Processing method of natural multi-color macaroni

A processing method and macaroni technology, which is applied in the field of macaroni processing, can solve the problems of lack of durum wheat resources and the inability to make macaroni, and achieve the effect of increasing protein content and balanced and healthy diet

Inactive Publication Date: 2013-09-04
JIANGSU YINGYANG INDAL +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing macaroni is made of durum wheat, but durum wheat resources are scarce. In order to meet the needs of some people for health food, macaroni cannot be mad

Method used

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  • Processing method of natural multi-color macaroni

Examples

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Comparison scheme
Effect test

Embodiment 1

[0012] The production of natural green macaroni: clean and chop 10 kg of spinach, then put the crushed spinach into a beater, add 4 liters of water, beat the spinach into a slurry, use a 200-mesh filter centrifuge, and pass solid-liquid Separate and obtain 10 kilograms of natural pigment solution, then dilute the natural pigment solution into 50 kilograms for later use; get 180 kilograms of first-grade refined flour with a gluten degree of 27%, 38 kilograms of fresh eggs or 6 kilograms of egg powder. Mix the flour, dilute solution and fresh eggs or egg powder in a primary mixer (double shaft) for 5 minutes to form a primary dough, and then enter the secondary vacuum mixer (single shaft) to mix for about 10 minutes to form a dough. The mixed dough is sent into the macaroni extruder by a vertical screw conveyor, and the extrusion stress is 4.5 MPa. The cylinder wall of the extruder is double-layered, and the cavity is cooled by water. A forming die is installed at the outlet end...

Embodiment 2

[0014] The production of natural green macaroni: clean and chop 10 kg of spinach, then put the chopped spinach into a beater, add 4 liters of water, beat the spinach into a slurry, and use a 200-mesh filter centrifuge to separate the solid-liquid Separate to obtain 10 kg of natural pigment solution, then dilute the natural pigment solution into 50 kg for subsequent use; get 180 kg of first-grade refined flour with a gluten degree of 30%, 27 kg of fresh eggs or 4.5 kg of egg powder. Mix the flour, diluted solution and fresh eggs or egg powder in a primary mixer (double shaft) for 10 minutes to form a primary dough, and then enter the secondary vacuum mixer (single shaft) to mix for about 7 minutes to form a dough. The mixed dough is sent into the macaroni extruder by the vertical screw conveyor. The cylinder wall of the extruder is double-layered, and the cavity is cooled by water. A forming die is installed at the outlet end of the cylinder liner, and the wet flour is extruded...

Embodiment 3

[0016] The production of natural green macaroni: clean and chop 10 kg of spinach, then put the chopped spinach into a beater, add 4 liters of water, beat the spinach into a slurry, and separate the solid and liquid with a 200-mesh filter centrifuge , Obtain 10 kg of natural pigment solution, then dilute the natural pigment solution into 50 kg for subsequent use; get 180 kg of 28% first-grade fine flour, 33 kg of fresh eggs or 5 kg of egg powder. Mix the flour, diluted solution and fresh eggs or egg powder in the primary mixer (double shaft) for 8 minutes to form a primary dough, and then enter the secondary vacuum mixer (single shaft) to mix for about 8 minutes to form a dough. The mixed dough is sent into the macaroni extruder by the vertical screw conveyor. The cylinder wall of the extruder is double-layered, and the cavity is cooled by water. A forming die is installed at the outlet end of the cylinder liner, and the wet flour is extruded from the die hole and cut into wet ...

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Abstract

The invention discloses a processing method of natural multi-color macaroni. The processing method comprises the following steps of: obtaining of a natural pigment solution, namely, firstly washing common colored food, secondly cutting up colored vegetables, mixing the cut colored vegetables with water, and processing into pulp by using a pulping machine, thirdly grinding semen sesami nigrum and black rice into powder, mixing the obtained powder with certain amount of water to sufficiently dissolve pigment into water, and finally carrying out solid-liquid separation to obtain the natural pigment solution for further use; premixing of the raw materials, namely, firstly diluting the extracted natural pigment solution with single color by water to obtain a diluted solution, and secondly mixing flour, the diluted solution, and fresh egg or egg powder in a premixing machine; and preparing the natural multi-color macaroni, namely, firstly pouring kneaded dough in a macaroni extruder to obtain natural multi-color macaroni with various shapes in a forming grinding tool, and then drying through a macaroni drying line to obtain the dried natural multi-color macaroni. The macaroni prepared by the method has bright color and nutrition and health care values.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a new method for processing macaroni. Background technique [0002] Italian macaroni has become a traditional delicacy that Westerners like very much because of its various shapes, smooth taste, convenient eating, and can be matched with a variety of seasonings. In 1000 A.D., hundreds of ships loaded with Italian macaroni sailed to countries all over the world every day in the port of Palermo in Sicily, Italy. In 1740, Venice had built the first Italian pasta factory. Over the years, gourmets, noodle manufacturers, labor unions, research institutions and scientific researchers from all over the world have held regular gatherings to study how to make Italian pasta meet the needs of consumers. With the development of society, the food of macaroni is liked by the general public and has become a staple food in many western countries. [0003] In China, Ita...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L1/275A23L7/109
Inventor 邹小波石吉勇赵杰文蔡健荣徐长盈徐亮
Owner JIANGSU YINGYANG INDAL
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