CN102018167A - Coarse cereal noodles and preparation method thereof - Google Patents
Coarse cereal noodles and preparation method thereof Download PDFInfo
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Abstract
The invention provides coarse cereal noodles with abundant nutriments and smooth mouthfeel and a preparation method thereof. The coarse cereal noodles comprise the following components in percentage by weight: 88.8 percent of flour, 0.5 percent of mung beans, 0.5 percent of red beans, 1.5 percent of kidney beans, 2.5 percent of black beans, 0.5 percent of oats, 2.5 percent of buckwheat, 0.5 percent of corn meal, 0.5 percent of sorghum, 0.2 percent of guar gum and 2 percent of iodized salt, wherein water is added in an amount which is 35 percent based on the total weight of the components in the process of kneading dough. The preparation method comprises the following steps of: sifting raw materials; adding the water into 0.2 weight percent of guar gum and 2 weight percent of iodized salt, pouring the mixture into a dough kneading pot, and stirring; making the aged dough into dough belts through a compound machine; cutting calendered dough sheets into strips and cutting the strips off; and cutting dried noodles into noodles with the standard length meeting packaging requirements. The coarse cereal noodles keep the nutrition components of coarse cereals, and replenish multiple nutrient substances such as amino acids, vitamins, proteins, mineral substances and the like for human bodies.
Description
(1) technical field
The present invention relates to food technology, is exactly a kind of coarse cereals vermicelli and preparation method thereof specifically
(2) background technology
In Huangdi's Internal Classics, the five cereals of five cereals i.e. " polished rice; red bean; wheat; soybean; yellow broomcorn millet ", and claim that in " Mencius Teng Wengong " five cereals are " rice; broomcorn millet; millet; wheat; bean ", when offering a sacrifice to gods or ancestors, Buddhism claims again that five cereals are " barley; wheat; rice; red bean; flax ", Li Shizhen (1518-1593 A.D.) is put down in writing cereal in Compendium of Material Medica have 33 kinds, beans has 14 kinds, 47 kinds more than Plain Questions of Huangdi's Internal Classic have proposed the diet care principle of " 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, taking the mixed foods of various natures and flavors; with replenishing vital essence and invigorating vital QI " altogether, and the leading position of five cereals in diet also has been described simultaneously.The beans coarse food grain contains more vitamin, as V
B, V
C, V
EIts content can match in excellence or beauty with vegetables, the protein content height, fat content is low, but the beans coarse food grain contains trace element and amino acid is less, just lysine content is higher, a little deficiency is arranged aspect nutrition, this just need come polishing by the cereal coarse food grain, the protein that the cereal coarse food grain contains is not a lot, and protein quality is also good not as the beans coarse food grain, but contains various trace elements in the cereal coarse food grain and content is abundant, also contain 8 kinds of more essential amino acids, cereal coarse food grain and beans coarse food grain have formed good complementation aspect trophic component.
The domestic market vermicelli are still based on the low-grade vermicelli of tradition at present.All kinds of middle and high shelves vermicelli kinds with regard to its sales volume, middle-gradely only account for 5%, and are high-grade less than 2%.Therefore, the vermicelli variety development has very big development space.Enterprise should constantly carry out products innovation, continually develop have high-quality functional form, nutritious and high value-added product.Analyze the market competition and the performance of enterprises from product price, the low-grade vermicelli that product export price per ton is about 2000 yuan, market competition is the fiercest.The enterprise marketing gross profit is quite low, how to obtain effectiveness of operation with increase kind, raising sales volume; The middle-grade vermicelli that product export price per ton is 4000～5000 yuan have metastable market, general Gross Profit from Sales about 20%; And high-grade designs and varieties product export price can be up to 9000～10000 yuan/ton, and Gross Profit from Sales can reach 50%, are the forward positions of existing market competition.From the kind in vermicelli market, thoroughly changed the single situation of product several years ago.Product batching, prescription, technology, equipment, packing etc. are carried out many-sided improvement and innovation, and all kinds of local flavors, nutrition fine dried noodles are as fruits and vegetables, thick coarse cereals product; The functional health vermicelli are as buckwheat, high calcium face etc.; Differently flavoured in recent years seasoning bag vermicelli and the baby's face etc. that adapts to children have good market prospects, but variety development