CN105010995A - High-lecithin high-vitamin A noodles and making method thereof - Google Patents
High-lecithin high-vitamin A noodles and making method thereof Download PDFInfo
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- CN105010995A CN105010995A CN201510431761.7A CN201510431761A CN105010995A CN 105010995 A CN105010995 A CN 105010995A CN 201510431761 A CN201510431761 A CN 201510431761A CN 105010995 A CN105010995 A CN 105010995A
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- 239000000787 lecithin Substances 0.000 title claims abstract description 61
- 229940067606 lecithin Drugs 0.000 title claims abstract description 61
- 235000012149 noodles Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 15
- 239000011719 vitamin A Substances 0.000 title abstract description 12
- 229940045997 vitamin a Drugs 0.000 title abstract description 12
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 59
- 235000010445 lecithin Nutrition 0.000 claims abstract description 59
- 239000000463 material Substances 0.000 claims abstract description 27
- 244000000626 Daucus carota Species 0.000 claims abstract description 18
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 18
- 239000004615 ingredient Substances 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 23
- 229920002472 Starch Polymers 0.000 claims description 19
- 235000019698 starch Nutrition 0.000 claims description 19
- 239000008107 starch Substances 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 15
- 108010068370 Glutens Proteins 0.000 claims description 12
- 241000209140 Triticum Species 0.000 claims description 12
- 235000021307 Triticum Nutrition 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 12
- 235000021312 gluten Nutrition 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 12
- 238000007493 shaping process Methods 0.000 claims description 10
- 241000238557 Decapoda Species 0.000 claims description 8
- 229920002752 Konjac Polymers 0.000 claims description 8
- 239000003513 alkali Substances 0.000 claims description 8
- 235000005911 diet Nutrition 0.000 claims description 8
- 230000000378 dietary effect Effects 0.000 claims description 8
- 210000002969 egg yolk Anatomy 0.000 claims description 8
- 235000012054 meals Nutrition 0.000 claims description 8
- 239000011812 mixed powder Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 229910019142 PO4 Inorganic materials 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 6
- 239000010452 phosphate Substances 0.000 claims description 6
- 229910000851 Alloy steel Inorganic materials 0.000 claims description 4
- 238000003490 calendering Methods 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- 239000004576 sand Substances 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims 1
- 235000019621 digestibility Nutrition 0.000 abstract description 11
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 abstract description 10
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract description 10
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract description 10
- 235000019155 vitamin A Nutrition 0.000 abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000000295 complement effect Effects 0.000 abstract 1
- 235000013325 dietary fiber Nutrition 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 4
- 235000019799 monosodium phosphate Nutrition 0.000 description 4
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 4
- 229910000162 sodium phosphate Inorganic materials 0.000 description 4
- 239000001488 sodium phosphate Substances 0.000 description 4
- 235000011008 sodium phosphates Nutrition 0.000 description 4
- 239000013638 trimer Substances 0.000 description 4
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 4
- 241000209094 Oryza Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 206010022998 Irritability Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- SECPZKHBENQXJG-FPLPWBNLSA-N palmitoleic acid Chemical compound CCCCCC\C=C/CCCCCCCC(O)=O SECPZKHBENQXJG-FPLPWBNLSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 208000019838 Blood disease Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 235000021319 Palmitoleic acid Nutrition 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- SECPZKHBENQXJG-UHFFFAOYSA-N cis-palmitoleic acid Natural products CCCCCCC=CCCCCCCCC(O)=O SECPZKHBENQXJG-UHFFFAOYSA-N 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 210000002919 epithelial cell Anatomy 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 208000014951 hematologic disease Diseases 0.000 description 1
- 208000018706 hematopoietic system disease Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000005760 tumorsuppression Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides high-lecithin high-vitamin A noodles. Natural fresh eggs and carrots are used as raw auxiliary materials of the noodles and can complement lecithin and vitamin A. In addition, the invention further provides a making method of the noodles. Through an ultra fining technique, the mouth feel of the noodles can be improved, and the content and the utilization rate of water soluble dietary fibers are increased. Original paste is utilized for making the noodles, so that the toughness and the chewiness of the noodles can be improved; the mouth feel and the flavor are good; and the nutrient digestibility of the noodles can be improved.
