CN105380105A - Manufacturing method of pumpkin flavor non-fried buckwheat instant noodle - Google Patents
Manufacturing method of pumpkin flavor non-fried buckwheat instant noodle Download PDFInfo
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- CN105380105A CN105380105A CN201510912509.8A CN201510912509A CN105380105A CN 105380105 A CN105380105 A CN 105380105A CN 201510912509 A CN201510912509 A CN 201510912509A CN 105380105 A CN105380105 A CN 105380105A
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Abstract
The invention relates to a manufacturing method of a pumpkin flavor non-fried buckwheat instant noodle, and belongs to the technical field of food preparation. The manufacturing method comprises the following steps: picking raw materials, steaming, kneading dough, moulding, cooking, drying, and packaging. According to the provided manufacturing method, pumpkin is added into the conventional non-fried instant noodle, and is rich in nutrients such as pumpkin polysaccharide, carotenoid, amino acids, mineral matters, and the like. Moreover, pumpkin is a natural dyeing agent and can enable the noodle to have a bright yellow color and beautiful appearance.
Description
Technical field
The present invention relates to a kind of preparation method of pumpkin taste non-fried buckwheat instant noodles, belong to the preparing technical field of food.
Background technology
Now, market has multiple coarse cereals class instant noodles, be mostly made up of coarse cereal powder, its nutritive value intersects fresh feed, very different, and, do not add the instant noodles of fresh vegetables on the market.
Summary of the invention
The technical problem to be solved in the present invention is, not enough for prior art, proposes a kind of with the preparation method of the non-fried buckwheat instant noodles of fresh pumpkin taste raw material.
The present invention is the technical scheme solving the problems of the technologies described above proposition: a kind of preparation method of pumpkin taste non-fried buckwheat instant noodles, comprises the following steps:
(1) select materials: select fresh pumpkin, clean, peeling;
(2) steam: pumpkin is steamed, carry out steaming 10 to 15 minutes with the steam of 130 degrees Celsius;
(3) with face: after pumpkin is pulverized into pasty state, with weight ratio proportioning 8:2 raw flour and pumpkin, and put into dough mixing machine, then add suitable quantity of water and salt, fully stir 18 to 25 minutes, obtain dough; Described raw flour is that wheat flour and buckwheat are mixed to get with weight ratio 6:4;
(4) shaping: dough is put into forming machine, after carrying out repeatedly overlapping, calendering, then carry out chopping and obtain noodles; Use folding flower machine that noodles are quantitatively converted into noodles block;
(5) slaking: noodles block is put into machine for steaming and cooks;
(6) dry: the noodles block cooked to be put into air flow dryer, carries out hot-air seasoning to its water content lower than 7%;
(7) pack: after the noodles block cooling after to be dried, be distributed into bag and seal.
Such scheme further improves and is: in described (3) step, also add appropriate vegetable oil, vegetable oil accounts for 1% to 3% of total dough weight.
Such scheme further improves and is: described water is demineralized water.
The preparation method of pumpkin taste non-fried buckwheat instant noodles provided by the invention, pumpkin is with the addition of in traditional non-fried instant noodle, in pumpkin, there is squash polyoses, carotenoid and several amino acids, mineral matter etc., nutrition is very abundant, and meanwhile, pumpkin is also as natural dyeing agent, face is allowed to present necessarily bright-coloured yellow, more attractive in appearance.
Detailed description of the invention
Embodiment
The preparation method of the pumpkin taste non-fried buckwheat instant noodles of the present embodiment, comprises the following steps:
(1) select materials: select fresh pumpkin, clean, peeling;
(2) steam: pumpkin is steamed, carry out steaming 10 to 15 minutes with the steam of 130 degrees Celsius;
(3) with face: after pumpkin is pulverized into pasty state, with weight ratio proportioning 8:2 raw flour and pumpkin, and put into dough mixing machine, then add appropriate vegetable oil, water and salt, vegetable oil accounts for 1% to 3% of total dough weight, and water then uses demineralized water; Abundant stirring 18 to 25 minutes, obtains dough; Raw flour is that wheat flour and buckwheat are mixed to get with weight ratio 6:4;
(4) shaping: dough is put into forming machine, after carrying out repeatedly overlapping, calendering, then carry out chopping and obtain noodles; Use folding flower machine that noodles are quantitatively converted into noodles block;
(5) slaking: noodles block is put into machine for steaming and cooks;
(6) dry: the noodles block cooked to be put into air flow dryer, carries out hot-air seasoning to its water content lower than 7%;
(7) pack: after the noodles block cooling after to be dried, be distributed into bag and seal.
