CN109090470A - A kind of production method of the hollow handcraft dried noodle of dietary fiber type - Google Patents
A kind of production method of the hollow handcraft dried noodle of dietary fiber type Download PDFInfo
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of production method of hollow handcraft dried noodle of dietary fiber type, specific steps include: salt dissolving water and filter, four is folded and face, skin-grafting, face of once waking up, open item, rubbing, secondary awake face, secondary rubbing, wire rod, face of waking up three times, upper rod, four awake faces, small open, open greatly, drying, undercarriage, section, wrapping up total 18 procedures.Supplementary material proportion: 25-40 parts of flour: 1.5-2.4 parts of dietary fiber: 0.4-0.64 parts of salt: 16-26 parts of water: face flutters 0.85-1.4 parts.During production dietary fiber type hollow handcraft dried noodle, dietary fiber is added when with face the present invention as auxiliary material and with the state of normal temperature and pressure, can preferably retain the nutrition of dietary fiber.The hollow handcraft dried noodle of dietary fiber type has the function of preventing treating constipation simultaneously, prevents colon and the carcinoma of the rectum, prevention and treatment hemorrhoid, promotes calcium absorption and reduce cholesterol and prevention coronary heart disease.
Description
Technical field
The invention belongs to hollow handcraft dried noodle processing technique field, in particular to a kind of hollow handcraft dried noodle of dietary fiber type
Production method.
Background technique
Hollow handcraft dried noodle is in existing more than the 1000 years developing histories in the Shaanxi Province Jia County village Chen Jia Yan, especially in recent years
Under the influence of reinforcing precisely shaking off poverty policy energetically, the village on periphery has emerged in multitude out handcraft dried noodle processing family for Party and government,
Along with machine has been introduced instead of artificial in part producing link in part individual workship processing family, cause traditional hollow hang by hand
Yield of looking unfamiliar is very big, and traditional hollow handcraft dried noodle kind and nutrition are single.Current people want the safety of food and nutrition
Ask higher and higher, traditional hollow handcraft dried noodle single variety is no longer satisfied demand.
Summary of the invention
The purpose of the present invention is to provide a kind of production methods of hollow handcraft dried noodle of dietary fiber type, to solve above-mentioned deposit
The technical issues of.
In order to achieve the above objectives, the invention adopts the following technical scheme:
A kind of production method of the hollow handcraft dried noodle of dietary fiber type, according to mass fraction meter, the production method includes
Following steps:
Step 1, salt dissolving water and face: 0.4~0.64 portion of salt is changed into the water even；25~40 parts of flour are put into and face
1.5~2.4 parts of dietary fibers are poured into dough mixing machine in modulated process, then will change even salt water and pour into dough mixing machine by machine internal modulation,
Dough preparing is uniform；
Step 2, make skin graft: the epidermal wound for the dough for by hand modulating step 1 is by conjunction；
Step 3, awake face: the dough after step 2 skin-grafting is put into container, inner cover plastics sheet, outer cover cotton sheet；
Step 4, open a rubbing: it is 5 centimetres of noodles that the dough behind face that step 3 is waken up, which is cut into diameter, to every noodles into
Row rubbing to noodle diameter reaches 4 centimetres, sprinkles face on noodles during rubbing and flutters；
Step 5, wire rod: the diameter that step 4 is obtained is that 4 centimetres of noodles continue to crumple into the noodles that diameter is 3 centimetres；
The noodles that diameter is 3 centimetres are sequentially orderly wound around and are placed in washbasin, the face of spreading all uniformly is flutterred on every level item and is flutterred；
Step 6, upper rod；
Step 7, small open is opened greatly: by step 6 treated vermicelli frame in staking out, vermicelli being stretched by 40 centimeter lengths
80-100 centimeter length；The small single diameter of vermicelli of opening reaches 3 millimeters；Small to open rear vermicelli and put in storage awake face, hang hanging is changed by single
For folded；Vermicelli by 40-50 centimetres of length awake face of doubling single side to single side length be 60 centimetres when appear；After appearing, it will hang
Lodge is on outdoor 340 centimetres high of vermicelli frame after face is stretched to 200 centimetres of doublings；Vermicelli are stretched downwards, liftoff 10 centimetres
When with length open the rod face of carrying out out, finally respectively hanging weight at the both ends of lower rod is 1 kilogram of cement steamboat；
Step 8, dry: sunning to vermicelli moisture content is lower than 4%；Obtain the hollow handcraft dried noodle of dietary fiber type.
