CN112155161A - Low-GI (glycemic index) semi-dry noodles and preparation method thereof - Google Patents
Low-GI (glycemic index) semi-dry noodles and preparation method thereof Download PDFInfo
- Publication number
- CN112155161A CN112155161A CN202011052196.0A CN202011052196A CN112155161A CN 112155161 A CN112155161 A CN 112155161A CN 202011052196 A CN202011052196 A CN 202011052196A CN 112155161 A CN112155161 A CN 112155161A
- Authority
- CN
- China
- Prior art keywords
- driving
- parts
- noodles
- semi
- shaft
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Classifications
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/10—Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Abstract
The invention discloses low GI (glycemic index) semi-dry noodles, which are prepared from 35-50 parts of wheat flour, 4-6 parts of corn flour, 1-1.5 parts of edible alcohol, 1-2.5 parts of salt, 12-25 parts of water, 1-1.5 parts of calcium propionate, 2-3 parts of propylene glycol, 8-16 parts of sodium carbonate and 12-20 parts of potassium carbonate; the invention also discloses a production process of the low GI semi-dry noodle, which comprises the following steps: firstly, mixing raw materials; secondly, preparing a substance A; thirdly, stirring the wheat flour and the corn flour to prepare dough; fourthly, putting the dough into a double-screw extruder for extrusion to prepare strip-shaped noodles; and fifthly, cutting to a fixed length. The low GI semi-dry noodles and the production process thereof have no addition, achieve the aim of sterilizing and inactivating enzyme by stabilizing the whole oat flour, improve the processing quality and the edible quality of the oat flour, solve the problem of low processing quality of the noodles caused by high oil content of oat bran and oat flour by degreasing the whole oat flour, ensure the storage stability of the noodles and prolong the quality guarantee period of the products.
Description
Technical Field
The invention belongs to the field of processing of semi-dry noodles, and particularly relates to low-GI (glycemic index) semi-dry noodles and a preparation method thereof.
Background
The semi-dry noodles are called semi-dry noodles (Japanese called semi-raw noodles) for short, originate from Japan for the earliest time, have a production history in Japan for many years, are a variety between fresh noodles and fine dried noodles at the initial stage of China basically, have the water content between the fresh noodles and the fine dried noodles and are generally controlled to be between 22 and 26 percent, so the semi-dry noodles are called semi-dry noodles, and the low-GI semi-dry noodles refer to noodles which can slow down the rising speed of blood sugar and can also reduce the formation and accumulation of fat.
In recent years, with the rapid development of economy in China, the requirements of people on food are higher and higher, the convenience and the rapidness are not limited, but the mouthfeel and the nutritional value of food are more and more emphasized, so products such as semi-dry noodles, fresh noodles and the like at the high end of flour products are more and more popular with consumers, the consumption proportion is increased, but the semi-dry noodle production technology in China is laggard, the nutritional ingredients of the semi-dry noodles produced by traditional industrialized production and workshops are single, meanwhile, the molecular weight of oat gluten is smaller, the gluten formed by mixing with water has an insecure structure and is not sticky and elastic, and the mechanical processing property of the prepared dough is far lower than that of wheat dough. If the oat flour content in the noodles is high, the noodle breaking rate of the finished noodles is increased, the noodle breaking rate is high when the noodles are cooked, soup is easy to mix, and the like.
Disclosure of Invention
The invention aims to provide low-GI (glycemic index) semi-dry noodles and a preparation method thereof, which aim to solve the problems that the traditional industrial production and workshop production of the semi-dry noodles provided by the background are single in nutrient components, the molecular weight of oat gluten is smaller, the gluten formed by mixing the oat gluten with water is not firm in structure and has no stickiness, and the mechanical processing property of the prepared dough is far lower than that of wheat dough. If the oat flour content in the noodles is high, the problems of high noodle breaking rate of finished noodles, high noodle cooking breaking rate, easy soup mixing and the like can be caused.
The purpose of the invention can be realized by the following technical scheme:
a low GI semi-dry noodle is prepared from wheat flour 35-50 parts, corn flour 4-6 parts, edible alcohol 1-1.5 parts, salt 1-2.5 parts, water 12-25 parts, calcium propionate 1-1.5 parts, propylene glycol 2-3 parts, sodium carbonate 8-16 parts and potassium carbonate 12-20 parts.
