CN107736553A - A kind of coarse cereal noodles and its production method - Google Patents
A kind of coarse cereal noodles and its production method Download PDFInfo
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- CN107736553A CN107736553A CN201711041214.3A CN201711041214A CN107736553A CN 107736553 A CN107736553 A CN 107736553A CN 201711041214 A CN201711041214 A CN 201711041214A CN 107736553 A CN107736553 A CN 107736553A
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- parts
- coarse cereal
- aging
- cereal noodles
- powder
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of coarse cereal noodles, formed according to following weight parts：13 parts of mung bean flour, 0.5 1 parts of red bean powder, 0.5 1 parts of lotus root starch, 35 parts of analysis for soybean powder, 30 40 parts of buckwheat, 65 75 parts of oatmeal, 34 parts of salt.The various grains noodle of the present invention has higher nutritive value and health value, and in good taste, the old and the children are all suitable for, and by mung bean flour, red bean powder, lotus root starch, analysis for soybean powder, the coarse cereal noodles that buckwheat, oatmeal make to obtain are nutritious comprehensively.The production method is simple for process, and technology stability is strong.
Description
Technical field
The invention belongs to vermicelli production method technical field, and in particular to a kind of coarse cereal noodles, the invention further relates to one kind
The production method of the coarse cereal noodles.
Background technology
Noodles are a kind of more popular traditional foods, but the shelf-life of noodles is short, it is necessary to cook for immediate consumption, and vermicelli are one
The wheaten food obtained after kind drying noodles, its due to the mouthfeel with noodles and nutrition, and with long shelf-life, conveniently
The features such as edible and welcome extensively.Current market sales of noodles, a part are matched somebody with somebody so that wheat flour, salt etc. are ancient
Side is made, and nutritional ingredient is few, is unfavorable for human health longevity；Another part is the instant noodles squeezed with animal oil or vegetable oil,
Fried food is not only to human body without nutrition health-care functions, and long-term consumption can produce high fat of blood, hypertension, artery sclerosis, give
Human health longevity causes to seriously endanger.
The content of the invention
It is an object of the invention to provide a kind of coarse cereal noodles, there is provided a kind of tasty, nutritious healthy noodles.
It is a further object to provide a kind of production method of coarse cereal noodles.
The technical solution adopted in the present invention is a kind of coarse cereal noodles, to be formed according to following weight parts：Mung bean flour 1-3 parts,
Red bean powder 0.5-1 parts, lotus root starch 0.5-1 parts, analysis for soybean powder 3-5 parts, buckwheat 30-40 parts, oatmeal 65-75 parts, salt 3-4 parts.
Another technical solution adopted in the present invention is that a kind of production method of coarse cereal noodles, is comprised the following steps that：
Step 1：Weigh mung bean flour 1-3 parts, red bean powder 0.5-1 parts, lotus root starch 0.5-1 parts, Huang respectively according to following weight parts
Bean powder 3-5 parts, buckwheat 30-40 parts, oatmeal 65-75 parts, salt 3-4 parts；
Step 2：After abundant batch mixing, 200-300 targeted fine powders are milled to；
Step 3：Mixing fine powders are put into dough mixing machine, water is added, is uniformly mixed, face block is made；
Step 4：Face block is put into extrusion asperities bar in aging machine, then asperities bar is put into extruding strings device and is extruded into vermicelli
Silk, shearing；
Step 5：Vermicelli silk after shearing is put into aging chamber, stands aging；
Step 6：Vermicelli silk after aging is heated into dry blowing；
Step 7：Tempering, cut-out are cooled down, the coarse cereal noodles are made.
The features of the present invention also resides in,
The mass ratio of step 3 reclaimed water and mixing fine powders is 1:3-1:4.
Dry blowing process is heated in step 6 is：85 DEG C -95 DEG C are heated to, is kept for 36-40 hours, relative humidity is kept
In 50 ﹪ -60 ﹪.
The time that aging is stood in step 5 is 7-9 hours.
The beneficial effects of the invention are as follows：In good taste with higher nutritive value and health value, the old and the children are suitable
With by mung bean flour, red bean powder, lotus root starch, analysis for soybean powder, the coarse cereal noodles that buckwheat, oatmeal make to obtain are nutritious comprehensively.
