CN102550949A - Fine dried millet noodle - Google Patents
Fine dried millet noodle Download PDFInfo
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- CN102550949A CN102550949A CN2012100317972A CN201210031797A CN102550949A CN 102550949 A CN102550949 A CN 102550949A CN 2012100317972 A CN2012100317972 A CN 2012100317972A CN 201210031797 A CN201210031797 A CN 201210031797A CN 102550949 A CN102550949 A CN 102550949A
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- millet
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- fine dried
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Abstract
The invention discloses a fine dried millet noodle which comprises the following raw materials in parts by mass: 70-85 parts of millets, 3-10 parts of cowpea powder, 2-10 parts of soybean powder, 8-12 parts of wheat gluten, 1-3 parts of edible salt, 0.5-2 parts of edible alkali and 30-36 parts of water. The processing method of the fine dried millet noodle comprises the following steps of: (1) preparing and mixing the raw materials; (2) stirring flour; (3) curing the flour; (4) tabletting; (5) cutting the facets into strips, and drying the strips; and (6) packaging a certain quantity of strips to obtain the finished product. In the invention, millets with abundant nutrition are used as a main raw material, soybeans, cowpeas, wheat gluten and the like are used as auxiliary materials, and all the materials are processed into the fine dried noodle. Not only is a good approach provided for the eating of millets, but also the variety of fine dried noodle is enriched. Compared with the traditional fine dried noodle prepared from wheat as a main raw material, the fine dried millet noodle improves the flavor and nutrition quality of fine dried noodle. People's daily increasing demand for healthy, nutritive and diversified diets is satisfied to certain extent.
Description
Technical field
The present invention relates to the millet processed food, particularly a kind of is the vermicelli of main material production with the millet.
Technical background
Wheaten food is the traditional food of China, and wherein vermicelli are because of its instant, is easy to store, and is one of wheaten food of liking of people always.Vermicelli on the China market all are to make or be that primary raw material is processed with the wheat flour with wheat flour basically.Along with the raising of living standards of the people, people's health perception is progressively strengthened, and common noodles nutrition is more single, also can't satisfy the needs of the growing nutrition to food of people, health, aspect such as reasonable.
German millet nutrition is abundant, contains multivitamin, protein, fat, carbohydrate and mineral matter, wherein protein 9.7%, fat 3.5%, carbohydrate 72.8%, cellulose 1.6%, Cobastab
10.57mg/100g, Cobastab
20.12mg/100g, Ca 29mg/100g, Mg 93.1mg/100g, Fe 4.7mg/100g, carrotene 0.19mg/100g.The protein that millet contains, B family vitamin, mineral element etc. all are higher than wheat, rice and corn.Amino acid A wide selection of colours and designs in the little rice protein contains necessary eight seed amino acids of human body, and except that lysine content was low, essential amino acids content was close to or higher than the FAO recommended standard basically.Wherein the content of methionine, tryptophan is all apparently higher than other cereal, and methionine is respectively 3.2 times of rice, wheat and corn 2.6 times, and tryptophan is respectively 30 times of corn, rice and wheat 1.6 times.The B family vitamin content of millet is abundant.VB wherein
1Higher by 70.4% than wheat mark powder, higher by 312.6% than rice, higher by 130.6% than corn; VB
2Higher by 102% than wheat mark powder, higher by 102% than rice, higher by 21% than corn.VB
1Be to guarantee normal neuro-function and the indispensable material of carbohydrate metabolism; VB
2Can prevent treating dental ulcer and athlete's foot.Dietary fiber content in the millet is high in addition, is 2.5 times of rice.Though cellulose can not be absorbed by human consumption, but indispensable carbohydrate in the human body, it has anti-cancer and the pathogenetic effect of Prevention of Cardiovascular, can make the diabetes patient reduce the content of blood sugar.Think according to survey data and experimental result that in recent years the crude fibre insufficiency of intake is relevant in the generation of numerous disease such as constipation, cholelithiasis, colon cancer, coronary artery disease etc. and the meals.Therefore, edible for a long time millet is good for health.
