CN105942197A - High-protein nutritious noodles and making method thereof - Google Patents
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Abstract
The invention provides high-protein nutritious noodles and a making method thereof. The noodles are made from, by weight, 89-97 parts of high gluten flour, 3-11 parts of insect powder, 3-5 parts of modified starch, 1.1-2.6 parts of salt, 0.15-0.2 part of sodium carbonate, 0.2-0.4 part of sodium alginate and 30-40 parts of water. The making method comprises the steps of insect powder preparation, dough kneading, ageing, tabletting, drying, cutting-off and packing. The high-protein nutritious noodles contain rich protein, immunity can be improved, the noodles not only can serve as common food, but also can serve as health-care food, and meanwhile the function of rapidly supplementing human proteins can be achieved. According to the high-protein nutritious noodles and the making method thereof, the production technology is simple, industrial operation is easy, and the cost is low.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of high-protein nutrient fine dried noodles and preparation method thereof.
Background technology
Fine dried noodles also known as volume face, bobbin face, be a kind of resistance to deposit, the manual wheaten food of resistant to cook, shape is round or flat-shaped, and principal item has common fine dried noodles, pattern fine dried noodles, handcraft dried noodle etc.；It is generally divided into egg noodle, Fructus Lycopersici esculenti fine dried noodles, spinach vermicelli, Radix Dauci Sativae fine dried noodles, kelp vermicelli, lysine fine dried noodles etc. by the kind of adjuvant.At present, fine dried noodles have formed the general layout of the development jointly such as staple food type, flavor type, auxotype, health.Fine dried noodles because of in good taste, instant, price is low, be prone to storage, one of main wheaten food that always people like.But being of low nutritive value of existing fine dried noodles, protein content is low.
Protein is the material base of life, does not has life without protein.Therefore, it be closely connected with various forms of vital movements together with material.Each cell and all important component parts in body have protein to participate in.Protein accounts for the 16%～20% of human body weight, most important or it is relevant with biosis.The shortage common sympton of protein is that metabolic rate declines, going down disease resistance, the most ill, long-term effect is the infringement of organ, commonly the growth retardation of child, malnutrition, weight decline, easily enrage, anemia and dry-sickness or edema, and because easy infection and secondary disease.
Invention entitled " a kind of high protein fine dried noodles and preparation method thereof " of Chinese patent CN 105105001A, the constitutive material of these high protein fine dried noodles is high refined flour, fish agar, dry Tricholoma mongolicum Imai, egg, analysis for soybean powder and soybean phospholipid, although but this invention is the lowest containing protein content；Chinese patent CN
Invention entitled " a kind of high protein fine dried noodles and preparation method thereof " of 105212053A, the constitutive material of these high protein fine dried noodles is Semen Tritici aestivi flour, fish agar, Carnis Gallus domesticus powder, beef powder, walnut powder, egg, sodium alginate and sucrose fatty acid ester, this invention complicated component, cost of material is high, and preparation process is complicated.
Summary of the invention
It is an object of the invention to overcome above-mentioned deficiency of the prior art to provide a kind of protein content height, be of high nutritive value, there are the high-protein nutrient fine dried noodles of health care.
Another object of the present invention also resides in the preparation method of above-mentioned high-protein nutrient fine dried noodles.
For solving above-mentioned technical problem, the concrete technical scheme that the present invention takes is:
A kind of high-protein nutrient fine dried noodles, including the raw material of following weight portion: gluten flour 89～97 parts, insect powder 3～11 parts, modified starch 3～5 parts, salt 1.1～2.6 parts, sodium carbonate 0.15～0.2 part, sodium alginate 0.2～0.4 part and water 30～35 parts.
Preferably, including the raw material of following weight portion: gluten flour 92 parts, insect powder 8 parts, modified starch 4 parts, salt 2 parts, sodium carbonate 0.18 part, sodium alginate 0.3 part and 33 parts of water.
Preferably, the gross weight of described insect powder is 1:11.5 with the ratio of gluten flour.
