CN104366239A - Gluten-free instant noodles and preparation method and formula thereof - Google Patents
Gluten-free instant noodles and preparation method and formula thereof Download PDFInfo
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- CN104366239A CN104366239A CN201410708296.2A CN201410708296A CN104366239A CN 104366239 A CN104366239 A CN 104366239A CN 201410708296 A CN201410708296 A CN 201410708296A CN 104366239 A CN104366239 A CN 104366239A
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L7/113—Parboiled or instant pasta
Abstract
The invention provides gluten-free instant noodles and a preparation method and a formula thereof and relates to the field of food deep processing. The gluten-free instant noodles are mainly prepared from cereals such as Chinese Northeast non-glutinous polished rice, Chinese Northeast non-glutinous unpolished rice, Chinese Northeast black rice and millet with manufactured goods which are rich in nutrition and have health care effect serving as minor ingredients by means of technologies of flour milling, flour mixing, standing for a while, primary extrusion, secondary extrusion, aging treatment, variable-temperature drying, ventilative cooling, cutting and weighing, bundling, bagging, inspection, sealing packing, boxing and the like. The obtained noodles are chewy, refreshing and slippery, avoid being mixed with soup, breakage and adhesion during cooking and are good in taste. What is more important is that the noodles are smooth, glistening and pleasing in appearance before being cooked, make people appetitive and can completely reach the international highest safety index of gluten content not exceeding 5-10PPM, thereby being more nutritional and safer. Moreover, production efficiency is improved greatly, energy consumption and pollution discharge are reduced, and more environment friendliness and lower carbon are achieved.
Description
Technical field
The present invention relates to food intensive processing field, particularly without fast ripe noodles of seitan and preparation method thereof and formula.
Background technology
Gluten is to a kind of protein allergy in cereal, and this albumen, mucedin, is the general name of several albumen, and this disease is called as " gluten disease (Celiac Disease) ", also has people that it is called " chylous diarrhea ".For the people having gluten disease, other people are considered as delicious gluten food and are but tantamount to " poison ", once abnormal while of taking the immunity and digestive system that can cause human body, and there is life danger, the people having suffered from this illness can not eat wheaten foods, namely can not eat containing a series of cereal foods such as wheat, barley, oat, rye, naked oats.For children, gluten disease main manifestations is the symptom relevant with digestive function, such as abdominal distension, chronic diarrhea, vomiting, constipation etc., and with stool abnormity, as drained stench and the material of class oily.Due to malnutrition, poor growth, even Body weight loss, the temper of children also becomes irascible, easy on the trigger.For adult, the performance of gluten disease is more various, and possible symptom has iron-deficient drowsiness, tired, suffers from the disease relevant with joint as arthralgia, arthritis and osteoporosis; Melancholy, anxiety, numb in every limb, aphtha and epilepsy etc.; For adult female, also have irregular menstruation, infertile and recurrent spontaneous abortion etc.
Data display according to statistics, the ratio of the people involved in world wide can reach 1/330 ~ 1/800 of global total number of persons, because people are not enough to this disease understanding, now from occurring that symptom is 10 years to the time average made a definite diagnosis, in the crowd in the area such as current China and Japan, diagnosis rate is very low, this is that very rich experience is not to diagnose this disease due to Asia doctor, hospital, and expectation also exists a lot of patient and also not yet diagnosed.In the U.S., gluten protein allergic human population has 3,000 ten thousand crowds at least, and there are 4,000 ten thousand crowds in Europe, and this colony's number is just growing.Although gluten disease cannot be treated but can control, only otherwise the food eaten containing mucedin, it would not show effect.
The five cereals noodles that domestic market is sold, due to the restriction of cost of material and technique, with the addition of the noodles containing seitan such as wheat, barley, oat, rye, naked oats all to some extent, the demand of gluten protein allergic human population to healthy and safe whole grain food cannot be met.
On the other hand, along with the production of people, rhythm of life are accelerated and growth in the living standard, also improve constantly nutrition and healthy demand, it is good to seek a kind of mouthfeel, and full nutrition is healthy, save time and the food of the energy imperative.
Summary of the invention
The present invention be solve prior art Problems existing provide a kind of high-quality without fast ripe noodles of seitan and preparation method thereof and fill a prescription, meet the demand of global gluten protein allergic human population.
The invention provides following technical scheme: without the preparation method of the fast ripe noodles of seitan, it is raw materials used and quality proportioning is as follows:
Described preparation method is specific as follows:
(1) dry method abrasive dust: take the cereal raw material such as northeast polished rice rice, northeast polished rice brown rice, northeast black rice, millet according to needed raw material ratio, after removing impurity, abrasive dust sieves, and obtains the dry powder that specification is more than 80 orders; Described dry powder specification, described dry powder specification, is preferably 100 ~ 180 orders;
(2) breading: the dry powder that will be obtained by step (1) mixes with water and other raw material, use mixer breading until breading is even, the addition of water is 25 ~ 35% of dry powder quality; The preferred pure water of described water;
(3) treacle face: 10 ~ 40 minutes, treacle face after breading, obtains powder face;
(4) extrude: powder face is inserted screw extruding machine inlet capable and carry out one-level extruding and secondary extruding successively;
Described one-level extruding is: extrusion chamber pressure 3 ~ 10MPa, central temperature 120 ~ 160 DEG C, and powder face, by extruding accent, is extruded at mould mouth, obtains gelatinization and the expanded thick bar of noodles of part; During one-level extruding, the pitch-row diameter of mould bore is preferably 1 ~ 2mm;
Described secondary extruding is: extrusion chamber pressure 3 ~ 9MPa, and temperature controls at 80 ~ 100 DEG C, and successively through expanded, the powder face of maturing process is extruded shaping from the mould mouth of secondary extruder, peg sliver; During secondary extruding, mould bore is preferably the flat mould that the mould of 1 ~ 3mm diameter or specification are wide 2 ~ 3mm, thick 0.5 ~ 0.8mm;
(5) Ageing Treatment: cutting of fixed quantity also, after artificial peg combing, arranges point aging sizing Ageing Treatment of row 10 minutes ~ 6 hours; According to Various Seasonal, different formulations, the aging time of aging sizing is different;
(6) temperature-variable drying: according to Various Seasonal, different formulations, drying time is different;
(6.1) tide is protected in insulation: the noodles determine bar aging after Ageing Treatment are pushed drying chamber, puts neat, closes drying chamber door and window, carries out insulation in 45 minutes ~ 2 hours and protects damp, control temperature at 20 ~ 35 DEG C, humidity 65 ~ 80%;
(6.2) tide falls in intensification: open fan, heats up and falls tide 1 hour, elevate the temperature to 35 ~ 45 DEG C in low gear, humidity 65 ~ 80%, keeps 50 minutes ~ 2 hours, then fan is adjusted to higher speed gear, be rapidly heated, temperature at 35 ~ 50 DEG C, humidity 60 ~ 85%;
(6.3) cooling: the temperature of adjustment drying chamber is extremely close or a little more than normal temperature laboratory, open the door of drying chamber both sides completely, closedown thermal source, does not close fan, carry out cooling 25 ~ 50 minutes;
(7) cutting is weighed, and terminates to tie up, pack, inspection, sealing packaging, vanning.
