CN108783230A - A kind of coarse cereals fermentation dried noodles and preparation method thereof - Google Patents
A kind of coarse cereals fermentation dried noodles and preparation method thereof Download PDFInfo
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- CN108783230A CN108783230A CN201810749588.9A CN201810749588A CN108783230A CN 108783230 A CN108783230 A CN 108783230A CN 201810749588 A CN201810749588 A CN 201810749588A CN 108783230 A CN108783230 A CN 108783230A
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 50
- 235000012149 noodles Nutrition 0.000 title claims abstract description 40
- 238000000855 fermentation Methods 0.000 title claims abstract description 18
- 230000004151 fermentation Effects 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 43
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 43
- 241000209140 Triticum Species 0.000 claims abstract description 43
- 235000021307 Triticum Nutrition 0.000 claims abstract description 43
- 239000000843 powder Substances 0.000 claims abstract description 34
- 240000007594 Oryza sativa Species 0.000 claims abstract description 33
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 33
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 33
- 235000009566 rice Nutrition 0.000 claims abstract description 33
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 18
- 235000019713 millet Nutrition 0.000 claims abstract description 18
- 239000004575 stone Substances 0.000 claims abstract description 16
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 15
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 14
- 240000006162 Chenopodium quinoa Species 0.000 claims abstract description 14
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 14
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 14
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 14
- 244000045195 Cicer arietinum Species 0.000 claims abstract description 13
- 235000010523 Cicer arietinum Nutrition 0.000 claims abstract description 13
- 244000268590 Euryale ferox Species 0.000 claims abstract description 9
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 9
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 9
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 210000000582 semen Anatomy 0.000 claims abstract description 9
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 6
- 235000007558 Avena sp Nutrition 0.000 claims description 9
- 241000209763 Avena sativa Species 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 4
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 238000000465 moulding Methods 0.000 abstract 1
- 241000219051 Fagopyrum Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 5
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 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
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000002221 olecranon process Anatomy 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000003813 thin hair Effects 0.000 description 1
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
- 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
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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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of coarse cereals fermentation dried noodles, include wheat, beans, rice class and yeast powder by mass fraction, wherein wheat is 580-620 parts of wheat, 180-220 parts of quinoa, 360-440 parts of barley, 280-320 parts of oat, 180-220 parts of buckwheat；Beans is 80-120 parts of chick-pea, 180-220 parts of rde bean, 80-120 parts of red bean, 80-120 parts of swordweed；Rice class is 80-120 parts of Semen Coicis, 180-220 parts of glutinous millet, 180-220 parts of millet, 80-120 parts of sorghum rice, 80-120 parts of Gorgon fruit；300-350 parts of yeast powder.Wheat and beans milled followed by rice class mix stone mill and grind or so half an hour, are milled into coarse cereals flour；Then the above-mentioned coarse cereals flour being milled into and yeast powder are mixed, is fermented at a temperature of 30 degree 9 hours；Dough after fermentation is suppressed molding twice with flour stranding machine to air-dry.Dried noodles are process using a variety of coarse cereals ground and mixeds, are contained there are many coarse cereals ingredient in coarse cereals flour, the acid-base balance of human body can be adjusted well, and yeast powder uses coarse cereals, without any chemical addition agent during noodles processing.
Description
Technical field
The present invention relates to a kind of food, specifically a kind of coarse cereals fermentation dried noodles and preparation method thereof.
Background technology
Dried noodles are if that a kind of thin hair, pure white light are tough, and it is resistance to deposit, the manual wheaten food of resistant to cook, have a circle and thin, also have
It is wide and flat, there are egg noodle, tomato noodles, spinach face, carrot face, sea tangle noodle, lysine face etc. by the kind point of auxiliary material.Mesh
Before, dried noodles have formed the pattern of the joint developments such as staple food type, flavor type, auxotype, health.Dried noodles are because of in good taste, food
It is always one of favorite main wheaten food of people with convenient, price is low, is easy to store.
