CN102090570A - Kudzuvine root fine dried noodles and production method thereof - Google Patents
Kudzuvine root fine dried noodles and production method thereof Download PDFInfo
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Abstract
The invention discloses kudzuvine root fine dried noodles and a production method thereof. The production method is characterized in that the kudzuvine root fine dried noodles with the fresh scent of kudzuvine root are produced by using 100 weight parts of strong and fine flour and 20 to 40 weight parts of kudzuvine root powder as raw materials and adding 20 to 25 weight parts of kudzuvine root extract during dough making and by processes such as dough making, curing, tableting, strip cutting, drying, packaging and the like. Physiological active ingredients such as flavonoids compounds are contained in the noodles, so the kudzuvine root fine dried noodles have nutritional and health-care functions.
Description
Technical field:
The present invention relates to a kind of root of kudzu vine vermicelli and production method thereof and belong to food processing technology field.
Background technology
At present, the pattern vermicelli are of a great variety on the market, mainly are to be major ingredient with flour, add auxiliary materials such as egg, beans, coarse food grain, vegetables, make nutrition reinforced noodle, but these class noodles lack health care.Having the tasty again vermicelli of health care is market and consumer demand.
The root of kudzu vine contains the starch about 20%, becomes people's food resource.The root of kudzu vine contains flavone compound, and as kudzuvine root isoflavone and Puerarin etc., wherein Puerarin is a distinctive flavone compound contained in the root of kudzu vine.The existence of flavone compound makes the root of kudzu vine have circulatory system regulating action, anoxic myocardium protecting action and spasmolysis, therefore angiocardiopathy is especially produced positive prevention and health-care effect because of the disease that circulatory system obstacle causes.The root of kudzu vine is formally classified as the medicine-food two-purpose resource by health ministry.The root of kudzu vine also is rich in more than 10 kind of human body trace elements necessary, several amino acids and vitamins such as calcium, zinc, iron, copper, selenium, phosphorus, potassium except that main component starch and functional component flavone compound, therefore be the ideal batching of making nutritional health food.
With flour is major ingredient, is equipped with a certain amount of root of kudzu vine, makes root of kudzu vine noodles, makes its sense organ, physics and chemistry, sanitary index and quality requirement reach relevant national standard, is that the consumer is to having the active demand of nutrition and health care functional food.
Summary of the invention
The objective of the invention is provides a kind of root of kudzu vine vermicelli and production method thereof at the deficiencies in the prior art, be characterized in that with special muscle refined flour and kudzu-vine root powder be raw material, add root of kudzu vine extract during with face, explained hereafter such as warp and face, slaking, compressing tablet, slitting, drying, packing form a kind ofly contains the root of kudzu vine vermicelli that flavone compound etc. has the functional component of physiologically active and has root of kudzu vine fragrant.
Purpose of the present invention is realized that by following technical measures wherein said raw material umber is parts by weight except that specified otherwise.
The initiation material of root of kudzu vine vermicelli is composed of the following components:
100 parts of special muscle refined flours
20~40 parts of kudzu-vine root powder
20~25 parts of root of kudzu vine extracts
The production method of root of kudzu vine vermicelli may further comprise the steps:
(1) Kudzu vane root liquid extracts
Produce season with 30~80 parts of the fresh roots of kudzu vine at the root of kudzu vine, add 100 parts in water, or add 100 parts in water with 10~50 parts of dried root of kudzu vine sheets in the season of the no fresh root of kudzu vine, agitating heating in steam-jacked kettle, 1~2h is extracted in water boiling back insulation, removes by filter filter residue and obtains Kudzu vane root liquid, cools off standby;
(2) dry powder blend
With 20~40 parts of 100 parts of special muscle refined flours and kudzu-vine root powder, add in the dough mixing machine and fully stir, flour and kudzu-vine root powder are mixed;
(3) and face
In the flour and kudzu-vine root powder that in above-mentioned dough mixing machine, mixes, add 20~25 parts of above-mentioned Kudzu vane root liquids, under the rotating speed of 60~80r/min, stir 10~15min fast, obtain dough;
(4) slaking
Above-mentioned dough is changed in the aging machine, and the aging machine rotating speed is 25~40r/min, stirs 6~10min at a slow speed;
(5) compressing tablet
With the slaking dough successively through 9~13 pairs in opposite directions, the stainless steel roll rolling of constant speed rotation, the calendering ratio of each rolling is no more than 3: 1, as required, wearing thickness is 0.75~1.5mm;
(6) slitting `
According to different product requirements, select different face cuttves with rolling good wear the wetted surface bar that vertically is cut into definite shape, be cut into the noodles that length is 2000~3000mm with reciprocating type cutoff tool simultaneously;
(7) hang bar
With the face bar wetted surface bar is hung up, entered the oven dry carrier chain;
(8) repair footing
With the wetted surface bar that hangs with cutoff tool with the footing trimmed;
(9) drying
Employing low temperature method at a slow speed carries out drying, and the wetted surface bar makes the wetted surface bar become water content and is lower than 13.5% dried noodles through the drying in cold wind Ding Tiao district, guarantor Chao Fahanqu, high-temperature region and the district of bringing down a fever:
Wherein, cold wind Ding Tiao district: at normal temperatures, adopt to add the measure of wind hydrofuge, keep relative humidity 70%, make the wetted surface bar be transformed into the elastomeric typing stage, this dryer section 50~80min consuming time by plastic;
Protect Chao Fahanqu: 25 ℃ of temperature, under relative humidity 75%~80% condition, make noodles lose most of moisture, this dryer section 100~160min consuming time;
High-temperature region: 32~35 ℃ of temperature, under relative humidity 60%~65% condition, guarantee that hydrofuge is unobstructed, make noodles continue to dry out, this dryer section 100~160min consuming time;
The district of bringing down a fever: under the normal temperature, adopt to add the measure of wind hydrofuge, make the noodles temperature reduce to room temperature, and make and further carry out the wet exchange of heat between noodles inside and the noodles and homogenize, what reach the dried noodles proterties stablizes this dryer section 50~80min consuming time;
(10) undercarriage
With the noodles of drying undercarriage machine undercarriage, place on the operating table surface;
(11) tangent plane
Dried noodles is cut into the length of 180mm, 200mm, 220mm or 240mm with the vermicelli cutting machine;
(12) packing
Adopt device of full automatic packaging or semi-automatic packer, dried noodles is packaged into 200g, 400g packed or 150g, 200g, 375g, the Different Weight specification of 500g paper bag, different root of kudzu vine addition and difform root of kudzu vine vermicelli finished product.
Dough and cream scraper is any in wide cutter, square cutter, dise knife, dragon palpus cutter or the oval cutter.
Noodles are shaped as any in rectangle, square, circle or the ellipse.
The physical and chemical index of the product that the present invention obtains and sanitary index all detect by the national standard detection method, and its physical and chemical index and sanitary index all meet national correlation technique standard, and meet the following requirements:
The organoleptic indicator is to have the light brown of uniformity; Fragrant with root of kudzu vine, no tart flavour, musty and other peculiar smell; It is not sticking, not gritty, soft smooth to boil the back mouthfeel.Physical and chemical index is detailed to be shown in Table 1.Sanitary index is free from admixture, no insect pest, pollution-free.
The present invention has the following advantages:
1 introduces kudzu-vine root powder in vermicelli, make product contain functional components such as physiological activator flavone compound, has alimentary health-care function.
2 and add the root of kudzu vine extract during face, the functional components such as flavone compound that contain in the product have been increased, the not good problem of product sensory performance of having avoided too much adding kudzu-vine root powder to cause again makes product have good organoleptic indicator and rich nutrient contents simultaneously.
3 employing low temperature method at a slow speed carry out drying, and the product that obtains is bright and clean neat, and strip-breaking rate is low, and mouthfeel is smooth, and the organoleptic indicator is good.
4 products do not contain any additives, meet the consumer fully to the food nutrition safe requirement.
The production technology of 5 products is simple, and the working condition gentleness does not have destruction to flavone compound physiological activator in the root of kudzu vine, has kept the biologically active of functional component to greatest extent.
