Preparation method and equipment of Chinese yam primary pulp fine dried noodles

Abstract

The invention belongs to the technical field of preparation of Chinese yam primary pulp fine dried noodles, particularly relates to a preparation method and equipment of Chinese yam primary pulp fine dried noodles, and provides the following scheme aiming at the problems that in an existing preparation process of traditional fine dried noodles, high-moisture Chinese yam pulp easily destroys a gluten network, so that the noodle breaking rate is high, and dynamic adjustment cannot be performed according to the actual state of dough. The Chinese yam noodles comprise the following raw materials in parts by weight: 300-400 parts of high gluten wheat flour, 100-130 parts of Chinese yam primary pulp, 30-50 parts of egg liquid, 8-12 parts of sweet potato starch and 15-20 parts of highland barley flour. By using the high-gluten wheat flour, the Chinese yam primary pulp, the egg liquid, the sweet potato starch, the highland barley flour, the oat flour, the selenium-enriched yeast powder, the zinc gluconate, the rice protein powder, the matcha powder, the edible salt, the vital gluten, the vitamin E, the antioxidant of bamboo leaves and the drinking water, the nutritional ingredient content, the taste and the shelf life of the fine dried noodles are remarkably improved, and the shelf life of the fine dried noodles is effectively prolonged.

Description

Technical Field

[0001] The invention relates to the technical field of preparing yam puree noodles, and in particular to a method and equipment for preparing yam puree noodles. Background Art

[0002] As an indispensable grain product in daily diets, dried noodles have long been favored by consumers for their convenient consumption and long shelf life. However, traditional dried noodles are manufactured using a relatively simple process, primarily wheat flour, resulting in a relatively limited nutritional profile, which fails to meet modern consumers' demands for a healthy, nutritious, and diverse diet. With rising living standards and increasing health awareness, market demand is growing for new dried noodle products enriched with diverse nutrients and offering special health benefits. While some dried noodle products with added functional ingredients such as vegetable and fruit juices are already available, these products often lack sufficient nutrient extraction and have limitations in taste and texture. For example, while noodles with added vegetable juices may improve color and vitamin content, they may also have a rough texture due to the excessive vegetable fiber. Noodles with added fruit juices may also suffer from issues such as a shortened shelf life and increased spoilage. Furthermore, existing dried noodle production processes still need to be more intelligent and automated, and quality control during the production process is imprecise, resulting in insufficient product quality stability and difficulty ensuring consistent taste and nutritional profile across batches.

[0003] In the existing technology, during the preparation of traditional noodles, high-moisture yam pulp easily destroys the gluten network, resulting in a high breakage rate, and cannot be dynamically adjusted according to the actual state of the dough, which easily leads to uneven dough mixing and unstable moisture and protein content, thereby affecting the appearance and taste of the noodles and even shortening their shelf life. For this reason, we proposed a method and equipment for preparing yam pulp noodles to solve the above problems. Summary of the Invention

[0004] The purpose of the present invention is to solve the shortcomings of the prior art in the traditional noodle preparation process, in which high-moisture yam pulp easily destroys the gluten network, resulting in a high breakage rate, and cannot be dynamically adjusted according to the actual state of the dough, which easily leads to uneven dough mixing and unstable moisture and protein content, thereby affecting the appearance and taste of the noodles and even shortening their shelf life. A method and equipment for preparing yam pulp noodles are proposed.

[0005] The present application provides a method and equipment for preparing yam puree noodles using the following technical solutions:

[0006] The invention discloses yam puree noodles, comprising raw materials, which include the following components in parts by weight: 300-400 parts of high-gluten wheat flour, 100-130 parts of yam puree, 30-50 parts of egg liquid, 8-12 parts of sweet potato starch, 15-20 parts of highland barley flour, 8-12 parts of oat flour, 0.1-0.3 parts of selenium-enriched yeast powder, 0.05-0.1 parts of zinc gluconate, 5-8 parts of rice protein powder, 0.8-1.5 parts of matcha powder, 2-4 parts of edible salt, 8-12 parts of gluten, 0.1-0.2 parts of vitamin E, 0.1-0.2 parts of bamboo leaf antioxidants, and 30-60 parts of drinking water.

[0007] Furthermore, the raw materials include the following components in parts by weight: 320-380 parts of high-gluten wheat flour, 110-120 parts of yam pulp, 35-55 parts of egg liquid, 9-11 parts of sweet potato starch, 16-19 parts of highland barley flour, 9-11 parts of oat flour, 0.15-0.25 parts of selenium-enriched yeast powder, 0.06-0.08 parts of zinc gluconate, 6-7 parts of rice protein powder, 0.9-1.4 parts of matcha powder, 2.5-3.5 parts of edible salt, 9-11 parts of gluten powder, 0.15-0.18 parts of vitamin E, 0.15-0.18 parts of bamboo leaf antioxidants, and 40-50 parts of drinking water.

