CN109198441A - A kind of Konjak fine dried noodle and preparation method thereof - Google Patents
A kind of Konjak fine dried noodle and preparation method thereof Download PDFInfo
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- CN109198441A CN109198441A CN201710539390.3A CN201710539390A CN109198441A CN 109198441 A CN109198441 A CN 109198441A CN 201710539390 A CN201710539390 A CN 201710539390A CN 109198441 A CN109198441 A CN 109198441A
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 73
- 235000012149 noodles Nutrition 0.000 title claims abstract description 71
- 235000010485 konjac Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title description 5
- 239000000843 powder Substances 0.000 claims abstract description 48
- 238000001035 drying Methods 0.000 claims abstract description 30
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 241000209140 Triticum Species 0.000 claims abstract description 20
- 235000021307 Triticum Nutrition 0.000 claims abstract description 20
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 claims abstract description 19
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 claims abstract description 19
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 claims abstract description 19
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 claims abstract description 19
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000005493 rutin Nutrition 0.000 claims abstract description 19
- 229960004555 rutoside Drugs 0.000 claims abstract description 19
- 239000002562 thickening agent Substances 0.000 claims abstract description 18
- 241000234314 Zingiber Species 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
- 235000019441 ethanol Nutrition 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 238000005520 cutting process Methods 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 238000004090 dissolution Methods 0.000 claims abstract description 6
- 238000007689 inspection Methods 0.000 claims abstract description 6
- 238000006386 neutralization reaction Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 40
- 238000002156 mixing Methods 0.000 claims description 31
- 238000003756 stirring Methods 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 108010010803 Gelatin Proteins 0.000 claims description 5
- 108010068370 Glutens Proteins 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 5
- 238000003556 assay Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 229920000159 gelatin Polymers 0.000 claims description 5
- 239000008273 gelatin Substances 0.000 claims description 5
- 235000019322 gelatine Nutrition 0.000 claims description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims description 5
- 235000021312 gluten Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 241001504664 Crossocheilus latius Species 0.000 claims 1
- 208000004232 Enteritis Diseases 0.000 abstract description 3
- 238000009098 adjuvant therapy Methods 0.000 abstract description 3
- 235000019606 astringent taste Nutrition 0.000 abstract description 3
- 230000004856 capillary permeability Effects 0.000 abstract description 3
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 208000001848 dysentery Diseases 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 230000020477 pH reduction Effects 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 244000205754 Colocasia esculenta Species 0.000 description 3
- 235000006481 Colocasia esculenta Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 241000879952 Campostoma Species 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241001312219 Amorphophallus konjac Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 239000004576 sand Substances 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
- 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
- A23L19/115—Konjak; Konntaku
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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 Konjak fine dried noodles, are made of the raw material that following parts by weight match: 100-200 parts of wheat flour；5-15 parts of konjaku powder；3-5 parts of edible salt；2-5 parts of ethyl alcohol；3-5 parts of vinegar；3-5 parts of ginger；10-20 parts of rutin powder；0.1-0.3 parts of thickener.A kind of production method of Konjak fine dried noodle, comprising the following steps: S1, filtering；S2, dissolution；S3, neutralization；S4 and face；S5, curing；S6, tabletting；S7, slitting；S8, drying；S9, cutting；S10, packaging；S11, inspection；S12, factory.The production method of konjak noodle prepared by the present invention is simple, it is easily operated, eliminate the astringent taste and viscosity of konjaku, so that eating without viscosity, gingerade can also play the role of adjuvant treatment to diseases such as enteritis, dysentery, and rutin powder has and reduces capillary permeability and brittle, and the dosage of konjaku powder is less in konjak noodle, therefore, the production cost of noodles is low.
Description
Technical field
The present invention relates to Konjak fine dried noodle technical field, specially a kind of Konjak fine dried noodle and preparation method thereof.
Background technique
Amorphophalus rivieri (j ǔ ru ò) (scientific name Amorphophallus konjac), is commonly called as konjaku, and make mill taro, and Araeceae grinds taro
Belong to herbaceos perennial, ancient Chinese is also known as bewitching taro.Konjaku just has the title of " removing intestines sand " since ancient times.Konjaku is grown in sparse woods
Under, it is beneficial basic food, konjaku is eaten in the people excessive to edible animal acid food, collocation, can achieve food acid, alkali
Balance.In addition, konjaku also have horizontal hypoglycemic, reducing blood lipid, decompression, dissipate poison, beauty treatment, promote blood circulation, lose weight, defaecation, appetizing etc. it is more
Function.
