CN109043337A - A kind of infant's beef vegetable butterfly noodles and its processing method - Google Patents
A kind of infant's beef vegetable butterfly noodles and its processing method Download PDFInfo
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Classifications
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L33/13—Nucleic acids or derivatives thereof
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- 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
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- 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
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- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
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- 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
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Abstract
The invention discloses a kind of infant's beef vegetable butterfly noodles and its processing methods, belong to infant food technical field, a kind of technical points are as follows: infant's beef vegetable butterfly noodles, including following weight percentage components: powdered beef 0.2-0.4%, Vegetable powder 0.5-1.5%, composite nutrient 0.5-0.85% and wheat flour surplus are mended to 100.The present invention carries out collocation use using powdered beef, Vegetable powder and composite nutrient, it can reduce ascorbic loss in vegetables, the burden of the stomach and kidney to infant can also be reduced simultaneously, to which the digestion and absorption of infant can not only be conducive to, and the nutritive value of butterfly noodles entirety can also be improved, and then peomoted the healthy growth of infant.
Description
Technical field
The invention belongs to infant food technical fields, more specifically, it relates to a kind of infant's beef vegetable butterfly
Face and its processing method.
Background technique
Butterfly noodles are called flower pattern face, are one kind of noodles, and the two sides of face matter are more fine and soft, and intermediate more thick and solid.One side
Face, face body moulding are very easy to hold the flour paste for wrapping up in and attaching sauce, therefore looking good with various different shape.On the other hand,
Moulded beauty, rich in artistic feeling.
Currently, there are many type and taste of existing butterfly noodles, by be added in wheat flour the juice of various vegetables into
Row mixing and surface treatment make molding after then rolling skin by hand.
But during with face, the vegetable juice of fresh squeezing can frequently be contacted with oxygen in air, at this time the oxygen meeting in air
Its ascorbic content is reduced rapidly, and then reduces its nutritional ingredient.It is acid with big multicomponent in the in season vegetable juice squeezed
Property, the nutritional ingredient of the high proteins such as milk can be made to be condensed into blocks under one's belt, do not absorbed, to reduce milk and fruit juice
Nutritive value.If thus directly replacing it, water is carried out and surface treatment, the functional developments such as stomach this kind of for infant, kidney are not complete
Crowd for, the burden of their stomaches and kidney can be aggravated, be unfavorable for their healthy growth, it is therefore desirable to propose a kind of new skill
Art scheme solves the above problems.
Summary of the invention
In view of the deficiencies of the prior art, the present invention intends to provide a kind of infant's beef vegetable butterfly noodles,
Collocation use is carried out using powdered beef, Vegetable powder and composite nutrient, can reduce ascorbic loss in vegetables, simultaneously
The burden of the stomach and kidney to infant can also be reduced, so that the digestion and absorption of infant can not only be conducive to, and can also be mentioned
The nutritive value of high butterfly noodles entirety, and then peomoted the healthy growth of infant.
To achieve the above object, the present invention provides the following technical scheme that a kind of infant's beef vegetable butterfly noodles, including
Following weight percentage components:
Powdered beef 0.2-0.4%；
Vegetable powder 0.5-1.5%；
Composite nutrient 0.5-0.85%；
Wheat flour surplus is mended to 100.
By using above-mentioned technical proposal, the processing method of Vegetable powder is by vegetable raw-material elder generation drying and dehydrating, further
It crushes；Or it is first beaten, powdered vegetable particles made of being spray-dried again after uniform.And the processing method of powdered beef be by
Dried beef is made after drying in beef, is then comminuted into powdery granule.In addition, composite nutrient is a kind of by processing, especially
The food additives containing lot of trace nutrient compositions prepared, also known as composite nourishing energizing agent, nutrient premix.Thus
It replaces vegetable juice to be mixed with wheat flour and face using Vegetable powder, while being added powdered beef and composite nutrient is arranged in pairs or groups makes
With can reduce ascorbic loss in vegetables, while the burden of the stomach and kidney to infant can also be reduced, thus can not only
Enough be conducive to the digestion and absorption of infant, and the nutritive value of butterfly noodles entirety can also be improved, and then peomoted baby
The healthy growth of child.
