CN105558809A - Method for producing pumpkin-flavored non-fried instant noodles - Google Patents
Method for producing pumpkin-flavored non-fried instant noodles Download PDFInfo
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- CN105558809A CN105558809A CN201510912449.XA CN201510912449A CN105558809A CN 105558809 A CN105558809 A CN 105558809A CN 201510912449 A CN201510912449 A CN 201510912449A CN 105558809 A CN105558809 A CN 105558809A
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Abstract
The invention relates to a method for producing pumpkin-flavored non-fried instant noodles and belongs to the technical field of preparation of foods. The method comprises the steps of carrying out material selection, carrying out steaming, carrying out dough kneading, carrying out shaping, carrying out cooking, carrying out drying, carrying out packaging, and the like. According to the method for producing the pumpkin-flavored non-fried instant noodles, provided by the invention, pumpkins are added into the traditional non-fried instant noodles and contain pumpkin polysaccharides, carotinoids, a variety of amino acids, mineral substances and the like, so that the pumpkin-flavored non-fried instant noodles are very rich in nutrition; meanwhile, the pumpkins also serve as a natural staining agent, so that the noodles present certain bright-colored yellow and are more attractive.
Description
Technical field
The present invention relates to a kind of preparation method of pumpkin taste non-fried instant noodle, belong to the preparing technical field of food.
Background technology
Now, market has multiple coarse cereals class instant noodles, be mostly made up of coarse cereal powder, its nutritive value intersects fresh feed, very different, and, do not add the instant noodles of fresh vegetables on the market.
Summary of the invention
The technical problem to be solved in the present invention is, not enough for prior art, proposes a kind of with the preparation method of the non-fried instant noodle of fresh pumpkin taste raw material.
The present invention is the technical scheme solving the problems of the technologies described above proposition: a kind of preparation method of pumpkin taste non-fried instant noodle, comprises the following steps:
(1) select materials: select fresh pumpkin, clean, peeling;
(2) steam: pumpkin is steamed, carry out steaming 10 to 15 minutes with the steam of 130 degrees Celsius;
(3) and face: add suitable quantity of water, after pumpkin is pulverized into pasty state, then stick with paste with weight ratio proportioning 8:2 raw flour and pumpkin, and put into dough mixing machine, then add suitable quantity of water and salt, fully stir 18 to 25 minutes, obtain dough; Described raw flour is high gluten wheat flour;
(4) shaping: dough is put into forming machine, after carrying out repeatedly overlapping, calendering, then carry out chopping and obtain noodles; Use folding flower machine that noodles are quantitatively converted into noodles block;
(5) slaking: noodles block is put into machine for steaming and cooks;
(6) dry: the noodles block cooked to be put into air flow dryer, carries out hot-air seasoning to its water content lower than 7%;
(7) pack: after the noodles block cooling after to be dried, be distributed into bag and seal.
Such scheme further improves and is: in described (3) step, also add appropriate vegetable oil, vegetable oil accounts for 1% to 3% of total dough weight.
Such scheme further improves and is: described water is demineralized water.
The preparation method of pumpkin taste non-fried instant noodle provided by the invention, pumpkin is with the addition of in traditional non-fried instant noodle, in pumpkin, there is squash polyoses, carotenoid and several amino acids, mineral matter etc., nutrition is very abundant, and meanwhile, pumpkin is also as natural dyeing agent, face is allowed to present necessarily bright-coloured yellow, more attractive in appearance.
Detailed description of the invention
Embodiment
The preparation method of the pumpkin taste non-fried instant noodle of the present embodiment, comprises the following steps:
(1) select materials: select fresh pumpkin, clean, peeling;
(2) steam: pumpkin is steamed, carry out steaming 10 to 15 minutes with the steam of 130 degrees Celsius;
(3) with face: add after pumpkin pulverizes into pasty state by suitable quantity of water, stick with paste with weight ratio proportioning 8:2 height gluten wheat flour and pumpkin, and put into dough mixing machine, then add appropriate vegetable oil, water and salt, vegetable oil accounts for 1% to 3% of total dough weight, and water then uses demineralized water; Abundant stirring 18 to 25 minutes, obtains dough;
(4) shaping: dough is put into forming machine, after carrying out repeatedly overlapping, calendering, then carry out chopping and obtain noodles; Use folding flower machine that noodles are quantitatively converted into noodles block;
(5) slaking: noodles block is put into machine for steaming and cooks;
(6) dry: the noodles block cooked to be put into air flow dryer, carries out hot-air seasoning to its water content lower than 7%;
(7) pack: after the noodles block cooling after to be dried, be distributed into bag and seal.