Description
Technical field
The invention belongs to field of food, particularly relate to a kind of high lecithin homovitamin A face and preparation method thereof.
Background technology
Lecithin has and protects liver, regulate serum lipids, regulate the content of cholesterol in human body, effectively reduce the incidence of disease of cholesterol, high fat of blood and coronary heart disease, improve memory and intellectual level, Palmitoleic Acid, delay senility, improve the effect of the disease such as irritability, irritability, insomnia caused because of nervous.
Vitamin A has maintenance normal vision function, safeguards the health of Epithelial cell and the synthesis of Promote immunity globulin, maintains bone normal growth and grows, growth promoting effects and reproduction, the effects such as Tumor suppression growth.
Existing noodles, mainly through directly adding the food materials raw material containing lecithin and vitamin A, cause noodles fishy smell heavier thus, and lecithin and vitamin A active ingredient are not easily absorbed by the body.
Chinese patent CN201510119113.8 discloses a kind of alimentary paste and preparation method thereof, and it is with egg, carrot etc. for raw material, and by broken, kneading, the technique such as shaping, obtained protein content is high, smooth in taste, the noodles of comprehensive nutrition.But the sensory of noodles obtained by described technique is fine and smooth not, and lecithin, vitamin A content are not high enough, are unfavorable for absorption of human body, and protein and starch digestibility are not high.
Summary of the invention
The object of the invention is: for the deficiencies in the prior art, provide a kind of there is high lecithin homovitamin A content simultaneously, be beneficial to absorption, high lecithin homovitamin A face that mouthfeel is good and preparation method thereof again.
In order to achieve the above object, the invention provides a kind of high lecithin homovitamin A face, its material composition comprises:
Major ingredient 1: wheat flour 100 parts;
Major ingredient 2: fresh egg 60-200 part, yolk powder 5-20 part, shrimp bloom 1-10 part, carrot 20-50 part or carrot meal 5-20 part;
Auxiliary material: composite phosphate 0.2-0.8 part, converted starch 1-3 part, salt 0.5-2 part, dietary alkali 0.5-2 part, konjaku powder 3-10 part.
On the other hand, the invention provides the preparation method in described high lecithin homovitamin A face, it comprises the following steps:
Step one, takes auxiliary material and major ingredient 2 in proportion, through micronization, obtains miniaturization magma,
Step 2, by major ingredient 1 through adjusting after powder, with face, shaping together with the miniaturization magma that step one obtains, obtained high lecithin homovitamin A long-life noodles.
Beneficial effect of the present invention is as follows:
(1) noodles provided by the invention are with natural fresh egg and carrot for supplementary material, can supplement lecithin and vitamin A.
(2) preparation method provided by the invention is by micronization technology, can improve the mouthfeel of noodles; By micronization, can the content of leach protein matter and utilization rate.
(3) utilize magma face, can improve toughness and the Chewiness of noodles, taste flavor is good, and can improve the nutrition digestion absorptivity of noodles.
Detailed description of the invention
The invention provides a kind of high lecithin homovitamin A face, its material composition comprises:
Major ingredient 1: wheat flour 100 parts;
Major ingredient 2: fresh egg 60-200 part, yolk powder 5-20 part, shrimp bloom 1-10 part, carrot 20-50 part or carrot meal 5-20 part;
Auxiliary material: composite phosphate 0.2-0.8 part, converted starch 1-3 part, salt 0.5-2 part, dietary alkali 0.5-2 part, konjaku powder 3-10 part.
Concrete, described converted starch comprises cross-linked hydroxypropylated starch and Phosphation crosslinked starch.
Concrete, described composite phosphate comprises the combination of sodium phosphate trimer and sodium dihydrogen phosphate.
