CN112674268A - Bamboo shoot fiber powder noodles and making method thereof - Google Patents
Bamboo shoot fiber powder noodles and making method thereof Download PDFInfo
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- CN112674268A CN112674268A CN202011301831.4A CN202011301831A CN112674268A CN 112674268 A CN112674268 A CN 112674268A CN 202011301831 A CN202011301831 A CN 202011301831A CN 112674268 A CN112674268 A CN 112674268A
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Abstract
The invention discloses bamboo shoot fiber powder noodles which comprise the following raw materials in parts by weight: 60-70 parts of flour, 15-20 parts of bamboo shoot fiber powder, 10-12 parts of wheat gluten, 4-6 parts of egg liquid, 4-6 parts of white sugar, 2-4 parts of white vinegar, 1-3 parts of baking soda and 1-3 parts of edible salt, wherein the preparation method comprises the following steps: step 1, preparing raw materials, step 2, and kneading dough; step 3, dough standing; step 4, rolling; step 5, pressing; step 6, drying; and 7, sterilizing and packaging the dried noodles in batches into bags. The bamboo shoot fiber powder is added into the flour, so that the noodles are fine and smooth in taste, fragrant in smell, and different in soluble dietary fiber content, water holding capacity and swelling capacity; after the wheat gluten is added, when the wheat gluten absorbs water, wet gluten with a network structure is formed, and the wet gluten has good viscoelasticity, extensibility, thermal coagulability, emulsibility and film formability, so that the elasticity of the noodles is greatly increased.
Description
Technical Field
The invention relates to the field of noodle processing, in particular to bamboo shoot fiber powder noodles and a preparation method thereof.
Background
The noodles originate from China and have been made and eaten for more than four thousand years. The noodles are a health care food which is simple to prepare, convenient to eat and rich in nutrition, can be taken as staple food and fast food, and are accepted and loved by people in the world for a long time. A noodle is prepared by grinding cereal or bean flour with water to obtain dough, pressing or rolling or stretching into slices, cutting or pressing, or kneading, pulling, kneading, making into strips (narrow or wide, flat or round) or small pieces, and decocting, parching, braising, and frying. The patterns are various and the varieties are various.
The existing noodles have single internal nutrient components, and based on the existing preparation method and preparation raw materials, the prepared noodles have poor taste and insufficient elasticity, and cannot meet the requirements.
Disclosure of Invention
The invention aims to provide a method for preparing bamboo shoot fiber flour noodles, which aims to solve the problems in the background technology.
The bamboo shoot fiber powder noodles comprise the following raw materials in parts by weight: 60-70 parts of flour, 15-20 parts of bamboo shoot fiber powder, 10-12 parts of vital gluten, 4-6 parts of egg liquid, 4-6 parts of white sugar, 2-4 parts of white vinegar, 1-3 parts of baking soda and 1-3 parts of edible salt.
A method for preparing bamboo shoot fiber flour noodles comprises the following steps:
step 1, preparing raw materials: weighing 60-70 parts of flour, 15-20 parts of bamboo shoot fiber powder, 10-12 parts of vital gluten, 4-6 parts of egg liquid, 4-6 parts of white sugar, 1-3 parts of baking soda and 1-3 parts of edible salt for later use;
step 2, kneading: sequentially adding the raw materials into a container with a corresponding size, adding gradually appropriate amount of water, stirring for 15-20min, adding 2-4 parts of white vinegar, stirring for 4-5min, and kneading into dough;
step 3, dough standing, namely placing the dough in an environment with the temperature of 27-32 ℃, and standing the dough for 25-30 min;
step 4, rolling, namely continuously rolling the dough on a press immediately after standing is finished, wherein the rolling process has more than 5 times of dough turning processes to form a dough cake;
step 5, pressing, namely pressing the rolled flour cake in the step 4 into noodles by using a noodle maker;
step 6, drying, namely putting the noodles into a dryer for drying, wherein the set temperature of the dryer is 75-80 ℃, and the drying time is set to be 4-5 min;
and 7, sterilizing and packaging the dried noodles in batches into bags.
