CN109757654A - A kind of collybia albuminosa noodles and preparation method thereof - Google Patents
A kind of collybia albuminosa noodles and preparation method thereof Download PDFInfo
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- CN109757654A CN109757654A CN201910246352.8A CN201910246352A CN109757654A CN 109757654 A CN109757654 A CN 109757654A CN 201910246352 A CN201910246352 A CN 201910246352A CN 109757654 A CN109757654 A CN 109757654A
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- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims description 98
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Abstract
The present invention provides a kind of collybia albuminosa noodles, belong to noodles processing technical field, and the collybia albuminosa noodles include the raw material of following parts by weight: 100~120 parts of flour, 2~4 parts of corn flour, 8~11 parts of collybia albuminosa powder, 3~4 parts of rapeseed oil, 2~3 parts and 20~25 parts of water of egg.Collybia albuminosa noodles of the invention are put into when being cooked in 100 DEG C of water, only need 1min noodles that can keep afloat, noodles, which are not easy into, to stick together, glues pot, and noodles are while cooking, vapor by approximately level can steam noodles, thus the synchronization boiling of noodles may be implemented；Meanwhile collybia albuminosa noodles of the invention are fine and smooth, it is glossy, and rich in nutrition content；In addition, collybia albuminosa noodles of the invention are convenient, 5min can be boiled with 100 DEG C of boiled water boilings, be subject to condiment it is edible or shake loose blown on hair dryer after for cold and dressed with sauce edible, it is also possible to 100 DEG C of boiled water impregnate edible.
Description
Technical field
The present invention relates to noodles processing technical fields more particularly to a kind of collybia albuminosa noodles and preparation method thereof.
Background technique
Noodles are that a kind of flour with cereal or beans adds water mill at dough, and later or pressure or the system of rolling or stretch is cut again in flakes
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,
A kind of food made of braised, fried.
It is limited by noodle making for raw material, the density of noodles in the prior art is generally all bigger than water, since buoyancy is less than
Gravity, noodles, which are put into pot, to be sunk to the bottom, and can just be floated after ripe, and noodles, which are easy into, to stick together, glues pot.And noodles are solved at present at sticking together, glue
The problem of pot, mainly cooks parameter by regulation and realizes, thus, it cooks different noodles and continuous optimization is needed to cook ginseng
Number, process are cumbersome.Still lacking one kind at present can quickly keep afloat in boiling process, be not easy into the noodles for the pot that sticks together, glues.
Summary of the invention
The purpose of the present invention is to provide a kind of collybia albuminosa noodles and preparation method thereof, which can in boiling process
It quickly keeps afloat, is not easy into and sticks together, glue pot.
In order to achieve the above-mentioned object of the invention, the present invention the following technical schemes are provided:
The present invention provides a kind of collybia albuminosa noodles, the raw material including following parts by weight: 100~120 parts of flour, corn flour
2~4 parts, 8~11 parts of collybia albuminosa powder, 3~4 parts of rapeseed oil, 2~3 parts and 20~25 parts of water of egg.
Preferably, the partial size of the collybia albuminosa powder is 80~120 mesh.
The present invention also provides the preparation methods of the collybia albuminosa noodles described in above scheme, comprising the following steps:
1) flour, corn flour, collybia albuminosa powder, rapeseed oil and egg are mixed, water, progress and face is added, obtains face
Group；
2) the step 1) dough is pressed into musculus cutaneus, obtained musculus cutaneus cuts into noodles, obtains wet noodles；
3) wet noodles described in step 2) are dried, obtain collybia albuminosa noodles.
Preferably, the mode of the step 3) drying is to dry；The temperature dried is 16~26 DEG C；It is described to dry
Ambient humidity is 60%~80%；The time dried is 3~4h.
Preferably, the mode of the step 3) drying is drying；The drying includes the first drying, the second drying, third
Drying and the 4th drying；The temperature of first drying is 20~30 DEG C；The wind speed of first drying is 1200~1460r/
min；The temperature of second drying is 35~45 DEG C；The ambient humidity of second drying is 75%~85%；The third
The temperature of drying is 45~50 DEG C；The ambient humidity of the third drying is 55%~60%；It is described 4th drying temperature by
45~50 DEG C of initial temperature gradually cool down；The speed of the cooling is 1 DEG C/2~3min.
