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A kind of whole grain noodles and production method thereof

A production method and whole grain technology, which are applied to whole grain noodles and their production, and the fields of noodles and their production, can solve problems such as no production of noodles, and achieve the effects of increasing content, improving physiological activity and comprehensive nutritional composition.

Active Publication Date: 2015-12-30
CROP RES INST SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing corn noodles use dehulled corn flour as an additive, which is added to wheat flour. There are also some patents that directly produce noodles after extruding the dehulled corn flour. corn noodles (Application No.: CN201210266390.8), but there is no report on producing noodles with fresh waxy corn as the main raw material

Method used

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  • A kind of whole grain noodles and production method thereof
  • A kind of whole grain noodles and production method thereof
  • A kind of whole grain noodles and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Proportion: 60kg of wheat flour, 40kg of fresh waxy corn kernels, 2kg of edible salt.

[0029] production method:

[0030] a. Clean the fresh fresh waxy corn grains;

[0031] b. breaking the fresh waxy corn grains into a slurry containing fine particles with a small crusher;

[0032] c. Introduce the slurry obtained in step b into the sedimentation tank, add 120kg of water, add 12g of vitamin C, stir and mix evenly, let stand for 30min, and remove the remaining filaments;

[0033] d. After stirring the product obtained in step c evenly, filter to remove large particles of impurities, and heat up to 45°C;

[0034] e. Send the product obtained in step d into a colloid mill for pulping. The number of pulping times is 2, and the temperature of the slurry is kept at 45°C. The grinding gap is 10μm, and finally the fineness is below 50μm;

[0035] f. Weigh special noodle powder and edible salt according to the above parts by weight, add the slurry obtained in step e and mi...

Embodiment 2

[0037] Proportion: 70kg of wheat flour, 30kg of fresh waxy corn kernels, 2.5kg of edible salt.

[0038] production method:

[0039] a. Clean the fresh fresh waxy corn grains;

[0040] b. breaking the fresh waxy corn grains into a slurry containing fine particles with a small crusher;

[0041] c. Introduce the product obtained in step b into the sedimentation tank, add 90kg of water, add 10g of vitamin C, stir and mix evenly, let stand for 30min, and remove the remaining filaments;

[0042] d. After stirring the product obtained in step c evenly, filter to remove large particles of impurities, and heat up to 45°C;

[0043] e. Send the product obtained in step d into a colloid mill for pulping. The number of pulping times is 2, and the temperature of the slurry is kept at 45°C. The grinding gap is 10μm, and finally the fineness is below 50μm;

[0044] f. Weigh the special powder for noodles and edible salt according to the above parts by weight, add the slurry obtained in st...

Embodiment 3

[0047] Proportion: 80kg of wheat flour, 20kg of fresh waxy corn kernels, 2kg of edible salt.

[0048] a. thawing the quick-frozen fresh waxy corn kernels;

[0049] b. breaking the fresh waxy corn grains into a slurry containing fine particles with a small crusher;

[0050] c. Introduce the slurry obtained in step b into the sedimentation tank, add 60kg of water and 8g of vitamin C, stir and mix evenly, let stand for 30min, and remove the remaining filaments;

[0051] d. After stirring the product obtained in step c evenly, filter to remove large particles of impurities, and heat up to 45°C;

[0052] e. Send the product obtained in step d into a colloid mill for pulping. The number of pulping times is 2, and the temperature of the slurry is kept at 45°C. The gap between the grinding teeth is 10μm, and finally the fineness can reach below 50μm;

[0053] f. Take noodle special powder and edible salt according to the above weight parts, add the slurry obtained in step e and mix e...

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Abstract

The invention discloses a whole-grain noodle and a production method thereof, and belongs to the field of food production. The whole-grain noodle is prepared from the following raw materials in parts by weight: 50-80 parts of wheat flour, 20-50 parts of fresh waxy corn grains and 1-5 parts of edible salt. According to the invention, a fine grinding process that grinding is performed for two times through a colloid mill is adopted, the water-soluble dietary fiber content of the fresh waxy corn is increased, and the physiological activity of the dietary fibers is enhanced. The whole-grain noodle is produced by compounding the fresh waxy corn and the wheat flour, has the characteristics of high nutrition and health value, strong corn flavor and rich color, and is a noodle product with a good development prospect.

Description

technical field [0001] The invention relates to noodles and a production method thereof, in particular to whole grain noodles produced by combining fresh waxy corn and special wheat flour and a production method thereof, belonging to the field of food production. Background technique [0002] Fresh waxy corn refers to a corn variety with amylopectin content of 100% (dry weight) for human consumption in a fresh and tender state. Fresh waxy corn has become a staple food for some people due to its sticky, delicious and slightly sweet eating quality, and has gradually developed into an important table food. [0003] Fresh waxy corn has excellent nutritional value compared with fully cooked waxy corn or ordinary corn. According to the comparison of the nutrient content of corn converted from the "Chinese Food Composition Table (2010)" issued by the Chinese Center for Disease Control and Prevention (Table 1), it is found that the nutrient content of fresh corn is slightly lower t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L1/29A23L7/109A23L33/00
CPCA23L7/109A23L33/00A23V2002/00A23V2200/30
Inventor 刘开昌陈利容张正管延安龚魁杰
Owner CROP RES INST SHANDONG ACAD OF AGRI SCI
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