CN114259018A - Steamed noodle containing rhizoma Dioscoreae extract and its preparation method - Google Patents
Steamed noodle containing rhizoma Dioscoreae extract and its preparation method Download PDFInfo
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Abstract
The invention belongs to the technical field of a steamed noodle containing dioscorea villosa extract and a preparation method thereof, and discloses a steamed noodle containing dioscorea villosa extract and a preparation method thereof. The main technical characteristics are as follows: the white yam vegetarian steamed bread comprises the following materials in parts by weight: 100 parts of wheat core powder; 15-30 parts of Chinese yam powder; 28-40 parts of water; 5-10 parts of red bean powder. 5-10 parts of quinoa wheat powder is added into the raw materials for further improving the quality of the noodles; 1-1.5 parts of banana powder; 0.3-0.6 part of sesame oil; 1-1.5 parts of pumpkin powder; 0.3-0.6 parts of tremella powder; 0.6-1 part of balsam pear juice; 1-3 parts of carrot juice; 0.3-0.6 part of debitterized and detoxified almond powder; 0.3-0.6 part of momordica grosvenori powder. The formula and the white yam vegetarian steamed noodles processed by the process have the advantages that the nutrient components are hardly lost, the nutrition is easy to absorb, and the noodles are chewy after being brewed and have good mouthfeel.
Description
Technical Field
The invention belongs to the technical field of steamed noodles and preparation methods, and particularly relates to steamed noodles containing dioscorea villosa and a preparation method.
Background
With the improvement of living standard of people, ordinary food and instant food do not take hunger as a main purpose any more, and the nutrition matching is emphasized more while the satiation is solved. At present, the instant foods such as instant noodles and the like mainly comprise the following two types: fried instant noodles and steamed instant noodles. The fried instant noodles are fried at high temperature, so that the nutritional ingredients in the noodles are damaged by the high-temperature frying; the nutrient in the food material can be fully reserved due to the low cooking temperature of the cooked instant noodles.
The Chinese yam has the functions of strengthening spleen and stomach, tonifying lung and kidney, strengthening middle-jiao and replenishing qi, strengthening spleen and tonifying deficiency, reinforcing kidney and replenishing vital essence, and benefiting heart and tranquilizing, etc. its copper ion and connective tissue can greatly promote human body development, and has obvious therapeutic effect for curing angiopathy, and the calcium in the Chinese yam can obtain the high therapeutic effect for curing injury of muscle and bone, osteoporosis and odontoptosis, etc. The yam is rich in a large amount of protein, B vitamins, vitamin C, vitamin E, glucose, crude protein amino acid, bile alkali, allantoin and the like; wherein the important nutrient component dioscorea soap is a precursor for synthesizing female hormone, and has effects of nourishing yin, tonifying yang, and promoting metabolism; the fresh tuber contains mucoid, digestive ferment, etc. of polysaccharide protein component, which can prevent cardiovascular fat deposition and is helpful for gastrointestinal digestion and absorption.
At present, the white yam is mostly steamed and made into noodles for eating, the existing white yam noodles are mainly made of wheat flour, white yam powder and food additives, and due to the defects of the formula and the making process, the existing white yam noodles have poor taste, the noodles after being brewed are not chewy, the popularization in daily life is difficult, and the white yam noodles cannot be frequently eaten by people with dry stool.
Disclosure of Invention
The invention aims to solve the first technical problem of providing the white yam vegetarian steamed noodles which are good in taste, rich in nutrition and convenient to carry and brew.
In order to solve the problems, the technical scheme adopted by the white yam vegetarian steamed noodles of the invention is as follows: the white yam vegetarian steamed bread comprises the following materials in parts by weight:
100 parts of wheat core powder; 15-30 parts of Chinese yam powder; 28-40 parts of water; 5-10 parts of red bean powder.
The additional technical characteristics are as follows:
the white yam vegetarian steamed bread comprises the following materials in parts by weight:
100 parts of wheat core powder; 20-21 parts of Chinese yam powder; 31-32 parts of water; 7-8 parts of red bean powder;
the white yam essence steamed noodles also comprise the following materials in parts by weight: 5-10 parts of quinoa wheat flour; 1-1.5 parts of banana powder; 0.3-0.6 part of sesame oil; 1-1.5 parts of pumpkin powder; 0.3-0.6 parts of tremella powder; 0.6-1 part of balsam pear juice; 1-3 parts of carrot juice; 0.3-0.6 part of debitterized and detoxified almond powder; 0.3-0.6 part of momordica grosvenori powder;
the white yam essence steamed noodles also comprise the following materials in parts by weight: 6-7 parts of quinoa wheat flour; 1.1-1.3 parts of banana powder; 0.4-0.5 part of sesame oil; 1.2-1.3 parts of pumpkin powder; 0.4-0.5 parts of tremella powder; 0.8-0.9 part of balsam pear juice; 1.8-2.1 parts of carrot juice; 0.4-0.5 part of debitterized and detoxified almond powder; 0.4-0.5 part of momordica grosvenori powder.
The second technical problem to be solved by the invention is to provide a method for preparing the above-mentioned white yam vegetarian steamed noodles.
In order to solve the problems, the method for preparing the white yam vegetarian steamed noodles adopts the technical scheme that:
the method comprises the following steps:
first, preparing the ingredients
Weighing the raw materials according to the weight ratio of the raw materials for later use;
second step, mixing the powders with flour
Quantitatively adding the wheat core powder, the white yam powder, the red bean powder, the water and the like according to a certain proportion, mechanically mixing to form a scattered material blank, wherein the dried material blank is required to be properly wet, consistent in granularity and uniform in color, does not contain raw powder, can be agglomerated by holding, and is controlled to be kept at a water temperature of 20-25 ℃ for 15-20 min, long in winter and short in summer;
thirdly, rolling into dough sheet
After the flour scraps are put into a curing conveyer belt, starting the curing conveyer belt, after the flour scraps cover a hopper, feeding the flour scraps into a No. 1 compression roller of a compound machine by a lifting feeding device of the compound machine to press a single-layer dough sheet, then pressing the single-layer dough sheet by a No. 2 compression roller, finally pressing the single-layer dough sheet by a No. 3 compression roller, compounding and pressing the three-layer dough sheet into a single-layer dough sheet, wherein the thickness of the pressed dough sheet of the compound machine is 4 mm and 0.5mm, sequentially feeding the single-layer dough sheet into seven compression rollers of a calender to continuously press the single-layer dough sheet to form a calendered dough sheet, and the thickness of the dough sheet pressed by the calender is 0.70-0.78 mm;
fourthly, cutting into noodles
Cutting the dough sheet into noodles;
fifthly, arranging the noodles and dividing the noodles into blocks
Arranging the flour blocks which fall into the flour arranging boxes after being arranged by the water tank, so that the flour blocks are clearly arranged, and the flour blocks are arranged into the respective flour arranging boxes;
sixthly, steaming and boiling
Placing the flour-tidying boxes on a conveying mesh belt, conveying the flour-tidying boxes into a cooking machine through the conveying mesh belt, controlling the temperature in the cooking machine to be 80-100 ℃, and controlling the time of each flour-tidying box in the cooking machine to be 4.5-5.5 minutes;
seventh step, drying
Putting the steamed flour cake into a drying box, drying at 130-160 ℃ for 3-5min, taking out after drying, and naturally cooling;
eighth step, sterilizing and packaging
The sealing temperature is set for each packaging machine for preheating, so that the gland is bonded, sealed, leveled and sealed at a certain packaging speed.
