CN106962776A - A kind of purposes of tomato noodle, its processing method and catsup in production vermicelli - Google Patents
A kind of purposes of tomato noodle, its processing method and catsup in production vermicelli Download PDFInfo
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- CN106962776A CN106962776A CN201610023922.3A CN201610023922A CN106962776A CN 106962776 A CN106962776 A CN 106962776A CN 201610023922 A CN201610023922 A CN 201610023922A CN 106962776 A CN106962776 A CN 106962776A
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- tomato
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 15
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- 235000019634 flavors Nutrition 0.000 abstract description 17
- 238000000034 method Methods 0.000 abstract description 9
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- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 5
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- 235000012661 lycopene Nutrition 0.000 description 5
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 5
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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 a kind of tomato noodle, the tomato noodle is prepared from by following raw materials：The parts by weight of strong gluten wheat flour 100, catsup 49-50 parts by weight, edible colloid 0-0.3 parts by weight, edible salt 1-3 parts by weight.The invention also discloses the processing method of tomato noodle, this method includes passing through each raw material and the process such as face, sealing curing, tabletting, slitting, drying, so that finished product vermicelli are made.The present invention tomato noodle delicate mouthfeel, tomato flavor is strong, brew time is short, rehydration is good, integrates fast food, nutrient health, delicious food.
Description
Technical field
The invention belongs to food processing field.Specifically, the present invention relates to tomato noodle, it adds
The purposes of work method and catsup in the tomato noodle is produced.In the present invention by specified raw material
The tomato noodle being prepared from can quickly be cooked and with good rehydration, ensure that simultaneously
Fine and smooth mouthfeel and strong tomato flavor.
Background technology
Catsup is the jellylike mass after tomato pulp is smashed.Pure catsup is (only by tomato
A kind of raw material is made, and does not add other additives and preservative) without obvious saline taste, quality
It is not sticky and color is very deep.According to《Chinese food component list》Understand, except dimension life in catsup
The content of most nutrients beyond plain C is significantly larger than the meals in tomato, such as catsup
The content of food fiber is more than 4 times of the corresponding content in tomato, and the vitamin E in catsup
Content close to 8 times of the corresponding content in tomato.Especially it is noted that tomato is made
After sauce, the content of lycopene is also significantly improved a lot, the tomato contained in every hectogram catsup
It is that 0.3g, protein are that 1g, fat are 0.3g that red pigment, which is up to 55mg, dietary fiber,.According to existing
Lycopene known to some reports is very strong antioxidant, with extremely strong removing interior free yl
Ability, being capable of pre- anti-cancer, protection cardiovascular and cerebrovascular, prevention cell damage and whitening anti-wrinkling.Cause
This, catsup concentrates the elite of tomato.
Meanwhile, noodles are the staple foods of Chinese, but the main original of the noodles of current most of species
Expect that for middle strong gluten wheat fine powder, its nutrition and local flavor are single, it is impossible to meet current people to food
Requirement in terms of nutrition and local flavor.Due to the above-mentioned characteristic of catsup, current those skilled in the art
Have begun to pay close attention to the research of tomato noodle.For example, in Chinese patent application CN 103947937A
Disclose using the following raw material prepare tomato flavor vermicelli, with meet improve vermicelli nutritive value and
Improve the requirement of vermicelli local flavor：Catsup 800g, water 1700g, flour 8000g, salt 100g,
Sodium alginate 40g and dietary alkali 8g.
However, at present there is the defects such as brew time is long, thus nothing in existing tomato noodle kind
Method meets fast pace crowd to quick, healthy living requirement.Simultaneously.That has developed at present boils soon
Face is not related to tomato noodle, thus, and excellent flavor can be realized and meet nutrient health by developing
It is required that, while can cook quickly again speed it is ripe boil soon tomato noodle for balance China dietary nutrition of urban residents,
Improve health status significant, and for manufacturing enterprise, can also bring significantly
Economic benefit.
The content of the invention
More lack for the existing nutrition for boiling vermicelli product soon and local flavor is single, and existing tomato
The shortcomings of vermicelli brew time is longer, the present inventor by researched and developed be rich in lycopene and
The tomato noodle of dietary fiber, the tomato noodle remain traditional vermicelli it is original it is smooth, fine and smooth,
While playing tough mouthfeel, nutrition and local flavor are taken into account and have cooked speed.In addition, the present invention is also related to
And purposes of the processing method and catsup of the tomato noodle in the tomato noodle is produced.
Therefore, it is an object of the present invention to provide a kind of tomato noodle, wherein, the tomato is hung
Face is prepared from by following raw materials：The parts by weight of strong gluten wheat flour 100, catsup 49-50 weight
Part, edible colloid 0-0.3 parts by weight and edible salt 1-3 parts by weight.
In addition, another object of the present invention is to provide the processing method of tomato noodle, wherein, should
Processing method comprises the following steps：
(1) strong gluten wheat flour, catsup, optional edible colloid and edible salt are poured into and face
In machine, carried out and face by stirring；
(2) by the dough of sum be transferred to sealed environment, cure at room temperature；
(3) dough through curing is subjected to tabletting, slitting and dried, so that tomato noodle is made.