A production process of low GI (glycemic index) semi-dry noodles comprises the following steps:
step one, preparing raw materials
Uniformly mixing sodium carbonate, potassium carbonate and salt to obtain a solid auxiliary material;
step two, mixing the raw materials
Mixing propylene glycol and edible alcohol, then adding calcium propionate and the solid auxiliary materials prepared in the second step, and uniformly mixing to obtain a substance A;
step three, kneading dough
Stirring wheat flour and corn flour for 5-10min, adding water and the substance A obtained in step two, stirring at 20-40 deg.C for 20-30min to obtain dough;
step four, making the dough into strips
Sequentially curing, rolling, primarily sterilizing, drying and sterilizing the dough stirred in the third step, and extruding the dough in a double-screw extruder to obtain strip-shaped noodles;
step five, cutting the noodles
And D, performing fixed cutting on the noodles prepared in the fourth step by using a noodle fixed-length cutting device, and then performing quantitative packaging.
Furthermore, the noodle fixed-length cutting device in the fifth step comprises a workbench, a transmission belt and a first transmission roller, wherein the transmission belt is positioned on the inner side of the workbench, the first transmission roller is arranged on the inner side of the transmission belt, a first driving shaft is arranged on the inner side of the first transmission roller, the first transmission roller is connected with a servo motor through the first driving shaft, and the servo motor is arranged on the outer side of the workbench;
the inner side of the transmission belt is provided with a second transmission roller, the inner side of the second transmission roller is provided with a second driving shaft, the outer surfaces of the second transmission roller and the first transmission roller and the inner surface of the transmission belt are respectively provided with a connecting tooth block, the second transmission roller and the first transmission roller are mutually connected with the transmission belt through the connecting tooth block, the outer side of the second driving shaft is also provided with a driving gear, the driving gear is positioned at the outer side of the workbench and is mutually connected with the second transmission roller through the second driving shaft, the outer side of the driving gear is provided with a driving disc, the surface of the driving disc is also provided with the connecting tooth block, the driving disc is mutually connected with the driving gear through the connecting tooth block, the driving disc is provided with a mounting shaft, the outer side of the driving disc is provided with a first transmission wheel, the driving disc is, a belt is arranged on the inner side of the first driving wheel, a second driving wheel is arranged at the other end of the belt and is connected with the first driving wheel through the belt, a third driving shaft is arranged on the second driving wheel, a supporting block is arranged on the outer side of the third driving shaft, grooved rails are arranged on the outer surface of the third driving shaft and the inner surface of the supporting block, balls are arranged on the inner sides of the grooved rails, and the third driving shaft is connected with the supporting block through the balls;
install the take-up pulley on the third drive shaft, install the pull wire on the take-up pulley, the lower extreme of pull wire is connected with the installation piece, and the installation piece is located the inboard of adjustment tank, and the adjustment tank is seted up on the mounting bracket, and the installation piece passes through adjustment tank and mounting bracket interconnect, installs the cutting off cutter on the installation piece, and the cutting off cutter is located the inboard of mounting bracket and the upper surface of drive belt.
Furthermore, the connecting tooth blocks are respectively distributed on the outer surfaces of the second driving roller and the first driving roller and the inner surface of the driving belt at equal intervals, and the second driving roller and the first driving roller are meshed and connected with the driving belt through the connecting tooth blocks.
Furthermore, the connecting tooth blocks are distributed on the surface of the driving disc in a 180-degree sector shape, and the driving disc is meshed and connected with the driving gear through the connecting tooth blocks.
Furthermore, the driving disc is fixedly connected with the first driving wheel through an installation shaft, and the driving disc and the first driving wheel form a rotating structure with the workbench through the installation shaft.
Furthermore, the balls are distributed at equal angles on the inner side of the groove rail, and the third driving shaft and the supporting block form a rotating structure through the balls.
Further, be fixed connection between installation piece and the cutting off cutter, and the installation piece is the cuboid structure, and the installation piece passes through the adjustment tank and constitutes sliding construction with the mounting bracket.
