CN104814082A - Highly flexible, easily cooked and protein-rich nutritious noodle flour and preparation method thereof - Google Patents

Abstract

The present invention discloses a highly flexible, easily cooked and protein rich nutritious noodle flour which is characterized by being composed of the following raw materials in parts by weight: 150-200 parts of flour, 0.3-0.5 parts of Angel dried yeast powder, 8-10 parts of fresh ginger, 5-7 parts of edible salt, 3-5 parts of Sa-son seed gum, 4-6 parts of dried white fungus, 10-16 parts of soybeans, 20-30 parts of walnuts and an appropriate amount of water. The highly flexible, easily cooked and protein-rich nutritious noodle flour uses Sa-son seed gum as noodle additive and takes advantages of the high viscosity, water-insolubility and high water absorptivity of the Sa-son seed gum to prepare noodle with high elasticity and toughness; the added fresh ginger water has alkalinity, and can neutralize the acidic substances produced by yeast powder during fermentation, and thus can prevent the sour taste of flour during the fermentation, which might affect the taste of noodle; the added dried white fungus, soybeans, and walnuts conduct frying treatment, and can increase the noodle mouth feel, and enable more palatable taste, high-rich protein and more nutritious of prepared noodles.

Description

A kind of high resiliency easily boils and is rich in protein nutritional noodles powder and preparation method thereof

Technical field

The invention belongs to food processing field, be specifically related to a kind of high resiliency and easily boil and be rich in protein nutritional noodles powder and preparation method thereof.

Background technology

Noodles, as a kind of staple food of northern China, have long history.Noodles be a kind of make simple, instant, can staple food again can the health-care food of fast food.Already by the people of the world is accepted and like.The flour of a kind of cereal of noodles or beans adds water and wears into dough, afterwards or pressure or the system of rolling or stretch and cut or press in flakes, or uses and rubs with the hands, draws, the means such as to pinch, make strip, finally by boiling, fry, braised, a kind of food of exploding.Along with the raising of social progress and people's living standard, in order to adapt to the demand of different consumer groups, people have special requirement to the flour making noodles, and mostly adopt long patent flour to make noodles in the market, and quality is difficult to ensure, not only elasticity is also bad, easily well-done, and be all that taste is single with single flour for raw material, trophic structure is simple, does not meet the demand of people.Some are in order to make noodle color beautiful, flexible, and 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.

Summary of the invention

For solving the problems of the technologies described above, the object of this invention is to provide a kind of high resiliency and easily boiling and be rich in protein nutritional noodles powder and preparation method thereof.

For achieving the above object, the technical solution used in the present invention is as follows:

A kind of high resiliency easily boils and is rich in protein nutritional noodles powder, it is characterized in that, be made up of the raw material of following weight portion: flour 150-200, Angel dried yeast powder 0.3-0.5, ginger 8-10, edible salt 5-7, Artemisia Glue 3-5, dry tremella 4-6, soya bean 10-16, walnut 20-30, water are appropriate.

Described a kind of high resiliency easily boils the preparation method being rich in protein nutritional noodles powder, it is characterized in that, comprises the following steps:

(1) ginger is put into juice extractor to squeeze out juice, then in the ginger juice filtered out, add edible salt, treat that edible salt is dissolved in gingerade, obtain salty gingerade for subsequent use;

(2) first dry tremella, soya bean and walnut being put into respectively pot fries fragrant, and last being mixed together of pulverizing respectively, obtains the ripe face powder of high protein;

(3) flour is poured in dough mixing machine, add Angel dried yeast powder, Artemisia Glue, salty gingerade, the ripe face powder of high protein and appropriate water, with face 5-7min under the rotating speed of 70-90r/min, becoming reconciled, dough to be put into insulating box in temperature behind face be 28-32 DEG C, humidity is proof 3-5h in the environment of 75%, obtains proofing of dough;

(4) proofing of dough is put in aging machine temperature be 30-40 DEG C, humidity be the condition of 35-45% under slaking 20-30min, be divided into rectangular block after fully unfolding gluten, then put into vacuum drier, dry under the condition of 40-50 DEG C;

(5) the face block after drying is put into micronizer and pulverized, the flour after pulverizing is crossed 130-150 mesh sieve, obtain high resiliency and easily boil and be rich in protein nutritional noodles powder.

