CN115624136A - Low-GI functional noodles and preparation process thereof - Google Patents

Low-GI functional noodles and preparation process thereof Download PDF

Info

Publication number
CN115624136A
CN115624136A CN202211351272.7A CN202211351272A CN115624136A CN 115624136 A CN115624136 A CN 115624136A CN 202211351272 A CN202211351272 A CN 202211351272A CN 115624136 A CN115624136 A CN 115624136A
Authority
CN
China
Prior art keywords
dough
slitting
dough sheet
noodles
sheet
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202211351272.7A
Other languages
Chinese (zh)
Inventor
刘井山
刘登飞
张雪利
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Anhui Yanzhifang Food Co Ltd
Original Assignee
Anhui Yanzhifang Food Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Anhui Yanzhifang Food Co Ltd filed Critical Anhui Yanzhifang Food Co Ltd
Priority to CN202211351272.7A priority Critical patent/CN115624136A/en
Publication of CN115624136A publication Critical patent/CN115624136A/en
Pending legal-status Critical Current

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/11—Filled, stuffed or multilayered pasta
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/10—Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/12—Apparatus for slotting, slitting or perforating the surface of pieces of dough
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Noodles (AREA)

Abstract

The invention discloses low-GI functional noodles and a preparation process thereof, and relates to the technical field of food processing. The method comprises the working procedures of dough making, dough standing, first dough sheet output by a first dough sheet pressing machine, vegetable slicing stacked on the first dough sheet, vegetable sheet covering by a second dough sheet output by a second dough sheet pressing machine, hole punching and rolling of a hole punching and rolling press on a superposed dough sheet, extrusion and slitting of the superposed dough sheet, and slitting of the superposed dough sheet by an extrusion and slitting machine; the first dough sheet outputting process of the first dough pressing machine and the extruding and slitting process of the laminated dough sheet into strips are finished on the production line conveyor; the proportion of flour and water in the dough kneading procedure is that 40-45kg of water is added into every 100kg of flour; the vegetables in the first surface slice stacking process comprise one or more of spinach, cauliflower, eggplant, bean sprouts, kelp, white radish, shiitake mushroom and tomato. The noodles produced by the process have a three-layer structure which is mutually staggered into a whole, the upper part and the lower part are respectively provided with a dough sheet and a middle vegetable sheet layer, the crushing degree of vegetables is reduced, and the noodle has the effect of inhibiting the increase of blood sugar.

