CN106107480A - Rhizoma Nelumbinis noodles and furnace drying method thereof - Google Patents
Rhizoma Nelumbinis noodles and furnace drying method thereof Download PDFInfo
- Publication number
- CN106107480A CN106107480A CN201610467906.3A CN201610467906A CN106107480A CN 106107480 A CN106107480 A CN 106107480A CN 201610467906 A CN201610467906 A CN 201610467906A CN 106107480 A CN106107480 A CN 106107480A
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- Prior art keywords
- wetted surface
- surface bar
- noodles
- flour
- parts
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 54
- 238000001035 drying Methods 0.000 title claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 34
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 34
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 24
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 24
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 12
- 238000003860 storage Methods 0.000 claims abstract description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 9
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 6
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 6
- 238000004458 analytical method Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000009566 rice Nutrition 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 9
- 238000011084 recovery Methods 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 230000003647 oxidation Effects 0.000 abstract description 7
- 238000007254 oxidation reaction Methods 0.000 abstract description 7
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 239000011148 porous material Substances 0.000 description 13
- 238000010410 dusting Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 238000000465 moulding Methods 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 238000005276 aerator Methods 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 206010058490 Hyperoxia Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 230000000222 hyperoxic effect Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000012372 quality testing Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 210000002784 stomach Anatomy 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
Abstract
The present invention relates to fruit and vegetable noodles, it is specially a kind of Rhizoma Nelumbinis noodles, wherein, its raw material is made up of the component of following mass fraction, lotus-seed-heart powder 6～9 parts, analysis for soybean powder 6～9 parts, glutinous rice flour 5～8 parts, salt 0.1～0.4 part, flour 50～65 parts, sodium bicarbonate 1.6～2.5 parts, white sugar 1.0～2.5 parts, wetted surface bar after compacting is sent into vaporium, to hang up after the wetted surface bar of vaporium immerses equipped with the storage juice pond of lotus root juice, wetted surface bar through step 2 is sent in cold air room and hangs up, cold wind flows to the flowing underneath of wetted surface bar from the top of wetted surface bar, step 4, dry flour is sprinkled for the wetted surface bar surface through step 3, step 5, the wetted surface bar sprinkling dry flour is put in low temperature and low humidity room and uses hot-air seasoning.The present invention is to solve Rhizoma Nelumbinis noodles problem of easily oxidation stain during drying, it is intended that provide a kind of Rhizoma Nelumbinis noodles being avoided that variable color.
Description
Technical field
The present invention relates to fruit and vegetable noodles, be specially a kind of Rhizoma Nelumbinis noodles and furnace drying method thereof.
Background technology
Rhizoma Nelumbinis noodles of the prior art are with Rhizoma Nelumbinis, water, flour as primary raw material.According to food hygiene and quality testing department
Inspection, " Rhizoma Nelumbinis noodles " have clearing away heat to stop bleeding, invigorating spleen and reinforcing stomach, nourishing blood and promoting granulation, dissipating blood stasis effect.Rhizoma Nelumbinis noodles existing problems are: material
Containing abundant irony in middle Rhizoma Nelumbinis, heat is oxidizable, and necessarily refers to dry flow process in tradition fine dried noodles production process, therefore gives birth to
The noodles produced unavoidably can because of oxidation color and luster burnt hair, have impact on the outward appearance of product, also can affect the mouthfeel of noodles simultaneously, thus
The sales volume causing Rhizoma Nelumbinis noodles is the best.
Summary of the invention
The present invention is to solve Rhizoma Nelumbinis noodles problem of easily oxidation stain during drying, it is intended that provide a kind of energy
Avoid the Rhizoma Nelumbinis noodles of variable color.
The present invention provides the scheme of Rhizoma Nelumbinis noodles to be: wherein, its raw material is made up of the component of following mass fraction, lotus-seed-heart powder
6～9 parts, analysis for soybean powder 6～9 parts, glutinous rice flour 5～8 parts, salt 0.1～0.4 part, flour 50～65 parts, sodium bicarbonate 1.6～2.5 parts,
White sugar 1.0～2.5 parts,
The manufacture method of noodles is:
One, lotus-seed-heart powder, analysis for soybean powder, sodium bicarbonate, white sugar, salt and flour are mixed in proportion add water and even dough of making, fermentation,
It is pressed into wetted surface bar,
Two, dry wetted surface bar: step 1, the wetted surface bar after compacting sent into vaporium,
Step 2, will hang up after the wetted surface bar of vaporium immerses equipped with the storage juice pond of lotus root juice,
Step 3, sends into the wetted surface bar through step 2 in cold air room and hangs up, and cold wind flows to wetted surface bar from the top of wetted surface bar
Flowing underneath,
Step 4, sprinkles dry flour for the wetted surface bar surface through step 3,
Step 5, puts into the wetted surface bar sprinkling dry flour in low temperature and low humidity room and uses hot-air seasoning.
