CN106307054A - Selenium-enriche potato noodles production method - Google Patents
Selenium-enriche potato noodles production method Download PDFInfo
- Publication number
- CN106307054A CN106307054A CN201610718191.4A CN201610718191A CN106307054A CN 106307054 A CN106307054 A CN 106307054A CN 201610718191 A CN201610718191 A CN 201610718191A CN 106307054 A CN106307054 A CN 106307054A
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- Prior art keywords
- selenium
- noodles
- dough
- powder
- flour
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 7
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000011669 selenium Substances 0.000 claims abstract description 46
- 229910052711 selenium Inorganic materials 0.000 claims abstract description 45
- 239000000843 powder Substances 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 239000000654 additive Substances 0.000 claims abstract description 4
- 238000007689 inspection Methods 0.000 claims abstract description 4
- 235000013305 food Nutrition 0.000 claims description 13
- 229920001592 potato starch Polymers 0.000 claims description 9
- 238000012545 processing Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 7
- 230000032683 aging Effects 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 3
- 239000002671 adjuvant Substances 0.000 claims description 3
- -1 and meanwhile Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 230000008901 benefit Effects 0.000 abstract description 6
- 230000001093 anti-cancer Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 3
- 230000004438 eyesight Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 239000010977 jade Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000006872 improvement Effects 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 230000003712 anti-aging effect Effects 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 238000003490 calendering Methods 0.000 abstract 1
- 206010061592 cardiac fibrillation Diseases 0.000 abstract 1
- 238000001784 detoxification Methods 0.000 abstract 1
- 238000004090 dissolution Methods 0.000 abstract 1
- 230000002600 fibrillogenic effect Effects 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 238000005259 measurement Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 229940091258 selenium supplement Drugs 0.000 description 39
- 239000000047 product Substances 0.000 description 17
- 229920002472 Starch Polymers 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 206010003210 Arteriosclerosis Diseases 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 description 2
- 206010003246 arthritis Diseases 0.000 description 2
- 208000026106 cerebrovascular disease Diseases 0.000 description 2
- 230000001120 cytoprotective effect Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 210000002249 digestive system Anatomy 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 208000010125 myocardial infarction Diseases 0.000 description 2
- 201000008482 osteoarthritis Diseases 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 231100000167 toxic agent Toxicity 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000002562 thickening agent 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 a selenium-enriche potato noodles production method. The method comprises the following steps: selenium enriched potato powder is added when the flour is conveyed to dough mixer, at the same time, additives and materials are added to the dough mixer by dissolution; and after the composition and then curing through curing machine, the dough is calendered by the calender and cut into strips to hang on the rod. After the noodles on the rod are dried by baking, the noodles is taken down and cut off. After the packaging with measurement and after inspection, the noodles become finished products. The high mountain selenium-enriche potato noodles product is white as jade and uniform in thin strips. When cooked, the noodles are fresh and smooth, soft rib fibrillation, chewy texture, so that the noodles are suitable for people of all ages. If with long-term consumption, benefits can be obtained from anti-cancer, anti-aging, anti-oxidation, detoxification, beauty and slimming, eyesight protection, body immunity improvement and other nutrition and health care effects.
Description
Technical field
The present invention relates to selenium-rich Rhizoma Solani tuber osi noodles, be specifically related to the producer of a kind of high mountain selenium-rich Rhizoma Solani tuber osi (Rhizoma Solani tuber osi) noodles
Method.
Background technology
At present, flour product always China is popular conventional food and numerous consumer mainly survive energy source it
One, so carrying out selenium-rich in wheat flour and its products to not only improve absorption of human body, the most easily being accepted by consumer, being relatively beneficial to this
Completing of one health engineering.Showing after deliberation, the selenium protein in these products is the highest by the absorbance of human body, and in processed mistake
In journey, the Cuisine loss rate of selenium is relatively low, has good regulation effect to improving body immunity with improving resistance against diseases.
Summary of the invention
The present invention is directed to the problems referred to above, it is provided that the production method of a kind of selenium-rich Rhizoma Solani tuber osi noodles, comprise the following steps:
S1, when flour is transported to dough mixing machine, adds selenium-rich dehydrated potato powder, and meanwhile, additive and adjuvant add also by dissolving
To dough mixing machine；
S2, and even dough is through compound, through aging machine ripening, is rolled by calender, then cutting upper boom；
S3, the noodles of upper boom are again through drying, and undercarriage cuts off the most again, after metering packing is good, through inspection, become finished product；
Uniform feeding during the feeding intake of selenium-rich potato starch it should be noted that in flour, and mixer to be utilized before adding water
It is sufficiently mixed；
When feeding intake its addition of calculating, the selenium that potato starch dough-making powder to be calculated itself is contained in addition to the selenium amount added
Amount, wherein: 6.88 g/100g in a special powder, 6.01 g/100g in special two powder, in standard flour, 5.36 g/100g, produces into
Product selenium content meets 140～280 g/；
The mixing of processing temperature potato starch dough-making powder, the drying of fine dried noodles during making are less than 100 DEG C, thus protect
The quality of card selenium and content；
The food of designed processing is during it is reprocessed, and its processing temperature is less than 105 DEG C.
