Easy-to-cook double-color butterfly noodles and processing method thereof

Abstract

The invention relates to the technical field of food, in particular to easy-to-cook double-color butterfly noodles and a processing method thereof. Comprising a butterfly-shaped double-color patch composed of a first color layer and a second color layer which are pressed together, the two ends of the double-color patch are arc-shaped edges with sharp teeth, and the middle of the double-color patch is extruded inwards to form an m-shaped knot. A plurality of linearly arranged pinholes are formed in the middle of the top of the middle n-shaped double-layer patch of the m-shaped node of the patch, the pinholes are 1 * 1 mm, and the edge distance of the pinholes is 2-3 mm. Roller-dried pre-gelatinized wheat flour is added into the double-color dough sheet, a first color layer and a second color layer are different fruit and vegetable powder / coarse cereal powder, the pre-gelatinized wheat flour and common wheat flour are mixed to prepare the double-color dough sheet, fruits and vegetables comprise purple sweet potatoes, pumpkins, carrots, tomatoes, spinach, beet roots, pitaya and broccoli, and coarse cereals comprise red rice, corn, black rice, buckwheat and oat. The processing method comprises the following steps: burdening, kneading dough, continuously rolling and compounding, forming and pricking, and drying. The method has the advantages that the boiling time is remarkably shortened, and the elasticity, smoothness and aesthetic feeling of the product are improved.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to easy-to-cook two-color butterfly noodles and a processing method thereof. Background Art

[0002] Butterfly noodles, also known as flower-shaped noodles, are named for their shape similar to a bow. Their unique shape makes them very easy to hold sauces, so they are suitable for various noodle sauces. At present, the research on butterfly noodles is mainly focused on processing technology and product nutrition. For example, the introduction of production technologies such as automated production lines, low-temperature drying, and vacuum packaging has improved production efficiency and product stability. At the same time, in order to meet people's nutritional needs, a variety of fruit and vegetable colored butterfly noodles with health functions have also emerged in large numbers.

[0003] The current butterfly noodles themselves are usually a single color, which is difficult to meet the needs of consumers for rich and diverse flavors and novel visual experience. Therefore, innovations can be made in the color of noodles in this field to provide a richer edible experience and visual experience.

[0004] The products of butterfly noodles produced by the existing process have a single layer of dough on both sides and a multi-layer dough at the middle node, which makes the thick part in the middle of the product difficult to cook. If the cooking time is too long, the single layer of dough on both sides will be too soft and lose its taste. Therefore, how to improve the steaming time of butterfly noodles while retaining the good taste of noodles is an important aspect of butterfly noodles improvement. Summary of the invention

[0005] The main purpose of the present invention is to provide an easy-to-cook two-color butterfly noodle and a processing method thereof, so as to effectively solve the problems raised in the background technology.

[0006] To achieve the above-mentioned purpose, the present invention adopts the following technical scheme: an easy-to-cook two-color butterfly noodle, comprising a butterfly-shaped two-color noodle sheet composed of a first color layer and a second color layer pressed together, with arc-shaped edges with sharp teeth at both ends, and an M-shaped nodule extruded inward in the middle of the two-color noodle sheet.

[0007] Preferably, a plurality of linearly arranged pinholes are provided at the middle position of the top of the n-shaped double-layer face sheet with m-shaped nodules, the pinholes are 1*1mm, and the distance between the pinhole edges is 2-3mm;

[0008] Preferably, the first color layer and the second color layer in the two-color dough sheet are made by mixing different fruit and vegetable powders with wheat flour, and the fruits and vegetables are purple sweet potato, pumpkin, carrot, tomato, spinach, beetroot, pitaya, and broccoli.

[0009] Preferably, the first color layer and the second color layer in the two-color dough sheet are made by mixing coarse grain flour that can provide color with wheat flour, and the coarse grains include red rice, corn, black rice, buckwheat, and oats.