Preferably, the time of first drying and the second drying stands alone as 25~35min.
Preferably, the time of the third drying and the 4th drying stands alone as 80~100min.
Preferably, the length of wet noodles described in step 2) is 60~70cm.
Preferably, the number of compacting described in step 2) is 2~4 times；The musculus cutaneus with a thickness of 0.5~1.5mm.
Beneficial effects of the present invention: the present invention provides a kind of collybia albuminosa noodles, the raw materials including following parts by weight: flour
80~120 parts, 3~8 parts of corn flour, 8~12 parts of collybia albuminosa powder, 1~2 part of rapeseed oil, 1~2 part and 20~25 parts of water of egg.This
The collybia albuminosa noodles of invention are put into when being cooked in 100 DEG C of water, cook 1min, and noodles can keep afloat, and noodles are not easy into
It sticks together, viscous pot, while cooking, the vapor by approximately level can steam noodles noodles, thus noodles may be implemented
Synchronization boiling；Meanwhile collybia albuminosa noodles of the invention are delicate, and it is glossy, it is flexible, there are chewy texture and rich in nutrition content；Separately
Outside, collybia albuminosa noodles of the invention are convenient, can boil 5min with the boiling of 100 DEG C of boiled water, and it is edible or shake loose with blowing to be subject to condiment
Blower is eaten after blowing on for cold and dressed with sauce, it is also possible to which 100 DEG C of boiled water impregnate edible.
Detailed description of the invention
Fig. 1 is the state that collybia albuminosa noodles are cooked after 4min；
Fig. 2 is the state that common wheat noodles are cooked after 4min；
Fig. 3 is the state that collybia albuminosa noodles are cooked after 12min；
Fig. 4 is the state that common wheat noodles are cooked after 12min.
Specific embodiment
The present invention provides a kind of collybia albuminosa noodles, the raw material including following parts by weight: 100~120 parts of flour, corn flour
2~4 parts, 8~11 parts of collybia albuminosa powder, 3~4 parts of rapeseed oil, 2~3 parts and 20~25 parts of water of egg；Preferably, the collybia albuminosa
Noodles include the raw material of following parts by weight: 110 parts of flour, 3 parts of corn flour, and 9~10 parts of collybia albuminosa powder, 3.5 parts of rapeseed oil, egg
2.5 parts and 20~24 parts of water.
In the present invention, the partial size of the collybia albuminosa powder is preferably 80~120 mesh, more preferably 100 mesh；The collybia albuminosa powder
It is preferably prepared using following methods: collybia albuminosa is cleaned, dry moisture, successively carry out first stage drying, the
Two-stage drying, phase III drying is cooling, crushes and filters, obtains collybia albuminosa powder.
In the present invention, the time for drying moisture is preferably 20~30h, more preferably for 24 hours；The first stage drying
Temperature be preferably 25~35 DEG C, more preferably 30 DEG C；The time of the first stage drying is preferably 1~3h, more preferably
2h；The temperature of the second stage drying is preferably 45~55 DEG C, and more preferably 50 DEG C；The time of the second stage drying is excellent
It is selected as 2~4h, more preferably 3h；The temperature of the phase III drying is preferably 60~70 DEG C, and more preferably 65 DEG C；Described
The time of drying in three stages is preferably 4~6h, more preferably 5h；The temperature after cooling is preferably 24~28 DEG C, more preferably
It is 26 DEG C, the time stood after being cooled to 24~28 DEG C is preferably 2~4h, more preferably 3h；The equipment of the crushing is preferably
Food masher；The filtering is preferably the screen to filtrate；The aperture of the sieve is preferably 80~120 mesh, more preferably 100
Mesh；The storage temperature of the collybia albuminosa powder is preferably 16~25 DEG C, and more preferably 20 DEG C；The preservation container of the collybia albuminosa powder
Material is preferably food stainless steel.
The present invention, the partial size of the wheat flour are preferably 90~130 mesh, more preferably 100~120 mesh；The wheat is excellent
It is selected as intact, not rotten wheat；The wheat flour is preferably prepared using following methods: being cleaned, is dried to wheat
Moisture successively carries out first stage drying, and second stage drying, phase III drying is cooling, and crushing and filtering obtain wheat
Powder.