Preferably, described high lecithin homovitamin A face, its material composition is as follows:
Major ingredient 1: wheat flour 100 parts;
Major ingredient 2: 100 parts, fresh egg, yolk powder 10 parts, shrimp bloom 5 parts, 35 parts, carrot or carrot meal 15 parts;
Auxiliary material: composite phosphate 0.6 part, converted starch 2 parts, salt 1 part, dietary alkali 1 part, konjaku powder 6 parts.
On the other hand, the invention provides the preparation method in described high lecithin homovitamin A face, it comprises the following steps:
Step one, takes auxiliary material and major ingredient 2 in proportion, through micronization, obtains miniaturization magma,
Step 2, by major ingredient 1 through adjusting after powder, with face, shaping together with the miniaturization magma that step one obtains, obtained high lecithin homovitamin A long-life noodles.
Preferably, described micronization process comprises, and by major ingredient 2, auxiliary materials and mixing, grinding, crosses 120 mesh sieves, obtain miniaturization magma.Preferred further, described grinding is carried out in fiberizer, and described grinding plate of pulping machine material is multicomponent alloy steel, and sand number is 60#-320#, rotating speed 2000-3000r/min, and dish spacing is 0.2-0.5mm, repeatedly grinds 0.5-5min.
Preferably, described tune powder process comprises, and high gluten wheat flour 100 parts and Gluten 2 ~ 5 parts is mixed, obtains mixed powder.Concrete, described high gluten wheat flour is the wheat flour of wet gluten value more than 35%.
On the basis of two kinds of preferred embodiments above, described and face, forming process comprise, and mixed powder 100 parts and miniaturization magma are put into dough mixing machine, in rotating speed 100 ~ 150r/min and face 2 ~ 5min, then in 40 ~ 60 DEG C, relative humidity leaves standstill 10 ~ 30min 70 ~ 80% times, then in 70 ~ 80r/min rotating speed and face 15 ~ 30min, then in 20 ~ 30 DEG C, relative humidity leaves standstill 25 ~ 35min 80 ~ 95% times, calendering, shaping, obtain high lecithin homovitamin A long-life noodles.
Preferably, by dry or freezing for described high lecithin homovitamin A long-life noodles, high lecithin homovitamin A air-dry or high lecithin homovitamin A freezer surface is obtained respectively.Preferred further, described refrigerating process comprises, and described high lecithin homovitamin A long-life noodles is freezed 30 ~ 50min at-40 ~-30 DEG C of temperature, obtains high lecithin homovitamin A freezer surface, then preservation at-15 ~-20 DEG C.Preferred further, described dry run comprises, three steps are divided to carry out heated-air drying to moisture lower than 14% described high lecithin homovitamin A long-life noodles, obtain air-dry of high lecithin homovitamin A, described three step heated-air drying conditions are as follows: 1. prior to relative humidity 80 ~ 90%, temperature 60 ~ 80 DEG C, dry under wind speed 1 ~ 3m/s, the time is 20 ~ 50min; 2. then in relative humidity 50 ~ 70%, temperature 40 ~ 60 DEG C, dry under wind speed 1 ~ 2m/s, the time is 30 ~ 100min; 3. last in relative humidity 30 ~ 50%, temperature 10 ~ 35 DEG C, dry under wind speed 0.5 ~ 1m/s, the time is 20 ~ 60min.
Below in conjunction with specific embodiment, the invention will be further described, but the present invention is not limited to following examples.
Embodiment 1:
First, take major ingredient 2 in proportion: 60 parts, fresh egg, yolk powder 5 parts, shrimp bloom 1 part, 20 parts, carrot or carrot meal 5 parts; Auxiliary material: sodium phosphate trimer and each 0.1 part of sodium dihydrogen phosphate, cross-linked hydroxypropylated starch 1 part, salt 0.5 part, dietary alkali 0.5 part, konjaku powder 3 parts.In the present embodiment 1 ~ 3, described 1 part is 1kg, proceeds as follows respectively successively:
Micronization: by major ingredient 2, auxiliary materials and mixing, grinding, crosses 120 mesh sieves, obtains miniaturization magma.Described grinding is carried out in fiberizer, and described grinding plate of pulping machine material is multicomponent alloy steel, and sand number is 60#, rotating speed 2000r/min, and dish spacing is 0.2mm, repeatedly grinds 0.5min.
