CN109198446A - A kind of high chewy texture noodles of resistant to cook with a variety of dietary fibers - Google Patents
A kind of high chewy texture noodles of resistant to cook with a variety of dietary fibers Download PDFInfo
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- CN109198446A CN109198446A CN201811248239.5A CN201811248239A CN109198446A CN 109198446 A CN109198446 A CN 109198446A CN 201811248239 A CN201811248239 A CN 201811248239A CN 109198446 A CN109198446 A CN 109198446A
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- fiber powder
- flour
- egg
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 49
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 60
- 239000000843 powder Substances 0.000 claims abstract description 58
- 239000000835 fiber Substances 0.000 claims abstract description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 235000013601 eggs Nutrition 0.000 claims abstract description 31
- 108010068370 Glutens Proteins 0.000 claims abstract description 29
- 235000021312 gluten Nutrition 0.000 claims abstract description 28
- 229920002752 Konjac Polymers 0.000 claims abstract description 26
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 26
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 25
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 25
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 24
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 22
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 22
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 21
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims description 11
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 8
- 102000002322 Egg Proteins Human genes 0.000 claims description 8
- 108010000912 Egg Proteins Proteins 0.000 claims description 8
- 235000014103 egg white Nutrition 0.000 claims description 8
- 210000000969 egg white Anatomy 0.000 claims description 8
- 210000002969 egg yolk Anatomy 0.000 claims description 8
- 230000002618 waking effect Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 239000003755 preservative agent Substances 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 239000011833 salt mixture Substances 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 3
- AQLLBJAXUCIJSR-UHFFFAOYSA-N OC(=O)C[Na] Chemical compound OC(=O)C[Na] AQLLBJAXUCIJSR-UHFFFAOYSA-N 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 7
- 238000009835 boiling Methods 0.000 abstract description 6
- 230000000295 complement effect Effects 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 3
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/24—Cellulose or derivatives thereof
-
- 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
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of high chewy texture noodles of resistant to cook with a variety of dietary fibers, including Strong flour, water, wheat-bran fiber powder, sodium carboxymethylcellulose, sweet potato fiber powder, konjaku flour, Arabic gum, salt, egg, Gluten, each component content are as follows: 60 parts -70 parts of Strong flour, 10 parts -15 parts of water, 6 parts -8 parts of wheat-bran fiber powder, 0.1 part -0.5 part of sodium carboxymethylcellulose, 6 parts -8 parts of sweet potato fiber powder, 5 parts -10 parts of konjaku flour, 3 parts -5 parts of Arabic gum, 6 parts -8 parts of salt, 15 parts -20 parts of egg, 5 parts -8 parts of Gluten are related to noodles technical field.The high chewy texture noodles of resistant to cook with a variety of dietary fibers, achieve the purpose that for dietary fiber to be added in noodles, during edible noodles, human body complementary diets fiber can be effectively given, improves the comprehensive of noodles nutrition, while effectively raising the boiling fastness of noodles, it boils long not rotten, so that the boiling process of noodles is easier, while the chewy texture of noodles is improved, mouthfeel improves.
Description
Technical field
The present invention relates to noodles technical field, the high chewy texture noodles of specially a kind of resistant to cook with a variety of dietary fibers.
Background technique
A kind of flour with cereal or beans of noodles adds water mill at dough, later or pressure or roll system or stretch in flakes cut again or
Pressure, or using stranding, the means such as draw, pinch, strip (narrow or wide flat or round) or strip is made, most boiled, fried afterwards, is braised,
A kind of food made of fried.It is of all shapes and colors, it is numerous in variety.Local characteristic is extremely abundant, the longlife noodles eaten when for another example celebrating one's birthday
And external aromatic pasta etc..Nice noodles are nearly all mild and chewiness, and the flavor of wheaten food is developed to pole
It causes.
Existing noodles nutrient is single, can not normally supplement the dietary fiber of needed by human body, while existing noodles
It during boiling, tends to well-done, causes noodles not eat normally, while existing noodles chewy texture is poor, it can not
Obtain better mouthfeel.
