CN108887570A - A kind of Konjak fine dried noodle and preparation method thereof - Google Patents
A kind of Konjak fine dried noodle and preparation method thereof Download PDFInfo
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- CN108887570A CN108887570A CN201810800098.7A CN201810800098A CN108887570A CN 108887570 A CN108887570 A CN 108887570A CN 201810800098 A CN201810800098 A CN 201810800098A CN 108887570 A CN108887570 A CN 108887570A
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 178
- 235000012149 noodles Nutrition 0.000 title claims abstract description 127
- 235000010485 konjac Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 57
- 230000032683 aging Effects 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 52
- 239000000843 powder Substances 0.000 claims abstract description 49
- 238000001035 drying Methods 0.000 claims abstract description 37
- 241000209140 Triticum Species 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000001291 vacuum drying Methods 0.000 claims abstract description 12
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 6
- 241001312219 Amorphophallus konjac Species 0.000 claims description 26
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 26
- 238000009835 boiling Methods 0.000 claims description 25
- 238000012545 processing Methods 0.000 claims description 23
- 238000003756 stirring Methods 0.000 claims description 20
- 235000013305 food Nutrition 0.000 claims description 19
- 238000010025 steaming Methods 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 12
- 239000000252 konjac Substances 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 238000011010 flushing procedure Methods 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 239000010802 sludge Substances 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 238000002604 ultrasonography Methods 0.000 claims 1
- 229920002581 Glucomannan Polymers 0.000 abstract description 9
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 abstract description 8
- 229940046240 glucomannan Drugs 0.000 abstract description 8
- 230000011218 segmentation Effects 0.000 abstract description 7
- 235000014347 soups Nutrition 0.000 abstract description 6
- 238000000465 moulding Methods 0.000 abstract description 5
- 208000025865 Ulcer Diseases 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 4
- 230000036269 ulceration Effects 0.000 abstract description 4
- 230000008961 swelling Effects 0.000 abstract description 3
- 238000001125 extrusion Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 18
- 239000000243 solution Substances 0.000 description 13
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- 238000012360 testing method Methods 0.000 description 8
- 238000010521 absorption reaction Methods 0.000 description 7
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 6
- 239000002585 base Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
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- 230000008569 process Effects 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
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- 230000009286 beneficial effect Effects 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- 244000205754 Colocasia esculenta Species 0.000 description 2
- 235000006481 Colocasia esculenta Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 230000006698 induction Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- -1 mannose acid anhydride Chemical class 0.000 description 2
- 210000003097 mucus Anatomy 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 230000036186 satiety Effects 0.000 description 2
- 235000019627 satiety Nutrition 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
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- 230000021615 conjugation Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Toxicology (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of Konjak fine dried noodles and preparation method thereof, take fresh konjak that konjaku flour is made after ozone water solution ultrasonic treatment, vacuum drying crush.It is spare that colloidal sol is made in konjaku powder；Then wheat flour, konjaku flour, remaining water are added thereto and at dough, Konjak fine dried noodle is made with after stage drying in segmentation aging after noodles are made in machine.After Konjak fine dried noodle prepared by the present invention is handled fresh konjak piece using ozone water solution, the stability of konjaku glucomannan is enhanced, while certain mechanical property and permselectivity can be formed after making vermicelli dry, extends shelf life.Furthermore, the addition of konjaku powder is so that the macromolecular polymeric in flour is looser, without extrusion, after segmented aging and stage drying, konjaku powder and konjaku flour form more open structure holes, provide more swelling capacities for the cooking in noodles later period, are not easy to be burned, molding is good, boils non muddy soup, not ulceration long.
Description
Technical field
The present invention relates to a kind of vermicelli and its each methods processed, and in particular to a kind of Konjak fine dried noodle and preparation method thereof.