In addition, a further object of the present invention is to provide purposes of the catsup in production tomato noodle,
Wherein, as the raw material for preparing tomato noodle, relative to the strong gluten wheat flour of 100 parts by weight,
Add the catsup of 49-50 parts by weight.
Technical scheme can be added by following paragraph [1] to the content described in paragraph [18]
With explanation：
[1] a kind of tomato noodle, it is characterised in that the tomato noodle is prepared from by following raw materials：
The parts by weight of strong gluten wheat flour 100, catsup 49-50 parts by weight, edible colloid 0-0.3 parts by weight,
And edible salt 1-3 parts by weight.
[2] tomato noodle according to paragraph [1], it is characterised in that the strong gluten wheat flour
Sieving is carried out by 70-100 mesh sieves.
[3] tomato noodle according to paragraph [1] or [2], it is characterised in that the catsup is
The jellylike mass obtained after directly tomato pulp is smashed, and it is added without other any allogenic materials.
[4] tomato noodle according to either segment in paragraph [1]-[3], it is characterised in that the food
It is the one or more in guar gum, Artemisia Glue, konjac glucomannan with colloid.
[5] tomato noodle according to paragraph [4], it is characterised in that relative to 100 parts by weight
Strong gluten wheat flour, the amount of the Artemisia Glue is 0-0.1 parts by weight.
[6] tomato noodle according to paragraph [4], it is characterised in that relative to 100 parts by weight
Strong gluten wheat flour, the amount of the guar gum is 0-0.1 parts by weight.
[7] tomato noodle according to paragraph [4], it is characterised in that relative to 100 parts by weight
Strong gluten wheat flour, the amount of the konjac glucomannan is 0-0.1 parts by weight.
[8] processing method of the tomato noodle in paragraph [1]-[7] described in either segment, it is characterised in that
The processing method comprises the following steps：
(1) strong gluten wheat flour, catsup, optional edible colloid and edible salt are poured into and face
In machine, carried out and face by stirring；
(2) by the dough of sum be transferred to sealed environment, cure at room temperature；
(3) dough through curing is subjected to tabletting, slitting and dried, hung so that the tomato is made
Face.
[9] processing method according to paragraph [8], it is characterised in that in the step (1),
The time in described and face is 14min-16min.
[10] processing method according to paragraph [8] or [9], it is characterised in that in the step (1)
In, described and face includes beating 4min-5min soon with 126rpm-128rpm mixing speed, then with
61rpm-63rpm mixing speed beats 10min-11min slowly.
[11] processing method according to either segment in paragraph [8]-[10], it is characterised in that in institute
State in step (1), before the strong gluten wheat flour is poured into the dough mixing machine, in described
Strong gluten wheat powder carries out sieving by 70-100 mesh sieves.
[12] processing method according to either segment in paragraph [8]-[11], it is characterised in that in institute
State in step (2), the time of the curing is at most 45min.
[13] processing method according to paragraph [12], it is characterised in that in the step (2)
In, the time of the curing is 30min-45min.
[14] processing method according to paragraph [13], it is characterised in that in step (2),
The time of the curing is 40min-45min.
[15] processing method according to either segment in paragraph [8]-[14], it is characterised in that in institute
State in step (3), the dough through curing is entered pressure in the environment of humidity is 60%-65%
Tabletting 8-10 times in roller, obtains dough sheet；Resulting dough sheet is cut into noodles；Then by the face
Bar carries out drying by following program and dried to obtain tomato noodle：In 25 DEG C -26 DEG C of temperature and
20min-25min is dried under 60%-63% humidity environment；Then, 40 DEG C -45 DEG C temperature and
40min-45min is dried under 75%-80% humidity environment；Hereafter, 40 DEG C -45 DEG C temperature and
40min-100min is dried under 55%-60% humidity environment；Then, in 22 DEG C -25 DEG C of temperature
With dry 20min-25min under 45%-50% humidity environment.
[16] processing method according to paragraph [15], it is characterised in that tabletting 8-10 times
Including：The dough through curing is set to be pressed with 2mm pressure roller roll clearance tabletting 3-5 times, including directly
Piece 1-2 times, three folding tablets 1-2 times, to folding tablet 1-2 times；And respectively with 3.5mm, 3mm,
2.5mm, 2mm, 1.5mm each tabletting of pressure roller roll clearance 1 time.
[17] purposes in tomato noodle of the catsup in production paragraph [1]-[7] described in either segment,
Characterized in that, as the raw material for preparing the tomato noodle, relative to strengthening tendons in 100 parts by weight
Wheat flour, add 49-50 parts by weight catsup.
[18] purposes according to paragraph [17], it is characterised in that the catsup is directly will
The jellylike mass that tomato pulp is obtained after smashing, and it is added without other any allogenic materials.
Technical scheme provided by the present invention realizes following beneficial effect：
A. the present inventor is by systematically studying the manufacturing process of tomato noodle, it is proposed that from raw material to
The method that a series of tomato noodle quality of processing technology further optimizes.Conventional research concern
More is to strengthen Dough Adhesion by adding edible colloid, to improve the processing characteristics of dough.
