CN114424813A - Multi-flavor sandwich noodles and preparation method thereof - Google Patents

Multi-flavor sandwich noodles and preparation method thereof Download PDF

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Publication number
CN114424813A
CN114424813A CN202210011862.9A CN202210011862A CN114424813A CN 114424813 A CN114424813 A CN 114424813A CN 202210011862 A CN202210011862 A CN 202210011862A CN 114424813 A CN114424813 A CN 114424813A
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sandwich
layer
noodles
wheat flour
purified water
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CN114424813B (en
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缪成林
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Dongtai Xintian Flour Factory
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Dongtai Xintian Flour Factory
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    • 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
    • A23L7/11—Filled, stuffed or multilayered pasta
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention discloses multi-taste sandwich noodles and a preparation method thereof. According to the invention, when the thickness of the main material powder particles in the sandwich layer is 85 meshes and the dough kneading temperature of purified water in the wheat surface layer is 30 ℃, the optimal process standard for preparing the sandwich noodles is achieved, the taste of the sandwich noodles is improved, and the strength of the sandwich noodles is optimal; meanwhile, the main material in the sandwich layer is any one of celery, pumpkin, spinach, corn, mung bean, buckwheat, needle mushroom, hericium erinaceus, sea sedge, kelp and laver, so that the edible requirements of consumers with different tastes can be met, the connection between the wheat surface layer and the sandwich layer of the sandwich noodles is firmer and not easy to loosen, and the quality of the noodles is improved.

Description

Multi-flavor sandwich noodles and preparation method thereof
Technical Field
The invention relates to the technical field of noodle making, in particular to multi-flavor sandwich noodles and a preparation method thereof.
Background
The sandwich noodles are traditional flour food, stuffing is clamped between the sandwich noodles, and the stuffing comprises seafood, meat and poultry, vegetables, bacteria and algae and the like. The sandwich noodles not only keep the advantages of being close to the taste of the traditional noodles, but also have the characteristics which can not be possessed by other common noodles, such as taste, nutrition, enjoyment, fun and the like. The use of a filled noodle processing machine is required for the preparation of filled noodles, for example, the prior art patent CN110623026B discloses a mechanical device for preparing filled noodles, which comprises: a first belt conveying mechanism; the second belt conveying mechanism is arranged at intervals with the first belt conveying mechanism and conveys the dough sheets oppositely; the stuffing adding mechanism is used for releasing stuffing between the two wrapper strip conveying mechanisms; the dough pressing mechanism comprises a first pressing roller and a second pressing roller which rotate oppositely and the distance between the first pressing roller and the second pressing roller is 1.5mm-5 mm; the cutting mechanism is used for cutting the dough sheet pressed by the dough pressing mechanism into a plurality of noodles; the invention adopts mechanical equipment to replace the current manual sandwich noodle making mode, and improves the making efficiency of the sandwich noodles. Also disclosed in prior art patent CN106307047A is an oat blood pressure lowering sandwich noodle, which is prepared from the following raw materials in parts by weight: 100-200 parts of medium gluten flour, 10-20 parts of passion flower, 6-12 parts of fig, 2-4 parts of lotus plumule, 15-30 parts of tomato, 5-10 parts of lotus leaf, 4-8 parts of sunflower seed kernel, 5-10 parts of oat kernel, 1-2 parts of poria cocos, 1-2 parts of endothelium corneum gigeriae galli, 1-2 parts of salt, 3-6 parts of ultrafine protein powder, 5-10 parts of gluten powder and a proper amount of fermented glutinous rice juice; the finished noodles have low water fluidity inside, are more uniformly distributed, have low water migration speed and low quality deterioration degree in the refrigeration process, are processed into stuffing by various raw materials with the blood pressure reducing effect and are added into the center of the noodles, and the prepared sandwich noodles are uniform, neat and full, have no scar and twist, smooth surface, crystal clear and transparent, can be boiled for a long time without being broken, muddy and dribbling, can not be adhered and can not spit pulp, have chewy, elastic, smooth, stiff and soft mouthfeel, and have wide market prospect.