Millet is manufactured vermicelli; What be not merely millet ediblely provides a good approach; Also enriched simultaneously the vermicelli kind; With traditional be the vermicelli of primary raw material are compared local flavor, the nutritional quality of having improved vermicelli with the wheat, satisfied to a certain extent people growing to diet health, nutrition, various requirement.
Summary of the invention
The purpose of this invention is to provide a kind of instant edible and storage, be the vermicelli of primary raw material processing with the millet.
For realizing above-mentioned purpose, the present invention takes following technical scheme:
Millet vermicelli of the present invention are formed, are processed according to the following step by the mass parts of following raw materials according:
Millet powder 70-85 cowpea powder 3-10
Soy meal 2-10 Gluten 8-12
Salt 1-3 dietary alkali 0.5-2
Water 30-36
Procedure of processing is following:
(1) feedstock production, mixing are at first with millet, cowpea and soybean impurity elimination; Cowpea and soybean are directly distinguished abrasive dust; Millet is soaked in water and drains behind the 10-20min, and the millet after draining is abrasive dust again, and all abrasive dusts will pass through 120 orders; Take by weighing a certain amount of millet powder, cowpea powder, soy meal, Gluten by above-mentioned mass ratio then and put into dough mixing machine, mix;
(2) noodles served with soy sauce, sesame butter, etc. take by weighing a certain amount of salt, dietary alkali and water by above-mentioned mass ratio, salt, dietary alkali are stirred dissolve in the water, in stirring, slowly pour into then in the dough mixing machine, stir 5-15min;
(3) slaking is left standstill slaking 15-30min with the dough that stirs;
(4) dough that compressing tablet is good with slaking compressing tablet repeatedly on oodle maker, uniform and smooth until dough sheet, thickness is suitable;
(5) after the dry dough sheet of slitting is depressed into desired thickness, be cut into the consistent noodles of width, the noodles that cut are hung over air dry in the hothouse through cutting knife;
(6) the quantitative package noodles that drying is good cut into 18-24cm, make its length consistent, with coil paper or packaging bag quantitative package, are finished product.
Millet vermicelli of the present invention, the mass parts of preferred following raw materials according is formed:
Millet powder 80-85 cowpea powder 3-5
Soy meal 2-5 Gluten 10-12
Salt 2-3 dietary alkali 0.5-1.5
Water 32-35.
Millet vermicelli of the present invention, its raw material have also added soybean, cowpea, Gluten, salt and dietary alkali except that millet.Wherein, soybean is main vegetable protein food resource, and protein content is 35%-40%; Occupy first of the beans, the title of " plant meat " is arranged, soybean contains amino acid such as higher isoflavones and lysine, threonine, methionine; Its function factor has stronger antioxidation; Can reduce blood sugar and blood pressure, softening blood vessel, enhancing body immunity has anticancer, antidotal effect.The protein content of cowpea is at 20.42%-34.60%; Be rich in the indispensable 8 kinds of necessary amino acid of human body; Particularly lysine, tryptophan and glutamic are high, and cowpea has certain medical value, and property is flat, sweet-salty; Return spleen, stomach warp, in having in beneficial gas, good in strengthening stomach and tonifying kidney and the five internal organs, the health of accent face, production of sperm marrow, the effect of only quenching one's thirst.The phosphatide of cowpea has the promotion insulin secretion, participates in glycometabolic effect, is the desirable food of diabetes patient.Contain phytosterol in the cowpea, can the Prevention of Cardiovascular systemic disease.Potassium, content of magnesium in the cowpea all come out at the top in food, and potassium and magnesium are the cardiovascular important elements of protection.High protein content in soybean and the cowpea, particularly high-lysine content can remedy lysine defect of insufficient in the millet, reach protein and necessary amino acid whose complementation.In addition, millet self coarse mouthfeel adds cowpea and soybean and can make the millet vermicelli that make smooth, tasty and refreshing.Millet self does not contain gluten, directly makes noodles, easily broken, paste soup; Gluten is the native protein that from wheat flour, extracts, and is called active gluten again, has special viscoelasticity and draftability; Add Gluten and can improve the biceps and the intensity of noodles in the millet powder; As a kind of natural vegetable protein gluten fortifier, have nontoxic, have no side effect, safe and effective, have incomparable advantage with respect to other synthetic additive.Add dietary alkali and can restrain gluten, increase the intensity of dough, make millet noodles have unique elasticity, toughness and smooth property.Add salt and can restrain gluten, strengthen the elasticity and the extensibility of noodles, suppress varied bacteria growing, extend the shelf life.Therefore, the raw material components proportioning of millet vermicelli of the present invention all is to compare the comparatively desirable set of dispense ratio of acquisition through test repeatedly with test from the processing technology angle still from the nutrition angle.