However, the present invention can add less edible colloid or completely without edible colloid in the case of,
The sealing curing technology of dough is made full use of to optimize dough characters, so as to further help in preparation
Go out that quality is good and tomato noodle of smooth in taste chewy.
B. the tomato noodle that the processing method provided by the present invention is produced can in terms of outward appearance
Further round and smooth smooth and good colour, meanwhile, the vermicelli can keep short brew time
(cooking time is less than 5min) and strong tomato flavor.
C. in the tomato noodle of prior art, because catsup water imbibition is poor compared with strong, water-retaining property,
Gluten content of the prior art in vermicelli are diluted after adding catsup, so as to can influence and face mistake
Gluten network in journey is formed, the tomato noodle coarse mouthfeel being consequently formed and yield rate is relatively low.So
And, the present invention can effectively improve tomato noodle quality simultaneously by modes such as formulation optimization, sealing curings
Yield rate is improved, this is to tomato flavor vermicelli in the popularization of China, the healthy shape of improvement China resident
Condition has important strategic importance.Also, the tomato noodle product of the present invention overcomes existing vermicelli
Existing tomato flavor not enough, coarse mouthfeel, long cooking time the shortcomings of, therefore, the present invention
Tomato noodle there is strong tomato flavor, smooth mouthfeel, and speed is ripe, food with cooking quickly
Use the advantages of facilitating.
Brief description of the drawings
Fig. 1 is the schematic flow sheet of the exemplary tomato noodle processing method of the present invention.
Embodiment
To make the object, technical solutions and advantages of the present invention clearer, below in conjunction with accompanying drawing pair
Embodiment of the present invention is described in further detail.
In the present invention, unless otherwise clearly indicating, term " strong gluten wheat flour " means face
Group forms the wheat flour for the time being more than 7min more than 1min and Dough stability time.
In the present invention, unless otherwise clearly indicating, term " room temperature " refers to 25 DEG C ± 2 DEG C.
In an embodiment of the invention, the present invention relates to tomato noodle, wherein, the tomato
Vermicelli are prepared from by following raw materials：The parts by weight of strong gluten wheat flour 100, catsup 49-50 weights
Measure part, edible colloid 0-0.3 parts by weight and edible salt 1-3 parts by weight.
In a preferred embodiment of the invention, strong gluten wheat flour is sieved by 70-100 mesh sieves
Filter.
In the present invention, unless otherwise indicated, the dough development time of strong gluten wheat flour (is more than
1min) with Dough stability time (being more than 7min) according to chinese national standard《GB/T 14614-2006
The physical characteristic water absorption of wheat flour dough and the measure farinograph method of rheological properties》In phase
Regulation is closed to be measured.
In a preferred embodiment of the invention, catsup is to be obtained after directly tomato pulp is smashed
Jellylike mass, and be added without other any allogenic materials (that is, catsup only by tomato as original
Material is made, and does not add any other allogenic material such as food additives and preservative etc.).This hair
A person of good sense has found, if the catsup content in vermicelli is too low, the tomato of made tomato noodle
Fragrance is thin and lycopene content is less, thus can not meet in terms of fragrance and nutrition will
Ask；And if catsup too high levels in vermicelli, then it is unfavorable for the formation of gluten, so as to cause
The yield rate of coarse mouthfeel and vermicelli product is relatively low.So suitable catsup addition is needed, with
Good tomato flavor, fine and smooth mouthfeel, high yield rate are realized simultaneously and are quickly cooked.
In a preferred embodiment of the invention, edible colloid is guar gum, Artemisia Glue, konjaku
One or more in glue.Although not using edible colloid already to realize the purpose of the present invention,
But further improve low gluten content only for the toughness formed after being absorbed water by edible colloid
The rheological behavior of dough, so as to the dough sheet continuity being further ensured that during with face and tabletting, and
Thus the yield rate of final products is further improved, relative to the strong gluten wheat flour of 100 parts by weight,
It is preferably added to the edible colloid more than 0 to 0.3 parts by weight.
In a preferred embodiment of the invention, relative to the strong gluten wheat flour of 100 parts by weight,
It is preferred that the amount of Artemisia Glue is 0-0.1 parts by weight.In another preferred embodiment of the present invention, relatively
In the strong gluten wheat flour of 100 parts by weight, the preferably amount of guar gum is 0-0.1 parts by weight.At this
In the another preferred embodiment of invention, relative to the strong gluten wheat flour of 100 parts by weight, preferably
The amount of konjac glucomannan is 0-0.1 parts by weight.
In another embodiment of the present invention, the present invention relates to the processing method of tomato noodle, its
In, the processing method comprises the following steps：
(1) strong gluten wheat flour, catsup, optional edible colloid and edible salt are poured into and face
In machine, carried out and face by stirring；
(2) by the dough of sum be transferred to sealed environment, cure at room temperature；
(3) dough through curing is subjected to tabletting, slitting, dried, hung so that the tomato is made
Face.
In the preferred embodiment of the present invention, in step (1), and the time in face is 14-16min.
