CN104686928A - Noodles and production method thereof - Google Patents
Noodles and production method thereof Download PDFInfo
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- CN104686928A CN104686928A CN201510079535.7A CN201510079535A CN104686928A CN 104686928 A CN104686928 A CN 104686928A CN 201510079535 A CN201510079535 A CN 201510079535A CN 104686928 A CN104686928 A CN 104686928A
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Abstract
The invention relates to noodles, which are prepared from the following raw materials in parts by weight: 20-40 parts of wheat meal and potable water, wherein the wheat meal is prepared through grinding mixture of Fanmai 8, Xinong 509 and/or Yumai 49-198, and the raw materials are prepared into the noodles through the technical steps of dough kneading, dough piece pressing, cutting, cooking and the like. The bright and white series noodles are milk white and highly bright; the bright and yellow series noodles milk yellow and highly bright; and the two series of noodles both have delicious and smooth taste, enough elasticity and good viscidity.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of noodles and preparation method thereof.
Background technology
Noodles are one of modal staple foods in life, and along with growth in the living standard, the kind of noodles is also in continuous increase, and various informative noodles are deeply loved by the public.And noodles great majority adopt flour to make, therefore there is special requirement to the quality of flour.Long patent flour is mostly adopted to make noodles in the market, quality is difficult to ensure, and the noodle color made is brightless, BPH resistant rice variety ability, elasticity is bad, and some are in order to make noodle color light, flexible, in flour, add sulfur dioxide, lemon yellow and the material such as rongalite containing formaldehyde, these materials of excessive absorption seriously will have influence on the health of people.
Chinese patent CN1303901C(application number 200410046685.X, applying date 2004.8.20) disclose a kind of noodles, these noodles, are mixed and processed according to 90 ~ 110,3 ~ 12,3 ~ 12,3 ~ 12,3 ~ 12,20 ~ 32 weight ratio compatibilities for raw material successively with the flour in grain, sorghum flour, corn flour, glutinous rice flour, millet powder and water.Although the present invention have employed various types of grain class raw material, the sensory of noodles shortcoming adopting these raw materials to make, elasticity is not enough, viscosity is not strong.
Chinese patent CN103564327A(application number 201310527913.4, applying date 2013.10.31) disclose a kind of alimentary paste, it is made up of the raw material of following weight proportion: flour 100 ~ 200, corn flour 10 ~ 30, green vegetables 20 ~ 40, spinach 20 ~ 40, hair chestnut 10 ~ 20, buckwheat 10 ~ 20, egg 10 ~ 20, leek 20 ~ 40, milk 20 ~ 50, shallot 5 ~ 15, jellied pork skin 10 ~ 20.Although this alimentary paste has certain nutritive value, this noodles additive is more, the trouble that operates and cost is high.
Summary of the invention
The object of this invention is to provide a kind of noodles, the brilliant white series noodle color that the present invention obtains is milky white, and brightness is high; Bright orange serial noodle color yellow fraction, brightness is high, and its mouthfeel is all smooth, and elastic foot, viscosity are good.
In order to achieve the above object, the present invention adopts following technical scheme:
The invention provides a kind of noodles, be made up of the raw material of following weight portion: wheat flour and drinkable water 20 ~ 40; Described wheat flour is ground by the raw material mixing of fill a prescription A or formula B and forms, and wherein fill a prescription A: general wheat No. 8 30 ~ 50 and Xi Nong 509 50 ~ 70; Formula B: general wheat No. 8 20 ~ 40, Henan wheat 49-198 10 ~ 40 and Xi Nong 509 30 ~ 60.
With parts by weight, described formula A wheat flour is ground by general wheat No. 8 40 and Xi Nong 509 60 mixing and forms.
With parts by weight, described formula A wheat flour is ground by general wheat No. 8 30 and Xi Nong 509 70 mixing and forms.
With parts by weight, described formula B wheat flour is ground formed by general wheat No. 8 30, Henan wheat 49-198 10 and Xi Nong 509 60 mixing.
With parts by weight, described formula B wheat flour is ground formed by general wheat No. 8 30, Henan wheat 49-198 40 and Xi Nong 509 30 mixing.
