CN101366479A - Various grains nutritious vermicelli produced with dual-extrusion pressing and compound steam combined method - Google Patents
Various grains nutritious vermicelli produced with dual-extrusion pressing and compound steam combined method Download PDFInfo
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Abstract
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.
Description
Technical field
The present invention relates to a kind of flour-made food, particularly relate to a kind of two extruding and coarse cereals nutrition vermicelli that steam combined method production again and preparation method thereof.
Background technology
Along with the raising of people's living standard and the continuous enhancing of health perception, " food is various, and is balanced nutritious, eats coarse cereals more, good for health " becomes a kind of new meals theory of modern society.The diet that the Ancient Times in China Huangdi's Internal Classics proposes and the view of health care are " supporting vital QI with five kinds of grains, assisting vital QI with five kinds of fruits, reinforcing vital QI with meats of five livestock, supplementing vital QI with five kinds of veg etables ", the meaning be paddy, really, meat, dish all will eat, complement each other, the comprehensive nutrition supply could strong body health, promote longevity.Greatly develop coarse cereals staple food food balanced in nutrition, that " palatability " is good, increase the absorption of coarse cereals, assorted beans, vegetables, adjusting the diet structure of the smart face of the single polished rice of resident, is the important behave that improves modern " rich man's diseases " such as whole nation's physical constitution, control high fat of blood, hypertension, hyperglycaemia, obesity, intestines problems.
China people's diet structure is based on consumption cereal, and northern area is based on edible Flour product, and wherein noodles are one of popular foods.Provide meet that modern consumption custom, mouthfeel are good, the popular coarse cereals staple food food of instant, balanced in nutrition, strong health-care function, especially various grains noodle series products (as coarse cereals instant noodle, coarse cereals vermicelli, coarse cereal noodles, coarse cereal-vegetable face etc.) becomes the active demand in market.
Traditional vermicelli are raw material with the wheat flour, and production method adopts " calendering in flakes, slitting dry " technology.Owing to do not contain gluten quality in the coarse cereals raw materials such as corn, buckwheat, millet, oat, Chinese sorghum, be difficult to make vermicelli with rolling-molding method; Some coarse cereals vermicelli on the market, actual is to be primary raw material with the wheat flour, adds a small amount of coarse cereals (about 20%), still needs to add some and increase the muscle material, ability calendering formation, anti-digestion in flour.The limitation of this coarse cereals vermicelli is that the coarse cereals ratio is low excessively in the raw material, is difficult to reach the original intention of edible coarse cereals.In addition, traditional machine-processed vermicelli because limited to by equipment and during face amount of water on the low side so that the gelatinization degree of starch when influencing boiling, its mouthfeel is not as " handmade noodle ".
Chinese patent 00126,592 (application number) discloses a kind of " vegetable serial cooking-free production method of noodle ", and the puree made from thick coarse cereals powder and vegetables mixes behind extrusion is processed into; Chinese patent 200610106595 (application number) discloses a kind of " preparation method of coarse cereal noodles ", and it is to be made through the expanded extruding of high temperature (140-150 ℃), low temperature drying with coarse cereals powder, high gluten wheat flour and food additives.Above-mentioned two patents all are to be shaped with the slaking of high temperature extruding-puffing technique, owing to adopt an extruding-puffing technique, its product stability is not enough, not anti-digestion, as easy as rolling off a log paste soup expands during boiling in boiling water, and texture changes, consequently this product can only " steep and eat " (promptly exempting to boil type), rather than " boiling and eating ", local flavor is greatly inferior, and this is its limitation.And people's traditional consumption custom is vermicelli to be boiled eat, and simultaneously can add flavoring, vegetables, egg etc., so that mouthfeel, local flavor are better, nutrition more comprehensively.
Summary of the invention
In order to overcome the deficiencies in the prior art, the invention provides a kind of two extruding and steam the coarse cereals nutrition vermicelli that combined method is produced again.Balanced in nutrition, the strong health-care function of this coarse cereals nutrition vermicelli, storage period is long, stay in grade, Heat stability is good when hotting plate, non muddy soup, anti-digestion, the noodles smooth in appearance, the mouthfeel chewiness can be edible as staple food as common vermicelli.
Another object of the present invention is by rational prescription design and processing technology, particularly improves noodles system face forming technology, and a kind of method of making above-mentioned coarse cereals nutrition vermicelli is provided.
