CN106805110A - A kind of resistant to cook alimentary paste - Google Patents
A kind of resistant to cook alimentary paste Download PDFInfo
- Publication number
- CN106805110A CN106805110A CN201510846176.3A CN201510846176A CN106805110A CN 106805110 A CN106805110 A CN 106805110A CN 201510846176 A CN201510846176 A CN 201510846176A CN 106805110 A CN106805110 A CN 106805110A
- Authority
- CN
- China
- Prior art keywords
- parts
- cook
- resistant
- starch
- noodles
- 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
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 20
- 235000005911 diet Nutrition 0.000 claims abstract description 13
- 230000000378 dietary effect Effects 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000003513 alkali Substances 0.000 claims abstract description 11
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 11
- 239000000661 sodium alginate Substances 0.000 claims abstract description 11
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000000832 Ayote Nutrition 0.000 claims abstract description 6
- 229920002261 Corn starch Polymers 0.000 claims abstract description 6
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 6
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 6
- 229920002907 Guar gum Polymers 0.000 claims abstract description 6
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 6
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 6
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 6
- 239000008120 corn starch Substances 0.000 claims abstract description 6
- 229940099112 cornstarch Drugs 0.000 claims abstract description 6
- 235000010417 guar gum Nutrition 0.000 claims abstract description 6
- 239000000665 guar gum Substances 0.000 claims abstract description 6
- 229960002154 guar gum Drugs 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 6
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 5
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 240000001980 Cucurbita pepo Species 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 238000000746 purification Methods 0.000 claims 1
- 235000012149 noodles Nutrition 0.000 abstract description 21
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000008935 nutritious Nutrition 0.000 abstract description 5
- 238000009835 boiling Methods 0.000 abstract description 4
- 235000013339 cereals Nutrition 0.000 abstract description 4
- 240000004244 Cucurbita moschata Species 0.000 abstract 1
- 239000003292 glue Substances 0.000 description 3
- 206010019233 Headaches Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 241000894007 species Species 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
The present invention relates to field of food, specifically a kind of resistant to cook alimentary paste.It is by the material composition of following parts by weight：Strong flour 55-65 parts, starch 10-15 parts, edible salt 5-8 parts, pea starch 12-18 parts, starch from sweet potato 10-18 parts, sodium alginate 5-8 parts, guar gum 3-8 parts, konjaku flour 5-10 parts, Arabic gum 3-5 parts, sorghum flour 15-25 parts, cornstarch 15-20 parts, pumpkin powder 5-10 parts, egg 15-20 parts, dietary alkali 5-8 parts, pure water 35-40 parts.The resistant to cook alimentary paste that the present invention is provided, using various cereal starch as raw material, it is nutritious, increase the coarse food grain composition in noodles, noodles are enable to reach the dietary level of balance, addition konjaku flour, Arabic gum, edible salt can dramatically increase the boiling fastness of noodles, noodles of the invention, smooth in taste, boiling fastness are good, taste is good, nutritious.
Description
Technical field
The present invention relates to field of food, specifically a kind of resistant to cook alimentary paste.
Background technology
Current noodles kind on the market is varied, usually noodles is produced with traditional flour and method, with China
The increasingly continuous improvement of exhausting level, is modern far from enough to the noodle material quality of original production and nutrition and taste
Necessary requirement.
Noodles are since ancient times that people like a kind of edible staple food always, in China, just have fried bean sauce, noodle served with thick gravy, waist-belt face,
The noodles of various species such as hand-pulled noodles, plande noodles, the taste of dull noodles is in change, but the shortcoming that noodles exist always is always
Allow what people's headache was had no way out again, many noodles need to coordinate soup class to eat, but after standing time somewhat one is grown, many faces
Bar will soften, and follow the string, and serious is directly changed batter, the edible time of noodles and convenience is much limited.
The content of the invention
In order to solve the above problems, the invention provides a kind of resistant to cook, nutritious noodles.
