CN104621467A - Sweet nutrition banana and corn noodles and preparation method of sweet nutrition banana and corn noodles - Google Patents
Sweet nutrition banana and corn noodles and preparation method of sweet nutrition banana and corn noodles Download PDFInfo
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- CN104621467A CN104621467A CN201410757197.3A CN201410757197A CN104621467A CN 104621467 A CN104621467 A CN 104621467A CN 201410757197 A CN201410757197 A CN 201410757197A CN 104621467 A CN104621467 A CN 104621467A
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- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 98
- 235000005822 corn Nutrition 0.000 title claims abstract description 98
- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 65
- 235000012149 noodles Nutrition 0.000 title claims abstract description 30
- 241000234295 Musa Species 0.000 title claims abstract 27
- 238000002360 preparation method Methods 0.000 title claims description 22
- 235000016709 nutrition Nutrition 0.000 title abstract description 10
- 230000035764 nutrition Effects 0.000 title abstract description 9
- 235000009508 confectionery Nutrition 0.000 title abstract 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 93
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 54
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 235000013312 flour Nutrition 0.000 claims abstract description 23
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- 239000003513 alkali Substances 0.000 claims abstract description 20
- 230000000378 dietary effect Effects 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 5
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 43
- 235000021015 bananas Nutrition 0.000 claims description 31
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- 239000008107 starch Substances 0.000 claims description 30
- 229930006000 Sucrose Natural products 0.000 claims description 18
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- 235000013681 dietary sucrose Nutrition 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 13
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- 238000007493 shaping process Methods 0.000 claims description 12
- 230000032683 aging Effects 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 235000015203 fruit juice Nutrition 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
The invention discloses sweet nutrition banana and corn noodles. The sweet nutrition banana and corn noodles comprise the following main raw materials in parts by weight: 5-15 parts of balance juice, 5-15 parts of corn juice, 100-200 parts of tapioca flour and 50-100 parts of flour, and comprises the following auxiliary materials in parts by weight: 0.5-1 part of edible sugar, 0.1-0.3 part of dietary alkali and 30-50 parts of warm water. The sweet nutrition noodles with banana and corn are unique in taste, high in nutrient value, and low in production cost, and the phenomena that partial people are choosey about foods and do not like staple foods at present can be effectively improved.
Description
Technical field
The present invention relates to the manufacture craft of wheaten food, particularly relate to the sweet taste banana corn nourishment face and preparation method thereof of a kind of multiple tastes, comprehensive nutrition.
Background technology
Cassava is one of the world three yampi class, extensively cultivates in subtropical and tropical zones.Cassava is the block root of euphorbia plant cassava, tapioca root conically, cylindrical or spindle, meat, is rich in starch.65% of the whole output of cassava for human foods in the world, is the main alimentary crop of tropical wetland low income peasant household.In China South Subtropical Area of China, cassava is the fifth-largest crop being only second to paddy rice, sweet potato, sugarcane and corn, and be distributed widely in South China, the cultivated area in Guangdong and Guangxi is maximum, Fujian and TaiWan, China take second place, and Yunnan, Guizhou, Sichuan, Hunan, Jiangxi etc. are economized also a small amount of cultivation.It is in crop allocation, Feed Manufacturing, and the aspects such as commercial Application have important function, has become main producing starch and the forage crop of extensively plantation.Tapioca starch is best in quality, can be edible, or industrial making alcohol, fructose, glucose etc.But the equal cyanogentic glycoside in each position of cassava, poisonous, therefore, the pulp of fresh potato must after the process of the Detoxification such as bubble, drying just edible.
In addition, due to rapid development of economy, the level of people's life progressively improves, and present a lot of child or young man's diet aspect are more and more tended to eat various snacks, do not like eating staple food (as rice, wheaten food etc.), in various degree cause part population nutrient imbalance.Part population preference snacks do not like staple food, and mainly because snacks are full of flourishes, special taste, then style is few, taste is single flat for staple food.And according to inventor's investigation, the wheaten food on market has the appearance such as mung bean face, corn flour or egg noodle, but these wheaten food styles are still comparatively single, and its taste is still based on flour taste, does not possess attractability for above-mentioned partial eclipse crowd.Therefore, market is badly in need of full of flourishes, special taste and nutritious staple food/wheaten food.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, provide a kind of optional wide in variety, special taste, be of high nutritive value, sweet taste banana corn nourishment face that production cost is low and preparation method thereof.
