CN108651841A - A kind of Chinese yam vermicelli and preparation method thereof - Google Patents
A kind of Chinese yam vermicelli and preparation method thereof Download PDFInfo
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- CN108651841A CN108651841A CN201810351822.2A CN201810351822A CN108651841A CN 108651841 A CN108651841 A CN 108651841A CN 201810351822 A CN201810351822 A CN 201810351822A CN 108651841 A CN108651841 A CN 108651841A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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Abstract
The present invention relates to a kind of Chinese yam vermicelli, are mainly prepared by following raw material in parts by weight：Yam flour 4% 14%, wheat flour 85.15% 95.15%, salt 0.83%, sodium carbonate 0.02%；Rhizoma Dioscoreae powder accounting 8% 12% wherein in yam flour, ripe yam flour accounting 88% 92%；During preparing vermicelli, first addition wheat flour and Rhizoma Dioscoreae powder in knead dough pot are added ripe yam flour and continue stirring 50 90 seconds after stirring 50 90 seconds, then the saline mixture stirring modulated is added into knead dough pot fragmentary dough is made and be transported to the baking room drying with the drying of 4 areas after overcuring, calendering, slitting, shearing, finally by undercarriage cut-out, examine after packaging and storage；The present invention has the advantages that cook convenience, nutrient composition content height, nourishment for vitality, chewy in taste, smooth, soft.
Description
Technical field
The invention belongs to vermicelli production technical field, more particularly to a kind of Chinese yam vermicelli and preparation method thereof.
Background technology
Vermicelli are the food of often feeding in people's daily life, since it is convenient for storage, convenience of cooking, by people blueness
It looks at.With the development of vermicelli production technology, the type of vermicelli is also more and more, such as mung bean vermicelli, coarse cereal noodles, fine-dried vegetable noodles
Deng.However, with the quick raising of people's rhythm of life, the dietary structure of people is comparatively single, and people are to vitamin, mine
The intake of the nutritional ingredients such as material element is also fewer and fewer.
On the other hand, iron rod yam is the fine work of Chinese thousands of years integration of drinking and medicinal herbs, is the food of natural nourishing salubrity, and
Also very high medical value can adjust human metabolism, reduce blood pressure, reduce cholesterol level, there is prevention and treatment
A variety of diseases, the effect of promoting longevity.And have《Compendium of Materia Medica》In recorded iron rod yam have " kidney-nourishing gas, strengthening the spleen and stomach, only
The effect of rush down dysentery, profit fur ", tool《Sheng Nong's herbal classic》Described in iron rod yam have " qi-restoratives, except fever and chills QI invigorating, long muscle, long
Take clear-headed and clear-sighted " the effect of.Therefore, a kind of vermicelli containing Chinese yam ingredient are developed, it is practical for people day, to be provided for human body
Required nutritional ingredient adjusts the functions such as the metabolism of human body while edible vermicelli.
Invention content
A kind of high mountain of convenience, nutrient composition content of cooking is provided the purpose of the present invention is overcome the deficiencies in the prior art
Medicine vermicelli and preparation method thereof.
Technical scheme is as follows：
A kind of Chinese yam vermicelli, are mainly prepared by the raw material of following weight percent：Yam flour 4%-14%, wheat flour
Powder 85.15%-95.15%, salt 0.83%, sodium carbonate 0.02%.
Further.The yam flour includes Rhizoma Dioscoreae powder and ripe yam flour, and wherein Rhizoma Dioscoreae powder accounts for the percentage of yam flour and contains
Amount is 8%-12%, and the percentage composition that ripe yam flour accounts for yam flour is 88%-92%.
Further, the Chinese yam vermicelli are prepared by the raw material of following weight percent：Yam flour 8%, wheat flour
91.15%, salt 0.83%, sodium carbonate 0.02%.
The method of aforementioned Chinese yam vermicelli, which is characterized in that include the following steps：
(1), it is spare that wheat flour, yam flour, salt, sodium carbonate are weighed respectively by weight percentage；
(2), amount of water is determined according to the total weight of wheat flour in step (1), yam flour, salt, sodium carbonate, then to salt
The water of 1/4-1/2 volumes is added in water pot, open brine jar agitator and puts into salt and sodium carbonate, then is added into brine tank
Remaining water, uniform stirring obtain saline mixture in 12-18 minutes；
(3), knead dough pot is added in the wheat flour and yam flour that weigh in step (1) to stir 100-180 seconds, step is then added
Suddenly saline mixture made from (2), forms fragmentary dough through mechanical agitation；
(4), will roll by 9 pressure rollers to form thickness and be after curing band curing by dough made from step (3)
The dough sheet of 0.78-0.96mm；
(5), dough sheet made from step (4) after cutting, shearing is transported to baking room progress drying and dewatering and obtains dried noodle
Item；
(6), finally by the cut-out of dried noodles undercarriage, inspection, packaging and storage made from step (5).
