CN100593370C - Highland barley noodle - Google Patents
Highland barley noodle Download PDFInfo
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- CN100593370C CN100593370C CN200610124216A CN200610124216A CN100593370C CN 100593370 C CN100593370 C CN 100593370C CN 200610124216 A CN200610124216 A CN 200610124216A CN 200610124216 A CN200610124216 A CN 200610124216A CN 100593370 C CN100593370 C CN 100593370C
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- highland barley
- flour
- noodles
- sodium
- starch
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 46
- 235000012149 noodles Nutrition 0.000 title claims abstract description 32
- 240000005979 Hordeum vulgare Species 0.000 title claims abstract 5
- 235000013312 flour Nutrition 0.000 claims abstract description 32
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims abstract description 11
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims abstract description 9
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims abstract description 9
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229920002907 Guar gum Polymers 0.000 claims abstract description 8
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 239000000665 guar gum Substances 0.000 claims abstract description 8
- 235000010417 guar gum Nutrition 0.000 claims abstract description 8
- 229960002154 guar gum Drugs 0.000 claims abstract description 8
- 239000000661 sodium alginate Substances 0.000 claims abstract description 8
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 8
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 108010068370 Glutens Proteins 0.000 claims abstract description 6
- 244000098338 Triticum aestivum Species 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims description 13
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 10
- 108010059892 Cellulase Proteins 0.000 claims description 8
- 229940106157 cellulase Drugs 0.000 claims description 8
- 229910052708 sodium Inorganic materials 0.000 claims description 8
- 239000011734 sodium Substances 0.000 claims description 8
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 7
- 239000000194 fatty acid Substances 0.000 claims description 7
- 229930195729 fatty acid Natural products 0.000 claims description 7
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 7
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 235000021312 gluten Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 abstract description 3
- 229920001592 potato starch Polymers 0.000 abstract 2
- GWIMHCUHEMCVRP-UHFFFAOYSA-L C(CCCCCCCCCCCCCCCCC)(=O)[O-].C(C(O)C)(=O)[O-].[Ca+2].[Na+] Chemical compound C(CCCCCCCCCCCCCCCCC)(=O)[O-].C(C(O)C)(=O)[O-].[Ca+2].[Na+] GWIMHCUHEMCVRP-UHFFFAOYSA-L 0.000 abstract 1
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 235000019759 Maize starch Nutrition 0.000 abstract 1
- 239000002253 acid Substances 0.000 abstract 1
- 239000001913 cellulose Substances 0.000 abstract 1
- 229920002678 cellulose Polymers 0.000 abstract 1
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 abstract 1
- 125000005456 glyceride group Chemical group 0.000 abstract 1
- 235000005739 manihot Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
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- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 241000209219 Hordeum Species 0.000 description 41
- 238000004519 manufacturing process Methods 0.000 description 10
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 238000009776 industrial production Methods 0.000 description 3
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 2
- 229920002498 Beta-glucan Polymers 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- XUPCBKGIPJPDGW-UHFFFAOYSA-N Alnusenon Natural products CC12CCC3(C)C4CC(C)(C)CCC4(C)CCC3(C)C1CC=C1C2CCC(=O)C1(C)C XUPCBKGIPJPDGW-UHFFFAOYSA-N 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
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- 235000007558 Avena sp Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
The invention discloses a barley noodle, which comprises the following parts: one or more component from barley noodle, wheat flour, maize starch, manihot starch, sweet potato starch, potato starch and glutelin powder, one or more of glutamine transaminase, xylanase and cellulose enzyme, one or more of guar gum, xanthan gum, sodium polyacrylate, sodium alginate and konjaku flour, one or more of monosodium calcium lactate stearate, diacetyl tartaric acid monoester, soya phosphatide and monoaliphatic acid glyceride, water, salt and egg.
Description
Technical field
The invention belongs to field of food, particularly a kind of highland barley noodles.
Background technology
Highland barley powder is the particularly common people's of Tibetan one of a main food of western China.Highland barley (Hardeum unlgar Ls.) cries also that hull-less barley, Mi Damai, unit sell, the Huaihe River wheat, and English name hullessbarely is a kind of specific type of barley.Further investigation reveals that Tibetan herdsman's high fat of blood, the incidence of disease of diabetes are starkly lower than interior ground.Find after deliberation, be because the Tibetan herdsman is staple food with the highland barley, beta glucan content in the highland barley is far above barley, wheat and oat etc., and water-soluble beta glucan can significantly reduce cholesterol level, prevents angiocardiopathy, pre-preventing tumor and significantly improves immunity of organisms.Because the strong own characteristic of highland barley viscosity, highland barley is how widely edible with the zanba, roasted qingke barley flour form; When being used for wheaten food, be generally fried flour, in the patent as the production method that application number is 95106629.3, name is called the aspect fried flour and application number is 95120178.6, name is called a kind of parched highland barley flour, disclose the prescription and the production method of parched highland barley flour.Because the strong own characteristic of highland barley viscosity, if with industrial production highland barley noodles, easily adhesion or obstruction machine are difficult to adapt to machining and produce in a large number.Use the highland barley noodles of prior art compacting, boiling fastness is poor, and easily well-done disconnected bar and lose the characteristic of edible noodles has tangible pasty state sense when edible, does not have toughness and sticks to one's teeth, and mouthfeel is bad.
Summary of the invention
The objective of the invention is to overcome the defective of prior art, prepare a kind of refreshing, soft, tough, sliding characteristic of energy large-scale industrial production, the highland barley noodles of good mouthfeel with noodles.
Realize a kind of highland barley noodles of the present invention, its composition comprises: highland barley flour, in wheat flour, cornstarch, tapioca, starch from sweet potato, farina and the Gluten one or more, glutamine transaminage, in zytase, the cellulase one or more, in guar gum, xanthans, Sodium Polyacrylate, sodium alginate, the konjaku flour one or more, CSL-sodium, diacetyltartaric acid monoglyceride, in granulesten, the mono fatty acid glyceride one or more, water, salt, egg.Highland barley noodles of the present invention, because various supplementary material synergies, overcome highland barley powder adhesion in the prior art or stopped up the defective of machine, be fit to big industrial production, more anti-ly when the noodles of producing are edible boil, insoluble mashed, unbroken noodles and good mouthfeel, have the characteristic of refreshing, soft, tough, the cunning of noodles; Owing to adopted highland barley flour as primary raw material, make the general relatively noodles of producing of noodles also have the reduction cholesterol level, prevent angiocardiopathy, pre-preventing tumor and significantly improve the advantage of immunity of organisms.
As improvement, the proportioning of the composition of highland barley noodles (weight portion) is:
(1) highland barley flour: 70-90 part;
(2) one or more in wheat flour, cornstarch, tapioca, starch from sweet potato, farina and the Gluten: 10-30 part
(3) in the two one or both of glutamine transaminage and zytase, cellulase: 0.01-0.10 part;
(4) in the two one or both of the two and granulesten of CSL-sodium, diacetyltartaric acid monoglyceride, mono fatty acid glyceride: 0.05-0.3 part;
(5) one or more in guar gum, xanthans, Sodium Polyacrylate, sodium alginate, the konjaku flour: 0.05-0.3 part;
(6) water: 30-45 part;
(7) salt: 0.5-2 part;
(8) egg: 2-5 part.
Each composition adopts said ratio, by the synergy of each composition, makes the noodles of producing not only have well refreshing, soft, tough, sliding characteristic, and is of high nutritive value.
The various former material auxiliary material that the present invention uses all meets food hygiene and food additives requirement.Highland barley noodles of the present invention, be fit to industrialized production, more anti-ly when product is edible boil, insoluble mashed, unbroken noodles, good mouthfeel, and have refreshing, soft, tough, the sliding characteristic of noodles and have and to reduce cholesterol level, prevent angiocardiopathy, pre-preventing tumor and significantly improve the advantage of immunity of organisms.
The specific embodiment:
Further specify the present invention below in conjunction with embodiment.
Embodiment 1
The proportioning of each composition of highland barley noodles is: highland barley flour 70kg, wheat flour 10kg, cornstarch 10kg, glutamine transaminage 20g, zytase 20g, CSL-sodium 100g, diacetyltartaric acid monoglyceride 100g, guar gum 50g, Sodium Polyacrylate 100g, water 30kg, egg 3.5kg, salt 1.8kg.
During production, at first take by weighing above-mentioned each raw material by proportioning, hybrid modulation in dough mixing machine then, treat that various former material auxiliary materials mix abundant effect after, send the Noodle forming machine moulding to, dry then highland barley noodle product.
Embodiment 2
The proportioning of each composition of highland barley noodles is: highland barley flour 90kg, tapioca 10kg, starch from sweet potato 10k g, farina 10kg, glutamine transaminage 20g, zytase 20g, cellulase 10g, mono fatty acid glyceride 50g, CSL-sodium 50g, diacetyltartaric acid monoglyceride 100g, granulesten 100g, xanthans 50g, Sodium Polyacrylate 100g, sodium alginate 50g, konjaku flour 50g, water 40kg, egg 4.5kg, salt 1kg.
Production method is with embodiment 1.
Embodiment 3
The proportioning of each composition of highland barley noodles is: highland barley flour 80kg, wheat flour 5kg, cornstarch 5kg, tapioca 5kg, starch from sweet potato 5kg, farina 5kg, Gluten 5kg, glutamine transaminage 20g, zytase 50g, cellulase 30g, mono fatty acid glyceride 50g, CSL-sodium 50g, diacetyltartaric acid monoglyceride 50g, granulesten 50g, guar gum 50g, xanthans 50g, Sodium Polyacrylate 50g, sodium alginate 50g, konjaku flour 100g, water 45kg, egg 5kg, salt 2kg.
Production method is with embodiment 1.
Embodiment 4
The proportioning of each composition of highland barley noodles is: highland barley flour 75kg, wheat flour 10kg, glutamine transaminage 10g, diacetyltartaric acid monoglyceride 50g, xanthans 50g, water 30kg, egg 2kg, salt 0.5kg.
Production method is with embodiment 1.
Embodiment 5
The proportioning of each composition of highland barley noodles is: highland barley flour 85kg, wheat flour 5kg, starch from sweet potato 5kg, farina 5kg, cellulase 60g, mono fatty acid glyceride 25g, diacetyltartaric acid monoglyceride 50g, granulesten 45g, Sodium Polyacrylate 50g, sodium alginate 50g, konjaku flour 100g, water 35kg, egg 3kg, salt 1kg.
Production method is with embodiment 1.
Embodiment 6
The proportioning of each composition of highland barley noodles is: highland barley flour 80kg, starch from sweet potato 15kg, farina 5kg, Gluten 5kg, zytase 45g, cellulase 35g, CSL-sodium 50g, diacetyltartaric acid monoglyceride 50g, granulesten 100g, guar gum 100g, Sodium Polyacrylate 100g, water 35kg, egg 4kg, salt 1.5kg.
Production method is with embodiment 1.
Embodiment 7
The proportioning of each composition of highland barley noodles is: highland barley flour 86kg, cornstarch 5kg, tapioca 5kg, Gluten 5kg, cellulase 60g, mono fatty acid glyceride 30g, CSL-sodium 70g, diacetyltartaric acid monoglyceride 70g, granulesten 40g, guar gum 50g, sodium alginate 50g, konjaku flour 50g, water 45kg, egg 2kg, salt 2kg.
Production method is with embodiment 1.
Claims (1)
1, a kind of highland barley noodles is characterized in that the weight proportion of each composition is:
(1) highland barley flour: 70-90 part;
(2) one or more in wheat flour, cornstarch, tapioca, starch from sweet potato, farina and the Gluten: 10-30 part;
(3) in the two one or both of glutamine transaminage and zytase, cellulase: 0.01-0.10 part;
(4) in the two one or both of the two and granulesten of CSL-sodium, diacetyltartaric acid monoglyceride, mono fatty acid glyceride: 0.05-0.3 part;
(5) one or more in guar gum, xanthans, Sodium Polyacrylate, sodium alginate, the konjaku flour: 0.05-0.3 part;
(6) water: 30-45 part;
(7) salt: 0.5-2 part;
(8) egg: 2-5 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610124216A CN100593370C (en) | 2006-12-15 | 2006-12-15 | Highland barley noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610124216A CN100593370C (en) | 2006-12-15 | 2006-12-15 | Highland barley noodle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1969666A CN1969666A (en) | 2007-05-30 |
| CN100593370C true CN100593370C (en) | 2010-03-10 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200610124216A Expired - Fee Related CN100593370C (en) | 2006-12-15 | 2006-12-15 | Highland barley noodle |
Country Status (1)
| Country | Link |
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| CN (1) | CN100593370C (en) |
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| CN101904468A (en) * | 2010-05-29 | 2010-12-08 | 甘肃奇正实业集团有限公司 | Highland barley fine dried noodles and processing method thereof |
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| CN1969666A (en) | 2007-05-30 |
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