It further, further include craft and face in step 1；Dough mixing machine is modulated uniform dough to be placed on chopping board, manually
The sectional layer of dough is merged with face；Artificial and face include fist face pressure, facies palmaris by and finger tip stamp.
Further, step 2 specifically: the dough for modulating step 1 is placed on chopping board, is by hand pressed into dough rectangular
Body shape, by dough epidermal wound by conjunction while pressing.
Further, step 6 specifically: by step 5 treated soft noodles submission fork space disc around mode be placed on
On two waddys that distance interval is 20 centimetres；With the hands while coiling noodles during upper rod to stranding noodles；One frame
Single noodles quantity difference on the every rod in face is less than or equal to 5%.
Further, the small specific steps opened and opened greatly of step 7 include: to use to open rod in the inside of vermicelli, along vermicelli by hand
Inner wall exert oneself, vermicelli are expanded outwardly, until the foundation of upper and lower rod.
Further, step 8 specifically: when vermicelli moisture content is lower than 4%, vermicelli are unloaded from vermicelli frame, obtain diet
The hollow handcraft dried noodle of fibrous type；The primary face of unloading is once to unload 5 rod vermicelli from frame.
It further, further include step 9, section wrapping: the vermicelli that step 8 is unloaded are cut off, and obtain the meals of default specification
Eat the hollow handcraft dried noodle of fibrous type.
It further, further include step 9, section wrapping: the vermicelli cutting that step 8 is unloaded, obtaining specification is single extension
20 centimetres of face length, 6 centimetres of diameter and 500 grams of weight of the hollow handcraft dried noodle of dietary fiber type.
Compared with prior art, the invention has the following advantages:
Using dietary fiber as auxiliary material in the production method of the hollow handcraft dried noodle of dietary fiber type of the invention；Dietary fiber
Referred to as the 7th nutrient.During making dietary fiber type hollow handcraft dried noodle, dietary fiber as auxiliary material be with
The state of normal temperature and pressure is added when with face, remains the function of dietary fiber.The flour protein sufficiently to absorb water is outside
It is subjected to extruding and kneading under the action of power and pulls drawing and stirring, can be cross-linked with each other between the sulfydryl key of different types of protein,
And the intramolecular disulfide bond of glutenin is just changed into the disulfide bond between molecule, to form huge solid netted knot
Structure, this network-like structure are formed the basic framework of wet dough.And dietary fiber after enzyme hydrolysis along wet dough
Basic framework be evenly distributed in dimensional network structure.Dietary fiber will be constantly according to the sequencing for face program of waking up
It is gradually filled into the basic framework of flour, so that making dough both has good viscoelasticity, then the prevention and treatment of dietary fiber is just
It is secret, be conducive to weight-reducing, prevention colon and the carcinoma of the rectum, prevention and treatment hemorrhoid, promote calcium absorption, reduce cholesterol, improve diabetic symptom,
The functions such as prevention and treatment gall stone, prevention disease of digestive system just closely combine with the trophic function of hollow handcraft dried noodle, again
With good longitudinal extensibility and horizontal extension, this is just can drawing and attenuating for the hollow handcraft dried noodle raw noodles of dietary fiber type
The noodles after being cooked can be constantly made not paste and have smooth smooth mouthfeel to lay thick and solid basis again.Dietary fiber people high for three
Group's auxiliary therapeutic action is very big, and the hollow handcraft dried noodle of dietary fiber type also has the effect that
1) prevent treating constipation；Volume becomes larger dietary fiber in stomach again after edible dietary fiber type handcraft dried noodle, can promote intestines
It wriggles, reduce food residence time in enteron aisle.On the other hand, dietary fiber directly absorbs fine in big enteral through bacterial fermentation
Moisture content in dimension makes stool soften, and generates defecating feces excretion.Third, dietary fiber in enteron aisle easily by bacterium glycolysis, to promote intestines
Road is wriggled, and flatulence is reduced, and improves constipation.