The present invention is further arranged to: the Vegetable powder includes at least following a kind of:
Spinach powder 0.2-0.4%；
Tomato meal 0.2-0.4%；
Carrot meal 0.2-0.4%.
By using above-mentioned technical proposal, spinach powder is to use spinach for powdered substance made of raw material；And tomato meal
It is tomato flavor composite seasoning powder, pure sauce is made with the high-quality maturation tomato in Xinjiang in it, and natural tomato original is made after spray-dried
Powder, then modulated through compounding meticulously.Its processing method are as follows: tomato → cleaning → sorting → heat is crushed → mashing → vacuum concentration
→ drying → tomato meal.In addition, carrot meal is that have using dry carrot slice, particle is pulverized into powder via sander.
Above-mentioned three kinds are common Vegetable powders, they can be used alone, and can also be used in mixed way, and can not only make butterfly at this time
There are many colors of multiplicity for mask, but also can increase the diversity of flavor, disappear so that butterfly noodles obtained are conducive to infant
Change and absorb, while is full of nutrition, can satisfy nutrition required for infant growth.
The present invention is further arranged to: the Vegetable powder further includes having pumpkin powder, celery powder, yam flour and red beet powder
One of or it is a variety of.
By using above-mentioned technical proposal, pumpkin powder, celery powder, yam flour and red beet powder are one in Vegetable powder
Kind, any one being added in butterfly noodles in above-mentioned Vegetable powder at this time can increase the kind of butterfly noodles and the multiplicity of flavor
Property.
The present invention is further arranged to: the composite nutrient includes multi-vitamins, composite mineral matter, compounded amino
Acid and one of compound nucleotide or more than one.
By using above-mentioned technical proposal, it is necessary that the addition of composite nutrient can be improved the various human bodies in butterfly noodles
The content of vitamin, minerals (microelement), amino acid and nucleotide, thus substantially increases the nutrition of above-mentioned butterfly noodles
Value, facilitates infant and grows up strong and sturdy, while also improving the edible value of butterfly noodles.
The present invention is further arranged to: further including one had in Cranberry powder, pomegranate powder, mango dry powder and kiwi fruit powder
Kind is a variety of.
By using above-mentioned technical proposal, Cranberry powder, pomegranate powder, mango dry powder and kiwi fruit powder are fruit tastes
Thus above-mentioned powder any one is added in butterfly noodles, can improve the more of butterfly noodles taste and flavor for powdery granule
Sample.
The present invention is further arranged to: further including having one of red bean powder, lotus-seed-heart powder and mung bean flour or a variety of.
By using above-mentioned technical proposal, red bean powder, lotus-seed-heart powder and mung bean flour are the powdery granules of cereal taste, by
Any one of above-mentioned powder is added in this in butterfly noodles, can be further improved the diversity of butterfly noodles taste and flavor.
In view of the deficienciess of the prior art, another object of the present invention is to provide a kind of infant's beef vegetable butterflies
The processing method in face, it is not only easy to operate, it is easy to make, but also can increase the nutritive value of butterfly noodles entirety, meet baby children
Various nutrition needed for youngster's normal growth, while can also be convenient for its normal digestion and absorption.
To realize above-mentioned another object, the present invention provides the following technical scheme that a kind of infant's beef vegetable butterfly noodles
Processing method, including following operating procedure:
Step 1: and face: wheat flour, Vegetable powder, powdered beef and composite nutrient are added in dough mixing machine according to the ratio, be added
Pure water carries out mixing and surface treatment, obtains mixture after 7-10min；
Step 2: calendering: the mixture that step 1 is obtained obtains thickness after 10-20min via calendering process is carried out in calender
Spend the musculus cutaneus in 1.5-7cm；
Step 3: going out flower molding: the musculus cutaneus that step 3 obtains being suppressed flower via butterfly noodles molding machine, obtains moist butterfly
Face；
Step 4: drying: the moist butterfly noodles that step 3 is obtained enter in drying unit via conveyer belt to carry out at drying
It manages, obtains dry butterfly noodles after 4.5-6h；
Step 5: screening: dry butterfly noodles being carried out screening process via screening machine, obtain the butterfly noodles of finished product；
Step 6: being packaged, detection: the butterfly noodles of finished product are subjected to packing processing via automatic packaging machine, then via conveyer belt
It imports and carries out metal detection processing in metal detecting device detection zone, obtain qualified packed butterfly noodles；
Step 7: warehousing finished products.
