CN1116816C - Instant noodles of corn flour and production technology thereof - Google Patents
Instant noodles of corn flour and production technology thereof Download PDFInfo
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- CN1116816C CN1116816C CN00106652A CN00106652A CN1116816C CN 1116816 C CN1116816 C CN 1116816C CN 00106652 A CN00106652 A CN 00106652A CN 00106652 A CN00106652 A CN 00106652A CN 1116816 C CN1116816 C CN 1116816C
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Abstract
The present invention discloses corn instant noodles. The corn instant noodles are made from raw materials such as refined corn flour, refined soybean flour, wheat flour, potato flour, eggs, salt, etc. which are prepared according to weight percentage contents. The corn instant noodles have the advantages of convenient edibility, flexible smooth mouth feel of eaters, high toughness of the corn instant noodles, no noodle fracture, no noodle adhesion, mouth feel of eaters like eating artificial noodles, dainty taste and easy digestion. The eaters have no mouth feel of the original roughness and foreign taste of corns. The present invention is good in specific color, smell and taste of the corns, reserves and strengthens original nutrient components of the corns, and is ideal instant nutritive food. The present invention also discloses a method for producing the corn instant noodle.
Description
The present invention relates to food and manufacture field thereof, specifically be meant maize instant noodles and production method thereof.
Corn is rich in several amino acids, vitamin, trace element, glucose and rich in protein, have reducing blood lipid, heat-clearing, detoxifcation, purging intense heat, quench one's thirst, moistening lung, logical intestines just wait health-care effect, also contain abundant crude fibre, crude fat, crude protein amylopectin etc., these materials have the effect that improves body immunity, detoxifcation, can also improve the biologically active of human white blood ball.Therefore, along with improving constantly of people's living standard, the adjustment of changes in diet, the exploitation corn food has broad prospects.But, utilize the retrofit of coarse food grain corn to become the actually rare of instant natrient food at present.
The purpose of this invention is to provide a kind of maize instant noodles, on the basis of the nutrition that has kept former corn, changed the intrinsic coarse and peculiar smell of corn, edible convenient, the mouthfeel chewiness is smooth, and is tasty and refreshing, is easy to digestion.
Another object of the present invention also provides the production method of above-mentioned maize instant noodles.
Technical scheme of the present invention is:
Maize instant noodles are to be made according to weight percentage by following raw materials according:
Refined corn powder 70--85 soybean refined flour 3--10
Wheat flour 5--8 horse powder 3--6
Egg 1--6 salt 2--5
The preferred version of above-mentioned raw materials proportioning is:
Refined corn powder 80 soybean refined flours 5
Wheat flour 5 dehydrated potato powders 5
Egg 3 salt 2
Produce the method for above-mentioned maize instant noodles, its technological process of production is:
A, refined corn powder is provided: the corn after will screening is placed on 30 ℃--soaked 30--36 hour in 40 ℃ the water, the acetin of adding 1 ‰ in immersion process, softening corn particle, destroy the desmachyme of protein, improve the free state of the lysine in the corn, available lysine is increased be more suitable for the human body needs near holoprotein, the corn that soaked will be through cleaning repeatedly, free from admixture, free from extraneous odour is starched the corn flour comminution with flour mill then, then carries out screenings with 80 purpose vibratory sieves and separates, filtering maize peel and corn navel, dehydration at last forms the refined corn powder that contains 30%--45% moisture content;
B, mix powder: with raw materials such as refined corn powder and soybean refined flour, wheat flour, dehydrated potato powder, egg, salt in proportion proportioning and with agitator it is evenly mixed after proof 15--30 minute, soybean refined flour wherein can be produced soybean refined flour according to the production technology of producing refined corn powder, and wheat flour, dehydrated potato powder can be buied from market;
C, shaping: 70 ℃ of the temperature of maintenance billet cutter--in the time of 80 ℃, will mix powder raw material and drop in the billet cutter by the former shaping;
D, wear out, do type: the noodles of formation are put in the ageing oven and wore out in 3--5 hour; Then noodles are put into required various moulds and made type;
F, oven dry: the noodles of carrying out type are put into the baker oven dry, make the noodles water content at 12%--14%;
Pack at last, utilize packaging facilities can carry out bowl dress or packed.
In process of production, also refined corn powder and soybean refined flour can be mixed production simultaneously, that is: corn after will screening and soybean mix and are placed on 30 ℃ simultaneously--soaked 30--36 hour in 40 ℃ the water, the acetin of adding 1 ‰ in immersion process, with flour mill corn and soy meal comminution are starched then, then carrying out screenings with 80 purpose vibratory sieves separates, dehydration at last forms and to contain the refined corn powder of 30%--45% moisture content and the mixed powder of soybean refined flour, mixed powder again with other raw material in proportion proportioning continue by other explained hereafter.
