CN104323129A - Coix seed barley buckwheat coarse cereal noodle and production method thereof - Google Patents

Coix seed barley buckwheat coarse cereal noodle and production method thereof Download PDF

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Publication number
CN104323129A
CN104323129A CN201410527801.3A CN201410527801A CN104323129A CN 104323129 A CN104323129 A CN 104323129A CN 201410527801 A CN201410527801 A CN 201410527801A CN 104323129 A CN104323129 A CN 104323129A
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Prior art keywords
buckwheat
noodle
barley
face
flour
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Withdrawn
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CN201410527801.3A
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Chinese (zh)
Inventor
侯文燕
董静静
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Qingdao Jiarui Biological Technology Co Ltd
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Qingdao Jiarui Biological Technology Co Ltd
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Priority to CN201410527801.3A priority Critical patent/CN104323129A/en
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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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • 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

Abstract

The invention discloses a coix seed barley buckwheat coarse cereal noodle and a production method thereof. According to the invention, wheat flour, coix seed flour, barley flour, buckwheat flour, wheat gluten, eggs and other raw materials are selected to prepare the coarse cereal noodle with the nutrition and health care efficacy of coix seed, barley and buckwheat, good taste, and reasonable nutrition collocation. The noodle product has slight red color, is smooth and delicate, has good molding properties, is chewy and elastic, and has a breaking rate of less than 5%, a hint of coarse cereal flavor, and good palatability. The noodle provided by the invention has the advantages that: 1. the coix seed, barley, buckwheat and other coarse cereals are selected to overcome the disadvantages of single taste and low nutritional value in traditional noodles, and the product has the characteristics of reasonable diet, and good nutrition and health care functions; 2. the wheat gluten is added to the product raw materials to change the noodle rheological properties, improve the water absorption of stock, shorten the curing time and reduce the breaking rate, so that the noodle can be delicate, chewy, rich in nutrition, and has the health care functions.