Beneficial effect of the present invention:

The present invention selects sand sagebrush (Artemisia filifolia) seed glue as noodles additive, and utilize the high viscosity of Artemisia Glue, water-insoluble and high-hydroscopicity, obtained noodles have high resiliency and toughness; The gingerade added is owing to having alkalescence, can in and the acidic materials that produce during the fermentation of dusty yeast, prevent flour from turning sour when fermenting and affect mouthfeel, the dry tremella added, soya bean, walnut are through frying process, the mouthfeel of noodles can be increased, taste better to eat, but also be rich in high protein, make the noodles more Ensure Liquid of making.

Detailed description of the invention

Below in conjunction with specific embodiment, the present invention is further illustrated.

Embodiment:

A kind of high resiliency of the present invention easily boils and is rich in protein nutritional noodles powder, it is characterized in that, be made up of the raw material of following weight portion (kg): flour 175, Angel dried yeast powder 0.4, ginger 9, edible salt 6, Artemisia Glue 4, dry tremella 5, soya bean 13, walnut 25, water are appropriate.

Described a kind of high resiliency easily boils the preparation method being rich in protein nutritional noodles powder, it is characterized in that, comprises the following steps:

(1) ginger is put into juice extractor to squeeze out juice, then in the ginger juice filtered out, add edible salt, treat that edible salt is dissolved in gingerade, obtain salty gingerade for subsequent use;

(2) first dry tremella, soya bean and walnut being put into respectively pot fries fragrant, and last being mixed together of pulverizing respectively, obtains the ripe face powder of high protein;

(3) flour is poured in dough mixing machine, add Angel dried yeast powder, Artemisia Glue, salty gingerade, the ripe face powder of high protein and appropriate water, with face 6min under the rotating speed of 80r/min, becoming reconciled, dough to be put into insulating box in temperature behind face be 30 DEG C, humidity is proof 4h in the environment of 75%, obtains proofing of dough;

(4) proofing of dough is put in aging machine temperature be 35 DEG C, humidity be the condition of 40% under slaking 25min, be divided into rectangular block after fully unfolding gluten, then put into vacuum drier, dry under the condition of 45 DEG C;

(5) the face block after drying is put into micronizer and pulverized, the flour after pulverizing is crossed 140 mesh sieves, obtain high resiliency and easily boil and be rich in protein nutritional noodles powder.

Claims (2)

1. a high resiliency easily boils and is rich in protein nutritional noodles powder, it is characterized in that, be made up of the raw material of following weight portion: flour 150-200, Angel dried yeast powder 0.3-0.5, ginger 8-10, edible salt 5-7, Artemisia Glue 3-5, dry tremella 4-6, soya bean 10-16, walnut 20-30, water are appropriate.

2. a kind of high resiliency according to claim 1 easily boils the preparation method being rich in protein nutritional noodles powder, it is characterized in that, comprises the following steps:

(1) ginger is put into juice extractor to squeeze out juice, then in the ginger juice filtered out, add edible salt, treat that edible salt is dissolved in gingerade, obtain salty gingerade for subsequent use;

(2) first dry tremella, soya bean and walnut being put into respectively pot fries fragrant, and last being mixed together of pulverizing respectively, obtains the ripe face powder of high protein;

(3) flour is poured in dough mixing machine, add Angel dried yeast powder, Artemisia Glue, salty gingerade, the ripe face powder of high protein and appropriate water, with face 5-7min under the rotating speed of 70-90r/min, becoming reconciled, dough to be put into insulating box in temperature behind face be 28-32 DEG C, humidity is proof 3-5h in the environment of 75%, obtains proofing of dough;

(4) proofing of dough is put in aging machine temperature be 30-40 DEG C, humidity be the condition of 35-45% under slaking 20-30min, be divided into rectangular block after fully unfolding gluten, then put into vacuum drier, dry under the condition of 40-50 DEG C;

(5) the face block after drying is put into micronizer and pulverized, the flour after pulverizing is crossed 130-150 mesh sieve, obtain high resiliency and easily boil and be rich in protein nutritional noodles powder.