CN102334634A - Preparation method for coarse cereal food - Google Patents

Abstract

The invention relates to a preparation method for a coarse cereal food. The coarse cereal food is produced by extrusion and cooking processes, mixture is directly fed into the barrel of an extruder, and is extruded by a pushing screw, the mixture is cooked under the effect of appropriate temperature and pressure, and thereby is disinfected and sterilized but not puffed, non-fried and highly cooked convenient food is produced after a series of processes, such as corrugation, cooling, quantitative cutting, recooking and drying, and thereby the coarse cereal convenient food which is cooked without being rolled and fried is produced. The invention prevents the adverse affection of fried food on human health.

Description

A kind of preparation method of food grains other than rice and wheat

Technical field

The present invention relates to food processing field, relate to a kind of preparation method of food grains other than rice and wheat specifically.

Background technology

" the Chinese residents dietary guidelines " that Ancient Times in China Huangdi's Internal Classics and ministry of Health of China are announced told about the relation of people and various diet emphatically; All talking about will be with supporting vital QI with five kinds of grains, and modern scientific research shows that coarse cereals cereal fat content is low, and dietary fiber content is high; And contain beneficial element, vitamin, the lysine of the needed by human body of necessary element of human bodies such as iron, zinc and A wide selection of colours and designs; Yet coarse throat, the bitterness of drawing of coarse cereals is difficult to swallow, and in the preparation process, how to handle with fried mode.So not only nutrient heavy damage, unhygienic, and the carcinogens such as acrylamide that produce in the frying course work the mischief to health.

Summary of the invention

The objective of the invention is to solve above-mentioned deficiency, the food grains other than rice and wheat preparation method of a kind of health, convenience, nutrition, safety is provided.

The present invention realizes through following technical proposals:

A kind of preparation method of food grains other than rice and wheat may further comprise the steps:

Step 1, batching: with farina, buckwheat, corn flour, wheat flour and sweet potato powder is main batching, and weight proportion is: farina 25-28%, buckwheat 18-22%, corn flour 14-18%, wheat flour 16-20%, sweet potato powder 8-12%;

Step 2, conveying: batching is sent into mixer;

Step 3, mixing: in mixer, add pure water, start mixer, make material fully mix 10min, form dough with water according to material-water ratio 4:1;

Step 4, treacle face: dough is left standstill 45-90min;

Step 5, lifting: dough is risen to the face machine of feeding with elevator;

Step 6, hello face: regulating the face velocity of feeding of feeding the face machine is: 31.6 HZ feed the extrusion molding noodle machine with dough;

Step 7, once extrude: regulating extrusion molding noodle machine extrusion speed is: 49.5HZ, extrude for the first time;

Step 8, secondary are extruded: regulating extrusion molding noodle machine extrusion speed is: 45.4HZ, extrude for the second time;

Step 9, ripple forming: dough sheet vertically falls in the ripple forming guide box after by face cutter rip cutting slivering, and the conveying at a slow speed of short guipure forms ripple below guide box, and guipure speed is: 25.4HZ;

Step 10, cooling: the noodles of ripple forming are sent into the cooler cooling;

Step 11, quantitatively cutting: cooled noodles are quantitatively cut with the moulding slicing machine;

Step 12, conveying side by side: the noodles that cut are conveyed into steaming face case side by side with promoting conveyer;

Step 13, steaming face: regulate steaming face oven temperature, degree at 90-130 ℃, steam face 2-4min, the mould of packing into;

Step 14, drying: the noodles that will steam are sent into drying machine, rapidly drying and moulding;

Step 15, branch row carry: divide row to be transported to parcel delivery machine the face cake of moulding;

Step 10 six, throwing seasoning bag: seasoning bags such as sauce bag, powder bag, vegetables bag, vinegar bag are thrown on the face cake;

Step 10 seven, single bag of packing: the face cake is become bag with the seasoning collation package.

The present invention is through the squeezing, maturing explained hereafter; Mixed material is directly sent in the machine barrel of extruder; Through the extruding of augering screw, make material under suitable temperature and pressure effect and slaking had both reached the effect of sterilization; Unlikelyly again cause the expanded of material; Produce non-friedly and instant food that curing degree is higher need not roll fried and coarse cereals convenient food slaking thereby produced again through series of processes such as ripple forming, cooling, quantitatively cutting, multiple steamings, drying, avoided the harmful effect that fried food brought the human health generation.