Maize instant noodles of the present invention soaked 4--6 minute with boiling water or put into boiling water and boil gently that to add seasoning matter a moment be edible, and rehydration is good, instant, the mouthfeel chewiness is smooth, gluten is good, unbroken noodles, not bar, mouthfeel with manual noodle, tasty and refreshing being easy to digests, and the original coarse and peculiar smell of no corn has been given prominence to the distinctive color of corn itself, keeping and strengthened the nutrition of former corn, is a kind of desirable instant natrient food.In addition, the present invention does not add any food additives in process of production, belongs to wholefood.
The invention will be further described to provide embodiment below.
Embodiment:
Refined corn powder is provided: the corn after will screening is placed on 30 ℃--soaked 30--36 hour in 40 ℃ the water, the essence of adding 1 ‰ in immersion process, the corn that soaked will be through cleaning repeatedly, free from admixture, free from extraneous odour is starched the corn flour comminution with flour mill then, then carries out screenings with 80 purpose vibratory sieves and separates, filtering maize peel and corn navel, dehydration at last forms the refined corn powder that contains 30%--45% moisture content;
Mix powder: refined corn powder 80KG, soybean refined flour 5KG, wheat flour 5KG, dehydrated potato powder 5KG, egg 3KG, salt 2KG are carried out proportioning mix, proof 15--30 minute after stirring with mixer;
Shaping: 70 ℃ of the temperature of maintenance billet cutter--in the time of 80 ℃, will mix powder raw material and drop in the billet cutter by the former shaping;
Wear out, do type: the noodles of formation are put into ageing oven and wore out in interior 3--5 hour; Then noodles are put into required various moulds and made type;
Oven dry: the noodles of carrying out type are put into the baker oven dry, make the noodles water content at 12%--14%;
Pack at last, utilize packaging facilities can carry out bowl dress or packed.
Claims (4)
1, a kind of maize instant noodles are to be made according to weight percentage by following raw materials according:
Refined corn powder 70--85 soybean refined flour 3--10
Wheat flour 5--8 dehydrated potato powder 3-6
Egg 1--6 salt 2--5
Its processing method at first is that the corn after the screening is placed on 30 ℃--soaked 30--36 hour in 40 ℃ the water, the acetin of adding 1 ‰ in immersion process, with flour mill the corn flour comminution is starched then, then carry out screenings with 80 purpose vibratory sieves and separate, dehydration at last forms the refined corn powder that contains 30%--45% moisture content; Secondly with refined corn powder and soybean refined flour, wheat flour, dehydrated potato powder, egg, salt according to the above ratio proportioning and with agitator it is evenly mixed after proof 15--30 minute; 70 ℃ of temperature that keep billet cutter once more--in the time of 80 ℃, will mix powder raw material and drop in the billet cutter by the former shaping; Wear out, do type, oven dry at last.
2, maize instant noodles according to claim 1 is characterized in that the preferred version of raw material proportioning is:
Refined corn powder 80 soybean refined flours 5
Wheat flour 5 dehydrated potato powders 5
Egg 3 salt 2
3, the method for the described maize instant noodles of production claim 1, its technological process of production is:
A, provide refined corn powder: the corn after will screening is placed on 30 ℃--soaked 30--36 hour in 40 ℃ the water, the acetin of adding 1 ‰ in immersion process, with flour mill the corn flour comminution is starched then, then carry out screenings with 80 purpose vibratory sieves and separate, dehydration at last forms the refined corn powder that contains 30%--45% moisture content;
B, mix powder: with refined corn powder and soybean refined flour, wheat flour, dehydrated potato powder, egg, salt in proportion proportioning and with agitator it is evenly mixed after proof 15--30 minute:
C, shaping: 70 ℃ of the temperature of maintenance billet cutter--in the time of 80 ℃, will mix powder raw material and drop in the billet cutter by the former shaping;
D, wear out, do type: the noodles of formation are put in the ageing oven and wore out in 3--5 hour; Then noodles are put into required various moulds and made type;
F, oven dry: the noodles of carrying out type are put into the baker oven dry, make the noodles water content at 12%--14%:
