CN106579339A - Transparent hollow noodles and preparing method thereof - Google Patents
Transparent hollow noodles and preparing method thereof Download PDFInfo
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- CN106579339A CN106579339A CN201611016486.3A CN201611016486A CN106579339A CN 106579339 A CN106579339 A CN 106579339A CN 201611016486 A CN201611016486 A CN 201611016486A CN 106579339 A CN106579339 A CN 106579339A
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- 238000000034 method Methods 0.000 title abstract description 7
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- 238000006467 substitution reaction Methods 0.000 claims description 15
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- 235000013311 vegetables Nutrition 0.000 claims description 14
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- 235000010417 guar gum Nutrition 0.000 claims description 6
- 229960002154 guar gum Drugs 0.000 claims description 6
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 5
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- 235000013305 food Nutrition 0.000 abstract description 9
- 230000000007 visual effect Effects 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 2
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- 238000004898 kneading Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
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- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 16
- 238000009835 boiling Methods 0.000 description 6
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical group CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical group O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
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- 235000010980 cellulose Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
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- 239000000787 lecithin Substances 0.000 description 1
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- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
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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 transparent hollow noodles, and belongs to the technical field of food processing. The transparent hollow noodles are prepared from, by weight, 45-60 parts of wheat starch, 20-30 parts of modified acetic ester starch and 0.5-2 parts of edible salt, wherein the substituted ratio of the modified acetic ester starch is 0.04-0.07, and the modified acetic ester starch is obtained by a reaction between the tapioca starch and the corn starch with acetic anhydride under the alkaline condition with a ratio of tapioca starch to corn starch of (2-5):1. The preparing method comprises the steps of dough kneading, dough mixing, extrusion for molding, drying and packaging. The prepared hollow noodles are high in transparency and good in visual effect, and bring a new mouthfeel and visual effect for eaters.
Description
Technical field
The present invention relates to a kind of macaroni and preparation method thereof, more particularly to a kind of transparent macaroni and its preparation side
Method, belongs to food processing technology field.
Background technology
Noodles are one of central food liked very much of people's daily life, and the noodles that people often eat have middle river fine dried noodles, good fortune
LONGXUMIAN, Lanzhou Hand-extended Noodles etc. are built, but these faces are all solid, in addition to the time length boiled when eating, the tasty ability of noodles
Also poor, mouthfeel is bad.With requirement more and more higher of the consumer to noodles, in prior art, macaroni is occurred in that, it is general to solve
The defect of logical noodles.
State Intellectual Property Office disclosed Publication No. CN101990918A on March 30th, 2011, and entitled " one
The patent of invention of the manufacture method of kind of macaroni ", which discloses the manufacture method and is specially to be put into flour and once stir
In machine, add water stirring 15 minutes, and then wet flour is put in secondary mixer, stirs 10 minutes, the wet flour for stirring
Sent in Macaroni extruder by vertical auger, the casing wall of extruder is double-deck, folder intracavity water flowing cooling, in cylinder sleeve
The port of export is equipped with shaping mould, and wet flour is extruded from nib, is then cut into wet macaroni by rotary cutter, and product falls automatically
Enter pre-dryers, infrared drier is automatically fallen into Jing after pre-dryers are predrying, Jing after drying in 30 minutes, automatically fall into cold
But device, is finished product after cooling.It is mainly used in processing noodles.
And for example, Publication No. CN102781242A that State Intellectual Property Office was disclosed on November 14th, 2012, title
For the patent of invention of " preparation method of macaroni ", which disclose the method and be specially the mix of gelatinizing by design
Into the mould that can form hollow bulb, the hollow bulb inside the upper thread for passing through with tubulose is made, so as to significantly shorten cooking time,
During culinary art, decoction and flavouring agent are easy to be impregnated into the inside in face such that it is able to prepare the face of taste lifting.Further, since
Define hollow, increased the surface area in face, therefore the moisture rapid evaporation on the face surface of gelatinizing extrusion, so as to significantly improve
The viscosity in face, can be obtained the face for reducing upper thread bonding.
Although above-mentioned patent documentation solves the tasty difference of common noodles, the problem that mouthfeel is bad and time that boil is longer,
But noodles species is single, outward appearance and common noodles indistinction.
