CN109287954A - Plant fiber nutrition fine dried noodles - Google Patents
Plant fiber nutrition fine dried noodles Download PDFInfo
- Publication number
- CN109287954A CN109287954A CN201810729069.6A CN201810729069A CN109287954A CN 109287954 A CN109287954 A CN 109287954A CN 201810729069 A CN201810729069 A CN 201810729069A CN 109287954 A CN109287954 A CN 109287954A
- Authority
- CN
- China
- Prior art keywords
- noodles
- slurry
- dough
- plant fiber
- bean dregs
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of plant fiber nutrition fine dried noodles, belong to food-processing method.Its method is that flour, bean dregs slurry, Rosa roxburghii Tratt slurry, water, edible soda ash are stood 10-15min by weight 18min is stirred in investment dough mixing machine；By dough rolling at the dough sheet after 4-5 ㎜；Then to folding and successively rolling six times by 50%, 40%, 30%, 25%, 15% and 10% calendering ratio, guarantee sheet thickness≤1 ㎜ that last time is rolled；Strip will be cut by the dough sheet of calendering；Noodles are hung and are dried by medium temperature middling speed method, the time is 4 hours total three times.Noodles toughness of the present invention and elasticity is good, not only soft chewy, chewiness again were good, did not stuck to one's teeth, did not pasted soup, were boiled resistance to bubble, the small, good appearance of deformation；It is a kind of plant fiber noodles full of nutrition.
Description
Technical field
The present invention relates to a kind of noodle processing method more particularly to a kind of plant fiber nutrition fine dried noodles；Belong to food processing
Method.
Background technique
Bean dregs are the byproduct generated in the bean product production process such as soymilk or bean curd, the diet containing a large amount of needed by human body
Fiber, vitamin and microelement.Currently, bean dregs are mainly used for feed processing, it is single that there are utilization ways, and added value is more low
Defect.
Rosa roxburghii Tratt slag is the waste that Single Roxburgh Rose Fruit is generated for making beverage, contains crude protein 7.07% in Rosa roxburghii Tratt slag, slightly
Fiber 38.28%, crude fat 5.62%, nitrogen-free extracts 38.46%.Currently, Rosa roxburghii Tratt slag is mainly used for feed processing and organic
The defects of fertilizer production, it is single that there are utilization ways, and added value is lower.
Noodles have history of long standing and well established, have make it is simple, convenient, full of nutrition, easy to digest, both can staple food
Again can fast food the characteristics of, it is more and more welcomed by the people and like；Mainly using wheat flour as raw material.The eating method of noodles has
Very much, it including boils, fry, is braised, is fried, cold and dressed with sauce or chafing dish.As living standard increasingly improves, the noodles of industrialized production type,
Nutrition, mouthfeel etc. are difficult to meet the needs of people gradually.In order to meet the market demand, Authorization Notice No. is
The patent of invention of " CN1233264C " discloses " a kind of Soybean noodle ", it is by being added to soy meal and bean dregs in the feed
Method improve noodles nutrition, but there are at high cost, coarse mouthfeel, toughness and elasticity is poor the defects of.In order to reduce cost,
Authorization Notice No. is that the patent of invention of " CN102940198B " discloses " rich in the noodles of soybean dietary fiber and its processing side
Method ", it is to add bean dregs in the feed to improve improvement nutrition；Although the patent reduces costs, but it is thick to equally exist mouthfeel
Rough, lacking toughness and elasticity cook and easily snap off, paste the defects of soup.
Summary of the invention
In view of the above defects of the prior art, the present invention is intended to provide a kind of delicate mouthfeel is smooth, toughness and bullet
Property it is good, be not easily broken, be not easy to paste soup, and be rich in the plant fiber nutrition fine dried noodles of vitamin and plant fiber.
