CN106173938A - A kind of Olibanum toast face and preparation method thereof - Google Patents
A kind of Olibanum toast face and preparation method thereof Download PDFInfo
- Publication number
- CN106173938A CN106173938A CN201610500367.9A CN201610500367A CN106173938A CN 106173938 A CN106173938 A CN 106173938A CN 201610500367 A CN201610500367 A CN 201610500367A CN 106173938 A CN106173938 A CN 106173938A
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- China
- Prior art keywords
- face
- olibanum
- noodles
- wheat flour
- dough
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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
- 241000717739 Boswellia sacra Species 0.000 title claims abstract description 12
- 239000004863 Frankincense Substances 0.000 title claims abstract description 12
- 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 13
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims abstract description 7
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000003651 drinking water Substances 0.000 claims abstract description 3
- 235000020188 drinking water Nutrition 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 7
- 230000005070 ripening Effects 0.000 claims description 7
- 238000003490 calendering Methods 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 108010068370 Glutens Proteins 0.000 claims description 3
- 235000021312 gluten Nutrition 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
- 235000014347 soups Nutrition 0.000 description 2
- 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
Abstract
The present invention provides a kind of Olibanum toast face and preparation method thereof, this toast face is made up of following raw material: the wheat flour of 70 85, the Semen arachidis hypogaeae of 35, the sunflower seed of 13, the Radix Glycyrrhizae of 0.5 2, the fresh milk of 5 10, the egg of 25 and the edible salt of 0.2 1, drinking water is appropriate, at least corresponds to the amount in wheat flour.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 Olibanum 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 Olibanum toast face, is made up of following raw material: the wheat flour of 70-85,3-
The Semen arachidis hypogaeae of 5, the sunflower seed of 1-3, the Radix Glycyrrhizae of 0.5-2, the fresh milk of 5-10, the egg of 2-5 and the edible salt of 0.2-1, drink
Water is appropriate, at least corresponds to the amount in wheat flour.
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 Olibanum toast face, comprises the following steps:
Adding in fresh milk after Semen arachidis hypogaeae, sunflower seed, Radix Glycyrrhizae being pulverized, add the water of 10-20 weight portion, high temperature boils, and
Rear cooling；
After cooling, adding wheat flour, egg and edible salt, and the warm water adding 27-38 DEG C fully mixes and stirs, regulation water content is extremely
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 Olibanum, 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 Olibanum toast face, is made up of following raw material: the wheat flour of 80kg, the Semen arachidis hypogaeae of 4kg,
The sunflower seed of 2kg, the Radix Glycyrrhizae of 1kg, the fresh milk of 7kg, the egg of 4kg and the edible salt of 1kg, drinking water 80kg, the hard winter
Wheat flour reaches special primary standard, wet gluten content more than 35%, protein content more than 12.5%；
The preparation method in Olibanum toast face, comprises the following steps:
Adding in fresh milk after Semen arachidis hypogaeae, sunflower seed, Radix Glycyrrhizae being pulverized, add the water of 15kg, high temperature boils, and then cools down；
After cooling, add wheat flour, egg and edible salt, and the warm water adding 30 DEG C fully mixes and stirs, regulation water content to 28%-
30%, 15 minutes 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 20min of standing；
Then putting ripening 20 minutes in people's aging machine, when ripening, dough stands on the conveyer belt closed, with toward ripening
Machine carries, in order to avoid dough surface air-dries forms duricrust；
The compound calendering dough cover, by thickness to the thinnest, compound 4 times of being placed in oodle maker to be done, calendering totally 5 road, then by bar machine
It 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 60% and carries out low
Temperature cooling, 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. an Olibanum toast face, it is characterised in that: be made up of following raw material: the wheat flour of 70-85, the Semen arachidis hypogaeae of 3-5,
The sunflower seed of 1-3, the Radix Glycyrrhizae of 0.5-2, the fresh milk of 5-10, the egg of 2-5 and the edible salt of 0.2-1, drinking water is appropriate.
A kind of Olibanum 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 an Olibanum toast face, it is characterised in that comprise the following steps:
Adding in fresh milk after Semen arachidis hypogaeae, sunflower seed, Radix Glycyrrhizae being pulverized, add the water of 10-20 weight portion, high temperature boils, and
Rear cooling；
After cooling, adding wheat flour, egg and edible salt, and the warm water adding 27-38 DEG C fully mixes and stirs, regulation water content is extremely
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 |
|---|---|---|---|
| CN201610500367.9A CN106173938A (en) | 2016-06-30 | 2016-06-30 | A kind of Olibanum toast face and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610500367.9A CN106173938A (en) | 2016-06-30 | 2016-06-30 | A kind of Olibanum toast face and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106173938A true CN106173938A (en) | 2016-12-07 |
Family
ID=57463748
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610500367.9A Pending CN106173938A (en) | 2016-06-30 | 2016-06-30 | A kind of Olibanum toast face and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106173938A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104256357A (en) * | 2014-09-26 | 2015-01-07 | 杨燕 | Preparing method of flower mushroom fungus powder dried noodles |
| 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 |
| CN105211735A (en) * | 2015-10-22 | 2016-01-06 | 青岛巨能管道设备有限公司 | A kind of strengthening vital energy of kidney noodles |
| CN105707695A (en) * | 2016-03-09 | 2016-06-29 | 李昕 | Five-element five-color fruit and vegetable nutritious breakfast noodles for students and processing method thereof |
-
2016
- 2016-06-30 CN CN201610500367.9A patent/CN106173938A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104256357A (en) * | 2014-09-26 | 2015-01-07 | 杨燕 | Preparing method of flower mushroom fungus powder dried noodles |
| 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 |
| CN105211735A (en) * | 2015-10-22 | 2016-01-06 | 青岛巨能管道设备有限公司 | A kind of strengthening vital energy of kidney noodles |
| CN105707695A (en) * | 2016-03-09 | 2016-06-29 | 李昕 | Five-element five-color fruit and vegetable nutritious breakfast noodles for students and processing method thereof |
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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: 20161207 |
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| RJ01 | Rejection of invention patent application after publication |