By using above-mentioned technical proposal, operator is for the first time by water, wheat flour, Vegetable powder, powdered beef and compound nutritional
Element etc. carries out mixing and face, at this time can be uniformly mixed each component and obtain with certain sticky dough.Then it is pressed
Prolong into musculus cutaneus, thus the later period is facilitated to suppress flower；It is then pressed into butterfly-like shape in molding machine, then dries, removes
Moisture in butterfly noodles, thus, it is possible to improve the pot-life of butterfly noodles.Then it is screened, shapes and sizes is met the requirements
Butterfly noodles screen, be packaged, and after being checked via metal detection, storage saves.It can to sum up obtain, the processing of above-mentioned butterfly noodles
Method is not only easy to operate, and production is simple, but also can increase the nutritive value of butterfly noodles entirety, meets infant's normal growth
Required various nutrition, while can also be convenient for its normal digestion and absorption.
The butterfly noodles of underproof drying regime are in drying transmission process, because under external force, losing original status
Butterfly noodles.The shape relative flat of butterfly noodles at this time, therefore the outer diameter of butterfly noodles or width are greater than qualified butterfly noodles, by
Underproof butterfly noodles can may therefrom be screened out and by sieve pore by this underproof butterfly noodles.
The present invention is further arranged to: in step 3, remaining musculus cutaneus after suppressing via molding machine imported into pressure again
Prolong and is utilized again in machine.
The butterfly noodles dosage suppressed in butterfly noodles molding machine only accounts for a part of entire musculus cutaneus, also surplus many at this time
The leftover pieces of musculus cutaneus cannot utilize well, if directly discarded easily cause waste, therefore by using above-mentioned technical proposal,
Remaining musculus cutaneus is backed within and carries out reproduction calendering process in calender, a new musculus cutaneus can be obtained at this time, thus
Material has been saved, the recycling rate of waterused to musculus cutaneus is improved, has facilitated save the cost, has reduced wasting phenomenon.
The present invention is further arranged to: in step 4, the drying includes prebake, first drying and secondary drying,
Prebake be 30-45 DEG C at a temperature of, by butterfly noodles moist in step 3 via conveyer belt in baking room, prebake 2-
Continue to enter next link with conveyer belt after 3h；
First drying be 45-50 DEG C at a temperature of, by the butterfly noodles after prebake via conveyer belt enter baking oven first dry
In dry area, continue to enter next link with conveyer belt after drying 1-2h；
Secondary drying is that the butterfly noodles after first drying are entered to the second baking zone of baking oven via conveyer belt at 50-60 DEG C
It is interior, dry 0.8-1.2h.
By using above-mentioned technical proposal, preliminary drying dry-cure is carried out to the butterfly noodles of compression moulding first, is reduced in high temperature
Under, butterfly noodles rapidly dehydration and cause butterfly noodles surface formed crackle the case where generation, thus, it is possible to improve butterfly noodles yield rate.It connects
Enter baking oven the first baking zone in, at relatively low temperature, dried, make slowly to lose in butterfly noodles at this time
Water obtains the butterfly noodles moulding of dimensional stability, reduces during transportation, and butterfly noodles are original existing because losing under external force
Shape (i.e. its shape becomes flat).Then under relatively high stabilization, secondary drying is carried out, can speed up in butterfly noodles at this time
Moisture evaporation, improve butterfly noodles drying efficiency and speed.
The present invention is further arranged to: in step 5, the underproof dry butterfly noodles that screening process obtains, then wheat-middlings
It is introduced directly into dough mixing machine and re-starts and surface treatment after broken sieving.