[0008] Furthermore, the raw materials include the following components in parts by weight: 350 parts of high-gluten wheat flour, 115 parts of yam pulp, 45 parts of egg liquid, 10 parts of sweet potato starch, 18 parts of barley flour, 10 parts of oat flour, 0.2 parts of selenium-enriched yeast powder, 0.07 parts of zinc gluconate, 6.5 parts of rice protein powder, 1.2 parts of matcha powder, 3 parts of edible salt, 10 parts of gluten powder, 0.16 parts of vitamin E, 0.16 parts of bamboo leaf antioxidants, and 45 parts of drinking water.

[0009] The present invention also provides a method for preparing yam puree noodles, wherein the yam puree noodles are the above-mentioned yam puree noodles, comprising the following steps:

[0010] S1: Select raw materials and pre-treat them;

[0011] S2: Mixing and stirring the pretreated raw materials to obtain dough, and monitoring the dough in real time;

[0012] S3: subjecting the obtained dough to a aging treatment;

[0013] S4: Pressing the cooked dough to obtain dough sheets;

[0014] S5: cutting the pressed dough sheet into strips to obtain noodles;

[0015] S6: drying the cut noodles;

[0016] S7: Packing the dried noodles to obtain yam puree noodles.

[0017] Furthermore, in S1 and S2, high-gluten wheat flour, highland barley flour, oat flour, rice protein powder, gluten powder, matcha powder, edible salt, selenium-enriched yeast powder, zinc gluconate, vitamin E, and bamboo leaf antioxidants are screened and impurities removed by a screening and impurity removal mechanism, and the screened high-gluten wheat flour, highland barley flour, oat flour, rice protein powder, gluten powder, matcha powder, edible salt, selenium-enriched yeast powder, zinc gluconate, vitamin E, and bamboo leaf antioxidants are uniformly mixed by a mixing device, and the protein in the egg liquid is denatured during the stirring process to form a network structure, and the selenium-enriched yeast powder converts carbohydrates in the flour into carbon dioxide and ethanol during the fermentation process: Zinc gluconate dissolves in water and provides zinc ions to the human body: The pretreated raw materials are mixed with yam pulp, egg liquid and drinking water in a mixer to obtain dough. The initial stirring speed is set to 50-80 rpm and lasts for 3-5 minutes. The high-speed stirring speed is 150-200 rpm and lasts for 8-12 minutes. The moisture, protein content and mixing uniformity of the dough are monitored in real time through a monitoring device, and the monitoring data are immediately transmitted to the central control system through the transmission module. The central control system automatically adjusts the stirring time, speed and water addition amount of the mixer according to the preset quality standards.

[0018] Furthermore, in S3, the kneaded dough is subjected to a aging treatment by a twin-screw extruder aging machine at a aging treatment temperature of 100-120° C., and the starch undergoes gelatinization reaction at high temperature: Proteins denature at high temperatures.

[0019] Furthermore, in S4, the cooked dough is pressed by a calender, and the protein network structure is further strengthened during the calendering process, and the calendering speed is 5-20 m / min.

[0020] Furthermore, in S5, the rolled dough sheet is cut into noodles of different shapes and thicknesses by a strip cutter as required, with a cutting speed of 100-500 noodles / min.

[0021] Furthermore, in S6 and S7, the cut noodles are dried in a drying room, and the drying process is carried out in stages: in the early stage, the humidity is 80%-90% and the temperature is 30-35°C, so that a hard shell is formed on the surface of the noodles to prevent the surface from drying out and cracking; in the middle stage, the humidity is 60%-70% and the temperature is 35-40°C to accelerate water evaporation; in the late stage, the humidity is 50%-60% and the temperature is 30-35°C until the noodles are dried to a moisture content of 12%-14%. The dried noodles are packaged by an automatic packaging machine using vacuum packaging or nitrogen filling packaging to obtain yam puree noodles.

[0022] Gluten, also known as active gluten flour, has a protein content of more than 80% and a relatively complete amino acid composition. It is a nutritious, high-quality and inexpensive plant protein source. Gluten is mainly composed of gliadin, which has a smaller molecular weight, is spherical and has good extensibility, and glutenin, which has a larger molecular weight, is fibrous and has strong elasticity. When gluten absorbs water, it forms wet gluten with a network structure, which has good viscoelasticity, extensibility, thermal coagulability, emulsification, and film forming properties. Traditional products such as gluten, roasted bran, moldy bran, ancient meat, vegetarian sausage, vegetarian chicken, vegetarian duck, and oil gluten are simple applications of the above characteristics. Due to its abundant natural resources and good economic benefits, gluten has quickly developed into a global commodity. It is produced in large quantities in wheat-producing countries such as the United States, Canada, Europe, and Australia, and has long been widely used in industry. Its utilization and development research are becoming increasingly popular in Japan, the United States and other countries.