In further preferred embodiment of the present invention, only for further improving and the gluten net behind face
Network is formed, and gluten protein is inhaled permeable point within the shorter time, so as to form more preferably face
Muscle network structure, beats and stirs soon present invention preferably employs stirring and beat be combined and face mode slowly,
Mode and face are first wherein beaten soon using stirring, help to be further ensured that the quick formation of gluten and thus
The damage that excessive agitation opposite rib tape is come is reduced, mode and face are then beaten slowly using stirring, contributed to
It is further ensured that dough evenly and amount of cure is higher.It is therefore preferable that in step (1), and
Face include 4min-5min is beaten with 126rpm-128rpm mixing speed soon, then with
61rpm-63rpm mixing speed beats 10min-11min slowly.It will be understood by those skilled in the art that
Specific mixing speed above can suitably be adjusted according to situations such as season, device type, above-mentioned
Record is not intended as limitation of the present invention.
In a preferred embodiment of the invention, in step (1), fallen by strong gluten wheat flour
Enter before dough mixing machine, strong gluten wheat flour is subjected to sieving by 70-100 mesh sieves.
In a preferred embodiment of the invention, in step (2), existed using sealing curing technology
At most 45min is cured in suitable sealed environment, further to improve the gluten network of dough, is promoted
Enter gluten to be formed, further improve tomato noodle quality and yield rate.It may further be preferable that ripe
The time of change is 30min-45min, more preferably 40min-45min.
In a preferred embodiment of the invention, in step (3), the dough through curing is made wet
Spend to enter tabletting 8-10 times in pressure roller in the environment of 60%-65%, obtain dough sheet；Will be resulting
Dough sheet is cut into noodles；Then noodles are carried out into drying by following program to dry to obtain tomato noodle：
20min-25min is dried at 25 DEG C -26 DEG C of temperature and 60%-63% humidity environment, then,
40min-45min is dried at 40 DEG C -45 DEG C of temperature and 75%-80% humidity environment；Hereafter,
40min-100min is dried at 40 DEG C -45 DEG C of temperature and 55%-60% humidity environment；Then,
20min-25min is dried at 22 DEG C -25 DEG C of temperature and 45%-50% humidity environment.
In the present invention, it is excellent as more preferred embodiment merely for commercial consideration
Resulting dough sheet is cut into wide 1.2mm-1.6mm, thickness 0.9mm-1.2mm noodles by choosing.
In present invention embodiment still more preferably, the dough through curing is set to be in humidity
Entering tabletting in pressure roller in the environment of 60%-65% includes for 8-10 times：Make the dough through curing with 2mm
Pressure roller roll clearance tabletting 3-5 times, including direct tablet compressing 1-2 times, three folding tablets 1-2 times, to crimping
Piece 1-2 times；And rolled respectively with 3.5mm, 3mm, 2.5mm, 2mm, 1.5mm pressure roller
1 time away from each tabletting.
In another embodiment of the invention, the present invention relates to catsup in production tomato noodle
Purposes, wherein, as the raw material for preparing tomato noodle, relative to the middle strengthening tendons of 100 parts by weight
Wheat flour, adds the catsup of 49-50 parts by weight.
In a preferred embodiment of the invention, catsup is obtained after directly tomato pulp is smashed
Jellylike mass, and be added without other any allogenic materials (including additive, preservative etc.).
The present inventor had found by experimental verification, the round and smooth smooth, mouth of tomato noodle outward appearance of the invention
Feel smooth, cooking time to be less than 5min, cook that fast ripe, tomato taste is strong and color and luster after cooking quickly
It is vivid.
The present invention is in terms of formula by more excellent (in flower characters side from protein amounts and quality
In the parameter in face, it is desirable to dough development time>1min, Dough stability time>Wheat flour 7min)
Tomato noodle is produced with the natural catsup of specified quantitative, so as to ensure that raw flour contains
More high-quality mucedin is simultaneously ensured in resulting vermicelli containing abundant lycopene and meals
Eat fiber.In addition, by adding one kind or many in guar gum, Artemisia Glue, konjac glucomannan in right amount
Kind, so as to help further to improve the yield rate of final products.
Meanwhile, the present invention, using technologies such as improved and face, sealing curings, is helped in process aspect
In being further ensured that noodles yield rate and final products mouthfeel.By improvement and surface technology, make gluten
Protein inhales permeable point within the shorter time, forms optimal network structure, improves bottom surface muscle and contains
Noodles yield rate and mouthfeel under the conditions of amount；Especially, first using stirring beat soon by way of and
Face, so as to be further ensured that gluten is quickly formed, reduces the damage that excessive agitation opposite rib tape is come
Wound, then beats mode and face slowly using stirring, so as to help to be further ensured that dough is uniform, fill
Divide curing.Moreover, the present invention using cured under the conditions of Suitable closure at most 45min this is close
Curing technology is sealed, so as to further improve the gluten network of dough, promotes gluten to be formed, and
Thus tomato noodle quality and yield rate are further improved.Also, the present invention is by by tomato noodle
It is preferred under preferably 25 DEG C -45 DEG C of drying temperature to dry about 120min-180min, with further
Improve production efficiency.Therefore, vermicelli produced by the invention are round and smooth smooth in terms of outward appearance, and energy
Speed is enough cooked quickly ripe (cooking time is less than 5min), while it is strong also to maintain tomato taste.