Underproof butterfly noodles therefrom screening machine Inside sifter come out after, if directly discard, will cause the waste of large area, because
This re-starts pulverization process by using above-mentioned technical proposal, by the butterfly noodles of underproof drying regime, after sieving directly
It imports in dough mixing machine and re-starts and surface treatment, while controlling the use in amount new face in entire dough mixing machine of underproof butterfly noodles
Within the 15% of amount.Thus not only will not influence the mouthfeel of butterfly noodles, but also the waste to grain can also be reduced, saved at
This.
In conclusion the invention has the following advantages:
1, the present invention carries out collocation use using powdered beef, Vegetable powder and composite nutrient, can reduce vitamin C in vegetables
Loss, while the burden of the stomach and kidney to infant can also be reduced, so that the digestion and absorption of infant can not only be conducive to,
And the nutritive value of butterfly noodles entirety can also be improved, and then peomoted the healthy growth of infant；
2, optimize, by addition fruit or the powder of cereal taste, the kind of butterfly noodles and the multiplicity of flavor can be increased
Property；
3, underproof butterfly noodles are re-started pulverization process, after sieving again and face, thus not only will not influence by optimization
The mouthfeel of butterfly noodles, and the waste to grain can also be reduced, save cost；
4, optimize, the processing method of above-mentioned butterfly noodles is not only easy to operate, and production is simple, but also can increase butterfly noodles entirety
Nutritive value, meet various nutrition needed for infant's normal growth, while normal can also digest and assimilate convenient for its.
Specific embodiment
Invention is further described in detail with reference to embodiments.
Embodiment 1: a kind of infant's beef vegetable butterfly noodles, as shown in table 1, including following weight percentage components.
Its processing method is prepared using any one mode in embodiment 19-24.
Embodiment 2-6: a kind of infant's beef vegetable butterfly noodles, as shown in table 1, the group including following weight percent
Point.
The component of the weight percent of embodiment 1-6 in a kind of infant's beef vegetable butterfly noodles of table 1
Embodiment 7: a kind of infant's beef vegetable butterfly noodles, difference from example 1 is that: Vegetable powder further includes
There is pumpkin powder, mass percent 0.25%, the used in amounts of wheat flour will be adjusted downward to 97.85% at this time.
Embodiment 8: a kind of infant's beef vegetable butterfly noodles, difference from example 1 is that: Vegetable powder further includes
There is celery powder, mass percent 0.35%, the used in amounts of wheat flour will be adjusted downward to 97.75% at this time.
Embodiment 9: a kind of infant's beef vegetable butterfly noodles, difference from example 1 is that: Vegetable powder further includes
There are yam flour and red beet powder, wherein the mass percent of yam flour is 0.2%, and the mass percent of red beet powder is
0.25%, the used in amounts of wheat flour will be adjusted downward to 97.65% at this time.
Embodiment 10: a kind of infant's beef vegetable butterfly noodles, difference from example 1 is that: pumpkin powder, celery
Powder, yam flour and red beet powder, wherein the mass percent of pumpkin powder is 0.25%, and the mass percent of celery powder is
0.1%, the mass percent of yam flour is 0.1%, and the mass percent of red beet powder is 0.05%, at this time the use of wheat flour
Amount needs to be adjusted downward to 97.6%.
Embodiment 11: a kind of infant's beef vegetable butterfly noodles, difference from example 1 is that: butterfly noodles also wrap
Cranberry powder and kiwi fruit powder are included, wherein the mass percent of Cranberry powder is 0.2%, and the mass percent of kiwi fruit powder
It is 0.25%, the used in amounts of wheat flour will be adjusted downward to 97.65% at this time.
Embodiment 12: a kind of infant's beef vegetable butterfly noodles, difference from example 1 is that: butterfly noodles also wrap
Mango dry powder and kiwi fruit powder are included.Wherein the mass percent of mango dry powder is 0.2%, and the mass percent of kiwi fruit powder
It is 0.2%, the used in amounts of wheat flour will be adjusted downward to 97.7% at this time.
