CN104905130A - Walnut and corn instant noodles and production process thereof - Google Patents
Walnut and corn instant noodles and production process thereof Download PDFInfo
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- CN104905130A CN104905130A CN201510257083.7A CN201510257083A CN104905130A CN 104905130 A CN104905130 A CN 104905130A CN 201510257083 A CN201510257083 A CN 201510257083A CN 104905130 A CN104905130 A CN 104905130A
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- 240000008042 Zea mays Species 0.000 title claims abstract description 57
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 57
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 42
- 235000005822 corn Nutrition 0.000 title claims abstract description 42
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 29
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 23
- 235000020234 walnut Nutrition 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 240000007049 Juglans regia Species 0.000 title claims 5
- 239000000843 powder Substances 0.000 claims abstract description 51
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 244000179560 Prunella vulgaris Species 0.000 claims abstract description 9
- 239000010495 camellia oil Substances 0.000 claims abstract description 9
- 235000008113 selfheal Nutrition 0.000 claims abstract description 9
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 8
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 8
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 8
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 8
- 240000001462 Pleurotus ostreatus Species 0.000 claims abstract description 7
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims abstract description 7
- 244000300264 Spinacia oleracea Species 0.000 claims abstract description 7
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 7
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 15
- 235000009973 maize Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000001125 extrusion Methods 0.000 claims description 12
- 235000013339 cereals Nutrition 0.000 claims description 9
- 230000018044 dehydration Effects 0.000 claims description 9
- 238000006297 dehydration reaction Methods 0.000 claims description 9
- 235000012149 noodles Nutrition 0.000 claims description 9
- 238000005516 engineering process Methods 0.000 claims description 8
- 241000628997 Flos Species 0.000 claims description 7
- 235000020708 ginger extract Nutrition 0.000 claims description 7
- 229940002508 ginger extract Drugs 0.000 claims description 7
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000000853 adhesive Substances 0.000 claims description 3
- 230000000903 blocking effect Effects 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 239000011812 mixed powder Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 241000758789 Juglans Species 0.000 abstract description 18
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000000295 complement effect Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 abstract 6
- 241000205585 Aquilegia canadensis Species 0.000 abstract 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 2
- 235000008397 ginger Nutrition 0.000 abstract 2
- 244000170059 Myrciaria cauliflora Species 0.000 abstract 1
- 235000006992 Myrciaria cauliflora Nutrition 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 239000000047 product Substances 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000001965 increasing effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
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
Landscapes
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses walnut and corn instant noodles and a production process thereof and relates to the technical field of food processing. The walnut and corn instant noodles are mainly prepared from the following raw materials: corn, walnut powder, oyster mushroom powder, grape pip powder, spinach dry powder, cooked marrow powder, tea oil, jaboticaba juice, a fresh ginger extraction solution, a selfheal extraction solution, a honeysuckle extraction solution and the like. The walnut and corn instant noodles disclosed by the invention are abundant in source of raw materials and low in price, so that the production cost of the corn instant noodles is further relatively low, and the product price is relatively low correspondingly. Moreover, the corn instant noodles which take corn as a main raw material are rich in various nutrients. In addition, by adding auxiliary materials such as the walnut powder, the cooked marrow powder, the tea oil and the like, not only is the taste of the corn instant noodles enhanced, but also the nutrition is enriched. The three traditional Chinese medicines: the fresh ginger extraction solution, the selfheal extraction solution and the honeysuckle extraction solution are complementary one another in cold and heat. The walnut and corn instant noodles are quite beneficial to human health if being eaten for a long time.
Description
Technical field
The present invention relates to food processing technology field, is more particularly a kind of production technology of walnut maize instant noodles.
Background technology
One of key of the sustainable development of wine-making grape is just the comprehensive utilization of agricultural resource.The agricultural resource that but potato class is unique as China and enrich, current processing approach is limited, to its producing level wretched insufficiency, processing ratio is less than 10%, except processing for vermicelli processing and a small amount of pot foods, major part is used as feed, and the fresh potato rotted every year just reaches more than one hundred million jin.Exploitation tubers’ instant noodles product can be potato class resource and fully utilizes searching desirable route on a large scale.