Adjust powder: by wet gluten value be 35% high gluten wheat flour 100 parts and Gluten 2 parts mix, obtain mixed powder;
With face, shaping: mixed powder 100 parts and miniaturization magma are put into dough mixing machine, in rotating speed 100r/min and face 2min, then in 40 DEG C, relative humidity 70% time standing 10min, then in 70r/min rotating speed and face 15min, then in 20 DEG C, relative humidity 80% time standing 25min, calendering, shaping, obtain high lecithin homovitamin A long-life noodles.
Dry: to divide three steps to carry out heated-air drying to moisture lower than 14% described high lecithin homovitamin A long-life noodles, obtain air-dry of high lecithin homovitamin A, described three step heated-air drying conditions are as follows: 1. prior to relative humidity 80%, temperature 60 C, dry under wind speed 1m/s, the time is 20min; 2. then in relative humidity 50%, temperature 40 DEG C, dry under wind speed 1m/s, the time is 30min; 3. last in relative humidity 30%, 10 DEG C, dry under wind speed 0.5m/s, the time is 20min.
Respectively in proper amount of boiling water, 3min is boiled to the high lecithin homovitamin A long-life noodles, air-dry of high lecithin homovitamin A and the commercially available common vermicelli that obtain, be cooled to about 40 DEG C, carry out sense organ taste, and detect its hardness, elasticity, cohesion, moisture, lecithin content, vitamin A content, protein digestibility, starch digestibility, obtain result shown in table 1.Noodle soup is comparatively clarified, and without disconnected bar, have stronger native egg fragrance through tasting, organoleptic quality is excellent.Its mouthfeel, mechanical characteristic are similar to commercially available common vermicelli, and the digestic property of lecithin and vitamin A content, protein and starch is better than common vermicelli.Protein digestibility adopts the method test of document [2], and the digestibility of starch adopts the method test of document [1].
Table 1: the attribute test result of three kinds of noodles
Embodiment 2:
First, take major ingredient 2 in proportion: 200 parts, fresh egg, yolk powder 20 parts, shrimp bloom 10 parts, carrot meal 20 parts; Auxiliary material: sodium phosphate trimer and each 0.4 part of sodium dihydrogen phosphate, Phosphation crosslinked starch 3 parts, salt 2 parts, dietary alkali 2 parts, konjaku powder 10 parts.Proceed as follows respectively successively:
Micronization: by major ingredient 2, auxiliary materials and mixing, grinding, crosses 120 mesh sieves, obtains miniaturization magma.Described grinding is carried out in fiberizer, and described grinding plate of pulping machine material is multicomponent alloy steel, and sand number is 320#, rotating speed 3000r/min, and dish spacing is 0.5mm, repeatedly grinds 5min.
Adjust powder: by wet gluten value be 35% high gluten wheat flour 100 parts and Gluten 2 parts mix, obtain mixed powder;
With face, shaping: mixed powder 100 parts and miniaturization magma are put into dough mixing machine, in rotating speed 150r/min and face 5min, then in 60 DEG C, relative humidity 80% time standing 30min, then in 80r/min rotating speed and face 30min, then in 30 DEG C, relative humidity 95% time standing 35min, calendering, shaping, obtain high lecithin homovitamin A long-life noodles.
Freezing: described high lecithin homovitamin A long-life noodles to be freezed 50min at-30 DEG C of temperature, obtains bone soup high calcium freezer surface, then preservation at-20 DEG C.
