CN1056988A - Production of instant corn noodles - Google Patents
Production of instant corn noodles Download PDFInfo
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- CN1056988A CN1056988A CN90105473A CN90105473A CN1056988A CN 1056988 A CN1056988 A CN 1056988A CN 90105473 A CN90105473 A CN 90105473A CN 90105473 A CN90105473 A CN 90105473A CN 1056988 A CN1056988 A CN 1056988A
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- corn
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- Cereal-Derived Products (AREA)
Abstract
A kind of production of instant corn noodles, it is characterized in that corn is heat-treated after, mix rice or wheat abrasive dust, blast blending and water spice advance machine and appear behind the abrasive dust, and be air-cooled, the oven dry, finishing and packing.This production method, energy consumption is low, the corn noodles of producing, smooth in appearance is glossy, even thickness, no drafting is not stuck with paste after the immersion, do not rupture, mouthfeel softness, tasty and refreshing, free from extraneous odour, and add seasoning matter with regard to edible after soaking a few minutes with boiling water.
Description
The present invention belongs to a kind of method of producing instant corn noodles.
Before this method is not invented, external many countries, the particularly U.S., Japan, West Germany, Britain etc. all have large-scale corn processing enterprise, product category is many, but all is that corn processing is decomposed into starch, dextrin, syrup, primverose, feed, corn oil and maceration extract etc.Corn also is to be widely used in system starch, sugaring, wine brewing and converted starch etc. at home.Though have at present corn through adding the artificial corn rice that operations such as water stirring, expanded molding, oven dry screening, packing process, and the thread producing method of snake corn powder of circle bar, and the raw material corn is needed with after going out the peeling of skin machine, just can heat-treat, abrasive dust, spice, advance machine then and go out bean vermicelli, carried out Ageing Treatment again 150 to 210 minutes, just in moist closet, be incubated, this high more as output, the moist closet that takies is many more, the place that takies is also just big more, needs after the insulation to rub scattered with the machine of rubbing scattered, and could dry, pack at last.This method from former expect produce product, the time is long, manual operations, labour intensity is big, takes up an area of big.And these methods all can not be produced instant corn noodles.According to investigations, also there is not corn to be processed into this production method of instant corn noodles both at home and abroad.
The objective of the invention is provides a kind of production technology simple and reliable for overcoming above-mentioned shortcoming, does not burn coal, and power consumption is low, and product adds the ready-to-serve production of instant corn noodles of seasoning matter after soaking a few minutes with boiling water.
Below the present invention is described in detail.The production of instant corn noodles that is proposed at first with after the corn heat treatment, mixes rice or wheat and carries out abrasive dust with corn, adds additive (amylase) and water spice behind the abrasive dust.Advance machine and go out corn noodles, because the running of mechanical inner screw spiral makes the friction heat energy of generation keep weighing apparatus temperature in the machine, make product ripe by changing fast in machine at this, it is cold that corn noodles goes out the laggard sector-style of machine, then with getting final product finishing and packing after 50 ℃ to the 70 ℃ temperature oven dry.Its technological process is as follows: corn heat treatment (80 ℃ to 100 ℃ of temperature, 3 to 6 minutes time) → mix rice or wheat abrasive dust (granularity must more than 80 orders) → blast blending (amylase) and water spice (adding the water yield 35% to 40%) → advance machine to appear → air-cooled → oven dry (50 ℃ to 70 ℃ of temperature) → metering → finishing and packing.
Mix rice or wheat described in the technology of the present invention, the addition of its rice or wheat is 10% to 20%.
Additive described in the technology of the present invention (amylase), its diastatic incorporation is 0.2% to 0.6%, puts into can add after water dissolves.
The water yield that adds when stirring described in the technology of the present invention is meant that amylase is put into solution after the water dissolving and the summation of water is 35% to 40%.
The present invention has following advantage:
1. also do not have both at home and abroad according to investigations corn to be processed into this production method of instant corn noodles, and manufacture craft is simple and reliable, does not burn coal, energy consumption is low;
2. because of adopting not defibrination of abrasive dust, and the heating of friction voluntarily that utilizes mechanical internal screw spiral running, make product in machine fast by the ripe manufacture craft that changes, reduced the loss of raw material effectively, and do not changed the original nutrition of corn;
3. the instant corn noodles of producing with this method, smooth in appearance, glossy, even thickness, no drafting is not stuck with paste after the immersion, does not rupture mouthfeel softness, tasty and refreshing, free from extraneous odour;
4. the instant corn noodles of producing with this method is sent out no matter also can both steep fast in the countries and regions of cold, and soaks with boiling water that to add seasoning matter after a few minutes be edible.
