CN101341946A - Various grains noodle and preparing technique - Google Patents

Abstract

The invention relates to miscellaneous grain noodles and a preparation process thereof, in particular to noodles with miscellaneous grain as the raw material and a preparation process thereof. The miscellaneous grain noodles are prepared with buckwheat, pea, mung bean, grain sorghum, millet and corn as the raw materials; the percent of all the raw materials in the total weight is as follows: 30 percent to 35 percent of buckwheat, 20 percent to 25 percent of pea, 15 percent to 25 percent of mung bean, 1 percent to 20 percent of grain sorghum, 1 percent to 15 percent of millet and 1 percent to 15 percent of corn. The preparation process of the miscellaneous grain noodles comprises steps, such as raw material selection, milling, mixing, pasting, sheet shaping, cooking and curing, drying, cutting, cooking, packaging, etc. The miscellaneous grain noodles have consistent appearance and form, are not glutinous, are flexible and elastic to touch, are soft and not glutinous and not easy to be broken after being cooked, have smooth taste, are convenient to be eaten, have reasonable nutrition structure, are in particular applicable to the diabetic, high blood pressure and high fat patients and people who want to lose weight, and have the functions of dietotherapy and health care. The preparation process of the miscellaneous grain noodles is mainly completed by professional machines and devices, has high production efficiency, good environment sanitation, and the product quality is easy to be controlled.

Description

Various grains noodle and manufacture craft thereof

Technical field

The present invention relates to field of food, particularly belonging to a kind of is the noodles and the manufacture craft thereof of raw material with coarse cereals.

Background technology

Noodles are one of staple foods of China., almost be the indispensable daily bread that everybody must eat in every household particularly at northern area.Common noodles mainly utilize wheat flour to make.Along with the progress of society and the raising of people's living standard, people have proposed more requirement for mouthfeel, taste, the nutritive value of noodles, and particularly to the current society of healthy pay attention to day by day, people have very high requirement for the trophic structure of food.Wherein, because wheat flour is rich in starch, sugar is also than higher, so the noodles made from wheat flour no longer have been welcome food for overweight people or diabetic.

Summary of the invention

Purpose of the present invention promptly is to provide a kind of various grains noodle and manufacture craft thereof, with reach trophic structure rationally, help healthy purpose.

Various grains noodle disclosed in this invention is characterized in that, is that raw material is made with buckwheat, pea, mung bean, Chinese sorghum, millet, corn, and the percentage that various raw materials account for gross weight is: buckwheat 30～35%; Pea 20～25%; Mung bean 15～25%; Chinese sorghum 1～20%; Millet 1～15%; Corn 1～15%.

The manufacture craft of various grains noodle disclosed in this invention, it is characterized in that comprising the steps: that raw material is cleaned, abrasive dust, batching with starch into paste, sheet moulding, boiling slaking, oven dry, cutting, cooling packing; Wherein,

Step 1: raw material is cleaned; With need with buckwheat, pea, mung bean, Chinese sorghum, millet, corn select, remove impurity, eluriate airing, dry moisture and be 12～15% and be advisable.

Step 2: abrasive dust; Above-mentioned raw materials after will cleaning through step 1 utilizes flour mill to carry out abrasive dust respectively, sieves, and fineness requirement is respectively: buckwheat 120～140 orders; Pea 100～120 orders; Chinese sorghum 150～160 orders; Millet 100～120 orders; Corn 100～120 orders; Mung bean 100～120 orders.

Step 3: batching; The various raw material fine powders that step 2 is obtained are put in the flour mixer by the percentage that respectively accounts for gross weight and are mixed, and obtain mixed powder.

Step 4: with starch into paste; Step 3 is obtained mixed powder put into and add water in the mixer and stir incessantly, amount of water is 30～45% of a mixed powder weight, and time remaining 40～60 minutes is till becoming pasty state.

Step 5: sheet moulding; The pastel that step 4 is obtained utilizes feeding pump to send into make-up machine, and machine-shaping is sheet.

Step 6: boiling slaking; Tablet after the moulding sent into carry out boiling in the steam storehouse, time remaining 1.5～5 minutes is till complete slaking.

Step 7: oven dry; The product of boiling slaking is sent into drying baker dry, temperature is at 120～160 ℃, 40～45 minutes time.

Step 8: cutting; To cut through the product utilization cutting cutter of oven dry, form strip.

Step 9: cooling packing; The product that cuts into strip is sent into chilling room cool off, product temperature reaches to pack behind the normal temperature and gets final product.

Various grains noodle disclosed in this invention based on the coarse food grain of cereal and beans, for traditional wheaten food, has more cellulose, vitamin and trace element, so nutrition horn of plenty more, and nutritive value is higher.The manufacture craft of various grains noodle disclosed in this invention, main processes all utilize specialized plant equipment to finish, and have production efficiency height, environmental sanitation is good, product quality is controlled assurance easily characteristics.

The specific embodiment

Select full grains, inventory time to be lower than high-quality buckwheat, pea, mung bean, Chinese sorghum, millet, the corn of a year and a half and select, remove sandstone, flat grain etc., eluriate with clear water, airing, detecting moisture is that 12～15% o'clock warehouse-ins are standby.

To utilize flour mill to carry out abrasive dust respectively through the above-mentioned raw materials of cleaning, and then, the powder that buckwheat, pea, millet, corn, mung bean are worn into be crossed 120 mesh sieves, sorghum flour is crossed 150 mesh sieves, and it is standby to collect fine powder.The 9-FC-360A type flour mill that above-mentioned flour mill can select for use Shandong Province Pingying County gold giant dragon machinery plant to produce.

Account for the percentage of gross weight according to various raw materials, get 35 kilograms in above-mentioned fine powder buckwheat, 25 kilograms of peas, 23 kilograms in mung bean, 4 kilograms of Chinese sorghums, 4 kilograms of millets, 9 kilograms of corns respectively, put in the flour mixer and mix, promptly obtain mixed powder double centner of the presently claimed invention.The SB48 type tube formula flour mixer that above-mentioned flour mixer can select for use the wealthy machinery plant in sea, Xingtai, Hebei province to produce.

Then, the totally-enclosed stainless steel bean sheet jelly of the 6FP45 type production line that can utilize Henan beautiful star bean sheet jelly equipment Co., Ltd to produce is carried out following process.At first, the above-mentioned double centner mixed powder that obtains is put in the mixer, added 40 kilograms in water, and stir incessantly, after 45 minutes, become pasty state, promptly stop to stir.Utilize feeding pump to send into make-up machine the pastel that obtains, machine-shaping is sheet, the tablet after the moulding is sent into by stainless steel conveyor belt carried out boiling in the steam storehouse again, behind the time remaining 4 minutes, concentrated the shedding of fragrant of cereal arranged, and this moment of slaking fully can stop heating.Then, send into drying baker and dry, temperature is set in 120 ℃, 45 minutes times spent.To cut through the product utilization cutting cutter of oven dry, form strip.At last, the product that cuts into strip is sent into chilling room cool off, product temperature reaches to pack behind the normal temperature and gets final product.

Various grains noodle disclosed in this invention, taste is moderate, instant.The mode of appearance unanimity, no drafting, feel is pliable and tough, and is flexible.It is soft to boil the back, adhesion, and unbroken noodles, mouthfeel is sliding along chewiness.Not only nutritious, and trophic structure is more reasonable, has higher health care and is worth, and long-term eating can be played food therapy health effect to diabetes, hypertension, higher fatty acid patient and people to lose weight.

Claims (2)

1, a kind of various grains noodle is characterized in that, is that raw material is made with buckwheat, pea, mung bean, Chinese sorghum, millet, corn, and the percentage that various raw materials account for gross weight is: buckwheat 30～35%; Pea 20～25%; Mung bean 15～25%; Chinese sorghum 1～20%; Millet 1～15%; Corn 1～15%.

2, the manufacture craft of various grains noodle according to claim 1, it is characterized in that comprising the steps: that raw material is cleaned, abrasive dust, batching with starch into paste, sheet moulding, boiling slaking, oven dry, cutting, cooling packing; Wherein,

Step 1: raw material is cleaned; Buckwheat, pea, mung bean, Chinese sorghum, millet, corn are selected, removed impurity, eluriate airing, drying moisture is 12～15%;

Step 2: abrasive dust; Above-mentioned raw materials after will cleaning through step 1 utilizes flour mill to carry out abrasive dust respectively, sieves, and fineness requirement is respectively: buckwheat 120～140 orders; Pea 100～120 orders; Chinese sorghum 150～160 orders; Millet 100～120 orders; Corn 100～120 orders; Mung bean 100～120 orders;

Step 3: batching; The various raw material fine powders that step 2 is obtained are put in the flour mixer by the percentage that respectively accounts for gross weight and are mixed, and obtain mixed powder;

Step 4: with starch into paste; The mixed powder that step 3 is obtained is put into and is added water in the mixer and stir incessantly, and amount of water is 30～45% of a mixed powder weight, and time remaining 40～60 minutes is till becoming pasty state;

Step 5: sheet moulding; The pastel that step 4 is obtained utilizes feeding pump to send into make-up machine, and machine-shaping is sheet;

Step 6: boiling slaking; Tablet after the moulding sent into carry out boiling in the steam storehouse, time remaining 1.5～5 minutes;

Step 7: oven dry; The product of boiling slaking is sent into drying baker dry, temperature is at 120～160 ℃, 40～45 minutes time;

Step 8: cutting; To cut through the product utilization cutting cutter of oven dry, form strip;

Step 9: cooling packing; The product that cuts into strip is sent into chilling room cool off, product temperature reaches to pack behind the normal temperature and gets final product.