To achieve these goals, present invention employs following technical scheme:
A kind of sweet taste banana corn nourishment face, the main material in this sweet taste banana corn nourishment face comprises bananas juice, corn juice, tapioca starch, flour; Auxiliary material comprises table sugar, dietary alkali, warm water; The parts by weight of described each raw material are: bananas juice 5 ~ 15 parts, corn juice 5 ~ 15 parts, tapioca starch 100 ~ 200 parts, 50 ~ 100 parts, flour, table sugar 0.5 ~ 1 part, dietary alkali 0.1 ~ 0.3 part, 30 ~ 50 parts, warm water.The parts by weight of described each raw material are preferably: bananas juice 10 parts, corn juice 10 parts, tapioca starch 150 parts, 70 parts, flour, table sugar 0.7 part, dietary alkali 0.2 part, 40 parts, warm water.
The fresh banana of preferred use, the noodles made like this, banana fragrance can cover flour taste, effectively can stimulate the taste bud of people, promotes the desire of eating noodles; And be rich in nutrition inside banana, thus just can supplement corresponding nutritional labeling by eating wheaten food.
Described warm water is the warm water of 30 ~ 50 DEG C.Use warm water and face can improve the viscosity in face.
Prepare the method in sweet taste banana corn nourishment face, the step of the method comprises successively:
(1) preparation of bananas juice, corn juice:
1. first fresh banana is squeezed the juice, cross 16 object sieves, obtain bananas juice;
2. first fresh corn is cleaned, then put into pressure cooker and steam 10 ~ 30 minutes, take the dish out of the pot after control water, squeeze the juice, cross 16 object sieves, obtain corn juice;
(2) preparation of tapioca starch:
1. cut into slices after tapioca root being removed crust, and cassava slice is put into clear water immersion 3 ~ 10 hours;
2. pull cassava slice out to put into boiling water and precook 10 ~ 20 minutes, then use steamed 30 ~ 40 minutes, to cassava slice uniformly softening;
3. the soft cassava slice of steaming is put into clear water again to soak 1 ~ 2 hour, after taking out drying, pulverizing, cross 60 ~ 100 object sieves, obtain tapioca starch finished product;
(3) raw material in this sweet taste banana corn nourishment face is taken according to following parts by weight:
Bananas juice 5 ~ 15 parts, corn juice 5 ~ 15 parts, tapioca starch 100 ~ 200 parts, 50 ~ 100 parts, flour, table sugar 0.5 ~ 1 part, dietary alkali 0.1 ~ 0.3 part, 30 ~ 50 parts, warm water;
(4) preparation of sweet taste banana corn nourishment dough:
1. first the table sugar taken in step (3) and dietary alkali are dissolved in warm water;
2. flour step (3) taken and tapioca starch are put into dough mixing machine and are stirred, and in dough mixing machine, progressively add the warm water mix and blend being dissolved with table sugar and dietary alkali, form fragmentary dough stand-by;
3. bananas juice, corn juice are joined successively the fragmentary dough prepared to mix, make sweet taste banana corn nourishment dough;
4. the slaking of sweet taste banana corn nourishment dough and compression molding:
The sweet taste banana corn nourishment dough be prepared into is placed in horizontal aging machine and carries out slaking and compressing tablet; Aging machine rotating speed is 5 ~ 10 revs/min, and the time is 20 ~ 30 minutes, and curing temperature is 25 ~ 30 DEG C; Adopt pressure roller to carry out compression molding to dough, after compression molding, its sheet thickness is 0.8 ~ 1mm;
(6) slitting of shaping compressing tablet, oven dry, cut-out and packaging:
Shaping compressing tablet noodle cutter carries out slitting, by the angle of tangent plane machine side cutter furnishing horizontal by 25 ~ 35 °, shaping compressing tablet is sent into noodle cutter and makes semi-finished product noodles;
Semi-finished product noodles after slitting are put into high temperature cabinet and dry sterilization, then in sterile workshop, the semi-finished product noodles after oven dry are sweet taste banana corn nourishment face after cutting off, weigh and packing.
In above-mentioned preparation method, in the preparation of described step (1) bananas juice, corn juice, squeezing the juice of described banana, corn uses secondary juice screen method, namely first time the juice extractor fruit juice of squeezing out or corn juice after, cross 10 object sieves, again put into juice extractor, then after 16 object sieves, and then obtain bananas juice or corn juice.
In above-mentioned preparation method, described fragmentary dough kind moisture is 18 ~ 20%.
