CN105982068A - Addition auxiliary material for production of fine dried noodles and method for preparing fine dried noodles added with auxiliary material - Google Patents
Addition auxiliary material for production of fine dried noodles and method for preparing fine dried noodles added with auxiliary material Download PDFInfo
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- CN105982068A CN105982068A CN201510054988.4A CN201510054988A CN105982068A CN 105982068 A CN105982068 A CN 105982068A CN 201510054988 A CN201510054988 A CN 201510054988A CN 105982068 A CN105982068 A CN 105982068A
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- dried noodles
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Abstract
The invention discloses an addition auxiliary material for production of fine dried noodles. The addition auxiliary material is prepared from the following components in percentage by weight: 1-6% of corn starch and 0.1-8% of konjac powder. According to the made fine dried noodles through the addition auxiliary material disclosed by the invention, the quality of noodles can be improved, the cooking water absorption rate of the noodles and the loss rate of dried matters can be reduced, and the made noodles can be small in deformation, strong in tenacity, good in mouth feel, and low in cost; besides, the requirement of a green, natural and safe food can be met. The invention further discloses a method for making the fine dried noodles added with the auxiliary material.
Description
Technical field
The present invention relates to a kind of interpolation adjuvant produced for fine dried noodles and add the method that fine dried noodles prepared by this adjuvant.
Background technology
Starch is a kind of natural materials, is substantially present in seed or the fruit of crops, and starch is the main component in the grain that the mankind depend on for existence, and it derives from nature, and is easy to biological making and continuity production.Therefore, starch processing industry is made to have compared obvious advantage than other industry classes in terms of raw material with the selection of resource.Therefore, starch is natural, safe, conventional raw-food material and synthetic ingredient, and its converted products has a wide range of applications field and edibility.Corn starch compares other kind starch, has obvious price advantage, and uses appropriate corn starch can improve the quality of noodles in noodles processing, increases the fineness of noodles.Modified starch is not only good emulsifying agent, stabilizer, thickening agent in noodles processing, and is that stabilizer is dissolved in quick-freezing.Starch water absorption is relatively strong, and from the point of view of comparing the noodles not adding production of corn starch, moisture effect to be got well.
Rhizoma amorphophalli is a kind of radicant, is again glucomannan, quite extensive in China's cultivated area, and Rhizoma amorphophalli is made existing hundreds of kind of the food of konjaku powder processing.Prove after deliberation, Rhizoma amorphophalli have blood fat reducing, blood sugar lowering, relieving constipation, lose weight, the multiple use such as anti-cancer.The glucomannan that Rhizoma amorphophalli contains is a kind of macromolecular compound, has the strongest water absorption, and inflatable 80-100 times of volume after water suction is difficult to digested absorption, and can adsorb cholesterol and bile acid after food, and to reducing blood pressure, reducing cardiovascular diseases's outbreak has certain effect.
A, Rhizoma amorphophalli medicinal ingredient energy scavenger precipitation at cardiovascular metabolism of lipid and cholesterol.
B, Rhizoma amorphophalli contain abundant dietary fiber, strengthen intestinal peristalsis promoting, shorten food time of staying in intestinal, promote defecation in intestinal.
C, Rhizoma amorphophalli have various disease-prevention health effect, are eaten for a long time Rhizoma amorphophalli powder goods and are not only and beneficially lose weight, and are equally beneficial for reducing hyperlipidemia, prevention human primary gastrointestinal cancers etc., are of great benefit to health in a word.
The production of existing common fine dried noodles, mainly adds edible salt, alkali, and to improving the fineness of noodles, fresh-keeping and prevention noodles become sour and have certain effect.The Flour production of selection wet gluten about 30 fine dried noodles out, particularly through ventilating, drying room dries the noodles of processing, and its mouthfeel does not reaches highly desirable effect.If adding some food additive may change the quality of noodles, increasing some fineness, but the fine dried noodles produced are not always green, natural, safe sensation to people.
Summary of the invention
This to solve the technical problem that and is: provide a kind of quality that can improve noodles, that reduces the steaming and decocting water absorption rate of noodles and dry loses rate, the noodles deformation that can make again to make is little, toughness is strong, in good taste, low cost, reaches the interpolation adjuvant of the requirement of green, natural, safety food simultaneously；
This to be solved another technical problem is that: provides a kind of and adds the method that fine dried noodles prepared by this adjuvant.