However, the existing sandwich noodles have single ingredient taste and are difficult to meet the requirements of consumers for different tastes; in addition, the existing sandwich noodles have poor taste in the processing process, and the main reason is that the flour and sandwich raw materials such as seafood, vegetables, bacteria and algae are influenced by the thickness of the raw materials after being crushed, if the sandwich noodles prepared by crushing the sandwich raw materials are too thin, the taste is influenced by the thickness of the raw materials, and the taste is difficult to meet the eating requirements of multiple tastes, mouthfeel and chewiness. Therefore, the invention provides multi-flavor sandwich noodles and a preparation method thereof.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides multi-flavor sandwich noodles and a preparation method thereof.
The invention provides multi-taste sandwich noodles and a preparation method thereof, wherein the sandwich noodles comprise a wheat flour layer and a sandwich layer fixedly arranged between an upper wheat flour layer and a lower wheat flour layer, and the main material of the wheat flour layer is specifically wheat flour made of wheat;
the main material of the sandwich layer is powder of any one of celery, pumpkin, spinach, corn, mung bean, buckwheat, needle mushroom, hericium erinaceus, sea sedge, kelp and laver;
still all include the auxiliary material in the material of sandwich layer and wheat surface course, the proportion of its auxiliary material in each total raw materials weight of sandwich layer and wheat surface course includes following:
0.15-0.25% of edible salt, 0.02-0.05% of edible alkali, 0.5-3% of emulsifier, 2-5% of starch and 30-35% of purified water;
the preparation method of the sandwich noodles comprises the following steps:
the method comprises the following steps: drying one of herba Apii Graveolentis, fructus Cucurbitae Moschatae, herba Spinaciae, semen Maydis, semen Phaseoli Radiati, semen Fagopyri Esculenti, needle Mushroom, Lentinus Edodes, Hericium Erinaceus, thallus Porphyrae, herba Zosterae Marinae, and thallus Porphyrae with a dryer;
step two: weighing the dried raw materials by using an electronic scale, conveying the raw materials into a crusher for crushing treatment, and crushing the raw materials in the sandwich layer into powder, wherein the fineness of powder particles is 60-95 meshes;
step three: conveying the raw material powder in the crushed sandwich layer and the metered purified water to a dough kneading machine, stirring and pulping for 2-5min, adding the auxiliary materials of edible salt, edible alkali, an emulsifier and starch in the sandwich layer, stirring and kneading for 7-15min until the mixture is uniformly stirred to form pasty stuffing, and taking out;
step four: weighing wheat flour in the main material of the wheat surface layer, respectively adding edible salt, edible alkali, emulsifier and starch in the auxiliary materials of the wheat surface layer into a dough mixer, and stirring for 15-25mmin until the mixture is uniformly stirred; then pouring the purified water into the wheat flour for kneading, wherein the temperature of the purified water for kneading is 25-30 ℃, and finally forming dough fabric;
step five: respectively putting the dough material in the fourth step and the pasty filling material in the third step into a sandwich noodle machine to be extruded and pasted into strips, injecting the filling material into the center of the noodles in the extrusion process, further preparing sandwich noodles with the diameter of 1.5-3.5mm and the diameter of 0.8-1.75mm, and drying the sandwich noodles through a dryer;
step six: and then quantitatively packaging the dried sandwich noodles, and finally warehousing and storing.
As a further preference of the invention, the weight ratio of the wheat flour layer to the sandwich layer is 4-5: 2-3.
As a further preferred feature of the present invention, the wheat flour layer contains the following ingredients in the following weight ratio:
0.2-0.25% of edible salt, 0.02-0.05% of edible alkali, 0.5-1% of emulsifier, 2-2.5% of starch and 32-35% of purified water.
As a further preferred feature of the present invention, the auxiliary materials in the sandwich layer have the following raw material weight ratio in the sandwich layer:
0.15-0.2% of edible salt, 0.02-0.035% of edible alkali, 0.5-2.5% of emulsifier, 3-5% of starch and 30-33% of purified water.
As a further preferred aspect of the present invention, in the second step: weighing the dried raw materials by using an electronic scale, conveying the raw materials into a crusher for crushing treatment, and crushing the raw materials in the sandwich layer into powder, wherein the fineness of powder particles is 70-90 meshes.
