CN104171905A - Oat noodle and preparation method thereof - Google Patents
Oat noodle and preparation method thereof Download PDFInfo
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- CN104171905A CN104171905A CN201410325568.0A CN201410325568A CN104171905A CN 104171905 A CN104171905 A CN 104171905A CN 201410325568 A CN201410325568 A CN 201410325568A CN 104171905 A CN104171905 A CN 104171905A
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- 235000012000 cholesterol Nutrition 0.000 description 1
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Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses oat noodle and a preparation method thereof. The oat noodle is prepared from the following raw materials by weight percent: 35-40% of oat powder, 10-20% of wheat gluten, 0.1-3% of artemisia arenaria seed powder, 0.1-1% of artemisia arenaria gum, 2% of table salt, 35% of water, and 10-20% of rice meal, buckwheat powder, corn flour, sorghum flour, millet flour and coix seed powder being as coarse cereal and the like. Oats are all-purpose nutritious food and have a function of adjusting the physiological function of a human body; the oats are scientifically added with auxiliary materials, so that the processing characteristics of the oats are improved, so that the oats become main raw materials for producing popular food-oat noodle; and the adding amount of the oats in fresh oat cut noodles is more than 80%, all indexes of the oat noodle are nearly the same as those of the wheat flour noodle, the oat noodle has rich nutrition and good mouthfeel.
Description
Technical field
The present invention relates to a kind of oat flour and preparation method thereof.
Background technology
Oat also claims naked oats, has dietotherapy effect concurrently, has now become the fifth-largest cereal crops in the world.Scientific research proves, contains a large amount of soluble dietary fibers and unrighted acid in oat, can effectively reduce the risk that angiocardiopathy is brought.Oat products has remarkable effect for reducing blood sugar for human body level.All the time, owing to not containing mucedin in oat, affect its exploitation as popular food, and be mainly used in processing oatmeal.So processing capacity is very little, account for 5% of Gross World Product.Oat is used as the working research of other products, and addition is no more than 40%, and outward appearance mouthfeel is difficult to be accepted by consumer.
Oat food industries develops in a healthy way, and exploitation meets the novel full effect cereals nutrient food of Chinese's eating habit, need to adopt the food adding technique of science, in conjunction with advanced technologies technology, improves oat food appearance and mouthfeel.Meet consumer to diversification consumption demands such as food security, nutrition, delicious food, health cares.In oat, only contain two kinds of activated proteins of albumin and globulin, do not contain alcohol soluble protein and glutenin-mucedin, can not form common needed gluten network structure.
Summary of the invention
The object of the present invention is to provide the preparation method of a kind of oat flour and preparation method thereof.
For achieving the above object, the present invention implements by the following technical solutions:
A kind of oat flour and preparation method thereof, is made up of following weight portion raw material: oatmeal 35%-40%, Gluten 10%-20%, sand sagebrush (Artemisia filifolia) seed powder 0.1%-3%, Artemisia Glue 0.1%-1%, salt 2%, water 35%; The 10%-20% such as coarse cereals rice meal, buckwheat, corn flour, sorghum flour, millet powder, coixlacrymajobi powder.
Technological process: supplementary material weighs → mixes → and face → slaking → roll sheet → slitting → fresh-cut face → refrigeration.
Step (1): by oatmeal 35%-40%, Gluten 10%-20%, sand sagebrush (Artemisia filifolia) seed powder 0.1%-3%, Artemisia Glue 0.1%-1%, salt 2%, water 35%; The 10%-20% such as coarse cereals rice meal, buckwheat, corn flour, sorghum flour, millet powder, coixlacrymajobi powder weigh respectively;
Step (2) is put into weighted oatmeal in dough mixing machine, add water, high-speed stirred 8-10 minute, then the mixing such as Gluten, sand sagebrush (Artemisia filifolia) seed powder, Artemisia Glue, coarse cereals rice meal, buckwheat, corn flour, sorghum flour, millet powder, coixlacrymajobi powder are added in dough mixing machine, add water, tell together and stir 8-12 minute, obtain dough;
Aging machine slaking put into by dough by step (3);
Step (4) is rolled sheet by the good dough of slaking by flaking machine, and then slitting obtains fresh-cut noodles;
Step (5) is put into refrigerating chamber by fresh-cut face and is refrigerated;
Described oatmeal is No. 2, Bai Yan.
Beneficial effect of the present invention: oat itself is exactly full effect nutraceutical, has the effect that regulates human physiological functions.By the interpolation auxiliary material method of science, improve oat processing characteristics, become the major ingredient of production popular food-oat noodle.In oat fresh-cut face, addition exceedes 80%, and goods indices approaches wheat flour noodles, and nutritious, mouthfeel is better.