As a further scheme of the invention, the preparation of the bamboo shoot fiber powder comprises the following steps:
cutting fresh bamboo shoots into pieces after shelling and cleaning, cutting small round bamboo shoots with the diameter less than 3cm into small segments with the diameter of 3-5cm, and cutting big bamboo shoots with the diameter more than 5cm into square blocks with the diameter of 3X5 cm;
soaking, namely placing the cut fresh bamboo shoots into a container, pouring prepared soaking liquid, wherein the mass ratio of the soaking liquid to the bamboo shoot blocks is 1:1.2-1.5, the soaking temperature is 30-400 ℃, soaking for 6-12 hours is carried out, 30-50 g of baking soda and 20-30 g of table salt are added into every 100 liters of water, and the soaking liquid is prepared after uniform stirring, and the pH value of the soaking liquid is controlled to be 7.5-8.0;
step three, cleaning, namely fishing out the bamboo shoot blocks soaked in the step two, draining, and washing for 2 times by using clear water;
step four, dehydrating and drying, namely dehydrating the cleaned bamboo shoot blocks by using a centrifugal dehydrator; sending the dehydrated bamboo shoot blocks into a drying room for drying;
and step six, crushing, sterilizing and packaging, namely crushing the bamboo shoot blocks in a powder machine, and sieving the crushed bamboo shoot blocks with a 150-mesh sieve to obtain the bamboo shoot fiber powder.
The invention has the technical effects and advantages that:
1. the bamboo shoot fiber powder is added into the flour, so that the noodles are fine and smooth in taste, fragrant in smell, and different in soluble dietary fiber content, water holding capacity and swelling capacity; meanwhile, the nutritional ingredients of the bamboo shoots mainly comprise protein, amino acid, fat, sugar, inorganic salt and the like, so that the nutritional value of the noodles is greatly improved;
2. after the vital gluten is added, when the vital gluten absorbs water, the vital gluten with a network structure is formed, and the noodles have good viscoelasticity, extensibility, thermal coagulability, emulsibility and film formability, so that the elasticity of the noodles is greatly increased; meanwhile, the egg liquid, the baking soda and the edible salt are added, so that the elasticity of the noodles can be further improved, and the mouthfeel of the noodles is improved.
3. The white vinegar is added after being stirred uniformly during dough kneading, pores can be formed inside dough by utilizing the volatility of the white vinegar, the dough leavening effect is greatly improved, and the flavor of the noodles is increased.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious 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.
Example 1
The bamboo shoot fiber powder noodles comprise the following raw materials in parts by weight: 60 parts of flour, 15 parts of bamboo shoot fiber powder, 10 parts of vital gluten, 4 parts of egg liquid, 4 parts of white sugar, 2 parts of white vinegar, 1 part of baking soda and 1 part of edible salt.
A method for preparing bamboo shoot fiber flour noodles comprises the following steps:
step 1, preparing raw materials: weighing 60 parts of flour, 15 parts of bamboo shoot fiber powder, 10 parts of vital gluten, 4 parts of egg liquid, 4 parts of white sugar, 1 part of baking soda and 1 part of edible salt for later use;
step 2, kneading: sequentially adding the raw materials into a container with a corresponding size, adding gradually appropriate amount of water, stirring for 15-20min, adding 2 parts of white vinegar, stirring for 4-5min, and kneading into dough;
step 3, dough standing, namely placing the dough in an environment with the temperature of 27-32 ℃, and standing the dough for 25-30 min;
step 4, rolling, namely continuously rolling the dough on a press immediately after standing is finished, wherein the rolling process has more than 5 times of dough turning processes to form a dough cake;
step 5, pressing, namely pressing the rolled flour cake in the step 4 into noodles by using a noodle maker;
step 6, drying, namely putting the noodles into a dryer for drying, wherein the set temperature of the dryer is 75-80 ℃, and the drying time is set to be 4-5 min;
and 7, sterilizing and packaging the dried noodles in batches into bags.
