CN104304988A - Wholewheat quick-cooking noodles and processing method thereof - Google Patents
Wholewheat quick-cooking noodles and processing method thereof Download PDFInfo
- Publication number
- CN104304988A CN104304988A CN201410643340.6A CN201410643340A CN104304988A CN 104304988 A CN104304988 A CN 104304988A CN 201410643340 A CN201410643340 A CN 201410643340A CN 104304988 A CN104304988 A CN 104304988A
- Authority
- CN
- China
- Prior art keywords
- face
- soon
- wheat
- time
- boils
- 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.)
- Granted
Links
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
- A23L7/20—Malt products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- 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
- A23L7/113—Parboiled or instant pasta
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention belongs to the technical field of food processing and manufacturing, and discloses instant non-fried wholewheat quick-cooking noodles and a processing method thereof. The wholewheat quick-cooking noodles are prepared from the following raw materials in parts by weight: 70 to 80 parts of moderate and strong gluten wheat flour, 18 to 22 parts of bran flour, 0 to 2 parts of wheat germ flour, 0 to 0.5 part of edible gel, 1 to 20 parts of starch, and 0.1 to 3 parts of edible salt. The wholewheat flour, the starch and the edible gel serve as the main raw materials, and mixing, vacuum dough kneading, vacuum curing, compound calendering, noodle cutting, steaming, high-temperature drying and other procedures are carried out to prepare the wholewheat quick-cooking noodles. The produced non-fried quick-cooking noodles have delicate and smooth taste, can be cooked within a short time, have good reconstitution property, and are nutritive, healthy and delicious.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of whole wheat and boil face and processing method thereof soon, boiling surface compositions and processing technology soon by optimizing, ensureing mouthfeel and the stability in face of boiling soon.
Background technology
Wheat bran is the byproduct of flour processing.There is wheat embryo wheat bran end, accounts for greatly 5 ~ 10% of wheat bran total amount.Containing abundant dietary fiber in wheat bran, to balanced diet, to reduction rich man's disease risk, improve intestinal environment tool and to have clear improvement effect.Every hectogram plumule, containing protein 31.6g, vitamin e1 9.7g, fatty 9.6g, is rich in the amino acid of 8 kinds of needed by human.
Because people generally believe that flour is a little thin, white a bit good, cause the machining accuracy of flour mill to wheat more and more higher, the wheat bran and the plumule that are rich in nutritional labeling in wheat are then more and more taken as byproduct, and the nutritive loss of flour is increasing.Noodles are Chinese staple foods, and noodle material is generally middle strong gluten wheat fine powder, and nutrition is single, thus develop whole wheat noodles to balance China resident meals ratio, alleviate health status significant.
Existingly at present boil face soon, brew time is longer, cannot meet fast pace crowd to requirement that is quick, healthy living.
Summary of the invention
The present invention is directed to existing shortcoming of boiling the nutritional labelings such as face product nutrition single (lacking fiber, vitamin) soon, have developed dietary fiber up to 9% face of boiling soon product, remain simultaneously face of boiling soon original smooth, play tough mouthfeel, provide a kind of quick, nutrition, healthy whole wheat boil face and processing method thereof soon.
Described technical scheme is as follows:
A kind of whole wheat boils face soon, and it is prepared from by following raw material:
Middle strong gluten wheat powder: 70 ~ 80 weight portion wheatfeeds: 18 ~ 22 weight portion wheat germ powders: 0 ~ 2 weight portion
Edible colloid: 0 ~ 0.5 weight starch: 1 ~ 20 weight portion edible salt: 0.1 ~ 3 weight portion.
The particle diameter of described middle strong gluten wheat powder is full by 70-100 mesh sieve, and the particle diameter of described wheat germ powder is 70 ~ 200 orders.
The domain size distribution of described wheatfeed is as follows: 200 mesh sieve percent of pass 85%, 100 mesh sieve percent of pass 99%, 80 mesh sieve percent of pass 100%.
Described whole wheat boils face soon and also comprises edible colloid, and described edible colloid is a kind of in xanthans, guar gum, Artemisia Glue, konjac glucomannan or wherein several.
The weight portion of xanthans, guar gum, Artemisia Glue, konjac glucomannan is:
Described starch material is farina or tapioca.