still is the primary stage, from kind quantity, inherent quality, packaged configuration etc., and very big distance are arranged abroad.The common vermicelli of existing market have: the coarse cereals vermicelli: vermicelli that do not contain flour that dried buckwheat noodle, corn dried noodle, mung bean vermicelli, various coarse cereals are mixed and made into etc. are arranged, the kind competitive list, the nutrition-allocated proportion aspect is not very comprehensive, problem such as gluten quality is bad in the production and processing.The fruits and vegetables vermicelli: the fruits and vegetables vermicelli comprise tomato noodle, carrot vermicelli etc.Kind is less, mainly be that product price is not easy to be accepted by the consumer because the cost of fruits and vegetables vermicelli is higher, simultaneously in the middle of vermicelli are produced, moisture that contains in the fruits and vegetables and carbohydrate can influence the quality of vermicelli, and this brings certain difficulty to producing technology for fine dried noodles.Common vermicelli: still the domestic market is based on traditional vermicelli at present, still not as good as middle and high shelves vermicelli, taste is also more single from the nutrition aspect for traditional vermicelli, though processing is simple, still can not satisfy the demand of people to the vermicelli food nutrition gradually.Nutrition reinforced noodle: nutrition reinforced noodle is to add various nutriments in vermicelli, enriches the nutrition of vermicelli, as: vitamin B complex, wheat good deed fiber, mineral matter etc.Add nutriment in vermicelli, though can increase the nutritive value of vermicelli, the cost that needs is higher, is difficult for being accepted by the consumer on the price of vermicelli.
(3) summary of the invention
The object of the present invention is to provide that a kind of nutritious, health, safety, mouthfeel are smooth, the coarse cereals vermicelli of chewiness and preparation method thereof.
The object of the present invention is achieved like this: described coarse cereals vermicelli are made up of wheat flour, mung bean flour, red bean powder, kidney bean powder, black soya bean powder, oatmeal, buckwheat, corn flour, sorghum flour, guar gum, salt compounded of iodine and water, it is characterized in that: prescription is: amount of water is 35% of each constituent gross weight in wheat flour 88.8%, mung bean flour 0.5%, red bean powder 0.5%, kidney bean powder 1.5%, black soya bean powder 2.5%, oatmeal 0.5%, buckwheat 2.5%, corn flour 0.5%, sorghum flour 0.5%, guar gum 0.2%, salt compounded of iodine 2% and the face process.
The preparation method of described coarse cereals vermicelli, step is as follows:
Step 1: wheat flour 88.8%, mung bean flour 0.5%, red bean powder 0.5%, kidney bean powder 1.5%, black soya bean powder 2.5%, oatmeal 0.5%, buckwheat 2.5%, corn flour 0.5%, sorghum flour 0.5% are referred to as raw material after being mixed, pour this raw material into vibratory sieve and carry out screen, guarantee not have impurity to sneak into wherein;
Step 2: with the raw material after the screen pour into the face pot in, with guar gum 0.2%, salt compounded of iodine 2% add pour into behind the water and the face pot in, through stirred fast in 10 minutes and 5 minutes at a slow speed stirring make the flour uniform water absorption, emit from the dough mixing machine discharge port after forming cotton-shaped dough;
Step 3: the dough after emitting entered aging machine static 5 minutes, finished preliminary maturing process;
Step 4: the dough after the slaking joins compounding machine, make wearing of two 4mm through two groups of first pressing roll-ins of compounding machine, warp and close the sheet roll-in and make wearing of a slice 4mm again, the wearing to enter of extrusion are worn the slaking once more of ripe machine, and the moisture in wearing further is uniformly dispersed;
Step 5:: wearing after the slaking enters continuous tablet press machine through 5 road continuous calenderings, and its thickness is respectively 2.4mm, 1.7mm, 1.3mm, 1.1mm, 1.0mm;
Step 6: the dough sheet after will rolling cuts off after being cut into bar shaped, and the noodles after the cut-out are transported to drying room by get-on carriage mechanism;
Step 7: noodles are cut into the length unanimity by the machine of having one's hair trimmed with its lower end after entering drying room, make it meet oven dry length: 1350-1370mm, and through the zone of three different temperatures and humidity: district's temperature is lower than room temperature 1-5 ℃; Two district's temperature, 35-38 ℃; Three district's temperature are higher than room temperature 5-10 ℃; One district's humidity, 85-95%; Two district's humidity, 80-90%; Three district's humidity, it is 13.0-13.5 that 55-65%, back noodles are dried water content, relative humidity 55-65%;
Step 8: the noodles after the oven dry are delivered to noodle cutter by following rack device, are cut into the full-length of packing instructions: 240mm;
Step 9: weigh, pack, put in storage.
