CN104920981A - Non-fried coarse grain noodles and preparation process thereof - Google Patents
Non-fried coarse grain noodles and preparation process thereof Download PDFInfo
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Abstract
The present invention relates to non-fried coarse grain noodles and preparation process thereof, and belongs to the technical field of food processing. The method is characterized by using brown rice, black sesame, black soya bean, black rice, oats and sweet potato starch in a certain weight percentage, and comprising ten steps. The coarse grain noodles contain many essential minerals required by human body, and complementary nutrients, and have the effects of enhancing human immunity, maintaining blood vessel elasticity, nourishing the liver and kidney, and resisting oxidation. The noodles are beneficial for the elderly, can invigorate spleen, stimulate appetite, effectively prevent and treat senile habitual constipation and resist aging; and the noodle are conducive to digestion and absorption by children, and fully complement necessary nutrients. The whole production process does not uses any salt, food additive, or preservative; and the noodles have comprehensive and balanced nutrition ratio and good taste, and are suitable to people of all ages. The noodle solves the problem that the existing commercially available noodle products using single coarse grain are unable to meet the people's need; the consumer can purchase one noodles to enjoy a variety of coarse grains. The noodles have the advantages of good taste, fine production, balanced nutrition, and fulfillment of physical fitness needs.
Description
Technical field
The present invention relates to a kind of non-fried coarse food grain noodles and preparation technology thereof, belong to cereal product processing technique field.
Background technology
China is northern or southern most people likes eating noodles.In order to develop immunitypty, keep fit, the noodles that nowadays coarse food grain makes enjoy people to like, as noodle prepared from buckwheat, corn noodles, sweet potato noodle etc., meet the hope that people eat coarse grain food to a certain extent.But existing coarse food grain noodles only adopt a kind of coarse food grain raw material and wheat flour to be mixed usually, and in order to ensure that mouthfeel is good, also to reduce the proportioning of this unique a kind of coarse food grain in noodles, the noodles of each therefore commercially available at present single coarse food grain kind cannot meet at all people buy a kind of noodles can enjoy through scientific method preparation balanced in nutrition, multiple coarse food grain that mouthfeel is good, be convenient to the long-term edible demand improved the health.
Summary of the invention
The object of the invention is to, provide a kind of and adopt multiple coarse food grain food materials to be prepared from by present invention process step, balanced in nutrition, mouthfeel is good, does not mix any food additives, all-ages non-fried coarse food grain noodles and preparation technology thereof; Solve the noodle product of the single coarse food grain of existing commercially available employing, people cannot be met and buy a kind of noodles and can enjoy multiple coarse food grain, and mouthfeel good, make problem that is meticulous, balanced in nutrition, the demand that improves the health.
The present invention realizes above-mentioned purpose by the following technical solutions
A kind of non-fried coarse food grain noodles and preparation technology thereof, is characterized in that: non-fried coarse food grain noodles adopt the raw material of following percentage by weight:
Brown rice 50% black soya bean 7% black rice 12 % Semen sesami nigrum 7 %
Oat 12 % starch from sweet potato 12%
Non-fried coarse food grain noodles are made by following technique:
Step one, to get the raw materials ready
(1) brown rice: by preferred brown rice washing filtering, removing sand grains, soaks 4 hours at 20 DEG C of-24 DEG C of temperature, plays water and drains 1 hour, shatter, select for subsequent use by 40 mesh sieves;
(2) black soya bean: by preferred black soya bean washing filtering, removing sand grains and flat shell, soak 12 hours at 20 DEG C of-24 DEG C of temperature, plays water and drain 1 hour, shatter, select for subsequent use by 40 mesh sieves;
(3) black rice: by preferred black rice washing filtering, removing sand grains, soaks 10 hours, shatters, select for subsequent use by 40 mesh sieves at 20 DEG C of-24 DEG C of temperature;
(4) Semen sesami nigrum: by preferred Semen sesami nigrum washing filtering, removing sand grains and the flat shell of keeping afloat, soak 12 hours at 20 DEG C of-24 DEG C of temperature, plays water and dry surface, shatter, select for subsequent use by 40 mesh sieves;
