CN1104431A

CN1104431A - Corn noodles with vegetables and their production

Info

Publication number: CN1104431A
Application number: CN93115963A
Authority: CN
Inventors: 张忠诚; 陈久顺
Original assignee: XINLU FOOD CO Ltd FUXIN
Current assignee: XINLU FOOD CO Ltd FUXIN
Priority date: 1993-12-14
Filing date: 1993-12-14
Publication date: 1995-07-05

Abstract

This invention refers to a health care nutrition food, esp. to a corn noodle as main material with vegetables and others. The process of the noodle prepn. includes washing vegetable, shredding, pulping, doughing, curing, expanding into shreds, drying with hot air, immersing in the oil, drying cooling, weighing and inspecting. The noodle with high a degre is convenient instant food which can eat by steeping, cooking or eating instantly. It contains various nutrients for human needs, and has relatively complemented fuctions for nutritions.

Description

Corn noodles with vegetables and their production

The invention belongs to nutritional health food, particularly a kind of is major ingredient with the corn flour, and is aided with corn noodles with vegetables of the mixed system of vegetables and preparation method thereof.

At present, in the diet of China mostly based on the stripe shape flour-made food, wherein vermicelli and instant noodles are in the majority, and raw material is all based on wheat flour, its nutritional labeling is a protein, carbohydrate, fat, mineral matter, cellulose, enzyme and moisture etc., wherein content of cellulose only is about 0.2-0.6%, wheat flour does not contain vitamin D, vitamin C, vitamin A content are not high yet, and its major part is present in plumule and the wheat bran, because the vitamin imperfection in the wheat flour, food does not contain the food of other vitamins if therefore do not hold concurrently, and vermicelli and instant noodles that edible for a long time single flour is made are unfavorable to health.

The objective of the invention is to overcome with wheat flour and produce the stripe shape Flour product, is the corn noodles with vegetables that major ingredient adds the mixed system processing of auxiliary material such as vegetables with the corn flour and provide a kind of.

Task of the present invention is, corn noodles with vegetables is major ingredient with the corn flour, add auxiliary materials such as vegetables, through cleaning, broken cutting, making beating, close face, slaking, expanded one-tenth silk, heated-air drying, steam silk, heated-air drying, oil immersion, oven dry, cooling, inspection matter to the production technologies such as finished product of weighing are made, contain vitamin A in the major ingredient corn flour, especially yellow corn powder contains 490 international units/100g, be 24 times of wheat flour, contain the crude fibre about 2%, the biological value of food protein can reach 60, the fresh vegetables pumpkin contains rich saccharide, starch, protein, fat, vitamin A, Cobastab, vitamin C and potassium, mineral matters such as phosphorus, carotene carotene content is melon hat, be 3.62mg/100g, the Vit C contents of tomato is 12mg/100g, phosphorus content is 22mg/100g, the every hectogram carrotene of carrot rhizome is the 2.1-4.0 milligram, as the vegetalitas provitamin A, can in human body, transform absorption, adopt scientific formula, processing rationally, make the master, auxiliary material has plurality of health care functions in conjunction with having water holding and gelatification in medical science and nutrition.

The characteristics of corn noodles with vegetables:

1, nutritional labeling complementation has higher nutritive value;

2, gelatinization degree α 〉=70% of silk face can become instant food, prolongs shelf and keeps the phase;

3, have good rehydration, can steep food, cook, no gelatinization phenomenon.

The nutritional labeling of corn noodles with vegetables

Composition	Content	Composition	Content
				VB1	0.34mg/100g	Protein	85.7%
VB2	0.05mg/100g	Cellulose	0.61%
				VB6	0.12mg/100g	P	1.3mg/g
VPP	0.82mg/100g	Fe	0.03mg/g
				Mg	0.49mg/m	Ca	0.15mg/g
K	2.1mg/g

Embodiment specifies the present invention below in conjunction with accompanying drawing.

Corn noodles with vegetables preparation technology flow process such as Fig. 1 show, by cleaning the broken face-slaking of pulling an oar-close-expanded one-tenth silk-heated-air drying-the steamings silk-heated-air drying-oil immersion-dry-cool off-weigh and examine matter to finished product of cutting.