Beneficial effect of the present invention
The present invention is a primary raw material with nutritious millet; Be aided with soybean, cowpea, Gluten etc., it is manufactured vermicelli, what be not merely millet ediblely provides a good approach; Also enriched simultaneously the vermicelli kind; With traditional be the vermicelli of primary raw material are compared with the wheat, improved the local flavor and the nutritional quality of vermicelli, satisfied to a certain extent people growing to diet health, nutrition, various requirement.
The specific embodiment
Below in conjunction with embodiment the millet vermicelli are further described.
Embodiment 1
Get millet, cowpea and soybean impurity elimination, millet is soaked in water and drains behind the 10min, with the millet that drains, cowpea, soybean respectively through the flour mill abrasive dust, millet, cowpea and soy meal, fineness requirement is more than 120 orders.Take by weighing 70kg millet powder, 3kg cowpea powder, 2kg soy meal, 8kg Gluten respectively and put into dough mixing machine, it is mixed, take by weighing 1kg salt again, 2kg eats alkali; Add in the 30kg water; Stirring makes it dissolving, the aqueous solution is slowly added in the mixed powder of dough mixing machine, and constantly stirs; Stop behind the 15min stirring, take out dough and leave standstill slaking 15min.The good dough of slaking is through oodle maker roll-in repeatedly, and smooth evenly until dough sheet, thickness is suitable; And then be cut into the noodles of wide 1mm through cutting knife, with the noodles that obtain, hang on the hothouse air dry; Dry good noodles cut into the rectangular of 18cm; Every part takes by weighing 250g, adopts coil paper or packaging bag to pack, and gets finished product.
Embodiment 2
Get millet, cowpea and soybean impurity elimination, millet is soaked in water and drains behind the 20min, with the millet that drains, cowpea, soybean respectively through the flour mill abrasive dust, millet, cowpea and soy meal, fineness requirement is more than 120 orders.Take by weighing 85kg millet powder, 10kg cowpea powder, 10kg soy meal, 12kg Gluten respectively and put into dough mixing machine, it is mixed, take by weighing 3kg salt again, 0.5kg eats alkali; Add in the 36kg water; Stirring makes it dissolving, the aqueous solution is slowly added in the mixed powder of dough mixing machine, and constantly stirs; Stop behind the 5min stirring, take out dough and leave standstill slaking 30min.The good dough of slaking is through oodle maker roll-in repeatedly, and smooth evenly until dough sheet, thickness is suitable; And then be cut into the noodles of wide 2.0mm through cutting knife, with the noodles that obtain, hang on the hothouse air dry; Dry good noodles cut into the rectangular of 20cm; Every part takes by weighing 500g, adopts coil paper or packaging bag to pack, and gets finished product.