To achieve the goals above, the technical solution adopted by the present invention includes flour and bean dregs；Preparation method is as follows:
1) flour, bean dregs slurry, Rosa roxburghii Tratt slurry, water, edible soda ash are put into revolving speed by the weight ratio of 100:35:20:27:1 with face
To stir 18min in the horizontal dough mixer of 80r/min, 10-15min is stood；
2) tabletting is by the dough rolling by stewing process at the dough sheet after 4-5 ㎜；
3) dough sheet is successively prolonged pressure by 50%, 40%, 30%, 25%, 15% and 10% calendering ratio to poststack by calendering, guarantees last
Secondary sheet thickness≤1 ㎜ prolonged after pressure；
4) strip will be cut by the dough sheet of calendering by cutting；
5) primary drying by noodles be suspended on 25-35 DEG C, humidity 80-85%, wind speed be 1-1.2m/s environment in it is dry
0.6-0.8h；
6) redrying by by the noodles of primary drying 35-45 DEG C, humidity 75-80%, wind speed be 1.5-1.8m/s's
Dry 1.6-2.4h in environment；
7) dry three times by the noodles Jing Guo redrying 20-25 DEG C, humidity 55-65%, wind speed be 0.8-1m/s ring
Dry 0.8-1h in border.
Bean dregs described in above-mentioned technical proposal slurry the preparation method is as follows: soaking soybean 6-12h, then presses soybean and water
300 type paste mill grindings of the weight ratio of 1:3 are centrifugated slurry, grind bean dregs with colloid mill.
Rosa roxburghii Tratt slurry described in above-mentioned technical proposal the preparation method is as follows: by the deburring of Rosa roxburghii Tratt fresh fruit, go flower pedicle, deseeding,
It cleans up；Beater is crushed, is filtered, and grinds filter residue with smart colloid mill.
Compared with the prior art, the present invention is due to addition Rosa roxburghii Tratt slag and bean dregs, can increase substantially noodles nutrition at
Divide and makes noodles that there is the faint scent of soya-bean milk and the fruity of Rosa roxburghii Tratt.But since okara ratio is larger, flour viscosity will necessarily be made to drop
It is low, so as to cause noodles toughness and flexibility decrease, coarse mouthfeel, it is easy then to break and paste soup.In order to overcome the defect, noodles are improved
Toughness and elasticity so that noodles softness chewy, chewiness are good；Invention increases bean dregs grinding technics and Rosa roxburghii Tratt slag to grind work
Skill, therefore raw material is finer and smoother, can effectively overcome the defect of coarse mouthfeel.In addition, due to using multiple calendering technology,
Noodle texture can be made more closely knit, effectively increase noodles toughness and elasticity；It is good to make it have soft chewy, chewiness, cooks
It is not easily broken, do not paste soup, boiled the mouthfeels such as resistance to bubble.Third is slowly dehydrated due to using drying process three times, and vermicelli are strong
It spends, deform small, good appearance, noodles surface will not generate blind crack；So that the more smooth exquisiteness of mouthfeel, does not glue
Tooth does not paste soup.
The present invention largely uses bean dregs, Rosa roxburghii Tratt slag as raw material and makes noodles, can both increase substantially bean dregs, Rosa roxburghii Tratt slag
Utility value can effectively improve noodles nutritional ingredient again, increase noodles flavor, and cost of manufacture is well below traditional soybean product
Noodles；A utilization ways are had found for the effective use of bean dregs, Rosa roxburghii Tratt slag.
Specific embodiment
Below with reference to specific embodiment, the present invention is described further:
Embodiment 1
1) flour, bean dregs slurry, Rosa roxburghii Tratt slurry, water, edible soda ash are put into revolving speed by the weight ratio of 100:35:20:27:1 with face
To stir 18min(in the horizontal dough mixer of 80r/min at this point, dough is in loose fine granularity, holding can be agglomerating, gently rubs
It can loosely restore, and section has a sense of hierarchy)；It is then allowed to stand 10-15min.The purpose of standing is to be conducive to dough " curing ", allows albumen
Fully water swelling forms gluten network organization to matter, is conducive to dough homogeneity.