Description

Low-GI functional noodles and preparation process thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to low-GI functional noodles and a preparation process thereof.
Background
The noodles are popular with consumers due to simple preparation and convenient cooking, and are an important staple food on the dining table of the consumers. The flour is processed too finely, so that the prepared noodles lack dietary fibers, vitamins, proteins and other nutrient substances, and the common noodles also have the defects of poor taste, easiness in mixing soup and the like. In addition, the noodles belong to middle-sized Glycemic Index (GI) foods, and are not suitable for special people with high GI requirements such as diabetics to eat in large quantities. GI is an important index for evaluating the fluctuation of blood glucose in the body after food intake, and the higher the value, the larger the fluctuation of blood glucose, and the higher the insulin response. The determination of food GI values usually requires volunteers to participate in vivo experiments, and the test values fluctuate widely, take long time and are expensive, and are therefore often replaced by pGI values. The pGI value is a numerical value which is calculated by simulating the digestion condition of food in the gastrointestinal tract of a human body through a digestion experiment and reflects the condition of blood sugar fluctuation of the human body after the food is ingested, and the value of the pGI value has a very obvious positive correlation with the GI value obtained by an in-vivo experiment, namely the lower the pGI value is, the lower the GI value is. Foods with a GI value below 55 are generally referred to as low GI foods. Generally, foods having a GI value of 40 or less are foods which diabetics can eat with ease. When high GI food is eaten, blood sugar can be increased in a short time, insulin arouses body functions, heat eaten in a body is converted into fat, and a large amount of insulin enables the blood sugar to be quickly reduced, so that hunger is caused, and more food is eaten. The effects of a low GI diet are roughly divided into three points:
(1) Helps to effectively control weight of people who want to lose weight or keep healthy weight.
(2) Provide stable and sustained energy release, stabilize blood glucose levels, and may be used as part of a diabetes treatment program.
(3) Prolonged digestion and absorption of food can lead to a longer feeling of satiety.
The invention with publication number CN108201060A discloses low-GI functional noodles and a preparation method thereof. The noodle is prepared from the following raw materials in parts by weight: 100-200 parts of black highland barley powder, 50-100 parts of tartary buckwheat whole powder, 25-50 parts of wheat flour, 5-10 parts of yam powder, 5-10 parts of coix seed powder, 10-15 parts of tremella powder, 1-5 parts of rice flour and 1-5 parts of salt. The raw materials used in the invention have low cost, and the low GI functional noodles prepared by adding the low GI functional noodles into cooked wheaten food can effectively control the postprandial blood sugar level, realize slow, regular and lasting release of energy and have the effect of inhibiting the increase of blood sugar. In the application document, a large amount of powdered multi-fiber grains are used, and the refined grains are easier to be absorbed by human bodies and can also cause the increase of blood sugar and have limited blood sugar reducing capacity. In order to reduce the crushing of the blood sugar reducing part of the ingredients added in the noodles as much as possible, the application document provides the low GI functional noodles and the preparation process thereof.
Disclosure of Invention
The invention aims to provide low-GI functional noodles and a preparation process thereof, and solves the existing problems.
In order to solve the technical problems, the invention is realized by the following technical scheme:
the invention relates to low GI functional noodles and a preparation process thereof, which comprises the working procedures of dough kneading, dough standing, first dough sheet output by a first dough sheet pressing machine, vegetable slicing stacked on the first dough sheet, second dough sheet output by a second dough sheet covering by a second dough sheet pressing machine, hole punching and rolling of a superposed dough sheet by a hole punching and rolling press, extrusion and slitting of a extruding and slitting machine, and slitting of the superposed dough sheet; the first dough sheet output process of the first dough pressing machine to the process of extruding, cutting and slitting the laminated dough sheets into strips by the extruding and slitting machine are all finished on the conveyor of the production line; the proportion of flour and water in the dough kneading procedure is that 40-45kg of water is added into every 100kg of flour; the vegetables in the first surface slice stacking process comprise one or more of spinach, cauliflower, eggplant, bean sprouts, kelp, white radish, shiitake mushroom and tomato.
According to a preferable technical scheme of the invention, water mist is sprayed on the dough sheet output by the first dough pressing machine in the first dough sheet process before the vegetable slicing process is stacked on the first dough sheet.