(5) oat: by preferred oat washing filtering, removing sand grains and the awn of wheat of keeping afloat, soak 4 hours, shatter, select for subsequent use by 40 mesh sieves at 20 DEG C of-24 DEG C of temperature;
(6) starch from sweet potato: preferably 90 order starch from sweet potato are for subsequent use;
Step 2, stirring
According to the order of brown rice, black soya bean, black rice, Semen sesami nigrum, oat, starch from sweet potato, above-mentioned raw materials is put into mixer successively, add appropriate water, stir under normal temperature, mixing speed is 26 turns/min;
Step 3, first time slaking
The raw material stirred is put into roller compactor, rubs into cotton strip-shaped surface base;
Step 4, second time slaking shaping
At the port of export installation forming porous matrix of roller compactor, the cotton strip-shaped surface base of first time friction slaking is put into roller compactor and carry out second time and to rub slaking, squeeze out finally by shaping porous matrix and be base at the beginning of noodles;
Step 5, " self-heating perspiration " are aging
First for the noodles squeezed out base is put into sealed thermal insulating room, and temperature remains on 35 DEG C, aging 10 hours;
Step 6, to cut
By by the noodles after aging just base cut shaping as required, pile up neat;
Step 7, baking
To cut shaping, pile up neat noodles and send into baking box oven dry, baking box temperature remains on 60 DEG C, baking 8-10 hour, i.e. obtained finished product coarse food grain noodles;
Step 8, first time pack
By the finished product coarse food grain noodles of oven dry by 100 grams/part, separately add a moistureproof bag and carry out vacuum packet and dress up pouch;
Step 9, second time packaging
By first time packaged noodles 5 parts (weighing 500 grams altogether), carry out second time vacuum packet and dress up middle bag;
Step 10, third time pack
By second time packaged noodles 5 parts (weighing 2500 grams altogether), carry out third time packed in cases, pack complete warehouse-in for sale.
The present invention's beneficial effect is compared with prior art
These non-fried coarse food grain noodles and preparation technology thereof, by coarse food grain food materials brown rice, black soya bean, black rice, Semen sesami nigrum, oat, starch from sweet potato, are made by present invention process step by constant weight percentage.Brown rice has " tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, the strong will of benefit essence and the five internal organs, promoting blood circulation, hearing-improing and eyesight improving, be only tired of, quench the thirst, effect of antidiarrheal ".Black soya bean has " kidney tonifying benefit the moon, invigorating spleen to remove dampness, effect except thermal detoxification ".Black rice has " in appetizing benefit, invigorating the spleen invigorates blood circulation, effect of improving eyesight ", and black rice can be anti-ageing, supplements the several mineral materials such as protein, zinc, manganese that human body needs.Semen sesami nigrum contains good protein and abundant mineral matter, the sesamin of abundant unrighted acid, vitamin E and preciousness, melanin; The health-care efficacies such as Semen sesami nigrum has " filling liver kidney, grow the five internal organs, benefiting essence-blood, ease constipation are dry ", are regarded as nourishing holy product.Oat is rich in the nutritional labelings such as starch, protein, fat, B family vitamin, niacin, folic acid, pantothenic acid, calcium, iron, there is beneficial liver and the effect such as stomach, beauty care, oat also has antibacterium, oxidation resistant effect, can strengthen body immunity, opposing influenza.Starch from sweet potato is rich in dietary fiber, carrotene, vitamin A, B, C, E, starch, and more than 10 medium trace element and the linoleic acid such as potassium, iron, copper, calcium, and nutritive value is very high, is called by nutritionists the health food that nutrition is the most balanced.Designed for old people, is beneficial to spleen benefiting and stimulating the appetite, keeps blood vessel elasticity, effectively prevents and treats senility habitual constipation; Edible being beneficial to of children is digested and assimilated, and supplements desired nutritional comprehensively.Make whole process and do not mix salt and any food additives, more can not add anticorrisive agent, nutrition-allocated proportion general equilibrium, mouthfeel is good, all-ages.Improve and solve the noodle product of the single coarse food grain of existing commercially available employing, people cannot be met and buy a kind of noodles and can enjoy multiple coarse food grain, and mouthfeel good, make problem that is meticulous, balanced in nutrition, the demand that improves the health.
