CN104814390A - Making method for sweet potato nutritive noodles - Google Patents
Making method for sweet potato nutritive noodles Download PDFInfo
- Publication number
- CN104814390A CN104814390A CN201410793128.8A CN201410793128A CN104814390A CN 104814390 A CN104814390 A CN 104814390A CN 201410793128 A CN201410793128 A CN 201410793128A CN 104814390 A CN104814390 A CN 104814390A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- powder
- noodles
- mixing
- making
- 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
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Noodles (AREA)
Abstract
The present invention discloses a making method for sweet potato nutritive noodles. The making method for the sweet potato nutritive noodles is characterized by specially comprising the following steps: (1) making sweet potato powder; (2) making nutritive coarse powder; (3) making mixed wheat powder; (4) making ingredients; and (5) making noodles. According to the making method for the sweet potato nutritive noodles, nutritional ingredients of sweet potatoes are completely saved; rationally combined nutritive coarse powder is rich in nutrients; the mixed wheat powder is easy to cook and is unlikely to crush during steaming, so that the made noodles taste delicate; due to the assisting function of the ingredients, the seasoning effect is excellent; the noodles are suitable for people of all ages; the making method is simple; the industrial production is benefited; the ingredients are unique; and the application prospect is wide.
Description
Technical field
The invention belongs to technical field of agricultural product process, be specifically related to a kind of preparation method of sweet potato nutrient noodles.
Background technology
Ipomoea batatas is Convolvulaceae annual herb plant, and blade is generally width egg shape, long 4-13 centimetre, wide 3-13 centimetre, and corolla pink, white, lavender or purple, mitriform or funnel-form, long 3-4 centimetre, capsule is avette or oblate, has false dissepiment, is divided into Room 4.Ipomoea batatas is rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials, has the reputation of " life prolonging food ".Sugar content reaches 15%-20%.There is the effect such as anticancer, cardioprotection, prevention pulmonary emphysema, diabetes, fat-reducing.
Noodles have the history of more than 2000 year in China, and its main manufacturing process is: wheat and various auxiliary material are put into dough mixing machine and fully mixes and stirs, and after leaving standstill slaking, by fragmentary dough by compressing tablet, slitting, dry, cut off, packaging.At present, the vermicelli that people eat are all based on flour, because machining accuracy is higher, in flour, a lot of nutriment runs off, and causes the nutrient composition content in vermicelli extremely low, therefore, how to invent a kind of preparation method of sweet potato nutrient noodles, make the noodles obtained have abundant nutrition, meet the demand in market, have important practical significance.
Summary of the invention
For problems of the prior art, the object of the present invention is to provide a kind of preparation method of sweet potato nutrient noodles, the complete nutritional labeling saved in Ipomoea batatas, reasonably combined nutrition meal is rich in abundant nutritive value, mixing flour is easy to slaking, not easily Fragmentation Phenomena occurs in digestion process, makes the sensory of noodles exquisiteness obtained, the booster action of batching, seasoning excellent effect, all-ages, preparation method is simple, is easy to suitability for industrialized production, batching is unique, has a extensive future.
The technical scheme that the present invention takes is:
A preparation method for sweet potato nutrient noodles, is characterized in that, specifically comprises the following steps:
(1) make sweet potato powder: cleaned by Ipomoea batatas and be placed in the thin block that pulverizer is ground into 3-5cm, putting into temperature is that the baking oven of 30-40 DEG C dries 25-30min, takes out then to be placed in single screw extrusion machine and to control barrel zone temperature and be 83-86 DEG C and extrude, screening;
(2) nutrition meal processed: get obtained sweet potato powder, analysis for soybean powder, rice-chestnut powder according to weight ratio 3:4:3, adds the glutinous rice of mixture 3-5% and the corn of 4-6%, wears into 50-60 object fine powder for subsequent use after mixing;
(3) system mixing flour: get buckwheat according to weight ratio 5:3, oat cleans removal of impurities, add mixing decoction liquor and soak 3-5h, heating is boiled, and after airing is dried, pulverizes, obtains flour;
(4) system batching: peanut and sesame are mixed according to weight ratio 3:5, pulverize, add the salt of mixed-powder 4-6%, the white granulated sugar of 5-8%, the edible oil of 2-5% and the gelatin of 0.4-0.6%, stir evenly for subsequent use;
(5) noodles processed: above-mentioned obtained nutrition meal and mixing flour are mixed according to weight ratio 5:2, add the batching of 3-5%, add suitable quantity of water and rub the face of mixing and stirring, wet even dough must be done, then through conventional method slaking, roll extrusion compressing tablet, slitting, oven dry, cut-out, pack.
Further, in described step (1), Ipomoea batatas is dried to its water content lower than 13%.
Further, in described step (1), sweet potato powder is sieved into fineness is 30-40 object fine powder.