A kind of whole wheat boils method for processing surface soon, and described procedure of processing is as described below:
Step 1, pours in vacuum dough mixing machine stir wheatfeed obtained to middle strong gluten wheat powder, ultramicro grinding, wheat germ powder, edible glue, and adds salt solution and carry out and face; The formation time of described middle strong gluten wheat powder is greater than 1 minute, is greater than 7 minutes stabilization time;
Step 2, proceeds to slaking under vacuum environment, curing time 5 ~ 15min by the face of becoming reconciled;
Step 3, rolls sheet, slitting, steams, makes described whole wheat after drying and boil face soon by the dough that slaking is good.
Described step 1 is that wheatfeed obtained to middle strong gluten wheat powder, ultramicro grinding, wheat germ powder, edible glue are poured in vacuum dough mixing machine and stirred, and the vacuum of vacuum dough mixing machine is: 0.01Mpa ~ 0.08Mpa; Stir and beat time 3 ~ 10min soon, carry out after adding salt solution being more than or equal to 15min with the time in face.
In described step 2, the face of becoming reconciled is placed in vacuum to wear and carry out slaking, vacuum during its slaking is 0.01Mpa ~ 0.08Mpa, and the curing time is 5 ~ 15min.
In described step 3, slaking rear piece rolls face 5-10 time under the environment of humidity 65%, wherein in 2mm roll clearance, roll face 0-5 time: directly roll 0-2 time, three foldings 0-2 time, doubling 0-1 time, in 3.5mm, 3mm, 2.5mm, 2mm, 1.5mm roll clearance, respectively roll 1 time respectively afterwards, be finally cut into the noodles of wide 1.2 ~ 1.6mm, thick 0.9 ~ 1.2mm; After noodles are steamed 2 ~ 5min at 95 ~ 100 DEG C, then under 110 DEG C ~ 150 DEG C conditions, carry out drying, 20 ~ 40min, obtained whole wheat and boiled face soon drying time.
The beneficial effect that technical scheme provided by the invention is brought is:
A. boiled the manufacturing process in face by systematic research height whole wheat soon, propose total fast Sensory judgment optimization method from raw material to processing technology.Research is in the past many only strengthens Dough Adhesion for interpolation colloid, it is effective that the method improves effect to dough processing characteristics, and more edible colloid interpolation adds production cost, face of boiling the soon outward appearance produced by processing method provided by the present invention is round and smooth smooth, cooking time is less than 5min, cook speed quickly ripe, and wheat is aromatic strongly fragrant.
B. the present invention in lower colloid interpolation situation, fully can apply vacuum technique, optimizes dough characters, and the method can realize whole wheat noodles preparation, and noodle quality is good, smooth in taste strength road, and can realize whole wheat and boil face preparation soon.
C. because wheat bran powder, wheat germ powder water imbibition are comparatively strong, water-retaining property is poor, dilute gluten content after adding these raw materials simultaneously, affect and gluten network formation in the process of face, wear the modes such as slaking effectively can improve the fast Sensory judgment of whole wheat by formulation optimization, vacuum dough mixing, vacuum, improve yield rate, in the popularization of China, the health status of alleviation China resident, there is important strategic importance to whole wheat boiling based food.And this whole wheat boils the shortcoming that face product overcomes pulling mouth, difficult slaking, cooking time length soon, can cook speed quickly ripe, instant, smooth in taste.
Accompanying drawing explanation
In order to be illustrated more clearly in the technical scheme in the embodiment of the present invention, below the accompanying drawing used required in describing embodiment is briefly described, apparently, accompanying drawing in the following describes is only some embodiments of the present invention, for those of ordinary skill in the art, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to these accompanying drawings.
Fig. 1 is that whole wheat provided by the present invention boils method for processing surface block diagram soon.
Fig. 2 is wheatfeed particle size distribution figure.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearly, below in conjunction with accompanying drawing, embodiment of the present invention is described further in detail.
The invention provides a kind of whole wheat and boil face soon, it is made up of following raw material: wheatfeed, wheat germ powder, colloid and edible salt that middle strong gluten wheat powder, ultramicro grinding are obtained, its weight proportion is middle strong gluten wheat powder: wheatfeed: wheat germ powder: edible colloid: starch: edible salt=(70 ~ 80): (18 ~ 22): (0 ~ 2): (1 ~ 20): (0.0 ~ 0.5): (1 ~ 20): (0.1 ~ 3), the formation time of described middle strong gluten wheat powder is greater than 1 minute, is greater than 7 minutes stabilization time.The formation time of middle strong gluten wheat powder and the physical characteristic water absorption of testing standard stabilization time with reference to GBT 14614-2006 wheat flour dough and the mensuration farinograph method of rheological properties.
