Noodles containing rumex hanus powder and production process thereof
By optimizing the production process of noodles containing phyllostachys grass powder, the problems of non-standard raw material ratio and process were solved, and a noodle product with rich nutrition, good taste and suitable for industrial production was achieved.
Patent Information
- Application Number
- CN202510876442.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-27
- Publication Date
- 2025-09-12
AI Technical Summary
The existing production of noodles containing ophiopogon japonicus powder has problems such as unreasonable raw material ratio resulting in poor taste, toughness and cooking performance, and non-standard production process resulting in high breakage rate and unqualified moisture content, which cannot meet industrial production and market demand.
A scientific ratio of wheat flour, leafy grass powder, selenium-enriched flour, edible salt, edible alkali and drinking water is adopted, and the noodle production process is optimized through process steps such as kneading, maturation, sheeting, cutting, drying and cutting to ensure sufficient gluten expansion and moisture control.
The noodles are rich in nutrition, good in taste and quality, suitable for industrial production, and can reduce production costs and improve production efficiency.
Smart Images
Figure CN120616082A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to noodles containing phyllostachys grass powder and a production process thereof. Background Art
[0002] Noodles, a traditional staple food, are widely popular worldwide. With consumers' increasing demand for food nutrition and health, the research and development of functional noodles has become a hot topic in the food industry. Physcomitrella is a plant rich in various nutrients, including protein, vitamins, minerals, and dietary fiber. Adding it to noodles can significantly enhance their nutritional value. However, the current production of noodles containing physcomitrella powder faces numerous challenges. Firstly, an irrational raw material ratio can lead to poor taste, toughness, and cooking performance. For example, excessive addition of physcomitrella powder can affect the dough's gluten strength and extensibility. Secondly, non-standard production processes, such as improper control of parameters such as mixing time, sheeting thickness, and drying temperature, can easily lead to high noodle breakage, substandard moisture content, and poor cooking performance, making it impossible to meet industrial production and market demand.
[0003] Therefore, it is necessary to develop a scientific and reasonable noodle production process containing ophiopogon japonicus powder to solve the above problems. Summary of the Invention
[0004] In order to solve the problems raised in the above background technology, the purpose of the present invention is to provide noodles containing phyllostachys grass powder and a production process thereof.
[0005] To solve the above technical problems, the present invention provides a technical solution: a noodle containing foliar grass powder and a production process thereof, characterized in that the noodles are made by mixing the following raw materials in the following weight ratio: 160-240 kg of wheat flour, 1-9 kg of foliar grass powder, 3-5 kg of selenium-enriched flour, 0.5-7 kg of edible salt, 160-240 g of edible alkali, and 35-78 kg of drinking water.
[0006] Preferably, the weight ratio of the raw materials is: 180-220 kg of wheat flour, 2-7 kg of edible grass powder, 3-4 kg of selenium-enriched flour, 1-4 kg of edible salt, 180-220 g of edible alkali, and 40-65 kg of drinking water.
[0007] Preferably, the weight ratio of the raw materials is: 200 kg of wheat flour, 5 kg of edible grass powder, 3 kg of selenium-enriched flour, 2 kg of edible salt, 200 g of edible alkali, and 58 kg of drinking water.
[0008] A process for producing noodles containing leafwort powder, characterized in that wheat flour, leafwort powder, selenium-enriched flour, edible salt, edible alkali and drinking water in the raw materials are removed and processed.
[0009] The specific preparation method comprises the following steps:
[0010] (1) Dough mixing process: add edible alkali and drinking water into a double-shaft dough mixer in sequence and mix thoroughly for 25 minutes;
[0011] (2) Ripening process: The dough, which is like loose tofu dregs after kneading, is placed on a dough conveyor and ripened at low temperature and low speed;
[0012] (3) Tableting process: using composite tableting and continuous tableting equipment, mainly composed of feeding device, roller, nip adjustment mechanism, scraper, transmission system, etc.
[0013] (4) Strip cutting process: using the dough knife, comb teeth, cutting knife and transmission parts to cut the pressed dough into wet noodles of a certain length and width for hanging and drying;
[0014] (5) Drying process: In addition to removing excess water, it also fixes the texture of the noodles and maintains good cooking performance;
[0015] (6) Cutting process: Use a single-blade noodle cutter to cut the dried long noodles;
[0016] (7) Packaging process: automatic or manual packaging, packaging according to product specifications;
[0017] (8) Finished products are put into storage: Qualified products after packaging are packed and boxed and put into storage.
[0018] Preferably, in step (1), the dough is formed into a granular blank, absorbs water evenly and sufficiently, has appropriate gluten expansion, has loose particles, has uniform particle size, uniform and green color, does not contain "raw powder", can be formed into a ball by hand, and can still become a loose granular dough after being gently kneaded.
[0019] Preferably, in step (3), the loose dough is rolled into a fine, thin dough sheet that meets the specified thickness requirement. The dough sheet is uniform in thickness, smooth, without broken edges or holes, with uniform color, and has certain toughness and strength.
[0020] Preferably, in step (4), the wet noodles cut out have a smooth surface, uniform thickness, consistent length and width, no burrs, no strands, and few broken noodles.
[0021] Preferably, in step (5), the dried noodles are straight and smooth, not crispy, not damp, and not brittle; the physical and chemical requirements are good cooking performance and certain breaking strength, and the moisture content is ≤14.5%; in the rainy season, the air is humid, and the moisture content of the noodles is preferably controlled at ≤14.0%.
[0022] Preferably, in step (3), a noodle cutting machine is used to cut the noodles by the relative motion between the cutting blade and the noodles.
[0023] The noodles are cut by the shearing or cutting action of the cutter.
[0024] The beneficial effects of the present invention are:
[0025] Rich in nutrition: By adding leafy grass powder, the noodles are enriched with protein, vitamins, minerals, dietary fiber and other nutrients to meet consumers' demand for healthy food;
[0026] Excellent taste and quality: Optimized raw material ratios and precise process control ensure the noodles have a good taste, toughness, and cooking performance. For example, the rational dough kneading process fully expands the gluten, the sheeting process ensures the quality of the noodles, and the drying process strictly controls the moisture content, so that the noodles are not easily broken or mushy during cooking, and have a smooth taste.
[0027] Suitable for industrial production: The production process parameters of the present invention are clear, the operation is standardized, and the various steps are closely connected. Large-scale production can be achieved through industrial equipment, thereby improving production efficiency and reducing production costs.
[0028] Obviously, based on the above contents of the present invention, according to common technical knowledge and customary means in this field, without departing from the above basic technical ideas of the present invention, other various forms of modifications, replacements or changes can be made.
[0029] The following further describes the above content of the present invention in detail through specific embodiments in the form of examples. However, this should not be construed as limiting the scope of the above subject matter of the present invention to the following examples. All technologies implemented based on the above content of the present invention fall within the scope of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS
[0030] Figure 1 It is a schematic diagram of the process structure of the present invention. DETAILED DESCRIPTION
[0031] The present invention is described below with specific examples, which are not intended to limit the present invention.
[0032] Example 1: The following raw materials are mixed in the following weight ratios: 160-240 kg of wheat flour, 1-9 kg of edible grass powder, 3-5 kg of selenium-enriched flour, 0.5-7 kg of edible salt, 160-240 g of edible alkali, and 35-78 kg of drinking water.
[0033] Preferably, the weight ratio of the raw materials is: 180-220 kg of wheat flour, 2-7 kg of edible grass powder, 3-4 kg of selenium-enriched flour, 1-4 kg of edible salt, 180-220 g of edible alkali, and 40-65 kg of drinking water.
[0034] Preferably, the weight ratio of the raw materials is: 200 kg of wheat flour, 5 kg of edible grass powder, 3 kg of selenium-enriched flour, 2 kg of edible salt, 200 g of edible alkali, and 58 kg of drinking water.
[0035] A process for producing noodles containing leafwort powder, characterized in that wheat flour, leafwort powder, selenium-enriched flour, edible salt, edible alkali and drinking water in the raw materials are removed and processed.
[0036] The specific preparation method comprises the following steps:
[0037] (1) Dough mixing process: add edible alkali and drinking water into a double-shaft dough mixer in sequence and mix thoroughly for 25 minutes;
[0038] (2) Ripening process: The dough, which is like loose tofu dregs after kneading, is placed on a dough conveyor and ripened at low temperature and low speed;
[0039] (3) Tableting process: using composite tableting and continuous tableting equipment, mainly composed of feeding device, roller, nip adjustment mechanism, scraper, transmission system, etc.
[0040] (4) Strip cutting process: using the dough knife, comb teeth, cutting knife and transmission parts to cut the pressed dough into wet noodles of a certain length and width for hanging and drying;
[0041] (5) Drying process: In addition to removing excess water, it also fixes the texture of the noodles and maintains good cooking performance;
[0042] (6) Cutting process: Use a single-blade noodle cutter to cut the dried long noodles;
[0043] (7) Packaging process: automatic or manual packaging, packaging according to product specifications;
[0044] (8) Finished products are put into storage: Qualified products after packaging are packed and boxed and put into storage.
[0045] Preferably, in step (1), the dough is formed into a granular blank, absorbs water evenly and sufficiently, has appropriate gluten expansion, has loose particles, has uniform particle size, uniform and green color, does not contain "raw powder", can be formed into a ball by hand, and can still become a loose granular dough after being gently kneaded.
[0046] Preferably, in step (3), the loose dough is rolled into a fine, thin dough sheet that meets the specified thickness requirement. The dough sheet is uniform in thickness, smooth, without broken edges or holes, with uniform color, and has certain toughness and strength.
[0047] Preferably, in step (4), the wet noodles cut out have a smooth surface, uniform thickness, consistent length and width, no burrs, no strands, and few broken noodles.
[0048] Preferably, in step (5), the dried noodles are straight and smooth, not crispy, not damp, and not brittle; the physical and chemical requirements are good cooking performance and certain breaking strength, and the moisture content is ≤14.5%; in the rainy season, the air is humid, and the moisture content of the noodles is preferably controlled at ≤14.0%.
[0049] Preferably, in step (3), a noodle cutting machine is used to cut the noodles by the shearing or cutting action of the cutter through the relative movement between the cutter and the noodles.
[0050] Example 2:
[0051] (1) 200 kg of wheat flour, 5 kg of leaf grass powder, 3 kg of selenium-enriched flour, 2 kg of edible salt, 200 g of edible alkali, and 58 kg of drinking water (edible alkali is added to the water and fully blended) are added to a double-shaft dough mixer in sequence and stirred for 25 minutes;
[0052] The requirements of dough kneading process are to form a dough with good processing properties, that is, the dough is in the shape of granules, absorbs water evenly and adequately, the gluten is properly expanded, the particles are loose, the particle size is uniform, the color is uniform and green, and there is no "cornstarch". It can be held in the hand and can still be formed into loose granular dough after gentle kneading.
[0053] (2) Ripening process: Ripening is one of the important steps to further improve the processing performance of dough and improve product quality. The so-called "ripening" means natural ripening, which is the process of improving the quality of raw materials, semi-finished products or finished products with the passage of time. The dough, which is like loose tofu dregs after kneading, is placed on the dough conveyor and ripened at low temperature and low speed;
[0054] (3) Tablet pressing process, using equipment: composite tablet pressing and continuous tablet pressing equipment. Mainly composed of feeding device, roller, nip adjustment mechanism, scraper, transmission system, etc.
[0055] Sheeting is the process of rolling the dough through several rollers to form a sheet, which is a thin sheet that meets the specified thickness.
[0056] The process requirements for sheeting are: the dough sheets should be uniform in thickness, smooth, without broken edges or holes, with uniform color, and have a certain toughness and strength;
[0057] (4) Strip cutting process, using equipment: surface knife, comb teeth, cutting knife and transmission parts;
[0058] The pressed dough is cut into wet noodles of a certain length and width for hanging and drying;
[0059] The technological requirements for cutting noodles are as follows: the surface of the cut noodles should be smooth, the thickness should be uniform, the length and width should be consistent, there should be no burrs, no strands should be broken, etc.
[0060] (5) Drying process: Drying of leafy grass noodles is a very important process in the production process of noodles. It directly affects the normal cooking performance and product quality of noodles. The purpose of drying is not only to remove excess water, but also to fix the texture of noodles and maintain good cooking performance. If the drying is not done properly, it is easy to produce crispy noodles and lose normal cooking performance.
[0061] Process requirements for drying dried noodles: Sensory requirements: dried noodles should be smooth, not crispy, not damp, and not brittle; physical and chemical requirements: good cooking performance and a certain breaking strength, with a moisture content of ≤14.5%. During the rainy season, when the air is humid, the moisture content of noodles should be controlled at ≤14.0%.
[0062] (6) Cutting process, equipment used: single blade noodle cutting machine;
[0063] In order to facilitate the measurement, packaging, transportation, storage and consumption of dried noodles, the long noodles need to be cut (cut) using a noodle cutter. The noodles are cut by the shearing or cutting action of the cutter through the relative motion between the cutter and the noodles.
[0064] (7) Packaging process: automatic or manual packaging, packaging according to product specifications;
[0065] (8) Finished products are put into storage: Qualified products after packaging are packed and boxed and put into storage.
[0066] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that includes a list of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus.
[0067] The above description is only a preferred embodiment of the present invention and does not limit the patent scope of the present invention. All equivalent structural transformations made by using the contents of the present invention specification under the inventive concept of the present invention, or direct / indirect application in other related technical fields are included in the patent protection scope of the present invention.
[0068] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.
Claims
1. A noodle containing leaf-eating grass powder, characterized in that The mixture is made of the following raw materials in the following weight ratios: 160-240 kg of wheat flour, 1-9 kg of edible grass powder, 3-5 kg of selenium-enriched flour, 0.5-7 kg of edible salt, 160-240 g of edible alkali, and 35-78 kg of drinking water.
2. The noodles containing foliage grass powder according to claim 1, characterized in that: The weight ratio of the raw materials is: 180-220 kg of wheat flour, 2-7 kg of edible grass powder, 3-4 kg of selenium-enriched flour, 1-4 kg of edible salt, 180-220 grams of edible alkali, and 40-65 kg of drinking water.
3. The noodles containing phyllostachys grass powder according to any one of claims 1 to 2, characterized in that: The weight ratio of the raw materials is: 200 kg of wheat flour, 5 kg of edible grass powder, 3 kg of selenium-rich flour, 2 kg of edible salt, 200 g of edible alkali, and 58 kg of drinking water.
4. A process for producing noodles containing phyllostachys grass powder according to any one of claims 1 to 3, characterized in that: Remove wheat flour, leafy grass powder, selenium-rich flour, edible salt, edible alkali and drinking water from the raw materials for processing. The specific preparation method comprises the following steps: (1) Dough making process: add edible alkali and drinking water into a double-shaft dough making machine in sequence and mix thoroughly for 25 minutes; (2) Ripening process: The dough, which is like loose tofu dregs after kneading, is placed on a dough conveyor and ripened at low temperature and low speed; (3) Tableting process: using composite tableting and continuous tableting equipment, mainly composed of feeding device, roller, nip adjustment mechanism, scraper, transmission system, etc. (4) Strip cutting process: using the dough knife, comb teeth, cutting knife and transmission parts to cut the pressed dough into wet noodles of a certain length and width for hanging and drying; (5) Drying process: In addition to removing excess water, it also fixes the texture of the noodles and maintains good cooking performance; (6) Cutting process: Use a single-blade noodle cutter to cut the dried long noodles; (7) Packaging process: automatic or manual packaging, packaging according to product specifications; (8) Finished products are put into storage: Qualified products after packaging are packed and boxed and put into storage.
5. The process for producing noodles containing phyllostachys grass powder according to claim 4, characterized in that: In the step (1), the dough is formed into a granular shape, absorbs water evenly and sufficiently, has appropriate gluten expansion, has loose particles, has uniform particle size, has a uniform green color, does not contain "cornstarch", can be formed into a ball by hand, and can still become a loose granular dough after being gently kneaded.
6. The process for producing noodles containing phyllostachys grass powder according to claim 4, characterized in that: In the step (3), the loose dough is rolled into a fine and dense thin dough sheet that meets the specified thickness requirement. The dough sheet is uniform in thickness, smooth, without broken edges or holes, with uniform color, and has certain toughness and strength.
7. The process for producing noodles containing phyllostachys grass powder according to claim 4, characterized in that: In the step (4), the wet noodles cut out have a smooth surface, uniform thickness, consistent length and width, no burrs, no strands, and few broken noodles.
8. The process for producing noodles containing phyllostachys grass powder according to claim 4, characterized in that: In the step (5), the dried noodles are straight and smooth, not crispy, not damp, and not brittle; the physical and chemical requirements are good cooking performance and certain breaking strength, and the moisture content is ≤14.5%; in the rainy season, the air is humid, and the moisture content of the noodles is preferably controlled at ≤14.0%.
9. The process for producing noodles containing foliage grass powder according to claim 4, characterized in that: In the step (3), a noodle cutting machine is used to cut the noodles by the shearing or cutting action of the cutter through the relative motion between the cutter and the noodles.