CN108651844A - A kind of child nutrition vermicelli and its production method based on three layers of compound calendering - Google Patents
A kind of child nutrition vermicelli and its production method based on three layers of compound calendering Download PDFInfo
- Publication number
- CN108651844A CN108651844A CN201810399038.9A CN201810399038A CN108651844A CN 108651844 A CN108651844 A CN 108651844A CN 201810399038 A CN201810399038 A CN 201810399038A CN 108651844 A CN108651844 A CN 108651844A
- Authority
- CN
- China
- Prior art keywords
- dough
- calendering
- vermicelli
- compound
- outer layer
- Prior art date
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- Withdrawn
Links
- 238000003490 calendering Methods 0.000 title claims abstract description 79
- 150000001875 compounds Chemical class 0.000 title claims abstract description 60
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 40
- 230000035764 nutrition Effects 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- 241000209140 Triticum Species 0.000 claims abstract description 33
- 235000021307 Triticum Nutrition 0.000 claims abstract description 33
- 235000013312 flour Nutrition 0.000 claims abstract description 30
- 108010068370 Glutens Proteins 0.000 claims abstract description 25
- 235000021312 gluten Nutrition 0.000 claims abstract description 25
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 23
- 239000011707 mineral Substances 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 229940088594 vitamin Drugs 0.000 claims abstract description 20
- 239000011782 vitamin Substances 0.000 claims abstract description 20
- 229920001202 Inulin Polymers 0.000 claims abstract description 19
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 19
- 229940029339 inulin Drugs 0.000 claims abstract description 19
- 239000002131 composite material Substances 0.000 claims abstract description 14
- 230000000694 effects Effects 0.000 claims abstract description 13
- 230000015572 biosynthetic process Effects 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 15
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 14
- 229930003231 vitamin Natural products 0.000 claims description 11
- 235000013343 vitamin Nutrition 0.000 claims description 11
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 7
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 7
- 235000001465 calcium Nutrition 0.000 claims description 7
- 239000011575 calcium Substances 0.000 claims description 7
- 229910052791 calcium Inorganic materials 0.000 claims description 7
- 229910052742 iron Inorganic materials 0.000 claims description 7
- 238000010348 incorporation Methods 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 235000018102 proteins Nutrition 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 239000011701 zinc Substances 0.000 claims description 6
- 229910052725 zinc Inorganic materials 0.000 claims description 6
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims description 5
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 5
- 229930003451 Vitamin B1 Natural products 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 235000001968 nicotinic acid Nutrition 0.000 claims description 5
- 229960003512 nicotinic acid Drugs 0.000 claims description 5
- 239000011664 nicotinic acid Substances 0.000 claims description 5
- 239000011669 selenium Substances 0.000 claims description 5
- 229910052711 selenium Inorganic materials 0.000 claims description 5
- 229960003495 thiamine Drugs 0.000 claims description 5
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 5
- 235000010374 vitamin B1 Nutrition 0.000 claims description 5
- 239000011691 vitamin B1 Substances 0.000 claims description 5
- 108010061711 Gliadin Proteins 0.000 claims description 4
- 108010050792 glutenin Proteins 0.000 claims description 4
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 3
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- 239000011812 mixed powder Substances 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 230000006641 stabilisation Effects 0.000 claims description 3
- 238000011105 stabilization Methods 0.000 claims description 3
- 235000019155 vitamin A Nutrition 0.000 claims description 3
- 239000011719 vitamin A Substances 0.000 claims description 3
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- 235000007516 Chrysanthemum Nutrition 0.000 claims description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 2
- 244000205754 Colocasia esculenta Species 0.000 claims 1
- 235000006481 Colocasia esculenta Nutrition 0.000 claims 1
- 239000004744 fabric Substances 0.000 claims 1
- 235000012149 noodles Nutrition 0.000 abstract description 26
- 230000000968 intestinal effect Effects 0.000 abstract description 13
- 238000000034 method Methods 0.000 abstract description 12
- 239000000654 additive Substances 0.000 abstract description 10
- 230000000996 additive effect Effects 0.000 abstract description 10
- 238000009835 boiling Methods 0.000 abstract description 9
- 239000000126 substance Substances 0.000 abstract description 6
- 238000004090 dissolution Methods 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 239000013538 functional additive Substances 0.000 abstract description 3
- 150000003384 small molecules Chemical class 0.000 abstract description 3
- 239000010410 layer Substances 0.000 description 151
- 235000010755 mineral Nutrition 0.000 description 18
- 239000000463 material Substances 0.000 description 12
- 238000010411 cooking Methods 0.000 description 10
- 238000011161 development Methods 0.000 description 10
- 230000008569 process Effects 0.000 description 7
- 238000012360 testing method Methods 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 4
- 244000017020 Ipomoea batatas Species 0.000 description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 235000013406 prebiotics Nutrition 0.000 description 4
- 241001116389 Aloe Species 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 3
- 240000008892 Helianthus tuberosus Species 0.000 description 3
- 235000003230 Helianthus tuberosus Nutrition 0.000 description 3
- 235000011399 aloe vera Nutrition 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000010924 continuous production Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
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- 238000010438 heat treatment Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
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- 235000014347 soups Nutrition 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
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- 238000010998 test method Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
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- 210000000988 bone and bone Anatomy 0.000 description 2
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- 238000009395 breeding Methods 0.000 description 2
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- VEVZSMAEJFVWIL-UHFFFAOYSA-O cyanidin cation Chemical compound [O+]=1C2=CC(O)=CC(O)=C2C=C(O)C=1C1=CC=C(O)C(O)=C1 VEVZSMAEJFVWIL-UHFFFAOYSA-O 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