Advantage of the present invention:
1. special taste, selected banana is all fresh banana, adds corn fragrance, form comparatively unique taste, and fruital taste can cover flour taste, allows people obviously experience: though eating noodles, but as eat banana.
3. be of high nutritive value, in composition of raw materials, contain the juice of fresh banana and fresh corn, and banana, corn etc. be rich in the nutrition such as vitamin, therefore, starch based staple food can not be supplemented when eating noodles of the present invention, various nutrition can also be supplemented, meet the needs of our health.
4. production cost is low, although add banana, corn add certain cost, but, starch based component, we have mainly selected tapioca starch, select flour on a small quantity, and the cost performance of tapioca starch is still higher, therefore, the cost prepared of full flour is also low than usual for our cost of producing sweet taste banana corn nourishment face of the present invention.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1:
Each raw materials composition in sweet taste banana corn nourishment face:
Bananas juice 5 kilograms, corn juice 5 kilograms, tapioca starch double centner, 50 kilograms, flour, table sugar 0.5 kilogram, dietary alkali 0.1 kilogram, 30 kilograms, warm water.
Embodiment 2:
Each raw materials composition in sweet taste banana corn nourishment face:
Bananas juice 15 kilograms, corn juice 15 kilograms, tapioca starch 200 kilograms, flour double centner, table sugar 1 kilogram, dietary alkali 0.3 kilogram, 50 kilograms, warm water.
Embodiment 3:
Each raw materials composition in sweet taste banana corn nourishment face:
Bananas juice 10 kilograms, corn juice 10 kilograms, tapioca starch 150 kilograms, 70 kilograms, flour, table sugar 0.7 kilogram, dietary alkali 0.2 kilogram, 40 kilograms, warm water.
Embodiment 4:
Each raw materials composition in sweet taste banana corn nourishment face:
Bananas juice 10 kilograms, corn juice 5 kilograms, tapioca starch double centner, flour double centner, table sugar 0.8 kilogram, dietary alkali 0.2 kilogram, 45 kilograms, warm water.
Embodiment 5:
Prepare the method in the sweet taste banana corn nourishment face of above-described embodiment 1-2, comprise the following steps:
(1) preparation of bananas juice, corn juice:
1. first fresh banana is squeezed the juice, cross 16 object sieves, obtain bananas juice;
2. first fresh corn is cleaned, then put into pressure cooker and steam 10 minutes, take the dish out of the pot after control water, squeeze the juice, cross 16 object sieves, obtain corn juice;
(2) preparation of tapioca starch:
1. cut into slices after tapioca root being removed crust, and cassava slice is put into clear water immersion 3 hours;
2. pull cassava slice out to put into boiling water and precook 20 minutes, then use steamed 30 minutes, to cassava slice uniformly softening;
3. the soft cassava slice of steaming is put into clear water again to soak 1 hour, after taking out drying, pulverizing, cross 60 object sieves, obtain tapioca starch finished product;
(3) raw material in this sweet taste banana corn nourishment face is taken according to the parts by weight of embodiment 1-2;
(4) preparation of sweet taste banana corn nourishment dough:
1. first the table sugar taken in step (3) and dietary alkali are dissolved in warm water;
2. flour step (3) taken and tapioca starch are put into dough mixing machine and are stirred, and in dough mixing machine, progressively add the warm water mix and blend being dissolved with table sugar and dietary alkali, form fragmentary dough stand-by; Fragmentary dough kind moisture is 18%;
3. bananas juice, corn juice are joined successively the fragmentary dough prepared to mix, make sweet taste banana corn nourishment dough;
4. the slaking of sweet taste banana corn nourishment dough and compression molding:
The sweet taste banana corn nourishment dough be prepared into is placed in horizontal aging machine and carries out slaking and compressing tablet; Aging machine rotating speed is 5 revs/min, and the time is 30 minutes, and curing temperature is 25 DEG C; Adopt pressure roller to carry out compression molding to dough, after compression molding, its sheet thickness is 0.8mm;
(6) slitting of shaping compressing tablet, oven dry, cut-out and packaging:
Shaping compressing tablet noodle cutter carries out slitting, by the angle of tangent plane machine side cutter furnishing horizontal by 25 °, shaping compressing tablet is sent into noodle cutter and makes semi-finished product noodles;
Semi-finished product noodles after slitting are put into high temperature cabinet and dry sterilization, then in sterile workshop, the semi-finished product noodles after oven dry are sweet taste banana corn nourishment face after cutting off, weigh and packing.
In the preparation of above-mentioned steps (1) bananas juice, corn juice, squeezing the juice of described banana, corn uses secondary juice screen method, namely first time the juice extractor fruit juice of squeezing out or corn juice after, cross 10 object sieves, again put into juice extractor, then after 16 object sieves, and then bananas juice or corn juice is obtained.
Embodiment 6:
Prepare the method in the sweet taste banana corn nourishment face of above-described embodiment 3-4, comprise the following steps:
(1) preparation of bananas juice, corn juice:
1. first fresh banana is squeezed the juice, cross 16 object sieves, obtain bananas juice;
2. first fresh corn is cleaned, then put into pressure cooker and steam 20 minutes, take the dish out of the pot after control water, squeeze the juice, cross 16 object sieves, obtain corn juice;
(2) preparation of tapioca starch:
1. cut into slices after tapioca root being removed crust, and cassava slice is put into clear water immersion 5 hours;
2. pull cassava slice out to put into boiling water and precook 15 minutes, then use steamed 35 minutes, to cassava slice uniformly softening;
3. the soft cassava slice of steaming is put into clear water again to soak 1.5 hours, after taking out drying, pulverizing, cross 80 object sieves, obtain tapioca starch finished product;
(3) raw material in this sweet taste banana corn nourishment face is taken according to the parts by weight of embodiment 3-4;
(4) preparation of sweet taste banana corn nourishment dough:
1. first the table sugar taken in step (3) and dietary alkali are dissolved in warm water;
2. flour step (3) taken and tapioca starch are put into dough mixing machine and are stirred, and in dough mixing machine, progressively add the warm water mix and blend being dissolved with table sugar and dietary alkali, form fragmentary dough stand-by; Fragmentary dough kind moisture is 19%;
3. bananas juice, corn juice are joined successively the fragmentary dough prepared to mix, make sweet taste banana corn nourishment dough;
4. the slaking of sweet taste banana corn nourishment dough and compression molding:
The sweet taste banana corn nourishment dough be prepared into is placed in horizontal aging machine and carries out slaking and compressing tablet; Aging machine rotating speed is 8 revs/min, and the time is 25 minutes, and curing temperature is 27 DEG C; Adopt pressure roller to carry out compression molding to dough, after compression molding, its sheet thickness is 0.9mm;
(6) slitting of shaping compressing tablet, oven dry, cut-out and packaging:
Shaping compressing tablet noodle cutter carries out slitting, by the angle of tangent plane machine side cutter furnishing horizontal by 27 °, shaping compressing tablet is sent into noodle cutter and makes semi-finished product noodles;
Semi-finished product noodles after slitting are put into high temperature cabinet and dry sterilization, then in sterile workshop, the semi-finished product noodles after oven dry are sweet taste banana corn nourishment face after cutting off, weigh and packing.
In the preparation of above-mentioned steps (1) bananas juice, corn juice, squeezing the juice of described banana, corn uses secondary juice screen method, namely first time the juice extractor fruit juice of squeezing out or corn juice after, cross 10 object sieves, again put into juice extractor, then after 16 object sieves, and then bananas juice or corn juice is obtained.
Claims (5)
1. a sweet taste banana corn nourishment face, is characterized in that: the main material in this sweet taste banana corn nourishment face comprises bananas juice, corn juice, tapioca starch, flour; Auxiliary material comprises table sugar 0.5 ~ 1 part, dietary alkali, warm water; The parts by weight of described each raw material are: bananas juice 5 ~ 15 parts, corn juice 5 ~ 15 parts, tapioca starch 100 ~ 200 parts, 50 ~ 100 parts, flour, dietary alkali 0.1 ~ 0.3 part, 30 ~ 50 parts, warm water.
2. sweet taste banana corn nourishment face according to claim 1, is characterized in that: described warm water is the warm water of 30 ~ 50 DEG C.