The content of the invention
The present invention is intended to provide a kind of transparent macaroni, the noodles have be different from common noodles of the prior art and
It is transparent that the outward appearance of hollow noodles, the noodles transparency height after boiling, by increasing capacitance it is possible to increase the appetite of eater, and the present invention are provided
Macaroni will not stick together during boiling, and paste soup rate is low.
In order to realize foregoing invention purpose, technical scheme is as follows：
Including raw material by weight：45～60 parts of Clear powder, be modified 20～30 parts of acetate starch, 0.5～2 part of Sal；Institute
The substitution value of the modified acetate starch stated is 0.04～0.07；Described modified acetate starch is that tapioca and Semen Maydiss form sediment
Powder is with 2～5:1 ratio, is obtained with acetic acid anhydride reactant in the basic conditions.
Clear powder is flour Jing washings, removes the powder after drying of the Clear powder aqueous solution after gluten, the transparent pole of Clear powder
It is good so that noodles obtained in the present invention are different from existing common noodles and hollow noodles, with different mouthfeels and outward appearance, carry
The appetite of high consumption person.
Modified acetate starch is tapioca and corn starch with 2～5:1 ratio, in the basic conditions with acetic anhydride
Reaction is obtained.Acetate has stronger hydrophilic water lock performance, so as to improve the water-absorbing-retaining ability of starch, so as to reduce forming sediment
The gelatinization point of powder so that after the hollow noodles of the present invention are boiled, the gelatinization degree of soup is low；In addition, modified acetate starch
The muscle degree of noodles can also be improved, its cross-bond can strengthen the combination between starch granuless, improve the adhesion between raw material
Property, reduce the strip-breaking rate of noodles；From the modified acetate starch that substitution value is 0.04～0.07 in the present invention, belong to low replacement
The modified starch of degree, the modified acetate starch in the range of the substitution value are used in noodles processing, with optimal adhesive and
Thickening effect, while effectively reducing noodles strip-breaking rate, it is ensured that sensory of noodles is smooth, neither too hard, nor too soft, in addition, adding in dough-making powder raw material
Enter a certain amount of Sal, there is saline taste except making noodles itself, can also improve the toughness of noodles, during reduction is boiled, noodles
Strip-breaking rate.
In order to further improve the nutritive value for inventing the macaroni, described macaroni raw material is also included by weight
0.5～1 part of cellulose powder of cellulose powder of meter and 2～8 portions of wheaten starches, the dough-making powder step in preparation method are added；Fiber
Plain powder has strengthens gastrointestinal motility, improves gastrointestinal function, and enough celluloses can also absorb water increase-volume, contribute to vivotoxin
Discharge, constipation can be prevented with facilitating digestion, wheat flour can improve the content of protein in noodles, after improving noodles molding
Toughness.
Preferably,
Also including 0.8～6 part of vegetable juice, described vegetable juice is Amaranthus mangostanus L., Radix Dauci Sativae to macaroni raw material of the present invention, in Herba Spinaciae
At least one is 1 with water in mass ratio：3～5, it is filtrated to get after crushing.
Also including the soybean phospholipid, guar gum that weight portion is 0.5～1.5 part in the raw material in the transparent hollow face of the present invention
Or at least one in artemisia glue, add in noodles preparation process dough-making powder step.Soybean phospholipid is the oil foot from production soybean oil
The product of middle extraction, the ester being made up of glycerol, fatty acid, choline or cholamine is human body cell（Cell membrane, nuclear membrane, plastid
Film）Basis, and have important relationship to work(such as nerve, reproduction, hormones, it is with very high nutritive value and medical value, right
Arteriosclerosiss, hepatopathy and senile dementia have preventive effect, in the noodle material for the present invention, additionally it is possible to strengthen noodles
Chewy sense；The addition of guar gum, playing prevents bonding, water conservation, increases biceps, keeps the excellent effect of quality, but also prolongs
The shelf time in length；Artemisia glue has very strong water absorption and swelling ability, forms sticky and satiny gel, with good in water
Water-retaining property, film property, can significantly improve its ductility in the dough such as corn and miscellaneous grain crops and batter, strengthen biceps.
