CN112167519A - Low-GI corn pumpkin coarse cereal noodles and preparation method thereof - Google Patents
Low-GI corn pumpkin coarse cereal noodles and preparation method thereof Download PDFInfo
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Images
Classifications
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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
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/22—Apparatus with rollers and cutting discs or blades for shaping 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
- A23L15/00—Egg 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
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- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses low GI corn, pumpkin and coarse cereal noodles and a preparation method thereof, wherein the low GI corn, pumpkin and coarse cereal noodles comprise the following raw materials in parts by weight: 80-100 parts of wheat flour, 20-25 parts of corn flour, 10-15 parts of pumpkin puree, 10-13 parts of oat flour, 5-10 parts of millet flour, 8-10 parts of eggs, 1-2 parts of bitter gourd powder, 1-2 parts of salt, 0.04 part of sodium bicarbonate, 0.1 part of sesame oil, 0.006 part of sodium metabisulfite and 60-75 parts of purified water; the preparation method of the low-GI corn pumpkin coarse cereal noodles specifically comprises the following steps: the method comprises the following steps of firstly, mixing raw materials, secondly, stirring dough, thirdly, rolling the dough and forming noodles, and fourthly, carrying out microwave curing treatment on the noodles; the invention belongs to the technical field of food processing, solves the problem of overhigh GI value of wheat noodles in the prior art, and simultaneously solves the problems of easy breakage, rough taste and unstable quality of coarse cereal noodles.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to low-GI corn, pumpkin and coarse cereal noodles and a preparation method thereof.
Background
The Glycemic Index (GI) is an index of the degree of elevation of blood glucose in a human body in response to food, and is a response state of blood glucose production in the body after the human body eats. Different foods, even with the same carbohydrate content, have different, if not even very different, levels of elevated blood glucose levels after consumption. Therefore, the diet of diabetic patients should pay attention not only to the sugar content of the food, but also to the GI value. Generally, foods with GI lower than 55 are called low GI foods, while the GI value of common staple foods (such as grain potatoes) is higher, so that the postprandial blood sugar of the patients fluctuates greatly and is difficult to control, and only the low GI foods are foods really suitable for the diabetics.
Minor cereals generally refer to grain and bean crops other than five crops of rice, wheat, corn, soybean and potato. Mainly comprises the following steps: sorghum, millet, buckwheat, oat, barley, broom corn millet, broomcorn millet, coix seed, grain amaranth, and kidney bean, mung bean, small red bean, broad bean, pea, cowpea, lentil, black bean and the like. It features short growing period, small planting area, special planting area, low yield and rich nutrients.
The GI value of the common wheat noodles is as high as 81.6, which is not suitable for diabetics to eat as staple food. Flour made by grinding coarse cereals cannot replace wheat flour to form dough with certain toughness, and noodle products made of the coarse cereals are poor in taste and low in dietary fiber content, and are not beneficial to well regulating intestinal health of diabetics.
Disclosure of Invention
The invention aims to provide low-GI corn pumpkin coarse cereal noodles and a preparation method thereof, solves the problem that in the prior art, the GI value of wheat noodles is too high, and solves the problems that coarse cereal noodles are easy to break, have rough taste and are unstable in quality.
The purpose of the invention can be realized by the following technical scheme:
the low-GI corn pumpkin coarse cereal noodles comprise the following raw materials in parts by weight: 80-100 parts of wheat flour, 20-25 parts of corn flour, 10-15 parts of pumpkin puree, 10-13 parts of oat flour, 5-10 parts of millet flour, 8-10 parts of eggs, 1-2 parts of bitter gourd powder, 1-2 parts of salt, 0.04 part of sodium bicarbonate, 0.1 part of sesame oil, 0.006 part of sodium metabisulfite and 60-75 parts of purified water;
the preparation method of the low-GI corn pumpkin coarse cereal noodles specifically comprises the following steps:
firstly, adding wheat flour, corn flour, pumpkin paste, oat flour, millet flour, eggs, balsam pear powder, salt, sodium bicarbonate and purified water in parts by weight into a mixer, stirring for 10-20min at the rotation speed of 100 plus 120r/min, and controlling the temperature of the purified water at 40-50 ℃;
secondly, adding sesame oil and sodium metabisulfite in parts by weight into a mixer, continuously stirring for 5min at the rotating speed of 120r/min, taking out the dough from the mixer, and standing for 15-18 min;
thirdly, putting the dough into rolling noodle forming equipment for rolling, firstly making a noodle belt, wherein the noodle belt is turned for at least 2 times in the rolling process, and then rolling and cutting the rolled noodle belt to form the noodles;
and fourthly, putting the noodles into a microwave oven, setting the power of the microwave oven to be 1kw, curing for 40s, then transferring the noodles into a drying box, setting the drying temperature to be 65 ℃, drying for 2-3h to ensure that the water content of the noodles is 12.5-14.5%, and cooling to obtain the low-GI corn, pumpkin and coarse cereal noodles.