Detailed description of the invention
Below embodiments of the present invention are described in detail:
A kind of non-fried coarse food grain noodles and preparation technology thereof, is characterized in that: non-fried coarse food grain noodles adopt the raw material of following percentage by weight:
Brown rice 50% black soya bean 7% black rice 12 % Semen sesami nigrum 7 %
Oat 12 % starch from sweet potato 12%
Non-fried coarse food grain noodles are made by following technique:
Step one, to get the raw materials ready
(1) brown rice: by preferred brown rice washing filtering, removing sand grains, soaks 4 hours at 20 DEG C of-24 DEG C of temperature, plays water and drains 1 hour, shatter, select for subsequent use by 40 mesh sieves;
(2) black soya bean: by preferred black soya bean washing filtering, removing sand grains and flat shell, soak 12 hours at 20 DEG C of-24 DEG C of temperature, plays water and drain 1 hour, shatter, select for subsequent use by 40 mesh sieves;
(3) black rice: by preferred black rice washing filtering, removing sand grains, soaks 10 hours, shatters, select for subsequent use by 40 mesh sieves at 20 DEG C of-24 DEG C of temperature;
(4) Semen sesami nigrum: by preferred Semen sesami nigrum washing filtering, removing sand grains and the flat shell of keeping afloat, soak 12 hours at 20 DEG C of-24 DEG C of temperature, plays water and dry surface, shatter, select for subsequent use by 40 mesh sieves;
(5) oat: by preferred oat washing filtering, removing sand grains and the awn of wheat of keeping afloat, soak 4 hours, shatter, select for subsequent use by 40 mesh sieves at 20 DEG C of-24 DEG C of temperature;
(6) starch from sweet potato: preferably 90 order starch from sweet potato are for subsequent use;
Step 2, stirring
According to the order of coarse rice powder, black bean powder, black rice flour, black sesame powder, oatmeal, starch from sweet potato, above-mentioned raw materials is put into mixer successively, add appropriate water, stir under normal temperature, mixing speed is 26 turns/min;
Step 3, first time slaking
The raw material stirred is put into roller compactor, rubs into cotton strip-shaped surface base;
Step 4, second time slaking shaping
At the port of export installation forming porous matrix of roller compactor, the cotton strip-shaped surface base of first time friction slaking is put into roller compactor and carry out second time and to rub slaking, squeeze out finally by shaping porous matrix and be base at the beginning of noodles;
Step 5, " self-heating perspiration " are aging
First for the noodles squeezed out base is put into sealed thermal insulating room, and temperature remains on 35 DEG C, aging 10 hours;
Step 6, to cut
By by the noodles after aging just base cut shaping as required, pile up neat;
Step 7, baking
To cut shaping, pile up neat noodles and send into baking box oven dry, baking box temperature remains on 60 DEG C, baking 8-10 hour, i.e. obtained finished product coarse food grain noodles;
Step 8, first time pack
By the finished product coarse food grain noodles of oven dry by 100 grams/part, separately add a moistureproof bag and carry out vacuum packaging;
Step 9, second time packaging
By first time packaged noodles 5 parts (weighing 500 grams altogether), carry out second time vacuum packaging;
Step 10, third time pack
By second time packaged noodles 5 parts (weighing 2500 grams altogether), carry out third time packed in cases; Packaging finishes warehouse-in.
Below to produce 1,000 kilograms of these coarse food grain noodles:
First 500 kilograms, brown rice, 70 kilograms, black soya bean, black rice 120 kg, Semen sesami nigrum 70 kilograms, oat 120 kg, starch from sweet potato 120 kg is taken,
Step one, to get the raw materials ready
(1) by 500 kilograms of brown rice washing filterings, removing sand grains, soaks 4 hours at 20 DEG C of-24 DEG C of temperature, plays water and drains 1 hour, shatter, select for subsequent use by 40 mesh sieves;
(2) by 70 kilograms of black soya bean washing filterings, removing sand grains and flat shell, soak 12 hours at 20 DEG C of-24 DEG C of temperature, plays water and drain 1 hour, shatter, select for subsequent use by 40 mesh sieves;
(3) by 120 kg black rice washing filtering, removing sand grains, soaks 10 hours, shatters, select for subsequent use by 40 mesh sieves at 20 DEG C of-24 DEG C of temperature;
(4) by 70 kilograms of Semen sesami nigrum washing filterings, removing sand grains and the flat shell of keeping afloat, soak 12 hours at 20 DEG C of-24 DEG C of temperature, plays water and dry surface, shatter, select for subsequent use by 40 mesh sieves;
(5) by 120 kg oat washing filtering, removing sand grains and the awn of wheat of keeping afloat, soak 4 hours, shatter, select for subsequent use by 40 mesh sieves at 20 DEG C of-24 DEG C of temperature;
(6) select the starch from sweet potato 120 kg of 90 order fineness, high-quality for subsequent use;
Step 2, stirring
Coarse rice powder after step one processes, black bean powder, black rice flour, black sesame powder, oatmeal, starch from sweet potato raw material are put into mixer successively, adds appropriate water, stir under normal temperature, mixing speed is 26 turns/min;
Step 3, first time slaking
The raw material stirred is put into roller compactor, rubs into cotton strip-shaped surface base;
Step 4, second time slaking shaping
At the port of export installation forming porous matrix of roller compactor, the cotton strip-shaped surface base of first time friction slaking is put into roller compactor and carry out second time and to rub slaking, squeeze out finally by shaping porous matrix and be base at the beginning of noodles;
Step 5, " self-heating perspiration " are aging
First for the noodles squeezed out base is put into sealed thermal insulating room, and temperature remains on 35 DEG C, aging 10 hours;
Step 6, to cut
By by the noodles after aging just base cut shaping as required, pile up neat;
Step 7, baking
To cut shaping, pile up neat noodles and send into baking box oven dry, baking box temperature remains on 60 DEG C, baking 8-10 hour, i.e. obtained finished product coarse food grain noodles;
Step 8, first time pack
By the finished product coarse food grain noodles of oven dry by 100 grams/part, separately add a moistureproof bag and carry out vacuum packet and dress up pouch;
Step 9, second time packaging
By first time packaged noodles 5 parts (weighing 500 grams altogether), carry out second time vacuum packet and dress up middle bag;
Step 10, third time pack
By second time packaged noodles 5 parts (weighing 2500 grams altogether), carry out third time packed in cases, pack complete warehouse-in for sale.