6 select different face cuttves, can produce different thickness, width and shape product, fully satisfy the hobby requirement of different crowd.
7 product diversification, root of kudzu vine addition difference makes the product nutritive value different with local flavor, can produce the product of different class, satisfies different consumer groups' needs.
8 according to the difference in season, and the available bright root of kudzu vine or dried root of kudzu vine sheet are produced Kudzu vane root liquid, and the production of product is not subjected to the restriction of season and region.
Description of drawings
Fig. 1 is the process chart of root of kudzu vine vermicelli production method.
1 kudzu-vine root powder, 2 flour, 3 Kudzu vane root liquids, 4 dry powder blend, 5 and face, 6 slakings, 7 compressing tablets, 8 slittings, 9 hang bars, and 10 repair footing, 11 dryings, 12 undercarriages, 13 tangent planes, 14 packings, 15 finished products.
The specific embodiment
Below by embodiment the present invention is carried out concrete description, be necessary to be pointed out that at this present embodiment only is used for the present invention is further specified, can not be interpreted as limiting the scope of the invention.The person skilled in the art in this field can make some nonessential improvement and adjustment to the present invention according to the content of the invention described above.
Embodiment 1
Take by weighing fresh root of kudzu vine 55kg, add water 100kg, agitating heating in steam-jacked kettle, 1.5h is extracted in the water insulation of boiling behind Teng, removes by filter filter residue and obtains Kudzu vane root liquid.Take by weighing special muscle refined flour of 400kg and 120kg kudzu-vine root powder, in dough mixing machine, stir.The above-mentioned Kudzu vane root liquid of 90kg is added in the dough mixing machine, under the rotating speed of 70r/min, stir 12min fast.The dough that mixes is moved in the aging machine, under the rotating speed of 30r/min, stir 8min, make the dough slaking.The slaking dough successively through 11 pairs in opposite directions, the stainless steel roll rolling of constant speed rotation, the calendering ratio of each rolling is no more than 3: 1, obtaining thickness is wearing of 1.00mm.Must cutter will wear with dragon and vertically to be cut into the circular wetted surface bar that diameter is 1.0mm, be cut into the length of 2500mm simultaneously with reciprocating type cutoff tool.With the face bar wetted surface bar is hung up, is entered the oven dry carrier chain, with the wetted surface bar that hangs with cutoff tool with the footing trimmed.The wetted surface bar by conveyer belt be 70% in relative temperature, temperature is the dry 60min in cold wind Ding Tiao district of normal temperature; 25 ℃ of temperature, the guarantor of relative humidity 75%~80% tide sweating dry 120min in district; 32~35 ℃ of temperature, the dry 120min in the high-temperature region of relative humidity 60%~65%; The dry 60min in district that brings down a fever at normal temperature obtains dried noodles.With the dried noodles undercarriage, with the vermicelli cutting machine dried noodles is cut into the length of 200mm, with device of full automatic packaging dried noodles is packaged into the medium bright root of kudzu vine filamentary silver face finished product of the packed root of kudzu vine addition of 200g.
Take by weighing fresh root of kudzu vine 30kg, add water 100kg, agitating heating in steam-jacked kettle, 1h is extracted in the water insulation of boiling behind Teng, removes by filter filter residue and obtains Kudzu vane root liquid.Take by weighing special muscle refined flour of 400kg and 80kg kudzu-vine root powder, in dough mixing machine, stir.The above-mentioned Kudzu vane root liquid of 80kg is added in the dough mixing machine, under the rotating speed of 60r/min, stir 10min fast.The dough that mixes is moved in the aging machine, under the rotating speed of 25r/min, stir 6min, make the dough slaking.The slaking dough successively through 9 pairs in opposite directions, the stainless steel roll rolling of constant speed rotation, the calendering ratio of each rolling is no more than 3: 1, obtaining thickness is wearing of 0.75mm.To wear with square cutter and vertically to be cut into the square wetted surface bar that width is 1.2mm, be cut into the length of 2000mm simultaneously with reciprocating type cutoff tool.With the face bar wetted surface bar is hung up, is entered the oven dry carrier chain, with the wetted surface bar that hangs with cutoff tool with the footing trimmed.The wetted surface bar by conveyer belt be 70% in relative temperature, temperature is the dry 50min in cold wind Ding Tiao district of normal temperature; 25 ℃ of temperature, the guarantor of relative humidity 75%~80% tide sweating dry 100min in district; 32~35 ℃ of temperature, the dry 100min in the high-temperature region of relative humidity 60%~65%; The dry 50min in district that brings down a fever at normal temperature obtains dried noodles.With the dried noodles undercarriage, with the vermicelli cutting machine dried noodles is cut into the length of 220mm, with device of full automatic packaging dried noodles is packaged into the few bright root of kudzu vine fine flour finished product of the packed root of kudzu vine addition of 400g.
Take by weighing fresh root of kudzu vine 80kg, add water 100kg, agitating heating in steam-jacked kettle, 2h is extracted in the water insulation of boiling behind Teng, removes by filter filter residue and obtains Kudzu vane root liquid.Take by weighing special muscle refined flour of 400kg and 160kg kudzu-vine root powder, in dough mixing machine, stir.The above-mentioned Kudzu vane root liquid of 100kg is added in the dough mixing machine, under the rotating speed of 80r/min, stir 15min fast.The dough that mixes is moved in the aging machine, under the rotating speed of 40r/min, stir 10min, make the dough slaking.The slaking dough successively through 13 pairs in opposite directions, the stainless steel roll rolling of constant speed rotation, the calendering ratio of each rolling is no more than 3: 1, obtaining thickness is wearing of 1.5mm.To wear with oval cutter and vertically to be cut into the oval wetted surface bar that width is 2.0mm, be cut into the length of 3000mm simultaneously with reciprocating type cutoff tool.With the face bar wetted surface bar is hung up, is entered the oven dry carrier chain, with the wetted surface bar that hangs with cutoff tool with the footing trimmed.The wetted surface bar by conveyer belt be 70% in relative temperature, temperature is the dry 80min in cold wind Ding Tiao district of normal temperature; 25 ℃ of temperature, the guarantor of relative humidity 75%~80% tide sweating dry 160min in district; 32~35 ℃ of temperature, the dry 160min in the high-temperature region of relative humidity 60%~65%; The dry 80min in district that brings down a fever at normal temperature obtains dried noodles.With the dried noodles undercarriage, with the vermicelli cutting machine dried noodles is cut into the length of 180mm, dried noodles is packaged into the many bright root of kudzu vine chafing-dish noodles finished products of root of kudzu vine addition of 150g paper bag with semi-automatic packer.
Embodiment 4
Take by weighing dried root of kudzu vine sheet 10kg, add water 100kg, agitating heating in steam-jacked kettle, 1h is extracted in the water insulation of boiling behind Teng, removes by filter filter residue and obtains Kudzu vane root liquid.Take by weighing special muscle refined flour of 400kg and 80kg kudzu-vine root powder, in dough mixing machine, stir.The above-mentioned Kudzu vane root liquid of 80kg is added in the dough mixing machine, under the rotating speed of 60r/min, stir 10min fast.The dough that mixes is moved in the aging machine, under the rotating speed of 25r/min, stir 6min, make the dough slaking.The slaking dough successively through 9 pairs in opposite directions, the stainless steel roll rolling of constant speed rotation, the calendering ratio of each rolling is no more than 3: 1, obtaining thickness is wearing of 1.5mm.To wear with oval cutter and vertically to be cut into the oval wetted surface bar that width is 2.0mm, be cut into the length of 2000mm simultaneously with reciprocating type cutoff tool.With the face bar wetted surface bar is hung up, is entered the oven dry carrier chain, with the wetted surface bar that hangs with cutoff tool with the footing trimmed.The wetted surface bar by conveyer belt be 70% in relative temperature, temperature is the dry 80min in cold wind Ding Tiao district of normal temperature; 25 ℃ of temperature, the guarantor of relative humidity 75%~80% tide sweating dry 160min in district; 32~35 ℃ of temperature, the dry 160min in the high-temperature region of relative humidity 60%~65%; The dry 80min in district that brings down a fever at normal temperature obtains dried noodles.With the dried noodles undercarriage, with the vermicelli cutting machine dried noodles is cut into the length of 240mm, with semi-automatic packer dried noodles is packaged into the few dried root of kudzu vine chafing-dish noodles finished product of 500g paper bag root of kudzu vine addition.
