CN103125818B - Processing method of whole-grain cereals type macaroni series foods - Google Patents
Processing method of whole-grain cereals type macaroni series foods Download PDFInfo
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- CN103125818B CN103125818B CN2013100789766A CN201310078976A CN103125818B CN 103125818 B CN103125818 B CN 103125818B CN 2013100789766 A CN2013100789766 A CN 2013100789766A CN 201310078976 A CN201310078976 A CN 201310078976A CN 103125818 B CN103125818 B CN 103125818B
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Abstract
The invention provides a processing method of whole-grain cereals type macaroni series foods, and belongs to the field of pasta processing methods. According to the processing method, the mixed grains and beans are adopted and used as the raw materials to produce the macaroni foods by the pasting molding technology based on the 'starch gelatinization' principle. The raw materials are treated to prepare a finished product by the processes, such as removing impurities and sieving once, cleaning and soaking, powdering, dosing, mixing the powder, pasting and molding, carrying out ageing treatment, cutting and receiving materials, drying, balancing the water, carefully selecting, metering, packaging and inspecting. The finished products produced by the processing method provided by the invention have the characteristics of being uniform and regular in lines, free from scar and twisting, smooth in surface, glittering and translucent, excellent in boiling fastness, free from turbidity, draining and adhering, chewy and rich in elasticity, low in broken bar rate, small in size output value, elastic, moisture and smooth in taste, high in flexibility, soft and palatable.
Description
Technical field
The invention belongs to wheaten food processing method field, particularly relate to and a kind ofly take five cereals and beans and be raw material, the processing method of the full cereal macaroni series food that application " starch gel gel " principle and the production of gelatinization forming technique need be cooked.
Background technology
The macaroni of circulation is to take wheat to be raw material on the market now, the Flour product that the needs that application " with face, extruding, drying " technology is produced are cooked, it is without slaking, cold working food, it exists cohesive force slightly inadequate, deposit easily split, frangible, resistant to cook, poor toughness, shelf-life are not short, raw material is single, the nutritional labeling loss is serious and be difficult for the shortcoming such as absorption.
Now on the market the macaroni of circulation on external form, the product bar shaped inhomogeneous neatly not full, scab, easily distortion, rough tarnish.Tradition macaroni effective period of food quality is short, raw material is single, the few narrow range of raw material variety, the equilibrium of hypotrophy face; The nutrition of tradition macaroni food lacks in a large number, has shortcomings such as being not easy to absorption of human body.Food is at product form and pattern is single in shape, and edible inconvenience is quick not.
In the middle of prior art, need badly in sum and want a kind of technology to solve problems.
Summary of the invention
Technical problem to be solved by this invention is: provide a kind of and take five cereals and beans and be raw material, the macaroni food that the need of application " starch gel gel " principle and the production of gelatinization forming technique are cooked.
The processing method of full cereal macaroni series food is characterized in that comprising the following steps:
Step 1, get the raw materials ready, select millet, brown rice, mung bean, the buckwheat of high-quality, remove impurity after screening, cleans twice rice is cleaned, by all infiltrations in water three hours of the rice cleaned;
Step 2, abrasive dust, wear into the dry powder more than 60 orders by ready material rice in step 1;
Step 3, batching, breading, add the dry powder of milled in step 2 20%～30% moisture, puts in mixer and mix, and stirs, and obtains raw material;
Step 4, gelatinization moulding, put into the raw material of producing in step 3 in extruder, by the machining gelatinization moulding of extruder;
Step 5, Ageing Treatment, carry out Ageing Treatment by the macaroni of gelatinization moulding in step 4, until the dimensionally stable that will reach;
Step 6, cutting connect material, and the macaroni cutting after Ageing Treatment in step 5 is connected material;
Step 7, oven dry, be 75 ℃ by cooled macaroni in temperature, and humidity is to dry under 40% constant-temperature constant-humidity environment;
Step 8, water balance, it is lower 24 hours of 30% environment that the macaroni after drying is placed in to humidity, to keep water balance 14%;
Step 9, selected, metering, will carry out Weighing after the screening of the macaroni after water balance removal impurity;
Step 10, packing, check, pack the macaroni after metering, and through putting in storage after the assay was approved.
Millet described in step 1, brown rice, mung bean, buckwheat are used separately or mix use.
In described step 3, the dry powder of previous step milled is added to 20%～30% moisture, do not add auxiliary material namely to put in mixer and mix, stir, obtain raw material.
