CN104222808A - Easily-cooked spirulina fine dried noodles - Google Patents
Easily-cooked spirulina fine dried noodles Download PDFInfo
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- CN104222808A CN104222808A CN201410390384.2A CN201410390384A CN104222808A CN 104222808 A CN104222808 A CN 104222808A CN 201410390384 A CN201410390384 A CN 201410390384A CN 104222808 A CN104222808 A CN 104222808A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 27
- 235000016425 Arthrospira platensis Nutrition 0.000 title claims abstract description 25
- 240000002900 Arthrospira platensis Species 0.000 title claims abstract description 25
- 229940082787 spirulina Drugs 0.000 title claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 5
- 235000021307 Triticum Nutrition 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 241000195493 Cryptophyta Species 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 238000003490 calendering Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 206010020843 Hyperthermia Diseases 0.000 claims description 3
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- 238000007689 inspection Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
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- 230000003203 everyday effect Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
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- 239000001116 FEMA 4028 Substances 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 229960004853 betadex Drugs 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 238000010411 cooking Methods 0.000 description 3
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 229930003779 Vitamin B12 Natural products 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019163 vitamin B12 Nutrition 0.000 description 2
- 239000011715 vitamin B12 Substances 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108010053210 Phycocyanin Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000011981 development test Methods 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- -1 it is ripe to boil Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses health noodles, particularly relates to easily-cooked spirulina fine dried noodles, and belongs to the technical field of fine dried noodles. The fine dried noodles can be added when water is cold and then can be cooked when the water is boiled. The easily-cooked spirulina fine dried noodles comprise the following raw materials in percentage by mass: 92.7% of special grade-I wheat flour, 6% of spirulina powder, 0.5% of table salt and 0.8% of beta-cyclodextrin. The easily-cooked spirulina fine dried noodles have the beneficial effects that the content of spirulina in the fine dried noodles is high and the daily health requirements can be met; the health requirements can be met when 100g of the fine dried noodles are eaten every day; and the fine dried noodles are convenient to boil and energy sources are saved.
Description
Technical field
The present invention relates to a kind of healthy fine dried noodles, specifically one easily boils spiral algae vermicelli, belongs to vermicelli technical field.
Background technology
Spirulina is one of food that current known nutritional labeling is comprehensive, the most balanced, and its protein, containing being up to 60 ~ 70%, is equivalent to 6 times of wheat, 4 times of pork, 3 times of the flesh of fish, 5 times of egg, 2.4 times of cheese.Distinctive phycocyanin contained in spirulina, can improve lymphocyte activity, strengthens body immunity, therefore acquires a special sense to gastrointestinal disease and hepatopath's rehabilitation.Wherein vitamin and content of mineral substances are very abundant, comprise vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin E, vitamin K etc., and containing trace elements such as zinc, iron, potassium, calcium, magnesium, phosphorus, selenium, iodine, its biological zinc, iron ratio need consistent with Human Physiology substantially, the most easily be absorbed by the body, child's apositia can be improved fast, improve appetite.Its carotenoid content is 1.5 times of carrot, and vitamin B12 content is 4 times of pork liver, and iron content is 23 times of spinach.
Because spirulina has certain algae fishy smell, the amount added is large a little, and easily make food mouthfeel bad, the amount added is little, does not have health-care effect, so the popular food utilizing spirulina to develop at present is few.
Vermicelli are main traditional foods that China welcomes by everybody, in vermicelli, add spirulina, can improve the nutritive value of vermicelli, are easy to be accepted by everybody.The ubiquitous problem of current vermicelli is that nutrition is single; Be exactly just will can put into vermicelli by after water ebuillition of heated before edible in addition, and 6-10 minute ability need be boiled eat; Very inconvenient.Also occurred spiral algae vermicelli in the market, but its spirulina content is low, general addition is 0.5% ~ 2.0% of flour, and the amount added is little, and generally, every day at least will take the pure spirulina of 3-5g, so its addition does not have health-care effect.
Summary of the invention
The object of this invention is to provide one and easily boil spiral algae vermicelli, and spirulina content is high, easily boils, instant.
The present invention realizes with following technical scheme: one easily boils spiral algae vermicelli, and vermicelli can drop into when cold water, it is ripe to boil, and its raw material components and mass percent are: the special powder 92.7% of wheat, spirulina powder 6%, salt 0.5%, beta-schardinger dextrin-0.8%.
The above-mentioned preparation method of easily boiling spiral algae vermicelli, step is as follows:
1) beta-schardinger dextrin-is added water dissolve; And add salt;
2) drop into immediately in dough mixing machine after spirulina powder and flour proportionally being mixed;
3) open dough mixing machine and add step 1) obtained salt solution and face, then and face mixing in high-speed stirred 5-10 minute, makes moisture be 25-30%;
4) slaking, drop in aging machine by the face base of becoming reconciled, low speed 8r/min stirs slaking 20 minutes, and temperature controls at 20-23 DEG C;
5) then enter first and wear blooming mill calendering, again enter re-entrant trough profiled steel sheeting and carry out calendering eight road, to reach the noodles parameter of demand, finally enter noodles cutting cutter, added, enter drying chamber;
Dry, first hyperthermia drying to moisture content 15%, temperature 38-45 DEG C, relative humidity 60%; Then carry out noodles by necessary requirement flush, again enter that normal temperature determines bar room, 24 DEG C of low temperature drying rooms, normal temperature dry room, make moisture content reach state's inspection standard, enter noodles cutting machine and carry out slitting.
Researcher finds, when spirulina content is less than 2.8%, substantially without fishy smell, reaching 3% has fishy smell, when the addition of spirulina be greater than 3% please under condition, by method cooking noodle of the present invention, the easily broken bar of its spiral algae vermicelli, muddy soup after cooking and boning seriously.
The discovery that the further development test of researcher is surprised, when the addition of spirulina reach 6% please under condition, by method cooking noodle of the present invention, the noodles non muddy soup cooked, does not stick with paste after boiling, glutinous tooth, and has bite, and strip-breaking rate is less than 4%.
The invention has the beneficial effects as follows, in vermicelli, spirulina content is high, can meet daily health caring needs, eats 2 liang of vermicelli every day and can meet health care needs; And boiling is convenient, economize energy.
Detailed description of the invention
Batching: wheat special a powder 92.7kg, spirulina powder 6kg, salt 0.5kg, beta-schardinger dextrin-0.8kg.
Preparation method:
1) beta-schardinger dextrin-is added water dissolve; And add salt;
2) drop into immediately in dough mixing machine after spirulina powder and flour proportionally being mixed;
3) open dough mixing machine and add step 1) obtained salt solution and face, then and face high-speed stirred mixing in 10 minutes, makes moisture be 25%;
4) slaking, drop in aging machine by the face base of becoming reconciled, low speed 8r/min stirs slaking 20 minutes, and temperature controls at 23 DEG C;
5) then enter first and wear blooming mill calendering, again enter re-entrant trough profiled steel sheeting and carry out calendering eight road, to reach the noodles parameter of demand, finally enter noodles cutting cutter, added, enter drying chamber;
Dry, first hyperthermia drying to moisture content 15%, temperature 38-45 DEG C, relative humidity 60%; Then carry out noodles by necessary requirement flush, again enter that normal temperature determines bar room, 24 DEG C of low temperature drying rooms, normal temperature dry room, make moisture content reach state's inspection standard, enter noodles cutting machine and carry out slitting.
Obtained vermicelli are light bluish-green, and slight algae fishy smell.
Physical and chemical index is checked:
Spiral algae vermicelli nutrient component meter 1, common vermicelli nutritional labeling is in table 2
Table 1
| Project | Every 100g | NRV％ |
| Energy | 1556kJ | 18.4％ |
| Protein | 14.2g | 23.6％ |
| Fat | 1.6g | 2.2％ |
| Carbohydrate | 75.3g | 28％ |
| Sodium | 43mg | 2％ |
Table 2
| Project | Every 100g | NRV％ |
| Energy | 1409kJ | 17％ |
| Protein | 11g | 18％ |
| Fat | 1.0g | 2％ |
| Carbohydrate | 72.5g | 24％ |
| Sodium | 404mg | 20％ |
Exactly because be rich in high quality biological protein matter in spirulina and containing 18 seed amino acids, protein, by after Homogeneous phase mixing, adds water and physical reactions will occur, make noodles flexible and elasticity, below cold water, sticky glutinous, boiling water is instant, energy-conserving and environment-protective.
Claims (2)
1. easily boil a spiral algae vermicelli, vermicelli can drop into when cold water, boil ripe, it is characterized in that, its raw material components and mass percent are: the special powder 92.7% of wheat, spirulina powder 6%, salt 0.5%, beta-schardinger dextrin-0.8%.
2. a preparation method of easily boiling spiral algae vermicelli according to claim 1, it is characterized in that, step is as follows:
1) beta-schardinger dextrin-is added water dissolve; And add salt;
2) drop into immediately in dough mixing machine after spirulina powder and flour proportionally being mixed;
3) open dough mixing machine and add step 1) obtained salt solution and face, then and face mixing in high-speed stirred 5-10 minute, makes moisture be 25-30%;
4) slaking, drop in aging machine by the face base of becoming reconciled, low speed 8r/min stirs slaking 20 minutes, and temperature controls at 20-23 DEG C;
5) then enter first and wear blooming mill calendering, again enter re-entrant trough profiled steel sheeting and carry out calendering eight road, to reach the noodles parameter of demand, finally enter noodles cutting cutter, added, enter drying chamber;
Described oven dry is, first hyperthermia drying to moisture content 15%, temperature 38-45 DEG C, relative humidity 60%; Then carry out noodles by necessary requirement flush, again enter that normal temperature determines bar room, 24 DEG C of low temperature drying rooms, normal temperature dry room, make moisture content reach state's inspection standard, enter noodles cutting machine and carry out slitting.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410390384.2A CN104222808A (en) | 2014-08-08 | 2014-08-08 | Easily-cooked spirulina fine dried noodles |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410390384.2A CN104222808A (en) | 2014-08-08 | 2014-08-08 | Easily-cooked spirulina fine dried noodles |
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| Publication Number | Publication Date |
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| CN104222808A true CN104222808A (en) | 2014-12-24 |
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| CN201410390384.2A Pending CN104222808A (en) | 2014-08-08 | 2014-08-08 | Easily-cooked spirulina fine dried noodles |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61146160A (en) * | 1984-12-19 | 1986-07-03 | Yosuzu Ootaka | Uncooked noodle |
| CN1317262A (en) * | 2000-04-07 | 2001-10-17 | 宋荣安 | Nutritive spiruline noodles and making technology thereof |
| CN101473860A (en) * | 2008-12-31 | 2009-07-08 | 中粮面业（濮阳）有限公司 | Spirulina noodle |
| CN101822337A (en) * | 2009-03-03 | 2010-09-08 | 刘贵有 | Spirulina fine dried noodle and preparation process thereof |
| CN103229950A (en) * | 2013-04-16 | 2013-08-07 | 甘肃凯源生物技术开发中心 | Tartary buckwheat spirulina fine dried noodles and preparation method thereof |
-
2014
- 2014-08-08 CN CN201410390384.2A patent/CN104222808A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61146160A (en) * | 1984-12-19 | 1986-07-03 | Yosuzu Ootaka | Uncooked noodle |
| CN1317262A (en) * | 2000-04-07 | 2001-10-17 | 宋荣安 | Nutritive spiruline noodles and making technology thereof |
| CN101473860A (en) * | 2008-12-31 | 2009-07-08 | 中粮面业（濮阳）有限公司 | Spirulina noodle |
| CN101822337A (en) * | 2009-03-03 | 2010-09-08 | 刘贵有 | Spirulina fine dried noodle and preparation process thereof |
| CN103229950A (en) * | 2013-04-16 | 2013-08-07 | 甘肃凯源生物技术开发中心 | Tartary buckwheat spirulina fine dried noodles and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 罗光宏 等: "甘肃中部干旱区苦荞营养及强化螺旋藻挂面工艺研究", 《食品科学》, vol. 25, no. 10, 31 December 2004 (2004-12-31), pages 170 - 173 * |
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Application publication date: 20141224 |