It is a further object to provide the preparation method in described transparent hollow face, the method includes dough-making powder, wakes up
Face, extrusion molding, drying and packaging.
Described preparation method is comprised the following steps that：
A, dough-making powder
Weigh by weight 45～60 parts of Clear powders, 20～30 parts of modified acetate starchs are added after mixing in dough mixing machine, plus
Enter 30～45 parts of water and even, add 10～28 parts of water for being dissolved with 0.5～2 portion of Sal, and it is even after it is standby；
B, face of waking up
The face that step A is become reconciled is placed in proofer, face temperature of waking up is 35～45 DEG C, the face time of waking up is 20～30min；
C, extrusion molding
Step B good wake flour is transferred in extruder, extrusion molding；
D, drying, packaging
The macaroni of molding is placed in into temperature, at 35～42 DEG C, after being dried 3～4h, to pack and obtain described after being cooled to room temperature
Transparent hollow face.
In step C, described extruder is the foodstuff extrusion machine with hollow molding mould, middle for sky so as to obtain
The heart, with certain thickness macaroni.
Further, in step A, the temperature of described water is 50～55 DEG C.
In step D, the relative humidity of described drying is 20～25%.
The internal diameter of the macaroni obtained by the present invention is 0.4～0.8mm, and external diameter is 1.0～1.5 mm.
The invention has the advantages that：
（1）The noodles transparency of the present invention is high, has the advantages that macaroni is tasty and cooking time is short, while have being different from
The outward appearance of common noodles and macaroni, is that consumer brings new mouthfeel and visual experience；Also, the present invention by Clear powder and
The adjustment of modified acetate starch proportioning so that the smooth in taste of noodles, it is neither too hard, nor too soft；Noodles during boiling, with disconnected
Bar rate is low, is difficult to bond together, after boiling, the low advantage of noodle soup gelatinization degree.
（2）In preferred version of the present invention, vegetable juice of the raw material also including 0.8～6 part improves trophism and the guarantor of noodles
Strong property, compensate for the deficiency of vitamin ingredients shortage in noodles, also enriches the local flavor and color of noodles in addition, improve food
It is intended to.
（3）In preferred version of the present invention, in the present invention, add at least one in fabaceous lecithin, guar gum or artemisia glue,
The nutritive value of noodles, the chewy of noodles can further be improved and the paste soup rate of noodles is reduced, after preventing noodles from boiling
Bonding.
（4）The present invention in the raw material of dough-making powder added with yeast, during noodle making is standby, face of waking up in proofer, face temperature of waking up
Spend for 35～45 DEG C, the face time of waking up is 20～30min, the flour nutrition value waken up and mouthfeel are obtained for further lifting,
During awake face, carbon dioxide forms tiny micropore in dough, and the noodles after boiling are tasty better.
（5）During dough-making powder of the present invention, the temperature of the water for using is preferably 50～55 DEG C, during the advantage of warm water dough-making powder is soft
Energetically, it is rich in plasticity, is easily formed；It is not easy to lose shape after processed, mouthfeel is moderate, and color and luster is whiter.
（6）The thickness of the macaroni that the present invention is obtained is 0.6～0.7mm, and thickness is too small, after forming hollow bulb, is difficult to protect
Hold original shape, so as to deform, and thickness is excessive, mouthfeel can be caused bad and cooking time length problem.
Specific embodiment
Embodiment 1
A kind of transparent hollow face, including raw material by weight：45 parts of Clear powder, be modified 20 parts of acetate starch, Sal 0.5
Part；The substitution value of described modified acetate starch is 0.04；Described modified acetate starch is that tapioca and Semen Maydiss form sediment
Powder is with 2:1 ratio, is obtained with acetic acid anhydride reactant in the basic conditions.
Embodiment 2
A kind of transparent hollow face, including raw material by weight：60 parts of Clear powder, be modified 30 parts of acetate starch, 2 parts of Sal；
The substitution value of described modified acetate starch is 0.07；Described modified acetate starch be tapioca and corn starch with
5:1 ratio, is obtained with acetic acid anhydride reactant in the basic conditions.
