CN105995506A - Mange-flavor petal noodles and method for producing same - Google Patents
Mange-flavor petal noodles and method for producing same Download PDFInfo
- Publication number
- CN105995506A CN105995506A CN201610336281.7A CN201610336281A CN105995506A CN 105995506 A CN105995506 A CN 105995506A CN 201610336281 A CN201610336281 A CN 201610336281A CN 105995506 A CN105995506 A CN 105995506A
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- powder
- minutes
- petal
- mango
- noodles
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000012149 noodles Nutrition 0.000 title abstract description 14
- 239000000796 flavoring agent Substances 0.000 title abstract 4
- 201000002266 mite infestation Diseases 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 78
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 235000021307 Triticum Nutrition 0.000 claims abstract description 17
- 235000013305 food Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 11
- 229920002261 Corn starch Polymers 0.000 claims abstract description 11
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 11
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 11
- 239000008120 corn starch Substances 0.000 claims abstract description 11
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 241001093152 Mangifera Species 0.000 claims description 19
- 241000209140 Triticum Species 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 12
- 239000011265 semifinished product Substances 0.000 claims description 12
- 108010073771 Soybean Proteins Proteins 0.000 claims description 10
- 235000019710 soybean protein Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 239000004575 stone Substances 0.000 claims description 9
- 229910000831 Steel Inorganic materials 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000002184 metal Substances 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 230000005070 ripening Effects 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 239000010959 steel Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003556 assay Methods 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 230000003020 moisturizing effect Effects 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000000746 purification Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000004936 stimulating effect Effects 0.000 claims 1
- 235000014347 soups Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000000832 Ayote Nutrition 0.000 abstract 1
- 240000004244 Cucurbita moschata Species 0.000 abstract 1
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 abstract 1
- 244000000626 Daucus carota Species 0.000 abstract 1
- 235000002767 Daucus carota Nutrition 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 240000007228 Mangifera indica Species 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 235000013345 egg yolk Nutrition 0.000 abstract 1
- 235000020803 food preference Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 235000015136 pumpkin Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Noodles (AREA)
Abstract
The invention discloses mango-flavor petal noodles and a method for producing the same. The mango-flavor petal noodles comprise, by weight, 53.5%-54.5% of wheat flour, 12.7%-13.7% of water, 8.3%-9.3% of mango powder, 4.5%-5.5% of soybean isolate protein powder, 2.5%-3.5% of oat flour, 2.5%-3.5% of carrot powder, 2.5%-3.5% of egg yolk powder, 2.5%-3.5% of edible corn starch, 2.5%-3.5% of pumpkin powder, 2.5%-3.5% of fructus lycii powder and 0.5%-1.5% of edible salt. Owing to the mode, the mango-flavor petal noodles and the method have the advantages that the intelligence and the imagination of children can be improved, nutritious cooked wheaten foods can be enriched, accordingly, the noodles are fine and smooth, have chewy taste and are boiling-fastness, turbid soup can be prevented, and food preference and concern of the children can be guided.
Description
Technical field
The present invention relates to the improvement of a kind of noodles, particularly relate to a kind of intelligence that can increase child and imaginative power, the wheaten food of abundant flour nutrition, make noodles exquisiteness, mouthfeel more chewiness, and resistant to cook, it is difficult to mixed soup, it is possible to guide child to the hobby of food and the Fructus Mangifera Indicae taste petal face of love and production method thereof.
Background technology
Noodles originate from China, and the making of existing more than 4,000 year eats history.Noodles be a kind of make simple, instant, nutritious, can staple food again can the health-care food of fast food.Accepted by the people of the world already and liked.The flour of a kind of corn of noodles or beans adds water and wears into dough, afterwards or pressure or the system of rolling or stretch and cut again or press in flakes, or use and rub with the hands, draw, the means such as pinch, make strip (narrow or wide, flat or round) or strip, after through boiling, frying, braised, fried a kind of food, but general noodles nutrition is the abundantest, it is impossible to preferably supplement needed by human body.
