CN102871050A

CN102871050A - Method for preparing gold noodles

Info

Publication number: CN102871050A
Application number: CN2012104255585A
Authority: CN
Inventors: 张世锋
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-10-31
Filing date: 2012-10-31
Publication date: 2013-01-16

Abstract

The invention provides a method for preparing gold noodles. With the adoption of the method, high lysine superfine corn starch, degreased soybean meal, high gluten wheatmeal, fresh hen eggs, grain milk powder, soy protein, lactalbumin, konjak powder, potato starch, vital gluten, edible salt, a thickening agent (407 carrageenan) and a thickening agent (415 xanthan gum) are taken as raw materials. The method comprises the following steps: directly grinding high lysine corns, wheat and degreased soybean; uniformly mixing the obtained high lysine superfine corn starch, degreased soybean meal and wheatmeal with other raw materials according to a certain ratio; adding water to make dough; and then carrying out the processes of combining, rolling, cutting into strips and drying and the like. The gold noodles have the characteristics of natural raw materials, comprehensive and balanced nutrition, and matched coarse grain and refined grain, thereby being beneficial for health; and the noodles are thin and smooth, golden in color, and golden silk type in shape, and the noodles are chewy and no thick soup is produced after the noodles are cooked thoroughly.

Description

A kind of preparation method of spun gold face

Technical field

The present invention relates to a kind of preparation method of spun gold face, especially batching and proportion scale thereof.

Background technology

The prescription of this kind spun gold face is natural component, and nutritive proportion is moderate, meets that raw material is natural, three principles of delicious and nourishing general equilibrium, health (dietotherapy) function science.We eat all is polished rice essence face in present life, however grain processing heal smart vitamin, protein and cellulose loss the more, and be unfavorable for health.

It is raw material that this kind spun gold face has adopted high-lysine corn and wheat, wherein corn is the coarse food grain material, vitamin content in the corn is very high, be the 5-10 of rice and wheat doubly, also contain the nutriments such as linoleic acid, riboflavin and vitamin in the corn, these materials have very large benefit to diseases such as prevention of cardiac, cancers.

Wheat then is the flour and rice material, and nutritive value is very high, and contained B family vitamin and mineral matter are very helpful to health, and the spun gold face has just been accomplished the principle of thickness collocation, has added again defatted soy flour, konjaku powder and farina in the spun gold face simultaneously.Defatted soy flour plays the absorption that increases protein, and the contained konjaku glucan of konjaku powder belongs to Soluble Fiber, raises effectively to suppressing postprandial blood sugar, also has ease constipation, the effect of defaecation.Farina then improves the quality of spun gold face, chewiness, slipping and smoothness etc.

This kind spun gold face really satisfied the needs of mass food and drink health, catered to the diet fashion that the modern pursues science meals, nutritious food, thickness collocation.

Summary of the invention

The preparation method that the purpose of this invention is to provide a kind of spun gold face.

Spun gold surface compositions of the present invention is the ultra-fine corn flour 45%～60% of high-lysine, defatted soy flour 10%～25%, high gluten wheat flour 8%～12%, fresh hen egg 3%～6%, cereal milk powder 3%～6%, soybean protein 0.6%～1.2%, lactalbumin 0.6%～1.2%, konjaku powder 0.5%～1%, farina 1%～5%, Gluten 1%～2%, edible salt 1%～3%, thickener (407 carragheen) 0.4%～0.8%, thickener (415 xanthans) 0.2%～0.4%, the ratio of water and raw material is 1: 3～1: 2;

The making step of spun gold face of the present invention is:

1) high-lysine corn is directly pulverized, and granularity is that 100～150mm sieves, and obtains the ultra-fine corn flour of high-lysine;

2) after the soybean degreasing, pulverize, granularity is that 50～80mm sieves, and obtains defatted soy flour;

3) wheat is directly pulverized, and granularity is that 70～90mm sieves, and obtains wheat flour;

4) with high lysine corn flour, defatted soy flour, high gluten wheat flour, fresh hen egg, cereal milk powder, soybean protein, lactalbumin, konjaku powder, farina, Gluten, edible salt, thickener (407 carragheen), thickener (415 xanthans) and water according to proportioning add with face equipment with become dough;

5) dough is carried out compound, calendering, slitting, oven dry, cut-out and packing, the spun gold face is namely made.

The present invention has following characteristics:

1) material composition of these noodles is pure natural, and comprehensive nutrition is balanced, and this noodles tensile force is good, makes back such as spun gold;

2) adopt ultra-fine corn flour to process, the processing mouthfeel is good, has accomplished to make delicacies out of coarse food grain;

3) delicate mouthfeel of spun gold face is smooth, chewiness and boil rear non muddy soup;

4) nutrition arrangement is reasonable, meets modern's meals characteristics;

5) add lactalbumin in the noodles, the batchings such as cereal milk powder and fresh hen egg have increased chewiness, slipping and the smoothness of noodles.

Specific embodiments

Embodiment 1

1) high-lysine corn is directly pulverized, and granularity is that 100mm sieves, and obtains the ultra-fine corn flour of high-lysine;

2) after the soybean degreasing, pulverize, granularity is that 50mm sieves, and obtains defatted soy flour;

3) wheat is directly pulverized, and granularity is that 70mm sieves, and obtains wheat flour;

4) the ultra-fine corn flour 45kg of high-lysine, defatted soy flour 25kg, high gluten wheat flour 10kg, fresh hen egg 5kg, cereal milk powder 6kg, soybean protein 0.8kg, lactalbumin 1.2kg, konjaku powder 1kg, farina 1kg, Gluten 1kg, edible salt 3kg, thickener (407 carragheen) 0.8kg, thickener (415 xanthans) 0.2kg, water 26kg, with ready raw material and water put into face equipment with become dough;

Embodiment 2

1) high-lysine corn is directly pulverized, and granularity is that 120mm sieves, and obtains the ultra-fine corn flour of high-lysine;

2) after the soybean degreasing, pulverize, granularity is that 60mm sieves, and obtains defatted soy flour;

4) the ultra-fine corn flour 60kg of high-lysine, defatted soy flour 10kg, high gluten wheat flour 10kg, fresh hen egg 4kg, cereal milk powder 5kg, soybean protein 0.6kg, lactalbumin 1kg, konjaku powder 1.2kg, farina 3kg, Gluten 2kg, edible salt 2kg, thickener (407 carragheen) 0.8kg, thickener (415 xanthans) 0.4kg, water 30kg, with ready raw material and water put into face equipment with become dough;

Embodiment 3

1) high-lysine corn is directly pulverized, and granularity is that 130mm sieves, and obtains the ultra-fine corn flour of high-lysine;

2) after the soybean degreasing, pulverize, granularity is that 70mm sieves, and obtains defatted soy flour;

3) wheat is directly pulverized, and granularity is that 80mm sieves, and obtains wheat flour;

4) the ultra-fine corn flour 60kg of high-lysine, defatted soy flour 14kg, high gluten wheat flour 8kg, fresh hen egg 4kg, cereal milk powder 4kg, soybean protein 1kg, lactalbumin 1kg, konjaku powder 0.7kg, farina 3.5kg, Gluten 1.5kg, edible salt 1.4kg, thickener (407 carragheen) 0.6kg, thickener (415 xanthans) 0.3kg, water 32kg, with ready raw material and water put into face equipment with become dough;

Embodiment 4

1) high-lysine corn is directly pulverized, and granularity is that 150mm sieves, and obtains the ultra-fine corn flour of high-lysine;

3) wheat is directly pulverized, and granularity is 70mm, obtains wheat flour;

4) the ultra-fine corn flour 55kg of high-lysine, defatted soy flour 15kg, high gluten wheat flour 10kg, fresh hen egg 6kg, cereal milk powder 5kg, soybean protein 1kg, lactalbumin 1kg, konjaku powder 1kg, farina 2kg, Gluten 1kg, edible salt 2kg, thickener (407 carragheen) 0.6kg, thickener (415 xanthans) 0.4kg, water 28kg, with ready raw material and water put into face equipment with become dough;

Claims

1. the preparation method of a spun gold face is characterized in that its composition comprises:

The ultra-fine corn flour of high-lysine, defatted soy flour, high gluten wheat flour, fresh hen egg, cereal milk powder, soybean protein, lactalbumin, konjaku powder, farina, Gluten, edible salt, thickener (407 carragheen), thickener (415 xanthans) and water.

2. a kind of spun gold face according to claim 1 is characterised in that described prescription counts by weight:

The ultra-fine corn flour 45%～60% of high-lysine, defatted soy flour 10%～25%, high gluten wheat flour 8%～12%, fresh hen egg 3%～6%, cereal milk powder 3%～6%, soybean protein 0.6%～1.2%, lactalbumin 0.6%～1.2%, konjaku powder 0.5%～1%, farina 1%～5%, Gluten 1%～2%, edible salt 1%～3%, thickener (407 carragheen) 0.4%～0.8%, thickener (415 xanthans) 0.2%～0.4%, the ratio of water and raw material is 1: 3～1: 2.

According to claim 1 with 2 described a kind of spun gold faces and the method for doing, be characterised in that this preparation method comprises the steps:

2) after the soybean degreasing, pulverize, granularity is 50～80mm, obtains defatted soy flour;

3) wheat is directly pulverized, and granularity is 70～90mm, obtains wheat flour;

4) with the ultra-fine corn flour of high-lysine, defatted soy flour, high gluten wheat flour, fresh hen egg, cereal milk powder, soybean protein, lactalbumin, konjaku powder, farina, Gluten, edible salt, thickener (407 carragheen), thickener (415 xanthans) and water according to proportioning add with face equipment with become dough;