Background technique
Noodles originating from China, have history of long standing and well established, because its have make it is simple, convenient, full of nutrition,
It is easy to digest, can staple food again can fast food the characteristics of it is more and more welcomed by the people and like.It is a kind of with cereal or beans
Flour add water into after dough perhaps press or roll be made piece cut or press again or using stranding, the means such as draw, pinch, strip is made
（It is narrow or wide flat or round）Or strip, a kind of food made of most being boiled, fried afterwards, is braised, being fried.Wherein it is made with wheat flour
Noodles it is most commonly seen.With the increasingly raising of people's living standard, the noodles of existing industrialized production type, nutrition,
Health care of food effect etc. is difficult to meet the needs of people gradually.
Konjaku is a kind of beneficial basic food, contains a large amount of mannose acid anhydride, cellulose, plant fiber and a certain amount of
Mucus albumen has peculiar health-care effect and medical effect, is described as " magic power food " by people, can help people's acid, alkali
Balance, it is highly beneficial to health.The glucomannans being rich in konjaku is a kind of natural macromolecule soluble dietary fiber,
It is the quality product in all dietary fibers, does not contain heat, has satiety, and can be reduced the absorption with delay glucose, inhibits fat
The synthesis of acid.Research has shown that konjak glucomannan has fat reducing weight reducing, ecological defaecation, steady blood glucose, reducing blood lipid and anti-grease
The multiple efficacies such as fat liver.
Generally existing konjak noodle currently on the market, mainly to add based on konjaku powder, generally in 0.25-0.3%,
Its konjak glucomannan content is relatively low, and people's intake Glucomannan is very few, therefore healthcare function also cannot show especially out, reaches
Less than health-care efficacies such as steady blood glucose, reducing blood lipid, anti-fatty livers.It is also more few as the invention of konjak noodle to add konjaku flour
See.Further, since being rich in a large amount of dietary fiber in konjaku flour, if largely addition is poor to the molding effect in vermicelli later period, make
It is used in the preparation process of noodles because of its characteristic at konjaku limited.And during preparing konjaku flour, due to konjaku block
Stem easily generates enzymatic and non-enzymatic browning during heat treatment, sulfur dioxide need to be used to carry out color protection treatment, sulfur dioxide is not
But it causes damages to atmospheric environment, and remains can excessively cause damages to human health in the product.It is possessed in shattering process
Taro encounters oxygen and extruding easily occurs for water electrode, forms colloidal sol, if colloidal sol once being formed, that is, uses dehydration of alcohol re-dry, produces
The dissolubility of product will be also greatly lowered, and cause the loss of Glucomannan, therefore prevent its discoloration in process, again
Prevent its extruding.
In view of above-mentioned analysis, the present invention provides a kind of using wheat flour, konjaku flour, konjaku powder as the vermicelli of raw material, no
It is added to sufficient konjaku flour only to reach its health effect, while improving the noodles molding caused by adding konjaku flours because a large amount of
The defect of condition difference.And when preparing konjaku flour, after handling using ozone water solution fresh konjak piece, evil spirit is enhanced
The stability of taro Glucomannan neither will cause konjaku brown stain, at the same can be formed after making vermicelli dry certain mechanical property with
Permselectivity obstructs the moisture in air, extends the shelf shelf-life.In addition, in the present invention konjaku powder addition so that
Macromolecular polymeric in flour is looser, after segmented aging and drying process, konjaku powder and konjaku flour is allowed to form more dredge
Loose structure hole provides more swelling capacities for the cooking in noodles later period, is not easy to be burned, and molding is good, boils non muddy soup long, does not break
It bursts.
Summary of the invention
Based on above-mentioned analysis, a kind of konjaku content is high, and the stability of noodles forming, konjaku glucomannan is strong, and vermicelli are not
Discoloration, shelf life is long, boils that non muddy soup, Non-burnt pot, the Konjak fine dried noodle of ulceration is badly in need of in current industry long.
In order to achieve the above object, the invention adopts the following technical scheme, and the dosage of each component of the present invention is also process
Inventor carries out largely groping what summary obtained, and the Konjak fine dried noodle that dosage of each component is prepared within the following weight ranges all has
Good mouldability, mouthfeel and nutritive value：
A kind of Konjak fine dried noodle is made of the raw material of following weight：30 ~ 40 parts of wheat flour, 30 ~ 40 parts of konjaku flour, konjaku
0.5 ~ 1.5 part of fine powder, 25 ~ 35 parts of water.
