CN104000104A - Pure oat instant noodles - Google Patents
Pure oat instant noodles Download PDFInfo
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- CN104000104A CN104000104A CN201410259810.9A CN201410259810A CN104000104A CN 104000104 A CN104000104 A CN 104000104A CN 201410259810 A CN201410259810 A CN 201410259810A CN 104000104 A CN104000104 A CN 104000104A
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- noodles
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- oat flour
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of production of fast food, in particular to pure oat instant noodles. At present, oat instant noodle production enterprises always adopt the method that flour is added into raw materials, and if not, soup is not clear and cooked noodles are broken after the noodles are cooked. According to the pure oat instant noodles, 55 parts of oat flour, 44 parts of water at 50-70 DEG C and a little of salt by weight are mixed to be in a particle shape, and standing is carried out for 10-15 minutes; the mixed particle materials are put into a primary cooking extrusion device, and the temperature of the particle materials is increased to be 110-120 DEG C; noodles discharged from the primary cooking extrusion device enter a cooking pipe inside the system, and noodles discharged from the cooking pipe enter a secondary cooking extrusion device to be extruded and formed; the extruded and formed noodles enter the drying stage, and the pure oat instant noodles are obtained. No flour is added into the pure oat instant noodles, and the pure oat instant noodles are more suitable for patients with diabetes and obesity.
Description
Technical field
The present invention relates to instant food production technical field, specifically a kind of pure oat flour bubble food face.
Background technology
Naked oats (the large grain of A.nuda naked oats) are kinds of Avena, originate from China, and China still at present
It is so one of country of cultivated area maximum in the world.Its Major Nutrient composition has protein, fat, linoleic acid and dietary fiber all higher, after eating, has good hypoglycemic, fat-reducing effect.
Naked oats traditional food, is the cooking culture that naked oats main producing region, Jin Mengsan provinces and regions, China Ji working people creates in long-term practical experience of life, its comprehensive nutrition.Proverb claims: " five cereals, oat flour is king ", and oat noodles is very excellent health food, can prevent the various diseases such as diabetes, coronary heart disease, artery sclerosis, hypertension, is also the good food of diabetic; Linoleic acid in naked oats has obvious facilitation for human body metabolic function simultaneously.
In recent years, along with people are to oat hypoglycemic, the understanding of Antilipemic health effect and improving constantly of living standards of the people, oat food is in China, so the world obtained good exploitation, as universal in China in oatmeal, and become worldwide health functional food.But naked oats traditional food because production process is complicated, key technology require strict, precision is higher, manufacturing technology is difficult to grasp, and relatively bothersome time-consuming, inconvenience.So, in the nineties, just developed oat flour instant noodles, to adapt to numerous diabetics, obesity patient's demand.But there is a defect in oat flour instant noodles always, be exactly that palatability is poor, chewiness not specifically.In order to address this problem, instant noodles manufacturing enterprise adopts the practice that adds fine flour in raw material always, and the addition of fine flour is 30%-40% in earlier stage.Like this, increased undoubtedly sugar content, be unfavorable for that diabetic, obesity patient eat.Although, manufacturing enterprise seek to reduce always fine flour addition, only, by original 30%-40% left and right, be reduced to 10%-15%; As fine flour addition be 0 o'clock, the instant noodles that bubble out there will be disconnected broken phenomenon, mouthfeel muscle is poor.
Summary of the invention
The object of the invention is to want to provide a kind of pure oat flour bubble food face, improving in the biceps situation of instant noodles, reduce as much as possible the addition of fine flour flour.
Technical scheme of the present invention: the production technology of pure oat flour instant noodles is as follows:
A, by formulation weight umber, be 55 parts, oat flour flour, 44 parts, the water of 50 ℃-70 ℃, the raw material of 1 part of salt, stir 5 minutes, be mixed into soft graininess, standing 10-15 minute;
B, by the soft granular material mixing, put into once curing extruded device, charging rate is 150-200kg/ hour; Now dough temperature rises to 110 ℃-120 ℃; The operating pressure of fly press is 35000Kpa;
C, from curing extruded device once noodles out, enter slaking pipeline;
D, from slaking pipeline noodles out, enter in post cure pressurizing unit, the operating pressure of fly press is 2000Kpa, extrusion modling;
Noodles after e, extrusion modling enter baking stage, to obtaining water content≤12% product.