Description

A kind of seed of Job's tears barley buckwheat various grains noodle and production method thereof
Technical field
The present invention relates to a kind of seed of Job's tears barley buckwheat various grains noodle and preparation method, belong to food processing field.
Background technology
Coarse cereals protein content is high, is rich in various vitamin, mineral matter and function factor, is traditional grain, is again modern health treasure.Along with the raising of living standards of the people and the improvement of diet structure, coarse cereals, as the novel foodstuff resource of doctor's food homology, more and more obtain popular attention.If (1) seed of Job's tears is medicine-food two-purpose functional food ingredient, its nutritive value and health-care efficacy are that other grains are incomparable, utilize the seed of Job's tears can produce many health products; The seed of Job's tears contains multiple polysaccharide, and the friendly Tian Zhengsi of Japan screens seed of Job's tears composition, obtains 3 kinds of active polysaccharides, has hypoglycemic effect; There are some researches prove, the seed of Job's tears ester extracted from the seed of Job's tears is a kind of effective cancer-resisting substance, particularly has special efficacy to cancer of the stomach, cervix cancer, chorioepithelioma.Also contain the very high heart of a lotus seed eight alcohol of medical value and β and γ 2 kinds of sitosterol in the seed of Job's tears, these special composition i.e. the seed of Job's tears have the key point of protective effect on cancer risk.These all demonstrate unique effect and the medical value of the seed of Job's tears; (2) barley is desirable health food, and has very high medical value.Barley diet fiber is very abundant, and it is received much concern by as healthy food material.Particularly protein and the high bulky grain barley of oil-containing percentage can make the very high pearl barley of nutritive value; It is multiple dark that barley contains amylase, cellulase, protease, oxidoreducing enzyme, glycerophosphatase and nuclease etc., and the barley source that to be Soluble Fiber splendid, and containing saponin, enterocinesia can be promoted, reduce cholesterol and low-density lipoprotein white level.Barley contains a large amount of physiologically active ingredient, as P-glucan, tocotrienols and phenolic compound etc., wherein gives birth to three rare pouring a libation and has anti-oxidant anticancer function, also can suppress cholesterol biosynthesis, have certain effect to prevention and therapy angiocardiopathy; (3) buckwheat is always the overlaps raw material of China's traditional food with the local flavor of its uniqueness, abundant nutrition; It is " all-round champion " that buckwheat can be said in cereal crops, has the laudatory title of " anti-inflammatory grain ".Research shows, sweet buckwheat protects the liver kidney, hypoglycemic and enhancing immunologic function.The research institution of Japan finds to contain 8 kinds of proteases catalyze agent in buckwheat, can hinder Leukemia Cell Proliferation, is expected to be developed into the leukemic new drug for the treatment of.China utilizes new technology to isolate, and the bitter buckwheat of compound that 3 kinds of buckwheat powders are raw material is two falls powder (hypoglycemic, reducing blood lipid).Containing the rutin not available for other cereal crops in buckwheat, rutin is flavonoids compound, has many-sided physiologically active.
In addition, China's coarse cereals are multiple plants undeveloped in industry, free of contamination remote districts, and in growth course, basic no pesticide grown chemical fertilizer, is a kind of natural green food of natural mode, quite favors by people.Current domestic and international market lacks the popular food grains other than rice and wheat meeting and improve diet structure, be conducive to the mixed grain nourishing food of diet nutritional balance, the coarse cereal health food of preventing and curing diseases, how to make full use of existing resource, improve coarse cereals comprehensive utilization ratio, really resources advantage being converted into economic advantages, is food grains other than rice and wheat processing problems faced.
Noodles have long history in China, since ancient times, both with the wide in variety and characteristic and being world-famous for such as to appeal to both the more and the less cultured.Through development for many years, China's noodles manufacturing industry obtains and develops rapidly, but noodle food market reaches capacity far away at present.Traditional noodles, comprise vermicelli, wetted surface, instant noodles etc., be all take flour as primary raw material, mouthfeel is single, is of low nutritive value.Along with improving constantly of living standard, people focus on quality of life more; And various coarse cereals are all based on starch, be of high nutritive value, be rich in several amino acids, vitamin and mineral matter, the various grains noodle that exploitation has alimentary health-care function becomes the importance developing international and domestic food grains other than rice and wheat market, coarse cereals face is with the focus of its distinctness, unique market advantage, noodles industrial expansion trend will be become, there is the wide market space.
Summary of the invention
The object of the present invention is to provide one to have the seed of Job's tears, barley, buckwheat nutritional health function, mouthfeel is better, the rational various grains noodle of nutrition arrangement and production method.
For achieving the above object, the technical solution used in the present invention is as follows:
The invention provides a kind of seed of Job's tears barley buckwheat various grains noodle, it is characterized in that raw material composition and proportioning (mass ratio) are: wheat flour 44 ~ 66%, coixlacrymajobi powder 12 ~ 18%, pearling cone meal 8 ~ 12%, buckwheat 8 ~ 12%, Gluten 4 ~ 6%, egg 2.4 ~ 3.6%, salt 1.2 ~ 1.8%, dietary alkali 0.24 ~ 0.36%, composite phosphate 0.16 ~ 0.24%, each component sum is 100%.
The invention provides a kind of seed of Job's tears barley buckwheat various grains noodle, it is characterized in that being realized by following approach:
(1) raw material weighing: each raw material of precise according to the above ratio;
(2) major ingredient mixing: the main materials such as wheat flour, coixlacrymajobi powder, pearling cone meal, buckwheat, Gluten are mixed;
And face agent preparation (3): select hardness be less than 10 water meeting sanitary standard as with face agent, accurately measure account for raw material gross mass 37 ~ 43% with face agent, add egg, salt, dietary alkali, composite phosphate, stirring and dissolving;
(4) and face: the major ingredients such as flour are put into dough mixing machine, add fully dissolve with face agent, water temperature controls to be advisable at 20 ~ 30 DEG C.Control rotating speed 80 ~ 100r/min, Mixing time 20 ~ 30min, makes face base.At the end of face, dough is loose graininess, and holding can be agglomerating, rubs the loose recovery of energy gently, the sense and section has levels;
(5) the slaking material embryo of becoming reconciled, preservative film in upper cover.Adopt the method for static slaking, the curing time is generally no less than 20min;
(6) compressing tablet, slitting: the dough after slaking is rolled into satisfactory wearing through multistage.Require after slitting that noodles are smooth, even, without drafting, without burr, have certain toughness and intensity, wear the noodles being cut into thickness 1.0 ~ 2.0mm through cutting cutter, and make the length of noodles at 220 ± 5.0mm;
