CN1105507C

CN1105507C - Eeight-grain fine noodles

Info

Publication number: CN1105507C
Application number: CN99112973A
Authority: CN
Inventors: 赵久国; 田宝祥
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-06-02
Filing date: 1999-06-02
Publication date: 2003-04-16
Anticipated expiration: 2019-06-02
Also published as: CN1276168A

Abstract

The present invention relates to eight-grain fine noodles. 60% of corn flour, 10% of wheat flour, 7% of bean flour, 6% of green bean flour, 5% of bucketwheat flour, 4% of yellow rice flour, 4% of ginger rice flour and 4% of tribute rice flour are mixed and then squeezed into the eight-grain fine noodles after a proper amount of water is added. The eight-grain fine noodles have the advantages of rich nutrition, favorable taste and high toughness, and can not scatter after being soaked for a long time. The eight-grain fine noodles are firstly soaked with cold water, taken out and put in boiled water for 1 to 2 minutes for eating. The eight-grain fine noodles are convenient to eat, and are especially suitable for families and fast food restaurants.

Description

Eeight-grain fine noodles

The present invention relates to a kind of pastries, particularly relate to a kind of noodles by corn flour, millet powder, tribute ground rice, buckwheat, ginger ground rice, glutinous millet powder, analysis for soybean powder and mung bean flour mixing extrusion modling.

Noodles are that Chinese extremely like the pastries that eat.The noodles kind of Chu Shouing is a lot of in the market, as vermicelli, macaroni etc.All make from raw material, so nutrition only limits to the nutrition of wheat with fine flour.The manufacture method of vermicelli mainly is to adopt two rollers or three roller oodle makers, and the face that gets togather is rolled into sheet, is cut into the noodles of setting width and length then.Macaroni is to sell with the form of instant noodles, usually add a certain amount of anticorrisive agent in order to extend protective period in instant noodles, and anticorrisive agent is harmful to human body.

Purpose of the present invention is to provide the Eeight-grain fine noodles that a kind of nutritious, of a specified duration bubble does not loose, toughness elasticity is strong, mouthfeel is good at the problems referred to above.

Purpose of the present invention adopts following technical proposals to realize, that is:

Eeight-grain fine noodles, mix by corn flour, wheat flour, analysis for soybean powder, mung bean flour, buckwheat, tribute ground rice, glutinous millet powder, ginger ground rice, be crushed under 90 ℃ after mixing suitable quantity of water, the weight ratio of corn flour, wheat flour, analysis for soybean powder, mung bean flour, buckwheat, glutinous millet powder, ginger ground rice, tribute ground rice is corn flour 50-60%, wheat flour 5-12%, analysis for soybean powder 5-10%, mung bean flour 4-9%, buckwheat 3-9%, glutinous millet powder 2-8%, ginger ground rice 2-8%, tribute ground rice 2-8%.

Embodiment:

Eeight-grain fine noodles is mixed by 60% corn flour, 10% wheat flour, 7% analysis for soybean powder, 6% mung bean flour, buckwheat 5%, tribute ground rice 4%, glutinous millet powder 4%, ginger ground rice 4%, add suitable quantity of water after, extrusion modling.Aforementioned proportion is a weight ratio.

Eeight-grain fine noodles, nutritious, be a kind of high-quality health food.The nutrition of well-known corn in five-cereal, ranks first.Rare elements such as average starch-containing 72.5%, protein 9.7%, fat 4.1%, sugar 1.45%, calcium, magnesium, sulphur, manganese, copper, zinc account for 1.52% in the corn.But the corn mouthfeel is poor, and people dislike often eating, being commonly called as coarse food grain.But with the corn is the Eeight-grain fine noodles that primary raw material is made, and mouthfeel is good, has reached and has made delicacies out of coarse food grain, and everybody likes to eat, nutritious purpose.Be equipped with wheat flour, buckwheat, analysis for soybean powder, mung bean flour, tribute ground rice in addition, make the nutrition of Eeight-grain fine noodles abundanter.As wheat is that people like the pastries eaten, and mouthfeel is good, is commonly called as flour and rice, and wheat nutrition is also very abundant, contains protein as the good wheat of China and can reach 15%, and lysine reaches 0.44%, and wet gluten reaches 25.2%.Buckwheat not only nutritious and also have be good for the stomach, the medical value of dispelling cold, beauty treatment.Tribute rice is commonly called as millet, and is not only nutritious but also grow lung, nourishing the stomach.Chinese women mostly eat millet in term.Soya bean also is well-known high nutritive value food, eats bean product more, helps the health of the popular feeling, brain, blood vessel.And mung bean protein matter content is up to 22-25%, the low only 1.2-2% of fat content, also iron content, carrot, riboflavin, niacin.Contain 8 necessary seed amino acids of human body in the protein.Protein content is 3.2 times of wheat, 2.7 times of millet, 3 times of corn, 3.2 times of rice in the mung bean.Mung bean is not only nutritious, and the medical value height, is good clearing heat and detoxicating medicine.In Eeight-grain fine noodles, add glutinous millet and Jiang Mi, except that its nutritive value, can also strengthen the toughness of Eeight-grain fine noodles.

The another characteristics of Eeight-grain fine noodles are that bubble does not loose for a long time.Use cold water soak summer, changed water one time in one day, change water three days winters one time, can keep not changing a bar in month, never degenerates, and puts into boiling water 1-2 minute just edible, and these characteristics are very suitable for the fast food restaurant and use.

Eeight-grain fine noodles, golden yellow color is limpid, glittering and translucent, tasty mouthfeel chewiness, nutritious, is good health care food.

The manufacture method of Eeight-grain fine noodles; be to get corn flour, wheat flour, analysis for soybean powder, mung bean flour, buckwheat, glutinous millet powder, tribute ground rice, ginger ground rice by proportioning; mix; add suitable quantity of water; reach the synthetic group of hand, one bumps promptly to open and is advisable, and the face that gets togather is put into the hopper of auger type flour-extruding machine; after machine is preheating to 90 ℃; shut down, open head, take out the outer face of giving birth to of head; take out ripe of body internal layer 5 cm thicks with specific purpose tool again; assemble discharge opening, first-class head is machined; open forced air cooler, feed in raw material and to push shaping.About 2 meters long being advisable after the shaping are sent into the indoor of health, cool place, drying, sealing, bring back to life 12 hours, can encapsulate.

Claims

1, Eeight-grain fine noodles is characterized in that being mixed by corn flour, wheat flour, analysis for soybean powder, mung bean flour, buckwheat, tribute ground rice, glutinous millet powder, ginger ground rice, mix suitable quantity of water after, extrusion modling; The weight proportion of corn flour, wheat flour, analysis for soybean powder, mung bean flour, buckwheat, glutinous millet powder, ginger ground rice, tribute ground rice is corn flour 50-60%, wheat flour 5-12%, analysis for soybean powder 5-10%, mung bean flour 4-9%, buckwheat 3-9%, glutinous millet powder 2-8%, ginger ground rice 2-8%, tribute ground rice 2-8%.

2, Eeight-grain fine noodles according to claim 1, the weight proportion that it is characterized in that corn flour, wheat flour, analysis for soybean powder, mung bean flour, buckwheat, glutinous millet powder, ginger ground rice, tribute ground rice are corn flour 60%, wheat flour 10%, analysis for soybean powder 7%, mung bean flour 6%, buckwheat 5%, glutinous millet powder 4%, ginger ground rice 4%, tribute ground rice 4%.