CN109090468A - Children prolong face and production method by hand - Google Patents
Children prolong face and production method by hand Download PDFInfo
- Publication number
- CN109090468A CN109090468A CN201710472952.7A CN201710472952A CN109090468A CN 109090468 A CN109090468 A CN 109090468A CN 201710472952 A CN201710472952 A CN 201710472952A CN 109090468 A CN109090468 A CN 109090468A
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- CN
- China
- Prior art keywords
- face
- hand
- prolong
- children
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 8
- 239000004615 ingredient Substances 0.000 claims abstract description 8
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000004472 Lysine Substances 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims abstract description 6
- 229960000306 zinc gluconate Drugs 0.000 claims abstract description 6
- 235000011478 zinc gluconate Nutrition 0.000 claims abstract description 6
- 239000011670 zinc gluconate Substances 0.000 claims abstract description 6
- 208000037063 Thinness Diseases 0.000 claims abstract description 3
- 206010048828 underweight Diseases 0.000 claims abstract description 3
- 230000003053 immunization Effects 0.000 claims abstract 2
- 238000002649 immunization Methods 0.000 claims abstract 2
- 239000002994 raw material Substances 0.000 claims abstract 2
- 235000013312 flour Nutrition 0.000 claims description 15
- 235000016709 nutrition Nutrition 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000002035 prolonged effect Effects 0.000 claims description 8
- 230000035764 nutrition Effects 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 4
- 230000018109 developmental process Effects 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 240000008620 Fagopyrum esculentum Species 0.000 claims 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims 1
- 240000008042 Zea mays Species 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 239000003755 preservative agent Substances 0.000 claims 1
- 230000002335 preservative effect Effects 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 5
- 235000012149 noodles Nutrition 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000008446 instant noodles Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000004513 sizing Methods 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000003490 calendering Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Pediatric Medicine (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Noodles (AREA)
Abstract
The present invention provides a kind of children to prolong face by hand, and zinc gluconate by scientific matching, is added, the ingredients such as lysine promote childhood underweight, intelligence, physical development and improve immunization programs for children power using organic wheat powder as primary raw material in the face of prolonging.Furthermore, the present invention provides the production methods that the children prolong face by hand, i.e. by multiple provocation, beat powder, prolong pressure, roller is pricked, rub circle with the hands, wire rod, be involved in, stranding face, big stretched, small stretching, manual is stretched the processes such as drawing, drying, make to prolong that face surface is smooth, color is uniform, aromatic strongly fragrant, the delicate mouthfeel chewy of wheat, boiling do not boil mixed soup, unbroken noodles, dietary fiber content height, easy absorption easy to digest.
Description
Technical field
The invention belongs to field of food, relates generally to a kind of the elderly and prolong face and preparation method thereof by hand.
Background technique
Noodles are full of nutrition because its food materials is widely distributed as a kind of staple food, convenient, like by people.Mesh
Before, existing instant noodle mainly has fresh flour, vermicelli, prolongs face etc. in the market, cheap and easy to get.With mentioning for living standard
Height, people are higher and higher to the functional requirement of instant noodles product, food-safe also increasingly to pay attention to.And currently, institute in the market
The face of prolonging sold is mostly commonly to prolong face, and there is no carry out careful classification for the different consumer groups.Such as it is directed to different years
The special physical condition such as age layer or the gestational period.And under the special physical condition such as different age brackets or the gestational period, human body institute
The nutritional ingredient needed is all different.Therefore, respective nutritional need should be provided to meet body to different crowds in the diet
Body fully absorbs required nutrition.
Summary of the invention
The purpose of the present invention is: it is based on above-mentioned deficiency, one kind is provided and contains children's required nutritional ingredient in developmental process,
And mouthfeel is good, easily absorbs digestible children prolongs face and preparation method thereof by hand.
In order to achieve the above object, the present invention provides a kind of children to prolong face by hand, and material composition includes:
Major ingredient: 1 kilogram of organic wheat powder；
Auxiliary material: zinc gluconate 0.0069%, lysine 0.0998%.
On the other hand, the present invention provides the production method that the children prolong face by hand, i.e., by multiple provocation, beat powder,
Prolong pressure, roller is pricked, stranding circle, wire rod, be involved in, stranding face, big stretching, small stretching, stretches the obtained youngster of 20 multiple working procedure such as drawing, drying by hand
It is virgin to prolong face by hand.
Beneficial effects of the present invention are as follows: face is prolonged in craft provided by the invention, using organic wheat as major ingredient, is aided with glucose
Sour zinc, the components Components such as lysine have and childhood underweight, intelligence, physical development and raising children are promoted to exempt from by scientific matching
The effects of epidemic disease power.Also, production method provided by the invention can be such that aromatic strongly fragrant, the smooth chewy of noodles wheat, delicate mouthfeel, boiling boils
Not mixed soup, unbroken noodles, dietary fiber content height, easy absorption easy to digest.