3. prepare as arbitrary in claim 1-2 as described in the method in sweet taste banana corn nourishment face, it is characterized in that: the step of the method comprises successively:
(1) preparation of bananas juice, corn juice:
1. first fresh banana is squeezed the juice, cross 16 object sieves, obtain bananas juice;
2. first fresh corn is cleaned, then put into pressure cooker and steam 10 ~ 30 minutes, take the dish out of the pot after control water, squeeze the juice, cross 16 object sieves, obtain corn juice;
(2) preparation of tapioca starch:
1. cut into slices after tapioca root being removed crust, and cassava slice is put into clear water immersion 3 ~ 10 hours;
2. pull cassava slice out to put into boiling water and precook 10 ~ 20 minutes, then use steamed 30 ~ 40 minutes, to cassava slice uniformly softening;
3. the soft cassava slice of steaming is put into clear water again to soak 1 ~ 2 hour, after taking out drying, pulverizing, cross 60 ~ 100 object sieves, obtain tapioca starch finished product;
(3) raw material in this sweet taste banana corn nourishment face is taken according to following parts by weight:
Bananas juice 5 ~ 15 parts, corn juice 5 ~ 15 parts, tapioca starch 100 ~ 200 parts, 50 ~ 100 parts, flour, table sugar 0.5 ~ 1 part, dietary alkali 0.1 ~ 0.3 part, 30 ~ 50 parts, warm water;
(4) preparation of sweet taste banana corn nourishment dough:
1. first the table sugar taken in step (3) and dietary alkali are dissolved in warm water;
2. flour step (3) taken and tapioca starch are put into dough mixing machine and are stirred, and in dough mixing machine, progressively add the warm water mix and blend being dissolved with table sugar and dietary alkali, form fragmentary dough stand-by;
3. bananas juice, corn juice are joined successively the fragmentary dough prepared to mix, make sweet taste banana corn nourishment dough;
4. the slaking of sweet taste banana corn nourishment dough and compression molding:
The sweet taste banana corn nourishment dough be prepared into is placed in horizontal aging machine and carries out slaking and compressing tablet; Aging machine rotating speed is 5 ~ 10 revs/min, and the time is 20 ~ 30 minutes, and curing temperature is 25 ~ 30 DEG C; Adopt pressure roller to carry out compression molding to dough, after compression molding, its sheet thickness is 0.8 ~ 1mm;
(6) slitting of shaping compressing tablet, oven dry, cut-out and packaging:
Shaping compressing tablet noodle cutter carries out slitting, by the angle of tangent plane machine side cutter furnishing horizontal by 25 ~ 35 °, shaping compressing tablet is sent into noodle cutter and makes semi-finished product noodles;
Semi-finished product noodles after slitting are put into high temperature cabinet and dry sterilization, then in sterile workshop, the semi-finished product noodles after oven dry are sweet taste banana corn nourishment face after cutting off, weigh and packing.
4. the method preparing sweet taste banana corn nourishment face according to claim 3, it is characterized in that: in the preparation of described step (1) bananas juice, corn juice, squeezing the juice of described banana, corn uses secondary juice screen method, namely first time the juice extractor fruit juice of squeezing out or corn juice after, cross 10 object sieves, again put into juice extractor, then after 16 object sieves, and then obtain bananas juice or corn juice.
5. the method preparing sweet taste banana corn nourishment face according to claim 4, is characterized in that: described fragmentary dough kind moisture is 18 ~ 20%.
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| CN101380088A (en) * | 2008-10-16 | 2009-03-11 | 中国农业科学院作物科学研究所 | Production method of cassava food |
| CN101632423A (en) * | 2009-08-07 | 2010-01-27 | 陆昌盛 | Processing technology of dried vegetable-tapioca flour noodle |
| CN101884400A (en) * | 2009-05-14 | 2010-11-17 | 杨军 | Colorized instant noodle formula and preparation method |
| CN103355593A (en) * | 2013-04-07 | 2013-10-23 | 安徽玉龙制面食品有限责任公司 | Noodles containing onions and corn and capable of reducing blood fat |
| CN103719711A (en) * | 2013-12-10 | 2014-04-16 | 安徽波涛粮油发展有限公司 | Dietotherapy health-care noodle and preparation method thereof |
-
2014
- 2014-12-11 CN CN201410757197.3A patent/CN104621467A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380088A (en) * | 2008-10-16 | 2009-03-11 | 中国农业科学院作物科学研究所 | Production method of cassava food |
| CN101884400A (en) * | 2009-05-14 | 2010-11-17 | 杨军 | Colorized instant noodle formula and preparation method |
| CN101632423A (en) * | 2009-08-07 | 2010-01-27 | 陆昌盛 | Processing technology of dried vegetable-tapioca flour noodle |
| CN103355593A (en) * | 2013-04-07 | 2013-10-23 | 安徽玉龙制面食品有限责任公司 | Noodles containing onions and corn and capable of reducing blood fat |
| CN103719711A (en) * | 2013-12-10 | 2014-04-16 | 安徽波涛粮油发展有限公司 | Dietotherapy health-care noodle and preparation method thereof |
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