With parts by weight, described formula B wheat flour is ground formed by general wheat No. 8 30, Henan wheat 49-198 20 and Xi Nong 509 50 mixing.
The preparation method of described noodles, comprises the steps:
(1) and face: wheat flour and drinkable water are dropped in pin type dough mixing machine and carries out face of beating, stir with the rotating speed of 45 ~ 65rpm and beat face 3 ~ 5min and obtain face fringe, then face fringe preservative film is covered in left at room temperature 15 ~ 20min;
(2) pressure surface sheet: the face fringe automatic noodle maker calendering after step (1) being left standstill obtains dough sheet;
(3) cut: the dough sheet managed after the calendering of rear noodles hilt step (2) is cut into the wetted surface bar of uniform length;
(4) face is boiled: wetted surface bar step (3) obtained leaves standstill and boils face, cooking time 4 ~ 6min after 2 hours, does not have white core to be as the criterion, obtain ripe after boiling with noodles, washes and drains obtain product through cold water.
compared with prior art: the beneficial effect that the present invention obtains:
1. the materials of wheat powder FSV value that the present invention is used, peak viscosity are high, and the white luminance of the noodles that brilliant white system formula makes is high, and the yellow brightness of noodles that bright orange system formula makes is high.
2. the advantage of the materials of wheat used by noodles of the present invention: grain hardness is moderate, suitable grinding, flour extraction is high, and ash content is low, does not need to add the additive improving color and luster and mouthfeel and so on, just can make the pure natural noodles of color and luster, mouthfeel high-quality.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described, but do not limit content of the present invention.
The raw material related in the present invention:
general wheat No. 8: cultivation center is areas formerly flooded by the Huanghe River, the Henan Di Shenzhong industry institute of agricultural sciences;
henan wheat 49-198: cultivation center is Henan safety Zhong Ye Co., Ltd;
western agriculture 509: cultivation center is agricultural college of Xibei Univ. of Agricultural & Forest Science & Technology.
embodiment 1
A kind of noodles, are made up of the raw material of following weight portion: wheat flour and drinkable water 20 ~ 40; Described formula A wheat flour is ground by general wheat No. 8 30 ~ 50 and Xi Nong 509 50 ~ 70 mixing and forms.
The preparation method of described noodles, comprises the steps:
(1) and face: wheat flour and drinkable water are dropped in pin type dough mixing machine and carries out face of beating, stir with the rotating speed of 45 ~ 65rpm and beat face 3 ~ 5min and obtain face fringe, then face fringe preservative film is covered in left at room temperature 15 ~ 20min;
(2) pressure surface sheet: the face fringe automatic noodle maker calendering after step (1) being left standstill obtains dough sheet;
(3) cut: the dough sheet managed after the calendering of rear noodles hilt step (2) is cut into the wetted surface bar of uniform length;
(4) face is boiled: wetted surface bar step (3) obtained leaves standstill and boils face, cooking time 4 ~ 6min after 2 hours, does not have white core to be as the criterion, obtain ripe after boiling with noodles, washes and drains obtain product through cold water.
embodiment 2
A kind of noodles, are made up of the raw material of following weight portion: wheat flour and drinkable water 20 ~ 40; Described formula B wheat flour is ground formed by general wheat No. 8 20 ~ 40, Henan wheat 49-198 10 ~ 40 and Xi Nong 509 30 ~ 60 mixing.
The preparation method of the present embodiment is identical with embodiment 1.
embodiment 3
A kind of noodles, are made up of the raw material of following weight portion: wheat flour 90 and drinkable water 20; Described formula A wheat flour is ground by general wheat No. 8 40 and Xi Nong 509 60 mixing and forms.
The preparation method of the present embodiment is identical with embodiment 1.
embodiment 4
A kind of noodles, are made up of the raw material of following weight portion: wheat flour 100 and drinkable water 25; Described formula A wheat flour is ground by general wheat No. 8 30 and Xi Nong 509 70 mixing and forms.
The preparation method of the present embodiment is identical with embodiment 1.
embodiment 5
A kind of noodles, are made up of the raw material of following weight portion: wheat flour 95 and drinkable water 22; Described formula A wheat flour is ground by general wheat No. 8 35 and Xi Nong 509 65 mixing and forms.