Vermicelli are the dried noodles for being cut into certain length after loft dried with wheat flour addition salt, alkali, water, and vermicelli are because of mouthfeel
It is good, convenient, price is low, easily stored, be always one of favorite main wheaten food of people, vermicelli be it is a kind of carefully enter hair,
Pure white light is tough, and it is resistance to deposit, the manual wheaten food of resistant to cook, have a circle and thin, also have it is wide and flat, currently, vermicelli have formed staple food
The pattern of the joint developments such as type, flavor type, auxotype, health.Just have therein one in our staple food in daily life
Kind noodles, and it is known that no matter noodles after cooked, be placed in pot or be contained in bowl, as long as the resting period is slightly long
A bit, about 30min is not stirred, and just will form conglomeration, and soup is completely immersed on noodles, taste bad, influences to eat, for this purpose, I
Propose a kind of Konjak fine dried noodle and preparation method thereof.
Summary of the invention
The purpose of the present invention is to provide a kind of Konjak fine dried noodles and preparation method thereof, to solve to propose in above-mentioned background technique
The problem of.
To achieve the above object, the invention provides the following technical scheme:
A kind of Konjak fine dried noodle is made of the raw material that following parts by weight match:
100-200 parts of wheat flour；5-15 parts of konjaku powder；3-5 parts of edible salt；2-5 parts of ethyl alcohol；3-5 parts of vinegar；Ginger
3-5 parts；10-20 parts of rutin powder；0.1-0.3 parts of thickener.
A kind of production method of Konjak fine dried noodle, comprising the following steps:
S1, filtering: the powder particle that wheat flour, rutin powder and konjaku powder are screened through the sieve of 1000 mesh is distinguished
It stores spare, ginger is ground into juice, it is spare that gingerade is obtained by filtration；
S2, dissolution: by konjaku powder obtained in S1 down in the container added with suitable quantity of water, container is heated, while adding konjaku
The stirring of fine powder side, then edible salt is poured into, continue to stir, and the time of stirring is 3-5min, and heating temperature is maintained at 30-40 DEG C
Between；
S3, neutralization: ethyl alcohol is slowly added dropwise in the konjaku solution in S2, is kept stirring simultaneously；
S4 and face: solution obtained in S2 is added in dough mixing machine, opens dough mixing machine, then will be small obtained in S1
Flour and rutin powder pour into dough mixing machine, are mixed, and while with face, are sequentially added obtained in vinegar, S1
Gingerade and thickener, dough mixing machine continue to stir, and mixing time obtains the face embryo of uniform loose between 15-20min；
S5, curing: face embryo obtained in S4 is sent in aging machine, 15-30min is cured between 30-40 DEG C, is obtained
Curing face embryo；
S6, tabletting: curing face embryo obtained in S5 is sent into tablet press machine and is pressed into the face embryo of 2-3mm thickness, then carries out 2-4
The secondary face embryo thin slice for being rolled into 0.8-1.2mm thickness；
S7, slitting: the face embryo thin slice in S6 is sent to cutting machine, is cut into strip, width is between 1.2-1.8mm；
S8, drying: strip-shaped surface embryo obtained in S7 is put into drying machine to carry out predrying, trunk dry and complete dry three
Grade drying, predrying temperature control between 25-30 DEG C, and relative humidity is maintained between 80-85%, and main drying temperature control exists
Between 35-40 DEG C, relative humidity is maintained between 75-80%, completes drying time control between 20-30 DEG C, relative humidity
It is maintained between 55-65%, drying time is 3-4 hours, and noodles final moisture content is made to reach 13.2-14%；
S9, cutting: noodles obtained in S8 are cut using reciprocating cutter, noodles are cut into the length of 210mm；
S10, packaging: noodles obtained in S9 are weighed, and are packed with plastic bag sealing；
S11, inspection: noodles packaged in S10 are detected；
S12, factory: the product export in S11 after the assay was approved is sold.
Preferably, the wet gluten content of the wheat flour in the S1 is between 29-33%, and ash content is between 0.4-0.7%.