But existing dried noodles raw material is single, the acid-base balance of human body can not be adjusted, and dry in order to extend
The holding time of noodles needs that additive is added wherein, is unfavorable for health, influences the mouthfeel of dried noodles.
Invention content
The purpose of the present invention is to provide a kind of coarse cereals fermentation dried noodles and preparation method thereof, to solve above-mentioned background technology
The problem of middle proposition.
To achieve the above object, the present invention provides the following technical solutions：
A kind of coarse cereals fermentation dried noodles include wheat, beans, rice class and yeast powder by mass fraction, and wherein wheat is wheat
580-620 parts, 180-220 parts of quinoa, 360-440 parts of barley, 280-320 parts of oat, 180-220 parts of buckwheat；Beans is olecranon
80-120 parts of beans, 180-220 parts of rde bean, 80-120 parts of red bean, 80-120 parts of swordweed；Rice class is 80-120 parts of Semen Coicis,
180-220 parts of glutinous millet, 180-220 parts of millet, 80-120 parts of sorghum rice, 80-120 parts of Gorgon fruit；300-350 parts of yeast powder, ferment
Female powder is that coarse cereals noodles are fermented,
A kind of preparation method of coarse cereals fermentation dried noodles, includes the following steps：
（1）Wheat, quinoa, barley, oat, buckwheat in wheat are mixed to be put into stone mill and be ground 35 minutes or so, will
It is ground into powdery；
（2）Chick-pea, rde bean in beans, red bean, swordweed, which mix, to be put into stone mill and grinds 35 minutes or so；It will
It is ground into powdery；
（3）Wheat and beans milled followed by rice class, which mix, to be put into stone mill and grinds or so half an hour, and coarse cereals flour is milled into；
（4）Then the above-mentioned coarse cereals flour being milled into and yeast powder are mixed, by weight 5 in mixed flour:4 ratio is added
Water is stirred, and is fermented at a temperature of 30 degree 9 hours；
（5）Dough after fermentation is suppressed with flour stranding machine and is molded twice, is then air-dried under 30 degree in the cool.
Compared with prior art, the beneficial effects of the invention are as follows：Dried noodles are process using a variety of coarse cereals ground and mixeds,
Contain there are many coarse cereals ingredient in coarse cereals flour, the acid-base balance of human body can be adjusted well, and yeast powder uses coarse cereals, in face
It is in good taste without any chemical addition agent in process, it eats safer healthier.
Specific implementation mode
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a kind of coarse cereals ferment dried noodles, include wheat, beans, rice class and yeast powder by mass fraction,
Middle wheat is 580 parts of wheat, 180 parts of quinoa, 360 parts of barley, 280 parts of oat, 180 parts of buckwheat；Beans is 80 parts of chick-pea, red
180 parts of red bean, 80 parts of red bean, 80 parts of swordweed；Rice class is 80 parts of Semen Coicis, 180 parts of glutinous millet, 180 parts of millet, sorghum rice 80
Part, 80 parts of Gorgon fruit；300 parts of yeast powder, yeast powder are that coarse cereals noodles are fermented.
A kind of preparation method of coarse cereals fermentation dried noodles, includes the following steps：
（1）Wheat, quinoa, barley, oat, buckwheat in wheat mix stone mill and grind 35 minutes or so；
（2）Chick-pea, rde bean in beans, red bean, swordweed mix stone mill and grind 35 minutes or so；
（3）Wheat and beans milled followed by rice class mix stone mill and grind or so half an hour, are milled into coarse cereals flour；
（4）Then the above-mentioned coarse cereals flour being milled into and yeast powder are mixed, by weight 5 in mixed flour:4 ratio is added
Water is stirred, and is fermented at a temperature of 30 degree 9 hours；
（5）Dough after fermentation is suppressed with flour stranding machine and is molded twice, is then air-dried under 30 degree in the cool.