Beneficial effect of the present invention is:
The present invention carries out preliminary treatment to Ipomoea batatas, the complete nutritional labeling saved in Ipomoea batatas, and reasonably combined nutrition meal is rich in abundant nutritive value, mixing flour is easy to slaking, not easily Fragmentation Phenomena occurs in digestion process, make the sensory of noodles exquisiteness obtained, the booster action of batching, seasoning excellent effect, all-ages, can meet people to delicious and healthy pursuit, method for making noodles of the present invention is simple, is easy to suitability for industrialized production, batching is unique, has a extensive future.
Detailed description of the invention
Embodiment 1
A preparation method for sweet potato nutrient noodles, is characterized in that, specifically comprises the following steps:
(1) sweet potato powder is made: cleaned by Ipomoea batatas and be placed in the thin block that pulverizer is ground into 3-5cm, putting into temperature is that the baking oven of 30 DEG C dries 30min, be dried to its water content lower than 13%, take out and be then placed in single screw extrusion machine and control barrel zone temperature and be 83 DEG C and extrude, being sieved into fineness is 30 object fine powders;
(2) nutrition meal processed: get obtained sweet potato powder, analysis for soybean powder, rice-chestnut powder according to weight ratio 3:4:3, adds the glutinous rice of mixture 3% and the corn of 4% after mixing, wears into 50 object fine powders for subsequent use;
(3) system mixing flour: get buckwheat according to weight ratio 5:3, oat cleans removal of impurities, add mixing decoction liquor and soak 3h, heating is boiled, and after airing is dried, pulverizes, obtains flour;
(4) system batching: peanut and sesame are mixed according to weight ratio 3:5, pulverize, add the salt of mixed-powder 4%, the white granulated sugar of 5%, the edible oil of 2% and the gelatin of 0.4%, stir evenly for subsequent use;
(5) noodles processed: above-mentioned obtained nutrition meal and mixing flour are mixed according to weight ratio 5:2, add the batching of 3%, add suitable quantity of water and rub the face of mixing and stirring, wet even dough must be done, then through conventional method slaking, roll extrusion compressing tablet, slitting, oven dry, cut-out, pack.
Embodiment 2
A preparation method for sweet potato nutrient noodles, is characterized in that, specifically comprises the following steps:
(1) sweet potato powder is made: cleaned by Ipomoea batatas and be placed in the thin block that pulverizer is ground into 3-5cm, putting into temperature is that the baking oven of 35 DEG C dries 28min, be dried to its water content lower than 13%, take out and be then placed in single screw extrusion machine and control barrel zone temperature and be 85 DEG C and extrude, being sieved into fineness is 40 object fine powders;
(2) nutrition meal processed: get obtained sweet potato powder, analysis for soybean powder, rice-chestnut powder according to weight ratio 3:4:3, adds the glutinous rice of mixture 4% and the corn of 5% after mixing, wears into 50 object fine powders for subsequent use;
(3) system mixing flour: get buckwheat according to weight ratio 5:3, oat cleans removal of impurities, add mixing decoction liquor and soak 4h, heating is boiled, and after airing is dried, pulverizes, obtains flour;
(4) system batching: peanut and sesame are mixed according to weight ratio 3:5, pulverize, add the salt of mixed-powder 5%, the white granulated sugar of 6%, the edible oil of 4% and the gelatin of 0.5%, stir evenly for subsequent use;
(5) noodles processed: above-mentioned obtained nutrition meal and mixing flour are mixed according to weight ratio 5:2, add the batching of 4%, add suitable quantity of water and rub the face of mixing and stirring, wet even dough must be done, then through conventional method slaking, roll extrusion compressing tablet, slitting, oven dry, cut-out, pack.
Embodiment 3
A preparation method for sweet potato nutrient noodles, is characterized in that, specifically comprises the following steps:
(1) sweet potato powder is made: cleaned by Ipomoea batatas and be placed in the thin block that pulverizer is ground into 3-5cm, putting into temperature is that the baking oven of 40 DEG C dries 30min, be dried to its water content lower than 13%, take out and be then placed in single screw extrusion machine and control barrel zone temperature and be 86 DEG C and extrude, being sieved into fineness is 40 object fine powders;
(2) nutrition meal processed: get obtained sweet potato powder, analysis for soybean powder, rice-chestnut powder according to weight ratio 3:4:3, adds the glutinous rice of mixture 5% and the corn of 6% after mixing, wears into 60 object fine powders for subsequent use;
(3) system mixing flour: get buckwheat according to weight ratio 5:3, oat cleans removal of impurities, add mixing decoction liquor and soak 5h, heating is boiled, and after airing is dried, pulverizes, obtains flour;
(4) system batching: peanut and sesame are mixed according to weight ratio 3:5, pulverize, add the salt of mixed-powder 6%, the white granulated sugar of 8%, the edible oil of 5% and the gelatin of 0.6%, stir evenly for subsequent use;
(5) noodles processed: above-mentioned obtained nutrition meal and mixing flour are mixed according to weight ratio 5:2, add the batching of 5%, add suitable quantity of water and rub the face of mixing and stirring, wet even dough must be done, then through conventional method slaking, roll extrusion compressing tablet, slitting, oven dry, cut-out, pack.
Claims (3)
1. a preparation method for sweet potato nutrient noodles, is characterized in that, specifically comprises the following steps:
(1) make sweet potato powder: cleaned by Ipomoea batatas and be placed in the thin block that pulverizer is ground into 3-5cm, putting into temperature is that the baking oven of 30-40 DEG C dries 25-30min, takes out then to be placed in single screw extrusion machine and to control barrel zone temperature and be 83-86 DEG C and extrude, screening;
(2) nutrition meal processed: get obtained sweet potato powder, analysis for soybean powder, rice-chestnut powder according to weight ratio 3:4:3, adds the glutinous rice of mixture 3-5% and the corn of 4-6%, wears into 50-60 object fine powder for subsequent use after mixing;
(3) system mixing flour: get buckwheat according to weight ratio 5:3, oat cleans removal of impurities, add mixing decoction liquor and soak 3-5h, heating is boiled, and after airing is dried, pulverizes, obtains flour;
(4) system batching: peanut and sesame are mixed according to weight ratio 3:5, pulverize, add the salt of mixed-powder 4-6%, the white granulated sugar of 5-8%, the edible oil of 2-5% and the gelatin of 0.4-0.6%, stir evenly for subsequent use;
(5) noodles processed: above-mentioned obtained nutrition meal and mixing flour are mixed according to weight ratio 5:2, add the batching of 3-5%, add suitable quantity of water and rub the face of mixing and stirring, wet even dough must be done, then through conventional method slaking, roll extrusion compressing tablet, slitting, oven dry, cut-out, pack.
2. the preparation method of a kind of sweet potato nutrient noodles according to claim 1, is characterized in that, in described step (1), Ipomoea batatas is dried to its water content lower than 13%.
3. the preparation method of a kind of sweet potato nutrient noodles according to claim 1, is characterized in that, in described step (1), sweet potato powder is sieved into fineness is 30-40 object fine powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410793128.8A CN104814390A (en) | 2014-12-20 | 2014-12-20 | Making method for sweet potato nutritive noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410793128.8A CN104814390A (en) | 2014-12-20 | 2014-12-20 | Making method for sweet potato nutritive noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104814390A true CN104814390A (en) | 2015-08-05 |
Family
ID=53725093
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410793128.8A Pending CN104814390A (en) | 2014-12-20 | 2014-12-20 | Making method for sweet potato nutritive noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104814390A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107028088A (en) * | 2017-05-04 | 2017-08-11 | 贵州尚逸食品有限公司 | A kind of processing technology of noodles |
| CN110623208A (en) * | 2019-10-22 | 2019-12-31 | 陈祖远 | Coarse cereal health-preserving noodles |
-
2014
- 2014-12-20 CN CN201410793128.8A patent/CN104814390A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107028088A (en) * | 2017-05-04 | 2017-08-11 | 贵州尚逸食品有限公司 | A kind of processing technology of noodles |
| CN110623208A (en) * | 2019-10-22 | 2019-12-31 | 陈祖远 | Coarse cereal health-preserving noodles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101715922A (en) | Method for preparing unpolished rice modified nutritious powder and nutritious drink | |
| CN105380083A (en) | Nutritional rice noodles and production method thereof | |
| CN103181526B (en) | Mixed-grain convenient nutritional granular wheaten food and method for producing same | |
| CN103110016A (en) | Flake abalone compound feed and production method thereof | |
| CN104323129A (en) | Coix seed barley buckwheat coarse cereal noodle and production method thereof | |
| CN102771616B (en) | Coarse-grain pastry and manufacture method thereof | |
| CN104472891A (en) | Beef cattle feed for raising beef quality and preparation method thereof | |
| CN102048096A (en) | Preparation method of solanum tuberdsm vermicelli instant food | |
| CN102349617A (en) | Ingredients of acorn and astragalus noodles and preparation method | |
| CN101411443A (en) | Technique for processing sweet potato rice | |
| CN104814390A (en) | Making method for sweet potato nutritive noodles | |
| CN106722090A (en) | A kind of dragon fruit noodles | |
| CN101176523A (en) | Packed soy milk vermicelli and preparation method thereof | |
| CN107549629A (en) | A kind of health dried noodles and preparation method thereof | |
| CN102178172A (en) | Production process of sugar-free non-fried instant noodles | |
| CN102113647A (en) | Making method of yam and potato fine dried noodles | |
| CN103750158A (en) | Whole-grain noodle and production method thereof | |
| CN103609953A (en) | Rice noodles containing sorghum rice | |
| CN109619388B (en) | Novel Italian-type potato raw whole-flour dumpling and preparation method thereof | |
| CN104783044A (en) | Novel infant formula rice flour | |
| CN103689363A (en) | Rice noodle with pearl barley | |
| CN103689362A (en) | Rice noodle with oat | |
| CN103202428A (en) | Chicken bone blood-glucose reducing vermicelli and preparation method thereof | |
| CN102578470B (en) | A kind of highland barley Tibet face and preparation method thereof | |
| CN111109520A (en) | Coarse cereal whole flour noodles and making process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150805 |
|
| WD01 | Invention patent application deemed withdrawn after publication |