Specific embodiment
The present invention provides a kind of children to prolong face by hand, and material composition includes:
Major ingredient: 1 kilogram of organic wheat powder；
Auxiliary material: zinc gluconate 0.0069%, lysine 0.0998%.
On the other hand, the present invention provides the production methods that the children prolong face by hand, specifically includes the following steps:
(1) it makes base-material: being sufficiently stirred with analyzing day chessboard and weighing required nutritional agents and poured into blender together with 1kg flour
15-20min；
(2) it adjusts powder: the base-material of step (1) is poured into vacuum dough mixing machine with the flour of corresponding ratio, eaten with suitable
Salt and purified water are sufficiently mixed stirring, keep solution temperature at 25 DEG C or so, are then added in vacuum dough mixing machine；
(3) it cures: step (2) and good plane materiel is cured automatically in aging machine；
(4) roll: the plane materiel after step (3) curing is prolonged into pressure, roller sheet；
(5) it chooses face: the dough sheet of step (4) being chosen and further prolongs pressure in the roller of face；
(6) big stretching, small stretching by hand: the plane materiel of step (5) is drawn by hand and prolongs planar；
(7) dry: step (6) is prolonged into face drying in drying chamber；
(8) it is truncated: the face of prolonging of step (7) after dry is truncated with intercept unit decaptitating；
(9) tack polishes: the face chamfering machine that prolongs after step (8) truncation is controlled face is prolonged to 23-24cm length；
In addition, also needing to cure the plane materiel after roller sheet 30 minutes after step (4), keep water fully penetrated into dough,
Reach the complete fusion of water and dough.
The present invention is further explained in the light of specific embodiments, but the present invention is not limited to following embodiments.
Embodiment 1
(1) nutrition fortifier matches: zinc gluconate 0.0069%, lysine 0.0998% pour into together with 1kg flour
15-20min is sufficiently stirred in blender, and base-material is made.
(2) it adjusts powder: base-material and 1kg flour is poured into vacuum dough mixing machine, weigh suitable edible salt and purified water and fill
Divide and be mixed, solution temperature is kept to be then added in vacuum dough mixing machine at 25 DEG C or so.
(3) it cures: opening aging machine and start shelves automatically, flour is gone into compound flaking machine after the rotation of aging machine disk inner shaft
Group upper end, when roller sheet unit upper end holds a certain amount of flour, aging machine is automatically stopped.
(4) roll: post-calendering dough sheet is completed in curing, first manually boots roller sheet unit, and flour enters roller sheet unit by multiple
It closes roll pressed molding to be gone out by Belt Conveying, compound roller sheet unit is opened into automatic catch at this time, will be spooled after compound roller sheet
Dough sheet wrap plastic paper curing half an hour.Musculus cutaneus after curing is sent into first of face roller, automatic catch is adjusted to；It manually boots
Musculus cutaneus is sent into the roller of second face, is adjusted to automatic catch rapidly by second face roller；Start third road face roller, musculus cutaneus is sent into the
In three face rollers, face is rolled up, the dough sheet spooled is wrapped provocation 60-90min.
(5) it chooses face: the face bar of choosing neatly being swung in and is chosen in the slot of face, open the 4th face roller, musculus cutaneus is sent into the 4th with hand
In the roller of face, it is adjusted to speed appropriate.
(6) big stretching, small stretching: hand prolongs the peculiar process in face, stretches prolong face by hand.
(7) dry: to prolong face under 18 DEG C of -20 DEG C of constant temperature for what is stretched, stand 15-20 minutes, extend it naturally
50cm.Later, 20 DEG C -22 DEG C are kept the temperature at, relative humidity is maintained at 85%, is dried, and drying time is 240 points
Clock makes to prolong face sizing；After sizing, temperature is risen to 32 DEG C -34 DEG C, relative humidity is maintained at 80%-85%, is taken off
Water, dewatering time are 4 hours；Finally, adjusting temperature to 23 DEG C -25 DEG C, relative humidity is reduced to 60%-65%, makes to prolong face
It is completely dried, drying time is 100-120 minutes.Whole flow process takes around 46 hours, makes the more smooth chewiness of noodles, there is bullet
Property.
(8) be truncated: the face of prolonging after dry is truncated with intercept unit decaptitating.
(9) tack polishes: being controlled face length is prolonged to 23-24cm with chamfering machine.
