114results about How to "High gluten" patented technology

A high moisture, high fiber baked product is provided comprising a high moisture baked component, such as a bread component, comprising a crystalline polysaccharide of a type and amount effective to increase total dietary fiber content retention and reduce firmness as determined by penetration and compression force, of the high moisture baked component as compared to a similar baked product lacking the crystalline polysaccharide. Improved moisture retention can also be obtained. Bread doughs containing the selected crystalline polysaccharide materials and methods of making food products incorporating the dough are also provided.

The present invention relates to food producing technology and is especially one kind of konjaku noodles and its production process. The material includes starch in 80-99 wt%, konjaku powder 0.1-20 wt%, juice 1-20 wt%, salt 1-2 wt% and soda 0.1-0.2 wt%. The production process includes the steps of: purifying starch, mixing with water, adding konjaku powder and juice while stirring, adding salt and soda while stirring, maturing and fermentation for 0.5-2 hr, rolling into sheet, cutting into noodles and stoving or drying in the sun. the present invention increases the flavors of noodles.

The invention relates to natural grain-coarse cereal composite nutritional flour and a production method thereof. In recent years, wheat flour eaten by people has single constituent and cannot ensure nutrient balance. Some people try to prepare high-nutrition flour by mixing various coarse cereal flour and wheat, but the prepared flour has low viscosity and cannot improve the appetite of people. High-iron-zinc wheat coarse cereal total nutrient composite flour comprises the following raw materials in part by weight: 60 to 72 parts of high-iron-zinc wheat, 2 to 5 parts of barley, 3 to 5 parts of oats, 5 to 10 parts of buckwheat, 1 to 3 parts of sorghum, 5 to 8 parts of corn, 3 to 4 parts of rice, 1 to 2 parts of millet, 3 to 5 parts of soybean, 1 to 2 parts of peanut, 1 part of yams, 1 part of pea and endotrypsin accounting for 0.5 percent of the weight of the corn, wherein the raw materials are subjected to a certain production process. The composite nutritional flour has the advantages of no chemical additive, reasonable nutrient matching, toughness, better taste and capability of effectively preventing infant apositia and deficiency symptom and remarkably improving cardiovascular and cerebrovascular diseases and hyperlipidemia of middle-aged and elderly people.

The invention provides a processing method for potato dry noodle. The processing method comprises: cleaning a certain amount of potato, cooking by boiling, putting in cold water to rapidly peel, preparing mashed potato from peeled potato, mixing with flour and edible salt according to a certain ratio, stirring with boiled water with a temperature of 75 DEG C-95 DEG C to obtain a dough, compacting to form noodle, and performing steam drying to obtain the product. The production technology is simple and practicable, the production technology is capable of well keeping various nutritional compositions contained in potato, and the prepared instant noodle has the delicate and fragrant mouthfeel of potato. No any antiseptics and no any food additives are added during production, the produced product is not influenced by any pollution, and the prepared potato dry noodle is nutritive health environment-friendly food pursued by current people.

The invention discloses wrappers used for a crystal food and a processing method thereof. The wrappers are prepared by the following raw materials in part by weight: 70 to 90 parts of starch, 10 to 25 parts of wheat gluten, 39 to 42 parts of water and 0 to 5 parts of whey protein powder. The processing method for the wrappers used for the crystal food comprises the following steps of: (1) weighing and uniformly mixing the starch, the wheat gluten and the whey protein powder; (2) adding the water and mixing uniformly; and kneading in a vacuum environment; and (3) preparing the kneaded dough into the wrappers used for the crystal food by compressing and molding. The wrappers used for the crystal food prepared by the method of the invention has the advantages of thinness, sparkle and clearness after cooking, smoothness, delectable flavor, moderate solidness, rich nutrition and the like. The wrappers used for the crystal food prepared by the processing method can be used for making dumplings and wonton.

The invention discloses stone-milled black soybean health-maintaining dried noodles, which are prepared from the following raw materials in part by weight: 80 to 90 parts of stone-milled triticale flour, 10 to 15 parts of stone-milled black soybean flour, 5 to 10 parts of dark brown jam, 5 to 10 parts of grifola frondosa, 5 to 8 parts of coix seed powder, 4 to 6 parts of robiniae pollen, 5 to 8 parts of Chinese wolfberry powder, 5 to 8 parts of lily powder, 5 to 8 parts of cactus powder, 3 to 6 parts of wild persimmon powder, 3 to 6 parts of gordon euryale powder, 1 to 2 parts of refined salt, and 0.2 to 0.4 part of dietary alkali. The produced dried noodles are slightly ash black, have thick aroma of black soybean and unique flavor, are rich in proteins and other nutrition required by human beings, have the health-care effects of clearing free radicals, delaying senescence, improving nutritional anemia, enhancing immunity, calming, improving sleep and the like, and integrate nutrition and food therapy.

The invention discloses a preparation method of wheat flour containing a wheat aleurone layer. The preparation method comprises the following steps: slightly removing a phloem layer accounting for 5.5%-6% by mass of wheat from the wheat to obtain wheat grains with the wheat aleurone layer; screening the wheat grains with the wheat aleurone layer by sieves with different mesh numbers to extract the wheat aleurone layer; performing superfine grinding on the aleurone layer by adopting a superfine grinding technology, uniformly feeding the ground materials into a check sieve for screening, and adding the screened materials into the flour. According to the preparation method, a novel peeling technology, the superfine grinding technology and a wheat aleurone layer extracting and adding technology are organically combined, and the aleurone layer is applied to the flour industry, so that the nutritional element content of the flour is relatively high and the requirements of people are met.

The invention discloses health-care stone-milled triticale fine dried noodles, comprising following materials in part by weight: 90-100 parts of stone-milled triticale flour, 30-40 parts of stone-milled buckwheat flour, 10-20 parts of black fungus powder, 10-15 parts of mulberry powder, 5-10 parts of black plum juice, 8-12 parts of raspberry juice, 5-10 parts of Hawk tea, 5-10 parts of the fruit of Chinese wolfberry, 5-10 parts of sweet potato stem, 5-8 parts of purslane, 5-8 parts of cushaw flower, 4-6 parts of polygonum multiflorum, 4-6 parts of sweet potato leaf, 2-5 parts of pseudo-ginseng, 2-5 parts of poria cocos, 1-2 parts of refined salt and 0.2-0.3 part of edible alkali. The fine dried noodles produced by the invention are lavender, have rich wheat fragrance, special taste and good cooking resistance, do not get burnt after being cooked, are non-stick and smooth, are rich in needed various trace elements and other nutrients, have health-care functions of nourishing yin, moisturizing lung, slowing down ageing, reinforcing qi, nourishing blood, increasing immunity, improving alimentary anemia, building brain and nurturing the soul, and are health-care noodles integrated with nutrition and dietary therapy.

The invention relates to food processing industry and particularly relates to fresh uncooked noodles and a preparation method thereof. The fresh uncooked noodles are prepared from the following raw materials in parts by weight: 95-110 parts of flour, 0.5-2 parts of salt, 0.3-1.5 parts of alcohol, and 8-15 parts of water and is prepared by the procedures of vacuum dough making, primary fermentation, primary rolling, secondary fermentation, secondary rolling, slitting, shaping, dehydration, sterilization and disinfection and sterile bag packaging in a sterile space and the like. The process technology of the preparation method has strict requirement, the noodles have the characteristics of good mouthfeel, high toughness, high whiteness, high brightness and distinctive color and luster, the water content of the produced fresh noodles can reach 39%-45%, meanwhile, the noodles do not contain any preservative, and in the preparation process, the shelf life of the noodles can be prolonged by controlling the breeding amount of bacteria and inhibiting the bacteria growth environment. The shelf life of the fresh noodle can reach six months at 0-5 DEG C and can reach 3 months at normal temperature.

The invention discloses longevity noodels containing selenium-rich triticale. The longevity noodels are prepared from the following raw materials in parts by weight: 95-97 parts of stone-ground selenium-rich triticale powder, 2-3 parts of highland barley powder, 1-2 parts of poria cocos, 0.5-1 part of folium quercidentaatae, 1-2 parts of purslane, 1-2 parts of large-leaved chrysosplenium, 1-2 parts of bitter herbs, 1-2 parts of water chestnut stems, 3-5 parts of barleys, 1-2 parts of fermented bean curds, 3-5 parts of Chinese yam, 3-5 parts of konjaku flour, 0.4-0.6 part of blueberry juice, 1-2 parts of refined salt, and 0.2-0.3 part of edible soda. The fine dried noodles produced by the method disclosed by the invention present orchid, the fine dried noodles are rich in wheat flavor, unique in special flavor and good in boiling fastness; after the fine dried noodles are boiled, the fine dried noodles are not pasty, are not stuck to teeth, are not coarse and are soft and refreshing, and the mouth feel of the fine dried noodles is not sticky; the fine dried noodles are rich in various micro elements and other nutrition desired by humans, the fine dried noodles have the health-care efficacies of nourishing yin and moisturizing lung, delaying senescence, benefiting qi and nourishing blood, enhancing immunity, improving nutritional anemia, benefitting brain and nourishing nerves and the like, and the longevity fine dried noodles integrate nutrition and dietetic therapy.

The present invention relates to potato processing method, and especially production process of whole gelatinized potato powder. The production process includes the steps of pre-treatment, cutting, scalding, dewatering, crushing, sieving, packing, etc. The present invention powders potato after cutting and semi-cooking, and this results in less breaking of carbon chains, preservation of most cells, less free starch formed and well preservation of vitamins, minerals, amino acids, trace elements, cellulose and other nutritive matters potato contains. The present invention is suitable for potato processing.

The invention discloses corn-lentinus edodes nutritive flour and a preparation method of the corn-lentinus edodes nutritive flour. The flour comprises the following raw materials in parts by weight: 50-60 parts of buckwheat, 30-40 parts of corn, 6-8 parts of lentinus edodes, 4-5 parts of peanut kernels, 2-3 parts of white sesame seeds, 2-3 parts of dandelion, 1-2 parts of Szechuan lovage rhizome, 1-2 parts of Chinese chestnut leaves, 2-3 parts of pumpkin leaves, 1-2 parts of grape leaves, 2-3 parts of gynostemma pentaphylla, 1-2 parts of purslane, 2-3 parts of prepared rehmannia root, 1-2 parts of codonopsis pilosula, 1-2 parts of sea-buckthorn, 1-2 parts of root of Japanese thistle and 1-2 parts of fresh ginger. The flour produced by the method disclosed by the invention has high reinforcement, good taste and comprehensive nutrition, is easy to digest and absorb and is applicable to the processing of various flour food. Particularly, the flour has the effects of tonifying spleen and stomach, clearing away heat and toxic materials, skincare, delaying senescence, enriching blood and boosting essence, cooling and stopping blood, resisting gastric ulcer and preventing and resisting cancer.

The invention discloses stone-milled black corn health-maintaining dried noodles, which are prepared from the following raw materials in part by weight: 70 to 80 parts of stone-milled triticale flour, 20 to 30 parts of stone-milled black corn flour, 10 to 15 parts of black soybean powder, 10 to 15 parts of black jujube powder, 8 to 12 parts of spirulina powder, 5 to 10 parts of walnut kernel powder, 5 to 8 parts of balsam pear powder, 5 to 8 parts of kudzuvine root powder, 5 to 10 parts of fermented buckwheat powder, 4 to 6 parts of pine pollen, 4 to 6 parts of camellia pollen, 1 to 2 parts of refined salt, and 0.1 to 0.3 part of dietary alkali. The produced dried noodles are slightly ash black, have thick corn aroma, unique flavor and high boiling fastness, are not changed into paste after being cooked, do not stick teeth, are non-sticky in mouthfeel, non-coarse, soft, smooth, delicious and rich in proteins and other nutrition required by human beings, have the health-care effects of nourishing yin, moisturizing lung, delaying senescence, reinforcing qi, nourishing blood, enhancing immunity, keeping brain health, maintaining mental tranquility and the like, and integrate nutrition and food therapy.

The invention discloses buckwheat dumpling flour, which consists of corn flour, millet essence flour, strong flour, yeast powder, edible diastase and calcium lactate, and the mass ratio of the components is 80-90:7-11:7-11:0.5-1.5:0.8-1.2:0.3-0.3. Dumplings prepared from the buckwheat dumpling flour have high toughness of dumpling wrappers, good mouthfeel, boiling resistance, smooth surface after being boiled and insusceptibility to crack.

The invention discloses corn high-gluten flour and a preparation method thereof. The preparation method comprises the following steps of adding water into corn grits, uniformly stirring, carrying out extrusion puffing treatment to obtain puffed corn flour, adding purified corn flour and glucose oxidase into the puffed corn flour, and uniformly stirring to obtain the corn high-gluten flour. The preparation method has simple processes and a low cost. The flour dough of the corn high-gluten flour has good ductility and viscoelasticity and a fine, fresh and smooth taste and can be processed into various foods.

The invention provides a slow sinking suspension type shrimp feed and a preparation method thereof and belongs to the technical field of feed, and the slow sinking suspension type shrimp feed is used for solving the problems of high feed coefficient, low feed utilization rate and water quality pollution of the current shrimp feed. The slow sinking suspension type shrimp feed is composed of the following ingredients in weight ratio: 27-33 parts of fish meal, 17.0-20.0 parts of bean pulp, 18.0-25.0 parts of rapeseed dregs, 1.0-1.7 parts of calcium biphosphate, 4.3-5.8 parts of multi-dimensional mineral premix, 1.7-2.1 parts of fish oil, 10.0-13.0 parts of wheat flour, 4.5-6.3 parts of bread flour, 1.3-1.7 parts of phospholipid oil and 1.5-6.3 parts of beer yeast. The feed coefficient of the slow sinking suspension type shrimp feed is 0.9-1.0, and the water stability of the shrimp feed is larger than 12 hours. The shrimp feed is suspended underwater for about 30-200cm underwater or deeper, namely, being located at a semi-suspension state after being scattered in the water, the feed utilization rate is high, and the preparation method is simple, so that the slow sinking suspension type shrimp feed is suitable for breeding shrimps such as oriental prawn, penaeus vannawei and penaeus japonicus.

The invention discloses a noodle processing method. The method comprises three steps: preparing semi-finished noodles, curing, and drying as well as preparing the finished product, wherein, the curing step comprises that the obtained semi-finished noodles are put into curing equipment for heating and heat preservation and cooling to be shaped, when being cured, the surface layer A of the noodle is cured, and the inner layer B of the noodle is only in a fermentation state, and is not cured, and thereby the final finished noodle product not only maintains the white appearance of the traditional noodle but also has the luster not provided for the traditional noodle; the noodle also has the advantages of fine toughness, high glutinousness, boiling fastness and no gelation, strong flour scent of the noodle, super smooth taste , and low expansion degree of the noodle, in addition, compared with the known noodle processing method, the method is simpler, and the even wetting and air drying are not required, the continuity of the noodle processing is realized, and the required processing time is shorten to a large extent, and thereby, the production efficiency of the noodle is greatly improved, as well as the production cost of the noodle is reduced.

The invention belongs to the technical field of food processing, and provides a gluten-free grain fermentation type flour product. The gluten-free grain fermentation type flour product is prepared from the following raw materials in parts by weight: 1.0 to 1.2 parts of gluten-free grain flour, 0.1 to 0.2 part of plant protein powder without gluten proteins, 0.01 to 0.03 part of yeast powder, 0.001to 0.05 part of TG enzyme, 0.01 to 0.05 part of lactobacillus plantarum powder, 0.01 to 0.03 part of salt, 0.01 to 0.02 part of bread improver and 0.6 to 0.8 part of water. According to the invention, after the raw materials are matched in the ratio, gas tightness of a gluten-free grain dough can be improved, and elasticity and a product volume of the gluten-free grain fermentation type steamed flour product in an initial stage of steaming are improved, so that the finally obtained gluten-free grain fermentation type steamed flour product is rich in nutrition, good in taste and excellent in flavor.

The invention provides slow sinking suspension type fish feed and a preparation method thereof and belongs to the technical field of feeds, and the slow sinking suspension type fish feed is used for solving the problems of high feed coefficient, low feed utilization rate and water quality pollution of the current fish feed. The slow sinking suspension type fish feed is composed of the following ingredients in weight ratio: 370.-48.0 parts of fish meal, 17.0-25.0 parts of bean pulp, 8-14 parts of wheat, 2.3-3.7 parts of fish oil, 8.6-12.5 parts of rapeseed dregs, 4.3-5.8 parts of multi-dimensional mineral premix and 3.8-5.6 parts of bread flour. The fish feed is prepared by weighing, crushing, mixing, expanding and extruding the raw materials, the feed coefficient of the slow sinking suspension type fish feed is 0.9-1.0, and the water stability of the shrimp feed is larger than 12 hours. The fish feed is suspended underwater for about 30-200cm underwater or deeper, namely, being located at a semi-suspension state after being scattered in the water, and the preparation method is simple, so that the slow sinking suspension type fish feed is suitable for breeding freshwater fish and marine fish.

The invention relates to hordeum Vulgare L. var. nudum Hook. F nutritive coarse cereal instant noodles and a processing method thereof. In accordance with problems in the prior art, hordeum Vulgare L.var. nudum Hook. F is used as a main raw material, millet, whole potato flour and chenopodium quinoa willd are added to fill amino acids limited by the hordeum Vulgare L. var. nudum Hook. F, and thenutritive coarse cereal instant noodles based on the hordeum Vulgare L. var. nudum Hook. F are in continuous industrial production through performing vacuum dough mixing and compounding a starch modifier. The nutritive coarse cereal instant noodles based on the hordeum Vulgare L. var. nudum Hook. F made by the processing method disclosed by the invention have rich fragrance of the hordeum VulgareL. var. nudum Hook. F, and good mouth feel, sense evaluation is greater than or equal to 80 scores, the moisture content is smaller than or equal to 11%, the rehydration rate is greater than or equalto 1.6, and the rehydration time is 4-6min; a functional factor in the hordeum Vulgare L. var. nudum Hook. F, namely beta-glucan is reserved for 85% or above; through the processing of the raw material of the hordeum Vulgare L. var. nudum Hook. F, beta-glucanase is deactivated, so that the functional component in the hordeum Vulgare L. var. nudum Hook. F, namely the beta-glucan is reserved to themaximum extent; through the developed starch modifier, the gluten content of pure hordeum Vulgare L. var. nudum Hook. F dough can be improved, the porosity of a gluten net of the dough can be reduced,the forming of hordeum Vulgare L. var. nudum Hook. F cakes can be improved, the mouth feel of the hordeum Vulgare L. var. nudum Hook. F nutritive coarse cereal instant noodles can be improved, and the quality of the products can be improved.

The invention discloses a making method of starter culture bread and steaming and baking equipment. The method comprises the following steps: preparing starter culture, performing cold storage fermentation, mixing the starter culture with flour, water and other ingredients to prepare a main dough, standing the main dough, performing multiple freezing, cold storage and fermentation processes, steaming and baking the obtained fermented dough in a steaming oven, laying stone plates in the steaming oven, spraying water vapor into a furnace chamber from a rear back plate of the furnace chamber, andfilling the whole furnace chamber with the stone plates under the heating action. The is used for making the starter culture bread, and the freezing technology is adopted for locking moisture of thebread; meanwhile, special steaming and baking equipment is combined, and the bread is baked in a steaming and baking mode; and the made bread is thicker in flavor, thin in skin, soft, low in sugar andlow in oil, can keep a soft state for a long time, cannot age and cannot fall off when eaten. The starter culture bread is high in gluten degree, good in elasticity and light in taste and has specialwheat fragrance of the bread; and after opening, the starter culture bread shows uniform and layered internal tissues, and tastes finer.

The invention discloses the manufacturing method of enzymatic modification vital gluten specially used for bread and a licorice powder modified flour. Water extraction is firstly performed on licoricepowder. Extracting solution spray is dried and licorice extract micro powder is acquired. Licorice flavonoids have a certain antibacterial effect and a good food preservation value. The licorice extract micro powder is added into wheat flour so that the nutritional value of the wheat flour can be increased, and the shelf life of the wheat flour is prolonged. In the invention, a compound proteaseis used to hydrolyze and manufacture the modification vital gluten, the structure is loose, a sheet shape is formed, and the gluten degree of the flour can be increased through adding the vital glutenin the flour. The gluten degree is reduced compared with that before modification, and the tensile property of the powder is not significantly reduced. A good processing characteristic is possessed.And finally, two ingredients are added to the wheat flour to make a compound wheat flour which is especially used for bread baking so that honeycombs in the bread is uniform, and the bread is fine andsmooth, soft and delicious. The taste of the bread is improved, the nutritional value of the bread is increased and the shelf life is prolonged.

The invention provides a processing method for potato instant noodles. The processing method comprises the following steps: cleaning a certain quantity of potatoes, steaming the potatoes, putting the steamed potatoes into cold water, quickly peeling, making the peeled potatoes into potato mash, stirring the potato mash with flour and edible salt in a certain proportion in boiled water with the temperature of about 75-95 DEG C to form dough, making an instant noodle cake, drying the instant noodle cake by steam, and frying the instant noodle cake in palm oil to obtain the potato instant noodles. The production technology is simple and practical; various nutritional components in the potatoes can be perfectly preserved in the production technology process, and the prepared instant noodles have a faint scent taste of the potatoes; any preservatives and food additives are not added in the production process, so that the product cannot be polluted; the potato instant noodles are nutritional, healthy and environment-friendly food pursued by people in current life.

The invention discloses a flour improver and application thereof in bread making. The flour improver comprises the components in percentage by weight of 70-73% of soybean isolate protein culture, 20-25% of wheat bran culture and the balance of konjak powder. The additive amount of the improver in the bread making is 1-2% of the weight of flour. The dough added with the improver in bread making has high tenacity and good air holding capacity and is fermentation-resistant, the well kneaded dough has dry hand feeling and large elasticity, and the machining performance of the dough is improved; the dough is largely expanded after entering an oven and is high in stiffness and fine in tissue, a made bread has large size, good flavor and soft mouth feeling, and the softness of the bread is obviously improved.

The invention provides a flour for spring-roll, which belongs to the technological field that flour is processed through adding organic matters. The invention is characterized in that soft white wheat of Australia is adopted and the additive is sodium calcium stearoyl lactylate. The flour for spring-roll of the invention has the advantages of good ductility and tensile performance and suitable for the production of special equipment such as a forming machine of spring-roll sheet.

The invention discloses a noodle kneading device for quickly making dough, and relates to the technical field of food processing equipment. It is divided into upper transmission chamber, extrusion chamber and lower transmission chamber from top to bottom. The upper transmission chamber is equipped with a cam transmission mechanism. The cam transmission mechanism includes a cam and a push rod that runs through the baffle under the cam. The top of the push rod is set There is a stopper that cooperates with the cam, and a compression spring wound around the push rod is set between the stopper and the baffle, and an extrusion hammer located in the extrusion chamber is arranged at the bottom of the push rod, and two cam transmission mechanisms are arranged in the lower transmission chamber A, the cam transmission mechanism A includes a cam A and an ejection mechanism arranged above the cam A, and the rotational speeds of the two cams A are equal. The present invention has the advantages of simple structure, convenient operation and high production efficiency.

The invention mainly relates to the technical field of foodstuff processing, and discloses a zinc rich spicy bar. The zinc rich spicy bar is prepared by the following raw materials: high gluten flour, corn flour, highland barley powder, soybean protein, isomalto-oligosaccharide, salt, spice, zinc gluconate, polylysine, and plant oil. The spicy bar has the advantages of spicy and heavy flavor, flexible and chewy texture, low salt and low fat content, abundant nutrition without any additives, and rich protein and organic zinc, wherein the content of protein reaches 33.7%, the content of organic zinc reaches 6.42mg / 100g, and economic income is increased by 9.5%; after the highland barley powder is fried, particles are dried, flavor is heavy, soybean protein and water are added, immersion is carried out, and flexibility of highland barley powder and soybean protein is improved; after immersion, high gluten flour and corn flour are added, the water content of the dough is low, after stirring, fermentation is carried out for once, a protein network is preliminarily formed, and content of gluten in the dough is increased.

The invention discloses a preparation method of grain compound enriched flour, which comprises the following steps: dipping corn in water for two hours to conduct peeling treatment, and then dipping for 12 hours for pulping, smashing, filtering and deslagging to prepare corn flour; preheating buckwheat flour for 30 minutes at the temperature of 80 DEG C to 110 DEG C; smashing peanuts after oil extraction to make peanut flour; smashing soybean after oil extraction to make soybean flour; fully stirring and uniformly mixing 4 to 6 parts of cooked buckwheat flour, 4 to 6 parts of peanut flour, 3 to 6 parts of bean cake flour and 3 to 7 parts of corn flour; and cooling the mixed flour to normal temperature and then adding 55 to 70 parts of wheat flour, 2 to 4 parts of barley flour and 3 to 5 parts of oat flour, fully stirring and uniformly mixing, thus obtaining the grain compound enriched flour. The grain compound enriched flour prepared by the method can lead human body to intake food nutrition with balanced distribution, and can directly convert and improve nutritive valence of plant protein, thus achieving the aim of improving dietary pattern of people.

The invention discloses a novel noodle production process. The production process specifically comprises the following steps: S1, selecting raw materials and auxiliary materials, and processing flour;S2, blending the materials; S3, stirring the materials with water; S4, curing the materials; S5, performing extrusion molding; S6, blowing flour powder; S7, cutting and performing vibration screening; S8, drying the product, and S9, packaging the product. The invention relates to the field of food production technology. The novel noodle production process can blow the outer flour to the surface of the noodle before the formed noodle is cut, the humidity is reduced to a certain extent for the noodle to reduce the adhesion of the noodle surface, the workload of the production staff is reduced,the production efficiency of the noodles is greatly improved, intermittent stirring and dough kneading is carried out by using warm water, two processes of stirring and dough kneading as well as ripening are combined, which can well achieve the purpose of increasing the noodle gluten by adding warm water for dough kneading, the production cost is reduced, and the production efficiency is increased.

The invention provides an industrial production method of Lanzhou hand-pulled beef noodles. The industrial production method comprises the following steps: (1) preparing materials: preparing the following dough mixing raw materials in parts by weight: 400-600 parts of flour, 80-120 parts of vital wheat gluten, 40-80 parts of rice flour, 40-80 parts of lotus root powder, 2-5 parts of salt and 0.5-2 parts of edible alkali; (2) mixing dough; (3) kneading dough; (4) pressing dough; (5) refrigeration: refrigerating wrappers obtained through pressing dough for 2-5 hours at 0-5 DEG C; and (6) molding: making the refrigerated wrappers into noodles with different thicknesses through a dough kneading machine or artificial stretching. According to the industrial production method, conventional pottasche and hand-pulled noodle additives are effectively replaced, the edible safety of the noodles is improved, meanwhile the noodles are smooth in appearance and high in nutritional values; the industrial production of the Lanzhou hand-pulled beef noodles is realized, the noodle making efficiency is greatly improved, the noodles are not sticky to a knife in the process of cutting and are non-sticky to each other, the cooked noodles are soft and glutinous in mouth feel and tough and chewy, and the edible taste is greatly improved.