Face rehydration characteristics is boiled soon in order to improve, the present invention boils in face soon at whole wheat and adds starch material, its weight portion is: 1 ~ 20 part, domain size distribution following 200 mesh sieves (about 75um) percent of pass 85% of wheatfeed, 100 mesh sieves (about 150um) percent of pass 99%, 80 mesh sieves (about 180um) percent of pass 100%, specifically in table 1.Here starch material can be tapioca or farina.
The size distribution of wheatfeed shown in table 1:
| Particle diameter μm | 0.3 | 28.0 | 32.0 | 45.0 | 75.0 | 104.0 | 125.0 | 150.0 | 180.0 | 250.0 |
| Content wt% | 0.0 | 37.71 | 43.36 | 59.90 | 85.45 | 96.20 | 98.96 | 99.82 | 99.99 | 100.0 |
Content in table 1 refers to and indicates the total content of particle diameter: namely particle diameter is 0 below 0.3 μm, particle diameter less than 28.0 μm is 37.71% of wheatfeed gross weight, particle diameter is 43.36% of wheatfeed gross weight below 32.0 μm, particle diameter less than 45.0 μm is 59.90% of wheatfeed gross weight, particle diameter less than 75.0 μm is 85.45% of wheatfeed gross weight, particle diameter less than 104.0 μm is 96.20% of wheatfeed gross weight, particle diameter less than 125.0 μm is 98.96% of wheatfeed gross weight, particle diameter less than 150.0 μm is 99.82% of wheatfeed gross weight, particle diameter less than 180.0 μm is 99.99% of wheatfeed gross weight, particle diameter less than 250.0 μm is 100% of wheatfeed gross weight.
Middle strong gluten wheat powder wherein preferably full by 70-100 order raw material, the preferred 70-200 order of wheat germ powder, wheatfeed preferably 100 ~ 200 orders that ultramicro grinding is obtained.
Edible colloid is wherein made up of one or more in xanthans, guar gum, Artemisia Glue, konjac glucomannan.
Preferably, the consumption of edible colloid is:
On the other hand, present invention also offers a kind of whole wheat and boil method for processing surface soon, procedure of processing is shown in Fig. 1, described in specific as follows:
Step 1: wheatfeed obtained to middle strong gluten wheat powder, ultramicro grinding, wheat germ powder, edible glue are poured in vacuum dough mixing machine (Sha Dike Xiamen Co., Ltd model: VM-5) and stirred, and add salt solution and carry out and face
The wheatfeed middle strong gluten wheat powder, ultramicro grinding obtained, wheat germ powder, edible glue are poured in vacuum dough mixing machine and are stirred, and add salt solution and carry out and face, its concrete grammar is: the wheatfeed middle strong gluten wheat powder, ultramicro grinding obtained, wheat germ powder, edible glue are poured in vacuum dough mixing machine and stirred, and the vacuum of vacuum dough mixing machine is: 0.01Mpa ~ 0.08Mpa; Stir and beat time 3 ~ 10min soon, carry out after adding salt solution being more than or equal to 15min with the time in face.
The face of becoming reconciled is proceeded to slaking under vacuum environment by step 2
The face of becoming reconciled is placed in vacuum to wear in (Sha Dike Xiamen Co., Ltd model: XS-12-230) and carry out slaking, vacuum during its slaking is 0.01Mpa ~ 0.08Mpa, curing time 5 ~ 15min.
The dough that slaking is good is rolled sheet, slitting, steams by step 3, make described whole wheat after drying boils face soon.
Slaking rear piece rolls face 5-10 time, wherein in 2mm roll clearance, roll face 0-5 time: wherein directly roll 0-2 time, three foldings 0-2 time, doubling 0-1 time, in 3.5mm, 3mm, 2.5mm, 2mm, 1.5mm roll clearance, respectively roll 1 time respectively afterwards, be finally cut into the noodles of wide 1.2 ~ 1.6mm, thick 0.9 ~ 1.2mm; After noodles are steamed 2 ~ 5min at 95 ~ 100 DEG C, then under 110 DEG C ~ 150 DEG C conditions, carry out drying, 20 ~ 40min, obtained whole wheat and boiled face soon drying time
Embodiment 1
A kind of whole wheat boils face soon, and it is prepared from by following raw material:
Full by strong gluten wheat powder: 80kg in 70 mesh sieves;
Granularity is 0.3-250 μm of wheatfeed: 18kg;
Particle diameter is 70-200 object wheat germ powder: 2kg;
Farina: 20kg;
Edible salt: 3kg;
The size distribution of wheatfeed is in table 1.
Above-mentioned whole wheat boils method for processing surface soon, as described below:
Described step 1 is poured in vacuum dough mixing machine wheatfeed obtained to middle strong gluten wheat powder, ultramicro grinding, wheat germ powder, and add 40.25kg salt solution and to carry out and face is stirred, and the vacuum of vacuum dough mixing machine is: 0.08Mpa; Stir and beat time 8min soon, carrying out after adding salt solution with the time in face is 15min.
Step 2, being proceeded in the face of becoming reconciled and being placed in vacuum is that the vacuum of 0.01Mpa wears upper slaking, curing time 15min;
Step 3, slaking rear piece rolls face 10 times under the environment of humidity 65%, wherein in 2mm roll clearance, roll 5 times: wherein directly roll 2 times, three folding 2 times, doubling 1 time, in 3.5mm, 3mm, 2.5mm, 2mm, 1.5mm roll clearance, respectively roll 1 time respectively afterwards, be finally cut into the noodles of wide 1.6mm, thick 0.9mm; After noodles are steamed 2min at 100 DEG C, then under 150 DEG C of conditions, carry out drying, 20min, obtained whole wheat and boiled face soon drying time.
Finished product whole wheat is boiled soon face metering, inspection, packaging.
Embodiment 2
A kind of whole wheat boils face soon, and it is prepared from by following raw material:
The size distribution of wheatfeed is in table 1
Above-mentioned whole wheat boils method for processing surface soon, as described below:
Step 1, described step 1 is poured in vacuum dough mixing machine wheatfeed obtained to middle strong gluten wheat powder, ultramicro grinding, wheat germ powder, edible glue, and add 29.44kg salt solution and to carry out and face is stirred, and the vacuum of vacuum dough mixing machine is: 0.01Mpa; Stir and beat time 10min soon, after adding salt solution, carry out the time 20min with face.
Step 2, being proceeded in the face of becoming reconciled and being placed in vacuum is that the vacuum of 0.08Mpa wears upper slaking, curing time 15min;
Step 3, rolls into a ball after slaking and roll face 5 times under the environment of humidity 65%, wherein in 3mm, 2.5mm, 1.5mm, 1.25mm, 1mm roll clearance, respectively roll 1 time, is finally cut into the noodles of wide 1.2mm, thick 1.2mm; After noodles are steamed 5min at 95 DEG C, then under 110 DEG C of conditions, carry out drying, 40min, obtained whole wheat and boiled face soon drying time.
Cook speed quickly ripe, and wheat is aromatic strongly fragrant, finished product whole wheat is boiled soon face metering, inspection, packaging.
Embodiment 3
A kind of whole wheat boils face soon, and it is prepared from by following raw material:
The size distribution of wheatfeed is in table 1
Above-mentioned whole wheat boils method for processing surface soon, as described below:
Step 1, described step 1 is poured in vacuum dough mixing machine wheatfeed obtained to middle strong gluten wheat powder, ultramicro grinding, wheat germ powder, edible glue, and add 38.44kg salt solution and to carry out and face is stirred, and the vacuum of vacuum dough mixing machine is: 0.05Mpa; Stir and beat time 3min soon, after adding salt solution, carry out the time 20min with face.
Step 2, being proceeded in the face of becoming reconciled and being placed in vacuum is that the vacuum of 0.07Mpa wears upper slaking, curing time 5min;
Step 3, slaking rear piece rolls face 9 times under the environment of humidity 65%, and 2mm roll clearance is rolled 4 times, wherein directly roll 1 time, three folding 2 times, doubling 1 time, in 3.5mm, 3mm, 2.5mm, 2mm, 1.5mm roll clearance, respectively roll 1 time respectively afterwards, be finally cut into the noodles of wide 1.2mm, thick 1.0mm; After noodles are steamed 4min at 95 ~ 98 DEG C, then under 140 DEG C of conditions, carry out drying, 30min, obtained whole wheat and boiled face soon drying time.Cook speed quickly ripe, and wheat is aromatic strongly fragrant.Finished product whole wheat is boiled soon face metering, inspection, packaging.