By above-mentioned design, the present invention can bring following beneficial effect: the present invention has applied the high-humidity extruded pasting technique, makes product have good globality, tensile strength, extensibility, plasticity, malleable, guarantor's type power and cohesive force; β changes into that type makes that product has good boiling fastness, boils constantly for a long time, not muddy drop, adhesion ,Jing road high resilience, and strip-breaking rate is low, it is little to tell the slurry value.On mouthfeel, bullet is lubricated refreshing, have good biceps, deposit the bite youngster, agreeable to the taste without stiffening sense, continuous soft profit, without the adhesion sense.On external form, the product bar shaped evenly neatly full, nothing scabs, distortionless, smooth surface is glossy, trapped fuel profit transparent feel, glittering and translucent.
Three procedures have been experienced in the production that processing method characteristics of the present invention are full cereal macaronis, and namely starch gelatinization, product timeliness and product are dried three procedures.Used three kinds of production methods to implement, namely pushed gelatinization, timeliness restructuring and high humidity and dry.In whole production process, basic variation has occurred in the starchiness structure of material inside.From material form upper valley raw material, experienced the transformation of powdery to plastic, elastomer, hard gel body; From on chemical constitution, the molecules align of amylum body and structure have experienced subset disintegration, macromolecular mass restructuring and fixing process; From biology, change above, experienced the variation of colloidal sol, flexible glue and gel.By above three germplasm structures, change the purpose that has realized production, namely by gelatinization, realized the purpose of product maturation; By Ageing Treatment, realized that product has the purpose of different culinary art property; By oven dry, realized the purpose of product approval.
Product of the present invention is compared and is had following characteristics with product of the prior art:
The cohesive force that full cereal macaroni series food of the present invention makes up traditional macaroni food is slightly inadequate, deposit easily split, the shortcoming such as frangible, resistant to cook, poor toughness, shelf-life be not short, product has good product, consumption, culinary art and commodity, and only need raw grain and water not to add any auxiliary material and additive while producing, make Product Green pollution-free, edible safety, long shelf-life.
Full cereal macaroni series food of the present invention makes up the raw material Single-issue of traditional macaroni food, its raw material is all cereal, beans, potato class etc., and raw material only need shell after can for the production of, the nutritional labeling that has retained greatly material grain, the raw material variety multiregion is wide, and comprehensive nutrition is abundant balanced.
The nutrition that full cereal macaroni series food of the present invention makes up traditional macaroni food lacks in a large number, be difficult for the problems such as absorption of human body, the technology of the first slaking aftershaping of its application makes product slaking in short-term, in raw material, nutritional labeling is lost less and starch protein denaturation, enzyme deactivation, speck minimizing, soluble dietary fiber increase etc. in the αization process after autoclaving, and food is easier to human body and digests and assimilates.
Full cereal macaroni series food of the present invention is at product form and more diversified in shape, as makes coarse cereals instant noodle, and coarse cereals nutrition quick cooking rice etc. are edible more convenient.
The specific embodiment
Concrete production method of the present invention is:
(1) get the raw materials ready: after the raw material of selection high-quality carries out the removal of impurities screening, clean infiltration.
(2) abrasive dust: the material that will get ready is worn into the above general dry powder of 60 orders.
(3) batching, breading: the general dry powder of milled is added to 20%～30% the suitable auxiliary material of moisture and put into mixer and mix, stir, obtain raw material.
(4) gelatinization moulding: raw material enter extruder and carry out the gelatinization moulding.
(5) Ageing Treatment: the macaroni of gelatinization moulding is proceeded Ageing Treatment.
(6) cutting connects material: size according to the rules connects material macaroni cutting.
(7) dry: cooled macaroni, hot and humid, is dried under constant temperature and humidity.
(8) water balance: the macaroni after drying keeps water balance 14%.
(9) selected, metering: by the selected rear metering of the macaroni after water balance.
(10) packing, check: the macaroni packing after measuring, warehouse-in after the assay was approved.
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1
Raw material: brown rice, water
Select the brown rice of high-quality, after the removal of impurities screening, through washing rice profit rice grinds, add 20% water mixing and stirring to obtain raw material, raw material enter extruder and are pasted into screw-type, Ageing Treatment and connect material, namely obtain brown rice screw-type macaroni after oven dry, water balance, metering, packing, check by cutting.