When drying in the winter time, step (6.3) adopts following methods: fall in airtight drying chamber 3 ~ 4 hours after tide until intensification, then open the door of drying chamber both sides, gravity-flow ventilation cools.
When winter the north workshop and the drying chamber temperature difference very large time, if the noodles of having dried are shifted onto rapidly outside drying chamber, meet outside cold dry air contact, can burst rapidly, generation defect rate.By noodles in drying chamber airtight 3 ~ 4 hours, so that noodles temperature reduces gradually, to adapt to and close to the workshop temperature outside drying chamber, 100% can be reached without the effect burst.
The present invention simultaneously claimed obtain according to the preparation of above-mentioned method without the fast ripe noodles of seitan.
Further, the described circular strip shaped noodle in cross section without the fast ripe noodles of seitan to be the noodles of cross section flat thickness 0.5 ~ 1.5mm, width 2 ~ 10mm or diameter 0.5 ~ 3mm length be 22 ~ 26cm.
The present invention is the claimed described formula without the fast ripe noodles of seitan also, and it is raw materials used and quality proportioning is as follows:
Northeast polished rice rice powder: after the short grain polished rice rice abrasive dust of northeast, obtained specification is at 100 ~ 120 object fine powders.
Northeast polished rice coarse rice powder: after the short grain polished rice brown rice abrasive dust of northeast, obtained specification is at 100 ~ 120 object fine powders.
Northeast black rice flour: obtain specification in the black rice of northeast after the black scented rice abrasive dust of grain polished rice at 100 ~ 120 object fine powders.
Northeast millet powder: after the yellow millet abrasive dust in northeast, obtained specification is at 100 ~ 120 object fine powders.
Pumpkin powder: preferably specification is at 100 ~ 150 object fine powders.
Jiang Fen: preferably specification is at 100 ~ 120 object fine powders.
Fresh leaf of bamboo extract medicinal extract: can adopt commercially available any one " vinifera palm oil ", as preferably adopting the golden basin bio tech ltd of Dongguan City, product type is: GB-Bamboom, with the bamboo juice dope of physical method extraction, is commonly called as " vinifera palm oil ".
Ground seaweed: any one sea sedge flake powder commercially available, specification 60 ~ 80 order.
Tapioca flour, mushroom powder, mulberry leaf powder, wolfberry fruit powder or wolfberry juice, ginseng pulverate or ginseng extract/juice, green tea powder, jujube powder, konjaku flour, kudzu-vine root powder, carrot meal, Vegetable powder, purple sweet potato powder, yam flour, spirulina powder, the preferred specification of coixlacrymajobi powder are 80 ~ 100 object fine powders.
Inventive point of the present invention is as follows:
(1) first inventive point of the present invention is choosing of raw material: the present invention breaches the intrinsic industry mindset that noodle material is selected, and ground-breaking selection northeast polished rice is as base-material.
Japonica rice is a kind (Latin: Oryza saliva subsp keng) of paddy rice.Cane is shorter, and leaf is narrower, bottle green, and the grain of rice is short and thick, and its grain of rice does not glue.Japonica rice seed is wealthy and short, thicker, ovalize or oval, and seed intensity is large, and good pressure-resistant performance, add not easily to produce man-hour and crack rice, rice milling yield is higher, and rice is swollen, and property is less.Compared with glaze rice, tiller upright, leaf look comparatively dark in hair.Plant is shorter, and quality is comparatively hard, and blade is shorter, and between stem, angle is less, and inflorescence main shaft is longer, and spikelet number increases, intensive, fringe weight, and bran hair is longer and close, and particle shape becomes oval and shorter wide.Main product China Huanghe valley, the north and northeast; Height above sea level more than 1800 meters is then distributed in south, more resistance to cold shut, be middle latitude and the subspecies compared with high altitude localities development formation.
Japonica rice needs the sunshine-duration short, but growth period is long, more cold-resistant, and rice matter viscosity is strong, and the short circle of the grain of rice, protein content is higher, features good taste.Japonica rice grinds the rice that " polished rice ", and some places are called " polished rice " " rice ", and polished rice is a kind of rice (rice).
Northeast polished rice is selected to exist as the advantage applies of base-material: the amylose content in the polished rice of northeast is low to moderate 18.4% ± 2.7%, amylopectin content is up to about 79.62%, this proportioning ensure that the easy slivering of rice noodles of dry production, without the need to additive, not easily broken bar, delicate mouthfeel is smooth, sustained, has back sweet.
Compare, southern long-grained nonglutinous rice due to amylose content high, amylopectin content is low, and mouthfeel is poor, not easily slivering, and entrance has impurity sense, poor toughness.
This technology is that on the basis based on existing rice noodles production technology, research and development improve.Overcome the restriction that fast ripe noodles can only use rice variety and other bean products, broken the intrinsic mindset in industry, initiative with northeast polished rice and without the full cereal of seitan for raw material produces without seitan noodles.
(2) second inventive point of the present invention is the processing step of dry method abrasive dust: northeast polished rice be have employed dry production as raw material when abrasive dust by the present invention, do not need to soak rice in advance, directly grinding dry powder can be for the production of, greatly enhances productivity, and reduces energy consumption and blowdown.Avoid in wet production, soak the water discharge of rice, decrease environmental pollution, its production process blowdown flow rate reduces greatly, more environmental protection, more low-carbon (LC).
Compare, southern long-grained nonglutinous rice shortcoming is to adopt wet production, needs to be soaked at least 3 hours by long-grained nonglutinous rice in advance, regrind into Rice & peanut milk, could use, its technological process is more complicated than the flow process of dry production, elapsed time is long, not only increases energy consumption but also need more manpowers.
(3) the 3rd inventive point of the present invention is distinctive extrusion process step: affect the quality that the very main factor of noodle quality prepared by the present invention is the colloid of starch gel and protein-based polymer substance wherein.Gelatinous material is extruded through extruder, after extruding the mould plastotype of accent, after extruded material leaves mould mouth, just can obtain the product of the noodles of different size shape at normal temperatures, the gelatinous viscoelastic body of gelatinization is remained inside extrusion chamber, instead of noodles.Material is made to produce expansion effect under one-level squeezing action, noodles shape is presented after making the squeezed press extrusion molding of material, material in secondary extruder chamber is complete slaking under high temperature action, after secondary mould bore, the noodle product of extruded required different size shape, after one-level extruding, secondary extruding, make without the not only not easily adhesion of seitan grain noodles, and be easy to boil.
(4) the 4th inventive point of the present invention is temperature-variable drying: exclusive temperature-variable drying makes noodles smooth appearance, glittering, keep product colour still to present the uniform true qualities of inartificial nature of raw material itself, noodles energetically road, smooth, do not mix soup when boiling, do not rupture, adhesion, mouthfeel be good.Break during what is more important cutting bar less, greatly reduces the spillage of material that disconnected bar produces.