Embodiment 5
Take by weighing dried root of kudzu vine sheet 30kg, add water 100kg, agitating heating in steam-jacked kettle, 1.5h is extracted in the water insulation of boiling behind Teng, removes by filter filter residue and obtains Kudzu vane root liquid.Take by weighing special muscle refined flour of 400kg and 120kg kudzu-vine root powder, in dough mixing machine, stir.The above-mentioned Kudzu vane root liquid of 90kg is added in the dough mixing machine, under the rotating speed of 70r/min, stir 12min fast.The dough that mixes is moved in the aging machine, under the rotating speed of 30r/min, stir 8min, make the dough slaking.The slaking dough successively through 11 pairs in opposite directions, the stainless steel roll rolling of constant speed rotation, the calendering ratio of each rolling is no more than 3: 1, obtaining thickness is wearing of 0.75mm.To wear with wide cutter and vertically to be cut into the rectangle wetted surface bar that width is 3.0mm, be cut into the length of 2500mm simultaneously with reciprocating type cutoff tool.With the face bar wetted surface bar is hung up, is entered the oven dry carrier chain, with the wetted surface bar that hangs with cutoff tool with the footing trimmed.The wetted surface bar by conveyer belt be 70% in relative temperature, temperature is the dry 60min in cold wind Ding Tiao district of normal temperature; 25 ℃ of temperature, the guarantor of relative humidity 75%~80% tide sweating dry 120min in district; 32~35 ℃ of temperature, the dry 120min in the high-temperature region of relative humidity 60%~65%; The dry 60min in district that brings down a fever at normal temperature obtains dried noodles.With the dried noodles undercarriage, with the vermicelli cutting machine dried noodles is cut into the length of 220mm, dried noodles is packaged into medium wide finished product of the dried root of kudzu vine of root of kudzu vine addition of 375g paper bag with semi-automatic packer.
Embodiment 6
Take by weighing dried root of kudzu vine sheet 50kg, add water 100kg, agitating heating in steam-jacked kettle, 2h is extracted in the water insulation of boiling behind Teng, removes by filter filter residue and obtains Kudzu vane root liquid.Take by weighing special muscle refined flour of 400kg and 160kg kudzu-vine root powder, in dough mixing machine, stir.The above-mentioned Kudzu vane root liquid of 100kg is added in the dough mixing machine, under the rotating speed of 80r/min, stir 15min fast.The dough that mixes is moved in the aging machine, under the rotating speed of 40r/min, stir 10min, make the dough slaking.The slaking dough successively through 13 pairs in opposite directions, the stainless steel roll rolling of constant speed rotation, the calendering ratio of each rolling is no more than 3: 1, obtaining thickness is wearing of 0.75mm.Must cutter will wear with dragon and vertically to be cut into the circular wetted surface bar that diameter is 1.0mm, be cut into the length of 2500mm simultaneously with reciprocating type cutoff tool.With the face bar wetted surface bar is hung up, is entered the oven dry carrier chain, with the wetted surface bar that hangs with cutoff tool with the footing trimmed.The wetted surface bar by conveyer belt be 70% in relative temperature, temperature is the dry 50min in cold wind Ding Tiao district of normal temperature; 25 ℃ of temperature, the guarantor of relative humidity 75%~80% tide sweating dry 100min in district; 32~35 ℃ of temperature, the dry 100min in the high-temperature region of relative humidity 60%~65%; The dry 50min in district that brings down a fever at normal temperature obtains dried noodles.With the dried noodles undercarriage, with the vermicelli cutting machine dried noodles is cut into the length of 200mm, dried noodles is packaged into the high dried root of kudzu vine filamentary silver face finished product of root of kudzu vine addition of 200g paper bag with semi-automatic packer.
Table 1 root of kudzu vine vermicelli physical and chemical index
Claims (4)
1. a root of kudzu vine vermicelli is characterized in that the initiation material of these root of kudzu vine vermicelli is composed of the following components, count by weight:
100 parts of special muscle refined flours
20~40 parts of kudzu-vine root powder
20~25 parts of root of kudzu vine extracts
2. according to the production method of the described root of kudzu vine vermicelli of claim 1, it is characterized in that this method may further comprise the steps:
(1) Kudzu vane root liquid extracts
Produce season with 30~80 parts of the fresh roots of kudzu vine at the root of kudzu vine, add 100 parts in water, or add 100 parts in water with 10~50 parts of dried root of kudzu vine sheets in the season of the no fresh root of kudzu vine, agitating heating in steam-jacked kettle, 1~2h is extracted in water boiling back insulation, removes by filter filter residue and obtains Kudzu vane root liquid, cools off standby;
(2) dry powder blend
With 20~40 parts of 100 parts of special muscle refined flours and kudzu-vine root powder, add in the dough mixing machine and fully stir, flour and kudzu-vine root powder are mixed;
(3) and face
In the flour and kudzu-vine root powder that in above-mentioned dough mixing machine, mixes, add 20~25 parts of above-mentioned Kudzu vane root liquids, under the rotating speed of 60~80r/min, stir 10~15min fast, obtain dough;
(4) slaking
Above-mentioned dough is changed in the aging machine, and the aging machine rotating speed is 25~40r/min, stirs 6~10min at a slow speed;
(5) compressing tablet
With the slaking dough successively through 9~13 pairs in opposite directions, the stainless steel roll rolling of constant speed rotation, the calendering ratio of each rolling is no more than 3: 1, as required, wearing thickness is 0.75~1.5mm;
(6) slitting `
According to different product requirements, select different face cuttves with rolling good wear the wetted surface bar that vertically is cut into definite shape, be cut into the noodles that length is 2000~3000mm with reciprocating type cutoff tool simultaneously;
(7) hang bar
With the face bar wetted surface bar is hung up, entered the oven dry carrier chain;
(8) repair footing
With the wetted surface bar that hangs with cutoff tool with the footing trimmed;
(9) drying
Employing low temperature method at a slow speed carries out drying, and the wetted surface bar makes the wetted surface bar become water content and is lower than 13.5% dried noodles through the drying in cold wind Ding Tiao district, guarantor Chao Fahanqu, high-temperature region and the district of bringing down a fever:
Wherein, cold wind Ding Tiao district: at normal temperatures, adopt to add the measure of wind hydrofuge, keep relative humidity 70%, make the wetted surface bar be transformed into the elastomeric typing stage, this dryer section 50~80min consuming time by plastic;
Protect Chao Fahanqu: 25 ℃ of temperature, under relative humidity 75%~80% condition, make noodles lose most of moisture, this dryer section 100~160min consuming time;
High-temperature region: 32~35 ℃ of temperature, under relative humidity 60%~65% condition, guarantee that hydrofuge is unobstructed, make noodles continue to dry out, this dryer section 100~160min consuming time;
The district of bringing down a fever: under the normal temperature, adopt to add the measure of wind hydrofuge, make the noodles temperature reduce to room temperature, and make and further carry out the wet exchange of heat between noodles inside and the noodles and homogenize, what reach the dried noodles proterties stablizes this dryer section 50~80min consuming time;
(10) undercarriage
With the noodles of drying undercarriage machine undercarriage, place on the operating table surface;
(11) tangent plane
Dried noodles is cut into the length of 180mm, 200mm, 220mm or 240mm with the vermicelli cutting machine;
(12) packing
Adopt device of full automatic packaging or semi-automatic packer, dried noodles is packaged into 200g, 400g packed or 150g, 200g, 375g, the Different Weight specification of 500g paper bag, different root of kudzu vine addition and difform root of kudzu vine vermicelli finished product.
3. according to the production method of the described root of kudzu vine vermicelli of claim 2, it is characterized in that dough and cream scraper is any in wide cutter, square cutter, dise knife, dragon palpus cutter or the oval cutter.
4. according to the production method of the described root of kudzu vine vermicelli of claim 2, it is characterized in that noodles are shaped as any in rectangle, square, circle or the ellipse.
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