particle diameter of described strong gluten wheat flour be full by 70-100 mesh sieves, the particle diameter of the wheat germ powder for 70~
200 mesh.
The particle diameter distribution of described wheatfeed is as follows：200 mesh sieve percent of pass 85%, 100 mesh sieve percent of pass 99%, 80 mesh sieves
Percent of pass 100%.
The whole wheat boils face soon also includes edible colloid, described edible colloid be xanthans, guar gum, Artemisia Glue,
One kind or therein several in konjac glucomannan.
Xanthans, guar gum, Artemisia Glue, the parts by weight of konjac glucomannan are：
Described starch material is farina or tapioca.
A kind of whole wheat boils method for processing surface soon, and procedure of processing is as follows：
Step 1, wheatfeed, wheat germ powder, edible colloid made from strong gluten wheat flour, ultramicro grinding are poured into vacuum
Stirred in dough mixing machine, and add edible salt water progress and face；The formation time of the strong gluten wheat flour is more than 1 minute,
Stabilization time is more than 7 minutes；
Step 2, the face become reconciled is transferred under vacuum environment and cured, 5~15min of curing time；
Step 3, by the dough roller sheet cured, cut, steam, dry after described whole wheat be made boil face soon.
Described step 1 is by wheatfeed, wheat germ powder, edible colloid made from strong gluten wheat flour, ultramicro grinding
Pour into vacuum dough mixing machine and stir, the vacuum of vacuum dough mixing machine is：0.01Mpa~0.08Mpa；Stirring beat the time 3 soon~
10min, is carried out after adding edible salt water and the time in face is more than or equal to 15min.
The face become reconciled is placed on suction surface band in the step 2 and cured, vacuum when it is cured is 0.01Mpa
~0.08Mpa, curing time are 5~15min.
In the step 3, curing rear piece rolls face 5-10 times in the environment of humidity 65%, wherein being rolled in 2mm roll clearances
Face 0-5 times：Directly roll 0-2 times, three folding 0-2 times, doubling 0-1 times, rolled respectively in 3.5mm, 3mm, 2.5mm, 2mm, 1.5mm afterwards
Respectively rolled 1 time away from upper, be finally cut into wide 1.2~1.6mm, 0.9~1.2mm of thickness noodles；Noodles are steamed 2 at 95~100 DEG C
After~5min, then it is dried under the conditions of 110 DEG C~150 DEG C, 20~40min of drying time, obtains whole wheat and boil face soon.
The beneficial effect that technical scheme provided by the invention is brought is：
A. the manufacturing process in face is boiled soon by the high whole wheat of systematic research, it is proposed that total fast from raw material to processing technology
Sensory judgment optimization method.Research in the past is more to be changed only for addition colloid enhancing Dough Adhesion, this method to dough processing characteristics
The effective and more edible colloid addition of kind effect adds production cost, is given birth to by processing method provided by the present invention
Output boils that face outward appearance is round and smooth smooth, and cooking time is less than 5min soon, and it is ripe to cook speed quickly, and wheat is aromatic strongly fragrant.
B. the present invention, fully using vacuum technique, can optimize dough characters, this method in the case of relatively low colloid addition
Whole wheat noodles can be achieved to prepare, and noodle quality is good, smooth in taste chewy, and can realize that whole wheat boils face preparation soon.
C. due to wheat bran powder, wheat germ powder water imbibition compared with it is strong, water-retaining property is poor, while add dilute after these raw materials
Gluten content has been released, has influenceed to be formed with gluten network during face, has passed through formulation optimization, vacuum and face, the curing of suction surface band etc.
Mode can effectively improve the fast Sensory judgment of whole wheat, improve yield rate, to popularization of the whole wheat cooking based food in China, alleviation China
The health status of resident has important strategic importance.And when this whole wheat boils face product and overcomes pulling mouth, difficult curing, boils soon
Between it is long the shortcomings that, fast ripe, instant, smooth in taste can be cooked quickly.
Brief description of the drawings
Technical scheme in order to illustrate the embodiments of the present invention more clearly, make required in being described below to embodiment
Accompanying drawing is briefly described, it should be apparent that, drawings in the following description are only some embodiments of the present invention, for
For those of ordinary skill in the art, on the premise of not paying creative work, other can also be obtained according to these accompanying drawings
Accompanying drawing.
Fig. 1 is that whole wheat provided by the present invention boils method for processing surface block diagram soon.
Fig. 2 is wheatfeed particle size distribution figure.
Embodiment
To make the object, technical solutions and advantages of the present invention clearer, below in conjunction with accompanying drawing to embodiment party of the present invention
Formula is described in further detail.