The raw materials for production of Gluten are wheat flours, harmless, endless interpolation.Can increase goods protein content, improve oatmeal gluten structure, addition 15-20%
In sand sagebrush (Artemisia filifolia) seed powder, contain polysaccharose substance, there is the effect of mediator's physiological function.Eat harmlessly, addition exceedes 3%, has sand sagebrush (Artemisia filifolia) taste more.
The oat fresh-cut face that adds Gluten and the development of sand sagebrush (Artemisia filifolia) seed powder, without chemical hazard, belongs to organic food.The freezing shelf-life of fresh-cut face is more than 3 months.After boiling, the vacuum-packed instant noodles shelf-life is more than 1 month.In the development of oat vermicelli and instant noodles, the addition of oat flour exceedes 80%.After project success, oat flour just can be used as and produces the major ingredient of other wheaten food, can give full play to oat and entirely imitate the effect of nutrition, improves human body sub-health status, improves whole nation's fitness.Also can promote better the development in an all-round way of oat industry, agricultural.
Detailed description of the invention
In order to make objects and advantages of the present invention clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
A kind of oat flour and preparation method thereof, is made up of following weight portion raw material: oatmeal 35%-40%, Gluten 10%-20%, sand sagebrush (Artemisia filifolia) seed powder 0.1%-3%, Artemisia Glue 0.1%-1%, salt 2%, water 35%; The 10%-20% such as coarse cereals rice meal, buckwheat, corn flour, sorghum flour, millet powder, coixlacrymajobi powder.
Technological process: supplementary material weighs → mixes → and face → slaking → roll sheet → slitting → fresh-cut face → refrigeration.
Step (1): by oatmeal 35%-40%, Gluten 10%-20%, sand sagebrush (Artemisia filifolia) seed powder 0.1%-3%, Artemisia Glue 0.1%-1%, salt 2%, water 35%; The 10%-20% such as coarse cereals rice meal, buckwheat, corn flour, sorghum flour, millet powder, coixlacrymajobi powder weigh respectively;
Step (2) is put into weighted oatmeal in dough mixing machine, add water, high-speed stirred 8-10 minute, then the mixing such as Gluten, sand sagebrush (Artemisia filifolia) seed powder, Artemisia Glue, coarse cereals rice meal, buckwheat, corn flour, sorghum flour, millet powder, coixlacrymajobi powder are added in dough mixing machine, add water, tell together and stir 8-12 minute, obtain dough;
Aging machine slaking put into by dough by step (3);
Step (4) is rolled sheet by the good dough of slaking by flaking machine, and then slitting obtains fresh-cut noodles;
Step (5) is put into refrigerating chamber by fresh-cut face and is refrigerated;
Described oatmeal is No. 2, Bai Yan.
Embodiment:
Formula: all add 2% salt, 35% water in following 4 formulas;
Oat fresh-cut face supplementary material formula table one (%)
| Numbering | Oatmeal | Gluten | Sand sagebrush (Artemisia filifolia) seed powder | Artemisia Glue |
| 1 | 80 | 20 | 0 | 0 |
| 2 | 82 | 15 | 3 | 0 |
| 3 | 87 | 10 | 3 | 0 |
| 4 | 86 | 10 | 2 | 1 |
Product index is analyzed and is discussed
Add the impact of different auxiliary material on oat fresh-cut face boiling characteristic:
No. 2 formula wheat flour fresh-cut faces of No. 1 formula
Boil rate of body weight gain (%) 196 171 200
Loss rate of macaroni (%) 4.42 6.98 2.43
Gluten is rich in alcohol soluble protein and glutelin, total protein content approximately 80%.In dough, add Gluten and can increase protein content, improve viscoelastic properties of dough, strengthen and resistance toly in process rub mixed ability.Adding people's 1% Gluten can increase by 0.8% protein content and 2% wet gluten content, and can improve dough water absorption rate.In No. 1 formula, add 20% Gluten, increase wet gluten content 40% nearly, boil rate of body weight gain and wheat flour noodles approaching.
Artemisia Glue is the compound substance that is attached to sand sagebrush (Artemisia filifolia) seed surface, contains D mono-glucose, D mono-mannose, D mono-galactolipin, arabinose and wood sugar, and these monose have formed the polysaccharide material with crosslinked action.Artemisia Glue in sand sagebrush (Artemisia filifolia) seed has very strong bonding complexing power to dough, can improve elasticity and the intensity of dough.Research shows that the polysaccharose substance in sand sagebrush (Artemisia filifolia) seed not only has reduction glycerine
The functional characteristic of three esters, cholesterol, blood sugar, and be improved liver glycogen metabolism, alleviate type ii diabetes actrapid monotard and resist the physiological activities such as symptom.