In the present invention, the time dried is preferably 20~30h, more preferably for 24 hours；The temperature of the first stage drying
Preferably 26~30 DEG C, more preferably 28 DEG C of degree；The time of the first stage drying is preferably 2~4h, more preferably 3h；Institute
The temperature for stating second stage drying is preferably 45~55 DEG C, and more preferably 50 DEG C；The time of the second stage drying is preferably 2
~4h, more preferably 3h；The temperature of the phase III drying is preferably 60~70 DEG C, and more preferably 65 DEG C；The third rank
The time of section drying is preferably 5~7h, more preferably 6h；The temperature after cooling is preferably 24~28 DEG C, more preferably 26
DEG C, the time stood after being cooled to 24~28 DEG C is preferably 2~4h, more preferably 3h；The equipment of the crushing is preferably food
Pulverizer；The filtering is preferably the screen to filtrate；The aperture of the sieve is preferably 90~130 mesh, more preferably 100~120
Mesh；The storage temperature of the wheat flour is preferably 16~25 DEG C, and more preferably 20 DEG C；The material of the preservation container of the wheat flour
Preferably food stainless steel.
The present invention, the partial size of the corn flour are preferably 90~130 mesh, more preferably 100~120 mesh；The corn is excellent
It is selected as intact, not rotten corn；The corn flour is preferably prepared using following methods: being cleaned, is dried to corn
Moisture successively carries out first stage drying, and second stage drying, phase III drying is cooling, and crushing and filtering obtain corn
Powder.
In the present invention, the time dried is preferably 20~30h, more preferably for 24 hours；The temperature of the first stage drying
Preferably 20~30 DEG C, more preferably 25 DEG C of degree；The time of the first stage drying is preferably 2~4h, more preferably 3h；Institute
The temperature for stating second stage drying is preferably 45~55 DEG C, and more preferably 50 DEG C；The time of the second stage drying is preferably 2
~4h, more preferably 3h；The temperature of the phase III drying is preferably 60~70 DEG C, and more preferably 65 DEG C；The third rank
The time of section drying is preferably 5~7h, more preferably 6h；The temperature after cooling is preferably 24~28 DEG C, more preferably 26
DEG C, the time stood after being cooled to 24~28 DEG C is preferably 2~4h, more preferably 3h；The equipment of the crushing is preferably food
Pulverizer；The filtering is preferably the screen to filtrate；The aperture of the sieve is preferably 90~130 mesh, more preferably 100~120
Mesh；The storage temperature of the corn flour is preferably 16~25 DEG C, and more preferably 20 DEG C；The material of the preservation container of the corn flour
Preferably food stainless steel.
The present invention also provides the preparation methods of the collybia albuminosa noodles described in above scheme, comprising the following steps:
1) flour, corn flour, collybia albuminosa powder, rapeseed oil and egg are mixed, water, progress and face is added, obtains face
Group；
2) the step 1) dough is pressed into musculus cutaneus, obtained musculus cutaneus cuts into noodles, obtains wet noodles；
3) wet noodles described in step 2) are dried, obtain collybia albuminosa noodles.
The present invention first mixes flour, corn flour, collybia albuminosa powder, rapeseed oil and egg, be added water, carry out and
Face obtains dough；The mixed process is preferably with stirring；The revolving speed of the stirring is preferably 30~40rpm, more preferably
For 35rpm；The water is preferably pure water or aqua sterilisa, after more preferably 100 DEG C are boiled, water after cooling；The temperature of the water
Preferably 12~15 DEG C of degree；The present invention to and time in face be not particularly limited, using this field conventional parameter；It is described and
The equipment in face is preferably flour mixer.
The present invention is pressed into musculus cutaneus after obtaining dough, by dough, and obtained musculus cutaneus cuts into noodles, obtains wet noodles；
The number of the compacting is preferably 2~4 times, and more preferably 3 times；The thickness of the musculus cutaneus is preferably 0.5~1.5mm, more preferably
For 1mm；The width of the wet noodles is preferably 3~5mm, more preferably 4mm；The length of the wet noodles is preferably 60~
70cm, more preferably 65cm.