(7) dry: will carry out in drying room, drying room temperature 50 ~ 55 DEG C, dries to water content 13% ~ 14%.
The invention provides a kind of seed of Job's tears barley buckwheat various grains noodle, noodle product color and luster is micro-red, smooth, fine and smooth, forming, chew chewiness flexible, strip-breaking rate, lower than 5%, has light coarse cereals fragrance, good palatability, target level of product quality compound " CCGF 101.3-2010 vermicelli " requirement.
The invention provides a kind of seed of Job's tears barley buckwheat various grains noodle, it is advantageous that: one is that the multiple coarse cereals such as the compatibility seed of Job's tears, barley, buckwheat are selected in variation, overcome the drawback that conventional noodles mouthfeel is single, be of low nutritive value, product is nutritious, meals are reasonable, alimentary health-care function is good, can meet the demand of consumer to energy and nutrient; Two is that product batching adds edible refined salt, not only can improve the water absorbing capacity of protein, strengthen the elasticity of gluten and intensity, can also the activity of inhibitory enzyme and microorganism, prevents dough fermentation; Three is add Gluten in products material, changes the rheological properties of noodles, improves the water imbibition of material embryo, shortens the curing time, reduces strip-breaking rate, makes that noodles are fine and smooth, chewiness and nutritiously have health care.
Detailed description of the invention
embodiment 1:
Seed of Job's tears barley buckwheat various grains noodle, concrete preparation process is as follows:
(1) raw material weighing: in wheat flour 52.6%, coixlacrymajobi powder 18%, pearling cone meal 8%, buckwheat 12%, Gluten 4%, egg 3.6%, salt 1.2%, dietary alkali 0.36%, each raw material of composite phosphate 0.24% ratio precise;
(2) major ingredient mixing: the main materials such as wheat flour, coixlacrymajobi powder, pearling cone meal, buckwheat, Gluten are mixed;
And face agent preparation (3): select hardness be less than 10 water meeting sanitary standard as with face agent, accurately measure account for raw material gross mass 37 ~ 43% with face agent, add egg, salt, dietary alkali, composite phosphate, stirring and dissolving;
(4) and face: the major ingredients such as flour are put into dough mixing machine, add fully dissolve with face agent, water temperature controls to be advisable at 20 ~ 30 DEG C.Control rotating speed 80 ~ 100r/min, Mixing time 20 ~ 30min, makes face base.At the end of face, dough is loose graininess, and holding can be agglomerating, rubs the loose recovery of energy gently, the sense and section has levels;
(5) the slaking material embryo of becoming reconciled, preservative film in upper cover.Adopt the method for static slaking, the curing time is generally no less than 20min;
(6) compressing tablet, slitting: the dough after slaking is rolled into satisfactory wearing through multistage.Require after slitting that noodles are smooth, even, without drafting, without burr, have certain toughness and intensity, wear the noodles being cut into thickness 1.0 ~ 2.0mm through cutting cutter, and make the length of noodles at 220 ± 5.0mm;
(7) dry: will carry out in drying room, drying room temperature 50 ~ 55 DEG C, dries to water content 13% ~ 14%.
embodiment 2:
Seed of Job's tears barley buckwheat various grains noodle, concrete preparation process is as follows:
(1) raw material weighing: in wheat flour 64%, coixlacrymajobi powder 12%, pearling cone meal 8%, buckwheat 8%, Gluten 4%, egg 2.4%, salt 1.2%, dietary alkali 0.24%, each raw material of composite phosphate 0.16% ratio precise;
(2) major ingredient mixing: the main materials such as wheat flour, coixlacrymajobi powder, pearling cone meal, buckwheat, Gluten are mixed;
And face agent preparation (3): select hardness be less than 10 water meeting sanitary standard as with face agent, accurately measure account for raw material gross mass 37 ~ 43% with face agent, add egg, salt, dietary alkali, composite phosphate, stirring and dissolving;
(4) and face: the major ingredients such as flour are put into dough mixing machine, add fully dissolve with face agent, water temperature controls to be advisable at 20 ~ 30 DEG C.Control rotating speed 80 ~ 100r/min, Mixing time 20 ~ 30min, makes face base.At the end of face, dough is loose graininess, and holding can be agglomerating, rubs the loose recovery of energy gently, the sense and section has levels;
(5) the slaking material embryo of becoming reconciled, preservative film in upper cover.Adopt the method for static slaking, the curing time is generally no less than 20min;
(6) compressing tablet, slitting: the dough after slaking is rolled into satisfactory wearing through multistage.Require after slitting that noodles are smooth, even, without drafting, without burr, have certain toughness and intensity, wear the noodles being cut into thickness 1.0 ~ 2.0mm through cutting cutter, and make the length of noodles at 220 ± 5.0mm;
(7) dry: will carry out in drying room, drying room temperature 50 ~ 55 DEG C, dries to water content 13% ~ 14%.
embodiment 3:
Seed of Job's tears barley buckwheat various grains noodle, concrete preparation process is as follows:
(1) raw material weighing: in wheat flour 50%, coixlacrymajobi powder 15%, pearling cone meal 10%, buckwheat 10%, Gluten 5%, egg 3%, salt 1.5%, dietary alkali 0.3%, each raw material of composite phosphate 0.2% ratio precise;
(2) major ingredient mixing: the main materials such as wheat flour, coixlacrymajobi powder, pearling cone meal, buckwheat, Gluten are mixed;
And face agent preparation (3): select hardness be less than 10 water meeting sanitary standard as with face agent, accurately measure account for raw material gross mass 37 ~ 43% with face agent, add egg, salt, dietary alkali, composite phosphate, stirring and dissolving;
(4) and face: the major ingredients such as flour are put into dough mixing machine, add fully dissolve with face agent, water temperature controls to be advisable at 20 ~ 30 DEG C.Control rotating speed 80 ~ 100r/min, Mixing time 20 ~ 30min, makes face base.At the end of face, dough is loose graininess, and holding can be agglomerating, rubs the loose recovery of energy gently, the sense and section has levels;
(5) the slaking material embryo of becoming reconciled, preservative film in upper cover.Adopt the method for static slaking, the curing time is generally no less than 20min;
(6) compressing tablet, slitting: the dough after slaking is rolled into satisfactory wearing through multistage.Require after slitting that noodles are smooth, even, without drafting, without burr, have certain toughness and intensity, wear the noodles being cut into thickness 1.0 ~ 2.0mm through cutting cutter, and make the length of noodles at 220 ± 5.0mm;
(7) dry: will carry out in drying room, drying room temperature 50 ~ 55 DEG C, dries to water content 13% ~ 14%.
Above embodiment only for illustration of technical scheme of the present invention, but not is limited; Although be described in detail by invention with reference to previous embodiment, for the person of ordinary skill of the art, still the technical scheme described in previous embodiment can be modified, or equivalent replacement has been carried out to wherein portion of techniques feature; And to these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of the present invention's technical scheme required for protection.