Embodiment 3
A kind of transparent hollow face, including raw material by weight：50 parts of Clear powder, be modified 26 parts of acetate starch, 1 part of Sal,
0.5 part of cellulose powder, 8 parts of wheat flour；The substitution value of described modified acetate starch is 0.05；Described modified acetate forms sediment
Powder is tapioca and corn starch with 4:1 ratio, is obtained with acetic acid anhydride reactant in the basic conditions.
Embodiment 4
A kind of transparent hollow face, including raw material by weight：55 parts of Clear powder, be modified 25 parts of acetate starch, Sal 1.5,
1 part of cellulose powder, 2 parts of wheat flour；The substitution value of described modified acetate starch is 0.06；Described modified acetate starch
It is tapioca and corn starch with 3:1 ratio, is obtained with acetic acid anhydride reactant in the basic conditions.
Embodiment 5
A kind of transparent hollow face, including raw material by weight：58 parts of Clear powder, be modified 27 parts of acetate starch, Sal 1.8
Part, 0.8 part of cellulose powder, 6 parts of wheaten starch, 0.8 part of vegetable juice, vegetable selects Amaranthus mangostanus L., presses 1 with water:After 3 mass ratio is crushed
It is filtrated to get；The substitution value of described modified acetate starch is 0.05；Described modified acetate starch be tapioca and
Corn starch is with 4:1 ratio, is obtained with acetic acid anhydride reactant in the basic conditions.
Embodiment 6
A kind of transparent hollow face, including raw material by weight：48 parts of Clear powder, be modified 27 parts of acetate starch, Sal 1.2
Part, 0.6 part of cellulose powder, 4 parts of wheaten starch, 6 parts of vegetable juice, vegetable selects Herba Spinaciae, presses 1 with water:Mistake after 5 mass ratio crushing
Filter is obtained；The substitution value of described modified acetate starch is 0.05；Described modified acetate starch is tapioca and jade
Rice starch is with 4:1 ratio, is obtained with acetic acid anhydride reactant in the basic conditions.
Embodiment 7
A kind of transparent hollow face, including raw material by weight：48 parts of Clear powder, be modified 24 parts of acetate starch, Sal 1.2
Part, 0.7 part of cellulose powder, 7 parts of wheaten starch, 0.5 part of soybean phospholipid, 4 parts of vegetable juice, vegetable selects Radix Dauci Sativae, presses 1 with water:
4 mass ratio is filtrated to get after crushing；The substitution value of described modified acetate starch is 0.05；Described modified acetate forms sediment
Powder is tapioca and corn starch with 3:1 ratio, is obtained with acetic acid anhydride reactant in the basic conditions.
Embodiment 8
A kind of transparent hollow face, including raw material by weight：50 parts of Clear powder, be modified 23 parts of acetate starch, Sal 1.6
Part, 0.6 part of cellulose powder, 3 parts of wheaten starch, 1 part of guar gum, 4 parts of vegetable juice, mixing of the vegetable from Amaranthus mangostanus L. and Herba Spinaciae
Thing, mixed proportion are 1:1, vegetable presses 1 with water:3 mass ratio is filtrated to get after crushing；Described modified acetate starch takes
Dai Du is 0.06；Described modified acetate starch is tapioca and corn starch with 3:1 ratio, in the basic conditions with
Acetic acid anhydride reactant is obtained.
Embodiment 9
A kind of transparent hollow face, including raw material by weight：50 parts of Clear powder, be modified 23 parts of acetate starch, Sal 1.6
Part, 0.9 part of cellulose powder, 7 parts of wheaten starch, 1.5 parts of artemisia glue, 4 parts of vegetable juice, mixing of the vegetable from Amaranthus mangostanus L. and Herba Spinaciae
Thing, mixed proportion are 1:1, vegetable presses 1 with water:3 mass ratio is filtrated to get after crushing；Described modified acetate starch takes
Dai Du is 0.06；Described modified acetate starch is tapioca and corn starch with 4:1 ratio, in the basic conditions with
Acetic acid anhydride reactant is obtained.
The macaroni of the present embodiment is obtained by powder mixing, extrusion molding, drying and packaging, these steps.
