CN1253098C

CN1253098C - Sticky noodles

Info

Publication number: CN1253098C
Application number: CNB2004100371544A
Authority: CN
Inventors: 章丁沅
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-06-03
Filing date: 2004-06-03
Publication date: 2006-04-26
Anticipated expiration: 2024-06-03
Also published as: CN1582723A

Abstract

The present invention relates to glutinous rice noodles prepared by using glutinous rice flour and highly refined wheat flour as main materials and using nutrient materials such as standard flour or buckwheat flour, maize flour, etc. as auxiliary materials by steps of mixing, stirring, pressing and drying. The noodles have soft, fine, dainty and non-stick mouth feel, and the noodles do not melt after being boiled for a long time. The noodles are easy to boil. The glutinous rice noodles are new products in noodle food industry.

Description

A kind of Sticky noodles

The present invention relates to a kind of Sticky noodles, especially the Sticky noodles of making by glutinous rice flour, high fine-flour.

The noodles that eat for people have pure white noodles, common standard noodles, macaroni bar and various noddle, vegetable noodles, calcium-rich nutrient noodle etc. in the market.They form by fine-flour or the common standard flour adding multiple nutrients composition system of closing.Also have various instant noodles etc.These noodles nutritious, lubricated tasty and refreshing.But these noodles all can not be accomplished to boil for a long time not stick with paste.And have no precedent the Sticky noodles made from glutinous rice flour on the market and sell.

The purpose of this invention is to provide a kind of Sticky noodles of making of glutinous rice flour, it is delicate mouthfeel not only, and is soft tasty and refreshing, do not stick to one's teeth, and can boil for a long time and not stick with paste.

The object of the present invention is achieved like this: glutinous rice flour, the high fine-flour handled with water mill are major ingredient, and the adequate nutrition material forms its mixing, stirring, compacting, oven dry for batching.The glutinous rice opaque that water mill was handled is thin, and mouthfeel is soft fine and smooth, more flexible; The characteristic of high fine-flour has high muscle, smooth, stronger toughness; The nutrition material contains the various trace elements of needed by human body etc., after the three mixes, three's characteristic is integrated, make that made Sticky noodles was both soft, matter is thin, smooth, fine and smooth and have the abundant nutrition composition of the various trace elements of needed by human body, again because the high muscle of high-precision powder, the toughness of glutinous rice flour, make its can reach boil for a long time do not stick with paste, characteristic that mouthfeel is sticking, soft tasty and refreshing.

Because such scheme, make this Sticky noodles fill up the market vacancy, started a kind of novel food, satisfied people that living standard improves day by day to high-new food desire ask, improved the life of numerous people.The result that Sticky noodles detects is: the sense organ color and luster is normal, uniformity, smell are normal, no tart flavour and other peculiar smell; It is not sticking, not gritty, soft tasty and refreshing that the back mouthfeel is boiled in the cooking; Bending fracture rate 45.0%, ripe disconnected rate 0.Therefore this invention reach boil for a long time do not stick with paste, mouthfeel is sticking, soft tasty and refreshing.And make simple, easy row.

The invention will be further described below in conjunction with embodiment.

Make Sticky noodles, at first prepare mixed powder, the glutinous rice flour about 40% that the major ingredient water mill was handled, the high fine-flour about 35% of major ingredient, batching nutrition material adopts common standard flour about 25%, beating powder after being equipped with well mixes, make it even, add an amount of water again and stir, speedization, water can gently be added into, and mixed powder is formed gradually mix granule powder ball shape, winter, mixing time should be slightly long, after treating its stirring fully, mix the granule powder ball and be admitted to noodle press, be pressed into noodles shape, send into baking room again, more than half an hour, under the steam high-temperature baking, make the mixed powder noodles of shaping be steamed white preferably by drying pipeline steam high-temperature baking, from the next pure white light of Sticky noodles color and luster of baking room, and become with the boiling water ready-to-serve Sticky noodles that makes things convenient for of immersion a few minutes.Promptly cut, pack, case after Sticky noodles is dried.

During Sticky noodles is made, during the preparation mixed powder, glutinous rice flour, the high fine-flour proportioning composition handled as the water mill of major ingredient are constant, nutrition material as batching can adopt Buckwheat flour, corn flour, jowar flour or millet rice flour etc., promptly can be made into glutinous noodle prepared from buckwheat, waxy corn noodles, glutinous jowar noodles, Semen setariae noodles; Perhaps high fine-flour of major ingredient and batching nutrition material adopt common standard flour proportioning composition constant, and black glutinous rice powder, the Semen setariae powder handled with water mill substitute the glutinous rice flour that the major ingredient water mill is handled, and can be made into black Sticky noodles, Semen setariae noodles; Again or in the mixed powder that has prepared by the proportioning composition, add pumpkin, Ipomoea batatas, various vegetable juice etc. in addition and can be made into glutinous pumpkin noodle, glutinous sweet potato noodle, glutinous vegetable noodles; When Sticky noodles is packed, be equipped with various condiment, flavouring and also can be made into glutinous instant noodles of different taste etc.With the glutinous rice flour of water mill processing, high fine-flour is a major ingredient in a word, adds an amount of different nutrition material and prepares burden, and can make the Sticky noodles of various a multitude of names innovations in pattern or design.

Claims

1, a kind of Sticky noodles, the glutinous rice flour that it was handled by water mill, high fine-flour are major ingredient, and the nutrition material is batching, and mixing, stirring, compacting, oven dry form, and it is characterized in that glutinous rice flour accounts for 40%, and high fine-flour accounts for 35%, and the nutrition material accounts for 25%.

2,, it is characterized in that glutinous rice flour is black glutinous rice powder or Semen setariae powder according to the said Sticky noodles of claim 1.

3,, it is characterized in that the nutrition material adopts the common standard powder, supports wheat flour, corn flour, Chinese sorghum flour or millet rice flour according to claim 1 or 2 said Sticky noodles.

4,, it is characterized in that adding pumpkin, Ipomoea batatas or other vegetable juice in glutinous rice flour, high fine-flour and the nutrition material by described proportioning composition preparation according to claim 1 or 2 said Sticky noodles.

5,, it is characterized in that adding pumpkin, Ipomoea batatas or other vegetable juice in glutinous rice flour, high fine-flour and the nutrition material by described proportioning composition preparation according to the said Sticky noodles of claim 3.