CN1145189A

CN1145189A - Nutritious mixed noodles

Info

Publication number: CN1145189A
Application number: CN96110101A
Authority: CN
Inventors: 王少华; 张欣
Original assignee: Individual
Current assignee: Individual
Priority date: 1996-06-02
Filing date: 1996-06-02
Publication date: 1997-03-19

Abstract

A nutritive mixed noodle as a new kind of edible fine dried noodles is made up of fine grains and three kinds of grains through comprehensive compounding and scientific processing. The main raw materials are wheat flour, mung bean powder, soybean powder and bowl bean powder, a proper amount of additive is added, moderate saline water is added, and the preparation method adopts an advanced process and is manufactured according to LS-82 standard. The nutritional mixed flour is popular, keeps the characteristics of mixed flour, increases the content of vegetable protein, improves the nutritional structure, develops the fine eating of coarse cereals, regulates the taste of staple food, forms the unique characteristics of boiling resistance, no paste, smooth mouthfeel, moderate strength and aromatic flavor, is rich in eight amino acids, mineral substances and various trace elements, is a nutritional and health-care product, and is suitable for wide consumers to eat.

Description

Nutritious noodles

The invention discloses a kind of food vermicelli new varieties nutritious noodles.

The vermicelli a multitude of names of selling on the present market, kind is different, but search to the bottom all is the same, no matter be dragon whiskers noodles, or magic space face etc., its Main Ingredients and Appearance content is wheat flour more than 95 percent, it is formulated to add an amount of additive again, it is low all to exist plant protein content in these vermicelli kinds, hypotrophy face, the shortcoming that taste is single.At present indivedual producers improve taste in order to improve nutrition, release mung bean vermicelli, but because of it still lacks vegetable protein, not anti-boiling stuck with paste easily, mouthfeel softness when chewing, and the muscle degree is not enough, the hypotrophy face, and the mung bean addition is limited, and the beans flour noodle taste still is apparent not enough.

The present invention learns wildly from other's strong points, and on the basis that keeps traditional vermicelli characteristic, adds an amount of effectively nutrition, improves plant protein content, improves structure, strengthens the muscle degree, satisfies assorted interest sense, provides a kind of food vermicelli new varieties nutritious noodles to vast consumption market.

Nutritious noodles system adopts a kind of flour and rice, three kinds of comprehensive various effective nutritions of coarse cereals, carries out scientific and reasonable formulated and forms.Primary raw material is wheat flour, mung bean flour, analysis for soybean powder, peameal, and its proportioning components scope is:

Wheat flour 70-80% mung bean flour 5-15%

Analysis for soybean powder 7-12% peameal 3-8%

Add an amount of additive again, be blended into appropriate salt solution, adopt the advanced technologies flow process, press the LS74-82 standard and make.

The effect of additive mainly is to improve trophic structure, improve the beans flour noodle performance, can select additives such as compound alkali, sodium carboxymethylcellulose, calcium activated, compound alkali is Anhydrous potassium carbonate 30%, natrium carbonicum calcinatum 57%, anhydrous sodium phosphate 7%, sodium pyrophosphate 4%, the mixture of calgon 2% adds compound alkali and calcium activated and can improve trophic structure, increase effective nutrition, adding sodium carboxymethylcellulose can increase beans flour noodle finished product gloss appearance.

Its hardness of the salt solution that is blended into should be less than 6, brine strength is 3-5%, can satisfy mouthfeel and increase the muscle degree.

The nutritious noodles manufacturing technique requirent is produced basically identical with general vermicelli, its difference is prepared at raw material, during the raw material preparation, content in accordance with regulations, getting wheat flour earlier pours in the dough mixing machine, and unlatching dough mixing machine, each added mung bean flour, peameal, analysis for soybean powder and an amount of additive at interval in about 2 minutes in order successively, fully mix, be blended into the hardness that in advance is mixed with again less than 6, salinity is the appropriate salt solution of 3-5%, after face 10-15 minute, pour aging machine into, slaking 15-20 minute, send into the noodle making machine roll forming.

Nutritious noodles can be prepared with reference to following prescription and content:

Primary raw material is got wheat flour 72.5%, mung bean flour 11.5%, analysis for soybean powder 8%, peameal 3%; Add the compound alkali 1.5% of additive, sodium carboxymethylcellulose 1.5%, calcium activated 1%; The salt solution that is blended into is 25% of mixed flour weight, and salt content is 1% of a mixed flour, and its hardness is less than 6, and brine strength is 4%.

Nutritious noodles combines the advantage of various vermicelli, and maintain the beans flour noodle characteristic, improved plant protein content, improved the nutrition structure, having carried out coarse cereals carefully eats, mix and eat, essence is eaten, the people's staple food of having adjusted taste, having formed exclusive anti-boiling does not stick with paste, mouthfeel is smooth, muscle degree appropriateness, the characteristic of aromatic flavour, be rich in eight seed amino acids of needed by human, mineral matter and various trace element, it is a kind of nourishing healthy good merchantable brand, it is edible to be suitable for consumers in general, to diabetes, angiosis, osteoproliferation, fat, illness patients such as apocleisis have certain supplemental treatment effect.

Claims

1, a kind of vermicelli food nutrition beans flour noodle is to adopt a kind of flour and rice, three kinds of comprehensive various effective nutritions of coarse cereals, carries out scientific and reasonable formulatedly, and its primary raw material composition and ratio range are:

Wheat flour 70-80% mung bean flour 5-15%

Analysis for soybean powder 7-12% peameal 3-8%

Add an amount of additive again and mix, be blended into appropriate salt solution machine-shaping.

2, by the described nutritious noodles of claim 1, it is characterized in that, but primary raw material component content value;

Wheat flour 72.5% mung bean flour 11.5%

Analysis for soybean powder 8% peameal 3%

3, by the described nutritious noodles of claim 1, it is characterized in that the additive of adding is compound alkali, sodium carboxymethylcellulose and calcium activated etc., its content value, and the salt solution salt content that is blended into accounts for the value of mixed flour weight:

Compound alkali 1.5% CMC 1.5%

Calcium activated 1% salt 1%

4, by claim 1,3 described nutritious noodles, it is characterized in that the compound alkali of additive is the mixture of Anhydrous potassium carbonate 30%, natrium carbonicum calcinatum 57%, anhydrous sodium phosphate 7%, sodium pyrophosphate 4%, calgon 2%.

5, by claim 1,3 described nutritious noodles, it is characterized in that the salt solution that is blended into is 25% of mixed flour weight, its hardness less than 6, brine strength is 4%.

6, by the described nutritious noodles of claim 1, it is characterized in that, when preparing in proportion, get the wheat flour of regulation content earlier and pour in the dough mixing machine, be sequentially added into mung bean flour, peameal, analysis for soybean powder and the additive of regulation content successively, fully mix, be blended into the salt solution that in advance is mixed with again, carry out and face, after pour aging machine into, the slaking certain hour is sent into the noodle making machine roll forming.