[0023] Zinc gluconate, chemical formula is C 12 H 22 O 14 Zn is the zinc salt of gluconic acid. It is a white crystalline or granular powder at room temperature. It is odorless and slightly astringent. It is very soluble in boiling water and soluble in water. It is insoluble in anhydrous ethanol, chloroform or ether. It is clinically suitable for zinc deficiency diseases such as anorexia in children, various skin acne, and recurrent oral ulcers. Zinc gluconate is an organic zinc supplement with little irritation to the gastric mucosa. It is easily absorbed by the body with a high absorption rate and good solubility. It is widely used in health products, medicines and foods. It plays an important role in the intellectual and physical development of infants and adolescents. The absorption effect is better than that of inorganic zinc. my country stipulates that it can be used in table salt at a dosage of 8800-1000 mg / kg; in dairy products, it is 230-470 mg / kg; in infant food, it is 195-545 mg / kg; in cereals and products, it is 160-320 mg / kg; in drinking liquids and milk beverages, it is 40-80 mg / kg.

[0024] Bamboo leaf antioxidants (AOB) are a safe, efficient, and economical natural food antioxidant with local resource characteristics and independent intellectual property rights. In 2002, the State Economic and Trade Commission listed bamboo leaf antioxidants as the first item on the "Summary of Priority Development Products in the Food Additive Industry" in the "Guidelines for National Light Industry New Product Development." They passed national review at the end of 2003 and were approved for inclusion in the "Hygienic Standards for the Use of Food Additives of the People's Republic of China" in April 2004. The National Standard of the People's Republic of China, GB2760-2011, "National Food Safety Standard for the Use of Food Additives," stipulates that bamboo leaf antioxidants are antioxidants.

[0025] The present invention also proposes a device for preparing yam puree noodles, which includes a screening and impurity removal mechanism mixing device, a mixer, a monitoring device, a transmission module, a central control system, a twin-screw extruder and cooking machine, a calender, a strip cutter, a drying room and an automatic packaging machine. The monitoring device adopts near-infrared spectroscopy technology, the calender adopts a four-roller L-shaped arrangement, the roller diameter is 200 mm, and the length is 1000 mm. The strip cutter adopts a sharp food-grade blade and is equipped with a high-precision servo motor and a ball screw transmission system.

[0026] In summary, this application includes at least one of the following beneficial technical effects:

[0027] 1. This solution uses a twin-screw extrusion, cooking, and calendering process to fully gelatinize the starch and denature the protein in the dough, forming a uniform network structure. This not only enhances the elasticity and toughness of the noodles, but also reduces breakage during cooking, greatly improving the taste and eating experience of the noodles.

[0028] 2. This solution utilizes multi-stage drying technology and advanced packaging methods to precisely control temperature and humidity during the drying process, evenly reducing the moisture content of the noodles to an optimal level. Combined with nitrogen-filled packaging, this effectively inhibits microbial growth and oxidation reactions, significantly extending the shelf life of the noodles and reducing losses during storage and transportation.

[0029] 3. This solution uses an online quality monitoring and feedback adjustment system to monitor the dough state in real time and automatically adjust the dough parameters, reducing quality fluctuations caused by human factors and improving the stability and consistency of product quality.

[0030] The present invention significantly improves the nutritional content, taste and shelf life of the noodles by using high-gluten wheat flour, yam pulp, egg liquid, sweet potato starch, barley flour, oat flour, selenium-enriched yeast powder, zinc gluconate, rice protein powder, matcha powder, edible salt, gluten powder, vitamin E, bamboo leaf antioxidants and drinking water, and effectively extends the shelf life of the noodles. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 This is a flow chart of a method for preparing yam puree noodles proposed by the present invention;

[0032] Figure 2 This is a structural block diagram of a yam puree noodle preparation device proposed in the present invention. DETAILED DESCRIPTION

[0033] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0034] Example 1

[0035] Reference Figure 1 and Figure 2 A kind of yam puree noodles includes raw materials, which include the following components in parts by weight: 300 parts of high-gluten wheat flour, 100 parts of yam puree, 30 parts of egg liquid, 8 parts of sweet potato starch, 15 parts of barley flour, 8 parts of oat flour, 0.1 part of selenium-enriched yeast powder, 0.05 part of zinc gluconate, 5 parts of rice protein powder, 0.8 part of matcha powder, 2 parts of edible salt, 8 parts of gluten powder, 0.1 part of vitamin E, 0.1 part of bamboo leaf antioxidants, and 30 parts of drinking water.