The object of the present invention is achieved like this, a kind of two extruding provided by the invention and the coarse cereals nutrition vermicelli that steam combined method production again, it is characterized in that: this kind coarse cereals nutrition vermicelli are to be primary raw material with five cereals, add (or not adding) melon dish potato class, interpolation can be improved the auxiliary material and the quality-improving complex liquid of product quality, make up the moulding of legal system face through pretreatment of raw material, mixing stirring, two extruding with multiple the steaming, drying, cut-out, technology of the package are made again.
Above-mentioned a kind of two extruding with steam the coarse cereals nutrition vermicelli that combined method is produced again, by comprising that following raw materials by weight percent makes:
The smart powder 70-90 of five cereals plant protein powder 2-15
Melon dish potato class juice (or smart powder) 0-10 starch 2-15
Quality-improving complex liquid 5-25 edible salt 0.5-1.5
The described five cereals of above-mentioned prescription, the corn, rice, buckwheat, oat, millet, wheat, Chinese sorghum, the black rice that comprise cereal, the soybean of beans, red bean, small green bean, black soya bean, cowpea, French beans, pea serve as main combining by two or more raw material wherein with the cereal coarse food grain; The smart powder fineness of five cereals is the 100-160 order, Han Shui Liang ≦ 14%.
Described melon dish potato class, comprise pumpkin, balsam pear, tomato, celery, potato, the various fresh melon dish potato classes of sweet potato, also comprise medicine food dual purpose plant with health role (as matrimony vine, lily, sea-buckthorn, Poria cocos, the root of kudzu vine, jujube, Chinese yam), and hill dish such as clover, purslane, three-coloured amaranth; Also comprise the smart powder that above melon dish potato class, hill dish drying are made in addition; Melon dish potato class juice (or smart powder) is by a kind of of above-mentioned raw materials or several combinations, and making concentration is that 20%-30%, fineness are less than 100 purpose juices (or containing water amount ≦ 10%, the smart powder of thin degree ≦ 140 purposes).
Described starch comprises a kind of in cornstarch, sweet potato starch, farina, the tapioca also comprising all kinds of converted starches, Xi Du ≦ 140 orders.
Described plant protein powder comprises and takes off a kind of in raw meat defatted soy flour, soybean isolate protein powder, the Gluten or several.
Add plant protein powder in batching, its effect is both to have improved the mouthfeel of product and nutrition, makes the compact structure of coarse cereals vermicelli again, and intensity improves, and reduces noodles water absorbent surface rate.
Described quality-improving complex liquid is to be processed into the emulsification complex liquid that concentration is 1%-5% through high pressure homogenizer after being mixed by water and numerous food additive; Wherein water is 40 ℃-50 ℃ running water, and the operating pressure of high pressure homogenizer is 20MPa-25MPa; Food additives comprise xanthans, guar gum, single hard fatty acids glyceride, calcium chloride, and the nutrition accessory konjaku powder.
Described quality-improving complex liquid, by comprising that following raw materials by weight percent is prepared from:
The single hard fatty acids glyceride of xanthans 0.3-0.7 guar gum 0.1-0.3 0.5-1.5
Konjaku powder 0.2-1.0 calcium chloride 0.3-1.2 water 95-98
The effect of quality improver complex liquid is thickening, emulsification, stabilizing quality, improves health care, regulates the structure and the physical and chemical performance of coarse cereals vermicelli, make coarse cereals vermicelli smooth in appearance, dense structure, the mouthfeel chewiness significantly improves the heat endurance of coarse cereals vermicelli under heated condition.
The invention discloses a kind of two extruding and multiple preparation method of steaming the coarse cereals nutrition vermicelli of combination legal system face moulding on the other hand, improve coarse cereals vermicelli moulding process, adopt two extruding and the multiple combination legal system face moulding process that steams, be to steam slaking technology once after the two-stage extrusion modling again, be made with the multiple technologies such as making up the moulding of legal system face, drying, cut-out, packing of steaming through pretreatment of raw material, mixing stirring, two extruding, specifically comprise following operation:
1, pretreatment of raw material: cereal and beans are made the smart powder of 100 orders-160 order by corresponding technological process, and Han Shui Liang ≦ 14%: fresh melon dish potato class is made puree juice, crosses 100 mesh sieves.The manufacture craft of described grain processing and puree juice is that those skilled in the art know, and does not give unnecessary details so do not do at this.