2) it is conducive to weight-reducing；Dietary fiber chance water volume becomes larger and can both make one to generate after edible dietary fiber type handcraft dried noodle
Slight satiety reduces the absorption of excessive heat.Extra sugar and grease can be coated again in company with the old deposition in enteron aisle
Waste excretes together, it may be said that is current more effective safe fat-reducing method.
3) prevent colon and the carcinoma of the rectum；The irritating enterocinesia effect of dietary fiber after edible dietary fiber type handcraft dried noodle,
Carcinogen is greatly shortened with intestinal wall time of contact.The large intestine most filthy place at last in the organ of human body, human body is by food
Needed for Nutrient Absorption finish, unwanted substance just forms excrement and is discharged by large intestine, and role of the cellulose in intestinal tube is just
As street cleaner, it can dilute the toxin in excrement, can also promote intestines peristalsis, stop excrement in enteron aisle too long,
Make the chance that noxious material does not do mischief.
4) hemorrhoid are prevented and treated；Hemorrhoid are that block blood for a long time caused with stasis of blood product.By
The defecating feces excretion of dietary fiber in dietary fiber type handcraft dried noodle, can reduce the pressure of perianal, keep blood flow unobstructed, from
And play a part of to prevent and treat hemorrhoid.
5) promote calcium absorption；Intestinal calcium absorption, calcium balance and bone can be improved after edible dietary fiber type handcraft dried noodle
Mineral density effect.
6) cholesterol is reduced, coronary heart disease is prevented；If due to some ingredients in dietary fiber type handcraft dried noodle dietary fiber
For glue in combination with cholesterol, it is discharged directly from excrement in combination with cholic acid in lignin, to consume intracorporal cholesterol to mend
The cholesterol being consumed in bile is filled, cholesterol is thus reduced, to play the role of preventing coronary heart disease.Cholesterol in liver
It is transformed into cholic acid through body metabolism, cholic acid reaches small intestine to digest fat, and then cholic acid returns liver by small intestinal absorption again and turns
Become cholesterol.Dietary fiber can form colloid substance in small intestine, to cholic acid be surrounded, the cholic acid surrounded by dietary fiber
Just it cannot be absorbed back liver by intestinal wall, but be excreted by alimentary canal.Therefore, in order to digest constantly enter it is small
The food of intestines, liver can only supplement the cholic acid of consumption by absorbing the cholesterol in blood, to just reduce the gallbladder in blood
Sterol, this advantageously reduces the disease incidence of the diseases such as the coronary heart disease caused by high cholesterol, apoplexy.
7) improve diabetic symptom；Pectin in dietary fiber can reduce the absorption efficiency of food in the intestine, play reduction
The infiltration rate of glucose makes to steeply rise into postprandial blood sugar, is conducive to the improvement of diabetic condition.
8) gall stone is prevented and treated；Edible dietary fiber type handcraft dried noodle promotes bile since dietary fiber is in combination with cholesterol
Secretion, circulation.The formation of gall stone can thus be prevented.
9) disease of digestive system；Macromolecular water-soluble dietary fiber forms protective film in human body, draws heavy metal and has
Evil substance, core radiogen etc. are drained together, are reached toxin-expelling and face nourishing and are protected the function of health, since apple collagen is insoluble
In alcohol and the characteristic that cut grease, the excretion of alcohol, grease and noxious material can be accelerated, play the role of the strong body of protect liver.