As a further preferable aspect of the present invention, the raw material in the sandwiched layer is pulverized into a powder form, and the fineness of the powder particles thereof is 90 mesh.
As a further preferred aspect of the present invention, in the third step: conveying the raw material powder in the crushed sandwich layer and the metered purified water to a dough kneading machine, stirring and pulping for 4-5min, adding the auxiliary materials of edible salt, edible alkali, emulsifier and starch in the sandwich layer, stirring and kneading for 10-15min until the mixture is uniformly stirred to form pasty stuffing, and taking out the pasty stuffing.
As a further preferred aspect of the present invention, in the fourth step: weighing wheat flour in the main material of the wheat surface layer, respectively adding edible salt, edible alkali, emulsifier and starch in the auxiliary materials of the wheat surface layer into a dough mixer, and stirring for 18-23min until the mixture is uniformly stirred; then pouring the purified water into the wheat flour for kneading, wherein the temperature of the purified water for kneading is 28-30 ℃, and finally forming dough fabric.
The invention has the beneficial effects that:
(1) in the preparation process of the multi-flavor sandwich noodles, when the fineness of the main material powder particles in the sandwich layer is 85 meshes and the dough kneading temperature of purified water in the wheat surface layer is 30 ℃, the optimal process standard of the preparation of the sandwich noodles is achieved, the taste of the sandwich noodles is improved, and the strength of the sandwich noodles is optimal; meanwhile, the main material in the sandwich layer is any one of celery, pumpkin, spinach, corn, mung bean, buckwheat, needle mushroom, hericium erinaceus, sea sedge, kelp and laver, so that the edible requirements of consumers with different tastes can be met.
(2) In the invention, starch is added, so that the starch has viscosity after hydration, the viscosity between the wheat surface layer and the sandwich layer of the sandwich noodles is increased, the connection between the wheat surface layer and the sandwich layer of the sandwich noodles is firmer and is not easy to loosen, and the quality of the noodles is improved. The emulsifier is also added, so that the emulsifier can strengthen gluten; the emulsifier can shorten the dough forming time, is beneficial to forming dry, smooth and glossy dough, enables the tissue structure to be uniform and fine, improves the stiffness and the biting force of the noodles, increases the chewing performance, further improves the chewiness of the sandwich noodles, and enables the taste to be better.
Drawings
Fig. 1 is a schematic cross-sectional structure diagram of a multi-taste sandwich noodle according to the present invention.
In the figure: 1. a wheat flour layer; 2. a sandwich layer.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example 1
Referring to fig. 1, the present embodiment proposes a multi-flavor sandwich noodle and a preparation method thereof, wherein the sandwich noodle comprises a wheat flour layer 1 and a sandwich layer 2 fixedly arranged between an upper wheat flour layer 1 and a lower wheat flour layer 1, the main material of the wheat flour layer 1 is specifically wheat flour made of wheat;
the main material of the sandwich layer 2 is powder of any one of celery, pumpkin, spinach, corn, mung bean, buckwheat, needle mushroom, shiitake mushroom, hericium erinaceus, sea sedge, kelp and laver;
still all include the auxiliary material in the material of sandwich layer 2 and wheat surface course 1, the proportion of its auxiliary material in each total raw materials weight of sandwich layer 2 and wheat surface course 1 includes following:
0.15-0.25% of edible salt, 0.02-0.05% of edible alkali, 0.5-3% of emulsifier, 2-5% of starch and 30-35% of purified water;
the preparation method of the sandwich noodles comprises the following steps:
the method comprises the following steps: drying one of herba Apii Graveolentis, fructus Cucurbitae Moschatae, herba Spinaciae, semen Maydis, semen Phaseoli Radiati, semen Fagopyri Esculenti, needle Mushroom, Lentinus Edodes, Hericium Erinaceus, thallus Porphyrae, herba Zosterae Marinae, and thallus Porphyrae in the main material of sandwich layer 2;
step two: weighing the dried raw materials by using an electronic scale, conveying the raw materials into a crusher for crushing treatment, and crushing the raw materials in the sandwich layer 2 into powder, wherein the fineness of powder particles is 60-95 meshes;
step three: conveying the raw material powder in the crushed sandwich layer 2 and the metered purified water to a dough kneading machine, stirring and pulping for 2-5min, adding the auxiliary materials of edible salt, edible alkali, emulsifier and starch in the sandwich layer 2, stirring and kneading for 7-15min until the mixture is uniformly stirred to form pasty stuffing, and taking out;
step four: weighing wheat flour in the main material of the wheat surface layer 1, respectively adding edible salt, edible alkali, emulsifier and starch in the auxiliary materials of the wheat surface layer 1 into a dough mixer, and stirring for 15-25min until the mixture is uniformly stirred; then pouring the purified water into the wheat flour for kneading, wherein the temperature of the purified water for kneading is 25-30 ℃, and finally forming dough fabric;
step five: respectively putting the dough material in the fourth step and the pasty filling material in the third step into a sandwich noodle machine to be extruded and pasted into strips, injecting the filling material into the center of the noodles in the extrusion process, further preparing sandwich noodles with the diameter of 1.5-3.5mm and the diameter of 0.8-1.75mm, and drying the sandwich noodles through a dryer;
step six: and then quantitatively packaging the dried sandwich noodles, and finally warehousing and storing.
