CN109275849A - Fine-dried vegetable noodles processing technology - Google Patents
Fine-dried vegetable noodles processing technology Download PDFInfo
- Publication number
- CN109275849A CN109275849A CN201710588471.2A CN201710588471A CN109275849A CN 109275849 A CN109275849 A CN 109275849A CN 201710588471 A CN201710588471 A CN 201710588471A CN 109275849 A CN109275849 A CN 109275849A
- Authority
- CN
- China
- Prior art keywords
- processing technology
- dried
- drying
- wheat
- fine
- 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
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of fine-dried vegetable noodles processing technology, the processing technology is the following steps are included: Step 1: prepare vegetable flour；Step 2: by being put into aging machine with good dough in step 1 and curing, for use；Step 3: by the dough after curing in step 2, routinely technique is rolled, is cut, is dried, is cut off, is weighed, packs to obtain finished product.The method of the present invention safety, reasonable, nutrient is complementary, and taste is delicious, and full of nutrition, at low cost, step is simple, and vermicelli are placed persistently, chewy in taste, and the color of vermicelli is more in riotous profusion, updates and rarely has interest.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of fine-dried vegetable noodles processing technology.
Background technique
Vermicelli are that if a kind of thin hair, pure white light are tough, and it is resistance to deposit, the manual wheaten food of resistant to cook, have a circle and thin, also there is width
And it is flat, principal item has common liner, varied fine dried noodles, handcraft dried noodle etc.;There are egg noodle, tomato by the kind point of auxiliary material
Vermicelli, spinach vermicelli, carrot vermicelli, kelp vermicelli, lysine vermicelli etc..Currently, vermicelli have formed staple food type, flavor type, battalion
Support the pattern of the joint developments such as type, health.Vermicelli are always people because in good taste, convenient, price is low, is easy to store
One of favorite main wheaten food.Vermicelli are the dried noodles for cutting into certain length after loft dried with wheat flour addition salt, alkali, water
Item.
Vermicelli are made of flour of choosing, are free of preservative and additive, and nutrition is effectively retained.The institute of vermicelli
It is because it is by the process of drying and dehydrating, without moisture, the holding time is naturally long that can store for a long time.But color is different
Often fair and clear vermicelli are bad, find that color is excessively white according to spot-check to vermicelli product quality supervision for State General Administration for Quality Supervision's tissue
Vermicelli are the brightening agent that entitled Benzoyl Oxide is added in wheat flour in fact.And according to " food additives use health mark
It is quasi- " it provides, content must not exceed 0.06g/kg, otherwise would detract from human health.
Summary of the invention
The present invention overcomes the deficiencies in the prior art, provide a kind of fine-dried vegetable noodles processing technology.
In order to solve the above technical problems, the invention adopts the following technical scheme:
A kind of fine-dried vegetable noodles processing technology, the processing technology the following steps are included:
Step 1: preparing vegetable flour
Wheat, wheat embryo and leafiness vegetables and carrot are cleaned；Wheat and wheat embryo are dried to water content 10-
15%, it is ground after mixing, crosses 100-150 mesh；
By leafiness vegetables and radish juice, vegetable juice is obtained；
Wheat, wheat embryo, vegetable juice, sodium chloride and propolis are mixed into 10min under the speed of 70-120rpm/min again；So
The drying process of low temperature and low humidity degree is carried out afterwards, then is carried out and face, and mixing time is 20-30 minutes；
Step 2: by being put into aging machine with good dough in step 1 and curing, for use；
Step 3: by the dough after curing in step 2, routinely technique is rolled, is cut, is dried, is cut off, is weighed, is packed
Obtain finished product.
Further technical solution is that the baking step includes: cold blowing, heating drying, high temperature drying and cooling
Drying steps.
Further technical solution is that the cold blowing step carries out in cold wind area；The heating drying steps are in drying
Area carries out；The high temperature drying is carried out in main dry section；The cooling and drying completes dry section progress.
Compared with prior art, the beneficial effects of the present invention are: the method for the present invention safety, reasonable, nutrient complementation, taste
Deliciousness, full of nutrition, at low cost, step is simple, and vermicelli are placed persistently, chewy in taste, and the color of vermicelli is more in riotous profusion, fresher
It is interesting.
Specific embodiment
All features disclosed in this specification or disclosed all methods or in the process the step of, in addition to mutually exclusive
Feature and/or step other than, can combine in any way.
Any feature disclosed in this specification (including any accessory claim, abstract), unless specifically stated,
It is replaced by other equivalent or with similar purpose alternative features.That is, unless specifically stated, each feature is a series of
An example in equivalent or similar characteristics.
Below with reference to embodiment, specific embodiments of the present invention will be described in detail.
According to one embodiment of present invention, the present embodiment discloses a kind of fine-dried vegetable noodles processing technology, specifically, this implementation
Example fine-dried vegetable noodles processing technology the following steps are included:
Step 1 prepares vegetable flour
Wheat, wheat embryo and leafiness vegetables and carrot are cleaned；Wheat and wheat embryo are dried to water content 10-
15%, it is ground after mixing, crosses 100-150 mesh.
By leafiness vegetables and radish juice, vegetable juice is obtained.
It is by weight percent again 25-34%, wheat embryo 15- by wheat, wheat embryo, vegetable juice, sodium chloride and propolis
32%, vegetable juice 12-28%, sodium chloride 5-12% and propolis 2-6%, mix 10min under the speed of 70-120rpm/min.So
The drying process of low temperature and low humidity degree is carried out afterwards, then is carried out and face, and mixing time is 20-30 minutes.
