CN1304675A

CN1304675A - Arrowroot starch noodles and its preparing process

Info

Publication number: CN1304675A
Application number: CN00126671A
Authority: CN
Inventors: 夏桂秋
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-11-09
Filing date: 2000-11-09
Publication date: 2001-07-25

Abstract

A kind of pueraria-starch noodles is made up of wheat flour (90-98%), pueraria starch (0.9-9%), edible salt (0.4-0.9%) and water through dissolving pueraria starch in water, adding the boiling solution of edible salt to it, stirring to obtain transparent colloid, stirring it with wheat flour, heating and mechanical shaping. Its advantages are refreshing fragrance, good mouth sense, and health-care function against hypertension and angina pectoris.

Description

A kind of kudzuvine root starch noodle and processing method thereof

The present invention relates to a kind of edible noodles and processing method thereof.

Noodles in the market are based on wheat flour, but also have and participate in other material therein, to increase the noodles of its nutrition, as number of patent application 96117575 " a kind of production method of noodle containing Chinese yam ", he adds the noodles of making after a small amount of Huai Shan mixes in a certain amount of flour, make this noodles have the particular tastes of health care and the herbal cuisine of Huai Shan, but its processing technology is simple, single and the difficult absorption of nutrition, health care is on the low side, number of patent application is 96117574 " a kind of Qi chrysanthemum production method of noodle " for another example, has above problem too.

It is abundant to the purpose of this invention is to provide a kind of nutrition, easily absorbs, and health care is more, noodles of processing technology uniqueness and preparation method thereof.

Technical scheme of the present invention is: these noodles mainly are made up of flour, kudzuvine root starch, salt and water, and it contains flour 90%-98%, kudzuvine root starch 0.9%-9%, salt 0.4%-0.9% and an amount of water.Its procedure of processing is as follows: the first step is that kudzuvine root starch is dissolved with 15 ℃ of-30 ℃ of water purification; Second step added an amount of salt with 80 ℃ of-100 ℃ of boiling water that are four times in this kudzuvine root starch amount and pours wherein, and stirs evenly, and lid is put, and makes it be the transparent pastel of colloid; The 3rd step, flour and the transparent pastel of kudzuvine root starch colloid are put into agitator stir, after being graininess, half that treat this mixture flow into the ager slaking, flow into oodle maker hopper, mechanical pressing after the slaking.

The kudzuvine root starch noodle that adopts above method to make, after-ripening is experienced, and look little is bluish white, and is sub-translucent, and delicate fragrance is smooth, and mouthfeel is fabulous.These noodles can also relieving muscles diaphoresis, invigorating vital function and promoting eruption, bring down a fever except that solid food, promote the production of body fluid to quench thirst, and degradation also has certain health-care effect under, hypertension saturating to the thirsty many drinks of diabetes, ecchymosis, angina cordis, deafness, the eyesight.

Description of drawings:

Fig. 1 is processing process figure of the present invention.

Describe four embodiment of the present invention in detail below in conjunction with accompanying drawing.

Embodiment 1: take by weighing 50 kilograms in flour, and 0.5 kilogram of kudzuvine root starch, 0.25 kilogram of salt, as shown in Figure 1, the first step is dissolved kudzuvine root starch with 20 ℃ of water purification; Second step added 0.25 kilogram of salt with 80 ℃ of boiling water that are four times in this kudzuvine root starch amount and pours wherein, and stirs evenly, and lid is put, and makes it be the transparent pastel of colloid; The 3rd step, flour and the transparent pastel of kudzuvine root starch colloid are put into agitator stir, after being graininess, half that treat this mixture flow into the ager slaking, flow into oodle maker hopper, mechanical pressing after the slaking.

Embodiment 2: take by weighing 50 kilograms in flour, and 5 kilograms of kudzuvine root starch, 0.5 kilogram of salt, as shown in Figure 1, the method processing of pressing embodiment 1 then gets final product.

Embodiment 3: take by weighing 50 kilograms in flour, and 2.5 kilograms of kudzuvine root starch, 0.35 kilogram of salt, as shown in Figure 1, the method processing of pressing embodiment 1 then gets final product.

Embodiment 4: take by weighing 100 kilograms in flour, and 10 kilograms of kudzuvine root starch, 1 kilogram of salt, as shown in Figure 1, the method processing of pressing embodiment 1 then gets final product.

Claims

1, a kind of kudzuvine root starch noodle mainly is made up of flour, kudzuvine root starch, salt and water, it is characterized in that it contains flour 90%-98%, kudzuvine root starch 0.9%-9%, salt 0.4%-0.9% and an amount of water.

2, a kind of processing method of kudzuvine root starch noodle according to claim 1 is characterized in that its procedure of processing is as follows: the first step is that kudzuvine root starch is dissolved with 15 ℃ of-30 ℃ of water purification; Second step added an amount of salt with 80 ℃ of-100 ℃ of boiling water that are four times in this kudzuvine root starch amount and pours wherein, and stirs evenly, and lid is put, and makes it be the transparent pastel of colloid; The 3rd step, flour and the transparent pastel of kudzuvine root starch colloid are put into agitator stir, after being graininess, half that treat this mixture flow into the ager slaking, flow into oodle maker hopper, mechanical pressing after the slaking.