Technical scheme is as follows：
A kind of resistant to cook alimentary paste, is by the material composition of following parts by weight：Strong flour 55-65 parts, starch 10-15 parts,
Edible salt 5-8 parts, pea starch 12-18 parts, starch from sweet potato 10-18 parts, sodium alginate 5-8 parts, guar gum 3-8 parts,
Konjaku flour 5-10 parts, Arabic gum 3-5 parts, sorghum flour 15-25 parts, cornstarch 15-20 parts, pumpkin powder 5-10 parts,
Egg 15-20 parts, dietary alkali 5-8 parts, pure water 35-40 parts.
Further, above-mentioned resistant to cook alimentary paste, manufacture craft is that egg, dietary alkali are melted with pure water, addition edible salt,
Sodium alginate, is subsequently adding other raw materials, is kneaded into dough, will wake up 30 minutes, rolls into musculus cutaneus, cuts, is placed on ventilation and dries,
Obtain final product resistant to cook alimentary paste.
Beneficial effects of the present invention：
Compared with prior art, the resistant to cook alimentary paste that the present invention is provided, it is nutritious using various cereal starch as raw material,
Increase the coarse food grain composition in noodles, noodles is reached the dietary level of balance, add konjaku flour, Arabic gum, eat
Salt, can dramatically increase the boiling fastness of noodles, noodles of the invention, and smooth in taste, boiling fastness are good, taste is good, nutritious.
Specific embodiment
Embodiment 1
A kind of resistant to cook alimentary paste, is by the material composition of following parts by weight：55 parts of Strong flour, 10 parts of starch, edible salt
5 parts, 12 parts of pea starch, 10 parts of starch from sweet potato, 5 parts of sodium alginate, 3 parts of guar gum, 5 parts of konjaku flour, I
3 parts of primary glue, 15 parts of sorghum flour, 15 parts of cornstarch, 5 parts of pumpkin powder, 15 parts of egg, 5 parts of dietary alkali, pure water
35 parts.
Further, above-mentioned resistant to cook alimentary paste, manufacture craft is that egg, dietary alkali are melted with pure water, addition edible salt,
Sodium alginate, is subsequently adding other raw materials, is kneaded into dough, will wake up 30 minutes, rolls into musculus cutaneus, cuts, is placed on ventilation and dries,
Obtain final product resistant to cook alimentary paste.
Embodiment 2
A kind of resistant to cook alimentary paste, is by the material composition of following parts by weight：65 parts of Strong flour, 15 parts of starch, edible salt
8 parts, 18 parts of pea starch, 18 parts of starch from sweet potato, 8 parts of sodium alginate, 8 parts of guar gum, 10 parts of konjaku flour, I
5 parts of primary glue, 25 parts of sorghum flour, 20 parts of cornstarch, 10 parts of pumpkin powder, 20 parts of egg, 8 parts of dietary alkali, pure water
40 parts.
Further, above-mentioned resistant to cook alimentary paste, manufacture craft is that egg, dietary alkali are melted with pure water, addition edible salt,
Sodium alginate, is subsequently adding other raw materials, is kneaded into dough, will wake up 30 minutes, rolls into musculus cutaneus, cuts, is placed on ventilation and dries,
Obtain final product resistant to cook alimentary paste.
Embodiment 3
A kind of resistant to cook alimentary paste, is by the material composition of following parts by weight：60 parts of Strong flour, 12 parts of starch, edible salt
7 parts, 16 parts of pea starch, 15 parts of starch from sweet potato, 7 parts of sodium alginate, 6 parts of guar gum, 8 parts of konjaku flour, I
4 parts of primary glue, 20 parts of sorghum flour, 18 parts of cornstarch, 8 parts of pumpkin powder, 18 parts of egg, 7 parts of dietary alkali, pure water
38 parts.