Step 2 will be put into aging machine and cure in step 1 with good dough, for use；
Step 3, by the dough after curing in step 2, routinely technique is rolled, is cut, is dried, is cut off, is weighed, is packed
Finished product.Specifically, baking step includes: cold blowing, heating drying, high temperature drying and cooling and drying step.Wherein, cold blowing step
It is carried out in cold wind area；The heating drying steps are carried out in dry section；The high temperature drying is carried out in main dry section；The cooling
It is dry to complete dry section progress.
The present embodiment method safety, reasonable, nutrient is complementary, and taste is delicious, and full of nutrition, at low cost, step is simple, hangs
Face is placed persistently, chewy in taste, and the color of vermicelli is more in riotous profusion, and update rarely has interest.
" one embodiment " for being spoken of in the present specification, " another embodiment ", " embodiment " etc., refer to tying
Specific features, structure or the feature for closing embodiment description include at least one embodiment described in the application generality
In.It is not centainly to refer to the same embodiment that statement of the same race, which occur, in multiple places in the description.Appoint furthermore, it is understood that combining
When one embodiment describes a specific features, structure or feature, what is advocated is to realize this in conjunction with other embodiments
Kind feature, structure or feature are also fallen within the scope of the present invention.
Although reference be made herein to invention has been described for the multiple explanatory embodiments invented, however, it is to be understood that this
Field technical staff can be designed that a lot of other modification and implementations, these modifications and implementations will fall in the application
Within disclosed scope and spirit.More specifically, it is disclosed in the scope of the claims in the application, it can be to theme group
The building block and/or layout for closing layout carry out a variety of variations and modifications.In addition to the modification carried out to building block and/or layout
Outer with improving, to those skilled in the art, other purposes also will be apparent.
Claims (3)
1. a kind of fine-dried vegetable noodles processing technology, it is characterised in that: the processing technology the following steps are included:
Step 1: preparing vegetable flour
Wheat, wheat embryo and leafiness vegetables and carrot are cleaned；Wheat and wheat embryo are dried to water content 10-
15%, it is ground after mixing, crosses 100-150 mesh；
By leafiness vegetables and radish juice, vegetable juice is obtained；
Wheat, wheat embryo, vegetable juice, sodium chloride and propolis are mixed into 10min under the speed of 70-120rpm/min again；So
The drying process of low temperature and low humidity degree is carried out afterwards, then is carried out and face, and mixing time is 20-30 minutes；
Step 2: by being put into aging machine with good dough in step 1 and curing, for use；
Step 3: by the dough after curing in step 2, routinely technique is rolled, is cut, is dried, is cut off, is weighed, is packed
Obtain finished product.
2. fine-dried vegetable noodles processing technology according to claim 1, it is characterised in that the baking step include: cold blowing,
Heating drying, high temperature drying and cooling and drying step.
3. fine-dried vegetable noodles processing technology according to claim 2, it is characterised in that the cold blowing step cold wind area into
Row；The heating drying steps are carried out in dry section；The high temperature drying is carried out in main dry section；The cooling and drying is completed
Dry section carries out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710588471.2A CN109275849A (en) | 2017-07-19 | 2017-07-19 | Fine-dried vegetable noodles processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710588471.2A CN109275849A (en) | 2017-07-19 | 2017-07-19 | Fine-dried vegetable noodles processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109275849A true CN109275849A (en) | 2019-01-29 |
Family
ID=65184748
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710588471.2A Pending CN109275849A (en) | 2017-07-19 | 2017-07-19 | Fine-dried vegetable noodles processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109275849A (en) |
-
2017
- 2017-07-19 CN CN201710588471.2A patent/CN109275849A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101397064B1 (en) | Manufacturing method of rice cold Nuddle and rice cold Nuddle by the same | |
| CN101803666A (en) | Dried fruit sesame pancakes and making method thereof | |
| CN103110049A (en) | Crystal flour wrapper as well as preparation method and application thereof | |
| CN109170653A (en) | A kind of tempura algal biscuit and preparation method thereof | |
| CN103798632B (en) | The processing method of a kind of Dongchuan noodles | |
| CN112244142B (en) | Production method of nutritional gluten | |
| KR101550851B1 (en) | Manufacturing method of bread using fresh juice of vegetables and fruits | |
| CN103947727B (en) | A kind of preparation method of soft almond cookie | |
| CN109275849A (en) | Fine-dried vegetable noodles processing technology | |
| US20150313263A1 (en) | Method for manufacturing fresh pasta | |
| CN106721968A (en) | A kind of Green maize cures powder | |
| CN106722028B (en) | Dumpling flour and preparation method thereof | |
| CN104171009B (en) | Fried sandwich beans bubble and preparation method thereof | |
| CN106858309A (en) | A kind of formula of the baking rice dumpling and preparation method thereof | |
| CN106538801A (en) | A kind of preparation method of medlar preserved fruit | |
| CN104905150A (en) | Loquat and corn instant noodles and production process thereof | |
| CN104905138A (en) | A blueberry corn instant noodle and a production technology thereof | |
| CN108094894A (en) | A kind of low-sodium nutritive noodles and preparation method thereof | |
| KR101401461B1 (en) | Pre-processing method of fish meat and manufacturing process for the preparation of fish cake using thereof | |
| KR102443208B1 (en) | Manufacturing method of instant frozen noodle and instant frozen noodle prepared therefrom | |
| CN104905145A (en) | Haw corn instant noodle and production technology thereof | |
| CN107772248A (en) | A kind of clover health caring noodles | |
| CN107788362A (en) | A kind of Herba Kalimeridis health caring noodles | |
| CN104905135A (en) | Litchi corn instant noodle and production technology thereof | |
| CN109965228A (en) | A kind of roast duck duck base processing auxiliary material and its preparation method and application |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190129 |
|
| WD01 | Invention patent application deemed withdrawn after publication |