As a further first improvement of the method, the method comprises the following steps:
first, preparing the ingredients
Weighing the raw materials according to the weight ratio of the raw materials for later use, adding the sesame oil, the bitter gourd juice and the carrot juice into water, and stirring uniformly to form mixed liquid;
second step, mixing the powders with flour
Quantitatively adding wheat core powder, white yam powder, red bean powder, quinoa powder, banana powder, pumpkin powder, tremella powder, debitterized and detoxified almond powder, momordica grosvenori powder, mixed liquor and the like in proportion, mechanically mixing to form a scattered blank, requiring proper dryness and humidity, consistent granularity, uniform color and luster, containing no raw powder, being capable of being agglomerated by holding with a hand, controlling the water temperature of dough kneading at 20-25 ℃, kneading for 15-20 min, being suitable for growing in winter and being shorter in summer;
thirdly, rolling into dough sheet
After the flour scraps are put into a curing conveyer belt, starting the curing conveyer belt, after the flour scraps cover a hopper, feeding the flour scraps into a No. 1 compression roller of a compound machine by a lifting feeding device of the compound machine to press a single-layer dough sheet, then pressing the single-layer dough sheet by a No. 2 compression roller, finally pressing the single-layer dough sheet by a No. 3 compression roller, compounding and pressing the three-layer dough sheet into a single-layer dough sheet, wherein the thickness of the pressed dough sheet of the compound machine is 4 mm and 0.5mm, sequentially feeding the single-layer dough sheet into seven compression rollers of a calender to continuously press the single-layer dough sheet to form a calendered dough sheet, and the thickness of the dough sheet pressed by the calender is 0.70-0.78 mm;
fourthly, cutting into noodles
Cutting the dough sheet into noodles;
fifthly, arranging the noodles and dividing the noodles into blocks
Arranging the flour blocks which fall into the flour arranging boxes after being arranged by the water tank, so that the flour blocks are clearly arranged, and the flour blocks are arranged into the respective flour arranging boxes;
sixthly, steaming and boiling
Placing the flour-tidying boxes on a conveying mesh belt, conveying the flour-tidying boxes into a cooking machine through the conveying mesh belt, controlling the temperature in the cooking machine to be 80-100 ℃, and controlling the time of each flour-tidying box in the cooking machine to be 4.5-5.5 minutes;
seventh step, drying
Putting the steamed flour cake into a drying box, drying at 130-160 ℃ for 3-5min, taking out after drying, and naturally cooling;
eighth step, sterilizing and packaging
The sealing temperature is set for each packaging machine for preheating, so that the gland is bonded, sealed, leveled and sealed at a certain packaging speed.
Compared with the existing white yam steamed noodles and the preparation method thereof, the white yam steamed noodles and the preparation method thereof provided by the invention have the following advantages:
firstly, the white yam vegetarian steamed bread comprises the following materials in parts by weight: 100 parts of wheat core powder; 15-30 parts of Chinese yam powder; 28-40 parts of water; 5-10 parts of red bean powder, and weighing the raw materials according to the weight ratio of the raw materials for later use; quantitatively adding the wheat core powder, the white yam powder, the red bean powder, the water and the like according to a certain proportion, mechanically mixing to form a scattered material blank, wherein the dried material blank is required to be properly wet, consistent in granularity and uniform in color, does not contain raw powder, can be agglomerated by holding, and is controlled to be kept at a water temperature of 20-25 ℃ for 15-20 min, long in winter and short in summer; after the flour scraps are put into a curing conveyer belt, starting the curing conveyer belt, after the flour scraps cover a hopper, feeding the flour scraps into a No. 1 compression roller of a compound machine by a lifting feeding device of the compound machine to press a single-layer dough sheet, then pressing the single-layer dough sheet by a No. 2 compression roller, finally pressing the single-layer dough sheet by a No. 3 compression roller, compounding and pressing the three-layer dough sheet into a single-layer dough sheet, wherein the thickness of the pressed dough sheet of the compound machine is 4 mm and 0.5mm, sequentially feeding the single-layer dough sheet into seven compression rollers of a calender to continuously press the single-layer dough sheet to form a calendered dough sheet, and the thickness of the dough sheet pressed by the calender is 0.70-0.78 mm; cutting the dough sheet into noodles; arranging the flour blocks which fall into the flour arranging boxes after being arranged by the water tank, so that the flour blocks are clearly arranged, and the flour blocks are arranged into the respective flour arranging boxes; placing the flour-tidying boxes on a conveying mesh belt, conveying the flour-tidying boxes into a cooking machine through the conveying mesh belt, controlling the temperature in the cooking machine to be 80-100 ℃, and controlling the time of each flour-tidying box in the cooking machine to be 4.5-5.5 minutes; putting the steamed flour cake into a drying box, drying at 130-160 ℃ for 3-5min, taking out after drying, and naturally cooling; the sealing temperature is set for each packaging machine for preheating, the gland is bonded, sealed, leveled and sealed at a certain packaging speed, the formula and the steamed noodles of the white yam essence processed by the process have almost no loss of nutrient components, the nutrition is easy to absorb, and the noodles are chewy after being brewed and have good taste; secondly, the steamed yam flour comprises the following materials in parts by weight: 100 parts of wheat core powder; 15-30 parts of Chinese yam powder; 28-40 parts of water; 5-10 parts of red bean powder; the noodles are more chewy after being brewed and have good taste; thirdly, the steamed noodle with the dioscorea villosa essence also comprises the following materials in parts by weight: 5-10 parts of quinoa wheat flour; 1-1.5 parts of banana powder; 0.3-0.6 part of sesame oil; 1-1.5 parts of pumpkin powder; 0.3-0.6 parts of tremella powder; 0.6-1 part of balsam pear juice; 1-3 parts of carrot juice; 0.3-0.6 part of debitterized and detoxified almond powder; 0.3-0.6 part of momordica grosvenori powder; weighing the raw materials according to the weight ratio of the raw materials for later use, adding the sesame oil, the bitter gourd juice and the carrot juice into water, and stirring uniformly to form mixed liquid; quantitatively adding wheat core powder, white yam powder, red bean powder, quinoa powder, banana powder, pumpkin powder, tremella powder, debitterized and detoxified almond powder, momordica grosvenori powder, mixed liquor and the like in proportion, mechanically mixing to form a scattered blank, requiring proper dryness and humidity, consistent granularity, uniform color and luster, containing no raw powder, being capable of being agglomerated by holding with a hand, controlling the water temperature of dough kneading at 20-25 ℃, kneading for 15-20 min, being suitable for growing in winter and being shorter in summer; after the flour scraps are put into a curing conveyer belt, starting the curing conveyer belt, after the flour scraps cover a hopper, feeding the flour scraps into a No. 1 compression roller of a compound machine by a lifting feeding device of the compound machine to press a single-layer dough sheet, then pressing the single-layer dough sheet by a No. 2 compression roller, finally pressing the single-layer dough sheet by a No. 3 compression roller, compounding and pressing the three-layer dough sheet into a single-layer dough sheet, wherein the thickness of the pressed dough sheet of the compound machine is 4 mm and 0.5mm, sequentially feeding the single-layer dough sheet into seven compression rollers of a calender to continuously press the single-layer dough sheet to form a calendered dough sheet, and the thickness of the dough sheet pressed by the calender is 0.70-0.78 mm; cutting the dough sheet into noodles; arranging the flour blocks which fall into the flour arranging boxes after being arranged by the water tank, so that the flour blocks are clearly arranged, and the flour blocks are arranged into the respective flour arranging boxes; placing the flour-tidying boxes on a conveying mesh belt, conveying the flour-tidying boxes into a cooking machine through the conveying mesh belt, controlling the temperature in the cooking machine to be 80-100 ℃, and controlling the time of each flour-tidying box in the cooking machine to be 4.5-5.5 minutes; putting the steamed flour cake into a drying box, drying at 130-160 ℃ for 3-5min, taking out after drying, and naturally cooling; preheating at a sealing temperature set by each packaging machine to ensure that the gland is bonded, sealed and leveled and sealed at a certain packaging speed; the pumpkin powder cyclopropyl amino acid CTY can promote pancreas to secrete insulin, increase the content of Glut-2, and meanwhile, zinc and chromium are important components of the insulin and have a protection effect on insulin cells. The pumpkin powder can reduce the blood pressure of 70% of diabetics, increase the release amount of 60% of insulin and reduce 80% of blood sugar. Therefore, the pumpkin powder has obvious effect of preventing and treating diabetes. Secondly, the pectin in the pumpkin powder can delay the absorption of sugar and lipid by intestinal tracts, neutralize and remove heavy metals and partial pesticides in vivo, and can help patients with weakened liver and kidney functions to enhance the regeneration capability of liver and kidney cells, moreover, the pumpkin powder, the tremella powder and the carrot juice in the noodles can promote the absorption of copper ions and calcium ions in white yam by human bodies, have obvious curative effect on vascular system diseases, calcium in the iron stick yam has extremely high curative effect on injuries of bones and muscles, osteoporosis and tooth loss, and also has good curative effect on chilblain, diabetes mellitus, hepatitis, infantile diarrhea, enuresis, infantile dyspepsia, ulcerative stomatitis, phthisis, women's menorrhea and other patients, can improve the mouthfeel by using the banana powder, the bitter almond powder and the detoxified almond powder in the noodles for a long time, can improve the hearing and vision, prolong the life, and are slow in gastrointestinal motility and are not suitable for people who eat the white yam dry, loosening bowel to relieve constipation, promoting absorption of nutrients by human body by gastrointestinal peristalsis, clearing lung-heat and eliminating phlegm by fructus Siraitiae Grosvenorii powder, and absorbing vitamin B, vitamin C and vitamin E in rhizoma Dioscoreae; fourthly, the steamed noodle with the dioscorea villosa essence also comprises the following materials in parts by weight: 6-7 parts of quinoa wheat flour; 1.1-1.3 parts of banana powder; 0.4-0.5 part of sesame oil; 1.2-1.3 parts of pumpkin powder; 0.4-0.5 parts of tremella powder; 0.8-0.9 part of balsam pear juice; 1.8-2.1 parts of carrot juice; 0.4-0.5 part of debitterized and detoxified almond powder; 0.4-0.5 part of momordica grosvenori powder, which further promotes the absorption of the nutrient components in the white yam.
Detailed Description
The following describes the steaming noodle containing the dioscorea villosa extract and the preparation method thereof in detail with reference to specific embodiments.
The white yam vegetarian steamed bread comprises the following materials in parts by weight: 100 parts of wheat core powder; 15-30 parts of Chinese yam powder; 28-40 parts of water; 5-10 parts of red bean powder, and weighing the raw materials according to the weight ratio of the raw materials for later use; quantitatively adding the wheat core powder, the white yam powder, the red bean powder, the water and the like according to a certain proportion, mechanically mixing to form a scattered material blank, wherein the dried material blank is required to be properly wet, consistent in granularity and uniform in color, does not contain raw powder, can be agglomerated by holding, and is controlled to be kept at a water temperature of 20-25 ℃ for 15-20 min, long in winter and short in summer; after the flour scraps are put into a curing conveyer belt, starting the curing conveyer belt, after the flour scraps cover a hopper, feeding the flour scraps into a No. 1 compression roller of a compound machine by a lifting feeding device of the compound machine to press a single-layer dough sheet, then pressing the single-layer dough sheet by a No. 2 compression roller, finally pressing the single-layer dough sheet by a No. 3 compression roller, compounding and pressing the three-layer dough sheet into a single-layer dough sheet, wherein the thickness of the pressed dough sheet of the compound machine is 4 mm and 0.5mm, sequentially feeding the single-layer dough sheet into seven compression rollers of a calender to continuously press the single-layer dough sheet to form a calendered dough sheet, and the thickness of the dough sheet pressed by the calender is 0.70-0.78 mm; cutting the dough sheet into noodles; arranging the flour blocks which fall into the flour arranging boxes after being arranged by the water tank, so that the flour blocks are clearly arranged, and the flour blocks are arranged into the respective flour arranging boxes; placing the flour-tidying boxes on a conveying mesh belt, conveying the flour-tidying boxes into a cooking machine through the conveying mesh belt, controlling the temperature in the cooking machine to be 80-100 ℃, and controlling the time of each flour-tidying box in the cooking machine to be 4.5-5.5 minutes; putting the steamed flour cake into a drying box, drying at 130-160 ℃ for 3-5min, taking out after drying, and naturally cooling; the sealing temperature is set for each packaging machine for preheating, the gland is bonded, sealed, leveled and sealed at a certain packaging speed, the formula and the white yam element steamed noodles processed by the process have almost no loss of nutrient components, the nutrition is easy to absorb, and the noodles after being brewed are chewy and have good taste.
The white yam vegetarian steamed bread comprises the following materials in parts by weight: 100 parts of wheat core powder; 15-30 parts of Chinese yam powder; 28-40 parts of water; 5-10 parts of red bean powder; the noodles are chewier after being brewed and have good taste.
The white yam essence steamed noodles also comprise the following materials in parts by weight: 5-10 parts of quinoa wheat flour; 1-1.5 parts of banana powder; 0.3-0.6 part of sesame oil; 1-1.5 parts of pumpkin powder; 0.3-0.6 parts of tremella powder; 0.6-1 part of balsam pear juice; 1-3 parts of carrot juice; 0.3-0.6 part of debitterized and detoxified almond powder; 0.3-0.6 part of momordica grosvenori powder; weighing the raw materials according to the weight ratio of the raw materials for later use, adding the sesame oil, the bitter gourd juice and the carrot juice into water, and stirring uniformly to form mixed liquid; quantitatively adding wheat core powder, white yam powder, red bean powder, quinoa powder, banana powder, pumpkin powder, tremella powder, debitterized and detoxified almond powder, momordica grosvenori powder, mixed liquor and the like in proportion, mechanically mixing to form a scattered blank, requiring proper dryness and humidity, consistent granularity, uniform color and luster, containing no raw powder, being capable of being agglomerated by holding with a hand, controlling the water temperature of dough kneading at 20-25 ℃, kneading for 15-20 min, being suitable for growing in winter and being shorter in summer; after the flour scraps are put into a curing conveyer belt, starting the curing conveyer belt, after the flour scraps cover a hopper, feeding the flour scraps into a No. 1 compression roller of a compound machine by a lifting feeding device of the compound machine to press a single-layer dough sheet, then pressing the single-layer dough sheet by a No. 2 compression roller, finally pressing the single-layer dough sheet by a No. 3 compression roller, compounding and pressing the three-layer dough sheet into a single-layer dough sheet, wherein the thickness of the pressed dough sheet of the compound machine is 4 mm and 0.5mm, sequentially feeding the single-layer dough sheet into seven compression rollers of a calender to continuously press the single-layer dough sheet to form a calendered dough sheet, and the thickness of the dough sheet pressed by the calender is 0.70-0.78 mm; cutting the dough sheet into noodles; arranging the flour blocks which fall into the flour arranging boxes after being arranged by the water tank, so that the flour blocks are clearly arranged, and the flour blocks are arranged into the respective flour arranging boxes; placing the flour-tidying boxes on a conveying mesh belt, conveying the flour-tidying boxes into a cooking machine through the conveying mesh belt, controlling the temperature in the cooking machine to be 80-100 ℃, and controlling the time of each flour-tidying box in the cooking machine to be 4.5-5.5 minutes; putting the steamed flour cake into a drying box, drying at 130-160 ℃ for 3-5min, taking out after drying, and naturally cooling; preheating at a sealing temperature set by each packaging machine to ensure that the gland is bonded, sealed and leveled and sealed at a certain packaging speed; the pumpkin powder cyclopropyl amino acid CTY can promote pancreas to secrete insulin, increase the content of Glut-2, and meanwhile, zinc and chromium are important components of the insulin and have a protection effect on insulin cells. The pumpkin powder can reduce the blood pressure of 70% of diabetics, increase the release amount of 60% of insulin and reduce 80% of blood sugar. Therefore, the pumpkin powder has obvious effect of preventing and treating diabetes. Secondly, the pectin in the pumpkin powder can delay the absorption of sugar and lipid by intestinal tracts, neutralize and remove heavy metals and partial pesticides in vivo, and can help patients with weakened liver and kidney functions to enhance the regeneration capability of liver and kidney cells, moreover, the pumpkin powder, the tremella powder and the carrot juice in the noodles can promote the absorption of copper ions and calcium ions in white yam by human bodies, have obvious curative effect on vascular system diseases, calcium in the iron stick yam has extremely high curative effect on injuries of bones and muscles, osteoporosis and tooth loss, and also has good curative effect on chilblain, diabetes mellitus, hepatitis, infantile diarrhea, enuresis, infantile dyspepsia, ulcerative stomatitis, phthisis, women's menorrhea and other patients, can improve the mouthfeel by using the banana powder, the bitter almond powder and the detoxified almond powder in the noodles for a long time, can improve the hearing and vision, prolong the life, and are slow in gastrointestinal motility and are not suitable for people who eat the white yam dry, loosening bowel to relieve constipation, promoting absorption of nutrients by human body by gastrointestinal peristalsis, clearing lung-heat and eliminating phlegm by fructus Siraitiae Grosvenorii powder, and absorbing vitamin B, vitamin C and vitamin E in rhizoma Dioscoreae;
the steamed noodle with the white yam essence also comprises the following materials in parts by weight: 6-7 parts of quinoa wheat flour; 1.1-1.3 parts of banana powder; 0.4-0.5 part of sesame oil; 1.2-1.3 parts of pumpkin powder; 0.4-0.5 parts of tremella powder; 0.8-0.9 part of balsam pear juice; 1.8-2.1 parts of carrot juice; 0.4-0.5 part of debitterized and detoxified almond powder; 0.4-0.5 part of momordica grosvenori powder, which further promotes the absorption of the nutrient components in the white yam.
The method for preparing the white yam vegetarian steamed noodles adopts the technical scheme that:
the method comprises the following steps:
first, preparing the ingredients
Weighing the raw materials according to the weight ratio of the raw materials for later use;
second step, mixing the powders with flour
Quantitatively adding the wheat core powder, the white yam powder, the red bean powder, the water and the like according to a certain proportion, mechanically mixing to form a scattered material blank, wherein the dried material blank is required to be properly wet, consistent in granularity and uniform in color, does not contain raw powder, can be agglomerated by holding, and is controlled to be kept at a water temperature of 20-25 ℃ for 15-20 min, long in winter and short in summer;
thirdly, rolling into dough sheet
After the flour scraps are put into a curing conveyer belt, starting the curing conveyer belt, after the flour scraps cover a hopper, feeding the flour scraps into a No. 1 compression roller of a compound machine by a lifting feeding device of the compound machine to press a single-layer dough sheet, then pressing the single-layer dough sheet by a No. 2 compression roller, finally pressing the single-layer dough sheet by a No. 3 compression roller, compounding and pressing the three-layer dough sheet into a single-layer dough sheet, wherein the thickness of the pressed dough sheet of the compound machine is 4 mm and 0.5mm, sequentially feeding the single-layer dough sheet into seven compression rollers of a calender to continuously press the single-layer dough sheet to form a calendered dough sheet, and the thickness of the dough sheet pressed by the calender is 0.70-0.78 mm;
fourthly, cutting into noodles
Cutting the dough sheet into noodles;
fifthly, arranging the noodles and dividing the noodles into blocks
Arranging the flour blocks which fall into the flour arranging boxes after being arranged by the water tank, so that the flour blocks are clearly arranged, and the flour blocks are arranged into the respective flour arranging boxes;
sixthly, steaming and boiling
Placing the flour-tidying boxes on a conveying mesh belt, conveying the flour-tidying boxes into a cooking machine through the conveying mesh belt, controlling the temperature in the cooking machine to be 80-100 ℃, and controlling the time of each flour-tidying box in the cooking machine to be 4.5-5.5 minutes;
seventh step, drying
Putting the steamed flour cake into a drying box, drying at 130-160 ℃ for 3-5min, taking out after drying, and naturally cooling;
eighth step, sterilizing and packaging
The sealing temperature is set for each packaging machine for preheating, so that the gland is bonded, sealed, leveled and sealed at a certain packaging speed.