Further, the corn flour is prepared by drying corn to the water content of less than 5% and then crushing the corn flour to 50-70 meshes, the oat flour is prepared by drying oat to the water content of less than 5% and then crushing the oat flour to 50-70 meshes, and the millet flour is prepared by drying millet to the water content of less than 5% and then crushing the millet flour to 50-70 meshes.
Further, the pumpkin puree is prepared by peeling pumpkin, steaming and mashing, wherein the steaming time is 10-15min, and the steaming temperature is 100-120 ℃.
The third step is that the noodle rolling forming equipment comprises a rolling mechanism, an adjusting mechanism, a flattening roller, a knife roller and a conveying belt, wherein the rolling mechanism is positioned at one end of the conveying belt, the adjusting mechanism is arranged at two sides of the conveying belt, the flattening roller is positioned above the conveying belt, the knife roller is positioned at one side of the flattening roller, which is far away from the rolling mechanism, the knife roller is positioned above the conveying belt, and a plurality of knife grooves which are uniformly distributed are formed in the cylindrical surface of the knife roller;
the rolling mechanism comprises a rack, two opposite mounting frames are fixed on the upper surface of the rack, a driving shaft and a driven shaft are arranged between the mounting frames, the driving shaft and the driven shaft are parallel to each other, two ends of the driving shaft respectively penetrate through the two mounting frames, the driving shaft is rotatably connected with the mounting frames, a turbine is fixedly installed at one end of the driving shaft, a gear is installed at the other end of the driving shaft, one end of the driven shaft is rotatably connected with the mounting frames, a gear is fixedly penetrated through the mounting frames at the other end of the driven shaft, the gear on the driving shaft is meshed with the gear on the driven shaft, extrusion rollers are respectively installed and fixed on the driving shaft and the driven shaft, two opposite scraper plates are arranged below the extrusion rollers, two ends of each scraper plate are respectively fixedly connected with the mounting frames, first striker plate both ends and mounting bracket fixed connection, one side that the driving shaft was kept away from to the squeeze roll is equipped with the second striker plate, second striker plate both ends and mounting bracket fixed connection still are equipped with the dead lever between the mounting bracket, the dead lever both ends are rotated with the mounting bracket and are connected, and the dead lever top is equipped with connects the flitch, connect the flitch to be located shovel flitch below, connect flitch lower surface and dead lever fixed connection, one side of frame is equipped with driving motor, the driving motor bottom is equipped with motor base, driving motor and motor base fixed connection, motor base fixes at the frame upper surface, driving motor output and worm fixed connection, worm meshes with the worm wheel mutually.
Further, adjustment mechanism includes the mount, mount bottom and conveyer belt side fixed connection, the inside two slide rails that are equipped with of mount, two install the slider between the slide rail, slider and slide rail sliding connection, mount top center fixedly connected with fixed block, the inside threaded rod that runs through of fixed block, threaded rod and fixed block sliding connection install the regulating wheel on the threaded rod, regulating wheel center and threaded rod spiro union, regulating wheel are located the fixed block top, threaded rod bottom and slider top fixed connection, and the fixed block top is equipped with the fastening bolt of two opposition settings, fastening bolt one end runs through fixed block one side and cooperatees with the threaded rod.
Furthermore, the two ends of the flattening roller are respectively connected with the centers of the two sliding blocks in a rotating manner, and the two ends of the knife roller are respectively connected with the centers of the two sliding blocks in a rotating manner.
Further, the conveyer belt is fixed with two baffles that set up oppositely in the installation, the baffle is located the conveyer belt both sides, and the baffle is parallel with the conveyer belt.