Coarse cereals vermicelli of the present invention contain the abundant coarse cereals of multiple nutrients, the natural nutrient substance kind is many and content is abundant, the coarse cereals that add mix through fine grinding, make the nutriment in the vermicelli help absorption of human body more, and help processing, less to the influence of flour gluten aborning, the vermicelli color of making is even, light beany flavour is arranged, smooth surface, mouthfeel is good, boil the face unbroken noodles, the soup look clear, adopts the calendering combination process in the process twice, reduced the waste of material, the coarse cereals composition lose waste, keep the nutritional labeling in the coarse cereals preferably, the finished product of making can replenish several amino acids for human body, vitamin, protein, nutriments such as mineral matter.
(4) specific embodiment:
Below the present invention will be further described.
Embodiment 1: a kind of coarse cereals vermicelli of the present invention, it is made up of wheat flour, mung bean flour, red bean powder, kidney bean powder, black soya bean powder, oatmeal, buckwheat, corn flour, sorghum flour, guar gum, salt compounded of iodine and water, it is characterized in that: prescription is: amount of water is 35% of each constituent gross weight in wheat flour 88.8%, mung bean flour 0.5%, red bean powder 0.5%, kidney bean powder 1.5%, black soya bean powder 2.5%, oatmeal 0.5%, buckwheat 2.5%, corn flour 0.5%, sorghum flour 0.5%, guar gum 0.2%, salt compounded of iodine 2% and the face process.
The preparation method of described coarse cereals vermicelli, step is as follows:
Step 1: wheat flour 88.8%, mung bean flour 0.5%, red bean powder 0.5%, kidney bean powder 1.5%, black soya bean powder 2.5%, oatmeal 0.5%, buckwheat 2.5%, corn flour 0.5%, sorghum flour 0.5% are referred to as raw material after being mixed, pour this raw material into vibratory sieve and carry out screen, guarantee not have impurity to sneak into wherein;
Step 2: with the raw material after the screen pour into the face pot in, with guar gum 0.2%, salt compounded of iodine 2% add pour into behind the water and the face pot in, through stirred fast in 10 minutes and 5 minutes at a slow speed stirring make the flour uniform water absorption, emit from the dough mixing machine discharge port after forming cotton-shaped dough;
Step 3: the dough after emitting entered aging machine static 5 minutes, finished preliminary maturing process;
Step 4: the dough after the slaking joins compounding machine, make wearing of two 4mm through two groups of first pressing roll-ins of compounding machine, warp and close the sheet roll-in and make wearing of a slice 4mm again, the wearing to enter of extrusion are worn the slaking once more of ripe machine, and the moisture in wearing further is uniformly dispersed;
Step 5:: wearing after the slaking enters continuous tablet press machine through 5 road continuous calenderings, and its thickness is respectively 2.4mm, 1.7mm, 1.3mm, 1.1mm, 1.0mm;
Step 6: the dough sheet after will rolling cuts off after being cut into bar shaped, and the noodles after the cut-out are transported to drying room by get-on carriage mechanism;
Step 7: noodles are cut into the length unanimity by the machine of having one's hair trimmed with its lower end after entering drying room, make it meet oven dry length: 1350-1370mm, and through the zone of three different temperatures and humidity: district's temperature is lower than room temperature 1-5 ℃; Two district's temperature, 35-38 ℃; Three district's temperature are higher than room temperature 5-10 ℃; One district's humidity, 85-95%; Two district's humidity, 80-90%; Three district's humidity, it is 13.0-13.5 that 55-65%, back noodles are dried water content, relative humidity 55-65%;
Step 8: the noodles after the oven dry are delivered to noodle cutter by following rack device, are cut into the full-length of packing instructions: 240mm;
Step 9: weigh, pack, put in storage.