Not being directly added in dough by Lotus root congee when making noodles, during the making of noodles, adding glutinous rice flour is
For toughness after increase wetted surface bar molding, the sodium bicarbonate adding excess is to form pore in wetted surface bar.In order to neutralize meta-alkali
Property sodium bicarbonate, add meta-acid white sugar be neutralized.The most just it is fabricated to wetted surface bar according to prior art,
When wetted surface bar is in vaporium, the sodium bicarbonate in wetted surface bar splits the carbon dioxide off when high temperature, high humidity, wet
During noodles gelatinizing molding in wetted surface bar in formed pore, after this process, wetted surface bar has possessed certain toughness,
Then will immerse in the lotus root juice being made up of Lotus root congee with wetted surface bar in pore, during now lotus root juice is filled into each pore,
Then wetted surface bar is suspended, after entering cold wind room, and the unnecessary Rhizoma Nelumbinis on wetted surface bar surface under the effect of gravity and cold wind air-flow
Juice meeting landing, the lotus root juice entering pore is locked in pore the most under atmospheric pressure, is wetted surface bar surface the most again
Sprinkling flour, flour plays two effects, and one is compartmentation, it is to avoid be mutually bonded between wetted surface bar, and two owing to going back in pore
Lock has lotus root juice can adsorb flour, and flour can play sealed porosity and reduce the effect contacted of lotus root juice and oxygen.Finally enter
In low temperature and low humidity room, owing to wetted surface bar is through vaporium, being no need for high temperature gelatinized noodle, need heating is only few portion herein
The lotus root juice divided, the most only needs relatively short period of time to be dried.
Compared with prior art, the advantage of this programme is: avoids Rhizoma Nelumbinis cost in wetted surface bar and is in high temperature, hyperoxia
In environment.Noodles elder generation drying forming in this programme, owing to adding than the most more sodium bicarbonate in dough,
Making wetted surface bar can form pore during drying, on the one hand pore can make steam carry out in noodles in can entering pore
Dry, make the drying degree inside and outside noodles be more uniformly distributed, keep degree of drying inside and outside wetted surface bar consistent, otherwise will be due to noodles
Inside and outside water content is inconsistent and causes disconnected section of wetted surface bar；On the other hand the pore on wetted surface bar can absorb in subsequent steps
Lotus root juice, after lotus root juice enters in pore, is in the space of relative closure, can completely cut off itself and the contacting thus keep away of oxygen in air
Exempt from oxidation, simultaneously because wetted surface bar the most substantially molding subsequent step is without high temperature gelatinizing, thus avoid Rhizoma Nelumbinis composition to be in height
In temperature environment, and then ensure that lotus root juice will not aoxidize.In sum, this programme is on the basis of ensureing noodles molding, same
Time ensure that in noodles, Rhizoma Nelumbinis composition will not occur over oxidation, solve Rhizoma Nelumbinis noodles because Rhizoma Nelumbinis composition oxidation and variable color and
The problem of taste bad.
The furnace drying method of Rhizoma Nelumbinis noodles, step 1, the wetted surface bar feeding vaporium after suppressing, step 2, will be through steam
The wetted surface bar in room immerses to be hung up equipped with behind the storage juice pond of lotus root juice, and the wetted surface bar through step 2 is sent in cold air room by step 3
Hanging up, cold wind flows to the flowing underneath of wetted surface bar, step 4, sprinkles for the wetted surface bar surface through step 3 from the top of wetted surface bar
Dry flour, step 5, the wetted surface bar sprinkling dry flour is put in low temperature and low humidity room and uses hot-air seasoning.
Beneficial effect: all have pore noodles and can ensure that in noodles, Rhizoma Nelumbinis composition will not be sent out through this furnace drying method
Raw over oxidation.
Further, being passed through the hot blast in low temperature and low humidity room in described step 5 is the boiler exhaust gas through dust-filtering.Useful
Effect: owing to wanting the composition of lotus root juice to be combined with noodles, so needing suitably heating, makes lotus root juice be in phase in base case
To in the environment closed, the air-flow dried in this programme is the boiler exhaust gas after burning situation, and oxygen fraction therein is
Burned consumption, therefore only need to remove dust in boiler exhaust gas, just can well dry the noodles with Rhizoma Nelumbinis cost.
Further, in described step 3, the wetted surface bar hung up is stood 15～30 minutes in cold wind room.Beneficial effect: wet
Noodles need the sufficient time allow the lotus root juice landing on its surface, otherwise after the lotus root juice of wetted surface bar excess surface and air contact
Will aoxidize.