Further, above-mentioned resistant to cook alimentary paste, manufacture craft is that egg, dietary alkali are melted with pure water, addition edible salt,
Sodium alginate, is subsequently adding other raw materials, is kneaded into dough, will wake up 30 minutes, rolls into musculus cutaneus, cuts, is placed on ventilation and dries,
Obtain final product resistant to cook alimentary paste.
Claims (2)
1. a kind of resistant to cook alimentary paste, it is characterised in that be by the material composition of following parts by weight：Strong flour 55-65 parts,
Starch 10-15 parts, edible salt 5-8 parts, pea starch 12-18 parts, starch from sweet potato 10-18 parts, sodium alginate 5-8 parts,
Guar gum 3-8 parts, konjaku flour 5-10 parts, Arabic gum 3-5 parts, sorghum flour 15-25 parts, cornstarch 15-20 parts,
Pumpkin powder 5-10 parts, egg 15-20 parts, dietary alkali 5-8 parts, pure water 35-40 parts.
2. as claimed in claim 1, a kind of resistant to cook alimentary paste, it is characterised in that manufacture craft is with pure by egg, dietary alkali
Water purification is melted, and adds edible salt, sodium alginate, is subsequently adding other raw materials, is kneaded into dough, will be waken up 30 minutes, rolls into musculus cutaneus,
Cut, be placed on ventilation and dry, obtain final product resistant to cook alimentary paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510846176.3A CN106805110A (en) | 2015-11-27 | 2015-11-27 | A kind of resistant to cook alimentary paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510846176.3A CN106805110A (en) | 2015-11-27 | 2015-11-27 | A kind of resistant to cook alimentary paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106805110A true CN106805110A (en) | 2017-06-09 |
Family
ID=59102829
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510846176.3A Pending CN106805110A (en) | 2015-11-27 | 2015-11-27 | A kind of resistant to cook alimentary paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106805110A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198446A (en) * | 2018-10-25 | 2019-01-15 | 安徽正宇面粉有限公司 | A kind of high chewy texture noodles of resistant to cook with a variety of dietary fibers |
| CN109527373A (en) * | 2019-01-03 | 2019-03-29 | 郑州孔河天地食品有限公司 | The beef tendon noodles production method that high temperature resistant is cooked |
| CN110833141A (en) * | 2019-11-23 | 2020-02-25 | 福建农林大学 | Boiling-resistant konjac glucomannan noodles and preparation method thereof |
| CN111387417A (en) * | 2020-03-24 | 2020-07-10 | 浙江上方生物科技有限公司 | Low-calorie boiling-resistant noodles and preparation method thereof |
| CN114586933A (en) * | 2022-02-18 | 2022-06-07 | 天津宏鲜达食品有限公司 | Unique anhydrous noodles with high nutrition, no additive and smooth mouthfeel |
-
2015
- 2015-11-27 CN CN201510846176.3A patent/CN106805110A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198446A (en) * | 2018-10-25 | 2019-01-15 | 安徽正宇面粉有限公司 | A kind of high chewy texture noodles of resistant to cook with a variety of dietary fibers |
| CN109527373A (en) * | 2019-01-03 | 2019-03-29 | 郑州孔河天地食品有限公司 | The beef tendon noodles production method that high temperature resistant is cooked |
| CN110833141A (en) * | 2019-11-23 | 2020-02-25 | 福建农林大学 | Boiling-resistant konjac glucomannan noodles and preparation method thereof |
| CN111387417A (en) * | 2020-03-24 | 2020-07-10 | 浙江上方生物科技有限公司 | Low-calorie boiling-resistant noodles and preparation method thereof |
| CN114586933A (en) * | 2022-02-18 | 2022-06-07 | 天津宏鲜达食品有限公司 | Unique anhydrous noodles with high nutrition, no additive and smooth mouthfeel |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170609 |
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| WD01 | Invention patent application deemed withdrawn after publication |