The preparation method of the present embodiment is identical with embodiment 1.
embodiment 6
A kind of noodles are made up of the raw material of following weight portion: wheat flour 105 and drinkable water 30; Described formula A wheat flour is ground by general wheat No. 8 45 and Xi Nong 509 55 mixing and forms.
The preparation method of the present embodiment is identical with embodiment 1.
embodiment 7
A kind of noodles are made up of the raw material of following weight portion: wheat flour 110 and drinkable water 33; Described formula A wheat flour is ground by general wheat No. 8 50 and Xi Nong 509 50 mixing and forms.
The preparation method of the present embodiment is identical with embodiment 1.
embodiment 8
A kind of noodles, are made up of the raw material of following weight portion: wheat flour 95 and drinkable water 32; Described formula B wheat flour is ground formed by general wheat No. 8 30, Henan wheat 49-198 10 and Xi Nong 509 60 mixing.
The preparation method of the present embodiment is identical with embodiment 1.
embodiment 9
A kind of noodles, are made up of the raw material of following weight portion: wheat flour 105 and drinkable water 35; Described formula B wheat flour is ground formed by general wheat No. 8 30, Henan wheat 49-198 40 and Xi Nong 509 30 mixing.
The preparation method of the present embodiment is identical with embodiment 1.
embodiment 10
A kind of noodles, are made up of the raw material of following weight portion: wheat flour 110 and drinkable water 36; Described formula B wheat flour is ground formed by general wheat No. 8 30, Henan wheat 49-198 20 and Xi Nong 509 50 mixing.
The preparation method of the present embodiment is identical with embodiment 1.
embodiment 11
A kind of noodles, are made up of the raw material of following weight portion: wheat flour 90 and drinkable water 22; Described formula B wheat flour is ground formed by general wheat No. 8 20, Henan wheat 49-198 30 and Xi Nong 509 50 mixing.
The preparation method of the present embodiment is identical with embodiment 1.
embodiment 12
A kind of noodles, are made up of the raw material of following weight portion: wheat flour 100 and drinkable water 26; Described formula B wheat flour is ground formed by general wheat No. 8 25, Henan wheat 49-198 15 and Xi Nong 509 60 mixing.
The preparation method of the present embodiment is identical with embodiment 1.
Be followed successively by sample 1 ~ 10 with the noodles that embodiment 3 ~ 12 is made, the index of sample 1 ~ 10 sees the following form:
Note: assay method: wet gluten is with reference to GB/T 5506.2-2008; Gluten index reference wave leads to GM2200 gluten instrument description; Protein is with reference to GB 5009.5 2008 the 3rd method; Ash content is with reference to GB/T 5505-2008; FSV is with reference to AACC56-21; Peak viscosity is with reference to GB/T 24853-2010.
Claims (7)
1. noodles, is characterized in that being made up of the raw material of following weight portion: wheat flour and drinkable water 20 ~ 40; Described wheat flour is ground by the raw material mixing of fill a prescription A or formula B and forms, and wherein fill a prescription A: general wheat No. 8 30 ~ 50 and Xi Nong 509 50 ~ 70;
Formula B: general wheat No. 8 20 ~ 40, Henan wheat 49-198 10 ~ 40 and Xi Nong 509 30 ~ 60.
2. noodles according to claim 1, is characterized in that: described formula A wheat flour is ground by general wheat No. 8 40 and Xi Nong 509 60 mixing and forms.
3. noodles according to claim 1, is characterized in that: described formula A wheat flour grinds after being mixed by general wheat No. 8 30 and Xi Nong 509 70 and forms.
4. noodle flour according to claim 1, is characterized in that: described formula B wheat flour is ground formed by general wheat No. 8 30, Henan wheat 49-198 10 and Xi Nong 509 60 mixing.
5. noodles according to claim 1, is characterized in that: described formula B wheat flour is ground formed by general wheat No. 8 30, Henan wheat 49-198 40 and Xi Nong 509 30 mixing.