4, production method according to claim 3, it is characterized in that refined corn powder and soybean refined flour can mix production simultaneously, that is: corn after will screening and soybean mix and are placed on 30 ℃ simultaneously--soaked 30--36 hour in 40 ℃ the water, the acetin of adding 1 ‰ in immersion process, with flour mill corn and soy meal comminution are starched then, then carrying out screenings with 80 purpose vibratory sieves separates, dehydration at last forms and contains the refined corn powder of 30%--45% moisture content and the mixed powder of soybean refined flour, the same again wheat flour of mixed powder, dehydrated potato powder, egg, salt proportioning in proportion continues by former explained hereafter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00106652A CN1116816C (en) | 2000-04-12 | 2000-04-12 | Instant noodles of corn flour and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00106652A CN1116816C (en) | 2000-04-12 | 2000-04-12 | Instant noodles of corn flour and production technology thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1269982A CN1269982A (en) | 2000-10-18 |
| CN1116816C true CN1116816C (en) | 2003-08-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00106652A Expired - Fee Related CN1116816C (en) | 2000-04-12 | 2000-04-12 | Instant noodles of corn flour and production technology thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN1116816C (en) |
Families Citing this family (26)
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| CN100403926C (en) * | 2003-03-20 | 2008-07-23 | 玄龙云 | Composite nutrient food with corn as main material and producing process thereof |
| CN100342799C (en) * | 2004-06-18 | 2007-10-17 | 梁洪孝 | Coarse cereals crisp instant noodles and its production method |
| CN101816389A (en) * | 2010-04-16 | 2010-09-01 | 李全华 | Egg powder food |
| CN101912088A (en) * | 2010-07-13 | 2010-12-15 | 故城县三豆产销专业合作社 | Method for preparing mixed bean dried noodles |
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| CN104905129A (en) * | 2015-05-20 | 2015-09-16 | 安徽成祥面粉有限责任公司 | Production technology of pure corn instant noodles |
| CN104905140A (en) * | 2015-05-20 | 2015-09-16 | 安徽成祥面粉有限责任公司 | Dragon fruit and corn instant noodles and production process thereof |
| CN104905138A (en) * | 2015-05-20 | 2015-09-16 | 安徽成祥面粉有限责任公司 | A blueberry corn instant noodle and a production technology thereof |
| CN104905141A (en) * | 2015-05-20 | 2015-09-16 | 安徽成祥面粉有限责任公司 | Yellow peach corn instant noodle and production technology thereof |
| CN104905137A (en) * | 2015-05-20 | 2015-09-16 | 安徽成祥面粉有限责任公司 | Production technology of aloe maize instant noodles |
| CN104905135A (en) * | 2015-05-20 | 2015-09-16 | 安徽成祥面粉有限责任公司 | Litchi corn instant noodle and production technology thereof |
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| CN104905139A (en) * | 2015-05-20 | 2015-09-16 | 安徽成祥面粉有限责任公司 | Red jujube maize instant noodles and production technology thereof |
| CN104905144A (en) * | 2015-05-26 | 2015-09-16 | 安徽成祥面粉有限责任公司 | White fungus corn instant noodle and production technology thereof |
| CN104905143A (en) * | 2015-05-26 | 2015-09-16 | 安徽成祥面粉有限责任公司 | Star fruit and corn instant noodles and production technology thereof |
| CN104905149A (en) * | 2015-05-27 | 2015-09-16 | 安徽成祥面粉有限责任公司 | Sirloin corn instant noodle production technology |
| CN104905150A (en) * | 2015-05-27 | 2015-09-16 | 安徽成祥面粉有限责任公司 | Loquat and corn instant noodles and production process thereof |
| CN104905145A (en) * | 2015-05-27 | 2015-09-16 | 安徽成祥面粉有限责任公司 | Haw corn instant noodle and production technology thereof |
| CN104905148A (en) * | 2015-05-27 | 2015-09-16 | 安徽成祥面粉有限责任公司 | Papaya corn instant noodle and production technology thereof |
| CN104920980A (en) * | 2015-05-27 | 2015-09-23 | 安徽成祥面粉有限责任公司 | Pomegranate maize instant noodles and production technology thereof |
| CN104920979A (en) * | 2015-05-27 | 2015-09-23 | 安徽成祥面粉有限责任公司 | Cucumis melo corn instant noodle production technology |
| CN104905146A (en) * | 2015-05-27 | 2015-09-16 | 安徽成祥面粉有限责任公司 | Citrus sinensis corn instant noodle and production technology thereof |
| CN104905147A (en) * | 2015-05-27 | 2015-09-16 | 安徽成祥面粉有限责任公司 | Chinese gooseberry and corn instant noodles and production process thereof |
-
2000
- 2000-04-12 CN CN00106652A patent/CN1116816C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1269982A (en) | 2000-10-18 |
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Owner name: JILIN JIANIANG CORN FOOD CO., LTD. Free format text: FORMER OWNER: AODONG FOOD DEVELOPMENT CO., LTD., DUNHUA CITY Effective date: 20130201 |
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Inventor after: Yang Qingshan Inventor before: Yin Zhong |
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Free format text: CORRECT: INVENTOR; FROM: YIN ZHONG TO: YANG QINGSHAN |
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Effective date of registration: 20130201 Address after: 133700 Industrial Zone, Dunhua Economic Development Zone, Yanbian Korean Autonomous Prefecture, Jilin Province Patentee after: Dunhua Aodong Food Development Co.,Ltd. Address before: 133700 Dunhua Economic Development Zone, No. 10, Shengli Street, Dunhua, Jilin, Xinhua Road Patentee before: Aodong Food Development Co., Ltd., Dunhua City |
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Granted publication date: 20030806 Termination date: 20170412 |
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| CF01 | Termination of patent right due to non-payment of annual fee |