Summary of the invention
The technical problem that present invention mainly solves is to provide a kind of intelligence that can increase child and imaginative power, the wheaten food of abundant flour nutrition so that noodles are fine and smooth, mouthfeel more chewiness, and resistant to cook, it is difficult to mixed soup, it is possible to guide child to the hobby of food and the Fructus Mangifera Indicae taste petal face of love and production method thereof.
For solving above-mentioned technical problem, the technical scheme that the present invention uses is: provide a kind of Fructus Mangifera Indicae taste petal face and production method thereof, comprising: wheat flour, water, mango powder, soybean protein isolate powder, oatmeal, Radix Dauci Sativae powder, yolk powder, edible corn starch, Fructus Cucurbitae moschatae powder, Fructus Lycii powder and edible salt；The proportioning raw materials of described wheat flour, water, mango powder, soybean protein isolate powder, oatmeal, Radix Dauci Sativae powder, yolk powder, edible corn starch, Fructus Cucurbitae moschatae powder, Fructus Lycii powder and edible salt is 53.5%～54.5%, 12.7%～13.7%, 8.3%～9.3%, 4.5%～5.5%, 2.5%～3.5%, 2.5%～3.5%, 2.5%～3.5%, 2.5%～3.5%, 2.5%～3.5%, 2.5%～3.5% and 0.5%～1.5%.
Production stage is as follows:
(1) mixing: all supplementary materials are carried out an acceptance inspection according to standard and deposits, mango powder, soybean protein isolate powder, oatmeal, Radix Dauci Sativae powder, yolk powder, edible corn starch, Fructus Cucurbitae moschatae powder, Fructus Lycii powder and edible salt are weighed according to formula proportion, pours mixing in the mixer of 60 revs/min after having weighed into and make its mix homogeneously in 5 minutes.
(2) adjust powder: pour in wheat flour by the former stone mixed, add water purification and carry out vacuum stirring at low speed mixing dough-making powder 5 minutes, high-speed stirred mixing dough-making powder 5 minutes.
(3) ripening: pouring in stainless steel cask container by the mixture adjusting powder to complete granular wheat flour and former stone, expanded processed is stand-by.
(4) tabletting: the mixture by the wheat flour after ripening with former stone is poured in rustless steel tablet machine and is pressed into dough sheet.
(5) molding: lain in by dough sheet in forming machine, cuts into the semi-finished product of petal shape by film tool.
(6) it is dried: by semi-finished product by continuous print moisturizing drying baker, dry 40 minutes through 45 DEG C, then be cooled to room temperature through 20 minutes room temperatures.
(7) microwave disinfection: the semi-finished product by drying are transported in microwave machine carry out microwave disinfection, out loads stainless steel cask and seals stand-by after 5 minutes.
(8) screening: selected by artificial and metal detector, is rejected the metal object in the course of processing and the damaged or semi-finished product of not molding, then screens out with rustless steel mesh screen and attach the excess particles at product.
(9) weigh: will accurately weigh the product of respective amount according to Different Package specifications and models.
(10) packaging: put in packaging by load weighted product, carries out sealing packaging stamp, enters warehouse for finished product after the assay was approved and deposit.
The invention has the beneficial effects as follows: one Fructus Mangifera Indicae taste petal face of the present invention and production method thereof, by increasing capacitance it is possible to increase the intelligence of child and imaginative power, the wheaten food of abundant flour nutrition, make noodles exquisiteness, mouthfeel more chewiness, and resistant to cook, is difficult to mixed soup, it is possible to guide child to the hobby of food and love.
Detailed description of the invention
Below presently preferred embodiments of the present invention is described in detail, so that advantages and features of the invention can be easier to be readily appreciated by one skilled in the art, thus protection scope of the present invention is made apparent clear and definite defining.