The invention provides a kind of whole wheat to boil face soon, and it is made up of following raw materials：Strong gluten wheat flour, ultramicro grinding are made
Wheatfeed, wheat germ powder, edible colloid and edible salt, its weight proportion is strong gluten wheat flour：Wheatfeed：Wheat embryo
Powder：Edible colloid：Starch：Edible salt=(70~80)：(18~22)：(0~2)：(1~20)：(0.0~0.5)：(1~20)：
(0.1~3), the formation time of the strong gluten wheat flour are more than 1 minute, and stabilization time is more than 7 minutes.Strong gluten wheat flour
Form the time and stabilization time testing standard refers to the physical characteristic water absorption and rheology of GBT 14614-2006 wheat flour doughs
Learn the measure farinograph method of characteristic.
Face rehydration characteristics are boiled soon in order to improve, and the present invention adds starch material in whole wheat boils face soon, and its parts by weight is：
1~20 part, following 200 mesh sieve (about 75um) percent of pass 85% of particle diameter distribution of wheatfeed, 100 mesh sieves (about 150um) percent of pass
99%, 80 mesh sieves (about 180um) percent of pass 100%, specifically it is shown in Table 1.Here starch material can be tapioca or Ma Ling
Sweet potato starch.
Wheatfeed size distribution shown in table 1：
| Particle diameter μm | 0.3 | 28.0 | 32.0 | 45.0 | 75.0 | 104.0 | 125.0 | 150.0 | 180.0 | 250.0 |
| Content wt% | 0.0 | 37.71 | 43.36 | 59.90 | 85.45 | 96.20 | 98.96 | 99.82 | 99.99 | 100.0 |
Content in table 1 refers to the total content for indicating particle diameter：I.e. particle diameter below 0.3 μm for 0,28.0 μm of particle diameter with
Under for the 37.71% of wheatfeed gross weight, particle diameter below 32.0 μm for the 43.36% of wheatfeed gross weight, in particle diameter
Less than 45.0 μm for the 59.90% of wheatfeed gross weight, below 75.0 μm of particle diameter for wheatfeed gross weight
85.45%, below 104.0 μm of particle diameter for the 96.20% of wheatfeed gross weight, below 125.0 μm of particle diameter for wheat bran
The 98.96% of powder gross weight, below 150.0 μm of particle diameter for the 99.82% of wheatfeed gross weight, 180.0 μm of particle diameter with
Under for the 99.99% of wheatfeed gross weight, below 250.0 μm of particle diameter for the 100% of wheatfeed gross weight.
Strong gluten wheat flour therein is preferably full by 70-100 mesh raw materials, the preferred 70-200 mesh of wheat germ powder, ultra micro
Preferably 100~200 mesh of wheatfeed made from crushing.
Edible colloid therein is made up of the one or more in xanthans, guar gum, Artemisia Glue, konjac glucomannan.
Preferably, the dosage of edible colloid is：
On the other hand, present invention also offers a kind of whole wheat to boil method for processing surface soon, and procedure of processing is shown in Fig. 1, specific as follows
It is described：
Step 1：By wheatfeed, wheat germ powder, edible glue made from strong gluten wheat flour, ultramicro grinding pour into vacuum and
Face machine (husky Dick Xiamen Co., Ltd model：VM-5 stirred in), and add salt solution progress and face
Wheatfeed, wheat germ powder, edible glue made from strong gluten wheat flour, ultramicro grinding are poured into vacuum dough mixing machine
Stir, and add salt solution progress and face, its specific method to be：By wheatfeed made from strong gluten wheat flour, ultramicro grinding,
Wheat germ powder, edible glue are poured into vacuum dough mixing machine and stirred, and the vacuum of vacuum dough mixing machine is：0.01Mpa~0.08Mpa；
Stirring is fast to beat 3~10min of time, is carried out after adding salt solution and the time in face is more than or equal to 15min.
The face become reconciled is transferred under vacuum environment and cured by step 2
The face become reconciled is placed in suction surface band (husky Dick Xiamen Co., Ltd model：XS-12-230 cured on), its
Vacuum during curing is 0.01Mpa~0.08Mpa, 5~15min of curing time.
Step 3 by the dough roller sheet cured, cut, steam, dry after described whole wheat be made boil face soon.