Embodiment 2
In the embodiment of the present invention, a kind of coarse cereals ferment dried noodles, include wheat, beans, rice class and yeast powder by mass fraction,
Middle wheat is 600 parts of wheat, 200 parts of quinoa, 200 parts of barley, 300 parts of oat, 200 parts of buckwheat；Beans is 100 parts of chick-pea,
200 parts of rde bean, 100 parts of red bean, 100 parts of swordweed；Rice class is 100 parts of Semen Coicis, 200 parts of glutinous millet, 200 parts of millet, sorghum
100 parts of rice, 100 parts of Gorgon fruit；325 parts of yeast powder, yeast powder are that coarse cereals noodles are fermented.
A kind of preparation method of coarse cereals fermentation dried noodles, includes the following steps：
（1）Wheat, quinoa, barley, oat, buckwheat in wheat mix stone mill and grind 35 minutes or so；
（2）Chick-pea, rde bean in beans, red bean, swordweed mix stone mill and grind 35 minutes or so；
（3）Wheat and beans milled followed by rice class mix stone mill and grind or so half an hour, are milled into coarse cereals flour；
（4）Then the above-mentioned coarse cereals flour being milled into and yeast powder are mixed, by weight 5 in mixed flour:4 ratio is added
Water is stirred, and is fermented at a temperature of 30 degree 9 hours；
（5）Dough after fermentation is suppressed with flour stranding machine and is molded twice, is then air-dried under 30 degree in the cool.
Embodiment 3
In the embodiment of the present invention, a kind of coarse cereals ferment dried noodles, include wheat, beans, rice class and yeast powder by mass fraction,
Middle wheat is 620 parts of wheat, 220 parts of quinoa, 440 parts of barley, 320 parts of oat, 220 parts of buckwheat；Beans is 120 parts of chick-pea,
220 parts of rde bean, 120 parts of red bean, 120 parts of swordweed；Rice class is 120 parts of Semen Coicis, 220 parts of glutinous millet, 220 parts of millet, sorghum
120 parts of rice, 120 parts of Gorgon fruit；350 parts of yeast powder, yeast powder are that coarse cereals noodles are fermented.
A kind of preparation method of coarse cereals fermentation dried noodles, includes the following steps：
（1）Wheat, quinoa, barley, oat, buckwheat in wheat mix stone mill and grind 35 minutes or so；
（2）Chick-pea, rde bean in beans, red bean, swordweed mix stone mill and grind 35 minutes or so；
（3）Wheat and beans milled followed by rice class mix stone mill and grind or so half an hour, are milled into coarse cereals flour；
（4）Then the above-mentioned coarse cereals flour being milled into and yeast powder are mixed, by weight 5 in mixed flour:4 ratio is added
Water is stirred, and is fermented at a temperature of 30 degree 9 hours；
（5）Dough after fermentation is suppressed with flour stranding machine and is molded twice, is then air-dried under 30 degree in the cool.
Dried noodles are process using a variety of coarse cereals ground and mixeds, and containing there are many coarse cereals ingredient in coarse cereals flour, energy is fine
Adjusting human body acid-base balance, and yeast powder use coarse cereals, without any chemical addition agent, mouthfeel during noodles processing
It is good, it eats safer healthier.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Profit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent requirements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiment being appreciated that.
Claims (6)
- The dried noodles 1. a kind of coarse cereals ferment, which is characterized in that by mass fraction include wheat, beans, rice class and yeast powder, wherein Wheat is 580-620 parts of wheat, 180-220 parts of quinoa, 360-440 parts of barley, 280-320 parts of oat, 180-220 parts of buckwheat； Beans is 80-120 parts of chick-pea, 180-220 parts of rde bean, 80-120 parts of red bean, 80-120 parts of swordweed；Rice class is Semen Coicis 80-120 parts, 180-220 parts of glutinous millet, 180-220 parts of millet, 80-120 parts of sorghum rice, 80-120 parts of Gorgon fruit；Yeast powder 300- 350 parts.