The embodiment of the present invention includes:
A kind of Fructus Mangifera Indicae taste petal face and production method thereof, comprising: wheat flour, water, mango powder, soybean protein isolate powder, oatmeal, Radix Dauci Sativae powder, yolk powder, edible corn starch, Fructus Cucurbitae moschatae powder, Fructus Lycii powder and edible salt；The proportioning raw materials of described wheat flour, water, mango powder, soybean protein isolate powder, oatmeal, Radix Dauci Sativae powder, yolk powder, edible corn starch, Fructus Cucurbitae moschatae powder, Fructus Lycii powder and edible salt is 53.5%～54.5%, 12.7%～13.7%, 8.3%～9.3%, 4.5%～5.5%, 2.5%～3.5%, 2.5%～3.5%, 2.5%～3.5%, 2.5%～3.5%, 2.5%～3.5%, 2.5%～3.5% and 0.5%～1.5%；Wherein in this formula, optimal proportion is wheat flour 54%, water 13.2%, mango powder 8.8%, soybean protein isolate powder 5%, oatmeal 3%, Radix Dauci Sativae powder 3%, yolk powder 3%, edible corn starch 3%, Fructus Cucurbitae moschatae powder 3%, Fructus Lycii powder 3% and edible salt 1%.
Production stage is as follows:
(1) mixing: all supplementary materials are carried out an acceptance inspection according to standard and deposits, mango powder, soybean protein isolate powder, oatmeal, Radix Dauci Sativae powder, yolk powder, edible corn starch, Fructus Cucurbitae moschatae powder, Fructus Lycii powder and edible salt are weighed according to formula proportion, pours mixing in the mixer of 60 revs/min after having weighed into and make its mix homogeneously in 5 minutes.
(2) adjust powder: pour in wheat flour by the former stone mixed, add water purification and carry out vacuum stirring at low speed mixing dough-making powder 5 minutes, high-speed stirred mixing dough-making powder 5 minutes.
(3) ripening: pouring in stainless steel cask container by the mixture adjusting powder to complete granular wheat flour and former stone, expanded processed is stand-by.
(4) tabletting: the mixture by the wheat flour after ripening with former stone is poured in rustless steel tablet machine and is pressed into dough sheet.
(5) molding: lain in by dough sheet in forming machine, cuts into the semi-finished product of petal shape by film tool.
(6) it is dried: by semi-finished product by continuous print moisturizing drying baker, dry 40 minutes through 45 DEG C, then be cooled to room temperature through 20 minutes room temperatures.
(7) microwave disinfection: the semi-finished product by drying are transported in microwave machine carry out microwave disinfection, out loads stainless steel cask and seals stand-by after 5 minutes.
(8) screening: selected by artificial and metal detector, is rejected the metal object in the course of processing and the damaged or semi-finished product of not molding, then screens out with rustless steel mesh screen and attach the excess particles at product.
(9) weigh: will accurately weigh the product of respective amount according to Different Package specifications and models.
(10) packaging: put in packaging by load weighted product, carries out sealing packaging stamp, enters warehouse for finished product after the assay was approved and deposit.
One Fructus Mangifera Indicae taste petal face of the present invention and production method thereof, by increasing capacitance it is possible to increase the intelligence of child and imaginative power, the wheaten food of abundant flour nutrition so that noodles are fine and smooth, mouthfeel more chewiness, and resistant to cook, it is difficult to mixed soup, it is possible to guide child to the hobby of food and love.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every equivalent structure utilizing description of the invention content to be made or equivalence flow process conversion; or directly or indirectly it is used in other relevant technical fields, the most in like manner it is included in the scope of patent protection of the present invention.
Claims (2)
1. a Fructus Mangifera Indicae taste petal face and production method thereof, it is characterised in that: comprising: wheat flour, water, mango powder, soybean protein isolate powder, oatmeal, Radix Dauci Sativae powder, yolk powder, edible corn starch, Fructus Cucurbitae moschatae powder, Fructus Lycii powder and edible salt；The proportioning raw materials of described wheat flour, water, mango powder, soybean protein isolate powder, oatmeal, Radix Dauci Sativae powder, yolk powder, edible corn starch, Fructus Cucurbitae moschatae powder, Fructus Lycii powder and edible salt is 53.5%～54.5%, 12.7%～13.7%, 8.3%～9.3%, 4.5%～5.5%, 2.5%～3.5%, 2.5%～3.5%, 2.5%～3.5%, 2.5%～3.5%, 2.5%～3.5%, 2.5%～3.5% and 0.5%～1.5%.