Curing rear piece rolls face 5-10 times, wherein rolling face 0-5 times in 2mm roll clearances：Wherein directly roll 0-2 times, three folding 0-2
Secondary, doubling 0-1 times, respectively rolls 1 time in 3.5mm, 3mm, 2.5mm, 2mm, 1.5mm roll clearance respectively afterwards, be finally cut into it is wide by 1.2~
1.6mm, 0.9~1.2mm of thickness noodles；After noodles are steamed into 2~5min at 95~100 DEG C, then at 110 DEG C~150 DEG C
Under the conditions of be dried, 20~40min of drying time, obtain whole wheat boil face soon
Embodiment 1
A kind of whole wheat boils face soon, and it is prepared by following raw materials：
Full by the strong gluten wheat flour of 70 mesh sieves：80kg；
Granularity is 0.3-250 μm of wheatfeed：18kg；
Particle diameter is the wheat germ powder of 70-200 mesh：2kg；
Farina：20kg；
Edible salt:3kg；
The size distribution of wheatfeed is shown in Table 1.
Above-mentioned whole wheat boils method for processing surface soon, as described below：
Described step 1 be by wheatfeed, wheat germ powder made from strong gluten wheat flour, ultramicro grinding pour into vacuum and
In the machine of face, and add 40.25kg edible salt waters and stirred with face, the vacuum of vacuum dough mixing machine is：0.08Mpa；Stirring is fast
Time 8min is beaten, is carried out after adding edible salt water and the time in face is 15min.
Step 2, the face become reconciled is transferred to be placed on the suction surface band that vacuum is 0.01Mpa and cured, the curing time
15min；
Step 3, curing rear piece rolls face 10 times in the environment of humidity 65%, wherein being rolled in 2mm roll clearances 5 times：Wherein
Directly roll 2 times, three folding 2 times, doubling 1 time, respectively roll 1 time in 3.5mm, 3mm, 2.5mm, 2mm, 1.5mm roll clearance respectively afterwards, most
Wide 1.6mm, thick 0.9mm noodles are cut into afterwards；After noodles are steamed into 2min at 100 DEG C, then done under the conditions of 150 DEG C
It is dry, drying time 20min, obtain whole wheat and boil face soon.
Finished product whole wheat is boiled into face metering soon, examined, packaging.
Embodiment 2
A kind of whole wheat boils face soon, and it is prepared by following raw materials：
Full by the strong gluten wheat flour of 100 mesh sieves：70kg；
Granularity is 0.3-250 μm of wheatfeed：22kg；
Tapioca：1kg；
Edible salt:0.1kg；
Xanthans：0.1kg；
Artemisia Glue：0.05kg；
Guar gum：0.01kg；
Konjac glucomannan：0.07kg；
The size distribution of wheatfeed is shown in Table 1
Above-mentioned whole wheat boils method for processing surface soon, as described below：
Step 1, described step 1 is by wheatfeed, wheat germ powder, food made from strong gluten wheat flour, ultramicro grinding
Poured into colloid in vacuum dough mixing machine, and add 29.44kg salt solution and stirred with face, the vacuum of vacuum dough mixing machine is：
0.01Mpa；Stirring is fast to beat time 10min, adds the time 20min in progress and face after edible salt water.
Step 2, the face become reconciled is transferred to be placed on the suction surface band that vacuum is 0.08Mpa and cured, the curing time
15min；
Step 3, curing below group face is rolled in the environment of humidity 65% 5 times, wherein 3mm, 2.5mm, 1.5mm,
Respectively rolled in 1.25mm, 1mm roll clearance 1 time, be finally cut into wide 1.2mm, thick 1.2mm noodles；Noodles are steamed into 5min at 95 DEG C
Afterwards, then it is dried under the conditions of 110 DEG C, drying time 40min, obtains whole wheat and boil face soon.
It is ripe to cook speed quickly, and wheat is aromatic strongly fragrant, and finished product whole wheat is boiled into face metering soon, examined, packaging.
Embodiment 3
A kind of whole wheat boils face soon, and it is prepared by following raw materials：
Full by the strong gluten wheat flour of 70 mesh sieves：75kg
Granularity is 0.3-250 μm of wheatfeed：20kg
Particle diameter is the wheat germ powder of 70-200 mesh：1kg
Farina：15kg
Edible salt：2kg
Xanthans：0.1kg
Artemisia Glue：0.08kg
Guar gum：0.08kg；
Konjac glucomannan：0.08kg
The size distribution of wheatfeed is shown in Table 1
Above-mentioned whole wheat boils method for processing surface soon, as described below：
Step 1, described step 1 is by wheatfeed, wheat germ powder, food made from strong gluten wheat flour, ultramicro grinding
Poured into colloid in vacuum dough mixing machine, and add 38.44kg edible salt waters and carry out and face stirring, the vacuum of vacuum dough mixing machine
For：0.05Mpa；Stirring is fast to beat time 3min, adds the time 20min in progress and face after edible salt water.