The invention has the beneficial effects that:
the whole oat flour is adopted, all nutritional ingredients such as beta-glucan and the like in the oat are completely reserved, the whole development trend of modern food for pursuing naturalness, nutrition and health is met, the aim of sterilizing and inactivating enzymes is achieved through stabilizing treatment on the whole oat flour, the shelf life of the product is ensured, the inherent bitter taste of the oat flour can be removed, the processing quality and the eating quality of the oat flour are improved, the problem that the processing quality of noodles is reduced due to high oil content of oat bran and oat flour is solved through degreasing of the whole oat flour, the storage stability of the noodles is ensured, and the shelf life of the product is prolonged;
the moisture content of the noodles prepared by the invention is 23-28%, the noodles have certain humidity, bacteria and microorganisms in the noodles are few or even none, the noodles do not generate browning phenomenon, the storage time of the noodles is longer, and the purpose of bacteriostasis is realized by primary sterilization, drying sterilization, addition of sodium carbonate and potassium carbonate in raw materials and adjustment of pH value, so that the noodles can be stored for a longer time;
the drive belt can also drive the synchronous upwards motion of cutting off cutter when carrying out work, break away from between drive gear and the driving-disc and be connected, so the driving-disc no longer passes through first drive wheel, belt and second drive wheel drive the third drive shaft and rotate, therefore the third drive shaft then no longer carries out the rolling through the take-up pulley to the pull wire, at this moment under the action of gravity, the cutting off cutter carries out sliding motion downwards through installation piece and adjustment tank, so the cutting off cutter can contact and cut off the noodle with the drive belt surface.
Drawings
In order to facilitate understanding for those skilled in the art, the present invention will be further described with reference to the accompanying drawings.
Fig. 1 is a schematic sectional view showing a fixed length cutting apparatus for noodles according to the present invention;
fig. 2 is a back view structural schematic diagram of the noodle fixed-length cutting device of the invention;
fig. 3 is a schematic view of a partial side cross section of the noodle definite length cutting device according to the present invention;
FIG. 4 is a schematic view showing a connection structure between a driving plate and a first driving wheel of the device for cutting noodles to length according to the present invention;
FIG. 5 is a schematic view showing a connection structure of a third driving shaft and a supporting block of the fixed length cutting apparatus for noodles according to the present invention;
fig. 6 is an enlarged schematic view of the structure at a in fig. 3 according to the present invention.
In the figure, 1, a workbench; 2. a transmission belt; 3. a first drive roller; 4. a first drive shaft; 5. a servo motor; 6. a second driving roller; 7. a second drive shaft; 8. connecting the tooth blocks; 9. a drive gear; 10. a drive disc; 11. installing a shaft; 12. a first drive pulley; 13. a belt; 14. a second transmission wheel; 15. a third drive shaft; 16. a support block; 17. a groove rail; 18. a ball bearing; 19. a take-up pulley; 20. a pull wire; 21. mounting blocks; 22. an adjustment groove; 23. a mounting frame; 24. and (5) cutting off the cutter.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A low GI semi-dry noodle is prepared from wheat flour 35-50 parts, corn flour 4-6 parts, edible alcohol 1-1.5 parts, salt 1-2.5 parts, water 12-25 parts, calcium propionate 1-1.5 parts, propylene glycol 2-3 parts, sodium carbonate 8-16 parts and potassium carbonate 12-20 parts.