Embodiment 13: a kind of infant's beef vegetable butterfly noodles, difference from example 1 is that: butterfly noodles also wrap
Cranberry powder, pomegranate powder and mango dry powder are included.Wherein the mass percent of mango dry powder is 0.2%, the quality of pomegranate powder
Percentage is 0.2%, and the mass percent of kiwi fruit powder is 0.2%, and the used in amounts of wheat flour will be adjusted downward to 97.5% at this time.
Embodiment 14: a kind of infant's beef vegetable butterfly noodles, difference from example 1 is that: butterfly noodles also wrap
Cranberry powder, pomegranate powder, mango dry powder and kiwi fruit powder are included.Wherein the mass percent of Cranberry powder is 0.25%, stone
The mass percent of pomegranate powder is 0.1%, and the mass percent of mango dry powder is 0.1%, and the mass percent of kiwi fruit powder is
0.05%, the used in amounts of wheat flour will be adjusted downward to 97.6% at this time.
Embodiment 15: a kind of infant's beef vegetable butterfly noodles, difference from example 1 is that: butterfly noodles also wrap
Red bean powder is included, mass percent 0.35%, the used in amounts of wheat flour will be adjusted downward to 97.75% at this time.
Embodiment 16: a kind of infant's beef vegetable butterfly noodles, difference from example 1 is that: butterfly noodles also wrap
Red bean powder and mung bean flour are included.Wherein the mass percent of red bean powder is 0.25%, and the mass percent of mung bean flour is
0.15%, the used in amounts of wheat flour will be adjusted downward to 97.7% at this time.
Embodiment 17: a kind of infant's beef vegetable butterfly noodles, difference from example 1 is that: butterfly noodles also wrap
Red bean powder and lotus-seed-heart powder are included.Wherein the mass percent of red bean powder is 0.2%, and the mass percent of lotus-seed-heart powder is
0.25%, the used in amounts of wheat flour will be adjusted downward to 97.65% at this time.
Embodiment 18: a kind of infant's beef vegetable butterfly noodles, difference from example 1 is that: butterfly noodles also wrap
Red bean powder, lotus-seed-heart powder and mung bean flour are included.Wherein the mass percent of red bean powder is 0.2%, the mass percent of lotus-seed-heart powder
It is 0.25%, and the mass percent of mung bean flour is 0.15%, the used in amounts of wheat flour will be adjusted downward to 97.5% at this time.
Embodiment 19: a kind of processing method of infant's beef vegetable butterfly noodles, including following operating procedure:
Step 1: and face: wheat flour, Vegetable powder, powdered beef and composite nutrient are added in dough mixing machine according to the ratio, be added
Pure water carries out mixing and surface treatment, obtains mixture after 7-10min.Above-mentioned dough mixing machine uses the vacuum dough mixing machine of HWJK series.
Then mixture is dispersed into granular mixture using rotary granulator (Changzhou normal form drying equipment Co., Ltd).
Step 2: calendering: the mixture that step 1 obtains successively being passed through in 5 calenders disposed in parallel and is carried out 6 times
Calendering process obtains thickness in the musculus cutaneus of 1.5cm after 10-20min.Wherein above-mentioned calender use continuous calendar (place of production for
In Shandong Weihai ox horn ditch industry park).
Step 3: going out flower molding: the musculus cutaneus that step 3 obtains is suppressed via butterfly noodles molding machine (model 300)
Flower obtains moist butterfly noodles, and above-mentioned butterfly noodles are more fine and soft in two sides, and intermediate more thick and solid bowknot shape.
Step 4: drying: the moist butterfly noodles that step 3 is obtained enter in baking oven via conveyer belt to carry out at drying
Reason controls the revolving speed of blower in 1000-1200r/min, obtains dry butterfly noodles after drying 4.5-6h.Wherein, baking oven has altogether
There are five layers, it includes successively from top to bottom the first baking zone, partition and the second baking zone three parts, wherein the first baking zone is located at
The upper layer of baking oven has three layers；And the second baking zone is located at the lower layer of baking oven, there is 2 layers.
