34results about How to "Muscular strength" patented technology

The invention relates to flour food, in particular to a minor cereal nutrient dried noodle produced by a double extrusion and secondary steaming combination method and a preparation method thereof. The invention is characterized in that the minor cereal nutrient dried noodle is prepared through the following steps: five cereals are taken as main raw materials, cucurbits, vegetables and potatoes are added or are not added, an auxiliary material capable of improving and enhancing the quality of a product and a complex quality improvement liquid are added, and processes such as raw material pretreatment, mixing and stirring, noodle-making molding by the double extrusion and secondary steaming combination method, drying, cutting, packing and so on, are performed. The reasonable formula design and the noodle-making molding process by the double extrusion and secondary steaming combination method, namely a process of steaming and cooking once again after two-stage extrusion molding, assure the balanced nutrition and the strong health care function of the product, and the minor cereal nutrient dried noodle has the advantages of long storage period, steady quality, no turbid soup during the cooking, boiling fastness, good thermal stability, smooth appearance, and chewy taste, and can be eaten as staple food like ordinary dried noodles.

The invention discloses a half-dry rice noodle and a preparation method thereof. The half-dry rice noodle comprises the following raw materials: rice, a starch mixture, a fresh fruit and vegetable paste mixture and a fruit and vegetable powder mixture and is prepared by the following steps of fermentation and preprocessing of the rice, mixing of all raw materials, twin-screw extrusion forming, aging, re-steaming, washing and cutting oof noodles, measuring and packing, post-sterilization, cooling and the like. The half-dry rice noodle prepared by the invention has the advantages of smooth and bright appearance, strong gluten power, good elasticity, natural flavor, long shelf time, clear finished product soup and the like, the breaking rate is controlled to be lower than 2%, and the loss rate of cooking is controlled to be lower than 4%. According to the half-dry rice noodle and the preparation method thereof, the problem of the existing rice noodle of single nutrition is solved; the ingredients rich in protein and vitamins are added in the formula, so that the product has comprehensive nutrients; in addition, any preservative, brightening agent and thickening agent are not added in the product, so that the product prepared by the preparation method has excellent taste and is nutrient and healthy.

The present invention discloses a compound fruit and vegetable rice flour composition with food therapy and health care efficacy, a preparation method and applications thereof. The compound fruit and vegetable rice flour composition comprises the following raw materials by weight: 85 to 99 parts of rice, 1 to 10 parts cabbage powder, and 0.1 to 5 parts of other vegetable powder and / or fruit powder. The compound fruit and vegetable rice flour composition in the present invention has homology of medicine and food, is natural and safe; is suitable for general people, can be compounded according to different people so as to process and produce compound fruit and vegetable rice flour with different food therapy and health care efficacy and suitable for different people; has balanced and comprehensive nutrition, reasonable nutrition structure, has good conditioning and preventing effects on mouth ulcer and effects of invigorating stomach and nourishing stomach, loosening bowel to relieve constipation, and enhancing immunity with validations; has pure and delicate taste, can well make up the disadvantages that the nutrients and the color of traditional rice flour are single, and meets the requirement of consumers for taste, flavor and nutrition.

The invention relates to a green asparagus germanium-enriched fresh wet noodle and a making method thereof. The making method comprises the following steps of: after placing soybean or mung bean in a Ge-132 solution and carrying out temperature-controlled soaking, shifting to a sprouting tank for heat-preservation sprouting, spraying a germanium-contained water solution in a sprouting process at regular time, drying and pulverizing grown-up bean sprout to obtain germanium-enriched bean sprout powder; pulverizing, pulping and filtering autoclaved clean green asparagus to obtain green asparagus juice; weighing 2%-10% of germanium-enriched bean sprout powder, 20%-30% of green asparagus juice, 40%-60% of flour, 3%-10% of starch, 0.3%-1% of glutathione powder, 0.1%-0.5% of salt, 0.1%-0.5% of guar gum and water in percentage by weight (the sum is 100%), uniformly stirring to obtain dough; and then carrying out fermentation, calendaring, strip cutting, poaching, washing, pickling, packaging and sterilization to obtain a finished product. The green asparagus germanium-enriched fresh wet noodle has the advantages of smooth mouth feel, good elasticity, strong strength, convenience for edibility, high nutritive value and health-care effect. The making method has reasonable procedure and short product period and is suitable for scale production.

