CN109363073A - A kind of semi-dried noodle and preparation method thereof of potato zheganmian - Google Patents
A kind of semi-dried noodle and preparation method thereof of potato zheganmian Download PDFInfo
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- CN109363073A CN109363073A CN201810991140.8A CN201810991140A CN109363073A CN 109363073 A CN109363073 A CN 109363073A CN 201810991140 A CN201810991140 A CN 201810991140A CN 109363073 A CN109363073 A CN 109363073A
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 85
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 85
- 235000012149 noodles Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 38
- 235000012054 meals Nutrition 0.000 claims abstract description 27
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- 235000011511 Diospyros Nutrition 0.000 claims abstract description 24
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 24
- 239000003513 alkali Substances 0.000 claims abstract description 24
- 235000005911 diet Nutrition 0.000 claims abstract description 23
- 230000000378 dietary effect Effects 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000018553 tannin Nutrition 0.000 claims abstract description 18
- 229920001864 tannin Polymers 0.000 claims abstract description 18
- 239000001648 tannin Substances 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 13
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 238000007873 sieving Methods 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims description 34
- 239000007789 gas Substances 0.000 claims description 33
- 238000000034 method Methods 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000013325 dietary fiber Nutrition 0.000 claims description 6
- 230000005855 radiation Effects 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 4
- 230000008859 change Effects 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 238000003306 harvesting Methods 0.000 claims description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000005484 gravity Effects 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 229920001592 potato starch Polymers 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000002618 waking effect Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 230000017531 blood circulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- -1 polyphenol compound Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- 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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- 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
-
- 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
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of semi-dried noodles and preparation method thereof of potato zheganmian, comprising the following steps: takes potato full-powder, high-strength flour, oatmeal mixes after pearling cone meal sieving, and oligoisomaltose, edible salt, dietary alkali and water, progress and face is then added；By awake face, pressure surface, steam cure then is carried out to roll-forming potato zheganmian, then after cooling, microwave drying, ultraviolet-sterilization processing, be filled with ozone gas and be sealed packaging.The present invention improves the specific gravity that potato full-powder accounts for raw material weight, and the original mouthfeel in fresh face is maintained after semi-dried noodle rehydration；The addition of oatmeal, pearling cone meal and oligoisomaltose improves zheganmian nutritional quality, can meet more consumer groups' diversification consumption demands；The addition combination ultraviolet-sterilization and ozone of persimmon tannin are packed, and the shelf life of semi-dried noodle product is effectively extended.This half-dried zheganmian processing technology mechanization degree is high, is suitable for standardized production, product with stable quality, and long shelf-life is convenient.
Description
Technical field
The invention belongs to potato zheganmian preparation technical field more particularly to a kind of half-dried wheat flours of potato zheganmian
Preparation Method.
Background technique
Zheganmian is a kind of wheaten food, is most famous one of the snack in Wuhan, and color is yellow and glossy, delicious flavour, due to heat
Amount is high, can also be as staple food, energy needed for supplementing body.Currently, the annual value of production of zheganmian is at 1,500,000,000 yuan or more, economic valence
It is worth larger.Traditional zheganmian usually uses flour as raw material, and flour and dietary alkali are mixed and stirred for obtain dough, carry out provocation,
After section, curing, zheganmian is obtained.Since the nutritional ingredient in flour is relatively simple, and obtained zheganmian mouthfeel is single, difficult
To meet the needs of market, and then market is promoted to develop more full of nutrition, diversified zheganmians of mouthfeel.Potato is one
Kind is added into flour system rich in the conventional food for having the various nutrient elements such as carbohydrate, protein, cellulose, fat
Standby wheaten food is the new direction of current wheaten food development.Currently, preparing wheaten food using potato generallys use following manner: a, by Ma Ling
Sweet potato starch, flour, water and additive mixing, prepare noodles, and potato starch is the taking precipitate by after potato slurrying, precipitating
It is dried to obtain potato starch, after mixing due to potato pulp with water, water-soluble nutrient substance can be dissolved in water in turn in potato
It is lost, the nutritive value of potato starch is caused to reduce.B, potato is directly mixed with flour and dietary alkali, referring to application number
For a kind of 201510823863.3 potato zheganmian of application for a patent for invention and preparation method thereof, it discloses potato is complete
Powder and flour and dietary alkali are mixed, zheganmian are made, this method accounts for the specific gravity of total raw material by mentioning potato full-powder, to promote heat
The mouthfeel and nutritive value of dried noodle can improve gelatinization rate and fracture rate because the accounting of potato full-powder is excessively high, therefore this method
Technical solution is added to some unnecessary additives to solve the problems, such as gelatinization rate and fracture rate, and potato full-powder and flour
In nutritional ingredient it is similar, lack microelement required for some human bodies, long edible the effect of can not playing health care, be not suitable for
It is eaten for a long time by many people.
