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Corn dried noodle

A technology of dried noodles and corn, applied in the fields of application, food preparation, food science, etc., can solve the problems of difficulty, lack of gluten elasticity, poor gas holding performance, etc., and achieve the effect of meeting the demand, good taste, and rich protein content

Inactive Publication Date: 2009-11-18
郑州万家食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the protein in cornmeal does not have the ability to form gluten elasticity and has poor gas-holding performance, it needs to be blended with flour to make various snacks. It is quite difficult to make noodles from cornmeal, which is very difficult for people who like noodles. lacking

Method used

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  • Corn dried noodle

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Embodiment Construction

[0025] As shown in the figure, the corn vermicelli according to the present invention is made of 70-90 parts by weight of raw corn flour, 3-6 parts by weight of soybean flour, and an appropriate amount of water according to the following steps:

[0026] The first step: crushing, dry material mixing

[0027] The corn and the soybean are pulverized into powder respectively by hammer-type and roller-type pulverizers, and passed through an 80-mesh fine sieve; the two are respectively weighed by weight and mixed evenly for later use, and the error of each raw material is within 50g;

[0028] Step two: face to face

[0029] Put the well-mixed flour into the dough mixer, add water according to 35-45% of the total amount of materials, and mix well;

[0030] Step 3: Silk out

[0031] The wire output is divided into two extrusion processes: first, put the reconciled noodles into the curing machine (variable pitch single-screw curing machine), the screw speed is 400r / min, and the jacke...

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Abstract

The invention discloses corn dried noodles and the dried noodle is produced by the following raw materials according to the parts by weight: 70-90 parts of corn powder, 3-6 parts of soybean powder and water in right amount. The preparation method of the invention comprises the following steps: 1. crashing and mixing dry ingredients; 2. adding water at the ratio of 35-45% of total amount of materials in the evenly mixed flour and stirring evenly; 3. putting the mixed dough in a rest machine to squeeze into chunky strips, putting the chunky strips in a scroop to squeeze into filament and sending the filament to a ageing chamber after finishing clear-cut; 4. hanging wet noodles which is sent to the ageing chamber on racks for standby 8-12h while keeping wet; 5. sending the noodles after ageing in a slitting machine for first slitting, sending to a steam room, preserving heat at 80-85 DEG C to steam for 10m; adopting step 4 for secondary ageing and secondary slitting; 6. drying; 7. cutting off and packaging. In the invention, corn flour which is usually not suitable for producing noodles is added with a little soybean flour to produce corn noodles with a good taste, thus meeting the requirement of customers for corn flour.

Description

technical field [0001] The invention relates to an instant food, in particular to an instant corn noodle. Background technique [0002] Cornmeal is rich in nutrients. In recent years, in the United States and some other developed countries, corn has been listed as the first health food among cereals, and is called "golden crop". It has been found through research that corn contains a large amount of lecithin, linoleic acid, grain alcohol, vitamin E, cellulose, etc., which have the effects of lowering blood pressure, lowering blood fat, anti-arteriosclerosis, and preventing intestinal cancer. It has multiple health benefits such as anti-aging, and is also a suitable good product for diabetics. However, because the protein in cornmeal does not have the ability to form gluten elasticity and has poor gas-holding performance, it needs to be blended with flour to make various snacks. It is quite difficult to make noodles from cornmeal, which is very difficult for people who like ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/29A23L7/113A23L33/00
Inventor 李建光张子成杜万军
Owner 郑州万家食品有限公司
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