Claims (5)
1. children prolong face by hand, primary raw material includes flour, nutrition fortifier, water, edible salt etc..The nutrition fortifier ingredient
Including zinc gluconate, lysine etc..
2. children described in claim 1 prolong face by hand, formed specifically for nutrition processing needed for children, feature is not add
Had while any preservative according to the nutritional ingredient of scientific formula addition and promotes childhood underweight, intelligence, physical development and mention
The effects of high immunization programs for children power.Added nutrition fortifier percentage is zinc gluconate in its per kilogram flour
0.0069%, lysine 0.0998%.
3. children described in claim 1 prolong the production method in face by hand the following steps are included:
(1) it makes base-material: 15- being sufficiently stirred in blender with analyzing day chessboard and weighing required nutritional agents and pour into together with 1kg flour
20min；
(2) adjust powder: the base-material of step (1) is poured into vacuum dough mixing machine with the flour of corresponding ratio, with suitable edible salt and
Purified water is sufficiently mixed stirring, keeps solution temperature at 25 DEG C or so, is then added in vacuum dough mixing machine；
(3) it cures: step (2) and good plane materiel is cured automatically in aging machine；
(4) roll: the plane materiel after step (3) curing is prolonged into pressure, roller sheet；
(5) it chooses face: the dough sheet of step (4) being chosen and further prolongs pressure in the roller of face；
(6) big stretching, small stretching by hand: the plane materiel of step (5) is drawn by hand and prolongs planar；
(7) dry: step (6) is prolonged into face drying in drying chamber；
(8) it is truncated: the face of prolonging of step (7) after dry is truncated with intercept unit decaptitating；
(9) tack polishes: the face chamfering machine that prolongs after step (8) truncation is controlled face is prolonged to 23-24cm length.
It further include by roller sheet after step (4) 4. the feature that children described in claim 3 prolong face production method by hand is
30 minutes this programs of dough rest afterwards.Its role is to keep water fully penetrated to merge completely with water in the middle to flour.
5. it includes organic wheat powder, buckwheat, in corn flour that children described in claim 1 prolong flour used in face by hand
One or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710472952.7A CN109090468A (en) | 2017-06-21 | 2017-06-21 | Children prolong face and production method by hand |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710472952.7A CN109090468A (en) | 2017-06-21 | 2017-06-21 | Children prolong face and production method by hand |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109090468A true CN109090468A (en) | 2018-12-28 |
Family
ID=64795879
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710472952.7A Pending CN109090468A (en) | 2017-06-21 | 2017-06-21 | Children prolong face and production method by hand |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109090468A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112535257A (en) * | 2020-09-15 | 2021-03-23 | 巴彦淖尔市冠生园食品有限责任公司 | Preparation method of dough-sheeted noodles |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366050A (en) * | 2011-09-21 | 2012-03-07 | 宜垦(天津)农业制品有限公司 | Carrot nutrition noodle |
| CN104855812A (en) * | 2015-04-20 | 2015-08-26 | 巴彦淖尔市冠生园食品有限责任公司 | Preparation technology of nutritious stretched noodles |
| CN104855811A (en) * | 2015-04-20 | 2015-08-26 | 巴彦淖尔市冠生园食品有限责任公司 | Preparation technology of hand-pulled noodles |
-
2017
- 2017-06-21 CN CN201710472952.7A patent/CN109090468A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366050A (en) * | 2011-09-21 | 2012-03-07 | 宜垦(天津)农业制品有限公司 | Carrot nutrition noodle |
| CN104855812A (en) * | 2015-04-20 | 2015-08-26 | 巴彦淖尔市冠生园食品有限责任公司 | Preparation technology of nutritious stretched noodles |
| CN104855811A (en) * | 2015-04-20 | 2015-08-26 | 巴彦淖尔市冠生园食品有限责任公司 | Preparation technology of hand-pulled noodles |
Non-Patent Citations (2)
| Title |
|---|
| 曹克嘉: "《食品加工与贮藏实用手册》", 31 August 1988, 天津科学技术出版社 * |
| 王中旺: "《中华面文化大典》", 31 January 2005, 经济日报出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112535257A (en) * | 2020-09-15 | 2021-03-23 | 巴彦淖尔市冠生园食品有限责任公司 | Preparation method of dough-sheeted noodles |
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| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181228 |
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| RA01 | Restoration of patent right |
Former decision: After the publication of the patent application, it shall be deemed to be withdrawn Former decision publication date: 20220311 |
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| RA01 | Restoration of patent right | ||
| CI02 | Correction of invention patent application |
Correction item: reinstatement of patent application right Correct: Revoke the announcement False: reinstatement of patent application right Number: 27-02 Volume: 38 |
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