CN106136060A - A kind of halogen perfume (or spice) toast face and preparation method thereof - Google Patents
A kind of halogen perfume (or spice) toast face and preparation method thereof Download PDFInfo
- Publication number
- CN106136060A CN106136060A CN201610500383.8A CN201610500383A CN106136060A CN 106136060 A CN106136060 A CN 106136060A CN 201610500383 A CN201610500383 A CN 201610500383A CN 106136060 A CN106136060 A CN 106136060A
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- China
- Prior art keywords
- herba
- face
- spice
- noodles
- toast
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 12
- 150000002367 halogens Chemical class 0.000 title claims abstract description 12
- 239000002304 perfume Substances 0.000 title claims abstract description 12
- 235000013599 spices Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000012149 noodles Nutrition 0.000 claims abstract description 28
- 241000209140 Triticum Species 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 241000628997 Flos Species 0.000 claims abstract description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000003651 drinking water Substances 0.000 claims abstract description 4
- 235000020188 drinking water Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 7
- 230000032683 aging Effects 0.000 claims description 6
- 238000003490 calendering Methods 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 230000005070 ripening Effects 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 4
- 108010068370 Glutens Proteins 0.000 claims description 3
- 235000021312 gluten Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 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 present invention provides a kind of halogen perfume (or spice) toast face and preparation method thereof, this toast face is made up of following raw material: the wheat flour of 70 85, the Herba lysimachiae capillipedis of 13, the Pericarpium Citri Reticulatae of 35, the Flos Caryophylli of 46, the anise of 35, the Oleum Linderae of 24, the Fructus Piperis of 0.5 1, the Herba Pelargonii Graveolentis of 23, the Fructus Foeniculi of 23, the Herba Apii graveolentis of 35, the Herba Alii fistulosi of 14, the Herba Coriandri of 36 and the edible salt of 0.2 1, drinking water is appropriate.The non-natural food additive of various synthetic it is mainly, the problem that eater is existed healthy hidden danger with the existing noodle improver of solution.The invention belongs to noodles processing field.
Description
Technical field
The present invention relates to a kind of toast face and preparation method thereof, belong to noodles processing field.
Background technology
Noodles are the popular staple foods that China is traditional, easy to use the most economical and the most practical, occupy important in people's daily life
Status.Current face processed both domestic and external industry development is funny quite rapid, and noodles kind is continuously increased, and yield constantly rises, face processed
Technology is also improving constantly, and improving constantly along with people's living standard, dietary structure and life style are improved day by day, people
Not only the exterior quality of noodles and nutritive value have been had higher requirement, and the interior quality such as elastic and toughness to noodles
More and more higher etc. the requirement of performance, and China's general wheat flour protein matter content is relatively low, it is difficult to produce the face of higher quality
Bar goods, the noodles made generally exist quality unstable, not resistant to cook, easily stick with paste soup, mouthfeel is tacky and chews the deficiencies such as strength difference, therefore
It is highly desirable to suitable modifying agent and noodles are carried out quality improvement.The modifying agent that China is used at present is mainly various artificial conjunction
The non-natural food additive become, although noodle quality is made moderate progress, but bring harmful effect also to the healthy of people.
Summary of the invention
It is an object of the invention to: provide a kind of halogen perfume (or spice) toast face and preparation method thereof, to solve existing noodle improver
The mainly non-natural food additive of various synthetic, the problem that eater is existed healthy hidden danger.
The concrete scheme of the present invention: a kind of halogen perfume (or spice) toast face, is made up of following raw material: the wheat flour of 70-85,1-
The Herba lysimachiae capillipedis of 3, the Pericarpium Citri Reticulatae of 3-5, the Flos Caryophylli of 4-6, the anise of 3-5, the Oleum Linderae of 2-4, the Fructus Piperis of 0.5-1, the Herba Pelargonii Graveolentis of 2-3, the fennel of 2-3
Perfume, the Herba Apii graveolentis of 3-5, the Herba Alii fistulosi of 1-4, the Herba Coriandri of 3-6 and the edible salt of 0.2-1, drinking water is appropriate, at least corresponds in wheat flour
Amount.