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- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 239000011785 micronutrient Substances 0.000 description 2
- 235000013369 micronutrients Nutrition 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000035479 physiological effects, processes and functions Effects 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- ZGXJTSGNIOSYLO-UHFFFAOYSA-N 88755TAZ87 Chemical compound NCC(=O)CCC(O)=O ZGXJTSGNIOSYLO-UHFFFAOYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 206010022678 Intestinal infections Diseases 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
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- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
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- 239000003153 chemical reaction reagent Substances 0.000 description 1
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- 235000005822 corn Nutrition 0.000 description 1
- 235000007336 cyanidin Nutrition 0.000 description 1
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- 230000002950 deficient Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 239000002355 dual-layer Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 208000018875 hypoxemia Diseases 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 230000000366 juvenile effect Effects 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 229940118199 levulan Drugs 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- 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 discloses a kind of functional additive additive amount is big, and a kind of child nutrition vermicelli based on three layers of compound calendering of industrialized production can be realized, it is characterized in that it includes the raw material of following mass parts：Inulin：10 parts~32 parts；Wheat flour：65 parts~90 parts；High activity wheat gluten：0 part~3 parts；Multi-vitamins：0.01 part~0.1 part；Composite mineral matter：0.1 part~1 part；Its production method is closed including (1) raw material premix：(2) knead dough：(3) cure：(4) calendering formation：(5) compound calendering：(6) continuous calendering：(7) cut：(8) dry：(9) pack：And etc.；The method of the present invention is simple, easy to implement, by adding oligofructose, multi-vitamins and composite mineral matter, improves children's intestinal flora, improves the nutritive value of children's noodles；And vermicelli make to be not in roll banding phenomenon when calendering using inside and outside layer structure so that production serialization, meanwhile, when boiling, can reduce the dissolution of internal layer small-molecule substance, reduce nutritive loss when boiling.
Description
Technical field
The present invention relates to a kind of Flour product and its processing method, specifically a kind of children based on three layers of compound calendering
Nutrition fine dried noodles and its production method, it is big more particularly to a kind of functional additive inulin additive amount, and can realize industrial metaplasia
A kind of the child nutrition vermicelli and its production method based on three layers of compound calendering of production.
Background technology
For noodles originating from China, the making for having more than 4,000 years eats history, is one of staple food of our people, due to it
Manufacture craft is simple, boil conveniently, it is full of nutrition, it is deep always to be liked by masses, but noodles in the market are mainly for adult.
Childhood growth and development is rapid, metabolism is vigorous, especially in Rapid development period bone, for brain, dimension life
Element, calcium, iron, zinc, etc. mineral matter elements demand it is higher, but in common noodles, above-mentioned micro-nutrient composition content is relatively low,
Upgrowth and development of children demand cannot be met, be unfavorable for the development of bone, brain and retina, therefore, it should in its staple food into
The reinforcing of the micro-nutrient compositions such as row vitamin, minerals.
Meanwhile the digestive systems such as stomach of children are not yet developed completely, intestinal flora microenvironment is not yet completely set up, and is needed
It is adjusted by diet, therefore, child nutrition vermicelli functional require higher to prebiotic.The vermicelli product of conventional formulation due to
It is deficient in vitamin and has been unable to meet demand of the children to trophism and digestibility with minerals, and easily lead to the symptoms such as diarrhea,
Prebiotic function ingredients need to be supplemented to adjust intestinal flora.Research has shown that oligofructose has double in apparent promotion children's enteron aisle
The length breeding of the probiotics such as discrimination bacillus and lactic acid bacteria reduces and inhibits to be harmful to the value-added balance intestinal flora function of intestinal flora；Together
When, oligosaccharide can promote the absorption and utilization of trace element such as iron, calcium.Inulin is a kind of Plant functional polysaccharide, main component
For natural levulan, had and adjusted by linear straight chain polysaccharide made of β-(1,2)-glucosides key connection by beta-D-fructofuranose
Save the physiological functions such as intestinal flora.Especially child nutrition vermicelli are prepared to adjusting children by auxiliary material of the oligofructose in jerusalem artichoke source
Intestinal flora promotes absorption of nutrient ingredients to be of great significance.
For this purpose, in vermicelli production, has and produce functionality using the methods of various vegetables, vitamin and mineral is added
Vermicelli.
Document 1：Application number：201210028308.8 a kind of cucumber-barbados aloe noodles for children item and preparation method thereof is disclosed, it should
Invention adds fresh cucumbers juice and fresh aloe mud, and since cucumber and aloe are fresh, polyphenol oxidase leads to product colour
Constantly change during production and sales；Nutritional quality stability, safety cannot be guaranteed, and be subject to seasonal restrictions.
Document 2：Application number：201310410790.6 disclosing a kind of purple sweet potato anthocyanin childhood nutrition face, invention production
Wheaten starch accounts for the ﹪ of 60 ﹪~80 in product, is added with purple sweet potato cyanidin starch（The ﹪ of 1 ﹪~5）, analysis for soybean powder（The ﹪ of 5 ﹪~10）、
Vitamin D（The ﹪ of 0.000005 ﹪~0.00001）Deng 8 kinds of auxiliary materials, though being added with vitamin, additive amount is smaller, and is not added with
Minerals comprehensive can not meet child nutrition demand.
Document 3：Application number：201710402732.7 disclose a kind of sandwich children face of multidimensional, every of the invention product
Noodles contain three-layer sandwich, and first layer is vegetable puree, the second layer is lean meat mud, third layer is nut spread, but complicated for operation, by hand
Work is made, and is cold winter face, cannot achieve industrialized production, and not convenient for transportation, the shelf-life is short.
