CN1063314C - Method for prodn. of maize noodle or vermicelli - Google Patents

Abstract

The present invention discloses a method for production of maize noodles and vermicelli, which is characterized in that high quality maize is ground to obtain fine flour; after adding additives, the fine flour is stirred and kneaded into dough, preheated, then pressed into noodles through high pressure in a machine, natural air dried, kneaded, dried and packed. Maize noodles or vermicelli are natural green foods. The present invention retains the specific nutritive components and trace elements of the maize, and the product is good in color, smooth and soft in mouth feeling, delicate fragrance in aftertaste. The present invention opens up a novel method of coarse grains with refined making for deep processing of the maize. The present invention has the advantages of simple manufacturing process, low cost, etc. and can be widely popularized and applied.

Description

The production method of a kind of corn noodles and bean vermicelli

The present invention relates to the production method of a kind of dough profile bar and bean vermicelli, particularly a kind of is the production method of raw material noodles and bean vermicelli with the corn.

Corn is as thick coarse cereals, the nutrition and the trace element that contain multiple human body needs such as a large amount of decomposable starch and rich in protein, vitamin, lecithin, iron, calcium, phosphorus, magnesium, contain abundant eight kinds and keep the necessary amino acid of human body normal physiological function, according to surveying and determination, the nutritive value in the 50 gram corn finished products is equivalent to 2 eggs.Studies have shown that often edible corn and products thereof can prevent the generation of ischemic heart disease, play the effect of vasodilator, increase bile, can prevent children because of iron deficiency, calcium, phosphorus, selenium, magnesium and Cobastab ₁, B ₂Caused rickets, and can promote children's normal development, brain; Contained vitamin E solubilized in the product, reduce cholesterol, help multiple diseases such as the elderly's prevention hypertension, coronary heart disease, diabetes, hepatitis, cirrhosis, can be good for the kidney tonifying spleen, certain effect is also arranged promoting longevity, delaying senility; Contained vitamin A in the product can prevent cancer of the esophagus, cancer of the stomach, lung cancer, carcinoma of urinary bladder; Contained glutathione can combine with the multiple carcinogen in the human body, makes it lose carcinogenicity; Contained cellulose, lignin and mineral matter selenium can prevent colon cancer, the carcinoma of the rectum, strengthen body immunity, suppress growth of cancer cells, thereby corn and products thereof progressively is familiar with by people as long-life health care food.Because corn its distinctive taste and roughening, people's mouthfeel when edible is poor, be difficult for swallowing, there is not appetite, the health care of corn and the development of product processing industry have been had a strong impact on, in recent years, people have fully realized corn and products thereof alimentary health-care function, in the deep processing of corn product, carried out a large amount of research and discoveries, coarse food grain is carefully cooked, raising is the taste and the local flavor of the converted products of raw material with the corn, and according to the retrieval, domestic to disclose two kinds be the production method of raw material processing fast food instant face with the corn, a kind of is the production method (number of patent application: 90105473 applicants: ZhangBing Lin) of instant corn noodles, its production technology is after corn is heat-treated, and mixes rice or wheat abrasive dust, blast blending and water behind the abrasive dust, advance machine and face, air-cooled, oven dry, finishing and packing; Another kind is a method for processing corn instant noodles (number of patent application: 92106055 applicants: Zhang Zi), its production technology be with corn be placed in the water soak after, add the 1-3% dusty yeast then, under 30-50 ℃ of temperature, fermented 3-7 days, be ground into corn steep liquor after the fermentation, make it by 70-85 purpose vibratory sieve, make water content reach 30% the corn steep liquor dehydration, then wetted surface is put into flour-extruding machine and push, 50-70 ℃ of flour-extruding machine head temperature, built-in temperature 100-140 ℃ of following extrusion modling.First kind of corn noodles that production method is produced because its corn flour recovery rate is higher, causes the product appearance coarse, lackluster, and mouthfeel is puckery, and has mixed the attached grains that help such as rice, bean powder, wheat, has expended a large amount of grains; Second kind of production method is a kind of production of wetted surface, and technology is complicated, could produce by fermentation, and the production time is long, can not carry out long term storage.

The objective of the invention is shortcoming and defect according to above-mentioned technology existence, thereby having proposed a kind of is raw material with the corn, the raw material refine is gone out refined corn powder, with a small amount of food additives guanidine beans is auxiliary material, through and operation such as face, preheating, compacting, air-dry, stranding face, oven dry and the corn noodles that technology is simple, cost is low finished and the production method of bean vermicelli.

The present invention is achieved in that with the corn to be raw material, produces corn noodles and bean vermicelli through operations such as abrasive dust, stirring and face, preheating, the compression moulding of machine inner high voltage, natural air drying, stranding face, drying forming, packings, and its special character is:

A. with the corn abrasive dust, smart powder face recovery rate 30-40% (percentage by weight of raw material corn);

B. in smart powder face, add 30-35% water, 0.5-0.7% salt, 0.04-0.08% guanidine beans (being the percentage by weight of raw material corn) stir and face 15-20 minute;

C. the corn wetted surface is put into the noodle machine preheating, and preheat temperature is 75 ℃-100 ℃, and the time is 40-50 minute.

The present invention is because main employing corn is a raw material, only add the food glue of a small amount of pure natural, without fried, kept the protoplasm local flavor and the nutrition of corn, be a kind of fully natural green health food, and it is simple to have technology, production time is short, low cost and other advantages, and the corn noodles of production and bean vermicelli golden yellow color, mouthfeel softness, import are smooth, aftertaste delicate fragrance, constantly do not split after soaking, both can heat eat, also can be as cold and dressed with sauce delicacies.

Below in conjunction with embodiment the present invention is done and to be described in detail.

The water content of selecting mature and plump for use is the high-grade maize of 5-10%, after removing impurity, use common tapered flour milling machine to carry out abrasive dust, recovery rate is controlled at 30-40% (significant percentage of raw material corn), in smart powder face, add 30-35% water then, 0.5-0.7% salt, 0.04-0.08% guanidine beans (being the percentage by weight of raw material corn), stir and face 15-20 minute with dough mixing machine, with behind the face dough is dropped into preheating in the coarse cereals noodle machine, preheat temperature is 75-100 ℃, the time is 40-50 minute, after the preheating, be pressed into noodles and bean vermicelli at coarse cereals noodle machine inner high voltage, noodles after the moulding and bean vermicelli under field conditions (factors), air-dry 2-3 hour, transport on the Machine for homogenising the subdivided dough then, rub scattered the noodles and the bean vermicelli of drafting,, enter the Electric heat oven baking and made noodles and bean vermicelli moulding in 8-14 minute with the metering of platform chessboard, take out the back packing, whole technical process finishes.

It is 5% high-grade maize 25Kg that embodiment 1 selects the water content of mature and plump for use, with extracting the meticulous powder of 7.5Kg behind the tapered flour milling machine abrasive dust, add entry 7.5Kg, salt 125g, guanidine beans 109, stirred 15 minutes with dough mixing machine, then dough was dropped in the coarse cereals noodle machine preheating 40 minutes, temperature is 75 ℃, after the preheating, be pressed into noodles and bean vermicelli at coarse cereals noodle machine inner high voltage, under field conditions (factors), air-dry 2 hours, rub scattered drafting with Machine for homogenising the subdivided dough then, after the metering, the back packing is taken out in electricity consumption drying baker baking moulding in 8 minutes.Product color is golden yellow, mouthfeel is soft, aftertaste delicate fragrance.

Embodiment 2 processing steps are with embodiment 1, and its process conditions are high-grade maize 25Kg, extract the meticulous powder of 8.75Kg, add entry 8Kg, salt 150g, guanidine beans 15g, preheating is 45 minutes behind stirring and the face, 90 ℃ of preheat temperatures, the natural air drying time is 2.5 hours, 10 minutes baking molding time.Product color is golden yellow, mouthfeel is soft, aftertaste delicate fragrance.

Embodiment 3 processing steps are with embodiment 1, and its process conditions are high-grade maize 25Kg, extract the meticulous powder of 10Kg, add entry 8.95Kg, salt 175g, guanidine beans 20g, preheating is 50 minutes behind stirring and the face, 100 ℃ of preheat temperatures, the natural air drying time is 3 hours, 14 minutes baking molding time.Product color is golden yellow, mouthfeel is soft, aftertaste delicate fragrance.

Claims (1)

1, a kind of is raw material with the corn, and the method through operations such as abrasive dust, stirring and face, preheating, the compression moulding of machine inner high voltage, natural air drying, stranding face, drying forming, packing are produced corn noodles and bean vermicelli is characterized in that:

A. with the corn abrasive dust, smart powder face recovery rate 30-40% (percentage by weight of raw material corn);

B. in smart powder face, add 30-35% water, 0.5-0.7% salt, 0.04-0.08% guanidine beans (being the percentage by weight of raw material corn) stir and face 15-20 minute;

C. the corn wetted surface is put into the noodle machine preheating, and preheat temperature is 75 ℃-100 ℃, and the time is 40-50 minute.