Corn is adapted to various different cultivation condition, therefore energy throughout world various places, become one of staple crops, with its cultivated area, occupy the first place of world food crop.Corn contains a large amount of starch (60.9% ~ 75.6%), thick protein (6.3% ~ 19.7%), fat (3.2% ~ 6.4%), cellulose (1.68% ~ 2.69%), containing 18 seed amino acids in crude protein.Can say, corn is a kind of grain being rich in multiple nutrients material really, so it is widely used in starch, sugaring, food, medicine already at home and abroad, many industrial circles such as brewages, for human lives plays increasing effect.Along with improving constantly of living standards of the people, dietary structure changes, and by " flour and rice " change " coarse food grain " in past, simple self-control becomes further processing of grains.With regard to corn, start late at home, small, the development technique also imperfection of corn product.
Summary of the invention
The object of the invention is to make up the deficiencies in the prior art, a kind of production technology of walnut maize instant noodles is provided.
The object of the invention is to be achieved through the following technical solutions:
A kind of walnut maize instant noodles, the raw material primarily of following weight portion is made: corn 400-450, walnut powder 6-8, oyster mushroom powder 10-12, grape pip powder 6-8, Spinach powder 10-12, ripe marrow powder 12-15, tea oil 6-8, Garbo fruit juice 10-12, ginger extract 3-5, selfheal extract 4-5, Flos Lonicerae extractive solution 3-4, salt and water are appropriate.
A production technology for walnut maize instant noodles, comprises the following steps:
(1) raw material is selected: selection free from insect pests becomes cooked maize with rotten blackening, and stripping grain is cleaned;
(2) soak: clean iblet is put into the water containing vinegar 2 ~ 3%, at 20 ~ 30 DEG C, soaks 2-3 days.
(3) dehydration is pulverized: deliver in dewaterer by the corn soaked, centrifugal dehydration is 1 ~ 5min about, and to remove rapidly moisture unnecessary in wet corn grain, dewatering time length does not have obvious free water with surface, and during pulverizing, non-blocking screen sheet is as the criterion; Pulverized by iblet high speed disintegrator after dehydration, in machine, sieve specification is screen-aperture 0.6mm, the meal after pulverizing is crossed 60 mesh sieves and obtains refined corn powder.
(4) mixing proofs: poured into by refined corn powder in mixer, mixed powder 30min after adding the yeast of 2 ~ 4%, then walnut powder, oyster mushroom powder, grape pip powder, Spinach powder, ripe marrow powder, tea oil, Garbo fruit juice, ginger extract, selfheal extract, Flos Lonicerae extractive solution, salt and appropriate water is added, carry out mixing to proof, proofing period is 20min, then the dough after proofing is put into wooden barrel, take out after repeatedly pounding 30 minutes with clean waddy, obtain refined corn powder dough.
(5) extrusion: banded extruder extrusion put into by refined corn powder dough, extrusion diameter is 1mm, and extrusion temperature is 105 ~ 120 DEG C, and the abundant blast-cold of noodles air blast of extruding, avoids between noodles inter-adhesive.
(6) shaping, dry, packaging: corn noodles is cut into 20 ~ 30cm, be made by handwork bowl-shape or block, belt type baking oven put into by instant noodles after shaping dries, hot blast temperature 70 ~ 80 DEG C in baking oven, relative air humidity is lower than 70%, instant noodles water content 13 ~ 14% after oven dry, then packs and get final product.
Beneficial effect of the present invention is: the abundant raw material source of aloe-corn instant noodles of the present invention, low price, and therefore the production cost of maize instant noodles is also lower, and its product price is also just corresponding more cheap.These maize instant noodles take corn as primary raw material simultaneously, be rich in multiple nutritional components, the auxiliary material such as walnut powder, ripe marrow powder, tea oil not only increases the mouthfeel of these maize instant noodles in addition, also enrich nutrition, ginger extract, selfheal extract and Flos Lonicerae extractive solution three kinds of traditional Chinese medicine ingredients fever and chills are complementary, long-term edible very useful to the health of human body.