[0036] This embodiment also provides a method for preparing yam puree noodles, comprising the following steps:

[0037] S1: High-gluten wheat flour, highland barley flour, oat flour, rice protein powder, gluten powder, matcha powder, edible salt, selenium-enriched yeast powder, zinc gluconate, vitamin E, and bamboo leaf antioxidants are screened and removed by a screening and impurity removal mechanism;

[0038] S2: The screened high-gluten wheat flour, highland barley flour, oat flour, rice protein powder, gluten powder, matcha powder, edible salt, selenium-enriched yeast powder, zinc gluconate, vitamin E, and bamboo leaf antioxidants are mixed evenly through a mixing device. The protein in the egg liquid denatures during the mixing process to form a network structure. The selenium-enriched yeast powder converts the carbohydrates in the flour into carbon dioxide and ethanol during the fermentation process. Zinc gluconate dissolves in water and provides zinc ions to the human body: The pretreated raw materials are mixed with yam puree, egg liquid, and drinking water in a mixer to obtain dough. The initial mixing speed is set at 50-80 rpm for 3-5 minutes, and the high-speed mixing speed is set at 150-200 rpm for 8-12 minutes. The moisture content, protein content, and mixing uniformity of the dough are monitored in real time by a monitoring device. The monitoring data is immediately transmitted to the central control system through a transmission module. The central control system automatically adjusts the mixing time, speed, and water addition amount of the mixer according to preset quality standards.

[0039] S3: The kneaded dough is matured by a twin-screw extruder at a temperature of 100-120°C. The starch undergoes gelatinization reaction at high temperature. Proteins undergo denaturation reactions at high temperatures;

[0040] S4: The cooked dough is pressed through a calender. The protein network structure is further strengthened during the calendering process. The calendering speed is 5-20 m / min.

[0041] S5: The rolled noodles are cut into noodles of different shapes and thicknesses by a strip cutting machine at a cutting speed of 100-500 strips / min;

[0042] S6: Drying the cut noodles in a drying room. The drying process is carried out in stages: the initial humidity is 80%-90% and the temperature is 30-35°C to form a hard crust on the noodles to prevent the surface from drying out and cracking; the middle humidity is 60%-70% and the temperature is 35-40°C to accelerate water evaporation; the final humidity is 50%-60% and the temperature is 30-35°C until the noodles are dried to a moisture content of 12%-14%;

[0043] S7: The dried noodles are packaged by an automatic packaging machine, which uses nitrogen filling packaging to obtain yam puree noodles.

[0044] Experimental design

[0045] 1. Experimental Purpose

[0046] Verify the effects of different preparation processes on the quality of yam puree noodles and determine the optimal process parameters;

[0047] 2. Experimental Plan

[0048] Compare the differences between traditional fine dried noodle making and modern fine dried noodle making with yam puree in terms of nutritional content, taste, appearance and shelf life;

[0049] 3. Experimental Materials and Equipment

[0050] Ingredients: high-gluten wheat flour, yam, eggs, sweet potato starch, barley flour, oat flour, selenium-enriched yeast powder, zinc gluconate, rice protein powder, matcha powder, etc.

[0051] Equipment: raw material pretreatment equipment, dough mixer, twin-screw extruder, calender, strip cutter, drying equipment, packaging equipment, etc.

[0052] IV. Experimental Methods

[0053] Prepare dried noodles using traditional and modern techniques, and conduct nutritional analysis, taste scoring, appearance evaluation, and shelf life testing.

[0054] The ratings were determined by professional tasters and a consumer panel, and the data are averages;

[0055] 5. Experimental results and data comparison table

[0056] The experimental results show that the modern yam puree noodle process is superior to the traditional process in terms of nutritional content, taste, breakage rate and shelf life. The data comparison table is as follows:

[0057]

[0058] The above table shows that the modern yam puree noodle making process is superior to the traditional process in terms of nutritional content, taste, breaking rate and shelf life, and has better market competitiveness.

[0059] Example 2

[0060] Reference Figure 1 and Figure 2 A kind of yam puree noodles includes raw materials, which include the following components in parts by weight: 320 parts of high-gluten wheat flour, 110 parts of yam puree, 35 parts of egg liquid, 9 parts of sweet potato starch, 16 parts of barley flour, 9 parts of oat flour, 0.2 parts of selenium-enriched yeast powder, 0.06 parts of zinc gluconate, 5.5 parts of rice protein powder, 0.9 parts of matcha powder, 2.5 parts of edible salt, 8.5 parts of gluten powder, 0.12 parts of vitamin E, 0.12 parts of bamboo leaf antioxidants, and 40 parts of drinking water.