A preparation method of low GI corn pumpkin coarse cereal noodles specifically comprises the following steps:
firstly, adding wheat flour, corn flour, pumpkin paste, oat flour, millet flour, eggs, balsam pear powder, salt, sodium bicarbonate and purified water in parts by weight into a mixer, stirring for 10-20min at the rotation speed of 100 plus 120r/min, and controlling the temperature of the purified water at 40-50 ℃;
secondly, adding sesame oil and sodium metabisulfite in parts by weight into a mixer, continuously stirring for 5min at the rotating speed of 120r/min, taking out the dough from the mixer, and standing for 15-18 min;
thirdly, adding the dough into a rolling mechanism of rolling noodle forming equipment, starting a driving motor, rolling the dough through an extrusion roller to prepare a noodle strip, allowing the noodle strip to fall onto a material receiving plate, then adding the stacked noodle strip above the extrusion roller for repeated rolling, allowing the noodle strip to turn for at least 2 times in the rolling process, then starting a conveying belt, allowing the rolled noodle strip to pass through a flattening roller to further thin and spread the noodle strip on the upper surface of the conveying belt, and cutting the noodle strip through a knife roller to form noodles;
and fourthly, putting the noodles into a microwave oven, setting the power of the microwave oven to be 1kw, curing for 40s, then transferring the noodles into a drying box, setting the drying temperature to be 65 ℃, drying for 2-3h to ensure that the water content of the noodles is 12.5-14.5%, and cooling to obtain the low-GI corn, pumpkin and coarse cereal noodles.
The invention has the beneficial effects that:
the coarse cereal noodles prepared by the invention have reasonable raw material proportion, and the GI value of the coarse cereal noodles can be effectively reduced by taking wheat flour, corn flour, pumpkin paste, oat flour and millet flour as main raw materials; meanwhile, a small amount of balsam pear powder serving as a medicine-food homology is added, and the main active component of the balsam pear powder is the momordicin which can stimulate the release of insulin and block the formation of glucose in blood flow, so that the coarse cereal noodles are more suitable for diabetics to eat as staple food, and the postprandial blood sugar fluctuation is small; by adding eggs, the adhesion among the components can be effectively improved, the strength and tensile strength of the noodles are improved, the breakage rate of the noodles is reduced, and the aim of strengthening nutrition can be achieved; the water adding amount and time of dough kneading are reasonable, so that water-insoluble protein in the flour absorbs water and swells and is bonded with each other, the toughness of the noodles is improved, the noodles are chewy, and the taste is improved;
according to the invention, the dough is rolled for multiple times by using the rolling noodle forming equipment, and the noodle belt is turned for no less than 2 times in the rolling process, so that a gluten network structure with elasticity, toughness, extensibility, viscosity and plasticity is gradually formed in the dough, the toughness and tensile strength of the noodles are improved, the chewiness of the noodles is improved, and the end rate of the noodles is reduced; the noodle belt is further flattened through the flattening roller, the distance from the flattening roller to the conveying belt is adjustable, the noodle belt flattening device is suitable for manufacturing noodles with different thicknesses, the knife roller directly cuts the tiled noodle belt into noodles, and production efficiency is improved.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a schematic view showing the construction of a rolled noodle forming apparatus according to the present invention;
fig. 2 is a front view of the rolled noodle forming apparatus of the present invention;
FIG. 3 is a top plan view of the rolled noodle forming apparatus of the present invention;
FIG. 4 is a schematic view of a rolling mechanism according to the present invention;
FIG. 5 is a rear view of the rolling mechanism of the present invention;
fig. 6 is a schematic structural diagram of the adjusting mechanism of the present invention.