Further, described step 4 sprinkles dry flour for using to be blown afloat by flour by aerator for wetted surface bar surface.Useful
Effect: the flour blown afloat by aerator can be more uniformly distributed the spilehole comprehensively covering wetted surface bar surface.
Further, having air inlet and recovery port in the vaporium that described step 1 uses, air inlet is arranged at steam room
On floor, recovery port is arranged on the ceiling of vaporium.Beneficial effect: the steam self of heat will rise, and utilizes this spy
Air inlet is arranged on floor by point, and recovery port arranges on ceiling, and steam flows into recovery port after flowing through air inlet, noodles
In, it is not necessary to recovery port has extra power.
Accompanying drawing explanation
Fig. 1 is the structural representation of the baking room of Rhizoma Nelumbinis method for making noodles embodiment of the present invention.
Detailed description of the invention
Below by detailed description of the invention, the present invention is further detailed explanation:
Reference in Figure of description includes: vaporium 1, air inlet 11, recovery port 12, conveying rack 2, noodles 3, storage juice pond
4, cold wind room 5, dusting room 6, low temperature and low humidity room 7.
The component of various embodiments of the present invention and quality are as shown in table 1, units/kg:
Table 1
Now illustrate with embodiment one, illustrate the manufacture method of the Rhizoma Nelumbinis noodles of the present invention:
Manufacture method is:
Take lotus-seed-heart powder 6kg, analysis for soybean powder 6kg, glutinous rice flour 5kg, sodium bicarbonate 2kg, salt 0.3kg, white sugar 1.5kg, flour 50kg；Press
Ratio mixing and water adding and even make dough, ferment, be pressed into wetted surface bar,
Then dry, as it is shown in figure 1,
Step 1: use conveying rack 2 by prepared wetted surface bar 3 through vaporium 1,
Step 2, by step 1 through the wetted surface bar 3 of vaporium 1, immerses and then hangs up equipped with behind the storage juice pond 4 of lotus root juice,
Step 4, sends into the wetted surface bar of hang-up in cold wind room 5 to stand and drains for 15 minutes, upper from wetted surface bar of air-flow in cold wind room 5
The lower section of Fang Liuxiang wetted surface bar,
Step 5, wetted surface bar enters in dusting room 6, and the surface for wetted surface bar sprinkles dry flour,
Step 6, sends into wetted surface bar after drying in low temperature and low humidity room 7, obtains cladding of finished product.
The operational approach of embodiment two ~ embodiment five in addition to the difference of table 1, remaining all with embodiment one operational approach one
Cause.
For making the Rhizoma Nelumbinis noodles of the present invention, baking room is set, including conveying rack 2, vaporium 1, the storage juice pond of lotus root juice
4, cold wind room 5, dusting room 6 and low temperature and low humidity room 7, conveying rack 2 transport noodles 3 sequentially pass through, vaporium 1, storage juice pond 4, cold
FENGFANG 5, dusting room 6 and low temperature and low humidity room 7, owing to being added with sodium bicarbonate in dough raw material, noodles 3 enter high temperature, high humidity steams
During vapour room 1 environment, sodium bicarbonate starts to split the carbon dioxide off, and forms aperture, also accelerate wet in this process on wetted surface bar
The gelatinizing molding of noodles, then wetted surface bar is hung up behind storage juice pond 4, and wetted surface bar enters cold wind room 5, the Rhizoma Nelumbinis on wetted surface bar surface
Juice from the surface landing of wetted surface bar, and enters the lotus root juice of aperture the most very under the effect of gravity and wind-force
Few outflow, after standing a period of time in cold wind room 5, wetted surface bar is transported in dusting room 6 by conveying rack 2, and dusting room 6 has outdoors
Spray pistol, it is to avoid dust spreads and causes security incident, flour is blown to the surface of wetted surface bar by dusting room 6 by blower fan, and flour will
The aperture with lotus root juice covers, and during then wetted surface bar enters low temperature and low humidity room 7, low temperature and low humidity room 7 is the most airtight, low temperature and low humidity
Having in room 7 and be continually fed into a small amount of steam, steam is the boiler exhaust gas through dust-filtering, main component be carbon dioxide and
Nitrogen, it is to avoid high-temperature oxygen directly contacts with wetted surface bar.
The Rhizoma Nelumbinis noodles prepared by the manufacture method of the present invention, its color and existing fine dried noodles no difference, according to observations
All produce without the phenomenon without burnt hair in depositing room temperature next year, and after boiling, mouthfeel is sliding, chewy good.