The preparation method of the bamboo shoot fiber powder comprises the following steps:
cutting fresh bamboo shoots into pieces after shelling and cleaning, cutting small round bamboo shoots with the diameter less than 3cm into small segments with the diameter of 3-5cm, and cutting big bamboo shoots with the diameter more than 5cm into square blocks with the diameter of 3X5 cm;
soaking, namely placing the cut fresh bamboo shoots into a container, pouring prepared soaking liquid, wherein the mass ratio of the soaking liquid to the bamboo shoot blocks is 1:1.2-1.5, the soaking temperature is 30-400 ℃, soaking for 6-12 hours is carried out, 30-50 g of baking soda and 20-30 g of table salt are added into every 100 liters of water, and the soaking liquid is prepared after uniform stirring, and the pH value of the soaking liquid is controlled to be 7.5-8.0;
step three, cleaning, namely fishing out the bamboo shoot blocks soaked in the step two, draining, and washing for 2 times by using clear water;
step four, dehydrating and drying, namely dehydrating the cleaned bamboo shoot blocks by using a centrifugal dehydrator; sending the dehydrated bamboo shoot blocks into a drying room for drying;
and step six, crushing, sterilizing and packaging, namely crushing the bamboo shoot blocks in a powder machine, and sieving the crushed bamboo shoot blocks with a 150-mesh sieve to obtain the bamboo shoot fiber powder.
Example 2
The bamboo shoot fiber powder noodles comprise the following raw materials in parts by weight: 65 parts of flour, 17 parts of bamboo shoot fiber powder, 11 parts of vital gluten, 5 parts of egg liquid, 5 parts of white sugar, 3 parts of white vinegar, 2 parts of baking soda and 2 parts of edible salt.
A method for preparing bamboo shoot fiber flour noodles comprises the following steps:
step 1, preparing raw materials: weighing 65 parts of flour, 17 parts of bamboo shoot fiber powder, 11 parts of vital gluten, 5 parts of egg liquid, 5 parts of white sugar, 2 parts of baking soda and 2 parts of edible salt for later use;
step 2, kneading: sequentially adding the raw materials into a container with a corresponding size, adding gradually appropriate amount of water, stirring for 15-20min, adding 3 parts of white vinegar, stirring for 4-5min, and kneading into dough;
step 3, dough standing, namely placing the dough in an environment with the temperature of 27-32 ℃, and standing the dough for 25-30 min;
step 4, rolling, namely continuously rolling the dough on a press immediately after standing is finished, wherein the rolling process has more than 5 times of dough turning processes to form a dough cake;
step 5, pressing, namely pressing the rolled flour cake in the step 4 into noodles by using a noodle maker;
step 6, drying, namely putting the noodles into a dryer for drying, wherein the set temperature of the dryer is 75-80 ℃, and the drying time is set to be 4-5 min;
and 7, sterilizing and packaging the dried noodles in batches into bags.
The preparation method of the bamboo shoot fiber powder comprises the following steps:
cutting fresh bamboo shoots into pieces after shelling and cleaning, cutting small round bamboo shoots with the diameter less than 3cm into small segments with the diameter of 3-5cm, and cutting big bamboo shoots with the diameter more than 5cm into square blocks with the diameter of 3X5 cm;
soaking, namely placing the cut fresh bamboo shoots into a container, pouring prepared soaking liquid, wherein the mass ratio of the soaking liquid to the bamboo shoot blocks is 1:1.2-1.5, the soaking temperature is 30-400 ℃, soaking for 6-12 hours is carried out, 30-50 g of baking soda and 20-30 g of table salt are added into every 100 liters of water, and the soaking liquid is prepared after uniform stirring, and the pH value of the soaking liquid is controlled to be 7.5-8.0;
step three, cleaning, namely fishing out the bamboo shoot blocks soaked in the step two, draining, and washing for 2 times by using clear water;
step four, dehydrating and drying, namely dehydrating the cleaned bamboo shoot blocks by using a centrifugal dehydrator; sending the dehydrated bamboo shoot blocks into a drying room for drying;
and step six, crushing, sterilizing and packaging, namely crushing the bamboo shoot blocks in a powder machine, and sieving the crushed bamboo shoot blocks with a 150-mesh sieve to obtain the bamboo shoot fiber powder.
