CN101449765A - Coarse cereals instant noodle and preparation method thereof - Google Patents

Abstract

The invention discloses coarse cereals instant pasta and a preparation method. The coarse cereals instant pasta includes 15%-40% of coarse cereals powder, 57%-84% of wheat flour and 1%-3% of food additives. The preparation method includes steps: mixing raw materials, adding proper amount of water according to need, extruding and slaking, secondary extruding and slaking, shaping, heating by microwave, drying by hot wind, and packaging into bag-type or cup-type or bowl-type instant pasta with flavoring packet. The method has advantages of secondary extrusion moulding, no need of frying process, low oil content, rich nutrition, good rehydration performance, tough and slippery taste, coarse cereals characteristic flavor, and long storage life.

Description

A kind of coarse cereals instant noodle and preparation method thereof

Technical field

The invention belongs to the instant food manufacture field, be specifically related to instant noodles and production method thereof, particularly a kind of coarse cereals instant noodle and preparation method thereof.

Technical background

As prior art, instant noodles are to be primary raw material with single wheat flour, add a certain amount of food additives, and, cooling fried through mixing, calendering, slitting, cut-out, boiling, high temperature, package processing form.Its major technique characteristics are that process calendering formation, high temperature are fried.But, the high temperature fried nutritive loss that causes the instant noodles finished product, particularly class Hu Luosu, nutritive and health protection components such as vitamin losses is serious, friedly also can cause the product fat rancidity, and is edible unhealthful for a long time, and the product storage life is influenced.

Coarse cereals not only contain rich in protein, fat, polysaccharide, vitamin and mineral matter, also contain health-care components such as abundant biological flavone, active polysaccharide, carrotene, anthocyanidin, but, coarse cereals can't be produced the coarse cereals instant noodle that conforms to quality requirements with calendering technology owing to lack gluten.

Based on the prior art deficiency, the present invention adopts the secondary extrusion forming method, and a kind of extruding instant noodles of not fried miscellaneous cereals and production method thereof are provided.

Summary of the invention

Purpose of the present invention is to provide a kind of extruding instant noodles of not fried miscellaneous cereals and production method thereof.

In order to realize purpose of the present invention, the present invention by the following technical solutions:

A kind of coarse cereals instant noodle, the coarse cereals powder by 15%～40%, 57%～84% wheat flour and 1%～3% food additives as required, add an amount of water and process.Described coarse cereals powder is to be combined by a kind of in corn flour, buckwheat, oatmeal, rye meal, pearling cone meal, mung bean flour, peameal, broad bean powder, red bean powder, kidney bean powder, soy meal, sweet potato whole powder, potato full-powder, Chinese yam powder, black rice flour, red rice powder, sorghum flour, the corn flour or two kinds.

The preparation method of described coarse cereals instant noodle comprises the following steps:

(1) raw material mixes: the coarse cereals powder with 15%～40%, and 57%～84% wheat flour and 1%～3% food additives mix;

(2) once extruding: 60 ℃～80 ℃ of controlled pressure 6Mpa～9Mpa, temperature, add suitable quantity of water as required, through once extruding, make compound realize pre-gelatinization;

(3) secondary extrusion: controlled pressure 10Mpa～15Mpa, 90 ℃～120 ℃ of temperature; Once push compound and carry out secondary extrusion again, make it further slaking;

(4) moulding: by the metal form moulding, obtain circle or laaf, be reprocessed into corrugated or discoid piece;

(5) drying: first microwave heating treatment, the time is 30 seconds～60 seconds, again through 60 ℃～90 ℃ hot blast rapid draing, cooling;

(6) packing: the collocation flavor pack is packaged into packed or cup or bowl instant noodle.

Described food additives are meant gluten fortifier, monoglyceride and composite phosphate.Gluten fortifier is made up of konjac glucomannan, carragheen and guar gum etc.

Through the coarse cereals instant noodle of secondary extrusion moulding, slaking is abundant, and mouthfeel chewiness, smooth has overcome the technical barrier that the coarse cereals gluten-free type is difficult to moulding.

