CN102239996A - Manufacturing process for instant buckwheat line flat bread - Google Patents
Manufacturing process for instant buckwheat line flat bread Download PDFInfo
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- CN102239996A CN102239996A CN201110246130XA CN201110246130A CN102239996A CN 102239996 A CN102239996 A CN 102239996A CN 201110246130X A CN201110246130X A CN 201110246130XA CN 201110246130 A CN201110246130 A CN 201110246130A CN 102239996 A CN102239996 A CN 102239996A
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Abstract
The invention provides a manufacturing process for instant buckwheat line flat bread, which comprises steps of dosing, pulping, curing, squeezing into strips, ageing material strips, unfreezing and drying; according to the manufacturing process, instant buckwheat lines are prepared by adjusting technological parameters according to the characteristics of buckwheat starch particles on the basis of the traditional instant silk noodle processing technology and has the advantages of high content of buckwheat powder in the flat bread, mellow buckwheat flavor, rapid rehydration of the flat bread, good elasticity of noodles after dehydration and good wheat gluten force, clear soup during eating, continuity, toughness, low cost and excellent mouth feeling, thereby the economic added value of the buckwheat powder is increased.
Description
Technical field
The present invention relates to instant food, particularly a kind of manufacture craft that makes things convenient for buckwheat line face cake.
Background technology
Instant food mainly is divided into instant noodles, convenient rice noodle and instant-rice, and because of carrying easily, instant is subjected to the common people's high praise all over the world deeply, at field of food irreplaceable status is arranged.And the another dominant advantage that directly occupies of the production and consumption of instant noodles in the instant food.China is domestic have 3000 surplus various types of fried instant noodle equipments, they follow Japanese process of preparing instant noodles always, are raw material with the wheat, adopt that the calendering mode is processed, fried forming.
Along with the change of diet idea, people more and more pay attention to health, nutrition and the safety of food.Fried dough for instant noodles fat content is higher, and, add a large amount of starch in the raw material, after edible oil high temperature is fried, can produce the carcinogenic substance acrylamide.At this defective, prior art has been done big quantity research, releases non-fried instant noodle face cake; Non-fried instant noodle face cake is divided into microbulking technology non-frying surface face cake and the non-frying surface face of heated-air drying type cake again according to the manufacture craft difference.
Microbulking technology is non-, and fried to make things convenient for the advantage of dough for instant noodles be that gluten power is good, and rehydration is tasty fast, and inflatable several times of the strong face body of water absorbing force can be followed the same dry-eating of frying surface cake.Shortcoming is very high to the flour requirement, has almost reached bread flour, and cost is too high.
The advantage of the non-frying surface face of heated-air drying type cake is that noodles have and organize fine and closely woven characteristic, can reach unexistent local flavor of fried instant noodle and mouthfeel, shortcoming is that face cake rehydration is slow, need the long period to soak, flavor power deficiency, mouthfeel is simple-minded, and drying cost is higher in addition, it is longer to produce spended time, and the technology management and control is difficult.
Based on above-mentioned defective, the more glad production of manufacturer now remain fried type instant noodles.
On the other hand, the primary raw material of dough for instant noodles is wheat flour and starch substantially in the prior art, and kind is single.In the epoch of pursuing nutrition and consumption diversification now, the product of single-mode can't satisfy the demands of consumers, and it is the important directions of instant food field development that more eurypalynous non-fried instant noodle is provided.
Be well known that the processing technology of the characteristic opposite cake of starch granules and organoleptic quality have directly and significant effects.Qualified dough for instant noodles (comprising convenient rice noodle) should possess that gluten power is good, rehydration is fast, that flavor power is good, elasticity is good, non muddy soup, unbroken noodles, strength of chewing and fine and smooth smooth characteristics are arranged.Milling product such as grain kinds such as buckwheat, corns is different with wheaten starch because of the characteristic of contained starch granules, during as the primary raw material of instant noodles (line), is difficult to reach the mouthfeel of wheat flour instant noodles.
China's buckwheat plantation scope is wide, aboundresources and comprehensive nutrition, and the about 60-70% of the content of starch of buckwheat, mineral nutrient element content is far above other grain kind.Buckwheat processing at present is in rough turn condition on a small scale always, and the buckwheat goods are stuck with paste based on flour, vermicelli, buckwheat.Far can not satisfy people's nutrition, convenience, health, delicious requirement.Prior art is also few to the report of buckwheat deep processed product and processing technology at present.
Providing a kind of is the manufacture craft that makes things convenient for the buckwheat line of raw material with the buckwheat, is the problem that the present invention tries hard to solve.
