CN1663397A - Special powder for cool grain prepared sheet - Google Patents
Special powder for cool grain prepared sheet Download PDFInfo
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- CN1663397A CN1663397A CN2004100081185A CN200410008118A CN1663397A CN 1663397 A CN1663397 A CN 1663397A CN 2004100081185 A CN2004100081185 A CN 2004100081185A CN 200410008118 A CN200410008118 A CN 200410008118A CN 1663397 A CN1663397 A CN 1663397A
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- guar gum
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Abstract
The invention relates to a special powder for cool grain prepared sheet which comprises wheat flour 70-90 portions, refined wheat flour 15-25 portions, table salt 0.5-1 portion. The preparation can be substantially simplified.
Description
Technical field
The present invention relates to a kind of cool skin tailored flour.
Background technology
Cool skin is a kind of Chinese traditional food that people like food, but the manufacturing process more complicated of cool skin, all be to adopt the workshop-based making of hand formula, with flour with become dough, wash then, obtain wet gluten and starch slurry and post precipitation, the starch slurry of post precipitation is scalded make cool skin, waste time and energy most in the making wherein with dough making and washing.
Technology contents
The object of the present invention is to provide a kind of cool skin tailored flour that can save with dough making and water-washing process, directly be modulated into the slurry that can scald the cool skin of system
Cool skin tailored flour of the present invention is characterized in containing the component of following weight:
70～90 parts of wheaten starches, 15～25 parts in refined wheat powder, 0.5～1 part of salt.
Above-mentioned wheaten starch is preferably 55～65 parts of A level wheaten starches (granularity is at 26～60 μ m), 15～25 parts of B level wheaten starches (granularity is at 5～25 μ m).
Above-mentioned refined wheat powder is preferably the wheat flour of a special powder and above grade.
Above-mentioned cool skin tailored flour preferably contains 0.01～0.1 part in yellow first glue, 0.02～0.2 part of guar gum, and the ratio of yellow first glue and guar gum is preferably 1: 2～and 1: 3.
Adopt cool skin tailored flour of the present invention to make cool skin, can save and dough making and water-washing process, directly add water and be modulated into the slurry that can scald the cool skin of system, the operation of making cool skin is simplified greatly.
The specific embodiment
Embodiment 1: get 70 parts of wheaten starches by weight, and 20 parts in the special powder of wheat, 0.5 part of salt is fully played the part of and is evenly got final product.
Embodiment 2: get 80 parts of wheaten starches by weight, and 15 parts in special two powder of wheat, 0.8 part of salt, 0.01 part in yellow first glue, 0.02 part of guar gum is fully played the part of and is evenly got final product.
Embodiment 3: get 90 parts of wheaten starches by weight, and 25 parts in the special powder of wheat, 1.0 parts of salt, 0.05 part in yellow first glue, 0.15 part of guar gum is fully played the part of and is evenly got final product.
Embodiment 4: get 75 parts of wheaten starches by weight, and 25 parts in special two powder of wheat, 0.8 part of salt, 0.6 part in yellow first glue, 0.15 part of guar gum are fully played the part of and are evenly got final product.
Embodiment 5: get 85 parts of wheaten starches by weight, and 20 parts in the special powder of wheat, 0.8 part of salt, 0.08 part in yellow first glue, 0.16 part of guar gum are fully played the part of and are evenly got final product.
Embodiment 6: get 65 parts of A level wheaten starches by weight, and 25 parts of B level wheaten starches, 15 parts in the special powder of wheat, 1.0 parts of salt, 0.05 part in yellow first glue, 0.15 part of guar gum are fully played the part of and are evenly got final product.
Embodiment 7: get 55 parts of A level wheaten starches by weight, and 15 parts of B level wheaten starches, 15 parts in the special powder of wheat, 0.5 part of salt, 0.03 part in yellow first glue, 0.06 part of guar gum are fully played the part of and are evenly got final product.
Embodiment 8: get 65 parts of A level wheaten starches by weight, and 15 parts of B level wheaten starches, 25 parts in the special powder of wheat, 0.6 part of salt, 0.05 part in yellow first glue, 0.15 part of guar gum are fully played the part of and are evenly got final product.
Embodiment 9: get 65 parts of A level wheaten starches by weight, and 20 parts of B level wheaten starches, 20 parts in the special powder of wheat, 0.8 part of salt, 0.01 part in yellow first glue, 0.2 part of guar gum are fully played the part of and are evenly got final product.
Embodiment 10: get 65 parts of A level wheaten starches by weight, and 25 parts of B level wheaten starches, 25 parts in the special powder of wheat, 0.5 part of salt, 0.04 part in yellow first glue, 0.12 part of guar gum are fully played the part of and are evenly got final product.
Embodiment 11: get 55 parts of A level wheaten starches by weight, and 25 parts of B level wheaten starches, 25 parts in the special powder of wheat, 0.7 part of salt, 0.07 part in yellow first glue, 0.2 part of guar gum are fully played the part of and are evenly got final product.
Embodiment 12: get 60 parts of A level wheaten starches by weight, and 20 parts of B level wheaten starches, 20 parts in the special powder of wheat, 1.0 parts of salt, 0.1 part in yellow first glue, 0.2 part of guar gum are fully played the part of and are evenly got final product.
Embodiment 13: get 65 parts of A level wheaten starches by weight, and 25 parts of B level wheaten starches, 20 parts in special two powder of wheat, 1.0 parts of salt, 0.1 part in yellow first glue, 0.2 part of guar gum are fully played the part of and are evenly got final product.
Embodiment 14: get 55 parts of A level wheaten starches by weight, and 25 parts of B level wheaten starches, 25 parts in special two powder of wheat, 1.0 parts of salt, 0.8 part in yellow first glue, 0.2 part of guar gum are fully played the part of and are evenly got final product.
Embodiment 15: get 55 parts of A level wheaten starches by weight, and 20 parts of B level wheaten starches, 20 parts in the special powder of wheat, 0.8 part of salt, 0.1 part in yellow first glue, 0.2 part of guar gum are fully played the part of and are evenly got final product.
Embodiment 16: get 60 parts of A level wheaten starches by weight, and 15 parts of B level wheaten starches, 15 parts in the special powder of wheat, 0.6 part of salt, 0.05 part in yellow first glue, 0.15 part of guar gum are fully played the part of and are evenly got final product.
Claims (7)
1, a kind of cool skin tailored flour is characterized in that containing the component of following weight: 70～90 parts of wheaten starches, 15～25 parts in refined wheat powder, 0.5～1 part of salt.
2, cool skin tailored flour as claimed in claim 1 is characterized in that described wheaten starch is 55～65 parts of A level wheaten starches (granularity is at 26～60 μ m), 15～25 parts of B level wheaten starches (granularity is at 5～25 μ m).
3, cool skin tailored flour as claimed in claim 1 or 2 is characterized in that described refined wheat powder is the wheat flour of a special powder and above grade.
4, cool skin tailored flour as claimed in claim 1 or 2 is characterized in that containing 0.01～0.1 part in yellow first glue, 0.02～0.2 part of guar gum.
5, cool skin tailored flour as claimed in claim 3 is characterized in that containing 0.01～0.1 part in yellow first glue, 0.02～0.2 part of guar gum.
6, cool skin tailored flour as claimed in claim 4, the ratio that it is characterized in that yellow first glue and guar gum is 1: 2～1: 3.
7, cool skin tailored flour as claimed in claim 5, the ratio that it is characterized in that yellow first glue and guar gum is 1: 2～1: 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100081185A CN1328973C (en) | 2004-03-03 | 2004-03-03 | Special powder for cool grain prepared sheet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100081185A CN1328973C (en) | 2004-03-03 | 2004-03-03 | Special powder for cool grain prepared sheet |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1663397A true CN1663397A (en) | 2005-09-07 |
| CN1328973C CN1328973C (en) | 2007-08-01 |
Family
ID=35034848
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100081185A Expired - Fee Related CN1328973C (en) | 2004-03-03 | 2004-03-03 | Special powder for cool grain prepared sheet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1328973C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431692A (en) * | 2014-12-30 | 2015-03-25 | 山东圣琪生物有限公司 | Sweet potato bean jelly and making method thereof |
| CN112385768A (en) * | 2020-11-17 | 2021-02-23 | 济南迎辉生物科技有限公司 | Instant cold noodle and preparation method thereof |
| CN114041557A (en) * | 2021-11-10 | 2022-02-15 | 江南大学 | Wheat flour special for cold noodles and preparation method and application thereof |
| CN114886075A (en) * | 2021-12-24 | 2022-08-12 | 北京工商大学 | Steamed wet rice and flour product and processing method thereof |
| CN115517329A (en) * | 2022-09-27 | 2022-12-27 | 西北农林科技大学 | Sheet jelly and preparation method thereof |
| CN116138440A (en) * | 2022-11-23 | 2023-05-23 | 西北农林科技大学 | Cold noodle powder and application thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5470451A (en) * | 1977-11-12 | 1979-06-06 | Nikken Food Kk | Preparation of noodle material consisting essentially of cornstarch and noodle made therefrom |
| CN1189303A (en) * | 1997-08-28 | 1998-08-05 | 杨士欣 | Wheat starch sheet jelly and its prodn. tech. |
-
2004
- 2004-03-03 CN CNB2004100081185A patent/CN1328973C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431692A (en) * | 2014-12-30 | 2015-03-25 | 山东圣琪生物有限公司 | Sweet potato bean jelly and making method thereof |
| CN112385768A (en) * | 2020-11-17 | 2021-02-23 | 济南迎辉生物科技有限公司 | Instant cold noodle and preparation method thereof |
| CN114041557A (en) * | 2021-11-10 | 2022-02-15 | 江南大学 | Wheat flour special for cold noodles and preparation method and application thereof |
| CN114041557B (en) * | 2021-11-10 | 2023-07-25 | 江南大学 | Special wheat flour for cold noodles and preparation method and application thereof |
| CN114886075A (en) * | 2021-12-24 | 2022-08-12 | 北京工商大学 | Steamed wet rice and flour product and processing method thereof |
| CN114886075B (en) * | 2021-12-24 | 2023-12-26 | 北京工商大学 | Steamed wet rice and flour product and processing method thereof |
| CN115517329A (en) * | 2022-09-27 | 2022-12-27 | 西北农林科技大学 | Sheet jelly and preparation method thereof |
| CN116138440A (en) * | 2022-11-23 | 2023-05-23 | 西北农林科技大学 | Cold noodle powder and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1328973C (en) | 2007-08-01 |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070801 |