Its concrete operations dried includes two steps of first drying and secondary drying:
Step a, first drying: 45 DEG C at a temperature of, the butterfly noodles after prebake are entered the first of baking oven via conveyer belt
In baking zone (i.e. 3 layers of the upper surface of baking oven), 1-2h is dried.
Step b, secondary drying: the butterfly noodles after completion first drying in step a are continued to enter baking oven with conveyer belt
In second baking zone, secondary drying processing is carried out at 50 DEG C, dries 0.8-1.2h.
Step 5: screening: dry butterfly noodles being carried out screening process via laboratory sifter, obtain the butterfly of finished product
Face；
Step 6: being packaged, detection: the butterfly noodles of finished product are subjected to packing processing via automatic packaging machine, then via conveyer belt
It imports and carries out metal detection processing in metal detecting device detection zone, obtain qualified packed butterfly noodles；
Step 7: warehousing finished products.
Embodiment 20: a kind of processing method of infant's beef vegetable butterfly noodles, with embodiment 19 the difference is that:
In step 3, remaining musculus cutaneus after suppressing via molding machine imported into calender again and is utilized again.
Embodiment 21: a kind of processing method of infant's beef vegetable butterfly noodles, with embodiment 19 the difference is that:
Step 4: drying: the moist butterfly noodles that step 3 is obtained enter via conveyer belt carries out drying and processing in drying unit,
Dry butterfly noodles are obtained after 4.5-6h.Its concrete operation step includes two steps of first drying and secondary drying:
Step a, first drying: 50 DEG C at a temperature of, the butterfly noodles after prebake are entered the first of baking oven via conveyer belt
In baking zone, 1-2h is dried.
Step b, secondary drying: the butterfly noodles after completion first drying in step a are continued to enter baking oven with conveyer belt
In second baking zone, secondary drying processing is carried out at 60 DEG C, dries 0.8-1.2h.
Embodiment 22: a kind of processing method of infant's beef vegetable butterfly noodles, with embodiment 19 the difference is that:
In step 4, drying further includes having prebake, i.e., 30 DEG C at a temperature of, by butterfly noodles moist in step 3 via conveying
Band continues to enter in baking oven with conveyer belt after prebake 2-3h in baking room.
Embodiment 23: a kind of processing method of infant's beef vegetable butterfly noodles, with embodiment 19 the difference is that:
In step 4, drying further includes having prebake, i.e., 45 DEG C at a temperature of, by butterfly noodles moist in step 3 via conveying
Band continues to enter in baking oven with conveyer belt after prebake 2-3h in baking room.
Embodiment 24: a kind of processing method of infant's beef vegetable butterfly noodles, with embodiment 19 the difference is that:
In step 5, the underproof dry butterfly noodles that screening process obtains are introduced directly into weight in dough mixing machine after pulverizing and sieving again
New progress and surface treatment.
Specific embodiment is only explanation of the invention, is not limitation of the present invention, those skilled in the art
It can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as in this hair
All by the protection of Patent Law in bright scope of the claims.
Claims (10)
1. a kind of infant's beef vegetable butterfly noodles, which is characterized in that including following weight percentage components:
Powdered beef 0.2-0.4%；
Vegetable powder 0.5-1.5%；
Composite nutrient 0.5-0.85%；
Wheat flour surplus is mended to 100.
2. a kind of infant's beef vegetable butterfly noodles according to claim 1, which is characterized in that the Vegetable powder is at least wrapped
Include following one kind:
Spinach powder 0.2-0.4%；
Tomato meal 0.2-0.4%；
Carrot meal 0.2-0.4%.
3. a kind of infant's beef vegetable butterfly noodles according to claim 2, which is characterized in that the Vegetable powder further includes
There are one of pumpkin powder, celery powder, yam flour and red beet powder or a variety of.
4. a kind of infant's beef vegetable butterfly noodles according to claim 3, which is characterized in that the composite nutrient packet
Included one of multi-vitamins, composite mineral matter, compound amino acid and compound nucleotide or more than one.