The production process of quick-frozen preserved rice noodles includes the steps of screening rice, soaking, grinding milk, steaming, extruding to form, re-steaming, cooling, metering, setting, quick freezing and packing. It features the cooling with tap water or well water at 4-30 deg.c for 3-10 min, the quick freezing at temperature of -28 to -35 deg.c in a quick freezing tank for 20-70 min and storing and transporting temperature not higher than -18 deg.c and well maintained quality and taste.

The invention relates to a production method of a whole oat flour product and a fresh-keeping whole oat flour product. The method comprises the following steps of pretreating raw materials, performing dough making, fermenting the obtained dough, performing extruding to obtain strips, performing quick-freezing, performing ageing, performing unfreezing, performing soaking, performing sterilizing, performing ageing for the second time, performing sterilizing for the second time, and the like, so that a dried product and a fresh-keeping product of the whole oat flour product are produced. The prepared whole oat flour product is unique in flavor, chewy in mouth feel, elastic, and resistant to cook, and does not swell after absorbing water. The prepared fresh-keeping flour product greatly reserves the characteristics of the quality and the mouth feel of fresh wet flour products, can be stored under normal atmospheric temperature for 12 months, and can be eaten after being soaked with boiling water and rehydrated.

The present invention relates to a preparation method of germ bean curd skin. The preparation method comprises the following steps: (1) a germ mixture consists of wheat germ and corn germ at a ratio of 3 : 1, water is added into the germ mixture, the germ mixture is soaked for 2-4 h, and the soaked germ mixture is ground to obtain germ slurry material; ( 2) soy protein isolate at 35% of the use amount of the germ mixture is weighed, sucrose fatty acid ester at 0.2-0.3% of the weight of the germ slurry material is weighed, the two weighed materials are mixed, the mixture is added into the germ slurry material, and the mixture is subjected to twice homogenization to obtain homogeneous liquid; (3) soy soybeans are soaked in water and the obtain water drained soybeans and water are added into a grinder to conduct grinding to obtain soybean slurry material; and (4) the homogeneous liquid and the soybean slurry material are mixed at a ratio of 1 : 3-4 in a molding groove, the mixed slurry material form a film at 90 DEG C, the film is lifted up and drained, and the drained film is dried at 65 DEG C to obtain the finished products. The prepared germ bean curd skin is high in yield and strong in gluten power. The germ bean curd skin has a special color and luster, and flavor, ensures the nutritional ingredients of the wheat germ, also improves the utilization rate of the germ, and enriches the market of the bean curd skin.

The invention provides a processing method of whole-grain cereals type macaroni series foods, and belongs to the field of pasta processing methods. According to the processing method, the mixed grains and beans are adopted and used as the raw materials to produce the macaroni foods by the pasting molding technology based on the 'starch gelatinization' principle. The raw materials are treated to prepare a finished product by the processes, such as removing impurities and sieving once, cleaning and soaking, powdering, dosing, mixing the powder, pasting and molding, carrying out ageing treatment, cutting and receiving materials, drying, balancing the water, carefully selecting, metering, packaging and inspecting. The finished products produced by the processing method provided by the invention have the characteristics of being uniform and regular in lines, free from scar and twisting, smooth in surface, glittering and translucent, excellent in boiling fastness, free from turbidity, draining and adhering, chewy and rich in elasticity, low in broken bar rate, small in size output value, elastic, moisture and smooth in taste, high in flexibility, soft and palatable.