Respectively in proper amount of boiling water, 3min is boiled to the high lecithin homovitamin A long-life noodles obtained, high lecithin homovitamin A freezer surface and commercially available common vermicelli, be cooled to about 40 DEG C, carry out sense organ taste, and detect its hardness, elasticity, cohesion, moisture, lecithin content, vitamin A content, protein digestibility, starch digestibility, obtain result shown in table 2.Noodle soup is comparatively clarified, and without disconnected bar, have stronger natural kindred fragrance through tasting, organoleptic quality is excellent.Its mouthfeel, mechanical characteristic are similar to commercially available common vermicelli, and the digestic property of lecithin and vitamin A content, protein and starch is better than common vermicelli.Protein digestibility adopts the method test of document [2], and the digestibility of starch adopts the method test of document [1].
Table 2: the attribute test result of high lecithin homovitamin A long-life noodles and freezer surface
Embodiment 3:
The present embodiment is substantially the same manner as Example 1, and difference is, described high lecithin homovitamin A face, and its material composition is as follows:
Major ingredient 1: wheat flour 100 parts;
Major ingredient 2: 100 parts, fresh egg, yolk powder 10 parts, shrimp bloom 5 parts, 35 parts, carrot or carrot meal 15 parts;
Auxiliary material: sodium phosphate trimer and each 0.3 part of sodium dihydrogen phosphate, cross-linked hydroxypropylated starch 2 parts, salt 1 part, dietary alkali 1 part, konjaku powder 6 parts.
Bibliography:
[1] Zhang Xijun, Xiong Shanbai, Zhou Wei, Zhao Siming. digesting technoloy is on the impact [J] of starch digestion performance in rice. EI, 2009,25 (6, supplementary issue): 92-96.
[2] Su Yuting, Yin Tao, Zhao Si bright *, Li Jiangtao. boiling pattern and rice variety are on the impact [J] of rice protein digestibility characteristic. Food Science, 2014,35 (3): 101-105.
Claims (10)
1. a high lecithin homovitamin A face, its material composition comprises:
Major ingredient 1: wheat flour 100 parts;
Major ingredient 2: fresh egg 60-200 part, yolk powder 5-20 part, shrimp bloom 1-10 part, carrot 20-50 part or carrot meal 5-20 part;
Auxiliary material: composite phosphate 0.2-0.8 part, converted starch 1-3 part, salt 0.5-2 part, dietary alkali 0.5-2 part, konjaku powder 3-10 part.
2. high lecithin homovitamin A face as claimed in claim 1, its material composition is as follows:
Major ingredient 1: wheat flour 100 parts;
Major ingredient 2: 100 parts, fresh egg, yolk powder 10 parts, shrimp bloom 5 parts, 35 parts, carrot or carrot meal 15 parts;
Auxiliary material: composite phosphate 0.6 part, converted starch 2 parts, salt 1 part, dietary alkali 1 part, konjaku powder 6 parts.
3. the preparation method in high lecithin homovitamin A face as claimed in claim 1, it comprises the following steps:
Step one, takes auxiliary material and major ingredient 2 in proportion, through micronization, obtains miniaturization magma,
Step 2, by major ingredient 1 through adjusting after powder, with face, shaping together with the miniaturization magma that step one obtains, obtained high lecithin homovitamin A long-life noodles.
4. the preparation method in high lecithin homovitamin A face as claimed in claim 3, it is characterized in that: by dry or freezing for described high lecithin homovitamin A long-life noodles, obtain high lecithin homovitamin A air-dry or high lecithin homovitamin A freezer surface respectively.
5. the preparation method in high lecithin homovitamin A face as claimed in claim 3, is characterized in that: described micronization process comprises, and by major ingredient 2, auxiliary materials and mixing, grinding, crosses 120 mesh sieves, obtain miniaturization magma.
6. the preparation method in high lecithin homovitamin A face as claimed in claim 5, it is characterized in that: described grinding is carried out in fiberizer, described grinding plate of pulping machine material is multicomponent alloy steel, sand number is 60#-320#, rotating speed 2000-3000r/min, dish spacing is 0.2-0.5mm, repeatedly grinds 0.5-5min.