For solving this technical problem, the technical solution used in the present invention is:
A kind of interpolation adjuvant produced for fine dried noodles, described interpolation adjuvant is by weight percentage: corn starch 1-6, konjaku powder 0.1-8.
Described corn starch addition by weight percentage is 2.
Described konjaku powder addition by weight percentage is 0.1-2.
Described konjaku powder addition by weight percentage is 0.3.
A kind of add the method that fine dried noodles prepared by above-mentioned adjuvant, the steps include:
Weighing: by the formula of production fine dried noodles, weigh flour, salt, alkali, corn starch and konjaku powder respectively, 30%-33% the most in an amount weighs water；
Stirring: first salt and alkali are put in water and stir, then corn starch is poured into water is stirred continuously so that it is stir, then that konjaku powder is stirring while adding, until forming every annex solution required during noodles processing；
Dough-making powder, ripening: by the flour weighed and stepAnnex solution pour in blender, limit bevelling start stirring 10-15 minute, treat that its spice is the loose particles size of bean curd scoriform, dry and wet is uniform, hold after agglomerating light stranding can loose little granule time, stand ripening 10-15 minute；
Tabletting: flour takes out after blender spice is good, then pour oodle maker into and make and wear；
Cutting: wear make with face cutter cutting；
Dry: the noodles stoving that will cut.
The invention has the beneficial effects as follows:
The present invention is by adding natural corn starch and konjaku powder, can reach green, natural, safe food, can change again the quality of noodles, that reduces the steaming and decocting water absorption rate of noodles and dry loses rate, and the noodles deformation made is little, good springiness, toughness is strong, in good taste.Meanwhile, mixing is added and is reduced cost than individually interpolation konjaku powder, has reached preferable effect.
Detailed description of the invention
This programme uses Henan high-gluten flour to be raw material, and the leading indicator of this flour is as follows:
| Moisture | Ash | Gluten | Whiteness | Fineness degree |
| 13.5% | 0.4% | 31.5 | 79.5 | By No. CB36 sieve |
Control sample is as follows with the ratio of interpolation corn starch, each sample of konjaku powder:
| Salt | Alkali | Corn starch | Konjaku powder | |
| Control sample | 0.5% | 0.1% | 0 | 0 |
| Sample 1 | 0.5% | 0.1% | 1% | 0.1% |
| Sample 2 | 0.5% | 0.1% | 1.5% | 0.2% |
| Sample 3 | 0.5% | 0.1% | 2.0% | 0.3% |
| Sample 4 | 0.5% | 0.1% | 2.5% | 0.4% |
| Sample 5 | 0.5% | 0.1% | 3.0% | 0.5% |
| Sample 6 | 0.5% | 0.1% | 3.5% | 0.6% |
| Sample 7 | 0.5% | 0.1% | 4.0% | 0.7% |
| Sample 8 | 0.5% | 0.1% | 4.5% | 0.8% |
1, concrete operation method:
Weigh the salt of different proportion, alkali, corn starch and konjaku powder respectively by 50kg flour weight, weigh 15kg water simultaneously and put in bucket.
First salt and alkali are put in water and stir, then corn starch is poured into water is stirred continuously so that it is stir.Konjaku powder is stirring while adding, until forming every adding liquid required during noodles processing.
50kg high-gluten flour is poured in the blender producing sunlight fine dried noodles, first control sample is slowly poured in blender, limit bevelling start stirring 10-15 minute, treat that its spice presents the loose particles size of bean curd scoriform, dry and wet is uniform, hold after agglomerating light stranding can loose little granule time, stand ripening 10-15 minute, make it eliminate internal conflict stress, enter the reticular tissue of cocoon.Sample 1 to sample 8 is also stirred successively by above-mentioned steps.
Flour takes out after blender spice is good, pour in the hopper of oodle maker again, first it is the face roller identical by two pairs of diameters, slightly it is pressed into after wearing and enters next group face roller, roll the most successively, make moisture distribution average with the formation of gluten, material is thus formed that dough cover is smooth, uniform, moderate the wearing of thickness, eventually pass face cutter cutting, dry in the sun.This programme uses wide 2.0mm face cutter, wet cut noodles thickness adjusted to 0.67mm.