Further, in the step (2) plus water inventory be wheat flour, yam flour, salt, sodium carbonate gross weight 35.42%.
Further, the specific practice of the step (3) is：
The Rhizoma Dioscoreae powder weighed is poured into knead dough pot, is mixed 50 seconds -90 by A, the tripping in wheat flour in knead dough pot
Second；
B, the ripe yam flour weighed is poured into knead dough pot, be mixed -90 seconds 50 seconds.
Further, baking room is 4 area's dewatered dryings in the step (5).
Further, the preparation method of the Rhizoma Dioscoreae powder is as follows：It will be cut into thick 2-3mm by cleaning the qualified Chinese yam of screening
Thin slice, be then placed in micro-wave oven, moisture is adjusted to 12%, starts automatic drying, baking time 4-5 hours, the mountain after drying
In 10%-12%, last yam slice crushes liquid medicine point in pulverizer, crushes mesh number and requires to be 90-120 mesh.
Further, the preparation method of the ripe yam flour is as follows：It will be cut into thick 2-3mm by cleaning the qualified Chinese yam of screening
Thin slice, be then placed in micro-wave oven, moisture is adjusted to 12%, starts automatic drying, baking time 4-5 hours, the mountain after drying
Liquid medicine point is put into frying in double boiler in 10%-12%, the yam slice after drying, and temperature is controlled at 150-160 DEG C, manually turned over
It fries, until yam slice frying is light yellow, then yam slice is placed on to the sterilization that 8-10s is carried out in micro-wave oven, last Chinese yam
Piece crushes in pulverizer, crushes mesh number and requires to be 110-130 mesh.
In above-mentioned Chinese yam fine dried noodle raw material：
Chinese yam, sweet in flavor, mild-natured, returns spleen, lung, kidney channel；It is interior to contain abundant protein, carbohydrate, calcium, phosphorus, iron, Hu
Radish element, thiamine, riboflavin, niacin, ascorbic acid etc. have tonifying spleen nourishing the stomach, engender liquid and benefic lung, the puckery smart effect of kidney tonifying；For
Spleen eating less, endless diarrhea, the deficiency syndrome of the lung are breathed with cough, emission due to the kidney deficiency, and under band, frequent micturition, abnormal heat is quenched one's thirst.
Compared with prior art, the beneficial effects of the invention are as follows：
1, each reasonable raw material proportioning in Chinese yam vermicelli provided by the invention, for eat personnel provide sufficient nutrition at
Point, Chinese yam is added in traditional vermicelli so that vermicelli have effects that tonifying spleen nourishing the stomach, engender liquid and benefic lung, kidney tonifying are puckery smart, for people
Outside the required nutritional ingredient of body offer activity, has the effect of well nourishing to human body, keep fit and healthy；
2, the present invention is proportionally added into Rhizoma Dioscoreae powder and ripe yam flour, wherein Rhizoma Dioscoreae color and luster during producing vermicelli
White, the micro- fiber crops of mouthfeel, light sweet tea, ripe yam flour color and luster is in faint yellow, faint scent, delicate mouthfeel, with tonifying spleen, strong kidney, predecessor
While being healthy and strong, the mouthfeel of vermicelli is effectively improved so that vermicelli have the advantages that micro- fiber crops, faint scent, delicate mouthfeel；
3, in the production method of Chinese yam vermicelli provided by the invention, wheat flour is mixed with Rhizoma Dioscoreae powder first and adds ripe mountain
Medicinal powder is added the saline mixture modulated and dough is made after being sufficiently mixed, by dough by 9 pressures after the curing of overcuring band
Roll-in is prolonged, and is dried by 4 areas of baking room after slitting, has the advantages that soft, smooth, chewy to effectively improve vermicelli,
When cooking vermicelli, vermicelli are non-friable, have good mouthfeel
In short, the present invention has convenience of cooking, nutrient composition content height, nourishment for vitality, chewy in taste, smooth, soft
Advantage.