Step 2, the face become reconciled is transferred to be placed on the suction surface band that vacuum is 0.07Mpa and cured, curing time 5min；
Step 3, curing rear piece rolls face 9 times in the environment of humidity 65%, is rolled in 2mm roll clearances 4 times, wherein directly rolling
1 time, three folding 2 times, doubling 1 time, respectively roll in 3.5mm, 3mm, 2.5mm, 2mm, 1.5mm roll clearance 1 time, be finally cut into respectively afterwards
Wide 1.2mm, thick 1.0mm noodles；After noodles are steamed into 4min at 95~98 DEG C, then it is dried under the conditions of 140 DEG C,
Drying time 30min, obtain whole wheat and boil face soon.It is ripe to cook speed quickly, and wheat is aromatic strongly fragrant.By finished product whole wheat boil soon face metering, examine,
Packaging.
Embodiment 4
A kind of whole wheat boils face soon, and it is prepared by following raw materials：
Full by the strong gluten wheat flour of 90 mesh sieves：：74kg
Granularity is 0.3-250 μm of wheatfeed：21.5kg
Particle diameter is 70-200 wheat germ powder：1kg
Tapioca：12kg
Edible salt：2kg
Xanthans：0.05kg；
Artemisia Glue：0.05kg；
Guar gum：0.05kg；
Konjac glucomannan：0.05kg；
The size distribution of wheatfeed is shown in Table 1
Above-mentioned whole wheat boils method for processing surface soon, as described below：
Step 1, described step 1 is by wheatfeed, wheat germ powder, food made from strong gluten wheat flour, ultramicro grinding
Poured into colloid in vacuum dough mixing machine, and add edible salt water and stirred with face, the vacuum of vacuum dough mixing machine is：
0.06Mpa；Stirring is fast to beat time 7min, adds the time 25min in progress and face after 34kg edible salt waters.
Step 2, the face become reconciled is transferred to be placed on the suction surface band that vacuum is 0.04Mpa and cured, the curing time
12min；
Step 3, curing rear piece rolls face 9 times in the environment of humidity 65%, is rolled in 2mm roll clearances 4 times, wherein directly rolling
2 times, three folding 1 time, doubling 1 time, respectively roll in 3.5mm, 3mm, 2.5mm, 2mm, 1.5mm roll clearance 1 time, be finally cut into respectively afterwards
Wide 1.4mm, 1~1.1mm of thickness noodles；After noodles are steamed into 4min at 98 DEG C, then it is dried under the conditions of 140 DEG C,
Drying time 35min, obtain whole wheat and boil face soon.Finished product whole wheat is boiled into face metering soon, examined, packaging.
The present invention is in terms of formula by from more excellent (the flower characters requirement of protein amounts and quality：In Rubus biflorus Buch,
Form the time>1min, stabilization time>Wheat flour 6min) boils face soon to produce whole wheat, ensures that raw flour contains more Gao Pin
Matter mucedin.By adding the one or more in xanthans, guar gum, Artemisia Glue, konjac glucomannan in right amount, total addition level is
0.00%~0.5%, the toughness formed after being absorbed water by colloid, improve low gluten content Dough Rheological, ensure and face,
Dough sheet continuity during roller sheet, ensure the yield rate of final products；By add tapioca, farina (total addition level 1~
20%) face rehydration characteristics are boiled soon to improve.
The present invention uses the technology such as vacuum and face, suction surface band in process aspect, ensures noodles yield rate and final products
Mouthfeel.By vacuum and surface technology, amount of water is properly increased, (vacuum is about in negative pressure state and face：0.01Mpa~
0.08Mpa), gluten protein is inhaled permeable point within the shortest time, form optimal network structure, improve low gluten content bar
Noodles yield rate and mouthfeel under part；Mode and face first are beaten using fast, ensures that gluten is quickly formed, reduces excessive agitation opposite rib tape
Come damage, after mix slowly, ensure dough uniformly, fully curing.Using suction surface band technology, under suitable condition of negative pressure
(vacuum is about：0.01Mpa~0.08Mpa) curing further improves the gluten network of dough not less than 15min, promote gluten
Formed, further improve the fast Sensory judgment of whole wheat and the percentage of A-class goods.Whole wheat boils face drying temperature as 110 DEG C~150 DEG C soon, when drying
Between about 20~40min, what this method was produced boil soon, and face outward appearance is round and smooth smooth, and cooking time is less than 5min, and it is ripe to cook speed quickly, and wheat
It is aromatic strongly fragrant.