The wet cut noodles of molding can be linked under the outdoor sun naturally dried, and at normal temperatures, sun fine dried noodles dry the time about 4-5 hour, the noodles of processing in morning, can complete tangent plane work afternoon.
2, the noodles processed according to control sample and sample carry out the detection of indices respectively, and result is as follows:
| Sequence number | Acidity | Cooking loss | Bending fracture rate | Moisture % | Color and luster abnormal smells from the patient |
| Control sample | 1.5 | 4 | 3 | 13.1 | Normally |
| Sample 1 | 1.5 | 3 | 3 | 12.9 | Normally |
| Sample 2 | 1.5 | 3 | 2 | 13.0 | Normally |
| Sample 3 | 1.5 | 3 | 2 | 13.1 | Normally |
| Sample 4 | 1.5 | 4 | 2 | 13.1 | Normally |
| Sample 5 | 1.5 | 4 | 2 | 13.1 | Normally, taste is slightly given birth to |
| Sample 6 | 1.5 | 5 | 3 | 12.9 | Normally, taste is slightly given birth to |
| Sample 7 | 1.5 | 5 | 3 | 12.9 | Normally, taste is slightly given birth to |
| Sample 8 | 1.5 | 6 | 4 | 12.9 | Normally, taste is slightly given birth to |
3、
Taste scoring
With physical and chemical index, noodle quality only judges that its quality is unconspicuous, trial test methods of marking to be used, and could correctly evaluate the quality of a kind of noodles.This programme has been asked 10 all ages and classes, sexes and has had the personnel of trial test ability and above-mentioned 5 kinds of test agents sets forth following conjunction eventually evaluate, and result is as follows:
| Color and luster | Apparent state | Palatability | Stickiness | Slickness | Food flavor | Total score | |
| Full marks | 15 | 15 | 20 | 25 | 10 | 15 | |
| Control sample | 12.5 | 13 | 18 | 22.5 | 8 | 13.5 | 87.5 |
| Sample 1 | 13.0 | 13 | 19 | 22.5 | 8 | 13.5 | 89 |
| Sample 2 | 14.0 | 14 | 19 | 23.5 | 8.5 | 14.5 | 93.5 |
| Sample 3 | 14.5 | 14.5 | 19 | 23.5 | 8.5 | 15 | 95 |
| Sample 4 | 15 | 14.5 | 18 | 23 | 8 | 14.5 | 93 |
| Sample 5 | 15 | 14.5 | 18 | 22.5 | 8.5 | 14 | 92.5 |
| Sample 6 | 15 | 14.5 | 18 | 22.5 | 8.5 | 13.5 | 92 |
| Sample 7 | 15 | 14.5 | 18 | 22.5 | 8 | 13 | 91 |
| Sample 8 | 15 | 14.5 | 18 | 22.5 | 8 | 13.5 | 91.5 |
Illustrate: color and luster refers to Noodle color and brightness.Apparent state refers to smooth surface and degrees of expansion.Palatability refers to bite with the teeth the size of power needed for disconnected noodles.Stickiness refers in mastication processes that noodles stick to one's teeth degree.Slickness refers to the smooth degree of mouthfeel.Food flavor refers to taste when tasting.
From the physical and chemical index of control sample and sample with taste in terms of scoring, physical and chemical index is the most significantly distinguished, and only cooking loss changes a little.But from tasting in terms of scoring, the addition of konjaku powder is the biggest, and color and luster and apparent condition grading are the highest, and corn starch reduces on the contrary with the scoring of the increase of addition, palatability and stickiness.Mainly corn starch is riper than flour difficulty, adds excess and has an impact the mouthfeel of noodles.In sum, the preferred plan that this programme is selected is sample 3, i.e. corn starch addition is 2%, and konjaku powder addition is 0.3%.
4, market assessment
Since June in this year, we produce a large amount of noodles the most successively according to sample 3 method and put in market and go, repeatedly go deep into market survey through business personnel, visit user, feedback information over these months comprehensive, this product by consumers in general's accreditation and favor, substantially increases product popularity deeply.
