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Preparation method of corn noodles

A corn noodle and corn technology, which is applied in the field of food processing, can solve the problems of lack of trace elements and unsaturated fatty acids, incomplete nutritional components of corn noodles, rough taste of corn noodles, etc. Reduces the effect of rough taste

Inactive Publication Date: 2018-07-27
延边阿拉里机械设备制造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to meet people's requirements for noodle taste, appearance, flavor, nutritional content, shelf life and other aspects at the same time, corn is pretreated, and then in the process of further feeding, kneading, ripening and puffing to prepare corn noodles, the problem of rough taste and rough taste of corn noodles is solved. The problem of low gloss or the need to add dough improvers or other additives, and, after further optimization of its method, further solve the problem of incomplete nutrition, lack of trace elements and unsaturated fatty acids in corn noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A preparation method of dried corn noodles, comprising the following steps:

[0040] (1) Get the corn kernels and pulverize them into the corn flour passing through the 0.5mm filter screen, for subsequent use;

[0041] (2) Add 100 parts by weight of corn flour to 55 parts by weight of water and mix evenly, knead the noodles using a double-screw noodle machine at a temperature of 40°C and place them for 40 minutes;

[0042] (3) Expanding at 125°C; the expansion pressure is 15 MPa; the expansion time is 15 minutes.

[0043] (4) Squeeze to form a hot noodle cake and extrude the noodle sheet. The thickness of the hot noodle sheet can be adjusted arbitrarily within 1-3 mm; after cooling to room temperature, cut it into strips according to the thick and thin requirements;

[0044] (5) After cutting according to the long and short requirements, dry it at 55°C for 30 minutes, control the moisture content at 35%, weigh it quantitatively and pack it.

Embodiment 2

[0046] A preparation method of dried corn noodles, comprising the following steps:

[0047] (1) Get the corn kernels and pulverize them into the corn flour passing through the 0.5mm filter screen, for subsequent use;

[0048] (2) Add 55 parts by weight of water to 100 parts by weight of corn flour, and perform ultrasonic treatment. Under the conditions of 300W and 120kHz, the ultrasonic time is 20 minutes, and the mixture is evenly mixed. minute;

[0049] (3) Expanding at 125°C; the expansion pressure is 15 MPa; the expansion time is 15 minutes.

[0050] (4) Squeeze to form a hot noodle cake and extrude the noodle sheet. The thickness of the hot noodle sheet can be adjusted arbitrarily within 1-3 mm; after cooling to room temperature, cut it into strips according to the thick and thin requirements;

[0051] (5) After cutting according to the long and short requirements, dry it at 55°C for 30 minutes, control the moisture content at 35%, weigh it quantitatively and pack it. ...

Embodiment 3

[0053] A preparation method of dried corn noodles, comprising the following steps:

[0054] (1) Get the corn kernels and pulverize them into the corn flour passing through the 1mm filter screen for subsequent use;

[0055] (2) Dissolving 0.8 part of calcium gluconate in hot water at 70°C to make a saturated solution of calcium gluconate;

[0056] (3) Mix 1.5 parts of docosahexaenoic acid with 7 parts of olive oil and stir evenly to obtain a mixed oil component;

[0057] (4) Add 60 parts by weight of water to 100 parts by weight of corn flour and the calcium gluconate saturated solution prepared in steps (2), (3) and the mixed oil component mix and carry out ultrasonic treatment. Under the conditions of 300W and 120kHz, the ultrasonic time is 20 Minutes, mix evenly, and use a double-screw drum dough machine at a temperature of 40°C to knead the dough and leave it for 40 minutes;

[0058] (5) Expanding at 130°C; the expansion pressure is 15 MPa; the expansion time is 15 minute...

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Abstract

The invention discloses a preparation method of corn noodles. The corn noodles are prepared with a method including smashing or soaking and smashing, mixing, ultrasonic treatment, puffing curing, pressing, drying or ageing and the like, the obtained corn noodles have pure corn flavor and do not contain any gluten fortifier, thickening colloid, enzymic preparations or preservative, no chemical reagents are used, the edible safety of the product is guaranteed, and the production process is simple, convenient to operate and applicable to large-scale industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and mainly relates to a cooking method for corn noodles, in particular to a method for making noodles by using crude impurities and functional products. Background technique [0002] Existing popular fast food can't meet the requirements of the food safety and health concept of fast food increasing day by day. Noodles have a long history in my country, and are deeply liked by people of all nationalities in my country. There are many types of noodle products. Corn noodles are a traditional folk food in Northeast my country. It only uses high-quality corn as raw material, which is ground, stripped and boiled. Corn noodles are pure natural green food with good taste and rich nutrition, which plays an irreplaceable role in the rich nutrition provided by human health and anti-cancer and anti-aging. It can help cultivate a cheerful mood, increase a sense of humor, strengthen the digestive sys...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/109A23L7/161
CPCA23V2002/00A23L7/104A23L7/109A23L7/161A23V2250/1578A23V2250/186
Inventor 李虎山李升华
Owner 延边阿拉里机械设备制造有限公司
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