Summary of the invention
The objective of the invention is to: at above-mentioned defective, the manufacture craft that makes things convenient for buckwheat line face cake that a kind of technology that provides is easy, with the buckwheat is primary raw material, need not fried and microbulking operation, gained face cake rehydration is fast, and good springiness after the rehydration, gluten power are good, tasty fast, non muddy soup, unbroken noodles when edible, chew strength, the mouthfeel excellence, the technology cost is low simultaneously.
The manufacture craft that makes things convenient for buckwheat line face cake of the present invention comprises the steps:
(1) batching: raw material comprises 90 ~ 100 parts of buckwheats, 1 ~ 5 portion of converted starch, 0.1 ~ 0.3 part of guar gum and 0.3 ~ 1.5 portion of edible oil by weight;
The soup phenomenon takes place to mix in the interpolation of converted starch, guar gum in the time of can avoiding product edible, but in this programme, if their addition too much (surpasses this programme consumption), product can harden, addition very few (being lower than the consumption of this programme), product has certain mixed soup phenomenon;
(2) defibrination: described raw material with after 40 ~ 120 parts of water mix, is sent into fiberizer and worn into slurry, and the granularity of contained powder granule is not less than 400 orders in the slurry; In this step, refining effect is not good if water consumption (is lower than the consumption of this programme) very little, water consumption too high (surpassing this programme consumption), and slurries are too rare, the follow-up unnecessary water of press filtration removal that also needs; The powder granule granularity is not less than 400 orders in the slurry, is easier to the material maturation process;
(3) slaking: with the spiral tube slaking 100 ~ 150 seconds that described slurry places make-up machine, temperature is controlled at 105 ~ 110 ℃ in the spiral tube; In common process, starch, easily slaking of wheat flour, their curing temperature low (being generally 65 ~ 70 ℃), the curing time weak point (is generally 10 ~ 20s); But because of buckwheat starch particle properties and wheat starch granule different in kind, the slaking material that conventional wheat flour instant noodles curing process is difficult to the present invention is filled a prescription reaches sufficient slaking effect.For this programme, the slurry slaking suited in 100 ~ 150 seconds, was lower than 100 seconds, and material slaking effect is slightly poor, is higher than 150 seconds, can lower efficiency, and production efficiency is low;
(4) extruding slivering: the grog after the slaking enters mould and carries out extruding and discharging, must expect bar;
(5) the material bar is aging: described material bar was placed subzero 4 ~ subzero 2 ℃ of environment 6 hours, and the material bar must wear out; In the general instant bean vermicelli processing technology, material bar aging temperature is at 4 ℃, but Buckwheat flour is because of content of starch difference, starch granules characteristic difference, material bar moisture difference, and the aging temperature of common process can't reach good aging effect.For this programme, subzero 4-suits for subzero 2 ℃, is lower than subzero 4 ℃ of easy frostbite material bars, is higher than subzero 2 ℃ of bad loose bars.Simultaneously, ageing time also affects product quality, and ageing time is short, and make can't loose bar, and ageing time is long, influences production efficiency;
(6) oven dry of thawing: the material bar water under room temperature that will wear out drenches and thaws, and drop removes to expect branch that bar gets wet again, and heated-air drying is to expecting that moisture is 10-13%(wt% in the bar behind the customized cut-off), both must make things convenient for buckwheat line face cake.
Preferably, raw material comprises 100 parts of buckwheats, 1 portion of converted starch, 0.2 part of guar gum and 0.5 portion of edible oil by weight.
Preferably, amount of water is 100 parts in the step (2).
Beneficial effect of the present invention:
Technology of the present invention is according to the own characteristic of buckwheat starch contained therein particle, based on the processing technology of existing instant bean vermicelli,, made and made things convenient for the buckwheat line by the technological parameter adjustment, its buckwheat content height, buckwheat is strong and brisk in taste, and face cake rehydration is rapid, and good springiness after the rehydration, gluten power are good, non muddy soup, unbroken noodles when edible, chew strength, cost is low, the mouthfeel excellence has increased buckwheat deep processing kind, has improved the economic surcharge of buckwheat.
The specific embodiment
The present invention is described in further detail below in conjunction with the specific embodiment.But this should be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following embodiment, allly all belong to scope of the present invention based on the technology that content of the present invention realized.
In following examples, the buckwheat quality is pressed the GB10458-89 standard, and converted starch is pressed the GB/T20374-2006 standard.