In the embodiment, the weight ratio of the wheat surface layer 1 to the sandwich layer 2 is 4-5: 2-3.
In this embodiment, the proportion of the total raw material weight of the auxiliary materials in the wheat flour layer 1 includes the following: 0.2-0.25% of edible salt, 0.02-0.05% of edible alkali, 0.5-1% of emulsifier, 2-2.5% of starch and 32-35% of purified water.
In this embodiment, the auxiliary materials in the sandwich layer 2 have the following raw material weight proportions in the sandwich layer 2: 0.15-0.2% of edible salt, 0.02-0.035% of edible alkali, 0.5-2.5% of emulsifier, 3-5% of starch and 30-33% of purified water.
In this embodiment, in the second step: the dried raw material is measured by an electronic scale and conveyed to a pulverizer for pulverization treatment, and the raw material in the sandwich layer 2 is pulverized into powder with the fineness of powder particles of 70-90 meshes.
In the present embodiment, the raw material in the sandwich layer 2 is pulverized into powder, and the fineness of the powder particles thereof is 90 mesh.
In this embodiment, in the third step: conveying the raw material powder in the crushed sandwich layer 2 and the metered purified water to a dough kneading machine, stirring and pulping for 4-5mmin, then adding the auxiliary materials of edible salt, edible alkali, emulsifier and starch in the sandwich layer 2, stirring and kneading for 10-15min until the materials are uniformly stirred to form pasty stuffing, and taking out the pasty stuffing.
In this embodiment, in the fourth step: weighing wheat flour in the main material of the wheat surface layer 1, respectively adding edible salt, edible alkali, emulsifier and starch in the auxiliary materials of the wheat surface layer 1 into a dough mixer, and stirring for 18-23min until the mixture is uniformly stirred; then pouring the purified water into the wheat flour for kneading, wherein the temperature of the purified water for kneading is 28 ℃, and finally forming the dough fabric.
Example 2
The differences between this example 2 and example 1 are as follows:
in this embodiment, in the second step: the dried raw material is measured by an electronic scale and conveyed to a crusher for crushing treatment, and the raw material in the sandwich layer 2 is crushed into powder, and the fineness of the powder particles is 85 meshes.
In this embodiment, in the fourth step: weighing wheat flour in the main material of the wheat surface layer 1, respectively adding edible salt, edible alkali, emulsifier and starch in the auxiliary materials of the wheat surface layer 1 into a dough mixer, and stirring for 18-23min until the mixture is uniformly stirred; then pouring the purified water into the wheat flour for kneading, wherein the temperature of the purified water for kneading is 30 ℃, and finally forming the dough fabric.
Example 3
The differences between this example 3 and example 1 are as follows:
in this embodiment, in the second step: the dried raw material is measured by an electronic scale and conveyed to a crusher for crushing treatment, and the raw material in the sandwich layer 2 is crushed into powder, and the fineness of the powder particles is 95 meshes.
In this embodiment, in the fourth step: weighing wheat flour in the main material of the wheat surface layer 1, respectively adding edible salt, edible alkali, emulsifier and starch in the auxiliary materials of the wheat surface layer 1 into a dough mixer, and stirring for 20-23min until the mixture is uniformly stirred; and then pouring the purified water into the wheat flour for kneading, wherein the temperature of the purified water for kneading is 25 ℃, and finally forming the dough fabric.