Claims (1)

1. a seed of Job's tears barley buckwheat various grains noodle, it is characterized in that being realized by following approach:
(1) raw material weighing: wheat flour 44 ~ 66%, coixlacrymajobi powder 12 ~ 18%, pearling cone meal 8 ~ 12%, buckwheat 8 ~ 12%, Gluten 4 ~ 6%, egg 2.4 ~ 3.6%, salt 1.2 ~ 1.8%, dietary alkali 0.24 ~ 0.36%, each raw material of composite phosphate 0.16 ~ 0.24% precise in mass ratio, each component sum is 100%;
(2) major ingredient mixing: the main materials such as wheat flour, coixlacrymajobi powder, pearling cone meal, buckwheat, Gluten are mixed;
And face agent preparation (3): select hardness be less than 10 water meeting sanitary standard as with face agent, accurately measure account for raw material gross mass 37 ~ 43% with face agent, add egg, salt, dietary alkali, composite phosphate, stirring and dissolving;
(4) and face: the major ingredients such as flour are put into dough mixing machine, add fully dissolve with face agent, water temperature controls to be advisable at 20 ~ 30 DEG C; Control rotating speed 80 ~ 100r/min, Mixing time 20 ~ 30min, makes face base; At the end of face, dough is loose graininess, and holding can be agglomerating, rubs the loose recovery of energy gently, the sense and section has levels;
(5) the slaking material embryo of becoming reconciled, preservative film in upper cover; Adopt the method for static slaking, the curing time is generally no less than 20min;
(6) compressing tablet, slitting: the dough after slaking is rolled into satisfactory wearing through multistage; Require after slitting that noodles are smooth, even, without drafting, without burr, have certain toughness and intensity, wear the noodles being cut into thickness 1.0 ~ 2.0mm through cutting cutter, and make the length of noodles at 220 ± 5.0mm;
(7) dry: will carry out in drying room, drying room temperature 50 ~ 55 DEG C, dries to water content 13% ~ 14%.
CN201410527801.3A 2014-10-10 2014-10-10 Coix seed barley buckwheat coarse cereal noodle and production method thereof Withdrawn CN104323129A (en)