The preparation method of a kind of high-protein nutrient fine dried noodles, comprises the following steps:
(1) preparation of insect powder: select edible high protein insecticide, removes non-edible part, and edible portion is placed in drying baker, at 80～120 DEG C, stand 24～48h, take out, grind 10～20min, by gained powder by 100 mesh screen, obtain insect powder, standby；
(2) dough-making powder: gluten flour, Sal, insect powder, modified starch, sodium carbonate and sodium alginate are mixed in proportion, add water in mixed flour, and constantly rub, the temperature of water is 25 ~ 30 DEG C, and the dough-making powder time is 10～20min, obtains dough；
(3) ripening: step (2) gained dough is stood 25～35min；
(4) tabletting: the dough of step (3) gained carries out tabletting, calendering stage pressure 5 ~ 7 roads, obtains thickness and is 0.3～0.8mm, grows the dough sheet of 1.2～1.5m；
(5) cutting: step (4) gained dough sheet is cut into the wetted surface bar that width is 0.8～3.0mm；
(6) being dried: be dried in step (5) gained wetted surface bar is placed in drying room, drying temperature is 40～42 DEG C, and drying time is 3.5～5h, relative humidity 50～60%, obtains dried noodles；
(7) cut off and pack: step (6) gained dried noodles being cut into the length of 200～250mm, obtains high-protein nutrient fine dried noodles.
Preferably, it is characterised in that step (1) described high protein insecticide is locust, cicada, Gryllus Chinensis, Pupa bombycis.
Preferably, step (2) described dough is loose graininess, and holding can be agglomerating, and rubbing gently can loose recovery.
Preferably, the maturing process of described step (3) is to stir dough, time 25～35min with the speed of 10～30r/min.
Beneficial effects of the present invention:
The high protein insecticides such as locust, cicada, Gryllus Chinensis, Pupa bombycis are the most common, easily cultivate, and internal all contain the highest protein content, but the most edible a lot of people still cannot accept, here it is made into powder, make fine dried noodles, be easily absorbed by the human body, also improve the nutritive value of fine dried noodles simultaneously.
Sodium alginate as emulsifying agent, improves viscoelasticity and the extensibility of noodles as thickening agent, sodium carbonate, and strengthening gluten makes noodles the most smooth good to eat, improves products taste.
The present invention contains rich in protein, can strengthen the immunity of people, strengthens the ability resisting disease, with health role.
Maturing process in fine dried noodles preparation process can eliminate the internal stress of dough, makes to be uniformly distributed between water, protein and starch, promotes gluten structure to be formed further, and structure of dough is stable further.
The present invention can realize quickly supplementing human body protein, and its production technology is simple, it is easy to industrial operation.
Detailed description of the invention
The present invention it is expanded on further below in conjunction with specific embodiment:
Embodiment 1
A kind of high-protein nutrient fine dried noodles, including the raw material of following weight portion: gluten flour 34.5 parts, insect powder 3 parts, modified starch 3 parts, salt 1.1 parts, sodium carbonate 0.15 part, sodium alginate 0.2 part and 30 parts of water.
The preparation method of a kind of high-protein nutrient fine dried noodles, comprises the following steps:
(1) preparation of insect powder: select edible locust, removes non-edible part, and edible portion is placed in drying baker, stands 24h, takes out, grind 15min, by gained powder by 100 mesh screen, obtain insect powder at 120 DEG C, standby；
(2) dough-making powder: gluten flour, Sal, insect powder, modified starch, sodium carbonate and sodium alginate are mixed in proportion, add water in mixed flour, and constantly rub, the temperature of water is 25 DEG C, the dough-making powder time is 10min, obtains dough, and group is in loose graininess, holding can be agglomerating, and rubbing gently can loose recovery；
(3) ripening: step (2) gained dough is stood 25min；
(4) tabletting: the dough of step (3) gained is carried out tabletting, and calendering stage presses 5 roads, obtain thickness be 0.3mm, the dough sheet of long 1200mm；
(5) cutting: step (4) gained dough sheet is cut into the wetted surface bar that width is 0.8mm；
(6) being dried: be dried in step (5) gained wetted surface bar is placed in drying room, drying temperature is 40 DEG C, and drying time is 3.5h, and relative humidity 60% obtains dried noodles；
(7) cut off and pack: step (6) gained dried noodles being cut into the length of 200mm, obtains high-protein nutrient fine dried noodles.