2) tabletting is by the dough rolling by stewing process at the dough sheet after 4-5 ㎜；
3) dough sheet is successively prolonged pressure six times by 50%, 40%, 30%, 25%, 15% and 10% calendering ratio to poststack by calendering, is guaranteed most
Sheet thickness≤1 ㎜ after once prolonging pressure afterwards；
4) strip will be cut by the dough sheet of calendering by cutting；
5) primary drying by noodles be suspended on 25-35 DEG C, humidity 80-85%, wind speed be 1-1.2m/s environment in it is dry
0.6-0.8h；
6) redrying by by the noodles of primary drying 35-45 DEG C, humidity 75-80%, wind speed be 1.5-1.8m/s's
Dry 1.6-2.4h in environment；
7) dry three times by the noodles Jing Guo redrying 20-25 DEG C, humidity 55-65%, wind speed be 0.8-1m/s ring
Dry 0.8-1h in border.
In the above-described embodiments, the time dried three times, which amounts to, to be no more than 4 hours.
In order to guarantee that noodles exquisiteness is smooth, soft chewy, bean dregs slurry the preparation method is as follows: impregnating big in above-described embodiment
Then soya bean and water are pressed the 300 type paste mill grindings of weight ratio of 1:3, slurry are centrifugated, with colloid barreling by beans 6-12h
Grind bean dregs.Wherein, the time of winter soaking soybean is 10-12h, the time of summer soaking soybean is 6-8h.
Similarly, guarantee that noodles exquisiteness is smooth, soft chewy, Rosa roxburghii Tratt slurry the preparation method is as follows: will in above-described embodiment
Flower pedicle, deseeding are gone in the deburring of Rosa roxburghii Tratt fresh fruit, are cleaned up；Beater is crushed, is filtered, and grinds filter residue with smart colloid mill.
Claims (3)
1. a kind of plant fiber nutrition fine dried noodles, including flour and bean dregs；It is characterized in that the preparation method is as follows:
1) flour, bean dregs slurry, Rosa roxburghii Tratt slurry, water, edible soda ash are put into revolving speed by the weight ratio of 100:35:20:27:1 with face
To stir 18min in the horizontal dough mixer of 80r/min, 10-15min is stood；
2) tabletting is by the dough rolling by stewing process at the dough sheet after 4-5 ㎜；
3) dough sheet is successively prolonged pressure by 50%, 40%, 30%, 25%, 15% and 10% calendering ratio to poststack by calendering, guarantees last
Secondary sheet thickness≤1 ㎜ prolonged after pressure；
4) strip will be cut by the dough sheet of calendering by cutting；
5) primary drying by noodles be suspended on 25-35 DEG C, humidity 80-85%, wind speed be 1-1.2m/s environment in it is dry
0.6-0.8h；
6) redrying by by the noodles of primary drying 35-45 DEG C, humidity 75-80%, wind speed be 1.5-1.8m/s's
Dry 1.6-2.4h in environment；
7) dry three times by the noodles Jing Guo redrying 20-25 DEG C, humidity 55-65%, wind speed be 0.8-1m/s ring
Dry 0.8-1h in border.
2. plant fiber nutrition fine dried noodles according to claim 1, it is characterised in that bean dregs slurry the preparation method is as follows:
Then soybean and water are pressed the 300 type paste mill grindings of weight ratio of 1:3, are centrifugated slurry, use glue by soaking soybean 6-12h
Body mill grinding bean dregs.