Embodiment 4
A kind of whole wheat boils face soon, and it is prepared from by following raw material:
The size distribution of wheatfeed is in table 1
Above-mentioned whole wheat boils method for processing surface soon, as described below:
Step 1, described step 1 is poured in vacuum dough mixing machine wheatfeed obtained to middle strong gluten wheat powder, ultramicro grinding, wheat germ powder, edible glue, and add salt solution and to carry out and face is stirred, and the vacuum of vacuum dough mixing machine is: 0.06Mpa; Stir and beat time 7min soon, after adding 34kg salt solution, carry out the time 25min with face.
Step 2, being proceeded in the face of becoming reconciled and being placed in vacuum is that the vacuum of 0.04Mpa wears upper slaking, curing time 12min;
Step 3, slaking rear piece rolls face 9 times under the environment of humidity 65%, and 2mm roll clearance is rolled 4 times, wherein directly roll 2 times, three folding 1 time, doubling 1 time, in 3.5mm, 3mm, 2.5mm, 2mm, 1.5mm roll clearance, respectively roll 1 time respectively afterwards, be finally cut into the noodles of wide 1.4mm, thick 1 ~ 1.1mm; After noodles are steamed 4min at 98 DEG C, then under 140 DEG C of conditions, carry out drying, 35min, obtained whole wheat and boiled face soon drying time.Finished product whole wheat is boiled soon face metering, inspection, packaging.
The present invention in formula by select protein amounts and quality more excellent (flower characters require: in Rubus biflorus Buch, formation time >1min, stabilization time >6min) wheat flour produce whole wheat and boil face soon, ensure that raw flour contains more high-quality mucedin.By adding one or more in xanthans, guar gum, Artemisia Glue, konjac glucomannan in right amount, total addition level is 0.00% ~ 0.5%, by the toughness formed after colloid water suction, improve low gluten content Dough Rheological, ensure and face, dough sheet continuity when rolling sheet, the yield rate of guarantee final products; Improved by interpolation tapioca, farina (total addition level 1 ~ 20%) and boil face rehydration characteristics soon.
The technology such as the present invention adopts vacuum dough mixing at process aspect, vacuum is worn, ensure noodles yield rate and final products mouthfeel.By vacuum dough mixing technology, suitable raising amount of water, in negative pressure state and face (vacuum is about: 0.01Mpa ~ 0.08Mpa), makes gluten protein within the shortest time, inhale permeable point, form best network structure, improve low gluten content condition and to cook noodle yield rate and mouthfeel; First employing beats mode and face soon, ensures that gluten is formed fast, reduces the damage that excessive agitation opposite rib tape is come, rear low rate mixing, ensures that dough is even, fully slaking.Vacuum is adopted to wear technology, under suitable condition of negative pressure, (vacuum is about: 0.01Mpa ~ 0.08Mpa) slaking is not less than the gluten network that 15min improves dough further, promote that gluten is formed, improve the fast Sensory judgment of whole wheat and the percentage of A-class goods further.It is 110 DEG C ~ 150 DEG C that whole wheat boils face baking temperature soon, and drying time is 20 ~ 40min about, and face of boiling the soon outward appearance that this method is produced is round and smooth smooth, and cooking time is less than 5min, cook speed quickly ripe, and wheat is aromatic strongly fragrant.
The invention described above embodiment sequence number, just to describing, does not represent the quality of embodiment.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. whole wheat boils a face soon, it is characterized in that, it is prepared from by following raw material:
Middle strong gluten wheat powder: 70 ~ 80 weight portion wheatfeeds: 18 ~ 22 weight portion wheat germ powders: 0 ~ 2 weight portion
Edible colloid: 0 ~ 0.5 weight starch: 1 ~ 20 weight portion edible salt: 0.1 ~ 3 weight portion.
2. a kind of whole wheat according to claim 1 boils face soon, it is characterized in that,
The particle diameter of described middle strong gluten wheat powder is full by 70-100 mesh sieve, and the particle diameter of described wheat germ powder is 70 ~ 200 orders.