Ancients' cloud " supporting vital QI with five kinds of grains, assisting vital QI with five kinds of fruits, reinforcing vital QI with meats of five livestock, supplementing vital QI with five kinds of veg etables, taking the mixed foods of various natures and flavors, with nourishing the essence and strengthening QI ".The brown rice adopted in the present invention has " tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, the strong will of benefit essence and the five internal organs, promoting blood circulation, hearing-improing and eyesight improving, be only tired of, quench the thirst, effect of antidiarrheal "; Black soya bean has " kidney tonifying benefit is cloudy, invigorating spleen to remove dampness, the effect except thermal detoxification "; Black rice has, and " in appetizing benefit, invigorating the spleen invigorates blood circulation, effect of improving eyesight." can be anti-ageing; Supplement the multi mineral such as protein, manganese, the zinc money that human body needs; Semen sesami nigrum has health-care efficacies such as " filling liver kidney, grow the five internal organs, benefiting essence-blood, ease constipation is dry ", is regarded as nourishing holy product.Being because Semen sesami nigrum contains good protein and abundant mineral matter on the one hand, is because Semen sesami nigrum contains sesamin and the melanin of abundant unrighted acid, vitamin E and preciousness on the other hand; Oat " is rich in the nutritional labelings such as starch, protein, fat, B family vitamin, niacin, folic acid, pantothenic acid, calcium, iron; have beneficial liver and the effect such as stomach, beauty care ", oat also has antibacterium, oxidation resistant effect, effectively strengthens the immunity of human body, opposing influenza; Starch from sweet potato " plant trace element and linoleic acid etc. containing abundant dietary fiber, carrotene, vitamin A, B, C, E and potassium, iron, copper, selenium, calcium etc. more than 10, nutritive value is very high, is the most balanced health food of nutritionists' eye Middle nutrition,
Effect of Ipomoea batatas and effect: the first is anticancer, Ipomoea batatas can suppress the generation of colon cancer and breast cancer effectively.
Its two be improve immunity, sweet potato leaves is improved immunity, hemostasis, hypoglycemic, detoxifies, prevents and treats the health cares such as yctalopia.
It three is defaecation fat-reducing, and Ipomoea batatas can stop carbohydrate to become fat effectively, is conducive to fat-reducing, vigorous and graceful.Containing the dietary fiber that a large amount of enteron aisle cannot be digested and assimilated in Ipomoea batatas, these dietary fibers can stimulate enteron aisle to strengthen wriggling, and catharsis and toxin expelling, especially to the curative effect that atonic constipation has had.
It four is anti-ageing, and Ipomoea batatas can the generation of check melanin, prevents freckle and senile plaque expelling from occurring.Ipomoea batatas can also keep blood vessel elasticity, suppresses skin ageing, keeps elasticity of skin, slows down the senescence process of body.
Brown rice, oat, starch from sweet potato mixing, made by present invention process step, except providing nutrient, also assures that the smooth mouth of this non-fried coarse food grain noodles bullet; The trace element of the nutritional labeling that black soya bean, black rice, Semen sesami nigrum three kinds of black food materials enrich and contained useful human body is in a large number made by present invention process step, is more easily absorbed, and is especially applicable to old man, child eats.
Adopt above-mentioned six kinds of tonic raw materials, according to described weight percent proportioning, the coarse food grain noodles made by manufacturing process steps one to step 10 of the present invention fully meet good, all-ages, a kind of noodles of mouthfeel be rich in multiple coarse food grain, can comprehensively, the balanced object of supplementing needed by human body nutrition, improving immunity, improving the health.
The above is the detailed description of the invention of this invention, above-mentioned illustrating is not construed as limiting flesh and blood of the present invention, person of an ordinary skill in the technical field can make an amendment above-mentioned detailed description of the invention or be out of shape after having read this description, and does not deviate from the spirit and scope of the invention.
Claims (1)
1. non-fried coarse food grain noodles and a preparation technology thereof, is characterized in that: non-fried coarse food grain noodles are made up of the raw material of following percentage by weight:
Brown rice 50% black soya bean 7% black rice 12 % Semen sesami nigrum 7 %
Oat 12 % starch from sweet potato 12%
Non-fried coarse food grain noodles are made by following technique:
Step one, to get the raw materials ready
(1) brown rice: by preferred brown rice washing filtering, removing sand grains, soaks 4 hours at 20 DEG C of-24 DEG C of temperature, plays water and drains 1 hour, shatter, select for subsequent use by 40 mesh sieves;
(2) black soya bean: by preferred black soya bean washing filtering, removing sand grains and flat shell, soak 12 hours at 20 DEG C of-24 DEG C of temperature, plays water and drain 1 hour, shatter, select for subsequent use by 40 mesh sieves;
(3) black rice: by preferred black rice washing filtering, removing sand grains, soaks 10 hours, shatters, select for subsequent use by 40 mesh sieves at 20 DEG C of-24 DEG C of temperature;
(4) Semen sesami nigrum: by preferred Semen sesami nigrum washing filtering, removing sand grains and the flat shell of keeping afloat, soak 12 hours at 20 DEG C of-24 DEG C of temperature, plays water and dry surface, shatter, select for subsequent use by 40 mesh sieves;
(5) oat: by preferred oat washing filtering, removing sand grains and the awn of wheat of keeping afloat, soak 4 hours, shatter, select for subsequent use by 40 mesh sieves at 20 DEG C of-24 DEG C of temperature;
(6) starch from sweet potato: preferably 90 order starch from sweet potato are for subsequent use;
Step 2, stirring
According to the order of brown rice, black soya bean, black rice, Semen sesami nigrum, oat, starch from sweet potato, above-mentioned raw materials is put into mixer successively, add appropriate water, stir under normal temperature, mixing speed is 26 turns/min;
Step 3, first time slaking
The raw material stirred is put into roller compactor, rubs into cotton strip-shaped surface base;
Step 4, second time slaking shaping
At the port of export installation forming porous matrix of roller compactor, the cotton strip-shaped surface base of first time friction slaking is put into roller compactor and carry out second time and to rub slaking, squeeze out finally by shaping porous matrix and be base at the beginning of noodles;
Step 5, " self-heating perspiration " are aging
First for the noodles squeezed out base is put into sealed thermal insulating room, and temperature remains on 35 DEG C, aging 10 hours;
Step 6, to cut
By by the noodles after aging just base cut shaping as required, pile up neat;
Step 7, baking
To cut shaping, pile up neat noodles and send into baking box oven dry, baking box temperature remains on 60 DEG C, baking 8-10 hour, i.e. obtained finished product coarse food grain noodles;
Step 8, first time pack
By the finished product coarse food grain noodles of oven dry by 100 grams/part, separately add a moistureproof bag and carry out vacuum packet and dress up pouch;
Step 9, second time packaging
By first time packaged noodles 5 parts (weighing 500 grams altogether), carry out second time vacuum packet and dress up middle bag;
Step 10, third time pack
By second time packaged noodles 5 parts (weighing 2500 grams altogether), carry out third time packed in cases, the complete warehouse-in of packed in cases is for sale.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113016999A (en) * | 2021-04-20 | 2021-06-25 | 刘翔 | Heating instant coarse grain noodles and preparation method thereof |
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| CN104336502A (en) * | 2013-08-05 | 2015-02-11 | 闽南师范大学 | Oat rice noodles and preparation method thereof |
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2015
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Patent Citations (4)
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| CN1153010A (en) * | 1995-12-30 | 1997-07-02 | 梁炎 | High nutrient |
| CN1742614A (en) * | 2004-08-30 | 2006-03-08 | 牛月 | Non-oil-fried oats instant noodles |
| CN103125818A (en) * | 2013-03-13 | 2013-06-05 | 吉林市永鹏农副产品开发有限公司 | Processing method of whole-grain cereals type macaroni series foods |
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| CN113016999A (en) * | 2021-04-20 | 2021-06-25 | 刘翔 | Heating instant coarse grain noodles and preparation method thereof |
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Application publication date: 20150923 |