In addition, learning from the appropriate scale of operation theory of agricultural economy, the investment energy of production factors and the means of production is increased
Enough obtain the scale and benefit of soil management.The lower production costs of the hollow handcraft dried noodle of dietary fiber type and auxiliary material can be made to generate
Higher economic benefit；The fusion development of agricultural industry embodies obviously, and can receive the benefit of 1+1 > 2.Current society is
The operating pressure of society with fast rhythm, people is big, and the time of having a rest is fewer and fewer, spends on the time of culinary art and cooking food very
It is few, but it is higher and higher for the nutrition and safety requirements of food, and the present invention can increase the type of hollow fine dried noodles in the market, solve
Demand of the different levels consumer to the hollow handcraft dried noodle nutritive value of different type；Dietary fiber type hollow fine dried noodles can make hollow
The product of handcraft dried noodle becomes kind diversification from single, can provide multiple choices for vast consumer.
Specific embodiment
Invention is further described in detail combined with specific embodiments below.
A kind of production method of hollow handcraft dried noodle of dietary fiber type of the invention, specific steps include: salt dissolving water and mistake
Filter, four is folded and face, skin-grafting, face of once waking up, opens item, rubbing, secondary awake face, secondary rubbing, wire rod, wake up three times face, upper rod, four times
The face of waking up small open, opens greatly, drying, undercarriage, section and wrapping up total 18 procedures.Supplementary material proportion: 25-40 parts of flour: diet
1.5-2.4 parts of fiber: 0.4-0.64 parts of salt: 16-26 parts of water: face flutters 0.85-1.4 parts.Specific supplementary material proportion can are as follows: flour
25-40kg: dietary fiber 1.5-2.4kg: salt 0.4-0.64kg: water 16-26kg: 0.85-1.4kg is flutterred in face.
Step 1, salt dissolving water and face: salt is completely dissolved in clear water, and utilizes filtered through gauze；Weigh suitable flour
It is carried out with filtered salt water and face；It needs to prepare in step 1: salt dissolving basin, washbasin, flour 25kg, dietary fiber 1.5kg, food
Salt 0.4kg, clear water, salt dissolving water rod and chopping board etc..Specific steps include: to clarify 15 minutes after salt aquation is good；With by disinfection
Filtered through gauze removes impurity；Flour is disposably poured into after weighing in the dough mixing machine that health is qualified on inspection, starts dough mixing machine,
And it is poured slowly into dietary fiber, then uniform speed slow pours into salt water in dough mixing machine, and dietary fiber is as auxiliary material and with room temperature
The state of normal pressure is added when with face；Salt water uniform speed slow is disposably all added；Strict control water when adding unboiled water；With
Face machine by dough stirring it is substantially uniform after whole group face is poured on chopping board start it is artificial by hand and face program；It is whole with face by hand
A process main points: fist face is firmly stepped on, facies palmaris is firmly firmly stabbed by, finger tip；After dry and wet degree reaches consistent inside and outside entire dough only
The sectional layer rapid fusion so that dough can be gently touched with palm, reach whole effect.
Step 2, skin-grafting process flow: prepare before operation: chopping board, washbasin, face are flutterred.The purpose of step 2 is and good dough
Outer surface must be completely that entire dough does not have breaking part, fold place；Dough exocuticle gluten needs high concentration.Specific step
It suddenly include: that will be poured on the chopping board that the face of sprinkling is flutterred with good dough, both hands palm presses dough in due course, and dough is pressed and is grown up
Cube shape, in due course firmly by conjunction dough epidermal wound while pressing.
