CN1323528A - Making process of calcium enhanced low-sugar flour made from various kinds of beans - Google Patents
Making process of calcium enhanced low-sugar flour made from various kinds of beans Download PDFInfo
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- CN1323528A CN1323528A CN00107433A CN00107433A CN1323528A CN 1323528 A CN1323528 A CN 1323528A CN 00107433 A CN00107433 A CN 00107433A CN 00107433 A CN00107433 A CN 00107433A CN 1323528 A CN1323528 A CN 1323528A
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Abstract
The invention relates to a method to produce low sugar flour with calcium being added and made from food grain other than rice. Its feature is that bone, flour, mixed grains are used as raw material to produce noodle.
Description
The present invention relates to a kind of preparation method of noodles, particularly a kind of is primary raw material with flour, coarse cereals, bone, makes the method for noodles.
In the prior art, be raw material about utilizing coarse cereals, the method for preparing noodles is existing open.Publication number is that to disclose a kind of be noodles and the processing method thereof that primary raw material is formed with scarlet potato, bright potato, bright taro, high grain, soybean, mung bean to the Chinese patent application of CN1228264, its feature mainly is to have adopted new raw material, manufactures noodles by existing flour stranding machine.About add calcium in noodles, it is also open in the Chinese patent application of publication number CN1200239 to make the calcic noodles.
The purpose that adds calcium in the noodles mainly is in order to improve the approach that the human calcium takes in, to provide the new calcium of human body to take in the approach noodles.The natural calcareous content of noodles is not enough to replenish the required calcium amount of human body metabolism every day, particularly pregnant woman, women breast-feeding their children, child, student and the elderly are all the more so, the mode of replenishing the calcium is very important to above each crowd, taste is suitable and additional convenient very important to them, in staple food, add calcium, increase new calcium and take in mode, solve a kind of way of this class problem exactly.
Adding coarse cereals (being buckwheat, soya bean, mung bean, Chinese sorghum etc.) in traditional noodles, is to improve the food balance, and food is taken in full nutrition, strengthens the new concept of human body constitution.About the production method of noodle of miscellaneous cereal-containing, disclosed prior art also has, for example, and US-A-4871572 record and claimed a kind of mainly make by green starch and particle cross-linked potato starch or the crosslinked sweet potato starch of particle and flour.It is the method that primary raw material is made noodles that CN1056989 discloses with rice, corn, wheat, soya bean and five kinds of grains of mung bean.CN1104432 discloses a kind of buckwheat noodles with vegetables and preparation method thereof.
Add bone as the calcium raw material in raw material about passing through, noodles of making and preparation method thereof do not appear in the newspapers in the prior art.As everyone knows, the mouthfeel of food and taste are the important indicators to its evaluation, only conform with the food of people's taste and mouthfeel, could accept for people.Though the tradition calcium-added food has reached the purpose of replenishing the calcium, its taste undesirable (enter the mouth dry send out puckery) is that it can not be the major defect of people's acceptance.
The purpose of this invention is to provide a kind of is the preparation method of the noodles of calcium raw material with bone, and it is bad to overcome in the prior art calcic sensory of noodles, and a kind of calcic noodles that meet popular taste are provided.
Calcic noodles of the present invention are each calcic various grains noodles, be that raw material joins noodles with bone in the noodles, described coarse cereals comprise buckwheat, naked oats, black wheat, Chinese sorghum, jet rice, mung bean, soya bean and black soya bean, and described bone can be domestic animals bones such as pig bone, Os Bovis seu Bubali or sheep bone.
Except that above-mentioned raw materials, wheat flour also is one of primary raw material of noodles of the present invention.
Noodles of the present invention are to be made into by the conventional method pressure rolling of machinery well known in the prior art by prior art.
Composition of raw materials of the present invention comprises (following each raw material is all in weight portion):
Bone 8-12 part, wheat flour 50-75 part, coarse cereals 42-50 part, salt 1.5-2.2 part.
Optimization formula of the present invention is (each raw material is all in weight portion):
10 parts in bone, 50 parts of wheat flours, 50 parts of coarse cereals, 2 parts of salt.