3. a kind of whole wheat according to claim 2 boils face soon, it is characterized in that, the domain size distribution of described wheatfeed is as follows:
200 mesh sieve percent of pass 85%, 100 mesh sieve percent of pass 99%, 80 mesh sieve percent of pass 100%.
4. whole wheat according to claim 1 boils face soon, it is characterized in that, described whole wheat boils face soon and also comprises edible colloid, and described edible colloid is a kind of in xanthans, guar gum, Artemisia Glue, konjac glucomannan or wherein several.
5. whole wheat according to claim 4 boils face soon, it is characterized in that, the weight portion of xanthans, guar gum, Artemisia Glue, konjac glucomannan is:
6. whole wheat according to claim 1 boils face soon, it is characterized in that, described starch material is farina or tapioca.
7. whole wheat boils a method for processing surface soon, it is characterized in that, described procedure of processing is as described below:
Step 1, pours in vacuum dough mixing machine stir wheatfeed obtained to middle strong gluten wheat powder, ultramicro grinding, wheat germ powder, edible glue, and adds salt solution and carry out and face; The formation time of described middle strong gluten wheat powder is greater than 1 minute, is greater than 7 minutes stabilization time;
Step 2, proceeds to slaking under vacuum environment, curing time 5 ~ 15min by the face of becoming reconciled;
Step 3, rolls sheet, slitting, steams, makes described whole wheat after drying and boil face soon by the dough that slaking is good.
8. whole wheat according to claim 7 boils method for processing surface soon, it is characterized in that, described step 1 is that wheatfeed obtained to middle strong gluten wheat powder, ultramicro grinding, wheat germ powder, edible glue are poured in vacuum dough mixing machine and stirred, and the vacuum of vacuum dough mixing machine is: 0.01Mpa ~ 0.08Mpa; Stir and beat time 3 ~ 10min soon, carry out after adding salt solution being more than or equal to 15min with the time in face.
9. whole wheat according to claim 7 boils method for processing surface soon, it is characterized in that, in described step 2, the face of becoming reconciled is placed in vacuum and wears and carry out slaking, vacuum during its slaking is 0.01Mpa ~ 0.08Mpa, and the curing time is 5 ~ 15min.
10. whole wheat according to claim 7 boils method for processing surface soon, it is characterized in that, in described step 3, slaking rear piece rolls face 5-10 time under the environment of humidity 65%, wherein in 2mm roll clearance, roll face 0-5 time: directly roll 0-2 time, three foldings 0-2 time, doubling 0-1 time, in 3.5mm, 3mm, 2.5mm, 2mm, 1.5mm roll clearance, respectively roll 1 time respectively afterwards, be finally cut into the noodles of wide 1.2 ~ 1.6mm, thick 0.9 ~ 1.2mm; After noodles are steamed 2 ~ 5min at 95 ~ 100 DEG C, then under 110 DEG C ~ 150 DEG C conditions, carry out drying, 20 ~ 40min, obtained whole wheat and boiled face soon drying time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410643340.6A CN104304988B (en) | 2014-11-06 | 2014-11-06 | A kind of whole wheat boils face and its processing method soon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410643340.6A CN104304988B (en) | 2014-11-06 | 2014-11-06 | A kind of whole wheat boils face and its processing method soon |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104304988A true CN104304988A (en) | 2015-01-28 |
| CN104304988B CN104304988B (en) | 2018-03-02 |
Family
ID=52360423
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410643340.6A Active CN104304988B (en) | 2014-11-06 | 2014-11-06 | A kind of whole wheat boils face and its processing method soon |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104304988B (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664249A (en) * | 2015-02-25 | 2015-06-03 | 中国农业科学院农产品加工研究所 | Potato ramen and preparation method thereof |