Specific implementation mode
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
The every other embodiment that art personnel are obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1
A kind of Chinese yam vermicelli, are mainly prepared by following raw material in parts by weight：Yam flour 4%-14%, wheat flour
85.15%-95.15%, salt 0.83%, sodium carbonate 0.02%.
In the present embodiment, the yam flour includes Rhizoma Dioscoreae powder and ripe yam flour, and wherein Rhizoma Dioscoreae powder accounts for the hundred of yam flour
It is 8%-12% to divide content, and the percentage composition that ripe yam flour accounts for yam flour is 88%-92%.
Preferably, the Chinese yam vermicelli are prepared by the raw material of following weight percent：Yam flour 8%, wheat
Flour 91.15%, salt 0.83%, sodium carbonate 0.02%.
Embodiment 2
Based on Chinese yam method for producing dried noodles described in embodiment 1, include the following steps：
(1), it is spare that wheat flour, yam flour, salt, sodium carbonate are weighed respectively by weight percentage；
(2), amount of water is determined according to the total weight of wheat flour in step (1), yam flour, salt, sodium carbonate, then to salt
The water of 1/4-1/2 volumes is added in water pot, open brine jar agitator and puts into salt and sodium carbonate, then is added into brine tank
Remaining water, uniform stirring obtain saline mixture in 12-18 minutes；
(3), knead dough pot is added in the wheat flour and yam flour that weigh in step (1) to stir 100-180 seconds, step is then added
Suddenly saline mixture made from (2), forms fragmentary dough through mechanical agitation；
(4), will roll by 9 pressure rollers to form thickness and be after curing band curing by dough made from step (3)
The dough sheet of 0.78-0.96mm；
(5), dough sheet made from step (4) after cutting, shearing is transported to baking room progress drying and dewatering and obtains dried noodle
Item；
(6), finally by the cut-out of dried noodles undercarriage, inspection, packaging and storage made from step (5).
Wherein,
In the step (2) plus water inventory be wheat flour, yam flour, salt, sodium carbonate gross weight 35.42%；
The specific practice of the step (3) is：
The Rhizoma Dioscoreae powder weighed is poured into knead dough pot, is mixed 50 seconds -90 by A, the tripping in wheat flour in knead dough pot
Second；
B, the ripe yam flour weighed is poured into knead dough pot, be mixed -90 seconds 50 seconds；
Baking room is 4 area's dewatered dryings in the step (5)；
The preparation method of the Rhizoma Dioscoreae powder is as follows：The thin slice of thick 2-3mm will be cut by cleaning the Chinese yam of screening qualification,
It is then placed in micro-wave oven, moisture is adjusted to 12%, starts automatic drying, and baking time 4-5 hours, the Chinese yam moisture after drying exists
10%-12%, last yam slice crush in pulverizer, crush mesh number and require to be 90-120 mesh.
The preparation method of the ripe yam flour is as follows：The thin slice of thick 2-3mm will be cut by cleaning the Chinese yam of screening qualification,
It is then placed in micro-wave oven, moisture is adjusted to 12%, starts automatic drying, and baking time 4-5 hours, the Chinese yam moisture after drying exists
Yam slice after drying is put into frying in double boiler by 10%-12%, and temperature is controlled at 150-160 DEG C, artificial to stir-fry, until
Yam slice frying is light yellow, then yam slice is placed on to the sterilization that 8-10s is carried out in micro-wave oven, last yam slice is crushing
It is crushed in machine, crushes mesh number and require to be 110-130 mesh.
Embodiment 3
As another real-time mode of embodiment 1 and embodiment 2, the iron rod yam to originate in Henan Jiaozhuo Wen County is made
Yam flour, Chinese yam method for producing dried noodles, includes the following steps：
(1), wheat flour 85.15%, yam flour 14%, salt 0.83%, sodium carbonate are weighed respectively by weight percentage
0.02% is spare；
(2), amount of water is determined according to the total weight of wheat flour in step (1), yam flour, salt, sodium carbonate, then to salt
The water of 1/4 volume is added in water pot, open brine jar agitator and puts into salt and sodium carbonate, then residue is added into brine tank
Water, uniform stirring obtains saline mixture in 12 minutes；
(3), knead dough pot is added in the wheat flour and yam flour that weigh in step (1) to stir 180 seconds, step is then added
(2) saline mixture made from forms fragmentary dough through mechanical agitation；
(4), will roll by 9 pressure rollers to form thickness and be after curing band curing by dough made from step (3)
The dough sheet of 0.78mm；
(5), dough sheet made from step (4) after cutting, shearing is transported to baking room progress drying and dewatering and obtains dried noodle
Item；
(6), finally by the cut-out of dried noodles undercarriage, inspection, packaging and storage made from step (5).
Wherein,
In the step (2) plus water inventory be wheat flour, yam flour, salt, sodium carbonate gross weight 35.42%；
The specific practice of the step (3) is：
The Rhizoma Dioscoreae powder weighed is poured into knead dough pot, is mixed 50 seconds by A, the tripping in wheat flour in knead dough pot；
B, the ripe yam flour weighed is poured into knead dough pot, be mixed 50 seconds；
Baking room is 4 area's dewatered dryings in the step (5)；
The preparation method of the Rhizoma Dioscoreae powder is as follows：The thin slice of thick 2mm will be cut by cleaning the Chinese yam of screening qualification, so
After be put into micro-wave oven, moisture is adjusted to 12%, starts automatic drying, and baking time 4 hours, the Chinese yam moisture after drying exists
10%, last yam slice crushes in pulverizer, crushes mesh number and requires to be 90 mesh.
The preparation method of the ripe yam flour is as follows：The thin slice of thick 2mm will be cut by cleaning the Chinese yam of screening qualification, so
After be put into micro-wave oven, moisture is adjusted to 12%, starts automatic drying, and baking time 4 hours, the Chinese yam moisture after drying exists
Yam slice after drying is put into frying in double boiler by 10%-12%, and temperature is controlled at 150 DEG C, artificial to stir-fry, until by mountain
Tablet frying is light yellow, then by yam slice be placed in micro-wave oven carry out 8s sterilization, last yam slice in pulverizer into
Row crushes, and crushes mesh number and requires to be 110 mesh.
Embodiment 4
As another real-time mode of embodiment 1 and embodiment 2, mountain is made in the RHIIZOMA DIOSCOREAE from Henan of China to originate in Henan Jiaozhuo Wen County
Medicinal powder, Chinese yam method for producing dried noodles, includes the following steps：
(1), wheat flour 95.15%, yam flour 4%, salt 0.83%, sodium carbonate are weighed respectively by weight percentage
0.02% is spare；
(2), amount of water is determined according to the total weight of wheat flour in step (1), yam flour, salt, sodium carbonate, then to salt
The water of 1/2 volume is added in water pot, open brine jar agitator and puts into salt and sodium carbonate, then residue is added into brine tank
Water, uniform stirring obtains saline mixture in 18 minutes；
(3), knead dough pot is added in the wheat flour and yam flour that weigh in step (1) to stir 180 seconds, step is then added
(2) saline mixture made from forms fragmentary dough through mechanical agitation；
(4), will roll by 9 pressure rollers to form thickness and be after curing band curing by dough made from step (3)
The dough sheet of 0.96mm；
(5), dough sheet made from step (4) after cutting, shearing is transported to baking room progress drying and dewatering and obtains dried noodle
Item；
(6), finally by the cut-out of dried noodles undercarriage, inspection, packaging and storage made from step (5).
Wherein,
In the step (2) plus water inventory be wheat flour, yam flour, salt, sodium carbonate gross weight 35.42%；
The specific practice of the step (3) is：
The Rhizoma Dioscoreae powder weighed is poured into knead dough pot, is mixed 90 seconds by A, the tripping in wheat flour in knead dough pot；
B, the ripe yam flour weighed is poured into knead dough pot, be mixed 90 seconds；
Baking room is 4 area's dewatered dryings in the step (5)；
The preparation method of the Rhizoma Dioscoreae powder is as follows：The thin slice of thick 3mm will be cut by cleaning the Chinese yam of screening qualification, so
After be put into micro-wave oven, moisture is adjusted to 12%, starts automatic drying, and baking time 5 hours, the Chinese yam moisture after drying exists
12%, last yam slice crushes in pulverizer, crushes mesh number and requires to be 120 mesh.
The preparation method of the ripe yam flour is as follows：The thin slice of thick 3mm will be cut by cleaning the Chinese yam of screening qualification, so
After be put into micro-wave oven, moisture is adjusted to 12%, starts automatic drying, and baking time 5 hours, the Chinese yam moisture after drying exists
12%, the yam slice after drying is put into frying in double boiler, temperature is controlled at 160 DEG C, artificial to stir-fry, until yam slice is fried
It makes light yellow, then yam slice is placed on to the sterilization for carrying out 10s in micro-wave oven, last yam slice carries out powder in pulverizer
It is broken, it crushes mesh number and requires to be 130 mesh.
