Hericium erinaceus and corn instant noodles

Abstract

The invention discloses hericium erinaceus and corn instant noodles. According to the hericium erinaceus and corn instant noodles, corn cutin endosperm powder, corn flour endosperm powder and hericiumerinaceus powder are used as main raw materials. The hericium erinaceus and corn instant noodles are made through the following steps of taking the corn cutin endosperm powder, the corn flour endosperm powder and the hericium erinaceus powder, performing uniform mixing in the ratio of the corn cutin endosperm powder, to the corn flour endosperm powder to the hericium erinaceus powder being 1 to 1to 0.5, adding table salt which is 0.6% of mixed raw material powder, and normal-temperature drinking water which is 30-35% of the mixed raw material powder, and performing sufficient stirring, so that mixed wet powder is obtained; and putting the mixed wet powder to a spiral puffing machine, performing puffing and extruding to obtain cooked noodles, sending the cooked noodles to a conditioning chamber, performing standing, performing conditioning, packing the conditioned noodles with a food grade plastic bag, rapidly sending the packed noodles to a quick-freezing chamber, performing quick-freezing treatment, and transferring the quick-frozen noodles to a freezer for storage, so that finished products of the hericium erinaceus and corn instant noodles are obtained. The hericium erinaceusand corn instant noodles do not need soaking treatment, and can be eaten after being directly cooked. The noodles are good in boiling fastness, after the noodles are cooked for a long time, the soup is not pasty, and the noodles are good in elasticity, do not break, are smooth when being put in mouths, and fine and smooth in mouth feel.

Description

technical field [0001] The invention relates to Hericium erinaceus food, in particular to noodles made from Hericium erinaceus. Background technique [0002] Hericium erinaceus corn noodles or corn noodles made from Hericium erinaceus are a common coarse grain product. Corn noodles in the prior art are mostly mixed with water and put into a self-cooking noodle machine or puffed. After the mature noodles are pressed in the machine, they are aged, dried and packaged quantitatively. This kind of corn noodles is made of cornmeal which is ground from the endosperm part of corn peeled and navel removed. Therefore, the ratio of horny endosperm powder to floury endosperm powder in cornmeal is the ratio of original horny endosperm to floury endosperm in corn seeds. , due to the difference in the ratio of horny endosperm and floury endosperm in different varieties of corn seeds, the ratio of horny endosperm to floury endosperm in this cornmeal is not exact, and the content of horny e...

AI Technical Summary

Problems solved by technology

Because the particle size, hardness, gelatinization characteristics, glueiness and chewiness of horny endosperm powder and floury endosperm powder are quite different, the taste of corn noodles made from ordinary corn flour by puffing and extrusion is rough and not good. Boiling resistance, easy to break when boiling

In addition, the traditional production of corn noodles adopts the process of puffing, extrusion, aging and drying. The cornmeal is heated and gelatinized in the process of puffing and extrusion, resulting in poor gelatinization uniformity, which also leads to rough taste and poor toughness of corn noodles. , the main reason for easy fracture, and the aging noodles also have shortcomings such as difficult nutrition absorption by the human body, poor rehydration effect, poor palatability, and lack of valley flavor. They need to be soaked for a long time (1-2 hours) before cooking Cooking can only be done after rehydration, which is troublesome to eat and cannot adapt to the fast-paced lifestyle of modern people