Further, which is made of the raw material of following weight：35 parts of wheat flour, 35 parts of konjaku flour, konjaku
1 part of fine powder, 30 parts of water.
A kind of preparation method of Konjak fine dried noodle, includes the following steps：
（1）Prepare konjac sol：Konjaku powder is added in 15 parts of water while stirring with 350r/min, is heated while stirring
To boiling, azeotropic 3min obtains konjac sol, spare；
（2）Prepare blank：Wheat flour, konjaku flour, 7 parts of water are mixed with dough mixing machine low or first gear, 20-40 DEG C of surplus is added
Water continues with 60r/min stirring 5 minutes, then is stirred 2 minutes with 200r/min, and material base is prepared；
（3）Prepare noodles：Material base is placed in and stands 30 minutes at room temperature, the material base stood is processed into wide 2mm with noodle press,
The noodles of thick 1mm；
（4）Loose wire processing：Noodles are subjected to loose wire processing to dry, until noodles separate, obtain long-life noodles；
（5）It is segmented aging：By the first 16 ~ 18h of aging of long-life noodles, 5 ~ 10min is steamed again；Second of 3 ~ 5h of aging of subsequent row, steams 3 again
~5min；Finally 1 ~ 2h of capable third time aging obtains aging noodles；
（6）Stage drying：Aging noodles are placed in Far-infrared Heating room and carry out multi-segmental drying, first stage drying temperature 20
~ 25 DEG C, relative humidity 60% ~ 70%, dry 1 ~ 2h；25 ~ 30 DEG C of second stage drying temperature, relative humidity 70% ~ 80%, dry 3 ~
4h；30 ~ 35 DEG C of phase III drying temperature, relative humidity 55% ~ 65%, dry 2 ~ 3h is to get a kind of Konjak fine dried noodle.
Further, the aging temperature is 16 ~ 22 DEG C.
Further, the condition of steaming again is：Long-life noodles after aging are placed in continuous machine for steaming face of steaming, control is continuous
Machine for steaming noodle feeder temperature is 50 ~ 55 DEG C, 75 ~ 85 DEG C of noodle outlet temperature, steam pressure 0.05MPa.
Further, the konjaku flour is made by the following method：
（1）Konjaku pretreatment：It takes fresh konjak to be placed in repeated flushing in flowing clear water, is pulled out after sludge is cleaned；
（2）Prepare slice food made from Amorphophallus rivieri：Root of the tooth is removed in konjaku peeling, is switched to the thin slice of 2mm, and slice food made from Amorphophallus rivieri is soaked in ozone water solution and is carried out
Ultrasonic treatment, after pull out and drain；
（3）Prefabricated konjaku fine powder：Slice food made from Amorphophallus rivieri after draining is broken into fine powder after the alcohol of the quality such as addition stirs 0.5h to use
Multilayer gauze filters out konjaku fine powder；
（4）Homogeneous konjaku fine powder：Homogenous disperse handles konjaku fine powder under the revolving speed of 6000 ~ 8000 turns/min；
（5）Vacuum drying：By the konjaku fine powder row vacuum drying after homogenization, 120 mesh are broken into after to be dried,
Obtain a kind of konjaku flour.
Further, the ozone water solution concentration is 0.3mg/L, and ultrasonic power is 200 ~ 300w, handles time 2min.
Further, the concentration of the alcoholic solution is 35%.
Further, the homogenous disperse processing time is 4 ~ 6min.
Further, the vacuum drying uses stage drying method or freeze-day with constant temperature method.
The beneficial effects of the present invention are：
（1）The present invention improves mannose acid anhydride, cellulose, plant fiber and mucus in noodles by adding a large amount of konjaku flour
The content of albumen, noodles heat is low, satiety is strong, while can inhibit the synthesis of fatty acid, is suitable for various people.