Further, the soft granular material mixing, from putting into once curing extruded device, to extrusion modling from post cure pressurizing unit out, material is no less than 5 minutes running time in system.
Further, described system is that reflection refers to from once curing extruded device portal, slaking pipeline, the outlet of post cure pressurizing unit.
Further, there is one layer of heat preservation layer described system outside.
The difference of technique of the present invention and prior art is, after the standing 10-15 of soft granular material mixing minute, then after evenly entering once in curing extruded device, all the time in the system in a same temperature.Meanwhile, the curing time is compared with prior art extended.Through test, in bubble food face, form gluten network and approximately want 20 minutes, slaking rate can reach more than 99%.Gluten network in oat flour is improved; Gliadin in protein, glutenin can be met water imbibition and be formed soft jelly in during this period of time.And the muscle that steeps food face is improved.Test shows when fine flour flour is reduced to zero, and the muscle of bubble food face still can meet the requirement of palatability, and this is at the beginning of inventing and I had never expected, is better than the effect of designing requirement.
Advantage of the present invention is to have realized the zero of fine flour in oat flour bubble food face to dose, and is also can not attack for a long time
Gram a difficult problem, product is more suitable for diabetes, obesity patient's demand.Bubble food noodles chewiness, smooth, good palatability.
Accompanying drawing explanation
Fig. 1 is squeezing, maturing device structure schematic diagram of the present invention.
In figure: 1. bucket, 2. once curing extruded device, 3. slaking pipeline, 4. control valve, 5. post cure pressurizing unit, 6. shaping extruder head.
The specific embodiment
technique of the present invention is as follows:
A, by formulation weight umber, be 55 parts, oat flour flour, 44 parts, the water of 50 ℃-70 ℃, the raw material of 1 part of salt, stir 5 minutes, be mixed into soft graininess, standing 10-15 minute;
B, by the soft granular material mixing, put into once curing extruded device, charging rate is 150-200kg/ hour; Now dough temperature rises to 110 ℃-120 ℃; The operating pressure of fly press is approximately 35 kilograms of 35000Kpa(), extrusion cavities diameter is 6mm, totally 9 holes;
C, from curing extruded device once noodles out, enter slaking pipeline 3;
D, from slaking pipeline 3 noodles out, enter in post cure pressurizing unit 5, the operating pressure of fly press is 2000Kpa, extrusion modling;
Noodles after e, extrusion modling enter baking stage, to obtaining water content≤12% product.
Further, the soft granular material mixing, from putting into once curing extruded device, to extrusion modling from post cure pressurizing unit 5 out, material is no less than 5 minutes running time in system.
Further, described system is that reflection refers to from once curing extruded device portal, slaking pipeline, the outlet of post cure pressurizing unit.
Further, there is one layer of heat preservation layer described system outside.
The bubble of the present invention food wheaten food used time, face piece is steeped in the temperature of temperature 50 C left and right, after approximately 30 minutes, after pulling out, admix vegetables, condiment, both edibles, excellent its is applicable to summer.Also can add in meat soup, Vegetable soup and eat, excellent its is applicable to winter.Noodles chewiness, smooth, good palatability.
Finally should be noted that: above embodiment is used for illustrating that technical scheme of the present invention is not to its restriction; those skilled in the art modifies to embodiment or part technical characterictic is equal to replacement; and do not depart from the essence of technical solution of the present invention, within all should being encompassed in the present invention's scope required for protection.
Claims (4)
1. pure oat flour steeps a food face, it is characterized in that its production technology is as follows:
A, by formulation weight umber, be 55 parts, oat flour flour, 44 parts, the water of 50 ℃-70 ℃, the raw material of 1 part of salt, stir 5 minutes, be mixed into soft graininess, standing 10-15 minute;
B, by the soft granular material mixing, put into once curing extruded device, charging rate is 150-200kg/ hour; Now dough temperature rises to 110 ℃-120 ℃; The operating pressure of fly press is 35000Kpa;
C, from curing extruded device once noodles out, enter slaking pipeline (3);
D, from slaking pipeline (3) noodles out, enter in post cure pressurizing unit (5), the operating pressure of fly press is 2000Kpa, extrusion modling;
Noodles after e, extrusion modling enter baking stage, to obtaining water content≤12% product.