Example one:
Get 100 parts of buckwheats, 1 portion of converted starch, 0.2 part of guar gum and 0.5 portion of edible oil by weight and with after 100 parts of water mix, send into fiberizer and wear into slurry, the granularity of contained powder granule is not less than 400 orders in the slurry; Again described slurry is placed the environment slaking 100 seconds of 105 ℃ of temperature; Grog after the slaking enters mould and carries out extruding and discharging, must expect bar; Described material bar was placed subzero 2 ℃ of environment 6 hours, and the material bar must wear out; The material bar water under room temperature that will wear out drenches and thaws, drop removes to expect branch that bar gets wet again, by heated-air drying behind half meter the length customized cut-off to expecting that moisture is 10%(wt% in the bar), both must make things convenient for buckwheat line face cake, the granularity of buckwheat and starch all is not less than 80 orders in the present embodiment.
The water logging bubble of present embodiment product with 95 ~ 100 ℃ got final product in 4 minutes, and soaking back cake reconstitution rate (promptly the weight of the water of Xi Ruing is divided by the percentage of the weight of face cake) is 210%, and rehydration is rapid, and mouthfeel can reach the mouthfeel of foaming instant noodles.
Embodiment 2
Get 90 parts of buckwheats, 5 portions of converted starches, 0.1 part of guar gum and 0.3 portion of edible oil by weight and with after 40 parts of water mix, send into fiberizer and wear into slurry, the granularity of contained powder granule is not less than 400 orders in the slurry; Again described slurry is placed the environment slaking 130 seconds of 110 ℃ of temperature; Grog after the slaking enters mould and carries out extruding and discharging, must expect bar; Described material bar was placed subzero 4 ℃ of environment 6 hours, and the material bar must wear out; The material bar water under room temperature that will wear out drenches and thaws, drop removes to expect branch that bar gets wet again, by heated-air drying behind half meter the length customized cut-off to expecting that moisture is 13%(wt% in the bar), both must make things convenient for buckwheat line face cake, the granularity of buckwheat and starch all is not less than 80 orders in the present embodiment.
The water logging bubble of present embodiment product with 95 ~ 100 ℃ got final product in 4 minutes, and soaking back cake reconstitution rate (promptly the weight of the water of Xi Ruing is divided by the percentage of the weight of face cake) is 215%, and rehydration is rapid, and mouthfeel can reach the mouthfeel of foaming instant noodles.
Embodiment 3
Get 95 parts of buckwheats, 3 portions of converted starches, 0.2 part of guar gum and 1.5 portions of edible oils by weight and with after 80 parts of water mix, send into fiberizer and wear into slurry, the granularity of contained powder granule is not less than 400 orders in the slurry; Again described slurry is placed the environment slaking 150 seconds of 105 ℃ of temperature; Grog after the slaking enters mould and carries out extruding and discharging, must expect bar; Described material bar was placed subzero 4 ℃ of environment 6 hours, and the material bar must wear out; The material bar water under room temperature that will wear out drenches and thaws, drop removes to expect branch that bar gets wet again, by heated-air drying behind half meter the length customized cut-off to expecting that moisture is 13%(wt% in the bar), both must make things convenient for buckwheat line face cake, the granularity of buckwheat and starch all is not less than 80 orders in the present embodiment.
The water logging bubble of present embodiment product with 95 ~ 100 ℃ got final product in 4 minutes, and soaking back cake reconstitution rate (promptly the weight of the water of Xi Ruing is divided by the percentage of the weight of face cake) is 213%, and rehydration is rapid, and mouthfeel can reach the mouthfeel of foaming instant noodles.
Need explanation at last; above embodiment only is used to illustrate technical scheme of the present invention and is unrestricted; although technical scheme of the present invention is had been described in detail with reference to preferred embodiment; those skilled in the art are to be understood that; can make amendment or be equal to replacement technical scheme of the present invention; and not breaking away from aim of the present invention and scope, it all should be encompassed in the middle of protection scope of the present invention.
Claims (3)
1. a manufacture craft that makes things convenient for buckwheat line face cake is characterized in that: comprise the steps:
(1) batching: raw material comprises 90 ~ 100 parts of buckwheats, 1 ~ 5 portion of converted starch, 0.1 ~ 0.3 part of guar gum and 0.3 ~ 1.5 portion of edible oil by weight;
(2) defibrination: described raw material with after 40 ~ 120 parts of water mix, is sent into fiberizer and worn into slurry, and the granularity of contained powder granule is not less than 400 orders in the slurry;
(3) slaking: with the spiral tube slaking 100 ~ 150 seconds that described slurry places make-up machine, temperature is controlled at 105 ~ 110 ℃ in the spiral tube;
(4) extruding slivering: the grog after the slaking enters mould and carries out extruding and discharging, must expect bar;
(5) the material bar is aging: described material bar was placed subzero 4 ~ subzero 2 ℃ of environment 6 hours, and the material bar must wear out;
(6) oven dry of thawing: the material bar water under room temperature that will wear out drenches and thaws, and drop removes to expect branch that bar gets wet again, and heated-air drying both must make things convenient for buckwheat line face cake to expecting that moisture is 10 ~ 13%(wt%) in the bar behind the customized cut-off.