As a preferred technical scheme of the invention, water mist is sprayed on the vegetable slices after the vegetable slice procedure is stacked on the first panel.
As a preferred technical scheme of the invention, the pricking and rolling machine and the extruding and splitting machine both comprise buffer frames; the buffer rack comprises a rectangular bottom plate; two ends of the lower surface of the rectangular bottom plate are respectively fixed with an H-shaped frame; a pair of vertical plates are symmetrically fixed at two ends of the upper surface of the rectangular bottom plate; a pair of first laths and a pair of second laths are fixed on the opposite side surfaces of the two vertical plates, and the first laths are positioned on the upper sides of the second laths; three threaded through holes are formed in the first lath; a first round through hole which is coaxial with the threaded through hole is formed in the second lath; the screw thread through hole of the first lath is connected with a screw guide post in a threaded manner, and the lower end of the screw guide post penetrates through the first round through hole; a first spring is sleeved on a screw rod guide column between the first lath and the second lath, and air cylinder mounting seats are mounted at the upper ends of the two vertical plates; and a linear cylinder is arranged in the middle of the cylinder mounting seat.
As a preferred technical scheme of the invention, the punching and rolling machine further comprises a rolling guide plate and a rolling die head; the rolling guide plate is matched with the six screw guide columns, and the lower end of the first spring abuts against the upper surface of the rolling guide plate; the rolling guide plate is overlapped on the second lath; the binding die head is connected with the telescopic end of the linear cylinder through a bolt.
As a preferred technical scheme of the invention, the extrusion slitting machine also comprises an extrusion slitting die head and a slitting guide plate; the extrusion slitting die head is connected with the telescopic end of the linear cylinder through a bolt; the strip dividing guide plate is matched with the six screw rod guide columns, and the lower end of the first spring abuts against the upper surface of the strip dividing guide plate; the strip dividing guide plate is overlapped on the second strip.
As a preferred technical scheme of the invention, two ends of the rolling guide plate are respectively provided with three first guide holes matched with the screw guide posts; the rolling guide plate is provided with a plurality of binding rod guide holes; and a plurality of face pressing rollers are arranged on the lower surface of the rolling guide plate.
As a preferred technical solution of the present invention, the binding die head includes a first rectangular die plate; a first extending column is fixed on the upper surface of the first rectangular template; a first flange plate connected with the telescopic end of the linear cylinder is fixed at the end part of the first extension column; a plurality of cylindrical rods are fixed below the first rectangular template; a binding rod coaxially arranged is fixed at the lower end of the cylindrical rod; the side surface of the bundling rod is provided with a plurality of conical ring sleeves.
As a preferred technical scheme of the invention, the extrusion slitting die head comprises a second rectangular template and a third rectangular template; a second extending column is fixed on the upper surface of the second rectangular template; a second flange plate connected with the telescopic end of the linear cylinder is fixed at the end part of the second extension column; two ends of the second rectangular template are respectively provided with three through round holes; three threaded columns are respectively fixed at two ends of the upper surface of the third rectangular template; the threaded column penetrates through the through round hole and then is in threaded connection with a nut; a second spring is sleeved on the threaded column between the second rectangular template and the third rectangular template; a plurality of pressure heads for dividing the dough cakes into strips are fixed on the lower surface of the third rectangular template, and the lower ends of the pressure heads are of semicircular structures; a plurality of slitting blades are fixed on the lower surface of the second rectangular template; and the third rectangular template and the pressure head are jointly provided with a slitting guide hole matched with the slitting blade.
As a preferred technical scheme of the invention, two ends of the slitting guide plate are respectively provided with three second guide holes matched with the screw guide columns; the strip dividing guide plate is provided with a plurality of rectangular guide holes.
Noodles with low GI function are obtained according to the preparation process of the noodles with low GI function.
The invention has the following beneficial effects:
1. the noodles produced by the process have a three-layer structure which is mutually staggered into a whole, the upper part and the lower part are dough sheets, the middle part is a vegetable sheet layer, the crushing degree of vegetables is reduced, and the noodle has the effect of inhibiting the increase of blood sugar after being eaten compared with noodles made of vegetable mixed flour.