Step 3, awake face process flow: prepare before operation: plastics sheet, cotton sheet.Step 3 purpose be dough sodium from
The substance for being conducive to gluten chelating under the action of son in gluten and flour extends to dough epidermis；Unartificial yeast bacterium in air
Start to breed in dough for the first time.Specific steps include: that the dough after skin-grafting is put into washbasin, inner cover plastics sheet, outer cover
Cotton sheet；Wherein, plastics sheet prevents dough water loss from causing dough epidermis dry and cracked；Outer layer cotton sheet prevents dough temperature
Degree decline, is unfavorable for the growth of unartificial yeast bacterium.
Step 4, open the awake face process flow of a rubbing: prepare before operation: chopping board, washbasin, face knife, face are flutterred.Specific steps packet
Include: after face of A, waking up has been arrived to a certain degree, dough being poured on chopping board after being pressed into rectangular shape and being cut into diameter with face knife is 5 lis
The noodles of rice；B, careful rubbing must all be carried out to each noodles, the purpose of rubbing is exactly that the noodles with breach are quickly allowed
It is merged, if kneading breach that can not be skilled, will affect end product properties；C, well-balanced during rubbing simultaneously to spread
It flutters above, prevents from pulling between noodles viscous.
Step 5, the awake face process flow of wire rod: preoperative preparation: chopping board, washbasin, face are flutterred.Specific steps include: rubbing
Noodle diameter afterwards reaches 4 centimetres of carry out wire rods.Specific steps include: that the noodles that diameter is 4 centimetres are continued rubbing into diameter
For 3 centimetres of noodles；Be that 3 centimetres of noodles are sequentially orderly wound around and are placed in washbasin face of waking up by diameter, so as to when upper rod not
Easy fracture is not easy to confusion；The face of spreading must uniformly be flutterred above each layer of noodles to flutter, to prevent the stick to each other of upper and lower level.
Step 6, upper rod process flow: preoperative preparation: vermicelli rod, above folder, washbasin, wake up face storehouse, sheet and face are flutterred；
Specific steps include: A, by awake face work after soft noodles submission fork space disc around mode be placed on distance interval be 20
Centimetre two waddys on.B, whole process will grasp the thickness of noodles at any time and soft or hard degree, be spaced closely together degree.C, upper
Both hands are both handsed on one side coil noodles while ceaselessly to rubbing noodles with the hands during rod.D, single item number on a rod face is strictly grasped,
Single noodles number on all every rods in frame face, which must not differ, surmounts 5%.
Step 7, small open opens process flow greatly: preoperative preparation: opening face frame, opens rod, movable stand and vermicelli wheel.Specifically
Step include: A, in operation room by timber of the vermicelli frame in setting, it is well-balanced firmly by vermicelli by 40 lis with appropriate dynamics
The long stretching centimeter length of falling 80-100 of rice.B, and with the small opposite for opening rod rod above and below the inside of vermicelli along the light and slow use of inner wall of vermicelli
Power is firmly expanded vermicelli, outward firmly to the foundation of upper and lower rod.C, it is small open after the single diameter of vermicelli can achieve 3 millimeters,
Length becomes rarefaction from tight state, and suspension status of putting in storage is changed to folded by list is hanging.D, it is small open after vermicelli by
40-50 centimetres of length awake face of doubling single side to single side length be 60 centimetres or so when arrived the time appeared.E, at this time
Vermicelli length of run has reached 120 centimetres, and vermicelli appearance is in moist bright state, is first inserted on timber after export and uniformly pulls at
Lodge is on outdoor 340 centimetres high of vermicelli frame after reaching 200 centimetres or so doublings.F, lower rod is uniformly firmly stretched downwards, from
Rod is opened according to the small operation sequence face of carrying out out opened with long when 10 centimetres of ground, and finally respectively hanging weight at the both ends of lower rod is 1 public
The cement steamboat of jin.