The present invention is dried wet noodles after obtaining wet noodles, obtains collybia albuminosa noodles.
In the present invention, the mode of the drying is preferably dried or is dried.
When the mode of the drying is to dry, the temperature dried is preferably 16~26 DEG C, more preferably 20~25
℃；The ambient humidity dried is preferably 60%~80%.More preferably 70%；The time dried is preferably 3~4h,
More preferably 3.5h.
When the mode of the drying is drying, the drying includes the first drying, the second drying, third drying and the 4th
Drying.
In the present invention, the temperature of first drying is preferably 20~30 DEG C, and more preferably 25 DEG C；First drying
Wind speed is preferably 1200~1460r/min, more preferably 1360r/min；The time of first drying is preferably 25~
35min, more preferably 30min；In specific implementation process of the present invention, by the first drying and processing, the water content of wet noodles by
32%~35% drops to 27%~28%.In the present invention, the effect of first drying is one except noodles surface layer of drying
Divide moisture, to fix its tissue, increases intensity.This stage, the moisture in wet noodles belong to Free water, easily go by evaporation
It removes, so this stage promotes moisture to evaporate using the method that air flows is reinforced.
In the present invention, the temperature of second drying is preferably 35~45 DEG C, and more preferably 40 DEG C；Second drying
Ambient humidity is preferably 75%~85%, and more preferably 80%；The time of second drying is preferably 25~35min, more excellent
It is selected as 30min；In specific implementation process of the present invention, by the second drying and processing, the water content of wet noodles is by under 27%~28%
It is down to 25%.In the present invention, the effect of second drying is to improve noodles internal temperatures, to accelerate moisture from inside to outside
Transfer velocity.If high temperature is only taken, and meeting enlarged surface vaporization rate, so this stage uses while properly increasing temperature
Higher relative humidity, limiting surface vaporize while improving internal moisture transfer velocity.
In the present invention, the temperature of the third drying is preferably 45~50 DEG C, and more preferably 48 DEG C；The third drying
Ambient humidity is preferably 55%~60%, and more preferably 58%；The time of the third drying is preferably 80~100min, more excellent
It is selected as 90min；In specific implementation process of the present invention, by third drying and processing, the water content of wet noodles is dropped to by 25%
16%~17%.In the present invention, the effect of the third drying is removal large quantity of moisture.This stage, noodles internal temperature increase,
Internal moisture transfer is in a basic balance with surface vaporization, therefore can increase temperature at this time, reduce humidity, guarantees largely going for moisture
It removes.
In the present invention, the temperature of the 4th drying is preferably gradually cooled down by 45~50 DEG C of initial temperature；The cooling
Speed be preferably 1 DEG C/2~3min；The time of 4th drying is preferably 80~100min, more preferably 90min.The present invention
In, the effect of the 4th drying is reduction face temperature, evaporates a small amount of moisture using waste heat；After premenstrual 3 drying stages, in noodles
Most of moisture has been removed, and noodles self-temperature is higher at this time, so stage main purpose is reduction face temperature, is steamed using waste heat
Send out moisture a small amount of.
Technical solution provided by the invention is described in detail below with reference to embodiment, but they cannot be understood
For limiting the scope of the present invention.
A kind of preparation method of the collybia albuminosa noodles of embodiment 1
1. first by the collybia albuminosa picked from greenhouse cut mud screening it is net after, after 4h naturally dry moisture, into dryer,
Originally dryer temperature is 30 DEG C, rises to 50 DEG C after being dried to 2h, 65 DEG C of baking 5h after 3h, cooling after reaching collybia albuminosa drying finished product
To 26 DEG C, after 3h, it is filtered after powder is cooled to room temperature into food masher with the sieve of 80 mesh and uses food stainless steel barrel
It is spare that dress deposits sealing.
2. wheat grain is screened, it is no it is rotten it is rotten after, after being cleaned into clear water washer, for 24 hours after naturally dry moisture, into
Enter dryer, originally dryer temperature is 26 DEG C, rises to 50 DEG C after being dried to 3h, 65 DEG C of baking 6h, it is thorough to reach wheat grain after 3h
It is dry, 26 DEG C are cooled to, is carried out after being pulverized into powder state, is cooled to room temperature at fine powder state with after the filtering of 90 mesh screen machines
Afterwards, with food stainless steel barreled deposit sealing it is spare.