2. According to the invention, through the combination of the hole-pricking rolling machine and the extrusion splitting machine, the vegetable slicing cores are sandwiched between two layers of dough sheets in an integral state, and the three layers of noodles with the inner filling are formed through insertion, rolling, extrusion edge sealing and splitting, wherein small holes are formed in the surfaces of the noodles, so that the noodles are convenient to cook, the vegetable slice structure is reserved inside the noodles, and the vegetable breakage is reduced.
3. The preparation process of the noodles is novel, and a novel noodle is provided.
Of course, it is not necessary for any product to practice the invention to achieve all of the above-described advantages at the same time.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments are briefly introduced below, and it is obvious that the drawings in the description below are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a process schematic diagram of a preparation process of low GI functional noodles of the present invention.
Fig. 2 is a schematic structural diagram of a buffer rack.
Fig. 3 is a partial structural schematic diagram of a buffer rack.
Fig. 4 is a schematic structural view of the screw guide post.
Fig. 5 is a schematic structural view of a perforated rolling press.
Fig. 6 is a schematic view of the structure of the extrusion slitting machine.
Fig. 7 is a schematic view of the structure of the rolling guide plate.
Fig. 8 is a schematic view of the structure of the binding die.
FIG. 9 is a schematic view of an extrusion slit die.
FIG. 10 is a schematic structural view of a slitting guide.
In the drawings, the components represented by the respective reference numerals are listed below:
1-a first noodle press, 2-a second noodle press, 3-a hole rolling press, 4-an extrusion splitting machine, 5-a flow line conveyor, 6-a buffer frame, 7-a rolling guide plate, 8-a binding die head, 9-an extrusion splitting die head, 10-a strip guide plate, 61-a rectangular bottom plate, 62-an H-shaped frame, 63-a vertical plate, 64-a first strip, 65-a second strip, 66-a screw guide column, 67-a first spring, 68-a cylinder mounting seat, 69-a linear cylinder, 641-a threaded through hole, 651-a first circular through hole, 71-a first guide hole, 72-a rod guide hole, 73-a dough pressing roller, 81-a first rectangular template, 82-a first extension column, 83-a first flange plate, 84-a cylindrical rod, 85-a rod, 91-a second rectangular template, 92-a third rectangular template, 93-a circular hole, 94-a threaded rod, 95-a second spring, 96-a second extension column, 97-a cutter blade, 101-a second guide hole and 102-a splitting guide hole.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
Referring to fig. 1, the invention relates to low GI functional noodles and a preparation process thereof, comprising the steps of kneading dough, standing dough, outputting a first dough sheet by a first dough sheet pressing machine 1, stacking vegetable slices on the first dough sheet, outputting a second dough sheet to cover the vegetable slices by a second dough sheet pressing machine 2, punching and rolling a hole on a laminated dough sheet by a hole punching and rolling press machine 3, extruding and cutting a laminated dough sheet by an extruding and cutting machine 4, and cutting the laminated dough sheet into strips.
The first dough pressing machine 1 outputs a first dough sheet process to the extrusion splitting machine 4, and the processes of extruding and splitting the overlapped dough sheets into strips are all finished on the assembly line conveyor 5; in the dough kneading process, 40-50kg of water is added into every 100kg of flour, and a dough sheet which is not sticky to a machine is easy to be formed on a dough pressing machine.
The vegetables in the first face sheet stacking vegetable slicing process comprise one or more of spinach, cauliflower, eggplant, bean sprouts, kelp, white radish, shiitake and tomatoes. Vegetables such as spinach leaves are thin and are not cut, and are directly washed for use. The vegetable pieces such as white radish are cut into slices of 0.5mm or less by a cutter. The vegetable slicing procedure of stacking on the first panel can be finished manually or paved by using a machine.
Wherein, before the vegetable slicing procedure is piled on the first dough sheet, the first dough pressing machine 1 sprays water mist on the dough sheet output by the first dough sheet procedure. Spraying water mist on the vegetable slices stacked on the first panel after the vegetable slicing procedure. Spray twice water smoke and increase the stickness of dough sheet and vegetables contact surface, the fit shaping of noodless after the operation of a follow-up book hole rolling machine 3 and extrusion cutting machine 4 of once reduces the fracture layering.