2, raw material mixes stirring: raw material stirred 3-5 minute mixing and stirring by the prescription weighing in the spice machine.
3, two extruding are made up the moulding of legal system face with multiple the steaming: steam slaking technology once behind the two-stage squeezing, maturing again, its main flow process is first order extruding → second level extruding (replenishing raw material) → peg cooling → multiple steaming.The detailed description step is as follows:
A, first order extruding, mixed raw materials is divided into two parts, gets the 75%-90% mixed raw materials of gross weight and puts into first order food extruder continuously earlier, carries out extrusion, and the control temperature is 95 ℃-150 ℃.
Purpose is raw material puffed to coarse cereals, makes raw material form the gelinite of thickness, is beneficial to moulding; Through extrusion, the physicochemical property of raw material changes, and viscosity increases, starch gelatinization, and protein denaturation, some bad smell of coarse cereals weakens, and palatability strengthens.The change of property of raw material makes the coarse cereals raw material be easy to moulding.
B, second level extruding and moulding, the semi-finished product raw material that the first order is pushed enters in the extruder of the second level continuously, simultaneously the crude raw material of remaining 10%-25% is added equably, makes twice raw material evenly mix extruding.Second level extruder temperature is 60 ℃-75 ℃.
By replenishing raw material, reducing raw material was adjusted, stablized to temperature physical and chemical performance and extrusion molding.The adding of virgin material makes that temperature reduces, moisture increases, and helps further adjustment, stablizes the physical and chemical performance of raw material.Raw material extrusion molding from the grinding tool nib of extruder end through the secondary extruding.Noodles cross section rounded or oval or square or rectangle or thread-shaped.The noodles of extruding are by cutting machine or manual intercept.
C, peg cooling: the noodles of cut-out are suspended on the face bar, naturally cool to room temperature, can send into the equipment of steaming when treating noodles surface adhesion.
D, steam: at the continuous steam box of tunnel type, or fixed steam box or vaporium steam 2-5 minute and are finished product in 80 ℃-90 ℃ of vapor (steam) temperatures with twice extruding and cooled noodles;
Noodles after twice extruding, amount of cure is also incomplete, quality is stable inadequately, need steam in the equipment slaking more once, make the noodles surface absorb more moisture content, slaking is more complete, further regulate, stablize the institutional framework and the physical and chemical performance of noodles, make organizing of noodles finer and smoother, dry form smooth, strong film, in boiling water, delay the infiltration rate of water and the precipitation rate of noodles organization internal starch, non muddy soup, anti-digestion when vermicelli are hotted plate during boiling with the rear surface, mouthfeel is smooth, improves the quality of coarse cereals nutrition vermicelli.
4, drying, cut-out, packing: the coarse cereals nutrition vermicelli are dried to water content 10%-14%; All the other step dryings, cut-out, technology of the package are that those skilled in the art know, and do not give unnecessary details so do not do at this.
Described two-stage extruding is carried out continuously, can be that two food extruder series connection are used, and also the two-stage extruder barrel can be combined on the frame.The production efficiency of two extruders should be mated, because second extruder needs feed supplement, production efficiency is greater than first extruder, carries out continuously to guarantee to produce.
Compared with the prior art, the present invention has following characteristics:
1, preferred supplementary material proportioning constitutes.The prescription design is taking into full account on the basis balanced in nutrition, as to improve mouthfeel, has added to have auxiliary material and the quality-improving complex liquid that improves the product quality effect in raw material is formed.Multiple supplementary material compound, nutrition complement, balanced in nutrition has improved product quality, is easy to moulding.Wherein Gluten, soyabean protein powder had both improved product mouthfeel and nutrition, because strong, the glutinous company property of their biceps makes the intensity of coarse cereals vermicelli improve well, dense structure also reduces the water absorbent surface rate again; With xanthans, konjaku powder, single hard fatty acids glyceride, calcium chloride is the quality-improving complex liquid of Main Ingredients and Appearance, be desirable thickener, emulsifying agent, filming agent, stabilizing agent and nutrition accessory, can make coarse cereals vermicelli quality closely knit, smooth surface, make the anti-digestion of vermicelli, mouthfeel is smooth, has improved the quality of coarse cereals nutrition vermicelli.