2. the manufacture craft that makes things convenient for buckwheat line face cake according to claim 1 is characterized in that: raw material comprises 100 parts of buckwheats, 1 portion of converted starch, 0.2 part of guar gum and 0.5 portion of edible oil by weight.
3. the manufacture craft that makes things convenient for buckwheat line face cake according to claim 1 and 2 is characterized in that: amount of water is 100 parts in the step (2).
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919682A (en) * | 2012-11-12 | 2013-02-13 | 山西省农业科学院农产品加工研究所 | Preparation method of cooking-free barley noodles |
| CN109258858A (en) * | 2018-10-15 | 2019-01-25 | 四川环太生物科技股份有限公司 | A kind of lemon tartary buckwheat tea and preparation method thereof |
| CN113142468A (en) * | 2020-01-07 | 2021-07-23 | 益海嘉里（南昌）粮油食品有限公司 | Buckwheat product and method for producing the same |
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| CN1409991A (en) * | 2001-09-28 | 2003-04-16 | 三洋食品株式会社 | Fried instant noodles and its making method |
| CN101579078A (en) * | 2009-06-23 | 2009-11-18 | 郑州万家食品有限公司 | Buckwheat dried noodle |
| CN101820774A (en) * | 2008-11-12 | 2010-09-01 | 日清食品控股株式会社 | Method for producing instant noodles dried by hot air stream at high temperature |
| CN102144750A (en) * | 2011-01-12 | 2011-08-10 | 浙江晨云实业有限公司 | Non-fried coarse food grain instant noodles made with normal temperature water |
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2011
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Patent Citations (4)
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| CN1409991A (en) * | 2001-09-28 | 2003-04-16 | 三洋食品株式会社 | Fried instant noodles and its making method |
| CN101820774A (en) * | 2008-11-12 | 2010-09-01 | 日清食品控股株式会社 | Method for producing instant noodles dried by hot air stream at high temperature |
| CN101579078A (en) * | 2009-06-23 | 2009-11-18 | 郑州万家食品有限公司 | Buckwheat dried noodle |
| CN102144750A (en) * | 2011-01-12 | 2011-08-10 | 浙江晨云实业有限公司 | Non-fried coarse food grain instant noodles made with normal temperature water |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919682A (en) * | 2012-11-12 | 2013-02-13 | 山西省农业科学院农产品加工研究所 | Preparation method of cooking-free barley noodles |
| CN102919682B (en) * | 2012-11-12 | 2014-01-08 | 山西省农业科学院农产品加工研究所 | Preparation method of cooking-free barley noodles |
| CN109258858A (en) * | 2018-10-15 | 2019-01-25 | 四川环太生物科技股份有限公司 | A kind of lemon tartary buckwheat tea and preparation method thereof |
| CN109258858B (en) * | 2018-10-15 | 2021-09-14 | 环太生物科技股份有限公司 | Lemon tartary buckwheat tea and preparation method thereof |
| CN113142468A (en) * | 2020-01-07 | 2021-07-23 | 益海嘉里（南昌）粮油食品有限公司 | Buckwheat product and method for producing the same |
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| CN102239996B (en) | 2013-02-20 |
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Address after: 100124, B, room 101, building 58, Jianguo Road, township, Gaobeidian Township, Beijing, Chaoyang District Patentee after: De Fang square food Limited by Share Ltd Address before: 100101, room 8, room 8, block A, Century Center, Beichen West Road, No. 805, Beijing, Beichen, Chaoyang District Patentee before: Deyufang Food (Beijing) Co., Ltd. |
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Effective date of registration: 20191029 Address after: 314000 building 3, 518 Huimin Avenue, Huimin street, Jiashan County, Jiaxing City, Zhejiang Province Patentee after: Jiashan Ruijia sports equipment Co., Ltd Address before: 100124, B, room 101, building 58, Jianguo Road, township, Gaobeidian Township, Beijing, Chaoyang District Patentee before: De Fang square food Limited by Share Ltd |