In the drawings, the components represented by the respective reference numerals are listed below:
1. a rolling mechanism; 101. a frame; 102. a mounting frame; 103. a drive shaft; 104. a driven shaft; 105. a squeeze roll; 106. a shoveling plate; 107. a first striker plate; 108. a second retainer plate; 109. fixing the rod; 110. a material receiving plate; 111. a worm gear; 112. a drive motor; 113. a worm; 114. a motor base; 115. a gear; 2. an adjustment mechanism; 201. a fixed mount; 202. a slide rail; 203. a slider; 204. a fixed block; 205. an adjustment wheel; 206. a threaded rod; 207. fastening a bolt; 3. flattening rollers; 4. a knife roll; 5. a conveyor belt; 501. and a baffle plate.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the low-GI corn pumpkin coarse cereal noodles comprise the following raw materials in parts by weight: 80 parts of wheat flour, 20 parts of corn flour, 10 parts of pumpkin puree, 10 parts of oat flour, 5 parts of millet flour, 8 parts of eggs, 1 part of bitter gourd powder, 1 part of salt, 0.04 part of sodium bicarbonate, 0.1 part of sesame oil, 0.006 part of sodium metabisulfite and 60 parts of purified water;
the preparation method of the low-GI corn pumpkin coarse cereal noodles specifically comprises the following steps:
firstly, adding wheat flour, corn flour, pumpkin paste, oat flour, millet flour, eggs, balsam pear powder, salt, sodium bicarbonate and purified water in parts by weight into a mixer, stirring for 10min at the rotating speed of 100r/min, and controlling the temperature of the purified water to be 40 ℃;
secondly, adding sesame oil and sodium metabisulfite in parts by weight of the formula into a mixer, continuously stirring for 5min at the rotating speed of 100r/min, taking out the dough from the mixer, and standing for 15 min;
thirdly, putting the dough into rolling noodle forming equipment for rolling, firstly making a noodle belt, turning the noodle belt for 2 times in the rolling process, and then rolling and cutting the rolled noodle belt to form noodles;
and fourthly, putting the noodles into a microwave oven, setting the power of the microwave oven to be 1kw, curing for 40s, then transferring the noodles into a drying box, setting the drying temperature to be 65 ℃, drying for 2h to ensure that the water content of the noodles is 12.5%, and cooling to obtain the low-GI corn, pumpkin, coarse cereal noodles.
The corn flour is prepared by drying corn to a water content of 4% and then crushing the corn flour into 50 meshes, the oat flour is prepared by drying oat to a water content of 4% and then crushing the oat flour into 50 meshes, and the millet flour is prepared by drying millet to a water content of 4% and then crushing the millet flour into 50 meshes.
The pumpkin paste is prepared by peeling pumpkin, steaming, and mashing, wherein the steaming time is 10min, and the steaming temperature is 100 ℃.
Example 2:
the low-GI corn pumpkin coarse cereal noodles comprise the following raw materials in parts by weight: 90 parts of wheat flour, 23 parts of corn flour, 12 parts of pumpkin puree, 11 parts of oat flour, 7 parts of millet flour, 9 parts of eggs, 1 part of bitter gourd powder, 1.5 parts of salt, 0.04 part of sodium bicarbonate, 0.1 part of sesame oil, 0.006 part of sodium metabisulfite and 69 parts of purified water;
the preparation method of the low-GI corn pumpkin coarse cereal noodles specifically comprises the following steps:
firstly, adding wheat flour, corn flour, pumpkin paste, oat flour, millet flour, eggs, bitter gourd powder, salt, sodium bicarbonate and purified water in parts by weight into a mixer, stirring for 15min at the rotating speed of 110r/min, and controlling the temperature of the purified water at 45 ℃;
secondly, adding sesame oil and sodium metabisulfite in parts by weight of the formula into a mixer, continuously stirring for 5min at the rotating speed of 110r/min, taking out the dough from the mixer, and standing for 16 min;
thirdly, putting the dough into rolling noodle forming equipment for rolling, firstly making a noodle belt, turning the noodle belt for 3 times in the rolling process, and then rolling and cutting the rolled noodle belt to form noodles;
and fourthly, putting the noodles into a microwave oven, setting the power of the microwave oven to be 1kw, curing for 40s, then transferring the noodles into a drying box, setting the drying temperature to be 65 ℃, drying for 2.5h to ensure that the water content of the noodles is 13.5%, and cooling to obtain the low-GI corn, pumpkin and coarse cereal noodles.
The corn flour is prepared by drying corn to a water content of 4.5% and then crushing to 60 meshes, the oat flour is prepared by drying oat to a water content of 4.5% and then crushing to 60 meshes, and the millet flour is prepared by drying millet to a water content of 4.5% and then crushing to 60 meshes.
The pumpkin paste is prepared by peeling pumpkin, steaming and mashing, wherein the steaming time is 13min, and the steaming temperature is 110 ℃.