2, two extruding disclosed by the invention and the multiple combination legal system face moulding process that steams steam slaking technology once again after the i.e. two-stage extrusion modling, regulate the institutional framework and the physical and chemical performance that have improved the coarse cereals vermicelli, be easy to the moulding of coarse cereals vermicelli, noodles are organized closely knit, anti-digestion, stay in grade.Temperature, the pressure difference of two-stage extruding, high earlier back is low, and first order extruding makes coarse cereals raw material appropriateness expanded, and raw material forms the gelinite of thickness, is beneficial to moulding.The second level is pressed through feed supplement and reduces the physical and chemical performance that raw material was further adjusted, stablized to temperature, makes the modified and extrusion molding of raw material slaking.Noodles after twice extruding, amount of cure is also incomplete, quality is stable inadequately, again once through steam cure, noodles surfaces absorbs more moisture content, and slaking is more complete, further modifiedly makes organizing of noodles finer and smoother, mouthfeel is more smooth, the noodles surface forms smooth after dry, strong film, behind the chance hot water, this layer film can delay the speed that boiling water enters the noodles organization internal, delay the speed of separating out of noodles internal starch, delay the aerial oxidation of vermicelli, thereby prolong shelf life, significantly improve the heat endurance of coarse cereals vermicelli, non muddy soup when hotting plate, anti-digestion, the mouthfeel chewiness.
The specific embodiment
The present invention can be developed to the serial coarse cereals nutrition vermicelli of plurality of raw materials, various tastes.The present invention will be further described below in conjunction with specific embodiment.Should be understood that these embodiment are implemented coarse cereals nutrition vermicelli of the present invention, limit the scope of the invention and be not used in.The equipment of the method for unreceipted actual conditions and use among the following embodiment, usually according to normal condition, or the condition of advising according to manufacturer.
Embodiment 1
Make 100 kilograms of corn pumpkin nutrient vermicelli finished products, press following step:
1, pretreatment of raw material:
1., cereal, beans are made the smart powder of 140 orders, Han Shui Liang ≦ 14% by traditional milling technology.
2., pumpkin slurrying, 20% or 30% concentration is crossed 100 mesh sieves, adds the beta-schardinger dextrin-of slurry weight 10%;
Above powder process, slurrying juice technology are that those skilled in the art know, and do not give unnecessary details so do not do at this.
3., the preparation of quality improver complex liquid (concentration 3.2%):
A, prescription (by weight of material percentage) are:
Konjaku powder 0.5%, xanthans 0.4%, guar gum 0.2%, single hard fatty acids glyceride 1.4%, calcium chloride 0.7%, running water 96.8% (45 ℃ of water temperatures);
B, with above mixing of materials, stir evenly, with high pressure homogenizer homogeneous 2 times, homogenization pressure 22MPa;
4., edible salt can add simultaneously in the quality improver complex liquid and dissolves.
2, batching, mixing are stirred:
58 kilograms of refined corn powders, 5 kilograms of modified corn starch, 5 kilograms in the smart powder of rice, 3 kilograms in the smart powder of millet takes off 5.5 kilograms of raw meat defatted soy flours, 14 kilograms of wheat flours, 7 kilograms of Glutens, 22 kilograms of quality improver complex liquids, 8 kilograms of pumpkin juices, 1 kilogram of edible salt.
Above-mentioned material stirred 4 minutes in the spice machine, mixed.
3, two extruding and the multiple combination legal system face moulding process that steams: steam slaking technology once behind the two-stage squeezing, maturing again, its main flow process is first order extruding → second level extruding (replenishing raw material) → peg cooling → multiple steaming.
1., two-stage extruding: select the barrel combined two-stage extruder of two-shipper for use, 80% preparation is mixed the raw material that stirs put into first order food extruder machine barrel continuously, the temperature of this extruder barrel is controlled to be 115 ℃, the raw material of extruding enters in the extruder barrel of the second level continuously, simultaneously remaining 20% crude raw material is added equably, make twice raw material evenly mix extruding and extrusion molding.Raw material extrusion molding from the grinding tool nib of extruder end through the secondary extruding.The noodles cross section can be extruded rounded or oval or square or rectangle or thread-shaped as required.The noodles of extruding are by cutting machine or manual intercept.The temperature of second level extruder barrel is controlled at 65 ℃.
The two-stage extruding is carried out continuously, can be that two food extruder series connection are used, and also the two-stage extruder barrel can be combined on the frame.The production efficiency of two extruders should be mated, because second extruder needs feed supplement, production efficiency is greater than first extruder, carries out continuously to guarantee to produce.
2., peg cooling: the noodles of cut-out naturally cool to room temperature, send into the equipment of steaming when treating the noodles adhesion.
3., steam: noodles steam 2 minutes in vaporium, temperature is 85 ℃.
4, dry, cut off, packing: with the low temperature drying of coarse cereals nutrition vermicelli to water content below 14%.
Drying, cut-out, technology of the package are that those skilled in the art know, and do not give unnecessary details so do not do at this.
Embodiment 2
Make 100 kilograms of buckwheat nutrition fine dried noodles finished products, press following step:
1, pretreatment of raw material:
1., cereal, beans are made the smart powder of 100 orders, Han Shui Liang ≦ 14% by traditional milling technology.
Above powder-making technique is that those skilled in the art know, and does not give unnecessary details so do not do at this.
2., the preparation of quality improver complex liquid (concentration 5%):
A, prescription (pressing weight of material percentage): konjaku powder 0.42%, xanthans 0.3%, guar gum 0.3%, single hard fatty acids glyceride 1.4%, calcium chloride 0.7%, all the other are running water (50 ℃ of water temperatures);
C, b, with above mixing of materials, stir evenly, with high pressure homogenizer homogeneous 2 times, homogenization pressure 25MPa;
2, batching, mixing are stirred:
14 kilograms of refined corn powders, 2 kilograms in the smart powder of red bean, 8 kilograms of modified corn starch, 8 kilograms of soyabean protein powders, 15 kilograms of wheat flours, 9 kilograms of Glutens, 30 kilograms of quality improver complex liquids, 1 kilogram of edible salt.
Above-mentioned material mixes stirring 5 minutes in mixer.
3, two extruding with steam the combined method moulding process again:
1., two-stage extruding: select the barrel combined two-stage extruder of two-shipper for use, 90% mixed raw materials is put into first order food extruder machine barrel continuously, the temperature of this extruder barrel is controlled to be 95 ℃, the raw material of extruding enters in the extruder barrel of the second level continuously, simultaneously remaining 10% crude raw material is added equably, make twice raw material evenly mix extruding and extrusion molding.The temperature of second level extruder barrel is controlled at 75 ℃.
2., peg cooling: the noodles of cut-out naturally cool to room temperature, send into the equipment of steaming when treating the noodles adhesion.
3., steam: in the continuous steam box of tunnel type, steam 5 minutes, 90 ℃ of temperature.
All the other production stages are identical with embodiment 1.
Embodiment 3
Make 100 kilograms of millet clover nutrition fine dried noodles finished products, press following step:
1, pretreatment of raw material:
1., cereal, beans flouring technology make the smart powder of 160 orders, other is identical with embodiment 1.
2., fresh clover slurrying, 25% concentration is crossed 100 mesh sieves, adds the beta-schardinger dextrin-of slurry weight 8%;
Above powder process, slurrying juice technology are that those skilled in the art know, and do not give unnecessary details so do not do at this.
3., the preparation of quality improver complex liquid (concentration 1.0%):
D, prescription (by weight of material percentage) are: konjaku powder 0.8%, and xanthans 0.35%, guar gum 0.25%, single hard fatty acids glyceride 1.8%, calcium chloride 0.9%, all the other are running water 9 (40 ℃ of water temperatures):
E, with above mixing of materials, stir evenly, with high pressure homogenizer homogeneous 2 times, homogenization pressure 20MPa;
2, batching, mixing are stirred:
42 kilograms in the smart powder of buckwheat, 55 kilograms in the smart powder of millet, 10 kilograms in the smart powder of oat, 3 kilograms in the smart powder of small green bean, 6 kilograms of modified potato starch, 6 kilograms of soybean isolate protein powders, 10 kilograms of wheat flours, 6 kilograms of Glutens, 8 kilograms of clover juices, 28 kilograms of quality improver complex liquids, 1 kilogram of edible salt.
Above-mentioned material mixes stirring 3 minutes in mixer.
3, two extruding with steam the combined method moulding process again:
1., two-stage extruding: select the barrel combined two-stage extruder of two-shipper for use, 75% raw material is put into first order food extruder machine barrel continuously, the temperature of this extruder barrel is controlled to be 150 ℃, the raw material of extruding enters in the extruder barrel of the second level continuously, simultaneously remaining 25% crude raw material is added equably, make twice raw material evenly mix extruding.The temperature of second level extruder barrel is controlled at 60 ℃.
2., peg cooling: the noodles of cut-out naturally cool to room temperature, send into the equipment of steaming when treating the noodles adhesion.
3., steam: in fixed steam box, steam 2.5 minutes, 80 ℃ of temperature.
All the other production stages are identical with embodiment 1.
Embodiment 4
Make 100 kilograms of Chinese sorghum tomato nutrient vermicelli finished products, press following step:
1, pretreatment of raw material:
The powder process of cereal fine powder, quality improver complex liquid are identical with embodiment 1.
2, batching, mixing are stirred:
52 kilograms of Sorghum vulgare Pers. essence powders, 5 kilograms in the smart powder of oat, 7 kilograms in the smart powder of rice, 5 kilograms of sweet potato starch, 8 kilograms of soybean isolate protein powders, 12 kilograms of wheat flours, 8 kilograms of Glutens, 28 kilograms of quality improver complex liquids, 1 kilogram in the smart powder of tomato, 1 kilogram of edible salt.
Above-mentioned material mixing and stirring in mixer.
All the other production stages are identical with embodiment 1.
The raw material that the present invention is not limited only to use in the foregoing description and is exemplified wherein can also add one or more the mixture in black rice or cowpea or black soya bean or French beans or pea or the soybean in the smart powder of five cereals; Melon dish potato class juice can also add potato or sweet potato or balsam pear or celery or matrimony vine or lily or sea-buckthorn or Poria cocos or the root of kudzu vine or jujube or Chinese yam, or one or more mixtures in purslane or the three-coloured amaranth hill dish; Plant protein powder can also add tapioca.
Claims (10)
1. one kind pair is pushed and the coarse cereals nutrition vermicelli that steam combined method production again, it is characterized in that: this kind coarse cereals nutrition vermicelli are with the five cereals primary raw material, add or do not add melon dish potato class and add auxiliary material and the quality-improving complex liquid, make up the moulding of legal system face through preliminary treatment, mixing stirring, two extruding with multiple the steaming, be made through super-dry, cut-out, technology of the package again.
2. a kind of two extruding according to claim 1 with steam the coarse cereals nutrition vermicelli that combined method is produced again, it is characterized in that: described coarse cereals nutrition vermicelli, by comprising that following raw materials by weight percent makes:
The smart powder 70-90 of five cereals plant protein powder 2-15
Melon dish potato class juice (or smart powder) 0-10 starch 2-15
Quality-improving complex liquid 5-25 edible salt 0.5-1.5.
3. a kind of two extruding according to claim 2 and the coarse cereals nutrition vermicelli that steam combined method production again, it is characterized in that: described five cereals, the corn, rice, buckwheat, oat, millet, wheat, Chinese sorghum, the black rice that comprise cereal, the soybean of beans, red bean, small green bean, black soya bean, cowpea, French beans, pea serve as main combining by two or more raw material wherein with the cereal coarse food grain; The smart powder fineness of five cereals is the 100-160 order, Han Shui Liang ≦ 14%.
4. a kind of two extruding according to claim 2 and the coarse cereals nutrition vermicelli that steam combined method production again, it is characterized in that: described melon dish potato class comprises pumpkin, balsam pear, tomato, celery, potato, the various fresh melon dish potato classes of sweet potato; Also comprise medicine food dual purpose plant: matrimony vine, lily, sea-buckthorn, Poria cocos, the root of kudzu vine, jujube, Chinese yam, and clover, purslane, three-coloured amaranth hill dish; Also comprise the smart powder that above melon dish potato class, hill dish drying are made; Melon dish potato class juice or smart powder are by a kind of of above-mentioned raw materials or several combinations, and making concentration is 20%-30%, fineness is less than 100 purpose juices or contain water amount ≦ 10%, the smart powder of thin degree ≦ 140 purposes.
5. a kind of two extruding according to claim 2 and the coarse cereals nutrition vermicelli that steam combined method production again, it is characterized in that: described starch, comprise a kind of in cornstarch, sweet potato starch, farina, the tapioca also comprising all kinds of converted starches, fineness is less than 140 orders.
6. a kind of two extruding according to claim 2 with steam the coarse cereals nutrition vermicelli that combined method is produced again, it is characterized in that: described plant protein powder comprises and takes off a kind of in raw meat defatted soy flour, soybean isolate protein powder, the Gluten or several.
7. a kind of two extruding according to claim 2 and the coarse cereals nutrition vermicelli that steam combined method production again, it is characterized in that: described quality-improving complex liquid is to be processed into the emulsification complex liquid that concentration is 1%-5% through high pressure homogenizer after being mixed by water and numerous food additive; Wherein water is 40 ℃-50 ℃ running water, and the operating pressure of high pressure homogenizer is 20MPa-25MPa; Food additives comprise xanthans, guar gum, single hard fatty acids glyceride, calcium chloride, and the nutrition accessory konjaku powder.
8. a kind of two extruding according to claim 4 and the coarse cereals nutrition vermicelli that steam combined method production again is characterized in that: described quality-improving complex liquid, by comprising that following raw materials by weight percent is prepared from:
The single hard fatty acids glyceride of xanthans 0.3-0.7 guar gum 0.1-0.3 0.5-1.5
Konjaku powder 0.2-1.0 calcium chloride 0.3-1.2 water 95-98.
9. a kind of two extruding according to claim 1 and the preparation method who steams the coarse cereals nutrition vermicelli of combined method production again is characterized in that it comprises following key step:
(1), pretreatment of raw material: cereal and beans are made the smart powder of 100 orders-160 order by corresponding technological process, and Han Shui Liang ≦ 14%: fresh melon dish potato class is made juice or smart powder:
(2), raw material mixes stirring: raw material stirred 3-5 minute in the spice machine by the prescription weighing, and rod closes and stirs;
(3), two extruding are made up the moulding of legal system face with multiple the steaming: comprise that the extruding of the first order extruding → second level replenishes raw material → peg cooling → multiple steaming; Concrete steps are as follows:
A, first order extruding: the 75%-90% mixed raw materials of getting gross weight is put into first order food extruder earlier continuously, carries out extrusion, and the control temperature is 95 ℃-150 ℃;
B, second level extrusion modling: one-level is pushed the semi-finished product raw material enter continuously in the extruder of the second level, the 10%-25% mixed raw materials of getting all the other gross weights adds equably, and twice raw material evenly mixes extruding; Temperature is 60 ℃-75 ℃, and through the secondary extruding, raw material is extruded into the noodles type from the grinding tool nib that is arranged in the extruder end; The noodles of extruding are by cutting machine or manual intercept;
C, peg cooling: the noodles of cut-out naturally cool to room temperature and peg, can send into the equipment of steaming when treating noodles surface adhesion;
D, steam: at the continuous steam box of tunnel type, or fixed steam box or vaporium steam 2-5 minute and are finished product in 80 ℃-90 ℃ of vapor (steam) temperatures with twice extruding and cooled noodles;
(4), drying, cut-out, packing: the coarse cereals nutrition vermicelli are dried to water content 10%-14%; Drying, cut-out, packing are undertaken by common producing technology for fine dried noodles.
10. a kind of two extruding according to claim 9 and the preparation method who steams the coarse cereals nutrition vermicelli of combined method production again, it is characterized in that: described two-stage extruding is carried out continuously, can be that two food extruder series connection are used, also the two-stage extruder barrel can be combined on the frame production efficiency of two extruders coupling.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008101509441A CN101366479B (en) | 2008-09-12 | 2008-09-12 | Various grains nutritious vermicelli produced with dual-extrusion pressing and compound steam combined method |
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| CN1301067C (en) * | 2004-08-30 | 2007-02-21 | 牛月 | Non-oil-fried oats instant noodles |
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Effective date of registration: 20111031 Address after: 710075, No. 69, building 1, Jin Mao Road, Gaoxin West Zone, Xi'an, Shaanxi, 11610 Applicant after: Ao Shengping Co-applicant after: Liu Shuyuan Address before: 710075, No. 69, building 1, Jin Mao Road, Gaoxin West Zone, Xi'an, Shaanxi, 11610 Applicant before: Ao Shengping |
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