Document 4：Application number：201610483022.7 disclosing a kind of purple sweet potato child nutrition face and preparation method thereof, the hair
Bright middle flour accounts for the ﹪ of 60 ﹪~65, is added with millet powder（The ﹪ of 5 ﹪~7）, soy meal（The ﹪ of 4 ﹪~5）, corn flour（3 ﹪~
6 ﹪）, purple sweet potato powder（The ﹪ of 3 ﹪~5）Deng 12 kinds of auxiliary materials, not only dough is not easily molded, vermicelli are difficult to make, moreover, addition auxiliary material mistake
More, children are difficult to digest and assimilate.
Document 5：Application number：201310004912.1 disclosing a kind of inulin vermicelli and preparation method thereof, chrysanthemum in the invention
The additive amount of powder is the ﹪ of 2.5 ﹪~7.5, and additive amount is relatively low；Inulin contains oligofructose and high Fructooligosaccharides simultaneously, as previously mentioned,
Only oligofructose can fully be digested and assimilated by children's enteron aisle, and high Fructooligosaccharides is difficult to realize its physiology work(in children's body in inulin
Effect.
All in all, there are following 5 points deficiencies for above-mentioned 1~document of document 5：
First, the not comprehensive nutrition of existing vermicelli product cannot be satisfied the composite demand of upgrowth and development of children.In foregoing invention or
A small amount of fruit vegetable powder is added, or vitamin and mineral is strengthened, dimension is given birth to simultaneously during child growth development cannot be met
The nutritional need of element and minerals；A large amount of and a variety of coarse food grains, meat, nut are added in invention as auxiliary material, from raw material although having
It can meet nutritional need in amount, but since children's stomach is weaker, can cause to be difficult to digest and assimilate, effect cannot be reached, even
Stomach is caused to be deteriorated；
Second, do not consider that the prebiotics for meeting children physiology feature requirement are added.Intestinal flora adjusting is the concern of infant foods
Emphasis is the key that improve child nutrition digestion and absorb, but foregoing invention does not consider children's intestinal flora microenvironment still
It does not completely set up, adjusts intestinal flora without addition prebiotics in vermicelli, easily lead to children and the symptoms such as diarrhea occur；
Third, step are complicated, it is difficult to realize industrialized production.In foregoing invention, auxiliary material addition type is more, complex manufacturing technology,
It is difficult to realize serialization and industrialized production；
4th, noodles boiling process, the dissolution of micromolecular water dissolubility nutritional ingredient is more, and nutritive loss rate is high.Foregoing invention is by vegetable
Vegetable powder, inulin, minerals, the nutriments such as vitamin are uniformly mixed with wheat flour, using common process face, are cooked in noodles
In the process, vitamin, inulin, the dissolution of the water-soluble nutrient substances such as minerals, cooking loss rate height are be easy to cause；
5th, from the angle of noodles industrialization processing, addition oligofructose is unfavorable for the calendering processing of face band.Knead dough adds small after water
Molecular polysaccharide dissolves, and the micromolecular polysaccharide that these in calender line dissolve is to surface flow so that band viscosity in face is big, easily causes viscous
Roller phenomenon, cannot achieve continuous production, this is also the relatively low reason of current inulin additive amount.
Invention content
The object of the present invention is to provide a kind of functional additive inulin additive amount is big, and it can realize the one of industrialized production
Child nutrition vermicelli and its production method of the kind based on three layers of compound calendering.
The present invention, which adopts the following technical scheme that, realizes its goal of the invention, a kind of juvenile camp based on three layers of compound calendering
Vermicelli are supported, it includes the raw material of following mass parts：Inulin：10 parts~32 parts；Wheat flour：65 parts~90 parts；High activity wheat gluten：
0 part~3 parts；Multi-vitamins：0.01 part~0.1 part；Composite mineral matter：0.1 part~1 part.
Inulin of the present invention is made for jerusalem artichoke；The ash content of the wheat flour is less than 0.4 ﹪, stabilization time 5 minutes~10
Minute, starch granules diameter is less than 150 μm, and ash content is less than 0.2 ﹪, the ﹪ of the protein content of activated protein >=40；It is described high living
Property wheat gluten be modified wheat gluten, the modified wheat gluten includes glutenin and gliadin；The multi-vitamins packet
It includes one or more in vitamin A or vitamin B1 or niacin；The composite mineral matter includes sodium or calcium or iron or zinc or selenium
In it is one or more.
A kind of production method of child nutrition vermicelli as described above based on three layers of compound calendering, it includes, it includes
Following steps：
(1) raw material premix are closed：Inner-layer powder and outer layer powder are uniformly mixed respectively according to the ratio；The inner-layer powder be include inulin, it is compound
The mixed powder of vitamin, composite mineral matter, high activity wheat gluten and wheat flour；The outer layer powder is wheat flour；Inner-layer powder and outer
The quality of layer powder is equal；
The present invention step (1) in, raw material premix be combined into dry powder premixing, incorporation time be 180~300s.
(2) knead dough：Step outer layer powder (1) and inner-layer powder are respectively placed in vacuum dough mixing machine, water is added and carries out knead dough, point
Outer layer dough and internal layer dough are not obtained；
The present invention step (2) in, the knead dough time be 10 minutes~25 minutes；The temperature of water used is 10 DEG C~30 DEG C.
