CN109645400A - 一种粉条及其生产方法 - Google Patents
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 25
- 238000003756 stirring Methods 0.000 claims abstract description 22
- 238000009835 boiling Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000007569 slipcasting Methods 0.000 claims abstract description 7
- 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 abstract description 6
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 6
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 6
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 235000014103 egg white Nutrition 0.000 claims abstract description 6
- 210000000969 egg white Anatomy 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000012856 packing Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000002002 slurry Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 238000004513 sizing Methods 0.000 claims description 10
- 241000209140 Triticum Species 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000002347 injection Methods 0.000 claims description 5
- 239000007924 injection Substances 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 4
- 240000007594 Oryza sativa Species 0.000 abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000009967 tasteless effect Effects 0.000 abstract description 3
- 235000000832 Ayote Nutrition 0.000 abstract description 2
- 240000004244 Cucurbita moschata Species 0.000 abstract description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 abstract description 2
- 244000000626 Daucus carota Species 0.000 abstract description 2
- 235000002767 Daucus carota Nutrition 0.000 abstract description 2
- 235000007189 Oryza longistaminata Nutrition 0.000 abstract description 2
- 244000300264 Spinacia oleracea Species 0.000 abstract description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract description 2
- 240000008042 Zea mays Species 0.000 abstract description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000005822 corn Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000021189 garnishes Nutrition 0.000 abstract description 2
- 235000012054 meals Nutrition 0.000 abstract description 2
- 235000015136 pumpkin Nutrition 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 239000002778 food additive Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
Classifications
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- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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Abstract
一种粉条及其生产方法,通过搅拌、注浆、加压、成形、沸煮、过冷、裁剪、包装、速冻等工序可制作出所述粉条。所述粉条包含如下重量组份:土豆粉900‑1100、鸡蛋清700‑800、小麦粉80‑120、精盐8.5‑9.5、清水380‑420;营养丰富,容易消化,无任何添加剂,原料纯天然无公害,粉条白色晶莹无味,可加入胡萝卜粉、或玉米粉、或菠菜粉、或红米粉、或南瓜粉等农作物原粉,改变粉条外观颜色及味型,使该粉条成为系列化产品,该粉条酸、甜、咸、辣均可入味,Q弹爽口,主食配菜皆宜。
Description
技术领域
本发明涉及面条,涉及,尤指一种粉条及其生产方法。
背景技术
公知的粉条均加入有食品添加剂,老百姓不喜欢,且口感已陈旧过时。
发明内容
针对现有技术的缺点,本发明的目的在于提供一种无食品添加剂的口感新颖的粉条及其生产方法。
本发明解决其技术问题所采用的技术方案是:提供一种粉条及其生产方法,其特征在于:所述粉条包含如下重量组份(非百分比):土豆粉900-1100、鸡蛋清700-800、小麦粉80-120、精盐8.5-9.5、清水380-420;其生产包括如下步骤:
一、搅拌——所有原料放置在搅拌容器里,进行均匀搅拌;
二、注浆——把搅拌完成的混合粉浆注入加压器中;
三、加压——混合粉浆经过压力的挤压通过锥形底部的出粉孔;
四、成形——混合粉浆在压力的挤压下通过加压器锥形底部的出粉孔后成为一条条有坑纹的粉条;
五、沸煮——粉条从出粉孔出来后直接坠落在加压器下方的开水槽里,把坠落下来的粉条煮熟定型;