Wheat flour requires that quality is: hard winter wheat powder reaches special primary standard, wet gluten content more than 35%, protein
Content more than 12.5%；
The preparation method in described a kind of halogen perfume (or spice) toast face, comprises the following steps:
The water of 10-20 weight portion, high temperature is added after Herba lysimachiae capillipedis, Pericarpium Citri Reticulatae, Flos Caryophylli, anise, Oleum Linderae, Fructus Piperis, Herba Pelargonii Graveolentis and Fructus Foeniculi being pulverized
Boil, then cool down；
After cooling, add Herba Apii graveolentis, Herba Alii fistulosi and the Herba Coriandri after wheat flour and edible salt and pulverizing, and the warm water adding 27-38 DEG C fills
Dividing and mix and stir, regulation water content is to 28%-30%, 10-25 minute dough-making powder time；
Regulating temperature in the dough become reconciled is placed on awake face case is the 28-32 DEG C of awake face 18-25min of standing；
Then putting ripening 17-22 minute in people's aging machine, when ripening, dough stands on the conveyer belt closed, with past
Aging machine carries, in order to avoid dough surface air-dries forms duricrust；
The compound calendering dough cover, by thickness to the thinnest, compound 3-4 time of being placed in oodle maker to be done, calendering 4-5 road altogether, then pass through to give
Bar machine is cut into the noodles that 2400-2600 millimeter is long；
Noodles being hung and delivered to baking room again dry, first low temperature determines bar, controls drying chamber temperature and is 18-26 DEG C, the wettest
Degree is 80-86%, prevents noodles elongation and surface flash baking, is then warming up to 37-39 DEG C, controls relative humidity 56-62% and enters
Row sub-cooled, for reaching the diffusion of fine dried noodles internal moisture and controlling the high temperature and humidity drying of surface degree of drying；
Finally, carry out cutting, measure and pack, complete noodles processing.
The invention have the advantage that the noodles that the present invention is developed, its dispensing used is natural prodcuts, without any non-
Natural additive for foodstuff, it is ensured that the health of user, eliminates healthy hidden danger；These noodles boil rear bright in color, nutritious, have
Light halogen is fragrant, and mouthfeel is fabulous, significantly improves the mouthfeel of noodles for comparing other noodle products existing；It is difficult to after boiling
Sticking with paste, non muddy soup, soft tasty and refreshing, < 10%, < 15%, wherein < 8%, quality is preferable for natural strip-breaking rate for irregular degree for ripe strip-breaking rate.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearer, the present invention will be made the most detailed below
Describe,
Embodiment:
The present embodiment provides a kind of halogen perfume (or spice) toast face, is made up of following raw material: the wheat flour of 80kg, the Herba lysimachiae capillipedis of 2kg,
The Pericarpium Citri Reticulatae of 4kg, the Flos Caryophylli of 5kg, the anise of 4kg, the Oleum Linderae of 3kg, the Fructus Piperis of 0.5kg, the Herba Pelargonii Graveolentis of 2kg, the Fructus Foeniculi of 2.5kg, 4kg
Herba Apii graveolentis, the Herba Alii fistulosi of 1kg, the Herba Coriandri of 3kg and the edible salt of 1kg, drinking water is appropriate, and wheat flour requires that quality is: hard winter wheat
Powder reaches special primary standard, wet gluten content more than 35%, protein content more than 12.5%；
The preparation method in halogen perfume (or spice) toast face, comprises the following steps:
Adding the water of 15kg after Herba lysimachiae capillipedis, Pericarpium Citri Reticulatae, Flos Caryophylli, anise, Oleum Linderae, Fructus Piperis, Herba Pelargonii Graveolentis and Fructus Foeniculi being pulverized, high temperature boils, and
Rear cooling；
After cooling, add Herba Apii graveolentis, Herba Alii fistulosi and the Herba Coriandri after wheat flour and edible salt and pulverizing, and the warm water adding 27-38 DEG C fills
Dividing and mix and stir, regulation water content is to 28%-30%, 10-25 minute dough-making powder time；
Regulating temperature in the dough become reconciled is placed on awake face case is the 28-32 DEG C of awake face 18-25min of standing；
Then putting ripening 17-22 minute in people's aging machine, when ripening, dough stands on the conveyer belt closed, with past
Aging machine carries, in order to avoid dough surface air-dries forms duricrust；
The compound calendering dough cover, by thickness to the thinnest, compound 3-4 time of being placed in oodle maker to be done, calendering 4-5 road altogether, then pass through to give
Bar machine is cut into the noodles that 2400-2600 millimeter is long；
Noodles being hung and delivered to baking room again dry, first low temperature determines bar, controls drying chamber temperature and is 18-26 DEG C, the wettest
Degree is 80-86%, prevents noodles elongation and surface flash baking, is then warming up to 37-39 DEG C, controls relative humidity 56-62% and enters
Row sub-cooled, for reaching the diffusion of fine dried noodles internal moisture and controlling the high temperature and humidity drying of surface degree of drying；
Finally, carry out cutting, measure and pack, complete noodles processing.
