CN107252045A - Spun gold face and the preparation method in spun gold face - Google Patents
Spun gold face and the preparation method in spun gold face Download PDFInfo
- Publication number
- CN107252045A CN107252045A CN201710526459.9A CN201710526459A CN107252045A CN 107252045 A CN107252045 A CN 107252045A CN 201710526459 A CN201710526459 A CN 201710526459A CN 107252045 A CN107252045 A CN 107252045A
- Authority
- CN
- China
- Prior art keywords
- spun gold
- preparation
- gold face
- bar
- corn
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 title claims abstract description 39
- 239000010931 gold Substances 0.000 title claims abstract description 39
- 229910052737 gold Inorganic materials 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 240000008042 Zea mays Species 0.000 claims abstract description 50
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 50
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 29
- 235000005822 corn Nutrition 0.000 claims abstract description 29
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims abstract description 21
- 235000009973 maize Nutrition 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 17
- 241001092040 Crataegus Species 0.000 claims abstract description 16
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 16
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 16
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 16
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 16
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 16
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 16
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 16
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 16
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 16
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 16
- 108010068370 Glutens Proteins 0.000 claims abstract description 16
- 235000021312 gluten Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229910052740 iodine Inorganic materials 0.000 claims abstract description 8
- 239000011630 iodine Substances 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000003801 milling Methods 0.000 claims abstract description 6
- 238000007493 shaping process Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 10
- 239000004744 fabric Substances 0.000 claims description 9
- 235000012149 noodles Nutrition 0.000 claims description 9
- 238000001192 hot extrusion Methods 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 4
- 210000001161 mammalian embryo Anatomy 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 241000209094 Oryza Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 239000010977 jade Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003866 digestant Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000007443 liposuction Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000026676 system process Effects 0.000 description 1
- 230000002618 waking effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides the preparation method in a kind of spun gold face and spun gold face, belong to food production technical field, dispensing used in spun gold face and be by weight percentage：Corn flour 92~97%, low salt compounded of iodine 1~3%, hawthorn powder 0.8~1.2%, Gluten 1~3%.The preparation method in the spun gold face that the present invention is provided, including prepare maize pulp；Maize pulp soaks；Milling；Dispensing adds bar；Awake bar；Rubbing is dried, and finally packs shaping.The spun gold face that the method provided using the present invention is made, raw material is mainly corn, and auxiliary material is to be equipped with a small amount of low salt compounded of iodine, hawthorn powder, Gluten, and the spun gold mask of preparation is nutritious to be enriched, slice, smooth in appearance, the features such as being difficult to boil mixed can be made.
Description
Technical field
It is the making for being related to a kind of spun gold face and spun gold face more specifically the invention belongs to food production technical field
Method.
Background technology
Prior art is that the corn simply processed dries noodles, and the raw material of prior art is a kind of maize raw material, is passed
System processes way：Corn passes through immersion, decortication, milling plus bar, drying and is made, and due to bill of materials one, product nutrition is single,
Do not enrich, bar is thick, and outward appearance is coarse, not smooth, mixed soup is liked when boiling, inconvenience is eaten.
The content of the invention
It is an object of the invention to provide a kind of spun gold face, with solve spun gold flour nutrition present in prior art it is single,
Bar is thick, bar is rough, entrance is not smooth, when boiling easily mixed soup technical problem.
To achieve the above object, the technical solution adopted by the present invention is：There is provided a kind of spun gold face, dispensing used and by weight
Percentages are：Corn flour 92~97%, low salt compounded of iodine 1~3%, hawthorn powder 0.8~1.2%, Gluten 1~3%.
The beneficial effect in the spun gold face that the present invention is provided is：Compared with prior art, raw material is mainly corn, and auxiliary material is
Be equipped with a small amount of low salt compounded of iodine, hawthorn powder, Gluten, with it is nutritious, slice, smooth in appearance can be made, be difficult to boil it is mixed, help and disappear
The advantages of change, long shelf-life.
The present invention also provides a kind of preparation method in spun gold face, including：
Prepare maize pulp；
Maize pulp soaks：By maize pulp soak 5 to 6 hours, after water is put only；
Milling：Crushing maize slag, is processed into corn flour；
Dispensing adds bar：By the corn flour processed, low salt compounded of iodine, hawthorn powder, Gluten, by weight percentage dispensing and the stirring that adds water
Uniformly, process equipment is put into, hot extrusion shaping is carried out；
Awake bar：The noodles that hot extrusion is extruded are kept flat to be piled up together after awake 4 to 6 hours, and placement 11 to 14 hours is covered tightly with cloth；
Rubbing is dried：Good wake flour bar is rubbed with the hands and opened, is put into mould, drying chamber is promoted, drying chamber temperature control is in 35 to 45 degree
Between, dry 7 to 12 hours.
Further, when preparing maize pulp, elite corn selects tremelliform corn, is peeled through past embryo, is broken into jade
Rice residue.
Further, the corn flour is processed as 70 to 80 mesh.
Further, the dispensing and the ratio of water are 3：1~2.5：1.
Further, in awake bar step, it is white plastic cloth to cover tightly the cloth used in noodles.
Further, the ingredients by weight percentage is：Corn flour 95%, low salt compounded of iodine 2%, hawthorn powder 1%, Gluten 2%.
The beneficial effect of the preparation method in the spun gold face that the present invention is provided is：Compared with prior art, spun gold of the present invention
The preparation method in face, is that modern technology is combined with conventional process techniques, and raw material is mainly corn, and auxiliary material is to be equipped with a small quantity
Low salt compounded of iodine, hawthorn powder, Gluten；Plus a small amount of low salt compounded of iodine effect, antibacterial, sterilization, seasoning, extend the shelf life there is provided it is certain from
Sub- concentration, can promote some groups of protein or starch molecule to open or combine, so that the formation of gluten network is influenceed,
Improve the operation character of dough, influence the distribution of water, because the presence of salt, cause solution permeable pressure head, be balanced moisture,
So as to influence the distribution of moisture, influence combines the ratio of water and Free water, so as to influence absorption of the mucedin to water, influences face
The formation of muscle；Plus a small amount of hawthorn powder effect, it is aid digestion；Plus the effect of a small amount of Gluten, enhancing water imbibition, viscoelastic extensibility,
Film forming, adheres to thermal coagulation, liposuction emulsibility, and product is had the unique physical of light mellowness.
Brief description of the drawings
Technical scheme in order to illustrate the embodiments of the present invention more clearly, below will be to embodiment or description of the prior art
In required for the accompanying drawing that uses be briefly described, it should be apparent that, drawings in the following description are only some of the present invention
Embodiment, for those of ordinary skill in the art, without having to pay creative labor, can also be according to these
Accompanying drawing obtains other accompanying drawings.
Fig. 1 is the flow chart of the preparation method in spun gold face provided in an embodiment of the present invention.
Embodiment
In order that technical problems, technical solutions and advantages to be solved are more clearly understood, tie below
Embodiment is closed, the present invention will be described in further detail.It should be appreciated that specific embodiment described herein is only to solve
The present invention is released, is not intended to limit the present invention.
Now the spun gold face that the present invention is provided is illustrated.Dispensing used in the spun gold face and it is by weight percentage：
Corn flour 92~97%, low salt compounded of iodine 1~3%, hawthorn powder 0.8~1.2%, Gluten 1~3%.
The beneficial effect in the spun gold face that the present invention is provided is：Compared with prior art, raw material is mainly corn, and auxiliary material is
It is equipped with a small amount of low salt compounded of iodine, hawthorn powder, Gluten；It is nutritious, slice, smooth in appearance can be made, be difficult to boil mixed etc..
The present invention also provides a kind of preparation method in spun gold face, including：
Prepare maize pulp；
Maize pulp soaks：By maize pulp soak 5 to 6 hours, after water is put only；
Milling：Crushing maize slag, is processed into corn flour；
Dispensing adds bar：By the corn flour processed, low salt compounded of iodine, hawthorn powder, Gluten, by weight percentage dispensing and the stirring that adds water
Uniformly, process equipment is put into, hot extrusion shaping is carried out；
Awake bar：The noodles that hot extrusion is extruded are kept flat to be piled up together after awake 4 to 6 hours, and placement 11 to 14 hours is covered tightly with cloth；
Rubbing is dried：Good wake flour bar is rubbed with the hands and opened, is put into mould, drying chamber is promoted, drying chamber temperature control is in 35 to 45 degree
Between, dry 7 to 12 hours.Last shaping packaging.
The preparation method in the spun gold face that the present invention is provided, compared with prior art, present invention mainly solves key technology
Problem is embodied in four aspects：One is rigorous control maize pulp soak time.Soak time is short, and maize pulp has raw core, causes to add
Work is difficult, and spun gold noodles are not smooth, and seam broken occurs in bar, and outward appearance is not beautiful, long soaking time, and milling can be caused difficult, plus bar is difficult, bar
Go out yield rate low, drying time is long, it is bad to hold.Two be scientific algorithm proportion scale.Prominent major ingredient composition, auxiliary material suitably adds
Plus, auxiliary material addition is excessive, causes major ingredient nutrition not highlight, and auxiliary material addition is very few, and product nutrition is not enriched.Three be to grasp awake bar
Time.The noodles that hot extrusion is extruded, carry out bar of waking up；Time few bad rubbing, is not molded, loss is big；Overlong time, bar epidermis is not
Smooth, bar hardly possible is rubbed with the hands.Four be conscientiously to hold drying time.Drying is a crucial link of spun gold face processing technology, overlong time,
The moisture that product contains is not up to requirement, and epidermis explosion loses color and luster；Time is too short, aqueous exceeded, and the shelf-life does not reach will
Ask.
Effect of the present invention is significantly better than prior art, and scientific and technological effect is significantly protruded, and embodies following at 4 points：1. manufacture craft is more
Plus advanced, novelty, prior art is traditional method, and the technology that this inventive embodiments is provided is more scientific.2. product nutrition is more
Plus it is abundant, prior art only has a kind of raw material of corn, and product of the present invention with the addition of auxiliary material in addition to major ingredient nutritional ingredient, increase
Nutritional ingredient protein, it is nondigestible because corn flour is more containing dietary fiber, add digestant hawthorn powder.3. outside product
Type is attractive in appearance, and stripe shape even thickness, pure color, taste mellowness, product has market.And the stripe shape thickness that prior art makes is not
, appearance is coarse, not smooth.4. shelf life of products is long, and the prior art products shelf-life is short.
Further, a kind of embodiment of the preparation method in the spun gold face provided as the present invention, it is beautiful preparing
During rice residue, elite corn selects tremelliform corn, is peeled through past embryo, is broken into maize pulp.
Further, a kind of embodiment of the preparation method in the spun gold face provided as the present invention, by the jade
Ground rice is processed as 70 to 80 mesh.
Further, a kind of embodiment of the preparation method in the spun gold face provided as the present invention, the dispensing
Ratio with water is 3：1~2.5：1, preferably 2:1.
Further, a kind of embodiment of the preparation method in the spun gold face provided as the present invention, in awake bar step
In rapid, it is white plastic cloth to cover tightly the cloth used in noodles.
Further, a kind of embodiment of the preparation method in the spun gold face provided as the present invention, the dispensing
Percentage by weight is：Corn flour 95%, low salt compounded of iodine 2%, hawthorn powder 1%, Gluten 2%.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
Any modifications, equivalent substitutions and improvements made within refreshing and principle etc., should be included in the scope of the protection.
Claims (7)
1. spun gold face, it is characterised in that：Dispensing used and it is by weight percentage：Corn flour 92~97%, low salt compounded of iodine 1~3%,
Hawthorn powder 0.8~1.2%, Gluten 1~3%.
2. the preparation method in spun gold face, it is characterised in that including：
Prepare maize pulp；
Maize pulp soaks：By maize pulp soak 5 to 6 hours, after water is put only；
Milling：Crushing maize slag, is processed into corn flour；
Dispensing adds bar：By the corn flour processed, low salt compounded of iodine, hawthorn powder, Gluten, by weight percentage dispensing and the stirring that adds water
Uniformly, process equipment is put into, hot extrusion shaping is carried out；
Awake bar：The noodles that hot extrusion is extruded are kept flat to be piled up together after awake 4 to 6 hours, and placement 11 to 14 hours is covered tightly with cloth；
Rubbing is dried：Good wake flour bar is rubbed with the hands and opened, is put into mould, drying chamber is promoted, drying chamber temperature control is in 35 to 45 degree
Between, dry 7 to 12 hours.
3. the preparation method in spun gold face as claimed in claim 2, it is characterised in that：When preparing maize pulp, elite corn, choosing
Tremelliform corn is selected, is peeled through past embryo, is broken into maize pulp.
4. the preparation method in spun gold face as claimed in claim 2, it is characterised in that：The corn flour is processed as 70 to 80
Mesh.
5. the preparation method in spun gold face as claimed in claim 2, it is characterised in that：The dispensing and the ratio of water are：3：1~
2.5：1.
6. the preparation method in spun gold face as claimed in claim 2, it is characterised in that：In awake bar step, cover tightly used in noodles
Cloth be white plastic cloth.
7. the preparation method in spun gold face as claimed in claim 2, it is characterised in that：The ingredients by weight percentage is：Corn
Powder 95%, low salt compounded of iodine 2%, hawthorn powder 1%, Gluten 2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710526459.9A CN107252045A (en) | 2017-06-30 | 2017-06-30 | Spun gold face and the preparation method in spun gold face |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710526459.9A CN107252045A (en) | 2017-06-30 | 2017-06-30 | Spun gold face and the preparation method in spun gold face |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107252045A true CN107252045A (en) | 2017-10-17 |
Family
ID=60024735
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710526459.9A Pending CN107252045A (en) | 2017-06-30 | 2017-06-30 | Spun gold face and the preparation method in spun gold face |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107252045A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1174670A (en) * | 1996-08-23 | 1998-03-04 | 汤兆铮 | Maize flour and production technology thereof |
| CN102871050A (en) * | 2012-10-31 | 2013-01-16 | 张世锋 | Method for preparing gold noodles |
| CN104905145A (en) * | 2015-05-27 | 2015-09-16 | 安徽成祥面粉有限责任公司 | Haw corn instant noodle and production technology thereof |
| JP2017074028A (en) * | 2015-10-14 | 2017-04-20 | 小林 洋二 | Organic chinese noodle |
-
2017
- 2017-06-30 CN CN201710526459.9A patent/CN107252045A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1174670A (en) * | 1996-08-23 | 1998-03-04 | 汤兆铮 | Maize flour and production technology thereof |
| CN102871050A (en) * | 2012-10-31 | 2013-01-16 | 张世锋 | Method for preparing gold noodles |
| CN104905145A (en) * | 2015-05-27 | 2015-09-16 | 安徽成祥面粉有限责任公司 | Haw corn instant noodle and production technology thereof |
| JP2017074028A (en) * | 2015-10-14 | 2017-04-20 | 小林 洋二 | Organic chinese noodle |
Non-Patent Citations (5)
| Title |
|---|
| 于新: "《山西面制品加工技术》", 30 June 2014, 中国纺织出版社 * |
| 关荣发: "《食品加工基础》", 30 April 2016, 吉林大学出版社 * |
| 刘致良: "《中餐生产标准化体系设计》", 31 December 2008, 中国轻工出版社 * |
| 南朝君: "《食疗营养与烹饪》", 31 January 2014, 中国医药科技出版社 * |
| 高维: "纯玉米面条制作工艺的研究", 《食品科技》 * |
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