Embodiment 1
Weigh following raw materials for being used to prepare tomato noodle：The middle strengthening tendons of sieving is carried out by 70 mesh sieves
Wheat flour 100kg, catsup 49kg, edible salt 3kg.Tomato is prepared by following processing method to hang
Face：
Step 1, strong gluten wheat flour, catsup, edible salt are poured into dough mixing machine, passes through stirring
Carry out and face, and the time in face is 16min, wherein, 5min is beaten with 128rpm mixing speed soon,
11min is then beaten with 63rpm mixing speed slowly；
Step 2, by the dough of sum be transferred to sealed environment, 45min is cured at room temperature；
Step 3, the dough through curing is made to enter tabletting 10 in pressure roller in the environment of humidity is 65%
Secondary (wherein, make the dough through curing with 2mm pressure roller roll clearance tabletting 5 times, including it is direct
Tabletting 2 times, three folding tablet 2 times, to folding tablet 1 time；And respectively with 3.5mm, 3mm,
2.5mm, 2mm, 1.5mm each tabletting of pressure roller roll clearance 1 time), obtain dough sheet；Will be resulting
Dough sheet is cut into wide 1.6mm, thickness 0.9mm noodles；Then noodles are dried by following program
Dry to obtain tomato noodle：20min is dried at 25 DEG C of temperature and 60% humidity environment；
Then, 40min is dried at 40 DEG C of temperature and 75% humidity environment environment；Hereafter, at 45 DEG C
Temperature and 55% humidity environment under dry 50min；Then, in 22 DEG C of temperature and 45%
20min is dried under humidity environment.
Embodiment 2
Weigh following raw materials for being used to prepare tomato noodle：Carried out by 100 mesh sieves strong in sieving
Gluten wheat flour 100kg, catsup 50kg, edible salt 1kg, Artemisia Glue 0.05kg, guar gum
0.01kg, konjac glucomannan 0.07kg.Tomato noodle is prepared by following processing method：
Step 1, by strong gluten wheat flour, catsup, edible colloid (Artemisia Glue, guar gum,
Konjac glucomannan) and edible salt pour into dough mixing machine, by stir carry out and face, and the time in face be
15min, wherein, 4min is beaten with 126rpm mixing speed soon, then with 61rpm stirring speed
Degree beats 11min slowly；
Step 2, by the dough of sum be transferred to sealed environment, 45min is cured at room temperature；
Step 3, the dough through curing is made to enter tabletting 10 in pressure roller in the environment of humidity is 65%
Secondary (wherein, make the dough through curing with 2mm pressure roller roll clearance tabletting 5 times, including it is direct
Tabletting 2 times, three folding tablet 2 times, to folding tablet 1 time；And respectively with 3.5mm, 3mm,
2.5mm, 2mm, 1.5mm each tabletting of pressure roller roll clearance 1 time), obtain dough sheet；Will be resulting
Dough sheet is cut into wide 1.6mm, thickness 0.9mm noodles；Then noodles are dried by following program
Dry to obtain tomato noodle：20min is dried at 25 DEG C of temperature and 60% humidity environment；
Then, 40min is dried at 40 DEG C of temperature and 80% humidity environment；Hereafter, at 40 DEG C
60min is dried at temperature and 60% humidity environment；Then, 25 DEG C temperature and 50% it is wet
Spend and 20min is dried under environment.
Embodiment 3
Weigh following raw materials for being used to prepare tomato noodle：The middle strengthening tendons of sieving is carried out by 70 mesh sieves
Wheat flour 100kg, catsup 49kg, edible salt 2kg, Artemisia Glue 0.08kg, guar gum 0.08kg,
Konjac glucomannan 0.08kg.Tomato noodle is prepared by following processing method：
Step 1, by strong gluten wheat flour, catsup, edible colloid (Artemisia Glue, guar gum,
Konjac glucomannan) and edible salt pour into dough mixing machine, by stir carry out and face, and the time in face be
15min, wherein, 5min is beaten with 128rpm mixing speed soon, then with 63rpm stirring speed
Degree beats 10min slowly；
Step 2, by the dough of sum be transferred to sealed environment, 40min is cured at room temperature；
Step 3, the dough through curing is made to enter tabletting 10 in pressure roller in the environment of humidity is 65%
Secondary (wherein, make the dough through curing with 2mm pressure roller roll clearance tabletting 5 times, including it is direct
Tabletting 1 time, three folding tablet 2 times, to folding tablet 2 times；And respectively with 3.5mm, 3mm,
2.5mm, 2mm, 1.5mm each tabletting of pressure roller roll clearance 1 time), obtain dough sheet；Will be resulting
Dough sheet is cut into wide 1.6mm, thickness 0.9mm noodles；Then noodles are dried by following program
Dry to obtain tomato noodle：25min is dried at 26 DEG C of temperature and 63% humidity environment；
Then, 45min is dried at 40 DEG C of temperature and 80% humidity environment；Hereafter, at 45 DEG C
50min is dried at temperature and 55% humidity environment；Then, 22 DEG C temperature and 50% it is wet
Spend and 25min is dried under environment.