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105767892A (en) * 2016-05-05 2016-07-20 王茗琦 Mountain fern fine dried noodles and making method thereof
CN106562205A (en) * 2016-11-16 2017-04-19 江南大学 Semi-dry buckwheat noodles and processing and preservation methods thereof
CN106858315A (en) * 2017-01-11 2017-06-20 江苏大学 Vermicelli that a kind of suitable metabolic syndrome crowd eats and preparation method thereof
CN107006773A (en) * 2017-04-14 2017-08-04 惠民县新东方现代农业有限责任公司 A kind of aizoon stonecrop noodles and its processing method
CN107692023A (en) * 2017-09-29 2018-02-16 贵州百科薏仁生物科技有限公司 A kind of adlay mulberry leaf dried noodles and preparation method thereof
CN107897701A (en) * 2017-11-14 2018-04-13 安徽冉升食品有限公司 A kind of edible mushroom noodle and preparation method thereof
CN108294240A (en) * 2017-12-08 2018-07-20 安徽三兄弟薯业有限责任公司 A kind of peppery cylinder backbone noodles served with soy sauce, sesame butter, etc.
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
CN109998028A (en) * 2019-04-04 2019-07-12 甘肃农业大学 Self-heating quinoa noodles
CN110558483A (en) * 2019-10-12 2019-12-13 城口县土行生农业科技发展有限公司 vegetable nutritional noodles and preparation method thereof
CN113349332A (en) * 2021-05-25 2021-09-07 四川省食品发酵工业研究设计院有限公司 Method for manufacturing low-salt silver wire hollow noodles

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105767892A (en) * 2016-05-05 2016-07-20 王茗琦 Mountain fern fine dried noodles and making method thereof
CN106562205A (en) * 2016-11-16 2017-04-19 江南大学 Semi-dry buckwheat noodles and processing and preservation methods thereof
CN106858315A (en) * 2017-01-11 2017-06-20 江苏大学 Vermicelli that a kind of suitable metabolic syndrome crowd eats and preparation method thereof
CN107006773A (en) * 2017-04-14 2017-08-04 惠民县新东方现代农业有限责任公司 A kind of aizoon stonecrop noodles and its processing method
CN107692023A (en) * 2017-09-29 2018-02-16 贵州百科薏仁生物科技有限公司 A kind of adlay mulberry leaf dried noodles and preparation method thereof
CN107897701A (en) * 2017-11-14 2018-04-13 安徽冉升食品有限公司 A kind of edible mushroom noodle and preparation method thereof
CN108294240A (en) * 2017-12-08 2018-07-20 安徽三兄弟薯业有限责任公司 A kind of peppery cylinder backbone noodles served with soy sauce, sesame butter, etc.
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
CN109998028A (en) * 2019-04-04 2019-07-12 甘肃农业大学 Self-heating quinoa noodles
CN110558483A (en) * 2019-10-12 2019-12-13 城口县土行生农业科技发展有限公司 vegetable nutritional noodles and preparation method thereof
CN113349332A (en) * 2021-05-25 2021-09-07 四川省食品发酵工业研究设计院有限公司 Method for manufacturing low-salt silver wire hollow noodles

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Application publication date: 20150204