Embodiment 2
A kind of high-protein nutrient fine dried noodles, including the raw material of following weight portion: gluten flour 92 parts, insect powder 8 parts, modified starch 4 parts, salt 2 parts, sodium carbonate 0.18 part, sodium alginate 0.3 part and 33 parts of water.
The preparation method of a kind of high-protein nutrient fine dried noodles, comprises the following steps:
(1) preparation of insect powder: select edible cicada, removes non-edible part, and edible portion is placed in drying baker, stands 30h, takes out, grind 10min, by gained powder by 100 mesh screen, obtain insect powder at 100 DEG C, standby；
(2) dough-making powder: gluten flour, Sal, insect powder, modified starch, sodium carbonate and sodium alginate are mixed in proportion, add water in mixed flour, and constantly rub, the temperature of water is 30 DEG C, the dough-making powder time is 20min, obtains dough, and group is in loose graininess, holding can be agglomerating, and rubbing gently can loose recovery；
(3) ripening: step (2) gained dough is stirred dough, time 35min with the speed of 30r/min；
(4) tabletting: the dough of step (3) gained is carried out tabletting, and calendering stage presses 7 roads, obtain thickness be 0.8mm, the dough sheet of long 1500mm；
(5) cutting: step (4) gained dough sheet is cut into the wetted surface bar that width is 3.0mm；
(6) being dried: be dried in step (5) gained wetted surface bar is placed in drying room, drying temperature is 42 DEG C, and drying time is 5h, and relative humidity 50% obtains dried noodles；
(7) cut off and pack: step (6) gained dried noodles being cut into the length of 250mm, obtains high-protein nutrient fine dried noodles.
Embodiment 3
A kind of high-protein nutrient fine dried noodles, including the raw material of following weight portion: gluten flour 89 parts, insect powder 7.7 parts, modified starch 4 parts, salt 2 parts, sodium carbonate 0.18 part, sodium alginate 0.3 part and 32 parts of water.
The preparation method of a kind of high-protein nutrient fine dried noodles, comprises the following steps:
(1) preparation of insect powder: select edible Pupa bombycis, removes non-edible part, and edible portion is placed in drying baker, stands 36h, takes out, grind 20min, by gained powder by 100 mesh screen, obtain insect powder at 90 DEG C, standby；
(2) dough-making powder: gluten flour, Sal, insect powder, modified starch, sodium carbonate and sodium alginate are mixed in proportion, add water in mixed flour, and constantly rub, the temperature of water is 28 DEG C, the dough-making powder time is 15min, obtains dough, and group is in loose graininess, holding can be agglomerating, and rubbing gently can loose recovery；
(3) ripening: step (2) gained dough is stood 30min；
(4) tabletting: the dough of step (3) gained is carried out tabletting, and calendering stage presses 6 roads, obtain thickness be 0.5mm, the dough sheet of long 1.5m；
(5) cutting: step (4) gained dough sheet is cut into the wetted surface bar that width is 2mm；
(6) being dried: be dried in step (5) gained wetted surface bar is placed in drying room, drying temperature is 41 DEG C, and drying time is 4h, and relative humidity 55% obtains dried noodles；
(7) cut off and pack: step (6) gained dried noodles being cut into the length of 230mm, obtains high-protein nutrient fine dried noodles.
Embodiment 4
A kind of high-protein nutrient fine dried noodles, including the raw material of following weight portion: gluten flour 97 parts, insect powder 8.4 parts, modified starch 3.5 parts, salt 1.5 parts, sodium carbonate 0.17 part, sodium alginate 0.25 part and 32 parts of water.