3. by corn screen selecting, it is no it is rotten it is rotten after, after being cleaned into clear water washer, for 24 hours after naturally dry moisture, into baking
Dry machine, originally dryer temperature is 20 DEG C, rises to 50 DEG C after being dried to 3h, 65 DEG C of baking 6h, reach niblet and thoroughly dry after 3h, cold
But it to 26 DEG C, carries out after being pulverized into powder state, after being cooled to room temperature at fine powder state after the filtering of 100 mesh screen machines, uses
It is spare that food stainless steel barreled deposits sealing.
4. proportionally, 100 jin of flour add 4 jin of corn, 10 jin of chicken fir powder, is stirred by 3 jin and 2 jin of Countryside Egg of rape oil
Uniformly；20 jin of pure water, progress and face is added, obtains dough, dough is put into after face machine is suppressed 3 times and is obtained with a thickness of 1mm's
Musculus cutaneus is put into the molding of face knife by musculus cutaneus, and it is 4mm that width, which is made, and length is the wet noodles of 60cm.
5. being 25 DEG C in temperature, under the environmental condition that relative humidity is 60%, wet noodles are hung on hanging rod, natural wind
It is dry, obtain collybia albuminosa noodles.
A kind of preparation method of the collybia albuminosa noodles of embodiment 2
1. the method referring to embodiment 1 obtains wet noodles.
2. cold wind determines a stage: in the environment of wet noodles are placed in 25 DEG C, controlled wind speed 1360r/min, drying
30min。
3. the first moisturizing is perspired the stage: adjustment environment temperature is 40 DEG C, and humidity 80% dries 30min.
4. the second moisturizing is perspired the stage: adjustment environment temperature is 48 DEG C, and humidity 60% dries 90min.
5. the heating wet down stage: using 48 DEG C as initial temperature, gradually cooling down, rate of temperature fall is 1 DEG C/3min, drying
90min obtains collybia albuminosa noodles.
A kind of common wheat noodles of the common wheat flour of reference examples 1 production
Raw material: Gulin face is purchased from Gulin Jin Mang noodles processing Co., Ltd；
Preparation method is the same as embodiment 2.
The common noodles being prepared in the collybia albuminosa noodles and reference examples 1 being prepared in 3 embodiment 2 of embodiment carry out
Compare
1. collybia albuminosa noodles prepared by embodiment 2 can commodity inspection (Ningbo) Co., Ltd detection (sample through promise peace strength
Number: LR494486-001 detects the date: on March 8th, 2019), nutritional ingredient testing result is shown in Table 1；Prepared by comparative example 1
The nutritional ingredient testing result of common wheat noodles is shown in Table 2；Collybia albuminosa noodles other compositions testing result is shown in Table 3.
1 collybia albuminosa noodles nutrient component meter of table
| Project | Every 100 grams (g) | Nutrient reference value % or NRV% |
| Energy | 1410 kilojoules (kJ) | 17% |
| Protein | 13.1 grams (g) | 22% |
| Fat | 1.4 grams (g) | 2% |
| Carbohydrate content | 65.2 grams (g) | 22% |
| Total dietary fiber | 3.5 grams (g) | 14% |
| Sodium | 78 milligrams (mg) | 4% |
2 common wheat noodles nutrient component meter of table
| Project | Every 100 grams (g) | Nutrient reference value % or NRV% |
| Energy | 1465(kJ) | 18% |
| Protein | 9.91(g) | 17% |
| Fat | 0.5(g) | 1% |
| Carbohydrate content | 78.8(g) | 25% |
| Total dietary fiber | 0 | 0% |
| Sodium | 224(mg) | 11% |
Compare the result of Tables 1 and 2 it is found that collybia albuminosa noodles rich in protein of the invention, is common wheat face
1.32 times of protein content；Collybia albuminosa noodles fat content is 2.8 times of common wheat noodles；In terms of every 100g, chicken fir
The total dietary fiber of bacterium noodles is up to 3.5g, and the total dietary fiber of common noodles is 0；In terms of every 100g, chicken fir
The sodium content of bacterium noodles is only 78mg, and the sodium content of common wheat noodles is up to 224mg.As it can be seen that collybia albuminosa face of the invention
Item has higher nutritive value compared with common wheat noodles.