Fructus Mangifera Indicae taste petal face the most according to claim 1 and production method thereof, it is characterised in that: production stage is as follows:
(1) mixing: all supplementary materials are carried out an acceptance inspection according to standard and deposits, mango powder, soybean protein isolate powder, oatmeal, Radix Dauci Sativae powder, yolk powder, edible corn starch, Fructus Cucurbitae moschatae powder, Fructus Lycii powder and edible salt are weighed according to formula proportion, pours mixing in the mixer of 60 revs/min after having weighed into and make its mix homogeneously in 5 minutes.
(2) adjust powder: pour in wheat flour by the former stone mixed, add water purification and carry out vacuum stirring at low speed mixing dough-making powder 5 minutes, high-speed stirred mixing dough-making powder 5 minutes.
(3) ripening: pouring in stainless steel cask container by the mixture adjusting powder to complete granular wheat flour and former stone, expanded processed is stand-by.
(4) tabletting: the mixture by the wheat flour after ripening with former stone is poured in rustless steel tablet machine and is pressed into dough sheet.
(5) molding: lain in by dough sheet in forming machine, cuts into the semi-finished product of petal shape by film tool.
(6) it is dried: by semi-finished product by continuous print moisturizing drying baker, dry 40 minutes through 45 DEG C, then be cooled to room temperature through 20 minutes room temperatures.
(7) microwave disinfection: the semi-finished product by drying are transported in microwave machine carry out microwave disinfection, out loads stainless steel cask and seals stand-by after 5 minutes.
(8) screening: selected by artificial and metal detector, is rejected the metal object in the course of processing and the damaged or semi-finished product of not molding, then screens out with rustless steel mesh screen and attach the excess particles at product.
(9) weigh: will accurately weigh the product of respective amount according to Different Package specifications and models.
(10) packaging: put in packaging by load weighted product, carries out sealing packaging stamp, enters warehouse for finished product after the assay was approved and deposit or stimulating food stream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610336281.7A CN105995506A (en) | 2016-05-20 | 2016-05-20 | Mange-flavor petal noodles and method for producing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610336281.7A CN105995506A (en) | 2016-05-20 | 2016-05-20 | Mange-flavor petal noodles and method for producing same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995506A true CN105995506A (en) | 2016-10-12 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610336281.7A Pending CN105995506A (en) | 2016-05-20 | 2016-05-20 | Mange-flavor petal noodles and method for producing same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995506A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187268A (en) * | 2014-07-09 | 2014-12-10 | 青阳县南阳米业有限公司 | Seaweed nutritious and healthy flour and preparation method thereof |
| CN104938942A (en) * | 2015-07-19 | 2015-09-30 | 齐鲁工业大学 | Method for preparing nutritive noodles by using mung bean processing precook liquid |
| CN105360922A (en) * | 2015-09-30 | 2016-03-02 | 同福碗粥股份有限公司 | Fine dried noodles low in glycemic index and making method thereof |
| CN105520054A (en) * | 2016-01-21 | 2016-04-27 | 吕勇 | Formula of fine dried noodles for treating diabetes and preparation process |
-
2016
- 2016-05-20 CN CN201610336281.7A patent/CN105995506A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187268A (en) * | 2014-07-09 | 2014-12-10 | 青阳县南阳米业有限公司 | Seaweed nutritious and healthy flour and preparation method thereof |
| CN104938942A (en) * | 2015-07-19 | 2015-09-30 | 齐鲁工业大学 | Method for preparing nutritive noodles by using mung bean processing precook liquid |
| CN105360922A (en) * | 2015-09-30 | 2016-03-02 | 同福碗粥股份有限公司 | Fine dried noodles low in glycemic index and making method thereof |
| CN105520054A (en) * | 2016-01-21 | 2016-04-27 | 吕勇 | Formula of fine dried noodles for treating diabetes and preparation process |
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Application publication date: 20161012 |