Claims (6)
1. Rhizoma Nelumbinis noodles, it is characterised in that its raw material is made up of the component of following mass fraction, lotus-seed-heart powder 6～9 parts, analysis for soybean powder 6
～9 parts, glutinous rice flour 5～8 parts, salt 0.1～0.4 part, flour 50～65 parts, sodium bicarbonate 1.6～2.5 parts, white sugar 1.0～2.5 parts,
The manufacture method of noodles is:
One, lotus-seed-heart powder, analysis for soybean powder, sodium bicarbonate, white sugar, salt and flour are mixed in proportion add water and even dough of making, fermentation,
It is pressed into wetted surface bar,
Two, dry wetted surface bar: step 1, the wetted surface bar after compacting sent into vaporium,
Step 2, will hang up after the wetted surface bar of vaporium immerses equipped with the storage juice pond of lotus root juice,
Step 3, sends into the wetted surface bar through step 2 in cold air room and hangs up, and cold wind flows to wetted surface bar from the top of wetted surface bar
Flowing underneath,
Step 4, sprinkles dry flour for the wetted surface bar surface through step 3,
Step 5, puts into the wetted surface bar sprinkling dry flour in low temperature and low humidity room and uses hot-air seasoning.
2. the furnace drying method of Rhizoma Nelumbinis noodles, it is characterised in that:
Step 1, sends the wetted surface bar after compacting into vaporium,
Step 2, will hang up after the wetted surface bar of vaporium immerses equipped with the storage juice pond of lotus root juice,
Step 3, sends into the wetted surface bar through step 2 in cold air room and hangs up, and cold wind flows to wetted surface bar from the top of wetted surface bar
Flowing underneath,
Step 4, sprinkles dry flour for the wetted surface bar surface through step 3,
Step 5, puts into the wetted surface bar sprinkling dry flour in low temperature and low humidity room and uses hot-air seasoning.
The furnace drying method of Rhizoma Nelumbinis noodles the most according to claim 2, it is characterised in that: described step 5 is passed through low temperature low
Hot blast in wet room is the boiler exhaust gas through dust-filtering.
The furnace drying method of Rhizoma Nelumbinis noodles the most according to claim 3, it is characterised in that: in described step 3, wet by hang up
Noodles stand 15～30 minutes in cold wind room.
The furnace drying method of Rhizoma Nelumbinis noodles the most according to claim 4, it is characterised in that: described step 4 is for using by drum
Flour is blown afloat and sprinkles dry flour for wetted surface bar surface by blower fan.
The furnace drying method of Rhizoma Nelumbinis noodles the most according to claim 5, it is characterised in that: the vaporium that described step 1 uses
Inside having air inlet and recovery port, air inlet is arranged on the floor of steam room, and recovery port is arranged on the ceiling of vaporium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610467906.3A CN106107480A (en) | 2016-06-24 | 2016-06-24 | Rhizoma Nelumbinis noodles and furnace drying method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610467906.3A CN106107480A (en) | 2016-06-24 | 2016-06-24 | Rhizoma Nelumbinis noodles and furnace drying method thereof |
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| CN106107480A true CN106107480A (en) | 2016-11-16 |
Family
ID=57268913
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610467906.3A Pending CN106107480A (en) | 2016-06-24 | 2016-06-24 | Rhizoma Nelumbinis noodles and furnace drying method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108713682A (en) * | 2018-06-02 | 2018-10-30 | 河南创大粮食加工有限公司 | A kind of fruit vegetable nutrient effect type vermicelli and its production technology |
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| CN102805309A (en) * | 2012-08-28 | 2012-12-05 | 安龙县顺华食品有限责任公司 | Lotus root noodle and processing method thereof |
| CN103783391A (en) * | 2013-08-28 | 2014-05-14 | 安龙县顺华食品有限责任公司 | Lotus root noodles and processing method thereof |
| CN104322614A (en) * | 2014-11-18 | 2015-02-04 | 宜垦(天津)农业制品有限公司 | Anti-adhering noddle making machine conveying device |
-
2016
- 2016-06-24 CN CN201610467906.3A patent/CN106107480A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427763A (en) * | 2008-12-06 | 2009-05-13 | 晋中学院 | Ground agaric instant noodles and preparation method thereof |
| CN102805309A (en) * | 2012-08-28 | 2012-12-05 | 安龙县顺华食品有限责任公司 | Lotus root noodle and processing method thereof |
| CN103783391A (en) * | 2013-08-28 | 2014-05-14 | 安龙县顺华食品有限责任公司 | Lotus root noodles and processing method thereof |
| CN104322614A (en) * | 2014-11-18 | 2015-02-04 | 宜垦(天津)农业制品有限公司 | Anti-adhering noddle making machine conveying device |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108713682A (en) * | 2018-06-02 | 2018-10-30 | 河南创大粮食加工有限公司 | A kind of fruit vegetable nutrient effect type vermicelli and its production technology |
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Application publication date: 20161116 |