(4.1) temperature-variable drying can prevent noodles surface conjunctiva too early, keeps noodles surface capillary hole unimpeded.Progressively transpiring moisture under intensification low moisture environments, dried noodle layer thickeies gradually, can bear certain vapour pressure, and noodles can not be made to occur crackle, produces " crisp bar " or " crisp noodles " phenomenon, finally reaches homogeneous.
(4.2) when winter the north workshop and the drying chamber temperature difference very large time, if the noodles of having dried are shifted onto rapidly outside drying chamber, meet outside cold dry air contact, can burst rapidly, generation defect rate.By noodles in drying chamber airtight 3 ~ 4 hours, so that noodles temperature reduces gradually, to adapt to and close to the workshop temperature outside drying chamber, 100% can be reached without the effect burst.
(5) the 5th inventive point of the present invention is: Ageing Treatment can make the starch molecule ordered arrangement again of the lack of alignment because of gelatinization, and then without seitan noodles not mixed soup when rehydration boils, noodles are smooth, and the flexible and moderate pliable and tough strength of mouthfeel, has back sweet flavour.
All raw materials of the present invention are not all containing anaphylactogens such as gluten proteins, reach the highest safety index in the world that gluten content is no more than 5 ~ 10PPM completely, be far smaller than the five cereals noodles gluten content (>20PPM) sold on the market at present.
The noodles smooth appearance that the present invention obtains, glittering, keep product colour still to present the uniform true qualities of inartificial nature of raw material itself, noodles energetically road, smooth, do not mix soup when boiling, do not rupture, adhesion, mouthfeel be good.The sense organ of the noodles before what is more important boils is splendid: smooth appearance, glittering, has appetite, sells lover, and commercially available noodles all cannot reach this quality.
Accompanying drawing explanation
Fig. 1 is preparation method's process chart of the present invention.
Detailed description of the invention
For understanding the present invention further, with the following Examples embodiment of the present invention is described.
According to the present invention, the screw extruder that pressing steps uses can select any one extruder of this area routine operation, selection the present invention for equipment is not particularly limited this, as preferably adopting Saixin Machinery Co., Ltd., Jinan, and DS-32 II test-type twin (double) screw extruder.
Embodiment 1
Rice grain noodles composition of raw materials: 100 parts of northeast polished rice rice powder;
Step one, dry method abrasive dust: the northeast polished rice rice powder taking 100 parts, removal of impurities of sieving, obtaining specification is 120 object dry powder;
Step 2, breading: 100 parts of dry powder step one obtained mix with 30 parts of pure water, use mixer breading until breading is even;
Step 3, treacle face: 40 minutes, treacle face, obtains powder face;
Step 4, extruding: powder face good for treacle is inserted screw extruding machine inlet capable and carry out one-level extruding and secondary extruding successively;
Described one-level extruding: extrusion chamber central temperature is 150 DEG C, pressure 10MPa, powder face, by extruding accent, is extruded at mould mouth, and obtain gelatinization and the expanded thick bar of noodles of part, the pitch-row diameter of mould bore is 1 ~ 2mm;
Described secondary extruding: extrusion chamber temperature is 100 DEG C, and pressure 8MPa is through gelatinization, expanded, and the powder face of three processes of slaking is extruded shaping from the mould mouth of secondary extruder, peg sliver; Mould bore is preferably the mould of 1 ~ 3mm diameter or specification is the mould of flat, its wide 2 ~ 3mm, thick 0.5 ~ 0.8mm;
Step 5, Ageing Treatment: cutting of fixed quantity also, after artificial peg combing, arranges point aging sizing Ageing Treatment of row 3 hours;
Step 6, temperature-variable drying:
(1) tide is protected in insulation: the noodles determining bar aging after Ageing Treatment are pushed drying chamber, put neat, spacing is even, close drying chamber door and window, carry out insulation protect tide perspiration or increase humidity, free surface moisture in noodles is made to reach balance consistent, this stage needs to carry out 45 minutes ~ 2 hours, control temperature is at 25 DEG C, humidity 70%, the 50-60% moisture that noodles are included slowly will be discharged when not destroying top layer pore, can prevent noodles surface conjunctiva too early like this, keep noodles surface capillary hole unimpeded;
(2) tide falls in intensification: open fan, heat up in low gear, progressively reduce relative humidity, carry out falling tide, after 1 hour, the middling speed that is adjusted to fan continues to heat up, temperature is made to keep 35 DEG C, after humidity 65% keeps 50 minutes, fan is adjusted to higher speed gear, be rapidly heated, temperature is at 40 DEG C, humidity 60%, to suitably carry out humidity discharging hydrofuge and comb face in the meantime, progressively reduce the humidity in drying chamber, this stage makes noodles progressively transpiring moisture under intensification low moisture environments, dried noodle layer thickeies gradually, certain vapour pressure can be born, noodles can not be made to occur crackle, produce " crisp bar " phenomenon, this can be described as is primary drying phase,
(3) cooling: the moisture of noodles evaporates substantially, the heat of noodles is mainly distributed in this stage, progressively reach close to or a little more than normal temperature laboratory, continue evaporation sub-fraction moisture simultaneously, reach the water content of required standard, and make water balance inside and outside noodles, keep steady quality.Concrete operations are: the temperature of adjustment drying chamber is extremely close or a little more than normal temperature laboratory, open the door of drying chamber both sides, open completely, closedown thermal source, does not close fan, carry out cooling 50 minutes.
Step 7, cutting finished product, screening finished product, the noodles got rid of billet and burst, weigh, terminate to tie up, pack, inspection, sealing packaging, vanning.
In the winter time, temperature-variable drying step (3) adopts following methods: to dry after stopping in airtight drying chamber 3 ~ 4 hours, then open drying chamber gravity-flow ventilation cooling.
Further, the described circular strip shaped noodle in cross section without the fast ripe noodles of seitan to be the noodles of cross section flat thickness 0.5 ~ 1.5mm, width 2 ~ 10mm or diameter 0.5 ~ 3mm length be 22 ~ 26cm.
