CN104397592B - Without seitan soon ripe buckwheat flour and preparation method thereof and formula - Google Patents
Without seitan soon ripe buckwheat flour and preparation method thereof and formula Download PDFInfo
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- CN104397592B CN104397592B CN201410709141.0A CN201410709141A CN104397592B CN 104397592 B CN104397592 B CN 104397592B CN 201410709141 A CN201410709141 A CN 201410709141A CN 104397592 B CN104397592 B CN 104397592B
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Classifications
-
- 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
- Noodles (AREA)
Abstract
The invention provides one kind without seitan soon ripe buckwheat flour and preparation method thereof and formula, it is related to food service industry intensive processing field to choose with buckwheat, black rice, the cereal such as millet are raw material, using rich in nutrition and manufactured goods with health role is auxiliary materials, pass through milling, breading, treacle face, one-level extrudes, two level extrudes, Ageing Treatment, temperature-variable drying, ventilating and cooling, pack, examine, sealing packaging, the techniques such as vanning, obtained noodle prepared from buckwheat, meaning face and hand-pulled noodles chewy, it is smooth, soup is not mixed when boiling, it is not broken, adhesion, it is in good taste, have back sweet, what is more important boil before face smooth appearance, there is glossy sense, sell lover, the international highest safety index that gluten content is no more than 5~10PPM is fully achieved, more nutrition, it is safer, greatly improve production efficiency, reduce energy consumption and blowdown, it is more environmentally friendly, more low-carbon.
Description
Technical field
The present invention relates to food service industry intensive processing field, more particularly to without seitan soon ripe buckwheat flour and preparation method thereof and
Formula.
Background technology
Seitan is a series of mixture of single protein, and these protein can be divided into two groups：Prolamin and
Glutelin.Prolamin is gliadin, is the main reason for causing chylous diarrhea or gluten protein inadaptation, generally with this
It can be found that gliadin antibody in the immune body of kind illness.
Seitan is very common protein for most people, easily by pipe intestinal digesting, but for small part
But gluten protein can not be digested for people, most common illness is chylous diarrhea.People with this disease contains seitan edible
During the food of albumen, their immune system will be made a response by damaging small intestine, particularly the fine hair to small intestine internal layer
Destruction.Nutritional ingredient in food be all absorbed by these fine hair and entered it is sanguimotor, without their help,
No matter how much food eaten, people can be malnutritive.Because infringement, chylous diarrhea are considered as caused by human autoimmune's system
It is autoimmune function disorder, a kind of malabsorption disease can also be regarded as.Because nutriment can not be absorbed, chyle
Rush down and be also known as spontaneous malabsorption syndrome, nontropical sprue and glutelin sensitive enteropathy, suffered from this
The people of illness can not eat wheaten foods, i.e., can not eat containing a series of cereal foods such as wheat, barley, oat, rye, naked oats
Product.
Data are shown according to statistics, and the people's ratio involved in world wide is up to the 1/330~1/ of global total number of people
800, because people are to this disease understanding deficiency, now from there is symptom to the time average out to made a definite diagnosis 10 years, at present China and
Diagnosis rate is very low in the crowd in the area such as Japan, and this is due to that very rich experience does not diagnose this by Asia hospital, doctor
Kind disease, it is contemplated that many patients also be present and not yet diagnosed.In the U.S., gluten protein allergic human population at least 3,000 ten thousand crowds, Europe
There are 4,000 ten thousand crowds in continent, and this colony's number is just growing.Although gluten disease can not treat but can control,
As long as not eating the food containing mucedin, it would not break out.
The five cereals noodles sold on domestic market, due to the limitation of cost of material and technique, in various degree
Ground with the addition of the noodles containing seitan such as wheat, barley, oat, rye, naked oats, and gluten protein allergic human population can not be met to strong
The demand of Kang Anquan whole grain food, and buckwheat is free from the extraordinary coarse cereals raw material of seitan, and to balance blood sugar, drop
Low blood fat has good booster action, is one of the nutrition and health care dietotherapy that recent domestic experts and scholars recommend extensively.Buckwheat
Glutelin content it is very low, main protein is globulin, and does not contain the seitan contained by wheat class, i.e., prolamin and
Glutelin, so buckwheat is the preferred no seitan food source of gluten crowd.
The content of the invention
It is an object of the invention to provide a kind of high-quality without seitan soon ripe buckwheat flour and preparation method thereof and formula, meet
The demand of global gluten protein allergic human population.
In order to solve the problems, such as that conventional art is present, the present invention provides following technical scheme：
Preparation method without seitan ripe buckwheat flour soon, its raw materials used and quality proportioning are as follows：
Described preparation method is specific as follows：
(1) dry method is milled：The cereal raw material such as buckwheat are weighed according to required material rate, go milling sieving after the removal of impurity,
It is dry powder more than 80 mesh to obtain specification；Described dry powder specification, preferably 100~180 mesh；
(2) breading：The dry powder that will be obtained by step (1) mixes with water and other raw materials, using mixer breading until
Breading is uniform, and the addition of water is the 25~35% of dry powder quality；The preferred pure water of described water；
(3) treacle face：Treacle face 10~40 minutes, obtain powder after breading；
(4) extrude：Powder is inserted into screw extruding machine inlet and carries out one-level extruding and two level extruding successively；
Described one-level extruding is, when 120~170 DEG C of extruder central temperature, powder is by extruding accent, in mould
Mouth extrusion, obtains gelatinization and the expanded thick bar face in part；The pitch-row diameter of mould bore is preferably 1~2mm when one-level extrudes；
Described two level extruding is, when 80~100 DEG C of extruder central temperature, successively by expanded, maturing process
Powder is extruded from the mould mouth of two level extruder；In two level extruding, mould bore is preferably 0.5~1.2mm diameters
Mould or specification are wide 2~3mm, 0.5~0.8mm of thickness flat mould；
(5) Ageing Treatment：Cutting of fixed quantity, arrange a point row, aging sizing；
(6) temperature-variable drying：It is different according to Various Seasonal, different formulations, drying time；
(6.1) tide is protected in insulation：The face that aging after Ageing Treatment is shaped is pushed into drying chamber, puts neat, closing drying chamber
Door and window, carry out insulation in 45 minutes~2 hours and protect tide, control temperature is at 20~35 DEG C, humidity 65~80%；
(6.2) heating drop tide：Fan is opened, is heated up in low gear and drops tide 1 hour, elevated the temperature to 35~45 DEG C,
Humidity 65~80%, kept for 50 minutes~2 hours, then fan be adjusted to higher speed gear, be rapidly heated, temperature 35~
50 DEG C, humidity 60~85%；
(6.3) cooling：The temperature of drying chamber is adjusted to close or slightly above normal temperature laboratory, opens drying chamber two completely
The door of side, thermal source is closed, fan is not closed, cools down 25~50 minutes；
(7) moisture, pack, inspection, sealing packaging, vanning are detected；
It is prepared that without seitan, ripe buckwheat flour is that noodle prepared from buckwheat, buckwheat hand-pulled noodles or buckwheat are anticipated face soon.
It was verified that it can obtain more preferably effect using following any process conditions.It is described without seitan ripe buckwheat soon
Wheat face is noodle prepared from buckwheat, and the extruding of described one-level is：3~10MPa of cavity pressure is extruded, 120~160 DEG C of central temperature is described
Two level extrudes：Extrude 3~9MPa of cavity pressure.
Described without seitan, ripe buckwheat flour is buckwheat hand-pulled noodles and meaning face soon, and described one-level extruding, extruding board instrument refers to
Pin reaches 30~60 hertz, 130~170 DEG C of extruder central temperature；Described two level extrudes, and gauge pointer reaches on extruder
20~30 hertz.
Described without seitan, ripe buckwheat flour is noodle prepared from buckwheat soon, and described Ageing Treatment is cutting of fixed quantity and artificial peg comb
After reason, a point row, aging sizing Ageing Treatment are arranged 10 minutes~5 hours.