Example 3
The bamboo shoot fiber powder noodles comprise the following raw materials in parts by weight: 70 parts of flour, 20 parts of bamboo shoot fiber powder, 12 parts of vital gluten, 6 parts of egg liquid, 6 parts of white sugar, 4 parts of white vinegar, 3 parts of baking soda and 3 parts of edible salt.
A method for preparing bamboo shoot fiber flour noodles comprises the following steps:
step 1, preparing raw materials: weighing 70 parts of flour, 20 parts of bamboo shoot fiber powder, 12 parts of vital gluten, 6 parts of egg liquid, 6 parts of white sugar, 3 parts of baking soda and 3 parts of edible salt for later use;
step 2, kneading: sequentially adding the raw materials into a container with a corresponding size, adding gradually appropriate amount of water, stirring for 15-20min, adding 4 parts of white vinegar, stirring for 4-5min, and kneading into dough;
step 3, dough standing, namely placing the dough in an environment with the temperature of 27-32 ℃, and standing the dough for 25-30 min;
step 4, rolling, namely continuously rolling the dough on a press immediately after standing is finished, wherein the rolling process has more than 5 times of dough turning processes to form a dough cake;
step 5, pressing, namely pressing the rolled flour cake in the step 4 into noodles by using a noodle maker;
step 6, drying, namely putting the noodles into a dryer for drying, wherein the set temperature of the dryer is 75-80 ℃, and the drying time is set to be 4-5 min;
and 7, sterilizing and packaging the dried noodles in batches into bags.
As a further scheme of the invention, the preparation of the bamboo shoot fiber powder comprises the following steps:
cutting fresh bamboo shoots into pieces after shelling and cleaning, cutting small round bamboo shoots with the diameter less than 3cm into small segments with the diameter of 3-5cm, and cutting big bamboo shoots with the diameter more than 5cm into square blocks with the diameter of 3X5 cm;
soaking, namely placing the cut fresh bamboo shoots into a container, pouring prepared soaking liquid, wherein the mass ratio of the soaking liquid to the bamboo shoot blocks is 1:1.2-1.5, the soaking temperature is 30-400 ℃, soaking for 6-12 hours is carried out, 30-50 g of baking soda and 20-30 g of table salt are added into every 100 liters of water, and the soaking liquid is prepared after uniform stirring, and the pH value of the soaking liquid is controlled to be 7.5-8.0;
step three, cleaning, namely fishing out the bamboo shoot blocks soaked in the step two, draining, and washing for 2 times by using clear water;
step four, dehydrating and drying, namely dehydrating the cleaned bamboo shoot blocks by using a centrifugal dehydrator; sending the dehydrated bamboo shoot blocks into a drying room for drying;
and step six, crushing, sterilizing and packaging, namely crushing the bamboo shoot blocks in a powder machine, and sieving the crushed bamboo shoot blocks with a 150-mesh sieve to obtain the bamboo shoot fiber powder.
Compared with the existing noodles:
1. the bamboo shoot fiber powder is added into the flour, so that the noodles are fine and smooth in taste and fragrant in smell, the content of soluble dietary fiber, the water holding capacity and the swelling capacity are improved differently, meanwhile, the nutritional ingredients of the bamboo shoots mainly comprise protein, amino acid, fat, saccharides, inorganic salt and the like, and the nutritional value of the noodles is greatly improved;
2. after the vital gluten is added, when the vital gluten absorbs water, the vital gluten with a network structure is formed, and the noodles have good viscoelasticity, extensibility, thermal coagulability, emulsibility and film formability, so that the elasticity of the noodles is greatly increased; meanwhile, the egg liquid, the baking soda and the edible salt are added, so that the elasticity of the noodles can be further improved, and the mouthfeel of the noodles is improved.
