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Waxy corn fine dried noodle

A technology of waxy corn and waxy corn flour, applied in application, food preparation, food science and other directions, can solve many problems such as high lysine, and achieve the effect of scientific formula and balanced nutrition

Active Publication Date: 2013-11-06
甘肃发滋瑞小杂粮食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The digestion and absorption rate of waxy corn is 23.2% higher than that of ordinary corn, and in the analysis of the 18 amino acid components of various waxy corn varieties, there are many strains with high lysine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: a kind of waxy corn vermicelli, is characterized in that being processed by the material of following weight part:

[0015] Main ingredients: 65-70 parts of waxy corn flour; 31-26 parts of high-gluten wheat flour; 2 parts of Artemisia annua seed powder; 2 parts of gluten powder; auxiliary materials: appropriate amount of edible salt and edible alkali.

[0016] The processing method is as follows:

[0017] Add waxy corn flour, high-gluten wheat flour, Artemisia annua seed powder, and gluten powder into the mixer container in turn according to the above proportions, start the machine for 1-2 minutes, mix the ingredients evenly, add water, and the ratio of material to water is 50:1-1.5 , then add edible salt according to 0.15-0.2% of the mass of the main ingredient, and add edible alkali according to 0.02-0.03% of the mass of the main ingredient. , the thickness is 1-1.5mm, the cutting machine cuts into thin strips or wide strips and sends them to the natura...

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PUM

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Abstract

The invention relates to a waxy corn fine dried noodle. The waxy corn fine dried noodle is prepared from the following major ingredients: 65-70 parts of waxy corn powder, 31-26 parts of high gluten wheat flour, 2 parts of artemisia desertorum seed powder and 2 parts of vital gluten. The processing method comprises the following steps: adding major ingredients into a stirrer container according to proportion; uniformly mixing assistant ingredients; adding water in a ratio of the ingredients to water of 50 to 1-1.5; adding edible salt which is 0.15-0.2% of mass of the major ingredients, adding edible alkali which is 0.02-0.03% of the mass of the major ingredients, and uniformly stirring with the major ingredients after the edible salt and the edible alkali are dissolved, so that mixture is pressed to be noodle sheets by a noodle maker, and the noodle sheets are cut into fine strips or wide strips by a strip cutter; feeding the strips to a natural drying room for naturally drying. The waxy corn fine dried noodle is scientific in ingredients and balanced in institution; no chemical gluten fortifier is added, so that defects that coarse food grain is lack of glutens and difficult to form are overcome; the waxy corn fine dried noodle cannot be broken by cooking and noodle soup is not thick by processing methods including natural airing, keeping heat by shading and automatic ventilating, and therefore, a strip breakage rate and a cooking loss rate are reduced by 7-8%.

Description

technical field [0001] The invention belongs to the field of convenience foods, and in particular relates to waxy corn noodles. Background technique [0002] Waxy corn is rich in calcium, phosphorus, selenium and lecithin, vitamins, carotene, linoleic acid, pectin and galacturonic acid. The digestion and absorption rate of waxy corn is 23.2% higher than that of ordinary corn, and in the analysis of the 18 amino acid components of various waxy corn varieties, there are many strains with high lysine. Waxy corn has the characteristics of fragrance, waxy, sweet, soft, and good taste. It has anti-aging effects on the cardiovascular and cerebrovascular of the human body, and can promote the intellectual development of young people. Modern people's requirements for food are nutrition, hygiene, deliciousness and health. In recent years, with the improvement of people's living standards, "rich man's disease" has also increased, and people's demand for miscellaneous grain convenienc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L7/109
Inventor 李遵义吕庆芬王梅霞何丽霞李映霞
Owner 甘肃发滋瑞小杂粮食品有限公司
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