CN105433091A - Method for processing noodles added with polylysine and edible gum from high gluten wheat flour - Google Patents
Method for processing noodles added with polylysine and edible gum from high gluten wheat flour Download PDFInfo
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- CN105433091A CN105433091A CN201410501717.4A CN201410501717A CN105433091A CN 105433091 A CN105433091 A CN 105433091A CN 201410501717 A CN201410501717 A CN 201410501717A CN 105433091 A CN105433091 A CN 105433091A
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- polylysine
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Abstract
The invention discloses a method for processing noodles added with polylysine and edible gum from high gluten wheat flour. The making method includes: (1) according to a formula, putting micron mung bean hull powder, high gluten wheat flour, edible gum, nano-calcium and polylysine into a dough kneading machine and stirring the materials evenly, slowly adding 30-35% of 20-30DEG C water to kneading dough for 28-32min till the flour becomes uniform granules; (2) adding the well kneaded flour into a noodle maker, carrying out rolling and folding repeatedly to press the mixture into even and smooth-faced dough covers with thickness of 0.8-1.2mm, and finally cutting the dough covers into noodles; (3) making the noodles into corrugated blocks or small masses, and conducting steaming with 100DEG C steam for 3-5min; and (4) performing drying with 70-80DEG C hot air to a moisture content to less than 12.5%, conducting cooling to room temperature, and carrying out packaging to obtain a finished product.
Description
Technical field
The present invention relates to a kind of noodles, particularly a kind of method of adding the employing high muscle wheat flour processing noodles of polylysine and edible glue, belongs to noodle food processing technique field.
Background technology
The main component of noodles is wheat flour, palm oil, tartar sauce and dehydrated vegetables leaf etc., is all the necessary composition of supplementary human nutrition, noodles because of its health, nutrition, delicious food, convenience, from being subject to the welcome of the people once being born and liking.Along with the quickening of globalization process and the raising of rhythm of life, these delicious noodles can allaying one's hunger and be rich in nutrition fast of noodles are more and more liked by people.
Summary of the invention
The present invention is based on existing noodles processing technique, adopt the principles of science of novelty, propose a kind of method of adding the employing high muscle wheat flour processing noodles of polylysine and edible glue, noodles resistant to cook, chewiness after its processing, taste is better.
The technical scheme that the present invention solves the employing of its technical problem is: a kind of method of adding the employing high muscle wheat flour processing noodles of polylysine and edible glue, described noodles are by micron mung bean shell powder, high muscle wheat flour, edible glue, nanometer calcium, polylysine forms, weight percentages described in it is: high muscle wheat flour 85.5-97.6%, micron mung bean shell powder 1-10%, edible glue 0.8-6%, nanometer calcium 0.01-0.3%, polylysine 0.01-0.05%, described preparation method is: (1) is by filling a prescription micron mung bean shell powder, high muscle wheat flour, edible glue, nanometer calcium, polylysine is put into dough mixing machine and is stirred, the water temperature slowly adding 30-35% is water and the face of 20-30 DEG C, until flour is uniform small particles shape, Mixing time is 28-32 minute, (2) flour of becoming reconciled is joined in flour stranding machine, through repeated multiple times roll-in, fold, be finally pressed into the musculus cutaneus of uniform ganoid thickness between 0.8-1.2 millimeter, then musculus cutaneus is passed through being cut into noodles, (3) noodles are made ripple bulk or little bulk, with 100 DEG C of steamed 3-5 minute, (4) use 70-80 DEG C of heated-air drying is to moisture below 12.5%, is cooled to room temperature, through packing to obtain finished product.
Beneficial effect of the present invention: a kind of method of adding the employing high muscle wheat flour processing noodles of polylysine and edible glue that the present invention proposes, its methodological science is reasonable, simple to operate, conservation.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearly understand, below by specific embodiment, the present invention is described.But should be appreciated that, these describe just exemplary, and do not really want to limit the scope of the invention.In addition, in the following description, the description to known features and technology is eliminated, to avoid unnecessarily obscuring concept of the present invention.
A kind of method of adding the employing high muscle wheat flour processing noodles of polylysine and edible glue, described noodles are by micron mung bean shell powder, high muscle wheat flour, edible glue, nanometer calcium, polylysine forms, weight percentages described in it is: high muscle wheat flour 85.5-97.6%, micron mung bean shell powder 1-10%, edible glue 0.8-6%, nanometer calcium 0.01-0.3%, polylysine 0.01-0.05%, described preparation method is: (1) is by filling a prescription micron mung bean shell powder, high muscle wheat flour, edible glue, nanometer calcium, polylysine is put into dough mixing machine and is stirred, the water temperature slowly adding 30-35% is water and the face of 20-30 DEG C, until flour is uniform small particles shape, Mixing time is 28-32 minute, (2) flour of becoming reconciled is joined in flour stranding machine, through repeated multiple times roll-in, fold, be finally pressed into the musculus cutaneus of uniform ganoid thickness between 0.8-1.2 millimeter, then musculus cutaneus is passed through being cut into noodles, (3) noodles are made ripple bulk or little bulk, with 100 DEG C of steamed 3-5 minute, (4) use 70-80 DEG C of heated-air drying is to moisture below 12.5%, is cooled to room temperature, through packing to obtain finished product.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications; these changes and improvements all fall in the claimed scope of the invention, and application claims protection domain is defined by appending claims and equivalent thereof.
Claims (1)
1. one kind is added the method for the employing high muscle wheat flour processing noodles of polylysine and edible glue, it is characterized in that: described noodles are by micron mung bean shell powder, high muscle wheat flour, edible glue, nanometer calcium, polylysine forms, weight percentages described in it is: high muscle wheat flour 85.5-97.6%, micron mung bean shell powder 1-10%, edible glue 0.8-6%, nanometer calcium 0.01-0.3%, polylysine 0.01-0.05%, described preparation method is: (1) is by filling a prescription micron mung bean shell powder, high muscle wheat flour, edible glue, nanometer calcium, polylysine is put into dough mixing machine and is stirred, the water temperature slowly adding 30-35% is water and the face of 20-30 DEG C, until flour is uniform small particles shape, Mixing time is 28-32 minute, (2) flour of becoming reconciled is joined in flour stranding machine, through repeated multiple times roll-in, fold, be finally pressed into the musculus cutaneus of uniform ganoid thickness between 0.8-1.2 millimeter, then musculus cutaneus is passed through being cut into noodles, (3) noodles are made ripple bulk or little bulk, with 100 DEG C of steamed 3-5 minute, (4) use 70-80 DEG C of heated-air drying is to moisture below 12.5%, is cooled to room temperature, through packing to obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410501717.4A CN105433091A (en) | 2014-09-27 | 2014-09-27 | Method for processing noodles added with polylysine and edible gum from high gluten wheat flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410501717.4A CN105433091A (en) | 2014-09-27 | 2014-09-27 | Method for processing noodles added with polylysine and edible gum from high gluten wheat flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105433091A true CN105433091A (en) | 2016-03-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410501717.4A Pending CN105433091A (en) | 2014-09-27 | 2014-09-27 | Method for processing noodles added with polylysine and edible gum from high gluten wheat flour |
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| CN (1) | CN105433091A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876629A (en) * | 2016-03-31 | 2016-08-24 | 浙江科技学院 | Dendrobium officinale leaf health-care noodles and production method thereof |
-
2014
- 2014-09-27 CN CN201410501717.4A patent/CN105433091A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876629A (en) * | 2016-03-31 | 2016-08-24 | 浙江科技学院 | Dendrobium officinale leaf health-care noodles and production method thereof |
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| C06 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160330 |