Embodiment
With reference to embodiment, the present invention is described in detail.
A kind of coarse cereal noodles of the present invention, are formed according to following weight parts：Mung bean flour 1-3 parts, red bean powder 0.5-1 parts, lotus root
Powder 0.5-1 parts, analysis for soybean powder 3-5 parts, buckwheat 30-40 parts, oatmeal 65-75 parts, salt 3-4 parts.
A kind of production method of coarse cereal noodles of the present invention, is comprised the following steps that：
Step 1：Weigh mung bean flour 1-3 parts, red bean powder 0.5-1 parts, lotus root starch 0.5-1 parts, Huang respectively according to following weight parts
Bean powder 3-5 parts, buckwheat 30-40 parts, oatmeal 65-75 parts, salt 3-4 parts；
Step 2：After abundant batch mixing, 200-300 targeted fine powders are milled to；
Step 3：Mixing fine powders are put into dough mixing machine, water is added, is uniformly mixed, face block is made；Step 3 reclaimed water with
The mass ratio of mixing fine powders is 1:3-1:4；
Step 4：Face block is put into extrusion asperities bar in aging machine, then asperities bar is put into extruding strings device and is extruded into vermicelli
Silk, shearing；
Step 5：Vermicelli silk after shearing is put into aging chamber, stands aging 7-9 hours；
Step 6：Vermicelli silk after aging is heated into dry blowing；Dry blowing process is heated in step 6 is：It is heated to 85
DEG C -95 DEG C, kept for 36-40 hours, relative humidity is maintained at 50 ﹪ -60 ﹪；
Step 7：Tempering, cut-out are cooled down, the coarse cereal noodles are made.
Embodiment 1
A kind of production method of coarse cereal noodles, is comprised the following steps that：
Step 1：Weigh 1 part of mung bean flour, 0.5 part of red bean powder, 0.5 part of lotus root starch, analysis for soybean powder 3 respectively according to following weight parts
Part, 30 parts of buckwheat, 65 parts of oatmeal, 3 parts of salt；
Step 2：After abundant batch mixing, 200 targeted fine powders are milled to；
Step 3：Mixing fine powders are put into dough mixing machine, water is added, is uniformly mixed, face block is made；Step 3 reclaimed water with
The mass ratio of mixing fine powders is 1:3；
Step 4：Face block is put into extrusion asperities bar in aging machine, then asperities bar is put into extruding strings device and is extruded into vermicelli
Silk, shearing；
Step 5：Vermicelli silk after shearing is put into aging chamber, stands aging 7 hours；
Step 6：Vermicelli silk after aging is heated into dry blowing；Dry blowing process is heated in step 6 is：It is heated to 85
DEG C, kept for 36 hours, relative humidity is maintained at 50 ﹪；
Step 7：Tempering, cut-out are cooled down, the coarse cereal noodles are made.
Embodiment 2
A kind of production method of coarse cereal noodles, is comprised the following steps that：
Step 1：Weigh 3 parts of mung bean flour, 1 part of red bean powder, 1 part of lotus root starch, 5 parts of analysis for soybean powder, buckwheat respectively according to following weight parts
40 parts of flour, 75 parts of oatmeal, 4 parts of salt；
Step 2：After abundant batch mixing, 300 targeted fine powders are milled to；
Step 3：Mixing fine powders are put into dough mixing machine, water is added, is uniformly mixed, face block is made；Step 3 reclaimed water with
The mass ratio of mixing fine powders is 1:4；
Step 4：Face block is put into extrusion asperities bar in aging machine, then asperities bar is put into extruding strings device and is extruded into vermicelli
Silk, shearing；
Step 5：Vermicelli silk after shearing is put into aging chamber, stands aging 9 hours；
Step 6：Vermicelli silk after aging is heated into dry blowing；Dry blowing process is heated in step 6 is：It is heated to 95
DEG C, kept for 40 hours, relative humidity is maintained at 60 ﹪；
Step 7：Tempering, cut-out are cooled down, the coarse cereal noodles are made.
