CN105475708A - Method for processing instant noodles by using wheat bran and corn kernel skin as raw materials - Google Patents

Abstract

The present invention discloses a method for processing instant noodles by using wheat bran and corn kernel skin as raw materials. The method comprises: (1) raw material pretreatment: carrying out wheat bran treatment, bean residue treatment, and corn byproduct treatment; (2) dough making: weighing 2000 g of the wheat bran flour material, 1000 g of the bean residue flour material, 1000 g of the corn flour material, 200 g of xanthan gum corn flour, and 4200 g of water, and uniformly stirring to prepare dough; (3) cutting-into-block: conveying the obtained dough into a rolling-into-strip machine and a cutting-into-block machine, and carrying out rolling-into-strip and cutting-into-block to prepare raw noodles; and (4) aging: conveying the raw noodles into an aging chamber, introducing hot gas with a temperature of 95-105 DEG C into the aging chamber, carrying out drying aging for 2-3 min on the raw corn noodles, and stopping the drying aging when the water content in the corn noodles is reduced to 11% so as to obtain the instant noodles.

Description

A kind of wheat bran and maize grain peels of adopting is as the method for Raw material processing instant noodles

Technical field

The present invention relates to a kind of instant noodles, particularly a kind of wheat bran and maize grain peels of adopting is as the method for Raw material processing instant noodles, belongs to instant flour food processing technique field.

Background technology

The main component of instant noodles is wheat flour, palm oil, tartar sauce and dehydrated vegetables leaf etc., is all the necessary composition of supplementary human nutrition, instant 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 instant noodles can allaying one's hunger and be rich in nutrition fast of instant noodles are more and more liked by people.

Summary of the invention

The present invention is based on existing instant noodles processing technology, adopt the principles of science of novelty, propose a kind of wheat bran and maize grain peels of adopting as the method for Raw material processing instant noodles, instant noodles resistant to cook, chewiness after its processing, taste is better.

The present invention solves the technical scheme that its technical problem adopts: a kind of wheat bran and maize grain peels of adopting is as the method for Raw material processing instant noodles, described method is (1) pretreatment of raw material: wheat bran process: get 5000 grams of water and join in 2000 grams of wheat brans, the cabbage black rot xanthomonas campestris adding 100 grams of wheat bran weight is again mixed thoroughly, be placed in 25 DEG C of temperature bottom fermentations after 5-6 hour, dry being no more than the wheat bran that will to ferment at 75 DEG C of temperature, to fermentation wheat bran, moisture is lower than 12%, again the fermentation wheat bran after oven dry being ground to fineness is 80-850 order, obtain wheat bran fabric, bean dregs process: after soybean being extracted protein and grease, 2000 grams, remaining bean dregs are placed in wet lapping grinding and obtain the bean dregs paste that fineness is more than 80 orders, wherein fineness is that 120 order-850 object bean dregs pastes account for more than 50% of whole bean dregs paste, add bean dregs again to stick with paste the cabbage black rot xanthomonas campestris of 2-20 gram of weight or the Angel Yeast of 2-5 gram and mix thoroughly, be placed in 25-45 DEG C of temperature bottom fermentation 5 hours-6 hours, by the bean dregs of fermentation stick with paste be no more than at 75 DEG C of temperature dry obtain bean dregs fabric, corn's by-products process: by corn's by-products one maize grain peels that produces during 2000 grams of Maize Production starch and embryonic tissue, carry out being ground to 80-450 order and obtain maize peel powder, getting 4000 grams of water adds in maize peel powder, the Angel Yeast adding 2-5 gram of maize peel grain weight amount is again mixed thoroughly, be placed in 25-38 DEG C of temperature bottom fermentation 5-6 hour, by the maize peel powder of fermentation be no more than at 75 DEG C of temperature dry obtain corn fabric, (2) and face: take wheat bran fabric 2000 grams, bean dregs fabric 1000 grams, corn fabric 1000 grams, yellow single armful of polysaccharide corn flour 200 grams, 4200 grams water stirring, make dough, described Huang single armful of polysaccharide corn flour is made like this: get 1000 grams of fineness at 450-850 object corn flour, add 1500 grams of water, stir and become cornmeal mush, at cornmeal mush being placed in 95-100 DEG C, slaking makes grog in 3 minutes, the twenty blue-black maize ear rot xanthomonas campestris of 0.1 gram-0.5 gram is added inward after the temperature of grog is down to 40 DEG C, abundant mixing is placed on 238 DEG C of fermentations 15 minutes, then carrying out dewaters make moisture content be 11% list to satisfy polysaccharide corn flour, (3) stripping and slicing: the dough made is sent in bar mill, dicer and carries out kicker stripping and slicing, obtained raw noodles, (4) slaking: raw noodles sent in curing chamber, in curing chamber, pass into temperature is that the hot gas oppositifolious maize noodles of 95 DEG C-105 DEG C carry out ovens dry slaking 2-3 minute, stops oven dry slaking, obtain instant noodles when water content in corn noodles is down to 11%.

Beneficial effect of the present invention: a kind of wheat bran and maize grain peels of adopting that the present invention proposes is as the method for Raw material processing instant noodles, and its methodological science is reasonable, simple to operate, conservation, and greatly saves labour.