Multiple components testing result in 3 collybia albuminosa noodles of table
According to food national safety standard (GB2762-2017), pollutants in food limitation (unit mg/kg) arsenic national standard limit
Amount 0.5, detection point report result is 0.023；Lead national standard limitation 1.0, testing and analyzing report result is 0.033；Cadmium national standard limitation
0.5, testing result 0.018；Mercury national standard limitation 0.1, testing result < 0.005；It is not difficult to find out from the data analysis result of table 3,
Collybia albuminosa noodles of the invention are top grade qualities, are eaten to no damage to human body.
2. testing after over-cooking, after heating up water out (100 DEG C), the collybia albuminosa noodles for being put into the preparation of embodiment 2 boil 3~4min
With regard to edible, and noodles dissipate to dredge and divide directly, and non muddy soup, not at sticking together, taste has the unique fragrant of bacterium, prepares with reference examples 1 general
Logical wheat noodles are compared, and mouthfeel is finer and smoother, flexible, have chewy texture, taste is more delicious；
State after the cooked 4min of collybia albuminosa noodles is shown in Fig. 1；State after the cooked 4min of common wheat noodles is shown in Fig. 2；Chicken
State after the cooked 12min of fir bacterium noodles is shown in Fig. 3；State after the cooked 12min of common wheat noodles is shown in Fig. 4；By Fig. 3 and Fig. 4
From the point of view of comparison, collybia albuminosa noodles are cooked place 12min after, still dissipate and dredge point straight, not at sticking together, and common wheat noodles are at sticking together, be in
Paste atherosclerotic state.
As seen from the above embodiment, the present invention provides a kind of preparation method of collybia albuminosa noodles, the faces of this method preparation
Item can quickly keep afloat in boiling process, be not easy into and stick together, glue pot, and rich in nutrition content.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (9)
1. a kind of collybia albuminosa noodles, the raw material including following parts by weight: 100~120 parts of flour, 2~4 parts of corn flour, collybia albuminosa
8~11 parts of powder, 3~4 parts of rapeseed oil, 2~3 parts and 20~25 parts of water of egg.
2. collybia albuminosa noodles according to claim 1, which is characterized in that the partial size of the collybia albuminosa powder is 80~120 mesh.
3. the preparation method of collybia albuminosa noodles of any of claims 1 or 2, comprising the following steps:
1) flour, corn flour, collybia albuminosa powder, rapeseed oil and egg are mixed, water, progress and face is added, obtains dough；
2) the step 1) dough is pressed into musculus cutaneus, obtained musculus cutaneus cuts into noodles, obtains wet noodles；
3) wet noodles described in step 2) are dried, obtain collybia albuminosa noodles.
4. preparation method according to claim 3, which is characterized in that the mode of the step 3) drying is to dry；It is described
The temperature dried is 16~26 DEG C；The ambient humidity dried is 60%~80%；The time dried is 3~4h.
5. preparation method according to claim 3, which is characterized in that the mode of the step 3) drying is drying；It is described
Drying includes the first drying, the second drying, third drying and the 4th drying；
The temperature of first drying is 20~30 DEG C；The wind speed of first drying is 1200~1460r/min；
The temperature of second drying is 35~45 DEG C；The ambient humidity of second drying is 75%~85%；
The temperature of the third drying is 45~50 DEG C；The ambient humidity of the third drying is 55%~60%；
The temperature of 4th drying is gradually cooled down by 45~50 DEG C of initial temperature；The speed of the cooling is 1 DEG C/2~3min.
6. preparation method according to claim 5, which is characterized in that the time of first drying and the second drying is independent
For 25~35min.
7. preparation method according to claim 5, which is characterized in that the time of the third drying and the 4th drying is independent
For 80~100min.
8. preparation method according to claim 3, which is characterized in that the length of wet noodles described in step 2) be 60~
70cm。
9. preparation method according to claim 3, which is characterized in that the number of compacting described in step 2) is 2~4 times；
The musculus cutaneus with a thickness of 0.5~1.5mm.
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