As shown in fig. 1 to 6, the punching and rolling machine 3 and the extrusion and splitting machine 4 both include a buffer frame 6; the buffer frame 6 includes a rectangular bottom plate 61; two ends of the lower surface of the rectangular bottom plate 61 are respectively fixed with an H-shaped frame 62; a pair of vertical plates 63 are symmetrically fixed at two ends of the upper surface of the rectangular bottom plate 61; a pair of first laths 64 and a pair of second laths 65 are fixed on opposite sides of the two vertical plates 63, and the first laths 64 are positioned on the upper sides of the second laths 65; the first strip 64 is provided with three threaded through holes 641; the second lath 65 is provided with a first round through hole 651 coaxially arranged with the threaded through hole 641; the screw guide column 66 is connected to the screw through hole 641 of the first lath 64 in a threaded manner, and the lower end of the screw guide column 66 passes through the first circular through hole 651; a first spring 67 is sleeved on a screw rod guide column 66 between one plate strip 64 and the second plate strip 65, and the upper ends of the two vertical plates 63 are provided with cylinder mounting seats 68; the middle of the cylinder mounting seat 68 is provided with a linear cylinder 69.
The hole-punching rolling machine 3 also comprises a rolling guide plate 7 and a punching die head 8; the rolling guide plate 7 is matched with the six screw guide posts 66, and the lower end of the first spring 67 abuts against the upper surface of the rolling guide plate 7; the rolling guide plate 7 is overlapped on the second strip 65; the binding die head 8 is connected with the telescopic end of the linear cylinder 69 through a bolt.
The extrusion slitting machine 4 also comprises an extrusion slitting die head 9 and a slitting guide plate 10; the extrusion slitting die head 9 is connected with the telescopic end of the linear cylinder 69 through a bolt; the slitting guide plate 10 is matched with six screw guide posts 66, and the lower end of a first spring 67 abuts against the upper surface of the slitting guide plate 10; the slitting guide 10 overlaps the second strip 65.
As shown in fig. 7, two ends of the rolling guide plate 7 are respectively provided with three first guide holes 71 matched with the screw guide posts 66; the rolling guide plate 7 is provided with a plurality of binding rod guide holes 72; a plurality of pressure rollers 73 are mounted on the lower surface of the rolling guide plate 7.
Wherein as shown in fig. 8, the binding die 8 comprises a first rectangular die plate 81; a first extending column 82 is fixed on the upper surface of the first rectangular template 81; a first flange 83 connected with the telescopic end of the linear cylinder 69 is fixed at the end part of the first extension column 82; a plurality of cylindrical rods 84 are fixed below the first rectangular template 81; a binding rod 85 coaxially arranged is fixed at the lower end of the cylindrical rod 84; the peripheral side of the binding rod 85 is provided with a plurality of conical ring sleeves.
As shown in fig. 9, the extrusion slitting die 9 includes a second rectangular die plate 91 and a third rectangular die plate 92; a second extending column is fixed on the upper surface of the second rectangular template 91; a second flange connected with the telescopic end of the linear cylinder 69 is fixed at the end part of the second extension column; two ends of the second rectangular template 91 are respectively provided with three through round holes 93; three threaded columns 94 are respectively fixed at two ends of the upper surface of the third rectangular template 92; the threaded column 94 is connected with a nut in a threaded manner after penetrating through the round hole 93; a second spring 95 is sleeved on the threaded column 94 between the second rectangular template 91 and the third rectangular template 92; a plurality of pressing heads 96 for dividing the cakes into strips are fixed on the lower surface of the third rectangular template 92, and the lower ends of the pressing heads 96 are of semicircular structures; a plurality of slitting blades 97 are fixed on the lower surface of the second rectangular template 91; the third rectangular die plate 92 and the pressing head 96 are provided with a slitting guide hole 98 matched with the slitting blade 97.
As shown in fig. 10, two ends of the slitting guide plate 10 are respectively provided with three second guide holes 101 matched with the screw guide posts 66; the slitting guide plate 10 is provided with a plurality of rectangular guide holes 102.
Through the combination of the pricking and rolling machine 3 and the extruding and splitting machine 4, the vegetable slicing cores are clamped by two layers of dough sheets in an integral state, three layers of noodles with fillings are formed through insertion, rolling, extruding and edge sealing and splitting, small holes are formed in the surfaces of the noodles, the noodles are convenient to cook, the vegetable chip structure is reserved inside, the vegetables are reduced to be broken, and the effects of low GI (glycemic index) are achieved compared with the existing noodles after nutrition is guaranteed and eating.
Low GI functional noodles, which are prepared by the preparation process of the low GI functional noodles and are suitable for fresh noodles. The noodles produced by the invention have a three-layer structure which is mutually staggered into a whole, the upper and lower parts are dough sheets, the middle part is a vegetable sheet layer, the crushing degree of vegetables is reduced, and the noodles have the effect of inhibiting the increase of blood sugar compared with noodles made of vegetable mixed flour.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best understand the invention for and utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims (9)

1. A preparation process of noodles with low GI function is characterized by comprising the following steps:
the method comprises the steps of kneading dough, standing dough, outputting a first dough sheet by a first dough pressing machine (1), stacking vegetable slices on the first dough sheet, outputting a second dough sheet to cover the vegetable sheet by a second dough pressing machine (2), punching and rolling a hole on the superposed dough sheet by a hole punching and rolling machine (3), extruding and slitting the superposed dough sheet by an extruding and slitting machine (4), and slitting the superposed dough sheet;
the first dough pressing machine (1) outputs a first dough sheet process to the extrusion splitting machine (4) to extrude and split the laminated dough sheets into strips, and the first dough pressing machine and the extrusion splitting machine are all completed on the production line conveyor (5);
the proportion of the flour and the water in the dough kneading procedure is 40-50kg of water per 100kg of flour;
the vegetables in the first face sheet stacking vegetable slicing process comprise one or more of spinach, cauliflower, eggplant, bean sprouts, kelp, white radish, shiitake and tomatoes.
2. The preparation process of noodles with low GI function according to claim 1, wherein the first noodle press (1) sprays water mist on the noodle sheet output by the first noodle sheet process before the first noodle sheet stacking process for vegetable slicing.
3. The preparation process of noodles with low GI function according to claim 1, wherein water mist is sprayed on the vegetable slices stacked on the first noodle sheet after the vegetable slice procedure.
4. The process for preparing low-GI functional noodles according to claim 1, wherein the perforated rolling machine (3) and the extrusion slitting machine (4) each comprise a buffering frame (6); the buffer rack (6) comprises a rectangular bottom plate (61); two ends of the lower surface of the rectangular bottom plate (61) are respectively fixed with an H-shaped frame (62); a pair of vertical plates (63) is symmetrically fixed at two ends of the upper surface of the rectangular bottom plate (61); a pair of first laths (64) and a pair of second laths (65) are fixed on opposite sides of the two vertical plates (63), and the first laths (64) are positioned on the upper sides of the second laths (65); three threaded through holes (641) are formed in the first lath (64); a first round through hole (651) which is coaxial with the threaded through hole (641) is formed in the second batten (65); a screw guide column (66) is connected to the threaded through hole (641) of the first batten (64) in a threaded manner, and the lower end of the screw guide column (66) penetrates through the first round through hole (651); a first spring (67) is sleeved on a screw guide column (66) between the first lath (64) and the second lath (65), and cylinder mounting seats (68) are mounted at the upper ends of the two vertical plates (63); a linear cylinder (69) is arranged in the middle of the cylinder mounting seat (68);
the hole-punching rolling machine (3) also comprises a rolling guide plate (7) and a punching die head (8); the rolling guide plate (7) is matched with six screw rod guide columns (66), and the lower end of the first spring (67) abuts against the upper surface of the rolling guide plate (7); the rolling guide plate (7) is overlapped on the second lath (65); the binding die head (8) is connected with the telescopic end of the linear cylinder (69) through a bolt;
the extrusion slitting machine (4) also comprises an extrusion slitting die head (9) and a slitting guide plate (10); the extrusion slitting die head (9) is connected with the telescopic end of the linear cylinder (69) through a bolt; the slitting guide plate (10) is matched with six screw guide columns (66), and the lower end of the first spring (67) abuts against the upper surface of the slitting guide plate (10); the strip dividing guide plate (10) is overlapped on the second strip (65).
5. The preparation process of noodles with low GI function according to claim 4, wherein three first guide holes (71) matched with the screw guide posts (66) are respectively formed at both ends of the rolling guide plate (7); the rolling guide plate (7) is provided with a plurality of binding rod guide holes (72); and a plurality of surface pressing rollers (73) are arranged on the lower surface of the rolling guide plate (7).
6. The process for preparing low GI functional noodles according to claim 5, wherein the binding die (8) includes a first rectangular die plate (81); a first extending column (82) is fixed on the upper surface of the first rectangular template (81); a first flange (83) connected with the telescopic end of the linear cylinder (69) is fixed at the end part of the first extension column (82); a plurality of cylindrical rods (84) are fixed below the first rectangular template (81); a binding rod (85) which is coaxially arranged is fixed at the lower end of the cylindrical rod (84); the peripheral side surface of the binding rod (85) is provided with a plurality of conical ring sleeves.
7. The process for preparing low GI functional noodles according to claim 4, wherein the extrusion slitting die head (9) comprises a second rectangular die plate (91), a third rectangular die plate (92); a second extending column is fixed on the upper surface of the second rectangular template (91); a second flange plate connected with the telescopic end of the linear cylinder (69) is fixed at the end part of the second extension column; two ends of the second rectangular template (91) are respectively provided with three through round holes (93); three threaded columns (94) are respectively fixed at two ends of the upper surface of the third rectangular template (92); the threaded column (94) penetrates through the through round hole (93) and then is in threaded connection with a nut; a second spring (95) is sleeved on the threaded column (94) between the second rectangular template (91) and the third rectangular template (92); a plurality of pressing heads (96) for dividing the dough cakes into strips are fixed on the lower surface of the third rectangular template (92), and the lower ends of the pressing heads (96) are of semicircular structures; a plurality of slitting blades (97) are fixed on the lower surface of the second rectangular template (91); and the third rectangular template (92) and the pressure head (96) are provided with a slitting guide hole (98) matched with the slitting blade (97) together.
8. The preparation process of noodles with low GI function according to claim 7, wherein three second guiding holes (101) matched with the screw guiding columns (66) are respectively formed at two ends of the strip dividing guide plate (10); the strip dividing guide plate (10) is provided with a plurality of rectangular guide holes (102).
9. Noodles with low GI function, which are characterized by being obtained by the process for preparing noodles with low GI function according to any one of claims 1 to 8.
CN202211351272.7A 2022-10-31 2022-10-31 Low-GI functional noodles and preparation process thereof Pending CN115624136A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202211351272.7A CN115624136A (en) 2022-10-31 2022-10-31 Low-GI functional noodles and preparation process thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202211351272.7A CN115624136A (en) 2022-10-31 2022-10-31 Low-GI functional noodles and preparation process thereof