Embodiment 3
A kind of production method of coarse cereal noodles, is comprised the following steps that：
Step 1：Weigh 2 parts of mung bean flour, 0.6 part of red bean powder, 0.6 part of lotus root starch, analysis for soybean powder 4 respectively according to following weight parts
Part, 35 parts of buckwheat, 70 parts of oatmeal, 3.5 parts of salt；
Step 2：After abundant batch mixing, 250 targeted fine powders are milled to；
Step 3：Mixing fine powders are put into dough mixing machine, water is added, is uniformly mixed, face block is made；Step 3 reclaimed water with
The mass ratio of mixing fine powders is 1:3.5；
Step 4：Face block is put into extrusion asperities bar in aging machine, then asperities bar is put into extruding strings device and is extruded into vermicelli
Silk, shearing；
Step 5：Vermicelli silk after shearing is put into aging chamber, stands aging 8 hours；
Step 6：Vermicelli silk after aging is heated into dry blowing；Dry blowing process is heated in step 6 is：It is heated to 90
DEG C, kept for 38 hours, relative humidity is maintained at 55 ﹪；
Step 7：Tempering, cut-out are cooled down, the coarse cereal noodles are made.
Embodiment 4
A kind of production method of coarse cereal noodles, is comprised the following steps that：
Step 1：Weigh 2.5 parts of mung bean flour, 0.8 part of red bean powder, 0.8 part of lotus root starch, analysis for soybean powder 4 respectively according to following weight parts
Part, 35 parts of buckwheat, 68 parts of oatmeal, 3.6 parts of salt；
Step 2：After abundant batch mixing, 250 targeted fine powders are milled to；
Step 3：Mixing fine powders are put into dough mixing machine, water is added, is uniformly mixed, face block is made；Step 3 reclaimed water with
The mass ratio of mixing fine powders is 1:3.7；
Step 4：Face block is put into extrusion asperities bar in aging machine, then asperities bar is put into extruding strings device and is extruded into vermicelli
Silk, shearing；
Step 5：Vermicelli silk after shearing is put into aging chamber, stands aging 8 hours；
Step 6：Vermicelli silk after aging is heated into dry blowing；Dry blowing process is heated in step 6 is：It is heated to 88
DEG C, kept for 39 hours, relative humidity is maintained at 59 ﹪；
Step 7：Tempering, cut-out are cooled down, the coarse cereal noodles are made.
Embodiment 5
A kind of production method of coarse cereal noodles, is comprised the following steps that：
Step 1：Weigh 3 parts of mung bean flour, 0.9 part of red bean powder, 0.7 part of lotus root starch, analysis for soybean powder 4 respectively according to following weight parts
Part, 38 parts of buckwheat, 68 parts of oatmeal, 3.9 parts of salt；
Step 2：After abundant batch mixing, 240 targeted fine powders are milled to；
Step 3：Mixing fine powders are put into dough mixing machine, water is added, is uniformly mixed, face block is made；Step 3 reclaimed water with
The mass ratio of mixing fine powders is 1:3；
Step 4：Face block is put into extrusion asperities bar in aging machine, then asperities bar is put into extruding strings device and is extruded into vermicelli
Silk, shearing；
Step 5：Vermicelli silk after shearing is put into aging chamber, stands aging 8.5 hours；
Step 6：Vermicelli silk after aging is heated into dry blowing；Dry blowing process is heated in step 6 is：It is heated to 86
DEG C, kept for 37 hours, relative humidity is maintained at 50 ﹪；
Step 7：Tempering, cut-out are cooled down, the coarse cereal noodles are made.
It is an advantage of the invention that：With higher nutritive value and health value, in good taste, the old and the children are all suitable for, by
Mung bean flour, red bean powder, lotus root starch, analysis for soybean powder, the coarse cereal noodles that buckwheat, oatmeal make to obtain are nutritious comprehensively.
Claims (5)
1. a kind of coarse cereal noodles, it is characterised in that formed according to following weight parts：Mung bean flour 1-3 parts, red bean powder 0.5-1 parts, lotus root
Powder 0.5-1 parts, analysis for soybean powder 3-5 parts, buckwheat 30-40 parts, oatmeal 65-75 parts, salt 3-4 parts.