Step 8, undercarriage process flow: preoperative preparation: chopping board, face knife and vermicelli frame is dried.Specific steps include: this
Period should keep a close eye on the variation of weather, and worry is exactly wind and rain.A, since dehydration is more in a short time for vermicelli, single rod is hung
The weight in face has changed a lot, and is easiest to whole rod vermicelli landing.B, undercarriage is vermicelli by moisture content lower than 4% from extension
It is unloaded down in face frame.C, the general once face of unloading is once to unload 5 rod vermicelli from frame, and arm must hold top over the head from 2 meters
It gets off steadily on mostly high ladder.
Step 9, section Wrapping technical process: preoperative preparation: chopping board, face knife, vermicelli frame.Specific steps include: A,
The incision according to specification requirement that the vermicelli of 300 centimeter lengths are neat of vermicelli after undercarriage.B, specification be it is single vermicelli are 20 centimetres long,
6 centimetres of diameter, weigh 500 grams；Obtain the hollow handcraft dried noodle of dietary fiber type.
The hollow handcraft dried noodle of dietary fiber type of the invention is that property based on wet dough is derivative and go out, the wheat alcohol in flour
Egg wheat and glutelin are the main proteins for forming gluten, and glutenin absorbs water first and moistens after flour encounters water, by
Gliadin, leucosin, the wheat globulin of aquation simultaneously are gradually absorbed during profit.The flour protein sufficiently to absorb water exists
It is subjected to extruding and kneading under the action of external force and pulls drawing and stirring, can mutually be handed between the sulfydryl key of different types of protein
Connection, and the intramolecular disulfide bond of glutenin is just changed into the disulfide bond between molecule, to be formed huge solid netted
Structure, this network-like structure are formed the basic framework of wet dough.Flour meet water after under the action of hydrolase flour
Anaerobic respiration is become from aerobic respiration, can generate a certain amount of carbon dioxide gas, and the same time, that micro fermentation can occur was anti-
A certain amount of carbon dioxide gas can should be also generated, noodles are through dryness in the sun in the case where dough internal gas cannot destroy
It just will form discontinuity cavity, that is, the hollow origin of hollow handcraft dried noodle afterwards.And it is abundant contained in dietary fiber
In minerals, calcium, phosphorus, iron, zinc, copper, manganese, molybdenum and dietary fiber calcium activated and holoprotein rich in be present in dough and
In each awake face program of noodles, starch, fat, sugar, mineral matter element, the microelement etc. remixed in flour will be continuous
Ground is gradually filled into the basic framework of flour according to the sequencing for face program of waking up, so that making dough both has good glutinous bullet
Property, and there is longitudinal extensibility and horizontal extension well, this be just the hollow handcraft dried noodle raw noodles of dietary fiber type both
Can draw and attenuate can constantly make again it is cooked after noodles do not paste and flexible laid thick and solid basis.
The production method of the hollow handcraft dried noodle of dietary fiber type of the invention, is added dietary fiber in the link with face,
According to the property of auxiliary material itself, similar gliadin and glutenin content are analyzed, optimum proportioning amount is found and is added to flour
Neutralization face, the hollow handcraft dried noodle of functional form so as to produce different flavor.Auxiliary material must control stringent additional amount, not
It can be because added auxiliary material nutritive value height can arbitrarily increase additional amount, because the too high levels for being similar to glutenin will
Keep the elastic toughness of dough too big and cause dough that can not expand, and easily cause dough skin crack, to can not carry out
Subsequent handling.Cause dough too soft weak if being similar to gliadin too high levels, the gluten network of formation is too poor, not hard
Gu causing dough roof collapse, subsequent handling can be equally seriously affected.