Embodiment 3
Get millet, cowpea and soybean impurity elimination, millet is soaked in water and drains behind the 12min, with the millet that drains, cowpea, soybean respectively through the flour mill abrasive dust, millet, cowpea and soy meal, fineness requirement is more than 120 orders.Take by weighing 80kg millet powder, 6kg cowpea powder, 6kg soy meal, 10kg Gluten respectively and put into dough mixing machine, it is mixed, take by weighing 2kg salt again, 1kg eats alkali; Add in the 33kg water; Stirring makes it dissolving, the aqueous solution is slowly added in the mixed powder of dough mixing machine, and constantly stirs; Stop behind the 10min stirring, take out dough and leave standstill slaking 20min.The good dough of slaking is through oodle maker roll-in repeatedly, and smooth evenly until dough sheet, thickness is suitable; And then be cut into the noodles of wide 1.5mm through cutting knife, with the noodles that obtain, hang on the hothouse air dry; Dry good noodles cut into the rectangular of 22cm; Every part takes by weighing 500g, adopts coil paper or packaging bag to pack, and gets finished product.
Embodiment 4
Get millet, cowpea and soybean impurity elimination, millet is soaked in water and drains behind the 18min, with the millet that drains, cowpea, soybean respectively through the flour mill abrasive dust, millet, cowpea and soy meal, fineness requirement is more than 120 orders.Take by weighing 80kg millet powder, 3kg cowpea powder, 2kg soy meal, 10kg Gluten respectively and put into dough mixing machine, it is mixed, take by weighing 2kg salt again, 1.5kg eats alkali; Add in the 32kg water; Stirring makes it dissolving, the aqueous solution is slowly added in the mixed powder of dough mixing machine, and constantly stirs; Stop behind the 12min stirring, take out dough and leave standstill slaking 25min.The good dough of slaking is through oodle maker roll-in repeatedly, and smooth evenly until dough sheet, thickness is suitable; And then be cut into the noodles of wide 2.0mm through cutting knife, with the noodles that obtain, hang on the hothouse air dry; Dry good noodles cut into the rectangular of 24cm; Every part takes by weighing 250g, adopts coil paper or packaging bag to pack, and gets finished product.
Embodiment 5
Procedure of processing and method are with embodiment 4.Each raw material components is: millet powder 85kg, cowpea powder 5kg, soy meal 5kg, Gluten 12kg, salt 3kg, dietary alkali 0.5kg, water 35kg.
Embodiment 6
Procedure of processing and method are with embodiment 4.Each raw material components is: millet powder 82kg, cowpea powder 4kg, soy meal 3kg, Gluten 11kg, salt 2.5kg, dietary alkali 1kg, water 33kg.
Embodiment 7
Procedure of processing and method are with embodiment 4.Each raw material components is: millet powder 83kg, cowpea powder 3kg, soy meal 4kg, Gluten 10kg, salt 2.5kg, dietary alkali 0.8kg, water 34kg.
Claims (2)
1. millet vermicelli is characterized in that, it is made up of the mass parts of following raw materials according:
Millet powder 70-85 cowpea powder 3-10
Soy meal 2-10 Gluten 8-12
Salt 1-3 dietary alkali 0.5-2
Water 30-36
Process according to the following step:
(1) feedstock production, mixing are at first with millet, cowpea and soybean impurity elimination; Cowpea and soybean are directly distinguished abrasive dust; Millet is soaked in water and drains behind the 10-20min, and the millet after draining is abrasive dust again, and all abrasive dusts will pass through 120 orders; Take by weighing a certain amount of millet powder, cowpea powder, soy meal, Gluten by above-mentioned mass ratio then and put into dough mixing machine, mix;
(2) noodles served with soy sauce, sesame butter, etc. take by weighing a certain amount of salt, dietary alkali and water by above-mentioned mass ratio, salt, dietary alkali are stirred dissolve in the water, in stirring, slowly pour into then in the dough mixing machine, stir 5-15min;
(3) slaking is left standstill slaking 15-30min with the dough that stirs;
(4) dough that compressing tablet is good with slaking compressing tablet repeatedly on oodle maker, uniform and smooth until dough sheet, thickness is suitable;
(5) after the dry dough sheet of slitting is depressed into desired thickness, be cut into the consistent noodles of width, the noodles that cut are hung over air dry in the hothouse through cutting knife;
(6) the quantitative package noodles that drying is good cut into 18-24cm, make its length consistent, with coil paper or packaging bag quantitative package, are finished product.