Embodiment 5
As another real-time mode of embodiment 1 and embodiment 2, yam flour is prepared with Chinese yam rhizome, prepared by Chinese yam vermicelli
Method includes the following steps：
(1), wheat flour 91.15%, yam flour 8%, salt 0.83%, sodium carbonate are weighed respectively by weight percentage
0.02% is spare；
(2), amount of water is determined according to the total weight of wheat flour in step (1), yam flour, salt, sodium carbonate, then to salt
The water of 1/3 volume is added in water pot, open brine jar agitator and puts into salt and sodium carbonate, then residue is added into brine tank
Water, uniform stirring obtains saline mixture in 15 minutes；
(3), knead dough pot is added in the wheat flour and yam flour that weigh in step (1) to stir 120 seconds, step is then added
(2) saline mixture made from forms fragmentary dough through mechanical agitation；
(4), will roll by 9 pressure rollers to form thickness and be after curing band curing by dough made from step (3)
The dough sheet of 0.82mm；
(5), dough sheet made from step (4) after cutting, shearing is transported to baking room progress drying and dewatering and obtains dried noodle
Item；
(6), finally by the cut-out of dried noodles undercarriage, inspection, packaging and storage made from step (5).
Wherein,
In the step (2) plus water inventory be wheat flour, yam flour, salt, sodium carbonate gross weight 35.42%；
The specific practice of the step (3) is：
The Rhizoma Dioscoreae powder weighed is poured into knead dough pot, is mixed 60 seconds by A, the tripping in wheat flour in knead dough pot；
B, the ripe yam flour weighed is poured into knead dough pot, be mixed 60 seconds；
Baking room is 4 area's dewatered dryings in the step (5)；
The preparation method of the Rhizoma Dioscoreae powder is as follows：The thin slice of thick 2mm will be cut by cleaning the Chinese yam of screening qualification, so
After be put into micro-wave oven, moisture is adjusted to 12%, starts automatic drying, and baking time 4 hours, the Chinese yam moisture after drying exists
11%, last yam slice crushes in pulverizer, crushes mesh number and requires to be 110 mesh.
Ripe yam flour preparation method it is as follows：The thin slice of thick 3mm will be cut by cleaning the Chinese yam of screening qualification, then
Be put into micro-wave oven, moisture is adjusted to 12%, starts automatic drying, baking time 5 hours, the Chinese yam moisture after drying 11%,
Yam slice after drying is put into frying in double boiler, temperature is controlled at 140 DEG C, artificial to stir-fry, until yam slice frying is shallow
Then yam slice is placed on the sterilization that 9s is carried out in micro-wave oven by yellow, last yam slice crushes in pulverizer, crushes
Mesh number requires to be 120 mesh.
In the present invention, when to hanging noodles stoving, the operating mode of baking room is as follows：
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art,
It still can be with technical scheme described in the above embodiments is modified, or is carried out to which part technical characteristic etc.
With replacing, all within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in this
Within the protection domain of invention.
Claims (9)
1. a kind of Chinese yam vermicelli, which is characterized in that be mainly prepared by the raw material of following weight percent：Yam flour 4%-
14%, wheat flour 85.15%-95.15%, salt 0.83%, sodium carbonate 0.02%.
2. Chinese yam vermicelli as described in claim 1, it is characterised in that：The yam flour includes Rhizoma Dioscoreae powder and ripe yam flour,
The percentage composition that wherein Rhizoma Dioscoreae powder accounts for yam flour is 8%-12%, and the percentage composition that ripe yam flour accounts for yam flour is 88%-
92%.
3. Chinese yam vermicelli as claimed in claim 2, which is characterized in that the Chinese yam vermicelli by following weight percent raw material
It is prepared：Yam flour 8%, wheat flour 91.15%, salt 0.83%, sodium carbonate 0.02%.