Described without seitan, ripe buckwheat flour is buckwheat hand-pulled noodles soon, and described Ageing Treatment is cutting of fixed quantity and enters aging
Machine, aging are shaped 2~3 hours；Humidification heating, 25~35 DEG C of temperature, humidity 60~85%.
Described without seitan, ripe buckwheat flour is that buckwheat is anticipated face soon, and described Ageing Treatment is cutting of fixed quantity and inputs shaking screen
Cooling down is carried out, enters back into ageing machine, aging is shaped 2~3 hours, heating and moistening, 25~35 DEG C of temperature, humidity 60~
90%, traction plastotype is carried out before Ageing Treatment, i.e., is obtained after extruder extrusion forming using hauling machine of different shapes
Cooling cut-out immediately after special-shaped meaning face straight tube or bend pipe.
It is described that without seitan, ripe buckwheat flour is that buckwheat is anticipated face soon, also include after Ageing Treatment it is multiple steam, be specially：Into again
Steaming machine steams 3~15 minutes again, 110~120 DEG C of temperature.
Described without seitan, ripe buckwheat flour is noodle prepared from buckwheat soon, and baking step (6.3) the cooling step is：In the winter
When season dries, it is placed in closed drying chamber 3~4 hours after heating drop tide, then opens the door of drying chamber both sides, gravity-flow ventilation is cold
But.
Described without seitan, ripe buckwheat flour is buckwheat hand-pulled noodles and meaning face soon, and temperature-variable drying (6) step is：Into drying
Room, one-level drying, two level drying and three-level drying are carried out successively, is spaced heating and moistening, drying time 2~7 hours；Drying course
Need ozonization sterilization treatment 40~60 minutes；Drying stops after closed drying chamber 3~4 hours, then open drying chamber from
Right ventilating and cooling；
One-level is dried：Temperature-variable drying, it is spaced heating and moistening, 45~55 DEG C of temperature, humidity 30~35%；
Two level is dried：Temperature-variable drying, it is spaced heating and moistening, 50~55 DEG C of temperature, humidity 25~35%；
Three-level is dried：Temperature-variable drying, it is spaced heating and moistening, 35~55 DEG C of temperature, humidity 50~60%；
In the winter time, baking step (6) protects tide for heating, under conditions of humidity 50%~85%, 45~50 DEG C of temperature, protects
Hold 2~4 hours, drying course needs ozonization sterilization treatment 40~60 minutes.
The present invention at the same it is claimed according to above-mentioned method be prepared without seitan ripe buckwheat flour soon.
Described without seitan, ripe buckwheat flour is buckwheat hand-pulled noodles soon, and the buckwheat hand-pulled noodles is rectangle, square or circle, often
Individual hand-pulled noodles block weight 60-120g.
It is described that without seitan, ripe buckwheat flour is noodle prepared from buckwheat soon, the noodle prepared from buckwheat be section flat thickness 0.5~
1.5mm, 2~10mm of width 0.5~3mm of noodles or diameter, length are 22~26cm section circle strip shaped noodle.
It is described that without seitan, ripe buckwheat flour is that buckwheat is anticipated face soon, the buckwheat meaning face include facing directly with special-shaped meaning face, wherein
It is described to face directly as section 0.5~1.5mm of flat thickness, 2~10mm of width 0.5~2mm of meaning face or diameter, length is 22~
28cm section circle strip meaning face；The special-shaped meaning face be Elbows Italy bend pipe face, Fusilli Italy screw face,
Shells Italy shell face, Penne beveling straight tubes macaroni, Rotini Italy helicoid.
The formula of no seitan ripe buckwheat flour soon is also claimed in the present invention, and its raw materials used and quality proportioning is as follows：
The inventive point of the present invention is as follows：
(1) selection of raw material：The present invention breaches the intrinsic industry mindset of raw material selection, and ground-breaking selection is without bran
The buckwheat of matter is as base-material.
Buckwheat (scientific name：Fagopyrum esculentumMoench.), alias：Sweet tea buckwheat, black wheat, triangle wheat etc.；It is annual
Draft.Stem is upright, high 30-90 centimetres, top branch, green or red, has a vertical rib, hairless or have mamillary along vertical rib in side
Projection.Leaf triangle or ovate triangle, long 2.5-7 centimetres, wide 2-5 centimetres, top is tapering, and base portion is heart-shaped, and two sides is along vein
Has mastoid process.
Buckwheat is that short day property is made, and likes nice and cool moistening, non-refractory drought wind, fears frost.Buckwheat in most of China area all
It is distributed, is also distributed in Asia and European countries.Buckwheat sugariness is cool, there is the wide intestines of appetizing, lower gas disperse accumulations.Control dry cholera, intestines
Stomach stagnates, the effect of chronic diarrhea；Buckwheat can also be cooked the food such as noodles, He Le, bean jelly simultaneously.
Selection buckwheat is embodied in as the advantages of base-material：It is 30% that 1. amylose content in buckwheat is low ±
3.22%, amylopectin content a height of 70% or so, this proportioning ensure that the buckwheat flour of dry production is easily molded, and be not required to appoint
What additive, not easy to break, delicate mouthfeel is smooth, sustained, has back sweet.2. the glutelin content of buckwheat is very low, main egg
White matter is globulin, and does not contain the seitan contained by wheat class, i.e. prolamin and glutelin, and thus buckwheat is seitan mistake
The preferred no seitan food source of quick crowd.3. lysine content in the essential amino acid contained by buckwheat is high and methionine contains
Measure it is low, amino acid pattern can with main cereal (such as wheat, corn, rice lysine content it is relatively low) it is complementary.4. buckwheat
Carbohydrate be mainly starch because particle is relatively fine, compared with other cereals, have easily it is cooked, easily disappear
The characteristics of change and easy processing.5. buckwheat contains abundant dietary fiber, its content is 10 times of general refined rice；Buckwheat contains
Iron, manganese, the trace element such as zinc also enrich than general cereal.6. starch is the main component of buckwheat, its physicochemical property is to buckwheat
Product directly affects, and the content of starch of buckwheat enriches, and especially the resistant starch containing higher proportion is (i.e. not by intestinal absorption
Can be in the starch of big intestinal fermentation).7. buckwheat has, heat energy is low, unsaturated fatty acid content is high, and amino acid composition is reasonable, protein
The features such as biological value is higher, thus can reduce cardio-cerebrovascular diseases, prevents diabetes and constipation, anticancer, it is anti-aging and
Prevent anemia.
In summary, buckwheat has higher nutritive value and medical value, Devoting Major Efforts To Developing and research health buckwheat foodstuff
There are wide market prospects, higher economic value and social value.The technology is based on existing rice noodles production technology
On the basis of research and development improve and form, rice variety and the limitation of other bean products can only be used by overcoming quick meal rice line, be started
Use new era using buckwheat and a series of no seitan noodles produced without the full cereal of seitan as raw material.
(2) processing step of dry method milling：
The present invention employs dry production in milling using shelled buckwheat as raw material, it is not necessary to the paddy such as immersion shelled buckwheat in advance
Raw material, directly grind dry powder and can be used to produce, greatly improve production efficiency, reduce energy consumption and blowdown.Avoid wet method life
In production, the water discharge of steeping corn, reduce environmental pollution, its production process blowdown flow rate substantially reduces, more environmentally friendly, more low-carbon.
(3) distinctive extrusion process step：
The very main factor for influenceing buckwheat flour quality prepared by the present invention is starch gel and protein therein
The quality of the colloid of family macromolecule material.Gelatinous material passes through extruder extrusion forming, is moulded by the mould for extruding accent
After type, extruded material leaves mould mouth, can just obtain the noodles, hand-pulled noodles and the production in face of anticipating of different size and shape at normal temperatures
Product, that is to say, that be still the gelatinous viscoelastic body of gelatinization inside extrusion chamber.Produce material under one-level squeezing action swollen
Change effect, material is squeezed the shape that various faces are presented after press extrusion molding, the material of two level extruder intracavitary is made in high temperature
With lower curing completely, after two level mould bore, the noodles product of the different size shape required for extrusion forming, by one
After level extruding, two level extruding, manufactured no seitan grain buckwheat face is not only not easy adhesion, and is easy to boil.