Summary of the invention
(1) the technical issues of solving
In view of the deficiencies of the prior art, the present invention provides a kind of high chewy texture noodles of resistant to cook with a variety of dietary fibers,
It solves that existing noodles nutrient is single, can not normally supplement the dietary fiber of needed by human body, while existing noodles exist
It during boiling, tends to well-done, causes noodles not eat normally, while existing noodles chewy texture is poor, can not obtain
The problem of obtaining better mouthfeel.
(2) technical solution
In order to achieve the above object, the present invention is achieved by the following technical programs: a kind of with a variety of dietary fibers
The high chewy texture noodles of resistant to cook, including Strong flour, water, wheat-bran fiber powder, sodium carboxymethylcellulose, sweet potato fiber powder, konjaku flour, Ah
Draw primary glue, salt, egg, Gluten, each component content are as follows: 60 parts -70 parts of Strong flour, 10 parts -15 parts of water, wheat-bran fiber powder 6
Part -8 parts, 0.1 part -0.5 part of sodium carboxymethylcellulose, 6 parts -8 parts of sweet potato fiber powder, 5 parts -10 parts of konjaku flour, Arabic gum 3
Part -5 parts, 6 parts -8 parts of salt, 15 parts -20 parts of egg, 5 parts -8 parts of Gluten, take Strong flour, wheat-bran fiber according to above-mentioned component
Powder, sodium carboxymethylcellulose, sweet potato fiber powder, konjaku flour, Arabic gum, Gluten, are tentatively mixed, and then take above-mentioned group
Part water and egg, egg is broken into pieces yolk and egg white down in water, is then sufficiently stirred, by the water being stirred and yolk and
The mixed liquor of egg white pours into Strong flour, wheat-bran fiber powder, sodium carboxymethylcellulose, sweet potato fiber powder, konjaku flour, Arab
Glue, Gluten mixing powder ball in, it is then fine in water, egg, Strong flour, wheat-bran fiber powder, sodium carboxymethylcellulose, sweet potato
Dimension powder, konjaku flour, Arabic gum, Gluten mixture in the salt of above-mentioned component is added, then by water, egg, Strong flour,
Wheat-bran fiber powder, sodium carboxymethylcellulose, sweet potato fiber powder, konjaku flour, Arabic gum, Gluten and salt mixture be added to
In dough mixing machine, starting dough mixing machine is completed and face, then takes out dough, and dough is rubbed to wad shape, then will with preservative film
Dough wraps, and places and stands the face of waking up in the cool, wakes up after the completion of face, dough is placed into noodle press and carries out pressure surface, by face
Group is pressed into smooth flour cake state, and then dough is placed on chopping board and is cut into fine strip shape by knife.
Further, the time of the water and egg stirring must not be lower than 5 minutes, while need to use and hold along a fixed-direction
Continuous stirring.
Further, after the completion of the water and egg stir, the bubble that stirring generates need to be pulled out.
Further, mixing time must not be lower than 15 minutes during the dough mixing machine and face, guarantee and face it is abundant
Property.
Further, the use of flour, the time for preventing dough from touching with one's hand, and kneading dough can be cooperated when the rubbing dough
It must not be lower than 15 minutes.
Further, a length of -1.5 hours 1 hour when the awake face, while sunlight and high temperature need to be avoided.
Further, the number of the pressure surface is 6-8 times.
Further, the width of noodles is controlled in 2mm-3mm when the section.
