Novel corn noodle making method

A technology of corn noodles and a production method, which is applied in the field of noodle product processing, can solve the problems of affecting the processing quality and eating quality, the taste of noodles is hard, and the aging time of corn noodles is long, so as to achieve the effect of facilitating digestion and absorption and increasing the amount of addition

Inactive Publication Date: 2019-03-26
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because corn does not contain gluten protein, when making noodles, the higher the amount of corn added, the harder it is to shape the noodles. When the amount of corn added exceeds 10%, the quality of noodles begins to decline, and the noodles are easy to mix with soup and broken, which affects the processing quality. and food quality
[0003] Invention patent CN102488139A discloses a method for making corn noodles and corn flour sheets. The method mixes corn flour with salt and water after superfine grinding of corn, and then the corn flour is rubbed into strips and then ripened (2min), aged (8- 10h) after making corn noodles, the aging time of the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1

[0018] (1) Select 4kg of corn to crush, pass a 100-mesh sieve to obtain corn flour. Adjust the water content of corn flour, carry out double-screw extrusion expansion, the screw speed of the extruder is 250.0rpm, the extrusion temperature from zone I to zone V are: 60℃, 90℃, 140℃, 145℃, 145℃, cutting machine speed 1000 rpm. The obtained corn puffed product was dried at a temperature of 55°C for 12 hours, then pulverized, and passed through a 100-mesh sieve to obtain puffed corn flour. The puffed corn flour, corn flour and wheat flour were proportioned: 120g corn flour, puffed corn Mix 48g of flour and 632g of wheat flour evenly. Weigh 8g of salt and place it in 272g of water, dissolve and stir evenly. After mixing for 10-15min, perform flocculation and proofing for 15min (temperature 25℃), compound rolling twice, and then proceed The noodles are matured for 20 minutes (at a temperature of 25°C), and then rolled 5-6 times to a thickness of 1 mm, and finally cu...

Example Embodiment

[0019] Example 2

[0020] (1) Select 10kg of corn to crush and pass through a 100-mesh sieve to obtain corn flour. Adjust the moisture of corn flour, carry out double-screw extrusion expansion, the screw speed of the extruder is 250.0rpm, the extrusion temperature from zone I to zone V are: 60℃, 90℃, 140℃, 145℃, 145℃, cutting machine speed 1000 rpm. The obtained corn puffed product was dried for 12 hours at a temperature of 55°C, then pulverized, and passed through a 100-mesh sieve to obtain puffed corn flour. The puffed corn flour, corn flour and wheat flour were proportioned: weigh 2000g corn flour, puffed corn Mix 1000g of flour and 7000g of wheat flour. Weigh 100g of salt and place it in 3500g of water, dissolve and stir evenly. After mixing for 10-15min, perform flocculation and proofing for 15min (temperature 25℃), then compound and calender 2 times. The noodle strips are matured for 20 minutes (temperature 25°C), then rolled 5-6 times to 1 mm, and finally cut into strips...

Example Embodiment

[0021] Example 3

[0022] (1) Select 4000g of corn to crush and pass through a 100-mesh sieve to obtain corn flour. Adjust the water content of corn flour, carry out double-screw extrusion expansion, the screw speed of the extruder is 250.0rpm, the extrusion temperature from zone I to zone V are: 60℃, 90℃, 140℃, 145℃, 145℃, cutting machine speed 1000 rpm. The obtained corn puffed product was dried at a temperature of 55°C for 12 hours, then pulverized, and passed through a 100-mesh sieve to obtain puffed corn flour. The puffed corn flour, corn flour and wheat flour were proportioned: 120g corn flour, puffed corn Mix 48g of flour and 632g of wheat flour evenly. Weigh 8g of salt and place it in 272g of water, dissolve and stir evenly. After mixing for 10-15min, perform flocculation and proofing for 15min (temperature 25℃), compound rolling twice, and then proceed The noodles are matured for 20 minutes (at a temperature of 25°C), and then rolled 5-6 times until the thickness of th...

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PUM

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Abstract

The invention discloses a novel corn noodle making method. The novel corn noodle making method comprises the following steps that S1, corn is smashed and sieved to obtain corn flour; S2, material moisture is regulated, and double-spiral extrusion puffing is conducted; S3, corn puffed matter is further dried, smashed and sieved to obtain puffed corn flour; S4, 10-30% of the corn flour, 5-20% of thepuffed corn flour, 1% of edible salt and an appropriate amount of water are added into wheat flour, dough kneading, dough proofing, composite calendaring, curing, continuous calendaring and cutting into strips are conducted, and corn noodles are made. The additive amount of the corn flour in the noodles is increased by adding the puffed corn flour, the special corn flavor is given to the noodles,and the novel corn noodle making method has broad market prospects.

Description

technical field [0001] The invention belongs to the field of flour product processing, and in particular relates to a method for making corn noodles, which is suitable for the production of corn fresh noodles and corn fine noodles. Background technique [0002] Corn, also known as maize, corn, etc., is the third largest food crop in the world, with a wide planting area and rich nutrition. Noodles are popular because of their convenience, smooth taste, and moderate hardness. For example, combining traditional food raw material corn with noodles to make corn noodles can promote the staple food of corn. However, there has always been a dilemma in the processing of corn noodles. One is to increase the amount of corn added to give noodles more nutritional value, and the other is to improve the processing characteristics and eating quality of noodles. Because corn does not contain gluten protein, when making noodles, the higher the amount of corn added, the harder it is to shape ...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L7/165
CPCA23L7/109A23L7/165
Inventor 陈洁李雪琴吕莹果许飞刘书航
Owner HENAN UNIVERSITY OF TECHNOLOGY
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