The preparation method of a kind of high-protein nutrient fine dried noodles, comprises the following steps:
(1) preparation of insect powder: select edible Gryllus Chinensis and Pupa bombycis, removes non-edible part, and edible portion is placed in drying baker, stands 28h at 110 DEG C, take out, grind 15min, by gained powder by 100 mesh screen, obtaining insect powder, wherein, Gryllus Chinensis and Pupa bombycis weight ratio are 1:1；
(2) dough-making powder: gluten flour, Sal, insect powder, modified starch, sodium carbonate and sodium alginate are mixed in proportion, add water in mixed flour, and constantly rub, the temperature of water is 26 DEG C, the dough-making powder time is 18min, obtains dough, and group is in loose graininess, holding can be agglomerating, and rubbing gently can loose recovery；
(3) ripening: step (2) gained dough is stirred dough, time 25min with the speed of 10r/min；
(4) tabletting: the dough of step (3) gained is carried out tabletting, and calendering stage presses 5 roads, obtain thickness be 0.8mm, the dough sheet of long 1320mm；
(5) cutting: step (4) gained dough sheet is cut into the wetted surface bar that width is 1mm；
(6) being dried: be dried in step (5) gained wetted surface bar is placed in drying room, drying temperature is 40 DEG C, and drying time is 4.5h, and relative humidity 55% obtains dried noodles；
(7) cut off and pack: step (6) gained dried noodles being cut into the length of 220mm, obtains high-protein nutrient fine dried noodles.
Embodiment 5
A kind of high-protein nutrient fine dried noodles, including the raw material of following weight portion: gluten flour 90 parts, insect powder 11 parts, modified starch 4.5 parts, salt 2.5 parts, sodium carbonate 0.16 part, sodium alginate 0.2 part and 33 parts of water.
The preparation method of a kind of high-protein nutrient fine dried noodles, comprises the following steps:
(1) preparation of insect powder: select edible locust, cicada, Gryllus Chinensis, Pupa bombycis, removes non-edible part, and edible portion is placed in drying baker, at 80 DEG C, stand 48h, take out, grind 19min, by gained powder by 100 mesh screen, obtain insect powder；Wherein, the weight ratio of locust, cicada, Gryllus Chinensis and Pupa bombycis is 1:2:1:1；
(2) dough-making powder: gluten flour, Sal, insect powder, modified starch, sodium carbonate and sodium alginate are mixed in proportion, add water in mixed flour, and constantly rub, the temperature of water is 25 DEG C, the dough-making powder time is 10min, obtains dough, and group is in loose graininess, holding can be agglomerating, and rubbing gently can loose recovery；
(3) ripening: step (2) gained dough is stirred dough, time 28min with the speed of 15r/min；
(4) tabletting: the dough of step (3) gained is carried out tabletting, and calendering stage presses 6 roads, obtain thickness be 0.4mm, the dough sheet of long 1440mm；
(5) cutting: step (4) gained dough sheet is cut into the wetted surface bar that width is 0.8mm；
(6) being dried: be dried in step (5) gained wetted surface bar is placed in drying room, drying temperature is 40 DEG C, and drying time is 3.5h, and relative humidity 55% obtains dried noodles；
(7) cut off and pack: step (6) gained dried noodles being cut into the length of 240mm, obtains high-protein nutrient fine dried noodles.
Embodiment 6
A kind of high-protein nutrient fine dried noodles, including the raw material of following weight portion: gluten flour 92 parts, Folium Agaves variegatae anthelmintic 3 parts, Lumbricus 1 part, Semen Sesami ground-slag 1.5 parts, 2 parts of egg, modified starch 4.5 parts, salt 2.3 parts, sodium carbonate 0.2 part, sodium alginate 0.25 part and 33 parts of water.The preparation process of the present embodiment is consistent with embodiment 2.
The fine dried noodles of embodiment 1-6 gained have high protein content, nutritious, it is possible to increase immunity, smooth in taste, chew strength, store the time long, with health role；The preparation process of the present invention is simple, it is possible to the protein retained in insect bodies does not runs off, and makes the fine dried noodles of preparation have abundant nutritive value.
Finally illustrate is, above example is only in order to illustrate technical scheme and unrestricted, other amendment or equivalents that technical scheme is made by those of ordinary skill in the art, without departing from the spirit and scope of technical solution of the present invention, all should contain in the middle of scope of the presently claimed invention.
Claims (7)
1. high-protein nutrient fine dried noodles, it is characterised in that include the raw material of following weight portion: gluten flour 89～97 parts, insect powder 3～11 parts, modified starch 3～5 parts, salt 1.1～2.6 parts, sodium carbonate 0.15～0.2 part, sodium alginate 0.2～0.4 part and water 30～35 parts.
