CN1144618A - Corn vegetable instant noodle and its processing method - Google Patents
Corn vegetable instant noodle and its processing method Download PDFInfo
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- CN1144618A CN1144618A CN95108832A CN95108832A CN1144618A CN 1144618 A CN1144618 A CN 1144618A CN 95108832 A CN95108832 A CN 95108832A CN 95108832 A CN95108832 A CN 95108832A CN 1144618 A CN1144618 A CN 1144618A
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Abstract
An instant corn-vegetable noolde is made up of high-toughness wheat flour, full-grain corn flour and vegetables through washing vegetables, shredding, beating into paste, mixing with flour, ageing, pressing to obtain sheet, ageing, continuously pressing, steaming, cutting, shaping, baking, cooling, weighing and inspecting, and features high nutritive value, good enjoyment to eat, convenience and fast-food.
Description
The invention belongs to the health nutrition instant fast food, particularly high gluten wheat flour adds full granule corn powder and vegetables mix corn-vegetable instant noodle of system and preparation method thereof.
At present, diet discal patch profile system food is popular in China, and is wherein in the majority with vermicelli and instant noodles.But raw material is all based on wheat flour, and the nutritional labeling major part of wheat flour is present in the wheat bran in processing flour process to lose, therefore, its nutritional labeling is single, the food of not holding concurrently contains the food of other vitamin, and the food that edible for a long time wheat flour is made, healthy unfavorable to human body.
Be to overcome the deficiency of producing the stripe shape flour-made food with single wheat flour order of the present invention.And provide auxiliary materials such as a kind of brand-new interpolation corn, vegetables to mix the corn-vegetable instant noodle of system.
Be order of the present invention, corn-vegetable instant noodle with 30% full granule corn powder, 10% vegetables, with addition of 60% high gluten wheat flour, through vegetables clean, shred, pull an oar, close face, slaking, compound compressing tablet, dough sheet slaking, continuously compressing tablet, cook, cut off that the folding row of branch, heat oven dry are dry, inspection matter to the production technologies such as finished product of cooling off, weigh are made.Full granule corn powder contains abundant vitamin A, and especially yellow maize contains 49O international unit/100g.Be 24 times of wheat flour.Crude fibre accounts for 2% of corn flour total amount, and the biological value of food protein can reach 60.In addition, the vegetables of this product interpolation are carrot, tomato.And carrot contains the hat that carrotene is plant.Be 3.62mg/100g.The ascorbic content of tomato is 12mg/100g.Phosphorus content is 22mg/100g.The vegetalitas vitamin that these are numerous can transform absorption at human body.The vegetables that this production technology adopts colloid mill making beating mode to handle interpolation are not destroyed the vitamin of plant, thereby have guaranteed the nutrition reasonability of this kind product.
The characteristics of corn-vegetable instant noodle:
1. grain dish unification, the nutritional labeling complementation has very high nutritive value.
2. having changed the stripe shape flour-made food single by this production technology is the deficiency that major ingredient is produced with the wheat flour, has also remedied corn flour and can not manufacture the defective of stripe shape food because of not containing gluten quality.Thereby improved the edibility of corn.
3. the good a of corn-vegetable instant noodle gelatinization degree＞85% can become snack, because of the oven dry of the non-fried property of this product, can effectively prolong storage life.
4. have good rehydration, but hot water bubble food can be cooked also with instant.
The corn-vegetable instant noodle nutritional labeling is analyzed
| Composition | Content | Composition | Content |
| ????VB1 | ?0.34mg/100g | Protein | ????8.57％ |
| ????VB2 | ?0.05Mg/100g | Cellulose | ????0.61％ |
| ????VB6 | ?0.12Mg/100g | ????P | ????1.3Mg/g |
| ????VPP | ?0.82Mg/100g | ????Fe | ????0.03Mg/g |
| ????Mg | ?0.49Mg/g | ????Ca | ????0.15Mg/g |
| ????K | ?2.1Mg/g |
Specify the present invention below in conjunction with embodiment;
The corn-vegetable instant noodle technological process of production.
Face → slaking → compound compressing tablet → dough sheet slaking is cleaned → shred → pulled an oar → close to vegetables
→ continuously compressing tablet → cook → cuts off folding to divide row → heat to dry dry → cool off → weigh
→ inspection matter → finished product
Embodiment; With the 100Kg goods is example.