The production process of the low GI semi-dry noodle comprises the following steps:
step one, preparing raw materials
Uniformly mixing sodium carbonate, potassium carbonate and salt to obtain a solid auxiliary material;
step two, mixing the raw materials
Mixing propylene glycol and edible alcohol, then adding calcium propionate and the solid auxiliary materials prepared in the second step, and uniformly mixing to obtain a substance A;
step three, kneading dough
Stirring wheat flour and corn flour for 5-10min, adding water and the substance A obtained in step two, stirring at 20-40 deg.C for 20-30min to obtain dough;
step four, making the dough into strips
Sequentially curing, rolling, primarily sterilizing, drying and sterilizing the dough stirred in the third step, and extruding the dough in a double-screw extruder to obtain strip-shaped noodles;
step five, cutting the noodles
Cutting the noodles prepared in the fourth step into fixed-length noodles by a fixed-length noodle cutting device, and then quantitatively packaging;
the low GI semi-dry noodles adopt whole oat flour, completely reserve all nutritional ingredients such as beta-glucan and the like in oats, accord with the overall development trend of modern food pursuing naturalness, nutrition and health, achieve the aim of sterilizing and inactivating enzymes by stabilizing the whole oat flour, ensure the shelf life of products, remove the inherent bitter taste of the oat flour, improve the processing quality and the eating quality of the oat flour, solve the problem of reduced processing quality of noodles caused by high oil content of oat bran and oat flour by degreasing the whole oat flour, ensure the storage stability of the noodles, prolong the shelf life of the products, lead the water content of the prepared noodles to be 23-28 percent, have certain humidity, have few or no bacteria and microorganisms in the noodles, cause no browning phenomenon of the noodles, have longer storage time of the noodles, and are sterilized by primary sterilization, drying sterilization, sodium carbonate and potassium carbonate addition in raw materials and pH adjustment, thereby achieving the purpose of bacteriostasis and leading the noodles to be preserved for a longer time;
referring to fig. 1-6, the noodle fixed-length cutting device in the fifth step includes a worktable 1, a transmission belt 2 and a first transmission roller 3, the transmission belt 2 is located at the inner side of the worktable 1, the first transmission roller 3 is arranged at the inner side of the transmission belt 2, a first driving shaft 4 is installed at the inner side of the first transmission roller 3, the first transmission roller 3 is connected with a servo motor 5 through the first driving shaft 4, and the servo motor 5 is installed at the outer side of the worktable 1;
the inner side of the transmission belt 2 is provided with a second transmission roller 6, the inner side of the second transmission roller 6 is provided with a second driving shaft 7, the outer surfaces of the second transmission roller 6 and the first transmission roller 3 and the inner surface of the transmission belt 2 are provided with connecting tooth blocks 8, the second transmission roller 6 and the first transmission roller 3 are mutually connected with the transmission belt 2 through the connecting tooth blocks 8, the outer side of the second driving shaft 7 is also provided with a driving gear 9, the driving gear 9 is positioned at the outer side of the workbench 1, the driving gear 9 is mutually connected with the second transmission roller 6 through the second driving shaft 7, the outer side of the driving gear 9 is provided with a driving disc 10, the surface of the driving disc 10 is also provided with the connecting tooth blocks 8, the driving disc 10 is mutually connected with the driving gear 9 through the connecting tooth blocks 8, the driving disc 10 is provided with a mounting shaft 11, the outer side of the driving disc 10 is provided, the driving disc 10 and the first driving wheel 12 are connected with the workbench 1 through a mounting shaft 11, a belt 13 is arranged on the inner side of the first driving wheel 12, a second driving wheel 14 is arranged at the other end of the belt 13, the second driving wheel 14 is connected with the first driving wheel 12 through the belt 13, a third driving shaft 15 is arranged on the second driving wheel 14, a supporting block 16 is arranged on the outer side of the third driving shaft 15, groove rails 17 are arranged on the outer surface of the third driving shaft 15 and the inner surface of the supporting block 16, balls 18 are arranged on the inner side of the groove rails 17, and the third driving shaft 15 is connected with the supporting block 16 through the balls 18;
a take-up pulley 19 is mounted on the third driving shaft 15, a traction wire 20 is mounted on the take-up pulley 19, the lower end of the traction wire 20 is connected with a mounting block 21, the mounting block 21 is positioned at the inner side of an adjusting groove 22, the adjusting groove 22 is arranged on a mounting frame 23, the mounting block 21 is mutually connected with the mounting frame 23 through the adjusting groove 22, a cutting knife 24 is mounted on the mounting block 21, and the cutting knife 24 is positioned at the inner side of the mounting frame 23 and the upper surface of the driving belt 2;