[0010] A method for processing easy-to-cook two-color butterfly noodles comprises the following steps:

[0011] Step 1, ingredients: select 80-85 parts of medium-gluten wheat flour, 5-10 parts of pre-gelatinized medium-gluten wheat flour, 4-9 parts of fruit and vegetable powder, and 1 part of compound nutrient package as the first color layer raw materials, and mix them in a mixer for 3-5 minutes;

[0012] Select 1-4 parts of fruit and vegetable powder with obvious color difference from the first color layer raw material, 85-88 parts of medium-gluten wheat flour, 5-10 parts of pre-gelatinized medium-gluten wheat flour, and 1 part of compound nutrient package as the second color layer raw material, and mix them in a mixer for 3-5 minutes;

[0013] Step 2, kneading: add 30-33% water to the mixed raw materials and stir for 3-5 minutes;

[0014] Step 3, continuous calendering and compounding: After the dough is kneaded, the first color layer raw material and the second color layer raw material are continuously calendered at 30-40%, 30-40%, and 30-35% respectively, and the two calendered dough strips are compounded, and the calendering ratio is 20-40% for three times to ensure that the two layers of the dough strips are completely bonded together;

[0015] Step 4, forming and punching holes: put the rolled two-color noodle strip into the butterfly noodle forming machine and roll it again to a thickness of 0.8-2.0mm, then press the mold to form, and perform 3-5 punching holes on the nodules of the formed butterfly noodle, the pinholes are 1*1mm, and the distance between the pinhole edges is 2-3mm, so as to make a two-color perforated butterfly noodle;

[0016] Step 5, drying: Use low-temperature heat-sealing drying to dry the two-color butterfly noodles, and the moisture content of the finished product is 8-12.5%.

[0017] Preferably, the pregelatinized medium-gluten wheat flour is produced by a drum drying pregelatinization process.

[0018] The beneficial effects of the present invention are as follows: the unique two-color design and creative butterfly shape of the two-color butterfly noodles satisfy consumers' pursuit of novel and healthy food; the wheat flour is pre-gelatinized by drum drying, combined with a thimble piercing process, which accelerates the rate at which water enters the product, reduces the product cooking time, and improves water absorption; at the same time, the elasticity of the product after cooking is significantly improved, the viscosity is significantly reduced, and the edible quality is improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Attached Figure 1 It is a comparison chart of the cooking quality of the embodiment of the present invention and the comparative example.

[0020] Attached Figure 2This is a graph evaluating the uniformity of moisture distribution after cooking for 1 minute for the embodiments of the present invention and the comparative examples.

[0021] Attached Figure 3 This is a graph evaluating the uniformity of moisture distribution of the embodiments of the present invention and the comparative examples after cooking for 3 minutes.

[0022] Attached Figure 4 This is a graph evaluating the uniformity of moisture distribution of the embodiments of the present invention and the comparative examples after 5 minutes of cooking.

[0023] Attached Figure 5 It is a schematic diagram of the three-dimensional structure of the butterfly surface of the present invention.

[0024] Attached Figure 1 —5, butterfly face 1, sharp teeth 2, M-shaped nodules 3, purple layer 4, green layer 5, pinholes 6. DETAILED DESCRIPTION

[0025] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0026] Attached Figure 5 As shown in the figure, an easy-to-cook two-color butterfly noodle 1 includes a butterfly-shaped two-color noodle sheet composed of a purple layer 4 and a green layer 5 pressed together, with the arc edges at both ends being in the shape of sharp teeth 2, and the middle of the noodle sheet being squeezed inwardly into an M-shaped nodule 3 and dried into shape.

[0027] The n-shaped double-layer noodle with m-shaped nodules is provided with three pinholes 6 on the top, the pinholes are 1*1mm, and the distance between the pinhole edges is 2mm, which is conducive to boiling.

[0028] Embodiment 1:

[0029] Step 1: Ingredients

[0030] Ingredients 1: Purple dough: 85 parts wheat flour, 10 parts pre-gelatinized medium-gluten wheat flour, 4 parts purple potato flour, 1 part compound nutrient package;

[0031] Ingredients 2: Green dough: 88 parts of wheat flour, 10 parts of pre-gelatinized medium-gluten wheat flour, 1 part of spinach powder; 1 part of compound nutrient package.