(1). clean carrot 5Kg, tomato 5Kg sends into two sample vegetables in the vegetable-chopper respectively then and shreds.The chopping granularity is 0.1-0.5mm.To break into 100 purpose purees in the colloid mill standby in that the vegetables of chopping are sent into.
(2). it is standby that the 30Kg topaz grain of rice is finish-ground to 100 order fine powders with micronizer.{ with the corn that this kind method is pulverized, exempted the complex process and the equipment of corn powder process, kept the extremely valuable skin of corn itself, embryo part, improved the gluten bonding force of corn flour and wheat flour }.
(3). flour improver prepares standby { lecithin 0.3%.Monoglyceride 0.5%.Salt 1%.Alkali 0.2%}.
(4). 60Kg is standby for Strong flour { superior wheat flour }.
Above-mentioned various standby materials are comprehensively dropped into flour mixer and face 15-20 minute, and amount of water 25% and surface temperature are 28-30 ℃.Slaking 15 minutes; The slaking dough is through compound tablet press machine compressing tablet, lining is pressed into is transported to dough sheet aging machine slaking 10 minutes after the thick dough sheet of 4mm is pressed into the thick dough sheet of 2mm more again.Temperature is 28-30 ℃.The dough sheet that slaking is good is transported in the continuous tablet press machine, the thick dough sheet of 2mm is pressed into the dough sheet of 0.9mm.And dough sheet is cut into the noodles that several specifications are 1mm * 0.9mm, and noodles are transported to subsequent processing with the face cutter of 1mm comb
The noodles of carrying in the continuous tablet press machine are transported in the machine for steaming, in 95-100 ℃ steam, steamed 15 minutes continuously, the noodles that cook are transported to cut-out in row's machine noodles were cut into wide 107mm in folding minute, the folding again growth 120mm of the face piece of long 240mm, wide 107mm, thickness is that the face piece of 25mm divides in row's entering surface box, and the face box is imported in the drying machine continuously, and the temperature of drying machine is 60-80 ℃.Face piece continuous drying 60 minutes in drying machine.The water content that makes the face piece is to import subsequent processing behind the 12-14%.Dried piece is transported in the cooler continuously, and 15 minutes time was cooled to room temperature and is input to the inspection conveyer, examined matter on the inspection conveyer, added flavor pack and was filled to finished product, warehouse-in.Every bag corn-vegetable instant noodle net weight is the 65-70 gram.
In order to the corn-vegetable instant noodle that the top method is made, can be instant on eating method, but also the hot water bubble is eaten, and also can cook.Save time conveniently, rehydration was an edible in 4 minutes at the hot bubbly water more than 90 ℃, and the local flavor of cooking is better.
Corn-vegetable instant noodle is the nutrition complement type snack of grain dish unification, and the order ground of development is the economic worth of improving the irrational present situation of diet and improving corn, creates the instant food of a brand-new GOOD TASTE for society.
Claims (2)
- One. corn-vegetable instant noodle and preparation method thereof is characterized in that corn-vegetable instant noodle forms (weight meter) by following prescription; Every 100Kg material products.Full granule corn powder 20～30%.High gluten wheat flour (superior wheat flour) 60～70%.Carrot 5%.Tomato 5%.Salt 1%.Alkali 0.2%.Lecithin 0.3%.Monoglyceride 0.5%.
- Two. corn-vegetable instant noodle and preparation method thereof is characterized in that corn-vegetable instant noodle preparation finished by following production technology.(1). vegetables are cleaned, shred, pull an oar.Carrot, tomato after will cleaning by composition of raw materials are put into vegetable-chopper respectively and are shredded.The chopping granularity is 0.1-0.5mm.Send into colloid mill then and play dress, particle sice in serosity is 100 orders.Standby.(2). full granule corn is pulverized.By composition of raw materials intact iblet being put into micronizer, to be finish-ground to 100 purpose fine powders standby.(3). flour improver.By composition of raw materials salt, alkali are turned to solution with clear water, again with lecithin, monoglyceride is put into solution and is stirred standby.{ ratio of water is the 25%} of weight of material.(4). and face.Above-mentioned batching is sent into flour mixer successively stir and face, 60 rev/mins and surface temperature 28-30 ℃ of rotating speeds.Time 15-20 minute.(5). slaking.The lining that to become reconciled was imported in the aging machine slaking 15 minutes successively.(6). compound compressing tablet.The lining of slaking is imported compound tablet press machine compressing tablet.Lining is pressed into the thick dough sheet of 4mm, and the dough sheet that is pressed into 2mm more again is transported to subsequent processing.(7). the dough sheet slaking.With the dough sheet of exporting in the compound tablet press machine, slaking is 10 minutes in being transferred to the dough sheet aging machine, and temperature is 28-30 ℃.(8). continuous compressing tablet.Dough sheet in the dough sheet aging machine is imported continuous tablet press machine, dough sheet is pressed into continuously the dough sheet of 0.9mm.Import subsequent processing after with the face cutter of 1mm comb dough sheet being cut into the noodles that several specifications are 1mm * 0.9mm.(9). machine for steaming.The noodles of last operation output are sent into machine for steaming, in 95-100 ℃ steam, steam after 15 minutes continuously and import subsequent processing.(10). cut off the folding row of branch machine.The folding row of branch machine is cut off in the noodles input of last operation output, noodles are cut into wide 107mm, the face piece of long 240mm.Be folded into 120mm again, wide 107mm, the face of thick 25mm is packaged goes into the face box.The input subsequent processing.(11). air drier.The face piece box of last operation output is imported drying machine continuously, and the temperature of drying machine is 60-80 ℃.Face piece continuous drying 60 minutes in drying machine.The water content that makes the face piece is to import subsequent processing behind the 12-14%.(12). cooling.With dried piece input cooler, the time is to be cooled to room temperature input subsequent processing in 15 minutes.(13). check to be delivered to finished product.On the face piece input checking conveyer with last operation output, carry out quality examination interpolation flavor pack and be filled to finished product.Every bag corn-vegetable instant noodle weight is the 65-70 gram.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95108832A CN1144618A (en) | 1995-09-05 | 1995-09-05 | Corn vegetable instant noodle and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95108832A CN1144618A (en) | 1995-09-05 | 1995-09-05 | Corn vegetable instant noodle and its processing method |
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| Publication Number | Publication Date |
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| CN1144618A true CN1144618A (en) | 1997-03-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95108832A Pending CN1144618A (en) | 1995-09-05 | 1995-09-05 | Corn vegetable instant noodle and its processing method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621465A (en) * | 2014-12-11 | 2015-05-20 | 花勇功 | Nutritional flour containing apples and corns, and preparation method of nutritional flour |
| CN104621468A (en) * | 2014-12-11 | 2015-05-20 | 花勇功 | Sweet and nutritional flour containing tomatoes and corns, and preparation method of sweet and nutritional flour |
| CN104621463A (en) * | 2014-12-11 | 2015-05-20 | 花勇功 | Nutrient noodles with tomatoes and corns and preparation method of nutrient noodle |
| CN104621466A (en) * | 2014-12-11 | 2015-05-20 | 花勇功 | Carrot and corn nutrient noodle and preparation method thereof |
| CN104621464A (en) * | 2014-12-11 | 2015-05-20 | 花勇功 | Sweet nutrition bergamot pear and corn noodles and preparation method of sweet nutrition bergamot pear and corn noodles |
-
1995
- 1995-09-05 CN CN95108832A patent/CN1144618A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621465A (en) * | 2014-12-11 | 2015-05-20 | 花勇功 | Nutritional flour containing apples and corns, and preparation method of nutritional flour |
| CN104621468A (en) * | 2014-12-11 | 2015-05-20 | 花勇功 | Sweet and nutritional flour containing tomatoes and corns, and preparation method of sweet and nutritional flour |
| CN104621463A (en) * | 2014-12-11 | 2015-05-20 | 花勇功 | Nutrient noodles with tomatoes and corns and preparation method of nutrient noodle |
| CN104621466A (en) * | 2014-12-11 | 2015-05-20 | 花勇功 | Carrot and corn nutrient noodle and preparation method thereof |
| CN104621464A (en) * | 2014-12-11 | 2015-05-20 | 花勇功 | Sweet nutrition bergamot pear and corn noodles and preparation method of sweet nutrition bergamot pear and corn noodles |
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