For this purpose, we have proposed a kind of half-dried noodle producing methods of potato zheganmian to solve the above problems.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of semi-dried noodle preparation sides of potato zheganmian
Method.
35% or more material rate shared by potato full-powder in a kind of semi-dried noodle of potato zheganmian proposed by the present invention,
Water content 22-28%, under room temperature shelf life 80-180 days at shelf life 20-40 days, 4 DEG C.
Preparation method, comprising the following steps:
(1) 80-150 parts of potato full-powder are taken by weight, 80-100 parts of high-strength flour, 10-50 parts of oatmeal, pearling cone meal 10-50
Part mixes after sieving with 100 mesh sieve, and oligoisomaltose, edible salt, dietary alkali is then added, after mixing well, adds containing persimmon tannin
Water and face, mixing time 20-30min, final moisture content is 30-45% in dough；
(2) in step (1) and good face is placed in 25-30 DEG C, pressurize the face 10-20min that wakes up under relative humidity 75-90% environment, pressure
Power 0.1-0.5MPa；
(3) step (2) are handled group below to pour into noodle press, pressure surface 4-6 times repeatedly, pressure roller linear velocity 20-40m/min, by
The small gap constantly regulate between pressure surface roller is arrived greatly, and final sheet thickness is 0.6-2.5mm；
(4) dough sheet in step (3) is cut into diameter and is the noodles of 0.8-2.5mm, and noodles are placed in ripe in 100-120 DEG C of steam
Change 5-8min；
(5) it by potato zheganmian after curing in step (4), is dried using decompressed microwave drying process to moisture content
22-28% obtains semi-dried noodle, pressure 5-20kPa, microwave power 200-600W, drying time 5- in decompressed microwave drying process
15min；
(6) semi-dried noodle is placed under 20-40W ultraviolet lamp after will be dry in step (5), sterilizes 15-45min, irradiation distance 20-
30cm；
(7) semi-dried noodle after ultraviolet-sterilization in step (6) is subjected to mixed gas gas flush packaging to get potato zheganmian semi-dried noodle
Finished product.
Preferably, the step (1) into the mixed potato full-powder of being sieved, high-strength flour, oatmeal, pearling cone meal successively
Oligoisomaltose, edible salt and dietary alkali is added and is stirred at low speed using de-airing mixer, mixing speed 40-60r/
Min, the mixing time that oligoisomaltose is added are 5-8min, and the mixing time that edible salt is added is 5-7min, are added edible
The mixing time of alkali is 5-10min, is transferred to mixed material in dough mixing machine and face 20-30min after the completion of stirring.
Preferably, described and water of the face containing persimmon tannin, persimmon tannin content are 5-20mg/100mL, persimmon tannin be with
The Luotian sweet tea persimmon harvested after maturation is that raw material extracts preparation, 95% or more purity.
Preferably, content of starch 60-70% in the potato full-powder, protein content 8-15%, dietary fiber content 3-
6%。
Preferably, the potato zheganmian raw material proportioning be potato full-powder 80-120 parts, 80-90 parts of high-strength flour, swallow
20-40 parts of flour, 20-40 parts of pearling cone meal, 5-20 parts of oligoisomaltose, 1.5-5 parts of edible salt, 0.5-3 parts of dietary alkali.