In the 3 auxiliary materials added in the embodiment of the invention, starch is added, so that the starch has viscosity after hydration, the viscosity between the wheat surface layer 1 and the sandwich layer 2 of the sandwich noodles is increased, the connection between the wheat surface layer 1 and the sandwich layer 2 of the sandwich noodles is firmer and not easy to loosen, and the quality is improved. In the invention, the emulsifier is added, the emulsifier can strengthen gluten, and when the emulsifier is added into dough, such as DATEM, SSL and the like, the gluten structure is strengthened; and the emulsifier can shorten the dough forming time, is favorable for forming dry, smooth and glossy dough, enables the texture structure to be uniform and fine, improves the stiffness and the biting force of the noodles, and increases the chewing performance.
When the performance experiment data in the invention is compared with the data in the prior art, the following main comparisons are carried out: the thickness of the raw material powder particles in the sandwich layer 2, the dough kneading temperature of the purified water in the wheat flour layer 1 and the taste and strength of the sandwich noodles are related; the experimental data are shown in the following table:
Figure BDA0003457220030000101
from the above experimental tables, the best example is shown as example 2. At this time, when the fineness of the main material powder particles in the sandwich layer 2 is 85 meshes and the dough kneading temperature of the purified water in the wheat surface layer 1 is 30 ℃, the mouthfeel of the sandwich noodles is improved by 25 percent, and the specific gravity of the three examples is improved; meanwhile, the stiffness of the sandwich noodles is improved by 22 percent, and the specific gravity of the sandwich noodles is improved to be the highest in the three examples, so that the final finished product of the sandwich noodles has the best taste and the best reasonability.
Therefore, in the preparation process of the multi-flavor sandwich noodles, when the fineness of the main material powder particles in the sandwich layer 2 is 85 meshes and the dough kneading temperature of purified water in the wheat surface layer 1 is 30 ℃, the optimal process standard of the preparation of the sandwich noodles is achieved, the taste of the sandwich noodles is improved, and the strength of the sandwich noodles is optimal; meanwhile, the main material in the sandwich layer 2 is any one of celery, pumpkin, spinach, corn, mung bean, buckwheat, needle mushroom, shiitake mushroom, hericium erinaceus, sea sedge, kelp and laver, so that the edible requirements of consumers with different tastes can be met.
In the invention, starch is added, so that the starch has viscosity after hydration, the viscosity between the wheat surface layer 1 and the sandwich layer 2 of the sandwich noodles is increased, the connection between the wheat surface layer 1 and the sandwich layer 2 of the sandwich noodles is firmer and is not easy to loosen, and the quality of the noodles is improved. The emulsifier is also added, so that the emulsifier can strengthen gluten; the emulsifier can shorten the dough forming time, is beneficial to forming dry, smooth and glossy dough, enables the tissue structure to be uniform and fine, improves the stiffness and the biting force of the noodles, increases the chewing performance, further improves the chewiness of the sandwich noodles, and enables the taste to be better.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

Claims (8)

1. A multi-flavor sandwich noodle and a preparation method thereof, the sandwich noodle comprises a wheat flour layer (1) and a sandwich layer (2) fixedly arranged between the upper wheat flour layer and the lower wheat flour layer (1), and is characterized in that the main material of the wheat flour layer (1) is specifically wheat flour made of wheat;
the main material of the sandwich layer (2) is powder of any one of celery, pumpkin, spinach, corn, mung bean, buckwheat, needle mushroom, shiitake mushroom, hericium erinaceus, sea sedge, kelp and laver;
still all include the auxiliary material in the material of sandwich layer (2) and wheat surface course (1), the proportion of its auxiliary material in each total raw materials weight of sandwich layer (2) and wheat surface course (1) includes following:
0.15-0.25% of edible salt, 0.02-0.05% of edible alkali, 0.5-3% of emulsifier, 2-5% of starch and 30-35% of purified water;
the preparation method of the sandwich noodles comprises the following steps:
the method comprises the following steps: drying one of celery, pumpkin, spinach, corn, mung bean, buckwheat, needle mushroom, shiitake mushroom, hericium erinaceus, sea sedge, kelp and laver in the main material of the sandwich layer (2) by a dryer;
step two: weighing the dried raw materials by using an electronic scale, conveying the raw materials into a crusher for crushing treatment, and crushing the raw materials in the sandwich layer (2) into powder, wherein the fineness of powder particles is 60-95 meshes;
step three: conveying the raw material powder in the crushed sandwich layer (2) and the metered purified water to a dough kneading machine, stirring and pulping for 2-5min, adding the auxiliary materials of edible salt, edible alkali, emulsifier and starch in the sandwich layer (2), stirring and kneading for 7-15min until the materials are uniformly stirred to form pasty filling, and taking out;
step four: weighing wheat flour in the main material of the wheat flour layer (1), respectively adding edible salt, edible alkali, emulsifier and starch in the auxiliary materials of the wheat flour layer (1) into a dough mixer, and stirring for 15-25min until the mixture is uniformly stirred; then pouring the purified water into the wheat flour for kneading, wherein the temperature of the purified water for kneading is 25-30 ℃, and finally forming dough fabric;
step five: respectively putting the dough material in the fourth step and the pasty filling material in the third step into a sandwich noodle machine to be extruded and pasted into strips, injecting the filling material into the center of the noodles in the extrusion process, further preparing sandwich noodles with the diameter of 1.5-3.5mm and the diameter of 0.8-1.75mm, and drying the sandwich noodles through a dryer;
step six: and then quantitatively packaging the dried sandwich noodles, and finally warehousing and storing.
2. The multi-flavor sandwich noodles as claimed in claim 1, wherein the weight ratio of the wheat flour layer (1) to the sandwich layer (2) is 4-5: 2-3.
3. The multi-flavor sandwich noodles and the preparation method thereof according to claim 1, wherein the auxiliary materials in the wheat flour layer (1) comprise the following components in weight percentage based on the total raw materials in the wheat flour layer (1):
0.2-0.25% of edible salt, 0.02-0.05% of edible alkali, 0.5-1% of emulsifier, 2-2.5% of starch and 32-35% of purified water.
4. The multi-flavor sandwich noodles and the preparation method thereof according to claim 1, wherein the auxiliary materials in the sandwich layer (2) have the following specific weight according to the weight of the raw materials in the sandwich layer (2):
0.15-0.2% of edible salt, 0.02-0.035% of edible alkali, 0.5-2.5% of emulsifier, 3-5% of starch and 30-33% of purified water.
5. The multi-flavor sandwich noodles and the preparation method thereof according to claim 1, wherein the step two comprises: the dried raw material is measured by an electronic scale and conveyed to a crusher for crushing treatment, and the raw material in the sandwich layer (2) is crushed into powder, and the fineness of the powder particles is 70-90 meshes.
6. A multi-flavored sandwich noodles and the preparation method thereof according to claim 5, wherein the raw material in the sandwich layer (2) is pulverized into powder and the fineness of the powder particles is 90 mesh.
7. The multi-flavor sandwich noodles and the preparation method thereof according to claim 1, wherein the steps of: conveying the raw material powder in the crushed sandwich layer (2) and the measured purified water to a dough kneading machine, stirring and pulping for 4-5min, adding the auxiliary materials of edible salt, edible alkali, emulsifier and starch in the sandwich layer (2), stirring and kneading for 10-15min until the materials are uniformly stirred to form pasty filling, and taking out.
8. The multi-flavor sandwich noodles and the preparation method thereof according to claim 1, wherein the fourth step is: weighing wheat flour in the main material of the wheat flour layer (1), respectively adding edible salt, edible alkali, emulsifier and starch in the auxiliary materials of the wheat flour layer (1) into a dough mixer, and stirring for 18-23min until the mixture is uniformly stirred; then pouring the purified water into the wheat flour for kneading, wherein the temperature of the purified water for kneading is 28-30 ℃, and finally forming dough fabric.
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CN105054055A (en) * 2015-07-15 2015-11-18 安徽昊晨食品有限公司 Mulberry leaf and coarse grain sandwich nutritious fine dried noodle and preparation method thereof
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