the connecting tooth blocks 8 are respectively distributed on the outer surfaces of the second driving roller 6 and the first driving roller 3 and the inner surface of the driving belt 2 at equal intervals, the second driving roller 6 and the first driving roller 3 are meshed and connected with the driving belt 2 through the connecting tooth blocks 8, the first driving roller 3 can conveniently push the driving belt 2 to move through the connecting tooth blocks 8, and the driving belt 2 which moves at the moment can also push the second driving roller 6 to synchronously rotate through the connecting tooth blocks 8;
the connecting tooth blocks 8 are distributed on the surface of the driving disc 10 in a 180-degree sector shape, and the driving disc 10 is meshed with the driving gear 9 through the connecting tooth blocks 8, so that when the driving gear 9 rotates, the driving gear 9 can push the driving disc 10 to periodically and intermittently rotate through the connecting tooth blocks 8;
the driving disc 10 is fixedly connected with the first driving wheel 12 through the mounting shaft 11, and the driving disc 10 and the first driving wheel 12 form a rotating structure with the workbench 1 through the mounting shaft 11, so that the driving disc 10 can drive the first driving wheel 12 to synchronously rotate on the outer side of the workbench 1 through the mounting shaft 11 when rotating;
the balls 18 are distributed at equal angles on the inner side of the groove rail 17, and the third driving shaft 15 and the supporting block 16 form a rotating structure through the balls 18, so that the third driving shaft 15 can perform stable rotating motion on the inner side of the supporting block 16 through the balls 18 conveniently, and the smoothness of the rotating motion of the third driving shaft 15 is improved;
the mounting block 21 is fixedly connected with the cutting knife 24, the mounting block 21 is of a cuboid structure, the mounting block 21 and the mounting frame 23 form a sliding structure through the adjusting groove 22, and the cutting knife 24 can conveniently move upwards or downwards on the mounting frame 23 through the mounting block 21 and the adjusting groove 22;
the working principle and the mode of the movable hot air high-temperature fixation machine are as follows:
the prepared noodles are placed on the transmission belt 2, the servo motor 5 drives the first transmission roller 3 to rotate through the first driving shaft 4, the first transmission roller 3 in the rotating motion pushes the transmission belt 2 to move synchronously through the connecting tooth block 8, the transmission belt 2 pushes the noodles to move rightwards, while the transmission belt 2 pushes the noodles to move, the transmission belt 2 pushes the second transmission roller 6 to rotate through the connecting tooth block 8, the rotating second driving roller 6 drives the driving gear 9 to rotate through the second driving shaft 7, the rotating driving gear 9 pushes the driving disc 10 to rotate through the connecting tooth block 8, and the rotating driving disc 10 drives the first driving wheel 12 to synchronously rotate through the mounting shaft 11, so that the first driving wheel 12 drives the second driving wheel 14 to synchronously rotate through the belt 13;
referring to fig. 2 and 3, while the second driving wheel 14 rotates, the second driving wheel 14 drives the third driving shaft 15 to rotate inside the supporting block 16, the third driving shaft 15 rotates inside the supporting block 16 through the balls 18, while the third driving shaft 15 rotates, the third driving shaft 15 drives the take-up reel 19 to synchronously rotate, the take-up reel 19 winds up the pull wire 20, the wound pull wire 20 pulls the mounting block 21, the pull wire 20 pulls the mounting block 21 to slide inside the adjusting slot 22, so the mounting block 21 drives the cutting blade 24 to synchronously move upwards until the driving gear 9 is disconnected from the driving disc 10, and the driving disc 10 does not drive the third driving shaft 15 to rotate through the first driving wheel 12, the belt 13 and the second driving wheel 14, the third driving shaft 15 no longer winds the traction wire 10 through the take-up reel 19, and the cutting blade 24 slides downward through the mounting block 21 and the adjustment groove 22 under the action of gravity, so that the cutting blade 24 contacts the surface of the transmission belt 2 and cuts the noodles.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (8)
1. The low GI semi-dry noodles are characterized by being prepared from 35-50 parts of wheat flour, 4-6 parts of corn flour, 1-1.5 parts of edible alcohol, 1-2.5 parts of salt, 12-25 parts of water, 1-1.5 parts of calcium propionate, 2-3 parts of propylene glycol, 8-16 parts of sodium carbonate and 12-20 parts of potassium carbonate;
uniformly mixing sodium carbonate, potassium carbonate and salt to obtain a solid auxiliary material;
mixing propylene glycol and edible alcohol, then adding calcium propionate and the solid auxiliary materials prepared in the second step, and uniformly mixing to obtain a substance A;
stirring wheat flour and corn flour for 5-10min, adding water and the substance A obtained in step two, stirring at 20-40 deg.C for 20-30min to obtain dough;
sequentially curing, rolling, primarily sterilizing, drying and sterilizing the dough stirred in the third step, and extruding the dough in a double-screw extruder to obtain strip-shaped noodles;
and D, performing fixed cutting on the noodles prepared in the fourth step by using a noodle fixed-length cutting device, and then performing quantitative packaging.