Preferably, the thickener in the S4 is starch, gelatin, two or more the mixing in sodium alginate
Object.
Preferably, in the S4 stirring velocity of rotation of dough mixing machine between 70-110 revs/min.
Compared with prior art, the beneficial effects of the present invention are: the production method of konjak noodle prepared by the present invention is simple,
It is easily operated, since konjaku flour passes through the acidification of ethyl alcohol, the resistance to boiling of noodles is increased, ensure that non muddy soup when boiling, no
Broken strip is placed after ripe and is also able to maintain preferable chewiness, can boiled again with twice-cooked stir-frying, the konjaku after acidification is added when with wheat flour and face
Vinegar and gingerade, eliminate the astringent taste and viscosity of konjaku, so that eating without viscosity, more existing sensory of noodles
It is smooth, have chewiness, gingerade can also play the role of adjuvant treatment to diseases such as enteritis, dysentery, and it is peculiar that konjaku has neutralized ginger
Tasty road of choking, thickener accelerates and face molding, and rutin powder has and reduces capillary permeability and brittle effect, konjak noodle
The dosage of middle konjaku powder is less, and therefore, the production cost of noodles is low.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
The present invention provides a kind of technical solution:
Embodiment 1
A kind of Konjak fine dried noodle is made of the raw material that following parts by weight match:
100 parts of wheat flour；5 parts of konjaku powder；3 parts of edible salt；2 parts of ethyl alcohol；3 parts of vinegar；3 parts of ginger；Rutin powder 10
Part；0.1 part of thickener.
A kind of production method of Konjak fine dried noodle, comprising the following steps:
S1, filtering: the powder particle that wheat flour, rutin powder and konjaku powder are screened through the sieve of 1000 mesh is distinguished
It stores spare, ginger is ground into juice, it is spare that gingerade is obtained by filtration；
S2, dissolution: by konjaku powder obtained in S1 down in the container added with suitable quantity of water, container is heated, while adding konjaku
The stirring of fine powder side, then edible salt is poured into, continue to stir, and the time of stirring is 3min, and heating temperature is maintained at 30 DEG C；
S3, neutralization: ethyl alcohol is slowly added dropwise in the konjaku solution in S2, is kept stirring simultaneously；
S4 and face: solution obtained in S2 is added in dough mixing machine, opens dough mixing machine, then will be small obtained in S1
Flour and rutin powder pour into dough mixing machine, are mixed, and while with face, are sequentially added obtained in vinegar, S1
Gingerade and thickener, dough mixing machine continue to stir, mixing time 15min, obtain the face embryo of uniform loose；
S5, curing: face embryo obtained in S4 is sent in aging machine, in 30 DEG C of curing 15min, obtains curing face embryo；
S6, tabletting: curing face embryo obtained in S5 is sent into tablet press machine and is pressed into the face embryo of 2mm thickness, then carries out No. 2 stone rollers
It is pressed into the face embryo thin slice of 0.8mm thickness；
S7, slitting: the face embryo thin slice in S6 is sent to cutting machine, is cut into strip, width 1.2mm；
S8, drying: strip-shaped surface embryo obtained in S7 is put into drying machine to carry out predrying, trunk dry and complete dry three
Grade drying, for the control of predrying temperature at 25 DEG C, relative humidity is maintained at 80%, and main drying temperature control is at 35 DEG C, relative humidity
It is maintained at 75%, completes drying time control at 20 DEG C, relative humidity is maintained at 55%, and drying time is 3 hours, makes noodles most
Whole moisture content reaches 13.2%；
S9, cutting: noodles obtained in S8 are cut using reciprocating cutter, noodles are cut into the length of 210mm；
S10, packaging: noodles obtained in S9 are weighed, and are packed with plastic bag sealing；
S11, inspection: noodles packaged in S10 are detected；
S12, factory: the product export in S11 after the assay was approved is sold.
The wet gluten content of wheat flour in S1 is 29%, ash content 0.4%, and the thickener in S4 is starch, gelatin, sea
Two or more mixture in mosanom, the stirring velocity of rotation of dough mixing machine is 70 revs/min in S4.
