CN106490468A - Excellent albumen mixed grain rice fine dried noodles and preparation method thereof - Google Patents
Excellent albumen mixed grain rice fine dried noodles and preparation method thereof Download PDFInfo
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- CN106490468A CN106490468A CN201610907105.4A CN201610907105A CN106490468A CN 106490468 A CN106490468 A CN 106490468A CN 201610907105 A CN201610907105 A CN 201610907105A CN 106490468 A CN106490468 A CN 106490468A
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 35
- 235000012149 noodles Nutrition 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 7
- 235000009566 rice Nutrition 0.000 title claims abstract description 7
- 238000002360 preparation method Methods 0.000 title description 3
- 239000000843 powder Substances 0.000 claims abstract description 44
- 210000000582 semen Anatomy 0.000 claims abstract description 15
- 235000018102 proteins Nutrition 0.000 claims abstract description 13
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 13
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 13
- 108010068370 Glutens Proteins 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 235000021312 gluten Nutrition 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 8
- 235000007230 Sorghum bicolor Nutrition 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 5
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 4
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 4
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 3
- 235000019713 millet Nutrition 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 4
- 101100381997 Danio rerio tbc1d32 gene Proteins 0.000 claims description 3
- 101100381999 Mus musculus Tbc1d32 gene Proteins 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract description 2
- 208000008589 Obesity Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000020824 obesity Nutrition 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 230000002526 effect on cardiovascular system Effects 0.000 abstract 1
- 238000009472 formulation Methods 0.000 abstract 1
- 201000001421 hyperglycemia Diseases 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 240000005498 Setaria italica Species 0.000 description 1
- 206010044278 Trace element deficiency Diseases 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000002252 panizo Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
A kind of excellent albumen mixed grain rice fine dried noodles and manufacture method, first that each miscellaneous grain crops are expanded respectively and be ground into coarse cereal powder, Sorghum vulgare Pers. powder, millet powder, oatmeal, Fagopyrum esculentum Moench powder, Semen Maydis powder and wheat protein powder are mixed and made into mixing coarse cereal powder；High gluten wheat flour is poured in dough-making powder pot, adds mixing coarse cereal powder, uniform mixing to add in dough-making powder pot after Sal is dissolved, be stirred, product made by traditional noodle production line technique.Inventive formulation is reasonable in design, coarse cereal powder made after expanding treatment again by miscellaneous grain crops, the organizational structure for making coarse cereal powder thick and stiff becomes bulk softness, not only increase the color of food, fat oxidation can be also made to slow, solve the problems, such as short traditional coarse cereal noodles shelf-life, poor taste, biceps is poor, should not absorb, cardiovascular and cerebrovascular circulation can be improved, have auxiliary curative effect to hyperlipidemia, hyperglycemia, obesity；Due to wheat protein powder being added in dough powder, not only provide high quality protein for human body, and can be with mass industrialized production.
Description
Technical field：
The invention belongs to food processing technology field, is related to a kind of excellent albumen mixed grain rice fine dried noodles and preparation method thereof.
Background technology：
Modern is more and more finer with growth in the living standard, the food that eats, and causes dietary fiber, vitamin, mineral etc.
Trace element deficiency, produces the affluenza such as a series of obesity, hyperlipidemia, diabetes.Containing abundant nutrient in miscellaneous grain crops,
The combination of thickness grain can meet the nutritional need of human body.
As coarse cereal powder itself lacks wet gluten, the addition of coarse cereal powder when making fine dried noodles destroys the gluten net of wheat flour
Network, dough are shapeless, and face band is poor, not bright and clean, and the finished product that makes is also poor；LS/T3212-2014 is not done to the shelf-life of product
Regulation, the present market fine dried noodles shelf-life be usually 1 year, such as preserve improper be easy for produce rancidity.Therefore traditional miscellaneous grain crops are hung
Face there is also larger defect：(1) poor taste；（2）Single varieties or arbitrarily several miscellaneous grain crops are admixed together, and nutrition is uneven
Weighing apparatus；（3）Shelf-life is short；（4）Coarse cereal powder addition can not be too many, makes that fine dried noodles biceps is poor, and easy fracture is not suitable for high-volume work
Industry metaplasia product etc..
