CN1446472A - Corn noodles and its preparation method - Google Patents

Abstract

A kind of corn noodles is made up of corn flour, wheat flour, edible oil, edible salt and edible gelatin through dissolving the edible gelatin in boilding water, mixing with corn flour and wheat flour, squeeze shaping, immersing the noodles in edible oil at 120-180 deg.C, and dripdrying. Its advantages are good color, smell and taste, and high toughness.

Description

A kind of corn noodles and preparation method thereof

Technical field

The present invention relates to a kind of corn noodles, belong to instant food and processing technique field thereof.

Background technology

Along with Development of Human Civilization and social progress, people's quality of life improves constantly, and life and work rhythm are constantly accelerated, and therefore diet kind and quality is also had higher requirement.Such as, instant food adapts to this variation and occurs.Various types of instant food on the market bring great convenience for people's life, and the edible usually instant noodles of people are exactly the most representative a kind of, and it no matter is in or in the workplace, also or outside tourism all can be used.But through edible for many years, people feel that present instant noodles can not often be eaten, not only, more, many additives have been added again because the raw material of instant noodles is many to be made by wheat because of its taste reasons, its nutrition is limited, so there is the expert to propose, instant noodles can not often eat.In order to satisfy the requirements at the higher level of people to instant noodles, some instant food of manufacturing with coarse food grain such as corn, millet meet the tendency and appear in the supermarket.Corn noodles can instant edible because of it, keeps traditional nutritive value again, more because of its fashion requirement that can satisfy the back to nature of the edible coarse food grain of people, becomes the favorite on the market.Maize instant noodles have been shown the posture of contending for supremacy with existing instant noodles.Though disclosed maize instant noodles kind is few in the prior art; but also possessed the large-scale production condition; by literature search; the disclosed application number of Chinese patent is: 96115835.2 and application number be that 00104441.9 two patent applications are more representative; they provide production method and the high-toughness corn noodles and the processing method thereof of a kind of corn noodles and bean vermicelli respectively; but find through practice; the noodles that above-mentioned two kinds of methods are produced; not solving corn noodles fully should flexible; satisfy the requirement of people's multiple eating method; and has a look; fragrant; characteristics such as flavor; particularly the obvious deficiency of its existence is that noodles are frangible; Yi Gan; shelf-life is short, can not fry and eat.The applicant thinks that above-mentioned defective causes corn noodles not realize the main cause of large-scale production so far as other instant noodles just.

Summary of the invention

The object of the present invention is to provide a kind of corn noodles, it can satisfy the various edible demand of people, also possesses the color characteristic, can extend the shelf life, and is fit to fast food and uses.

The present invention also aims to provide a kind of preparation method of corn noodles.

Design of the present invention is such.At the deficiencies in the prior art, the prescription of corn noodles has been carried out conscientiously screening, through repetition test repeatedly, determined prescription is: based on corn flour, add some wheat flours, flavor enhancement edible salt and edible oil, adhesive is selected edible gelatin for use, blunging adopts certain production technology to be processed into.Particularly, the prescription of corn noodles of the present invention composition is expressed as by weight: corn flour: wheat flour: edible oil: edible salt: edible gelatin: water=40-90: 10-50: 0.1-2: 0.1-2: 0.1-0.9: 20-60.Through test of many times, the compositing formula optimum range of corn noodles by the said sequence weight ratio is: 60-70: 10-20: 0.5-0.9: 1-1.5: 0.1-0.3: 30-40.

Corn flour and wheat flour fineness used among the present invention get final product more than 100 orders, and used edible oil can be edible oils such as peanut oil, corn oil, soya-bean oil.

The preparation method of corn noodles of the present invention may further comprise the steps:

A. heat water to 100 ℃;

B. edible oil, edible salt and edible gelatin are added respectively in the boiling water, the aqueous solution is mixed thoroughly;

C. the above-mentioned aqueous solution is watered on the mixed flour of corn flour, wheat flour uniform mixing, stir into loose dough shape powder thereupon;

D. powder is put into the flour stranding machine moulding;

E. the noodles of moulding place the edible oil that is heated to 120-180 ℃ to soak, pull out to drain thereupon, get final product finished product.

F. finished product packing

Among the preparation method, the purpose that the moulding noodles soak in deep fat is to make it not easily broken and difficult dry, keeps certain moisture content, and is easy to use.

The present invention compares advantage with conventional art and is: this corn noodles instant, and can steam, boil, can be cold and dressed with sauce, also can explode, fry, its toughness height, not easily broken, pure taste, color and luster are good, are particularly useful for fast food and use; The preparation method is simple, and is with low cost, is easy to suitability for industrialized production.

The specific embodiment

Following examples are in order to the present invention is further described.

Embodiment one

A, corn noodles prescription are formed

Corn flour 4Kg, wheat flour 5Kg, edible peanut oil 0.01Kg, edible salt 0.01Kg, edible gelatin 0.01Kg, water 2Kg

B. preparation method

A. heat water to 100 ℃, boiled;

B. edible oil, edible salt and edible gelatin are put into boiling water respectively, and the aqueous solution is mixed thoroughly;

C. the top aqueous solution is watered on corn flour in uniform mixing, the wheat flour, stir thereupon and make loose dough shape powder;

D. powder is put into the flour stranding machine moulding;

E. the noodles of moulding place the edible oil that is heated to 120-180 ℃, soak, take out immediately, and oil is drained, and corn noodles gets product.

F. finished product packing.

Embodiment two

A, corn noodles compositing formula

Corn flour 9kg, wheat flour 1kg, edible corn oil 0.02kg, edible salt 0.02kg, edible gelatin 0.09kg, water 6kg.

B, preparation method

Identical with embodiment one.

Embodiment three

A, corn noodles compositing formula

Corn flour 7kg, wheat flour 3kg, edible soybean oil 0.05kg, edible salt 0.05kg, edible gelatin 0.03kg, water 4kg.

B. preparation method

Identical with embodiment one.

Claims (3)

1, a kind of corn noodles is characterized in that its compositing formula is expressed as with weight ratio:

Corn flour: wheat flour: edible oil: edible salt: edible gelatin: water=40-90: 10-50: 0.1-2: 0.1-2: 0.1-0.9: 20-60.

2, corn noodles according to claim 1 is characterized in that its compositing formula is expressed as with weight ratio:

Corn flour: wheat flour: edible oil: edible salt: edible gelatin: water=60-70: 10-20: 0.5-0.9: 1-1.5: 0.1-0.3: 30-40.

3, a kind of preparation method of corn noodles as claimed in claim 1 is characterized in that it comprises the steps:

A. heat water to 100 ℃;

B. edible oil, edible salt and edible gelatin are put into boiling water respectively, the aqueous solution is stirred;

C. the above-mentioned aqueous solution is watered on the mixed flour of corn flour, wheat flour uniform mixing, stir into loose dough shape powder thereupon;

D. powder is put into the flour stranding machine moulding;

E. the noodles of moulding place the edible oil that is heated to 120-180 ℃ to soak, pull out thereupon, drain, and get finished product.

F. finished product packing.