The present invention has changed traditional fried mode of production; Selecting multiple coarse cereals for use is raw material; And reasonable scientific formula, adopting twice extruding, multiple steaming technique, the product of producing has that elasticity, anti-immersion, rehydration are fast, unbroken noodles, non muddy soup, bite, fine and smooth characteristics such as smooth are arranged.Product is nutritious, has the peculiar nutrition characteristic of coarse cereals, and product has been filled up the blank of domestic research and application, for the instant noodles of not fried miscellaneous cereals suitability for industrialized production provides scientific basis.

Description of drawings

Accompanying drawing is preparation method's block diagram of the present invention.

The specific embodiment

Below in conjunction with accompanying drawing the present invention is further specified:

Embodiment 1: a kind of preparation method of food grains other than rice and wheat may further comprise the steps:

Step 1, batching: with farina, buckwheat, corn flour, wheat flour and sweet potato powder is main batching, and weight proportion is: farina 28%, buckwheat 22%, corn flour 18%, wheat flour 20%, sweet potato powder 12%; Add an amount of compound additive again, best proportioning is between its additive: converted starch: 65.8%; Composite phosphate: 5.7%; Gluten fortifier: 21.9%; Emulsifying agent: 6.6%;

Step 2, conveying: batching is sent into mixer;

Step 3, mixing: in mixer, add pure water, start mixer, make material fully mix 10min, form dough with water according to material-water ratio 4:1;

Step 4, treacle face: dough is left standstill 50min;

Step 5, lifting: dough is risen to the face machine of feeding with elevator;

Step 6, hello face: regulating the face velocity of feeding of feeding the face machine is: 31.6 HZ feed the extrusion molding noodle machine with dough;

Step 7, once extrude: regulating extrusion molding noodle machine extrusion speed is: 49.5HZ, extrude for the first time;

Step 8, secondary are extruded: regulating extrusion molding noodle machine extrusion speed is: 45.4HZ, extrude for the second time;

Step 9, ripple forming: dough sheet vertically falls in the ripple forming guide box after by face cutter rip cutting slivering, and the conveying at a slow speed of short guipure forms ripple below guide box, and guipure speed is: 25.4HZ;

Step 10, cooling: the noodles of ripple forming are sent into the cooler cooling;

Step 11, quantitatively cutting: cooled noodles are quantitatively cut with the moulding slicing machine;

Step 12, conveying side by side: the noodles that cut are conveyed into steaming face case side by side with promoting conveyer;

Step 13, steaming face: regulate steaming face oven temperature, degree at 100 ℃, steam face 3min, the mould of packing into;

Step 14, drying: the noodles that will steam are sent into drying machine, rapidly drying and moulding;

Step 15, branch row carry: divide row to be transported to parcel delivery machine the face cake of moulding;

Step 10 six, throwing seasoning bag: seasoning bags such as sauce bag, powder bag, vegetables bag, vinegar bag are thrown on the face cake;

Step 10 seven, single bag of packing: the face cake is become bag with the seasoning collation package.

Embodiment 2: a kind of preparation method of food grains other than rice and wheat may further comprise the steps:

Step 1, batching: with mung bean flour, farina, buckwheat, corn flour, wheat flour and sweet potato powder is main batching, and weight proportion is: mung bean flour 7%, farina 26%; Buckwheat 21%; Corn flour 16%, wheat flour 19%, sweet potato powder 11%; Add an amount of compound additive again, best proportioning is between its additive: converted starch: 65.8%; Composite phosphate: 5.7%; Gluten fortifier: 21.9%; Emulsifying agent: 6.6%;

Step 2, conveying: batching is sent into mixer;

Step 3, mixing: in mixer, add pure water, start mixer, make material fully mix 10min, form dough with water according to material-water ratio 4:1;

Step 4, treacle face: dough is left standstill 60min;

Step 5, lifting: dough is risen to the face machine of feeding with elevator;

Step 6, hello face: regulating the face velocity of feeding of feeding the face machine is: 31.6 HZ feed the extrusion molding noodle machine with dough;

Step 7, once extrude: regulating extrusion molding noodle machine extrusion speed is: 49.5HZ, extrude for the first time;

Step 8, secondary are extruded: regulating extrusion molding noodle machine extrusion speed is: 45.4HZ, extrude for the second time;