The embodiments of the present invention are for illustration only, do not represent the quality of embodiment.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (7)
1. a kind of whole wheat boils face soon, it is characterised in that it is prepared by following raw materials：
Strong gluten wheat flour：70~80 parts by weight, wheatfeed：18~22 parts by weight, 0<Wheat germ powder parts by weight≤2,0<Food
With gel weight part≤0.5, starch：1~20 parts by weight, edible salt：0.1~3 parts by weight；
The particle diameter distribution of described wheatfeed is as follows：200 mesh sieve percent of pass 85%, 100 mesh sieve percent of pass 99%, 80 mesh sieves pass through
Rate 100%；
The procedure of processing that the whole wheat boils face soon is as follows：
Step 1, wheatfeed, wheat germ powder, edible colloid made from strong gluten wheat flour, ultramicro grinding are poured into vacuum and face
Stirred in machine, the vacuum of vacuum dough mixing machine is：0.01Mpa~0.08Mpa；Stirring beats 3~10min of time soon, adds
Carried out after edible salt water and the time in face is more than or equal to 15min；The formation time of the strong gluten wheat flour is more than 1 minute,
Stabilization time is more than 7 minutes；
Step 2, the face become reconciled is placed on suction surface band and cured, its cure when vacuum for 0.01Mpa~
0.08Mpa, curing time are 5~15min；
Step 3, by the dough roller sheet cured, cut, steam, dry after described whole wheat be made boil face soon.
2. a kind of whole wheat according to claim 1 boils face soon, it is characterised in that
The particle diameter of described strong gluten wheat flour is that the particle diameter of the wheat germ powder is 70~200 full by 70-100 mesh sieves
Mesh.
3. whole wheat according to claim 1 boils face soon, it is characterised in that described edible colloid is xanthans, cluster bean
One or more in glue, Artemisia Glue, konjac glucomannan.
4. whole wheat according to claim 3 boils face soon, it is characterised in that xanthans, guar gum, Artemisia Glue, konjac glucomannan
Parts by weight be：
0<Xanthans parts by weight≤0.2,0<Artemisia Glue parts by weight≤0.1,0<Guar gum parts by weight≤0.1,0<Konjac glucomannan weight
Measure part≤0.1.
5. whole wheat according to claim 1 boils face soon, it is characterised in that described starch is farina or para arrowroot
Powder.
6. the processing method that a kind of whole wheat as claimed in claim 1 boils face soon, it is characterised in that procedure of processing is as follows：
Step 1, wheatfeed, wheat germ powder, edible colloid made from strong gluten wheat flour, ultramicro grinding are poured into vacuum and face
Stirred in machine, the vacuum of vacuum dough mixing machine is：0.01Mpa~0.08Mpa；Stirring beats 3~10min of time soon, adds
Carried out after edible salt water and the time in face is more than or equal to 15min；The formation time of the strong gluten wheat flour is more than 1 minute,
Stabilization time is more than 7 minutes；
Step 2, the face become reconciled is placed on suction surface band and cured, its cure when vacuum for 0.01Mpa~
0.08Mpa, curing time are 5~15min；
Step 3, by the dough roller sheet cured, cut, steam, dry after described whole wheat be made boil face soon.
7. the processing method that whole wheat according to claim 6 boils face soon, it is characterised in that in the step 3, behind curing
Piece rolls face 5-10 times in the environment of humidity 65%, wherein rolling face 0-5 times in 2mm roll clearances：Directly roll 0-2 times, three folding 0-2
Secondary, doubling 0-1 times, respectively rolls 1 time in 3.5mm, 3mm, 2.5mm, 2mm, 1.5mm roll clearance respectively afterwards, be finally cut into it is wide by 1.2~
1.6mm, 0.9~1.2mm of thickness noodles；After noodles are steamed into 2~5min at 95~100 DEG C, then at 110 DEG C~150 DEG C
Under the conditions of be dried, 20~40min of drying time, obtain whole wheat boil face soon.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410643340.6A CN104304988B (en) | 2014-11-06 | 2014-11-06 | A kind of whole wheat boils face and its processing method soon |
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| CN201410643340.6A CN104304988B (en) | 2014-11-06 | 2014-11-06 | A kind of whole wheat boils face and its processing method soon |
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| Publication Number | Publication Date |
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| CN104304988A CN104304988A (en) | 2015-01-28 |
| CN104304988B true CN104304988B (en) | 2018-03-02 |
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