Of the present inventionly be not limited to above-described embodiment.All employings are equal to the technical scheme of replacing and being formed, and all drop on the protection domain of application claims.
Claims (3)
1. a preparation method for pumpkin taste non-fried instant noodle, is characterized in that comprising the following steps:
(1) select materials: select fresh pumpkin, clean, peeling;
(2) steam: pumpkin is steamed, carry out steaming 10 to 15 minutes with the steam of 130 degrees Celsius;
(3) and face: add suitable quantity of water, after pumpkin is pulverized into pasty state, then stick with paste with weight ratio proportioning 8:2 raw flour and pumpkin, and put into dough mixing machine, then add suitable quantity of water and salt, fully stir 18 to 25 minutes, obtain dough; Described raw flour is high gluten wheat flour;
(4) shaping: dough is put into forming machine, after carrying out repeatedly overlapping, calendering, then carry out chopping and obtain noodles; Use folding flower machine that noodles are quantitatively converted into noodles block;
(5) slaking: noodles block is put into machine for steaming and cooks;
(6) dry: the noodles block cooked to be put into air flow dryer, carries out hot-air seasoning to its water content lower than 7%;
(7) pack: after the noodles block cooling after to be dried, be distributed into bag and seal.
2. the preparation method of pumpkin taste non-fried instant noodle as claimed in claim 1, is characterized in that: in described (3) step, also add appropriate vegetable oil, vegetable oil accounts for 1% to 3% of total dough weight.
3. the preparation method of pumpkin taste non-fried instant noodle as claimed in claim 1, is characterized in that: described water is demineralized water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510912449.XA CN105558809A (en) | 2015-12-11 | 2015-12-11 | Method for producing pumpkin-flavored non-fried instant noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510912449.XA CN105558809A (en) | 2015-12-11 | 2015-12-11 | Method for producing pumpkin-flavored non-fried instant noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105558809A true CN105558809A (en) | 2016-05-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510912449.XA Pending CN105558809A (en) | 2015-12-11 | 2015-12-11 | Method for producing pumpkin-flavored non-fried instant noodles |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897710A (en) * | 2017-11-10 | 2018-04-13 | 武汉生物工程学院 | A kind of clear-cut noodle producing method of purple sweet potato |
| CN108936279A (en) * | 2018-06-04 | 2018-12-07 | 安徽康乐食品科技有限公司 | A kind of non-fried instant noodle with beauty slimming effect |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1256886A (en) * | 1998-12-17 | 2000-06-21 | 马占田 | Sugar-reducing pumpkin series instant noodles |
| CN1295803A (en) * | 1999-11-15 | 2001-05-23 | 徐运雄 | Vegetable instant needles and preparation method thereof |
| CN1364423A (en) * | 2002-02-22 | 2002-08-21 | 韩岩 | Un-fried vegetable and grains nutritious instant noodles and the making method |
| CN103385419A (en) * | 2012-05-11 | 2013-11-13 | 辽宁振隆特产股份有限公司 | Pumpkin and buckwheat vermicelli processing technology |
-
2015
- 2015-12-11 CN CN201510912449.XA patent/CN105558809A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1256886A (en) * | 1998-12-17 | 2000-06-21 | 马占田 | Sugar-reducing pumpkin series instant noodles |
| CN1295803A (en) * | 1999-11-15 | 2001-05-23 | 徐运雄 | Vegetable instant needles and preparation method thereof |
| CN1364423A (en) * | 2002-02-22 | 2002-08-21 | 韩岩 | Un-fried vegetable and grains nutritious instant noodles and the making method |
| CN103385419A (en) * | 2012-05-11 | 2013-11-13 | 辽宁振隆特产股份有限公司 | Pumpkin and buckwheat vermicelli processing technology |
Non-Patent Citations (1)
| Title |
|---|
| 高新楼等: "《小麦品质与面制品加工技术》", 30 September 2009 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897710A (en) * | 2017-11-10 | 2018-04-13 | 武汉生物工程学院 | A kind of clear-cut noodle producing method of purple sweet potato |
| CN108936279A (en) * | 2018-06-04 | 2018-12-07 | 安徽康乐食品科技有限公司 | A kind of non-fried instant noodle with beauty slimming effect |
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Application publication date: 20160511 |
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| WD01 | Invention patent application deemed withdrawn after publication |