4. the method for preparing Chinese yam vermicelli as claimed in claim 2, which is characterized in that include the following steps：
(1), it is spare that wheat flour, yam flour, salt, sodium carbonate are weighed respectively by weight percentage；
(2), amount of water is determined according to the total weight of wheat flour in step (1), yam flour, salt, sodium carbonate, then to brine tank
The middle water that 1/4-1/2 volumes are added opens brine jar agitator and puts into salt and sodium carbonate, then residue is added into brine tank
Water, uniform stirring obtains saline mixture in 12-18 minutes；
(3), knead dough pot is added in the wheat flour and yam flour that weigh in step (1) to stir 100-180 seconds, step is then added
(2) saline mixture made from forms fragmentary dough through mechanical agitation；
(4), will roll to form thickness as 0.78- by 9 pressure rollers after curing band curing by dough made from step (3)
The dough sheet of 0.96mm；
(5), dough sheet made from step (4) after cutting, shearing is transported to baking room progress drying and dewatering and obtains dried noodles；
(6), finally by the cut-out of dried noodles undercarriage, inspection, packaging and storage made from step (5).
5. the preparation method of Chinese yam vermicelli as claimed in claim 4, it is characterised in that：In the step (2) plus water inventory is
The 35.42% of wheat flour, yam flour, salt, sodium carbonate gross weight.
6. the preparation method of Chinese yam vermicelli as claimed in claim 4, which is characterized in that the specific practice of the step (3) is：
The Rhizoma Dioscoreae powder weighed is poured into knead dough pot, is mixed -90 seconds 50 seconds by A, the tripping in wheat flour in knead dough pot；
B, the ripe yam flour weighed is poured into knead dough pot, be mixed -90 seconds 50 seconds.
7. the preparation method of Chinese yam vermicelli as claimed in claim 4, it is characterised in that：Baking room is 4 in the step (5)
Area's dewatered drying.
8. Chinese yam vermicelli as claimed in claim 2, which is characterized in that the preparation method of the Rhizoma Dioscoreae powder is as follows：It will pass through
The qualified Chinese yam of cleaning screening is cut into the thin slice of thick 2-3mm, is then placed in micro-wave oven, and moisture is adjusted to 12%, starts automatic baking
Dry, baking time 4-5 hours, in 10%-12%, last yam slice crushes the Chinese yam moisture after drying in pulverizer,
It crushes mesh number and requires to be 90-120 mesh.
9. Chinese yam vermicelli as claimed in claim 2, which is characterized in that the preparation method of the ripe yam flour is as follows：It will pass through
The qualified Chinese yam of cleaning screening is cut into the thin slice of thick 2-3mm, is then placed in micro-wave oven, and moisture is adjusted to 12%, starts automatic baking
Dry, baking time 4-5 hours, the Chinese yam moisture after drying is put into the yam slice after drying in double boiler in 10%-12% and fries
System, temperature is controlled at 150-160 DEG C, artificial to stir-fry, until yam slice frying is light yellow, yam slice is then placed on microwave
The sterilization of 8-10s is carried out in stove, last yam slice crushes in pulverizer, crushes mesh number and requires to be 110-130 mesh.
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| CN109315687A (en) * | 2018-10-26 | 2019-02-12 | 大连悠铭屋生物科技有限公司 | A kind of meter of bent vermicelli and preparation method thereof |
| CN109315688A (en) * | 2018-10-26 | 2019-02-12 | 大连悠铭屋生物科技有限公司 | A kind of wine dregs of rice vermicelli and preparation method thereof |
| CN111011724A (en) * | 2019-12-20 | 2020-04-17 | 重庆中面商贸(集团)有限公司 | Nutritional noodles and preparation method and application thereof |
| CN113796492A (en) * | 2021-08-18 | 2021-12-17 | 保定茶语轩商贸有限公司 | Matcha and Chinese yam fine dried noodles and making method thereof |
| CN114259018A (en) * | 2022-01-16 | 2022-04-01 | 梦园河北食品制造有限公司 | Steamed noodle containing rhizoma Dioscoreae extract and its preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109315687A (en) * | 2018-10-26 | 2019-02-12 | 大连悠铭屋生物科技有限公司 | A kind of meter of bent vermicelli and preparation method thereof |
| CN109315688A (en) * | 2018-10-26 | 2019-02-12 | 大连悠铭屋生物科技有限公司 | A kind of wine dregs of rice vermicelli and preparation method thereof |
| CN111011724A (en) * | 2019-12-20 | 2020-04-17 | 重庆中面商贸(集团)有限公司 | Nutritional noodles and preparation method and application thereof |
| CN113796492A (en) * | 2021-08-18 | 2021-12-17 | 保定茶语轩商贸有限公司 | Matcha and Chinese yam fine dried noodles and making method thereof |
| CN114259018A (en) * | 2022-01-16 | 2022-04-01 | 梦园河北食品制造有限公司 | Steamed noodle containing rhizoma Dioscoreae extract and its preparation method |
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