Content of the invention：
The problem to be solved in the present invention is, for the problem that traditional coarse cereal noodles are present, there is provided a kind of excellent albumen mixed grain rice are hung
Face and manufacture method, this coarse cereal noodles are in good taste, have the distinctive fragrance of miscellaneous grain crops, and nutritional labeling is balanced, long shelf-life, and can
With mass industrialized production.
Solve problem of the present invention to be adopted the technical scheme that：First will be swollen to Sorghum vulgare Pers., Semen setariae, Herba bromi japonici, Semen Fagopyri Esculenti, Semen Maydiss difference
Change and be ground into coarse cereal powder, by Sorghum vulgare Pers. powder 2%-30%, millet powder 1%-20%, oatmeal 1%-20%, Fagopyrum esculentum Moench powder 1%-20%, Semen Maydis powder
1%-20%, wheat protein powder 0.5%-8% are mixed and made into mixing coarse cereal powder, standby；High gluten wheat flour by wet gluten content 32%
50%-90% is poured in dough-making powder pot, then adds the mixing coarse cereal powder 8%-49.9% made with aforementioned proportion, uniform mixing, will
The Sal of 0.1%-2% is added after stirring in clear water and is poured in dough-making powder pot, quick stirring 7 minutes, and low rate mixing 8 minutes, from discharging
Mouth pours aging machine into, makes product by noodle production line technological requirement.
Above percent is percetage by weight.
Wheat flour machining accuracy is high, and cellulose, mineral, vitamin loss are more, while also not having any corn
All nutritional labelings of human body needs can be provided.Contain in per hectogram Sorghum vulgare Pers.:Dietary fiber 4.30g, ferrum 6.30g, magnesium 129.00mg,
Selenium 2.83mg contents are above rice and Semen Tritici aestivi, and the traditional Chinese medical science thinks that Sorghum vulgare Pers. property sweet taste is slightly cold, stomach function regulating spleen invigorating, removing food stagnancy antidiarrheal, popular
Disease is learned when proving Sorghum vulgare Pers. as conventional dietary, and with anticancer property, zoology proves to be relatively beneficial to cardiovascular disease than other corn
Patient's rehabilitation.
German millet nutrition enriches, and in addition to lysine, other all be higher than Semen Maydiss, Semen Tritici aestivi to the necessary 8 kinds of aminoacid of human body, Semen setariae tool
There is higher vitamin content, especially methionine and tryptophan is high, with sleeping, health-care effect.
Herba bromi japonici minerals and vitamins are all high than Semen Tritici aestivi, and protein nutritive value is high, containing 18 kinds of aminoacid, carbon hydrate
Thing content is low, diabetic food.
Buckwheat protein nutritive equilibrium, be near the mark albumen, containing substantial amounts of dietary fiber, also enriches vitamin, energy
Reduction blood fat and cholesterol.
Corn nourishment enriches, and is universally acknowledged gold crop.
Wheat protein powder（Gluten meal）, its main component is exactly glutenin and gliadin, is to form wet face in Semen Tritici aestivi
The peculiar protein of muscle, strengthens gluten network for supplementing, firmly wheaten starch and coarse cereal powder is wrapped in gluten network, and
High quality protein is provided for human body.
Five kinds of particularly above-mentioned miscellaneous grain crops are processed through expanded production, and in extrusion pressing puffing process, material component of organization occurs multiple
There is gelatinizing, degraded in miscellaneous change, starch, generate small molecular weight material, and the organizational structure for making coarse cereal powder thick and stiff becomes bulk soft
Soft, the Maillard reaction produced during expanded increased the color of food, fat and starch and protein again
Fatty complex is formed, fat oxidation slows, and extends the shelf life of product.Coarse cereal powder after simultaneously expanded is also to dough
Rheological properties have preferably improvement, make fine dried noodles chewiness good toughness, mouthfeel is good；The wheat protein powder added in dough powder,
Firmly wheaten starch and coarse cereal powder are wrapped in gluten network, high quality protein are provided for human body again.