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 wheat bran and maize grain peels of adopting is as the method for Raw material processing instant noodles, described method is (1) pretreatment of raw material: wheat bran process: get 5000 grams of water and join in 2000 grams of wheat brans, the cabbage black rot xanthomonas campestris adding 100 grams of wheat bran weight is again mixed thoroughly, be placed in 25 DEG C of temperature bottom fermentations after 5-6 hour, dry being no more than the wheat bran that will to ferment at 75 DEG C of temperature, to fermentation wheat bran, moisture is lower than 12%, again the fermentation wheat bran after oven dry being ground to fineness is 80-850 order, obtain wheat bran fabric, bean dregs process: after soybean being extracted protein and grease, 2000 grams, remaining bean dregs are placed in wet lapping grinding and obtain the bean dregs paste that fineness is more than 80 orders, wherein fineness is that 120 order-850 object bean dregs pastes account for more than 50% of whole bean dregs paste, add bean dregs again to stick with paste the cabbage black rot xanthomonas campestris of 2-20 gram of weight or the Angel Yeast of 2-5 gram and mix thoroughly, be placed in 25-45 DEG C of temperature bottom fermentation 5 hours-6 hours, by the bean dregs of fermentation stick with paste be no more than at 75 DEG C of temperature dry obtain bean dregs fabric, corn's by-products process: by corn's by-products one maize grain peels that produces during 2000 grams of Maize Production starch and embryonic tissue, carry out being ground to 80-450 order and obtain maize peel powder, getting 4000 grams of water adds in maize peel powder, the Angel Yeast adding 2-5 gram of maize peel grain weight amount is again mixed thoroughly, be placed in 25-38 DEG C of temperature bottom fermentation 5-6 hour, by the maize peel powder of fermentation be no more than at 75 DEG C of temperature dry obtain corn fabric, (2) and face: take wheat bran fabric 2000 grams, bean dregs fabric 1000 grams, corn fabric 1000 grams, yellow single armful of polysaccharide corn flour 200 grams, 4200 grams water stirring, make dough, described Huang single armful of polysaccharide corn flour is made like this: get 1000 grams of fineness at 450-850 object corn flour, add 1500 grams of water, stir and become cornmeal mush, at cornmeal mush being placed in 95-100 DEG C, slaking makes grog in 3 minutes, the twenty blue-black maize ear rot xanthomonas campestris of 0.1 gram-0.5 gram is added inward after the temperature of grog is down to 40 DEG C, abundant mixing is placed on 238 DEG C of fermentations 15 minutes, then carrying out dewaters make moisture content be 11% list to satisfy polysaccharide corn flour, (3) stripping and slicing: the dough made is sent in bar mill, dicer and carries out kicker stripping and slicing, obtained raw noodles, (4) slaking: raw noodles sent in curing chamber, in curing chamber, pass into temperature is that the hot gas oppositifolious maize noodles of 95 DEG C-105 DEG C carry out ovens dry slaking 2-3 minute, stops oven dry slaking, obtain instant noodles when water content in corn noodles is down to 11%.

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 adopts wheat bran and maize grain peels as the method for Raw material processing instant noodles, it is characterized in that: described method is (1) pretreatment of raw material: wheat bran process: get 5000 grams of water and join in 2000 grams of wheat brans, the cabbage black rot xanthomonas campestris adding 100 grams of wheat bran weight is again mixed thoroughly, be placed in 25 DEG C of temperature bottom fermentations after 5-6 hour, dry being no more than the wheat bran that will to ferment at 75 DEG C of temperature, to fermentation wheat bran, moisture is lower than 12%, again the fermentation wheat bran after oven dry being ground to fineness is 80-850 order, obtain wheat bran fabric, bean dregs process: after soybean being extracted protein and grease, 2000 grams, remaining bean dregs are placed in wet lapping grinding and obtain the bean dregs paste that fineness is more than 80 orders, wherein fineness is that 120 order-850 object bean dregs pastes account for more than 50% of whole bean dregs paste, add bean dregs again to stick with paste the cabbage black rot xanthomonas campestris of 2-20 gram of weight or the Angel Yeast of 2-5 gram and mix thoroughly, be placed in 25-45 DEG C of temperature bottom fermentation 5 hours-6 hours, by the bean dregs of fermentation stick with paste be no more than at 75 DEG C of temperature dry obtain bean dregs fabric, corn's by-products process: by corn's by-products one maize grain peels that produces during 2000 grams of Maize Production starch and embryonic tissue, carry out being ground to 80-450 order and obtain maize peel powder, getting 4000 grams of water adds in maize peel powder, the Angel Yeast adding 2-5 gram of maize peel grain weight amount is again mixed thoroughly, be placed in 25-38 DEG C of temperature bottom fermentation 5-6 hour, by the maize peel powder of fermentation be no more than at 75 DEG C of temperature dry obtain corn fabric, (2) and face: take wheat bran fabric 2000 grams, bean dregs fabric 1000 grams, corn fabric 1000 grams, yellow single armful of polysaccharide corn flour 200 grams, 4200 grams water stirring, make dough, described Huang single armful of polysaccharide corn flour is made like this: get 1000 grams of fineness at 450-850 object corn flour, add 1500 grams of water, stir and become cornmeal mush, at cornmeal mush being placed in 95-100 DEG C, slaking makes grog in 3 minutes, the twenty blue-black maize ear rot xanthomonas campestris of 0.1 gram-0.5 gram is added inward after the temperature of grog is down to 40 DEG C, abundant mixing is placed on 238 DEG C of fermentations 15 minutes, then carrying out dewaters make moisture content be 11% list to satisfy polysaccharide corn flour, (3) stripping and slicing: the dough made is sent in bar mill, dicer and carries out kicker stripping and slicing, obtained raw noodles, (4) slaking: raw noodles sent in curing chamber, in curing chamber, pass into temperature is that the hot gas oppositifolious maize noodles of 95 DEG C-105 DEG C carry out ovens dry slaking 2-3 minute, stops oven dry slaking, obtain instant noodles when water content in corn noodles is down to 11%.