Step 9, ripple forming: dough sheet vertically falls in the ripple forming guide box after by face cutter rip cutting slivering, and the conveying at a slow speed of short guipure forms ripple below guide box, and guipure speed is: 25.4HZ;

Step 10, cooling: the noodles of ripple forming are sent into the cooler cooling;

Step 11, quantitatively cutting: cooled noodles are quantitatively cut with the moulding slicing machine;

Step 12, conveying side by side: the noodles that cut are conveyed into steaming face case side by side with promoting conveyer;

Step 13, steaming face: regulate steaming face oven temperature, degree at 110 ℃, steam face 3min, the mould of packing into;

Step 14, drying: the noodles that will steam are sent into drying machine, rapidly drying and moulding;

Step 15, branch row carry: divide row to be transported to parcel delivery machine the face cake of moulding;

Step 10 six, throwing seasoning bag: seasoning bags such as sauce bag, powder bag, vegetables bag, vinegar bag are thrown on the face cake;

Step 10 seven, single bag of packing: the face cake is become bag with the seasoning collation package.

The present invention is through the squeezing, maturing explained hereafter; Mixed material is directly sent in the machine barrel of extruder; Through the extruding of augering screw, make material under suitable temperature and pressure effect and slaking had both reached the effect of sterilization; Unlikelyly again cause the expanded of material; Produce non-friedly and instant food that curing degree is higher need not roll fried and coarse cereals convenient food slaking thereby produced again through series of processes such as ripple forming, cooling, quantitatively cutting, multiple steamings, drying, avoided the harmful effect that fried food brought the human health generation.

The present invention has changed traditional fried mode of production; Selecting multiple coarse cereals for use is raw material; And reasonable scientific formula, adopting twice extruding, multiple steaming technique, the product of producing has that elasticity, anti-immersion, rehydration are fast, unbroken noodles, non muddy soup, bite, fine and smooth characteristics such as smooth are arranged.Product is nutritious, has the peculiar nutrition characteristic of coarse cereals, and product has been filled up the blank of domestic research and application, for the instant noodles of not fried miscellaneous cereals suitability for industrialized production provides scientific basis.

Claims (1)

1. the preparation method of a food grains other than rice and wheat may further comprise the steps:

Step 1, batching: with farina, buckwheat, corn flour, wheat flour and sweet potato powder is main batching, and weight proportion is: farina 25-28%, buckwheat 18-22%, corn flour 14-18%, wheat flour 16-20%, sweet potato powder 8-12%;

Step 2, conveying: batching is sent into mixer;

Step 3, mixing: in mixer, add pure water, start mixer, make material fully mix 10min, form dough with water according to material-water ratio 4:1;

Step 4, treacle face: dough is left standstill 45-90min;

Step 5, lifting: dough is risen to the face machine of feeding with elevator;

Step 6, hello face: regulating the face velocity of feeding of feeding the face machine is: 31.6 HZ feed the extrusion molding noodle machine with dough;

Step 7, once extrude: regulating extrusion molding noodle machine extrusion speed is: 49.5HZ, extrude for the first time;

Step 8, secondary are extruded: regulating extrusion molding noodle machine extrusion speed is: 45.4HZ, extrude for the second time;

Step 9, ripple forming: dough sheet vertically falls in the ripple forming guide box after by face cutter rip cutting slivering, and the conveying at a slow speed of short guipure forms ripple below guide box, and guipure speed is: 25.4HZ;

Step 10, cooling: the noodles of ripple forming are sent into the cooler cooling;

Step 11, quantitatively cutting: cooled noodles are quantitatively cut with the moulding slicing machine;

Step 12, conveying side by side: the noodles that cut are conveyed into steaming face case side by side with promoting conveyer;

Step 13, steaming face: regulate steaming face oven temperature, degree at 90-130 ℃, steam face 2-4min, the mould of packing into;

Step 14, drying: the noodles that will steam are sent into drying machine, rapidly drying and moulding;

Step 15, branch row carry: divide row to be transported to parcel delivery machine the face cake of moulding;

Step 10 six, throwing seasoning bag: seasoning bags such as sauce bag, powder bag, vegetables bag, vinegar bag are thrown on the face cake;

Step 10 seven, single bag of packing: the face cake is become bag with the seasoning collation package.