5, good effect
The corn starch of this programme exploitation mixes the sunlight fine dried noodles adding production with konjaku powder, has different from other corn noodles and konjak noodle.Other enterprises are using corn starch and konjaku powder as primary raw material, and we are to be used as interpolation adjuvant with konjaku powder by corn starch, both reached noodles deformation little, toughness is strong, in good taste, natural, safety, the effect of health care, improve again noodle quality, also reduce the production cost of enterprise simultaneously.
Claims (5)
1. the interpolation adjuvant produced for fine dried noodles, is characterized in that: described interpolation adjuvant is by weight percentage: corn starch 1-6, konjaku powder 0.1-8.
The interpolation adjuvant produced for fine dried noodles the most according to claim 1, is characterized in that: described corn starch addition by weight percentage is 2.
The interpolation adjuvant produced for fine dried noodles the most according to claim 1, is characterized in that: described konjaku powder addition by weight percentage is 0.1-2.
The interpolation adjuvant produced for fine dried noodles the most according to claim 3, is characterized in that: described konjaku powder addition by weight percentage is 0.3.
5. add the method that fine dried noodles prepared by the adjuvant according to any one of claim 1-4, the steps include:
Weighing: by the formula of production fine dried noodles, weigh flour, salt, alkali, corn starch and konjaku powder respectively, 30%-33% the most in an amount weighs water；
Stirring: first salt and alkali are put in water and stir, then corn starch is poured into water is stirred continuously so that it is stir, then that konjaku powder is stirring while adding, until forming every annex solution required during noodles processing；
Dough-making powder, ripening: by the flour weighed and stepAnnex solution pour in blender, limit bevelling start stirring 10-15 minute, treat that its spice is the loose particles size of bean curd scoriform, dry and wet is uniform, hold after agglomerating light stranding can loose little granule time, stand ripening 10-15 minute；
Tabletting: flour takes out after blender spice is good, then pour oodle maker into and make and wear；
Cutting: wear make with face cutter cutting；
Dry: the noodles stoving that will cut.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850823A (en) * | 2018-06-22 | 2018-11-23 | 贵州黔百农业科技有限公司 | A kind of high-quality Moringa noodles and preparation method thereof |
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| CN1448069A (en) * | 2002-04-04 | 2003-10-15 | 潘荣华 | Konjak noodle and processing method thereof |
| CN1969666A (en) * | 2006-12-15 | 2007-05-30 | 杨梓棠 | Highland barley noodle |
| CN101791000A (en) * | 2010-04-12 | 2010-08-04 | 青岛品品好制粉有限公司 | Pre-gelatinized noodle flour and production method thereof |
| CN103141761A (en) * | 2013-03-23 | 2013-06-12 | 唐尔明 | Multi-element coarse cereal nutritious noodles |
| CN103385422A (en) * | 2013-08-02 | 2013-11-13 | 孙燕群 | Spinach noodles and processing technology thereof |
| CN103535614A (en) * | 2013-10-09 | 2014-01-29 | 郧西县鸿大粮油食品工业发展有限公司 | Arrowroot fine dried noodles and processing method thereof |
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2015
- 2015-02-03 CN CN201510054988.4A patent/CN105982068A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1448069A (en) * | 2002-04-04 | 2003-10-15 | 潘荣华 | Konjak noodle and processing method thereof |
| CN1969666A (en) * | 2006-12-15 | 2007-05-30 | 杨梓棠 | Highland barley noodle |
| CN101791000A (en) * | 2010-04-12 | 2010-08-04 | 青岛品品好制粉有限公司 | Pre-gelatinized noodle flour and production method thereof |
| CN103141761A (en) * | 2013-03-23 | 2013-06-12 | 唐尔明 | Multi-element coarse cereal nutritious noodles |
| CN103385422A (en) * | 2013-08-02 | 2013-11-13 | 孙燕群 | Spinach noodles and processing technology thereof |
| CN103535614A (en) * | 2013-10-09 | 2014-01-29 | 郧西县鸿大粮油食品工业发展有限公司 | Arrowroot fine dried noodles and processing method thereof |
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Cited By (1)
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| CN108850823A (en) * | 2018-06-22 | 2018-11-23 | 贵州黔百农业科技有限公司 | A kind of high-quality Moringa noodles and preparation method thereof |
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