Claims (1)
1. a kind of excellent albumen mixed grain rice fine dried noodles and manufacture method, it is characterised in that：First by Sorghum vulgare Pers., Semen setariae, Herba bromi japonici, Semen Fagopyri Esculenti,
Semen Maydiss are expanded respectively and are ground into coarse cereal powder, by Sorghum vulgare Pers. powder 2%-30%, millet powder 1%-20%, oatmeal 1%-20%, Fagopyrum esculentum Moench powder 1%-
20%th, Semen Maydis powder 1%-20%, wheat protein powder 0.5%-8% are mixed and made into mixing coarse cereal powder, standby；Height by wet gluten content 32%
Gluten wheat flour 50%-90% is poured in dough-making powder pot, then adds the mixing coarse cereal powder 8%-49.9% made with aforementioned proportion, uniformly
Mixing, the Sal of 0.1%-2% is added and is poured in dough-making powder pot after stirring in clear water, quick stirring 7 minutes, low rate mixing 8 minutes,
Aging machine is poured into from discharge port, product is made by noodle production line technological requirement.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610907105.4A CN106490468A (en) | 2016-10-19 | 2016-10-19 | Excellent albumen mixed grain rice fine dried noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610907105.4A CN106490468A (en) | 2016-10-19 | 2016-10-19 | Excellent albumen mixed grain rice fine dried noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106490468A true CN106490468A (en) | 2017-03-15 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610907105.4A Pending CN106490468A (en) | 2016-10-19 | 2016-10-19 | Excellent albumen mixed grain rice fine dried noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106490468A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275851A (en) * | 2018-10-09 | 2019-01-29 | 湖南裕湘食品有限公司 | A kind of whole wheat vermicelli and preparation method thereof |
| CN111345441A (en) * | 2020-03-25 | 2020-06-30 | 湖南粮食集团有限责任公司 | Selenium-rich quinoa fermented fine dried noodles and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1795745A (en) * | 2004-12-20 | 2006-07-05 | 张玉洪 | Longevity noodle prepared from nine corns |
| CN102132829A (en) * | 2011-03-04 | 2011-07-27 | 国家粮食局科学研究院 | Processing method for miscellaneous grain bean noodles |
| CN102308941A (en) * | 2010-07-02 | 2012-01-11 | 王奇 | Diet green coarse cereal food and preparation method thereof |
| CN104171905A (en) * | 2014-07-01 | 2014-12-03 | 张胤盈 | Oat noodle and preparation method thereof |
| CN105212051A (en) * | 2015-08-19 | 2016-01-06 | 安徽成祥面粉有限责任公司 | A kind of coarse cereal noodles and preparation method thereof |
-
2016
- 2016-10-19 CN CN201610907105.4A patent/CN106490468A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1795745A (en) * | 2004-12-20 | 2006-07-05 | 张玉洪 | Longevity noodle prepared from nine corns |
| CN102308941A (en) * | 2010-07-02 | 2012-01-11 | 王奇 | Diet green coarse cereal food and preparation method thereof |
| CN102132829A (en) * | 2011-03-04 | 2011-07-27 | 国家粮食局科学研究院 | Processing method for miscellaneous grain bean noodles |
| CN104171905A (en) * | 2014-07-01 | 2014-12-03 | 张胤盈 | Oat noodle and preparation method thereof |
| CN105212051A (en) * | 2015-08-19 | 2016-01-06 | 安徽成祥面粉有限责任公司 | A kind of coarse cereal noodles and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 余顺火 等主编: "《食品（生物）生产实习教程》", 31 July 2016, 合肥工业大学出版社 * |
| 汤兆铮 编著: "《杂粮主食品及其加工新技术》", 31 January 2002, 中国农业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275851A (en) * | 2018-10-09 | 2019-01-29 | 湖南裕湘食品有限公司 | A kind of whole wheat vermicelli and preparation method thereof |
| CN111345441A (en) * | 2020-03-25 | 2020-06-30 | 湖南粮食集团有限责任公司 | Selenium-rich quinoa fermented fine dried noodles and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170315 |
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