3% sand sagebrush (Artemisia filifolia) seed powder is added in evidence, can reduce 10% of wet gluten consumption in flour.Sand sagebrush (Artemisia filifolia) belongs to fruticuli sand-fixation plant, if artificial cultivation, output is high, and cost can reduce a lot.
Product index is analyzed and is discussed:
Different formulations is to fresh-cut face properties influence table two:
| Numbering | Toughness of products | Increase cost unit/Kg | Albumen recruitment | Polysaccharide increases |
| 1 | Good | 1.0 | 20 | Nothing |
| 2 | Good | 1.86 | 15 | Have |
| 3 | Poor | 1.61 | 10 | Have |
| 4 | Good | 3.31 | 10 | Have |
The product strip-breaking rate of above 4 formulas is all zero,
And all there is the distinctive fragrance of oat.
But sand sagebrush (Artemisia filifolia) seed powder addition can not exceed 3%,
Otherwise affect color and taste.
No. 3 formulation product toughness deficiencies.
No. 4 formulation product cost is high.
Select 1, No. 2 formula to carry out pilot scale.
Supplementary material cost: unit/Kg
Oatmeal Gluten sand sagebrush (Artemisia filifolia) seed powder Artemisia Glue
6.0 8.0 40 300
Shelf-life test: three months qualities of the freezing preservation of oat fresh-cut face are intact, and the instant noodles vacuum packaging keeping fresh at normal temperature after boiling is more than one month.Next step extends the shelf life and tests oat instant noodles: reach bacteriostasis by methods such as the health that controls environment, ultraviolet sterilization, vacuum packaging, interpolation natural biological antiseptic agent-natamycins.Complete the analysis of product nutrition balance, improve the index hierarchy of control.Formulate product standard, transform and produce as early as possible, make this oat entirely imitate nutraceutical and benefit as early as possible the common people.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (3)
1. oat flour and preparation method thereof, is characterized in that, is made up of following weight portion raw material: oatmeal 35%-40%, Gluten 10%-20%, sand sagebrush (Artemisia filifolia) seed powder 0.1%-3%, Artemisia Glue 0.1%-1%, salt 2%, water 35%; The 10%-20% such as coarse cereals rice meal, buckwheat, corn flour, sorghum flour, millet powder, coixlacrymajobi powder.
2. the preparation method of a kind of oat flour as claimed in claim 1 and preparation method thereof, is characterized in that, technological process: supplementary material weighs → mixes → and face → slaking → roll sheet → slitting → fresh-cut face → refrigeration.
Step (1): by oatmeal 35%-40%, Gluten 10%-20%, sand sagebrush (Artemisia filifolia) seed powder 0.1%-3%, Artemisia Glue 0.1%-1%, salt 2%, water 35%; The 10%-20% such as coarse cereals rice meal, buckwheat, corn flour, sorghum flour, millet powder, coixlacrymajobi powder weigh respectively;
Step (2) is put into weighted oatmeal in dough mixing machine, add water, high-speed stirred 8-10 minute, then the mixing such as Gluten, sand sagebrush (Artemisia filifolia) seed powder, Artemisia Glue, coarse cereals rice meal, buckwheat, corn flour, sorghum flour, millet powder, coixlacrymajobi powder are added in dough mixing machine, add water, tell together and stir 8-12 minute, obtain dough;
Aging machine slaking put into by dough by step (3);
Step (4) is rolled sheet by the good dough of slaking by flaking machine, and then slitting obtains fresh-cut noodles;
Step (5) is put into refrigerating chamber by fresh-cut face and is refrigerated.
3. the preparation method of a kind of oat flour according to claim 1 and preparation method thereof, is characterized in that, described oatmeal is No. 2, Bai Yan.
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| CN109259078A (en) * | 2018-09-18 | 2019-01-25 | 内蒙古工业大学 | A kind of compound noodles of buckwheat and preparation method thereof |
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Cited By (8)
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| CN104431775A (en) * | 2014-12-26 | 2015-03-25 | 马彦平 | Preparation method of famous snack pea noodles in northern Shaanxi |
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| CN109259078A (en) * | 2018-09-18 | 2019-01-25 | 内蒙古工业大学 | A kind of compound noodles of buckwheat and preparation method thereof |
| CN110876446A (en) * | 2019-11-19 | 2020-03-13 | 陕西师范大学 | High-quality high-oat-content nutritional fresh noodles and preparation method thereof |
| CN112690399A (en) * | 2020-12-31 | 2021-04-23 | 内蒙古蒙清农业科技开发有限责任公司 | Coarse cereal instant Chinese noodles and preparation method thereof |
| CN115299557A (en) * | 2022-07-02 | 2022-11-08 | 黄廷国 | High-content coarse grain noodles and preparation method thereof |
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Application publication date: 20141203 |