Preferably, the potato zheganmian raw material proportioning be 100 parts of potato full-powder, 80 parts of high-strength flour, oatmeal 30
Part, 30 parts of pearling cone meal, 10 parts of oligoisomaltose, 3 parts of edible salt, 1 part of dietary alkali.
Preferably, the potato zheganmian used oat powder and pearling cone meal are irradiated processing, radiation resistance 5-
15kGy。
Preferably, the potato zheganmian semi-dried noodle mixed gas gas flush packaging mixed gas composition are as follows: nitrogen and
Ozone gas, wherein concentration of ozone gas is 0.01-0.1ppm.
Beneficial effects of the present invention are as follows:
The present invention is using high-strength flour and potato full-powder as primary raw material, the coarse cereals such as collocation oatmeal, pearling cone meal；Wherein, oatmeal
Rich in vitamin B1, B2, E, folic acid etc., blood circulation can be improved, alleviate life and work bring pressure, the calcium contained, phosphorus,
The minerals such as iron, zinc, manganese also have pre- preventing bone rarefaction, promote wound healing, prevent the effect of anaemia；Containing a large amount of in barley
Dietary fiber, can stimulating intestine and stomach wriggling, have the function that defaecation, and the content of the cholesterol in blood can be reduced, prevention is dynamic
The diseases such as arteries and veins hardening, heart disease；The nutrient in nutrient and potato being rich in oatmeal and pearling cone meal is formed mutually
It mends, assigns its better health-care efficacy, and be suitble to the people of all age group edible；Oligoisomaltose is that a kind of functionality is oligomeric
Sugar cannot be digested, and can effectively facilitate probiotics in human body-bifidobacterium growth breeding, can also be to a certain extent
Starch based article aging phenomenon is delayed to occur.Persimmon tannin is the polyphenol compound of a type, has stronger anti-oxidant, suppression
Bacterium, moistening effect can inhibit the high substance of moisture content within storage period because microbial reproduction, nutritional ingredient oxidation and moisture contain
Amount decline leads to quality deterioration.Used oat powder and pearling cone meal of the present invention be irradiated processing, can destroy hemicellulose-lignin it
Between covalent bond, further decrease the fiber molecule amount of pearling cone meal and oatmeal, moreover it is possible to inactivate parasitic ovum and bacterium, extend and protect
Deposit the phase；After radiation treatment, crude protein, amino acid average level are improved for pearling cone meal and oatmeal, and sugar, fat content improve,
Growth factor and mycoprotein are generated, pearling cone meal and oatmeal rheology, Effect On Gelatinization Characteristics is improved, improves mouthfeel and digestibility.
In addition, the method for the present invention is when making zheganmian, using sequentially add the method for oligoisomaltose, edible salt and dietary alkali into
Row is stirred under vacuum, and the amount for being mixed into air after ingredient is added in flour mixed with adulterants can be controlled by de-airing mixer, is produced in this way
The semi-dried noodle of zheganmian not only can avoid because being mixed into excessive air, and when culinary art swims on the water surface, influence the effect cooked, together
When, also can avoid being mixed into air in the semi-dried noodle of zheganmian very few, sinks to the bottom of a pan, causes the generation of viscous pot phenomenon；In addition, comparing
Fresh damp and hot dried noodle, half-dried zheganmian are reducing moisture content simultaneously, by sterilization treatment and packaging, can greatly extend and guarantee the quality
Phase；Compared to drying zheganmian, half-dried zheganmian rehydration is more preferable, eats more convenient, and quality is more excellent after rehydration.Present invention production
Simple process, is suitable for large batch of production, and prepared stable product quality can carry out standardized production.
Specific embodiment
Combined with specific embodiments below the present invention is made further to explain.