Embodiment 10
A kind of transparent hollow face, including raw material by weight：48 parts of Clear powder, be modified 24 parts of acetate starch, cellulose powder
0.7 part, 7 parts of wheaten starch, 0.5 part of soybean phospholipid and 0.2 part of guar gum, 3 parts of vegetable juice, vegetable select Amaranthus mangostanus L. and Hu Luo
Foretell two kinds, ratio arbitrarily, presses 1 with water by vegetable:4 mass ratio is filtrated to get after crushing；Described modified acetate starch takes
Dai Du is 0.05；Described modified acetate starch is tapioca and corn starch with 3:1 ratio, in the basic conditions with
Acetic acid anhydride reactant is obtained.
The macaroni of the present embodiment is obtained by powder mixing, extrusion molding, drying and packaging, these steps.
It is specific as follows：
A, dough-making powder
Above-mentioned each raw material will be weighed by weight, added by few orders after first many after mixing in dough mixing machines, add 30 parts of water and
It is even, 28 parts of water for being dissolved with 1.2 portions of Sal are added, and it is even rear standby；
B, face of waking up
The face that step A is become reconciled is placed in proofer, face temperature of waking up is 35 DEG C, the face time of waking up is 30min；
C, extrusion molding
Step B good wake flour is transferred in extruder, extrusion molding, extruder is the extrusion of the food with hollow molding mould
Machine, is hollow so as to obtain centre, with certain thickness macaroni；
D, drying, packaging
The macaroni of molding is placed in into temperature, at 35 DEG C, after being dried 4h, to pack transparent described in obtaining after being cooled to room temperature
Macaroni.
Embodiment 11
A kind of transparent hollow face, including raw material by weight：58 parts of Clear powder, be modified 27 parts of acetate starch, cellulose powder
0.8 part, 6 parts of wheaten starch, 0.8 part of vegetable juice, vegetable selects Amaranthus mangostanus L., presses 1 with water:3 mass ratio is filtrated to get after crushing；Institute
The substitution value of the modified acetate starch stated is 0.05；Described modified acetate starch is tapioca and corn starch with 4:
1 ratio, is obtained with acetic acid anhydride reactant in the basic conditions.
The macaroni of the present embodiment is obtained by powder mixing, extrusion molding, drying and packaging, these steps.
It is specific as follows：
A, dough-making powder
Above-mentioned each raw material will be weighed by weight, added by few orders after first many after mixing in dough mixing machines, add 45 parts of water and
It is even, 10 parts of water for being dissolved with 0.5 portion of Sal are added, and it is even rear standby；
B, face of waking up
The face that step A is become reconciled is placed in proofer, face temperature of waking up is 45 DEG C, the face time of waking up is 20min；
C, extrusion molding
Step B good wake flour is transferred in extruder, extrusion molding, extruder is the extrusion of the food with hollow molding mould
Machine, is hollow so as to obtain centre, with certain thickness macaroni；
D, drying, packaging
The macaroni of molding is placed in into temperature, at 42 DEG C, after being dried 3h, to pack transparent described in obtaining after being cooled to room temperature
Macaroni.
In step A, the temperature of described water is 50 DEG C.
Embodiment 12
A kind of transparent hollow face, including raw material by weight：58 parts of Clear powder, be modified 27 parts of acetate starch, cellulose powder
0.8 part, 6 parts of wheaten starch, 0.8 part of vegetable juice, vegetable selects Herba Spinaciae, presses 1 with water:3 mass ratio is filtrated to get after crushing；Institute
The substitution value of the modified acetate starch stated is 0.05；Described modified acetate starch is tapioca and corn starch with 4:
1 ratio, is obtained with acetic acid anhydride reactant in the basic conditions.
The macaroni of the present embodiment is obtained by powder mixing, extrusion molding, drying and packaging, these steps.