[0032] Step 2: Knead the dough

[0033] After mixing, add 32% water to the raw materials and stir for 3 minutes.

[0034] Step 3: Continuous calendering and lamination

[0035] Single calendering parameters: 6.5mm, 4.5mm (30%), 3mm (33%), 2mm (33%); composite calendering parameters: 3mm (25%), 2mm (30%), 1.5 (25%) mm, the final calendered butterfly dough thickness is 0.7mm;

[0036] Step 4: Forming and Punching

[0037] The dough sheet with a thickness of 0.7 mm was pressed into shape by a mold. On the butterfly dough after forming, three straight-line pinholes were set in the middle of the top of the n-shaped double-layer dough sheet with m-shaped nodules. The size of the pinholes was 1*1 mm, and the distance between the pinhole edges was 2 mm.

[0038] Step 5: Drying

[0039] The two-color butterfly noodles are dried by low-temperature heat sealing, and the moisture content of the finished product is 8-12.5%.

[0040] The pregelatinized medium-gluten wheat flour is produced by using a drum drying pregelatinization process.

[0041] Comparative Example 1:

[0042] Step 1: Ingredients

[0043] Ingredients 1: Purple dough: 95 parts wheat flour, 4 parts purple potato flour, 1 part compound nutrient package;

[0044] Ingredients 2: Green dough: 98 parts of wheat flour, 1 part of spinach powder; 1 part of compound nutrient package.

[0045] Step 2: Knead the dough

[0046] The mixed raw materials were respectively added with 32% water and stirred for 3 minutes.

[0047] Step 3: Continuous calendering and lamination

[0048] Single calendering parameters: 6.5mm, 4.5mm (30%), 3mm (33%), 2mm (33%); composite calendering parameters: 3mm (25%), 2mm (30%), 1.5 (25%) mm, the final calendered butterfly dough thickness is 0.7mm;

[0049] Step 4: Forming and Punching

[0050] For the dough sheet with a thickness of 0.7mm, use a mold to press it into butterfly noodles.

[0051] Step 5: Drying

[0052] The two-color butterfly noodles are dried by low-temperature heat sealing, and the moisture content of the finished product is 8-12.5%.

[0053] Experimental Results

[0054] 1. Comparison of cooking quality

[0055] By the attached Figure 1 The experimental results show that adding pregelatinized wheat flour and making holes in the middle of the nodules can significantly shorten the cooking time of the product and increase the water absorption rate of the noodles.

[0056] 2. Texture characteristics evaluation

[0057] The hardness, viscosity, elasticity and chewiness of the embodiment and the comparative example were measured by a texture analyzer. From the results in Table 1, it can be seen that adding pregelatinized wheat flour and punching holes on both sides of the center can significantly improve the elasticity of the product and reduce the viscosity, hardness and chewiness of the product; the reduction in hardness and chewiness of the embodiment is mainly due to the fact that the center of the product is completely cooked compared with the comparative example.

[0058] Table 1

[0059]

[0060] 3. Comparison of moisture distribution uniformity

[0061] See attached Figure 2 , 3 , 4, the samples under different treatment conditions were boiled for 1, 3, and 5 minutes respectively, and the T2 water distribution in the center of the butterfly noodles was measured by low-field nuclear magnetic resonance. The relevant data are shown in Table 2. The distribution of three states of water in butterfly noodles can be obtained by low-field nuclear magnetic resonance T2 relaxation time, from left to right, they are bound water T21 (water tightly bound to starch and protein), non-mobile water T22 (water tightly bound between cells), and free water T23. Comparing the signal intensity of the three types of water under different boiling times, it can be found that with the increase of boiling time, the content of the three types of water increases, which represents a continuous water absorption process during the noodle cooking process.

