CN105614254A - Fine dried noodles containing eggs and soybean milk - Google Patents
Fine dried noodles containing eggs and soybean milk Download PDFInfo
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- CN105614254A CN105614254A CN201410583899.4A CN201410583899A CN105614254A CN 105614254 A CN105614254 A CN 105614254A CN 201410583899 A CN201410583899 A CN 201410583899A CN 105614254 A CN105614254 A CN 105614254A
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Abstract
The invention relates to fine dried noodles containing eggs and soybean milk. The fine dried noodles are characterized in that: besides flour, raw materials adopted in the formula are strictly selected and do not contain pesticide or other pollutants; and no preservative, thickening agent or artificial pigment is added in the processing process, so that the produced fine dried noodles have rich nutrition, bright color and excellent taste, and have a remarkable effect for preventing hyperlipidemia, hypertension, arteriosclerosis, iron-deficiency anemia, asthma and other diseases.
Description
Technical field
The present invention relates to the formula of a kind of egg soybean milk fine dried noodles and processing technique.
Background technology
The formula of tradition fine dried noodles mainly includes quality improver and the additives such as flour, water, edible salt, edible alkali, thickening agent, coloring agent; Its processing technique be by metering after flour, water, quality improver, additive after dough mixing machine dough-making powder, aging machine ripening, oodle maker tabletting, noodle cutter cutting, send into drying room dry, then again noodles after drying cut off and be packaged into listing.
In view of formula and the processing technique of tradition fine dried noodles, there is the problems such as kind is single, nutrition is dull, health care is less, and fine dried noodles mouthfeel is not good.
Summary of the invention
The technical problem to be solved is to provide formula and the processing technique of a kind of egg soybean milk fine dried noodles, and the raw material that formula uses is all strictly select on the spot in addition to the flour, without pesticide and other pollutions; Without any preservative, thickening agent and artificial color in processing technique, the fine dried noodles produced are nutritious, bright-colored, mouthfeel is excellent, and the diseases such as prevention hyperlipidemia, hypertension, arteriosclerosis, iron deficiency anemia, asthma are had obvious effect. For solving above-mentioned technical problem, the present invention adopts following technical proposals: the formula of a kind of egg soybean milk fine dried noodles and processing technique, the steps include:
(1) formula of egg soybean milk fine dried noodles:
200��250 parts of flour; 60.0��70.0 parts of water;
Iodine salt 1.0��2.0 parts; Semen Glycines 4.0��6.0 parts;
4.0��6.0 parts of egg;
(2) preparation of bean milk
Choose the Semen Glycines of above-mentioned number, within 8��10 hours, soak through warm water and clean up; Semen Glycines is put into, in 1:3 ratio, the pulverizer pulverizing that slurry separates with water, takes bean milk; Bean dregs are added water in 1:3 ratio and carries out separating twice and take bean milk; After heating soybean milk to fluidized state, in the ratio of 1:30, the iodine salt of bean milk with water and above-mentioned number is mixed, and stir to uniform state;
(3) preparation of egg juice
Choosing the egg of above-mentioned number, take Ovum Gallus domesticus album, egg yolk after broken shell, after Ovum Gallus domesticus album, egg yolk being stirred, the water putting into above-mentioned residue number continues to stir to uniform state;
(4) preparation of egg soybean milk dough
Dough mixing machine stirring put into by the flour choosing above-mentioned number, progressively adds the bean milk mix and blend prepared by step 2 in dough mixing machine, is subsequently adding the egg juice prepared by step 3 and continues stirring, until it is stand-by to form the fragmentary dough meeting technological requirement;
(5) ripening of egg soybean milk dough and compression molding
The egg soybean milk dough prepared by step 4 is carried out stirring at low speed ripening and tabletting in horizontal aging machine; Aging machine rotating speed is 5��10 revs/min, and the time is 10��20 minutes, and curing temperature is 20��32 DEG C; Adopting pressure roller that dough is carried out compression molding, after compression molding, its sheet thickness is 0.7��1.2mm;
(6) cutting of molding tabletting, drying and cut-out
The molding tabletting noodle cutter prepared by step 5 is carried out cutting, by the tangent plane machine side cutter plane furnishing angle horizontal by 25��35 ��, molding tabletting is sent into noodle cutter and makes wetted surface bar; Wetted surface bar entrance drying room after cutting carries out low temperature and dries at a slow speed, and dried noodles are finished product fine dried noodles after cutting off.