六、过冷——粉条沸煮定型后即捞起放入冷水槽冷却;
七、裁剪——粉条冷却后捞起按规定长度进行裁剪;
八、包装——把裁剪好的粉条装进包装盒中,装盒过称符合重量后封膜,完成包装;
九、速冻——把包装好的粉条放进速冻冷库进行速冻完成。
本发明通过搅拌、注浆、加压、成形、沸煮、过冷、裁剪、包装、速冻等工序即可制作出所述粉条。营养丰富,容易消化,无任何添加剂,原料纯天然无公害,粉条白色晶莹无味,可加入胡萝卜粉、或玉米粉、或菠菜粉、或红米粉、或南瓜粉等农作物原粉,改变粉条外观颜色及味型,使该粉条成为系列化产品,该粉条酸、甜、咸、辣均可入味,Q弹爽口,主食配菜皆宜。
本发明的有益效果是:口感新颖、营养丰富、容易消化,无任何添加剂,原料纯天然无公害,粉条白色晶莹无味本发明的制作方法相对于米粉的制作方法从整体工序来看缩减了40%,生产时间减少了70%。
具体实施方式
实施例一
其特征在于:所述粉条包含如下重量组份:土豆粉900克、鸡蛋清700克、小麦粉80克、精盐8.5克、清水380克;其生产包括如下步骤:
一、搅拌——所有原料放置在搅拌容器里,进行均匀搅拌;
二、注浆——把搅拌完成的混合粉浆注入加压器中;
三、加压——混合粉浆经过压力的挤压通过锥形底部的出粉孔;
四、成形——混合粉浆在压力的挤压下通过加压器锥形底部的出粉孔后成为一条条有坑纹的粉条;
五、沸煮——粉条从出粉孔出来后直接坠落在加压器下方的开水槽里,把坠落下来的粉条煮熟定型;
六、过冷——粉条沸煮定型后即捞起放入冷水槽冷却;
七、裁剪——粉条冷却后捞起按规定长度进行裁剪;
八、包装——把裁剪好的粉条装进包装盒中,装盒过称符合重量后封膜,完成包装;
九、速冻——把包装好的粉条放进速冻冷库进行速冻完成。
实施例二
其特征在于:所述粉条包含如下重量组份:土豆粉1100克、鸡蛋清800克、小麦粉120克、精盐9.5克、清水420克;其生产包括如下步骤:
一、搅拌——所有原料放置在搅拌容器里,进行均匀搅拌;
二、注浆——把搅拌完成的混合粉浆注入加压器中;
三、加压——混合粉浆经过压力的挤压通过锥形底部的出粉孔;
四、成形——混合粉浆在压力的挤压下通过加压器锥形底部的出粉孔后成为一条条有坑纹的粉条;
五、沸煮——粉条从出粉孔出来后直接坠落在加压器下方的开水槽里,把坠落下来的粉条煮熟定型;
六、过冷——粉条沸煮定型后即捞起放入冷水槽冷却;
七、裁剪——粉条冷却后捞起按规定长度进行裁剪;
八、包装——把裁剪好的粉条装进包装盒中,装盒过称符合重量后封膜,完成包装;
九、速冻——把包装好的粉条放进速冻冷库进行速冻完成。
所生产的粉条无添加剂且口感新颖。
实施例三
所述粉条包含如下重量组份:土豆粉1000Kg、鸡蛋清750Kg、小麦粉100Kg、精盐9Kg、清水400Kg;其生产包括如下步骤:
一、搅拌——所有原料及鸡蛋清液放置在搅拌容器里,按比例注入一定量经过过滤净化的自来水进行均匀搅拌;
二、注浆——把搅拌完成的混合粉浆注入加压器中;
三、加压——加压器为一锥形不锈钢容器,加压原理为活塞式加压,混合粉浆经过压力的挤压通过锥形底部的出粉孔;
四、成形——出粉孔为六角刀锋型,混合粉浆在压力的挤压下通过加压器锥形底部的出粉孔后成为一条有坑纹的雪白粉条,形状独特;
五、沸煮——粉条从出粉孔出来后直接坠落在加压器下方的开水槽里,滚烫的开水很快就把坠落下来的粉条煮熟定型;
六、过冷——粉条沸煮定型后即捞起放入冷水槽冷却;
七、裁剪——粉条冷却后捞起按规定长度进行裁剪;
八、包装——把裁剪好的粉条装进符合卫生标准的包装盒中,装盒过称符合重量后封膜,完成包装;
九、速冻——把包装好的粉条放进速冻冷库进行速冻,速冻完成转冷冻库保存。
所生产的粉条无添加剂且口感新颖。
Claims (1)
1.一种粉条及其生产方法,其特征在于:所述粉条包含如下重量组份:土豆粉900-1100、鸡蛋清700-800、小麦粉80-120、精盐8.5-9.5、清水380-420;其生产包括如下步骤:
一、搅拌——所有原料放置在搅拌容器里,进行均匀搅拌;
二、注浆——把搅拌完成的混合粉浆注入加压器中;
三、加压——混合粉浆经过压力的挤压通过锥形底部的出粉孔;
四、成形——混合粉浆在压力的挤压下通过加压器锥形底部的出粉孔后成为一条条有坑纹的粉条;
五、沸煮——粉条从出粉孔出来后直接坠落在加压器下方的开水槽里,把坠落下来的粉条煮熟定型;
六、过冷——粉条沸煮定型后即捞起放入冷水槽冷却;
七、裁剪——粉条冷却后捞起按规定长度进行裁剪;
八、包装——把裁剪好的粉条装进包装盒中,装盒过称符合重量后封膜,完成包装;
九、速冻——把包装好的粉条放进速冻冷库进行速冻完成。
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CN101485430A (zh) * | 2009-03-02 | 2009-07-22 | 安子荣 | 一种无矾土豆营养粉条的制作方法 |
CN101999672A (zh) * | 2010-11-25 | 2011-04-06 | 河南工业大学 | 一种粉条及其制作方法 |
KR101308853B1 (ko) * | 2013-07-22 | 2013-09-13 | 이주현 | 전분질의 끈적임을 억제시킨 밀폐형 방식의 당면 제조방법 |
CN104026452A (zh) * | 2014-05-20 | 2014-09-10 | 三亚阳雨茗生物科技有限公司 | 一种高品质航空方便抱罗粉的加工方法 |
CN104543660A (zh) * | 2013-10-28 | 2015-04-29 | 青岛嘉和兴制粉有限公司 | 一种韧性干熟土豆粉条的制作方法 |
CN106858560A (zh) * | 2017-01-09 | 2017-06-20 | 四川昌凌生物科技有限公司 | 一种红薯粉条的生产工艺 |
-
2018
- 2018-12-12 CN CN201811516208.3A patent/CN109645400A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101485430A (zh) * | 2009-03-02 | 2009-07-22 | 安子荣 | 一种无矾土豆营养粉条的制作方法 |
CN101999672A (zh) * | 2010-11-25 | 2011-04-06 | 河南工业大学 | 一种粉条及其制作方法 |
KR101308853B1 (ko) * | 2013-07-22 | 2013-09-13 | 이주현 | 전분질의 끈적임을 억제시킨 밀폐형 방식의 당면 제조방법 |
CN104543660A (zh) * | 2013-10-28 | 2015-04-29 | 青岛嘉和兴制粉有限公司 | 一种韧性干熟土豆粉条的制作方法 |
CN104026452A (zh) * | 2014-05-20 | 2014-09-10 | 三亚阳雨茗生物科技有限公司 | 一种高品质航空方便抱罗粉的加工方法 |
CN106858560A (zh) * | 2017-01-09 | 2017-06-20 | 四川昌凌生物科技有限公司 | 一种红薯粉条的生产工艺 |
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