[0062] Table 2 Water distribution data of products at different cooking times

[0063]

[0064] Under the same cooking time for different products, the peak area of ​​various types of water in the samples of the embodiment is greater than that of the comparative example, indicating that piercing and adding pregelatinized powder can accelerate the rate of water entry; by comparing the peak areas of different types of water when the embodiment and the comparative example are cooked for 3min to 5min, it can be seen that the proportion of bound water T22 of the butterfly noodles of the embodiment decreases and the proportion of bound water T21 increases during the cooking process of 3-5min, indicating that its water has gradually entered the interior of the product, while the proportion of bound water decreases and the proportion of free water increases when the cooking time of the butterfly noodles of the comparative example is from 3min to 5min, indicating that its water can no longer enter the interior of the product. Therefore, the results show that piercing the product and adding pregelatinized starch accelerate the rate of water entering the interior of the product, thereby further reducing the cooking time.

[0065] Beneficial effects: The unique two-color design and creative butterfly shape of the two-color butterfly noodles meet consumers' pursuit of novel and healthy food; the nutritional content of the finished noodles is increased, and the pinholes at the nodules speed up the rate at which water enters the product, reducing the product's steaming time, increasing water absorption, and improving elasticity and smoothness after cooking.

[0066] Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. An easy-to-cook two-color butterfly noodle, characterized by: The invention comprises a butterfly-shaped two-color face sheet composed of a first color layer and a second color layer pressed together, with arc-shaped edges with sharp teeth at both ends, and an M-shaped nodule squeezed inwardly in the middle of the two-color face sheet.

2. The easy-to-cook two-color butterfly noodles according to claim 1, characterized in that: A plurality of linearly arranged pinholes are arranged at the middle position of the top of the n-shaped double-layer face sheet with m-shaped nodules, the pinholes are 1*1 mm in size, and the distance between the pinhole edges is 2-3 mm.

3. The easy-to-cook two-color butterfly noodles according to claim 1, characterized in that: The first color layer and the second color layer in the double-color dough sheet are made by mixing different fruit and vegetable powders with wheat flour, and the fruits and vegetables are purple sweet potato, pumpkin, carrot, tomato, spinach, beetroot, pitaya, and broccoli.

4. The easy-to-cook two-color butterfly noodles according to claim 1, characterized in that: The first color layer and the second color layer in the double-color dough sheet are made by mixing coarse grain flour that can provide color with wheat flour, and the coarse grains include red rice, corn, black rice, buckwheat, and oats.

5. An easy-to-cook two-color butterfly noodle, the processing method of which comprises the following steps: Step 1, ingredients: select 80-85 parts of medium-gluten wheat flour, 5-10 parts of pre-gelatinized medium-gluten wheat flour, 4-9 parts of fruit and vegetable powder, and 1 part of compound nutrient package as the first color layer raw materials, and mix them in a mixer for 3-5 minutes; Select 1-4 parts of fruit and vegetable powder with obvious color difference from the first color layer raw material, 85-88 parts of medium-gluten wheat flour, 5-10 parts of pre-gelatinized medium-gluten wheat flour, and 1 part of compound nutrient package as the second color layer raw material, and mix them in a mixer for 3-5 minutes; Step 2, kneading: add 30-33% water to the mixed raw materials and stir for 3-5 minutes; Step 3, continuous calendering and compounding: the first color layer raw material and the two parts of the first color layer raw material after the dough is kneaded are continuously calendered at 30-40%, 30-40%, and 30-35% respectively, and the two parts of the calendered dough strips are compounded, and the calendering ratio is 20-40% for three times to ensure that the two layers of the surface strips are completely bonded together; Step 4, forming and punching holes: put the rolled two-color noodle strip into the butterfly noodle forming machine and roll it again to a thickness of 0.8-2.0mm, then press the mold to form, and perform 3-5 punching holes on the nodules of the formed butterfly noodle, the pinholes are 1*1mm, and the distance between the pinhole edges is 2-3mm, so as to make a two-color perforated butterfly noodle; Step 5, drying: Use low-temperature heat-sealing drying to dry the two-color butterfly noodles, and the moisture content of the finished product is 8-12.5%.

6. The easy-to-cook two-color butterfly noodles according to claim 5, characterized in that: The pregelatinized medium-gluten wheat flour is produced by using a drum drying pregelatinization process.

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