| CN105076977A (en) * | 2015-08-28 | 2015-11-25 | 华南理工大学 | Method for synergistically producing intensified whole-cereal flour by pulsed electric field and ultrafine pulverization |
| CN105341683A (en) * | 2015-12-07 | 2016-02-24 | 福建省龙海市安利达工贸有限公司 | Chinese yam noodle processing method |
| CN105685814A (en) * | 2016-03-10 | 2016-06-22 | 郑锐华 | Crystal clear, chewy and smooth noodles and production method |
| CN105707641A (en) * | 2016-03-17 | 2016-06-29 | 赵劲梅 | Cut noodle preservation method |
| CN105725063A (en) * | 2015-12-31 | 2016-07-06 | 江苏大学 | Production method of infant flour product complementary food rich in wheat germ |
| CN106942589A (en) * | 2017-03-29 | 2017-07-14 | 安徽农业大学 | A kind of wheat embryo steamed bun and its manufacture craft |
| CN107509999A (en) * | 2016-06-16 | 2017-12-26 | 西昌学院 | Potato pasta and shaping rice processing technology based on konjaku |
| CN110403128A (en) * | 2019-09-05 | 2019-11-05 | 刘宏路 | A kind of enriched nutritive flour |
| CN110870531A (en) * | 2018-08-29 | 2020-03-10 | 白象食品股份有限公司 | Instant noodles and preparation method thereof |
| CN111955659A (en) * | 2020-08-21 | 2020-11-20 | 淮北旭源食品有限公司 | Whole wheat fine dried noodles and processing method thereof |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1692806A (en) * | 2005-06-13 | 2005-11-09 | 宋述孝 | Method for preparing instant noodles, and noodles made therewith |
| CN101116485A (en) * | 2007-08-10 | 2008-02-06 | 江南大学 | Bran food fibre -rich alimentary paste and method for making the same |
| CN101133793A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Instant noodle and method for preparing the same |
| CN101878790A (en) * | 2010-06-30 | 2010-11-10 | 安徽省东方糖尿病防治研究所 | Nutrification flour for diabetics and preparation method thereof |
| CN101933569A (en) * | 2010-09-09 | 2011-01-05 | 宁夏格瑞银春食品有限公司 | Wheat bran fresh noodles and making method thereof |
| CN102356846A (en) * | 2011-09-16 | 2012-02-22 | 国家粮食局科学研究院 | Processing method of whole grain vermicelli |
| CN102395283A (en) * | 2009-04-17 | 2012-03-28 | 雀巢产品技术援助有限公司 | Wholegrain instant pasta |
| CN102524670A (en) * | 2012-03-05 | 2012-07-04 | 安徽燕之坊食品有限公司 | Method for processing whole-grain noodles |
| CN102550926A (en) * | 2010-12-31 | 2012-07-11 | 樊有仓 | Coarse grain instant noodles |
| CN103829155A (en) * | 2012-11-21 | 2014-06-04 | 北京金田麦国际食品有限公司 | Making method for poached instant low-acid noodle |
| CN103892208A (en) * | 2014-04-01 | 2014-07-02 | 安徽省怀宁县顶雪食品有限公司 | High-cellulose instant noodles and preparation method thereof |
-
2014
- 2014-11-06 CN CN201410643340.6A patent/CN104304988B/en active Active
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1692806A (en) * | 2005-06-13 | 2005-11-09 | 宋述孝 | Method for preparing instant noodles, and noodles made therewith |
| CN101133793A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Instant noodle and method for preparing the same |
| CN101116485A (en) * | 2007-08-10 | 2008-02-06 | 江南大学 | Bran food fibre -rich alimentary paste and method for making the same |
| CN102395283A (en) * | 2009-04-17 | 2012-03-28 | 雀巢产品技术援助有限公司 | Wholegrain instant pasta |
| CN101878790A (en) * | 2010-06-30 | 2010-11-10 | 安徽省东方糖尿病防治研究所 | Nutrification flour for diabetics and preparation method thereof |
| CN101933569A (en) * | 2010-09-09 | 2011-01-05 | 宁夏格瑞银春食品有限公司 | Wheat bran fresh noodles and making method thereof |
| CN102550926A (en) * | 2010-12-31 | 2012-07-11 | 樊有仓 | Coarse grain instant noodles |
| CN102356846A (en) * | 2011-09-16 | 2012-02-22 | 国家粮食局科学研究院 | Processing method of whole grain vermicelli |
| CN102524670A (en) * | 2012-03-05 | 2012-07-04 | 安徽燕之坊食品有限公司 | Method for processing whole-grain noodles |
| CN103829155A (en) * | 2012-11-21 | 2014-06-04 | 北京金田麦国际食品有限公司 | Making method for poached instant low-acid noodle |
| CN103892208A (en) * | 2014-04-01 | 2014-07-02 | 安徽省怀宁县顶雪食品有限公司 | High-cellulose instant noodles and preparation method thereof |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664249A (en) * | 2015-02-25 | 2015-06-03 | 中国农业科学院农产品加工研究所 | Potato ramen and preparation method thereof |