Embodiment 4
Weigh following raw materials for being used to prepare tomato noodle：The middle strengthening tendons of sieving is carried out by 90 mesh sieves
Wheat flour 100kg, catsup 50kg, edible salt 2kg, Artemisia Glue 0.05kg, guar gum 0.05kg,
Konjac glucomannan 0.05kg.Tomato noodle is prepared by following processing method：
Step 1, by strong gluten wheat flour, catsup, edible colloid (Artemisia Glue, guar gum,
Konjac glucomannan) and edible salt pour into dough mixing machine, by stir carry out and face, and the time in face be
15min, wherein, 4min is beaten with 128rpm mixing speed soon, then with 63rpm stirring speed
Degree beats 11min slowly；
Step 2, by the dough of sum be transferred to sealed environment, 40min is cured at room temperature；
Step 3, the dough through curing is made to enter tabletting 8 in pressure roller in the environment of humidity is 60%
Secondary (wherein, make the dough through curing with 2mm pressure roller roll clearance tabletting 3 times, including it is direct
Tabletting 1 time, three folding tablet 1 time, to folding tablet 1 time；And respectively with 3.5mm, 3mm,
2.5mm, 2mm, 1.5mm each tabletting of pressure roller roll clearance 1 time), obtain dough sheet；Will be resulting
Dough sheet is cut into wide 1.6mm, thickness 0.9mm noodles；Then noodles are dried by following program
Dry to obtain tomato noodle：20min is dried at 25 DEG C of temperature and 60% humidity environment；
Then, 40min is dried at 45 DEG C of temperature and 75% humidity environment；Hereafter, at 40 DEG C
100min is dried at temperature and 60% humidity environment；Then, 25 DEG C temperature and 45% it is wet
Spend and 20min is dried under environment.
Embodiment 5
Weigh following raw materials for being used to prepare tomato noodle：The middle strengthening tendons of sieving is carried out by 90 mesh sieves
Wheat flour 100kg, catsup 50kg, edible salt 2kg, Artemisia Glue 0.1kg, guar gum 0.1kg,
Konjac glucomannan 0.1kg.Tomato noodle is prepared by following processing method：
Step 1, by strong gluten wheat flour, catsup, edible colloid (Artemisia Glue, guar gum,
Konjac glucomannan) and edible salt pour into dough mixing machine, by stir carry out and face, and the time in face be
14min, wherein, 4min is beaten with 126rpm mixing speed soon, then with 61rpm stirring speed
Degree beats 10min slowly；
Step 2, by the dough of sum be transferred to sealed environment, 30min is cured at room temperature；
Step 3, the dough through curing is made to enter tabletting 9 in pressure roller in the environment of humidity is 60%
Secondary (wherein, make the dough through curing with 2mm pressure roller roll clearance tabletting 4 times, including it is direct
Tabletting 1 time, three folding tablet 2 times, to folding tablet 1 time；And respectively with 3.5mm, 3mm,
2.5mm, 2mm, 1.5mm each tabletting of pressure roller roll clearance 1 time), obtain dough sheet；Will be resulting
Dough sheet is cut into wide 1.2mm, thickness 1.2mm noodles；Then noodles are dried by following program
Dry to obtain tomato noodle：25min is dried at 25 DEG C of temperature and 60% humidity environment；
Then, 45min is dried at 45 DEG C of temperature and 80% humidity environment；Hereafter, at 45 DEG C
40min is dried at temperature and 55% humidity environment；Then, 25 DEG C temperature and 45% it is wet
Spend and 25min is dried under environment.
Comparative example 1
Weigh following raw materials for being used to prepare tomato noodle：The middle strengthening tendons of sieving is carried out by 70 mesh sieves
Wheat flour 100kg, catsup 39kg, pure water 8kg, edible salt 3kg.Pass through the side of processing as follows
Method prepares tomato noodle：
Step 1, strong gluten wheat flour, catsup, edible salt, water are poured into dough mixing machine, passed through
Stirring is carried out and face, and the time in face is 16min, wherein, beaten soon with 128rpm mixing speed
5min, then beats 11min slowly with 63rpm mixing speed；
Step 2, by the dough of sum be transferred to sealed environment, 45min is cured at room temperature；
Step 3, the dough through curing is made to enter tabletting 10 in pressure roller in the environment of humidity is 65%
Secondary (wherein, make the dough through curing with 2mm pressure roller roll clearance tabletting 5 times, including it is direct
Tabletting 2 times, three folding tablet 2 times, to folding tablet 1 time；And respectively with 3.5mm, 3mm,
2.5mm, 2mm, 1.5mm each tabletting of pressure roller roll clearance 1 time), obtain dough sheet；By resulting face
Piece is cut into wide 1.6mm, thickness 0.9mm noodles；Then noodles are dried by following program
Dry to obtain tomato noodle：20min is dried at 25 DEG C of temperature and 60% humidity environment；
Then, 40min is dried at 40 DEG C of temperature and 75% humidity environment；Hereafter, at 45 DEG C
50min is dried at temperature and 55% humidity environment；Then, 22 DEG C temperature and 45% it is wet
Spend and 20min is dried under environment.
Comparative example 2
Weigh following raw materials for being used to prepare tomato noodle：Carried out by 100 mesh sieves strong in sieving
Gluten wheat flour 100kg, catsup 40kg, pure water 7kg, edible salt 1kg, Artemisia Glue 0.05kg,
Guar gum 0.01kg, konjac glucomannan 0.07kg.Tomato noodle is prepared by following processing method：
Step 1, by strong gluten wheat flour, catsup, edible colloid (Artemisia Glue, guar gum,
Konjac glucomannan), water and edible salt pour into dough mixing machine, carried out and face by stirring, the time of stirring is
15min, wherein, 4min is beaten with 126rpm mixing speed soon, then with 61rpm stirring speed
Degree beats 11min slowly；
Step 2, by the dough of sum be transferred to sealed environment, 45min is cured at room temperature；
Step 3, the dough through curing is made to enter tabletting 10 in pressure roller in the environment of humidity is 65%
Secondary (wherein, make the dough through curing with 2mm pressure roller roll clearance tabletting 5 times, including it is direct
Tabletting 2 times, three folding tablet 2 times, to folding tablet 1 time；And respectively with 3.5mm, 3mm,
Each tabletting 1 time in 2.5mm, 2mm, 1.5mm pressure roller roll clearance), obtain dough sheet；By gained
To dough sheet be cut into wide 1.6mm, thickness 0.9mm noodles；Then noodles are entered by following program
Row drying is dried to obtain tomato noodle：Dried at 25 DEG C of temperature and 60% humidity environment
20min；Then, 40min is dried at 40 DEG C of temperature and 80% humidity environment；Hereafter, exist
60min is dried at 40 DEG C of temperature and 60% humidity environment；Then, in 25 DEG C of temperature and 50%
Humidity environment under dry 20min.
Sensory evaluation
The finished product tomato that will be obtained in embodiment 1 to embodiment 5 and comparative example 1 and comparative example 2
Vermicelli are cooked under the same conditions (measures 500ml pure water in aluminum pot and in 2000W
Electric furnace on boil, weigh 50g dried noodles samples and be put into pot, boil to noodles core and just disappear (this
Secondary, the cooking time recorded is the optimal cooking time corresponding to each vermicelli), noodles are dragged for immediately
Go out to be put into and wait to taste in frozen water bowl), the optimal cooking times of the vermicelli of embodiment 1 for 4 points 30 seconds；
The optimal cooking time of the vermicelli of embodiment 2 be 4 points 20 seconds；The optimal of the vermicelli of embodiment 3 is boiled
The face time be 4 points 30 seconds；The optimal cooking time of the vermicelli of embodiment 4 be 4 points 25 seconds；It is real
Apply example 5 vermicelli optimal cooking time for 4 points 5 seconds；The optimal of the vermicelli of comparative example 1 boils face
Time be 5 points 55 seconds；The optimal cooking time of the vermicelli of comparative example 2 be 6 points 10 seconds.Thus
It can be seen that, tomato noodle of the invention is more easy to quickly be cooked.
The taste panel of vermicelli passes through training by 6, has the sensory evaluation personnel of trial test experience in advance
Composition, by each evaluation personnel vermicelli that picking is boiled respectively, in terms of color and luster, smell and slickness
Evaluated.Wherein, the evaluation result of color and luster, smell and slickness see the table below 1- tables 3.It is as follows
Shown in result in table 1, table 2 and table 3, the color and luster of vermicelli of the embodiment 1 into embodiment 5,
The Analyses Methods for Sensory Evaluation Results data of smell and slickness are significantly higher than the data of comparative example 1 and comparative example 2
As a result.Kind in the evaluation result as shown by data present invention of vermicelli of the embodiment 1 into embodiment 5
Eggplant vermicelli color and luster is in orange, noodles are shinny, tomato delicate fragrance is strong and mouthfeel is smooth；And comparative example 1
With the tomato noodle of the evaluation result as shown by data of the vermicelli of comparative example 2 outside the scope of the present invention
Color and luster is general, tomato delicate fragrance is not dense strongly fragrant and coarse mouthfeel.
Table 1：The color and luster evaluation knot of vermicelli of the embodiment 1 into embodiment 5 and comparative example 1 and comparative example 2
Really
Note：Color and luster refers to color and the brightness of the noodles after cooking, and Noodle color is 8~10 in orange, light
Point；Noodle color is not slightly evident as 5~8 points in orange, brightness；Orange, brightness dimness are not observed
For 1~5 point.
Table 2：The Odor Evaluations knot of vermicelli of the embodiment 1 into embodiment 5 and comparative example 1 and comparative example 2
Really
Note：Smell refers to the tomato fragrance of the noodles after the cooking that evaluation personnel is smelt, and has obvious
Strong tomato flavor is 8~10 points；It it is 5~8 points with general tomato flavor；Almost no kind
Eggplant fragrance taste is 1~5 point.