As a further first improvement of the method, the method comprises the following steps:
first, preparing the ingredients
Weighing the raw materials according to the weight ratio of the raw materials for later use, adding the sesame oil, the bitter gourd juice and the carrot juice into water, and stirring uniformly to form mixed liquid;
second step, mixing the powders with flour
Quantitatively adding wheat core powder, white yam powder, red bean powder, quinoa powder, banana powder, pumpkin powder, tremella powder, debitterized and detoxified almond powder, momordica grosvenori powder, mixed liquor and the like in proportion, mechanically mixing to form a scattered blank, requiring proper dryness and humidity, consistent granularity, uniform color and luster, containing no raw powder, being capable of being agglomerated by holding with a hand, controlling the water temperature of dough kneading at 20-25 ℃, kneading for 15-20 min, being suitable for growing in winter and being shorter in summer;
thirdly, rolling into dough sheet
After the flour scraps are put into a curing conveyer belt, starting the curing conveyer belt, after the flour scraps cover a hopper, feeding the flour scraps into a No. 1 compression roller of a compound machine by a lifting feeding device of the compound machine to press a single-layer dough sheet, then pressing the single-layer dough sheet by a No. 2 compression roller, finally pressing the single-layer dough sheet by a No. 3 compression roller, compounding and pressing the three-layer dough sheet into a single-layer dough sheet, wherein the thickness of the pressed dough sheet of the compound machine is 4 mm and 0.5mm, sequentially feeding the single-layer dough sheet into seven compression rollers of a calender to continuously press the single-layer dough sheet to form a calendered dough sheet, and the thickness of the dough sheet pressed by the calender is 0.70-0.78 mm;
fourthly, cutting into noodles
Cutting the dough sheet into noodles;
fifthly, arranging the noodles and dividing the noodles into blocks
Arranging the flour blocks which fall into the flour arranging boxes after being arranged by the water tank, so that the flour blocks are clearly arranged, and the flour blocks are arranged into the respective flour arranging boxes;
sixthly, steaming and boiling
Placing the flour-tidying boxes on a conveying mesh belt, conveying the flour-tidying boxes into a cooking machine through the conveying mesh belt, controlling the temperature in the cooking machine to be 80-100 ℃, and controlling the time of each flour-tidying box in the cooking machine to be 4.5-5.5 minutes;
seventh step, drying
Putting the steamed flour cake into a drying box, drying at 130-160 ℃ for 3-5min, taking out after drying, and naturally cooling;
eighth step, sterilizing and packaging
The sealing temperature is set for each packaging machine for preheating, so that the gland is bonded, sealed, leveled and sealed at a certain packaging speed.
Example 1
First, preparing the ingredients
Weighing 100 kg of wheat core powder; 15 kg of Chinese yam powder; 28 kg of water; 5 kg of red bean powder for later use;
second step, mixing the powders with flour
Quantitatively adding wheat core powder, rhizoma Dioscoreae powder, semen Phaseoli powder, and water at a certain proportion, mechanically stirring to form loose blank, drying and wetting properly, with uniform particle size and uniform color, containing no raw powder, and kneading dough at 20 deg.C for 15 min;
thirdly, rolling into dough sheet
After the flour scraps are put into a curing conveyer belt, starting the curing conveyer belt, after the flour scraps cover a hopper, feeding the flour scraps into a No. 1 compression roller of a compound machine by a lifting feeding device of the compound machine to press a single-layer dough sheet, then pressing the single-layer dough sheet by a No. 2 compression roller, finally pressing the single-layer dough sheet by a No. 3 compression roller, compounding and pressing the three-layer dough sheet into a single-layer dough sheet, wherein the thickness of the pressed dough sheet of the compound machine is 4.5mm, sequentially feeding the single-layer dough sheet into seven compression rollers of a calender to continuously press the single-layer dough sheet to form a calendered dough sheet, and the thickness of the dough sheet pressed by the calender is 0.70 mm;
fourthly, cutting into noodles
Cutting the dough sheet into noodles;
fifthly, arranging the noodles and dividing the noodles into blocks
Arranging the flour blocks which fall into the flour arranging boxes after being arranged by the water tank, so that the flour blocks are clearly arranged, and the flour blocks are arranged into the respective flour arranging boxes;
sixthly, steaming and boiling
Placing the noodle tidying boxes on a conveying mesh belt, conveying the noodle tidying boxes into a cooking machine through the conveying mesh belt, controlling the temperature in the cooking machine to be 80 ℃, and controlling the time of each noodle tidying box in the cooking machine to be 5.5 minutes;
seventh step, drying
Putting the steamed flour cake into a drying box, drying at 130 ℃ for 5min, taking out after drying, and naturally cooling;
eighth step, sterilizing and packaging
The sealing temperature is set for each packaging machine for preheating, so that the gland is bonded, sealed, leveled and sealed at a certain packaging speed.
Example 2
First, preparing the ingredients
Weighing 100 kg of wheat core powder; 30 kg of Chinese yam powder; 40 kg of water; 10 kg of red bean powder for later use;
second step, mixing the powders with flour
Quantitatively adding wheat core powder, rhizoma Dioscoreae powder, semen Phaseoli powder, and water at a certain proportion, mechanically stirring to form loose blank, drying and wetting properly, with uniform particle size and uniform color, containing no raw powder, and kneading dough at 25 deg.C for 20 min;
thirdly, rolling into dough sheet
After the flour scraps are put into a curing conveyer belt, a curing conveyer belt is started, after the flour scraps cover a hopper, the flour scraps are sent into a No. 1 compression roller of a compound machine by a lifting feeding device of the compound machine to be pressed into a single-layer dough sheet, then the single-layer dough sheet is pressed by a No. 2 compression roller, finally the single-layer dough sheet is pressed by a No. 3 compression roller, the three-layer dough sheet is compounded and pressed into a layer of dough sheet, the thickness of the pressed dough sheet of the compound machine is 3.5mm, the layer of dough sheet is sequentially sent into seven compression rollers of a calender to be continuously pressed to form a calendered dough sheet, and the thickness of the dough sheet pressed by the calender is 0.78 mm;
fourthly, cutting into noodles
Cutting the dough sheet into noodles;
fifthly, arranging the noodles and dividing the noodles into blocks
Arranging the flour blocks which fall into the flour arranging boxes after being arranged by the water tank, so that the flour blocks are clearly arranged, and the flour blocks are arranged into the respective flour arranging boxes;
sixthly, steaming and boiling
Placing the flour-tidying boxes on a conveying mesh belt, conveying the flour-tidying boxes into a cooking machine through the conveying mesh belt, controlling the temperature in the cooking machine at 100 ℃, and controlling the time of each flour-tidying box in the cooking machine at 4.5 minutes;
seventh step, drying
Putting the steamed flour cake into a drying box, drying at 160 ℃ for 3min, taking out after drying, and naturally cooling;
eighth step, sterilizing and packaging
The sealing temperature is set for each packaging machine for preheating, so that the gland is bonded, sealed, leveled and sealed at a certain packaging speed.