The advantage that the present invention had:

1. a kind of novel instant noodles and preparation method thereof are provided for food service industry;

2. prepared coarse cereals instant noodle contains abundant carotenoid, biological flavone, dietary fiber, vitamin and micro-Fe, Zn, Se etc., and product is more being rich in nutrition, because do not need friedly, the product storage life is longer.

The specific embodiment

Below in conjunction with embodiment, technical scheme of the present invention is described further.

Embodiment one:

(1) raw material mixes: take by weighing oatmeal 15kg, wheat flour 84kg, gluten fortifier 0.9kg, monoglyceride 0.09kg, composite phosphate 0.01kg mix;

(2) once extruding: add 34kg water as required, controlled pressure 6Mpa, 80 ℃ of temperature through once extruding, make compound realize pre-gelatinization;

(3) secondary extrusion: controlled pressure 10Mpa, 120 ℃ of temperature; Once push compound and pass through secondary extrusion again, make it to finish slaking;

(4) moulding: by the metal form moulding, obtain circular noodles, be reprocessed into corrugated face piece;

(5) drying: first microwave heating treatment, the time is 30 seconds, again through 90 ℃ hot blast rapid draing, cooling;

(6) packing: collocation flavor pack, packaging bag coarse cereals instant noodle.

Embodiment two:

(1) raw material mixes: take by weighing corn flour 25kg, soy meal 8kg, sweet potato whole powder 7kg, wheat flour 57kg, gluten fortifier 1.8kg, monoglyceride 1.0kg, composite phosphate 0.2kg mix;

(2) once extruding: add 28kg water as required, controlled pressure 9Mpa, 60 ℃ of temperature through once extruding, make the pre-gelatinization of compound;

(3) secondary extrusion:, controlled pressure 15Mpa, 90 ℃ of temperature; Carry out secondary extrusion;

(4) moulding: by the metal form moulding, obtain laaf, be reprocessed into corrugated face piece;

(5) drying: first microwave heating treatment, the time is 90 seconds, again through 60 ℃ hot blast rapid draing, cooling;

(6) packing: the collocation flavor pack is packaged into bowl dress coarse cereals instant noodle.

Claims (3)

1. coarse cereals instant noodle, it is characterized in that, coarse cereals instant noodle is by the coarse cereals powder of (percentage by weight) 15%～40%, 57%～84% wheat flour and 1%～3% food additives are formed, described coarse cereals powder comprises corn flour and buckwheat and oatmeal and rye meal and pearling cone meal and mung bean flour and peameal and broad bean powder and red bean powder and kidney bean powder and soy meal and sweet potato whole powder and potato full-powder and Chinese yam powder and black rice flour and red rice powder and sorghum flour and corn flour, is made of wherein a kind of or two kinds of institutes.

2. the preparation method of coarse cereals instant noodle according to claim 1 is characterized in that, the preparation method comprises the steps:

(1) mixes: coarse cereals powder, wheat flour and food additives are mixed by prescription;

(2) once extruding:, 60 ℃～80 ℃ of controlled pressure 6Mpa～9Mpa, temperature are added suitable quantity of water as required, and mixed raw materials through once extruding, is realized pre-gelatinization;

(3) secondary extrusion: through once pushing mixed material again through secondary extrusion, controlled pressure 10Mpa～15Mpa, 90 ℃～120 ℃ of temperature;

(4) moulding: by the metal form moulding, obtain circle or laaf, be reprocessed into corrugated or discoid piece;

(5) drying: first microwave heating treatment, the time is 30 seconds～60 seconds, again through 60 ℃～90 ℃ hot blast rapid draing, cooling;

(6) packing: the collocation flavor pack is packaged into packed or cup or bowl instant noodle.

3. a kind of coarse cereals instant noodle according to claim 1 and preparation method thereof is characterized in that, food additives are gluten fortifier and monoglyceride and composite phosphate.