(3) cure：By after step (2) knead dough outer layer dough and internal layer dough cure respectively, obtain after curing outer
Level group and internal layer dough；
Step of the present invention (3) in, it is described curing using dough stand by the way of carry out, the curing time be 15 minutes~30 minutes.
(4) calendering formation：By step, (3) outer layer dough and internal layer dough after curing are rolled into outer layer by first pressing roller group respectively
Face band and inner layer surface band；
The present invention step (4) in, outer layer dough is rolled into the equal outer layer surface band of two layers of thickness, and internal layer dough is rolled into one layer
Inner layer surface band；The thickness of inner layer surface band is the sum of the thickness of two outer layers face band.
(5) compound calendering：Step outer layer surface band (4) and inner layer surface band are folded by outer layer surface band, inner layer surface band, outer layer surface band
Add arrangement, a level band is rolled by compound roller group is compound；
The present invention step (5) in, face tape thickness after compound calendering is the ㎝ of 8 ㎝~12.
(6) continuous calendering：By the face band after step (5) compound calendering through continuous calendering roller group continuous calendering at dough sheet；
The present invention step (6) in, the continuous calendering be the face band after compound calendering is rolled through 5~8 continuous calendering roller groups
Become the dough sheet that thickness is the ㎜ of 0.8 ㎜~1.0 afterwards.
(7) cut：By step, (6) the dough sheet is cut into vermicelli strip；
The present invention step (7) in, the thickness of the vermicelli strip is 0.8~0.9 ㎜, and width is the ㎜ of 1.8 ㎜~2.2.
(8) dry：By the step (7) vermicelli strip drying, the vermicelli strip after being dried；
(9) pack：Vermicelli strip cut-out (8) step is dried after, packs after metering, child nutrition vermicelli is made.
Due to the adoption of the above technical scheme, the present invention preferably realizes goal of the invention, compared with prior art, beneficial
Effect is：
1. the nutritive value of children's noodles is greatly improved in the present invention, meets the needs of upgrowth and development of children.The present invention with
《Chinese 0-6 Sui children dietary guide》It is tieed up by adding multi-vitamins, composite mineral matter to make up in wheat flour for reference
The shortage of raw element and minerals, meets the needs of upgrowth and development of children, contributes to its healthy growth；
2. prebiotic-supplemented of the present invention improves children's intestinal flora.The present invention promotes children's enteron aisle by adding oligofructose
The length breeding of the probiotics such as middle Bifidobacterium and lactic acid bacteria reduces and inhibits to be harmful to intestinal flora increment, and balance intestinal flora avoids
The appearance of the symptoms such as diarrhea；
3. the method that the present invention uses MULTILAYER COMPOSITE reduces roll banding phenomenon, ensure continuous production, while vermicelli are smooth.This hair
It is bright by three layers of compound calendering technology, first, due to the pure wheat flour of outer layer, it is ensured that calender line is not in that roll banding is existing
As so that production serialization, second, it is ensured that vermicelli surface is smooth so that smooth in taste after boiling；
4. the present invention improves vermicelli mouthfeel.The present invention ensure that the quality of vermicelli by vacuum and surface technology, contribute to gluten net
Network is sufficiently formed, vermicelli uniform color no color differnece, and breaking strength is high, and mouthfeel is smooth, is not easy muddy soup, elasticity, hardness, resistance to
Boiling property and mouthfeel are substantially better than common liner；
5. effectively reducing nutrient component damages.The superficial layer of vermicelli is wheat flour, and when boiling can reduce small point of inner layer surface band
The dissolution of sub- substance reduces nutritive loss when boiling；
6. product of the present invention can meet the nutritional need of child growth development and meet produce reality, while have mouthfeel
Well, the features such as cooking loss rate is low.
Description of the drawings
Fig. 1 is the structural schematic diagram of present invention band before compound calendering.
Specific implementation mode
The invention will be further described with reference to the accompanying drawings and embodiments.
Experimental method used in following embodiments is conventional method unless otherwise specified；Institute in following embodiments
Reagent, material etc., are commercially available unless otherwise specified.
Embodiment 1：
A kind of child nutrition vermicelli based on three layers of compound calendering, it includes the raw material of following mass parts：Inulin：10 parts~32
Part；Wheat flour：65 parts~90 parts；High activity wheat gluten：0 part~3 parts；Multi-vitamins：0.01 part~0.1 part；Complex mineral
Matter：0.1 part~1 part.
Inulin of the present invention is made for jerusalem artichoke, the Bifidobacterium that can be proliferated in enteron aisle, prevents enteric infection, adjusts intestines
Road flora；The ash content of the wheat flour is less than 0.4 ﹪, 5 minutes~10 minutes stabilization time, and starch granules diameter is less than 150 μm,
Ash content is less than 0.2 ﹪, the ﹪ of the protein content of activated protein >=40；The high activity wheat gluten is modified wheat gluten, described to change
Property Gluten includes glutenin and gliadin；Glutenin influences the elasticity of dough, and gliadin influences dough
Extensibility.Compared with common Gluten, modified wheat gluten can interact to form one with the gluten quality in flour completely, significantly
The water absorption rate for improving dough makes the gluten network structure for forming even compact inside dough, increases the biceps of dough, improve dough
Ductility, improve the processing performance of dough, to reduce the strip-breaking rate of vermicelli, increase the hardness and toughness of vermicelli, make vermicelli
With better organoleptic quality and texture characteristic；And since gluten has strong retentiveness, guaranteeing the quality for food can be extended
Phase.The multi-vitamins include one or more in vitamin A or vitamin B1 or niacin；The composite mineral matter includes
It is one or more in sodium or calcium or iron or zinc or selenium.