2. millet vermicelli according to claim 1 is characterized in that, are made up of the mass parts of following raw materials according:
Millet powder 80-85 cowpea powder 3-5
Soy meal 2-5 Gluten 10-12
Salt 2-3 dietary alkali 0.5-1.5
Water 32-35.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100317972A CN102550949A (en) | 2012-02-14 | 2012-02-14 | Fine dried millet noodle |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100317972A CN102550949A (en) | 2012-02-14 | 2012-02-14 | Fine dried millet noodle |
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| CN102550949A true CN102550949A (en) | 2012-07-11 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366239A (en) * | 2014-11-28 | 2015-02-25 | 龙荣 | Gluten-free instant noodles and preparation method and formula thereof |
| CN104397592A (en) * | 2014-11-28 | 2015-03-11 | 龙荣 | Gluten-free quick-cooked buckwheat noodles and preparation method and formula thereof |
| CN106889435A (en) * | 2017-02-17 | 2017-06-27 | 云南瑞宝生物科技股份有限公司 | A kind of lutein ester vermicelli and preparation method thereof |
| CN107692124A (en) * | 2017-11-16 | 2018-02-16 | 湖南裕湘食品有限公司 | Chinese yam vermicelli and preparation method thereof |
| CN107744093A (en) * | 2017-10-31 | 2018-03-02 | 湖南裕湘食品有限公司 | A kind of more coarse cereal noodles and preparation method thereof |
| CN108112880A (en) * | 2017-12-14 | 2018-06-05 | 河北科技大学 | A kind of millet noodles for adding black fungus and preparation method thereof |
| CN108433021A (en) * | 2018-05-24 | 2018-08-24 | 吉林德亚农业发展集团有限公司 | A kind of millet noodles and preparation method thereof |
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| CN101366479A (en) * | 2008-09-12 | 2009-02-18 | 奥生平 | Various grains nutritious vermicelli produced with dual-extrusion pressing and compound steam combined method |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366239A (en) * | 2014-11-28 | 2015-02-25 | 龙荣 | Gluten-free instant noodles and preparation method and formula thereof |
| CN104397592A (en) * | 2014-11-28 | 2015-03-11 | 龙荣 | Gluten-free quick-cooked buckwheat noodles and preparation method and formula thereof |
| CN104366239B (en) * | 2014-11-28 | 2017-08-29 | 龙荣 | Without fast ripe noodles of seitan and preparation method thereof and formula |
| CN106889435A (en) * | 2017-02-17 | 2017-06-27 | 云南瑞宝生物科技股份有限公司 | A kind of lutein ester vermicelli and preparation method thereof |
| CN107744093A (en) * | 2017-10-31 | 2018-03-02 | 湖南裕湘食品有限公司 | A kind of more coarse cereal noodles and preparation method thereof |
| CN107692124A (en) * | 2017-11-16 | 2018-02-16 | 湖南裕湘食品有限公司 | Chinese yam vermicelli and preparation method thereof |
| CN108112880A (en) * | 2017-12-14 | 2018-06-05 | 河北科技大学 | A kind of millet noodles for adding black fungus and preparation method thereof |
| CN108433021A (en) * | 2018-05-24 | 2018-08-24 | 吉林德亚农业发展集团有限公司 | A kind of millet noodles and preparation method thereof |
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Application publication date: 20120711 |