Embodiment 1
Take 80 parts of potato full-powder by weight, 80 parts of high-strength flour, 10 parts of oatmeal, 10 parts of pearling cone meal sieve with 100 mesh sieve after mix,
Wherein, the potato zheganmian used oat powder and pearling cone meal are irradiated processing, radiation resistance 5kGy, then to mixture
Oligoisomaltose, edible salt, dietary alkali are added in material, after mixing well again, when adding the water containing persimmon tannin and face and face
Between 20min, final moisture content is 35% in dough, wherein content of starch 60%, protein content in the potato full-powder
8%, dietary fiber content 3%；Described and water of the face containing persimmon tannin, persimmon tannin content are 10mg/100mL, are after maturation
Harvesting Luotian sweet tea persimmon is that raw material extracts preparation, 95% or more purity；Specifically, to the mixed potato full-powder, high muscle of being sieved
Powder, oatmeal sequentially add oligoisomaltose, edible salt and dietary alkali in pearling cone meal and carry out low speed using de-airing mixer
Stirring, mixing speed 40r/min, the mixing time that oligoisomaltose is added are 5min, and the mixing time of edible salt is added
For 5min, the mixing time that dietary alkali is added is 5min, is transferred to mixed material in dough mixing machine and face after the completion of stirring
20min。
After the completion of face, face is placed in 25 DEG C, pressurize the face 10min, pressure 0.1MPa of waking up under 75% environment of relative humidity.Place
Reason below pours into noodle press by group, pressure surface 4 times repeatedly, pressure roller linear velocity 20m/min, it is descending constantly regulate pressure surface roller it
Between gap, final sheet thickness be 0.6mm.The dough sheet pressed is cut into diameter and is the noodles of 0.8mm, and noodles are placed in
5min is cured in 100 DEG C of steam.Potato zheganmian after curing is dried using decompressed microwave drying process to moisture content
25%, semi-dried noodle is obtained, pressure 5kPa, microwave power 400W, drying time 5min in decompressed microwave drying process.It will be dry later half
Dried noodle is placed under 20W ultraviolet lamp, sterilizes 15min, irradiation distance 20cm.Semi-dried noodle after ultraviolet-sterilization is carried out mixed gas to fill
Gas bag fills to get potato zheganmian semi-dried noodle finished product；Wherein, the potato zheganmian semi-dried noodle mixed gas gas flush packaging
Mixed gas composition are as follows: nitrogen and ozone gas, wherein concentration of ozone gas be 0.02ppm.
35% or more material rate shared by potato full-powder, water content 25%, room temperature are protected in final potato semi-dried noodle finished product
Matter storage time 25 days, 4 DEG C of refrigerations were guaranteed the quality storage time 120 days.
Embodiment 2
Take 100 parts of potato full-powder by weight, 90 parts of high-strength flour, 30 parts of oatmeal, 30 parts of pearling cone meal sieve with 100 mesh sieve after mix
It closes, wherein the potato zheganmian used oat powder and pearling cone meal are irradiated processing, radiation resistance 10kGy, then to mixed
It closes and oligoisomaltose, edible salt, dietary alkali is added in material, after mixing well again, add the water containing persimmon tannin and face, and
Face time 25min, final moisture content is 30% in dough, wherein content of starch 75% in the potato full-powder, protein contains
Amount 10%, dietary fiber content 5%；Wherein, described and water of the face containing persimmon tannin, persimmon tannin content are 15mg/100mL, are
It is prepared using harvesting Luo Tian sweet tea persimmon after maturation as raw material extraction, 95% or more purity；Specifically, to the mixed Ma Ling that is sieved
Potato full powder, oatmeal, is sequentially added oligoisomaltose, edible salt and dietary alkali in pearling cone meal and is stirred using vacuum high-strength flour
The machine of mixing is stirred at low speed, and mixing speed 50r/min, the mixing time that oligoisomaltose is added are 6min, is added edible
The mixing time of salt is 6min, and the mixing time that dietary alkali is added is 8min, is transferred to mixed material and face after the completion of stirring
In machine and the 25min of face.