Of the present inventionly be not limited to above-described embodiment.All employings are equal to the technical scheme of replacing and being formed, and all drop on the protection domain of application claims.
Claims (3)
1. a preparation method for pumpkin taste non-fried buckwheat instant noodles, is characterized in that comprising the following steps:
(1) select materials: select fresh pumpkin, clean, peeling;
(2) steam: pumpkin is steamed, carry out steaming 10 to 15 minutes with the steam of 130 degrees Celsius;
(3) with face: after pumpkin is pulverized into pasty state, with weight ratio proportioning 8:2 raw flour and pumpkin, and put into dough mixing machine, then add suitable quantity of water and salt, fully stir 18 to 25 minutes, obtain dough; Described raw flour is that wheat flour and buckwheat are mixed to get with weight ratio 6:4;
(4) shaping: dough is put into forming machine, after carrying out repeatedly overlapping, calendering, then carry out chopping and obtain noodles; Use folding flower machine that noodles are quantitatively converted into noodles block;
(5) slaking: noodles block is put into machine for steaming and cooks;
(6) dry: the noodles block cooked to be put into air flow dryer, carries out hot-air seasoning to its water content lower than 7%;
(7) pack: after the noodles block cooling after to be dried, be distributed into bag and seal.
2. the preparation method of pumpkin taste non-fried buckwheat instant noodles as claimed in claim 1, is characterized in that: in described (3) step, also add appropriate vegetable oil, vegetable oil accounts for 1% to 3% of total dough weight.
3. the preparation method of pumpkin taste non-fried buckwheat instant noodles as claimed in claim 1, is characterized in that: described water is demineralized water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510912509.8A CN105380105A (en) | 2015-12-11 | 2015-12-11 | Manufacturing method of pumpkin flavor non-fried buckwheat instant noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510912509.8A CN105380105A (en) | 2015-12-11 | 2015-12-11 | Manufacturing method of pumpkin flavor non-fried buckwheat instant noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105380105A true CN105380105A (en) | 2016-03-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510912509.8A Pending CN105380105A (en) | 2015-12-11 | 2015-12-11 | Manufacturing method of pumpkin flavor non-fried buckwheat instant noodle |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581496A (en) * | 2017-09-16 | 2018-01-16 | 蒋红梅 | A kind of preparation method of pumpkin instant noodles |
| CN107912703A (en) * | 2017-12-08 | 2018-04-17 | 冯治杰 | A kind of coarse cereals instant noodles and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1256886A (en) * | 1998-12-17 | 2000-06-21 | 马占田 | Sugar-reducing pumpkin series instant noodles |
| CN1295803A (en) * | 1999-11-15 | 2001-05-23 | 徐运雄 | Vegetable instant needles and preparation method thereof |
| CN1364423A (en) * | 2002-02-22 | 2002-08-21 | 韩岩 | Un-fried vegetable and grains nutritious instant noodles and the making method |
| CN103385419A (en) * | 2012-05-11 | 2013-11-13 | 辽宁振隆特产股份有限公司 | Pumpkin and buckwheat vermicelli processing technology |
-
2015
- 2015-12-11 CN CN201510912509.8A patent/CN105380105A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1256886A (en) * | 1998-12-17 | 2000-06-21 | 马占田 | Sugar-reducing pumpkin series instant noodles |
| CN1295803A (en) * | 1999-11-15 | 2001-05-23 | 徐运雄 | Vegetable instant needles and preparation method thereof |
| CN1364423A (en) * | 2002-02-22 | 2002-08-21 | 韩岩 | Un-fried vegetable and grains nutritious instant noodles and the making method |
| CN103385419A (en) * | 2012-05-11 | 2013-11-13 | 辽宁振隆特产股份有限公司 | Pumpkin and buckwheat vermicelli processing technology |
Non-Patent Citations (1)
| Title |
|---|
| 高新楼等: "《小麦品质与面制品加工技术》", 30 September 2009 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581496A (en) * | 2017-09-16 | 2018-01-16 | 蒋红梅 | A kind of preparation method of pumpkin instant noodles |
| CN107912703A (en) * | 2017-12-08 | 2018-04-17 | 冯治杰 | A kind of coarse cereals instant noodles and preparation method thereof |
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Application publication date: 20160309 |