6. noodles according to claim 1, is characterized in that: described formula B wheat flour is ground formed by general wheat No. 8 30, Henan wheat 49-198 20 and Xi Nong 509 50 mixing.
7. the preparation method of noodles according to any one of claim 1 ~ 6, is characterized in that comprising the steps:
(1) and face: wheat flour and drinkable water are dropped in pin type dough mixing machine and carries out face of beating, stir with the rotating speed of 45 ~ 65rpm and beat face 3 ~ 5min and obtain face fringe, then face fringe preservative film is covered in left at room temperature 15 ~ 20min;
(2) pressure surface sheet: the face fringe automatic noodle maker calendering after step (1) being left standstill obtains dough sheet;
(3) cut: the dough sheet managed after the calendering of rear noodles hilt step (2) is cut into the wetted surface bar of uniform length;
(4) face is boiled: wetted surface bar step (3) obtained leaves standstill and boils face, cooking time 4 ~ 6min after 2 hours, does not have white core to be as the criterion, obtain ripe after boiling with noodles, washes and drains obtain product through cold water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510079535.7A CN104686928A (en) | 2015-02-15 | 2015-02-15 | Noodles and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510079535.7A CN104686928A (en) | 2015-02-15 | 2015-02-15 | Noodles and production method thereof |
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| CN104686928A true CN104686928A (en) | 2015-06-10 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901175A (en) * | 2017-02-20 | 2017-06-30 | 中粮（新乡）小麦有限公司 | A kind of yulan fine flour bar and preparation method thereof |
| CN106901176A (en) * | 2017-02-20 | 2017-06-30 | 中粮（新乡）小麦有限公司 | A kind of lemon yellow noodles and preparation method thereof |
| CN110839821A (en) * | 2018-08-21 | 2020-02-28 | 庐江县海神面业有限公司 | Preparation method of plant essential oil health-preserving noodles |
Citations (4)
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|---|---|---|---|---|
| CN1125523A (en) * | 1994-12-28 | 1996-07-03 | 顾智 | Processing method of super-long wedding and longevity noodles |
| CN1403001A (en) * | 2002-01-05 | 2003-03-19 | 新疆天山面粉(集团)有限责任公司 | Special flour for Lanzhou beef noodles |
| CN1795745A (en) * | 2004-12-20 | 2006-07-05 | 张玉洪 | Longevity noodle prepared from nine corns |
| CN102578469A (en) * | 2012-03-01 | 2012-07-18 | 哈尔滨西面来风餐饮管理有限公司 | Recipe and production process of pulled noodles |
-
2015
- 2015-02-15 CN CN201510079535.7A patent/CN104686928A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1125523A (en) * | 1994-12-28 | 1996-07-03 | 顾智 | Processing method of super-long wedding and longevity noodles |
| CN1403001A (en) * | 2002-01-05 | 2003-03-19 | 新疆天山面粉(集团)有限责任公司 | Special flour for Lanzhou beef noodles |
| CN1795745A (en) * | 2004-12-20 | 2006-07-05 | 张玉洪 | Longevity noodle prepared from nine corns |
| CN102578469A (en) * | 2012-03-01 | 2012-07-18 | 哈尔滨西面来风餐饮管理有限公司 | Recipe and production process of pulled noodles |
Non-Patent Citations (1)
| Title |
|---|
| 王家润等主编: "《河南小麦主要新品种栽培管理及病虫草害防治技术》", 30 September 2013 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901175A (en) * | 2017-02-20 | 2017-06-30 | 中粮（新乡）小麦有限公司 | A kind of yulan fine flour bar and preparation method thereof |
| CN106901176A (en) * | 2017-02-20 | 2017-06-30 | 中粮（新乡）小麦有限公司 | A kind of lemon yellow noodles and preparation method thereof |
| CN106901175B (en) * | 2017-02-20 | 2021-06-08 | 中粮（新乡）小麦有限公司 | Magnolia denudata white noodles and preparation method thereof |
| CN110839821A (en) * | 2018-08-21 | 2020-02-28 | 庐江县海神面业有限公司 | Preparation method of plant essential oil health-preserving noodles |
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Application publication date: 20150610 |
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