Example 3
First, preparing the ingredients
Weighing 100 kg of wheat core powder; 20 kg of Chinese yam powder; 31 kg of water; 7 kg of red bean powder for later use;
second step, mixing the powders with flour
Quantitatively adding wheat core powder, rhizoma Dioscoreae powder, semen Phaseoli powder, and water at a certain proportion, mechanically stirring to form loose material blank, drying and wetting properly, with uniform particle size and uniform color, containing no raw powder, holding by hand to form dough, kneading at 22 deg.C for 18 min;
thirdly, rolling into dough sheet
After the flour scraps are put into a curing conveyer belt, starting the curing conveyer belt, after the flour scraps cover a hopper, feeding the flour scraps into a No. 1 compression roller of a compound machine by a lifting feeding device of the compound machine to press a single-layer dough sheet, then pressing the single-layer dough sheet by a No. 2 compression roller, finally pressing the single-layer dough sheet by a No. 3 compression roller, compounding and pressing the three-layer dough sheet into a single-layer dough sheet, wherein the thickness of the pressed dough sheet of the compound machine is 4 mm, sequentially feeding the single-layer dough sheet into seven compression rollers of a calender to continuously press the single-layer dough sheet to form a calendered dough sheet, and the thickness of the dough sheet pressed by the calender is 0.75 mm;
fourthly, cutting into noodles
Cutting the dough sheet into noodles;
fifthly, arranging the noodles and dividing the noodles into blocks
Arranging the flour blocks which fall into the flour arranging boxes after being arranged by the water tank, so that the flour blocks are clearly arranged, and the flour blocks are arranged into the respective flour arranging boxes;
sixthly, steaming and boiling
Placing the flour-tidying boxes on a conveying mesh belt, conveying the flour-tidying boxes into a cooking machine through the conveying mesh belt, controlling the temperature in the cooking machine at 90 ℃, and controlling the time of each flour-tidying box in the cooking machine at 5 minutes;
seventh step, drying
Putting the steamed flour cake into a drying box, drying at 150 ℃ for 4min, taking out after drying, and naturally cooling;
eighth step, sterilizing and packaging
The sealing temperature is set for each packaging machine for preheating, so that the gland is bonded, sealed, leveled and sealed at a certain packaging speed.
Example 4
First, preparing the ingredients
Weighing 100 kg of wheat core powder; 21 kg of Chinese yam powder; 32 kg of water; 8 kg of red bean powder; 5 kg of quinoa wheat flour; 1 kg of banana powder; 0.3 kg of sesame oil; 1 kg of pumpkin powder; 0.3 kg of tremella powder; 0.6 kg of balsam pear juice; 1 kg of carrot juice; 0.3 kg of debitterized and detoxified almond powder; 0.3 kg of momordica grosvenori powder; adding sesame oil, balsam pear juice and carrot juice into water, and stirring to obtain a mixed solution;
second step, mixing the powders with flour
Quantitatively adding wheat core powder, white yam powder, red bean powder, quinoa powder, banana powder, pumpkin powder, tremella powder, debitterized and detoxified almond powder, momordica grosvenori powder, mixed liquor and the like in proportion, mechanically stirring to form a scattered material blank, wherein the dried material blank is required to be properly wet and dry, the granularity and the color are consistent, the material blank does not contain raw powder, the material blank can be held by a hand to be agglomerated, and the dough kneading time is 18 min;
thirdly, rolling into dough sheet
After the flour scraps are put into a curing conveyer belt, starting the curing conveyer belt, after the flour scraps cover a hopper, feeding the flour scraps into a No. 1 compression roller of a compound machine by a lifting feeding device of the compound machine to press a single-layer dough sheet, then pressing the single-layer dough sheet by a No. 2 compression roller, finally pressing the single-layer dough sheet by a No. 3 compression roller, compounding and pressing the three-layer dough sheet into a single-layer dough sheet, wherein the thickness of the pressed dough sheet of the compound machine is 4 mm, sequentially feeding the single-layer dough sheet into seven compression rollers of a calender to continuously press the single-layer dough sheet to form a calendered dough sheet, and the thickness of the dough sheet pressed by the calender is 0.73 mm;
fourthly, cutting into noodles
Cutting the dough sheet into noodles;
fifthly, arranging the noodles and dividing the noodles into blocks
Arranging the flour blocks which fall into the flour arranging boxes after being arranged by the water tank, so that the flour blocks are clearly arranged, and the flour blocks are arranged into the respective flour arranging boxes;
sixthly, steaming and boiling
Placing the flour-tidying boxes on a conveying mesh belt, conveying the flour-tidying boxes into a cooking machine through the conveying mesh belt, controlling the temperature in the cooking machine at 90 ℃, and controlling the time of each flour-tidying box in the cooking machine at 4.8 minutes;
seventh step, drying
Putting the steamed flour cake into a drying box, drying at 145 ℃ for 3.5min, taking out after drying, and naturally cooling;
eighth step, sterilizing and packaging
The sealing temperature is set for each packaging machine for preheating, so that the gland is bonded, sealed, leveled and sealed at a certain packaging speed.
Example 5
First, preparing the ingredients
Weighing 100 kg of wheat core powder; 21 kg of Chinese yam powder; 32 kg of water; 8 kg of red bean powder; 10 kg of quinoa wheat flour; 1.5 kg of banana powder; 0.6 kg of sesame oil; 1.5 kg of pumpkin powder; 0.6 kg of tremella powder; 1 kg of balsam pear juice; 3 kg of carrot juice; 0.6 kg of debitterized and detoxified almond powder; 0.6 kg of momordica grosvenori powder; adding sesame oil, balsam pear juice and carrot juice into water, and stirring to obtain a mixed solution;
second step, mixing the powders with flour
Quantitatively adding wheat core powder, white yam powder, red bean powder, quinoa powder, banana powder, pumpkin powder, tremella powder, debitterized and detoxified almond powder, momordica grosvenori powder, mixed liquor and the like in proportion, mechanically stirring to form a scattered material blank, wherein the dried material blank is required to be properly wet and properly wet, consistent in particle size and uniform in color, does not contain raw powder, can be agglomerated by holding, and can be kneaded for 19min by controlling the water temperature at 24 ℃;
thirdly, rolling into dough sheet
After the flour scraps are put into a curing conveyer belt, a curing conveyer belt is started, after the flour scraps cover a hopper, the flour scraps are sent into a No. 1 compression roller of a compound machine by a lifting feeding device of the compound machine to be pressed into a single-layer dough sheet, then the single-layer dough sheet is pressed by a No. 2 compression roller, finally the single-layer dough sheet is pressed by a No. 3 compression roller, the three-layer dough sheet is compounded and pressed into a layer of dough sheet, the thickness of the pressed dough sheet of the compound machine is 4.2mm, the layer of dough sheet is sequentially sent into seven compression rollers of a calender to be continuously pressed to form a calendered dough sheet, and the thickness of the dough sheet pressed by the calender is 0.76 mm;
fourthly, cutting into noodles
Cutting the dough sheet into noodles;
fifthly, arranging the noodles and dividing the noodles into blocks
Arranging the flour blocks which fall into the flour arranging boxes after being arranged by the water tank, so that the flour blocks are clearly arranged, and the flour blocks are arranged into the respective flour arranging boxes;
sixthly, steaming and boiling
Placing the noodle tidying boxes on a conveying mesh belt, conveying the noodle tidying boxes into a cooking machine through the conveying mesh belt, controlling the temperature in the cooking machine to be 88 ℃, and controlling the time of each noodle tidying box in the cooking machine to be 4.9 minutes;
seventh step, drying
Putting the steamed flour cake into a drying box, drying at 150 ℃ for 3.9min, taking out after drying, and naturally cooling;
eighth step, sterilizing and packaging
The sealing temperature is set for each packaging machine for preheating, so that the gland is bonded, sealed, leveled and sealed at a certain packaging speed.