Table 3：The slickness of vermicelli of the embodiment 1 into embodiment 5 and comparative example 1 and comparative example 2 is commented
Valency result
Note：The smooth degree of mouthfeel when slickness refers to taste noodles, wherein, vermicelli mouthfeel is smooth
For 7~10 points, represent that smooth degree is good；It is 5~7 points that vermicelli mouthfeel is slightly smooth, is represented smooth
Degree is general；Vermicelli coarse mouthfeel is 1~5 point, represents that smooth degree is poor.
Tomato noodle of the present invention is can be seen that by the record in above-mentioned table 1- tables 3 (to adopt
With specified weight than catsup prepared as raw material) lovable bright-coloured Exocarpium Citri Rubrum can be shown
Color and can extremely short time (<It is cooked in 5min), and fine and smooth mouthfeel can be kept and strong
Tomato flavor.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, it is all at this
Any modification, equivalent substitution and improvements made within the spirit and principle of invention etc., all should be included
Within protection scope of the present invention.
Claims (10)
1. a kind of tomato noodle, it is characterised in that the tomato noodle is prepared from by following raw materials：
The parts by weight of strong gluten wheat flour 100, catsup 49-50 parts by weight, edible colloid 0-0.3 parts by weight,
And edible salt 1-3 parts by weight.
2. tomato noodle according to claim 1, it is characterised in that the middle strong gluten wheat
Powder carries out sieving by 70-100 mesh sieves.
3. tomato noodle according to claim 1 or 2, it is characterised in that the catsup
It is the jellylike mass obtained after directly tomato pulp is smashed, and is added without other any allogenic materials.
4. the tomato noodle according to any one of claim 1-3, it is characterised in that described
Edible colloid is the one or more in guar gum, Artemisia Glue, konjac glucomannan.
5. the processing method of the tomato noodle any one of claim 1-4, it is characterised in that
The processing method comprises the following steps：
(1) strong gluten wheat flour, catsup, optional edible colloid and edible salt are poured into and face
In machine, carried out and face by stirring；
(2) by the dough of sum be transferred to sealed environment, cure at room temperature；
(3) dough through curing is subjected to tabletting, slitting and dried, hung so that the tomato is made
Face.
6. processing method according to claim 5, it is characterised in that in the step (1)
In, the time in described and face is 14min-16min；It is preferred that described and face is included with 126rpm-128rpm
Mixing speed beat 4min-5min soon, then beaten slowly with 61rpm-63rpm mixing speed
10min-11min。
7. the processing method according to claim 5 or 6, it is characterised in that in the step
(2) in, the time of the curing is at most 45min, is preferably 30min-45min, more preferably
For 40min-45min.
8. the processing method according to any one of claim 5-7, it is characterised in that in institute
State in step (3), the dough through curing is entered pressure in the environment of humidity is 60%-65%
Tabletting 8-10 times in roller, obtains dough sheet；Resulting dough sheet is cut into noodles；Then by the face
Bar carries out drying by following program and dried to obtain tomato noodle：In 25 DEG C -26 DEG C of temperature and
20min-25min is dried under 60%-63% humidity environment；Then, 40 DEG C -45 DEG C temperature and
40min-45min is dried under 75%-80% humidity environment；Hereafter, 40 DEG C -45 DEG C temperature and
40min-100min is dried under 55%-60% humidity environment；Then, in 22 DEG C -25 DEG C of temperature
With dry 20min-25min under 45%-50% humidity environment.
9. purposes of the catsup in the tomato noodle any one of production claim 1-4,
Characterized in that, as the raw material for preparing the tomato noodle, it is strong relative in 100 parts by weight
Gluten wheat flour, adds the catsup of 49-50 parts by weight.
10. purposes according to claim 9, it is characterised in that the catsup is direct
The jellylike mass obtained after tomato pulp is smashed, and it is added without other any allogenic materials.
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Cited By (4)
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| CN108813335A (en) * | 2018-05-17 | 2018-11-16 | 上海京元食品有限公司 | A kind of novel producing technology for fine dried noodles process |
| CN109567017A (en) * | 2018-12-04 | 2019-04-05 | 江门丽宫国际食品股份有限公司 | Dried orange peel noodles and preparation method thereof |
| CN110839827A (en) * | 2019-12-20 | 2020-02-28 | 四川白家食品产业有限公司 | Purple sweet potato and tomato noodles and processing method thereof |
| CN115444097A (en) * | 2022-04-06 | 2022-12-09 | 中粮营养健康研究院有限公司 | Frozen cooked noodle of cooked wheat flour, its processing method and use of cooked wheat flour in producing frozen cooked noodle |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813335A (en) * | 2018-05-17 | 2018-11-16 | 上海京元食品有限公司 | A kind of novel producing technology for fine dried noodles process |
| CN109567017A (en) * | 2018-12-04 | 2019-04-05 | 江门丽宫国际食品股份有限公司 | Dried orange peel noodles and preparation method thereof |
| CN110839827A (en) * | 2019-12-20 | 2020-02-28 | 四川白家食品产业有限公司 | Purple sweet potato and tomato noodles and processing method thereof |
| CN115444097A (en) * | 2022-04-06 | 2022-12-09 | 中粮营养健康研究院有限公司 | Frozen cooked noodle of cooked wheat flour, its processing method and use of cooked wheat flour in producing frozen cooked noodle |
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