Claims (3)
1. a halogen perfume (or spice) toast face, it is characterised in that: be made up of following raw material: the wheat flour of 70-85, the Herba lysimachiae capillipedis of 1-3,
The Pericarpium Citri Reticulatae of 3-5, the Flos Caryophylli of 4-6, the anise of 3-5, the Oleum Linderae of 2-4, the Fructus Piperis of 0.5-1, the Herba Pelargonii Graveolentis of 2-3, the Fructus Foeniculi of 2-3,3-5
Herba Apii graveolentis, the Herba Alii fistulosi of 1-4, the Herba Coriandri of 3-6 and the edible salt of 0.2-1, drinking water is appropriate.
A kind of halogen perfume (or spice) toast face, it is characterised in that: wheat flour requires that quality is: hard winter wheat
Powder reaches special primary standard, wet gluten content more than 35%, protein content more than 12.5%.
3. the preparation method in a halogen perfume (or spice) toast face, it is characterised in that comprise the following steps:
The water of 10-20 weight portion, high temperature is added after Herba lysimachiae capillipedis, Pericarpium Citri Reticulatae, Flos Caryophylli, anise, Oleum Linderae, Fructus Piperis, Herba Pelargonii Graveolentis and Fructus Foeniculi being pulverized
Boil, then cool down；
After cooling, add Herba Apii graveolentis, Herba Alii fistulosi and the Herba Coriandri after wheat flour and edible salt and pulverizing, and the warm water adding 27-38 DEG C fills
Dividing and mix and stir, regulation water content is to 28%-30%, 10-25 minute dough-making powder time；
Regulating temperature in the dough become reconciled is placed on awake face case is the 28-32 DEG C of awake face 18-25min of standing；
Then putting ripening 17-22 minute in people's aging machine, when ripening, dough stands on the conveyer belt closed, with past
Aging machine carries；
The compound calendering dough cover, by thickness to the thinnest, compound 3-4 time of being placed in oodle maker to be done, calendering 4-5 road altogether, then pass through to give
Bar machine is cut into the noodles that 2400-2600 millimeter is long；
Noodles being hung and delivered to baking room again dry, first low temperature determines bar, controls drying chamber temperature and is 18-26 DEG C, the wettest
Degree is 80-86%, is then warming up to 37-39 DEG C, controls relative humidity 56-62% and carries out sub-cooled；
Finally, carry out cutting, measure and pack, complete noodles processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610500383.8A CN106136060A (en) | 2016-06-30 | 2016-06-30 | A kind of halogen perfume (or spice) toast face and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610500383.8A CN106136060A (en) | 2016-06-30 | 2016-06-30 | A kind of halogen perfume (or spice) toast face and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106136060A true CN106136060A (en) | 2016-11-23 |
Family
ID=57349668
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610500383.8A Pending CN106136060A (en) | 2016-06-30 | 2016-06-30 | A kind of halogen perfume (or spice) toast face and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106136060A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104853A (en) * | 1994-09-16 | 1995-07-12 | 赵跃臣 | Nutrient fine dried noodles good for intestines and stomach and its producing method |
| CN104171911A (en) * | 2014-07-16 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | Iron-containing high-calcium prebiotic buckwheat noodles and preparation method thereof |
| CN104824554A (en) * | 2015-04-14 | 2015-08-12 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Unionidae fine dried noodle production method |
| CN105124601A (en) * | 2015-08-28 | 2015-12-09 | 安徽成祥面粉有限责任公司 | Vegetable fine dried noodles and making method thereof |
| CN105433250A (en) * | 2015-12-31 | 2016-03-30 | 郭平 | Instant noodles capable of lowering blood glucose |
-
2016
- 2016-06-30 CN CN201610500383.8A patent/CN106136060A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104853A (en) * | 1994-09-16 | 1995-07-12 | 赵跃臣 | Nutrient fine dried noodles good for intestines and stomach and its producing method |
| CN104171911A (en) * | 2014-07-16 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | Iron-containing high-calcium prebiotic buckwheat noodles and preparation method thereof |
| CN104824554A (en) * | 2015-04-14 | 2015-08-12 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Unionidae fine dried noodle production method |
| CN105124601A (en) * | 2015-08-28 | 2015-12-09 | 安徽成祥面粉有限责任公司 | Vegetable fine dried noodles and making method thereof |
| CN105433250A (en) * | 2015-12-31 | 2016-03-30 | 郭平 | Instant noodles capable of lowering blood glucose |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161123 |
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| RJ01 | Rejection of invention patent application after publication |