(4) temperature-variable drying：
Exclusive temperature-variable drying makes noodles outward appearance straight, bright, keep product colour still present raw material itself it is natural from
Right uniform true qualities, noodles have chewy, smooth, not mixed soup when boiling, not broken, adhesion, in good taste.What is more important is cut
Few broken strip, greatly reduces spillage of material caused by broken strip when cutting.
Temperature-variable drying can prevent the too early conjunctiva in noodles surface, keep noodles surface capillary hole unimpeded.In heating low moisture environments
Under progressively evaporate moisture, dried noodle layer is gradually thickeied, and can bear certain vapour pressure, and noodles will not be made cracked, is produced " crisp
Bar " phenomenon, is finally reached homogeneous.
When winter north workshop and the very big drying chamber temperature difference, if the noodles for drying completion shift rapidly drying chamber onto
Outside, contact, can burst rapidly with the cold dry air of outside, produce defect rate.By noodles closed 3~4 hours in drying chamber, with
Just noodles temperature gradually reduces, to adapt to and close to the workshop temperature outside drying chamber, can reach 100% without the effect burst.
(5) Ageing Treatment：
Ageing Treatment is aging sizing, and aging sizing can make because of gelatinization and disorderly arranged starch molecule is arranged in order again
Row, and then no seitan buckwheat flour is not mixed soup when rehydration boils, hand-pulled noodles is smooth, the flexible and moderate flexible strength of mouthfeel, has back
Sweet flavour, this is the very crucial factor place of the production technology.
The present invention is raw materials used commercially available.
The beneficial effects of the present invention are：
(1) all raw materials of the invention do not contain the anaphylactogens such as gluten protein, be fully achieved gluten content no more than 5~
10PPM international highest safety index, the five cereals noodles gluten content far smaller than sold on the market at present (>20PPM).
(2) ripe noodle prepared from buckwheat, hand-pulled noodles and meaning face outward appearance are straight, bright soon for no seitan produced by the present invention, keep product face
Color is still presented the natural uniform true qualities of raw material in itself, easy-formation during cutting, substantially increases yield rate, has chewy, smooth, cooks
It is not mixed soup when boiling, not broken, adhesion, in good taste.What is more important boil before face sense organ it is splendid：Outward appearance becomes light
It is sliding, there is glossy sense, sell lover, and commercially available noodles, hand-pulled noodles and meaning face is unable to reach this quality.
Brief description of the drawings
Fig. 1 is without seitan ripe noodle prepared from buckwheat preparation method process chart soon.
Fig. 2 is without seitan ripe buckwheat hand-pulled noodles preparation method process chart soon.
Fig. 3 is that ripe buckwheat is anticipated noodle producing method process chart soon without seitan.
Specific embodiment
To further appreciate that the present invention, embodiment of the present invention is described with the following Examples, but the present invention is simultaneously
It is not limited to following examples.
In following embodiments, unless otherwise specified, methods described is conventional method, in following embodiments, pressing steps
Used screw extruder preferably uses Saixin Machinery Co., Ltd., Jinan, the test-type twin (double) screw extruders of DS-32 II；Timeliness
The preferred Dongguan Ai Si litchis detecting instrument Co., Ltd of ageing machine, UV-263 ageing machines in processing step；Steam again in step, steam machine again
It is preferred that Nanchang Zhao Feng drying equipment Co., Ltd, the multiple steamer of Z-0.6 types ground rice.
Wherein, embodiment 1~4 is without seitan ripe noodle prepared from buckwheat preparation method soon, and embodiment 5~8 is without seitan ripe buckwheat soon
Wheat hand-pulled noodles preparation method, embodiment 9~12 are that ripe buckwheat is anticipated noodle producing method soon without seitan.
The buckwheat grain noodles composition of raw materials of embodiment 1：100 parts of buckwheats；
Preparation method：
(1) dry method is milled：100 parts of buckwheat is weighed, sieving removal of impurities, obtains the dry powder that specification is 120 mesh；
(2) breading：100 parts of dry powder that step (1) is obtained mix with 30 parts of pure water, using mixer breading until mixing
Powder is uniform；
(3) treacle face：Treacle face 40 minutes, obtains powder；
(4) extrude：The good powder of treacle is inserted into screw extruding machine inlet and carries out one-level extruding and two level extruding successively；
Described one-level extruding：Extrusion chamber central temperature is 150 DEG C, and pressure 10MPa, powder is by extruding accent, in mould
Have mouth extrusion, obtain gelatinization and the thick bar of the expanded noodles in part, a diameter of 1~2mm of pitch-row of mould bore；
Described two level extruding：Extrusion chamber temperature is 100 DEG C, pressure 8MPa, by gelatinization, expanded, three mistakes of curing
The powder of journey is extruded from the mould mouth of two level extruder, peg sliver；Mould bore is preferably the mould of 1~3mm diameters
Tool or the mould that specification is flat, its wide 2~3mm, 0.5~0.8mm of thickness；
(5) Ageing Treatment：After cutting of fixed quantity and artificial peg comb, a point row is arranged, aging is shaped 3 hours；
(6) temperature-variable drying：It is different according to Various Seasonal, different formulations, drying time；
(6.1) tide is protected in insulation：The noodles that aging after Ageing Treatment is determined to bar are pushed into drying chamber, put neatly, and spacing is uniform,
Drying chamber door and window is closed, carries out insulation guarantor's tide perspiration or increase humidity, free surface moisture in noodles is reached balance unanimously, this stage
Need to carry out 45 minutes~2 hours, control temperature is at 25 DEG C, and humidity 70%, the 50-60% moisture for including noodles will be not
Slowly discharged in the case of destroying top layer pore, can so prevent the too early conjunctiva in noodles surface, keep noodles surface capillary hole
It is unimpeded；
(6.2) heating drop tide：Open fan, low gear heat up, gradually reduce relative humidity, carry out drop tide, 1 hour
Afterwards, fan is adjusted to middling speed and continues to heat up, and temperature is kept for 35 DEG C, after humidity 65% is kept for 50 minutes, fan is adjusted into higher speed
Gear, it is rapidly heated, temperature humidity 60%, will suitably carry out humidity discharging hydrofuge and comb face, progressively drop in the meantime at 40 DEG C
Humidity in low drying chamber, this stage make noodles progressively evaporate moisture under the low moisture environments that heat up, and dried noodle layer gradually thickeies, energy
Certain vapour pressure is enough born, noodles will not be made cracked, produces " crisp bar " phenomenon, this can be described as being primary drying phase；
(6.3) cooling：The moisture of noodles is evaporated substantially, and the heat of noodles is mainly distributed in this stage, by
Step reaches close or slightly above normal temperature laboratory, while continue to evaporate sub-fraction moisture, reaches the water content of required standard, and make
Water balance inside and outside noodles, keep steady quality.Concrete operations are：The temperature for adjusting drying chamber is indoor normal to approaching or being slightly above
Temperature, the door of drying chamber both sides is opened, is opened completely, thermal source is closed, does not close fan, cool down 50 minutes.
In the winter time, temperature-variable drying step (6.3) uses following methods：Drying stops after closed drying chamber 3~4 hours,
Then drying chamber gravity-flow ventilation cooling is opened.
(7) finished product is cut, screens finished product, billet and the noodles burst is excluded, weighs, terminate to tie up, is packed, is examined, envelope
Mouth packaging, vanning.
Further, ripe noodle prepared from buckwheat is section 0.5~1.5mm of flat thickness to the no seitan soon, 2~10mm's of width
0.5~3mm of noodles or diameter, length are 22~26cm section circle strip shaped noodle.
Embodiment 2
Formula as below is prepared without seitan ripe noodle prepared from buckwheat soon using the method for the present embodiment：
Millet buckwheat noodle material formula：10~30 parts of millet powder, buckwheat 70-90 parts；
Semen Coicis noodle prepared from buckwheat composition of raw materials：1~30 part of coixlacrymajobi powder, 70~99 parts of buckwheat；
Rough coixlacrymajobi powder noodle prepared from buckwheat composition of raw materials：Rough 1~30 part of coixlacrymajobi powder, 70~99 parts of buckwheat；
Northeast polished rice brown rice noodle prepared from buckwheat composition of raw materials：1~45 part of northeast polished rice brown rice, 55~99 parts of buckwheat.
Below by taking millet buckwheat noodle material formula as an example, it is described further, the present embodiment compares with embodiment 1, only squeezes
Go out pressure condition difference, specific method is as follows：
(1) dry method is milled：30 parts of millet powder is weighed, 70 parts of buckwheat, sieving removal of impurities, obtains the dry powder that specification is 120 mesh；
(2) breading：100 parts of dry powder that step (1) is obtained mix with 30 parts of pure water, breading is uniform；
(3) treacle face：Treacle face 40 minutes, obtains powder；
(4) extrude：The good powder of treacle is inserted into screw extruding machine inlet and carries out one-level extruding and two level extruding successively；
One-level extrudes：Extrusion chamber central temperature is 160 DEG C, pressure 10MPa, and powder is squeezed by extruding accent in mould mouth
Go out, obtain gelatinization and the thick bar of the expanded noodles in part；
Two level extrudes：Extrusion chamber temperature is 90 DEG C, pressure 7MPa, by gelatinization, expanded, the powder of three processes of curing
It is extruded from the mould mouth of two level extruder, peg sliver；
(5) Ageing Treatment：After cutting of fixed quantity and artificial peg comb, a point row is arranged, aging is shaped 3 hours；
(6) temperature-variable drying：It is different according to Various Seasonal, different formulations, drying time；
(7) moisture, pack, inspection, sealing packaging, vanning are detected.
Embodiment 3
Formula as below is prepared without seitan ripe noodle prepared from buckwheat soon using the method for the present embodiment：
Black rice noodle prepared from buckwheat composition of raw materials：1~10 part of black rice flour, 90~99 parts of buckwheat；
Pachyrhizus noodle prepared from buckwheat composition of raw materials：5~15 parts of tapioca flour, 85~95 parts of buckwheat；
Pumpkin ginger powder noodle prepared from buckwheat composition of raw materials：85~95 parts of buckwheat, 4~14.5 parts of pumpkin powder, 0.5~1 part of ginger powder；
Below by taking black rice noodle prepared from buckwheat composition of raw materials as an example, it is described further, the present embodiment compares with embodiment 1, only dries
Dry condition is different, and specific method is as follows：
(1) dry method is milled：10 parts of black rice flour is weighed, 90 parts of buckwheat, sieving removal of impurities, obtains the dry powder that specification is 120 mesh；
(2) breading：100 parts of dry powder that step (1) is obtained mix with 30 parts of pure water, breading is uniform；
(3) treacle face：Treacle face 40 minutes, obtains powder；
(4) extrude：The good powder of treacle is inserted into screw extruding machine inlet and carries out one-level extruding and two level extruding successively；
(5) Ageing Treatment：After cutting of fixed quantity and artificial peg comb, a point row is arranged, aging is shaped 3 hours；
(6) temperature-variable drying：It is different according to Various Seasonal, different formulations, drying time；
(6.1) tide is protected in insulation：The face that aging after Ageing Treatment is determined to bar is pushed into drying chamber, puts neat, closing drying chamber
Door and window, carry out insulation in 100 minutes and protect tide, control temperature is at 30 DEG C, humidity 80%；
(6.2) heating drop tide：Fan is opened, heats up drop tide 1 hour, is elevated the temperature to 35 DEG C in low gear, humidity
80%, kept for 50 minutes, then fan is adjusted to higher speed gear, be rapidly heated, temperature is at 40 DEG C, humidity 70%；
(6.3) cooling：The temperature of drying chamber is adjusted to close or slightly above normal temperature laboratory, opens drying chamber two completely
The door of side, thermal source is closed, fan is not closed, cools down 50 minutes；In the winter time, drying stops after closed drying chamber 3
~4 hours, then open drying chamber gravity-flow ventilation cooling.
(7) moisture, pack, inspection, sealing packaging, vanning are detected.
Embodiment 4
Formula as below is prepared without seitan ripe noodle prepared from buckwheat soon using the method for the present embodiment：
Mushroom buckwheat noodle material formula：1~15 part of mushroom powder, 85~99 parts of buckwheat；
Mulberry leaf noodle prepared from buckwheat composition of raw materials：1~15 part of mulberry leaf powder, 85~99 parts of buckwheat；
Carrot noodle prepared from buckwheat composition of raw materials：1~15 part of carrot meal, 85~99 parts of buckwheat；
Vegetables noodle prepared from buckwheat composition of raw materials：1~15 part of Vegetable powder, 85~99 parts of buckwheat；
Purple potato noodle prepared from buckwheat composition of raw materials：1~15 part of purple sweet potato powder, 85~99 parts of buckwheat；
Chinese yam noodle prepared from buckwheat composition of raw materials：1~15 part of yam flour, 85~99 parts of buckwheat；
Below by taking mushroom buckwheat noodle material formula as an example, it is described further, the present embodiment compares with embodiment 1, extrusion
Pressure is different with drying condition, and specific method is as follows：
(1) dry method is milled：10 parts of mushroom powder is weighed, 90 parts of buckwheat, sieving removal of impurities, obtains the dry powder that specification is 120 mesh；
(2) breading：100 parts of dry powder that step (1) is obtained mix with 30 parts of pure water, breading is uniform；
(3) treacle face：Treacle face 40 minutes, obtains powder；
(4) extrude：The good powder of treacle is inserted into screw extruding machine inlet and carries out one-level extruding and two level extruding successively；
One-level extrudes：Extrusion chamber central temperature is 160 DEG C, pressure 10MPa, and powder is squeezed by extruding accent in mould mouth
Go out, obtain gelatinization and the thick bar of the expanded noodles in part；
Two level extrudes：Extrusion chamber temperature is 90 DEG C, pressure 7MPa, by gelatinization, expanded, the powder of three processes of curing
It is extruded from the mould mouth of two level extruder, peg sliver；
(5) Ageing Treatment：After cutting of fixed quantity and artificial peg comb, a point row is arranged, aging is shaped 3 hours；
(6) temperature-variable drying：It is different according to Various Seasonal, different formulations, drying time；
(6.1) tide is protected in insulation：The face that aging after Ageing Treatment is determined to bar is pushed into drying chamber, puts neat, closing drying chamber
Door and window, carry out insulation in 90 minutes and protect tide, control temperature is at 25 DEG C, humidity 75%；
(6.2) heating drop tide：Fan is opened, heats up drop tide 1 hour, is elevated the temperature to 35 DEG C in low gear, humidity
70%, kept for 1 hour, then fan is adjusted to higher speed gear, be rapidly heated, temperature is at 40 DEG C, humidity 65%；
(6.3) cooling：The temperature of drying chamber is adjusted to close or slightly above normal temperature laboratory, opens drying chamber two completely
The door of side, thermal source is closed, fan is not closed, cools down 50 minutes；In the winter time, drying stops after closed drying chamber 3
~4 hours, then open drying chamber gravity-flow ventilation cooling.
(7) moisture, pack, inspection, sealing packaging, vanning are detected.
The buckwheat cereal hand-pulled noodles composition of raw materials of embodiment 5：100 parts of buckwheats；
Preparation method：
(1) dry method is milled：100 parts of buckwheats are weighed, sieving removal of impurities, obtain the dry powder that specification is 120 mesh；
(2) breading：The 100 parts of dry powder that will be obtained by step (1) mix with 30 parts of pure water, breading is uniform；
(3) treacle face：Treacle face 30 minutes, obtain powder after breading；
(4) extrude：Powder is inserted into screw extruding machine inlet and carries out one-level extruding and two level extruding successively；
Described one-level extruding is, when 130 DEG C of extruder central temperature, powder is squeezed by extruding accent in mould mouth
Go out, obtain gelatinization and the thick bar of the expanded hand-pulled noodles in part；The pitch-row diameter of mould bore is preferably 1~2mm when one-level extrudes；Extruding
Board instrument pointer reaches better at 60 hertz；
Described two level extruding is, when 100 DEG C of extruder central temperature, successively by expanded, and the hand-pulled noodles of maturing process
It is extruded from the mould mouth of two level extruder；In two level extruding, mould bore is preferably the mould of 0.5~1.2mm diameters
Or specification is wide 2~3mm, 0.5~0.8mm of thickness flat mould；Gauge pointer reaches better at 30 hertz on extruder；
(5) Ageing Treatment：Cutting of fixed quantity simultaneously enters ageing machine, and aging is shaped 2 hours；Humidification heating, 35 DEG C of temperature, humidity
85%；
(6) it is multiple to steam：Steamed again 15 minutes into multiple steaming machine, 110 DEG C of temperature；
(7) dry：Into drying chamber, one-level drying, two level drying and three-level drying are carried out successively, is spaced heating and moistening,
Drying time 7 hours；Drying course need to use ozone sterilization to handle 40~60 minutes；Drying stops small after closed drying chamber 4
When, then open drying chamber gravity-flow ventilation cooling.
(7.1) one-level is dried：Temperature-variable drying, heating and moistening is spaced, temperature 45 C, humidity 30%, dries 2 hours, makes face
The 50-60% moisture that bar includes will slowly discharge in the case where not destroying top layer pore, can so prevent hand-pulled noodles surface
Too early conjunctiva, keep hand-pulled noodles surface capillary hole unimpeded；
(7.2) two level is dried：Temperature-variable drying, heating and moistening is spaced, temperature 50 C, humidity 25%, is dried 2 hours, at this
Period will suitably carry out humidity discharging hydrofuge and comb face, gradually reduce the humidity in drying chamber, and this stage makes noodles in heating low humidity
Moisture is progressively evaporated under environment, dried noodle layer is gradually thickeied, and can bear certain vapour pressure, and noodles will not be made cracked, production
Raw " crisp bar " phenomenon, this can be described as being primary drying phase；
(7.3) three-level is dried：Temperature-variable drying, heating and moistening is spaced, 35 DEG C of temperature, humidity 50%, is dried 3 hours, at this
The individual stage mainly distributes the heat of noodles, progressively reaches close or slightly above normal temperature laboratory, while continue to evaporate sub-fraction water
Point, reach the water content of required standard, and make water balance inside and outside noodles, keep steady quality；
In the winter time, baking step (7) protects tide for heating, and under conditions of humidity 50%, temperature 45 C, holding 2~4 is small
When, drying course needs ozonization sterilization treatment 40~60 minutes.
(8) moisture, pack, inspection, sealing packaging, vanning are detected.
Prepare without seitan, ripe buckwheat hand-pulled noodles be 0.5~2mm of diameter of section soon, face block length is 10cm, width 8cm, thickness
The block noodles for 1.5~3cm, or a diameter of 10cm of face block rounded face are spent, face block weight is 60~120 grams.
Embodiment 6
Formula as below is prepared without seitan ripe buckwheat hand-pulled noodles soon using the method for the present embodiment：
Millet buckwheat hand-pulled noodles composition of raw materials：10~30 parts of millet powder, buckwheat 70-90 parts；
Semen Coicis buckwheat hand-pulled noodles composition of raw materials：1~30 part of coixlacrymajobi powder, 70~99 parts of buckwheat；
Rough coixlacrymajobi powder buckwheat hand-pulled noodles composition of raw materials：Rough 1~30 part of coixlacrymajobi powder, 70~99 parts of buckwheat；
Northeast polished rice brown rice buckwheat hand-pulled noodles composition of raw materials：1~45 part of northeast polished rice brown rice, 55~99 parts of buckwheat.
Below by taking millet buckwheat hand-pulled noodles composition of raw materials as an example, it is described further, the present embodiment compares with embodiment 5, only squeezes
Go out pressure condition difference, specific method is as follows：
(1) dry method is milled：30 parts of millet powder is weighed, 70 parts of buckwheat, sieving removal of impurities, obtains the dry powder that specification is 120 mesh；
(2) breading：To be mixed by the dry powder that step (1) obtains with 30 parts of pure water, breading it is uniform；
(3) treacle face：Treacle face 30 minutes, obtain powder after breading；
(4) extrude：Powder is inserted into screw extruding machine inlet and carries out one-level extruding and two level extruding successively；
Described one-level extruding is, when 100 DEG C of extruder central temperature, gauge pointer reaches 50 hertz on extruder,
Powder is extruded by extruding accent in mould mouth, obtains gelatinization and the thick bar of the expanded hand-pulled noodles in part；
Described two level extruding is, when 100 DEG C of extruder central temperature, gauge pointer reaches 20 hertz on extruder,
Successively by expanded, the hand-pulled noodles of maturing process is extruded from the mould mouth of two level extruder；
(5) Ageing Treatment：Cutting of fixed quantity simultaneously enters ageing machine, and aging is shaped 2 hours；
(6) it is multiple to steam：Steamed again 15 minutes into multiple steaming machine, 110 DEG C of temperature；
(7) dry：Into drying chamber, one-level drying, two level drying and three-level drying are carried out successively；
(8) moisture, pack, inspection, sealing packaging, vanning are detected.
Embodiment 7
Formula as below is prepared without seitan ripe noodle prepared from buckwheat soon using the method for the present embodiment：
Black rice buckwheat hand-pulled noodles composition of raw materials：1~10 part of black rice flour, 90~99 parts of buckwheat；
Pachyrhizus buckwheat hand-pulled noodles composition of raw materials：5~15 parts of tapioca flour, 85~95 parts of buckwheat；
Pumpkin ginger powder buckwheat hand-pulled noodles composition of raw materials：85~95 parts of buckwheat, 4~14.5 parts of pumpkin powder, 0.5~1 part of ginger powder；
Below by taking black rice buckwheat hand-pulled noodles composition of raw materials as an example, it is described further, the present embodiment compares with embodiment 5, only dries
Dry condition is different, and specific method is as follows：
(1) dry method is milled：10 parts of black rice flour is weighed, 90 parts of buckwheat, sieving removal of impurities, obtains the dry powder that specification is 120 mesh；
(2) breading：To be mixed by the dry powder that step (1) obtains with 30 parts of pure water, breading it is uniform；
(3) treacle face：Treacle face 30 minutes, obtain powder after breading；
(4) extrude：Powder is inserted into screw extruding machine inlet and carries out one-level extruding and two level extruding successively；
(5) Ageing Treatment：Cutting of fixed quantity simultaneously enters ageing machine, and aging is shaped 2 hours；
(6) it is multiple to steam：Steamed again 15 minutes into multiple steaming machine, 110 DEG C of temperature；
(7) dry：Into drying chamber, one-level drying, two level drying and three-level drying are carried out successively, is spaced heating and moistening,
Drying time 6 hours；Drying course need to use ozone sterilization to handle 40~60 minutes；Drying stops small after closed drying chamber 4
When, then open drying chamber gravity-flow ventilation cooling.
(7.1) one-level is dried：Temperature-variable drying, heating and moistening is spaced, temperature 50 C, humidity 33%, is dried 1 hour；
(7.2) two level is dried：Temperature-variable drying, heating and moistening is spaced, temperature 50 C, humidity 35%, is dried 2 hours；
(7.3) three-level is dried：Temperature-variable drying, heating and moistening is spaced, 35 DEG C of temperature, humidity 55%, is dried 3 hours；
In the winter time, baking step (7) protects tide for heating, and under conditions of humidity 60%, temperature 45 C, holding 2~4 is small
When, drying course needs ozonization sterilization treatment 40~60 minutes.
(8) moisture, pack, inspection, sealing packaging, vanning are detected.
Embodiment 8
Formula as below is prepared without seitan ripe noodle prepared from buckwheat soon using the method for the present embodiment：
Mushroom buckwheat hand-pulled noodles composition of raw materials：1~15 part of mushroom powder, 85~99 parts of buckwheat；
Mulberry leaf buckwheat hand-pulled noodles composition of raw materials：1~15 part of mulberry leaf powder, 85~99 parts of buckwheat；
Carrot buckwheat hand-pulled noodles composition of raw materials：1~15 part of carrot meal, 85~99 parts of buckwheat；
Vegetables buckwheat hand-pulled noodles composition of raw materials：1~15 part of Vegetable powder, 85~99 parts of buckwheat；
Purple potato buckwheat hand-pulled noodles composition of raw materials：1~15 part of purple sweet potato powder, 85~99 parts of buckwheat；
Chinese yam buckwheat hand-pulled noodles composition of raw materials：1~15 part of yam flour, 85~99 parts of buckwheat；
Below by taking mushroom buckwheat hand-pulled noodles composition of raw materials as an example, it is described further, the present embodiment compares with embodiment 5, extrusion
Pressure and drying condition are different, and specific method is as follows：
(1) dry method is milled：15 parts of mushroom powder is weighed, 85 parts of buckwheat, sieving removal of impurities, obtains the dry powder that specification is 120 mesh；
(2) breading：The 100 parts of dry powder that will be obtained by step (1) mix with 30 parts of pure water, breading is uniform；
(3) treacle face：Treacle face 30 minutes, obtain powder after breading；
(4) extrude：Powder is inserted into screw extruding machine inlet and carries out one-level extruding and two level extruding successively；
Described one-level extruding is, when 100 DEG C of extruder central temperature, gauge pointer reaches 55 hertz on extruder,
Powder is extruded by extruding accent in mould mouth, obtains gelatinization and the expanded thick bar face in part；
Described two level extruding is, when 100 DEG C of extruder central temperature, gauge pointer reaches 30 hertz on extruder,
Successively by expanded, the hand-pulled noodles of maturing process is extruded from the mould mouth of two level extruder；
(5) Ageing Treatment：Cutting of fixed quantity simultaneously enters ageing machine, and aging is shaped 2 hours；Humidification heating, 30 DEG C of temperature, humidity
85%；
(6) it is multiple to steam：Steamed again 15 minutes into multiple steaming machine, 110 DEG C of temperature；
(7) dry：Into drying chamber, one-level drying, two level drying and three-level drying are carried out successively, is spaced heating and moistening,
Drying time 6 hours；Drying course need to use ozone sterilization to handle 40~60 minutes；Drying stops small after closed drying chamber 4
When, then open drying chamber gravity-flow ventilation cooling.
(7.1) one-level is dried：Temperature-variable drying, heating and moistening is spaced, temperature 50 C, humidity 33%, is dried 1 hour；
(7.2) two level is dried：Temperature-variable drying, heating and moistening is spaced, temperature 50 C, humidity 35%, is dried 2 hours；
(7.3) three-level is dried：Temperature-variable drying, heating and moistening is spaced, 35 DEG C of temperature, humidity 55%, is dried 3 hours；
In the winter time, baking step (7) protects tide for heating, and under conditions of humidity 50%, temperature 45 C, holding 2~4 is small
When, drying course needs ozonization sterilization treatment 40~60 minutes.
(8) moisture, pack, inspection, sealing packaging, vanning are detected.
The buckwheat cereal of embodiment 9 meaning face composition of raw materials：100 parts of buckwheats；
Preparation method：
(1) dry method is milled：100 parts of buckwheats are weighed, sieving removal of impurities, obtain the dry powder that specification is 120 mesh；
(2) breading：To be mixed by the dry powder that step (1) obtains with 30 parts of pure water, breading it is uniform；
(3) treacle face：Treacle face 30 minutes, obtain powder after breading；
(4) extrude：Powder is inserted into screw extruding machine inlet and carries out one-level extruding and two level extruding successively；
Described one-level extruding is, when gauge pointer reaches 50 hertz on extruder, during 150 DEG C of central temperature, powder is led to
Extruding accent is crossed, is extruded in mould mouth, obtains gelatinization and the expanded thick bar in meaning face in part；The pitch-row of mould bore when one-level extrudes
Diameter is preferably 1~2mm；
Described two level extruding is, when gauge pointer reaches 30 hertz on extruder, during 100 DEG C of central temperature, passes through successively
Cross expanded, the meaning face of maturing process is extruded from the mould mouth of two level extruder；In two level extruding, mould bore is preferably
The mould or specification of 0.5~1.2mm diameters are wide 2~3mm, 0.5~0.8mm of thickness flat mould；
(5) Ageing Treatment：Traction plastotype is carried out before Ageing Treatment, i.e., hauling machine is used after extruder extrusion forming
Cooling immediately is cut off after obtaining special-shaped meaning face straight tube or bend pipe of different shapes, is then inputted shaking screen and is carried out cooling down,
Ageing machine is entered back into, aging is shaped 2 hours, heating and moistening, 30 DEG C of temperature, humidity 80%；
(6) it is multiple to steam：Steamed again 15 minutes into multiple steaming machine, 110 DEG C of temperature；
(7) dry：Into drying chamber, one-level drying, two level drying and three-level drying are carried out successively, is spaced heating and moistening,
Drying time 5 hours；Drying course need to use ozone sterilization to handle 40~60 minutes；Drying stops after closed drying chamber 3~4
Hour, then open drying chamber gravity-flow ventilation cooling；
(7.1) one-level is dried：Temperature-variable drying, heating and moistening is spaced, temperature 50 C, humidity 30%, dries 1 hour, makes meaning
The 50-60% moisture that face includes will slowly discharge in the case where not destroying top layer pore, can so prevent noodles surface
Too early conjunctiva, keep noodles surface capillary hole unimpeded；
(7.2) two level is dried：Temperature-variable drying, heating and moistening is spaced, 55 DEG C of temperature, humidity 35%, is dried 2 hours, this
Stage makes dried noodle layer gradually thicken, and ensures certain humidity, and surface layer can be enable to bear certain vapour pressure, will not make noodles
It is cracked, produce " crisp bar " phenomenon；
(7.3) three-level is dried：Temperature-variable drying, heating and moistening is spaced, temperature 45 C, humidity 60%, is dried 2 hours, noodles
Moisture evaporate substantially, the heat of noodles is mainly distributed in this stage, progressively reaches close or slightly above normal temperature laboratory,
Continue to evaporate sub-fraction moisture simultaneously, reach the water content of required standard, and make water balance inside and outside noodles, keep quality steady
It is fixed；
In the winter time, baking step (7) protects tide for heating, control humidity 60%, temperature 45 C, is kept for 2~4 hours, drying
Process needs ozonization sterilization treatment 40~60 minutes.
(8) moisture, pack, inspection, sealing packaging, vanning are detected.
The proud face of institute is section 0.5~1.5mm of flat thickness, 2~10mm of width 0.5~3mm of meaning face or diameter, length
For 22~26cm section circle strip anticipate face, or for Elbows Italy bend pipe face, Fusilli Italy screw face,
Shells Italy shell face, Penne beveling straight tubes macaroni, Rotini Italy helicoid.
Embodiment 10
Formula as below is prepared without seitan ripe buckwheat meaning face soon using the method for the present embodiment：
Millet buckwheat meaning face composition of raw materials：10~30 parts of millet powder, buckwheat 70-90 parts；
Semen Coicis buckwheat meaning face composition of raw materials：1~30 part of coixlacrymajobi powder, 70~99 parts of buckwheat；
Rough coixlacrymajobi powder buckwheat meaning face composition of raw materials：Rough 1~30 part of coixlacrymajobi powder, 70~99 parts of buckwheat；
Northeast polished rice brown rice buckwheat meaning face composition of raw materials：1~45 part of northeast polished rice brown rice, 55~99 parts of buckwheat.
Below so that millet buckwheat anticipates face composition of raw materials as an example, it is described further, the present embodiment compares with embodiment 9, only squeezes
Go out pressure condition difference, specific method is as follows：
(1) dry method is milled：30 parts of millet powders are weighed according to required material rate, 70 parts of buckwheats, sieving removal of impurities, obtain specification
For the dry powder of 120 mesh；
(2) breading：The 100 parts of dry powder that will be obtained by step (1) mix with 30 parts of pure water, breading is uniform；
(3) treacle face：Treacle face 30 minutes, obtain powder after breading；
(4) extrude：Powder is inserted into screw extruding machine inlet and carries out one-level extruding and two level extruding successively；
One-level extruding is, when gauge pointer reaches 60 hertz on extruder, during 140 DEG C of central temperature, powder passes through extruding
Accent, extruded in mould mouth, obtain gelatinization and the expanded thick bar in meaning face in part；
Two level extruding is, when gauge pointer reaches 20 hertz on extruder, during 100 DEG C of central temperature, and successively by expanded,
The meaning face of maturing process is extruded from the mould mouth of two level extruder；
(5) Ageing Treatment：Aging is shaped 2 hours, 30 DEG C of temperature, humidity 80%；
(6) it is multiple to steam：Steam 15 minutes again, 110 DEG C of temperature；
(7) dry：Into drying chamber, one-level drying, two level drying and three-level drying are carried out successively；
(8) moisture, pack, inspection, sealing packaging, vanning are detected.
Embodiment 11
Formula as below is prepared without seitan ripe buckwheat meaning face soon using the method for the present embodiment：
Black rice buckwheat meaning face composition of raw materials：1~10 part of black rice flour, 90~99 parts of buckwheat；
Pachyrhizus buckwheat meaning face composition of raw materials：5~15 parts of tapioca flour, 85~95 parts of buckwheat；
Pumpkin ginger powder buckwheat meaning face composition of raw materials：85~95 parts of buckwheat, 4~14.5 parts of pumpkin powder, 0.5~1 part of ginger powder；
Below so that black rice buckwheat anticipates face composition of raw materials as an example, it is described further, the present embodiment compares with embodiment 9, only dries
Dry condition is different, and specific method is as follows：
(1) dry method is milled：10 parts of black rice flours are weighed, 90 parts of buckwheats, sieving removal of impurities, obtain the dry powder that specification is 120 mesh；
(2) breading：The 100 parts of dry powder that will be obtained by step (1) mix with 30 parts of pure water, breading is uniform；
(3) treacle face：Treacle face 30 minutes, obtain powder after breading；
(4) extrude：Powder is inserted into screw extruding machine inlet and carries out one-level extruding and two level extruding successively；
(5) Ageing Treatment：Aging is shaped 2 hours, 30 DEG C of temperature, humidity 80%；
(6) it is multiple to steam：Steam 15 minutes again, 110 DEG C of temperature；
(7) dry：Into drying chamber, one-level drying, two level drying and three-level drying are carried out successively, is spaced heating and moistening,
Drying time 3 hours；Drying course need to use ozone sterilization to handle 40~60 minutes；In the winter time, drying stops after closed baking
Dry chamber 3~4 hours, then open drying chamber gravity-flow ventilation cooling；
(7.1) one-level is dried：Temperature-variable drying, heating and moistening is spaced, temperature 45 C, humidity 30%, is dried 1 hour；
(7.2) two level is dried：Temperature-variable drying, heating and moistening is spaced, temperature 50 C, humidity 35%, is dried 1 hour；
(7.3) three-level is dried：Temperature-variable drying, heating and moistening is spaced, 35 DEG C of temperature, humidity 50%, is dried 1 hour；
In the winter time, baking step (7) protects tide for heating, control humidity 50%, temperature 45 C, is kept for 2~4 hours, drying
Process needs ozonization sterilization treatment 40~60 minutes.
(8) moisture, pack, inspection, sealing packaging, vanning are detected.
Embodiment 12
Formula as below is prepared without seitan ripe buckwheat meaning face soon using the method for the present embodiment：
Mushroom buckwheat meaning face composition of raw materials：1~15 part of mushroom powder, 85~99 parts of buckwheat；
Mulberry leaf buckwheat meaning face composition of raw materials：1~15 part of mulberry leaf powder, 85~99 parts of buckwheat；
Carrot buckwheat meaning face composition of raw materials：1~15 part of carrot meal, 85~99 parts of buckwheat；
Vegetables buckwheat meaning face composition of raw materials：1~15 part of Vegetable powder, 85~99 parts of buckwheat；
Purple potato buckwheat meaning face composition of raw materials：1~15 part of purple sweet potato powder, 85~99 parts of buckwheat；
Chinese yam buckwheat meaning face composition of raw materials：1~15 part of yam flour, 85~99 parts of buckwheat；
Below so that mushroom buckwheat anticipates face composition of raw materials as an example, it is described further, the present embodiment compares with embodiment 9, extrusion
Pressure is different with drying condition, and specific method is as follows：
(1) dry method is milled：15 parts of mushroom powders are weighed, 85 parts of buckwheats, sieving removal of impurities, obtain the dry powder that specification is 120 mesh；
(2) breading：The 100 parts of dry powder that will be obtained by step (1) mix with 30 parts of pure water, breading is uniform；
(3) treacle face：Treacle face 30 minutes, obtain powder after breading；
(4) extrude：Powder is inserted into screw extruding machine inlet and carries out one-level extruding and two level extruding successively；
One-level extruding is, when gauge pointer reaches 60 hertz on extruder, during 140 DEG C of central temperature, powder passes through extruding
Accent, extruded in mould mouth, obtain gelatinization and the expanded thick bar in meaning face in part；
Two level extruding is, when gauge pointer reaches 20 hertz on extruder, during 100 DEG C of central temperature, and successively by expanded,
The meaning face of maturing process is extruded from the mould mouth of two level extruder；
(5) Ageing Treatment：Cutting of fixed quantity simultaneously inputs shaking screen progress cooling down, enters back into ageing machine, aging sizing 2 is small
When, heating and moistening, 30 DEG C of temperature, humidity 80%；
(6) it is multiple to steam：Steamed again 15 minutes into multiple steaming machine, 110 DEG C of temperature；
(7) dry：Into drying chamber, one-level drying, two level drying and three-level drying are carried out successively, is spaced heating and moistening,
Drying time 4 hours；Drying course need to use ozone sterilization to handle 40~60 minutes；In the winter time, drying stops after closed baking
Dry chamber 3~4 hours, then open drying chamber gravity-flow ventilation cooling；
(7.1) one-level is dried：Temperature-variable drying, heating and moistening is spaced, temperature 45 C, humidity 30%, is dried 1 hour；
(7.2) two level is dried：Temperature-variable drying, heating and moistening is spaced, temperature 50 C, humidity 35%, is dried 2 hours；
(7.3) three-level is dried：Temperature-variable drying, heating and moistening is spaced, 35 DEG C of temperature, humidity 50%, is dried 1 hour；
In the winter time, baking step (7) protects tide for heating, control humidity 50%, temperature 45 C, is kept for 2~4 hours, drying
Process needs ozonization sterilization treatment 40~60 minutes.
(8) moisture, pack, inspection, sealing packaging, vanning are detected.
According to the embodiment of the present invention prepare without seitan soon ripe noodles, hand-pulled noodles and meaning face and certain commercially available brand product according to
This area routine method for cooking is cooked, and is contrasted, and particular content refers to following table：
Optimization formula of the present invention is according to a process for preparing without seitan ripe noodle prepared from buckwheat, hand-pulled noodles and meaning face soon, specific side
Method is below 10PPM, and smooth appearance, light, face with embodiment 1~12, gained noodles, hand-pulled noodles and meaning face gluten protein content
Bar has chewy, smooth, not mixed soup when boiling, not broken, adhesion, in good taste.What is more important boil before sense organ pole
Good, smooth appearance is glittering, there is appetite, sells lover, and commercially available noodles are unable to reach this quality.
Claims (13)
1. the preparation method without seitan ripe buckwheat flour soon, its raw materials used and quality proportioning are as follows：
Described preparation method is specific as follows：
(1) dry method is milled：Cereal raw material are weighed according to required material rate, milling sieving after the removal of impurity is gone, obtains specification as 80
Dry powder more than mesh；
(2) breading：The dry powder that will be obtained by step (1) mixes with water and other raw materials, using mixer breading until breading
Uniformly, the addition of water is the 25~35% of dry powder quality；
(3) treacle face：Treacle face 10~40 minutes, obtain powder after breading；
(4) extrude：Powder is inserted into screw extruding machine inlet and carries out one-level extruding and two level extruding successively；
Described one-level extruding is, when 120~170 DEG C of extruder central temperature, powder is squeezed by extruding accent in mould mouth
Go out, obtain gelatinization and the expanded thick bar face in part；Pitch-row a diameter of 1~2mm of mould bore when one-level extrudes；
Described two level extruding is, when 80~100 DEG C of extruder central temperature, successively by expanded, and the powder of maturing process
It is extruded from the mould mouth of two level extruder；In two level extruding, mould or rule of the mould bore for 0.5~1.2mm diameters
Lattice are wide 2~3mm, 0.5~0.8mm of thickness flat mould；
(5) Ageing Treatment：Cutting of fixed quantity, arrange a point row, aging sizing；
(6) temperature-variable drying：It is different according to Various Seasonal, different formulations, drying time；
(6.1) tide is protected in insulation：The face that aging after Ageing Treatment is shaped is pushed into drying chamber, puts neat, closing drying chamber door and window,
Carry out insulation in 45 minutes~2 hours and protect tide, control temperature is at 20~35 DEG C, humidity 65~80%；
(6.2) heating drop tide：Fan is opened, heats up drop tide 1 hour, is elevated the temperature to 35~45 DEG C in low gear, humidity
65~80%, kept for 50 minutes~2 hours, then fan is adjusted to higher speed gear, it is rapidly heated, temperature is 35~50
DEG C, humidity 60~85%；
(6.3) cooling：The temperature of drying chamber is adjusted to close or slightly above normal temperature laboratory, opens drying chamber both sides completely
Door, thermal source is closed, fan is not closed, cools down 25~50 minutes；
(7) moisture, pack, inspection, sealing packaging, vanning are detected；
It is prepared that without seitan, ripe buckwheat flour is buckwheat hand-pulled noodles soon or buckwheat is anticipated face.
2. the preparation method as claimed in claim 1 without seitan ripe buckwheat flour soon, it is characterised in that the no seitan is ripe soon
Buckwheat flour is noodle prepared from buckwheat, and the extruding of described one-level is：3~10MPa of cavity pressure is extruded, 120~160 DEG C of central temperature is described
Two level extruding be：Extrude 3~9MPa of cavity pressure.
3. the preparation method as claimed in claim 1 without seitan ripe buckwheat flour soon, it is characterised in that the no seitan is ripe soon
Buckwheat flour is that buckwheat hand-pulled noodles or meaning face, described one-level extrude, and gauge pointer reaches 30~60 hertz, in extruder on extruder
130~170 DEG C of heart temperature；Described two level extrudes, and gauge pointer reaches 20~30 hertz on extruder.
4. the preparation method as claimed in claim 1 without seitan ripe buckwheat flour soon, it is characterised in that the no seitan is ripe soon
Buckwheat flour is noodle prepared from buckwheat, after described Ageing Treatment is cutting of fixed quantity and manually peg combs, when arrangement point row, aging are shaped
Effect processing 10 minutes~5 hours.
5. the preparation method as claimed in claim 1 without seitan ripe buckwheat flour soon, it is characterised in that the no seitan is ripe soon
Buckwheat flour is buckwheat hand-pulled noodles, and described Ageing Treatment is cutting of fixed quantity and enters ageing machine, and aging is shaped 2~3 hours；Humidification adds
Temperature, 25~35 DEG C of temperature, humidity 60~85%.
6. the preparation method as claimed in claim 1 without seitan ripe buckwheat flour soon, it is characterised in that the no seitan is ripe soon
Buckwheat flour is buckwheat meaning face, and described Ageing Treatment is cutting of fixed quantity and inputs shaking screen progress cooling down, enters back into aging
Machine, aging are shaped 2~3 hours, heating and moistening, 25~35 DEG C of temperature, humidity 60~90%, drawn before Ageing Treatment
Plastotype, i.e., obtained after extruder extrusion forming using hauling machine cold immediately after special-shaped meaning face straight tube or bend pipe of different shapes
But cut off.
7. the preparation method as claimed in claim 6 without seitan ripe buckwheat flour soon, it is characterised in that the no seitan is ripe soon
Buckwheat flour is buckwheat meaning face, and multiple steaming is also included after Ageing Treatment, is specially：3~15 minutes are steamed again into multiple steaming machine, temperature
110~120 DEG C.
8. the preparation method as claimed in claim 1 without seitan ripe buckwheat flour soon, it is characterised in that the no seitan is ripe soon
Buckwheat flour is noodle prepared from buckwheat, and baking step (6.3) the cooling step is：When drying in the winter time, treat that heating drop tide is rearmounted
In closed drying chamber 3~4 hours, the door of drying chamber both sides, gravity-flow ventilation cooling are then opened.
9. the preparation method as claimed in claim 1 without seitan ripe buckwheat flour soon, it is characterised in that the no seitan is ripe soon
Buckwheat flour be buckwheat hand-pulled noodles or meaning face, in the winter time, baking step (6) for heating protect tide, humidity 50%~85%, temperature 45~
Under conditions of 50 DEG C, kept for 2~4 hours, drying course needs ozonization sterilization treatment 40~60 minutes.
10. without seitan ripe buckwheat flour soon, it is characterised in that the no seitan soon ripe buckwheat flour according to described in claim 1
Method is prepared.
11. as claimed in claim 10 without seitan ripe buckwheat flour soon, it is characterised in that ripe buckwheat flour is the no seitan soon
Buckwheat hand-pulled noodles, the buckwheat hand-pulled noodles are rectangle, square or circle, and each hand-pulled noodles block weighs 60-120g.
12. as claimed in claim 10 without seitan ripe buckwheat flour soon, it is characterised in that ripe buckwheat flour is the no seitan soon
Noodle prepared from buckwheat, the noodle prepared from buckwheat are section 0.5~1.5mm of flat thickness, 2~10mm of width noodles or diameter 0.5~
3mm, length are 22~26cm section circle strip shaped noodle.
13. as claimed in claim 10 without seitan ripe buckwheat flour soon, it is characterised in that ripe buckwheat flour is the no seitan soon
Buckwheat is anticipated face, buckwheat meaning face include facing directly with special-shaped meaning face, wherein described face directly as section 0.5~1.5mm of flat thickness,
2~10mm of width 0.5~2mm of meaning face or diameter, the section circle strip meaning face that length is 22~28cm；The special-shaped meaning face
For Italian bend pipe face, Italian screw face, Italian shell face, beveling straight tube macaroni, Italian helicoid.
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| CN107156644A (en) * | 2017-05-10 | 2017-09-15 | 胡蔚 | The preparation method that a kind of coarse food grain He irons face |
| CN108887566B (en) * | 2018-08-21 | 2021-07-16 | 广州正广生物科技有限公司 | Meal replacement powder composition without gluten and preparation method thereof |
| CN111657320A (en) * | 2020-07-17 | 2020-09-15 | 上海应用技术大学 | Gluten-free sour dough fermented coarse cereal fresh wet noodles and preparation method thereof |
| CN113712152B (en) * | 2021-09-03 | 2024-01-12 | 内蒙古蒙清农业科技开发有限责任公司 | Gluten-free boiling-free coarse cereal noodles and preparation method thereof |
| CN117137078B (en) * | 2023-09-01 | 2024-08-20 | 武汉轻工大学 | Low-bacteria frozen cooked noodles with black highland barley of chicken and preparation method thereof |
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| CN102106508B (en) * | 2011-01-22 | 2012-10-24 | 娄底市同星米业有限公司 | Method for producing tasty instant rice noodles from broken rice |
| CN102550949A (en) * | 2012-02-14 | 2012-07-11 | 山西省农业科学院谷子研究所 | Fine dried millet noodle |
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