In the preparation of the egg juice of described step 3, it is desirable to use farmers' raise scattered not with the Countryside Egg of forage feed.
In the preparation of the egg vegetable dough of described step 4, it is desirable to use and be not added with the flour of brightening agent, adding complete at soya-bean milk juice and can add egg juice after stirring, in fragmentary dough, moisture is 30��35%.
The raw material that inventive formulation uses is all strictly select on the spot in addition to the flour, without pesticide and other pollutions; Without any preservative, thickening agent and artificial color in processing technique, the fine dried noodles produced are nutritious, bright-colored, mouthfeel is excellent, and the diseases such as prevention hyperlipidemia, hypertension, arteriosclerosis, iron deficiency anemia, asthma are had obvious effect.
Claims (5)
1. egg soybean milk fine dried noodles, it is characterised in that the formula of egg soybean milk fine dried noodles:
200��250 parts of flour; 60.0��70.0 parts of water;
Iodine salt 1.0��2.0 parts; Semen Glycines 4.0��6.0 parts;
4.0��6.0 parts of egg.
2. the processing technique of egg soybean milk fine dried noodles according to claim 1, it is characterised in that: in the preparation of the bean milk of described step 2, choose the Semen Glycines of above-mentioned number, within 8��10 hours, soak through warm water and clean up; Semen Glycines is put into, in 1:3 ratio, the pulverizer pulverizing that slurry separates with water, takes bean milk; Bean dregs are added water in 1:3 ratio and carries out separating twice and take bean milk; After heating soybean milk to fluidized state, in the ratio of 1:30, the iodine salt of bean milk with water and above-mentioned number is mixed, and stir to uniform state.
3. the processing technique of egg soybean milk fine dried noodles according to claim 1, it is characterized in that: in the preparation of the egg juice of described step 3, choose the egg of above-mentioned number, Ovum Gallus domesticus album, egg yolk is taken after broken shell, after Ovum Gallus domesticus album, egg yolk being stirred, the water putting into above-mentioned residue number continues to stir to uniform state.
4. the processing technique of egg soybean milk fine dried noodles according to claim 1, it is characterized in that: in the preparation of the egg soybean milk dough of described step 4, dough mixing machine stirring put into by the flour choosing above-mentioned number, in dough mixing machine, progressively add the bean milk mix and blend prepared by step 2, it is subsequently adding the egg juice prepared by step 3 and continues stirring, until it is stand-by to form the fragmentary dough meeting technological requirement.
5. the processing technique of egg soybean milk fine dried noodles according to claim 1, it is characterised in that: in the ripening of the egg soybean milk dough of described step 5 and compression molding, the egg soybean milk dough being prepared into is carried out stirring at low speed ripening and tabletting in horizontal aging machine; Aging machine rotating speed is 5��10 revs/min, and the time is 10��20 minutes, and curing temperature is 20��32 DEG C; Adopting pressure roller that dough is carried out compression molding, after compression molding, its sheet thickness is 0.7��1.2mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410583899.4A CN105614254A (en) | 2014-10-28 | 2014-10-28 | Fine dried noodles containing eggs and soybean milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410583899.4A CN105614254A (en) | 2014-10-28 | 2014-10-28 | Fine dried noodles containing eggs and soybean milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105614254A true CN105614254A (en) | 2016-06-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410583899.4A Pending CN105614254A (en) | 2014-10-28 | 2014-10-28 | Fine dried noodles containing eggs and soybean milk |
Country Status (1)
| Country | Link |
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| CN (1) | CN105614254A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114680A (en) * | 2017-05-31 | 2017-09-01 | 成都鲜美诚食品有限公司 | Superlastic alimentary paste |
-
2014
- 2014-10-28 CN CN201410583899.4A patent/CN105614254A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114680A (en) * | 2017-05-31 | 2017-09-01 | 成都鲜美诚食品有限公司 | Superlastic alimentary paste |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160601 |