5. a kind of infant's beef vegetable butterfly noodles according to claim 4, which is characterized in that further include having Cranberry
One of powder, pomegranate powder, mango dry powder and kiwi fruit powder are a variety of.
6. a kind of infant's beef vegetable butterfly noodles according to claim 4, which is characterized in that further include have red bean powder,
One of lotus-seed-heart powder and mung bean flour are a variety of.
7. a kind of processing method of infant's beef vegetable butterfly noodles, which is characterized in that including following operating procedure:
Step 1: and face: wheat flour, Vegetable powder, powdered beef and composite nutrient are added in dough mixing machine according to the ratio, be added
Pure water carries out mixing and surface treatment, obtains mixture after 7-10min；
Step 2: calendering: the mixture that step 1 is obtained obtains thickness after 10-20min via calendering process is carried out in calender
Spend the musculus cutaneus in 1.5-7cm；
Step 3: going out flower molding: the musculus cutaneus that step 3 obtains being suppressed flower via butterfly noodles molding machine, obtains moist butterfly
Face；
Step 4: drying: the moist butterfly noodles that step 3 is obtained enter in drying unit via conveyer belt to carry out at drying
It manages, obtains dry butterfly noodles after 4.5-6h；
Step 5: screening: dry butterfly noodles being carried out screening process via screening machine, obtain the butterfly noodles of finished product；
Step 6: being packaged, detection: the butterfly noodles of finished product are subjected to packing processing via automatic packaging machine, then via conveyer belt
It imports and carries out metal detection processing in metal detecting device detection zone, obtain qualified packed butterfly noodles；
Step 7: warehousing finished products.
8. a kind of processing method of infant's beef vegetable butterfly noodles according to claim 7, which is characterized in that in step
In three, remaining musculus cutaneus after suppressing via molding machine imported into calender again and is utilized again.
9. a kind of processing method of infant's beef vegetable butterfly noodles according to claim 7, which is characterized in that in step
In four, the drying includes prebake, first drying and secondary drying,
Prebake be 30-45 DEG C at a temperature of, by butterfly noodles moist in step 3 via conveyer belt in baking room, preliminary drying
Continue to enter next link with conveyer belt after dry 2-3h；
First drying be 45-50 DEG C at a temperature of, by the butterfly noodles after prebake via conveyer belt enter baking oven first dry
In dry area, continue to enter next link with conveyer belt after drying 1-2h；
Secondary drying is that the butterfly noodles after first drying are entered to the second baking zone of baking oven via conveyer belt at 50-60 DEG C
It is interior, dry 0.8-1.2h.
10. a kind of processing method of infant's beef vegetable butterfly noodles according to claim 7, which is characterized in that in step
In rapid five, the underproof dry butterfly noodles that screening process obtains, be introduced directly into after pulverizing and sieving again in dough mixing machine again into
Capable and surface treatment.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111802576A (en) * | 2019-04-10 | 2020-10-23 | 天津科技大学 | Chinese yam nutritional noodles for infants and preparation method thereof |
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| CN105851865A (en) * | 2016-05-20 | 2016-08-17 | 苏州穗儿食品科技有限公司 | Egg yolk bowknot-shaped noodles and production method thereof |
| CN107048177A (en) * | 2017-02-24 | 2017-08-18 | 扬州方广食品有限公司 | A kind of infant nutrient face and its preparation technology |
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2018
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133749A (en) * | 2006-08-31 | 2008-03-05 | 农心株式会社 | Manufacturing method for extruding noodle |
| CN105851865A (en) * | 2016-05-20 | 2016-08-17 | 苏州穗儿食品科技有限公司 | Egg yolk bowknot-shaped noodles and production method thereof |
| CN107048177A (en) * | 2017-02-24 | 2017-08-18 | 扬州方广食品有限公司 | A kind of infant nutrient face and its preparation technology |
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| CN111802576A (en) * | 2019-04-10 | 2020-10-23 | 天津科技大学 | Chinese yam nutritional noodles for infants and preparation method thereof |
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