Embodiment 2
Below filling a prescription all can obtain without the fast ripe noodles of seitan according to the present embodiment method:
Mushroom brown rice grain noodles composition of raw materials: 40 ~ 90 parts of northeast polished rice coarse rice powders, 5 ~ 15 parts of northeast polished rice rice powder, 3 ~ 10 parts of mushroom powder;
Brown rice grain noodles composition of raw materials: 5 ~ 20 parts of northeast polished rice rice powder, 80 ~ 95 parts of northeast polished rice coarse rice powders;
Below for brown rice grain noodles composition of raw materials, be described further, the present embodiment is compared with embodiment 1, and only temperature-variable drying condition is different, and concrete grammar is as follows:
Concrete steps are as follows:
Step one, dry method abrasive dust: take 20 parts of northeast polished rice rice powder and 80 parts of northeast polished rice coarse rice powders, removal of impurities of sieving, obtaining specification is 120 object dry powder;
Step 2, breading: dry powder step one obtained mixes with 30 parts of pure water, use mixer breading until breading is even;
Step 3, treacle face: 40 minutes, treacle face, obtains powder face;
Step 4, extruding: powder face good for treacle is inserted screw extruding machine inlet capable and carry out one-level extruding and secondary extruding successively;
Described one-level extruding: extrusion chamber central temperature is 150 DEG C, pressure 10MPa, powder face, by extruding accent, is extruded at mould mouth, and obtain gelatinization and the expanded thick bar of noodles of part, the pitch-row diameter of mould bore is 1 ~ 2mm;
Described secondary extruding: extrusion chamber temperature is 100 DEG C, and pressure 8MPa is through gelatinization, expanded, and the noodles of three processes of slaking are extruded shaping from the mould mouth of secondary extruder, make it reach amount of cure, peg sliver; Mould bore is preferably the mould of 1 ~ 3mm diameter or specification is the mould of flat, its wide 2 ~ 3mm, thick 0.5 ~ 0.8mm;
Step 5, Ageing Treatment: cutting of fixed quantity also, after artificial peg combing, arranges point aging sizing Ageing Treatment of row 3 hours;
Step 6, temperature-variable drying:
(1) tide is protected in insulation: the noodles determining bar aging after Ageing Treatment are pushed drying chamber, put neat, spacing is even, close drying chamber door and window, carry out insulation protect tide perspiration or increase humidity, make free surface moisture in noodles reach balance consistent, this stage needs to carry out 1 hour, control temperature at 35 DEG C, humidity 75%;
(2) tide falls in intensification: open fan, heat up in low gear, progressively reduce relative humidity, carry out falling tide 1 hour, fan is adjusted to middling speed to be continued to heat up, elevate the temperature to 45 DEG C, after humidity 70% keeps 50 minutes, fan is adjusted to higher speed gear, is rapidly heated, temperature at 50 DEG C, humidity 75%;
(3) cooling: the temperature of adjustment drying chamber is extremely close or a little more than normal temperature laboratory, open the door of drying chamber both sides, open completely, closedown thermal source, does not close fan, carry out cooling 40 minutes.
Step 7, cutting finished product, screening finished product, the noodles got rid of billet and burst, weigh, terminate to tie up, pack, inspection, sealing packaging, vanning.
In the winter time, step (3) adopts following methods: to dry after stopping in airtight drying chamber 3 ~ 4 hours, then open drying chamber gravity-flow ventilation cooling.
Further, the described circular strip shaped noodle in cross section without the fast ripe noodles of seitan to be the noodles of cross section flat thickness 0.5 ~ 1.5mm, width 2 ~ 10mm or diameter 0.5 ~ 3mm length be 22 ~ 26cm.
Embodiment 3
Bamboo juice grain noodles composition of raw materials: 5 ~ 20 parts of northeast polished rice rice powder, 80 ~ 95 parts of northeast polished rice coarse rice powders, 0.1 ~ 2 part of fresh leaf of bamboo extract medicinal extract;
Compared with embodiment 1, extruding condition, the temperature-variable drying condition of the present embodiment are different, and concrete grammar is as follows:
Step one, dry method abrasive dust: take 20 parts of northeast polished rice rice powder, 80 parts of northeast polished rice coarse rice powders, removal of impurities of sieving, add 0.1 part of fresh leaf of bamboo extract medicinal extract, it is 120 object dry powder that uniform stirring obtains specification;
Step 2, breading: dry powder step one obtained mixes with 30 parts of pure water, use mixer breading until breading is even;
Step 3, treacle face: 40 minutes, treacle face, obtains powder face;
Step 4, extruding: powder face good for treacle is inserted screw extruding machine inlet capable and carry out one-level extruding and secondary extruding successively;
Described one-level extruding: extrusion chamber central temperature is 140 DEG C, pressure 10MPa, powder face, by extruding accent, is extruded at mould mouth, and obtain gelatinization and the expanded thick bar of noodles of part, the pitch-row diameter of mould bore is 1 ~ 2mm;
Described secondary extruding: extrusion chamber temperature is 90 DEG C, and pressure 6MPa is through gelatinization, expanded, and the powder face of three processes of slaking is extruded shaping from the mould mouth of secondary extruder, makes it reach amount of cure, peg sliver; Mould bore is preferably the mould of 1 ~ 3mm diameter or specification is the mould of flat, its wide 2 ~ 3mm, thick 0.5 ~ 0.8mm;
Step 5, Ageing Treatment: cutting of fixed quantity also, after artificial peg combing, arranges point aging sizing Ageing Treatment of row 3 hours;
Step 6, temperature-variable drying:
(1) tide is protected in insulation: the noodles determining bar aging after Ageing Treatment are pushed drying chamber, put neat, spacing is even, close drying chamber door and window, carry out insulation and protect tide perspiration or increase humidity, make free surface moisture in noodles reach balance consistent, this stage needs to carry out 2 hours, then open fan, heat to 35 DEG C gradually, humidity 65%;
(2) tide falls in intensification: open fan, heat up in low gear, progressively reduce relative humidity, carry out falling tide 1 hour, fan is adjusted to middling speed to be continued to heat up, elevate the temperature to 40 DEG C, after humidity 80% keeps 1 hour, fan is adjusted to higher speed gear, is rapidly heated, temperature at 45 DEG C, humidity 70%;
(3) cooling: the temperature of adjustment drying chamber is close or a little more than normal temperature laboratory, open the door of drying chamber both sides completely, closedown thermal source, does not close fan, carry out cooling 25 minutes.
Step 7: cutting finished product, screening finished product, the noodles got rid of billet and burst, weigh, terminate to tie up, pack, inspection, sealing packaging, vanning.
In the winter time, step (3) adopts following methods: to dry after stopping in airtight drying chamber 3 ~ 4 hours, then open drying chamber gravity-flow ventilation cooling.
Further, the described circular strip shaped noodle in cross section without the fast ripe noodles of seitan to be the noodles of cross section flat thickness 0.5 ~ 1.5mm, width 2 ~ 10mm or diameter 0.5 ~ 3mm length be 22 ~ 26cm.