- The dried noodles 2. a kind of coarse cereals according to claim 1 ferment, which is characterized in that by mass fraction include wheat, beans Class, rice class and yeast powder, wherein wheat are 580 parts of wheat, 180 parts of quinoa, 360 parts of barley, 280 parts of oat, 180 parts of buckwheat； Beans is 80 parts of chick-pea, 180 parts of rde bean, 80 parts of red bean, 80 parts of swordweed；Rice class be 80 parts of Semen Coicis, 180 parts of glutinous millet, 180 parts of millet, 80 parts of sorghum rice, 80 parts of Gorgon fruit；300 parts of yeast powder.
- The dried noodles 3. a kind of coarse cereals according to claim 1 ferment, which is characterized in that by mass fraction include wheat, beans Class, rice class and yeast powder, wherein wheat are 600 parts of wheat, 200 parts of quinoa, 200 parts of barley, 300 parts of oat, 200 parts of buckwheat； Beans is 100 parts of chick-pea, 200 parts of rde bean, 100 parts of red bean, 100 parts of swordweed；Rice class is 100 parts of Semen Coicis, glutinous millet 200 Part, 200 parts of millet, 100 parts of sorghum rice, 100 parts of Gorgon fruit；325 parts of yeast powder, yeast powder are that coarse cereals noodles are fermented.
- The dried noodles 4. a kind of coarse cereals according to claim 1 ferment, which is characterized in that by mass fraction include wheat, beans Class, rice class and yeast powder, wherein wheat are 620 parts of wheat, 220 parts of quinoa, 440 parts of barley, 320 parts of oat, 220 parts of buckwheat； Beans is 120 parts of chick-pea, 220 parts of rde bean, 120 parts of red bean, 120 parts of swordweed；Rice class is 120 parts of Semen Coicis, glutinous millet 220 Part, 220 parts of millet, 120 parts of sorghum rice, 120 parts of Gorgon fruit；350 parts of yeast powder, yeast powder are that coarse cereals noodles are fermented.
- 5. according to a kind of any coarse cereals fermentation dried noodles of claim 1-4, which is characterized in that yeast powder is that coarse cereals noodles are sent out Ferment forms.
- 6. a kind of preparation method of coarse cereals fermentation dried noodles as described in claim 1-4 is any, which is characterized in that including following Step：（1）Wheat, quinoa, barley, oat, buckwheat in wheat mix stone mill and grind 35 minutes or so；（2）Chick-pea, rde bean in beans, red bean, swordweed mix stone mill and grind 35 minutes or so；（3）Wheat and beans milled followed by rice class mix stone mill and grind or so half an hour, are milled into coarse cereals flour；（4）Then the above-mentioned coarse cereals flour being milled into and yeast powder are mixed, by weight 5 in mixed flour:4 ratio is added Water is stirred, and is fermented at a temperature of 30 degree 9 hours；（5）Dough after fermentation is suppressed with flour stranding machine and is molded twice, is then air-dried under 30 degree in the cool.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810749588.9A CN108783230A (en) | 2018-07-10 | 2018-07-10 | A kind of coarse cereals fermentation dried noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810749588.9A CN108783230A (en) | 2018-07-10 | 2018-07-10 | A kind of coarse cereals fermentation dried noodles and preparation method thereof |
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| Publication Number | Publication Date |
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| CN108783230A true CN108783230A (en) | 2018-11-13 |
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| CN201810749588.9A Withdrawn CN108783230A (en) | 2018-07-10 | 2018-07-10 | A kind of coarse cereals fermentation dried noodles and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115843969A (en) * | 2022-12-14 | 2023-03-28 | 南昌大学 | Children noodle capable of preventing obesity and improving intestinal microecology and preparation method thereof |
-
2018
- 2018-07-10 CN CN201810749588.9A patent/CN108783230A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115843969A (en) * | 2022-12-14 | 2023-03-28 | 南昌大学 | Children noodle capable of preventing obesity and improving intestinal microecology and preparation method thereof |
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Application publication date: 20181113 |
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