Embodiment

Clean pumpkin 5kg, carrot 5kg, tomato 5kg, pumpkin, carrot, tomato are sent into broken cutting in the cutting machine respectively then, the broken length of cutting is 0.1-0.5mm, vegetables after will cutting off are then sent into to pull an oar in the beater and put into dough kneading machine, put into salt 2kg again, alkali 0.3kg, water 22kg, stir, add the corn flour of 100kg, the starch of 10kg closes face, 70 revolutions per seconds of rotating speeds, temperature 28-30 ℃, 20 minutes time.Under 8-10 ℃ of temperature, in the material stock machine, placed 30-40 minute, then the face piece of slaking is inserted in the double helix bulking machine, elementary temperature is controlled to be 50-60 ℃, drop temperature is controlled to be 20-30 ℃, and the silk face peg of drawing from bulking machine draws, and sends into drying chamber, temperature 40-50 ℃, 3 hours time, then with after the drying silk face put into steaming face chamber, at conveyer belt with 0.5 meter/minute, 95 ℃ of temperature, time 5-10 minute, the silk face peg that heated-air drying will be steamed again drew, and sends into drying chamber, temperature 40-50 ℃, 3 hours time, also dried silk face can be put into the oil immersion of palm-kernel oil oil groove, 120 ℃ of oil temperature, 5 minutes time, then the silk face after the oil immersion is sent into drying chamber, 180 ℃ of temperature, 5 minutes time, silk face after the oven dry is sent into cooling chamber, feed 95 meters ³/ minute cold wind, make the cooling of a thread face, cool to room temperature, making a face water content is 11-13%, lower beam is weighed, inspection matter packing is put in storage to finished product, corn noodles with vegetables is 117kg.

The corn noodles with vegetables of making can steep food, cooks, instant, bubble food cold water 0.2-0.8 hour, elasticity is strong, features good taste, rehydration is complete; Warm water or boiling water bubble food, 2 minutes rehydrations; Boiling water is cooked, and increases mouthfeel and local flavor; Instant is instant food.

Corn noodles with vegetables and preparation method thereof, with the corn flour is major ingredient, and is auxiliary material with vegetables, processes through science, has α degree height, rehydration is good, and convenient instant contains the multiple nutritional components of needed by human body, has the nutrition complement effect, for improving the physiology nutritive value of food, provide a kind of nutrition, healthy, health food.

Claims

1, corn noodles with vegetables and preparation method thereof is characterized in that corn noodles with vegetables forms (weight meter) by following composition of raw materials: corn flour 100, starch 10, pumpkin 5-7, tomato 5-7, carrot 5-7, salt 2, alkali 0.3, water are an amount of;

2, corn noodles with vegetables and preparation method thereof is characterized in that corn noodles with vegetables preparation finished by following production technology;

(1), cleaning, brokenly cuts, pulls an oar

Carrot, pumpkin, tomato after will cleaning by composition of raw materials are put into cutting machine respectively and are cut off, and discharging length 0.1-0.5mm sends in the beater and pulls an oar;

(2), close face

Vegetable serous fluid gone into same salt, alkali, water stir in the dough kneading machine, put into corn flour then, starch transfers powder to close face, 70 revolutions per seconds of rotating speeds, temperature 28-30 ℃, 20 minutes time;

(3), slaking

Under 8-10 ℃ of temperature, in the material stock machine, placed 30-40 minute;

(4), expanded one-tenth silk

The face piece of slaking is inserted in the bulking machine, and elementary temperature is controlled to be 50-60 ℃, and drop temperature is controlled to be 20-30 ℃, expanded one-tenth silk face;

(5), heated-air drying

The silk face peg of drawing from bulking machine draws, and sends into drying chamber, and temperature 40-50 ℃, 3 hours time;

(6), steam silk

Dried silk face is put into steaming face chamber, and conveyer belt passes through with 0.5 meter/minute, 95 ℃ of temperature, time 5-10 minute;

(7), heated-air drying

The multiple silk face peg that steams is drawn, send into drying chamber.Temperature 40-50 ℃, 3 hours time;

(8), oil immersion

Dried silk face is put into the oil groove oil immersion, 120 ℃ of oil temperature, 5 minutes time;

(9), oven dry

Silk face after the oil immersion is sent into drying chamber, 180 ℃ of temperature, 5 minutes time;

(10), cooling

Silk face after the oven dry is sent into cooling chamber, feed 95 meters ³/ minute cold wind, make the cooling of a thread face, cool to room temperature, making a face water content is 11-13%;

(11), weigh

Lower beam is weighed, and inspection matter packing is put in storage to finished product.