Embodiment 4
Black rice brown rice grain noodles composition of raw materials: 40 ~ 60 parts of northeast black rice ground rice, 40 ~ 60 parts of northeast polished rice coarse rice powders, 5 ~ 15 parts of northeast polished rice rice powder;
Compared with embodiment 1, extruding condition, the temperature-variable drying condition of the present embodiment are different, and concrete grammar is as follows:
Step one, dry method abrasive dust: take 60 parts of northeast black rice ground rice, 10 parts of northeast polished rice rice powder and 40 parts of northeast polished rice coarse rice powders, removal of impurities of sieving, obtaining specification is 120 object dry powder;
Step 2, breading: dry powder step one obtained mixes with 30 parts of pure water, use mixer breading until breading is even;
Step 3, treacle face: 40 minutes, treacle face, obtains powder face;
Step 4, extruding: powder face good for treacle is inserted screw extruding machine inlet capable and carry out one-level extruding and secondary extruding successively;
Described one-level extruding: extrusion chamber central temperature is 120 DEG C, pressure 6MPa, powder face, by extruding accent, is extruded at mould mouth, and obtain gelatinization and the expanded thick bar of noodles of part, the pitch-row diameter of mould bore is 1 ~ 2mm;
Described secondary extruding: extrusion chamber temperature is 100 DEG C, and pressure 3MPa is through gelatinization, expanded, and the powder face of three processes of slaking is extruded shaping from the mould mouth of secondary extruder, makes it reach amount of cure, peg sliver; Mould bore is preferably the mould of 1 ~ 3mm diameter or specification is the mould of flat, its wide 2 ~ 3mm, thick 0.5 ~ 0.8mm;
Step 5, Ageing Treatment: cutting of fixed quantity also, after artificial peg combing, arranges point aging sizing Ageing Treatment of row 3 hours;
Step 6, temperature-variable drying
(1) tide is protected in insulation: the noodles determining bar aging after Ageing Treatment are pushed drying chamber, put neat, spacing is even, close drying chamber door and window, carry out insulation and protect tide perspiration or increase humidity, make free surface moisture in noodles reach balance consistent, this stage needs to carry out 2 hours, then open fan, heat to 35 DEG C gradually, humidity 80%;
(2) tide falls in intensification: open fan, heat up in low gear, progressively reduce relative humidity, carry out falling tide 1 hour, fan is adjusted to middling speed to be continued to heat up, elevate the temperature to 45 DEG C, after humidity 80% keeps 1 hour, fan is adjusted to higher speed gear, is rapidly heated, temperature at 50 DEG C, humidity 75%;
(3) cooling: the temperature of adjustment drying chamber is close or a little more than normal temperature laboratory, open the door of drying chamber both sides, open completely, closedown thermal source, does not close fan, carry out cooling 45 minutes.
Step 7: cutting finished product, screening finished product, the noodles got rid of billet and burst, weigh, terminate to tie up, pack, inspection, sealing packaging, vanning.
In the winter time, step (3) adopts following methods: to dry after stopping in airtight drying chamber 3 ~ 4 hours, then open drying chamber gravity-flow ventilation cooling.
Further, the described circular strip shaped noodle in cross section without the fast ripe noodles of seitan to be the noodles of cross section flat thickness 0.5 ~ 1.5mm, width 2 ~ 10mm or diameter 0.5 ~ 3mm length be 22 ~ 26cm.
Embodiment 5
Below fill a prescription and the method for the present embodiment all can be adopted to prepare without the fast ripe noodles of seitan:
Seed of Job's tears brown rice grain noodles composition of raw materials: 40 ~ 90 parts of northeast polished rice coarse rice powders, 5 ~ 15 parts of northeast polished rice rice powder, 1 ~ 30 part of coixlacrymajobi powder;
Millet brown rice grain noodles composition of raw materials: 40 ~ 50 parts of northeast polished rice coarse rice powders, 3 ~ 15 parts of northeast polished rice rice powder, 25 ~ 40 parts of millet powder;
The present embodiment, for millet brown rice grain noodles, is described further, the present embodiment and embodiment 1 distinguish be to extrude, Ageing Treatment is different with temperature-variable drying condition.
Step one, dry method powder process: take 40 parts of millet powder, 60 parts of northeast polished rice coarse rice powders, 10 parts of northeast polished rice rice powder, removal of impurities of sieving, obtaining specification is 120 object dry powder;
Step 2, breading: dry powder step one obtained mixes with 30 parts of pure water, use mixer breading until breading is even;
Step 3, treacle face: 40 minutes, treacle face, obtains powder face;
Step 4, extruding: powder face good for treacle is inserted screw extruding machine inlet capable and carry out one-level extruding and secondary extruding successively;
Described one-level extruding: extrusion chamber central temperature is 150 DEG C, pressure 8MPa, powder face, by extruding accent, is extruded at mould mouth, and obtain gelatinization and the expanded thick bar of noodles of part, the pitch-row diameter of mould bore is 1 ~ 2mm;
Described secondary extruding: extrusion chamber temperature is 100 DEG C, and pressure 4MPa is through gelatinization, expanded, and the powder face of three processes of slaking is extruded shaping from the mould mouth of secondary extruder, makes it reach amount of cure, peg sliver; Mould bore is preferably the mould of 1 ~ 3mm diameter or specification is the mould of flat, its wide 2 ~ 3mm, thick 0.5 ~ 0.8mm;
Step 5, Ageing Treatment: cutting of fixed quantity also, after artificial peg combing, arranges point aging sizing Ageing Treatment of row 5 hours;
Step 6, temperature-variable drying
(1) tide is protected in insulation: the noodles determining bar aging after Ageing Treatment are pushed drying chamber, put neat, spacing is even, close drying chamber door and window, carry out insulation protect tide perspiration or increase humidity, make free surface moisture in noodles reach balance consistent, this stage needs to carry out 2 hours, heat to 35 DEG C gradually, humidity 75%;
(2) tide falls in intensification: open fan, heat up in low gear, progressively reduce relative humidity, carry out falling tide 1 hour, fan is adjusted to middling speed to be continued to heat up, elevate the temperature to 45 DEG C, humidity 70% keeps 1 hour, fan is adjusted to higher speed gear, is rapidly heated, temperature at 50 DEG C, humidity 60%;
(3) cooling: the temperature of adjustment drying chamber is close or a little more than normal temperature laboratory, open the door of drying chamber both sides, open completely, closedown thermal source, does not close fan, carry out cooling 45 minutes;
Step 7, cutting finished product, screening finished product, the noodles got rid of billet and burst, weigh, terminate to tie up, pack, inspection, sealing packaging, vanning.
In the winter time, step (3) adopts following methods: to dry after stopping in airtight drying chamber 3 ~ 4 hours, then open drying chamber gravity-flow ventilation cooling.
Further, the described circular strip shaped noodle in cross section without the fast ripe noodles of seitan to be the noodles of cross section flat thickness 0.5 ~ 1.5mm, width 2 ~ 10mm or diameter 0.5 ~ 3mm length be 22 ~ 26cm.
Embodiment 6
Below fill a prescription and the method for the present embodiment all can be adopted to prepare without the fast ripe noodles of seitan:
Pachyrhizus brown rice grain noodles composition of raw materials: 40 ~ 90 parts of northeast polished rice coarse rice powders, 5 ~ 15 parts of northeast polished rice rice powder, 0.1 ~ 15 part of tapioca flour;
Root of kudzu vine brown rice grain noodles composition of raw materials: 40 ~ 90 parts of northeast polished rice coarse rice powders, 5 ~ 15 parts of northeast polished rice rice powder, 0.1 ~ 15 part of kudzu-vine root powder;
Carrot brown rice grain noodles composition of raw materials: 40 ~ 90 parts of northeast polished rice coarse rice powders, 5 ~ 15 parts of northeast polished rice rice powder, 0.1 ~ 15 part of carrot meal;
Below for pachyrhizus brown rice grain noodles composition of raw materials, be described further, the present embodiment and embodiment 1 distinguish be to extrude, Ageing Treatment is different with temperature-variable drying condition.
Step one, dry method powder process: take 15 parts of tapioca flours, 70 parts of northeast polished rice coarse rice powders, 15 parts of northeast polished rice rice powder, removal of impurities of sieving, obtaining specification is 120 object dry powder;
Step 2, breading: dry powder step one obtained mixes with 30 parts of pure water, use mixer breading until breading is even;
Step 3, treacle face: 40 minutes, treacle face, obtains powder face;
Step 4, extruding: powder face good for treacle is inserted screw extruding machine inlet capable and carry out one-level extruding and secondary extruding successively;
Described one-level extruding: extrusion chamber central temperature is 150 DEG C, pressure 10MPa, powder face, by extruding accent, is extruded at mould mouth, and obtain gelatinization and the expanded thick bar of noodles of part, the pitch-row diameter of mould bore is 1 ~ 2mm;
Described secondary extruding: extrusion chamber temperature is 100 DEG C, and pressure 9MPa is through gelatinization, expanded, and the powder face of three processes of slaking is extruded shaping from the mould mouth of secondary extruder, makes it reach amount of cure, peg sliver; Mould bore is preferably the mould of 1 ~ 3mm diameter or specification is the mould of flat, its wide 2 ~ 3mm, thick 0.5 ~ 0.8mm;
Step 5, Ageing Treatment: cutting of fixed quantity also, after artificial peg combing, arranges point aging sizing Ageing Treatment of row 5 hours;
Step 6, temperature-variable drying
(1) tide is protected in insulation: the noodles determining bar aging after Ageing Treatment are pushed drying chamber, put neat, spacing is even, close drying chamber door and window, carry out insulation and protect tide perspiration or increase humidity, make free surface moisture in noodles reach balance consistent, this stage needs 2 hours, then open fan, heat to 35 DEG C gradually, humidity 80%;
(2) tide falls in intensification: open fan, heat up in low gear, progressively reduce relative humidity, carry out falling tide 1 hour, fan is adjusted to middling speed to be continued to heat up, elevate the temperature to 40 DEG C, humidity 80% keeps 1 hour, fan is adjusted to higher speed gear, is rapidly heated, temperature at 50 DEG C, humidity 65%;
(3) cooling: make the temperature of drying chamber close to or a little more than normal temperature laboratory, open the door of drying chamber both sides, open completely, close thermal source, do not close fan, carry out cooling 50 minutes;
Step 7, cutting finished product, screening finished product, the noodles got rid of billet and burst, weigh, terminate to tie up, pack, inspection, sealing packaging, vanning.
In the winter time, step (3) adopts following methods: to dry after stopping in airtight drying chamber 3 ~ 4 hours, then open drying chamber gravity-flow ventilation cooling.
Further, the described circular strip shaped noodle in cross section without the fast ripe noodles of seitan to be the noodles of cross section flat thickness 0.5 ~ 1.5mm, width 2 ~ 10mm or diameter 0.5 ~ 3mm length be 22 ~ 26cm.
Embodiment 7
Below fill a prescription and the method for the present embodiment all can be adopted to prepare without the fast ripe noodles of seitan:
Konjaku brown rice grain noodles composition of raw materials: 40 ~ 90 parts of northeast polished rice coarse rice powders, 5 ~ 15 parts of northeast polished rice rice powder, 0.1 ~ 8 portion of konjaku flour;
Vegetables brown rice grain noodles composition of raw materials: 40 ~ 90 parts of northeast polished rice coarse rice powders, 5 ~ 15 parts of northeast polished rice rice powder, 1 ~ 10 part of Vegetable powder;
Purple potato brown rice grain noodles composition of raw materials: 40 ~ 90 parts of northeast polished rice coarse rice powders, 5 ~ 15 parts of northeast polished rice rice powder, 1 ~ 15 part of purple sweet potato powder;
Chinese yam brown rice grain noodles composition of raw materials: 40 ~ 90 parts of northeast polished rice coarse rice powders, 5 ~ 15 parts of northeast polished rice rice powder, 1 ~ 15 part of yam flour;
The present embodiment, for konjaku brown rice grain noodles, is described further, the present embodiment and embodiment 1 distinguish be to extrude, Ageing Treatment is different with temperature-variable drying condition.
Step one, dry method powder process: take 5 portions of konjaku flours, 80 parts of northeast polished rice coarse rice powders, 15 parts of northeast polished rice rice powder, removal of impurities of sieving, obtaining specification is 120 object dry powder;
Step 2, breading: dry powder step one obtained mixes with 30 parts of pure water, use mixer breading until breading is even;
Step 3, treacle face: 40 minutes, treacle face, obtains powder face;
Step 4, extruding: powder face good for treacle is inserted screw extruding machine inlet capable and carry out one-level extruding and secondary extruding successively;
Described one-level extruding: extrusion chamber central temperature is 160 DEG C, pressure 10MPa, powder face, by extruding accent, is extruded at mould mouth, and obtain gelatinization and the expanded thick bar of noodles of part, the pitch-row diameter of mould bore is 1 ~ 2mm;
Described secondary extruding: extrusion chamber temperature is 80 DEG C, and pressure 7MPa is through gelatinization, expanded, and the powder face of three processes of slaking is extruded shaping from the mould mouth of secondary extruder, makes it reach amount of cure, peg sliver; Mould bore is preferably the mould of 1 ~ 3mm diameter or specification is the mould of flat, its wide 2 ~ 3mm, thick 0.5 ~ 0.8mm;
Step 5, Ageing Treatment: cutting of fixed quantity also, after artificial peg combing, arranges point aging sizing Ageing Treatment of row 5 hours;
Step 6, temperature-variable drying
(1) tide is protected in insulation: the noodles determining bar aging after Ageing Treatment are pushed drying chamber, put neat, spacing is even, close drying chamber door and window, carry out insulation and protect tide perspiration or increase humidity, make free surface moisture in noodles reach balance consistent, this stage needs to carry out 2 hours, then open fan, heat to 35 DEG C gradually, humidity 75%;
(2) tide falls in intensification: open fan, heat up in low gear, progressively reduce relative humidity, carry out falling tide 1 hour, fan is adjusted to middling speed to be continued to heat up, elevate the temperature to 40 DEG C, humidity 80% keeps 1 hour, fan is adjusted to higher speed gear, is rapidly heated, temperature at 50 DEG C, humidity 75%;
(3) cooling: make the temperature of drying chamber close to or a little more than normal temperature laboratory, open the door of drying chamber both sides, open completely, close thermal source, do not close fan, carry out cooling 45 minutes;
Step 7, cutting finished product, screening finished product, the noodles got rid of billet and burst, weigh, terminate to tie up, pack, inspection, sealing packaging, vanning.
In the winter time, step (3) adopts following methods: to dry after stopping in airtight drying chamber 3 ~ 4 hours, then open drying chamber gravity-flow ventilation cooling.
Further, the described circular strip shaped noodle in cross section without the fast ripe noodles of seitan to be the noodles of cross section flat thickness 0.5 ~ 1.5mm, width 2 ~ 10mm or diameter 0.5 ~ 3mm length be 22 ~ 26cm.
Embodiment 8
Below fill a prescription and the method for the present embodiment all can be adopted to prepare without the fast ripe noodles of seitan:
Ginseng brown rice grain noodles composition of raw materials: 40 ~ 90 parts of northeast polished rice coarse rice powders, 5 ~ 15 parts of northeast polished rice rice powder, 1 ~ 7 part of ginseng pulverate or ginseng extract/juice;
Green tea brown rice grain noodles composition of raw materials: 40 ~ 90 parts of northeast polished rice coarse rice powders, 5 ~ 15 parts of northeast polished rice rice powder, 0.1 ~ 7 part of green tea powder;
Date brown rice grain noodles composition of raw materials: 40 ~ 90 parts of northeast polished rice coarse rice powders, 5 ~ 15 parts of northeast polished rice rice powder, 1 ~ 8 part of jujube powder;
Spirulina brown rice grain noodles composition of raw materials: 40 ~ 90 parts of northeast polished rice coarse rice powders, 5 ~ 15 parts of northeast polished rice rice powder, 1 ~ 5 part of spirulina powder;
Sea sedge brown rice grain noodles composition of raw materials: 45 ~ 90 parts of northeast polished rice coarse rice powders, 5 ~ 15 parts of northeast polished rice rice powder, 0.3 ~ 5 part of ground seaweed;
The present embodiment, for sea sedge brown rice grain noodles, is described further, and because formula changes, the present embodiment and embodiment 1 are distinguished and be that Ageing Treatment is different with temperature-variable drying condition.
Step one, dry method powder process: take 5 parts of ground seaweeds, 80 parts of northeast polished rice coarse rice powders, 15 parts of northeast polished rice rice powder, removal of impurities of sieving, obtaining specification is 120 object dry powder;
Step 2, breading: dry powder step one obtained mixes with 30 parts of pure water, use mixer breading until breading is even;
Step 3, treacle face: 40 minutes, treacle face, obtains powder face;
Step 4, extruding: powder face good for treacle is inserted screw extruding machine inlet capable and carry out one-level extruding and secondary extruding successively;
Described one-level extruding: extrusion chamber central temperature is 150 DEG C, pressure 10MPa, powder face, by extruding accent, is extruded at mould mouth, and obtain gelatinization and the expanded thick bar of noodles of part, the pitch-row diameter of mould bore is 1 ~ 2mm;
Described secondary extruding: extrusion chamber temperature is 100 DEG C, and pressure 8MPa is through gelatinization, expanded, and the powder face of three processes of slaking is extruded shaping from the mould mouth of secondary extruder, makes it reach amount of cure, peg sliver; Mould bore is preferably the mould of 1 ~ 3mm diameter or specification is the mould of flat, its wide 2 ~ 3mm, thick 0.5 ~ 0.8mm;
Step 5, Ageing Treatment: cutting of fixed quantity also, after artificial peg combing, arranges point aging sizing Ageing Treatment of row 5 hours;
Step 6, temperature-variable drying
(1) tide is protected in insulation: the noodles determining bar aging after Ageing Treatment are pushed drying chamber, put neat, spacing is even, close drying chamber door and window, carry out insulation and protect tide perspiration or increase humidity, make free surface moisture in noodles reach balance consistent, this stage needs to carry out 2 hours, then open fan, heat to 35 DEG C gradually, humidity 70%;
(2) tide falls in intensification: open fan, heat up in low gear, progressively reduce relative humidity, carry out falling tide 1 hour, fan is adjusted to middling speed to be continued to heat up, elevate the temperature to 40 DEG C, humidity 80% keeps 1 hour, fan is adjusted to higher speed gear, is rapidly heated, temperature at 50 DEG C, humidity 60%;
(3) cooling: make the temperature of drying chamber close to or a little more than normal temperature laboratory, open the door of drying chamber both sides, open completely, close thermal source, do not close fan, carry out cooling 45 minutes;
Step 7, cutting finished product, screening finished product, the noodles got rid of billet and burst, weigh, terminate to tie up, pack, inspection, sealing packaging, vanning.
In the winter time, step (3) adopts following methods: to dry after stopping in airtight drying chamber 3 ~ 4 hours, then open drying chamber gravity-flow ventilation cooling.
Further, the described circular strip shaped noodle in cross section without the fast ripe noodles of seitan to be the noodles of cross section flat thickness 0.5 ~ 1.5mm, width 2 ~ 10mm or diameter 0.5 ~ 3mm length be 22 ~ 26cm.
Embodiment 9
Below fill a prescription and the method for the present embodiment all can be adopted to prepare without the fast ripe noodles of seitan:
Pumpkin ginger powder brown rice grain noodles composition of raw materials: 45 ~ 90 parts of northeast polished rice coarse rice powders, 5 ~ 15 parts of northeast polished rice rice powder, 1 ~ 7 part of pumpkin powder, 0.1 ~ 5 part of ginger powder;
Mulberry leaf brown rice grain noodles composition of raw materials: 40 ~ 90 parts of northeast polished rice coarse rice powders, 5 ~ 15 parts of northeast polished rice rice powder, 3 ~ 10 parts of mulberry leaf powders;
Matrimony vine brown rice grain noodles composition of raw materials: 40 ~ 90 parts of northeast polished rice coarse rice powders, 5 ~ 15 parts of northeast polished rice rice powder, 3 ~ 10 parts of wolfberry fruit powder or wolfberry juice;
The present embodiment for pumpkin ginger powder brown rice grain noodles, the present embodiment and embodiment 1 distinguish be to extrude, Ageing Treatment is different with temperature-variable drying condition.
Step one, dry method powder process: take 5 parts of pumpkin powders, 5 parts of ginger powder, 80 parts of northeast polished rice coarse rice powders, 10 parts of northeast polished rice rice powder, removal of impurities of sieving, obtaining specification is 120 object dry powder;
Step 2, breading: dry powder step one obtained mixes with 30 parts of pure water, use mixer breading until breading is even;
Step 3, treacle face: 40 minutes, treacle face, obtains powder face;
Step 4, extruding: powder face good for treacle is inserted screw extruding machine inlet capable and carry out one-level extruding and secondary extruding successively;
Described one-level extruding: extrusion chamber central temperature is 160 DEG C, pressure 8MPa, powder face, by extruding accent, is extruded at mould mouth, and obtain gelatinization and the expanded thick bar of noodles of part, the pitch-row diameter of mould bore is 1 ~ 2mm;
Described secondary extruding: extrusion chamber temperature is 100 DEG C, and pressure 6MPa is through gelatinization, expanded, and the powder face of three processes of slaking is extruded shaping from the mould mouth of secondary extruder, makes it reach amount of cure, peg sliver; Mould bore is preferably the mould of 1 ~ 3mm diameter or specification is the mould of flat, its wide 2 ~ 3mm, thick 0.5 ~ 0.8mm;
Step 5, Ageing Treatment: cutting of fixed quantity also, after artificial peg combing, arranges point aging sizing Ageing Treatment of row 5 hours;
Step 6, temperature-variable drying
(1) tide is protected in insulation: the noodles determining bar aging after Ageing Treatment are pushed drying chamber, put neat, spacing is even, close drying chamber door and window, carry out insulation and protect tide perspiration or increase humidity, make free surface moisture in noodles reach balance consistent, this stage needs to carry out 1.5 hours, then open fan, heat to 20 DEG C gradually, humidity 65%;
(2) tide falls in intensification: open fan, heat up in low gear, progressively reduce relative humidity, carry out falling tide 1 hour, fan is adjusted to middling speed to be continued to heat up, elevate the temperature to 30 DEG C, humidity 70% keeps 1 hour, fan is adjusted to higher speed gear, is rapidly heated, temperature at 50 DEG C, humidity 65%;
(3) cooling: the temperature of adjustment drying chamber is close or a little more than normal temperature laboratory, open the door of drying chamber both sides, open completely, closedown thermal source, does not close fan, carry out cooling 25 minutes;
Step 7, cutting finished product, screening finished product, the noodles got rid of billet and burst, weigh, terminate to tie up, pack, inspection, sealing packaging, vanning.