Embodiment:
After by this production method corn being heat-treated 5 minutes with the water of 80 ℃ of temperature, 15% rice after will soaking again adds in the heat treated corn together, and abrasive dust becomes more than granularity 80 orders, then 0.4% a amylase being put into solution and water after the water dissolving forms 37% aqueous solution adding powder and stirs, advance machine and go out noodles, it is ripe by changing fast in machine that mix uniform material this moment, noodles carry out air-cooled after going out machine, it is air-cooled to be to carry out when noodles go out machine, bake out temperature is controlled at 60 ℃ at last and dries, carry out finishing and packing after the oven dry and get final product.Through enforcement and detection, its production method is simple and reliable, need not burn coal, and power consumption is low, the noodles smooth in appearance of producing, glossy, even thickness, no drafting is not stuck with paste after the immersion, do not rupture, mouthfeel softness, tasty and refreshing, free from extraneous odour adds seasoning matter with regard to edible after soaking a few minutes with boiling water.
Claims (7)
1, a kind of production of instant corn noodles is characterized in that technological process is: corn heat treatment → mix rice or wheat abrasive dust → blast blending (amylase) and water spice (adding the water yield 35% to 40%) → advance machine to appear → air-cooled → oven dry → metering → finishing and packing.
2,, it is characterized in that heat treated temperature is that 80 ℃ to 100 ℃, time are 3 to 6 minutes according to the described production method of claim 1.
3, according to the described production method of claim 1, the addition that it is characterized in that rice or wheat is 10% to 20%.
4,, it is characterized in that the granularity of abrasive dust must be more than 80 orders according to the described production method of claim 1.
5, according to the described production method of claim 1, it is characterized in that additive amylase is 0.2% to 0.6%, can add after putting into water dissolving.
6, according to the described production method of claim 1, the water yield that adds when it is characterized in that stirring is meant that amylase is put into solution after the water dissolving and the summation of water is 35% to 40%.
7,, it is characterized in that the temperature of drying is 50 ℃ to 70 ℃ according to the described production method of claim 1.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90105473A CN1056988A (en) | 1990-06-01 | 1990-06-01 | Production of instant corn noodles |
| JP91123983A JPH04228045A (en) | 1990-06-01 | 1991-05-28 | Precooked chinese noodles, method and device for producing the same |
| SU914895430A RU2010541C1 (en) | 1990-06-01 | 1991-05-31 | Method and installation for making quick-cooking noodles |
| GEAP19931358A GEP19970800B (en) | 1990-06-01 | 1993-07-31 | Method and installation for making quick-cooking noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90105473A CN1056988A (en) | 1990-06-01 | 1990-06-01 | Production of instant corn noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1056988A true CN1056988A (en) | 1991-12-18 |
Family
ID=4879288
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN90105473A Pending CN1056988A (en) | 1990-06-01 | 1990-06-01 | Production of instant corn noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1056988A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067862C (en) * | 1998-09-11 | 2001-07-04 | 中国人民解放军59162部队 | Instant straight corn noodles and production process thereof |
| CN1073818C (en) * | 1996-08-23 | 2001-10-31 | 汤兆铮 | Maize flour and production technology thereof |
| CN100348467C (en) * | 2003-04-09 | 2007-11-14 | 王辉 | production method of cormeal dumpling and its packaging bag |
| CN105995522A (en) * | 2016-05-26 | 2016-10-12 | 万全县中通农产品有限公司 | Waxy corn instant noodles and preparation method thereof |
| CN108323686A (en) * | 2018-01-11 | 2018-07-27 | 延边阿拉里机械设备制造有限公司 | A kind of preparation method of corn noodles |
-
1990
- 1990-06-01 CN CN90105473A patent/CN1056988A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073818C (en) * | 1996-08-23 | 2001-10-31 | 汤兆铮 | Maize flour and production technology thereof |
| CN1067862C (en) * | 1998-09-11 | 2001-07-04 | 中国人民解放军59162部队 | Instant straight corn noodles and production process thereof |
| CN100348467C (en) * | 2003-04-09 | 2007-11-14 | 王辉 | production method of cormeal dumpling and its packaging bag |
| CN105995522A (en) * | 2016-05-26 | 2016-10-12 | 万全县中通农产品有限公司 | Waxy corn instant noodles and preparation method thereof |
| CN108323686A (en) * | 2018-01-11 | 2018-07-27 | 延边阿拉里机械设备制造有限公司 | A kind of preparation method of corn noodles |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |