CN105010999A - Oat noodles and making process thereof - Google Patents
Oat noodles and making process thereof Download PDFInfo
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- CN105010999A CN105010999A CN201510432792.4A CN201510432792A CN105010999A CN 105010999 A CN105010999 A CN 105010999A CN 201510432792 A CN201510432792 A CN 201510432792A CN 105010999 A CN105010999 A CN 105010999A
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Abstract
The invention discloses oat noodles and a making process thereof, and belongs to the fields of foods as well as production and processing thereof. The process comprises the following steps: using oat flour as a main raw material, adding a saline solution to the oat flour, mixing the oat flour and the saline solution to obtain a mixture, tanning the mixture, cutting the tanned mixture into strips, forming strips, steaming the formed strips, and cooling the steamed strips so as to obtain the oat noodles. The oat noodles are steamed foods, enlarge the edible scope of oats, can be eaten by a cold mixing method, a hot frying method, a water cooking method and the like, has good palatability, is tenacious, does not adhere teeth, is soft, smooth and tasty, is fine and smooth in mouth feel, and is unique in flavor. While in use, the oat noodles can be decocted, dried and cooked, and is freewheeling to eat. The process sufficiently utilizes the characteristics of the nutrition, the health care, the medicine and the edibility of the oats, and sufficiently reserves the nutrient components of the oats.
Description
Technical field
The invention belongs to food and production and processing field thereof, particularly relate to a kind of noodles, also relate to a kind of preparation method of these noodles.
Background technology
Green herbaceous plant oat has unique nutrition, health care, medical, food therapy value, and the water-soluble dietary fiber in oat is 4.7 times and 7.7 times of wheat and maize respectively; B family vitamin, nicotinic acid, folic acid are all abundanter, particularly vitamin E, up to 15 milligrams in every 100 grams of oatmeals; In addition the panaxoside (main component of ginseng) all lacked in cereal grain is also contained in oatmeal, panaxoside has the effect of antifatigue and cold-resistant develop immunitypty, amino acid composition containing protein in oatmeal is also more comprehensive, 8 seed amino acid content of needed by human all rank first, and especially contain lysine up to 0.68 gram.
Existing domestic other noodles of having authorized or having announced and the relevant patent of processing technology thereof have following several: a kind of fresh Chinese yam noodles and preparation method thereof (ZL200810197271.5); Black date noodle (ZL200810157616.4); Red ginseng noodle (ZL200810157620.0); Corn noodles (ZL 200810157619.8); A kind of mung bean instant noodle and production method (ZL200810013460.2) thereof; Black bean powder rice noodle, noodles, cold drink, candy (ZL200810213519.2); Various grains noodle and manufacture craft (ZL 200810140159.8) thereof; Corn high-strength flour and corn fat-reducing noodles and their preparation method (ZL 200810139209.0); Tartary tuckwheat vegetable noodle (ZL200810068860.3); The noodles of multi-flavor long-acting prophylactic treatment flu and preparation method thereof (ZL200810064905.X); Mung bean embryo lactic acid noodle (ZL 200810050171.X); Double-color noodle (ZL200820036704.4); Almond maize noodles (ZL 200810011335.8); Ultrafine powder auricularia nutrition noodle and preparation method thereof (ZL200810015706.X).Totally comparatively speaking, foregoing invention patent mainly lays particular emphasis on the color of noodles, puts into nourishing additive agent, flavor enhancement, colouring agent too much, and the nutrition of noodles can not get intact reservation; On the other hand, foregoing invention patent health-care effect is single, is only confined to the aspect such as fat-reducing, treatment flu, in addition some characteristics of oat itself, be not used to especially make noodles, make the eating method of oat single, therefore need to develop a kind of eating method giving full play to oat effect.
Summary of the invention
The object of this invention is to provide a kind of oat noodle and manufacture craft thereof, sensory of noodles is best, and nutritional labeling retains the most comprehensive, not only can prevent cardiovascular and cerebrovascular disease, and goes for sugar material patient, expands the scope of application of oat.
The manufacture craft of a kind of oat noodle of the present invention, comprises the steps, take oatmeal as primary raw material, add in oatmeal saline solution mixing, through tanning, open bar, rubbing, shaping, steam, cool after namely obtain oat noodle.
In preferably above-mentioned manufacture craft, the temperature salt of 2-10 part being incorporated 100 parts is in the water of 50-100 DEG C, the mixing ratio by weight of saline solution and oatmeal is 0.5-1.5:1, salt can strengthen amylase activity composition in oatmeal, warm water also enhances amylase activity composition in oatmeal simultaneously, make noodles more chewiness, the mouthfeel of noodles reaches best.
In preferably above-mentioned manufacture craft, steam 3-15 minute, the time is too short, cannot ensure that oat noodle inside cooks; Time is oversize, and noodles also there will be the phenomenon of ripe mistake, all can affect the mouthfeel of noodles.
In preferably above-mentioned manufacture craft, place cooling 50-120 minute at normal temperatures after cooking, along with the moisture content slow evaporation of noodles, noodles are bright and clean attractive in appearance.
In preferably above-mentioned manufacture craft, in oatmeal, add auxiliary material, auxiliary material is wheat flour or starch or smart konjaku flour or wherein two or more mixtures, and oatmeal is 100 parts, and auxiliary material is 0.1-99 part, then adds saline solution mixing.
In preferably above-mentioned manufacture craft, the average grain diameter of described oatmeal, wheat flour, smart konjaku flour is 15 μm-20 μm, is specially 15 μm, 18 μm or 20 μm.
Present invention also offers the noodles that above-mentioned technique is obtained.
This oat noodle is that one cooks food, has widened the edible range of oat, can cold and dressed with sauce, propagandize hotly, the eating method such as fried, poach, there is good palatability, chewiness bullet tooth, soft smooth mouth, delicate mouthfeel, unique flavor.Stir-fry can be decocted during use fry, arbitrary edible.The nutrition that this process makes full use oat has self, health care, medical, edible feature, fully remain the nutritional labeling of oat.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
The manufacture craft of embodiment 1 one kinds of oat noodles, carry out by the following step:
1) selected oatmeal: get oatmeal 100kg, the average grain diameter of oatmeal is 15 μm;
2) saline solution is configured: get 4kg salt and incorporate in the warm water of 50 DEG C of 100kg, stir;
3) mixing: by step 2) obtained saline solution slowly joins in the oatmeal of step 1), by artificial or machine mixing;
4) tanning, open bar, shaping, then steam 10 minutes, the time is too short, cannot ensure that oat noodle inside cooks; Time is oversize, and noodles also there will be the phenomenon of ripe mistake, all can affect the mouthfeel of noodles;
5) place cooling 60 minutes after cooking at normal temperatures, along with the moisture content slow evaporation of noodles, noodles are bright and clean attractive in appearance;
6) adopt and vacuumize or additional microwave sterilization, to noodles metering packing, be packaged into the series of products such as box-packed, packed, bowl face and dried noodle.
The manufacture craft of embodiment 2 one kinds of oat noodles, carry out by the following step:
1) selected oatmeal, wheat flour: get oatmeal 50kg, wheat flour 50kg, the average grain diameter of oatmeal, wheat flour is 18 μm;
2) saline solution is configured: get 8kg salt and incorporate in the warm water of 80 DEG C of 100kg, stir;
3) mixing: by step 2) obtained saline solution slowly joins in the mixed powder of step 1), by artificial or machine mixing;
4) tanning, open bar, shaping, then steam 8 minutes, the time is too short, cannot ensure that oat noodle inside cooks; Time is oversize, and noodles also there will be the phenomenon of ripe mistake, all can affect the mouthfeel of noodles;
5) place cooling 120 minutes after cooking at normal temperatures, along with the moisture content slow evaporation of noodles, noodles are bright and clean attractive in appearance;
6) adopt and vacuumize or additional microwave sterilization, to noodles metering packing, be packaged into the series of products such as box-packed, packed, bowl face and dried noodle.
The manufacture craft of embodiment 3 one kinds of oat noodles, carry out by the following step:
1) selected oatmeal, smart konjaku flour: get oatmeal 50kg, smart konjaku flour 50kg, the average grain diameter of oatmeal, smart konjaku flour is 20 μm;
2) saline solution is configured: get 6kg salt and incorporate in the warm water of 70 DEG C of 100kg, stir;
3) mixing: by step 2) obtained saline solution slowly joins in the mixed powder of step 1), by artificial or machine mixing;
4) tanning, open bar, shaping, then steam 15 minutes, the time is too short, cannot ensure that oat noodle inside cooks; Time is oversize, and noodles also there will be the phenomenon of ripe mistake, all can affect the mouthfeel of noodles;
5) place cooling 100 minutes after cooking at normal temperatures, along with the moisture content slow evaporation of noodles, noodles are bright and clean attractive in appearance;
6) adopt and vacuumize or additional microwave sterilization, to noodles metering packing, be packaged into the series of products such as box-packed, packed, bowl face and dried noodle.
The manufacture craft of embodiment 4 one kinds of oat noodles, carry out by the following step:
1) selected oatmeal, wheat flour, wheat flour, smart konjaku flour: get oatmeal 50kg, wheat flour 30kg, smart konjaku flour 20kg, the average grain diameter of oatmeal, smart konjaku flour is 15 μm;
2) saline solution is configured: get 5kg salt and incorporate in the warm water of 90 DEG C of 100kg, stir;
3) mixing: by step 2) obtained saline solution slowly joins in the mixed powder of step 1), by artificial or machine mixing;
4) tanning, open bar, shaping, then steam 10 minutes, the time is too short, cannot ensure that oat noodle inside cooks; Time is oversize, and noodles also there will be the phenomenon of ripe mistake, all can affect the mouthfeel of noodles;
5) place cooling 120 minutes after cooking at normal temperatures, along with the moisture content slow evaporation of noodles, noodles are bright and clean attractive in appearance;
6) adopt and vacuumize or additional microwave sterilization, to noodles metering packing, be packaged into the series of products such as box-packed, packed, bowl face and dried noodle.
The manufacture craft of embodiment 5 one kinds of oat noodles, carry out by the following step:
1) selected oatmeal: get oatmeal 100kg, the average grain diameter of oatmeal is 20 μm;
2) saline solution is configured: get 10kg salt and incorporate in the warm water of 50 DEG C of 100kg, stir;
3) mixing: by step 2) obtained saline solution slowly joins in the oatmeal of step 1), by artificial or machine mixing;
4) tanning, open bar, shaping, then steam 15 minutes, the time is too short, cannot ensure that oat noodle inside cooks; Time is oversize, and noodles also there will be the phenomenon of ripe mistake, all can affect the mouthfeel of noodles;
5) place cooling 70 minutes after cooking at normal temperatures, along with the moisture content slow evaporation of noodles, noodles are bright and clean attractive in appearance;
6) adopt and vacuumize or additional microwave sterilization, to noodles metering packing, be packaged into the series of products such as box-packed, packed, bowl face and dried noodle.
The manufacture craft of embodiment 6 one kinds of oat noodles, carry out by the following step:
1) selected oatmeal, wheat flour: get oatmeal 50kg, wheat flour 50kg, the average grain diameter of oatmeal, wheat flour is 15 μm;
2) saline solution is configured: get 2kg salt and incorporate in the warm water of 100 DEG C of 100kg, stir;
3) mixing: by step 2) obtained saline solution slowly joins in the mixed powder of step 1), by artificial or machine mixing;
4) tanning, open bar, shaping, then steam 5 minutes, the time is too short, cannot ensure that oat noodle inside cooks; Time is oversize, and noodles also there will be the phenomenon of ripe mistake, all can affect the mouthfeel of noodles;
5) place cooling 60 minutes after cooking at normal temperatures, along with the moisture content slow evaporation of noodles, noodles are bright and clean attractive in appearance;
6) adopt and vacuumize or additional microwave sterilization, to noodles metering packing, be packaged into the series of products such as box-packed, packed, bowl face and dried noodle.
Claims (7)
1. a manufacture craft for oat noodle, is characterized in that, comprises the steps, take oatmeal as primary raw material, add in oatmeal saline solution mixing, through tanning, open bar, rubbing, shaping, steam, cool after namely obtain oat noodle.
2. manufacture craft according to claim 1, is characterized in that, specifically comprises step: the temperature salt of 2-10 part being incorporated 100 parts is in the water of 50-100 DEG C, and the mixing ratio by weight of saline solution and oatmeal is 0.5-1.5:1.
3. manufacture craft according to claim 1, is characterized in that, specifically comprises step: steam 3-15 minute.
4. manufacture craft according to claim 1, is characterized in that, specifically comprises step: place cooling 50-120 minute at normal temperatures after cooking.
5. manufacture craft according to claim 1, is characterized in that, specifically comprises step: in oatmeal, add auxiliary material, auxiliary material is wheat flour or starch or smart konjaku flour or wherein two or more mixtures, oatmeal is 100 parts, and auxiliary material is 0.1-99 part, then adds saline solution mixing.
6. manufacture craft according to claim 5, is characterized in that, specifically comprises step: the average grain diameter of described oatmeal, wheat flour, smart konjaku flour is 15 μm-20 μm, is specially 15 μm, 18 μm or 20 μm.
7. according to the noodles that the arbitrary described manufacture craft of claim 1-6 obtains.
Priority Applications (1)
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| CN201510432792.4A CN105010999A (en) | 2015-07-22 | 2015-07-22 | Oat noodles and making process thereof |
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| CN201510432792.4A CN105010999A (en) | 2015-07-22 | 2015-07-22 | Oat noodles and making process thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831592A (en) * | 2016-04-22 | 2016-08-10 | 河南科技大学 | Potato and oat flavored noodles and preparation method thereof |
| CN107821955A (en) * | 2017-11-14 | 2018-03-23 | 解园园 | A kind of antifatigue naked oats prepared food forming surface and preparation method |
| CN115381025A (en) * | 2022-08-30 | 2022-11-25 | 内蒙古塞宝燕麦产业有限公司 | Production method of oat instant noodles |
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| CN107821955A (en) * | 2017-11-14 | 2018-03-23 | 解园园 | A kind of antifatigue naked oats prepared food forming surface and preparation method |
| CN115381025A (en) * | 2022-08-30 | 2022-11-25 | 内蒙古塞宝燕麦产业有限公司 | Production method of oat instant noodles |
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Application publication date: 20151104 |
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