Advantages of the present invention:
Pure white smooth as jade, the even bar of body of high mountain selenium-rich Rhizoma Solani tuber osi (Rhizoma Solani tuber osi) noodle product that the present invention makes is thin, culinary art food, fresh feels well
Muscle sliding, soft quivers, chewy in taste, all-ages, has been eaten for a long time anticancer, antioxidation, defying age, detoxication and toxicant eliminating function, U.S. face subtracts
The nutrition health-care functions such as fertile, protection vision, raising body immunity, also have cytothesis function and enhancement digestive system to absorb battalion
Support the ability of material, control diabetes, cardiovascular and cerebrovascular disease, hypertension, arteriosclerosis, myocardial infarction, intestinal in prevention and treatment
The aspects such as road, Kaschin-Beck disease, arthritis disease have remarkable result.Selenium element be described as " Promethean fire ", " anticancer king ",
Laudatory titles such as " cytoprotective god ".
In addition to objects, features and advantages described above, the present invention also has other objects, features and advantages.
Below with reference to figure, the present invention is further detailed explanation.
Accompanying drawing explanation
The accompanying drawing of the part constituting the application is used for providing a further understanding of the present invention, and the present invention's is schematic real
Execute example and illustrate for explaining the present invention, being not intended that inappropriate limitation of the present invention.
Fig. 1 is the production method flow chart of a kind of selenium-rich Rhizoma Solani tuber osi noodles of the present invention；
Fig. 2 is the production method FB(flow block) of a kind of selenium-rich Rhizoma Solani tuber osi noodles of the present invention.
Detailed description of the invention
In order to make the purpose of the present invention, technical scheme and advantage clearer, below in conjunction with drawings and Examples, right
The present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, and
It is not used in the restriction present invention.
With reference to Fig. 1 and Fig. 2, the production method of a kind of selenium-rich Rhizoma Solani tuber osi noodles as depicted in figs. 1 and 2, including following step
Rapid:
S1, when flour is transported to dough mixing machine, adds selenium-rich dehydrated potato powder, and meanwhile, additive and adjuvant add also by dissolving
To dough mixing machine；
S2, and even dough is through compound, through aging machine ripening, is rolled by calender, then cutting upper boom；
S3, the noodles of upper boom are again through drying, and undercarriage cuts off the most again, after metering packing is good, through inspection, become finished product；
Uniform feeding during the feeding intake of selenium-rich potato starch it should be noted that in flour, and mixer to be utilized before adding water
It is sufficiently mixed；
When feeding intake its addition of calculating, the selenium that potato starch dough-making powder to be calculated itself is contained in addition to the selenium amount added
Amount, wherein: 6.88 g/100g in a special powder, 6.01 g/100g in special two powder, in standard flour, 5.36 g/100g, produces into
Product selenium content meets 140～280 g/；
The mixing of processing temperature potato starch dough-making powder, the drying of fine dried noodles during making are less than 100 DEG C, thus protect
The quality of card selenium and content；
The food of designed processing is during it is reprocessed, and its processing temperature is less than 105 DEG C.
(1) material is produced:
1. fine dried noodles wheat flour specially: the special powder of Semen Tritici aestivi, special two powder and standard flour.
2. selenium-enriched starch: selenium-rich Rhizoma Solani tuber osi (Rhizoma Solani tuber osi) starch and Beijing leaf that Zhenping County selenium source Food Co., Ltd produces are breathed out
The Fructus Hordei Germinatus rich in selenium powder that Er Kang biotechnology development corporation, Ltd. produces.
3. edible salt: refer to GB 5,461 2000 " edible salt ".
4. thickening agent, emulsifying agent: refer to GB2760-1996.
(2) main production equipments
Dough mixing machine (HM200), aging machine (LS160), compound presser (FZ550), continuous tablet machine (LZ550), baking room
(low temperature cableway drying line).
(3) points for attention
According to the requirement of GB7718 2004 " the food labelling universal standard ", " if 5.1.3.1 is in food labelling or food explanation
Emphasize to the addition of certain or several dispensing valuable, individual on book especially, the addition of emphasized dispensing should be indicated." institute
Clearly to indicate the addition of selenium or the selenium content of finished product in product packaging.
(4) result and effect
(1) result: through laboratory repetition test, production line batch trial production, the product quality produced is more stable, is adding
Adding and in blank contrast experiment, after interpolation, making characteristic and edibility characteristic to flour-made food does not forms harmful effect；?
When the shelf-life tests, content and the quality of its selenium do not change.
(2) effect:
1., as a example by adding selenium-rich Rhizoma Solani tuber osi (Rhizoma Solani tuber osi) starch (Se content reaches 50mg/), its addition in the product is
2/t, calculates with 120 yuan/kg of the market price, and cost only increases to 240 yuan/t than blank product, but the value of product is far away
Exceed this departmental cost of increase.
2., in selenium-rich production, technique is simple and convenient to operate, cost is relatively low.
Pure white smooth as jade, the even bar of body of high mountain selenium-rich Rhizoma Solani tuber osi (Rhizoma Solani tuber osi) noodle product that the present invention makes is thin, culinary art food, fresh feels well
Muscle sliding, soft quivers, chewy in taste, all-ages, has been eaten for a long time anticancer, antioxidation, defying age, detoxication and toxicant eliminating function, U.S. face subtracts
The nutrition health-care functions such as fertile, protection vision, raising body immunity, also have cytothesis function and enhancement digestive system to absorb battalion
Support the ability of material, control diabetes, cardiovascular and cerebrovascular disease, hypertension, arteriosclerosis, myocardial infarction, intestinal in prevention and treatment
The aspects such as road, Kaschin-Beck disease, arthritis disease have remarkable result.Selenium element be described as " Promethean fire ", " anticancer king ",
Laudatory titles such as " cytoprotective god ".
Selenium-rich Rhizoma Solani tuber osi (Rhizoma Solani tuber osi) noodles not only remain the feature that flour-made food is edible, have more the green nothing of food
Evil, nutrition selenium supplement, the multi-efficiency of building body.Start the new ideas of flour-made food, improve class and the technology of product
Content, in the near future, progressively recognizes the hazardness of scarce selenium the common people, and while the necessity of selenium supplement, selenium-rich face system is eaten
Product will become industry new lover, is increasingly liked by people, also will benefit for the health of the mankind.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all spirit in the present invention and
Within principle, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (1)
1. the production method of selenium-rich Rhizoma Solani tuber osi noodles, it is characterised in that comprise the following steps:
S1, when flour is transported to dough mixing machine, adds selenium-rich dehydrated potato powder, and meanwhile, additive and adjuvant add also by dissolving
To dough mixing machine；
S2, and even dough is through compound, through aging machine ripening, is rolled by calender, then cutting upper boom；
S3, the noodles of upper boom are again through drying, and undercarriage cuts off the most again, after metering packing is good, through inspection, become finished product；
Uniform feeding during the feeding intake of selenium-rich potato starch it should be noted that in flour, and mixer to be utilized before adding water
It is sufficiently mixed；
When feeding intake its addition of calculating, the selenium that potato starch dough-making powder to be calculated itself is contained in addition to the selenium amount added
Amount, wherein: 6.88 g/100g in a special powder, 6.01 g/100g in special two powder, in standard flour, 5.36 g/100g, produces into
Product selenium content meets 140～280 g/；
The mixing of processing temperature potato starch dough-making powder, the drying of fine dried noodles during making are less than 100 DEG C, thus protect
The quality of card selenium and content；
The food of designed processing is during it is reprocessed, and its processing temperature is less than 105 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610718191.4A CN106307054A (en) | 2016-08-25 | 2016-08-25 | Selenium-enriche potato noodles production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610718191.4A CN106307054A (en) | 2016-08-25 | 2016-08-25 | Selenium-enriche potato noodles production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307054A true CN106307054A (en) | 2017-01-11 |
Family
ID=57791165
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610718191.4A Pending CN106307054A (en) | 2016-08-25 | 2016-08-25 | Selenium-enriche potato noodles production method |
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| Country | Link |
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| CN (1) | CN106307054A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109717371A (en) * | 2019-03-14 | 2019-05-07 | 吴忠市嘉禾粮油食品有限公司 | A kind of potato noodle making is for production system |
| CN111149989A (en) * | 2020-01-03 | 2020-05-15 | 恩施憨土豆农业科技发展有限公司 | Selenium-rich potato noodles and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102239990A (en) * | 2010-05-14 | 2011-11-16 | 汉阴县川陕魔芋厂 | Selenium-rich konjak noodle and its preparation method |
| CN103859295A (en) * | 2014-03-19 | 2014-06-18 | 中国农业科学院农产品加工研究所 | Potato noodles and preparation method thereof |
| CN105285707A (en) * | 2015-09-22 | 2016-02-03 | 甘肃薯香园农业科技有限公司 | Potato whole powder fine dried noodles and processing method thereof |
| CN105433248A (en) * | 2015-11-27 | 2016-03-30 | 安徽家味食品有限公司 | Making method for potato noodles |
-
2016
- 2016-08-25 CN CN201610718191.4A patent/CN106307054A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102239990A (en) * | 2010-05-14 | 2011-11-16 | 汉阴县川陕魔芋厂 | Selenium-rich konjak noodle and its preparation method |
| CN103859295A (en) * | 2014-03-19 | 2014-06-18 | 中国农业科学院农产品加工研究所 | Potato noodles and preparation method thereof |
| CN105285707A (en) * | 2015-09-22 | 2016-02-03 | 甘肃薯香园农业科技有限公司 | Potato whole powder fine dried noodles and processing method thereof |
| CN105433248A (en) * | 2015-11-27 | 2016-03-30 | 安徽家味食品有限公司 | Making method for potato noodles |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109717371A (en) * | 2019-03-14 | 2019-05-07 | 吴忠市嘉禾粮油食品有限公司 | A kind of potato noodle making is for production system |
| CN111149989A (en) * | 2020-01-03 | 2020-05-15 | 恩施憨土豆农业科技发展有限公司 | Selenium-rich potato noodles and preparation method thereof |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170111 |