(3) beneficial effect
The invention has the following advantages: this has the high chewy texture noodles of the resistant to cook of a variety of dietary fibers, by including height
Gluten flour, water, wheat-bran fiber powder, sodium carboxymethylcellulose, sweet potato fiber powder, konjaku flour, Arabic gum, salt, egg, glutelin
Powder, each component content are as follows: 60 parts -70 parts of Strong flour, 10 parts -15 parts of water, 6 parts -8 parts of wheat-bran fiber powder, carboxymethyl cellulose
0.1 part -0.5 part of sodium, 6 parts -8 parts of sweet potato fiber powder, 5 parts -10 parts of konjaku flour, 3 parts -5 parts of Arabic gum, 6 parts -8 parts of salt, egg
15 parts -20 parts, 5 parts -8 parts of Gluten take Strong flour, wheat-bran fiber powder, sodium carboxymethylcellulose, sweet potato according to above-mentioned component
Fiber powder, konjaku flour, Arabic gum, Gluten, are tentatively mixed, and then take the water and egg of above-mentioned component, egg is struck
It is broken by yolk and egg white down in water, be then sufficiently stirred, the mixed liquor of the water being stirred and yolk and egg white poured into high muscle
Flour, wheat-bran fiber powder, sodium carboxymethylcellulose, sweet potato fiber powder, konjaku flour, Arabic gum, Gluten mixing powder ball in,
Then water, egg, Strong flour, wheat-bran fiber powder, sodium carboxymethylcellulose, sweet potato fiber powder, konjaku flour, Arabic gum,
The salt of above-mentioned component is added in the mixture of Gluten, then by water, egg, Strong flour, wheat-bran fiber powder, carboxymethyl cellulose
Plain sodium, sweet potato fiber powder, konjaku flour, Arabic gum, Gluten and salt mixture be added in dough mixing machine, starting dough mixing machine is complete
At and face, then dough is taken out, dough is rubbed to wad shape, then dough is wrapped with preservative film, is placed on cool place
Place stands the face of waking up, and wakes up after the completion of face, dough is placed into noodle press and carries out pressure surface, dough is pressed into smooth flour cake shape
Then dough is placed on chopping board and is cut into fine strip shape by knife by state, reached the mesh being added to dietary fiber in noodles
, during edible noodles, human body complementary diets fiber can be effectively given, improves the comprehensive of noodles nutrition, simultaneously
The boiling fastness of noodles is effectively raised, boils long not rotten, so that the boiling process of noodles is easier, while improving noodles
Chewy texture, mouthfeel improve.
Certainly, it implements any of the products of the present invention and does not necessarily require achieving all the advantages described above at the same time.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
In the description of the present invention, it is to be understood that, term " aperture ", "upper", "lower", " thickness ", "top", " in ",
Indicating positions or the positional relationship such as " length ", "inner", " surrounding ", are merely for convenience of description of the present invention and simplification of the description, without
It is that the component of indication or suggestion meaning or element must have a particular orientation, is constructed and operated in a specific orientation, therefore not
It can be interpreted as limitation of the present invention.
The embodiment of the present invention provides a kind of technical solution: a kind of high chewy texture noodles of resistant to cook with a variety of dietary fibers, packet
Include Strong flour, water, wheat-bran fiber powder, sodium carboxymethylcellulose, sweet potato fiber powder, konjaku flour, Arabic gum, salt, egg, paddy
Protein powder, each component content are as follows: 60 parts -70 parts of Strong flour, 10 parts -15 parts of water, 6 parts -8 parts of wheat-bran fiber powder, carboxymethyl cellulose
0.1 part -0.5 part of plain sodium, 6 parts -8 parts of sweet potato fiber powder, 5 parts -10 parts of konjaku flour, 3 parts -5 parts of Arabic gum, 6 parts -8 parts of salt, chicken
15 parts -20 parts of egg, 5 parts -8 parts of Gluten take Strong flour, wheat-bran fiber powder, sodium carboxymethylcellulose, sweet according to above-mentioned component
Potato fiber powder, konjaku flour, Arabic gum, Gluten, are tentatively mixed, and the water and egg of above-mentioned component are then taken, by egg
It breaks into pieces yolk and egg white down in water, is then sufficiently stirred, the mixed liquor of the water being stirred and yolk and egg white is poured into height
Gluten flour, wheat-bran fiber powder, sodium carboxymethylcellulose, sweet potato fiber powder, konjaku flour, Arabic gum, Gluten mixing powder ball
In, then in water, egg, Strong flour, wheat-bran fiber powder, sodium carboxymethylcellulose, sweet potato fiber powder, konjaku flour, Arab
Glue, Gluten mixture in the salt of above-mentioned component is added, then by water, egg, Strong flour, wheat-bran fiber powder, carboxymethyl
Sodium cellulosate, sweet potato fiber powder, konjaku flour, Arabic gum, Gluten and salt mixture be added in dough mixing machine, starting and face
Machine is completed and face, then takes out dough, dough is rubbed to wad shape, then dough is wrapped with preservative film, is placed on
Shady place stands the face of waking up, and wakes up after the completion of face, dough is placed into noodle press and carries out pressure surface, dough is pressed into smooth flour cake
Then dough is placed on chopping board and is cut into fine strip shape by knife by state, the time of the water and egg stirring must not be lower than 5
Minute, while need to be using persistently being stirred along a fixed-direction, it, need to be by the bubble of stirring generation after the completion of the water and egg stirring
It pulls out, mixing time must not be lower than 15 minutes during the dough mixing machine and face, guarantee the adequacy with face, the rubbing face
The use of flour can be cooperated when group, the time for preventing dough from touching with one's hand, and kneading dough must not be lower than 15 minutes, the awake face duration
It is -1.5 hours 1 hour, while sunlight and high temperature need to be avoided, the number of the pressure surface is 6-8 times, the width of noodles when the section
Degree control is in 2mm-3mm.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.
Present invention disclosed above preferred embodiment is only intended to help to illustrate the present invention.There is no detailed for preferred embodiment
All details are described, are not limited the invention to the specific embodiments described.Obviously, according to the content of this specification,
It can make many modifications and variations.These embodiments are chosen and specifically described to this specification, is in order to better explain the present invention
Principle and practical application, so that skilled artisan be enable to better understand and utilize the present invention.The present invention is only
It is limited by claims and its full scope and equivalent.
Claims (8)
1. a kind of high chewy texture noodles of resistant to cook with a variety of dietary fibers, including Strong flour, water, wheat-bran fiber powder, carboxymethyl
Sodium cellulosate, sweet potato fiber powder, konjaku flour, Arabic gum, salt, egg, Gluten, it is characterised in that: each component content are as follows: high
60 parts -70 parts of gluten flour, 10 parts -15 parts of water, 6 parts -8 parts of wheat-bran fiber powder, 0.1 part -0.5 part of sodium carboxymethylcellulose, sweet potato
6 parts -8 parts of fiber powder, 5 parts -10 parts of konjaku flour, 3 parts -5 parts of Arabic gum, 6 parts -8 parts of salt, 15 parts -20 parts of egg, Gluten 5
- 8 parts of part, takes Strong flour, wheat-bran fiber powder, sodium carboxymethylcellulose, sweet potato fiber powder, konjaku flour, Ah according to above-mentioned component
Primary glue, Gluten are drawn, is tentatively mixed, is then taken the water and egg of above-mentioned component, egg is broken into pieces to fall yolk and egg white
Into water, be then sufficiently stirred, by the mixed liquor of the water being stirred and yolk and egg white pour into Strong flour, wheat-bran fiber powder,
Sodium carboxymethylcellulose, sweet potato fiber powder, konjaku flour, Arabic gum, Gluten mixing powder ball in, then in water, egg, height
Gluten flour, wheat-bran fiber powder, sodium carboxymethylcellulose, sweet potato fiber powder, konjaku flour, Arabic gum, Gluten mixture in
The salt of above-mentioned component is added, then by water, egg, Strong flour, wheat-bran fiber powder, sodium carboxymethylcellulose, sweet potato fiber powder,
Konjaku flour, Arabic gum, Gluten and salt mixture be added in dough mixing machine, starting dough mixing machine is completed and face, then by face
Group takes out, and dough is rubbed to wad shape, is then wrapped dough with preservative film, places and stands the face of waking up in the cool, face of waking up
After the completion, dough is placed into noodle press and carries out pressure surface, dough is pressed into smooth flour cake state, then places dough
Fine strip shape is cut by knife on to chopping board.