After the completion of face, face is placed in 28 DEG C, pressurize the face 15min, pressure 0.3MPa of waking up under 80% environment of relative humidity.Place
Reason below pours into noodle press by group, pressure surface 5 times repeatedly, pressure roller linear velocity 30m/min, it is descending constantly regulate pressure surface roller it
Between gap, final sheet thickness be 1.5mm.The dough sheet pressed is cut into diameter and is the noodles of 1.5mm, and noodles are placed in
7min is cured in 110 DEG C of steam.Potato zheganmian after curing is dried using decompressed microwave drying process to moisture content
24%, semi-dried noodle is obtained, pressure 12kPa, microwave power 500W, drying time 10min in decompressed microwave drying process.After dry
Semi-dried noodle is placed under 30W ultraviolet lamp, sterilizes 30min, irradiation distance 25cm.Semi-dried noodle after ultraviolet-sterilization is subjected to mixed gas
Gas flush packaging is to get potato zheganmian semi-dried noodle finished product；Wherein, the potato zheganmian semi-dried noodle mixed gas inflation packet
The mixed gas of dress forms are as follows: nitrogen and ozone gas, wherein concentration of ozone gas is 0.05ppm.
35% or more material rate shared by potato full-powder, water content 24%, room temperature are protected in final potato semi-dried noodle finished product
Matter storage time 35 days, 4 DEG C of refrigerations were guaranteed the quality storage time 160 days.
Embodiment 3
Take 150 parts of potato full-powder by weight, 100 parts of high-strength flour, 50 parts of oatmeal, 50 parts of pearling cone meal sieve with 100 mesh sieve after mix
It closes, wherein the potato zheganmian used oat powder and pearling cone meal are irradiated processing, radiation resistance 15kGy, then to mixed
It closes and oligoisomaltose, edible salt, dietary alkali is added in material, after mixing well again, add the water containing persimmon tannin and face, and
Face time 30min, final moisture content is 40% in dough, wherein content of starch 70% in the potato full-powder, protein contains
Amount 15%, dietary fiber content 6%；Wherein, described and face the water containing persimmon tannin, persimmon tannin content are 8mg/100mL, are
Preparation, 95% or more purity are extracted as raw material using the Luotian sweet tea persimmon harvested after maturation；Specifically, to the mixed Ma Ling that is sieved
Potato full powder, oatmeal, is sequentially added oligoisomaltose, edible salt and dietary alkali in pearling cone meal and is stirred using vacuum high-strength flour
The machine of mixing is stirred at low speed, and mixing speed 60r/min, the mixing time that oligoisomaltose is added are 8min, is added edible
The mixing time of salt is 7min, and the mixing time that dietary alkali is added is 10min, is transferred to mixed material and face after the completion of stirring
In machine and the 30min of face.
After the completion of face, face is placed in 30 DEG C, pressurize the face 20min, pressure 0.5MPa of waking up under 90% environment of relative humidity.Place
Reason below pours into noodle press by group, pressure surface 6 times repeatedly, pressure roller linear velocity 40m/min, it is descending constantly regulate pressure surface roller it
Between gap, final sheet thickness be 2.5mm.The dough sheet pressed is cut into diameter and is the noodles of 2.5mm, and noodles are placed in
8min is cured in 120 DEG C of steam.Potato zheganmian after curing is dried using decompressed microwave drying process to moisture content
26%, semi-dried noodle is obtained, pressure 20kPa, microwave power 200W, drying time 15min in decompressed microwave drying process.After dry
Semi-dried noodle is placed under 40W ultraviolet lamp, sterilizes 45min, irradiation distance 30cm.Semi-dried noodle after ultraviolet-sterilization is subjected to mixed gas
Gas flush packaging is to get potato zheganmian semi-dried noodle finished product；Wherein, the potato zheganmian semi-dried noodle mixed gas inflation packet
The mixed gas of dress forms are as follows: nitrogen and ozone gas, wherein concentration of ozone gas is 0.03ppm
35% or more material rate shared by potato full-powder in final potato semi-dried noodle finished product, water content 26%, room temperature are guaranteed the quality storage
The time 22 days, hiding, 4 DEG C of refrigerations are guaranteed the quality storage time 100 days.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (10)
1. a kind of semi-dried noodle of potato zheganmian, which is characterized in that potato is complete in the semi-dried noodle of the potato zheganmian
35% or more material rate shared by powder, water content 22-28%, room temperature are guaranteed the quality storage time 20-40 days, when 4 DEG C of refrigerations are guaranteed the quality and stored
Between 80-180 days.
2. a kind of half-dried noodle producing method of potato zheganmian according to claim 1, which is characterized in that including following
Step:
(1) 80-150 parts of potato full-powder are taken by weight, 80-100 parts of high-strength flour, 10-50 parts of oatmeal, pearling cone meal 10-50
Part mixes after sieving with 100 mesh sieve, and oligoisomaltose, edible salt, dietary alkali is then added, and after mixing well, is added and contains persimmon list
Peaceful water and face, mixing time 20-30min, moisture content is 30-45% in final dough；
(2) in step (1) and good face is placed in 25-30 DEG C, pressurize the face 10-20min that wakes up under relative humidity 75-90% environment, pressure
Power 0.1-0.5MPa；
(3) step (2) are handled group below to pour into noodle press, pressure surface 4-6 times repeatedly, pressure roller linear velocity 20-40m/min, by
The small gap constantly regulate between pressure surface roller is arrived greatly, and final sheet thickness is 0.6-2.5mm；
(4) dough sheet in step (3) is cut into diameter and is the noodles of 0.8-2.5mm, and noodles are placed in ripe in 100-120 DEG C of steam
Change 5-8min；
(5) it by potato zheganmian after curing in step (4), is dried using decompressed microwave drying process to moisture content
22-28% obtains semi-dried noodle, pressure 5-20kPa, microwave power 200-600W, drying time 5- in decompressed microwave drying process
15min；
(6) semi-dried noodle is placed under 20-40W ultraviolet lamp after will be dry in step (5), sterilizes 15-45min, irradiation distance 20-
30cm；
(7) semi-dried noodle after ultraviolet-sterilization in step (6) is subjected to mixed gas gas flush packaging to get potato zheganmian semi-dried noodle
Finished product.
3. a kind of half-dried noodle producing method of potato zheganmian according to claim 2, which is characterized in that the step
(1) oligoisomaltose, edible salt are sequentially added into the mixed potato full-powder that is sieved, high-strength flour, oatmeal, pearling cone meal
It is stirred at low speed with dietary alkali and using de-airing mixer, oligoisomaltose mixing speed 40-60r/min, is added
Mixing time is 5-8min, and the mixing time that edible salt is added is 5-7min, and the mixing time that dietary alkali is added is 5-10min,
Mixed material is transferred in dough mixing machine and face 20-30min after the completion of stirring.
4. a kind of half-dried noodle producing method of potato zheganmian according to claim 2, which is characterized in that the step
(1) contain persimmon tannin water in, persimmon tannin content is 5-20mg/100mL.
5. persimmon tannin is that the Luotian sweet tea persimmon to harvest after maturation extracts preparation, 95% or more purity as raw material.
6. a kind of half-dried noodle producing method of potato zheganmian according to claim 3, which is characterized in that the Ma Ling
Content of starch 60-70%, protein content 8-15%, dietary fiber content 3-6% in the full powder of potato.
7. a kind of half-dried noodle producing method of potato zheganmian according to claim 2, which is characterized in that the Ma Ling
Potato zheganmian raw material proportioning be potato full-powder 80-120 parts, 80-90 parts of high-strength flour, 20-40 parts of oatmeal, pearling cone meal 20-40
Part, 5-20 parts of oligoisomaltose, 1.5-5 parts of edible salt, 0.5-3 parts of dietary alkali.
8. a kind of half-dried noodle producing method of potato zheganmian according to claim 6, which is characterized in that the Ma Ling
Potato zheganmian raw material proportioning be 100 parts of potato full-powder, 80 parts of high-strength flour, 30 parts of oatmeal, 30 parts of pearling cone meal, oligomeric different malt
Sugared 10 parts, 3 parts of edible salt, 1 part of dietary alkali.
9. a kind of semi-dried noodle production method of potato zheganmian according to claim 2, which is characterized in that the potato
Zheganmian used oat powder and pearling cone meal are irradiated processing, radiation resistance 5-15kGy.
10. a kind of half-dried noodle producing method of potato zheganmian according to claim 2, which is characterized in that the horse
The mixed gas of bell potato zheganmian semi-dried noodle mixed gas gas flush packaging forms are as follows: nitrogen and ozone gas, wherein ozone gas
Concentration is 0.01-0.1ppm.
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