3. plant fiber nutrition fine dried noodles according to claim 1, it is characterised in that the preparation method of the Rosa roxburghii Tratt slurry is such as
Under: by the deburring of Rosa roxburghii Tratt fresh fruit, flower pedicle, deseeding are gone, is cleaned up；Beater is crushed, is filtered, and grinds filter residue with smart colloid mill.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810729069.6A CN109287954A (en) | 2018-07-05 | 2018-07-05 | Plant fiber nutrition fine dried noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810729069.6A CN109287954A (en) | 2018-07-05 | 2018-07-05 | Plant fiber nutrition fine dried noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109287954A true CN109287954A (en) | 2019-02-01 |
Family
ID=65167860
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810729069.6A Pending CN109287954A (en) | 2018-07-05 | 2018-07-05 | Plant fiber nutrition fine dried noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109287954A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250423A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and the method for improveing its rehydration |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103947938A (en) * | 2014-04-23 | 2014-07-30 | 聂海洲 | Preparation method of dietary fiber fine dried noodles made from bean dregs |
| CN106538950A (en) * | 2016-11-09 | 2017-03-29 | 颍上县管氏面制品有限公司 | It is a kind of fresh to relieve inflammation or internal heat bean noodle and preparation method thereof rich in soluble dietary fiber ease constipation |
-
2018
- 2018-07-05 CN CN201810729069.6A patent/CN109287954A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103947938A (en) * | 2014-04-23 | 2014-07-30 | 聂海洲 | Preparation method of dietary fiber fine dried noodles made from bean dregs |
| CN106538950A (en) * | 2016-11-09 | 2017-03-29 | 颍上县管氏面制品有限公司 | It is a kind of fresh to relieve inflammation or internal heat bean noodle and preparation method thereof rich in soluble dietary fiber ease constipation |
Non-Patent Citations (1)
| Title |
|---|
| 陆启玉: "《粮油食品加工工艺学》", 30 September 2005, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250423A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and the method for improveing its rehydration |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105166645B (en) | A kind of miscellaneous grain crops height fibre flour and preparation method thereof | |
| CN102342439B (en) | Bean dreg peach slice cake and preparation method thereof | |
| CN102948681B (en) | Instant noodle made of Tibetan highland barley and preparation method of noodle | |
| CN101933628A (en) | Nutritive rice roll | |
| CN105533752B (en) | A kind of Moringa nutrient vermicelli and preparation method thereof | |
| CN107535838A (en) | A kind of root of kudzu vine konjaku flower mushroom noodles | |
| WO2018098997A1 (en) | Bean curd and dried bean curd made from potatoes and processing method therefor | |
| CN102687758A (en) | Bean product and manufacturing method thereof | |
| CN109287954A (en) | Plant fiber nutrition fine dried noodles | |
| CN107568584A (en) | Southern steamed bun frozen fermented dough and preparation method thereof | |
| CN103621659A (en) | Okra bean curd and preparation method thereof | |
| CN102986920A (en) | Preparation method for peanut primary colored bean curd | |
| CN102986919A (en) | Preparation method for black soyabean primary colored bean curd | |
| CN107136224A (en) | A kind of bean product manufacturing method containing purple potato functional components | |
| CN113439819A (en) | Oat steamed bun and preparation method thereof | |
| CN103598535A (en) | Protein meat and preparation method thereof | |
| KR100718546B1 (en) | Method for producing bean curd | |
| KR102172033B1 (en) | Clear red bean chopped noodles and manufacturing method thereof | |
| CN106490183A (en) | A kind of tomato dried bean curd and preparation method thereof | |
| CN106577929A (en) | Digestion-promoting stagnation-resolving glutinous rice sesame ball with hawthorn fruit and production method thereof | |
| CN106106825A (en) | A kind of Passiflora edulis sims dried tofu and preparation method thereof | |
| CN106070711A (en) | A kind of tomato dried tofu and preparation method thereof | |
| CN1631218A (en) | Multi-colored high calcium food made of miscellaneous cereals | |
| CN109042801A (en) | A kind of corn-dodger preparation method | |
| CN108587772A (en) | 230 ° without oil smoke linseed oil |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190201 |