Example 3:
the low-GI corn pumpkin coarse cereal noodles comprise the following raw materials in parts by weight: 100 parts of wheat flour, 25 parts of corn flour, 15 parts of pumpkin puree, 13 parts of oat flour, 10 parts of millet flour, 10 parts of eggs, 2 parts of bitter gourd powder, 2 parts of salt, 0.04 part of sodium bicarbonate, 0.1 part of sesame oil, 0.006 part of sodium metabisulfite and 75 parts of purified water;
the preparation method of the low-GI corn pumpkin coarse cereal noodles specifically comprises the following steps:
firstly, adding wheat flour, corn flour, pumpkin paste, oat flour, millet flour, eggs, balsam pear powder, salt, sodium bicarbonate and purified water in parts by weight into a mixer, stirring for 20min at the rotating speed of 120r/min, and controlling the temperature of the purified water at 50 ℃;
secondly, adding sesame oil and sodium metabisulfite in parts by weight of the formula into a mixer, continuously stirring for 5min at the rotating speed of 120r/min, taking out the dough from the mixer, and standing for 18 min;
thirdly, putting the dough into rolling noodle forming equipment for rolling, firstly making a noodle belt, turning the noodle belt for 3 times in the rolling process, and then rolling and cutting the rolled noodle belt to form noodles;
and fourthly, putting the noodles into a microwave oven, setting the power of the microwave oven to be 1kw, curing for 40s, then transferring the noodles into a drying box, setting the drying temperature to be 65 ℃, drying for 3h to ensure that the water content of the noodles is 14.5%, and cooling to obtain the low-GI corn, pumpkin, coarse cereal noodles.
The corn flour is prepared by drying corn to a water content of 5% and then crushing the corn flour into 70 meshes, the oat flour is prepared by drying oat to a water content of 5% and then crushing the oat flour into 70 meshes, and the millet flour is prepared by drying millet to a water content of 5% and then crushing the millet flour into 70 meshes.
The pumpkin paste is prepared by peeling pumpkin, steaming, and mashing, wherein the steaming time is 15min, and the steaming temperature is 120 ℃.
Referring to fig. 1-6, the rolled noodle forming apparatus in the above embodiment includes a rolling mechanism 1, an adjusting mechanism 2, a flattening roller 3, a knife roller 4 and a conveying belt 5, wherein the rolling mechanism 1 is located at one end of the conveying belt 5, the adjusting mechanism 2 is installed at two sides of the conveying belt 5, the flattening roller 3 is located above the conveying belt 5, the knife roller 4 is located at one side of the flattening roller 3 away from the rolling mechanism 1, the knife roller 4 is located above the conveying belt 5, and a cylindrical surface of the knife roller 4 is provided with a plurality of knife grooves uniformly distributed;
the rolling mechanism 1 comprises a frame 101, two opposite mounting frames 102 are fixed on the upper surface of the frame 101, a driving shaft 103 and a driven shaft 104 are arranged between the mounting frames 102, the driving shaft 103 and the driven shaft 104 are parallel to each other, two ends of the driving shaft 103 respectively penetrate through the two mounting frames 102, the driving shaft 103 is rotatably connected with the mounting frames 102, a turbine is fixedly installed at one end of the driving shaft 103, a gear 115 is installed at the other end of the driving shaft 103, one end of the driven shaft 104 is rotatably connected with the mounting frames 102, a gear 115 is fixed at the other end of the driven shaft 104 through the mounting frames 102, the gear 115 on the driving shaft 103 is meshed with the gear 115 on the driven shaft 104, extrusion rollers 105 are respectively and fixedly installed on the driving shaft 103 and the driven shaft 104, two opposite scraper plates 106 are arranged below the extrusion rollers 105, two ends of the scraper plates 106, one side that driven shaft 104 was kept away from to squeeze roll 105 is equipped with first striker plate 107, first striker plate 107 both ends and mounting bracket 102 fixed connection, one side that driving shaft 103 was kept away from to squeeze roll 105 is equipped with second striker plate 108, second striker plate 108 both ends and mounting bracket 102 fixed connection still are equipped with dead lever 109 between the mounting bracket 102, dead lever 109 both ends are rotated with mounting bracket 102 and are connected, and dead lever 109 top is equipped with connects flitch 110, connect flitch 110 to be located shovel flitch 106 below, connect flitch 110 lower surface and dead lever 109 fixed connection, and one side of frame 101 is equipped with driving motor 112, driving motor 112 bottom is equipped with motor base 114, driving motor 112 and motor base 114 fixed connection, motor base 114 fixes at frame 101 upper surface, driving motor 112 output and worm 113 fixed connection, worm 113 meshes with worm wheel 111 mutually.