3. The white vinegar is added after being stirred uniformly during dough kneading, pores can be formed inside dough by utilizing the volatility of the white vinegar, the dough leavening effect is greatly improved, and the flavor of the noodles is increased.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (6)
1. The bamboo shoot fiber flour noodles are characterized by comprising the following raw materials in parts by weight: 60-70 parts of flour, 15-20 parts of bamboo shoot fiber powder, 10-12 parts of vital gluten, 4-6 parts of egg liquid, 4-6 parts of white sugar, 2-4 parts of white vinegar, 1-3 parts of baking soda and 1-3 parts of edible salt.
2. The preparation method of the bamboo shoot fiber flour noodles is characterized by comprising the following steps:
step 1, preparing raw materials: weighing 60-70 parts of flour, 15-20 parts of bamboo shoot fiber powder, 10-12 parts of vital gluten, 4-6 parts of egg liquid, 4-6 parts of white sugar, 1-3 parts of baking soda and 1-3 parts of edible salt for later use;
step 2, kneading: sequentially adding the raw materials into a container with a corresponding size, adding gradually proper amount of water, stirring, adding 2-4 parts of white vinegar, continuously stirring for 4-5min, and kneading into dough;
step 3, dough standing, namely placing the dough in an environment with the temperature of 27-32 ℃, and standing the dough for 25-30 min;
step 4, rolling, namely continuously rolling the dough on a press immediately after standing is finished, wherein the rolling process has more than 5 times of dough turning processes to form a dough cake;
step 5, pressing, namely pressing the rolled flour cake in the step 4 into noodles by using a noodle maker;
step 6, drying, namely putting the noodles into a dryer for drying;
and 7, sterilizing and packaging the dried noodles in batches into bags.
3. The method for producing bamboo shoot fiber flour noodles according to claim 1, wherein the method comprises the following steps: the preparation method of the bamboo shoot fiber powder comprises the following steps:
cutting fresh bamboo shoots into pieces after shelling and cleaning, cutting small round bamboo shoots with the diameter less than 3cm into small segments with the diameter of 3-5cm, and cutting big bamboo shoots with the diameter more than 5cm into square blocks with the diameter of 3X5 cm;
soaking, namely placing the cut fresh bamboo shoots into a container, pouring prepared soaking liquid, wherein the mass ratio of the soaking liquid to the bamboo shoot blocks is 1:1.2-1.5, the soaking temperature is 30-400 ℃, soaking for 6-12 hours is carried out, 30-50 g of baking soda and 20-30 g of table salt are added into every 100 liters of water, and the soaking liquid is prepared after uniform stirring, and the pH value of the soaking liquid is controlled to be 7.5-8.0;
step three, cleaning, namely fishing out the bamboo shoot blocks soaked in the step two, draining, and washing for 2 times by using clear water;
step four, dehydrating and drying, namely dehydrating the cleaned bamboo shoot blocks by using a centrifugal dehydrator; sending the dehydrated bamboo shoot blocks into a drying room for drying;
and step six, crushing, sterilizing and packaging, namely crushing the bamboo shoot blocks in a powder machine, and sieving the crushed bamboo shoot blocks with a 150-mesh sieve to obtain the bamboo shoot fiber powder.
4. The method for producing bamboo shoot fiber flour noodles as claimed in claim 2, wherein the method comprises the following steps: in step 2, the stirring time of the dough is 15-20 min.
5. The method for producing bamboo shoot fiber flour noodles as claimed in claim 2, wherein the method comprises the following steps: in step 6, the set temperature of the dryer is 75-80 ℃.
6. The method for producing bamboo shoot fiber flour noodles as claimed in claim 2, wherein the method comprises the following steps: in step 6, the drying time is set to 4-5 min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115590150A (en) * | 2022-12-09 | 2023-01-13 | 中国食品发酵工业研究院有限公司（Cn） | Slow-sugar low-GI tartary buckwheat fine dried noodles and preparation method thereof |
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| CN111838539A (en) * | 2020-08-13 | 2020-10-30 | 贵州省桐梓县康利绿色食品有限公司 | Method for processing noodles by using bamboo shoot wastes |
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| CN115590150A (en) * | 2022-12-09 | 2023-01-13 | 中国食品发酵工业研究院有限公司（Cn） | Slow-sugar low-GI tartary buckwheat fine dried noodles and preparation method thereof |
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