Test analysis is carried out to the vermicelli that the present invention makes, the hollow handcraft dried noodle of dietary fiber type is relative to no addition meals
The traditional hollow handcraft dried noodle nutrition of food fiber has changed a lot, big with northwest agriculture and forestry science and technology after addition dietary fiber
The examining report that test center provides is learned to analyze, the content of sodium extremely reduces, and the hollow handcraft dried noodle of every 100g reduces
802mg。
The present invention produces bring drawback as above, Shaanxi Province's in December, 2014 Jia County Chen Jia to solve traditional-handwork vermicelli
Yan is learned into selecting handcraft dried noodle commerce and trade Co., Ltd and Xibei Univ. of Agricultural & Forest Science & Technology, Tianjin Business College, Shaanxi Normal University, Yulin
Institute, Yulin inlet and outlet inspection and quarantine bureau and Yulin agricultural college of Vocationl Technical College (Yulin agricultural school) collectively constitute " diet
The hollow handcraft dried noodle new-product development " center " of fibrous type, the purpose that center is set up are exactly to develop to meet quality peace in 3 years
The hollow handcraft dried noodle new product of the dietary fiber type required entirely.It is learnt from the appropriate scale of operation theory of agricultural economy, increases life
Production element and the investment of the means of production can obtain the scale and benefit of soil management.The fusion development of agricultural industry embodies herein
Obviously, and the benefits of 1+1 > 2 can be received.
The hollow handcraft dried noodle production method of dietary fiber type of the invention plays very the improvement of flour nutritional ingredient
The entire program of big facilitation, addition and the technological operation of especially above-mentioned auxiliary material is all in the state of normal temperature and pressure
It carries out, it can be ensured that the reservation of each nutritional ingredient.Current society is society with fast rhythm, and the operating pressure of people is big, not
The breath time is fewer and fewer, and the time for spending in culinary art and cooking food is upper seldom, but nutrition and safety requirements for food
It is higher and higher.The project implementation is particularly important for the increasingly urgent people for requiring nutrition balanced today.To increase in the market
The hollow handcraft dried noodle of different categories solves different levels consumer to the need of the hollow handcraft dried noodle nutritive value of different type
It asks.The research and development of the hollow handcraft dried noodle new product of dietary fiber type can not only make the product of hollow handcraft dried noodle become kind from single
Diversification can provide choice abundant, the research and development of especially hollow handcraft dried noodle new product more for vast consumer
Unlimited life is brought to the culture for the consciousness of promoting innovation, the update of product has pulled open prelude from this, has gone on broad.
Specific embodiment
A kind of several embodiments of the production method of hollow handcraft dried noodle of dietary fiber type of the invention, specific supplementary material are matched
Than as shown in table 1:
The supplementary material of the 1. hollow handcraft dried noodle of dietary fiber type of table matches
| / | Flour | Dietary fiber | Salt | Water | Face is flutterred |
| Embodiment 1 | 25kg | 1.5kg | 0.4kg | 16kg | 0.85kg |
| Embodiment 2 | 33kg | 2.0kg | 0.52kg | 22kg | 1kg |
| Embodiment 3 | 40kg | 2.4kg | 0.64kg | 26kg | 1.4kg |
| Embodiment 4 | 35kg | 2.0kg | 0.58kg | 24kg | 1.25kg |
| Embodiment 5 | 37kg | 2.25kg | 0.6kg | 25kg | 1.3kg |
The preparation method step of embodiment 1 to 5 is identical as above-mentioned preparation method step.