Embodiment 2: manufacture in the laboratory: take by weighing 0.1 kilogram of mung bean flour, 0.1 kilogram of red bean powder, 0.3 kilogram in kidney bean powder, 0.5 kilogram in black soya bean powder, 0.1 kilogram of oatmeal, 0.5 kilogram of buckwheat, 0.25 kilogram of corn flour, 0.15 kilogram of sorghum flour, sneak into 20 kilograms of wheat flours, stir, the mixed solution that adds 12 kg of water, 0.4 kilogram of salt compounded of iodine, 0.04 kilogram of guar gum again carries out and face.The dough of becoming reconciled adopt twice calendering wear compound, wear static slaking, 7 continuous compressing tablets, cut-out, dryings, cut, make finished product.The finished product that makes is through checking moisture 12.5%, bending fracture rate 10%, ripe strip-breaking rate 5%, cooking loss 10%.
Embodiment 3: the workshop pilot scale: technical parameter is: pressure roller width 550mm, compressing tablet thickness 1mm, slitting width 3mm, drying chamber: a district temperature 18-22, humidity 90-95, two district temperature 32-38, humidity 83-88, three district temperature 25-30, humidity 60-65.Dry 4.5 hours running times.Finished product vermicelli shearing length 240mm.Finished product is through checking moisture 13.5%, bending fracture rate 8%, ripe strip-breaking rate 5%, cooking loss 9%.Noodle color is uniform and smooth, is as good as not, and is not gritty, the distinctive fragrance of the smooth slightly beans of mouthfeel, and quality is better than the product that the laboratory makes, and test rating all meets pattern vermicelli test stone.
Claims (2)
1. coarse cereals vermicelli, it is made up of wheat flour, mung bean flour, red bean powder, kidney bean powder, black soya bean powder, oatmeal, buckwheat, corn flour, sorghum flour, guar gum, salt compounded of iodine and water, it is characterized in that: prescription is: amount of water is 35% of each constituent gross weight in wheat flour 88.8%, mung bean flour 0.5%, red bean powder 0.5%, kidney bean powder 1.5%, black soya bean powder 2.5%, oatmeal 0.5%, buckwheat 2.5%, corn flour 0.5%, sorghum flour 0.5%, guar gum 0.2%, salt compounded of iodine 2% and the face process.
2. the preparation method of coarse cereals vermicelli as claimed in claim 1, it is characterized in that: step is as follows:
Step 1: wheat flour 88.8%, mung bean flour 0.5%, red bean powder 0.5%, kidney bean powder 1.5%, black soya bean powder 2.5%, oatmeal 0.5%, buckwheat 2.5%, corn flour 0.5%, sorghum flour 0.5% are referred to as raw material after being mixed, pour this raw material into vibratory sieve and carry out screen, guarantee not have impurity to sneak into wherein;
Step 2: with the raw material after the screen pour into the face pot in, with guar gum 0.2%, salt compounded of iodine 2% add pour into behind the water and the face pot in, through stirred fast in 10 minutes and 5 minutes at a slow speed stirring make the flour uniform water absorption, emit from the dough mixing machine discharge port after forming cotton-shaped dough;
Step 3: the dough after emitting entered aging machine static 5 minutes, finished preliminary maturing process;
Step 4: the dough after the slaking joins compounding machine, make wearing of two 4mm through two groups of first pressing roll-ins of compounding machine, warp and close the sheet roll-in and make wearing of a slice 4mm again, the wearing to enter of extrusion are worn the slaking once more of ripe machine, and the moisture in wearing further is uniformly dispersed;
Step 5: wearing after the slaking enters continuous tablet press machine through 5 road continuous calenderings, and its thickness is respectively 2.4mm, 1.7mm, 1.3mm, 1.1mm, 1.0mm;
Step 6: the dough sheet after will rolling cuts off after being cut into bar shaped, and the noodles after the cut-out are transported to drying room by get-on carriage mechanism;
Step 7: noodles are cut into the length unanimity by the machine of having one's hair trimmed with its lower end after entering drying room, make it meet oven dry length: 1350-1370mm, and through the zone of three different temperatures and humidity: district's temperature is lower than room temperature 1-5 ℃; Two district's temperature, 35-38 ℃; Three district's temperature are higher than room temperature 5-10 ℃; One district's humidity, 85-95%; Two district's humidity, 80-90%; Three district's humidity, it is 13.0-13.5 that 55-65%, back noodles are dried water content, relative humidity 55-65%;
Step 8: the noodles after the oven dry are delivered to noodle cutter by following rack device, are cut into the full-length of packing instructions: 240mm;
Step 9: weigh, pack, put in storage.
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