Embodiment 2
A kind of Konjak fine dried noodle is made of the raw material that following parts by weight match:
150 parts of wheat flour；10 parts of konjaku powder；4 parts of edible salt；3 parts of ethyl alcohol；4 parts of vinegar；4 parts of ginger；Rutin powder 15
Part；0.2 part of thickener.
A kind of production method of Konjak fine dried noodle, comprising the following steps:
S1, filtering: the powder particle that wheat flour, rutin powder and konjaku powder are screened through the sieve of 1000 mesh is distinguished
It stores spare, ginger is ground into juice, it is spare that gingerade is obtained by filtration；
S2, dissolution: by konjaku powder obtained in S1 down in the container added with suitable quantity of water, container is heated, while adding konjaku
The stirring of fine powder side, then edible salt is poured into, continue to stir, and the time of stirring is 4min, and heating temperature is maintained at 35 DEG C；
S3, neutralization: ethyl alcohol is slowly added dropwise in the konjaku solution in S2, is kept stirring simultaneously；
S4 and face: solution obtained in S2 is added in dough mixing machine, opens dough mixing machine, then will be small obtained in S1
Flour and rutin powder pour into dough mixing machine, are mixed, and while with face, are sequentially added obtained in vinegar, S1
Gingerade and thickener, dough mixing machine continue to stir, mixing time 18min, obtain the face embryo of uniform loose；
S5, curing: face embryo obtained in S4 is sent in aging machine, in 35 DEG C of curing 22min, obtains curing face embryo；
S6, tabletting: curing face embryo obtained in S5 is sent into tablet press machine and is pressed into the face embryo of 2.5mm thickness, then is carried out 3 times
It is rolled into the face embryo thin slice of 1.0mm thickness；
S7, slitting: the face embryo thin slice in S6 is sent to cutting machine, is cut into strip, width 1.5mm；
S8, drying: strip-shaped surface embryo obtained in S7 is put into drying machine to carry out predrying, trunk dry and complete dry three
Grade drying, for the control of predrying temperature at 28 DEG C, relative humidity is maintained at 83%, and main drying temperature control is at 37 DEG C, relative humidity
It is maintained at 78%, completes drying time control at 25 DEG C, relative humidity is maintained at 60%, and drying time is 3.5 hours, makes noodles
Final moisture content reaches 13.6%；
S9, cutting: noodles obtained in S8 are cut using reciprocating cutter, noodles are cut into the length of 210mm；
S10, packaging: noodles obtained in S9 are weighed, and are packed with plastic bag sealing；
S11, inspection: noodles packaged in S10 are detected；
S12, factory: the product export in S11 after the assay was approved is sold.
The wet gluten content of wheat flour in S1 is 31%, ash content 0.5%, and the thickener in S4 is starch, gelatin, sea
Two or more mixture in mosanom, the stirring velocity of rotation of dough mixing machine is 90 revs/min in S4.
Embodiment 3
A kind of Konjak fine dried noodle is made of the raw material that following parts by weight match:
200 parts of wheat flour；15 parts of konjaku powder；5 parts of edible salt；5 parts of ethyl alcohol；5 parts of vinegar；5 parts of ginger；Rutin powder 20
Part；0.3 part of thickener.
A kind of production method of Konjak fine dried noodle, comprising the following steps:
S1, filtering: the powder particle that wheat flour, rutin powder and konjaku powder are screened through the sieve of 1000 mesh is distinguished
It stores spare, ginger is ground into juice, it is spare that gingerade is obtained by filtration；
S2, dissolution: by konjaku powder obtained in S1 down in the container added with suitable quantity of water, container is heated, while adding konjaku
The stirring of fine powder side, then edible salt is poured into, continue to stir, and the time of stirring is 5min, and heating temperature is maintained at 40 DEG C；
S3, neutralization: ethyl alcohol is slowly added dropwise in the konjaku solution in S2, is kept stirring simultaneously；
S4 and face: solution obtained in S2 is added in dough mixing machine, opens dough mixing machine, then will be small obtained in S1
Flour and rutin powder pour into dough mixing machine, are mixed, and while with face, are sequentially added obtained in vinegar, S1
Gingerade and thickener, dough mixing machine continue to stir, mixing time 20min, obtain the face embryo of uniform loose；
S5, curing: face embryo obtained in S4 is sent in aging machine, in 40 DEG C of curing 30min, obtains curing face embryo；
S6, tabletting: curing face embryo obtained in S5 is sent into tablet press machine and is pressed into the face embryo of 3mm thickness, then carries out No. 4 stone rollers
It is pressed into the face embryo thin slice of 1.2mm thickness；
S7, slitting: the face embryo thin slice in S6 is sent to cutting machine, is cut into strip, width 1.8mm；
S8, drying: strip-shaped surface embryo obtained in S7 is put into drying machine to carry out predrying, trunk dry and complete dry three
Grade drying, for the control of predrying temperature at 30 DEG C, relative humidity is maintained at 85%, and main drying temperature control is at 40 DEG C, relative humidity
It is maintained at 80%, completes drying time control at 30 DEG C, relative humidity is maintained at 65%, and drying time is 4 hours, makes noodles most
Whole moisture content reaches 14%；
S9, cutting: noodles obtained in S8 are cut using reciprocating cutter, noodles are cut into the length of 210mm；
S10, packaging: noodles obtained in S9 are weighed, and are packed with plastic bag sealing；
S11, inspection: noodles packaged in S10 are detected；
S12, factory: the product export in S11 after the assay was approved is sold.
The wet gluten content of wheat flour in S1 is 33%, ash content 0.7%, and the thickener in S4 is starch, gelatin, sea
Two or more mixture in mosanom, the stirring velocity of rotation of dough mixing machine is 110 revs/min in S4.
For embodiment beneficial effects of the present invention, following experiment is made:
Konjak fine dried noodle made from the proportion of embodiment 1, embodiment 2 and embodiment 3 is weighed into 500g, label 1,2,3, simultaneously
Vermicelli 500g common in the market is weighed, as a comparison embodiment, label 4 selects the pot of four same sizes to be placed on gas-cooker
On, label 1,2,3,4 is added the water of 2000ml, is heated to boiling, and is then added separately to above-mentioned four kinds of vermicelli corresponding
In pot, boils, record the state of noodles in each pot at this time, do not stir, continue after boiling 20min, four portions of noodles are contained into phase
In the bowl of same specification, the state of noodles in bowl at this time is recorded, noodles in each bowl of observation are reheated after placing 1 hour and 24 hours
State, be as follows:
It can be obtained from experimental data, by the way that konjaku is added in flour, the Noodle color after boiling keeps more lasting, no
Muddy soup, unbroken noodles, smoother taste do not stick to one's teeth, and original state can still be kept by placing one day, and not scattered mud, twice-cooked stir-frying taste be not as before.
The production method of konjak noodle prepared by the present invention is simple, easily operated, since konjaku flour passes through the acidification of ethyl alcohol
Processing, increases the resistance to boiling of noodles, ensure that non muddy soup, unbroken noodles when boiling, places after ripe and be also able to maintain preferable chewiness, can
It is boiled again with twice-cooked stir-frying, the konjaku after acidification joined vinegar and gingerade when with wheat flour and face, eliminate the astringent taste of konjaku
And viscosity, so that eating without viscosity, more existing sensory of noodles is smooth, has chewiness, and gingerade can also be to enteritis, dysentery
Etc. diseases play the role of adjuvant treatment, konjaku has neutralized the distinctive tasty road of choking of ginger, and thickener accelerates and face molding, rutin
Powder has capillary permeability and the brittle effect of reducing, and the dosage of konjaku powder is less in konjak noodle, therefore, the life of noodles
It produces at low cost.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (5)
1. a kind of Konjak fine dried noodle, which is characterized in that be made of the raw material that following parts by weight match:
100-200 parts of wheat flour；5-15 parts of konjaku powder；3-5 parts of edible salt；2-5 parts of ethyl alcohol；3-5 parts of vinegar；Ginger 3-5
Part；10-20 parts of rutin powder；0.1-0.3 parts of thickener.