Detailed description of the invention
Below in conjunction with concrete example, the invention will be further described.
A kind of walnut maize instant noodles, the raw material primarily of following weight portion (kg) is made: corn 450, walnut powder 8, oyster mushroom powder 12, grape pip powder 8, Spinach powder 12, ripe marrow powder 15, tea oil 8, Garbo fruit juice 12, ginger extract 5, selfheal extract 5, Flos Lonicerae extractive solution 4, salt and water are appropriate.
A production technology for walnut maize instant noodles, comprises the following steps:
(1) raw material is selected: selection free from insect pests becomes cooked maize with rotten blackening, and stripping grain is cleaned;
(2) soak: clean iblet is put into the water containing vinegar 3%, soak 3 days at 25 DEG C;
(3) dehydration is pulverized: deliver in dewaterer by the corn soaked, centrifugal dehydration is about 3min, to remove rapidly moisture unnecessary in wet corn grain, dewatering time length does not have obvious free water with surface, during pulverizing, non-blocking screen sheet is as the criterion, pulverized by iblet high speed disintegrator after dehydration, in machine, sieve specification is screen-aperture 0.6mm, the meal after pulverizing is crossed 60 mesh sieves and obtains refined corn powder;
(4) mixing proofs: poured into by refined corn powder in mixer, mixed powder 30min after adding the yeast of 3%, then walnut powder, oyster mushroom powder, grape pip powder, Spinach powder, ripe marrow powder, tea oil, Garbo fruit juice, ginger extract, selfheal extract, Flos Lonicerae extractive solution, salt and appropriate water is added, carry out mixing to proof, proofing period is 20min, then the dough after proofing is put into wooden barrel, take out after repeatedly pounding 30 minutes with clean waddy, obtain refined corn powder dough;
(5) extrusion: banded extruder extrusion put into by refined corn powder dough, extrusion diameter is 1mm, and extrusion temperature is 110 DEG C, and the abundant blast-cold of noodles air blast of extruding, avoids between noodles inter-adhesive;
(6) shaping, dry, packaging: corn noodles is cut into 25cm, is made by handwork bowl-shape or block, belt type baking oven put into by the instant noodles after shaping dries, hot blast temperature 75 DEG C in baking oven, relative air humidity 50%, the instant noodles water content 13% after oven dry, then packs and get final product.
The pure corn instant noodle finished product of gained: moisture 13%, NaCl≤2%, rehydration time (more than 90 DEG C) >=5min, a degree >=80 °, total plate count (individual/g)≤1500, Escherichia coli (individual/g)≤40, without pathogenic bacteria; Have the fragrant of corn, free from extraneous odour, color is yellowish, and shape is bowl-shape, block.
Claims (2)
1. walnut maize instant noodles, it is characterized in that, be made up of the raw material of following weight portion: corn 400-450, walnut powder 6-8, oyster mushroom powder 10-12, grape pip powder 6-8, Spinach powder 10-12, ripe marrow powder 12-15, tea oil 6-8, Garbo fruit juice 10-12, ginger extract 3-5, selfheal extract 4-5, Flos Lonicerae extractive solution 3-4, salt and water are appropriate.