2. high-protein nutrient fine dried noodles as claimed in claim 1 a kind of, it is characterised in that include the raw material of following weight portion: gluten flour 92 parts, insect powder 8 parts, modified starch 4 parts, salt 2 parts, sodium carbonate 0.18 part, sodium alginate 0.3 part and 33 parts of water.
3. a kind of high-protein nutrient fine dried noodles as claimed in claim 1 or 2, it is characterised in that the gross weight of described insect powder and the ratio of gluten flour are 1:11.5.
4. the preparation method of a kind of high-protein nutrient fine dried noodles as described in any one of claim 1-3, it is characterised in that comprise the following steps:
(1) preparation of insect powder: select edible high protein insecticide, removes non-edible part, and edible portion is placed in drying baker, at 80～120 DEG C, stand 24～48h, take out, grind 10～20min, by gained powder by 100 mesh screen, obtain insect powder, standby；
(2) dough-making powder: gluten flour, Sal, insect powder, modified starch, sodium carbonate and sodium alginate are mixed in proportion, add water in mixed flour, and constantly rub, the temperature of water is 25 ~ 30 DEG C, and the dough-making powder time is 10～20min, obtains dough；
(3) ripening: step (2) gained dough is stood 25～35min；
(4) tabletting: the dough of step (3) gained carries out tabletting, calendering stage pressure 5 ~ 7 roads, obtains thickness and is 0.3～0.8mm, grows the dough sheet of 1.2～1.5m；
(5) cutting: step (4) gained dough sheet is cut into the wetted surface bar that width is 0.8～3.0mm；
(6) being dried: be dried in step (5) gained wetted surface bar is placed in drying room, drying temperature is 40～42 DEG C, and drying time is 3.5～5h, relative humidity 50～60%, obtains dried noodles；
(7) cut off and pack: step (6) gained dried noodles being cut into the length of 200～250mm, obtains high-protein nutrient fine dried noodles.
The preparation method of a kind of high-protein nutrient fine dried noodles the most as claimed in claim 4, it is characterised in that step (1) described high protein insecticide is locust, cicada, Gryllus Chinensis, Pupa bombycis.
The preparation method of a kind of high-protein nutrient fine dried noodles the most as claimed in claim 4, it is characterised in that step (2) described dough is loose graininess, holding can be agglomerating, and rubbing gently can loose recovery.
The preparation method of a kind of high-protein nutrient fine dried noodles the most as claimed in claim 4, it is characterised in that the maturing process of described step (3) is to stir dough, time 25～35min with the speed of 10～30r/min.
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Cited By (7)
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| CN107173686A (en) * | 2017-05-27 | 2017-09-19 | 许昌学院 | A kind of purslane vermicelli and preparation method thereof |
| CN107279718A (en) * | 2017-05-27 | 2017-10-24 | 许昌学院 | A kind of sweet potato dietary fiber vermicelli and preparation method thereof |
| CN107348349A (en) * | 2017-08-17 | 2017-11-17 | 太和县大维食品有限公司 | A kind of high protein vermicelli and its production method |
| CN107484961A (en) * | 2017-08-29 | 2017-12-19 | 许昌学院 | A kind of ten caraway Chinese toon old leafs appetizing vermicelli and preparation method thereof |
| CN108813333A (en) * | 2018-05-22 | 2018-11-16 | 吉林农业大学 | A kind of raw fresh-wet noodle of high protein coarse cereals and its production method |
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| CN109567018A (en) * | 2019-01-26 | 2019-04-05 | 黄秀芬 | A kind of pyracantha fortuneana fruit noodles and preparation method thereof |
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| CN108813333B (en) * | 2018-05-22 | 2021-11-19 | 吉林农业大学 | High-protein coarse cereal fresh and wet noodles and production method thereof |
| CN108967835A (en) * | 2018-08-16 | 2018-12-11 | 许昌学院 | A kind of natto noodles and preparation method thereof |
| CN108967835B (en) * | 2018-08-16 | 2022-02-15 | 许昌学院 | Natto noodles and making method thereof |
| CN109567018A (en) * | 2019-01-26 | 2019-04-05 | 黄秀芬 | A kind of pyracantha fortuneana fruit noodles and preparation method thereof |
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Application publication date: 20160921 |
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