It is specific as follows：
A, dough-making powder
Above-mentioned each raw material will be weighed by weight, added by few orders after first many after mixing in dough mixing machines, add 35 parts of water and
It is even, 15 parts of water for being dissolved with 1 portion of Sal are added, and it is even rear standby；
B, face of waking up
The face that step A is become reconciled is placed in proofer, face temperature of waking up is 40 DEG C, the face time of waking up is 26min；
C, extrusion molding
Step B good wake flour is transferred in extruder, extrusion molding, extruder is the extrusion of the food with hollow molding mould
Machine, is hollow so as to obtain centre, with certain thickness macaroni；
D, drying, packaging
The macaroni of molding is placed in into temperature, at 38 DEG C, after being dried 3.5h, to pack saturating described in obtaining after being cooled to room temperature
Bright macaroni.
In step A, the temperature of water is 55 DEG C.
In step D, dry relative humidity is 20%.
Embodiment 13
A kind of transparent hollow face, including raw material by weight：53 parts of Clear powder, be modified 25 parts of acetate starch, cellulose powder
0.8 part, 6 parts of wheaten starch, 0.8 part of vegetable juice, vegetable selects Radix Dauci Sativae, presses 1 with water:5 mass ratio is filtrated to get after crushing；
The substitution value of described modified acetate starch is 0.05；Described modified acetate starch be tapioca and corn starch with
3:1 ratio, is obtained with acetic acid anhydride reactant in the basic conditions.
The macaroni of the present embodiment is obtained by powder mixing, extrusion molding, drying and packaging, these steps.
It is specific as follows：
A, dough-making powder
Above-mentioned each raw material will be weighed by weight, added by few orders after first many after mixing in dough mixing machines, add 35 parts of water and
It is even, 18 parts of water for being dissolved with 1.5 portions of Sal are added, and it is even rear standby；
B, face of waking up
The face that step A is become reconciled is placed in proofer, face temperature of waking up is 38 DEG C, the face time of waking up is 28min；
C, extrusion molding
Step B good wake flour is transferred in extruder, extrusion molding, extruder is the extrusion of the food with hollow molding mould
Machine, is hollow so as to obtain centre, with certain thickness macaroni；
D, drying, packaging
The macaroni of molding is placed in into temperature, at 36 DEG C, after being dried 3.5h, to pack saturating described in obtaining after being cooled to room temperature
Bright macaroni.
In step A, the temperature of water is 52 DEG C.
In step D, dry relative humidity is 25%.
After testing, the internal diameter of macaroni obtained in the present embodiment is 0.4mm, and external diameter is 1.0 mm.
Embodiment 14
A kind of transparent hollow face, including raw material by weight：48 parts of Clear powder, be modified 30 parts of acetate starch, cellulose powder
0.8 part, 6 parts of wheaten starch, 0.8 part of vegetable juice, vegetable selects Amaranthus mangostanus L., presses 1 with water:3 mass ratio is filtrated to get after crushing；Institute
The substitution value of the modified acetate starch stated is 0.05；Described modified acetate starch is tapioca and corn starch with 4:
1 ratio, is obtained with acetic acid anhydride reactant in the basic conditions.
The macaroni of the present embodiment is obtained by powder mixing, extrusion molding, drying and packaging, these steps.
It is specific as follows：
A, dough-making powder
Above-mentioned each raw material will be weighed by weight, added by few orders after first many after mixing in dough mixing machines, add 45 parts of water and
It is even, 10 parts of water for being dissolved with 0.5 portion of Sal are added, and it is even rear standby；
B, face of waking up
The face that step A is become reconciled is placed in proofer, face temperature of waking up is 45 DEG C, the face time of waking up is 20min；
C, extrusion molding
Step B good wake flour is transferred in extruder, extrusion molding, extruder is the extrusion of the food with hollow molding mould
Machine, is hollow so as to obtain centre, with certain thickness macaroni；
D, drying, packaging
The macaroni of molding is placed in into temperature, at 43 DEG C, after being dried 3h, to pack transparent described in obtaining after being cooled to room temperature
Macaroni.
In step A, the temperature of described water is 52 DEG C.
In step D, dry relative humidity is 24%.
After testing, the internal diameter of macaroni obtained in the present embodiment is 0.8mm, and external diameter is 1.5 mm.
Claims (9)
1. a kind of transparent hollow face, it is characterised in that：Including raw material by weight：45～60 parts of Clear powder, be modified acetate
20～30 parts of starch, 0.5～2 part of Sal；The substitution value of described modified acetate starch is 0.04～0.07；Described is modified
Acetate starch is tapioca and corn starch with 3～5:1 ratio, is obtained with acetic acid anhydride reactant in the basic conditions.
2. transparent hollow face as claimed in claim 1, it is characterised in that：Described macaroni raw material also including weight portion is
0.5～1 part of cellulose powder and 2～8 portions of wheaten starches.
3. transparent hollow face as claimed in claim 1 or 2, it is characterised in that：Described macaroni raw material also includes 0.8～6
Part vegetable juice, described vegetable is Folium Perillae, Amaranthus mangostanus L., Radix Dauci Sativae, at least one in Herba Spinaciae.
4. transparent hollow face as claimed in claim 1, it is characterised in that：Described macaroni raw material also including weight portion is
At least one in 0.5～1.5 part of soybean phospholipid, guar gum or artemisia glue.
5. the preparation method in transparent hollow face as claimed in claim 1, it is characterised in that：Described preparation method include and
Face, wake up face, extrusion molding, drying and packaging.
6. the preparation method in transparent hollow face as claimed in claim 5, it is characterised in that：Described preparation method is as follows：
A, dough-making powder
Weigh by weight 45～60 parts of Clear powders, 20～30 parts of modified acetate starchs are added after mixing in dough mixing machine, plus
Enter 30～45 parts of water and even, add 10～28 parts of water for being dissolved with 0.5～2 portion of Sal, and it is even after it is standby；
B, face of waking up
The face that step A is become reconciled is placed in proofer, face temperature of waking up is 35～45 DEG C, the face time of waking up is 20～30min；
C, extrusion molding
Step B good wake flour is transferred in extruder, extrusion molding；
D, drying, packaging
The macaroni of molding is placed in into temperature, at 35～42 DEG C, after being dried 3～4h, to pack and obtain described after being cooled to room temperature
Transparent hollow face.
7. the preparation method in transparent hollow face as claimed in claim 6, it is characterised in that：In step A, the temperature of described water
For 50～55 DEG C.
8. the preparation method in transparent hollow face as claimed in claim 6, it is characterised in that：In step D, the phase of described drying
It is 20～25% to humidity.
9. the preparation method in transparent hollow face as claimed in claim 6, it is characterised in that：The internal diameter of described macaroni is
0.4～0.8mm, external diameter are 1.0～1.5 mm.
Priority Applications (1)
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| CN201611016486.3A CN106579339A (en) | 2016-11-18 | 2016-11-18 | Transparent hollow noodles and preparing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611016486.3A CN106579339A (en) | 2016-11-18 | 2016-11-18 | Transparent hollow noodles and preparing method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549284A (en) * | 2013-10-31 | 2014-02-05 | 永州市华利工贸有限责任公司 | Nutritional fresh and wet noodles and preparation method thereof |
| CN103892182A (en) * | 2014-03-26 | 2014-07-02 | 福建圣农食品有限公司 | Lard and sugar stuffed steamed bun with mushroom stuffing and preparation method thereof |
| CN104095274A (en) * | 2013-04-09 | 2014-10-15 | 安琪酵母股份有限公司 | Compound fresh-keeping agent composition and application thereof, and raw wet noodle using fresh-keeping agent composition |
| CN104774272A (en) * | 2015-04-13 | 2015-07-15 | 江南大学 | Method for preparing low-substitution degree acetate starch slurry |
-
2016
- 2016-11-18 CN CN201611016486.3A patent/CN106579339A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095274A (en) * | 2013-04-09 | 2014-10-15 | 安琪酵母股份有限公司 | Compound fresh-keeping agent composition and application thereof, and raw wet noodle using fresh-keeping agent composition |
| CN103549284A (en) * | 2013-10-31 | 2014-02-05 | 永州市华利工贸有限责任公司 | Nutritional fresh and wet noodles and preparation method thereof |
| CN103892182A (en) * | 2014-03-26 | 2014-07-02 | 福建圣农食品有限公司 | Lard and sugar stuffed steamed bun with mushroom stuffing and preparation method thereof |
| CN104774272A (en) * | 2015-04-13 | 2015-07-15 | 江南大学 | Method for preparing low-substitution degree acetate starch slurry |
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