（2）The preparation of konjaku flour involved in the present invention, combining ultrasonic is handled while immersion using ozone water solution, not only
The brown stain for preventing konjaku avoids in traditional konjaku flour preparation process because preventing brown stain from using Sulfur Dioxide On Human and environment
Caused by injure, also enhance the stability of konjaku glucomannan.
（3）Konjaku flour and konjaku powder are employed together in the preparation of vermicelli in the present invention, efficiently solved because a large amount of
Add konjaku flour caused by noodles molding it is poor, the easy ulceration that boils, easily mix soup the problems such as, can be obviously improved noodles compressive resistance,
The processing performances such as counter-bending power and stretching resistance increase noodles toughness, and when processing is not easy to break end, resistance to impregnate, is heat-resisting.Vermicelli are dry simultaneously
Certain mechanical property and permselectivity can be formed after dry, extend shelf life.
（4）The addition of konjaku powder is so that the macromolecular polymeric in flour is looser in the present invention, segmented aging and dry
After dry processing, the expansion effect of konjak noodle more preferably, allows konjaku powder and konjaku flour to form more open structure holes, for after noodles
The cooking of phase provides more swelling capacities, is not easy to be burned, and simple process and low cost, is conducive to batch production.
（5）The present invention exactly using it is distinctive formula and technique just perfectly solve noodles mouldability, health this
Contradiction, make final obtained Konjak fine dried noodle have between full of nutrition, each major ingredient good conjugation, good moldability, boil long non muddy soup,
Not the advantages of ulceration.
Obviously, above content according to the present invention is not departing from this hair according to the ordinary technical knowledge and means of this field
Under the premise of bright above-mentioned basic fundamental thought, the modification, replacement or change of other diversified forms can also be made.
Specific embodiment
Embodiment 1
A kind of Konjak fine dried noodle
（1）Konjaku pretreatment：It takes fresh konjak to be placed in repeated flushing in flowing clear water, is pulled out after sludge is cleaned；
（2）Prepare slice food made from Amorphophallus rivieri：Root of the tooth is removed in konjaku peeling, is switched to the thin slice of 2mm, and it is that 0.3mg/L is smelly that slice food made from Amorphophallus rivieri, which is soaked in concentration,
Oxygen aqueous solution carries out ultrasonic treatment 2min, ultrasonic power 250w, after pull out and drain；
（3）Prefabricated konjaku fine powder：Slice food made from Amorphophallus rivieri after draining is broken into fine powder, the alcohol that the concentration of the quality such as addition is 35% stirs
After 0.5h, konjaku fine powder is filtered out using multilayer gauze；
（4）Homogeneous konjaku fine powder：Homogenous disperse handles konjaku fine powder 5min under the revolving speed of 7000 turns/min；
（5）Vacuum drying：Konjaku fine powder after homogenization is dry in 0.4MPa downlink staged vacuum, and the first stage is in 90 DEG C
Lower dry 15s, second stage dry 20s at 70 DEG C, phase III dry 25s at 50 DEG C are broken after to be dried
120 mesh are broken into get a kind of konjaku flour is arrived；
（6）Prepare konjac sol：Konjaku powder 1kg is added in the water of 15kg while stirring with 350r/min, in heating
To boiling, azeotropic 3min obtains konjac sol, spare for stirring；
（7）Prepare blank：Wheat flour 35kg, konjaku flour 35kg, 7kg water are mixed with dough mixing machine low or first gear, 8kg is added
Continue in 20-40 DEG C of water with 60r/min stirring 5 minutes, then stirred 2 minutes with 200r/min, material base is prepared；
（8）Loose wire processing：Noodles are subjected to loose wire processing to dry, until noodles separate, it is spare to obtain long-life noodles；
（9）It is segmented aging：After long-life noodles are carried out first aging process 17h, 7.5min is steamed again；Secondary aging process is carried out again
4h steams 4min again；Aging process 1.5h three times is carried out again, obtains aging noodles；Steaming condition again is：By the long-life noodles merging after aging
Face is steamed in continuous machine for steaming, controlling continuous machine for steaming noodle feeder temperature is 52 DEG C, 80 DEG C of noodle outlet temperature, steam pressure
0.05MPa；
（10）Stage drying：Aging noodles are placed in Far-infrared Heating room and carry out multi-segmental drying, first stage drying temperature
22 DEG C, relative humidity 65%, dry 1.5h；27 DEG C of second stage drying temperature, relative humidity 75%, dry 3.5h；Phase III
33 DEG C of drying temperature, relative humidity 60%, dry 2.5h is to get a kind of Konjak fine dried noodle.
Embodiment 2
A kind of Konjak fine dried noodle
（1）Konjaku pretreatment：It takes fresh konjak to be placed in repeated flushing in flowing clear water, is pulled out after sludge is cleaned；
（2）Prepare slice food made from Amorphophallus rivieri：Root of the tooth is removed in konjaku peeling, is switched to the thin slice of 2mm, and it is that 0.3mg/L is smelly that slice food made from Amorphophallus rivieri, which is soaked in concentration,
Oxygen aqueous solution carries out ultrasonic treatment 2min, ultrasonic power 200w, after pull out and drain；
（3）Prefabricated konjaku fine powder：Slice food made from Amorphophallus rivieri after draining is broken into fine powder, the alcohol that the concentration of the quality such as addition is 35% stirs
After 0.5h, konjaku fine powder is filtered out using multilayer gauze；
（4）Homogeneous konjaku fine powder：Homogenous disperse handles konjaku fine powder 6min under the revolving speed of 6000 turns/min；
（5）Vacuum drying：By the konjaku fine powder after homogenization in 0.3MPa, 70 DEG C of downlink 1min vacuum drying, knot to be dried
120 mesh are broken into after beam to get a kind of konjaku flour is arrived；
（6）Prepare konjac sol：Konjaku powder 0.5kg is added in the water of 15kg while stirring with 350r/min, side heating
While stirring to boiling, azeotropic 3min obtains konjac sol, spare；
（7）Prepare blank：Wheat flour 30kg, konjaku flour 30kg, 7kg water are mixed with dough mixing machine low or first gear, 3kg is added
Continue in 20 DEG C of water with 60r/min stirring 5 minutes, then stirred 2 minutes with 200r/min, material base is prepared；
（8）Loose wire processing：Noodles are subjected to loose wire processing to dry, until noodles separate, it is spare to obtain long-life noodles；
（9）It is segmented aging：After long-life noodles are carried out first aging process 16h, 5min is steamed again；Secondary aging process 3h is carried out again,
3min is steamed again；Aging process 1h three times is carried out again, obtains aging noodles；Steaming condition again is：Long-life noodles merging after aging is continuous
Face is steamed in machine for steaming, controlling continuous machine for steaming noodle feeder temperature is 55 DEG C, 85 DEG C of noodle outlet temperature, steam pressure 0.05MPa；
（10）Stage drying：Aging noodles are placed in Far-infrared Heating room and carry out multi-segmental drying, first stage drying temperature
20 DEG C, relative humidity 60%%, dry 1h；25 DEG C of second stage drying temperature, relative humidity 70%%, dry 3h；Phase III is dry
30 DEG C of dry temperature, relative humidity 55%%, dry 2h is to get a kind of Konjak fine dried noodle.
Embodiment 3
A kind of Konjak fine dried noodle
（1）Konjaku pretreatment：It takes fresh konjak to be placed in repeated flushing in flowing clear water, is pulled out after sludge is cleaned；
（2）Prepare slice food made from Amorphophallus rivieri：Root of the tooth is removed in konjaku peeling, is switched to the thin slice of 2mm, and it is that 0.3mg/L is smelly that slice food made from Amorphophallus rivieri, which is soaked in concentration,
Oxygen aqueous solution carries out ultrasonic treatment 2min, ultrasonic power 300w, after pull out and drain；
（3）Prefabricated konjaku fine powder：Slice food made from Amorphophallus rivieri after draining is broken into fine powder, the alcohol that the concentration of the quality such as addition is 35% stirs
After 0.5h, konjaku fine powder is filtered out using multilayer gauze；
（4）Homogeneous konjaku fine powder：Homogenous disperse handles konjaku fine powder 4min under the revolving speed of 8000 turns/min；
（5）Vacuum drying：By the konjaku fine powder after homogenization in 0.5MPa, 70 DEG C of downlink 1min vacuum drying, knot to be dried
120 mesh are broken into after beam to get a kind of konjaku flour is arrived；
（6）Prepare konjac sol：Konjaku powder 1.5kg is added in the water of 15kg while stirring with 350r/min, side heating
While stirring to boiling, azeotropic 3min obtains konjac sol, spare；
（7）Prepare blank：Wheat flour 40kg, 40 kg, 7kg water of konjaku flour are mixed with dough mixing machine low or first gear, 13kg is added
Continue in 40 DEG C of water with 60r/min stirring 5 minutes, then stirred 2 minutes with 200r/min, material base is prepared；
（8）Loose wire processing：Noodles are subjected to loose wire processing to dry, until noodles separate, it is spare to obtain long-life noodles；
（9）It is segmented aging：After long-life noodles are carried out first aging process 18h, 10min is steamed again；Secondary aging process 5h is carried out again,
5min is steamed again；Aging process 2h three times is carried out again, obtains aging noodles；Steaming condition again is：Long-life noodles merging after aging is continuous
Face is steamed in machine for steaming, controlling continuous machine for steaming noodle feeder temperature is 50 DEG C, 75 DEG C of noodle outlet temperature, steam pressure 0.05MPa；
（10）Stage drying：Aging noodles are placed in Far-infrared Heating room and carry out multi-segmental drying, first stage drying temperature
25 DEG C, relative humidity 70%, dry 2h；30 DEG C of second stage drying temperature, relative humidity 80%, dry 4h；Phase III is dry
35 DEG C of temperature, relative humidity 65%, dry 3h is to get a kind of Konjak fine dried noodle.
Comparative example 1
A kind of Konjak fine dried noodle
Cancel microwave treatment when preparing konjaku flour compared to embodiment 1, but is directly impregnated with ozone water solution.
Comparative example 2
A kind of Konjak fine dried noodle
Compared to embodiment 1 when preparing Konjak fine dried noodle using disposable aging and disposable dry, aging process for 24 hours, aging temperature
18 DEG C of degree, steams 10min again, and machine for steaming noodle feeder temperature is 50 DEG C, 75 DEG C of noodle outlet temperature, steam pressure 0.05MPa；Dry temperature
30 DEG C of degree, relative humidity 75%, dry 8h.
Comparative example 3
A kind of Konjak fine dried noodle
Cancel microwave treatment when preparing konjaku flour compared to embodiment 1, but is directly impregnated with ozone water solution；It adopts simultaneously
With disposable aging and disposable drying, aging process for 24 hours, 18 DEG C of aging temperature, steams 10min, machine for steaming noodle feeder temperature again
For 50 DEG C, 75 DEG C of noodle outlet temperature, steam pressure 0.05MPa；30 DEG C of drying temperature, relative humidity 75%, dry 8h.
Test example 1
The vermicelli texture characteristic of embodiment and comparative example preparation is detected（Each group takes noodles 25, is put into 500mL boiling water
In, it is pulled out after boiling 8min, is placed in water-filtering net and drains away the water, Konjak fine dried noodle surface residual moisture is sucked with filter paper, with Texture instrument point
Analyse the texture characteristic of Konjak fine dried noodle.
Full texture test：It is popped one's head in using HDP/PFS model, speed is 0.8mm/s before, during and after test, and deformation quantity is
70%, induction force 5g, the interval time of 2 second compressions are 1s；
Tension test：It is popped one's head in using A/SPR model, starting spacing is 45.0mm, rate of extension 1.5mm/s, and stretching distance is
90mm, induction force 5g；Testing result such as table 1：
The texture of Konjak fine dried noodle made from each embodiment and comparative example of table 1 compares
。
By table 1 it is found that Konjak fine dried noodle hardness, pull-off force, elasticity prepared by the present embodiment 1 ~ 3 are significantly better than comparative example
1,2, illustrate to lack microwave combined processing konjaku flour or lack segmentation aging and stage drying processing, the mouthfeel of Konjak fine dried noodle can under
Drop, and cohesion is low with recovery, and the water absorption rate for also having confirmed embodiment 1 ~ 3 in table 2 is strong, and small advantage is lost in boiling.And
Comparative example 1,2 is more excellent compared to the effect on hardness, pull-off force, elasticity, cohesion, recovery of comparative example 3, it can be seen that, pass through
While microwave combined processing konjaku flour, significant synergistic effect can be played by carrying out segmentation aging and stage drying to noodles,
The texture quality and mouthfeel of noodles can preferably be improved.
Test example 2
The water absorption rate and boiling of measurement embodiment and the vermicelli of comparative example preparation lose respectively, and wherein water absorption rate detection method is：
The quality between whole wheat noodles boiling is measured, then whole wheat noodles boiling the whole wheat noodles quality after boiling is measured into after cooked, inhaled
Quality × 100% before quality/boiling before quality-boiling after water rate=boiling；
Boiling loss detection method is：It takes whole wheat noodles to carry out boiling, pulls whole wheat noodles after cooked out, measure solid content in water
The loss of content, as boiling, wherein the content assaying method of solid content is evaporated the water after boiling noodles to only remaining
Solid matter weighs to solid matter.Testing result such as table 2：
The water absorption rate of Konjak fine dried noodle made from each embodiment and comparative example of table 2 and boiling loss
。
By table 2 it is found that the present embodiment 1 ~ 3 prepare Konjak fine dried noodle water absorption rate and be significantly higher than comparative example 1,2, boiling
Loss is substantially less than comparative example 1,2, illustrates in the case where ozone water solution is impregnated using microwave combined processing konjaku flour and segmentation aging
And stage drying is impregnated compared to independent ozone water solution and disposably aging and disposable drying, can effectively promote the water suction of noodles
Rate, while boiling loss is reduced, allow noodles to be not easy to be burned during cooking.And comparative example 1,2 is lost in water absorption rate and boiling
On be significantly better than that comparative example 3, it can be seen that, while by microwave combined processing konjaku flour, segmentation aging is carried out to noodles
And stage drying can play significant synergistic effect, promote the water absorbing properties of Konjak fine dried noodle, reduce boiling loss, overcome traditional extension
Face is easily broken after boiling for a long time, mixes the defects of soup.
Test example 3
The sensory evaluation criteria of each embodiment and comparative example noodles
Noodles naked eyes evaluation scoring according to SB/T 10137-93 noodles evaluation criterion score, 10 staff of random selection into
Row scoring, takes its average value, specific standards of grading, as shown in table 3, specific appraisal result are as shown in table 4.
The scoring of 3 SB/T 10137-93 noodles evaluation criterion of table
。
4 each group embodiment of table and comparative example noodles evaluation criterion score
。
By table 4 it is found that Konjak fine dried noodle color, apparent state and slickness prepared by the present embodiment 1 ~ 3 are significantly higher than pair
Ratio 1,2 illustrates the color that noodles can be effectively promoted using microwave combined processing konjaku flour and segmentation aging and stage drying processing
Damp, apparent state and slickness.And comparative example 1,2 is significantly better than that comparative example 3 in color, apparent state and slickness, by
This is as it can be seen that carrying out segmentation aging and stage drying to noodles can play significantly while passing through microwave combined processing konjaku flour
Synergistic effect promotes the permeability of Konjak fine dried noodle, slickness and external apparent.
Finally it should be noted that：The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although
Present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that：It still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features；
And these are modified or replaceed, technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution spirit and
Range.
Claims (10)
1. a kind of Konjak fine dried noodle, which is characterized in that the vermicelli are made of the raw material of following weight：30 ~ 40 parts of wheat flour,
30 ~ 40 parts of konjaku flour, 0.5 ~ 1.5 part of konjaku powder, appropriate amount of water.
