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Production technology of corn and potato fermented flour product

A preparation process and noodle product technology, which is applied in the field of preparation of corn and artichoke fermented noodle products, can solve the problems of low artichoke content, high price, and large volume, and achieve the effects of easy processing, reduced processing cost, and simple processing steps

Inactive Publication Date: 2017-12-26
XICHANG COLLEGE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0028] 3. Forming and shaping of fermented noodle products. The forming of fermented noodle products includes machine forming of fermented noodle products, dough kneading and manual forming. Fermented noodle products machines generally have disadvantages, and fermented noodle products machines with better forming effects are expensive. And the volume is large, which is not conducive to the promotion and application in small fermented noodle products factories
[0032] Artichoke fermented noodle products refer to a type of instant noodle food made from flour as the main raw material, adding a certain amount of artichoke powder or artichoke starch to the flour, kneading, fermenting, molding and steaming. At present, about The processing method of artichoke fermented flour product has a lot, and the processing method of existing artichoke fermented flour product mostly is to directly directly process artichoke whole powder directly with flour separately, because the characteristic of artichoke whole powder, the artichoke whole powder that adds in flour Flour content does not exceed 25%; or mix artichoke starch and flour separately, because of the characteristic of artichoke starch, the artichoke starch content that adds in flour does not exceed 25%: Therefore, utilize the processing method of existing artichoke fermented noodle product The artichoke content in the artichoke fermented noodle products made is not high, and the higher the artichoke content contained in the artichoke fermented noodle products, the more difficult it is to maintain the original processing characteristics of flour during processing, and its processing characteristics are poor, resulting in artichoke The production efficiency of fermented flour products is low, the product qualification rate is also low, and the nutritional value is also low

Method used

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  • Production technology of corn and potato fermented flour product
  • Production technology of corn and potato fermented flour product
  • Production technology of corn and potato fermented flour product

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0053] The preparation technology of this corn artichoke fermented noodle product comprises the following steps:

[0054] A, select fresh yams and clean and peel them;

[0055] B, the washed and peeled yams are dried and pulverized into powder to obtain yam powder;

[0056] C, prepare base material, described base material is mixed by gluten powder, rutin powder, flour, corn extruded puffed powder, the artichoke powder that obtains by step B, and the weight ratio of each component is as follows: corn extruded The total content of extruded corn flour and potato flour is 20%-50%, the ratio of extruded corn flour to potato flour is 1: (0.8-3.8), rutin powder 0-5%, gluten powder 0-5%;

[0057] D. Prepare dough, add appropriate amount of yeast and auxiliary materials to the base material prepared in step C, mix well, add water and stir to obtain dough;

[0058] E, the dough that step D obtains is made fermented flour product according to conventional method.

[0059] In the pre...

Embodiment

[0061] The content of corn extruded puffed powder, potato raw powder, gluten powder, rutin powder, and flour is mixed according to the ratio described in Table 1 below, and the processing characteristics when making fermented flour products are shown in Table 2. The experimental results of the control group of adding whole potato powder and adding potato starch in flour alone:

[0062] Table 1

[0063]

[0064]

[0065] Table 2

[0066]

[0067] It can be known from Table 2 that adding 25% of potato starch to flour alone or adding 25% of potato starch to flour alone will cause the original flour characteristics to be changed, and it is impossible to use conventional processing equipment for fermented flour products. The original product was produced, and the processing characteristics also deteriorated when making fermented noodle products. When adding 15% whole artichoke powder to the flour and adding yeast to ferment the dough, compared with conventional flour kne...

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Abstract

The invention discloses a high-production efficiency and high-qualified rate production technology of a corn and potato fermented flour product having high nutrition values. The production technology comprises the following steps: sun-drying and crushing fresh potatoes to obtain potato starch, and mixing the potato starch with corn extruded powder, wheat gluten powder, rutin powder and wheat flour to produce a base material. The strong viscosity of the corn extruded powder makes up for the low viscosity of the potato starch, and the strong ductility of the potato starch makes up for the weak ductility of the corn extruded powder, so the change of the original flour characteristics, caused by the individual addition of the potato whole flour or the potato starch to the wheat flour, is overcome; the fermented flour product produced through using the production technology simultaneously contains potato, corn and rutin, so the nutrition values of the fermented flour product are greatly improved; and the whole processing process is very easy, so the production efficiency and the qualified rate of the fermented flour product are greatly increased. The production technology is suitable for being promoted and applied in the field of foods.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation process of corn and artichoke fermented noodle products. Background technique [0002] Maize (Latin name: Zea mays L.) is an annual herbaceous plant belonging to the Poaceae Maize genus. Aliases: maize, stick, corn, corn, corn, corn, pearl rice, bract reed, big water millet, Chaoshan dialect is called young rice kernel, Cantonese is called corn, and Hokkien is called fanmai. Culms erect, usually unbranched, with aerial strut roots at base nodes. Leaf sheath with transverse veins; ligule membranous, blade flat and wide, linear-lanceolate, base rounded and ear-shaped, glabrous or pilose, midvein stout. The caryopsis is spherical or oblate, and the glumes and lemmas are exposed after maturity, and its size varies with different growth conditions. Monoecious different flowers, flowers and fruits in autumn. The history of corn cultivation in my country is about 470 years. At pre...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L19/12A23L33/10
CPCA23V2002/00A23V2200/30Y02A40/90
Inventor 巩发永李静
Owner XICHANG COLLEGE