In the winter time, step (3) adopts following methods: to dry after stopping in airtight drying chamber 3 ~ 4 hours, then open drying chamber gravity-flow ventilation cooling.
Further, the described circular strip shaped noodle in cross section without the fast ripe noodles of seitan to be the noodles of cross section flat thickness 0.5 ~ 1.5mm, width 2 ~ 10mm or diameter 0.5 ~ 3mm length be 22 ~ 26cm.
That prepares according to the embodiment of the present invention all carries out boiling according to the conventional method for cooking in this area without the fast ripe noodles of seitan and certain brand noodle commercially available, and contrasts, and particular content refers to following table:
Optimization formula of the present invention all according to a process for preparing without the fast ripe noodles of seitan, concrete grammar with embodiment 1 ~ 9, gained noodles smooth appearance, light, noodles energetically road, smooth, mixed soup when boiling, do not rupture, adhesion, mouthfeel be good.The sense organ of the noodles before what is more important boils is splendid, and smooth appearance is glittering, has appetite, sells lover, and commercially available noodles all cannot reach this quality.
Claims (5)
1., without the preparation method of the fast ripe noodles of seitan, it is characterized in that, raw materials used and quality proportioning is as follows:
Described preparation method is specific as follows:
(1) dry method abrasive dust: take the cereal raw material such as northeast polished rice rice, northeast polished rice brown rice, northeast black rice, millet according to needed raw material ratio, after removing impurity, abrasive dust sieves, and obtains the dry powder that specification is more than 80 orders; Described dry powder specification, is preferably 100 ~ 180 orders;
(2) breading: the dry powder that will be obtained by step (1) mixes with water and other raw material, use mixer breading until breading is even, the addition of water is 25 ~ 35% of dry powder quality; The preferred pure water of described water;
(3) treacle face: 10 ~ 40 minutes, treacle face after breading, obtains powder face;
(4) extrude: powder face is inserted screw extruding machine inlet capable and carry out one-level extruding and secondary extruding successively;
Described one-level extruding is: extrusion chamber pressure 3 ~ 10MPa, central temperature 120 ~ 160 DEG C, and powder face, by extruding accent, is extruded at mould mouth, obtains gelatinization and the expanded thick bar of noodles of part; During one-level extruding, the pitch-row diameter of mould bore is preferably 1 ~ 2mm;
Described secondary extruding is: extrusion chamber pressure 3 ~ 9MPa, and temperature controls at 80 ~ 100 DEG C, and successively through expanded, the noodles of maturing process are extruded shaping from the mould mouth of secondary extruder, peg sliver; During secondary extruding, mould bore is preferably the flat mould that the mould of 1 ~ 3mm diameter or specification are wide 2 ~ 3mm, thick 0.5 ~ 0.8mm;
(5) Ageing Treatment: cutting of fixed quantity also, after artificial peg combing, arranges point aging sizing Ageing Treatment of row 10 minutes ~ 6 hours;
(6) temperature-variable drying: according to Various Seasonal, different formulations, drying time is different;
(6.1) tide is protected in insulation: the noodles determine bar aging after Ageing Treatment are pushed drying chamber, puts neat, closes drying chamber door and window, carries out insulation in 45 minutes ~ 2 hours and protects damp, control temperature at 20 ~ 35 DEG C, humidity 65 ~ 80%;
(6.2) tide falls in intensification: open fan, heats up and falls tide 1 hour, elevate the temperature to 35 ~ 45 DEG C in low gear, humidity 65 ~ 80%, keeps 50 minutes ~ 2 hours, then fan is adjusted to higher speed gear, be rapidly heated, temperature at 35 ~ 50 DEG C, humidity 60 ~ 85%;
(6.3) cooling: the temperature of adjustment drying chamber is extremely close or a little more than normal temperature laboratory, open the door of drying chamber both sides completely, closedown thermal source, does not close fan, carry out cooling 25 ~ 50 minutes;
(7) cutting is weighed, and terminates to tie up, pack, inspection, sealing packaging, vanning.
2. as claimed in claim 1 without the preparation method of the fast ripe noodles of seitan, it is characterized in that, (6.3) cooling step is: when drying in the winter time, falls after tide in airtight drying chamber 3 ~ 4 hours until intensification, then open the door of drying chamber both sides, gravity-flow ventilation cools.
3. without the fast ripe noodles of seitan, it is characterized in that, described prepares in accordance with the method for claim 1 without the fast ripe noodles of seitan and obtains.
4. as claimed in claim 3 without the fast ripe noodles of seitan, it is characterized in that, the cross section circle strip shaped noodle of described noodles to be the noodles of cross section flat thickness 0.5 ~ 1.5mm, width 2 ~ 10mm or diameter 0.5 ~ 3mm length be 22 ~ 26cm.
5. without the formula of the fast ripe noodles of seitan, it is characterized in that, it is raw materials used and quality proportioning is as follows:
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| CN111296738A (en) * | 2020-03-16 | 2020-06-19 | 景东新裕食品加工有限公司 | Pu' er tea dried rice noodle and preparation method thereof |
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Effective date of registration: 20180613 Address after: 116200 Beihai village, Shihe street, Pu Wan New District, Dalian, Liaoning Co-patentee after: Dalian Hongrun lotus food Co., Ltd. Patentee after: Dalian Hongrun whole grain food Co. Ltd. Address before: 116200 Beihai village, Shihe street, Pu Wan New District, Dalian, Liaoning Patentee before: Long Rong |
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| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20210208 Address after: 116200 Beihai village, Shihe street, Pu Wan New District, Dalian, Liaoning Patentee after: Dalian Hongrun whole grain food Co.,Ltd. Address before: 116200 Beihai village, Shihe street, Pu Wan New District, Dalian, Liaoning Patentee before: Dalian Hongrun whole grain food Co.,Ltd. Patentee before: Dalian Hongrun lotus food Co.,Ltd. |