The invention relates to cold air blast strip fixing equipment for producing fresh wet noodles. The cold air blast strip fixing equipment comprises a drying box, a drive system, dehumidifiers, a refrigerating machine, a sterilizing device, a ventilating system and a control box, wherein box doors for in-out of the noodles are arranged on the two sides of the drying box; air curtain machines are arranged at the upper parts of the inner sides of the box doors; damp removing holes are formed in the bottom of the drying box; the drive system is arranged in an 'S'-shaped line; the refrigerating machine is arranged at the top of the drying box, and is connected with a temperature sensor arranged in the drying box; the sterilizing device comprises an ozonator and ultraviolet lamps; the ozonator is positioned on the refrigerating machine; the ultraviolet lamps are positioned on separating walls at the inner part of the drying box, are perpendicular to the horizontal plane, and perform parallel irradiation on the noodles; the ventilating system comprises an air blower; the air blower is connected with the refrigerating machine and the ozonator. Through the utilization of the equipment, the process of reducing the moisture content in the wet noodles can be enabled to be relatively precise and stable, and drying process and sterilization can be realized simultaneously, so that the obtained fresh wet noodles are transparent in color and luster, strong in strength and good in taste, and the shelf life of the noodles is prolonged.

The invention discloses improved flour. The flour is made from, by weight, 80-100 parts of wheat grain, 16-20 parts of superfine wheat bran and 0.6-1 part of improver. The invention also discloses a preparation method of the improved flour, including the following steps: firstly, washing and drying the wheat grain; secondly, pretreating the wheat grain with a wheat grain pretreatment device; thirdly, placing the pretreated wheat grain at room temperature for 12 hours and then grinding the wheat grain and purifying the flour twice to obtain wheat flour; fourthly, mixing all the raw materials evenly. Steam-heat-treated wheat grain is applied to make base flour of the wheat flour, and the wheat flour obtained after pretreatment can not only allow a stronger gluten network to be formed and thegluten strength of the dough to be strong, but also allow the gloss and whiteness of the wheat flour to be improved; cinnamon gum extracted by high pressure and high temperature is applied as an improver, the quality of the wheat flour and the chewing sensation of wheat flour products are improved, and improved wheat flour with high quality and good appearance is obtained.

The invention discloses a method for manufacturing frozen dough. The method comprises the following steps: step 1, dough solution preparation; step 2, kneading; step 3, fermentation; and step 4, refrigeration. A manufacturing process of the invention is simple, and low in costs. The prepared frozen dough has a strong freezing resistance, long preservation time, moderate dough strength, and moderate hardness, and is convenient to process.

The invention discloses giant lotus root corn noodle, and aims to solve the problems that in the prior art giant lotus roots are not sufficiently utilized, great waste can be caused, corn cannot be taken as a staple food and is poor in taste. The giant lotus root corn noodle is prepared from the following raw materials in parts by weight: 35-45 parts of giant lotus root slurry, 45-50 parts of cornstarch, 35-40 parts of prepared corn powder, 0.2-0.5 part of sodium alginate and 1-2 parts of salt. The making method of the giant lotus root corn noodle disclosed by the invention comprises the following steps: preparing the giant lotus root slurry, preparing materials, uniformly mixing and stirring the raw materials so as to obtain dough, aging the dough, putting into a noodle press, pressing noodle pieces, cutting the noodle pieces so as to obtain wet noodle, putting the wet noodle on hanging rods, drying in a drying workshop, cutting, metering, and packaging. The giant lotus root corn noodle is scientific in formula, reasonable in nutrition matching, simple in process and convenient to operate, the giant lotus roots are sufficiently and effectively utilized, resource wastes can be reduced, and the noodle is fine in taste and smooth and chewable.

The invention discloses high-protein-content compound flour. The high-protein-content compound flour is prepared from the following raw materials in parts by weight: 150-200 parts of wheat, 25-50 parts of soybean protein, 30-50 parts of walnut protein, 5-15 parts of cocoa powder, 50-70 parts of red dates, 15-30 parts of red beans, 5-15 parts of butter, and 3-5 parts of a conditioner. The inventionfurther discloses a preparation method of the high-protein-content compound flour. The preparation method of the high-protein-content compound flour comprises the following steps: mixing wheat flourground by a wheat grinding apparatus with the conditioner, the soybean protein and the like; and the grinding process is free of other processing treatments such as heating and the like, so that, nutrients, including protein, carbohydrate and the like, in the wheat can be relatively well preserved. The conditioner comprises modified corn starch granules which are porous, smoother in granule morphology, reduced in particle size and relatively uniformly distributed. Thus, the finally prepared high-protein-content compound flour has stronger gluten network; so that, dough prepared by using the flour is tougher and improved in mouth feel.

The invention belongs to the field of food processing, and particularly relates to plant protein enriched flour. The plant protein enriched flour is formed by adding multiple kinds of plant protein prepared through reverse micelle into flour which is made from Shannong 16, wherein tests show that the flour comprises 12.2% of grain protein and 28.1% of wet gluten, the precipitation number is 22.7ml, the water absorption rate is 60.5 ml / 100g, the stabilizing time is 3.4min, the whiteness is 75.4, and the flour can not be used for making bread. After a specified amount of soy protein, peanut protein and walnut protein which are prepared through reverse micelle are added into the flour, the content of the wet gluten is increased by 40.2-40.9%, chewiness is improved by 100%, the water absorption rate is improved by 4.3, the forming time is prolonged by 6.5min, the stabilizing time is prolonged by 24.5min, and the degree of softening is reduced by 55BU, and then the flour can be specially used for making bread.

The invention provides vegetable nutrient rice-flour noodles molded in one step. The rice-flour noodles are characterized by comprising the components in percentage by weight as follows: 85% of rice and 15% of vegetables. A preparation method of the rice-flour noodles comprises the steps as follows: high-quality early indica rice (above grade 1 according to the national standard) with the amylopectin content in a range of 80%-85% is selected; then the early indica rice is washed, and impurities such as rice husks, gravels and the like in the rice are removed; the rice is soaked for 7 h in a rice soaking pond; the vegetables are washed after the rice is soaked, veins are removed, and then the vegetables are drained off for usage; the vegetables are cut into particles with sizes of rice grains for usage; the cut vegetable particles are added into the soaked rice in proportion and mixed fully; the mixed raw materials are extruded and molded through a one-step-molding rice-flour noodle making machine; rice flour taken down from the one-step-molding rice-flour noodle making machine is placed in a special rice-flour noodle ageing box; the rice flour is placed and hung in the ageing box for 3 h and then loosened and cut into the rice-flour noodles. The rice-flour noodles have the advantages as follows: the prepared rice-flour noodles are resistant to boiling, soft and delicious, and soup is not turbid.

The present invention relates to a production method of sweet potato noodles, belongs to the technical field of food, and solves a technical problem of providing the production method of the sweet potato noodles. The method comprises the following steps: a, sweet potatoes are peeled, the peeled sweet potatoes are then placed in saturated steam at 0.2-0.4 MPa to be heated for 15-30 min, the heated sweet potatoes are cooled, water is added, and the potatoes are beat into juice; b, high gluten flour, low gluten flour, edible salt, egg white and the sweet potato juice are mixed, water is added, and dough kneading is conducted; c, after the dough kneading, the dough is cured for a curing time of 30-60 min at a curing temperature of 40-50 DEG C; and d, tableting, strip cutting, drying and cutting off are conducted to obtain the sweet potato noodles. The fine dried sweet potato noodles are simple in preparation method, easily obtainable in the raw materials, and relatively low in costs. Besides, the method can significantly reduce fracture rates and the obtained noodles are resistant to boiling and brewing, not sticky together, strong and high in toughness, delicate in mouthfeel, lubricating, and chewy. Besides, the noodles are rich in amino acids, vitamins and other beneficial substances, can effectively supplement human body needed nutrition, improve human body immunity, and promote cytokine productions.

A combined composition of fruits, vegetables and rice flour for food therapy and health care, and a preparation method therefor and uses thereof. The combined composition of fruits, vegetables and rice flour comprises the following raw materials in parts by weight: 85 to 99 parts of rice, 1 to 10 parts of cabbage powder, and 0.1 to 6 parts of other vegetable powder and / or fruit powder.

The invention relates to dedicated flour for sweet potato noodles, belongs to the technical field of food and aims at solving the technical problem of providing the dedicated flour for the sweet potato noodles. The flour is prepared from the following ingredients in parts by weight: 20 to 40 parts of low-gluten flour, 10 to 30 parts of high-gluten flour, 20 to 30 parts of sweet potato dry powder, 0.8 to 1.2 parts of sodium alginate and 2 to 4 parts of vitamin C. The dedicated flour for the sweet potato noodles disclosed by the invention has a simple preparation method, the raw materials are easy to obtain, and the cost is relatively low. Furthermore, a broken rate of the noodles prepared from the flour is obviously reduced; the obtained noodles has boiling resistance, soaking resistance, no noodle adhesive, strong gluten strength, high toughness, a fine and smooth taste and chewing strength, further contain rich beneficial substances of amino acid, vitamins and the like and can effectively supplement nutrition required by a human body, improve human body immunity and promote cytokine generation.

The invention relates to flour food, in particular to a minor cereal nutrient dried noodle produced by a double extrusion and secondary steaming combination method and a preparation method thereof. The invention is characterized in that the minor cereal nutrient dried noodle is prepared through the following steps: five cereals are taken as main raw materials, cucurbits, vegetables and potatoes are added or are not added, an auxiliary material capable of improving and enhancing the quality of a product and a complex quality improvement liquid are added, and processes such as raw material pretreatment, mixing and stirring, noodle-making molding by the double extrusion and secondary steaming combination method, drying, cutting, packing and so on, are performed. The reasonable formula designand the noodle-making molding process by the double extrusion and secondary steaming combination method, namely a process of steaming and cooking once again after two-stage extrusion molding, assure the balanced nutrition and the strong health care function of the product, and the minor cereal nutrient dried noodle has the advantages of long storage period, steady quality, no turbid soup during the cooking, boiling fastness, good thermal stability, smooth appearance, and chewy taste, and can be eaten as staple food like ordinary dried noodles.

The invention discloses lobster-imitating cutlets. The lobster-imitating cutlets are prepared from an outer-layer fish paste wrapper and inner-layer core-wrapping stuffing. The lobster-imitating cutlets are characterized in that the lobster-imitating cutlets also contain color paste, the outer-layer fish paste wrapper is prepared from the following components: in parts by mass, 55-65 parts of surimi, 10-15 parts of potato starch, 0.2-0.4 part of phosphate, 0.15-0.25 part of glutamine transaminase, 1.8-2.0 parts of sodium alginate, 1.2-1.4 parts of white granulated sugar and 1.4-1.6 pats of monosodium glutamate, and the inner-layer core-wrapping stuffing is prepared from the following components: in parts by mass, 30-40 parts of chicken breast, 30-40 parts of chicken skin, 15-25 parts of pork necks, 1.3-1.7 parts of garlic, 0.3-0.5 part of phosphate, 0.25-0.35 part of glutamine transaminase, 1.7-1.9 parts of table salt, 1.5-1.7 parts of trehalose, 1.4-1.6 parts of monosodium glutamate,1.2-1.4 parts of rice wine and 0.10-0.12 part of white pepper powder, wherein the color paste is prepared from the following components: in parts by weight, 15-25 parts of surimi, 8-12 parts of potatostarch, 0.1-0.2 part of phosphate, 0.8-1.0 of table salt and 1.0-1.2 parts of a compound colorant. The lobster-imitating cutlets have elastic and smooth skin, stuffing with rich soup, a beautiful appearance and no easy fading.

The invention provides bullacta exarata health-care fine dried noodles and a preparation method of the bullacta exarata health-care fine dried noodles. The fine dried noodles comprise the following raw materials in percentage by weight: 65-85 percent of flour, 5-15 percent of bullacta exarata protein powder, 3-10 percent of artemisia songarica schrenk seed powder, 2.5-5 percent of celery seeds and 2.5-5 percent of rorippa indica seeds, wherein the raw materials are uniformly mixed to be prepared into a dough, and the dough is aged, pressed and cut into noodles; the noodles have fine and smooth mouthfeel, and are aromatic, mellow and delicious. The original flavor and the bioactive constituents of the bullacta exarata are remained at a full rate and are not lost; the problems that the bullacta exarata has fishy smell and the eating environment and the eating mode are limited are solved; a new approach for deep processing of the bullacta exarata is developed. The boiling fastness of the noodles is increased, the toughness is improved, the strength is high, the noodles do not break, the soup does not become milky, the intrinsic factors for high probability of deterioration are reduced, and the guarantee period is greatly prolonged. The noodles have complete and rich nutrients and a prominent health-care function and enable a better digestive absorption function. The immunity can be enhanced and various focuses of the human bodies can be eliminated after a person frequently eats the noodles, so that the effects of building the body and prolonging the life are achieved.

The present invention relates to an additive for producing vermicelli from tuber crop starch, particularly to a tuber crop vermicelli cooking-resistant composition, which comprises wort, ginger juice,lotus root starch, agar and konjac glucomannan, wherein per 100 parts of tuber crop starch are added with 1-4 parts of wort, 2-10 parts of ginger juice, 0.04-0.08 part of edible oil, 0.5-2 parts of lotus root starch, 0.3-0.5 part of agar, 0.3-0.5 part of konjac glucomannan, and 0.5 kg of edible salt. According to the present invention, by adding the composition, the vermicelli cannot stick afterthe molding so as to reduce the strip breaking rate, improve the yield of the product, and improve the production efficiency; and the obtained product has characteristics of straight and bright appearance, soft, fragrant and sweet taste and slight aroma of ginger juice and wort.

The invention provides a processing method of whole-grain cereals type macaroni series foods, and belongs to the field of pasta processing methods. According to the processing method, the mixed grains and beans are adopted and used as the raw materials to produce the macaroni foods by the pasting molding technology based on the 'starch gelatinization' principle. The raw materials are treated to prepare a finished product by the processes, such as removing impurities and sieving once, cleaning and soaking, powdering, dosing, mixing the powder, pasting and molding, carrying out ageing treatment, cutting and receiving materials, drying, balancing the water, carefully selecting, metering, packaging and inspecting. The finished products produced by the processing method provided by the invention have the characteristics of being uniform and regular in lines, free from scar and twisting, smooth in surface, glittering and translucent, excellent in boiling fastness, free from turbidity, draining and adhering, chewy and rich in elasticity, low in broken bar rate, small in size output value, elastic, moisture and smooth in taste, high in flexibility, soft and palatable.

The present invention relates to special flour for purple sweet potato noodles, belongs to the technical field of food and solves a technical problem by providing the special flour for the purple sweet potato noodles. The flour is prepared from the following components in parts by weight: 20-40 parts of low gluten flour, 10-30 parts of high gluten flour, 20-30 parts of purple sweet potato flour, 0.5-1 part of sodium alginate and 1-3 parts of vitamin C. The special flour for the purple sweet potato noodles is simple in preparation method, easily obtainable in the raw materials and relatively low in costs. Besides, the fine dried noodles prepared from the flour are significantly reduced in fracture rates, resistant to boiling and soaking, not sticky together, strong in gluten and high in toughness, delicate in mouthfeel, lubricating, and chewy. Besides, the noodles are rich in amino acids, vitamins, anthocyanins and other beneficial substances, can effectively supplement human body needed nutrition, improve human body immunity, and promote cytokine productions.

The invention provides a dumpling wrapper, a method for preparing the same and a dumpling. The dumpling wrapper mainly comprises ingredients and water. The ingredients include, by weight, 4-5 parts of wheat starch, 2-3 parts of squid ink, 0.8-1.2 parts of salt, 1.5-2.5 parts of corn flour and 1 part of eggs. The method includes mixing all raw materials with one another according to a formula so as to obtain mixtures, adding the water into the mixtures and kneading the mixtures and the water to obtain dough; manufacturing the dumpling wrapper from the dough. The dumpling wrapper, the method and the dumpling have the advantages that the squid ink is added into the dumpling wrapper, accordingly, taste of the dumpling can be enriched, and excellent healthcare effects can be realized; the addition proportions of the salt and the eggs are optimized, and accordingly effects of improving the taste and the gluten strength can be realized.

The invention relates to a constant-temperature and constant-humidity fermenting box. The fermenting box comprises a box body, a transmission device, a sterilizing device, a heating device, a humidifying device and a control center, wherein a first push-pull window is arranged at the upper part of the left side of the box body, a second push-pull window is arranged at the lower part of the right side of the box body, box doors are arranged on the front side of the box body, observation windows are arranged on the box doors, a drain valve is arranged at the bottom of the box body, and an exhaust hole is formed in the bottom of the box body and is communicated with the drain valve; the transmission device is mounted in the box body and comprises a motor, a transmission gear set, a series of transmission gears and a series of transmission chains, the transmission gear set is connected with the motor, and the transmission gears and the transmission chains are matched with each other; the heating device comprises an air filter screen, an air blower, a fan cover, heating wires, a partition board and a temperature sensor; the humidifying device comprises a moisture generator, a water tank, a moisture atomizer and a humidity sensor. Fresh wet noodles fermented by the constant-temperature and constant-humidity fermenting box are adequately fermented and are bright in color and long in shelf life, and the chewiness of the noodles is enhanced.

The invention relates to cold air blast strip fixing equipment for producing fresh wet noodles. The cold air blast strip fixing equipment comprises a drying box, a drive system, dehumidifiers, a refrigerating machine, a sterilizing device, a ventilating system and a control box, wherein box doors for in-out of the noodles are arranged on the two sides of the drying box; air curtain machines are arranged at the upper parts of the inner sides of the box doors; damp removing holes are formed in the bottom of the drying box; the drive system is arranged in an 'S'-shaped line; the refrigerating machine is arranged at the top of the drying box, and is connected with a temperature sensor arranged in the drying box; the sterilizing device comprises an ozonator and ultraviolet lamps; the ozonator is positioned on the refrigerating machine; the ultraviolet lamps are positioned on separating walls at the inner part of the drying box, are perpendicular to the horizontal plane, and perform parallel irradiation on the noodles; the ventilating system comprises an air blower; the air blower is connected with the refrigerating machine and the ozonator. Through the utilization of the equipment, the process of reducing the moisture content in the wet noodles can be enabled to be relatively precise and stable, and drying process and sterilization can be realized simultaneously, so that the obtained fresh wet noodles are transparent in color and luster, strong in strength and good in taste, and the shelf life of the noodles is prolonged.

The invention relates to highland barley and triticale bread and a making method thereof. The highland barley and triticale bread is prepared from components of raw materials as follows: 1000 parts ofcompound powder, 5-10 parts of vital gluten, 7-12 parts of yeast and 4-6 parts of an improver, wherein the compound powder is a combination of highland barley, triticale and flour in a weight ratio of (1-2):(1-4):(4-8). According to the highland barley and triticale bread provided by the invention, the raw material ratio of the highland barley and triticale bread is optimized, so that the bread which is proper in taste and has a good blood sugar regulating and controlling effect is obtained. On the basis, the dough is prepared by adopting a vacuum dough mixer, and the gluten power, the elasticity, the extensibility and the like of the dough are superior to those of dough prepared by adopting a common dough mixer; and the taste of the highland barley and triticale bread is further improved.