2. vermicelli according to claim 1, which is characterized in that the vermicelli are made of the raw material of following weight：It is small
35 parts of flour, 35 parts of konjaku flour, 1 part of konjaku powder, appropriate amount of water.
3. it is a kind of according to claim 1 or the preparation method of 2 any vermicelli, which is characterized in that this method includes walking as follows
Suddenly：
（1）Prepare konjac sol：Konjaku powder is added in the water that 10-30 times is measured while stirring with 350r/min, side heating
While stirring to boiling, azeotropic 3min obtains konjac sol, spare；
（2）Prepare blank：Wheat flour, konjaku flour, konjac sol and suitable quantity of water dough mixing machine low or first gear are mixed, are added appropriate
20-40 DEG C of water continues with 60r/min stirring 5 minutes, then is stirred 2 minutes with 200r/min, and material base is prepared；
（3）Prepare noodles：Material base is placed in and stands 30 minutes at room temperature, the material base stood is processed into wide 2mm with noodle press,
The noodles of thick 1mm；
（4）Loose wire processing：Noodles are subjected to loose wire processing to dry, until noodles separate, obtain long-life noodles；
（5）It is segmented aging：By the first 16 ~ 18h of aging of long-life noodles, 5 ~ 10min is steamed again；Second of 3 ~ 5h of aging of subsequent row, steams 3 again
~5min；Finally 1 ~ 2h of capable third time aging obtains aging noodles；
（6）Stage drying：Aging noodles are placed in Far-infrared Heating room and carry out multi-segmental drying, first stage drying temperature 20
~ 25 DEG C, relative humidity 60% ~ 70%, dry 1 ~ 2h；25 ~ 30 DEG C of second stage drying temperature, relative humidity 70% ~ 80%, dry 3 ~
4h；30 ~ 35 DEG C of phase III drying temperature, relative humidity 55% ~ 65%, dry 2 ~ 3h is to get a kind of Konjak fine dried noodle.
4. preparation method according to claim 3, which is characterized in that the aging temperature is 16 ~ 22 DEG C.
5. preparation method according to claim 3, which is characterized in that it is described again steam condition be：By the long-life noodles after aging
It is placed in continuous machine for steaming and steams face, controlling continuous machine for steaming noodle feeder temperature is 50 ~ 55 DEG C, 75 ~ 85 DEG C of noodle outlet temperature, steam
Pressure 0.05MPa.
6. preparation method according to claim 3, which is characterized in that the konjaku flour is made by the following method：
（1）Konjaku pretreatment：It takes fresh konjak to be placed in repeated flushing in flowing clear water, is pulled out after sludge is cleaned；
（2）Prepare slice food made from Amorphophallus rivieri：Root of the tooth is removed in konjaku peeling, is switched to the thin slice of 2mm, and slice food made from Amorphophallus rivieri is soaked in ozone water solution and is carried out
Ultrasonic treatment, after pull out and drain；
（3）Prefabricated konjaku fine powder：Slice food made from Amorphophallus rivieri after draining is broken into fine powder after the alcohol of the quality such as addition stirs 0.5h to use
Multilayer gauze filters out konjaku fine powder；
（4）Homogeneous konjaku fine powder：Homogenous disperse handles konjaku fine powder under the revolving speed of 6000 ~ 8000 turns/min；
（5）Vacuum drying：By the konjaku fine powder row vacuum drying after homogenization, 120 mesh are broken into after to be dried,
Obtain a kind of konjaku flour.
7. preparation method according to claim 6, which is characterized in that the ozone water solution concentration is 0.3mg/L, ultrasound
Power is 200 ~ 300w, handles time 2min.
8. preparation method according to claim 6, which is characterized in that the concentration of the alcoholic solution is 35%.
9. preparation method according to claim 6, which is characterized in that the homogenous disperse processing time is 4 ~ 6min.
10. preparation method according to claim 6, which is characterized in that the vacuum drying uses stage drying method or perseverance
Warm seasoning.
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