Example 6
First, preparing the ingredients
Weighing 100 kg of wheat core powder; 21 kg of Chinese yam powder; 32 kg of water; 8 kg of red bean powder; 6 kg of quinoa wheat flour; 1.1 kg of banana powder; 0.4 kg of sesame oil; 1.2 kg of pumpkin powder; 0.4 kg of tremella powder; 0.8 kg of balsam pear juice; 1.8 kg of carrot juice; 0.4 kg of debitterized and detoxified almond powder; 0.4 kg of momordica grosvenori powder; adding sesame oil, balsam pear juice and carrot juice into water, and stirring to obtain a mixed solution;
second step, mixing the powders with flour
Quantitatively adding wheat core powder, white yam powder, red bean powder, quinoa powder, banana powder, pumpkin powder, tremella powder, debitterized and detoxified almond powder, momordica grosvenori powder, mixed liquor and the like in proportion, mechanically stirring to form a scattered material blank, wherein the dried material blank is required to be properly wet and properly wet, consistent in particle size and uniform in color, does not contain raw powder, can be agglomerated by holding, and can be kneaded for 19min by controlling the water temperature at 24 ℃;
thirdly, rolling into dough sheet
After the flour scraps are put into a curing conveyer belt, a curing conveyer belt is started, after the flour scraps cover a hopper, the flour scraps are sent into a No. 1 compression roller of a compound machine by a lifting feeding device of the compound machine to be pressed into a single-layer dough sheet, then the single-layer dough sheet is pressed by a No. 2 compression roller, finally the single-layer dough sheet is pressed by a No. 3 compression roller, the three-layer dough sheet is compounded and pressed into a layer of dough sheet, the thickness of the pressed dough sheet of the compound machine is 4.2mm, the layer of dough sheet is sequentially sent into seven compression rollers of a calender to be continuously pressed to form a calendered dough sheet, and the thickness of the dough sheet pressed by the calender is 0.76 mm;
fourthly, cutting into noodles
Cutting the dough sheet into noodles;
fifthly, arranging the noodles and dividing the noodles into blocks
Arranging the flour blocks which fall into the flour arranging boxes after being arranged by the water tank, so that the flour blocks are clearly arranged, and the flour blocks are arranged into the respective flour arranging boxes;
sixthly, steaming and boiling
Placing the noodle tidying boxes on a conveying mesh belt, conveying the noodle tidying boxes into a cooking machine through the conveying mesh belt, controlling the temperature in the cooking machine to be 88 ℃, and controlling the time of each noodle tidying box in the cooking machine to be 4.9 minutes;
seventh step, drying
Putting the steamed flour cake into a drying box, drying at 150 ℃ for 3.9min, taking out after drying, and naturally cooling;
eighth step, sterilizing and packaging
The sealing temperature is set for each packaging machine for preheating, so that the gland is bonded, sealed, leveled and sealed at a certain packaging speed.
Example 7
First, preparing the ingredients
Weighing 100 kg of wheat core powder; 21 kg of Chinese yam powder; 32 kg of water; 8 kg of red bean powder; 7 kg of quinoa wheat flour; 1.3 kg of banana powder; 0.5 kg of sesame oil; 1.3 kg of pumpkin powder; 0.5 kg of tremella powder; 0.9 kg of balsam pear juice; 2.1 kg of carrot juice; 0.5 kg of debitterized and detoxified almond powder; 0.5 kg of momordica grosvenori powder; adding sesame oil, balsam pear juice and carrot juice into water, and stirring to obtain a mixed solution;
second step, mixing the powders with flour
Quantitatively adding wheat core powder, white yam powder, red bean powder, quinoa powder, banana powder, pumpkin powder, tremella powder, debitterized and detoxified almond powder, momordica grosvenori powder, mixed liquor and the like in proportion, mechanically stirring to form a scattered material blank, wherein the dried material blank is required to be properly wet and properly wet, consistent in particle size and uniform in color, does not contain raw powder, can be agglomerated by holding, and can be kneaded for 19min by controlling the water temperature at 24 ℃;
thirdly, rolling into dough sheet
After the flour scraps are put into a curing conveyer belt, a curing conveyer belt is started, after the flour scraps cover a hopper, the flour scraps are sent into a No. 1 compression roller of a compound machine by a lifting feeding device of the compound machine to be pressed into a single-layer dough sheet, then the single-layer dough sheet is pressed by a No. 2 compression roller, finally the single-layer dough sheet is pressed by a No. 3 compression roller, the three-layer dough sheet is compounded and pressed into a layer of dough sheet, the thickness of the pressed dough sheet of the compound machine is 4.2mm, the layer of dough sheet is sequentially sent into seven compression rollers of a calender to be continuously pressed to form a calendered dough sheet, and the thickness of the dough sheet pressed by the calender is 0.76 mm;
fourthly, cutting into noodles
Cutting the dough sheet into noodles;
fifthly, arranging the noodles and dividing the noodles into blocks
Arranging the flour blocks which fall into the flour arranging boxes after being arranged by the water tank, so that the flour blocks are clearly arranged, and the flour blocks are arranged into the respective flour arranging boxes;
sixthly, steaming and boiling
Placing the noodle tidying boxes on a conveying mesh belt, conveying the noodle tidying boxes into a cooking machine through the conveying mesh belt, controlling the temperature in the cooking machine to be 88 ℃, and controlling the time of each noodle tidying box in the cooking machine to be 4.9 minutes;
seventh step, drying
Putting the steamed flour cake into a drying box, drying at 150 ℃ for 3.9min, taking out after drying, and naturally cooling;
eighth step, sterilizing and packaging
The sealing temperature is set for each packaging machine for preheating, so that the gland is bonded, sealed, leveled and sealed at a certain packaging speed.