Publications (1)

Publication Number Publication Date
CN115624136A true CN115624136A (en) 2023-01-20

Family

ID=84907732

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202211351272.7A Pending CN115624136A (en) 2022-10-31 2022-10-31 Low-GI functional noodles and preparation process thereof

Country Status (1)

Country Link
CN (1) CN115624136A (en)

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1104874A (en) * 1994-01-05 1995-07-12 刘正狮 Method for producing noodle with stuffing and its equipment
CN108651843A (en) * 2018-04-28 2018-10-16 克明面业股份有限公司 A kind of high addition fine-dried vegetable noodles and its production method based on three layers of compound calendering
CN108887316A (en) * 2018-06-20 2018-11-27 合肥中农科泓智营养健康有限公司 The automatic crusty pancake machine processed of one kind and face band recovery method
CN109006911A (en) * 2018-06-20 2018-12-18 合肥中农科泓智营养健康有限公司 A kind of mold producing crusty pancake
CN109349516A (en) * 2018-12-19 2019-02-19 泰祥集团孵化器有限公司 A kind of food and drink pad rapeseed cake and preparation method thereof
CN109566688A (en) * 2018-11-30 2019-04-05 安徽中乐食品机械有限公司 A kind of Pizza molding machine for Pizza automatic assembly line
CN113558184A (en) * 2021-07-21 2021-10-29 安徽燕之坊食品有限公司 Special-shaped nutritional coarse cereal noodles and production method thereof
CN114603642A (en) * 2022-03-21 2022-06-10 安徽中乐食品机械有限公司 Pizza punching jack forming device
CN217117375U (en) * 2022-05-11 2022-08-05 嘉兴香艺食品有限公司 A toughness dough sheet roll-forming device for making biscuit