2. a kind of production method of Konjak fine dried noodle, which comprises the following steps:
S1, filtering: the powder particle that wheat flour, rutin powder and konjaku powder are screened through the sieve of 1000 mesh is stored respectively
It is spare, ginger is ground into juice, it is spare that gingerade is obtained by filtration；
S2, dissolution: by konjaku powder obtained in S1 down in the container added with suitable quantity of water, container is heated, while adding konjaku powder
Side stirring, then edible salt is poured into, continue to stir, and time of stirring is 3-5min, heating temperature be maintained at 30-40 DEG C it
Between；
S3, neutralization: ethyl alcohol is slowly added dropwise in the konjaku solution in S2, is kept stirring simultaneously；
S4 and face: solution obtained in S2 is added in dough mixing machine, dough mixing machine is opened, then by wheat flour obtained in S1
It pours into dough mixing machine, is mixed with rutin powder, while with face, be sequentially added ginger obtained in vinegar, S1
Water and thickener, dough mixing machine continue to stir, and mixing time obtains the face embryo of uniform loose between 15-20min；
S5, curing: face embryo obtained in S4 is sent in aging machine, 15-30min is cured between 30-40 DEG C, is cured
Face embryo；
S6, tabletting: curing face embryo obtained in S5 is sent into tablet press machine and is pressed into the face embryo of 2-3mm thickness, then carries out 2-4 stone roller
It is pressed into the face embryo thin slice of 0.8-1.2mm thickness；
S7, slitting: the face embryo thin slice in S6 is sent to cutting machine, is cut into strip, width is between 1.2-1.8mm；
S8, drying: strip-shaped surface embryo obtained in S7 is put into drying machine to carry out predrying, trunk dry and complete dry three-level and dry
Dry, predrying temperature controls between 25-30 DEG C, and relative humidity is maintained between 80-85%, and main drying temperature control is in 35-
Between 40 DEG C, relative humidity is maintained between 75-80%, completes drying time control between 20-30 DEG C, relative humidity is kept
Between 55-65%, drying time is 3-4 hours, and noodles final moisture content is made to reach 13.2-14%；
S9, cutting: noodles obtained in S8 are cut using reciprocating cutter, noodles are cut into the length of 210mm；
S10, packaging: noodles obtained in S9 are weighed, and are packed with plastic bag sealing；
S11, inspection: noodles packaged in S10 are detected；
S12, factory: the product export in S11 after the assay was approved is sold.
3. a kind of production method of Konjak fine dried noodle according to claim 2, which is characterized in that wheat flour in the S1
Wet gluten content is between 29-33%, and ash content is between 0.4-0.7%.
4. a kind of production method of Konjak fine dried noodle according to claim 2, which is characterized in that the thickener in the S4 is
Starch, gelatin, two or more the mixture in sodium alginate.
5. a kind of production method of Konjak fine dried noodle according to claim 2, which is characterized in that dough mixing machine stirs in the S4
Velocity of rotation is mixed between 70-110 revs/min.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113057338A (en) * | 2021-04-27 | 2021-07-02 | 四川森态源生物科技有限公司 | Rhizoma Amorphophalli instant noodles for promoting enterokinesia and its preparation method |
| CN113729155A (en) * | 2021-09-07 | 2021-12-03 | 黄正祥 | Konjak noodles and preparation method thereof |
| CN115517333A (en) * | 2022-09-23 | 2022-12-27 | 湖北茂顺农产品有限公司 | Method for making staple food konjak fine dried noodles for group with high blood sugar |
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|---|---|---|---|---|
| CN1448069A (en) * | 2002-04-04 | 2003-10-15 | 潘荣华 | Konjak noodle and processing method thereof |
| CN105661309A (en) * | 2016-01-04 | 2016-06-15 | 安徽雁湖面粉有限公司 | Triticale fine dried noodles and making method thereof |
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2017
- 2017-07-04 CN CN201710539390.3A patent/CN109198441A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1448069A (en) * | 2002-04-04 | 2003-10-15 | 潘荣华 | Konjak noodle and processing method thereof |
| CN105661309A (en) * | 2016-01-04 | 2016-06-15 | 安徽雁湖面粉有限公司 | Triticale fine dried noodles and making method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113057338A (en) * | 2021-04-27 | 2021-07-02 | 四川森态源生物科技有限公司 | Rhizoma Amorphophalli instant noodles for promoting enterokinesia and its preparation method |
| CN113729155A (en) * | 2021-09-07 | 2021-12-03 | 黄正祥 | Konjak noodles and preparation method thereof |
| CN115517333A (en) * | 2022-09-23 | 2022-12-27 | 湖北茂顺农产品有限公司 | Method for making staple food konjak fine dried noodles for group with high blood sugar |
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