A kind of production method of child nutrition vermicelli as described above based on three layers of compound calendering, it includes, it includes
Following steps：
(1) raw material premix are closed：Inner-layer powder and outer layer powder are uniformly mixed respectively according to the ratio；The inner-layer powder be include inulin, it is compound
The mixed powder of vitamin, composite mineral matter, high activity wheat gluten and wheat flour；The outer layer powder is wheat flour；Inner-layer powder and outer
The quality of layer powder is equal；
The present invention step (1) in, raw material premix be combined into dry powder premixing, incorporation time be 180~300s.It is premixed by dry powder
It closes, various raw material mixing can be made evenly, improve the organoleptic quality of vermicelli.
The formula of the present embodiment is：
Inner-layer powder and outer layer powder raw material are weighed respectively, inner-layer powder and each raw material of outer layer powder are poured into mixing machine respectively, and mixing is equal
It is even, incorporation time 180s.
The present embodiment oligofructose additive amount is 10 ﹪ of total amount；The mass ratio of the inner-layer powder and outer layer powder is 1：1.
(2) knead dough：Step outer layer powder (1) and inner-layer powder are respectively placed in vacuum dough mixing machine, water is added and carries out knead dough, point
Outer layer dough and internal layer dough are not obtained；
The present invention step (2) in, the knead dough time be 10 minutes~25 minutes；The temperature of water used is 10 DEG C~30 DEG C.
Vacuum knead dough is that under vacuum conditions, moisture is more easy to be combined with flour, makes the protein and starch of flour in mist
Fully water suction in the shortest time, forms best gluten network, is conducive to the quality and quantity for improving wet gluten.Vacuum knead dough
Technique can take the air in flour and water away, so that entire knead dough process is carried out in closed and hypoxemia environment, inhibit significantly
The activity of polyphenol oxidase, reduces the possibility that the substances such as phenols and protein aoxidize in flour, to larger journey
The browning degree for reducing to degree dough sheet, increases the bright sense of musculus cutaneus, improves its appearance.In addition, vacuum knead dough can make flour
It evenly fully absorbs water, and under identical moisture, the water activity of the fresh flour through vacuum knead dough is relatively low, further
It illustrates that vacuum knead dough can make flour more fully absorb water, promotes the protein network structure of dough to be formed more abundant, simultaneously
Make to reduce in vacuum state, airspace between dough particulate molecular, is conducive to the density and intensity that improve dough, improves vermicelli
Texture characteristic reduces cooking loss.
The present embodiment by mixed inner-layer powder and outer layer powder be respectively put into after cleaning screen thoroughly screens one time vacuum and
In the machine of face, water is added, water temperature is 20 DEG C, and the knead dough time is 10 minutes.Knead dough technological requirement is：Material base is in loose of flakes
Grain, dry and wet appropriateness, uniform color are free of fecula, and holding can be agglomerating, and light rub with the hands can be loosely at little particle.
(3) cure：By after step (2) knead dough outer layer dough and internal layer dough cure respectively, obtain after curing outer
Level group and internal layer dough；
Step of the present invention (3) in, it is described curing using dough stand by the way of carry out, the curing time be 15 minutes~30 minutes.
The present embodiment pours out the dough become reconciled from vacuum dough mixing machine, is placed on conveyer belt and carries out standing curing, curing
Time is 15 minutes.
(4) calendering formation：By step, (3) outer layer dough and internal layer dough after curing are rolled into outer layer by first pressing roller group respectively
Face band 2 and inner layer surface band；
The present invention step (4) in, outer layer dough is rolled into the equal outer layer surface band 2 of two layers of thickness, and internal layer dough is rolled into one layer
Inner layer surface band；The thickness of inner layer surface band is the sum of the thickness of two outer layers face band 2.
The present embodiment will be put into after outer layer dough after curing is divided equally in 2 noodle presses, and internal layer dough is put into 1 pressure
In the machine of face, inner layer surface band 1 and outer layer surface band 2 are rolled by the first pressing roller group of each noodle press respectively, the thickness of inner layer surface band 1 is 8
The thickness of ㎝, outer layer surface band 2 are 4 ㎝.
The present embodiment can also use three vacuum dough mixing machine knead doughs in knead dough, i.e., outer layer powder is divided into two parts and put respectively
Enter in two vacuum dough mixing machines, inner-layer powder is put into a vacuum dough mixing machine.
(5) compound calendering：By step outer layer surface band 2 (4) and inner layer surface band by outer layer surface band 2, inner layer surface band, outer layer surface band
2 are stacked, and a level band is rolled by compound roller group is compound；
The present invention step (5) in, face tape thickness after compound calendering is the ㎝ of 8 ㎝~12.
As shown in Figure 1, the present embodiment noodle press is rolled after inner layer surface band 1 and outer layer surface band 2 by one layer of outer layer surface band
2, one layer of inner layer surface band, 1, one layer of outer layer surface band 2 is stacked, and a level band is rolled by three level bands are compound by compound roller group,
Face tape thickness after compound calendering is 8 ㎝.
In compound calender line, upper and lower layer is flour layer, and when calendering can reduce face belt surface viscosity, reduce calendering
Occur the possibility of roll banding phenomenon in the process, and then can guarantee that continuous production is smoothed out；Meanwhile if face belt surface roll banding, meeting
The vermicelli rough surface out-of-flatness cut out is caused, the smoothness after vermicelli boiling is influenced；In addition, cooking loss is due to vermicelli
In digestion process, small-molecule substance and the starch granules separate out from gluten network, be dissolved in noodle soup and caused by, and three
Lamination prolongs technology and so that vermicelli upper and lower surface layer is wheat flour, it is possible to reduce the dissolution of small-molecule substance and starch granules, from
And reduce cooking loss rate.Therefore, face belt surface viscosity can be reduced by three layers of compound calendering, increases vermicelli smoothness, together
When can reduce cooking loss rate.