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1104874A (en) * 1994-01-05 1995-07-12 刘正狮 Method for producing noodle with stuffing and its equipment
CN108651843A (en) * 2018-04-28 2018-10-16 克明面业股份有限公司 A kind of high addition fine-dried vegetable noodles and its production method based on three layers of compound calendering
CN108887316A (en) * 2018-06-20 2018-11-27 合肥中农科泓智营养健康有限公司 The automatic crusty pancake machine processed of one kind and face band recovery method
CN109006911A (en) * 2018-06-20 2018-12-18 合肥中农科泓智营养健康有限公司 A kind of mold producing crusty pancake
CN109566688A (en) * 2018-11-30 2019-04-05 安徽中乐食品机械有限公司 A kind of Pizza molding machine for Pizza automatic assembly line
CN109349516A (en) * 2018-12-19 2019-02-19 泰祥集团孵化器有限公司 A kind of food and drink pad rapeseed cake and preparation method thereof
CN113558184A (en) * 2021-07-21 2021-10-29 安徽燕之坊食品有限公司 Special-shaped nutritional coarse cereal noodles and production method thereof
CN114603642A (en) * 2022-03-21 2022-06-10 安徽中乐食品机械有限公司 Pizza punching jack forming device
CN217117375U (en) * 2022-05-11 2022-08-05 嘉兴香艺食品有限公司 A toughness dough sheet roll-forming device for making biscuit

Similar Documents

Publication Publication Date Title
CN102125072B (en) Nutrient noodle and preparation method thereof
Lu et al. Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties
CN105594811A (en) Gluten-free nutritious cassava biscuit and preparation method thereof
AU2019217670B2 (en) Dough composition and process for manufacture
CN105831592A (en) Potato and oat flavored noodles and preparation method thereof
CN108782658A (en) A kind of fruity coarse cereals tearing bread and preparation method thereof
CN107594338A (en) A kind of method and flour stranding machine for making alimentary paste
Maskey et al. Effect of incorporation of jackfruit (Artocarpus heterophyllus) seed flour on the quality of cookies
CN104855462A (en) Hulless oat flour deep-fried dough sticks and making method thereof
CN113575644A (en) Tartary buckwheat biscuit and preparation method thereof
RU2014110205A (en) METHOD AND COMPOSITION FOR PRODUCTION OF EXTRUDED SNACK FOOD FOOD PRODUCTS AND PRODUCED FROM THEM
CN115624136A (en) Low-GI functional noodles and preparation process thereof
CN103875756A (en) Flavor-special chewy crisp bread and making method thereof
RU2547471C1 (en) "rostik" cake
CN109090187A (en) A kind of coarse cereals soda cracker and preparation method thereof
CN105053909A (en) Process for processing fried jerusalem artichoke chips
CN113841834A (en) Formula and preparation method of pitaya dumpling wrappers
CN107410833A (en) A kind of colour nutritive noodles and preparation method thereof
CN109805269B (en) Curcuma rhizome steamed twisted roll and preparation method thereof
CN110122525B (en) Bread added with fresh potato pulp and making method thereof
CN111938075A (en) Radish steamed bun and production method thereof
Noroul-Asyikeen et al. Nutritional value and physicochemical properties of white bread incorporated with Hevea brasiliensis (rubber seed) flour
CN105249232A (en) Rice crusts with walnut flavor and making method thereof
CN1218633A (en) Functional food containing konjak
CN104905083A (en) Steamed stuffed bun production method

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination