(B) process accessories
Buckwheat-made starch → Metering ratio → Dough preparation → Rolling → Molding → Baking → Cooling → Inspection → Packaging
(three) operating points
1. Production of buckwheat starch: After soaking buckwheat flour with buckwheat and water for 1:24, soak the buckwheat flour for 20 hours, change the water and soak for 20 hours, then remove and grind the buckwheat, sieve after 220 mesh, and precipitate for 24 hours to remove the upper portion. The liquid, after adding water, settled over a 80-mesh fine cloth, and finally dried and crushed and sieved.
2. Measurement ratio: Weigh the raw and auxiliary materials according to the formula proportion.
3. Preparation of dough: First, pour all the buckwheat flour, sugar, shortening, hair powder, salt, and skimmed milk powder into a noodle mixer and mix for 45 minutes. Then add 5.2 g of sodium carboxymethyl cellulose dissolved in 100 g of water in advance. The aqueous solution was stirred for 5 minutes, and finally 750 g of carboxymethylcellulose sodium dissolved in 750 g of egg was added and stirred for 5 minutes, and the dough was adjusted.
4. Rolling, forming: The prepared dough is fed into a biscuit forming machine for roll and print forming. In order to prevent the sticking roller from sticking on the surface, a little flour or liquid oil can be removed from the surface. In addition, in order not to make the dough surface rough and sticky, the rolling ratio of the dough during rolling should not exceed 1:4.
5. Baking: The biscuits are placed in a converter at a baking temperature of 275°C and baked for 15 minutes to mature.
6. Cooling, inspection, packaging: After baking, use natural cooling or blowing cold air, cool to about 35°C, and then remove the products that do not meet the requirements. After packaging, the product is finished.
(four) product features
1. Form: Smaller than the same quality wheat flour cookies, the center sinks slightly.
2. Texture: The particles are hard and the internal structure is damp and pliable.
3. Color: The surface is light brown and the biscuit heart is dark and dark.
According to Professor Hu Xiaosong, Ph.D. supervisor of the School of
Food Science and Nutritional Engineering, China Agricultural University,
Instant Noodles are often criticized by people who think eating is not
good for health mainly for the following reasons:
First, high fat content, because most of the instant noodles are fried way to dry the noodles. However,
Professor Hu pointed out that compared with French fries, hamburgers
and other instant noodles in the fat content is not very high, with an
average of about 16% -18% of fat, of which 11% are palm oil, that is, Human health beneficial vegetable oil, and a hamburger in an average
of about 30% of fat, nearly twice as much as instant noodles.
Second, contain certain additives. Professor
Hu said that when it comes to additives we talk about change, I think
it is not conducive to the health of the material, which is the concept
of a misunderstanding. The food industry can not do without thickeners, stabilizers and other
additives, the country allows the use of, are strictly tested to prove
harmless to the human body, we can rest assured that consumption.
Third, many people are concerned about the problem of acrylamide. Professor
Hu pointed out that all starch-based foods in the high-temperature
cooking (over 120 ℃) will produce this carcinogen, therefore, there
are french fries, instant noodles, there must be.
Instant Noodles
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