2. a production technology for walnut maize instant noodles, is characterized in that: comprise the following steps:
(1) raw material is selected: selection free from insect pests becomes cooked maize with rotten blackening, and stripping grain is cleaned;
(2) soak: clean iblet is put into the water containing vinegar 2 ~ 3%, at 20 ~ 30 DEG C, soaks 2-3 days;
(3) dehydration is pulverized: deliver in dewaterer by the corn soaked, centrifugal dehydration is 1 ~ 5min about, and to remove rapidly moisture unnecessary in wet corn grain, dewatering time length does not have obvious free water with surface, and during pulverizing, non-blocking screen sheet is as the criterion; Pulverized by iblet high speed disintegrator after dehydration, in machine, sieve specification is screen-aperture 0.6mm, the meal after pulverizing is crossed 60 mesh sieves and obtains refined corn powder;
(4) mixing proofs: poured into by refined corn powder in mixer, mixed powder 30min after adding the yeast of 2 ~ 4%, then walnut powder, oyster mushroom powder, grape pip powder, Spinach powder, ripe marrow powder, tea oil, Garbo fruit juice, ginger extract, selfheal extract, Flos Lonicerae extractive solution, salt and appropriate water is added, carry out mixing to proof, proofing period is 20min, then the dough after proofing is put into wooden barrel, take out after repeatedly pounding 30 minutes with clean waddy, obtain refined corn powder dough;
(5) extrusion: banded extruder extrusion put into by refined corn powder dough, extrusion diameter is 1mm, and extrusion temperature is 105 ~ 120 DEG C, and the abundant blast-cold of noodles air blast of extruding, avoids between noodles inter-adhesive;
(6) shaping, dry, packaging: corn noodles is cut into 20 ~ 30cm, be made by handwork bowl-shape or block, belt type baking oven put into by instant noodles after shaping dries, hot blast temperature 70 ~ 80 DEG C in baking oven, relative air humidity is lower than 70%, instant noodles water content 13 ~ 14% after oven dry, then packs and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510257083.7A CN104905130A (en) | 2015-05-20 | 2015-05-20 | Walnut and corn instant noodles and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510257083.7A CN104905130A (en) | 2015-05-20 | 2015-05-20 | Walnut and corn instant noodles and production process thereof |
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| Publication Number | Publication Date |
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| CN104905130A true CN104905130A (en) | 2015-09-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510257083.7A Pending CN104905130A (en) | 2015-05-20 | 2015-05-20 | Walnut and corn instant noodles and production process thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108354120A (en) * | 2018-02-11 | 2018-08-03 | 吉林德亚农业发展集团有限公司 | A kind of high nutrition corn noodles and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269982A (en) * | 2000-04-12 | 2000-10-18 | 敦化市敖东食品开发有限责任公司 | Instant noodles of corn flour and production technology thereof |
| CN1341377A (en) * | 2000-09-05 | 2002-03-27 | 长春市盛达食品工业研究所 | Production method of corn instant noodles |
| CN102871048A (en) * | 2012-10-10 | 2013-01-16 | 罗寀宾 | Production method of health preserving Chinese yam noodles |
| CN103478597A (en) * | 2013-10-11 | 2014-01-01 | 上海电机学院 | Nutritionally balanced instant noodles |
| CN104256362A (en) * | 2014-08-08 | 2015-01-07 | 魏淑敏 | Tartary buckwheat-maize instant noodles |
-
2015
- 2015-05-20 CN CN201510257083.7A patent/CN104905130A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269982A (en) * | 2000-04-12 | 2000-10-18 | 敦化市敖东食品开发有限责任公司 | Instant noodles of corn flour and production technology thereof |
| CN1341377A (en) * | 2000-09-05 | 2002-03-27 | 长春市盛达食品工业研究所 | Production method of corn instant noodles |
| CN102871048A (en) * | 2012-10-10 | 2013-01-16 | 罗寀宾 | Production method of health preserving Chinese yam noodles |
| CN103478597A (en) * | 2013-10-11 | 2014-01-01 | 上海电机学院 | Nutritionally balanced instant noodles |
| CN104256362A (en) * | 2014-08-08 | 2015-01-07 | 魏淑敏 | Tartary buckwheat-maize instant noodles |
Non-Patent Citations (1)
| Title |
|---|
| 王中旺主编: "《中华面文化大典》", 31 January 2005, 经济日报出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108354120A (en) * | 2018-02-11 | 2018-08-03 | 吉林德亚农业发展集团有限公司 | A kind of high nutrition corn noodles and preparation method thereof |
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Application publication date: 20150916 |