[0061] This embodiment also provides a method for preparing yam puree noodles, comprising the following steps:

[0062] S1: High-gluten wheat flour, highland barley flour, oat flour, rice protein powder, gluten powder, matcha powder, edible salt, selenium-enriched yeast powder, zinc gluconate, vitamin E, and bamboo leaf antioxidants are screened and removed by a screening and impurity removal mechanism;

[0063] S2: The screened high-gluten wheat flour, highland barley flour, oat flour, rice protein powder, gluten powder, matcha powder, edible salt, selenium-enriched yeast powder, zinc gluconate, vitamin E, and bamboo leaf antioxidants are mixed evenly through a mixing device. The protein in the egg liquid denatures during the mixing process to form a network structure. The selenium-enriched yeast powder converts the carbohydrates in the flour into carbon dioxide and ethanol during the fermentation process. Zinc gluconate dissolves in water and provides zinc ions to the human body: The pretreated raw materials are mixed with yam puree, egg liquid, and drinking water in a mixer to obtain dough. The initial mixing speed is set at 50-80 rpm for 3-5 minutes, and the high-speed mixing speed is set at 150-200 rpm for 8-12 minutes. The moisture content, protein content, and mixing uniformity of the dough are monitored in real time by a monitoring device. The monitoring data is immediately transmitted to the central control system through a transmission module. The central control system automatically adjusts the mixing time, speed, and water addition amount of the mixer according to preset quality standards.

[0064] S3: The kneaded dough is matured by a twin-screw extruder at a temperature of 100-120°C. The starch undergoes gelatinization reaction at high temperature. Proteins undergo denaturation reactions at high temperatures;

[0065] S4: The cooked dough is pressed through a calender. The protein network structure is further strengthened during the calendering process. The calendering speed is 5-20 m / min.

[0066] S5: The rolled noodles are cut into noodles of different shapes and thicknesses by a strip cutting machine at a cutting speed of 100-500 strips / min;

[0067] S6: Drying the cut noodles in a drying room. The drying process is carried out in stages: the initial humidity is 80%-90% and the temperature is 30-35°C to form a hard crust on the noodles to prevent the surface from drying out and cracking; the middle humidity is 60%-70% and the temperature is 35-40°C to accelerate water evaporation; the final humidity is 50%-60% and the temperature is 30-35°C until the noodles are dried to a moisture content of 12%-14%;

[0068] S7: The dried noodles are packaged by an automatic packaging machine, which uses nitrogen filling packaging to obtain yam puree noodles.

[0069] Example 3

[0070] Reference Figure 1 and Figure 2 A kind of yam puree noodles includes raw materials, which include the following components in parts by weight: 360 parts of high-gluten wheat flour, 120 parts of yam puree, 40 parts of egg liquid, 10 parts of sweet potato starch, 17 parts of barley flour, 10 parts of oat flour, 0.24 parts of selenium-enriched yeast powder, 0.07 parts of zinc gluconate, 6 parts of rice protein powder, 1 part of matcha powder, 3 parts of edible salt, 9 parts of gluten powder, 0.16 parts of vitamin E, 0.16 parts of bamboo leaf antioxidants, and 50 parts of drinking water.

[0071] This embodiment also provides a method for preparing yam puree noodles, comprising the following steps:

[0072] S1: High-gluten wheat flour, highland barley flour, oat flour, rice protein powder, gluten powder, matcha powder, edible salt, selenium-enriched yeast powder, zinc gluconate, vitamin E, and bamboo leaf antioxidants are screened and removed by a screening and impurity removal mechanism;

[0073] S2: The screened high-gluten wheat flour, highland barley flour, oat flour, rice protein powder, gluten powder, matcha powder, edible salt, selenium-enriched yeast powder, zinc gluconate, vitamin E, and bamboo leaf antioxidants are mixed evenly through a mixing device. The protein in the egg liquid denatures during the mixing process to form a network structure. The selenium-enriched yeast powder converts the carbohydrates in the flour into carbon dioxide and ethanol during the fermentation process. Zinc gluconate dissolves in water and provides zinc ions to the human body: The pretreated raw materials are mixed with yam puree, egg liquid, and drinking water in a mixer to obtain dough. The initial mixing speed is set at 50-80 rpm for 3-5 minutes, and the high-speed mixing speed is set at 150-200 rpm for 8-12 minutes. The moisture content, protein content, and mixing uniformity of the dough are monitored in real time by a monitoring device. The monitoring data is immediately transmitted to the central control system through a transmission module. The central control system automatically adjusts the mixing time, speed, and water addition amount of the mixer according to preset quality standards.

[0074] S3: The kneaded dough is matured by a twin-screw extruder at a temperature of 100-120°C. The starch undergoes gelatinization reaction at high temperature. Proteins undergo denaturation reactions at high temperatures;

[0075] S4: The cooked dough is pressed through a calender. The protein network structure is further strengthened during the calendering process. The calendering speed is 5-20 m / min.

[0076] S5: The rolled noodles are cut into noodles of different shapes and thicknesses by a strip cutting machine at a cutting speed of 100-500 strips / min;

[0077] S6: Drying the cut noodles in a drying room. The drying process is carried out in stages: the initial humidity is 80%-90% and the temperature is 30-35°C to form a hard crust on the surface of the noodles to prevent the surface from drying out and cracking; the middle humidity is 60%-70% and the temperature is 35-40°C to accelerate water evaporation; the final humidity is 50%-60% and the temperature is 30-35°C until the noodles are dried to a moisture content of 12%-14%;

[0078] S7: The dried noodles are packaged by an automatic packaging machine, which uses nitrogen filling packaging to obtain yam puree noodles.

[0079] Example 4

[0080] Reference Figure 1 and Figure 2 A kind of yam puree noodles includes raw materials, which include the following components in parts by weight: 380 parts of high-gluten wheat flour, 125 parts of yam puree, 45 parts of egg liquid, 11 parts of sweet potato starch, 18 parts of highland barley flour, 11 parts of oat flour, 0.28 parts of selenium-enriched yeast powder, 0.08 parts of zinc gluconate, 7 parts of rice protein powder, 1.3 parts of matcha powder, 3.5 parts of edible salt, 10 parts of gluten, 0.18 parts of vitamin E, 0.18 parts of bamboo leaf antioxidants, and 55 parts of drinking water.

[0081] This embodiment also provides a method for preparing yam puree noodles, comprising the following steps:

[0082] S1: High-gluten wheat flour, highland barley flour, oat flour, rice protein powder, gluten powder, matcha powder, edible salt, selenium-enriched yeast powder, zinc gluconate, vitamin E, and bamboo leaf antioxidants are screened and removed by a screening and impurity removal mechanism;

[0083] S2: The screened high-gluten wheat flour, highland barley flour, oat flour, rice protein powder, gluten powder, matcha powder, edible salt, selenium-enriched yeast powder, zinc gluconate, vitamin E, and bamboo leaf antioxidants are mixed evenly through a mixing device. The protein in the egg liquid denatures during the mixing process to form a network structure. The selenium-enriched yeast powder converts the carbohydrates in the flour into carbon dioxide and ethanol during the fermentation process. Zinc gluconate dissolves in water and provides zinc ions to the human body: The pretreated raw materials are mixed with yam puree, egg liquid, and drinking water in a mixer to obtain dough. The initial mixing speed is set at 50-80 rpm for 3-5 minutes, and the high-speed mixing speed is set at 150-200 rpm for 8-12 minutes. The moisture content, protein content, and mixing uniformity of the dough are monitored in real time by a monitoring device. The monitoring data is immediately transmitted to the central control system through a transmission module. The central control system automatically adjusts the mixing time, speed, and water addition amount of the mixer according to preset quality standards.

[0084] S3: The kneaded dough is matured by a twin-screw extruder at a temperature of 100-120°C. The starch undergoes gelatinization reaction at high temperature. Proteins undergo denaturation reactions at high temperatures;

[0085] S4: The cooked dough is pressed through a calender. The protein network structure is further strengthened during the calendering process. The calendering speed is 5-20 m / min.

[0086] S5: The rolled noodles are cut into noodles of different shapes and thicknesses by a strip cutting machine at a cutting speed of 100-500 strips / min;

[0087] S6: Drying the cut noodles in a drying room. The drying process is carried out in stages: the initial humidity is 80%-90% and the temperature is 30-35°C to form a hard crust on the noodles to prevent the surface from drying out and cracking; the middle humidity is 60%-70% and the temperature is 35-40°C to accelerate water evaporation; the final humidity is 50%-60% and the temperature is 30-35°C until the noodles are dried to a moisture content of 12%-14%;

[0088] S7: The dried noodles are packaged by an automatic packaging machine, which uses nitrogen filling packaging to obtain yam puree noodles.

[0089] Example 5

[0090] Reference Figure 1 and Figure 2 A kind of yam puree noodles includes raw materials, which include the following components in parts by weight: 400 parts of high-gluten wheat flour, 130 parts of yam puree, 50 parts of egg liquid, 12 parts of sweet potato starch, 20 parts of barley flour, 12 parts of oat flour, 0.3 parts of selenium-enriched yeast powder, 0.1 parts of zinc gluconate, 8 parts of rice protein powder, 1.5 parts of matcha powder, 4 parts of edible salt, 12 parts of gluten powder, 0.2 parts of vitamin E, 0.2 parts of bamboo leaf antioxidants, and 60 parts of drinking water.

[0091] This embodiment also provides a method for preparing yam puree noodles, comprising the following steps:

[0092] S1: High-gluten wheat flour, highland barley flour, oat flour, rice protein powder, gluten powder, matcha powder, edible salt, selenium-enriched yeast powder, zinc gluconate, vitamin E, and bamboo leaf antioxidants are screened and removed by a screening and impurity removal mechanism;

[0093] S2: The screened high-gluten wheat flour, highland barley flour, oat flour, rice protein powder, gluten powder, matcha powder, edible salt, selenium-enriched yeast powder, zinc gluconate, vitamin E, and bamboo leaf antioxidants are mixed evenly through a mixing device. The protein in the egg liquid denatures during the mixing process to form a network structure. The selenium-enriched yeast powder converts the carbohydrates in the flour into carbon dioxide and ethanol during the fermentation process. Zinc gluconate dissolves in water and provides zinc ions to the human body: The pretreated raw materials are mixed with yam puree, egg liquid, and drinking water in a mixer to obtain dough. The initial mixing speed is set at 50-80 rpm for 3-5 minutes, and the high-speed mixing speed is set at 150-200 rpm for 8-12 minutes. The moisture content, protein content, and mixing uniformity of the dough are monitored in real time by a monitoring device. The monitoring data is immediately transmitted to the central control system through a transmission module. The central control system automatically adjusts the mixing time, speed, and water addition amount of the mixer according to preset quality standards.

[0094] S3: The kneaded dough is matured by a twin-screw extruder at a temperature of 100-120°C. The starch undergoes gelatinization reaction at high temperature. Proteins undergo denaturation reactions at high temperatures;

[0095] S4: The cooked dough is pressed through a calender. The protein network structure is further strengthened during the calendering process. The calendering speed is 5-20 m / min.

[0096] S5: The rolled noodles are cut into noodles of different shapes and thicknesses by a strip cutting machine at a cutting speed of 100-500 strips / min;

[0097] S6: Drying the cut noodles in a drying room. The drying process is carried out in stages: the initial humidity is 80%-90% and the temperature is 30-35°C to form a hard crust on the noodles to prevent the surface from drying out and cracking; the middle humidity is 60%-70% and the temperature is 35-40°C to accelerate water evaporation; the final humidity is 50%-60% and the temperature is 30-35°C until the noodles are dried to a moisture content of 12%-14%;

[0098] S7: The dried noodles are packaged by an automatic packaging machine, which uses nitrogen filling packaging to obtain yam puree noodles.

[0099] Experimental example

[0100] By comparing the yam puree noodles preparation schemes proposed in Examples 1 to 5 with conventional noodle preparation schemes, the experimental data are as follows:

[0101]

[0102] The above description is only a preferred specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any technician familiar with the technical field, within the technical scope disclosed by the present invention, who makes equivalent replacements or changes based on the technical solution and inventive concept of the present invention, should be covered by the scope of protection of the present invention.

Claims

1. A yam puree noodle, comprising raw materials, characterized by: The raw materials include the following components in parts by weight: 300-400 parts of high-gluten wheat flour, 100-130 parts of yam puree, 30-50 parts of egg liquid, 8-12 parts of sweet potato starch, 15-20 parts of highland barley flour, 8-12 parts of oat flour, 0.1-0.3 parts of selenium-enriched yeast powder, 0.05-0.1 parts of zinc gluconate, 5-8 parts of rice protein powder, 0.8-1.5 parts of matcha powder, 2-4 parts of edible salt, 8-12 parts of gluten powder, 0.1-0.2 parts of vitamin E, 0.1-0.2 parts of bamboo leaf antioxidants, and 30-60 parts of drinking water.

2. The yam puree noodles according to claim 1, characterized in that: The raw materials include the following components in parts by weight: 320-380 parts of high-gluten wheat flour, 110-120 parts of yam puree, 35-55 parts of egg liquid, 9-11 parts of sweet potato starch, 16-19 parts of highland barley flour, 9-11 parts of oat flour, 0.15-0.25 parts of selenium-enriched yeast powder, 0.06-0.08 parts of zinc gluconate, 6-7 parts of rice protein powder, 0.9-1.4 parts of matcha powder, 2.5-3.5 parts of edible salt, 9-11 parts of gluten powder, 0.15-0.18 parts of vitamin E, 0.15-0.18 parts of bamboo leaf antioxidants, and 40-50 parts of drinking water.

3. The yam puree noodles according to claim 2, characterized in that: The raw materials include the following components in parts by weight: 350 parts of high-gluten wheat flour, 115 parts of yam pulp, 45 parts of egg liquid, 10 parts of sweet potato starch, 18 parts of barley flour, 10 parts of oat flour, 0.2 parts of selenium-enriched yeast powder, 0.07 parts of zinc gluconate, 6.5 parts of rice protein powder, 1.2 parts of matcha powder, 3 parts of edible salt, 10 parts of gluten powder, 0.16 parts of vitamin E, 0.16 parts of bamboo leaf antioxidants, and 45 parts of drinking water.

4. A method for preparing yam puree noodles, wherein the yam puree noodles are the yam puree noodles according to any one of claims 1 to 3, characterized in that: The following steps are involved: S1: Select raw materials and pre-treat them; S2: Mixing and stirring the pretreated raw materials to obtain dough, and monitoring the dough in real time; S3: subjecting the obtained dough to a aging treatment; S4: Pressing the cooked dough to obtain dough sheets; S5: cutting the pressed dough sheet into strips to obtain noodles; S6: drying the cut noodles; S7: Packing the dried noodles to obtain yam puree noodles.

5. The method for preparing yam puree noodles according to claim 4, characterized in that: In S1 and S2, high-gluten wheat flour, highland barley flour, oat flour, rice protein powder, gluten powder, matcha powder, edible salt, selenium-enriched yeast powder, zinc gluconate, vitamin E, and bamboo leaf antioxidants are screened and impurities removed by a screening and impurity removal mechanism, and the screened high-gluten wheat flour, highland barley flour, oat flour, rice protein powder, gluten powder, matcha powder, edible salt, selenium-enriched yeast powder, zinc gluconate, vitamin E, and bamboo leaf antioxidants are uniformly mixed by a mixing device, and the protein in the egg liquid is denatured during the stirring process to form a network structure, and the selenium-enriched yeast powder converts the carbohydrates in the flour into carbon dioxide and ethanol during the fermentation process: Zinc gluconate dissolves in water and provides zinc ions to the human body: The pretreated raw materials are mixed with yam pulp, egg liquid and drinking water in a mixer to obtain dough. The initial stirring speed is set to 50-80 rpm and lasts for 3-5 minutes. The high-speed stirring speed is 150-200 rpm and lasts for 8-12 minutes. The moisture, protein content and mixing uniformity of the dough are monitored in real time through a monitoring device, and the monitoring data are immediately transmitted to the central control system through the transmission module. The central control system automatically adjusts the stirring time, speed and water addition amount of the mixer according to the preset quality standards.

6. The method for preparing yam puree noodles according to claim 5, characterized in that: In S3, the kneaded dough is subjected to a aging treatment by a twin-screw extruder. The aging treatment temperature is 100-120° C., and the starch undergoes gelatinization reaction at high temperature. Proteins denature at high temperatures.

7. The method for preparing yam puree noodles according to claim 6, characterized in that: In S4, the cooked dough is pressed by a calender, and the protein network structure is further strengthened during the calendering process. The calendering speed is 5-20 m / min.

8. The method for preparing yam puree noodles according to claim 7, characterized in that: In S5, the rolled dough sheet is cut into noodles of different shapes and thicknesses by a strip cutter according to needs, and the cutting speed is 100-500 noodles / min.

9. The method for preparing yam puree noodles according to claim 8, characterized in that: In S6 and S7, the cut noodles are dried in a drying room. The drying process is carried out in stages: in the early stage, the humidity is 80%-90% and the temperature is 30-35°C to form a hard crust on the surface of the noodles to prevent the surface from drying out and cracking; in the middle stage, the humidity is 60%-70% and the temperature is 35-40°C to accelerate water evaporation; in the late stage, the humidity is 50%-60% and the temperature is 30-35°C until the noodles are dried to a moisture content of 12%-14%. The dried noodles are packaged by an automatic packaging machine using nitrogen filling to obtain yam puree noodles.

10. A device for preparing yam puree noodles, characterized by: It includes a screening and impurity removal mechanism mixing device, a mixer, a monitoring device, a transmission module, a central control system, a twin-screw extrusion and aging machine, a calender, a strip cutter, a drying room and an automatic packaging machine. The monitoring device adopts near-infrared spectroscopy technology, the calender adopts a four-roller L-shaped arrangement, the roller diameter is 200 mm, and the length is 1000 mm. The strip cutter uses a sharp food-grade blade and is equipped with a high-precision servo motor and a ball screw transmission system.

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