2. the high chewy texture noodles of a kind of resistant to cook with a variety of dietary fibers according to claim 1, it is characterised in that: described
The time of water and egg stirring must not be lower than 5 minutes, while need to use and persistently stir along a fixed-direction.
3. the high chewy texture noodles of a kind of resistant to cook with a variety of dietary fibers according to claim 1, it is characterised in that: described
After the completion of water and egg stirring, the bubble that stirring generates need to be pulled out.
4. the high chewy texture noodles of a kind of resistant to cook with a variety of dietary fibers according to claim 1, it is characterised in that: described
Mixing time must not be lower than 15 minutes during dough mixing machine and face, guarantee the adequacy with face.
5. the high chewy texture noodles of a kind of resistant to cook with a variety of dietary fibers according to claim 1, it is characterised in that: described
The use of flour can be cooperated when rubbing dough, the time for preventing dough from touching with one's hand, and kneading dough must not be lower than 15 minutes.
6. the high chewy texture noodles of a kind of resistant to cook with a variety of dietary fibers according to claim 1, it is characterised in that: described
It is -1.5 hours 1 hour a length of when the face of waking up, while sunlight and high temperature need to be avoided.
7. the high chewy texture noodles of a kind of resistant to cook with a variety of dietary fibers according to claim 1, it is characterised in that: described
The number of pressure surface is 6-8 times.
8. the high chewy texture noodles of a kind of resistant to cook with a variety of dietary fibers according to claim 1, it is characterised in that: described
The width of noodles is controlled in 2mm-3mm when section.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201811248239.5A CN109198446A (en) | 2018-10-25 | 2018-10-25 | A kind of high chewy texture noodles of resistant to cook with a variety of dietary fibers |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811248239.5A CN109198446A (en) | 2018-10-25 | 2018-10-25 | A kind of high chewy texture noodles of resistant to cook with a variety of dietary fibers |
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| CN201811248239.5A Pending CN109198446A (en) | 2018-10-25 | 2018-10-25 | A kind of high chewy texture noodles of resistant to cook with a variety of dietary fibers |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110236106A (en) * | 2019-07-29 | 2019-09-17 | 颍上县世菊食品有限公司 | A kind of nutrition fine dried noodles and preparation method thereof rich in dietary fiber |
| CN110833141A (en) * | 2019-11-23 | 2020-02-25 | 福建农林大学 | Boiling-resistant konjac glucomannan noodles and preparation method thereof |
| CN112674268A (en) * | 2020-11-19 | 2021-04-20 | 大竹县万康生态农业有限公司 | Bamboo shoot fiber powder noodles and making method thereof |
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| CN104431771A (en) * | 2014-11-24 | 2015-03-25 | 天津科技大学 | High dietary fiber noodles and method for preparing high dietary fiber noodles by fully utilizing wheat bran and wheat middling |
| CN105533436A (en) * | 2016-01-08 | 2016-05-04 | 湖北省农业科学院农产品加工与核农技术研究所 | Sweet potato dietary fiber noodles and preparing method thereof |
| CN105831564A (en) * | 2016-04-01 | 2016-08-10 | 徐伟 | Noodle flour with high content of dietary fibers of wheat bran |
| CN106805110A (en) * | 2015-11-27 | 2017-06-09 | 青岛城轨交通装备科技有限公司 | A kind of resistant to cook alimentary paste |
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2018
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| CN110833141A (en) * | 2019-11-23 | 2020-02-25 | 福建农林大学 | Boiling-resistant konjac glucomannan noodles and preparation method thereof |
| CN112674268A (en) * | 2020-11-19 | 2021-04-20 | 大竹县万康生态农业有限公司 | Bamboo shoot fiber powder noodles and making method thereof |
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