Adjusting mechanism 2 includes mount 201, mount 201 bottom and 5 side fixed connection of conveyer belt, mount 201 is inside to be equipped with two slide rails 202, two install slider 203 between the slide rail 202, slider 203 and slide rail 202 sliding connection, mount 201 top center fixedly connected with fixed block 204, the inside threaded rod 206 that runs through of fixed block 204, threaded rod 206 and fixed block 204 sliding connection install regulating wheel 205 on the threaded rod 206, regulating wheel 205 center and threaded rod 206 spiro union, regulating wheel 205 are located fixed block 204 top, threaded rod 206 bottom and slider 203 top fixed connection, and fixed block 204 top is equipped with two fastening bolt 207 that opposition set up, fastening bolt 207 one end is run through fixed block 204 one side and is cooperateed with threaded rod 206.
The two ends of the flattening roller 3 are respectively connected with the centers of the two sliding blocks 203 in a rotating manner, and the two ends of the knife roller 4 are respectively connected with the centers of the two sliding blocks 203 in a rotating manner.
Two opposite baffles 501 are fixedly arranged on the conveying belt 5, the baffles 501 are positioned at two sides of the conveying belt 5, and the baffles 501 are parallel to the conveying belt 5.
The working principle of the invention is as follows:
when the dough rolling machine is used, dough is added between the first material blocking plate 107 and the second material blocking plate 108, then the driving motor 112 is started, the output end of the driving motor 112 drives the worm 113 to rotate, the worm 113 is in meshing transmission with the worm wheel 111, the worm wheel 111 drives the driving shaft 103 to rotate, the gear 115 on the driving shaft 103 is in meshing transmission with the gear 115 on the driven shaft 104, the driving shaft 103 drives the driven shaft 104 to rotate, the extrusion roller 105 fixed on the driving shaft 103 and the extrusion roller 105 fixed on the driven shaft 104 rotate oppositely, the dough is rolled, then the dough falling onto the material receiving plate 110 is repeatedly rolled for multiple times, and the toughness of gluten formed in the dough is improved; the fixing rod 109 below the material receiving plate 110 is rotatably connected with the mounting frame 102, the material receiving plate 110 is rotatably adjusted, the discharging direction of the surface belt can be adjusted, when repeated rolling is needed, the material can be discharged from one side far away from the conveying belt 5, and when multiple rolling is completed, the material receiving plate 110 can be rotatably adjusted to be matched with the conveying belt 5 and discharge from one side of the conveying belt 5;
the dough strip directly lays on conveyer belt 5 after the 1 ejection of compact of rolling mechanism, start conveyer belt 5, transport the dough strip forward, 5 fixed baffles 501 in both sides of conveyer belt can prevent effectively that the dough strip from dropping on conveyer belt 5 off tracking, extrusion through flattening roller 3 makes the more smooth tiling of dough strip on conveyer belt 5, the follow-up cutting of being convenient for, through adjustment mechanism 2, can control flattening roller 3 to the distance of 5 upper surfaces of conveyer belt, thereby the thickness of control dough strip, can control the thickness of noodless after the cutting of rotor 4 to a certain extent, satisfy different consumers' demand.
The foregoing is merely exemplary and illustrative of the principles of the present invention and various modifications, additions and substitutions of the specific embodiments described herein may be made by those skilled in the art without departing from the principles of the present invention or exceeding the scope of the claims set forth herein.