Coarse cereals can be one or more in aforesaid buckwheat, naked oats, black wheat, Chinese sorghum, jet rice, mung bean, soya bean and the black soya bean in the prescription, and its selection can be allocated voluntarily according to required taste.
The manufacturing technology details of noodles of the present invention comprises: after raw material bone purified treatment, adding water stews soup, general warm fiery infusion 1.5-3.5 hour, the water addition is 4-5 a times of bone amount, control fiery marquis, to make the soup that boils be 3 times of bone weight or get final product less than 3 times, complements to 5 times as adding water less than 3 times.After being boiled into bone is separated with soup, the bone drying, pulverizes the back abrasive dust, the bone meal granularity with the 80-200 order for well, preferred 80 orders.Soup separates the cool cold standby in back.
Take by weighing raw material according to the ratio of 3 parts of bone meal, coarse cereals 42-50 part, flour 50-75 part, salt 1.5-2.2 part then and above-mentioned cold soup is mixed and face, other adds suitable quantity of water makes the face of becoming reconciled be suitable for mechanical compaction, make noodles,, be the finished product noodles through air dry or oven dry.The technical solution of the present invention also face of being included in neutralizes into vegetable juice, makes the noodles that contain dish juice, and described vegetable juice comprises one or more in spinach, celery, tomato, carrot, clover, pumpkin or the cactus.
The calcium various grains noodle that adds that the present invention makes has advantages such as mouthfeel is good, not dried, not puckery.Simultaneously its low sugar, low-fat characteristics, provide diet convenient for diabetes, cardiovascular patient.
By the following examples, specify the present invention.
Embodiment 1:
Get 10 jin in pig bone, add 45 jin in water, little fiery infusion 3 hours separates bone with soup, the cool cold standby of soup.The bone drying, pulverize, wear into 80 order bone meal with flour mill subsequently with pulverizer.
Get 3 jin of above-mentioned bone meal, each 22 jin of mung bean and analysis for soybean powder, 56 jin of wheat flours, 2 jin of salt with above-mentioned cooling soup and face, with pressing the flour stranding machine pressure rolling, are made noodles.
Embodiment 2
Wherein bone is ox bone, and weight is 8 jin, 75 jin in flour, and 20 jin of Buckwheat flours, 25 jin in jet rice is pressed embodiment 1 procedure operation, makes noodles.
Embodiment 3
Operate according to embodiment 1, add 8 parts in the dish juice that presses by spinach and celery during its neutral plane.
Claims (5)
1, a kind of preparation method of calcium enhanced low-sugar flour made from various kinds of beans is characterized by each composition of raw materials and counts with weight portion:
Bone 8-12 part, flour 50-75 part, coarse cereals 42-50 part, salt 1.5-2.2 part;
Described bone is pig bone, ox bone or sheep bone;
Described coarse cereals are one or more of buckwheat, naked oats, black wheat, Chinese sorghum, jet rice, mung bean, soya bean or black soya bean;
Its making comprises after the raw material bone purified treatment, adds water 4-5 doubly, little fiery infusion 1.5-3.5 hour to the soup amount be 3 times of the bone amount or less than 3 times, bone is separated key drying, pulverizing, abrasive dust, bone meal granularity 80-200 order, the cool cold standby of soup with soup;
3 parts of bone meal mix with above-mentioned other raw material, make noodles with above-mentioned soup and face through mechanical pressure rolling, obtain the finished product noodles through air dry or oven dry.
2,, it is characterized by each raw material proportioning and count with weight portion according to the method for claim 1:
10 parts in bone, 50 parts in flour, 50 parts of coarse cereals, 2 parts of salt.
3,, it is characterized in that described bone is the pig bone according to the method for claim 1.
4,, it is characterized in that described bone is ox bone according to the method for claim 1.
5, according to the method for claim 1, when it is characterized in that, add vegetable juice with face, described vegetable juice comprises the vegetable juice that one or more squeezings in spinach, celery, tomato, carrot, clover, pumpkin or the cactus are made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00107433A CN1121816C (en) | 2000-05-12 | 2000-05-12 | Making process of calcium enhanced low-sugar flour made from various kinds of beans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00107433A CN1121816C (en) | 2000-05-12 | 2000-05-12 | Making process of calcium enhanced low-sugar flour made from various kinds of beans |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1323528A true CN1323528A (en) | 2001-11-28 |
| CN1121816C CN1121816C (en) | 2003-09-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00107433A Expired - Fee Related CN1121816C (en) | 2000-05-12 | 2000-05-12 | Making process of calcium enhanced low-sugar flour made from various kinds of beans |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160621A (en) * | 2011-03-10 | 2011-08-24 | 湖南农业大学 | Method for processing animal bone paste dried noodles |
| CN102379321A (en) * | 2011-10-30 | 2012-03-21 | 山西聚才农产品科技开发有限公司 | Manual minor cereals cat-ear-shaped noodle formula and production method of cat-ear-shaped noodle |
| CN104012868A (en) * | 2014-06-18 | 2014-09-03 | 山东省农业科学院农产品研究所 | High-calcium nutritious noodles and preparation method thereof |
| CN104305210A (en) * | 2014-09-28 | 2015-01-28 | 颍上县管氏面制品有限公司 | Lactogenic maternal health noodles and preparation method thereof |
| CN107373356A (en) * | 2017-09-05 | 2017-11-24 | 宿州学院 | A kind of low sugar health care food and preparation method thereof |
| CN109315690A (en) * | 2018-11-22 | 2019-02-12 | 安徽工程大学 | A kind of bitter buckwheat semen sojae atricolor various grains noodle and preparation method thereof |
| CN109699885A (en) * | 2018-12-17 | 2019-05-03 | 淮北市金华面粉有限公司 | It is a kind of to be directed to the Chinese medicine flour and preparation method thereof that children cough is got angry |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59203460A (en) * | 1983-04-30 | 1984-11-17 | Shigeharu Kuroda | Wheat flour product such as noodle, bread, etc. |
| JPH08322491A (en) * | 1995-05-26 | 1996-12-10 | Keiji Fujine | Noodles |
| CN1165632A (en) * | 1996-12-24 | 1997-11-26 | 刘仲明 | Nutritious foods for bone strengthening and its making method |
| CN1198306A (en) * | 1998-03-19 | 1998-11-11 | 李广福 | Recipes of instant noodles with nutrients of fruit, vegetable and green calcium (animal bone powder) |
-
2000
- 2000-05-12 CN CN00107433A patent/CN1121816C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160621A (en) * | 2011-03-10 | 2011-08-24 | 湖南农业大学 | Method for processing animal bone paste dried noodles |
| CN102160621B (en) * | 2011-03-10 | 2012-06-06 | 湖南农业大学 | Method for processing animal bone paste dried noodles |
| CN102379321A (en) * | 2011-10-30 | 2012-03-21 | 山西聚才农产品科技开发有限公司 | Manual minor cereals cat-ear-shaped noodle formula and production method of cat-ear-shaped noodle |
| CN102379321B (en) * | 2011-10-30 | 2014-11-05 | 山西聚才农产品科技开发有限公司 | Production method of manual minor cereals cat-ear-shaped noodle |
| CN104012868A (en) * | 2014-06-18 | 2014-09-03 | 山东省农业科学院农产品研究所 | High-calcium nutritious noodles and preparation method thereof |
| CN104305210A (en) * | 2014-09-28 | 2015-01-28 | 颍上县管氏面制品有限公司 | Lactogenic maternal health noodles and preparation method thereof |
| CN107373356A (en) * | 2017-09-05 | 2017-11-24 | 宿州学院 | A kind of low sugar health care food and preparation method thereof |
| CN109315690A (en) * | 2018-11-22 | 2019-02-12 | 安徽工程大学 | A kind of bitter buckwheat semen sojae atricolor various grains noodle and preparation method thereof |
| CN109699885A (en) * | 2018-12-17 | 2019-05-03 | 淮北市金华面粉有限公司 | It is a kind of to be directed to the Chinese medicine flour and preparation method thereof that children cough is got angry |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1121816C (en) | 2003-09-24 |
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