Embodiment 2
Raw material: millet, water, auxiliary material
Select the millet of high-quality, after the removal of impurities screening, through washing rice profit rice grinds, add 15% water to add simultaneously the auxiliary material mixing and stirring to obtain raw material, raw material enter extruder and are pasted into shell type, Ageing Treatment and connect material, namely obtain millet shell type macaroni after oven dry, water balance, metering, packing, check by cutting.
Embodiment 3
Raw material: buckwheat, water, auxiliary material
Select the buckwheat of high-quality, after the removal of impurities screening, through washing rice profit rice grinds, add 25% water to add simultaneously the auxiliary material mixing and stirring to obtain raw material, raw material enter extruder be pasted into vertical bar type, Ageing Treatment by cutting connect material, oven dry, water balance, metering, packing, check namely obtain buckwheat vertical bar type macaroni.
Embodiment 4
Raw material: mung bean, water
Select brown rice, the mung bean of high-quality, after the removal of impurities screening, through cleaning, infiltrate grinds, add 30% water, mixing and stirring obtains raw material, and raw material enter extruder and are pasted into butterfly type, Ageing Treatment and connect material, namely obtain mung bean butterfly type macaroni after oven dry, water balance, metering, packing, check by cutting.
Claims (3)
1. the processing method of full cereal macaroni series food is characterized in that comprising the following steps:
Step 1, get the raw materials ready, select millet, brown rice, mung bean, the buckwheat of high-quality, remove impurity after screening, cleans twice rice is cleaned, by all infiltrations in water three hours of the rice cleaned;
Step 2, abrasive dust, wear into the dry powder more than 60 orders by ready material rice in step 1;
Step 3, batching, breading, add the dry powder of milled in step 2 20%～30% moisture, puts in mixer and mix, and stirs, and obtains raw material;
Step 4, gelatinization moulding, put into the raw material of producing in step 3 in extruder, by the machining gelatinization moulding of extruder;
Step 5, Ageing Treatment, carry out Ageing Treatment by the macaroni of gelatinization moulding in step 4, until the dimensionally stable that will reach;
Step 6, cutting connect material, and the macaroni cutting after Ageing Treatment in step 5 is connected material;
Step 7, oven dry, be 75 ℃ by cooled macaroni in temperature, and humidity is to dry under 40% constant-temperature constant-humidity environment;
Step 8, water balance, it is lower 24 hours of 30% environment that the macaroni after drying is placed in to humidity, to keep water balance 14%;
Step 9, selected, metering, will carry out Weighing after the screening of the macaroni after water balance removal impurity;
Step 10, packing, check, pack the macaroni after metering, and through putting in storage after the assay was approved.
2. the processing method of full cereal macaroni series food according to claim 1 is characterized in that: the millet described in step 1, brown rice, mung bean, buckwheat are used separately or mix use.
3. the processing method of full cereal macaroni series food according to claim 1, it is characterized in that: in described step 3, the dry powder of previous step milled is added to 20%～30% moisture, do not add auxiliary material namely to put in mixer and mix, stir, obtain raw material.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103766754A (en) * | 2014-02-25 | 2014-05-07 | 金宇 | Production process of multi-cereal macaroni |
| JP6410288B2 (en) * | 2014-03-06 | 2018-10-24 | 株式会社日清製粉グループ本社 | Non-dry or semi-dry small pasta |
| CN104381856B (en) * | 2014-11-28 | 2017-09-15 | 江南大学 | A kind of method that pasta is prepared as raw material using gardenia powder and brown rice |
| CN104920981A (en) * | 2015-07-01 | 2015-09-23 | 袁丹明 | Non-fried coarse grain noodles and preparation process thereof |
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| CN1044751A (en) * | 1989-02-14 | 1990-08-22 | 广西南宁市饮食公司加工厂 | Multiple rice made products processing technology |
| CN1069633A (en) * | 1991-08-20 | 1993-03-10 | 张炳林 | With beans, cereal is nutrient instant noodles and the production method and the equipment of raw material |
| CN101467601A (en) * | 2007-12-29 | 2009-07-01 | 天津市中英保健食品有限公司 | Nourishing rice flour product and method for processing the same |
| KR101145618B1 (en) * | 2009-12-16 | 2012-05-15 | 주식회사농심 | Manufacturing method of hole noodlel |
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Address after: No. 88 Wangyun North Street, Changyi District, Jilin Province, 132001 Patentee after: Jilin Laoyeling Agricultural Development Co., Ltd. Address before: No. 88 Wangyun North Street, Changyi District, Jilin Province, 132001 Patentee before: Jilin Yongpeng Agricultural and Subsidiary Products Development Co., Ltd. |
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