2. The process for producing a low GI semi-dry noodle according to claim 1, comprising the steps of:
step one, preparing raw materials
Uniformly mixing sodium carbonate, potassium carbonate and salt to obtain a solid auxiliary material;
step two, mixing the raw materials
Mixing propylene glycol and edible alcohol, then adding calcium propionate and the solid auxiliary materials prepared in the second step, and uniformly mixing to obtain a substance A;
step three, kneading dough
Stirring wheat flour and corn flour for 5-10min, adding water and the substance A obtained in step two, stirring at 20-40 deg.C for 20-30min to obtain dough;
step four, making the dough into strips
Sequentially curing, rolling, primarily sterilizing, drying and sterilizing the dough stirred in the third step, and extruding the dough in a double-screw extruder to obtain strip-shaped noodles;
step five, cutting the noodles
And D, performing fixed cutting on the noodles prepared in the fourth step by using a noodle fixed-length cutting device, and then performing quantitative packaging.
3. The production process of the low GI semi-dry noodles according to claim 2, wherein the noodle fixed length cutting device in the fifth step comprises a workbench (1), a transmission belt (2) and a first transmission roller (3), wherein the transmission belt (2) is positioned at the inner side of the workbench (1), the first transmission roller (3) is arranged at the inner side of the transmission belt (2), a first driving shaft (4) is installed at the inner side of the first transmission roller (3), the first transmission roller (3) is connected with a servo motor (5) through the first driving shaft (4), and the servo motor (5) is installed at the outer side of the workbench (1);
a second transmission roller (6) is arranged on the inner side of the transmission belt (2), a second driving shaft (7) is arranged on the inner side of the second transmission roller (6), the outer surfaces of the second transmission roller (6) and the first transmission roller (3) and the inner surface of the transmission belt (2) are respectively provided with a connecting tooth block (8), the second transmission roller (6) and the first transmission roller (3) are mutually connected with the transmission belt (2) through the connecting tooth block (8), the outer side of the second driving shaft (7) is also provided with a driving gear (9), the driving gear (9) is positioned on the outer side of the workbench (1), the driving gear (9) is mutually connected with the second transmission roller (6) through the second driving shaft (7), the outer side of the driving gear (9) is provided with a driving disc (10), the surface of the driving disc (10) is also provided with the connecting tooth block (8), the driving disc (10) is mutually connected with the driving gear (9) through, a mounting shaft (11) is mounted on a driving disc (10), a first driving wheel (12) is arranged on the outer side of the driving disc (10), the driving disc (10) is connected with the first driving wheel (12) through the mounting shaft (11), the driving disc (10) and the first driving wheel (12) are connected with a workbench (1) through the mounting shaft (11), a belt (13) is arranged on the inner side of the first driving wheel (12), a second driving wheel (14) is mounted at the other end of the belt (13), the second driving wheel (14) is connected with the first driving wheel (12) through the belt (13), a third driving shaft (15) is mounted on the second driving wheel (14), a supporting block (16) is arranged on the outer side of the third driving shaft (15), grooved rails (17) are formed in the outer surface of the third driving shaft (15) and the inner surface of the supporting block (16), and balls (18) are arranged on the inner side of, the third driving shaft (15) is connected with the supporting block (16) through a ball (18);
install take-up pulley (19) on third drive shaft (15), install pull wire (20) on take-up pulley (19), the lower extreme of pull wire (20) is connected with installation piece (21), installation piece (21) are located the inboard of adjustment tank (22), adjustment tank (22) are seted up on mounting bracket (23), installation piece (21) are through adjustment tank (22) and mounting bracket (23) interconnect, install cutting off cutter (24) on installation piece (21), cutting off cutter (24) are located the inboard of mounting bracket (23) and the upper surface of drive belt (2).
4. The process for producing the low GI semi-dry noodle according to claim 3, wherein the connecting tooth blocks (8) are respectively arranged on the outer surfaces of the second driving roller (6) and the first driving roller (3) and the inner surface of the transmission belt (2) at equal intervals, and the second driving roller (6) and the first driving roller (3) are engaged with the transmission belt (2) through the connecting tooth blocks (8).
5. The process for producing the low GI semi-dry noodle according to claim 3, wherein the connecting tooth blocks (8) are disposed in a 180 ° sector on the surface of the driving disk (10), and the driving disk (10) is engaged with the driving gear (9) through the connecting tooth blocks (8).