The steamed noodle with yam rhizome and the preparation method thereof are not limited to the above examples, and the invention is within the scope of the invention as long as the formula is the same as or similar to the steamed noodle with yam rhizome and the preparation method is the same as or similar to the preparation method.
Claims (6)
1. The steamed noodle containing the white yam extract is characterized in that: the white yam vegetarian steamed bread comprises the following materials in parts by weight:
100 parts of wheat core powder; 15-30 parts of Chinese yam powder; 28-40 parts of water; 5-10 parts of red bean powder.
2. The steamed noodle with white yam according to claim 1, characterized in that: the white yam vegetarian steamed bread comprises the following materials in parts by weight:
100 parts of wheat core powder; 20-21 parts of Chinese yam powder; 31-32 parts of water; 7-8 parts of red bean powder.
3. The steamed noodle with white yam according to claim 1, characterized in that: the white yam essence steamed noodles also comprise the following materials in parts by weight:
5-10 parts of quinoa wheat flour; 1-1.5 parts of banana powder; 0.3-0.6 part of sesame oil; 1-1.5 parts of pumpkin powder; 0.3-0.6 parts of tremella powder; 0.6-1 part of balsam pear juice; 1-3 parts of carrot juice; 0.3-0.6 part of debitterized and detoxified almond powder; 0.3-0.6 part of momordica grosvenori powder.
4. The steamed noodle with white yam according to claim 3, wherein: the white yam essence steamed noodles also comprise the following materials in parts by weight:
6-7 parts of quinoa wheat flour; 1.1-1.3 parts of banana powder; 0.4-0.5 part of sesame oil; 1.2-1.3 parts of pumpkin powder; 0.4-0.5 parts of tremella powder; 0.8-0.9 part of balsam pear juice; 1.8-2.1 parts of carrot juice; 0.4-0.5 part of debitterized and detoxified almond powder; 0.4-0.5 part of momordica grosvenori powder.
5. The method for preparing the yam white steamed noodles of claim 1 or 2, which is characterized by comprising the following steps: the method comprises the following steps:
first, preparing the ingredients
Weighing the raw materials according to the weight ratio of the raw materials for later use;
second step, mixing the powders with flour
Quantitatively adding the wheat core powder, the white yam powder, the red bean powder, the water and the like according to a certain proportion, mechanically mixing to form a scattered material blank, wherein the dried material blank is required to be properly wet, consistent in granularity and uniform in color, does not contain raw powder, can be agglomerated by holding, and is controlled to be kept at a water temperature of 20-25 ℃ for 15-20 min, long in winter and short in summer;
thirdly, rolling into dough sheet
After the flour scraps are put into a curing conveyer belt, starting the curing conveyer belt, after the flour scraps cover a hopper, feeding the flour scraps into a No. 1 compression roller of a compound machine by a lifting feeding device of the compound machine to press a single-layer dough sheet, then pressing the single-layer dough sheet by a No. 2 compression roller, finally pressing the single-layer dough sheet by a No. 3 compression roller, compounding and pressing the three-layer dough sheet into a single-layer dough sheet, wherein the thickness of the pressed dough sheet of the compound machine is 4 mm and 0.5mm, sequentially feeding the single-layer dough sheet into seven compression rollers of a calender to continuously press the single-layer dough sheet to form a calendered dough sheet, and the thickness of the dough sheet pressed by the calender is 0.70-0.78 mm;
fourthly, cutting into noodles
Cutting the dough sheet into noodles;
fifthly, arranging the noodles and dividing the noodles into blocks
Arranging the flour blocks which fall into the flour arranging boxes after being arranged by the water tank, so that the flour blocks are clearly arranged, and the flour blocks are arranged into the respective flour arranging boxes;
sixthly, steaming and boiling
Placing the flour-tidying boxes on a conveying mesh belt, conveying the flour-tidying boxes into a cooking machine through the conveying mesh belt, controlling the temperature in the cooking machine to be 80-100 ℃, and controlling the time of each flour-tidying box in the cooking machine to be 4.5-5.5 minutes;
seventh step, drying
Putting the steamed flour cake into a drying box, drying at 130-160 ℃ for 3-5min, taking out after drying, and naturally cooling;
eighth step, sterilizing and packaging
The sealing temperature is set for each packaging machine for preheating, so that the gland is bonded, sealed, leveled and sealed at a certain packaging speed.
6. The method for preparing the yam white steamed noodles of claim 3 or 4, which is characterized by comprising the following steps: the method comprises the following steps:
first, preparing the ingredients
Weighing the raw materials according to the weight ratio of the raw materials for later use, adding the sesame oil, the bitter gourd juice and the carrot juice into water, and stirring uniformly to form mixed liquid;
second step, mixing the powders with flour
Quantitatively adding wheat core powder, white yam powder, red bean powder, quinoa powder, banana powder, pumpkin powder, tremella powder, debitterized and detoxified almond powder, momordica grosvenori powder, mixed liquor and the like in proportion, mechanically mixing to form a scattered blank, requiring proper dryness and humidity, consistent granularity, uniform color and luster, containing no raw powder, being capable of being agglomerated by holding with a hand, controlling the water temperature of dough kneading at 20-25 ℃, kneading for 15-20 min, being suitable for growing in winter and being shorter in summer;
thirdly, rolling into dough sheet
After the flour scraps are put into a curing conveyer belt, starting the curing conveyer belt, after the flour scraps cover a hopper, feeding the flour scraps into a No. 1 compression roller of a compound machine by a lifting feeding device of the compound machine to press a single-layer dough sheet, then pressing the single-layer dough sheet by a No. 2 compression roller, finally pressing the single-layer dough sheet by a No. 3 compression roller, compounding and pressing the three-layer dough sheet into a single-layer dough sheet, wherein the thickness of the pressed dough sheet of the compound machine is 4 mm and 0.5mm, sequentially feeding the single-layer dough sheet into seven compression rollers of a calender to continuously press the single-layer dough sheet to form a calendered dough sheet, and the thickness of the dough sheet pressed by the calender is 0.70-0.78 mm;
fourthly, cutting into noodles
Cutting the dough sheet into noodles;
fifthly, arranging the noodles and dividing the noodles into blocks
Arranging the flour blocks which fall into the flour arranging boxes after being arranged by the water tank, so that the flour blocks are clearly arranged, and the flour blocks are arranged into the respective flour arranging boxes;
sixthly, steaming and boiling
Placing the flour-tidying boxes on a conveying mesh belt, conveying the flour-tidying boxes into a cooking machine through the conveying mesh belt, controlling the temperature in the cooking machine to be 80-100 ℃, and controlling the time of each flour-tidying box in the cooking machine to be 4.5-5.5 minutes;
seventh step, drying
Putting the steamed flour cake into a drying box, drying at 130-160 ℃ for 3-5min, taking out after drying, and naturally cooling;
eighth step, sterilizing and packaging
The sealing temperature is set for each packaging machine for preheating, so that the gland is bonded, sealed, leveled and sealed at a certain packaging speed.
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