(6) continuous calendering：By the face band after step (5) compound calendering through continuous calendering roller group continuous calendering at dough sheet；
The present invention step (6) in, the continuous calendering be the face band after compound calendering is rolled through 5~8 continuous calendering roller groups
Become the dough sheet that thickness is the ㎜ of 0.8 ㎜~1.0 afterwards.
The present embodiment is by the face band after compound calendering by 5 calendering roller group continuous calenderings at the dough sheet that thickness is 0.8 ㎜.
(7) cut：By step, (6) the dough sheet is cut into vermicelli strip；
The present invention step (7) in, the thickness of the vermicelli strip is 0.8~0.9 ㎜, and width is the ㎜ of 1.8 ㎜~2.2.
It is 1.8 ㎜ that dough sheet is cut to width by the present embodiment, and thickness is the vermicelli strip of 0.8 ㎜.
(8) dry：By the step (7) vermicelli strip drying, the vermicelli strip after being dried；
When the present embodiment is dried by vermicelli strip by it is multiple rows of migrate side by side in the form of dry in drying chamber, drying course is divided into four
Stage：1. cold wind determines item：Temperature is 18 DEG C, and relative humidity is 85 ﹪；Run time is 25 minutes；2. protecting tide to perspire：Temperature is
36℃；Relative humidity is 80 ﹪；Run time is 15 minutes；3. heating drop tide：Temperature is 40 DEG C；Relative humidity is 55 ﹪；Fortune
The row time is 35 minutes；4. cooling and heat dissipation：Temperature is 25 DEG C；Relative humidity is 60 ﹪；Run time is 30 minutes；Vermicelli are whole
Delay into after drying chamber back segment, under the conditions of being placed in 20 DEG C 60 minutes crisp.
(9) pack：Vermicelli strip cut-out (8) step is dried after, packs after metering, child nutrition vermicelli is made.
It is packed using plastics or paper material after vermicelli strip after drying is cut off, measured；It is wrapped after product inspection
Dress vanning.
Embodiment 2：
The formula of the present embodiment is：
Inner-layer powder and outer layer powder raw material are weighed respectively, inner-layer powder and each raw material of outer layer powder are poured into mixing machine respectively, and mixing is equal
It is even, incorporation time 240s.
The present embodiment oligofructose additive amount is 20 ﹪ of total amount；The mass ratio of the inner-layer powder and outer layer powder is 1：1.
The present embodiment by mixed inner-layer powder and outer layer powder be respectively put into after cleaning screen thoroughly screens one time vacuum and
In the machine of face, water is added, water temperature is 22 DEG C, and the knead dough time is 18 minutes.Knead dough technological requirement is：Material base is in loose of flakes
Grain, dry and wet appropriateness, uniform color are free of fecula, and holding can be agglomerating, and light rub with the hands can be loosely at little particle.
The dough become reconciled is poured out from vacuum dough mixing machine, is placed on conveyer belt and carries out standing curing, the curing time 23
Minute.
It will be put into 2 noodle presses after outer layer dough after curing is divided equally, internal layer dough is put into 1 noodle press,
Inner layer surface band 1 and outer layer surface band 2 are rolled by the first pressing roller group of each noodle press respectively, the thickness of inner layer surface band 1 is 10 ㎝, outer layer
The thickness of face band 2 is 5 ㎝.
As shown in Figure 1, the present embodiment noodle press is rolled after inner layer surface band 1 and outer layer surface band 2 by one layer of outer layer surface band
2, one layer of inner layer surface band, 1, one layer of outer layer surface band 2 is stacked, and a level band is rolled by three level bands are compound by compound roller group,
Face tape thickness after compound calendering is 10 ㎝.
The present embodiment is by the face band after compound calendering by 6 calendering roller group continuous calenderings at the dough sheet that thickness is 0.9 ㎜.
The present embodiment is by dough sheet at vermicelli after slitting, drying, cut-out, metering, packaging.
It is 1.8 ㎜ that dough sheet is cut to width by the present embodiment, and thickness is the vermicelli strip of 0.8 ㎜.
When the present embodiment is dried by vermicelli strip by it is multiple rows of migrate side by side in the form of dry in drying chamber, drying course is divided into
Four-stage：1. cold wind determines item：Temperature is 22 DEG C, and relative humidity is 82.5 ﹪；Run time is 22.5 minutes；2. protecting tide to go out
Sweat：Temperature is 36 DEG C；Relative humidity is 85 ﹪；Run time is 12.5 minutes；3. heating drop tide：Temperature is 42.5 DEG C；Relatively
Humidity is 57.5 ﹪；Run time is 32.5 minutes；4. cooling and heat dissipation：Temperature is 27.5 DEG C；Relative humidity is 62.5 ﹪；Operation
Time is 27.5 minutes；Delay after vermicelli integrally enter drying chamber back segment, under the conditions of being placed in 22 DEG C 45 minutes crisp.
Remaining same embodiment 1.
Embodiment 3：
The present embodiment is made a living newborn baby child's nutrition fine dried noodles.Its formula is：
Inner-layer powder and outer layer powder raw material are weighed respectively, inner-layer powder and each raw material of outer layer powder are poured into mixing machine respectively, and mixing is equal
It is even, incorporation time 300s.
