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Method and noodle maker for making nutritive noodles

A noodle machine and noodle technology, applied in the method and noodle machine, in the field of making nutritious noodles, can solve the problems of incomplete nutrition of noodles and the inability to produce high-nutrition noodles quickly and hygienically, and achieve high production efficiency, rich nutrition, and simple production process Effect

Inactive Publication Date: 2018-01-19
BAOJI JINYU FOOD MACHINERY MFG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for making nutritious noodles, which solves the problems in the prior art that the noodles are not comprehensive in nutrition and cannot produce high-nutrition noodles quickly and hygienically.

Method used

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  • Method and noodle maker for making nutritive noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Step 1: Weigh 3% corn flour, 2% oat flour, 2% mung bean flour, 3% potato flour, 3% soybean flour, 3% carrot powder, 2% yam flour, 2% chestnut flour, 55% plain flour, Edible alkali 0.1%, table salt 0.5%, water 24.4%, the mass percentage of above-mentioned material is 100%, then after above-mentioned material is mixed, send in the dough mixer and become soft dough;

[0031] Step 2: Let the soft dough reconciled in Step 1 rest for 30-40 minutes;

[0032] Step 3: Send the soft dough that has been left to stand in step 2 to the first pressing process of the noodle press machine to be pressed into a 5mm thick noodle cake, and then sequentially go through the second pressing process of the noodle press machine to be pressed into a 3mm thick noodle cake , pressed into a 1mm thick dough cake through the third pressing process;

[0033] Step 4: Cut the 1mm thick dough cake pressed into the third pressing process of step 3 into soft noodles by a cutter, and dry it outdoors to obt...

Embodiment 2

[0035] Step 1: Weigh 1% corn flour, 1% oat flour, 1% mung bean flour, 1% potato flour, 1% soybean flour, 1% carrot powder, 3% yam powder, 1% chestnut flour, 60% plain flour, Edible alkali 0.3%, table salt 1.7%, water 28%, the mass percentage of above-mentioned material is 100%, then after above-mentioned material is mixed, send in the dough mixer and become soft dough;

[0036] Step 2: Let the soft dough reconciled in Step 1 rest for 30-40 minutes;

[0037] Step 3: Send the soft dough that has been left to stand in step 2 to the first pressing process of the noodle press machine to be pressed into a 5mm thick noodle cake, and then sequentially go through the second pressing process of the noodle press machine to be pressed into a 3mm thick noodle cake , pressed into a 1mm thick dough cake through the third pressing process;

[0038] Step 4: Cut the 1mm thick dough cake pressed into the third pressing process of step 3 into soft noodles by a cutter, and dry it outdoors to obta...

Embodiment 3

[0040] Step 1: Weigh 6% corn flour, 3% oat flour, 4% mung bean flour, 3% potato flour, 5% soybean flour, 3% carrot powder, 2% yam flour, 4% chestnut flour, 45% plain flour, Edible alkali 0.15%, table salt 0.85%, water 23%, the mass percentage of above-mentioned materials is 100%, then after above-mentioned materials are mixed, send in the dough mixer and become soft dough;

[0041] Step 2: Let the soft dough reconciled in Step 1 rest for 30-40 minutes;

[0042] Step 3: Send the soft dough that has been left to stand in step 2 to the first pressing process of the noodle press machine to be pressed into a 5mm thick noodle cake, and then sequentially go through the second pressing process of the noodle press machine to be pressed into a 3mm thick noodle cake , pressed into a 1mm thick dough cake through the third pressing process;

[0043] Step 4: Cut the 1mm thick dough cake pressed into the third pressing process of step 3 into soft noodles by a cutter, and dry it outdoors to ...

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Abstract

The invention discloses a method for making nutritive noodles. The nutritive noodles consist of the following raw materials of 1-8% of corn flour, 1-7% of oat flour, 1-8% of mung bean powder, 1-8% ofpotato powder, 1-10% of soybean flour, 1-8% of carrot powder, 1-6% of Chinese yam powder, 1-6% of chestnut powder, 45-60% of ordinary flour, 0.1-0.3% of dietary alkali, 0.5-2% of table salt and 20-30%of water, and the total percentage by mass of the materials is 100%. A noodle maker for making the nutritive noodles comprises a dough mixer, a conveying device, a noodle pressing machine and a doughcutting device. According to the making method of the nutritive noodles and the noodle maker disclosed by the invention, the used raw materials are natural green plants, so that the nutritive noodlesare suitable for old people and young people, are particularly suitable for crowds that eat fine foods for a long term, are insufficient in intake of coarse food grains and bad in constitutions to eat, have the advantages of being simple in making technology, rich in nutrition and high in production efficiency and are particularly suitable for industrial mass production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for making nutritious noodles and a noodle machine. Background technique [0002] Noodles are a kind of flour made from grains or beans, mixed with water and made into dough, then pressed or rolled into sheets, then cut or pressed, or rubbed, pulled, pinched, etc., into strips, and finally boiled and fried It is a kind of food made by cooking, stewing and frying. Noodles have been accepted and liked by people because of their simplicity in making and convenience in eating since they were produced. At present, the noodles on the market are usually made of finely processed flour. Since the wheat cortex and germ are separated from the wheat during the fine processing, a large amount of micronutrients in the flour are lost. Taking this kind of noodles as a staple food will cause human body diseases. Insufficient intake of nutrients and imbalance of nutrients. With t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L11/00A23L19/00A23L19/10A23L19/12A23L25/00
Inventor 程挺宋少矛潘华李永峰
Owner BAOJI JINYU FOOD MACHINERY MFG CO LTD
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