7. the preparation method in high lecithin homovitamin A face as claimed in claim 3, is characterized in that: described tune powder step comprises, and high gluten wheat flour 100 parts and Gluten 2 ~ 5 parts is mixed, obtains mixed powder.
8. the preparation method in the high lecithin homovitamin A face as described in claim 5 and 7, it is characterized in that: described and face, forming step comprise, mixed powder 100 parts and miniaturization magma are put into dough mixing machine, in rotating speed 100 ~ 150r/min and face 2 ~ 5min, then in 40 ~ 60 DEG C, relative humidity leaves standstill 10 ~ 30min 70 ~ 80% times, again in 70 ~ 80r/min rotating speed and face 15 ~ 30min, then in 20 ~ 30 DEG C, relative humidity leaves standstill 25 ~ 35min 80 ~ 95% times, calendering, shaping, obtain high lecithin homovitamin A long-life noodles.
9. the preparation method in high lecithin homovitamin A face as claimed in claim 4, it is characterized in that: described refrigerating process comprises, described high lecithin homovitamin A long-life noodles is freezed 30 ~ 50min at-40 ~-30 DEG C of temperature, obtain high lecithin homovitamin A freezer surface, then preservation at-15 ~-20 DEG C.
10. the preparation method in high lecithin homovitamin A face as claimed in claim 4, it is characterized in that: described drying steps comprises, three steps are divided to carry out heated-air drying to moisture lower than 14% described high lecithin homovitamin A long-life noodles, obtain air-dry of high lecithin homovitamin A, described three step heated-air drying conditions are as follows: 1. prior to relative humidity 80 ~ 90%, temperature 60 ~ 80 DEG C, dry under wind speed 1 ~ 3m/s, the time is 20 ~ 50min; 2. then in relative humidity 50 ~ 70%, temperature 40 ~ 60 DEG C, dry under wind speed 1 ~ 2m/s, the time is 30 ~ 100min; 3. last in relative humidity 30 ~ 50%, temperature 10 ~ 35 DEG C, dry under wind speed 0.5 ~ 1m/s, the time is 20 ~ 60min.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107535839A (en) * | 2017-09-26 | 2018-01-05 | 武汉轻工大学 | A kind of wet face of life of the phosphatide of head containing grass carp oil emulsion and preparation method thereof |
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| CN1448069A (en) * | 2002-04-04 | 2003-10-15 | 潘荣华 | Konjak noodle and processing method thereof |
| CN101057640A (en) * | 2007-05-30 | 2007-10-24 | 纪荣起 | Fine dried noodles containing chromium, glossy ganoderma and carrot and its processing method |
| CN102178159A (en) * | 2010-11-25 | 2011-09-14 | 溧阳市白露山生态农业发展有限公司 | Carrot noodles |
| CN103416673A (en) * | 2012-11-08 | 2013-12-04 | 武汉博思得科技有限公司 | Multi-grain instant noodle and manufacturing method thereof |
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| CN1448069A (en) * | 2002-04-04 | 2003-10-15 | 潘荣华 | Konjak noodle and processing method thereof |
| CN101057640A (en) * | 2007-05-30 | 2007-10-24 | 纪荣起 | Fine dried noodles containing chromium, glossy ganoderma and carrot and its processing method |
| CN102178159A (en) * | 2010-11-25 | 2011-09-14 | 溧阳市白露山生态农业发展有限公司 | Carrot noodles |
| CN103416673A (en) * | 2012-11-08 | 2013-12-04 | 武汉博思得科技有限公司 | Multi-grain instant noodle and manufacturing method thereof |
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| CN107535839A (en) * | 2017-09-26 | 2018-01-05 | 武汉轻工大学 | A kind of wet face of life of the phosphatide of head containing grass carp oil emulsion and preparation method thereof |
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| CN105010995B (en) | 2018-04-13 |
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