| CN105076977A (en) * | 2015-08-28 | 2015-11-25 | 华南理工大学 | Method for synergistically producing intensified whole-cereal flour by pulsed electric field and ultrafine pulverization |
| CN105076977B (en) * | 2015-08-28 | 2018-12-11 | 华南理工大学 | A kind of method that impulse electric field collaboration pulverizes the full grain dust of production enhancement |
| US10785983B2 (en) | 2015-08-28 | 2020-09-29 | South China University Of Technology | Method for producing intensified whole-cereal flour by means of pulsed electric fields in collaboration with ultrafine pulverization |
| CN105341683A (en) * | 2015-12-07 | 2016-02-24 | 福建省龙海市安利达工贸有限公司 | Chinese yam noodle processing method |
| CN105725063B (en) * | 2015-12-31 | 2019-12-03 | 江苏大学 | A kind of baby child's Flour product diatery supplement production method rich in wheat germ |
| CN105725063A (en) * | 2015-12-31 | 2016-07-06 | 江苏大学 | Production method of infant flour product complementary food rich in wheat germ |
| CN105685814A (en) * | 2016-03-10 | 2016-06-22 | 郑锐华 | Crystal clear, chewy and smooth noodles and production method |
| CN105707641A (en) * | 2016-03-17 | 2016-06-29 | 赵劲梅 | Cut noodle preservation method |
| CN107509999A (en) * | 2016-06-16 | 2017-12-26 | 西昌学院 | Potato pasta and shaping rice processing technology based on konjaku |
| CN106942589A (en) * | 2017-03-29 | 2017-07-14 | 安徽农业大学 | A kind of wheat embryo steamed bun and its manufacture craft |
| CN110870531A (en) * | 2018-08-29 | 2020-03-10 | 白象食品股份有限公司 | Instant noodles and preparation method thereof |
| CN110403128A (en) * | 2019-09-05 | 2019-11-05 | 刘宏路 | A kind of enriched nutritive flour |
| CN111955659A (en) * | 2020-08-21 | 2020-11-20 | 淮北旭源食品有限公司 | Whole wheat fine dried noodles and processing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104304988B (en) | 2018-03-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104304988A (en) | Wholewheat quick-cooking noodles and processing method thereof | |
| CN103169008B (en) | Technology for preparing high-fiber oat table noodles | |
| CN102423098B (en) | Instant composite yam flour and preparation method thereof | |
| CN104489498B (en) | A kind of preparation method of matrimony vine nutrition health care vermicelli | |
| CN104137967A (en) | Oat premix powder | |
| CN106962778A (en) | A kind of fresh potato non-fried convenience type zheganmian and preparation method | |
| CN105285707A (en) | Potato whole powder fine dried noodles and processing method thereof | |
| CN108419991A (en) | The preparation process of potato noodles | |
| CN103844191A (en) | Nutritional green vegetable fine dried noodles and preparation method thereof | |
| CN105249218A (en) | Nutritional, tough and chewy instant noodle cake and making method thereof | |
| CN109363082A (en) | A kind of boiling instant noodle and preparation method thereof | |
| CN105533435A (en) | Low-fat potato whole-meal fine dried noodles and processing method thereof | |
| CN105594793A (en) | Coconut bread and preparation method thereof | |
| CN105851160A (en) | Pitaya flavor sandwich biscuit | |
| CN111418770A (en) | Egg noodles and preparation process thereof | |
| CN105475423A (en) | Stomach invigorating bread and making method thereof | |
| CN104957221A (en) | Camellia nitidissima sugar lowering low-fat nutritious biscuit | |
| CN106805110A (en) | A kind of resistant to cook alimentary paste | |
| CN108323686A (en) | A kind of preparation method of corn noodles | |
| CN103947945A (en) | Preparation method of lentinus edodes noodles | |
| CN107125717B (en) | Alum-free sweet potato bean jelly and preparation method thereof | |
| CN102524711B (en) | Sweet potato ball skin and preparation method thereof | |
| CN107495112A (en) | A kind of sea food flavor noodles and preparation method thereof | |
| CN103330133B (en) | Anthocyanin noodles and preparation method thereof | |
| CN105054055A (en) | Mulberry leaf and coarse grain sandwich nutritious fine dried noodle and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |