CN104905139A - Red jujube maize instant noodles and production technology thereof - Google Patents
Red jujube maize instant noodles and production technology thereof Download PDFInfo
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- CN104905139A CN104905139A CN201510256794.2A CN201510256794A CN104905139A CN 104905139 A CN104905139 A CN 104905139A CN 201510256794 A CN201510256794 A CN 201510256794A CN 104905139 A CN104905139 A CN 104905139A
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- 240000008042 Zea mays Species 0.000 title claims abstract description 59
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 59
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 31
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 title claims abstract description 27
- 235000009973 maize Nutrition 0.000 title claims abstract description 27
- 238000005516 engineering process Methods 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 42
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 9
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 9
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 9
- 241000237502 Ostreidae Species 0.000 claims abstract description 9
- 235000020636 oyster Nutrition 0.000 claims abstract description 9
- 235000020380 turnip juice Nutrition 0.000 claims abstract description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 32
- 235000005822 corn Nutrition 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000001125 extrusion Methods 0.000 claims description 12
- 235000013339 cereals Nutrition 0.000 claims description 9
- 230000018044 dehydration Effects 0.000 claims description 9
- 238000006297 dehydration reaction Methods 0.000 claims description 9
- 235000012149 noodles Nutrition 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 7
- 244000003416 Asparagus officinalis Species 0.000 claims description 6
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 6
- 244000078782 Brassica arvensis Species 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000000853 adhesive Substances 0.000 claims description 3
- 230000000903 blocking effect Effects 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 239000011812 mixed powder Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000003814 drug Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241001247821 Ziziphus Species 0.000 abstract 4
- 239000012634 fragment Substances 0.000 abstract 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract 1
- 241001116389 Aloe Species 0.000 abstract 1
- 235000006008 Brassica napus var napus Nutrition 0.000 abstract 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract 1
- 241001674939 Caulanthus Species 0.000 abstract 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 abstract 1
- 235000011613 Pinus brutia Nutrition 0.000 abstract 1
- 241000018646 Pinus brutia Species 0.000 abstract 1
- 235000011399 aloe vera Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000001965 increasing effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
Classifications
-
- 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
- Noodles (AREA)
Abstract
The invention discloses a production technology of red jujube maize instant noodles, and relates to the technical field of food processing. The red jujube maize instant noodles are mainly made from raw materials of maize, strawberry powder, pine pollen, red jujube pulp, plum powder, purple wild cabbage powder, dry needle mushroom powder, white turnip juice, an abalone shell extracting solution, an oyster extracting solution, a fossil fragment extracting solution and the like. The aloe maize instant noodles disclosed by the invention are rich in raw material sources and are low in price, so that the production cost of the maize instant noodles is also lower, and the product prices are correspondingly lower; besides, the maize instant noodles use the maize as a main raw material, so that the maize instant noodles are rich in various nutrient components; in addition, auxiliary materials of the strawberry powder, the red jujube pulp, the white turnip juice and the like not only enhance the mouth feel of the maize instant noodles, but also enrich the nutrition; three traditional Chinese medicine components of the abalone shell extracting solution, the oyster extracting solution and the fossil fragment extracting solution also have the effects of suppressing hyperactive liver and subsiding yang, and when people eat the maize instant noodles for a long time, the maize instant noodles are quite beneficial to the health of human bodies.
Description
Technical field
The present invention relates to food processing technology field, is more particularly a kind of production technology of red date maize instant noodles.
Background technology
One of key of the sustainable development of wine-making grape is just the comprehensive utilization of agricultural resource.The agricultural resource that but potato class is unique as China and enrich, current processing approach is limited, to its producing level wretched insufficiency, processing ratio is less than 10%, except processing for vermicelli processing and a small amount of pot foods, major part is used as feed, and the fresh potato rotted every year just reaches more than one hundred million jin.Exploitation tubers’ instant noodles product can be potato class resource and fully utilizes searching desirable route on a large scale.
Corn is adapted to various different cultivation condition, therefore energy throughout world various places, become one of staple crops, with its cultivated area, occupy the first place of world food crop.Corn contains a large amount of starch (60.9% ~ 75.6%), thick protein (6.3% ~ 19.7%), fat (3.2% ~ 6.4%), cellulose (1.68% ~ 2.69%), containing 18 seed amino acids in crude protein.Can say, corn is a kind of grain being rich in multiple nutrients material really, so it is widely used in starch, sugaring, food, medicine already at home and abroad, many industrial circles such as brewages, for human lives plays increasing effect.Along with improving constantly of living standards of the people, dietary structure changes, and by " flour and rice " change " coarse food grain " in past, simple self-control becomes further processing of grains.With regard to corn, start late at home, small, the development technique also imperfection of corn product.
Summary of the invention
The object of the invention is to make up the deficiencies in the prior art, a kind of production technology of red date maize instant noodles is provided.
The object of the invention is to be achieved through the following technical solutions:
A kind of red date maize instant noodles, the raw material primarily of following weight portion is made: corn 450-500, strawberry powder 8-10, pollen pini 6-8, red date slurry 6-8, plum powder 8-10, violet cabbage powder 10-12, asparagus dry powder 12-15, white turnip juice 8-10, shell of seaear extract 3-5, oyster extract 4-5, keel extract 3-4, salt and water are appropriate.
A production technology for red date maize instant noodles, comprises the following steps:
(1) raw material is selected: selection free from insect pests becomes cooked maize with rotten blackening, and stripping grain is cleaned;
(2) soak: clean iblet is put into the water containing vinegar 2 ~ 3%, at 20 ~ 30 DEG C, soaks 2-3 days.
(3) dehydration is pulverized: deliver in dewaterer by the corn soaked, centrifugal dehydration is 1 ~ 5min about, and to remove rapidly moisture unnecessary in wet corn grain, dewatering time length does not have obvious free water with surface, and during pulverizing, non-blocking screen sheet is as the criterion; Pulverized by iblet high speed disintegrator after dehydration, in machine, sieve specification is screen-aperture 0.6mm, the meal after pulverizing is crossed 60 mesh sieves and obtains refined corn powder.
(4) mixing proofs: poured into by refined corn powder in mixer, mixed powder 30min after adding the yeast of 2 ~ 4%, then strawberry powder, pollen pini, red date slurry, plum powder, violet cabbage powder, asparagus dry powder, white turnip juice, shell of seaear extract, oyster extract, keel extract, salt and appropriate water is added, carry out mixing to proof, proofing period is 20min, then the dough after proofing is put into wooden barrel, take out after repeatedly pounding 30 minutes with clean waddy, obtain refined corn powder dough.
(5) extrusion: banded extruder extrusion put into by refined corn powder dough, extrusion diameter is 1mm, and extrusion temperature is 105 ~ 120 DEG C, and the abundant blast-cold of noodles air blast of extruding, avoids between noodles inter-adhesive.
(6) shaping, dry, packaging: corn noodles is cut into 20 ~ 30cm, be made by handwork bowl-shape or block, belt type baking oven put into by instant noodles after shaping dries, hot blast temperature 70 ~ 80 DEG C in baking oven, relative air humidity is lower than 70%, instant noodles water content 13 ~ 14% after oven dry, then packs and get final product.
Beneficial effect of the present invention is: the abundant raw material source of aloe-corn instant noodles of the present invention, low price, and therefore the production cost of maize instant noodles is also lower, and its product price is also just corresponding more cheap.These maize instant noodles take corn as primary raw material simultaneously, be rich in multiple nutritional components, the auxiliary material such as strawberry powder, red date slurry, white turnip juice not only increases the mouthfeel of these maize instant noodles in addition, also enrich nutrition, shell of seaear extract, oyster extract and keel extract three kinds of traditional Chinese medicine ingredients also have calming the liver effect, long-term edible very useful to the health of human body.
Detailed description of the invention
Below in conjunction with concrete example, the invention will be further described.
A kind of red date maize instant noodles, the raw material primarily of following weight portion (kg) is made: corn 450, strawberry powder 8, pollen pini 6, red date slurry 6, plum powder 8, violet cabbage powder 10, asparagus dry powder 12, white turnip juice 8, shell of seaear extract 3, oyster extract 4, keel extract 3, salt and water are appropriate.
A production technology for red date maize instant noodles, comprises the following steps:
(1) raw material is selected: selection free from insect pests becomes cooked maize with rotten blackening, and stripping grain is cleaned;
(2) soak: clean iblet is put into the water containing vinegar 3%, soak 3 days at 25 DEG C;
(3) dehydration is pulverized: deliver in dewaterer by the corn soaked, centrifugal dehydration is about 3min, to remove rapidly moisture unnecessary in wet corn grain, dewatering time length does not have obvious free water with surface, during pulverizing, non-blocking screen sheet is as the criterion, pulverized by iblet high speed disintegrator after dehydration, in machine, sieve specification is screen-aperture 0.6mm, the meal after pulverizing is crossed 60 mesh sieves and obtains refined corn powder;
(4) mixing proofs: poured into by refined corn powder in mixer, mixed powder 30min after adding the yeast of 3%, then strawberry powder, pollen pini, red date slurry, plum powder, violet cabbage powder, asparagus dry powder, white turnip juice, shell of seaear extract, oyster extract, keel extract, salt and appropriate water is added, carry out mixing to proof, proofing period is 20min, then the dough after proofing is put into wooden barrel, take out after repeatedly pounding 30 minutes with clean waddy, obtain refined corn powder dough;
(5) extrusion: banded extruder extrusion put into by refined corn powder dough, extrusion diameter is 1mm, and extrusion temperature is 110 DEG C, and the abundant blast-cold of noodles air blast of extruding, avoids between noodles inter-adhesive;
(6) shaping, dry, packaging: corn noodles is cut into 25cm, is made by handwork bowl-shape or block, belt type baking oven put into by the instant noodles after shaping dries, hot blast temperature 75 DEG C in baking oven, relative air humidity 50%, the instant noodles water content 13% after oven dry, then packs and get final product.
The pure corn instant noodle finished product of gained: moisture 13%, NaCl≤2%, rehydration time (more than 90 DEG C) >=5min, a degree >=80 °, total plate count (individual/g)≤1500, Escherichia coli (individual/g)≤40, without pathogenic bacteria; Have the fragrant of corn, free from extraneous odour, color is yellowish, and shape is bowl-shape, block.
Claims (2)
1. red date maize instant noodles, it is characterized in that, be made up of the raw material of following weight portion: corn 450-500, strawberry powder 8-10, pollen pini 6-8, red date slurry 6-8, plum powder 8-10, violet cabbage powder 10-12, asparagus dry powder 12-15, white turnip juice 8-10, shell of seaear extract 3-5, oyster extract 4-5, keel extract 3-4, salt and water are appropriate.
2. a production technology for red date maize instant noodles, is characterized in that: comprise the following steps:
(1) raw material is selected: selection free from insect pests becomes cooked maize with rotten blackening, and stripping grain is cleaned;
(2) soak: clean iblet is put into the water containing vinegar 2 ~ 3%, at 20 ~ 30 DEG C, soaks 2-3 days;
(3) dehydration is pulverized: deliver in dewaterer by the corn soaked, centrifugal dehydration is 1 ~ 5min about, and to remove rapidly moisture unnecessary in wet corn grain, dewatering time length does not have obvious free water with surface, and during pulverizing, non-blocking screen sheet is as the criterion; Pulverized by iblet high speed disintegrator after dehydration, in machine, sieve specification is screen-aperture 0.6mm, the meal after pulverizing is crossed 60 mesh sieves and obtains refined corn powder;
(4) mixing proofs: poured into by refined corn powder in mixer, mixed powder 30min after adding the yeast of 2 ~ 4%, then strawberry powder, pollen pini, red date slurry, plum powder, violet cabbage powder, asparagus dry powder, white turnip juice, shell of seaear extract, oyster extract, keel extract, salt and appropriate water is added, carry out mixing to proof, proofing period is 20min, then the dough after proofing is put into wooden barrel, take out after repeatedly pounding 30 minutes with clean waddy, obtain refined corn powder dough;
(5) extrusion: banded extruder extrusion put into by refined corn powder dough, extrusion diameter is 1mm, and extrusion temperature is 105 ~ 120 DEG C, and the abundant blast-cold of noodles air blast of extruding, avoids between noodles inter-adhesive;
(6) shaping, dry, packaging: corn noodles is cut into 20 ~ 30cm, be made by handwork bowl-shape or block, belt type baking oven put into by instant noodles after shaping dries, hot blast temperature 70 ~ 80 DEG C in baking oven, relative air humidity is lower than 70%, instant noodles water content 13 ~ 14% after oven dry, then packs and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510256794.2A CN104905139A (en) | 2015-05-20 | 2015-05-20 | Red jujube maize instant noodles and production technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510256794.2A CN104905139A (en) | 2015-05-20 | 2015-05-20 | Red jujube maize instant noodles and production technology thereof |
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| CN104905139A true CN104905139A (en) | 2015-09-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510256794.2A Pending CN104905139A (en) | 2015-05-20 | 2015-05-20 | Red jujube maize instant noodles and production technology thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108541877A (en) * | 2018-03-23 | 2018-09-18 | 广东日可威富硒食品有限公司 | A kind of pollen Poria cocos vermicelli and preparation method thereof |
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|---|---|---|---|---|
| CN1117797A (en) * | 1993-09-18 | 1996-03-06 | 吉林市迎心玉米食品厂 | Instant noodles made from maize meal and processing method thereof |
| CN1240114A (en) * | 1998-06-18 | 2000-01-05 | 柏绿山 | Maize instant noodles and preparation process thereof |
| CN1269982A (en) * | 2000-04-12 | 2000-10-18 | 敦化市敖东食品开发有限责任公司 | Instant noodles of corn flour and production technology thereof |
| CN101884400A (en) * | 2009-05-14 | 2010-11-17 | 杨军 | Colorized instant noodle formula and preparation method |
| CN102885256A (en) * | 2012-09-18 | 2013-01-23 | 安徽顶康食品有限公司 | Stone-milled black corn health-maintaining dried noodles |
| CN104171895A (en) * | 2014-07-04 | 2014-12-03 | 叶海峰 | Eyesight-improving and health silene conoidea noodles and preparation method thereof |
| CN104256362A (en) * | 2014-08-08 | 2015-01-07 | 魏淑敏 | Tartary buckwheat-maize instant noodles |
-
2015
- 2015-05-20 CN CN201510256794.2A patent/CN104905139A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117797A (en) * | 1993-09-18 | 1996-03-06 | 吉林市迎心玉米食品厂 | Instant noodles made from maize meal and processing method thereof |
| CN1240114A (en) * | 1998-06-18 | 2000-01-05 | 柏绿山 | Maize instant noodles and preparation process thereof |
| CN1269982A (en) * | 2000-04-12 | 2000-10-18 | 敦化市敖东食品开发有限责任公司 | Instant noodles of corn flour and production technology thereof |
| CN101884400A (en) * | 2009-05-14 | 2010-11-17 | 杨军 | Colorized instant noodle formula and preparation method |
| CN102885256A (en) * | 2012-09-18 | 2013-01-23 | 安徽顶康食品有限公司 | Stone-milled black corn health-maintaining dried noodles |
| CN104171895A (en) * | 2014-07-04 | 2014-12-03 | 叶海峰 | Eyesight-improving and health silene conoidea noodles and preparation method thereof |
| CN104256362A (en) * | 2014-08-08 | 2015-01-07 | 魏淑敏 | Tartary buckwheat-maize instant noodles |
Non-Patent Citations (1)
| Title |
|---|
| 王中旺主编: "《中华面文化大典》", 31 January 2005, 经济日报出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108541877A (en) * | 2018-03-23 | 2018-09-18 | 广东日可威富硒食品有限公司 | A kind of pollen Poria cocos vermicelli and preparation method thereof |
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Application publication date: 20150916 |
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