2. a kind of production method of coarse cereal noodles, it is characterised in that comprise the following steps that：
Step 1：Weigh mung bean flour 1-3 parts, red bean powder 0.5-1 parts, lotus root starch 0.5-1 parts, analysis for soybean powder respectively according to following weight parts
3-5 parts, buckwheat 30-40 parts, oatmeal 65-75 parts, salt 3-4 parts；
Step 2：After abundant batch mixing, 200-300 targeted fine powders are milled to；
Step 3：Mixing fine powders are put into dough mixing machine, water is added, is uniformly mixed, face block is made；
Step 4：Face block is put into extrusion asperities bar in aging machine, then asperities bar is put into extruding strings device and is extruded into vermicelli silk, is cut
Cut；
Step 5：Vermicelli silk after shearing is put into aging chamber, stands aging；
Step 6：Vermicelli silk after aging is heated into dry blowing；
Step 7：Tempering, cut-out are cooled down, the coarse cereal noodles are made.
3. the production method of a kind of coarse cereal noodles according to claim 2, it is characterised in that step 3 reclaimed water is thin with mixing
The mass ratio of powder is 1:3-1:4.
4. the production method of a kind of coarse cereal noodles according to claim 2, it is characterised in that dry blowing is heated in step 6
Cheng Wei：85 DEG C -95 DEG C are heated to, is kept for 36-40 hours, relative humidity is maintained at 50 ﹪ -60 ﹪.
5. the production method of a kind of coarse cereal noodles according to claim 2, it is characterised in that aging is stood in step 5
Time is 7-9 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711041214.3A CN107736553A (en) | 2017-10-30 | 2017-10-30 | A kind of coarse cereal noodles and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711041214.3A CN107736553A (en) | 2017-10-30 | 2017-10-30 | A kind of coarse cereal noodles and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107736553A true CN107736553A (en) | 2018-02-27 |
Family
ID=61232994
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201711041214.3A Pending CN107736553A (en) | 2017-10-30 | 2017-10-30 | A kind of coarse cereal noodles and its production method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112869010A (en) * | 2021-01-21 | 2021-06-01 | 内蒙古蒙清农业科技开发有限责任公司 | Instant oat ball noodles and production method thereof |
| CN114287564A (en) * | 2022-01-05 | 2022-04-08 | 青岛天祥食品集团金喜燕制粉有限公司 | Coarse cereal fine dried noodles with strong gluten property and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579078A (en) * | 2009-06-23 | 2009-11-18 | 郑州万家食品有限公司 | Buckwheat dried noodle |
| CN102550951A (en) * | 2012-03-05 | 2012-07-11 | 克明面业股份有限公司 | Dry-steaming method for fine dried noodles and dry-steamed fine dried noodles |
| CN102771710A (en) * | 2012-07-30 | 2012-11-14 | 徐州京味福食品有限公司 | Coarse grain fine dried noodles and preparation method thereof |
| CN107259336A (en) * | 2017-06-20 | 2017-10-20 | 普定县明祥农产品加工专业合作社 | A kind of noodle prepared from buckwheat and preparation method thereof |
-
2017
- 2017-10-30 CN CN201711041214.3A patent/CN107736553A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579078A (en) * | 2009-06-23 | 2009-11-18 | 郑州万家食品有限公司 | Buckwheat dried noodle |
| CN102550951A (en) * | 2012-03-05 | 2012-07-11 | 克明面业股份有限公司 | Dry-steaming method for fine dried noodles and dry-steamed fine dried noodles |
| CN102771710A (en) * | 2012-07-30 | 2012-11-14 | 徐州京味福食品有限公司 | Coarse grain fine dried noodles and preparation method thereof |
| CN107259336A (en) * | 2017-06-20 | 2017-10-20 | 普定县明祥农产品加工专业合作社 | A kind of noodle prepared from buckwheat and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112869010A (en) * | 2021-01-21 | 2021-06-01 | 内蒙古蒙清农业科技开发有限责任公司 | Instant oat ball noodles and production method thereof |
| CN114287564A (en) * | 2022-01-05 | 2022-04-08 | 青岛天祥食品集团金喜燕制粉有限公司 | Coarse cereal fine dried noodles with strong gluten property and preparation method thereof |
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Application publication date: 20180227 |