The present embodiment oligofructose additive amount is 30 ﹪ of total amount；The mass ratio of the inner-layer powder and outer layer powder is 1：1.
The present embodiment by mixed inner-layer powder and outer layer powder be respectively put into after cleaning screen thoroughly screens one time vacuum and
In the machine of face, water is added, water temperature is 25 DEG C, and the knead dough time is 25 minutes.Knead dough technological requirement is：Material base is in loose of flakes
Grain, dry and wet appropriateness, uniform color are free of fecula, and holding can be agglomerating, and light rub with the hands can be loosely at little particle.
The dough become reconciled is poured out from vacuum dough mixing machine, is placed on conveyer belt and carries out standing curing, the curing time 30
Minute.
It will be put into 2 noodle presses after outer layer dough after curing is divided equally, internal layer dough is put into 1 noodle press,
Inner layer surface band 1 and outer layer surface band 2 are rolled by the first pressing roller group of each noodle press respectively, the thickness of inner layer surface band 1 is 12 ㎝, outer layer
The thickness of face band 2 is 6 ㎝.
As shown in Figure 1, the present embodiment noodle press is rolled after inner layer surface band 1 and outer layer surface band 2 by one layer of outer layer surface band
2, one layer of inner layer surface band, 1, one layer of outer layer surface band 2 is stacked, and a level band is rolled by three level bands are compound by compound roller group,
Face tape thickness after compound calendering is 12 ㎝.
The present embodiment is by the face band after compound calendering by 6 calendering roller group continuous calenderings at the dough sheet that thickness is 1.0 ㎜.
The present embodiment is by dough sheet at vermicelli after slitting, drying, cut-out, metering, packaging.
It is 1.8 ㎜ that dough sheet is cut to width by the present embodiment, and thickness is the vermicelli strip of 0.8 ㎜.
When the present embodiment is dried by vermicelli strip by it is multiple rows of migrate side by side in the form of dry in drying chamber, drying course is divided into
Four-stage：1. cold wind determines item：Temperature is 26 DEG C, and relative humidity is 80 ﹪；Run time is 20 minutes；2. protecting tide to perspire：Temperature
Degree is 42 DEG C；Relative humidity is 90 ﹪；Run time is 10 minutes；3. heating drop tide：Temperature is 50 DEG C；Relative humidity is
60 ﹪；Run time is 30 minutes；4. cooling and heat dissipation：Temperature is 30 DEG C；Relative humidity is 65 ﹪；Run time is 25 minutes；
Delay after vermicelli integrally enter drying chamber back segment, under the conditions of being placed in 24 DEG C 30 minutes crisp.
Remaining same embodiment 1.
When the present invention adds the oligofructose of 20 ﹪ in vermicelli, to the measurement of dough sheet viscosity.
Test raw material：
Sample A：Formula carries out dry powder premixing, knead dough, curing, process conditions and embodiment with embodiment 2, by whole supplementary materials
2 is identical, and curing post-calendering is shaped to 2 level bands, carries out continuous calendering again after the compound calendering of dual-layer face band, takes continuous calendering second
The dough sheet in road, as sample A.
Sample B：It is prepared using 2 the method for embodiment, takes the dough sheet of continuous calendering second（Thickness and sample A phases
Together）, as sample B.
Test method：
Using the adhesive capacity of instrumental test dough sheet, maximum adhesion power and adherency displacement.
Experimental result：
1 different composite of table rolls the viscosity of mode dough sheet
As seen from the results in Table 1, the adhesive capacity of sample B, maximum adhesion power, adherency displacement illustrate sample B significantly less than sample A
The surface viscosity of dough sheet is significantly less than sample A.Therefore, the present invention uses and inner layer surface band 1 is placed between two layers of outer layer surface band 2
The surface viscosity of dough sheet can be significantly reduced by carrying out three layers of compound calendering, mitigate roll banding phenomenon, be conducive to being smoothed out for production.
When the present invention adds the oligofructose of 20 ﹪ in vermicelli, to the measurement of vermicelli nutrition content.
Test raw material：
Sample A：2 sample of embodiment
Sample B：Commercially available child nutrition face
Test method：
The content of determination sample A, the vitamin B1 of sample B, vitamin B2, niacin, calcium, iron, zinc, selenium.
Test result：
The nutrition content of the different samples of table 2
As shown in Table 2, in addition to selenium, the vitamin B1 of sample A, vitamin B2, niacin, calcium, iron, zinc content be above sample
B illustrates that vitamin and mineral content is higher in product of the present invention, can more meet the needs of upgrowth and development of children, and the present invention
Contain oligofructose in product, is conducive to children's intestinal health, and then the absorption of nutriment can be promoted.
When the present invention adds the oligofructose of 20 ﹪ in vermicelli, to the measurement of Quality of Fine Dried Noodles.
Test raw material：
Sample A：2 sample of embodiment
Sample B：Commercially available child nutrition face
Test method：
Sensory evaluation is carried out to two kinds of samples, and measures noodles texture characteristic after its cooking loss rate and boiling.
Test result：
The quality of 3 different formulations vermicelli of table
As can be seen from Table 3, compared with sample B, the sensory evaluation scores of sample A are higher, and cooking loss rate is slightly lower, in TPA parameters, remove
Outside cohesiveness, remaining assay A is superior to sample B.The mouthfeel of sample A is relatively preferable, and cooking loss rate is low, is not easy to mix
Soup, nutriment loss is less, and texture characteristic is also relatively preferable.Therefore, product of the present invention has in good taste, cooking loss rate
Low, the advantages that texture characteristic is good.
Claims (10)
1. a kind of child nutrition vermicelli based on three layers of compound calendering, it is characterized in that it includes the raw material of following mass parts：Inulin：
10 parts~32 parts；Wheat flour：65 parts~90 parts；High activity wheat gluten：0 part~3 parts；Multi-vitamins：0.01 part~0.1 part；
Composite mineral matter：0.1 part~1 part.
2. the child nutrition vermicelli according to claim 1 based on three layers of compound calendering, it is characterized in that the inulin is chrysanthemum
Taro is made；The ash content of the wheat flour is less than 0.4 ﹪, 5 minutes~10 minutes stabilization time, and starch granules diameter is less than 150 μm,
Ash content is less than 0.2 ﹪, the ﹪ of the protein content of activated protein >=40；The high activity wheat gluten is modified wheat gluten, described to change
Property Gluten includes glutenin and gliadin；The multi-vitamins include in vitamin A or vitamin B1 or niacin
It is one or more；The composite mineral matter includes one or more in sodium or calcium or iron or zinc or selenium.
3. a kind of production method of child nutrition vermicelli as claimed in claim 1 or 2 based on three layers of compound calendering, feature
It is that it includes the following steps：
(1) raw material premix are closed：Inner-layer powder and outer layer powder are uniformly mixed respectively according to the ratio；The inner-layer powder be include inulin, it is compound
The mixed powder of vitamin, composite mineral matter, high activity wheat gluten and wheat flour；The outer layer powder is wheat flour；Inner-layer powder and outer
The quality of layer powder is equal；
(2) knead dough：Step outer layer powder (1) and inner-layer powder are respectively placed in vacuum dough mixing machine, water is added and carries out knead dough, respectively
To outer layer dough and internal layer dough；
(3) cure：By after step (2) knead dough outer layer dough and internal layer dough cure respectively, obtain outer layer surface after curing
Group and internal layer dough；
(4) calendering formation：By step, (3) outer layer dough and internal layer dough after curing are rolled into outer layer surface band by first pressing roller group respectively
With inner layer surface band；
(5) compound calendering：Step outer layer surface band (4) and inner layer surface band are superimposed cloth by outer layer surface band, inner layer surface band, outer layer surface band
It sets, a level band is rolled by compound roller group is compound；
(6) continuous calendering：By the face band after step (5) compound calendering through continuous calendering roller group continuous calendering at dough sheet；
(7) cut：By step, (6) the dough sheet is cut into vermicelli strip；
(8) dry：By the step (7) vermicelli strip drying, the vermicelli strip after being dried；
(9) pack：Vermicelli strip cut-out (8) step is dried after, packs after metering, child nutrition vermicelli is made.
4. a kind of production method of child nutrition vermicelli based on three layers of compound calendering according to claim 3, feature
Be step (1) in, raw material premix be combined into dry powder premixing, incorporation time be 180~300s.
5. a kind of production method of child nutrition vermicelli based on three layers of compound calendering according to claim 3, feature
Be step (2) in, the knead dough time be 10 minutes~25 minutes；The temperature of water used is 10 DEG C~30 DEG C.
6. a kind of production method of child nutrition vermicelli based on three layers of compound calendering according to claim 3, feature
Be step (3) in, it is described curing using dough stand by the way of carry out, the curing time be 15 minutes~30 minutes.
7. a kind of production method of child nutrition vermicelli based on three layers of compound calendering according to claim 3, feature
Be step (4) in, outer layer dough is rolled into the equal outer layer surface band of two layers of thickness, and internal layer dough is rolled into one layer of inner layer surface band；
The thickness of inner layer surface band is the sum of the thickness of two outer layers face band.
8. a kind of production method of child nutrition vermicelli based on three layers of compound calendering according to claim 3, feature
Be step (5) in, face tape thickness after compound calendering is the ㎝ of 8 ㎝~12.
9. a kind of production method of child nutrition vermicelli based on three layers of compound calendering according to claim 3, feature
Be step (6) in, the continuous calendering be by the face band after compound calendering through 5~8 continuous calendering roller groups calendering after become thickness
Degree is the dough sheet of the ㎜ of 0.8 ㎜~1.0.
10. a kind of production method of child nutrition vermicelli based on three layers of compound calendering according to claim 3, feature
Be step (7) in, the thickness of the vermicelli strip is 0.8~0.9 ㎜, and width is the ㎜ of 1.8 ㎜~2.2.
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| CN110236106A (en) * | 2019-07-29 | 2019-09-17 | 颍上县世菊食品有限公司 | A kind of nutrition fine dried noodles and preparation method thereof rich in dietary fiber |
| CN110583992A (en) * | 2019-09-09 | 2019-12-20 | 杭州万向职业技术学院 | Processing technology of bean nutritional sandwich noodles |
| CN111184181A (en) * | 2019-12-25 | 2020-05-22 | 湖北玉亮食品股份有限公司 | Children noodle capable of enhancing immunity and preparation method thereof |
| CN111480781A (en) * | 2020-05-09 | 2020-08-04 | 吉林翰鹏食品有限公司 | Method for processing and preparing colorful infant noodles series |
| CN111513253A (en) * | 2020-05-08 | 2020-08-11 | 五得利面粉集团有限公司 | Fine dried noodles and production process thereof |
| CN113598308A (en) * | 2021-07-09 | 2021-11-05 | 青岛海军食品与营养创新研究院(青岛特种食品研究院) | Preparation method of jerusalem artichoke noodles with nutrition and health promotion functions |
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