Claims (8)
1. a kind of production method of the hollow handcraft dried noodle of dietary fiber type, which is characterized in that according to mass fraction meter, the production
Method the following steps are included:
Step 1, salt dissolving water and face: 0.4~0.64 portion of salt is changed into the water even；25~40 parts of flour are put into dough mixing machine
It modulates, 1.5~2.4 parts of dietary fibers is first poured into dough mixing machine in modulated process, then will change even salt water and pour into dough mixing machine, it will
Dough preparing is uniform；
Step 2, make skin graft: the epidermal wound for the dough for by hand modulating step 1 is by conjunction；
Step 3, awake face: the dough after step 2 skin-grafting is put into container, inner cover plastics sheet, outer cover cotton sheet；
Step 4, open a rubbing: the dough behind face that step 3 is waken up is cut into the noodles that diameter is 5 centimetres, rubs with the hands to every noodles
Item to noodle diameter reaches 4 centimetres, sprinkles face on noodles during rubbing and flutters；
Step 5, wire rod: the diameter that step 4 is obtained is that 4 centimetres of noodles continue to crumple into the noodles that diameter is 3 centimetres；It will be straight
Diameter is that 3 centimetres of noodles are sequentially orderly wound around and are placed in washbasin, and the face of spreading all uniformly is flutterred on every level item and is flutterred；
Step 6, upper rod；
Step 7, small open is opened greatly: by step 6 treated vermicelli frame in staking out, stretching 80-100 by 40 centimeter lengths for vermicelli
Centimeter length；The small single diameter of vermicelli of opening reaches 3 millimeters；Small to open rear vermicelli and put in storage awake face, hang hanging is changed to doubling by single
Formula；Vermicelli by 40-50 centimetres of length awake face of doubling single side to single side length be 60 centimetres when appear；After appearing, vermicelli are stretched
Lodge is on outdoor 340 centimetres high of vermicelli frame after to 200 centimetres of doublings；Vermicelli are stretched downwards, are grown at liftoff 10 centimetres
The rod face of carrying out out is opened, finally respectively hangs the cement steamboat that weight is 1 kilogram at the both ends of lower rod；
Step 8, dry: sunning to vermicelli moisture content is lower than 4%；Obtain the hollow handcraft dried noodle of dietary fiber type.
2. a kind of production method of hollow handcraft dried noodle of dietary fiber type according to claim 1, which is characterized in that step
It further include craft and face in 1；Dough mixing machine is modulated uniform dough to be placed on chopping board, artificial and face melts the sectional layer of dough
It closes；Artificial and face include fist face pressure, facies palmaris by and finger tip stamp.
3. a kind of production method of hollow handcraft dried noodle of dietary fiber type according to claim 1, which is characterized in that step
2 specifically: the dough for modulating step 1 is placed on chopping board, by hand in cuboid shape by dough pressing, by face while pressing
Group's epidermal wound is by conjunction.
4. a kind of production method of hollow handcraft dried noodle of dietary fiber type according to claim 1, which is characterized in that step
6 specifically: by step 5 treated soft noodles submission fork space disc around mode be placed on that distance interval is 20 centimetres two
On waddy；With the hands while coiling noodles during upper rod to stranding noodles；Single noodles quantity on the one every rod in frame face
Difference is less than or equal to 5%.
5. a kind of production method of hollow handcraft dried noodle of dietary fiber type according to claim 1, which is characterized in that step
The 7 small specific steps opened and opened greatly include: by hand with rod is opened in the inside of vermicelli, and the inner wall along vermicelli is exerted oneself, and vermicelli are outside
Expansion.
6. a kind of production method of hollow handcraft dried noodle of dietary fiber type according to claim 1, which is characterized in that step
8 specifically: when vermicelli moisture content is lower than 4%, vermicelli are unloaded from vermicelli frame, obtain the hollow handcraft dried noodle of dietary fiber type；One
The secondary face of unloading is once to unload 5 rod vermicelli from frame.
7. a kind of production method of hollow handcraft dried noodle of dietary fiber type according to any one of claim 1 to 6, special
Sign is, further includes step 9, and section wrapping: the vermicelli that step 8 is unloaded are cut off, and the dietary fiber type for obtaining default specification is empty
Heart handcraft dried noodle.
8. a kind of production method of hollow handcraft dried noodle of dietary fiber type according to any one of claim 1 to 6, special
Sign is, further includes step 9, and section wrapping: the vermicelli that step 8 is unloaded are cut off, obtain specification be it is single vermicelli are 20 centimetres long,
6 centimetres of diameter and 500 grams of weight of the hollow handcraft dried noodle of dietary fiber type.
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| CN112655882A (en) * | 2021-01-04 | 2021-04-16 | 四川有你一面食品有限公司 | Purple sweet potato noodles and preparation method thereof |
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