6. The process for producing the low GI semi-dry noodle according to claim 3, wherein the driving disk (10) is fixedly connected with the first driving wheel (12) through a mounting shaft (11), and the driving disk (10) and the first driving wheel (12) form a rotating structure with the workbench (1) through the mounting shaft (11).
7. The process for producing the low GI semi-dry noodles according to claim 3, wherein the balls (18) are distributed at equal angles inside the grooved rail (17), and the third driving shaft (15) forms a rotating structure with the support block (16) through the balls (18).
8. The process for producing the low GI semi-dry noodle according to claim 3, wherein the mounting block (21) is fixedly connected with the cutting knife (24), the mounting block (21) is of a rectangular parallelepiped structure, and the mounting block (21) and the mounting frame (23) form a sliding structure through the adjusting groove (22).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011052196.0A CN112155161A (en) | 2020-09-29 | 2020-09-29 | Low-GI (glycemic index) semi-dry noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011052196.0A CN112155161A (en) | 2020-09-29 | 2020-09-29 | Low-GI (glycemic index) semi-dry noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112155161A true CN112155161A (en) | 2021-01-01 |
Family
ID=73860727
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011052196.0A Pending CN112155161A (en) | 2020-09-29 | 2020-09-29 | Low-GI (glycemic index) semi-dry noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112155161A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753935A (en) * | 2021-01-06 | 2021-05-07 | 上海锐舒电子商务有限公司 | Long-shelf-life semi-dry noodles and preparation and storage methods thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN204235593U (en) * | 2014-11-13 | 2015-04-01 | 黄临湘 | A kind of new type auto machine for cutting vermicelli |
| CN111436565A (en) * | 2019-01-16 | 2020-07-24 | 北京天第食圣食品有限公司 | Semi-dry noodles and production method thereof |
-
2020
- 2020-09-29 CN CN202011052196.0A patent/CN112155161A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN204235593U (en) * | 2014-11-13 | 2015-04-01 | 黄临湘 | A kind of new type auto machine for cutting vermicelli |
| CN111436565A (en) * | 2019-01-16 | 2020-07-24 | 北京天第食圣食品有限公司 | Semi-dry noodles and production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753935A (en) * | 2021-01-06 | 2021-05-07 | 上海锐舒电子商务有限公司 | Long-shelf-life semi-dry noodles and preparation and storage methods thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN205667301U (en) | Noodles, sheet cutting process units | |
| CA2219388C (en) | Processes for the production of noodles by machines | |
| CN112155161A (en) | Low-GI (glycemic index) semi-dry noodles and preparation method thereof | |
| JPH11196771A (en) | Snack food for infants | |
| CN111789225A (en) | Low-GI non-fried extruded instant noodles and preparation method thereof | |
| CN210642193U (en) | Automatic production line for cold-blank deep-fried dough sticks | |
| CN104431756A (en) | Corn fine dried noodle and making process thereof | |
| KR20160127489A (en) | Manufacturing Method of Rice Bread Using Naturally Fermented Rice Starter | |
| CN101797026A (en) | Method for producing handmade spinach dried noodles | |
| CN111513253A (en) | Fine dried noodles and production process thereof | |
| BRPI0619799A2 (en) | bakery improver, processes for the preparation of bakery dough, baked goods and frozen pre-baked goods, use of glycono-delta lactone, dough and combination | |
| CN110663875A (en) | Method for making non-fried instant noodle cake | |
| CN205214187U (en) | Extrusion swelling machine | |
| CN111728138A (en) | Fine dried noodles capable of keeping taste of fresh noodles | |
| CN109874847A (en) | A kind of production method of green nourishing cat ear crisp food | |
| CN110122769A (en) | A method of improving the fresh noodle quality of millet | |
| CN211211186U (en) | Automatic forming and manufacturing device for fresh and wet noodles | |
| CN104170934A (en) | Tagatose-functional biscuit production method | |
| CN110583724A (en) | Automatic forming and manufacturing device for fresh and wet noodles | |
| CN210782720U (en) | Automatic noodle cutting machine | |
| CN103385265A (en) | Belt-type pastry wrapper shaping method | |
| CN112297099A (en) | Automatic slitting device of potato powder | |
| KR900005939B1 (en) | Process for confectionery | |
| CN101731518A (en) | Production method of low-protein nutritional noodles | |
| CN213095813U (en) | Noodle production is with dry face cutting device |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |