CN105124411A - Beer fine dried noodles and making method thereof - Google Patents
Beer fine dried noodles and making method thereof Download PDFInfo
- Publication number
- CN105124411A CN105124411A CN201510555034.1A CN201510555034A CN105124411A CN 105124411 A CN105124411 A CN 105124411A CN 201510555034 A CN201510555034 A CN 201510555034A CN 105124411 A CN105124411 A CN 105124411A
- Authority
- CN
- China
- Prior art keywords
- beer
- buckwheat
- vermicelli
- sodium alginate
- dough
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013405 beer Nutrition 0.000 title claims abstract description 60
- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000012149 noodles Nutrition 0.000 title abstract description 11
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 35
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 35
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 239000002131 composite material Substances 0.000 claims abstract description 21
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 20
- 241000209140 Triticum Species 0.000 claims abstract description 20
- 235000021307 Triticum Nutrition 0.000 claims abstract description 20
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 20
- 239000000661 sodium alginate Substances 0.000 claims abstract description 20
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 20
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 19
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- 229930003270 Vitamin B Natural products 0.000 claims abstract description 19
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 19
- 239000010452 phosphate Substances 0.000 claims abstract description 19
- 239000005720 sucrose Substances 0.000 claims abstract description 19
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 19
- 235000019156 vitamin B Nutrition 0.000 claims abstract description 19
- 239000011720 vitamin B Substances 0.000 claims abstract description 19
- 241000219051 Fagopyrum Species 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 150000001875 compounds Chemical class 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 10
- 238000005096 rolling process Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 240000008620 Fagopyrum esculentum Species 0.000 claims 3
- 108010068370 Glutens Proteins 0.000 abstract description 2
- 239000003995 emulsifying agent Substances 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000021312 gluten Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000002562 thickening agent Substances 0.000 abstract description 2
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 2
- 239000000194 fatty acid Substances 0.000 abstract 2
- 229930195729 fatty acid Natural products 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 235000007319 Avena orientalis Nutrition 0.000 abstract 1
- 235000007558 Avena sp Nutrition 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening 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
- Cereal-Derived Products (AREA)
- Noodles (AREA)
Abstract
The invention relates to beer fine dried noodles and a making method thereof. The beer fine dried noodles are prepared through the following steps: selecting the raw materials of wheat flour, buckwheat, oat flour, sweet potatoes, beer, sodium alginate and the like according to a certain proportion, steaming cleaned sweet potato slices, pressing the steamed sweet potato slices to obtain mashed sweet potatoes stirring the mashed sweet potatoes, the buckwheat, the oat flour and the wheat flour to obtain a mixture, mixing the mixture with the sodium alginate, sucrose fatty acid ester, composite phosphate and composite vitamin B to obtain dough, ageing the dough, packaging the aged dough and the like. According to the beer fine dried noodles and the making method thereof disclosed by the invention, the wheat flour, the buckwheat and the oat flour are matched with the steamed mashed sweet potatoes, and the beer is added, so that the fine dried noodles are made. The beer fine dried noodles are unique in taste and rich in nutrition; besides, food additives, such as the sodium alginate used as a thickening agent, the sucrose fatty acid ester used as an emulsifying agent, the composite phosphate and the composite vitamin B, are added, so that the visco-elasticity and the ductility of the noodles are improved; the gluten is reinforced, so that the noodles are smooth and delicious, and the mouth feel of the beer fine dried noodles is improved.
Description
Technical field:
The present invention relates to food processing field, be specifically related to a kind of beer vermicelli and preparation method thereof.
Background technology:
China is vermicelli food production state maximum in the world and country of consumption.Vermicelli industry has developed into the industry of a relative maturity.Along with the raising of people's living standard and the enhancing to healthy diet demand, vermicelli also from single filling the stomach, convenient, low-grade product, develop into collection nutrition, function, health care, delicious food, be convenient to medium and high-grade goods all over the body.As traditional health staple food, vermicelli have become an important industry in food manufacturing.
Summary of the invention:
The object of the invention is to provide one more Ensure Liquid, and mouthfeel is better, beer vermicelli of unique flavor and preparation method thereof.
Technical scheme of the present invention is as follows:
A kind of beer vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 60-80,
Buckwheat: 10-20,
Oatmeal: 10-20,
Ipomoea batatas: 2-8,
Beer: 40-60,
Sodium alginate: 1-3,
Sucrose fatty ester: 0.5-1.5,
Composite phosphate: 0.4-1.2,
Vitamin B compound: 0.2-1,
Edible salt: 1-2.
As preferably, described beer vermicelli are made up of the raw material of following parts by weight proportioning:
Wheat flour: 67-73,
Buckwheat: 13-17,
Oatmeal: 13-17,
Ipomoea batatas: 4-6,
Beer: 48-52,
Sodium alginate: 1.5-2.5,
Sucrose fatty ester: 0.8-1.2,
Composite phosphate: 0.6-1.0,
Vitamin B compound: 0.4-0.8,
Edible salt: 1.2-1.8.
As preferably, described beer vermicelli are made up of the raw material of following parts by weight proportioning:
Wheat flour: 70,
Buckwheat: 15,
Oatmeal: 15,
Ipomoea batatas: 5,
Beer: 50,
Sodium alginate: 2,
Sucrose fatty ester: 1,
Composite phosphate: 0.8,
Vitamin B compound: 0.6,
Edible salt: 1.5.
The preparation method of above-mentioned beer vermicelli, comprises the following steps:
A, by Ipomoea batatas clean section, be put in beer steamer and steam 15-20 minute, steamed rear taking-up is pressed into sweet potato mash;
B, buckwheat, oatmeal mixed with wheat flour add sweet potato mash, add in mixer and stir, in the process stirred, add beer;
C, the dough be stirred in step b added again sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound, edible salt carry out and face;
D, the beer vaporium dough of becoming reconciled in step e being put into 40-60 ° carry out slaking, stand-by;
E, by the dough after slaking in steps d routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Further, drying subregion in described step e is prebake district and main baking zone.
Further, described prebake district control temperature 10 ~ 15 DEG C, relative humidity 70 ~ 80%, drying time accounts for 30 ~ 40% of total drying time; Described main baking zone control temperature 25 ~ 30 DEG C, relative humidity 75 ~ 85%, drying time accounts for 60 ~ 70% of total drying time.
Beneficial effect of the present invention:
The present invention is equipped with steamed sweet potato mash with wheat flour, buckwheat, oatmeal, the vermicelli made of beer in addition again, special taste, nutritious, add the sodium alginate as thickener, the sucrose fatty ester as emulsifying agent, composite phosphate and these food additives of vitamin B compound simultaneously, improve viscoelasticity and the extensibility of noodles, strengthening gluten makes noodles more smooth good to eat, improves products taste.
Detailed description of the invention:
Be clearly and completely described technical scheme of the present invention below in conjunction with specific embodiment, obviously, described embodiment is only one of them embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A kind of beer vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 60,
Buckwheat: 10,
Oatmeal: 10,
Ipomoea batatas: 2,
Beer: 40,
Sodium alginate: 1,
Sucrose fatty ester: 0.5,
Composite phosphate: 0.4,
Vitamin B compound: 0.2,
Edible salt: 1.
The preparation method of above-mentioned beer vermicelli, comprises the following steps:
A, by Ipomoea batatas clean section, be put in beer steamer steam 15 minutes, steamed rear taking-up is pressed into sweet potato mash;
B, buckwheat, oatmeal mixed with wheat flour add sweet potato mash, add in mixer and stir, in the process stirred, add beer;
C, the dough be stirred in step b added again sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound, edible salt carry out and face;
D, the beer vaporium dough of becoming reconciled in step e being put into 60 ° carry out slaking, stand-by;
E, by the dough after slaking in steps d routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 2
A kind of beer vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 80,
Buckwheat: 20,
Oatmeal: 20,
Ipomoea batatas: 8,
Beer: 60,
Sodium alginate: 3,
Sucrose fatty ester: 1.5,
Composite phosphate: 1.2,
Vitamin B compound: 1,
Edible salt: 2.
The preparation method of above-mentioned beer vermicelli, comprises the following steps:
A, by Ipomoea batatas clean section, be put in beer steamer steam 16 minutes, steamed rear taking-up is pressed into sweet potato mash;
B, buckwheat, oatmeal mixed with wheat flour add sweet potato mash, add in mixer and stir, in the process stirred, add beer;
C, the dough be stirred in step b added again sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound, edible salt carry out and face;
D, the beer vaporium dough of becoming reconciled in step e being put into 40 ° carry out slaking, stand-by;
E, by the dough after slaking in steps d routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 3
A kind of beer vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 67,
Buckwheat: 13,
Oatmeal: 13,
Ipomoea batatas: 4,
Beer: 48,
Sodium alginate: 1.5,
Sucrose fatty ester: 0.8,
Composite phosphate: 0.6,
Vitamin B compound: 0.4,
Edible salt: 1.2.
The preparation method of above-mentioned beer vermicelli, comprises the following steps:
A, by Ipomoea batatas clean section, be put in beer steamer steam 18 minutes, steamed rear taking-up is pressed into sweet potato mash;
B, buckwheat, oatmeal mixed with wheat flour add sweet potato mash, add in mixer and stir, in the process stirred, add beer;
C, the dough be stirred in step b added again sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound, edible salt carry out and face;
D, the beer vaporium dough of becoming reconciled in step e being put into 50 ° carry out slaking, stand-by;
E, by the dough after slaking in steps d routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 4
A kind of beer vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 73,
Buckwheat: 17,
Oatmeal: 17,
Ipomoea batatas: 6,
Beer: 52,
Sodium alginate: 2.5,
Sucrose fatty ester: 1.2,
Composite phosphate: 1.0,
Vitamin B compound: 0.8,
Edible salt: 1.8.
The preparation method of above-mentioned beer vermicelli, comprises the following steps:
A, by Ipomoea batatas clean section, be put in beer steamer steam 20 minutes, steamed rear taking-up is pressed into sweet potato mash;
B, buckwheat, oatmeal mixed with wheat flour add sweet potato mash, add in mixer and stir, in the process stirred, add beer;
C, the dough be stirred in step b added again sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound, edible salt carry out and face;
D, the beer vaporium dough of becoming reconciled in step e being put into 60 ° carry out slaking, stand-by;
E, by the dough after slaking in steps d routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
The foregoing is only the preferred embodiments of the present invention; not thereby limit the scope of the invention; the equivalent replacement that description basis of the present invention is done, improvement, or directly, be indirectly used in other relevant technical field, be all in like manner included within protection scope of the present invention.
Claims (6)
1. beer vermicelli, is characterized in that: be made up of the raw material of following parts by weight proportioning:
Wheat flour: 60-80,
Buckwheat: 10-20,
Oatmeal: 10-20,
Ipomoea batatas: 2-8,
Beer: 40-60,
Sodium alginate: 1-3,
Sucrose fatty ester: 0.5-1.5,
Composite phosphate: 0.4-1.2,
Vitamin B compound: 0.2-1,
Edible salt: 1-2.
2. beer vermicelli according to claim 1, is characterized in that: described beer vermicelli are made up of the raw material of following parts by weight proportioning:
Wheat flour: 67-73,
Buckwheat: 13-17,
Oatmeal: 13-17,
Ipomoea batatas: 4-6,
Beer: 48-52,
Sodium alginate: 1.5-2.5,
Sucrose fatty ester: 0.8-1.2,
Composite phosphate: 0.6-1.0,
Vitamin B compound: 0.4-0.8,
Edible salt: 1.2-1.8.
3. beer vermicelli according to claim 1, is characterized in that: described beer vermicelli are made up of the raw material of following parts by weight proportioning:
Wheat flour: 70,
Buckwheat: 15,
Oatmeal: 15,
Ipomoea batatas: 5,
Beer: 50,
Sodium alginate: 2,
Sucrose fatty ester: 1,
Composite phosphate: 0.8,
Vitamin B compound: 0.6,
Edible salt: 1.5.
4. the preparation method of the beer vermicelli according to any one of claim 1-3, is characterized in that, comprise the following steps:
A, by Ipomoea batatas clean section, be put in beer steamer and steam 15-20 minute, steamed rear taking-up is pressed into sweet potato mash;
B, buckwheat, oatmeal mixed with wheat flour add sweet potato mash, add in mixer and stir, in the process stirred, add beer;
C, the dough be stirred in step b added again sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound, edible salt carry out and face;
D, the beer vaporium dough of becoming reconciled in step e being put into 40-60 ° carry out slaking, stand-by;
E, by the dough after slaking in steps d routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
5. the preparation method of beer vermicelli according to claim 4, is characterized in that: drying subregion in described step e is prebake district and main baking zone.
6. the preparation method of beer vermicelli according to claim 5, is characterized in that: described prebake district control temperature 10 ~ 15 DEG C, relative humidity 70 ~ 80%, and drying time accounts for 30 ~ 40% of total drying time; Described main baking zone control temperature 25 ~ 30 DEG C, relative humidity 75 ~ 85%, drying time accounts for 60 ~ 70% of total drying time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510555034.1A CN105124411A (en) | 2015-08-28 | 2015-08-28 | Beer fine dried noodles and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510555034.1A CN105124411A (en) | 2015-08-28 | 2015-08-28 | Beer fine dried noodles and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105124411A true CN105124411A (en) | 2015-12-09 |
Family
ID=54710291
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510555034.1A Pending CN105124411A (en) | 2015-08-28 | 2015-08-28 | Beer fine dried noodles and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105124411A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360334A (en) * | 2016-09-13 | 2017-02-01 | 宜垦(天津)农业制品有限公司 | Wine oat noodles and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227724A (en) * | 1999-02-02 | 1999-09-08 | 孙景文 | Nutritive noodle product and its producing process |
| CN101147541A (en) * | 2007-11-08 | 2008-03-26 | 王利群 | Sweet potato fresh bine tip vermicelli and its preparation method |
| CN103704582A (en) * | 2013-11-25 | 2014-04-09 | 明光市桂花面粉有限公司 | Multi-nutrition health-care noodle and preparation method thereof |
-
2015
- 2015-08-28 CN CN201510555034.1A patent/CN105124411A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227724A (en) * | 1999-02-02 | 1999-09-08 | 孙景文 | Nutritive noodle product and its producing process |
| CN101147541A (en) * | 2007-11-08 | 2008-03-26 | 王利群 | Sweet potato fresh bine tip vermicelli and its preparation method |
| CN103704582A (en) * | 2013-11-25 | 2014-04-09 | 明光市桂花面粉有限公司 | Multi-nutrition health-care noodle and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360334A (en) * | 2016-09-13 | 2017-02-01 | 宜垦(天津)农业制品有限公司 | Wine oat noodles and making method thereof |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151209 |
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| RJ01 | Rejection of invention patent application after publication |