Claims (8)
1. The low-GI corn pumpkin coarse cereal noodles are characterized in that: comprises the following raw materials by weight: 80-100 parts of wheat flour, 20-25 parts of corn flour, 10-15 parts of pumpkin puree, 10-13 parts of oat flour, 5-10 parts of millet flour, 8-10 parts of eggs, 1-2 parts of bitter gourd powder, 1-2 parts of salt, 0.04 part of sodium bicarbonate, 0.1 part of sesame oil, 0.006 part of sodium metabisulfite and 60-75 parts of purified water;
the preparation method of the low-GI corn pumpkin coarse cereal noodles specifically comprises the following steps:
firstly, adding wheat flour, corn flour, pumpkin paste, oat flour, millet flour, eggs, balsam pear powder, salt, sodium bicarbonate and purified water in parts by weight into a mixer, stirring for 10-20min at the rotation speed of 100 plus 120r/min, and controlling the temperature of the purified water at 40-50 ℃;
secondly, adding sesame oil and sodium metabisulfite in parts by weight into a mixer, continuously stirring for 5min at the rotating speed of 120r/min, taking out the dough from the mixer, and standing for 15-18 min;
thirdly, putting the dough into rolling noodle forming equipment for rolling, firstly making a noodle belt, wherein the noodle belt is turned for at least 2 times in the rolling process, and then rolling and cutting the rolled noodle belt to form the noodles;
and fourthly, putting the noodles into a microwave oven, setting the power of the microwave oven to be 1kw, curing for 40s, then transferring the noodles into a drying box, setting the drying temperature to be 65 ℃, drying for 2-3h to ensure that the water content of the noodles is 12.5-14.5%, and cooling to obtain the low-GI corn, pumpkin and coarse cereal noodles.
2. The low GI corn pumpkin coarse cereal noodle according to claim 1, which is characterized in that: the corn flour is prepared by drying corn to the water content of less than 5% and then crushing the corn flour to 50-70 meshes, the oat flour is prepared by drying oat to the water content of less than 5% and then crushing the oat flour to 50-70 meshes, and the millet flour is prepared by drying millet to the water content of less than 5% and then crushing the millet flour to 50-70 meshes.
3. The low GI corn pumpkin coarse cereal noodle according to claim 1, which is characterized in that: the pumpkin puree is prepared by peeling pumpkin, steaming and mashing, wherein the steaming time is 10-15min, and the steaming temperature is 100-120 ℃.
4. The low GI corn pumpkin coarse cereal noodle according to claim 1, which is characterized in that: the third step is that the noodle rolling forming equipment comprises a rolling mechanism (1), an adjusting mechanism (2), a flattening roller (3), a knife roller (4) and a conveying belt (5), wherein the rolling mechanism (1) is positioned at one end of the conveying belt (5), the adjusting mechanism (2) is installed on two sides of the conveying belt (5), the flattening roller (3) is positioned above the conveying belt (5), the knife roller (4) is positioned on one side, far away from the rolling mechanism (1), of the flattening roller (3), the knife roller (4) is positioned above the conveying belt (5), and a plurality of knife grooves which are uniformly distributed are formed in the cylindrical surface of the knife roller (4);
the rolling mechanism (1) comprises a rack (101), two opposite mounting frames (102) are fixed on the upper surface of the rack (101), a driving shaft (103) and a driven shaft (104) are arranged between the mounting frames (102), the driving shaft (103) is parallel to the driven shaft (104), two ends of the driving shaft (103) respectively penetrate through the two mounting frames (102), the driving shaft (103) is rotatably connected with the mounting frames (102), a turbine is fixedly installed at one end of the driving shaft (103), a gear (115) is installed at the other end of the driving shaft (103), one end of the driven shaft (104) is rotatably connected with the mounting frames (102), a gear (115) is fixed at the other end of the driven shaft (104) after penetrating through the mounting frames (102), the gear (115) on the driving shaft (103) is meshed with the gear (115) on the driven shaft (104), and extrusion rollers (105) are respectively fixedly installed on the driving shaft, two opposite shoveling plates (106) are arranged below the extrusion roller (105), two ends of each shoveling plate (106) are fixedly connected with the mounting frame (102) respectively, the shoveling plates (106) are matched with the cylindrical surface of the extrusion roller (105), one side, away from the driven shaft (104), of the extrusion roller (105) is provided with a first material blocking plate (107), two ends of the first material blocking plate (107) are fixedly connected with the mounting frame (102), one side, away from the driving shaft (103), of the extrusion roller (105) is provided with a second material blocking plate (108), two ends of the second material blocking plate (108) are fixedly connected with the mounting frame (102), a fixing rod (109) is further arranged between the mounting frames (102), two ends of the fixing rod (109) are rotatably connected with the mounting frame (102), a material receiving plate (110) is arranged above the fixing rod (109), the material receiving plate (110) is positioned below the shoveling plates (106), and the lower surface of the material receiving, one side of frame (101) is equipped with driving motor (112), driving motor (112) bottom is equipped with motor base (114), driving motor (112) and motor base (114) fixed connection, motor base (114) are fixed in frame (101) upper surface, driving motor (112) output and worm (113) fixed connection, worm (113) mesh mutually with worm wheel (111).
5. The low GI corn, pumpkin and coarse cereal noodles according to claim 4, wherein the noodle comprises: the adjusting mechanism (2) comprises a fixing frame (201), the bottom end of the fixing frame (201) is fixedly connected with the side edge of the conveying belt (5), two sliding rails (202) are arranged inside the fixing frame (201), a sliding block (203) is installed between the sliding rails (202), the sliding block (203) is slidably connected with the sliding rails (202), a fixed block (204) is fixedly connected with the center of the top end of the fixing frame (201), a threaded rod (206) penetrates through the inside of the fixed block (204), the threaded rod (206) is slidably connected with the fixed block (204), an adjusting wheel (205) is installed on the threaded rod (206), the center of the adjusting wheel (205) is in threaded connection with the threaded rod (206), the adjusting wheel (205) is located above the fixed block (204), the bottom end of the threaded rod (206) is fixedly connected with the top end of the sliding block (203), and two fastening bolts, one end of the fastening bolt (207) penetrates through one side of the fixing block (204) and is matched with the threaded rod (206).
6. The low GI corn, pumpkin and coarse cereal noodles according to claim 5, wherein the noodles comprise: the two ends of the flattening roller (3) are respectively connected with the centers of the two sliding blocks (203) in a rotating mode, and the two ends of the knife roller (4) are respectively connected with the centers of the two sliding blocks (203) in a rotating mode.
7. The low GI corn, pumpkin and coarse cereal noodles according to claim 4, wherein the noodle comprises: the conveyer belt (5) are gone up the installation and are fixed with two baffles (501) that set up oppositely, baffle (501) are located conveyer belt (5) both sides, and baffle (501) are parallel with conveyer belt (5).
8. The low GI corn, pumpkin and coarse cereal noodles and the preparation method thereof according to claim 1, wherein the noodles are characterized in that: the method specifically comprises the following steps:
firstly, adding wheat flour, corn flour, pumpkin paste, oat flour, millet flour, eggs, balsam pear powder, salt, sodium bicarbonate and purified water in parts by weight into a mixer, stirring for 10-20min at the rotation speed of 100 plus 120r/min, and controlling the temperature of the purified water at 40-50 ℃;
secondly, adding sesame oil and sodium metabisulfite in parts by weight into a mixer, continuously stirring for 5min at the rotating speed of 120r/min, taking out the dough from the mixer, and standing for 15-18 min;
thirdly, adding the dough into a rolling mechanism (1) of rolling noodle forming equipment, rolling the dough through an extrusion roller (105), making a noodle strip, dropping the noodle strip onto a material receiving plate (110), then adding the stacked noodle strip above the extrusion roller (105) for repeated rolling, wherein the noodle strip is turned for at least 2 times in the rolling process, then starting a conveying belt (5), leading the rolled noodle strip to pass through a flattening roller (3) to further thin and flatly spread the noodle strip on the upper surface of the conveying belt (5), and cutting through a knife roller (4) to form noodles;
and fourthly, putting the noodles into a microwave oven, setting the power of the microwave oven to be 1kw, curing for 40s, then transferring the noodles into a drying box, setting the drying temperature to be 65 ℃, drying for 2-3h to ensure that the water content of the noodles is 12.5-14.5%, and cooling to obtain the low-GI corn, pumpkin and coarse cereal noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011042310.1A CN112167519A (en) | 2020-09-28 | 2020-09-28 | Low-GI corn pumpkin coarse cereal noodles and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011042310.1A CN112167519A (en) | 2020-09-28 | 2020-09-28 | Low-GI corn pumpkin coarse cereal noodles and preparation method thereof |
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| CN112167519A true CN112167519A (en) | 2021-01-05 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644353A (en) * | 2022-11-07 | 2023-01-31 | 安徽燕之坊食品有限公司 | Low-GI (glycemic index) brewing instant noodles and preparation process thereof |
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2020
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644353A (en) * | 2022-11-07 | 2023-01-31 | 安徽燕之坊食品有限公司 | Low-GI (glycemic index) brewing instant noodles and preparation process thereof |
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Application publication date: 20210105 |