2. a kind of pure oat flour as claimed in claim 1 steeps food face, it is characterized in that the described soft granular material mixing, from putting into once curing extruded device, to extrusion modling from post cure pressurizing unit (5), out, material is no less than 5 minutes running time in system.
3. a kind of pure oat flour bubble food face as claimed in claim 2, is characterized in that described system is that reflection refers to from once curing extruded device (2) entrance, slaking pipeline (3), post cure pressurizing unit (5) outlet.
4. a kind of pure oat flour bubble food face as claimed in claim 1, is characterized in that there is one layer of heat preservation layer described system outside.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410259810.9A CN104000104B (en) | 2014-06-12 | 2014-06-12 | Pure oat flour bubble food face |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410259810.9A CN104000104B (en) | 2014-06-12 | 2014-06-12 | Pure oat flour bubble food face |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104000104A true CN104000104A (en) | 2014-08-27 |
| CN104000104B CN104000104B (en) | 2016-07-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410259810.9A Active CN104000104B (en) | 2014-06-12 | 2014-06-12 | Pure oat flour bubble food face |
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| Country | Link |
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| CN (1) | CN104000104B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261636A (en) * | 2016-08-30 | 2017-01-04 | 张海贤 | A kind of preparation method in potato full-powder bubble food face |
| US10499663B2 (en) | 2015-10-16 | 2019-12-10 | Gold & Green Foods Oy | Method of manufacturing a meat replacement product and a meat replacement food product |
| CN111513254A (en) * | 2020-06-02 | 2020-08-11 | 中国人民解放军陆军勤务学院 | Boiling-free hunger-resistant noodle capable of resisting altitude stress and preparation method thereof |
| CN112220091A (en) * | 2020-09-29 | 2021-01-15 | 宁波米氏实业有限公司 | Rice noodle forming device |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6125455A (en) * | 1984-07-11 | 1986-02-04 | Imuraya Seika Kk | Production of instant pasta |
| CN1252950A (en) * | 1998-10-31 | 2000-05-17 | 宋进平 | Technology for producing instant noodles from oats flour |
| CN1561754A (en) * | 2004-03-31 | 2005-01-12 | 中国农业科学院农产品加工研究所 | Noodle processing method |
| CN1742614A (en) * | 2004-08-30 | 2006-03-08 | 牛月 | Non-oil-fried oats instant noodles |
| CN101223955A (en) * | 2008-01-25 | 2008-07-23 | 刘继明 | Oat instant noodle and preparing method thereof |
| 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 |
| CN102178174A (en) * | 2011-05-11 | 2011-09-14 | 邹光友 | Method for producing non-fried sweet potato instant noodles by squeezing and pressing process |
-
2014
- 2014-06-12 CN CN201410259810.9A patent/CN104000104B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6125455A (en) * | 1984-07-11 | 1986-02-04 | Imuraya Seika Kk | Production of instant pasta |
| CN1252950A (en) * | 1998-10-31 | 2000-05-17 | 宋进平 | Technology for producing instant noodles from oats flour |
| CN1561754A (en) * | 2004-03-31 | 2005-01-12 | 中国农业科学院农产品加工研究所 | Noodle processing method |
| CN1742614A (en) * | 2004-08-30 | 2006-03-08 | 牛月 | Non-oil-fried oats instant noodles |
| CN101223955A (en) * | 2008-01-25 | 2008-07-23 | 刘继明 | Oat instant noodle and preparing method thereof |
| 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 |
| CN102178174A (en) * | 2011-05-11 | 2011-09-14 | 邹光友 | Method for producing non-fried sweet potato instant noodles by squeezing and pressing process |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10499663B2 (en) | 2015-10-16 | 2019-12-10 | Gold & Green Foods Oy | Method of manufacturing a meat replacement product and a meat replacement food product |
| CN106261636A (en) * | 2016-08-30 | 2017-01-04 | 张海贤 | A kind of preparation method in potato full-powder bubble food face |
| CN111513254A (en) * | 2020-06-02 | 2020-08-11 | 中国人民解放军陆军勤务学院 | Boiling-free hunger-resistant noodle capable of resisting altitude stress and preparation method thereof |
| CN112220091A (en) * | 2020-09-29 | 2021-01-15 | 宁波米氏实业有限公司 | Rice noodle forming device |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104000104B (en) | 2016-07-13 |
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